METHOD FOR PRODUCTION OF COGNAC ALCOHOL Russian patent published in 2000 - IPC

FIELD: winemaking. SUBSTANCE: method includes: preparing must, fermenting must, clarifying fermented must, and distillation of clarified material to give alcohol, which is brought into contact with lignin-containing material in presence of oxygen. According to invention, before fermentation, acidity of original must is increased and non-clarified high-acidity cognac wine material is enriched with yeast autolysate. After fractional distillation, cognac alcohol is refluxed in presence of lignin-containing material, more particularly with thermally treated wine wood or oak leaves. Acidity of must is controlled by treating it with calcium sulfate, whereas enrichment with yeast autolysate is accomplished by thermally treating non-clarified wine material followed by ripening. To achieve maximum result, before refluxing, cognac alcohol diluted to 50 vol.% and saturated with oxygen is supplemented by sugar. EFFECT: accelerated ripening due to accelerated flow of principal conversion processes and improved quality of product due to fuller extraction of specific components. 5 cl, 11 tbl, 8 ex