| 摘要 |
FIELD: wine-making and liqueur and vodka industry. ^ SUBSTANCE: method involves preliminary preparing an alcoholic mixture of the strength value from 44.0 to 46.0 vol.% from rectified ethyl alcohol and softened water with hardness 0.36 mole/m3, not above, or from natural water with hardness below 1 mole/m3 by their mixing. To prepared mixture 5% sodium hydrocarbonate solution and sodium acetate 10% solution are added in amounts based on data of laboratory analysis. Mixture is stirred for 15-30 min and subjected for sorption treatment in flow by passing the mixture through mechanical filter with quartz sand, two sorption columns filled with granulated activated carbon and the second mechanical filter with quartz sand connected in sequence. Before preparing blend 50% glycerol an aqueous solution is added to its based on data of laboratory analysis. Sugar syrup is prepared by cold or hot method by dissolving sugar in water using citric acid. The mass concentration of sugar in syrup has to be 500 g/dm3, not less. Brandy blend is prepared by combination and thorough stirring blend materials in amounts providing the preparing required organoleptic and physical-chemical indices. For this purpose an aqueous-alcoholic mixture, softened water, sugar syrup, taste-aromatic additive "Brandy" and color or caramel are added to cognac alcohol. If necessary, the blend is subjected for gluing before resting, keeping with glue for from 8 to 10 days and filtration and resting is carried out for from 8 to 10 days without gluing or for from 8 to 20 days with gluing. After resting the blend is filtered and fed to bottling. Brandy components are used in the following contents: cognac alcohol, 30%, not less, of amount of anhydrous blend alcohol; sugar syrup, up to the mass sugar concentration 5.0-9.0 g/dm3; color or caramel, from 0.1 to 0.2% of the blend volume; taste-aromatic additive, 2.5-3.5% of the blend volume; glycerol, 0.2-0.4% of the blend volume; sodium acetate, 0.03-0.05% of the blend volume; sodium hydrocarbonate, 0.01-0.03% of the blend volume; softened water and rectified ethyl alcohol are taken in amounts providing the strength value 39.7-40.3 vol.%. Any additive from any producer or taste-aromatic concentrate "Brandy SK-94001" of firm "DMD-3 OOD", Bulgaria is used as a taste-aromatic additive. Proposed method allows enhancing organoleptic indices by 0.2 score and stability of ready product by 1.0-1.5 month, to reduce time for its producing by 2 days. ^ EFFECT: improved producing method. ^ 4 cl, 3 ex |
