Method of cognac stabilisation. RU patent 2389790.

FIELD: food industry.

SUBSTANCE: cognac blending is cooled down to the temperature of 12°C, tannin is introduced in the quantity of 25-50 mg/dm³ and saturated with air oxygen till excess pressure of 0.1-0.2 MPa. Thereafter cognac is being chillproofed during 10 days. Cold filtration is being held under -3°C.

EFFECT: increased stability of the end product from 3 till 27 months.

1 tbl, 4 ex

IPC classes for russian patent Method of cognac stabilisation. RU patent 2389790. (RU 2389790):

C12H1/02 - combined with removal of precipitate or added materials, e.g. adsorption material

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