METHOD OF PRODUCING APERITIVE "VALENTINA" Russian patent published in 2000 - IPC

FIELD: alcoholic beverage industry. SUBSTANCE: method involves preparation of aqueous-alcoholic infusion from sweetclover, oak bark, origanum, red pepper, common wormwood and yarrow and from coriander and caraway. Ingredients are mixed and blended with sugar syrup, colorant, citric acid, viburnum alcoholized fruit drink and aqueous-alcoholic liquid up to 18-% strength, filtered and bottled. The prepared aperitive possesses slight cherry-strawberry tone in taste and aroma and increased stability. EFFECT: higher organoleptical properties; broadened assortment of high-quality aperitives. 3 tbl, 3 ex