Production of double distilled melon based drink consists of fermentation of juice, and blending with melon after distillation

The production of double-distilled melon-based drink comprises fermentation of the dilute juice, for distillation, and blending of the distillate with melon. The ferment is of ca. 5 per cent by volume, and the melon including the pips is kneaded in the drink for several days to enhance the product&#...

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Main Authors HERNANDEZ GOMEZ LUIS FERNANDO, BRIONES PEREZ ANA ISABEL, UBEDA IRANZO JUAN FRANCISCO
Format Patent
LanguageEnglish
Spanish
Published 16.07.2004
Edition7
Subjects
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Summary:The production of double-distilled melon-based drink comprises fermentation of the dilute juice, for distillation, and blending of the distillate with melon. The ferment is of ca. 5 per cent by volume, and the melon including the pips is kneaded in the drink for several days to enhance the product's organoleptic properties. The production of double-distilled melon-based drink comprises fermentation of the dilute juice, for distillation, and blending of the distillate with melon. The ferment is of ca. 5 per cent by volume, and the melon including the pips is kneaded in the drink for several days to enhance the product's organoleptic properties. (Machine-translation by Google Translate, not legally binding) El proceso de elaboración del aguardiente consta de varias etapas: - Obtención del zumo - Fermentación - Destilación - Maceración del destilado con trozos de melón. En la primera etapa se acondicionan los frutos lavándose con agua, se molturan obteniéndose una pasta que se prensa consiguiéndose un zumo con buenas cualidades para su fermentación. Posteriormente se fermenta el zumo con una levadura vínica comercial (UCLM 325) dando como resultado un fermentado de aproximadamente 5% v/v, el cual se destila en un alambique de cobre tipo La Charente. La destilación se realiza en dos fases: primera destilación y segunda destilación o "repasado". Trozos de melón junto con sus pipas se maceran durante varios días en el aguardiente obtenido para aumentar las cualidades organolépticas del producto final. Con este procedimiento se pretende diversificar el mercado del melón que, mayoritariamente, es el del consumo en fresco.
Bibliography:Application Number: ES20030000071