FIELD: alcohol industry.
SUBSTANCE: method of obtaining a low-alcohol drink from birch sap includes the following steps: freshly picked birch sap is evaporated at a temperature of 50–65°C until the concentration of sugar in it is 16–25%, the resulting concentrate is cooled to a temperature of 20–25°C, yeast suitable for an increased concentration of sugars and alcohol are added at the rate of approximately 0.6% of the volume of the pressed yeast concentrate or approximately 0.15% of the volume of dry yeast, the resulting birch sap concentrate is fermented for a period of not more than 14 days with its daily mixing, maintaining the set temperature of 20–25°C, until alcohol of 9–16 vol.% is obtained in it, the resulting low-alcohol product is cooled to a temperature of 11–14°C and after 1–2 days they are removed from the sediment, cooled to a temperature of 11–14°C after 7–10 days, the low-alcohol drink is again removed from the sediment, then it is bottled and corked, the drink is stored at a constant temperature of 10–12°C.
EFFECT: invention makes it possible to obtain a low-alcohol product without adding any additional components and preserving the maximum naturalness of the composition and benefits of natural birch sap, rich in vitamins and microelements.
4 cl, 5 ex
