FIELD: wine-making industry. SUBSTANCE: brandy (40 vol.%) has the following components, dal/1000 dal: grape wine-material, 50-110; nonmatured or matured cognac alcohol, 40-50; oak concentrate, 2-5; color or brown food dye, 1-4; food taste-aromatic addition "cognac", 0.1-0.2; food taste-aromatic addition "rum", 0.07-0.16; and also: vanillin, 0.2-0.3 kg; sugar, 100-150 kg; and an aqueous-spirituous liquid, the balance. EFFECT: enhanced quality of brandy.
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