ALCOHOL BEVERAGE PRODUCTION METHOD Russian patent published in 2010 - IPC C12H1/12 C12G3/12 C12G3/07 

FIELD: food industry.

SUBSTANCE: lysate material is prepared by influence on the yeast suspension of high concentration, which is produced from washed sedimentary wine-making yeast or from clear yeast culture interconnection by acoustic field with vibration frequency of 10-50 kHz, vibration intensity of 0.5-40 Wt/cm² during influence time from 20 seconds till 30 minutes and influence periodicity from 1 till 5 times during the whole process duration from 1 till 3 days. Then it is divided into three parts in ratio of 3:2:1, enzymatic agent with steatolytic effect is added in quantity of 0.001-0.5% till dry yeast substance into the first part, with proteolytic effect - into the second part, and hemicellulose effect - into the third part, and then it is being kept at the temperature of 10 - 70 °C during 0.5 - 48 hours. Greater part of the lysate material is added into the wine raw in the quantity of 1.0 - 5.0 % according the volume and is being kept at least 1 day during the temperature of 10 - 15°C, then it is distilled and distillate or young spirit is produced. The middle part of the lysate material is added in the quantity of 0.1-3.0% according to its volume is added, kept in the presence of oak timber from 1 month till 5 years and is being blended with injection of smaller part of lysate material into the prepared blend in the quantity of 0.1 - 3.0% according to the blend volume. After 30 - 90 days of rest the beverage is bottled.

EFFECT: prepared product organoleptic properties and degustation grade increase at 0,3-0,4.

4 ex