METHOD FOR PRODUCTION OF ALCOHOLIC BEVERAGE FROM FRUIT RAW MATERIAL Russian patent published in 2016 - IPC C12G3/00 C12G3/08 C12G3/12 

FIELD: winemaking.

SUBSTANCE: invention relates to winemaking industry. Mulberry distillate with 70-80 vol% alcohol content, obtained via single fractional distillation of fermented mulberry mash, is blended with softened water and an infusion of dried mulberry syrup in an amount ensuring weight concentration of sugars in beverage 5 g/dm³. During blending alcoholic content of blend is decreased in 3-4 cycles to 45-50 vol%, and before bottling, alcoholic beverage is left to rest for 30 days, during which beverage may be treated with cold. Infusion is prepared through triple flooding of fruits respectively with mulberry distillate, diluted with softened water to 55-60 and 50-55 vol% alcohol content, and softened water, infusing for 24-48, 12-24 and 12-24 hours while stirring, draining infusions and their combination. Before blending infusion is filtered, heat treated, cooled and filtered.

EFFECT: invention improves organoleptic properties of alcoholic beverage, increases its biological value and shortens duration of its preparation.

2 cl, 2 tbl, 3 ex