Certificate of geographical indication - 29

Status

Valid

(111) Registration №

29-1

Type of TP

Certificate of geographical indication

(210) Application number

29-1

(220) Date of application

08.08.2024

(540) Image

EAST KAZAKHSTAN MEAD

(730) Owner

"Global invest International" Limited Liability Partnership

(450) Number and date of the bulletin

№ 44 - 01.11.2024

(181) Validity period

Type of product

08.08.2034

Honey beverage

Indication of the place of production of the goods (boundaries of the geographical object):

Ushanovo village of Glubokovsky district of East Kazakhstan region

Description of the quality, reputation and other characteristics of the product:

The products are made from an eco-friendly local product of the East Kazakhstan region. Alcohol is not used in the production of the "Honey brand", the drink is the result of natural fermentation of honey.

The supplier of honey is the East Kazakhstan region. These are meadow, steppe and mountain varieties of honey, each of which gives the drinks its own color and taste.

At the same time, the water used to prepare the product undergoes an 8-step purification, that is, repeated filtration and disinfection.

The production process consists of the following stages: syrup preparation, "honey dissolution", wort preparation, cooling and yeast addition, fermentation, clarification and maturation, final filtration, and bottling. The products must be stored in a dry, ventilated room, protected from direct sunlight, atmospheric influences and pollution, at a temperature of no more than 20 ° C.

Physical, chemical, microbiological, organoleptic properties of the product:

Toxic elements:

Lead — 0.08

Arsenic — less than 0.001

Cadmium — 0.014

Mercury — less than 0.0001

Microbiological indicators:

Coliforms are not allowed in the mass of the product (g/cm3) — not detected in 10.0 g.

Pathogenic, including salmonella, are not allowed in the mass of the product (g/cm3) - not detected in 25 g.

Description of the method of production of the product, as well as the conditions of its storage and transportation: 

Mead is used for the production of a low-alcohol drink - water, yeast, honey and spices.

Honey is used in accordance with the requirements of GOST. Honey is transported to the enterprise by road in a special container – in compliance with sanitary and regulatory requirements. Honey is accepted at the raw material warehouse and weighed on an electronic floor scale with an accuracy of 0.01 grams.

The water is used from a centralized water supply, passes water treatment through water treatment equipment.

Spices are also delivered by road to the enterprise in dry form in packages to the raw material warehouse. Before use in production, they are weighed on scales and applied in quantity according to the formulation and production technology.

The melted honey is weighed on a scale and used to make a full meal (wort). A concentrated wort base is prepared in a mash–mash boiler. For this purpose, a calculated amount of raw materials is introduced into the machine during mixing in accordance with the recipe. These are water, honey and additional ingredients.

The resulting concentrated wort base is heated to a temperature of 80 degrees Celsius (with constant stirring).

The heated wort is pumped by a pump into a fermentation vat, in which water is pre-filled at a temperature of 20 degrees and at the same time the calculated amount of yeast prepared for fermentation is introduced.

Yeast is diluted in a dilution bath with the addition of yeast feed at the rate of 25-50 grams per Head. Special yeast brands TOP -15, PERLAGE are used for fermentation.

The fermentation process lasts 14-21 days.

Honey is removed from the yeast and sent for fermentation for 30 days.

Well-fed (wort) is fermented in camp tanks.

The initial density of the full (wort)-16 %.

The density of the fermented wort is 2-3%. After fermentation, the fullness (wort) is filtered on a cardboard filter press according to the instructions. First, they filter on a coarse cardboard filter, then on a medium one and at the end - a fine cardboard filter. The finished drink is collected in a receiving measuring cup (forfas).

Next, it is served to the bottling shop for bottling. In the bottling shop, glass container bottles are washed and sterilized at the IPKS-1245 (N) installation.

Cork stoppers are prepared by steaming in plastic buckets with hot water at a temperature of 40 degrees.

The finished drink is taken from the foreface and poured on a filling machine (Fillermatic GRAVITY gravity liquid filling machine). The bottle with a volume of 0.75 liters is capped with a cork stopper on a semi-automatic apparatus PAK-01, manufactured by LLC Southern Food Engineering Company.

The label is applied on a semi-automatic labeling machine for bottles HL-50.

The sealing and control mark is applied to each bottle manually and accounting is carried out through the control unit (control metering device). The finished corked bottles are stored in corrugated cardboard boxes and sent to the finished product warehouse.