FIELD: liqueur and vodka industry. SUBSTANCE: sweet liqueur has the following components, l per 1000 dal of ready product: apple alcoholized juice, 1900-2100; bird cherry fruit juice of I-st and II-d blend, 900-1100; bilberry fruit juice of I-st and II-d blend, 180-210; cognac, 180-210; oak bark infusion of I-st and II-d blend, 11-11.5; vegetable raw infusion of I- st and II-d blend (cacao-powder, cinnamon bark, coffee fruits, almond fruits and nutmeg), 75-85; vanillin alcohol solution (1:10), 0.7-0.85; "Bitter almond" essential oil alcohol solution (1:10), 0.4- 0.6; lemon essential oil alcohol solution (1: 10), 0.3-0.5; 65.8%-th sugar syrup, 1650-1655; citric acid up to mass concentration of acids in ready product, g/100 cm3, 0.3; rectified ethyl alcohol "Ekstra" and drinking water up to the blend proof value 24%. The proposed sweet liqueur has high organoleptic indices, high biological and nutrient value. Sweet liqueur has a barely detected chocolate-nut tint in taste. EFFECT: improved quality and properties, expanded assortment of sweet liqueurs. 3 tbl, 3 ex
Title | Year | Author | Number |
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METHOD OF PRODUCTION OF BITTER LIQUOR-GIN | 2000 |
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Authors
Dates
2002-04-27—Published
2000-09-21—Filed