| 摘要 |
FIELD: alcoholic beverage industry, particularly, bitter liquors on base of natural juices and extracts. SUBSTANCE: bitter liquor contains per 1000 dal of prepared product: infusion of mixture of vegetable raw material, 220-275 l; alcoholized apple juice, 900-1100 l; brandy, 350-450 l; color, 80-110 kg; aqueous-alcoholic liquid, up to strength of 38-45 vol.%. Mixture of vegetable raw material for infusion contains the following ingredients, kg/1000 dal of infusion, in terms of air-dry state: common St.Johnswort, 1.8-2.2; medicinal balm, 1.8-2.2; peppermint, 2.7-3.3; medicinal sweetclover, 1.8-2.2; common origanum, 0.9-1.1; common yarrow, 0.45-0.55; wild sage, 0.45-0.55; garden angelica, 1.8-2.2; common hyssop, 0.45-0.55; oak shaving, 1.8-2.2; lime-tree blossom, 0.2-0.4; licorice root, 0.3-0.6. Content of said composition improves its organoleptical properties due to nut aftertaste and softening bitterness in taste. EFFECT: broadened assortment of bitter liquors. 3 ex
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