COMPONENT COMPOSITION FOR BALSAM Russian patent published in 1996 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: for balsam preparing the following components were used, kg per 1000 dal ready product: sweet flag 0.05; aralia rhizome 0.5; actinidia fruits 0.1; Bergenia pacifica root 0.1; barberry fruits 0.1; Amur cork tree 0.1; flat-leaved birch buds 0.3; hawthorn flowers 3.5; hawthorn fruits 3.5; mountain cranberry fruits 15.0; valerian 0.05; water pepper 0.05; yam 0.05; spruce cones 0.1; ginseng leaves 0.1; coriander fruits 0.3; dioecious nettle 0.1; great burnet 0.1; maize stigmas 0.15; laminaria japonica 0.3; Alpine French honey-suckle 0.1; honey-suckle berries 1.5; Amur grape fruits 30.0; bog bilberry 5.0; currant berries 30.0; plum fruits 10.0; wild pear fruits 5.0; shizandra berries 15.0; linden flowers 0.3; raspberry berries 1.0; peppermint 0.5; pot-marigold 0.1; sea-buckthorn berries 0.5; dandelion 0.1; wall pepper 0.1; shepherd's purse 0.1; tansy 0.1; plantain 0.3; motherwort 0.3; rosewort 0.3; matricary 1.5; mountain-ash 15.0; pine needle 5.0; red pepper 0.05; cudweed 0.1; creeping thyme 0.5; caraway 0.1; bear berry 0.1; gourd seeds 0.1; milfoil 0.1; fragrant dill 0.15; horse-tail field 0.05; hop cones 0.05; Cetraria islandica 0.05; Cimicifuga simplex 0.05; Inonotus obliquus 0.05; bur-marigold tripartite 0.05; bird cherry fruits 0.05; bilberry fruits 0.05; celandine poppy 0.05; rose fruits 0.05; Baikal skullcap 0.05; Eleutherococcus senticosus 0.05; viburnum berries 0.05; cloudberry berries 0.05; Rubus arcticus berries 0.05; wild strawberry berries 0.05; Manchurian nut 0.05; honey 100.0; sugar 300.0; cognac 300.0; vanillin 0.4; special color 400.0; rose oil 0.05; color 20.0, and aqueous-spirituous liquid - the rest. EFFECT: enhanced quality of balsam.