KR102697524B1 - Method for Manufacturing Wine and Dstilled Liquor Made from Fig - Google Patents

Abstract

The present invention relates to a method for producing fig juice by pickling figs, fermenting the fig juice to produce fig wine, and distilling the fig wine to produce fig distillate.
The fig wine and distilled liquor according to the present invention are manufactured by extracting the juice of figs through candiation, followed by fermentation and distillation, so that fig wine and distilled liquor can be manufactured at a high yield, and since yeast multiplies and fermentation progresses actively through repeated fermentation, the wine has a rich aroma and a soft taste, and further, by increasing the contact area between yeast and oxygen during the first fermentation to enable active yeast multiplication, and then reducing the contact area between yeast and oxygen during the second fermentation to enable active alcohol fermentation, the fermentation progresses quickly, and by recycling the first and second streams separated and collected during the previous fig distilled liquor manufacturing, the flavor and manufacturing yield of the fig distilled liquor can be increased.

Description

{Method for Manufacturing Wine and Dstilled Liquor Made from Fig}

The present invention relates to a method for producing fig juice by pickling figs, fermenting the fig juice to produce fig wine, and distilling the fig wine to produce fig distillate.

Alcohol is a representative fermented food that has accompanied human civilization and history. As living standards improve and the wellness trend continues, consumers want to enjoy alcohol while also wanting alcohol that has a unique taste and aroma and special functionality. Accordingly, consumer interest in alcohol made from various fruits that have beneficial effects on the human body is increasing.

Among the fruit wines, which are alcoholic beverages made from fruits, there is wine, which is a fermented alcoholic beverage. Wine is an alcoholic beverage mainly made by fermenting the sugar in grapes. Its origin can be traced back to when grapes were picked and left in their natural state, and then transformed into alcohol by fermentation by yeast, a natural yeast contained in the grape skin.

Recently, in line with the lifestyle that pursues wellness and the consumer trend that prefers alcoholic beverages with low alcohol content, the consumption of fermented alcoholic beverages such as wine has been gradually increasing, especially among young consumers. In addition, as research results have been published that wine, unlike most general alcoholic beverages, is an alkaline food and is useful in preventing acidification of the human body, and is effective in preventing various adult diseases such as vascular diseases, including antioxidant effects along with excellent flavor, the consumption of wine is on the rise even more.

Another example of fruit alcohol is fruit distilled liquor. Fruit distilled liquor is a beverage made by fermenting fruit and then distilling it to separate the alcohol, resulting in a relatively high alcohol content, usually over 40 degrees. It can be broadly divided into soju, sorghum liquor, whiskey, brandy, liqueur, and vodka.

When the brew is heated, ethanol evaporates before water because its boiling point (78℃) is lower than that of water, and by cooling it, it changes into a liquid, resulting in a colorless, transparent liquor with a higher alcohol concentration than the original brew.

However, some consumers are avoiding consuming fruit wine due to the off-flavors generated during the fermentation and distillation processes, as well as the harmful effects on human health when consumed in excess. Therefore, there is a demand for high-quality alcohol that has a smooth and excellent flavor by removing the off-flavors and odors unique to fruit wine, while reducing the negative effects on the human body.

In order to obtain high-quality alcohol, fruits with high sugar content and rich nutrients are required as the main ingredient, and attempts are being made to manufacture alcohol using figs as a fruit that meets these requirements.

Figs are high in sugar and low in acidity, and are rich in anticancer ingredients such as polyphenol, benzaldehyde, and coumarine, and contain various physiologically active ingredients such as ficin, a protein-decomposing enzyme, vitamins, and minerals. In particular, the medicinal ingredient bergapten contained in figs lowers blood pressure and has a detoxifying effect, and the psoralen ingredient is effective in alleviating atopy.

However, figs are difficult to use as a raw material for alcohol because the fruit's juice is insufficient, the viscosity is high, and the overall flavor does not go well with alcohol.

For example, Korean Patent Publication No. 1498955 discloses a method for producing a fruit distillate, which comprises peeling and crushing a fruit including a fig to obtain fruit juice, placing the fruit juice in a fermentation vessel, injecting nitrogen gas into the fermentation vessel to adjust the sugar content and acidity, adding anaerobic yeast, performing a first low-temperature fermentation (performed at 10 to 26 °C for 1 to 40 days) and a second medium-temperature fermentation (performed at 27 to 35 °C for 1 to 40 days) to produce a fruit fermented liquid, filtering and maturing the same to produce a fruit fermented liquor, repeatedly distilling the filtered fruit fermented liquid (double-boiling at 73 to 99 °C) 2 to 5 times to produce a fruit distillate, and then diluting and maturing the fruit distillate.

In addition, Korean Patent Publication No. 0767625 discloses a method for producing fig distillate by crushing figs, fermenting them, and distilling them. Crushed figs are maintained at less than 20 to 25 Brix, yeast is added, alcohol is fermented, filtered, aged, and filtered again, the filtrate is distilled to remove 5% of the supernatant and 15% of the residue, and then aged and filtered again to produce fig distillate.

The above methods can obtain fig fermented liquor and distilled liquor with excellent flavor and taste and high functionality through fermentation at low and medium temperatures, repeated distillation, or multiple filtering processes. However, there is a problem in that the production yield is low because the fig juice is small and the viscosity is high, so fermentation does not proceed well.

The present invention is intended to solve the above problems, and provides a method for producing fig wine and distilled liquor having a rich aroma, a mild taste, and being capable of being produced at a high yield.

In order to solve the above problems, the present invention comprises the steps of: mixing figs and sugar in a ratio of 40-60:40-60 volume% and maturing for 70-110 days to produce fig juice; filtering the fig juice to remove solids to produce a fig juice filtrate; mixing purified water into the fig juice filtrate to adjust the sugar content to 10-15 Brix, and adding yeast thereto to produce a first mixture; performing a primary fermentation of the first mixture at 23-27°C for 66-78 hours; cooling the primary fermentation solution to 20-25°C; mixing the fig juice filtrate into the cooled primary fermentation solution in a ratio of 40-60:40-60 volume% to produce a second mixture to adjust the sugar content to 20-25 Brix; The present invention provides a method for producing fig wine, comprising: a step of secondary fermenting the second mixture at 23 to 27° C. for 66 to 78 hours; a step of cooling the second fermentation liquid to 20 to 25° C.; a step of drying and crushing a solid substance removed during filtering of the fig juice to make it into a powder; and a step of mixing the solid substance powder into the cooled second fermentation liquid, maturing it for 3 to 6 days, and then filtering it.

At this time, the first and second fermentations are carried out in a jar with a convex center, and it is preferable to fill the jar with 40 to 50% of its contents for the first fermentation and with 70 to 80% of its contents for the second fermentation.

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In addition, the present invention provides a method for producing fig distillate by distilling and then aging fig wine produced by the above method.

The manufacturing of the above fig distillate is preferably performed by the steps of: first distilling fig wine; mixing purified water into the first distillate to adjust the alcohol concentration to 10 to 15 volume%; second distilling the first distillate with the adjusted alcohol concentration to separate and collect 0.5 to 2.0 volume% of the initial stream, 82 to 86 volume% of the main stream following the first stream, and 13 to 17 volume% of the secondary stream; and aging the main stream.

In addition, it is more preferable to perform the first distillation step by adding the separated and residual streams from the previous fig distillate production process to the fig wine.

In addition, it is preferable to filter the manufactured fig distillate after allowing it to stand at -2 to -6°C for 20 to 30 hours to remove fine particles.

Fig wine and distilled liquor according to the present invention are manufactured by extracting the juice of figs through candied processing, followed by fermentation and distillation, so that fig wine and distilled liquor can be manufactured at a high yield, and since yeast multiplies and fermentation actively proceeds through repeated fermentation, the wine has a rich aroma and a smooth taste.

In addition, by increasing the contact area between yeast and oxygen during the first fermentation to allow the yeast to multiply actively and then reducing the contact area between yeast and oxygen during the second fermentation to allow the alcohol fermentation to proceed actively, the fermentation proceeds quickly, and by recycling the first and second streams separated and collected during the previous fig distillate production, the flavor and production yield of the fig distillate can be increased.

The present invention comprises a process for producing fig juice by sugaring figs, filtering the resulting fig juice to obtain a fig juice filtrate, fermenting the fig juice filtrate to produce fig wine, and then distilling and aging the fig wine to produce fig distillate.

First, the figs are harvested, washed cleanly, and then the sugar content is checked to select figs with a Brix of 15 to 17.

The selected figs are mixed with sugar in a ratio of 40 to 60:40 to 60 volume% and aged for 70 to 110 days to produce fig syrup. The produced fig syrup is filtered to remove solids to produce a fig syrup filtrate having a Brix of 40 to 50.

Normally, fermentation for making fruit wine is carried out by crushing the fruit, adding sugar, and then fermenting immediately. However, in the case of figs, the fruit juice is small and the viscosity is high, so fermentation does not proceed well, and the solid matter contained in the fig juice can easily cause heterofermentation such as mold growth during the fermentation process. To prevent this, treating with sulfite can cause an allergic reaction in drinkers with a constitution sensitive to chemicals. Therefore, in the present invention, the juice contained in the fig is extracted through sugar pickling as described above, and then the solid matter is removed and then fermented.

The first mixture is prepared by mixing purified water into the above fig juice filtrate to adjust the sugar content to 10 to 15 Brix, adding yeast and mixing thoroughly. As the yeast, a yeast culture solution prepared by mixing 1 to 5 parts by weight of sugar and 0.1 to 0.5 parts by weight of yeast with 100 parts by weight of purified water at 35 to 45°C and culturing for 30 to 50 minutes can also be used.

Using a yeast culture solution allows for mass inoculation of yeast, which results in a fast initial fermentation rate and the resulting rapid anaerobic and increased alcohol concentration in the fermentation solution, which can inhibit the growth of contaminant bacteria.

The above first mixture is placed in a fermentation vessel, preferably a jar, and fermented at 23 to 27°C. When the sugar content of the fig juice filtrate is adjusted to 10 to 15 Brix, yeast proliferation is active during fermentation, and after 32 to 40 hours from the start of fermentation, abundant foam is generated. At this time, the first mixture is stirred to prevent the foam from overflowing. After continuing to ferment, after 66 to 78 hours from the start of fermentation, the temperature of the first mixture becomes 27 to 35°C. At this time, the first fermentation is terminated by cooling to 20 to 25°C.

The fig juice filtrate is mixed with the cooled primary fermentation liquid in a ratio of 40~60:40~60 volume% to adjust the sugar content to 20~25 Brix, and then a secondary fermentation is performed using the same method as the primary fermentation. By repeatedly fermenting the fig juice filtrate, the flavor of the fig wine becomes richer.

That is, put the second mixture, which is the first fermentation liquid and the fig extract filtrate, into a fermentation vessel such as a jar and ferment at 23-27℃. After 32-40 hours from the start of fermentation, stir the second mixture to prevent bubbles from overflowing. After 66-78 hours from the start of fermentation, cool to 20-25℃ to end the second fermentation.

During the first fermentation, it is preferable to widen the water surface area of the first mixture in contact with the air, and during the second fermentation, it is preferable to narrow the water surface area of the second mixture.

Yeast is a facultative anaerobic bacteria. Under aerobic conditions where sugar is present, the yeast grows very quickly, and under anaerobic conditions, it undergoes alcoholic fermentation to produce ethanol and carbon dioxide. Therefore, during the first fermentation, the surface area is widened so that the yeast can actively proliferate in the first mixture with a low sugar content by coming into contact with a lot of oxygen, and during the second fermentation, the surface area is narrowed so that the yeast proliferated in the first fermentation can actively carry out alcoholic fermentation in the second mixture with a high sugar content.

When fermenting in a jar with a convex center, the surface area of the first mixture can be expanded by filling only 40 to 50% of the total inner volume of the jar during the first fermentation, and the surface area of the second mixture can be narrowed by filling 70 to 80% of the inner volume of the jar during the second fermentation.

When fermentation is complete, the secondary fermentation liquid is aged for 3 to 6 days and then filtered to produce fig wine with an alcohol concentration of 10 to 15% by volume. The produced fig wine is then distilled to produce fig distillate. If the aging period exceeds 6 days, there is a disadvantage in that the flavor of the fig wine and distillate deteriorates.

However, since the medicinal components of figs, bergapten and psoralen, are slightly soluble in water, they are not included in the fig juice filtrate used for fermentation and are removed as solids during the fig juice filtering process, which reduces the efficacy of fig wine and distilled liquor.

To overcome these shortcomings, it is preferable to dry and pulverize the solid matter removed during the filtering of the fig juice into powder, and then mix the solid matter powder into the secondary fermentation liquid and mature it.

Bergapten and psoralen do not dissolve well in water but dissolve well in ethanol, so the bergapten and psoralen components in the solid powder dissolve in the ethanol produced during the fermentation process, and because they are in powder form, they dissolve more easily and are included in the fig wine. The solid powder remaining after the bergapten and psoralen components are extracted is removed in the subsequent distillation and filtration processes.

The above fig wine is distilled for the first time, and purified water is mixed with the first distillate to adjust the alcohol concentration to 10-15% by volume, and then distilled for the second time. During the second distillation, the first distillate (head) of 0.5-2.0% by volume is separated and collected, and the subsequent heart is distilled up to 82-86% by volume, and the subsequent tail (tail) of 13-17% by volume is also separated and collected.

The first stream contains methanol and acetone, which have lower boiling points than ethanol, and other substances with strong odors and harmful properties, so they are separated. The second stream contains impurities, such as propanol, which have higher boiling points than ethanol and have a strong off-flavor, so they are separated. The mainstream has a high alcohol concentration of about 70-80% by volume, and the second stream has an alcohol concentration of about 40% by volume, so if the alcohol concentration drops sharply during distillation, the extraction of the mainstream is stopped and the second stream is separated and collected.

It is desirable to reuse the separated first and second liquors by adding them to fig wine during the production of fig distillate. The first liquor has a strong aroma and enhances the aroma of fig distillate, and the second liquor increases the amount of fig distillate, thereby providing the effect of increasing the production yield.

That is, the separated and collected first and second lees during the production of fig distillate in the previous period are stored and then added to the fig wine during the production of fig distillate in the current period, and the fig wine of the current period and the first and second lees from the previous period are distilled together, and the separated first and second lees at this time are used during the production of fig distillate in the next period. Manufacturing fig distillate in this manner can further increase the flavor and production yield of fig distillate.

The liquor extracted from the above secondary distillation is placed in a jar and aged for more than 6 months at room temperature in a place without sunlight to produce fig distillate. During the aging process, the strong taste of the fig distillate is mellowed and softened, and the aromas blend together to become richer, allowing you to enjoy fig distillate with excellent flavor.

Fig distillate contains fine impurity particles, which settle to the bottom during distribution and reduce marketability. Therefore, it is recommended to allow fig distillate to stand at -2 to -6°C for 20 to 30 hours to coagulate the fine particles in the fig distillate, and then filter it to remove the fine particles.

Fig wine and distilled liquor manufactured as described above are manufactured by extracting the juice of the fig through candied sugaring, then fermenting and distilling, so they can be manufactured with a high yield, and since yeast multiplies and fermentation progresses actively through two fermentations, they have the characteristics of a rich aroma and a soft taste.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples, and test examples.

However, the following examples are only intended to illustrate the present invention, and the present invention is not limited to the following examples, and it will be apparent to a person skilled in the art to which the present invention pertains that substitutions and equivalent changes may be made to other examples without departing from the technical spirit of the present invention.

<Example 1>

Figs were harvested between August and October, washed cleanly, and the sugar content was checked to select figs with a Brix of 15 to 17. The selected figs were mixed with an equal volume of sugar and aged for 3 months to produce fig syrup.

The above fig juice was filtered through a strainer to separate the fig juice filtrate and solids. The sugar content of the fig juice filtrate was measured to be 45 Brix. Purified water was mixed thereto to adjust the sugar content of the fig juice filtrate to 12 Brix.

A yeast culture was prepared by mixing 5 g of sugar and 400 mg of yeast in 200 mL of purified water at 41°C and culturing for 40 minutes. The yeast culture was then inoculated into the filtrate of fig juice with a sugar content of 12 Brix, placed in an earthenware jar, and the mouth of the jar was sealed with cloth and fermented at a room temperature of 25°C.

After 36 hours from the start of fermentation, a lot of bubbles appeared on the surface, so the mixture was stirred. After 72 hours from the start of fermentation, when the temperature of the fermentation solution reached 31℃, the primary fermentation was terminated by cooling it to 22℃.

The above-mentioned cooled primary fermentation liquid was mixed with the above-mentioned fig extract filtrate in an equal volume ratio to adjust the sugar content to 22 Brix, placed in an earthenware jar, the mouth of the earthenware jar was sealed with cloth, and fermented at a room temperature of 25℃. After 36 hours from the start of fermentation, when a lot of bubbles appeared on the surface, stirring was performed, and when 72 hours from the start of fermentation, when the temperature of the fermentation liquid reached 31℃, it was cooled to 22℃ to terminate the secondary fermentation.

The above secondary fermentation liquid was aged for 6 days, then allowed to settle to precipitate the solid particles of figs and yeast contained in the aged liquid, and the supernatant was filtered through a strainer to produce fig wine with an alcohol concentration of 12% by volume.

The above fig wine was first distilled using a copper pot still at atmospheric pressure, and then purified water was mixed with the first distilled liquor to adjust the alcohol concentration to 12% by volume. Then, the second distillation was performed using a copper pot still at atmospheric pressure. During the second distillation, 1% by volume of the initial stream, 84% by volume of the main stream following the initial stream, and 15% by volume of the secondary stream following the main stream were each separated and collected.

The above separated and collected liquor was placed in an earthenware jar and aged for one year at room temperature in a place without sunlight, then left to sit for one day in a freezer operated at -4℃, filtered to remove fine particles, and purified water was added to adjust the alcohol concentration to 24% by volume, then bottled to produce fig distillate.

<Example 2>

In the above Example 1, the fig juice filtrate inoculated with the yeast culture was placed in an earthenware jar with a convex center to fill about 40% of the volume for the first fermentation and fermented, and the mixture of the first fermentation liquid and the fig juice filtrate was placed in an earthenware jar with a convex center to fill about 70% of the volume for the second fermentation, and fig wine and distilled liquor were produced in the same manner as in the above Example 1.

<Example 3>

Fig wine and distilled liquor were produced in the same manner as in Example 1, except that the solid separated during filtering of the fig juice in Example 1 was dried, ground, and powdered, and then the solid powder was mixed with the secondary fermentation liquid and aged.

<Example 4>

After producing fig distillate as in Example 1, fig distillate was produced again using the same method as in Example 1, except that the separated and residual fractions from the previous fig distillate production were added to the fig wine and distilled, and then fig wine and distillate were produced using the same method as in Example 1.

<Comparative Example>

Fig wine and distilled liquor were produced in the same manner as in Example 1, except that the cooled primary fermentation liquid was aged as is without secondary fermentation.

<Example> Sensory test

The aroma, sweetness, sourness, bitterness, body, color, aftertaste, and overall preference of the fig wine and distilled liquor produced in Examples 1 to 4 and Comparative Examples were measured using a 5-point scale by 70 subjects (5 men and 5 women in their 10s to 70s) and the average values are shown in Table 1 below.

Since the fig wine of Example 4 had the same manufacturing process as Example 1, the sensory evaluation was omitted.

Example 1 Example 2 Example 3 Example 4 Comparative example incense 3.8/3.9 ^weeks) 3.9/4.1 3.8/3.9 -/4.2 3.5/3.6 sweetness 3.8/3.6 3.7/3.5 3.6/3.5 -/3.6 3.5/3.5 acidity 3.9/3.7 3.9/3.8 3.8/3.6 -/3.9 3.8/3.7 acerbity 4.0/3.7 3.9/3.6 3.9/3.8 -/3.9 3.7/3.5 Body feeling 3.8/4.0 3.8/4.1 3.7/3.9 -/4.2 3.7/4.0 color 4.1/4.0 4.1/4.0 4.4/4.2 -/3.9 3.7/3.7 Throat swallowing 4.1/4.0 4.3/4.2 4.1/3.9 -/3.8 3.8/3.6 cove 4.2/4.1 4.4/4.3 4.1/3.9 -/4.2 3.8/3.7 Overall symbol 4.0/3.8 4.2/4.1 4.0/3.9 -/4.0 3.7/3.6 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad
Wine/Distillery Co., Ltd.

As shown in Table 1 above, the examples received slightly better evaluations than the comparative examples in all test items, and in the case of wine, the aroma, sweetness, sourness, bitterness, and body of the examples did not show significant differences between groups, but in the case of distilled liquor, the example 4 received a slightly higher evaluation, the color of both wine and distilled liquor was higher in the example 3, and the aftertaste and taste of the drink were evaluated highest in the example 2.

In the case of Example 2, by filling 40% of an earthenware jar with a convex center and fermenting the fig juice filtrate inoculated with the yeast culture during the first fermentation, the area exposed to oxygen by the yeast is increased, which promotes yeast proliferation, and by filling 70% of the earthenware jar with a mixture of the first fermentation liquid and the fig juice filtrate during the second fermentation, the area exposed to oxygen by the yeast is reduced, which promotes alcohol fermentation, which results in a smooth taste when drinking and a strong aftertaste lingering in the mouth after drinking.

As in Example 3, when fig solids are added to the secondary fermentation liquid and aged, the color of the wine and distilled liquor becomes darker, and in Example 4, when the forepart and afterpart collected during the previous fig distillation process are added during the distillation of fig wine, it is judged that the forepart with a strong aroma and afterpart with a strong taste strengthen the aroma and taste of the distillate.

In the overall preference, the examples were evaluated higher than the comparative examples, confirming the marketability of the fig wine and distilled liquor according to the present invention.

Claims (7)

A step for making fig syrup by mixing figs and sugar in a volume ratio of 40~60:40~60 and maturing for 70~110 days;
A step of filtering the above fig juice to produce a fig juice filtrate from which solids are removed;
A step of preparing a first mixture by mixing purified water into the above fig juice filtrate to adjust the sugar content to 10 to 15 Brix, and then adding yeast thereto;
A step of primary fermenting the above first mixture at 23 to 27 ℃ for 66 to 78 hours;
A step of cooling the above primary fermentation solution to 20 to 25 ℃;
A step of preparing a second mixture by mixing the fig juice filtrate into the cooled first fermentation liquid in a volume ratio of 40 to 60:40 to 60% to adjust the sugar content to 20 to 25 Brix;
A step of secondary fermentation of the above second mixture at 23 to 27 ℃ for 66 to 78 hours;
A step of cooling the above secondary fermentation solution to 20 to 25 ℃;
A step of drying and crushing the solid matter removed during the filtering of the above fig juice to make it into powder; and
A method for producing fig wine, comprising the steps of mixing the solid powder into the cooled secondary fermentation liquid, maturing it for 3 to 6 days, and then filtering it. In claim 1,
The above first and second fermentations are carried out in a jar with a convex center.
A method for producing fig wine, characterized in that the first fermentation is performed by filling the first mixture with 40 to 50% of the jar's contents, and the second fermentation is performed by filling the second mixture with 70 to 80% of the jar's contents. delete A step for making fig syrup by mixing figs and sugar in a volume ratio of 40~60:40~60 and maturing for 70~110 days;
A step of filtering the above fig juice to produce a fig juice filtrate from which solids are removed;
A step of preparing a first mixture by mixing purified water into the above fig juice filtrate to adjust the sugar content to 10 to 15 Brix, and then adding yeast thereto;
A step of primary fermenting the above first mixture at 23 to 27 ℃ for 66 to 78 hours;
A step of cooling the above primary fermentation solution to 20 to 25 ℃;
A step of preparing a second mixture by mixing the fig juice filtrate into the cooled first fermentation liquid in a volume ratio of 40 to 60:40 to 60% to adjust the sugar content to 20 to 25 Brix;
A step of secondary fermentation of the above second mixture at 23 to 27 ℃ for 66 to 78 hours;
A step of cooling the above secondary fermentation solution to 20 to 25 ℃;
A step of drying and crushing the solid matter removed during the filtering of the above fig juice to make it into a powder;
A step of producing fig wine by mixing the solid powder into the cooled secondary fermentation liquid, maturing it for 3 to 6 days, and then filtering it; and
A method for producing fig distillate, comprising the step of distilling and then aging the fig wine. In claim 4,
The above maturing step is,
The first stage of distillation of fig wine;
A step of adjusting the alcohol concentration to 10 to 15 volume% by mixing purified water into the above primary distillate;
A step of performing a second distillation of the first distillate with the alcohol concentration adjusted above, and separating and collecting the first stream of 0.5 to 2.0 volume%, the main stream of 82 to 86 volume% following the first stream, and the second stream of 13 to 17 volume% following the main stream; and
A method for producing fig distillate, characterized by comprising the step of maturing the above-mentioned main stream. In claim 5,
A method for producing fig distillate, characterized in that the first distillation step comprises distilling the fig wine by adding the separated and collected first and second streams during the previous fig distillate production. In claim 4,
A method for producing fig distillate, characterized in that the produced fig distillate is allowed to stand at -2 to -6°C for 20 to 30 hours and then filtered to remove fine particles.