SUGAR CARAMEL PRODUCTION METHOD FOR COGNAC PRODUCTION Russian patent published in 2020 - IPC C12G3/06 A23L5/41 A23L5/43 

FIELD: food industry.

SUBSTANCE: invention relates to winemaking industry. Method of sugar mixture preparation includes sugar addition into sugar, mass cooking, its cooling, water addition, mixture stirring and its alcoholization to 40–45 vol. %, heating the alcohol mixture and holding at heating temperature in the presence of oxygen, cooling the alcohol mixture and clarifying by settling, wherein the liquid is an aqueous solution of citric acid, and the beginning of the produced mass is melted at temperature of 110–130 °C until appearance of golden colour, then boiling temperature is increased to 150–160 °C until cherry colour and cooking is terminated, and prior to alcoholization of mixture, aged cognac distillate infuses oak raw material from production of cognac barrels and rubbles.

EFFECT: invention allows to reduce losses of sugar due to optimization of conditions for preparation of colorant, which also promote formation or increase of aromatic substances, as well as intensify its dyeing capacity.

3 cl, 1 tbl, 3 ex