FIELD: food industry.
SUBSTANCE: for preparation of 1000 dhal of sparkling wine cocktail one uses sugar - 949.5-950.5 kg, citric acid - 64.8-65.2 kg, "Cherry" natural flavouring agent - 1.3-1.8 kg, "Berberis" natural flavouring agent - 1.8-2.2 kg, "Wild berries" natural flavouring agent - 0.1-0.5 kg, "Orange" natural flavouring agent - 1.3-1.7 kg, "Ecotan" complex food additive - 14.8-15.2 kg, "Mate extract" taste-and-flavour additive - 5.5-5.9 kg, guarana extract - 5.1-5.5 kg, "Aromacolour" food additive - 1.8-2.2 kg, vitamin premix - 2.3-2.7 kg, carbon dioxide - 44.8-45.2 kg, dry white table wine material - less than 500 dhal and treated water - balance.
EFFECT: invention ensures increase of the natural ready products energy properties (by 15%) and organoleptic properties (by 0,2 points).
3 ex
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