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

FIELD: food industry.

SUBSTANCE: fresh elder flowers are mixed with dry white grape wine material at a ratio of 1:10, infused at a temperature of 20-25 °C for 5-10 days, wine infusion is drained. Repeated pouring with water-alcohol liquid with alcohol content of 50 vol%, held for 5-7 days and water-alcohol infusion is drained. Then flowers are 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, solution is held for 1-3 days and filtered. Grape juice of muscat varieties of grapes is blended in an amount of 10-15 dal, grape wort concentrate solution, rectified ethyl alcohol, wine and water-alcohol infusions and treated water to provide 1,000 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 losses of flavour ingredients, imparts and preserves in infusion muscat taste and aroma.

1 cl, 3 ex