LIQUEUR Russian patent published in 2020 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: invention relates to alcoholic beverage industry. In order to produce 1000 daL of liqueur, one uses: l: alcoholised grape juice of Saperavi grape 1500–1550, fermented-fortified juice of Saperavi grape, produced using yeast strain Saccharomyces vini M-1, γ-621 1500–1550, quince fruit infusion I and II plums 1250–1300, cornel fruit infusion I and II plums 1250–1300, water-and-alcohol 45 % black elder extract 900–950, sugar syrup 73.2 % 2650–2700, water-and-alcohol liquid - the rest to volume fraction of ethyl alcohol - 20 %. Invention makes it possible to produce from natural raw material translucent liqueur, having pronounced claret colour with violet hue, harmonious sour-sweet, pleasant, saturated taste and delicate aroma with tender tones of quince and cornel. Quality grape fermented-fortified juice is provided with strain of yeast Saccharomyces vini M-1 γ-621. Tasting grade is 9.73.

EFFECT: invention provides enhancement of organoleptic, food, dietary and preventive properties of the product.

1 cl, 2 ex