METHOD FOR PRODUCTION OF INFUSION Russian patent published in 2016 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: grape wort concentrate is dissolved in dry white grape wine material at ratio of 1:5. Bourtree flowers are mixed with solution at ratio of 1:10, held, wine infusion is drained. Flowers are sequentially infused in water-alcohol liquid with strength of 50 vol% and water with temperature of 15-20°C, infusions are drained. Aqueous infusion is blended with rectified ethyl alcohol, wine and water-alcohol infusions and treated drinking water to provide 1000 dal of liqueur with strength from 16 to 50 vol%. Blend is stirred, held and produced liqueur is filtered.

EFFECT: invention simplifies process, reduces losses of flavour ingredients, shaping and preservation of Muscat taste and aroma in tincture.

1 cl, 3 ex