| 摘要 |
During prodn. of fruit based spirits 2 kgs of mash-identical dried fruit is added to the kettle for every 100 l-s of fermented mash. The kettle is closed and a first distillation yields a 20-25 vol. alcohol contg. distillate. This distillate is redistilled to contain 50-60 vol.% alcohol. Final alcohol concentrations are set by addn. of distilled water. Prepd. spirit is matured for 3-6 months pref. in wooden casks, filtered and bottled. 3-5 pieces of sound spirit-identical dried fruit are placed in a 0.75 l bottle prior to addn. of the spirit. Bottles are corked and bottled spirits are allowed to mature for further six months. |
