| 摘要 |
FIELD: wine-making industry. ^ SUBSTANCE: method involves blending cognac alcohols with average age 4, 5, 6, 8, 10, 20 years of seasoning with the content of enanthic ethers in the range 3.1-7.0 g/100 ml a.a and their ratio to higher alcohols = 1.0-1.3, aromatic aldehydes, among them vanillin = 2.8-6.5 mg/100 ml a.a, and the ratio of enanthic ethers to vanillin = 1.07-1.11 taken in the amount providing specific "soap tints" with light vanillin-flower tinge in the ready product. Method involves using cognac alcohols obtained by distillation off of cognac wine-materials in the presence on natural own yeast to obtain crude alcohol, by fraction distillation off of crude alcohol and taking off head, tail and middle fractions. Before distilling off wine-materials with yeast are stirred preliminary by a method of the firm "Remi Marten". Taking off of the middle fraction is carried out up to the strength 60 vol.%, not less, and this fraction is subjected for the thermal treatment at 60-70oC for 1-2 days followed by keeping in barrels (by 30% in novel ones) with capacity 35 dal for from 4 to 20 years. Sugar syrup is added to the blend in the amount providing saccharinity by standard and if necessary sugar color is added to obtain the necessary color and softened water is added to obtain the necessary strength of drink. The blend is treated by cold, filtered, fed for resting and filtered again before bottling. The proposed method provides enhancing organoleptic indices of the ready product, to expand assortment of cognacs. Proposed procedures and parameters characterizing this method provide the presence of necessary amount and quality of enanthic ethers in cognac alcohols that improve flower and taste of cognac. Except for, the large amount of free non-esterified fatty acids in middle fraction that are partially esterified in the process of seasoning is provides by this invention. The esterification process is enhanced in its thermal treatment and causes the additional formation of enanthic ethers in the process of thermal treatment. The selection of ratios of components responsible for the taste and aromatic indices of cognac provide also the novel type of Russian cognac that is available for Russian consumer by its aroma and taste. ^ EFFECT: improved manufacturing method. ^ 3 cl, 3 ex |
