A process for preparation of brandy by upcycling fruit peel and brandy prepared therefrom

• Main Authors: NOH, YE CHAN, MIN, JEA MYUNG, HWANG, JU SANG
• Format: Patent
• Language: English; Korean
• Published: 30.09.2022
• 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 a method for producing brandy using fruit peel, and specifically, provides a method for producing brandy, which comprises the following steps of: (a) preparing the fruit peel; (b) producing a fermented raw material by crushing the fruit peel and adding edible organic acid; (c) adding sugar to the fermented raw material for sugar supplement; (d) administering yeast, yeast nutrients, and pectin enzyme to the fermented raw material, and fermenting the mixture to obtain a fermented solution; (e) filtering the fermented solution to obtain filtrate; and (f) distilling the filtrate to obtain distillate. The present invention can provide the method for producing the brandy with an excellent flavor using discarded fruit peel. 본 발명은 과일껍질을 활용하는 브랜디의 제조 방법에 관한 것으로, (a) 과일껍질을 준비하는 단계; (b) 상기 과일껍질을 파쇄하고 식용 유기산을 첨가하여 발효원료를 제조하는 단계; (c) 상기 발효원료에 당을 첨가하는 보당 단계; (d) 보당된 상기 발효원료에 효모, 효모영양제, 펙틴엔자임을 투여하고, 발효하여 발효액을 얻는 단계; (e) 상기 발효액을 여과하여 여과액을 얻는 단계; 및 (f) 상기 여과액을 증류하여 증류액을 얻는 단계;를 포함하는, 브랜디의 제조 방법을 제공할 수 있다.