CHERRY DISTILLATE PRODUCTION METHOD Russian patent published in 2013 - IPC C12G3/12 

FIELD: food industry.

SUBSTANCE: cherries are milled; kernels are separated and mash is fermented under anaerobic conditions using pure cultures of Saccharomyces genius wine yeast. Into the fermented mash one adds cherry kernels in an amount of 0.5-1.5% of the mash weight and subjects the mass to fractional distillation in a copper non-recurrent stripping apparatus with a steam heating system, equipped with an alcohol column and dephlegmator, bleeding the head fraction in a volume of 1.5-2.0% of the absolute alcohol volume in the fermented mash, the medium fraction with volume share of ethyl alcohol equal to 72 - 86% and the tail fraction. One combines the head and tail fractions of 5 distillation and performs redistillation with separation of the head and tail fractions and the secondary medium fraction with volume share of ethyl alcohol equal to 65% - 75%; the latter is combined with the medium fractions produced as a result of previous distillations.

EFFECT: invention allows to manufacture a high quality cherry distillate with a bright cherry flavour and the initial raw material taste and enhance production profitability due to distillate yield increase.

2 cl, 4 ex