| 摘要 |
The invention refers to the wine industry, namely to a process for producing aged strong alcoholic brandy-type drinks. Summary of the invention consists in using in the composition of the strong drink the nut tincture and the grape distillate matured on specially heat-treated oak stave. The oak stave is divided into three parts: the I-st part 45à50% is treated at the temperature of 110à125?C during 10à15 days; the II-nd part 35à40% is treated at the temperature of 145à155?C during 8à12 hours; the III-rd part 10à15% is treated at the temperature of 160à165?C during 1à2 hours. The treated oak stave is also used for grape distillate ageing. The nut tincture is obtained by nut maceration in the early-milk stage on grape distillate in two stages: on the first stage the maceration is carried out in the ratio of 1:10 and on the second stage in the ratio of 1:5. The tinctures are mixed and aged on specially heat-treated oak stave with periodic mixing once in 30 days. The oak stave is used in the quantity of 250à300 cm2/dm3 of tincture. The result consists in improving the quality of the aged alcoholic brandy-type drink due to the use of nut tincture and grape distillate, aged at least 6 months on specially heat-treated stave. The obtained alcoholic drink has the following component ratio, vol. %:grape distillate�48,0à49,0nut tincture��0,2à0,3sugar syrup��0,8à1,2caramel���0,1à0,2ethyl alcohol and softened water�the rest, up to the strength of 40?0,3 vol. %.
|
