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

FIELD: food industry.

SUBSTANCE: bourtree and lilac flowers in ratio 3:1 are infused in series in mixture of dry white and red grape wine material in ratio 2:1, water-alcohol liquid with 50 vol% and water with temperature of 15-20°C. Infusions are drained, grape concentrate is dissolved in water infusion, wort solution is held and filtered. Grape concentrate solution wort is blended with rectified ethyl alcohol, wine and water-alcohol infusions and treated drinking water to obtain 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