FIELD: liqueur and vodka and food processing industry.
SUBSTANCE: native or dried matured bunches of grape of light and/or red strain are freed preliminary from grape berries, grape leaves are removed and washed out in pure running water. Treated bunches are added to an aqueous-alcoholic mixture in the volume ratio alcohol to water = (7-9):(2-3) and mixture is incubated at temperature 45-60°C. After incubation bunches are separated and aqueous-alcoholic mixture is cooled to temperature 18-20°C, and precipitate formed in cooling is removed. Aqueous-alcoholic mixture and bunches are combined again and incubated at temperature 35°C, not below, under normal or increased pressure. Bunches are added in the amount 400-1000 kg per 1000 dal of aqueous-alcoholic mixture, and the incubation process is terminated in accumulation 0.1-4.0 g of dry residue per 1 l of drink in the mixture for preparing original taste and color qualities of the end product. Mixture is cooled, filtered, held and filtered additionally. Invention provides enhancing organoleptic indices of drink due to conferring the color gamma to it: from amber-golden to pale-emerald color. Also, invention prevents the alcoholic intoxication syndrome and decreases addiction for alcohol using.
EFFECT: improved producing method.
2 cl, 6 ex
