METHOD FOR PRODUCING RUSSIAN OLD SEASONED COGNAC "KS" "STARYI ZAVOD" Russian patent published in 2004 - IPC

FIELD: wine-making industry.

SUBSTANCE: method involves preparing blend under conditions providing maintenance of its constant temperature by cooling and mixing old seasoned cognac alcohols of middle age 10 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 40 vol. %. Before the last diluting sugar syrup alcoholized with cognac alcohol is added to cognac alcohols taken in the amount providing the sugar concentration 12.0 g/l as measured for invert sugar. In the last diluting color alcoholized with 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, if necessary, blend is glued with gelatin, fish glue, ground barley protein or treated with bentonite, filtered and subjected for post-blending resting for 12 months, not less. Unstable cognacs are treated with cold at temperature -8-12 C for 5-10 days. After resting cognac is subjected for control filtration and fed to bottling. The proposed 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