RU2067612C1 - Method of making strong alcoholic drink - brendy - Google Patents

Abstract

FIELD: wine-making and liqueur and vodka industry. SUBSTANCE: method involves the preliminary addition of sugar syrup, caramelized sugar (obtained at 180-200 C), oak extract, yeast cognac oil to white dry grape wine-material followed by addition of ethanol up to the strength 40%, heating prepared mixture to 30-40 C, natural cooling and keeping for at least 3 months. Drink blend is prepared by addition of an aqueous-spirituous mixture (strength is 40-45 vol.%) to the prepared basis that is kept preliminary for 7-10 days. White dry grape wine-material is taken at amount 50-70 dal; caramelized sugar (obtained at 180-200 C) - 5-20 kg; oak extract - 10-50 kg; yeast cognac oil - 12-100 kg taken, respectively, for 1000 dal blend. Drink blend is stirred for 4 hr, not less, fed to resting for 10 days, not less, followed by drink heating to 40 C at natural intermediate cooling and the following filtration. EFFECT: improved method of brendy making.

Description

 The invention relates to the wine industry, in particular to methods for preparing strong alcoholic drinks and can be used in the alcoholic beverage industry.

A known method for the production of strong brandy alcoholic beverage is to blend aged alcohol, softened water, sugar syrup and color [1]
A known method of preparing a strong alcoholic drink "EP-SU" [2] providing for blending alcohol with water, sugar, color and wine-alcohol infusion of ingredients. Before preparing the blend, the alcohol is treated with soda and potassium permanganate and kept in the presence of oak wood for 11-13 months.

 The method has a long duration and the need to use chemicals to obtain a quality product.

 The aim of the invention is to develop an accelerated method for producing strong brandy alcoholic beverage with high organoleptic characteristics, specific aroma and taste. As a result of the developed method, the range of alcoholic beverages with high organoleptic characteristics is expanding.

The method of production of Iori brandy strong alcoholic beverage consists in the preliminary introduction of sugar syrup, caramelized sugar obtained at 180-200 ^° C, oak extract, cognac yeast oil into white dry grape wine material, adding ethyl alcohol to a base strength of 40 vol. heating the mixture to 30-40 ^o C, natural cooling and aging for at least 3 months. The blend of the drink is prepared by introducing into the prepared base a water-alcohol mixture with a strength of 40.0-45.0 vol. previously aged for 7-10 days. White dry grape wine material is taken in an amount of 50-70 decaliters, caramelized sugar, processed at 180-200 ^o C 5-20 kg, oak extract 10-50 kg, brandy yeast oil 12-100 kg, taken respectively per 1000 decaliters. The blend of the drink is stirred for at least 4 hours. Next, the drink is sent to rest for at least 10 days. After that, produce three times the heating of the drink to 40 ^o With natural intermediate cooling and subsequent filtration.

For the preparation of the drink, rectified ethyl alcohol according to GOST 5962-67 or rectified ethyl alcohol grape according to OST 18-179-74, softened drinking water with a hardness of not more than 0.36 mg • equiv / dm ³ according to GOST 2874-73 are used.

Sugar syrup is prepared by boiling sugar in water with stirring for at least 30 minutes. Mass fraction of solids in syrup is 60-65%
The preparation of caramelized sugar is carried out at 180-200 ^° C, which ensures the complete decomposition of sucrose and the absence of sugar, which leads to an improvement in the taste of the finished drink and to give a stable necessary color. Caramelized sugar is a dense mass of dark brown color with a chocolate tint.

 Oak extract is a mixture of tannins obtained by extract from oak rivets. The extract is obtained by extraction with a water-alcohol solution, followed by concentration.

Cognac yeast oil is a mixture of volatile aromatic substances obtained from the precipitation of wine yeast after distillation of raw alcohol from them and is a clear oily liquid of greenish-yellow color with a pungent odor, readily soluble in ethanol, boiling point 225-230 ^o C.

 Preliminary preparation of a mixture of grape wine material with prescription ingredients and ethyl alcohol, heat treatment and aging ensures the acceleration of oxidative processes. Subsequent heat treatment of the blend is necessary for better assimilation of alcohol, the complete oxidation of aldehydes, and to improve the taste of the finished drink.

 The quantitative ratio of ingredients and their qualitative composition provides a drink with a characteristic slightly burning taste and tones inherent in brandy.

Strong alcoholic drink brandy "Iori" is characterized by the following physical and chemical parameters: volume fraction of ethyl alcohol 40.0 + 0.3 vol. mass concentration of sugars not more than 10 g / dm ³ ; mass concentration of methyl alcohol not more than 1.0 g / dm ³ ; mass concentration of iron not more than 2.0 mg / dm ³ ; mass concentration of copper not more than 2.0 mg / dm ³ .

 Example 1. When preparing a water-alcohol solution, rectified ethyl alcohol and softened water are added to the tank in order to obtain a mixture with a strength of 40.0 vol. The prepared solution is kept for 10 days.

In a dry white grape wine material, taken in an amount of 500, sugar syrup (65 wt.) In an amount of 650 kg, caramelized sugar 200 kg, oak extract 100 kg, and brandy yeast oil 120 kg are successively introduced. Ethyl alcohol is added to the resulting base until the base strength is 40%, mixed and heated to 40 ^{° C.} , then after natural cooling the mixture is kept for 3 months. After exposure, 1/10 of the mixture is selected and mixed with a 40.0% aqueous-alcoholic solution in order to obtain 1000 dal.

 In the blending process, the mixture is continuously mixed, lasting for 6 hours

After blending, the drink is sent to rest for 10 days. Next, the drink is heated three times to 40 ^o With natural intermediate cooling, filtered and sent for bottling.

 Strong alcoholic drink of brandy "Iori" is characterized by the following organoleptic characteristics: appearance transparent liquid without sediment and impurities; the color is light brown, well-brewed tea; taste and aroma characteristic, slightly burning with tones inherent in brandy.

 Example 2. A water-alcohol solution is prepared according to the technology of example 1.

Sugar syrup (65 wt.) In the amount of 600 kg, caramelized sugar 50 kg, oak extract 500 kg, yeast brandy oil 100 kg are added successively to the white dry grape wine material taken in the amount of 700, and ethyl alcohol is added until the base strength is 40% mixed and heated to 30 ^o C, then after natural cooling, the mixture was incubated for 3 months. After exposure, 1/10 of the base is selected and mixed with a 45.0% aqueous-alcoholic solution based on the production of 1000 dal.

In the blending process, the mixture is continuously mixed, lasting for 5 hours. After the blending is over, the drink is sent to rest for 10 days. Next, the drink is heated three times to 40 ^o With intermediate natural cooling, filtered and sent for bottling.

 Strong alcoholic drink of brandy "Iori" is characterized by the following organoleptic characteristics: appearance transparent liquid without sediment and impurities; the color is light brown, weak tea leaves; taste and aroma characteristic, slightly burning with tones inherent in brandy.

 The developed method allows to increase the organoleptic properties of the finished product and expand the range of strong alcoholic drinks, achieve a stable harmonic taste, significantly reduce the duration of the process.

Claims (1)

A method of producing a strong brandy alcoholic beverage, comprising blending wine material with ethyl rectified alcohol softened with water, sugar syrup, caramelized sugar obtained at 180,200 ^{° C.} , blending rest, filtering and filling the beverage, characterized in that dry wine material is used grape wine stock, oak extract and yeast cognac oil are added to the blend, and when blending, the base is prepared by sequentially adding dry grape wine stock to as 50 70 gave sugar syrup, 60 65 kg / 1000 gave a blend, caramelized sugar 5 20 kg / 1000 gave a blend, oak extract 10 50 kg / 1000 gave a blend, yeast brandy oil 12 - 100 kg / 1000 gave a blend and ethyl alcohol rectification based on obtaining the basis with a strength of 40 vol. the base is heated at 30-40 ^o C and after natural cooling is kept for at least 3 months, after which an aqueous-alcoholic solution with a strength of 40 45 vol. prepared from ethyl rectified ethyl alcohol and softened water is added to it. and aged for 7 to 10 days. however, after rest, the blend is subjected to three times heating to a temperature of 40 ^o With intermediate natural cooling.