Method for Production of Natural Aromatizer

1. Technical Result Improvement of organoleptic properties of the obtained product and widening of assortment. 2. Essence A method comprises preparing plant raw, its extracting by the mixture of 96% rectified ethyl alcohol and 65% spirit solution of extraction raw during 8 days in proportion 3:1, mi...

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Bibliographische Detailangaben
Hauptverfasser:	Tatulashvili, Mzevinar, Sakhelashvili, Temur, Topadze, Giorgi, Mazmishvili, Niko, Bakhtadze, Nikoloz, Kalandadze, Sergo, Topadze, Irakli, Orkodashvili, Vazha, Durmishidze, Eliza, Chikvaidze, Levan, Kostava, Surab, Dzneladze, Zurab
Format:	Patent
Sprache:	eng
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:	1. Technical Result Improvement of organoleptic properties of the obtained product and widening of assortment. 2. Essence A method comprises preparing plant raw, its extracting by the mixture of 96% rectified ethyl alcohol and 65% spirit solution of extraction raw during 8 days in proportion 3:1, mixing the obtained spirit infusion I and obtained after pressing II fraction in proportion 4:1, holding the mixing in a tight container during 5 days, distillation, filtration and packing. 3. Field of Application Food industry, in particular production of natural aromatizers from plant raw. Tables: 2