METHOD FOR PRODUCTION OF FERMENTED PEAR MASH FOR DISTILLATE PRODUCTION Russian patent published in 2014 - IPC C12G3/02 

FIELD: food industry.

SUBSTANCE: invention is implemented in the following way. Pear mash, produced as a result of fruit crushing, is acidified with lactic acid in an amount ensuring pH value equal to 3.3-3.5. Into the acidified pear mash one introduces active dry pure cultures of "SIHA Aktiv 3" or "SIHA Aktiv 6" yeast, "Vitamon Combi" fermentation activation agent in an amount of 3-4 g/dal; mash fermentation is performed at a temperature of 18°C-20°C.

EFFECT: invention ensures the fermentation process intensification, fast fermentation starting, complete mash fermentation at low temperature, alcohol yield increase; the produced fermented mash has a strongly pronounced pear flavour that is combined with a full harmonious taste and pronounced pear tones in the aftertaste.

2 tbl, 4 ex