Coconut fruit(s) flavored brandy

Details Coconut fruit(s) flavored brandy Coconut fruit(s) flavored brandy

1984-07-20

1987-07-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426494, 426592, C12G 100

Patent

active

046801790

ABSTRACT:
Process of improving the production of Coconut Brandy is disclosed which results in a smoother, mellower distilled spirit than brandy produced by current methods. Specifically, the instant process replaces sulphur with calamansi juice and jackfruit meat and coconut juice for boiled spring water, adds yeast, ferments, strains and distills this mixture, producing a clear, colorless, fruity improved coconut brandy.

REFERENCES:
Amerine et al., Technology of Wine Making, 3rd Ed., 1972, pp. 600-608, 638, 639 and 640.

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