METHOD FOR PRODUCING BITTER LIQUEUR Russian patent published in 2006 - IPC C12G3/06 

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preparing vegetable raw infusions for two independent stages and vanillin alcoholic solution (1:10). Prepared infusions are blended with sugar, color, vanillin alcoholic solution and an aqueous-alcoholic liquid prepared from rectified ethyl alcohol and drinking water. The blend is stirred, kept for 24-30 h, filtered and bottled. At the first stage infusion of the 1-st and 2-d blend is prepared by using the first group of raw comprising allspice pepper fruits, black pepper unripe fruits, caraway fruits, nutmeg, coriander fruits; At the second stage the following raw components are used: sweet clover (tips of blossoming stems), Saint-John's-wort (flowers and leaves), milfoil (tips of blossoming stems). The liqueur components are used in the following content, per 1000 dal: infusion of the 1-st and 2-d blends of the first group, 148-157 l; infusion of vegetable raw of the 1-st and 2-d blends of the second group, 108-117 l; red pepper infusion of the 1-st and 2-d blend, 60-69 l; fresh lemon infusion of the 1-st and 2-d blends, 11.5-20.5 l; vanillin alcoholic solution (1:10), 0.21-0.3 l; color, 4.8-6.0 kg; sugar, 46-55 kg; rectified ethyl alcohol and drinking water, the balance, to provide the blend strength 40%. Proposed bitter liqueur "Pertsovaya po-uralski" shows full hot taste, light tints of sandalwood in after tasting, complex, spicy, harmonic, saturated-tart "oriental"-creating tint peculiar for sandalwood odor. Tasting score is 9.62. Invention enhances biological value of liqueur and its prophylactic properties based on its components.

EFFECT: improved producing method, improved and valuable properties of liqueur.

2 tbl, 3 ex