Method for the production of cognac "big prize"

 

(57) Abstract:

The invention can be used in the alcoholic beverage industry. Wine is distilled in cognac alcohol, which is subjected to maturation in the presence of oxygen in glass-lined tanks laid them on the boards of the Foundation piles treated with oak staves. Alcohol previously subjected to heat treatment after exposure of his kumajirou with Kohler, sugar syrup and softened water, filtered and aged before bottling. Riveting post with offset in a staggered manner relative to the bars at the base of the pile in horizontal rows and vertical. The boards of the Foundation piles installed at a distance from each other equal to 0.5-0.7 length of the stave, which in the ranks of the pile nominated for the basis of his at a distance of 0.2-0.4 length of the stave. The duration of the heat treatment is determined from the ratio t = (200-350)/T, where T is the temperature of the heat treatment in the range 45 - 70oC. Offset rivets alternate extension inwards and outwards for the boards of the Foundation of the odd and even rivets or odd and even pairs of studs in each horizontal and upstream row of the pile relative to the downstream. In the ranks of agemame along the boards and laid flatwise. The rows of rivets are placed in the tank of the calculation of the specific surface of the studs 7-9 DM3at a certain level. The heat treatment is carried out in two tanks with continuous dosing of oxygen and alternately heating the alcohol and the input of volatile components from one tank into the lower layers of the other. Exposure is carried out in the same tanks that have been heat treatment, for at least 5 years at 20-25C With oxygen saturation 2 times per year to the content of 15-18 mg/DM3. The invention provides for the production of standard product, its quality and performance group of vintage cognacs. 6 C.p. f-crystals, 1 tab., 3 Il.

The invention relates to the production of alcoholic beverages and can be used in the production of vintage cognacs from alcohols reservoir exposure.

Known methods [1-3] preparation of high-quality (grade) of brandy suggest long-term exposure cognac spirits aged in oak barrels. These methods traditionally include the following basic operations: distillation of wine, aging and maturing cognac blending aged alcohols, sugar syrup, colour and softened water, polecamy rest, obrabotke spirits in oak barrels inevitable heavy losses due to absorption in the riveting and evaporation.

Studies show that conforming and high-quality cognac alcohol can be obtained only in the case if its ageing will be in conditions similar to those that occur during aging spirits in barrels, i.e., will be created the same as in barrels, the contact of alcohol with oak staves unchanging structure.

Known methods [1-3] extracts cognac spirits through their bookmarks in enamelled cylindrical tanks with laid them on the boards of the Foundation piles treated oak rivets bring the conditions of exposure to the ways of maturing spirits in barrels. However, the existing traditional methods of placing rivets in the tanks are not quite rational, because it can not provide the optimal effect on the effective uniform placement of wood in the tank, the height and along it at a given total surface of the studs. When performing a known way interaction of wood with cognac alcohol at any point in the reservoir throughout its volume is not enough for the conforming maturation of high-quality cognac, therefore, to obtain vintage cognacs used the combined circuit extracts: after reservaton methods [2-3] do not provide a preliminary heat treatment in filled with riveting tanks that reduces the quality of the product.

Method for the production of brandy [1], adopted for the prototype includes the maturation of cognac spirits through their bookmarks in enamelled cylindrical tanks with laid them on the boards of the Foundation piles treated oak staves, the preliminary heat treatment and subsequent long-term endurance in the presence of wood studs and oxygen blending aged alcohols, sugar caramel, sugar syrup and softened water, polecamy recreation, cold treatment, filtering and aging before bottling.

However, as shown by long-term practice of the production of cognac, the known method [1] does not have the optimal conditions to obtain the required product due to the lack of intensification oak extract of riveting and also due to inadequate temperature-time regime of preliminary heat treatment, which does not allow to use brandy spirits reservoir extracts for the production of high-quality vintage cognacs.

Thus, the analysis of the prior art shows that there is a kind of contradiction between the need for time-consuming and expensive production high is Onna reservoir extract by known methods, which requires "ripening" of spirits in oak barrels. Existing known methods, including the prototype, do not allow the resolution of this contradiction and to use them in the manufacture of vintage cognacs.

The essence of the invention is to provide such a method of production of cognac, which would at a speed of cognac in tanks with oak staves placed in the tank with uniform filling optimally large amount and prior to heat treatment with adequate temperature-time regime would ensure the production of standard product that meets (or very close) in its quality indicators group of vintage cognacs KV (o cognac).

The main technical result of the proposed method is to intensify the extraction of tannins in the wood alcohol in optimal placement of the studs, providing a more complete and maximally uniform volumetric filling of the tank at its height and along it, and at the optimum prior to heat treatment with an adequate temperature in a specific time interval. The synergistic effect of the proposed method, due to the sa maturation ethyl alcohol, improve its quality. In addition, with respect to known analogues and prototype the proposed method reduces the loss of alcohol, consumption of scarce wood, reduces manufacturing costs and complexity of manufacture.

The technical result is achieved as follows.

Method for the production of cognac "Big prize" includes ferrying wine brandy spirits, maturing cognac spirits through their bookmarks in enamelled cylindrical tanks with laid them on the boards of the Foundation piles treated oak staves, the preliminary heat treatment and subsequent long-term endurance in the presence of wood studs and oxygen blending aged alcohols, sugar caramel, sugar syrup and softened water, polecamy recreation, cold treatment, filtering and aging before bottling.

Distinctive features of the proposed method is that riveting post with offset in a staggered manner relative to the bars at the base of the pile in horizontal rows and vertical, while the boards of the Foundation piles installed at a distance from each other equal to 0.5 - 0.7 length riveting, riveting in the ranks of the pile by vidway heat treatment is determined depending on the temperature T,oC, heated ratio:

t(h) = (200oC 350)/T(oC)

In the specific form of execution riveting placed with an offset from the bars of the base, alternating extension inwards and outwards for the boards of the Foundation of the odd and even rivets, one by one or in pairs, in each horizontal row of the stack and each of the upstream row of stacks relative to downstream.

In this riveting in rows of stacks stack on edge across the boards of the Foundation, and the rows of rivets divided by two disposable along the boards studs-strips, laid flatwise.

In addition, the feature of the method lies in the fact that the rows of rivets are placed on the boards of the Foundation piles around the section of a cylindrical tank from the calculation of the specific surface of the studs 7 - 9 DM2gave alcohol from a distance of h1from the bottom of the tank to a height of h2that determined from the ratios of the h1= (0,25 - 0,30) r, h2= (0,8 - 0,9) r where r is the radius of the cylindrical tank.

In the particular case of the process using two tanks with a volume ratio of 1: 1 or 1.5:2. However, preliminary heat treatment is carried out alternately, stirring in continuous caletochie components, generated during the processing of one tank into the lower layers of another tank.

In addition, in the proposed method, a long exposure of cognac alcohols is carried out in the same tanks laid with oak staves, which hold the heat treatment, and alcohols for the production of cognac "Big prize" stand for at least 5 years at 20-25oC satiation twice a year by the oxygen content of 15-18 mg/DM3.

Thus, the technical effect is caused mainly by a combination of new operations for optimal spatial placement of the studs in combination with a new temperature-time regime of preliminary heat treatment prior to exposure of ethyl alcohol. The combination of new and known features allows you to achieve a synergistic effect and implement the production of high-quality vintage cognac from alcohols reservoir exposure.

Fig. 1 (a, b) in General demonstrates executing a method for optimal placement of the studs in the tank. In Fig. 2 in terms of the scheme, on which stack riveting first and other odd rows of the pile of Fig. 3 - the scheme (plan), which kladiva the performance of the rivets (PAIC) on spatial filling of the tank (the appropriate designations shaded areas and, b, C).

In accordance with the proposed method for optimal placement of studs carried out (Fig. 1-3) in the tank 1, where the post 2 stacks, setting to the bars 3 Foundation laid studs - gaskets 4 odd rows of rivets 5 and even rivets 6 and securing them at the top of the reservoir beams 7. Figure PAIK 8 illustrates the effect of the method in comparison with analogues [2,3].

Method for the production of cognac "Big prize" is as follows.

Of wine, smoked a method of double distillation young cognac alcohol. Maturing cognac for at least 5 years is carried out in a cylindrical glass-lined tanks 1 (Fig. 1) placed in them by the stacks 2 of studs mounted on the rails 3 base of the pile. The rows of rivets (Fig. 2, 3) share two disposable along the rails 3 and placed flatwise studs-gaskets 4 and odd riveting 5 and even riveting 6 rows are placed with an offset of their ends about 3 bars alternately inside and outside of the pile in a checkerboard pattern. When the bars 3 of the base install at a distance from each other is 0.5 - 0.7 length riveting, riveting 5 and 6 are nominated for the bars 3 by 0.2 - 0.4 length klepperich bars 3 across the cross section of the tank 1 with the distance from the bottom of the tank h1= (0,25 - 0,30)r up to a height of h2r, clipping the top of the stack bars 7 of the fastening.

After laying the young ethyl alcohol in two tanks with optimally placed riveting conduct a preliminary heat treatment, in turn fueling with continuous dosing of each of the two oxygen tanks and introducing volatile components generated during the processing of alcohol in one tank into the lower layers of the other tank. Asking the processing temperature T in the range from 45 to 70oC, the duration t handle set from the relation t (h) = (200-350)/T(oC), and after heating the alcohol in the tank is cooled by samasthanam to temperature long-term endurance 20-25oC. this in turn process the alcohol in two tanks with a volume ratio of 1:1 or 1.5:2,0.

Long exposure of cognac alcohols for the production of cognac "Big prize" after the preliminary heat treatment is carried out in the same tanks laid with oak staves, and alcohols stand at least 5 years with satiation twice a year by the oxygen content of 15-18 mg/DM3.

Then aged alcohols are blended with sugar syrup, sugar number is Erika before bottling.

In accordance with the above method of production of cognac consider some specific examples of its implementation in the part of the maturation process (extracts) cognac spirits and in comparison with known methods.

Examples 1 and 2. Brandy alcohols for the production of cognac "Big prize" is kept in tanks with oak staves arranged in staggered order with the nomination of studs around the base of the pile by 0.3 and 0.4 of their length at a temperature pre-treatment 55oC for 5 h, using in the first case, two tanks with a capacity of 2000 gave, and the second one with a capacity of 2000 and gave the other a capacity of 1500 made.

Examples 3 and 4. During 6,1 h at 45oC conduct a preliminary heat treatment in tanks with riveting posted by nomination by 0.2 and 0.4 length, using tanks with a ratio of 1:1 and 2:1,5.

Examples 5 and 6. Heat treatment before exposure is carried out at 70oC for 3,9 h with the nomination of studs staggered at 0.2 and 0.4 of their length.

Examples 7-9. Illustrate the execution of the method outside the prescribed temperature range (45 - 70oC) outside the defined interval (0.2 - 0.4 length) extension of the studs relative to the base ..... the t embodiments of the prototype method [1].

The table below shows the indicators of production (aged spirits and cognacs) for examples 1-12.

Analysis of the indicators shown in the table confirms the optimality of the chosen in the proposed method interval extension staggered rivets, as well as the adequacy of the selected interval temperature-time regime of preliminary heat treatment. Out of the established intervals indicators aged spirits and cognacs are reduced, and aged in glass-lined tanks alcohols, incl. those obtained by the method similar and the method prototype, require, as a rule, maturation in oak barrels.

Thus, the proposed method allows to intensify and accelerate the process of extraction: comparison with the prototype spatial chess structure styling gives the increase PAIK 1.2-1.4 times, and time conforming exposure to alcohol extract content of 0.45 - 0.50 g/DM3reduced by 10 - 15%. The average a tasting of aged spirits and made of them brandy "Big prize" above the corresponding evaluation of the prototype, which confirms the feasibility of using alcohols tank shutter speed to produce a high which, And. Technology of cognac.- 2nd ed.- M: Food industry, 1971, S. 189-196.

2. Neagu, I. F. the Production of cognac and Calvados in Moldova.- Chisinau: Changes Moldoveneasca, 1978, S. 118-123.

3. The basic rules of cognac production / processing instructions for the preparation of cognac.- The Ministry of food industry of the USSR, 1972, S. 12-13.

1. Method for the production of cognac, including the distillation of wine eau-de-vie, maturing cognac spirits through their bookmarks in enamelled cylindrical tanks with laid them on the boards of the Foundation piles treated oak staves, the preliminary heat treatment and subsequent long-term endurance in the presence of wood studs and oxygen blending aged alcohols, sugar caramel, sugar syrup and softened water, polecamy recreation, cold treatment, filtering and aging before bottling, characterized in that the riveting post with offset in a staggered manner relative to the bars at the base of the pile in horizontal rows and vertical while the boards of the Foundation piles installed at a distance from each other equal to 0.5 - 0.7 length riveting, riveting in the ranks of the pile is put forward as the basis for Radelet depending on the temperature T of the heating from the relation t = (200 - 350)/T, where t is the duration of heat treatment, h; T - temperature heat treatment in the range 45 - 70oC.

2. The method according to p. 1, characterized in that the riveting placed with an offset from the bars of the base, alternating extension inwards and outwards for the boards of the Foundation of the odd and even rivets in each horizontal row of the stack and each of the upstream row of stacks relative to downstream.

3. The method according to p. 1, characterized in that the riveting placed with an offset from the bars of the base, alternating extension inwards and outwards for the boards of the Foundation of the even and odd pairs of studs in each horizontal row of the stack and each of the upstream row of stacks relative to downstream.

4. The method according to p. 1, characterized in that the riveting in the ranks of the pile stacked on edge across the boards of the Foundation, and the rows of rivets divided by two disposable along the boards studs-strips, laid flatwise.

5. The method according to p. 1, characterized in that the rows of rivets are placed on the boards of the Foundation piles around the section of a cylindrical tank from the calculation of the specific surface of the studs 7 - 9 DM2gave alcohol from a distance of h1from signage r - the radius of the cylindrical tank.

6. The method according to p. 1, characterized in that use two tanks with a volume ratio of 1:1 or 1.5:2 and the preliminary heat treatment is carried out alternately, stirring with continuous dosing of oxygen placed in two tanks part alcohol with subsequent samasthanam and introducing volatile components generated during the processing of one tank into the lower layers of another tank.

7. The method according to p. 1, characterized in that a long shutter speed of cognac alcohols is carried out in the same tanks laid with oak staves, which hold the heat treatment, and alcohols stand for at least 5 years (at 20 - 25oWith satiation twice a year by the oxygen content of 15 to 18 mg/DM3.

 

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FIELD: wine-making industry.

SUBSTANCE: method involves blending cognac alcohols with average age 4, 5, 6, 8, 10, 20 years of seasoning with the content of enanthic ethers in the range 3.1-7.0 g/100 ml a.a and their ratio to higher alcohols = 1.0-1.3, aromatic aldehydes, among them vanillin = 2.8-6.5 mg/100 ml a.a, and the ratio of enanthic ethers to vanillin = 1.07-1.11 taken in the amount providing specific "soap tints" with light vanillin-flower tinge in the ready product. Method involves using cognac alcohols obtained by distillation off of cognac wine-materials in the presence on natural own yeast to obtain crude alcohol, by fraction distillation off of crude alcohol and taking off head, tail and middle fractions. Before distilling off wine-materials with yeast are stirred preliminary by a method of the firm "Remi Marten". Taking off of the middle fraction is carried out up to the strength 60 vol.%, not less, and this fraction is subjected for the thermal treatment at 60-70oC for 1-2 days followed by keeping in barrels (by 30% in novel ones) with capacity 35 dal for from 4 to 20 years. Sugar syrup is added to the blend in the amount providing saccharinity by standard and if necessary sugar color is added to obtain the necessary color and softened water is added to obtain the necessary strength of drink. The blend is treated by cold, filtered, fed for resting and filtered again before bottling. The proposed method provides enhancing organoleptic indices of the ready product, to expand assortment of cognacs. Proposed procedures and parameters characterizing this method provide the presence of necessary amount and quality of enanthic ethers in cognac alcohols that improve flower and taste of cognac. Except for, the large amount of free non-esterified fatty acids in middle fraction that are partially esterified in the process of seasoning is provides by this invention. The esterification process is enhanced in its thermal treatment and causes the additional formation of enanthic ethers in the process of thermal treatment. The selection of ratios of components responsible for the taste and aromatic indices of cognac provide also the novel type of Russian cognac that is available for Russian consumer by its aroma and taste.

EFFECT: improved manufacturing method.

3 cl, 3 ex

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