METHOD OF BITTER LIQUEUR PRODUCTION

摘要

FIELD: liqueur and vodka industry. SUBSTANCE: aromatic principle "Lemon" is separated for two equal parts, one of which is blended with sugar syrup and an aqueous-spirituous liquid up to concentration 40% and other one - cooled to temperature 3-4 C below of environment, kept for 30-40 min and the ready blend is added. Blend is filtered and poured. EFFECT: enhanced quality of liqueur.