METHOD OF BRANDY PRODUCTION Russian patent published in 2003 - IPC

FIELD: wine making and alcoholic beverage industry. SUBSTANCE: brandy alcohol is diluted during from 12 to 18 days by introduction in it softening water not more 6 times. Before water introduction, blend temperature is tested, and it is so regulated by cooling that in the process of dilution its increasing will be not more 2 C. Quantity of each batch of introduced water is increased for providing gradual reduction of strength from 2 to 10% vol. Sugar syrup, color and other blend materials are introduced at introduction of the last batch of softening water. Blend is filtered, and subjected to afterblend rest, and treatment, if necessary, by cold and fining, and filtration with the following bottling. EFFECT: higher organoleptical properties and stability at storage life due to exclusion of temperature sudden changes influenced negatively on quality of ready-made product. 1 ex _