PLUM LIQUOR, PLUM SPIRITS, AND MANUFACTURING METHOD THEREOF

摘要

PROBLEM TO BE SOLVED: To most effectively use nonvolatile components and volatile components contained in dipped plums generated when producing plum liquor, and to avoid deterioration of flavor of the product due to quality change of extract present in a large amount by heating when directly distilling plum liquor.;SOLUTION: Unripened plums are dipped in liquid containing alcoholic beverage and saccharide, solid is separated from liquid into dipped plums and plum syrup, separated dipped plums are mixed with new unripened plums dipped in the distillate obtained by distilling the liquid and separated from liquid after completion of dipping, water and yeast are added to the mixture of the plums for fermentation, obtained mash is distilled, and obtained distillate composes plum spirits.;COPYRIGHT: (C)2008,JPO&INPIT