METHOD OF GRAPE VODKA PRODUCTION Russian patent published in 2008 - IPC C12G3/04 C12G3/08 C12G3/06 C12H1/02 C12H1/07 

FIELD: chemistry.

SUBSTANCE: alcohol-water mixture is prepared from tartaric distillate product, which is produced from fresh grape husk and seeds, gape rectified alcohol and softened water. Before alcohol water mixture preparation, tartaric distillate product is partially purified from higher alcohol of fusel group, conducting it through the carbon multipass column with the total rise of passages from 30.0 to 35.0 m at average flow velocity in the passages of the column at most 0.0035 m/s. Grape alcohol, ingredients mix at 5.0-10.0 dal/h flow and softened water are gradually added into tartaric distillate product, than mixed and leave it for 6-10 hours. The ratio of tartaric distillate product, grape rectified alcohol and ingredients mixture fortified in alcohol water mixture is chosen according to the test laboratory blends based on the requirements of provision of 40.0% proof of vodka, content of higher alcohol (in isoamyl alcohol equivalent) - from 20.0 to 50.0 mg/100 cm³ of anhydrous alcohol, medium esters (in ethyl acetate equivalent) - from 10.0 to 35.0 mg/100 cm³ of anhydrous alcohol, aldehyde (in acetic aldehyde equivalent) - at most 3.0 mg/100 cm³ of anhydrous alcohol, other ingredients of alcohol water mixture are added according to the recipe. The ingredients mixture is preliminary dissolved in 15-20 dal softened water while blending rapidly, grape alcohol is used for proof decrease down to 40-40.3 % vol., than it is matured during 5-6 days and filtered through filters with pores 1-2; 0.4-0.5 um. A certain quantity of edible sodium salt, refined sugar, distillate glycerin, citric acid, vanillin are used as ingredients.

EFFECT: organoleptic characteristics of vodka are improved and it has full flavour with fruity flavour without off-taste.

4 dwg, 2 tbl, 2 ex