FIELD: wine making. SUBSTANCE: brandy has the following components, dal per 1000 dal ready product: oak concentrate at extractivity 6 g/l (not less) 20-30; wine distillate 50-60 or aromatic component 2-3; white grape wine material 45-50, and aqueous-spirituous liquid - the rest. EFFECT: enhanced quality of brandy.
Title | Year | Author | Number |
---|---|---|---|
BRANDY | 1992 |
|
RU2031112C1 |
WINE DRINK | 1993 |
|
RU2031928C1 |
WINE BEVERAGE | 1993 |
|
RU2034017C1 |
METHOD OF COGNAC MAKING | 1994 |
|
RU2065494C1 |
WINE PRODUCTION METHOD | 1996 |
|
RU2086624C1 |
SPARKLING WINE PRODUCTION METHOD | 1993 |
|
RU2034016C1 |
WINE DRINK | 1992 |
|
RU2031925C1 |
WINE DRINK "ORIGINAL" | 1992 |
|
RU2028377C1 |
SPARKING WINE PRODUCTION METHOD | 1993 |
|
RU2034914C1 |
METHOD OF PRODUCTION OF CARBONATED BEVERAGE | 1995 |
|
RU2105508C1 |
Authors
Dates
1995-03-20—Published
1992-06-09—Filed