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

FIELD: food industry.

SUBSTANCE: fresh elder blossom and bird cherry are separately mixed with dry white and red grape wine material at a ratio of 1:10, infused for 5-10 days at 20-25 °C, wine infusions are drained. Flowers are mixed, mixture and clary flowers are separately poured with water-alcohol liquid with alcohol content of 50 vol%, infused for 5-7 days and water-alcohol infusions are drained. Then mixture of flowers is poured with water at temperature 15-20 °C at a ratio of 1:5, infused for 3-5 days and water infusion is drained. Grape wort concentrate is dissolved in water infusion, water-alcohol infusion of clary flowers is added, solution is held for 1-3 days and filtered. Grape wort concentrate solution is blended with rectified ethyl alcohol, wine and water-alcohol infusions and treated drinking water to provide 1000 dal of infusion with alcohol content from 16 to 50 vol%, blend is stirred for 20-30 minutes, held for 12-15 days and produced infusion is filtered.

EFFECT: invention improves organoleptic properties of infusion, reduces loss of flavour ingredients, imparts and preserves in infusion muscat taste and aroma.

1 cl, 3 ex