METHOD FOR PRODUCING VODKA "SLAVYANKA" Russian patent published in 2006 - IPC C12G3/08 A23L1/30 

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preparing an aqueous-alcoholic solution (mixture) by mixing rectified ethyl alcohol "Luks" and purified drinking water to provide preparing vodka with the strength 40%. Vodka is stirred thoroughly, the strength index is corrected and pumped over into supply tank followed by its feeding on carbon-cleansing battery. Fructose is dissolved preliminary in softened water or 40% vodka and added into finishing tank at stirring. Succinic acid is dissolved in 1.5-2 l of softened water and sodium hydrocarbonate is added gradually at constant stirring. Each the next portion of sodium hydrocarbonate is added after the complete reaction of previous portion with succinic acid. Then after the complete dissolving added components the solution is filtered and added into finishing tank. Vitamin premix "GSVit-3" is dissolved in softened water or 40% vodka. Shizandra seeds alcoholized infusion of the first blend is prepared in the amount 0.04-0.06 kg per 1000 dal of vodka by their pouring with aqueous-alcoholic liquid with the strength 50% in the ratio = 1:10 followed by infusion for 5 days at periodic stirring for 20-30 min, 2 times per a labor shift. Infusion is poured off thoroughly, mixed with vitamin premix, filtered thoroughly and added into finishing tank at stirring. The content of finishing tank is stirred thoroughly after each addition of components and the strength value is controlled. Ready vodka is fed for bottling with obligatory control filtration. Components of vodka are used in the following content per 1000 dal of ready product, g: fructose, 3.5-4.5; succinic acid, 0.05-0.15; sodium hydrocarbonate, 0.08-0.8; vitamin premix "GSVit-3", 0.01-0.1, and shizandra seeds alcoholized infusion of the first blend, 0.1-1.0 l, and rectified ethyl alcohol "Luks" and purified drinking water, the balance, to provides the strength value of vodka 40%. Proposed method for producing vodka provides decreasing process time by 4-5 days, enhancing stability during storage period and organoleptic indices of vodka by conferring to vodka the barely detected aroma and tint of melon in after taste. The tasting score of vodka is 9.38.

EFFECT: improved producing method, enhanced quality of vodka.

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