| 摘要 |
FIELD: liqueur and vodka industry. ^ SUBSTANCE: composition of components for bitter tincture comprises the following components per 1000 dal of ready product: common marjoram, 0.9-1.1 kg; thyme, 0.9-1.1 kg; apple alcoholized juice, 950-1050 l; cognac, 490-510 l; color, 11-13 kg; natural honey, 90-110 kg; wild rose fruits, 14-16 kg; cardiophyllous linden flowers, 9-11 kg, and an aqueous-alcoholic liquid, the balance. The effect of vitamins, essential oil flavonoids, organic acids as components of an aqueous-alcoholic infusions of marjoram, thyme, apple alcoholized juice, cognac, color and honey is enhanced in the presence of ascorbic acid, essential oils and organic acids from wild rose fruits and linden flowers. Linden flowers comprising up to 0.05% of essential oil soluble in an aqueous-alcoholic liquid enriches aromatic aroma of the bitter tincture composition and combines harmonically the natural alcoholic aroma of bitter tincture with aroma of apple alcoholized juice and cognac aroma. As result of mass-exchange processes and assimilation of aromatic substances the bitter tincture is prepared that possesses the improved organoleptic indices involving barely detected clove-common wormwood aroma with licorice tint and vermouth after taste. Tasting score is 9.7. ^ EFFECT: improved and valuable properties of tincture. ^ 3 ex |
