METHOD OF DESSERT LIQUEUR PRODUCTION Russian patent published in 2001 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves preparing cowberry infusion of the 1-st and 2-d pouring off by mixing 2000-2150 kg of fresh cowberry fruits with an aqueous-spirituous liquid with ethyl alcohol concentration 50% and 40% at the 1-st and 2-d pouring off. Obtained infusions are combined and used as the blend material. Sugar syrup with concentration 65.8% is prepared from 1480-1490 kg of sugar by the known technology. Spruce needles taken in the amount 2.5-3.5 kg are loaded into still, poured with an aqueous-spirituous liquid with proof 50%, distilled off and aroma alcohol is obtained. Cowberry juice, spruce needle aroma alcohol, citric acid, 65.8%-th sugar syrup are added into blending tank and these components are poured with an aqueous-spirituous liquid to 1000 dal and proof 16%, kept at stirring for 10-15 min, filtered and bottled. Ready dessert liqueur "Brusnichka" has the following ratio of components, l/1000 dal: cowberry juice of the 1-st and 2-d pouring off, 4500-4650; spruce needle aroma alcohol, 16-17; 65.8%-th sugar syrup, 1650-1680 and 36-37 kg of citric acid; rectified ethyl alcohol of the highest purity and water as measured to obtain 16% proof of blend. Combination of components, their quantitative ratio and used technology of preparing provide to obtain original, very pleasant resin-cowberry-like tint of the dessert liqueur. EFFECT: increased stability of dessert liqueur, broadened assortment of dessert liqueur with broad spectrum of biologically active substances. 2 tbl, 3 ex