MULBERRY DISTILLATE PRODUCTION METHOD Russian patent published in 2015 - IPC C12G3/12 

FIELD: food industry.

SUBSTANCE: mulberries are milled until a paste-like consistency, sulphuric acid is introduced into the mass until pH is 2.4-2.8; then one simultaneously performs maceration and fermentation of squash under anaerobic conditions. Squash is subjected to non-recurrent fractioned distillation in the process whereof one reduces vapour dephlegmation degree by 50% and isolates the head fraction in an amount of 0.3% - 1.0% or 2.0% - 2.5% of the fermented squash volume. Mulberry distillate take-off proceeds until a proof of 60-55 vol % or 55-50 vol % with production of distillate where the volume fraction of ethanol is equal to 70% - 80%. The tail fraction is taken off and added to the next squash portion that is subjected to fractioned distillation for mulberry distillate production. The distillates are levelled so that to ensure weight concentration of volatile substances in the mulberry distillate equal to 3.2 g/dm³ - 4.8 g/dm³ of absolute alcohol. Maceration and fermentation of fresh or reconditioned fruits is performed respectively for 12-14 days at 18-22°C and for 7-9 days at 23-27°C.

EFFECT: production of high quality mulberry distillate reduced duration of fermentation and increased yield of distillate.

3 cl, 4 ex