METHOD OF PRODUCTION OF VODKA "STEPNAYA" Russian patent published in 2006 - IPC C12G3/08 

FIELD: alcoholic beverage industry; method of production of vodka.

SUBSTANCE: the invention is pertaining to the field of alcoholic beverage industry, in particular, to the method of production of vodka "STEPNAYA". (57) The method provides, that from ethyl alcohol of the highest degree refining and the improved potable water prepare the water-alcoholic solution (classification) at the ratio of production of the ready vodka with the alcohol strength of 40 %. The gained classification is carefully intermixed and after correction its alcohol strength is pumped out into the pressure-tight tank, from there it is sent to the charcoal-purifying battery. The speed of filtration the classification through the charcoal layer - up to 40 decaliters per hour for the fresh charcoal and up to 30 decaliters per hour - for the regenerated charcoal. Filtered by the charcoal-purifying battery vodka is guided in the finishing tank. Citric acid is dissolved in 8-10 liters of the softened water, then the solution is added with 100 g batches of sodium bicarbonate stirring the solution before complete till completion of the reaction and production of sodium citrate, introduction of which is conducted in the sorting tank after preparation of the classification, and carefully intermix. Contents of the tank is carefully intermixed, 40% lactic acid introduce in the finishing tank during stirring of the vodka the alcohol strength is corrected if necessary and after the test filtration direct to the bottling. The consumption of the ingredients in kg per 1000 decaliter of the end product is the following: sodium bicarbonate - 0.2-0.6, citric acid - 0.1-0.5, 40 % lactic acid - 0.09-0.4, ethyl alcohol purified of the highest degree refining and the corrected potable water - the rest up to 40 % alcohol strength. The vodka produced by this method has hardly perceptible trace of freshness in flavor, that allows to improve the organoleptic features of the vodka having provided it with softness in taste and flavor. Its tasting index is 9.40.

EFFECT: the invention ensures, that the vodka produced by this method has hardly perceptible trace of freshness in flavor, the improved organoleptic features, softness in taste and flavor and very high testing index.

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