| 摘要 |
FIELD: liqueur and vodka industry. SUBSTANCE: method involves preparing fruit juices of the I and II pouring prepared of cranberry and cherry. Part of cherry fruit juice of the I pouring is kept in cognac for 30-40 min at ratio 1:1. Then blending cranberry fruit juice of the I and II pouring, part of cherry fruit juice of the I and II pouring, 65.8% sugar syrup, citric acid and an aqueous-alcoholic liquid is carried out. Blend is kept for 5-10 h and part of cherry fruit juice prepared on cognac is added to it. Ready blend is filtered and poured. Ready sweet liqueur has the following ratio of components, l/1 000 dal: cranberry fruit juice of the I and II pouring 2 400-2 600; cherry fruit juice of the I and II pouring 980-1 200; cognac 280-320; 65.8% sugar syrup 2 700- -2 800; citric acid - as measured to brought about acidity of liqueur to 0.35 g/100 cm and an aqueous-alcoholic liquid - the rest. EFFECT: high quality of liqueur enriched with the complex of extractive-aromatic plant substances, broadened assortment of sweet liqueurs. 3 tbl, 3 ex
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