Method for manufacturing cognac "bastion"

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

 

The invention relates to the wine industry.

A known method for the production of cognac, which is distilled wine with obtaining cognac, extract them in the presence of oak wood, blending aged spirits, adding to the blend prescription required components, cold treatment, filtration and bottling brandy (A.S. USSR, 958485, CL 12 G 1/02, 1982).

The disadvantage of this method is that the finished product has a low organoleptic characteristics, the duration of its production.

Known methods of production of cognac that obtains a cognac wine materials, distillation with obtaining the crude alcohol, fractional distillation of the latter with the selection of the head, middle fortress 65-70% and the tail fraction, followed by exposure in the presence of oak, blending, processing and filtering (Maslov, V.A. and other Ways to improve the efficiency of cognac production. Series 15. Wine industry, overview, issue 1, M,1985). A disadvantage of known methods is that the finished product does not have a sufficiently high organoleptic characteristics.

A known method for the production of cognac, providing blending aged not less than 4 or 6, 10, or 20 years old French cognac in soothes the Institute, providing brandy vanilla fusel floral tones, adding to the blend sugar syrup, softened water, if necessary, Kohler, cold treatment, filtration, rest within 90 days to 12 months and bottling (patent of the Russian Federation, 2159281, CL 12 G 1/02, 2000).

Although the resulting brandy and has a high quality, however it does not provide the same taste, accustomed to the Russian consumer.

The closest method to the present invention is a method of production of cognac, namely to produce alcohols by distillation of cognac wine materials in the presence of natural yeast with obtaining the crude alcohol, fractional distillation of the crude alcohol from the selection of the head, middle and tail fractions, Gulf middle fraction in oak barrels, aging, blending cognac with different aging times, adding to the blend sugar syrup, softened water, Kohler, cold treatment, filtration, rest for at least 10 days and re-filtering of cognac with subsequent filling (Kishkovsky Z.N., Merjanian A. the Technology of wine. M: Light and food industry, 1984, s.400-441). The disadvantage of this method is low organoleptic characteristics of the finished product. The technical result of the proposed method is to improve organoleptic characteristics of the finished product is the expansion of the range of cognacs.

This result is achieved in that in the method of production of cognac, providing blending cognac alcohols obtained by the distillation of wine in the presence of yeast with obtaining the crude alcohol, fractional distillation of the crude alcohol from the selection of the head, tail and middle fraction and extract the average fraction of alcohol in barrels, adding to the mixture of sugar syrup and softened water, processing, blending, cold, filtering it, and the rest of the cognac followed by filtration and bottling, provided that use brandy spirits, selection of the middle fraction, which carried the fortress of not lower than 60% vol., and subjecting it to heat treatment at 60-70°C for 1-2 days with the contents of enanthic ether of 3.1-7.0 g/100 ml AA. and their ratio to higher alcohols 1,0-1,3, aromatic aldehydes, including vanillin, a 2.8 to 6.5 mg/100 ml AA. and the ratio of enanthic ether to the vanilla 1,07-1,11, in quantities that ensure the finished product specific soap tone with a light vanilla-floral shade.

Useful when blending to use cognac alcohols with an average age of 4, 5, 6, 8, 10, 20 years old.

It is recommended to blend additionally make Kohler in an amount to provide the desired color to the finished product.

The proposed method of production of cognac “Bastion” carry out follow the way.

Kumajirou cognac alcohols with an average age of 4, 5, 6, 8, 10, 20 years of exposure to content enanthic ether of 3.1-7.0 g/100 ml AA. and their ratio to higher alcohols 1,0-1,3, aromatic aldehydes, including vanillin of 2.8 to 6.5 mg/100 ml AA. and the ratio of enanthic ether to the vanilla 1,07-1,11 in quantities that ensure the finished product specific soap tone with a light vanilla-floral shade. Why use cognac alcohols obtained by the distillation of cognac wine materials in the presence of own natural yeast with obtaining the crude alcohol, fractional distillation of the crude alcohol from the selection of the head, tail and middle fraction. Before the distillation of the wine with the yeast pre-mixed according to the method of Remy Martin. The selection of the middle fraction is conducted to the fortress is not below 60%. and subjecting it to heat treatment at 60-70°C for 1-2 days, after which it is aged in barrels (30% new) with a capacity of 35 gave 4 to 20 years.

In the blend add sugar syrup in an amount to provide a sugar content standard, if necessary, diabetes Kohler to achieve the desired color and softened water to obtain the desired strength.

The mixture is chilled, filtered, sent on vacation, and before re-filling filter.

Example 1.

For the production of cognac mark the KB Bastion kumajirou selected French cognac alcohols, received on companies located in and around gpons (France) with an average age of 6 years old, the content of enanthic ether 3.1 g/100 ml AA. and their ratio to higher alcohols 1,0, aromatic aldehydes, including vanilla 2.8 mg/100 ml AA. and the ratio of enanthic ether to the vanilla 1.07 in quantities that ensure the finished product specific soap tone with a light vanilla-floral shade. Why use cognac alcohols obtained by the distillation of cognac wine materials in the presence of own natural yeast with obtaining the crude alcohol, fractional distillation of the crude alcohol from the selection of the head, tail and middle fraction. Before the distillation of the wine with the yeast pre-mixed according to the method of the firm Remy Martin.

The selection of the middle fraction is conducted to the fortress 65% vol. and subjecting it to heat treatment at 60°C for 2 days, after which it is aged in barrels (30% new) with a capacity of 35 gave.

In the blend add sugar syrup and softened water to achieve the necessary conditions: the spirits volume - of 40.3%, sugar content of 12 g/L.

The mixture is treated with cold at minus 5°C for 48 hours, filtered, send on vacation for 9 months followed by filtration and bottling.

Example 2.

For the production of cognac brand COP “Bastion” kumajirou selected the French cognac alcohols, received on companies located in and around ganjak (France) with an average age of 10 years old, the content of enanthic ether 5.0 g/100 ml AA. and their ratio to higher alcohols 1,2, aromatic aldehydes, including vanillin of 6.5 mg/100 ml AA. and the ratio of enanthic ether to the vanilla 1.1 in quantities that ensure the finished product specific soap tone with a light vanilla-floral shade. Why use cognac alcohols obtained by the distillation of cognac wine materials in the presence of own natural yeast with obtaining the crude alcohol, fractional distillation of the crude alcohol from the selection of the head, tail and middle fraction. Before the distillation of the wine with the yeast pre-mixed according to the method of the firm Remy Martin.

The selection of the middle fraction is conducted to the fortress of 63%. and subjecting it to heat treatment at 65°for 1.5 hours, after which it is aged in barrels (30% new) with a capacity of 35 gave.

In the blend add color to provide the desired color, sugar syrup and softened water to achieve the necessary conditions:

the spirits volume - 40%, sugar content of 12 g/L.

The mixture is treated with cold at minus 4°C for 60 hours, filtered, send on vacation for 12 months followed by filtration and bottling.

Example 3.

For the production of the of Onaka brand V.S.O.P “Bastion” kumajirou selected French cognac alcohols, received on companies located in and around gpons (France) with an average age of 8 years old, the content of enanthic ether 7.0 g/100 ml AA. and their ratio to higher alcohols, 1,3, aromatic aldehydes, including vanilla, 4,9 mg/100 ml AA. and the ratio of enanthic ether to the vanilla 1,11 in quantities that ensure the finished product specific soap tone with a light vanilla-floral shade. Why use cognac alcohols obtained by the distillation of cognac wine materials in the presence of own natural yeast with obtaining the crude alcohol, fractional distillation of the crude alcohol from the selection of the head, tail and middle fraction. Before the distillation of the wine with the yeast pre-mixed according to the method of the firm Remy Martin.

The selection of the middle fraction is conducted to the fortress 60% vol. and subjecting it to heat treatment at 70°C for 1 day, after which it is aged in barrels (30% new) with a capacity of 35 gave.

In the blend add sugar syrup and softened water to achieve the necessary conditions: the spirits volume - of 40.3%, sugar content of 12 g/L.

The mixture is treated with cold at minus 12°C for 5 days, filtered, send on vacation for 10 months with subsequent filtering and bottling.

The proposed method improves the organoleptic characteristics of gotovac the product and to expand the range of cognacs.

The proposed methods and the parameters that characterize the way, provide the required quantity and quality of enanthic ether in cognac alcohols that enhance the bouquet and taste of cognac. In addition, it directed a large number of free neeterificirovannah fatty acids in the average fraction of that in the process of aging is partially aeriferous, the process of esterification enhanced with heat treatment and causes during the heat treatment further education enanthic ether.

Selection ratios of the components responsible for the taste and aromas of the cognac, and also allows you to get a new type of Russian cognac, characterized understandable Russian consumer aroma and taste.

1. Method for the production of cognac, providing blending cognac alcohols obtained by the distillation of wine in the presence of yeast with obtaining the crude alcohol, fractional distillation of the crude alcohol from the selection of the head, tail and middle fractions and extract the average fraction of alcohol in barrels, adding to the mixture of sugar syrup and softened water, processing, blending, cold, filtering it, and the rest of the cognac followed by filtration and bottling, characterized in that use brandy spirits, selection of the middle fraction which is carried out before the fortress did not lower the 60% vol. and subjecting it to heat treatment at 60-70° C for 1-2 days with the contents of enanthic ether of 3.1-7.0 g/100 ml AA. and their relationship to higher alcohols 1,0-1,3, aromatic aldehydes, including vanillin, a 2.8 to 6.5 mg/100 ml AA. and attitude enanthic ether to the vanilla 1,07-1,11 in quantities that ensure the finished product specific soap tone with a light vanilla-floral shade.

2. The method according to claim 1, characterized in that when you use blending cognac alcohols with an average age of 4, 5, 6, 8, 10, 20 years old.

3. The method according to claim 1, characterized in that the mixture additionally contribute Kohler in an amount to provide the desired color to the finished product.



 

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