METHOD FOR PRODUCTION OF MANDARIN DISTILLATE Russian patent published in 2020 - IPC C12H6/02 C12G3/26 C12G3/08 

FIELD: wine industry.

SUBSTANCE: method for production of mandarin distillate includes fruit inspection, washing, skin removal, milling, introduction of pure culture of wine yeast into obtained must and fermentation of 70–80 % of sugars contained in raw material, addition of water-alcohol mixture into fermenting must with volume fraction of ethyl alcohol 40–45 % in volume equal to must volume, maceration for 2-3 days at 20–25 °C, draining the liquid phase, introducing into the must a mixture of mandarin distillate and a tail fraction obtained during distillation of fermented mandarin must taken in ratio of (1.0–1.5):(5.0–5.5), in an amount which provides a macerated must strength of 30–35 vol%, repeated maceration is carried out, the liquid phase obtained after the first maceration is introduced into the must, diluted with water to 10–12 % vol. proof, fresh skin is added in amount of 0.1–0.2 % of the initial must weight and fractionated distillation.

EFFECT: invention allows to reduce labor intensity and duration of the process, increase output of distillate enriched with valuable aromatic components.

1 cl, 1 tbl, 3 ex