Method for Production of Material for Apple Alcoholic Drink and Material for Apple Fortified Alcoholic Drink

摘要

1. Technical Result Improvement of organoleptic properties of the obtained drink and reduce of net cost. 2. Essence A method comprises obtaining juice by pressing apple pulp, removing from sediment, fining, concentrating juice during which aroma is removed, increasing sugar content and titratabic acidity introducing pure yeast culture, adding the removed aroma and alcoholic fermentation; the concentration is carried out in vacuum pan during 15-20 min. to sugar content 19-20% amd to 6-8g/l of titratabic acidity, natural apple juice is fermented to proof 11-12 vol.% and the removed aroma is added once prior to alcoholic fermentation to receive the material for fortified alcoholic drink, the concentration is effected during 20-25 min. to sugar content 2-23% and 6,5-8,5 titratabic acidity, fermentation of apple juice is effected to proof 9 vol% and the removed aroma is added once prior to alcoholic fermentation. 3. Field of Application Food industry, in particular production of alcoholic drinks.