Mash, fruit

Brandy. Brandy is a distillate from fermented juice, mash, fruit wine, or fruit residues. It is distilled at less than 190° proof in such a manner as to produce the taste, aroma, and characteristics generally attributed to brandy. Fmit brandy is distilled solely from the fermented juice or mash of whole, ripe fmit or from standard grape, citms, or other fmit wine. Brandy distilled exclusively from one variety of fmit must be so designated, except grape brandy which can be identified by the term brandy. Brandy must be matured a minimum of two years in oak barrels, otherwise it must be labeled immature. 

ETHYL ALCOHOL (ETHANOL GRAIN ALCOHOL), Ethyl alcohol is obtained by fermenting sugar or such starchy products as corn, barley, wheat, rye, rice, and potatoes. Beverage alcohol may also be obtained by distilling fermented mashed fruit or grain. 

A mashed fruit and cream with or without custard. 

Unifiber- Dose is 1 tbsp in 3 or 4 oz of fruit juice, milk, or water, or mix with soft foods such as applesauce, mashed potatoes, or pudding. Can be taken up to 3 times daily if needed or as recommended by a doctor. 

Feed Standard pellet diet given in the morning (ssniff Pri 10 mm), and additional feed with a high protein content is offered in the afternoon (ssniff Mar 10 mm) together with fresh fruits, vegetables, and bread Standard pellet diet (ssniff Mar 10 mm), ftuits, vegetables, special mash, meal worms, cat food... 

Standard pellet diet (e.g., Marex ), fruits, vegetables, special mash, meal worms, cat food... 

For making wines from fruits other than the vinifera grape, it is convenient to have a fairly large food chopper or mill in addition to the above equipment. The object in all cases is to reduce the fruit to a mash or puree in which the sugar and other soluble materials are available to the yeast. 

Fig. I. Single-drum dryer (atmospheric). Dryers of this type may be dip or splash fed (not shown), or, as shown, equipped with applicator rolls. The latter is particularly effective for drying high-viscosity liquids or pasty materials, such as mashed potatoes, applesauce, fruit-starch mixtures, gelatin, dextrine-type adhesives, and various star dies. The applicator rolls eliminate void areas, permit drying between successive layers of fresh material and (omi me product sheet gradually. While single applications may dry to a lacy sheet or flakes, the multiple layers generally result in a product of uniform thickness and density with minimum dusting tendencies. (Bujiovak Division, BlawKnox Food Chemical Equipment. Inc)...

In the separation of juice from its fruit, the traditional method has been to apply pressure to the mashed, or pulped, fruit in order to force the liquid portion through a cloth or some form of screen. There are several styles of separator available, for both batch and continuous production, and a few of these are referred to in the following. 

DISTILLATION A heat-dependent process used to produce alcoholic beverages, such as whiskey, rum, and vodka. In this process, a fermented mash (of grains, vegetables, or fruits) is heated in a boiler, causing the alcohol to evaporate. The alcohol vapors are then collected and cooled in a condenser to produce the beverage. 

In many cases mash pumps are used to pump the crushed fruit to the juice extractors, mash heaters or other equipment, resulting in further comminution. 

In some cases the processes are combined with the use of enzymes (mash fermentation). A pitting machine can be inserted in the stone fruit processing line ahead of the crusher. 

Berry fruit is usually treated with enzymes at 50-55°C. This is virtually the optimum temperature for the enzymes. After about 2-4 h there are significant increases in pressability and also in colour yield. If the mash is highly acidic, care should be taken to choose enzymes that are still sufficiently active at low pH. 

In the case of berry fruit, the enzyme should already have been added before the mashing process, as otherwise it is difficult to achieve a uniform distribution in the mash. Mashes which are stirred for a long time at elevated temperatures become mushy and the fine suspended solids content increases markedly. This may subsequently lead to considerable difficulties during clarification. 

The mash is conveyed from the fruit mill to the press, and to and from the heat exchanger, by means of valveless eccentric spiral pumps, large impeller pumps or slow-running piston pumps. 

In order to retain the light colour, ascorbic acid can be added to the juice immediately after pressing. If some of the fruit used is unhealthy, the ascorbic acid should already be added in the mash, to prevent browning during processing. 

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