METHOD FOR PREPARING LIQUEUR OR SYRUP FOR PRODUCING BEVERAGES

摘要

FIELD: wine-making and non-alcoholic industry, confectionary industry. ^ SUBSTANCE: method involves preliminary preparing inverted sucrose in red and/or white, and/or pink sort wine material diluted with water in the ratio = (20-50):(50-80). Then taste-aromatic additive is added that represents native water-containing condensate and highly volatile components of grape must or juices prepared from fruits or berries and prepared by condensation at temperature from 0°C to -20°C of vapor carrying with carbon dioxide in the fermentation process and in accumulation of alcohol from 1 vol.% to 8-9 vol.% in fermented medium in production of nonalcoholic beverages or carbonated wines, and sparkling wines also. Proposed technology provides decreasing the cost of the end product based on using mixture with condensate instead wine material that represents waste of production, to enhance quality of the ready product based on using a natural a supplement as a condensate, and to decrease the process time based on excluding infusion and keeping steps. ^ EFFECT: improved preparing method. ^ 4 cl, 7 ex