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...