METHOD OF PRODUCTION OF LIQUEUR "JURIEVSKAYA" Russian patent published in 1999 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves preparing cranberry, cowberry and bilberry fruit juices of the 1-st and the 2-d pouring. Fruit juice of the 1-st pouring is divided for two equal parts, one part is mixed with citric acid and kept for 6-8 h. Cranberry, bilberry and part of cowberry fruit juice are blended with 65.8%-th sugar syrup and an aqueous-alcoholic liquid prepared of rectified ethyl alcohol of the highest purity and water. The proof of blend is 20%. Blend is kept for 6-8 h and the kept mixture is added in the process of exposition. The ready liqueur has 2 800-3 200 l of cranberry fruit juice of the 1-st and the 2-d pouring, 450-550 l of cowberry fruit juice of the 1-st and the 2-d pouring, 50-55 l of bilberry fruit juice of the 1-st and the 2-d pouring, 3 600-3 650 l of 65.8%-th sugar syrup, citric acid at amount necessary to obtain acidity in the ready product 0.4 g/100 cm³ and an aqueous-alcoholic liquid prepared of rectified ethyl alcohol of the highest purity and water to obtain the proof value of blend 20%. Method ensures to obtain high-quality liqueur showing the stable extractive-aromatic complex. EFFECT: high quality of liqueur, stability at storage, broadened assortment of liqueurs prepared of the natural vegetable raw. 3 tbl, 3 ex