METHOD FOR PRODUCTION OF STRONG ALCOHOLIC HONEY BEVERAGE (VERSIONS) Russian patent published in 2017 - IPC C12G3/02 C12G3/12 C12G3/06 

FIELD: food industry.

SUBSTANCE: method comprises preparing honey solution with content of sugars from 12 to 28 %, using sugar-containing products in form of bee farming wastes, non-standard honey and fructose and glucose syrup, amount of honey in which is not less than 53 % of total weight of sugar-containing products. Honey solution is fermented by means of yeast culture in two stages: stage of thermal fermentation is carried out at temperature 18–24 °C for 6–8 days, stage of cold fermentation at a temperature of 4–5 °C for 4–5 days, before stage of cold fermentation fermenting wort is cooled to temperature of cold fermentation and aqueous infusion of spicy flavour plants is added. According to a second version, honey solution is prepared similarly, amount of honey in which is not less than 56 % of total weight of sugar-containing products, and mixture is fermented in two stages. Stage of thermal fermentation is carried out at temperature 20–22 °C for 4–5 days, and stage of cold fermentation at a temperature of 4–5 °C for 3–4 days, before stage of cold fermentation fermenting wort is cooled to temperature of cold fermentation and natural or concentrated fruit and/or berry juice is added.

EFFECT: higher quality of drink due to imparting a pleasant taste with a tone of baked apples and fruit tone with honey tone and increased biological activity.

5 cl, 2 tbl, 5 ex