FIELD: wine making and liqueur and vodka industry.
SUBSTANCE: method involves fermentation of saccharified grain and/or malt must, and/or their diluted concentrated prepared by the known technology. Then fermented must is subjected for distillation and head, middle and tail fractions are isolated. Middle fraction of distillate is diluted with water to provide the alcohol concentration 49-53 vol.% and its seasoning for from 1 month to 3 years and above for two steps. In the first step this fraction is contacted with oak wood in form of barrel, clapboards, chips and/or wood sawdust subjected for preliminary thermal treatment up to accumulation dry matters in distillate 1.0-1.5 g/dm3. Distillate is separated from oak wood and subjected for the second step seasoning at temperature 20-25°C in a tank providing free liquid evaporation up to decreasing the alcohol content 40-43 vol.% followed by preparing whiskey for bottling. Invention provides enhancing quality of whiskey. Alcohol dilution with water to the concentration 49-50 vol.% provides the complete extraction of sugar and soluble hemicelluloses that results to the complete taste of drink and decreasing the content of substances of polyphenolic nature conferring bitterness, roughness and pungency taste to drink. The content of dry matters in distillate equal to 1.0-1.5 g/dm3 confers the necessary fullness to drink. The second step in seasoning provides removal of inert highly volatile compounds of distillate and concentrating both the total amount of dry substances and the most important aroma-forming vanillin-like components, syringaldehyde and coniferyl aldehyde having high boiling points and can't be evaporated resulting to their concentrating in drink. Invention provides preparing whiskey corresponding by qualitative indices to product prepared by the conventional method with using many years seasoning in oak barrels.
EFFECT: improved producing method.
4 cl, 9 ex
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Authors
Dates
2007-02-27—Published
2006-03-17—Filed