| 摘要 |
FIELD: alcoholic-beverage industry. SUBSTANCE: method involves distillating wine material to produce cognac spirit; holding the latter in enameled reservoirs in the presence of oxygen for maturing, with stacks of treated oat clapboards being laid on bars of base within reservoirs; subjecting spirit to preliminary thermal treatment; holding spirit and performing coupage with colorant, sugar syrup and softened water; filtering and holding prior to bottling. Clapboards are disposed in staggered arrangement relative to stack base bars in horizontal and vertical rows. Bars are spaced one from another by distance equal to 0.5-0.7 of clapboard length and positioned so as to protrude beyond stack base by distance equal to 0.2-0.4 of clapboard length. Thermal treatment time is determined by ratio: t = (200-350)/T, where T is thermal treatment temperature within the range of 45-70 C. Shifting of clapboards is alternated with withdrawal inward or outside beyond base bars of even and odd clapboards or even and odd pairs of clapboards in each horizontal and upper stack row relative to lower row. Clapboards are stacked on the edge transverse to base bars. Stack rows are separated by two spacing clapboards positioned flatwise along bars. Rows of clapboards are stacked in reservoir on the basis of specific surface of clapboards of 7-9 cu.dm at predetermined level. Thermal treatment is conducted in two reservoirs at continuous oxygen dosage and alternate heating of spirit and introduction of volatile components from one reservoir into lower layer of other reservoir. Holding process is conducted in the same reservoirs for at least five years at 20-25 C, with oxygen saturation being provided two times a year till oxygen content of 15-18 mg/cu.dm. Method allows product with properties approximating that of cognac of very old pale quality to be obtained. EFFECT: simplified method and improved quality of cognac. 12 cl, 22 dwg, 1 tbl, 12 ex |
