METHOD FOR BRANDY PRODUCTION Russian patent published in 1998 - IPC

FIELD: wine-making industry. SUBSTANCE: brandy alcohol is divided into two parts in ratio 1:3, smaller part is blended with softened water up to 50% vol. of alcohol and up to 35 g/cu.dm of sugar content, and aged for 1.5 months. The rest part is divided into two parts in ratio 1:4, and oak extract is introduced in the smaller part with content of dry substances not less 6 g/cu. dm in amount of 1-2% from total volume of blend, then heated up to 45-50 C and aged at this temperature for 15 days. The larger part is connected with two smaller ones and aged for 3-4 weeks with spontaneous cooling up to temperature of environment. Blend is clarified and subjected to rest. EFFECT: higher efficiency.