METHOD FOR PRODUCING RUSSIAN OLD SEASONED COGNAC "KV" "BARON SHTEINGEL" Russian patent published in 2004 - IPC

FIELD: wine-making industry.

SUBSTANCE: method involves preparing a blend under conditions providing the maintenance of its constant temperature by cooling and mixing old seasoned cognac alcohols of middle age 6 years, not less, their diluting with softened water for 4-6 batches in 12-24 h for from 3 to 5 days up to providing the alcohol content in ready product 41 vol. %. Before the last diluting syrup alcoholized with 7-year old cognac alcohol and seasoned for one year, not less, is added to cognac alcohols taken in the amount providing the sugars concentration 12.0 g/l as measured for invert sugar. In the last diluting batch color alcoholized with 5-year old cognac alcohol is added to alcohols taken in the amount providing the necessary cognac color. In preparing blend alcoholized waters and/or blend cognacs can be added. For providing bottle stability of cognac the blend if necessary is glued with gelatin, fish glue, ground barley protein or treated with bentonite, filtered and subjected for post-blending resting for 9 months, not less. Unstable cognacs are treated with cold at temperature -8-12 C for 8-12 days. After resting cognac is subjected for control filtration and fed for bottling. Method provides enhancing organoleptic indices and stability of ready product due to maintenance the constant temperature in blending and diluting with water for some batches, sequence in addition of sugar syrup and color that retains harmony between components of cognac alcohol.

EFFECT: improved producing method.

2 cl, 3 ex