METHOD OF BRANDY PRODUCTION Russian patent published in 2000 - IPC

FIELD: wine industry. SUBSTANCE: blend for brandy production is prepared by subsequent introduction of wine distillate which is preliminarily mixed with food flavoring additive giving the taste and aroma of prepared product. Colorant is introduced in the mixture and aged for 2-3 h. Then oak concentrate, softened water, sugar syrup and rectified ethyl alcohol are added. Used as a distillate is young or aged cognac alcohol. Used as a food flavoring additive giving taste and aroma to prepared product is food flavoring additive "Brandy" or "Cognac". Brown food colorant is used as a colorant. Granulated or refined sugar is used as a sugar. Before filtering, fining of blend is carried out and its ageing for 8-10 days with following removal of glue. Before bottling, blend is cooled at temperature minus 8-12 C and filtered in such a way that temperature of beverage at the output from filter must be not higher minus 3 C. EFFECT: increased organoleptical properties and storage stability of product. 6 cl, 3 ex