FIELD: liqueur and vodka industry. SUBSTANCE: for preparing 1000 dal liqueur with strong 35 vol.% the following components were used, kg: citric acid 5-9; sugar 1500-1600; bitter almond oil 0.005-0.015 and also, l: tomentose cherry fruit juice 150-240; bird cherry fruit juice 2-5; cinnamon infusion 2-6, and aqueous-spirituous liquid the rest. EFFECT: enhanced quality of liqueur.
Title | Year | Author | Number |
---|---|---|---|
COMPONENT COMPOSITION FOR BALSAM | 1993 |
|
RU2053283C1 |
COMPONENT COMPOSITION FOR LIQUEUR | 1993 |
|
RU2053278C1 |
COMPONENT COMPOSITION FOR BALSAM | 1994 |
|
RU2053265C1 |
COMPONENT COMPOSITION FOR GIN | 1993 |
|
RU2053281C1 |
LIQUOR "SVETLANSKAYA" | 1993 |
|
RU2091465C1 |
COMPONENT COMPOSITION FOR SWEET LIQUEUR | 1993 |
|
RU2053284C1 |
BALSAM ""USSURI SURPRISE" | 1993 |
|
RU2091464C1 |
LIQUOR "SHIPOVNIK NA KONIYAKE" | 1993 |
|
RU2091466C1 |
COMPONENT COMPOSITION FOR GIN | 1993 |
|
RU2053280C1 |
COMPOSITION FOR LIQUOR "ARALIEVY BUKET" | 1993 |
|
RU2091454C1 |
Authors
Dates
1996-01-27—Published
1993-09-17—Filed