DOSAGE LIQUEUR PRODUCTION METHOD Russian patent published in 2011 - IPC C12G1/06 

FIELD: food industry.

SUBSTANCE: one performs deoxygenation of wine materials blend and their heat treatment in a flow at a temperature of 38-42°C with subsequent maintenance at a temperature of 30-35°C during 20-24 hours. One bleeds part of the wine materials blend from the total flow delivered for champagnisation; this blend part is sterilised by way of filtration and used at a temperature of heat maintenance for dosage liqueur preparation. For this purpose one mixes the wine materials blend with sucrose in an amount ensuring sugariness of the mixture 740-750 g/dm³, dissolving sucrose under thorough stirring conditions during 1.5-2.0 hours. After deoxygenation a part (equal to 5-6% of the mixture volume) is bled from the total flow of the wine materials blend, filtered and added to the mixture proceeding with stirring and conditioning the liqueur sugariness to 700 g/dm³. The liqueur is filtered and maintained at a temperature of 10-25°C for 28-30 days under a carbon-dioxide pillow created of carbon dioxide from the fermentation tanks, with a saturated aroma-forming compound.

EFFECT: invention allows to ensure acceleration of the liqueur production process and the product quality enhancement.

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