Brandy

 

(57) Abstract:

The invention can be used in the wine and spirits industry. Brandy contains the following ingredients at a ratio of 1 l wt. %: Kohler 0.5 to 1.5, sugar syrup of 2.0 to 3.0, fortified wine 4,5-5,5, natural-identical flavouring "Brandy" 0,06-0,12, dye "Caramel" of 0.002-0.1, bonification AMO-97 0,0005-0,004, alcohol distillation, obtained from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, fortress 65, mixed with charred and dried oak staves, boiled, cooled and filtered 4,5-5,5, alcohol distillation, obtained from crude alcohol ethyl, purified alkali and distilled in a selection of head and tail fractions, fortress (43-45), purified neutral sorbent and filter the rest. The invention provides enhanced range of brandy, obtaining his higher organoleptic characteristics and low cost.

The invention relates to the wine industry and can find application in the alcoholic beverage industry.

Famous brandy, containing brandy and wine alcohol, sugar syrup and Kohler (SU, 1807078, A1, class C 12 G 3/12, 1993).

The disadvantage brandy is its high cost.

Famous brandy, containing concentrate oak, wine distillate or aromatic component "Brandy", white grape wine and water-alcohol liquid (EN 2031111 C1, class C 12 G 3/12, 1995).

The disadvantage brandy is its high quality.

The closest brandy of the present invention is brandy, containing oak extract, wine distillate or aromatic component "Brandy", fortified wine, sugar syrup and water-alcohol liquid (EN 2031112 C1, class C 12 G 3/12, 1995).

The disadvantage brandy is its low quality.

The technical result of the invention consists in expanding the range of brandy, getting it higher organoleptic characteristics and low cost.

The technical result is achieved by the fact that brandy containing sugar syrup, fortified wine, natural-identical flavouring "Brandy", and our, dye "Caramel" and bonification AMO-97, and as the basis contains alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, one of which fortress (43 - 45)oclean neutral sorbent and filter, and another fortress 65owith charred and dried oak staves boiled, cooled, maintained at a cool temperature and filtered in the following ratio of ingredients in 1 l, wt.%:

Kohler - 0,5 - 1,5

sugar syrup - 2,0 - 3,0

fortified wine - 4,5 - 5,5

flavouring "Brandy" - 0,06 - 0,12

dye "Caramel" - 0,002 - 0,1

bonification AMO-97 - 0,0005 - 0,004

alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head-tail fraction, fortress 65omixed with charred and dried oak staves, boiled, cooled and filtered - 4,5 - 5,5

alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, fortress 43 - 45opurified neutral sorbent and filtered - rest

Brandy is made by blending basics, Kohler, sugar thorough mixing and making panificadora AMO-97, France.

To produce 1 liter of brandy used ingredients in the following ratio, wt.%

Kohler - 0,5 - 1,5

sugar syrup - 2,0 - 3,0

fortified wine - 4,5 - 5,5

flavouring "Brandy" - 006 - 0,12

dye "Caramel" - 0,002 - 0,1

bonification AMO-97 - 0,0005 - 0,004

alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head-tail fraction, fortress 65omixed with charred and dried oak staves, boiled, cooled and filtered - 4,5 - 5,5

alcohol-driving, derived from crude alcohol ethyl purified alkali and distilled fractions, fortress (43 - 45)opurified neutral sorbent and filtered - rest

Example 1Z

To produce 1 liter of brandy use the following ingredients, wt.%:

Kohler - 0,5

sugar syrup - 2,5

fortified wine "Anapa" - 4,5

flavouring "Brandy" ASG 632/2 - 0,1

dye "Caramel" E 159d050 - 0.02

bonification AMO-97 - 0,0005

alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, fortress 65omixed with charred and dried oak is ash, purified alkali and distilled in a selection of head and tail fractions, fortress (43 - 45)opurified neutral sorbent and filtered - rest

Example 2

To produce 1 liter of brandy use ingredients, wt.%:

Kohler - 1,0

sugar syrup - 2,0

fortified wine "Anapa" - 5,0

flavouring "Brandy" ASG 632/2 - 0,12

dye "Caramel" E 159d050 - 0,025

bonification AMO-97 - 0,001

alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, fortress 65omixed with charred and dried oak staves, boiled, cooled and filtered to 5.0

alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, fortress (43 - 45)opurified neutral sorbent and filtered - rest

Example 3

To produce 1 liter of brandy use the following ingredients, wt.%

Kohler - 1,0

sugar syrup - 3,0

fortified wine "Anapa" - 5,5

flavouring "Brandy" ASG 632/2 - 0,12

dye "Caramel" E 159d050 - 0.003

bonification AMO-97 - 0,0015

alcohol-driving, obtained from SPO mixed with charred and dried oak staves, boiled, cooled and filtered to 5.5

alcohol-driving, derived from crude alcohol ethyl purified alkali and distilled in a selection of head and tail fractions, fortress (43 - 45)opurified neutral sorbent and filtered - rest

The invention provides enhanced range of brandy, obtaining his higher organoleptic characteristics and low cost.

Brandy, containing sugar syrup, fortified wine, natural-identical flavouring "Brandy" and the basis of ethyl alcohol and ingredient, obtained by extraction of oak staves, characterized in that it further contains a colorant, the colorant Caramel" and bonification AMO-97, and as the basis contains alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, one of which fortress (43 - 45)oclean neutral sorbent and filter, and another fortress 65omixed with charred and dried oak staves, boiled, cooled, maintained at a temperature of cooled and filtered, with the following ratio of ingredients, 1 L., wt.di" - 0,06 - 0,12

Dye "Caramel" - 0,002 - 0,1

Bonification AMO-97 - 0,0005 - 0,004

Alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, fortress 65omixed with charred and dried oak staves, boiled, cooled and filtered - 4,5 - 5,5

Alcohol-driving, derived from crude alcohol ethanol, purified by the alkali and distilled in a selection of head and tail fractions, fortress (43 - 45)opurified neutral sorbent and filtered - Rest

 

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FIELD: non-alcoholic industry.

SUBSTANCE: invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also.

EFFECT: valuable medicinal properties of balsam.

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