The client is an agrotourism resort with a restaurant, conference rooms, accommodation, a tennis court, a vegetable garden, and a wine and brandy cellar. They produce several types of fruit jams and brandy. Their brandy is produced in a home-made way. The goal of the assignment was to impart knowledge of advanced production methods and machinery to improve the quality of the client’s brandy.
The expert advised on the fermentation process, the distillation process, and the bottling of brandy, the distillery building, safety at work, and the aging process of brandy.
The client has increased knowledge on the process of distillation of brandy from fruits. The assignment has helped them to improve the processing and increase the quality of the products they produce.