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Priority to HU0001829ApriorityCriticalpatent/HU222180B1/en
Publication of HU0001829D0publicationCriticalpatent/HU0001829D0/en
Publication of HUP0001829A2publicationCriticalpatent/HUP0001829A2/en
Publication of HU222180B1publicationCriticalpatent/HU222180B1/en
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Alcoholic Beverages
(AREA)
Abstract
According to the proposed method, the edible fruit of the True Service Tree (Sorbus domestica) or the fruit of the Rowan Tree (Sorbus aucuparia) is used to make mash, preferably with the addition of water, sugar and in some cases, yeast. At least 0.2-1.5% by mass of common salt is added to the mash, which is fermented and distilled in the conventional manner.
HU0001829A2000-05-102000-05-10Process for making of sorb-spirit
HU222180B1
(en)
Further knowledge on the influence of yeast starter amount and the activator Botrytis cinerea on the course of fermentation of musts under unfavorable conditions.