CONTENTS
WHAT DRINK IS BRANDY?
WHAT DOES THE QUALITY OF BRANDY DEPEND ON?
When do fruits reach technological maturity? When should we pick the fruits intended for brandy production?
How should we transport the fruits?
When should we start processing the fruits?
What is alcoholic fermentation?
WHEN SHOULD WE PROCEED TO DISTILLATION (BOILING) OF THE FERMENTED MATERIAL?
DOES THE MATERIAL FROM WHICH THE DISTILLER IS MADE HAVE AN INFLUENCE ON THE QUALITY OF BRANDY?
ADJUSTING THE ALCOHOLIC CONTENT OF BRANDY
FRUIT BRANDY
TYPES (ASSORTMENT)
FRUIT BRANDY,
Plum brandy, Apple brandy, Mixed fruit brandy, Apricot brandy, Young plums brandy, Quince brandy, Fig brandy,
GRAPE (FERMENTED MATERIAL / JIBRI) BRANDY,
ROOT BRANDY,
Potato brandy, Carrot brandy, Sugar beet brandy,
Increasing the sugar content of FRUIT PURES
by using sugar beet
SUGAR CANE BRANDI
CREAM CROPS BRANDI 38
Wheat brandy 40
MAKING OF BRANDI 41
Maturing in wooden vessels 42
Maturing in glass vessels 43
Maturing in polyethylene containers 45
HOW LONG SHOULD RAKIA BE AGED TO BE GOOD FOR DRINKING? 46
TECHNOLOGICAL PRACTICES FOR IMPROVING THE QUALITY OF RACQUETS 48
Clarification of racquets 48
Clarification with egg white 49
Sweetening of racquets 50
Colour of racquets 52
Flavoring of racquets 54
Using aromatic fruits for flavouring racquets 55 Direct flavouring of racquets with natural flavouring sources 55
Indirect flavouring of racquets
Through aromatic infusions 56
Preparation of fruit infusions 59
PREPARATION OF „ANISAL LIQUOR“ RACQUET 63
PREPARATION OF MASTIC 63
PREPARATION OF MINT 64
PREPARATION OF MINT WITH RACQUET 65
PREPARATION OF HERBAL RACQUET 66
TREATMENT OF DEFECTIVE RAKIA 67
Improving the taste of sour rakia 68
Removing off-flavors 69
Improving the taste of burnt rakia 70
QUALIFICATION (ASSESSMENT) OF RACIA 72
METHYL ALCOHOL IN RAKIA 74
References 76