Alcoholic beverages having fresh and natural aroma of dill, and method of producing the same

Provided are processes for producing an ethanolic dill extract concentrate comprising the steps of harvesting green crown dill, which is infused in aqueous ethanol, and destilled to obtain an ethanolic dill extract concentrate with fewer than six dominant peaks, as detected by gas chromatography, wh...

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Bibliographische Detailangaben
1. Verfasser:	ELSNER, HENRIK IRGANG
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Provided are processes for producing an ethanolic dill extract concentrate comprising the steps of harvesting green crown dill, which is infused in aqueous ethanol, and destilled to obtain an ethanolic dill extract concentrate with fewer than six dominant peaks, as detected by gas chromatography, which when diluted with aqueous ethanol results in an aquavit having a fresh and natural aroma of dill.