METHOD FOR PRODUCTION OF BITTER INFUSION Russian patent published in 2006 - IPC C12G3/06 

FIELD: industry of alcoholic products.

SUBSTANCE: red pepper pods having length of at most 4 cm and diameter of at most 1.8 cm in amount of 14300 pieces are pilled, washed with water for 10 min and dipped in aqueous-alcohol liquid with proof of 50 vol.%. After 48 h colored aqueous-alcohol infusion is discharged and pepper is embedded with new portion of abovementioned liquid. This step in repeated 3 times to produce discolored aqueous-alcohol infusion. Red pepper pods are removed and obtained aqueous-alcohol infusion is used in amount of 166-171 l to produce aromatic spirit. Allspice and red pepper pods in amount of 21-23 and 56-58 kg/100 dal, respectively are embedded with aqueous-alcohol liquid of 50 vol.% proof in ratio of 1:10 and 1:2, respectively and decocted for 1 and 2 days followed by discharge. Allspice aqueous-alcohol infusion in amount of 175.0-177.5 l is distilled to produce aromatic spirit. Red pepper aqueous-alcohol infusion of the first discharge in amount of 90-93 l and aqueous-alcohol infusion obtained after pod removing also are distilled. Aqueous-alcohol infusion is prepared from 11.9-12.0 kg of red pepper and 3.68-3.81 kg of cubeb pepper by separate embedding of raw materials with aqueous-alcohol liquid of 45 and 70 vol.% proof respectively, in ratio of 1:10, decocting for 10 and 5 days, infusion discharging, secondary embedding of raw materials with aqueous-alcohol liquid of 40 and 50 vol.% proof respectively, decocting for 10 and 5 days, infusion discharging, blending of red pepper infusion of the first and second discharging and cubeb pepper infusion of the first and second discharging. Infusions, rectified ethanol, aromatic spirits part of drinking water, preliminary prepares 65.8 % sugar syrup, color and the rest water are sequentially introduced into blending tank to adjust desired blend volume. After introducing of each component blend is repeatedly agitated for 15-30 min. Prepared blend is conditioned and filtered. Infusion is bottled and into each bottle one red pepper pod is introduced followed by bottle packing. 1000 dal of end product contains: color 1-3 kg; red pepper aqueous-alcohol infusion of the first and second discharging 191-193 l; cubeb pepper aqueous-alcohol infusion of the first and second discharging 59-61 l; red pepper aromatic spirit 129-131 l; allspice aromatic spirit 70-71 l; sugar syrup 65.8 % 57-59 l; and balance: rectified ethanol and corrected drinking water to obtain bled of 40 vol.% proof. Method of present invention increases end product stability by 1 month.

EFFECT: infusion of improved organoleptic properties.