PRODUCTION METHOD OF COGNAC Russian patent published in 2009 - IPC C12G1/02 C12G3/07 C12H1/22 

FIELD: food industry.

SUBSTANCE: cognac spirit is divided into two equal parts to prepare alcoholised waters. Every part is diluted with treated water till alcoholic content in one part is 20-25 vol. % and in another - 40-50 vol. %. Oak wood chips is added to both parts at the rate of 20-30 grams for 1 dm³ of spirit. Wood chips are matured during 25-30 days at temperature 45-55°C. Wood chips should be 1.5-2 centimetre long, 1.0-1.5 centimetre wide, 0.5-1.0 centimetre thick and obtained from oaks not younger than 80 years. They are preliminary treated by treated water at temperature 50-60°C during 8-12 hours with the water duty 1:20-1:25 and ratio 1.2. They are dried and thermally treated at temperature 220-230°C durinf 15-30 minutes to aromatic aldehydes and extraneous substances content 2.5-6.5 mg/gram and 20-60 mg/gram respectively. Cognac spirit with alcoholic content 55-72 vol. % is blended with alcoholised and treated water till alcoholic content 40-42 vol. %; water is sequentially added not less than in 6 stages every 2-3 days. On the first stage alcoholic content in reduced for 2-3 vol. %, on the last stage - not more than for 10 vol. %. During three first stages alcoholised water 40-50 vol. % is added, during following stages - 20-30 vol. %. After that blending is mixed, necessary ingredients are added to it and it is technologically treated. Temperature is constant during blending preparation.

EFFECT: this provides increased stability of organoleptical characteristics during all storage time, decreased costs connected to blending maturation and increased speed of its preparation up to 1 month.

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