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

FIELD: liqueur and vodka industry. SUBSTANCE: aromatic alcohol is prepared by distillation of spice-aromatic raw including garden angelica, common balm, mint, nutmeg, pink and cardamom taken in their total amount 3-4 kg in an aqueous-spirituous liquid with proof value 50%. Cranberry and blueberry fruit juices are prepared by two-fold infusion of raw with an aqueous-spirituous liquid. An aqueous-spirituous solution is prepared to obtain bitter liqueur with proof value 40%. The prepared an aqueous- -spirituous solution is stirred thoroughly, passed through carbon-cleansing battery at the rate of filtration up to 40 and 30 dal/h for fresh and regenerated carbon, respectively. Filtered off alcohol-vodka liquid (vodka) is collected into blend capacity where aromatic alcohol and sugar as 65.8%-th sugar syrup are added, kept for 20-30 min and then cranberry and blueberry fruit juices are added, stirred and filtered in membranous unit of firm "Pall". If necessary, blend is corrected and fed to bottling. Ready bitter liqueur "Cranberry crystal" has the following components, l/1000 dal of ready product: cranberry fruit juice, 2000-2300; blueberry fruit juice, 28-32; spice-aromatic raw aromatic alcohol, 9.5-10.5; 65.8%-th sugar syrup, 610-630; an aqueous-spirituous liquid prepared of rectified athyl alcohol "Ekstra" and drinking water, the balance, to blend proof value 40%. Proposed method provides to prepare high-quality bitter liqueur with stable extractive-aromatic complex, pleasant cranberry taste and aroma using natural vegetable raw. Product is stable at storage. EFFECT: improved method of production, high quality and properties, broadened assortment of bitter liqueurs. 4 tbl, 3 ex