FIELD: wine industry.
SUBSTANCE: exhausted oak clapboard, subjected to mechanical deformation by means of roll milling process, is placed in the tank, is filled in with warmed up to 30-35°C with 0.5-1.0% water solution of an oak extract, is aged within 7 days. An extract solution is poured off, warmed up to 30-35°C, a repeated filling in is carried out during 7 days, with periodical mixing, then an oak clapboard is washed out by softened water.
EFFECT: this method allows to improve organoleptic indicators of young cognac spirit aged in contact to it during tank aging essentially, to reduce power inputs and to make multiply application of oak clapboard.
3 tbl, 6 ex
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