METHOD FOR PRODUCTION OF DISTILLATE FROM BLACK CURRANTS Russian patent published in 2017 - IPC C12G3/12 

FIELD: food industry.

SUBSTANCE: invention relates to winemaking industry. Fresh black currants are frozen at a temperature of minus 16 °C – minus 18 °C and kept at this temperature for 3 to 5 days. Thawed raw materials are crushed, obtained pulp is diluted with treated water to content of titrated acids of 8–12 g/dm^3. Reactivated dry yeast is added to prepared pulp Saccharomyces cerevisiae in an amount of 0.25–0.30 g per 1 kg of raw material and fermented under anaerobic conditions at temperature 23–25 °C to achieve volume fraction of ethyl alcohol 1.5–2.5 %. Fermented pulp is fortified with rectified ethyl alcohol from food raw material to alcohol content of 14–16 vol% and single fractionated distillation is carried out to obtain a distillate.

EFFECT: invention allows to shorten production process and obtain a distillate with low methanol content and maximum retained aromatic system of initial raw materials.

1 cl, 1 tbl, 3 ex