METHOD OF PRODUCTION OF AROMATIZED VODKA (VARIANTS) Russian patent published in 1998 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves water preparing and vodka base (volume part of alcohol is 34-38%) by mixing rectified ethyl alcohol with prepared water. Obtained vodka base is purified by passing through carbon column and flowed with food nitrogen (130-200 l nitrogen/1 l vodka base) under pressure 1 kg/cm² to oxygen content decrease to 25% of its initial concentration. Vodka base is blended with sugar syrup (18.0 g/1 l vodka) and aromatic substance (0.1-1.0% to vodka base volume) before filtration followed by filtration and pouring vodka prepared. Method can be used for production of vodka at broad assortment depending on aromatic substance used: peach, coffee, cinnamon, vanilla, raspberry, strawberry. In the case of production of peach, raspberry and strawberry aromatized vodka food citric acid is added to sugar syrup (0.25 g/1 l vodka). EFFECT: improved quality and property, high stability, broad assortment. 38 cl