ALCOHOLIC BEVERAGE PRODUCTION PROCESS BASED ON WALNUT BARK OF THE JUGLANDACEAE FAMILY.

摘要

The present disclosure is related to the manufacturing process of an alcoholic fermentation product based on the walnut bark and exclusively from the Juglandaceae family, sweetened with sugar and passed through a cooking process until reaches 24° Brix. To later, ferment with Saccharomyces sp. genus yeasts and reduce the Total Soluble Solids until reaching between 12 and 14° Brix, remaining as a final product a sweet alcoholic beverage. Likewise, in addition to being able to obtain a distilled product from the fermentation process described in the first embodiment, having as a final product a 45° alcohol distillate.