AMUR GRAPE LIQUEUR PREPARATION METHOD Russian patent published in 2013 - IPC C12G3/00 A61K36/87 

FIELD: food industry.

SUBSTANCE: invention relates to pharmaceutical industry, in particular, to methods for production of grape extracts with biologically active substances. For production of an Amur grape liqueur one takes grapes, juices them till presscake moisture content is equal to no more than 20%. The produced presscake with seeds is milled into particles sized no more than 0.3 mm and poured with a water-and-ethanol mixture with ethanol content equal to 40%. Per 1 weight part of the mixture one takes no more than 0.5 parts of the presscake, performing infusion under ordinary conditions during 7 days with subsequent liqueur separation. Alternatively, one may take 0.2 parts or 0.1 parts of presscake per 1 weight part of the mixture. The invention allows to produce an Amur grape liqueur with increased content of dihydroquercetin and containing other polyphenol compounds, i.e: quercetin and resveratrol.

EFFECT: liqueur may be used as a biologically active food additive.

2 tbl