BITTER LIQUEUR "DZHIN KOLESNIK" PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: alcoholic beverage industry. SUBSTANCE: scented propolis alcohol is first prepared by flooding 0.8 kg of it with 50%-concentration water-alcohol mixture at ratio 1:2.5, followed by distillation. 70.0 kg of granulated refined sugar are used to prepare 65.8% sugar syrup. 55 kg of food additive "Dzhin" AIFG-64 of the company "Reynault & Fils" (France) or another company, 0.15 kg of juniper essential oil, 0.05 kg of coriander essential oil, 0.10 kg of citric essential oil, and 0.25 kg of glycerol are dissolved in rectified alcohol at ratio 1:10. In blending tank, ingredients are blended, for which they are introduced in the following order: highest-purity rectified ethyl alcohol, scenting food additive, essential oils and glycerol, scented alcohol, part of corrected drinking water, sugar syrup, and the rest of corrected drinking water to achieve specified volume. Blend is agitated periodically for 3-5 min after addition of each ingredient and finally for 15-30 min. After blending, average analytical sample is picked out. If the blend does not corresponds to norm in any of its characteristics, it is corrected by introducing required ingredients, agitated, reexamined, and filtered on press filter using, as filter material, allowed special-type cardboard filter. Filtration velocity of liqueur equals 45-65 dal/h*sq.m. 1000 dal of liqueur contains, liters: aromatizing food additive (1:10) 54-56, scented propolis alcohol 0.9-1.1, juniper essential oil (1:10) 1.4-1.6, coriander essential oil (1:10) 0.4-0.6, citric essential oil (1:10) 0.9-1.1, glycerol (1: 10) 2.4-2.6, 65.8% sugar syrup 80-81, highest-purity rectified ethyl alcohol and corrected drinking water in amounts ensuring 40% alcohol concentration. EFFECT: improved organoleptic characteristics, increased assortment of produce, imparted mild, full, and slightly burning taste with retarded chocolate nuance, complex spicy conifer aroma with barely perceptible Muscat nut nuance. 3 ex