METHOD FOR PRODUCING VODKA "RUSSKY BRILLIANT OSOBAYA PREMIUM" Russian patent published in 2006 - IPC C12G3/08 

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preparing an aqueous-alcoholic solution (mixture) from rectified ethyl alcohol "Luks" and purified drinking water to provides the strength value 40% in ready vodka. Prepared mixture is stirred thoroughly and after control of its strength is pumped into the supply tank following its feeding in carbon-cleaning battery. After filtration in carbon-cleaning battery vodka is fed into finishing tank. Then method involves the separating preparing aroma alcohols in the following stages: rye dry breads taken in the amount 5.8-6.2 kg, dry breads prepared from "Borodinsky" bread taken in the amount 2.8-3.2 kg, and coriander taken in the amount 0.1-0.3 kg are poured with an aqueous-alcoholic liquid (mixture) with the strength value 50% in the ratio dry breads : liquid = 1:10, and coriander : liquid = 1:20 followed by distillation. Then method involves preparing rye infusion of the 1-st blend by pouring rye grains taken in the amount 0.4-0.6 kg with an aqueous-alcoholic fluid with the strength 50% in the ratio = 1:10, infusing for 5 days at periodic stirring, pouring off the infusion and filtration of infusion. Aroma alcohols and infusion are added into finishing tank at stirring. Granulated refined sugar as sugar syrup in the concentration 65.8% or as an aqueous solution is added into the sorting or finishing tank. After addition of components the tank content is stirred thoroughly and the strength value is corrected. After control filtration the ready vodka is fed to bottling. The method involves the following consumption of components, as l per 1000 dal of ready product: sugar syrup in the concentration 65.8%, 17.0-18.0; rye dry breads aroma alcohol, 29.0-31.0; dry breads prepared from "Borodinsky" bread aroma alcohol, 14.0-16.0; coriander aroma alcohol, 1.0-3.0; rye infusion, 3.0-5.0, and rectified ethyl alcohol "Luks" and purified drinking water, the balance, to provide the strength value 40%. The proposed method provides enhancing organoleptic indices of vodka by 0.03 score. This vodka shows mild taste, barely detected watermelon after tasting, specific vodka aroma and barely detected port wine tint. The tasting score is 9.76.

EFFECT: improved producing method of vodka.

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