DISTILLATE PRODUCTION METHOD Russian patent published in 2011 - IPC C12G3/12 

FIELD: food industry.

SUBSTANCE: alcohol is distilled from an alcohol-containing mixture proceeds separately from yeast sediment with fractioning into the head, middle and tail fractions. Yeast sediment distillation is done with acute steam without fractioning, distillation duration being 15-25 minutes, distilled alcohol proof - 72-74 vol. %. Prior to yeast sediment distillation one reduces its pH value to 1.8-2.3, proceeding with their acute steam treatment and homogenisation during 1-2 hours. Alcohol produced as a result of yeast sediment distillation is mixed with the head and tail fractions of the alcohol-containing mixture for the mixture proof to be 23-28 vol. %. The head to tail fractions ratio in the mixture is 1:10-20. then the mixture is treated with heat at a temperature of 65-80°C, maintained at the said temperature during 18-24 minutes and subjected to fractional distillation to separate the alcohol head, medium and tail fractions, with the latter added to the alcohol medium fraction produced from the alcohol-containing liquid in an amount of 10-20 vol. %. The alcohol-containing liquid is represented by grape or apple wine materials or fermented grape refuse diffusion juice or grain wash. Yeast sediment pH value reduction is done by way of addition of lateral grape wine materials or gypsuming i.e. addition of calcium sulfate - with grape wine materials or fermented grape refuse diffusion juice, by way of addition of crab-apple wine materials - with apple wine materials and by way of acetic acid addition - with grain wash.

EFFECT: invention enables reduction of content of highly volatile aldehydes and ethers as well as low-burning, most toxic and higher alcohols in distillate, quality improvement and distillate chemical composition and organoleptic properties regulation.

3 cl, 1 tbl, 7 ex