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This method finds application for the production of high-alcohol beverages in food, wine and tobacco industries. The method enables increasing the alcohol yield, controlling the aromatisation process and reducing the maturing time. It involves cooling sweet drinkable must from saccharified barley malts down to 6-10 degrees C, aromatising the same by absorption of flue gases from the dry distillation of turf. This is followed by alcohol fermentation aided by active yeast from Sacch. Cerevisae at temperatures 6-10 degrees C. The resulting liquor is distilled two times. The volatile impurities from the first distillation undergo a second distillation. The final distillate is poured into oak casks adding 120-150 mg/l of tanning agents obtained from an oak extract irradiated with γ-rays. This is followed by maturing accompanied by γ-rays irradiation or ultrasonic treatment, and aeration. The matured distillate is diluted with spring water run-off from turf deposits, matured for a further 6 months, stabilized, filtrated and bottled.
BG95384A1991-10-301991-10-30Method for the manufacture of malt whisky
BG51814A1
(en)