METHOD OF MANUFACTURE OF RASPBERRY DISTILLATE Russian patent published in 2018 - IPC C12G3/12 

FIELD: food industry.

SUBSTANCE: invention relates to winemaking industry. Fresh raspberry fruits are ground to a particle size of 0.5–1.0 mm, enzymatic hydrolysis of the crushed raw material with a multienzyme composition (MEC) consisting of enzyme preparations Pectofoetidine P10X and Vegazim HC, taken in the ratio 2:3, which is introduced in an amount of 0.20–0.30 cm³ for 1 kg of raw materials, for 1.0–1.5 hours at a temperature of 20–25 °C. Then raspberry mash with the addition of a water-alcohol solution with a volume fraction of ethyl alcohol 65.0–75.0 % in a 1:1 ratio is subjected to maceration for 2–3 days. After that, the pulp is diluted with softened water to a strength of 12–13 % and fractionated distillation of the prepared feedstock is carried out in a direct distillation plant to produce a distillate with a volume fraction of ethyl alcohol of 80.0 to 85.0 %.

EFFECT: method for producing raspberry distillate is proposed.

1 cl, 3 tbl, 3 ex