FIELD: alcoholic beverage industry.
SUBSTANCE: method of producing a tea alcohol-containing natural beverage includes the following steps: (a) water with temperature of 28–30 °C is poured into a fermentation vessel, (b) adding a calculated amount of sugar to sugar content in water of 21–23% and stirring to obtain wort, (c) adding to the wort a calculated amount of wine yeast in an amount of approximately 0.6±10% of the volume of the pressed yeast concentrate or approximately 0.15±10% of dry yeast volume, (d) placing the fermentation vessel on the hydraulic lock, (e) performing fermentation of the obtained wort at temperature of 18–24 °C for 14–20 days to obtain alcohol 9–14 vol.%, (f) obtained beverage is removed from sediment, (g) adding a tea additive at rate of 4.5 g per 1 l of wort and holding for 3 hours to 3 days, (h) fermentation is stopped by pasteurisation of beverage for 15–20 minutes at temperature of 60–65 °C, (i) obtained alcohol-containing beverage with alcohol content of 9–14 vol.% and sugar content of 2–6% is bottled and sealed, (j) the ready beverage is stored at a constant temperature of 6–25 °C.
EFFECT: disclosed is a method of producing a tea alcohol-containing natural beverage.
7 cl, 4 ex
