| 摘要 |
FIELD: liqueur and vodka industry. SUBSTANCE: method involves preparing an aqueous-alcoholic mixture (proof is 40%) from rectified ethyl alcohol and water followed by addition of 65.8%-th sugar syrup to the mixture and its treatment with activated carbon. A mixture of spice-aromatic raw consisting of anise, tormentil and ginger is kept preliminary under anaerobic conditions for 30-40 min at the following ratio, kg/1000 dal: anise 0.1-0.3; tormentil and ginger by 0.09-0.15 and used for preparing aromatic alcohol. Obtained aromatic alcohol is added to ready vodka by equal doses at an intermediate stirring at the following ratio of components, l/1000 dal of vodka: aromatic alcohol 1.8-2.2; 65.8%-th sugar syrup 13=14 and an aqueous-alcoholic liquid - the rest. The combination of components, their quantitative ratio and procedures of the method ensures to make original citrus-clove aroma to vodka. EFFECT: improved quality, decreased cost, broadened assortment, decreased consumption of nondeficient plant raw. 3 tbl, 3 ex
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