METHOD OF PRODUCING WINE DRINK "ORANZH" Russian patent published in 1998 - IPC

FIELD: alcoholic beverage industry and wine making. SUBSTANCE: caramel color in the amount of 2-4 dal is added to sugar syrup which content is taken at the rate of preparing wine drink with mass concentration of sugars 15 g/cu.dm. Mixture is fortified by rectified alcohol up to strength of product 25% vol, and aged for 6-8 h. 5-7 kg of orange oil is introduced at mixing during the process of ageing, and then blended with 100-150 dal of wine material, 50-100 dal of fruit-and-berry fortified juice and prepared before mixture, rectified alcohol and water at the rate of preparing 1000 dal of drink of 25% vol. Blend is mixed, filtered and bottled. EFFECT: broadened assortment of wine drinks from natural raw material with low cost price; increased stability and organoleptical properties. 2 cl, 2 expl