process for the production of liquor liquor

摘要

A novel process for preparing spirits is described in which whey is used as the carbohydrate-containing starting material. The whey is fermented by yeasts of the genera Candida or Torulopsis at a temperature of 28-30 DEG C; subsequently, the ethyl alcohol is separated off by fractionation, rectified and purified from protein degradation products. The ethyl alcohol is then diluted with a whey, which has been freed from proteinaceous material down to a maximum content of 0.05% by weight, to the alcohol content of 30-45% by weight which is desired in the final product. The process according to the invention prevents carbohydrate-containing products, such as cereal, potatoes or sugar beet, which are required for human nutrition, from being used for preparing spirits, and, instead, a product produced in excess in the dairy industry is utilised. With regard to their quality, the spirits obtained are equivalent to the products prepared by previously known processes.