INGREDIENT COMPOSITION FOR APERITIF WINE Russian patent published in 2005 - IPC

FIELD: alcoholic beverage industry.

SUBSTANCE: claimed composition contains (in 1000 dal of finished product): burnet (Sanguisorba) (flowers and leaves) 10.75-12.25 kg; chicory (Cichorium) (roots) 2.75-3.25 kg; common John's-wort (Hypercum perforatum) (flowers and leaves) 4.5-8.5 kg; myrth (Mirrhis gen) (leaves and tops of blooming culms) 8.0-9.5 kg; pirnento 0.5-0.7 kg; Chinese cinnamon (cortex) 0.55-0.75 kg; mace (Myristica fragrans) (fruits) 1.5-3.0 kg; citric acid 10.0-12.5 kg; black chokeberry fruit infusion 1200-1400 l; raisin fruit infusion 115-165 l; sugar syrup 65.8 % 1100-1400 l; ultrafiltrate of caseous whey 500-600 l; and balance: rectified ethanol of highest purity and water to produce alcoholic content of 30 %. Claimed invention makes it possible to improve organoleptic properties and to increase nutrient value of aperitif wine due to presence of peptides, free amino acids, aldehydes, ketones, and volatile fat acids of caseous whey. Moreover lactose having sweetness coefficient of 0.4-0.6 units based on sugar provides more sweetness of aperitif wine. Taste mark of aperitif wine is 9.7.

EFFECT: aperitif wine with sweet-harsh taste, fresh relish and cinnamon bouquet.

4 tbl, 5 ex