METHOD FOR PREPARING GIN "STARY VENETS" Russian patent published in 2004 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves preliminary preparing aromatic alcohol "Koriandrovy" by the manufacturing process from 2.5-3.5 kg of sown coriander, aromatic alcohol from orange essential oil from 0.2-0.6 kg of orange essential oil and aromatic alcohol of lemon essential oil from 0.1-0.3 kg. Aromatic alcohols are mixed and held for 0.5-2.0 h. Sugar syrup with concentration 65.8% is prepared from 70.0 kg of refined granulated sugar. Aromatic principles "Dzhin"VS = 5549 and "Chernosmorodinovy" D 1407 are mixed and held for 0.5-2.0 h. Blending components is carried out in blender tank followed by successive addition into tank of rectified ethyl alcohol of the highest purification degree "Ekstra", held mixture of aromatic alcohols, part of drinking purified water, sugar syrup and held mixture of aromatic principles and then blend is brought about to volume with remained part of purified water. Blend is stirred periodically for 3-5 min and after termination of blending for 15-30 min. After preparing the blend an average sample is taken off for analysis. In the case of deviation of prepared blend by one of its indices correction is carried out by addition of required components. After repeated stirring blend is analyzed and sent for filtration that is carried out on filter-press using filter-cardboard of sort "KTF-1P" or "T" as filtering material or other sorts permitted for using in liqueur and vodka industry. The rate of gin filtration is 45-65 dal/bxm². Consumption of components for preparing 1 000 dal of gin "Stary venets" is the following: sugar, 65-75 kg; aromatic alcohol "Koriandrovy", 18-22 l; aromatic alcohol of orange essential oil, 48-52 l; aromatic alcohol of lemon essential oil, 38-42 l; aromatic principle "Dzhin" VS = 5549, 1.5-2.5 l; aromatic principle "Chernosmorodinovy" D 1407, 0.2-0.6 l; rectified ethyl alcohol and drinking purified water, the balance, to obtain the strength 45%. Proposed invention provides preparing gin with enhanced organoleptic indices conferring to gin barely almond tint on the background of gin aroma and barely after tasting of Amaretto. EFFECT: improved preparing method, enhanced and valuable properties of gin. 3 ex