FIELD: food industry.
SUBSTANCE: cognac spirit is maintained in oak casks or enameled tanks in presence of dry annual sprouts edible type fern (vailly) in amount of 5-15 g per 1 dal of alcohol for 30-45 days at 20-25°C. Preliminary shoots are soaked in water during 6-12 hours, which provides reduction in 2 times of cognac alcohol potassium and calcium salts, which causes turbidity as cognac alcohol, and cognac. After holding at cognac spirit is exposed to microwave radiation power of 5-50 W for 1-3 seconds.
EFFECT: invention provides accelerating process of ripening of up to 30-45 days and improving its stability.
1 cl, 3 ex
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