PLUM DISTILLATE PRODUCTION METHOD Russian patent published in 2010 - IPC C12G3/12 

FIELD: food industry.

SUBSTANCE: plums are chopped, both fresh plums and frozen plums can be used. Obtained pulp is heated to 70-80°C and held at this temperature for 30-60 minutes. Matured pulp is cooled to 38-42°C, enzymatic agent Pectinliase PCA PEL A is introduced in amounts of 0.005-1 wt % and the pulp is fermented at the specified temperature for 2.5-4 hours. Obtained mass is cooled to 20-25°C and starter of pure culture of wine yeast is introduced into it, then it is fermented to the end of fermentation whereupon the fermented pulp is directed to distillation. Distillation is performed in a rectifying column with regular packing placed on it which is made out of a corrugated stainless or copper net with corkscrew hinges and equipped with dephlegmator and refrigerator. Head fraction is selected in amounts of 2-3% of absolute alcohol in the fermented pulp then, the main fraction is selected and its alcohol content in distillate is raised to 47-52 % vol. whereupon the tail fraction is selected.

EFFECT: lower foam generation when distilling fermented plum wine material, intensified pure well-expressed fragrance of the raw material used in the finished product, shorter and intensified fermentation stage causing increased yield of alcohol.

3 cl, 3 dwg, 7 tbl, 1 ex