METHOD AND WASTE-FREE TECHNOLOGY FOR THE PRODUCTION OF CHERRY BRANDY

摘要

The cherry brandy has improved quality and contains noharmful ingredients such as methylated spirits and fermentationproducts. By the method cherry brandy, cherries in alcohol andnatural dyestuff concentrate are simultaneously produced. Freshcherries are placed in airtight vessels and are mixed withrectified alcohol in 80:30 weight ratio in continuous tincturingfrom 30 to 60 days thus ensuring the extraction of the aromaticand dyeing substances from the cherries until levelling off oftheir concentrations in solid (alcohol-containing cherries) and inliquid phase (water-alcohol cherry tincture) is attained. Afterthe cherries are tinctured the solid phase is separated from theliquid one, the latter is discoloured by the separation of the reddyeing matter (antocyanine). The alcohol content of the brandy isadjusted after which it is filtered.2 claims