GENERAL
In this experimental part of the fancy liqueurs based on rectified spirit. Natural and artificial flavors, white sugar, distilled water and dyes, were adopted different methods and formulas of different types of liquors. When the manufacturer creates
have adopted or improved certain formulas, all these small-scale, while there will be familiar with all stages of the process, certain quality liqueur manufactures will be able to think of the crystallization of a small pilot plant industrial level
A. ALCOHOLIC BEVERAGES
liquors fall within a broad group of products known alcoholic beverages, which also include fermented beverages and spirits.
Alcoholic beverages are liquid with different contents of ethanol, whose origin is the alcoholic fermentation of grape sugar or liquid.
A1. FERMENTED BEVERAGES
are obtained by the alcoholic fermentation of grape must or fruit juice previously hydrolyzed cereal can be eaten directly or after clarified and filtered.
Within this class of beverages are found, the wine, cider and beer widely consumed worldwide, as typical products of some countries are the chicha, sake, pulk, etc.
A2. Brandy
are products of the distillation of fermented grape beverages or whose aroma and flavor should be identified in the raw material from which they come.
Spirits of increased production and consumption are:
- Pisco, brandy, cognac, obtained from the distillation of wine.
- rum, derived from the distillation of fermented sugar cane.
- whiskey made from fermenting musts
fermented from rye, corn, barley, etc. Overall spirits
require aging in wooden casks, in order to develop distinctive bouquet to the different spirits.
content strength of these varies between 40 and 55 GL GL
A3. SPIRITS
According to internationally accepted definition and code contained in food from different countries is described as liquor flavored beverage obtained by hydroalcoholic maceration, infusion, or by distillation of various natural plant substances.
liqueurs can be sweetened with sugar, glucose, honey or grape must.
In Peru, according to the rules of ITINTEC, liquor products must be manufactured from rectified spirit or spirits, flavored and flavored with natural or artificial extracts, sweetened and colored in some cases. Flavor principles used
mostly from highly aromatic plant products such as mint, anise, cumin, citrus rinds or peels or products to develop flavor characteristics after being roasted, like coffee and cocoa.
In the production of liqueurs, the incorporation of principles and flavoring substances is performed by 2 processes: a.
By distillation of macerated hydroalcoholic plant products whose principles are required to extract, in this case the alcohol vapors, volatile aromatic drag items are those which give aroma and flavor to liquor, are separated so bitter and resinous substances that resist the vapor trail on the alcohol. The liquor produced by this procedure are of very good quality. B.
By adding essences or essential oils to the mix alcoholic, this
procedure is much simpler, extracts or essences, essential oils can be purchased
from different vendors, the process is reduced to a mixture
The quality of the liquor depends on the quality of the essence,
some cases, the essences are not soluble in the hydroalcoholic mixture and
cloud the liquor, to avoid these problems is best to use essential oils for Saeer
much more soluble in alcohol and water.
alcoholic content of spirits must be greater at 25 Gay Lussac.
The Spirits can be classified according to their alcohol and sugar content in the following types:
- SPIRITS REGULAR .- one that contains 25% alcohol and 15% sugar.
- .- liqueurs contain 35% alcohol and 40% sugar.
- SUPER LIQUOR .--containing between 40% and 60% alcohol, 45% sugar and distilled water to 100% cpmpletar volume.
PROCESS TECHNOLOGY
A. PRODUCTION PROCESS
B. Deodorization
C MIX I
D. PREPARATION OF SYRUP
E. MIX II
F. FILTERING
G. PACKAGED LIQUOR MAKING
SMALL-SCALE OBSERVATION
Burgundy Wine
10.5 ° GL is caramel coloring
Cherry Wine
25 ° GL GL 10.5 Moscato wine is red wine stain or red blood
De added fruit syrup will keep the amount of 0.1 M AgNO3
to test if water is carbonate
Essence: skis are diluted Glove Cherry and aniseed are the best, Fluck are Concentrated
A continucaion, if you're interested in learning Formulas for Preparing and generate Fantasia Spirits microemppresa own, payment will be in U.S. dollars by the agency or WESTERN UNION NATIONAL BANK (PERU), on behalf of Miguel Arriola Jorge Acuna in the district of San Martin de Porres in Lima Peru. Confirm
deposit of commercial transaction through the agency (511) 5712906 or (511) 992 975 875. The formulas will be shipped by e-mail to the address of the recipient immediately after confirming.
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