| 摘要 |
FIELD: wine industry. ^ SUBSTANCE: claimed method includes blend production by blending of wine distillate, cognac alcohol, rectified alcohol, softened water, oak extract, fortificated syrup and color. Blend is subjected to fining, cooling, filtration and relaxation. Oak extract is obtained by passing rectified alcohol through heat treated oak wood by circulating method to product extractive substances concentration from 30.0 to 35.0 g/dm3. Then obtained extract is fed into sealed tank and saturated with gaseous oxygen up to excessive pressure of 60.0-70.0 kPa and held until excessive oxygen pressure is reduced to zero. Extract is filtered and used in blend production. Ratio of wine distillate, cognac alcohol, rectified alcohol, oak extract, fortificated syrup and color (wherein alcohol content in brandy is 40 v.%) is defined on the base of content: high alcohols (calculated as isoamyl alcohol) 100.0-200.0 mg/1003 of anhydrous alcohol, medium esters (calculated as acetic-ethyl ester) 80.0-180.0 mg/100 of anhydrous alcohol, extractive oak substances 0.8-1,2 g/dm3. ^ EFFECT: brandy of improved organoleptic characteristics. ^ 3 cl, 4 tbl, 1 dwg, 3 ex |
