METHOD OF PRODUCING CARAMEL ALCOHOL BEVERAGE Russian patent published in 2024 - IPC C12G3/02 

FIELD: alcohol and alcoholic beverage industry.

SUBSTANCE: method of producing a caramel alcohol-containing drink includes the following steps: (a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of the sugar mass from the walls and bottom of the container, (b) the sugar mass is continued to be heated to a temperature of 160–170°C before the mass caramelizes to an amber color, (c) when the required color of the sugar mass is achieved, the heating temperature is reduced to 50–80°C and while stirring hot water is added at a temperature of 80–95°C to prevent hardening of the caramel mass and obtain a syrup with a sugar content of 65–70%, (d) then heating is stopped, the resulting syrup is cooled to a temperature of 25–55°C and water is added until the sugar content is 18–24% to obtain caramel wort, (e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted within 22–24°C, (e) the calculated amount of wine yeast suitable for increased concentrations of sugars and alcohol at the rate of approximately 0.6% of the volume of pressed yeast concentrate or approximately 0.15% of the volume of dry yeast is added to the wort and the mixture is placed the fermentation container on a water seal, (g) primary fermentation of the resulting wort is carried out at a temperature of 20–22°C during the first 3 days with stirring the wort 1–2 times a day, (h) the wort is fermented for 14–20 days, at a temperature of 18–24°C, until it contains 9–14% alcohol by volume; (and) the resulting drink is removed from the sediment and cooled to a temperature of 10–12°C for 1–3 days, (j) the drink is again removed from the sediment and kept for 2–3 weeks for its ripening at a temperature of 10–12°C, (l) the drink is poured into bottles and sealed, (m) the finished drink is stored at a constant temperature of 10–25°C.

EFFECT: invention makes it possible to create a drink that is of low cost and easy to manufacture with pronounced organoleptic wine-caramel characteristics.

5 cl, 4 ex