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

FIELD: food industry.

SUBSTANCE: one mixes head and tail fractions extracted during wine material or crude alcohol distillation. Yeast is added to the produced mixture in an amount of 8-20%; then the mixture is stirred 2-4 times daily for a homogenous mixture production and maintained until clarification. The clarified part of the mixture is separated from the yeast sediment, diluted with water for a 5-7 vol. % proof and maintained for 24-72 hours. After maintenance the clarified part of the mixture is mixed with grape must or apple juice or grape refuse diffusion juice at the initial fermentation stage for the mixture sugar content to be 3-5%. Urea is added in an amount of 100-200 mg per 1 l of the mixture; the mixture is fermented till complete fermentation of sugar. The fermented mixture is heated to 70-85°C and left to naturally chill to ambient temperature and clarify; then one proceeds with yeast sediment separation and fractional distillation.

EFFECT: improved quality of distillates, increased distillate yield and ethanol loss reduction.

1 tbl, 8 ex