SEMISWEET LIQUEUR AND METHOD OF ITS MAKING Russian patent published in 1997 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves the separate milling apple (1050-2000 kg) and strawberry (1150-1200 kg), pulp pressing out, juice preparing and its alcoholization. Soluble polyvinylpyrrolidone (50-100 mg/kg) is added to strawberry pulp and sucrose (5-10 g/l) is added to the pressed out juice. Fruit juice is prepared from the following components, kg: dried mountain ash fruits 100-120; black currant berries 500-550; rowan melanocarpous fruits 300-350 and 65.8% sugar syrup is prepared from 630-640 kg. The following components were used for preparing 50% an aqueous-spirituous infusion, kg: birch buds 0.4-0.8; oak bark 0.2-0.6; black elder flowers 0.1-0.5; common balm leaves and flowering stems 0.1-0.3; violet tricolor leaves and stem tips 0.1-0.3, and bur-marigold leaves and stem tips 0.1-0.3. Mixtures of the first and the second pouring were prepared separately from coriander 7-9 kg, lilac flowers 0.3-0.7 kg and black currant fresh leaves 4-6 kg. Juices, fruit juices and infusions were stored before blending. At storage of the alcoholized strawberry juice for above 3 months sugar is added (5-7 g/l) or stored in nitrogen or carbon dioxide atmosphere. Juices, fruit juices, infusions and sugar syrup were blended and white port-wine (950-1050 l), citric acid (4.5-5.5 kg) and an aqueous-spirituous liquid were added to obtain 1000 dal semisweet liqueur (40 vol.%). Blend is kept for 2 days and filtered. EFFECT: enhanced quality of product. 3 cl