| 摘要 |
FIELD: wine making. ^ SUBSTANCE: alcohols employed in production of ordinary alcoholic drinks are blended with softened water to provide alcohol content 40-45 vol %, after which are added sugar, syrup, then oak chips in amount 1-10 g per 1 dm3 blend, and blend is the aged for 2 to 6 weeks with daily agitation and single dosage of oxygen to concentration 3-19 g/dm3. Oak chips utilized originate from summer oak (Quereus robur) and are 5.0-35.0 mm long, 5.0-25.0 mm wide, and 1.0-5.0 mm thick. They are preliminarily divided into three parts in 1:2:3 proportion and then treated with softened water, dried, and subjected to heat treatment. Minor part of chips is treated for 8-10 h with softened water at 50-60°C, dried and exposed to temperature 200-210°C for 20-40 min until content of aromatic aldehydes and extractive components in chips achieves 0.2-30 mg/g and 15-30 mg/g, respectively. Middle part is treated for 1-24 h with softened water at 10-20°C, dried and exposed to temperature 220-230°C for 10-30 min until content of aromatic aldehydes and extractive components in chips achieves 1.5-4.5 mg/g and 30-50 mg/g, respectively. Major part of chips is treated for 8-24 h with softened water at 30-40°C, dried and exposed to temperature 200-210°C for 5-20 min until content of aromatic aldehydes and extractive components in chips achieves 2.5-7.5 mg/g and 20-40 mg/g, respectively. Blend is separated from chips by removing the latter from tank and allowed to age for 2-8 weeks with single dosage of oxygen to concentration 3-10 g/dm3. When needed, aged blend is supplemented by colorant to impart desired color and necessary technological operations are then performed. ^ EFFECT: threefold shortened finished product preparation time and by 20% reduced cost price. ^ 2 cl, 3 ex |
