PRODUCTION METHOD OF ALCOHOLIC BEVERAGES

摘要

FIELD: food products; alcoholic beverages. ^ SUBSTANCE: production method of alcoholic beverages comprises carrying out continuous fermentation stage of wort containing fermented sugar. The process is realised in gas-lift fermenter with inner circulation and limited oxygen supply using immobilised flocculating yeast. After carrying out continuous fermentation stage, at least partially fermented product can be passed over to holding stage for completing process with holding realised in warm medium. Alcoholic beverage can be represented by beer of various grades - pale, lager or North American beer. Holding is carried out during 48 hours. ^ EFFECT: improving efficiency of technological process; obtaining beer with acceptable taste and quality. ^ 17 cl, 29 dwg, 181 tbl