METHOD FOR RIPENING OF GRAPE OR FRUIT ALCOHOLS IN RESERVOIRS FOR PREPARING BRANDY AND STRONG DRINKS Russian patent published in 1996 - IPC

FIELD: wine production. SUBSTANCE: grape or fruit alcohol being used for preparing brandy is ripened within 9-12 months by mixing and adding oxygen. During said mixing oak concentrate is added at least by three portions. The former portion is 11-15 g/dm³ of total extract content, its quantity being 10 % of alcohol volume. The second portion is 60-65 g/dm³ of total extract content, its quantity being 2 % of alcohol volume. The third portion is 150-160 g/dm³ of total extract content, its quantity being 1 % of alcohol volume. The first portion is added initially, the second one in 3 months, the third one in 6 months simultaneously with adding concentrate. Total dose of oxygen is 120-150 mg/dm³. EFFECT: improves efficiency of method.