FIELD: wine making.
SUBSTANCE: 70-72% brandy alcohol is divided into two parts. Each part is diluted with softened water by portionwise addition of brandy alcohol to water to provide alcohol concentration 20-25 vol % in one part and 50-55 vol % in the other. Both parts are agitated after addition of ingredients. 2-3 days later, more concentrated part is portionwise added to less concentrated part to gradually raise alcohol concentration in blend by 2-3 vol % with each portion added and to achieve finally 40-42 vol %. Blending process is carried out at constant temperature. Further, blend is agitated, supplemented, if needed, with necessary ingredients, and subjected to technological treatment. Product is characterized by transparency, golden color and has aroma, wherein flower-vanilla shades are well expressed. Tasting assessment 8.6 points.
EFFECT: increased half as much stability and improved organoleptic characteristics of blend and product by two tenth point.
3 ex
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