DRINK PRODUCTION PROCESS Russian patent published in 2001 - IPC

FIELD: winemaking. SUBSTANCE: wine blend is first prepared in at least one step by blending wine and/or wine material with formulation components including sweetener, ethyl alcohol, and water in proportions providing required conditions un drink regarding sugar and alcohol levels. Blend is adjusted to specified volume and checked for bottling capability. Bottling-capable blend is matured and then bottled. One of formulation components utilized may be infusion of dry petals of hibiscus flower imparting desired color and taste to drink. This infusion or its mixture with water is used to adjust volume of blend. More infusion is further added either all in one time or portionwise before and/or after and/or during mixing of wine with formulation components and before and/or after and/or during bottling operation. After checking for bottling capability, blend is treated by known methods to ensure bottling. In particular, blend containing from 0.5 to 50% alcohol is filtered and saturated with carbon dioxide. Wines and/or grape wine materials, or domestic or imported fruit wines or their concentrates and/or original fermented and alcoholized juices, white or red wines or wine materials, etc. are advantageously utilized for wine blend. Infusion of dry petals of hibiscus is prepared by infusing or boiling petals in water or in wateralcohol liquid, or in drinking alcohol, or in wine. As other formulation components, conventional components such as flavoring agents, vegetable infusions, extracts, juices, liquors, aperitifs, cocktails, rums, brandy, whisky, gin, balsams, food colorants, etc. are utilized. EFFECT: enlarged assortment of drinks, improved organoleptic characteristics, and reduced cost. 19 cl, 12 ex