METHOD OF COGNAC MAKING Russian patent published in 1996 - IPC

FIELD: wine-making industry. SUBSTANCE: oak extract containing 6 g/dm³ dry matter, not less, at amount 2-3% of blend volume is divided for two parts at ratio 1:3; greater part is added to cognac alcohol at alcoholization degree 65-70 vol.%, kept for 2-3 weeks under oxygen aeration up to maximal saturation, blended with softened water up to cognac force 40 vol.% and sugar syrup up to sugar content 8-10 g/dm³. Then smaller part of oak extract is added. Blend is kept repeatedly for 20-30 days, cleared and taste-aromatic addition "cognac" is added as measured 0.1-0.3% of blend volume followed by resting and pouring. EFFECT: enhanced quality of product.