| 摘要 |
FIELD: wine industry. SUBSTANCE: method involves introducing sugar syrup, caramelized sugar obtained at 180-200 C, oak extract, yeasty cognac oil into white dry grape wine material; adding ethyl alcohol to provide 40% base strength; heating obtained mixture to 30-40 C; providing natural cooling and holding for at least 3 months. Beverage blend is obtained by introducing alcohol- water mixture with strength value of 40.0-45.0% by weight, which is preliminarily matured for 7-10 days, into prepared base. Components are taken in the following amounts: white dry grape wine material 50-70 decaliters, caramelized sugar 5-20 kg; oak extract 10-50 kg; yeasty cognac oil 12-100 kg per 1000 decaliters of blend. Beverage blend is mixed for at least 4 hours. Beverage is directed for 10 day rest and is then subjected to three-staged heating to 40 C with intermediate natural cooling followed by filtration. EFFECT: improved organoleptical properties, wider range of strong alcoholic beverages and reduced production process. |
