FIELD: alcoholic industry.
SUBSTANCE: method for producing alcohol-containing drink involves removal of aroma, flavor and odor from grape and/or fruit-berry, and/or fruit wine material followed by decolorizing to obtain a base. Removing and decolorizing are carried out by any known method, for example, by using a sorbent and/or membranes, and/or sulfitization and gluing and distillation to isolate components providing aroma, flavor and taste of wine. Dehydration can be carried out by any known method. The base represents decolorized grape and/or fruit-berry, and/or fruit wine material no comprising aroma, flavor and odor, or its concentrate in a liquid and/or gel-like, and/or powder-like state. The concentrate comprises 1.0-70% of ethyl alcohol and up to 1000 mg/dm3 of the total content of secondary and by-side fermentation products. Method involves preparing the blend of alcohol-containing drink by mixing a base prepared by above described technology in the amount 1% of the volume drink and components provided by the specific formula, not less. The blend is stirred and the drink can be seasoned and filtered and subjected for the technological treatment for providing pouring-resistance of the base and blend and saturated with carbon dioxide. The base is used in the amount 1.0%, nor less, of the volume of alcohol-containing drink, and components provides by the specific formula, the balance, for providing necessary organoleptic indices and the volume part of ethyl alcohol, from 0.5% to 70%. The base as a concentrate can be diluted with any diluting agent, and the base as a powder is dissolved in any food solvent up to a liquid state, or firstly it can be to dissolve to the concentrate conditions followed by diluting. After dilution a concentrate or dissolving a powder the base is filtered expediently. Any components or their combinations permitted for using in food industry can be added to the formula. The claimed inventions provide enhancing organoleptic indices of the ready product by 0.2-0.3 score and their stability, and stability of the ready product during storage up to 3 years and above. The base composition used in producing alcohol-containing drinks prevents change of organoleptic properties of the ready product associated with changes of wine material and/or wine during storage and confers fullness taste and enhancing aroma to various drinks.
EFFECT: improved producing method, enhanced and valuable properties of drink.
13 cl, 30 ex
