A PROCESS FOR THE PREPARATION OF BRANDY CONTAINING PEACH AND BRANDY CONTAINING PEACH PREPARED THEREFROM

• Main Authors: JUNG, HYEON SUK, KIM, JEONG CHEON, KIM, DONG HO, YOO, SANG GYU, JEONG, JOONG HWA, SEO, JUNG HYUK, LEE, JAE MAN
• Format: Patent
• Language: English; Korean
• Published: 26.05.2015
• Subjects: AGEING; BEER; BIOCHEMISTRY; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PASTEURISATION; PREPARATION THEREOF; PRESERVATION; PROCESSES USING MICROORGANISMS; PURIFICATION; SPIRITS; STERILISATION; VINEGAR; WINE

The present invention relates to brandy including peaches and a preparation method thereof. The preparation method includes the steps of adding sugar by 26 - 28°brix in a fermentation stage and inoculating Saccharomycescerevisiae K1-V1116 or Saccharomycescerevisiae montrachet. Accordingly, the prese...