COMPOSITION FOR PRODUCTION OF ALCOHOLIC BEVERAGE Russian patent published in 2000 - IPC

FIELD: alcoholic beverage industry. SUBSTANCE: composition contains immortelle (flowers calathides), common valerian (rootstock), grapevine, common origanum (apices of blossoming stems), common St.John'swort (inflorescences and leaves), marigold (flowers), seed coriander, laurel leaf, lime-tree blossom, sweet-Mary (leaves and apices of blossoming stems), peppermint (leaves), wild camomile (flowers), sugar-containing substance, common yarrow ( apices of blossoming stems), sage, (leaves and inflorescences), thyme (blossoming apices), dill (fruits), sweetclover (leaves and stems apices), yeast of wine material of grape aromatic varieties, kagor materials, elaeagnus (fruits), almond (fruits), nutmeg (fruits), agrimony (leaves and apices of blossoming stems), black chokeberry (fruits), red dogberry (fruits), and alcohol-containing liquid. All ingredients are used in determined ratio. Used as kagor materials are wine materials and mistelles (alcoholized wort) in ratio providing content of alcohol of natural fermentation not lower 2% and prepared from red grape. Sediments of fermented or fortified wine materials are used as yeast of wine material of grape aromatic varieties, or yeast biomass of fermenting grape wort. Vine of grape aromatic varieties is used as a grapevine. Sugar or grape concentrated wort, or grape wine material, or natural honey is used as sugar-containing substance. Used as alcohol-containing liquid are wine material of white or pink grape or wine-alcoholic mixture consisting of wine material of white and pink grape and ethyl alcohol in ratio providing content of alcohol of natural fermentation not lower 2%. Coloring intensity of alcohol-containing liquid must be from light-straw to light-pink. As ethyl alcohol, ethyl rectified alcohol or cognac alcohol, or wine distillate, or alcohol similar to cognac alcohol and wine distillate by chemical content. In this case, alcohols are used not fully purified from volatile impurities prepared from any food raw material. The invention allows to enrich proposed alcoholic beverage by anthocyanidins, leucoanthocyanidins and succinic acid possessing antioxidizing properties, to increase quantity of polyphenols possessing biologically active action. EFFECT: broadened assortment of beverages of new type. 3 cl, 1 tbl, 5 ex