APPLE BRANDY PRODUCTION METHOD Russian patent published in 2014 - IPC C12G3/12 C12G1/00 

FIELD: food industry.

SUBSTANCE: alcohol is fractionally distilled with breeding of the first, the second and the third fractions of distillate. The third fraction breeding is performed from the rectification column; the fraction is subjected to aromatisation by way of infusing apple peel in an amount of 50-100 g/l during 5-7 days and to filtration. One prepares a blend with concentration of ethyl alcohol equal to 40-42% vol. from the distillate second fraction and the aromatised fraction, at a ratio to the distillate second fraction equal to 1:10, and purified water. The blend is clarified; brandy is bottled. Before blend preparation the second and the aromatised fractions of the distillate are maintained in oak casks during no less than 3 years, in particular, from 3 months to 2 years.

EFFECT: apple brandy organoleptic characteristics improvement.

3 cl, 6 tbl, 3 ex