FIELD: winemaking.
SUBSTANCE: staff (casks) are filled with 0.5-1.0 % aqueous solution of low spirituous solution heated up to 40-45°C and held for 14 days. Extract solution is poured, heated up to 40-45°C and staff is filled with said solution again for 14 days while periodic agitation and staff washing with softened water.
EFFECT: cognac alcohol of improved organoleptic characteristic.
3 tbl, 7 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PROCESSING METHOD FOR EXHAUSTED OAK CLAPBOARD | 2006 |
|
RU2327735C1 |
| WINE CASK REGENERATION METHOD | 2010 |
|
RU2428466C1 |
| METHOD FOR TREATMENT OF OAK STAVE USED IN THE PROCESS OF RIPENING WHISKEY ALCOHOLS AND ALCOHOLS SIMILAR TO THEM | 2016 |
|
RU2612785C1 |
| METHOD FOR TREATMENT OF OAK STAVE USED IN PROCESS OF RIPENING COGNAC SPIRITS AND SPIRITS SIMILAR TO THEM | 2010 |
|
RU2433167C1 |
| METHOD OF AGEING COGNAC ALCOHOL | 2015 |
|
RU2590728C1 |
| METHOD OF ALCOHOL MATURATION FOR COGNAC-LIKE DRINK PREPARING | 1993 |
|
RU2077569C1 |
| METHOD FOR COGNAC DISTILLATE PRODUCTION | 2020 |
|
RU2736832C1 |
| METHOD FOR TREATMENT OF OAK STAVE USED IN PROCESS OF RIPENING COGNAC ALCOHOLS AND ALCOHOLS SIMILAR TO THEM | 2012 |
|
RU2495923C1 |
| COGNAC PRODUCTION METHOD | 2018 |
|
RU2688463C1 |
| METHOD OF STRONG DRINK PRODUCTION | 1996 |
|
RU2078131C1 |
