LT4199B - Composition of alkoholic beverage - Google Patents

Abstract

Invention applies to the vodka manufacturing industry. The composition of the proposed bitter kind of brandy, consists of juniper berries, coriander oil, orange oil, dill seeds and the highest grade reactivated alcohol and water, while the ingredient ratio of the bitter kind of brandy in kg/1,000 deca-litres, is as follows: juniper berries 40-60; coriander oil 0,130-0,140; orange oil 0,600-0,700; dill seeds 5-7; a mixture of alcohol and water - the remaining amount to 1,000 deca-litres. The indicators of this kind of brandy are: the strength is 45 per cent; colour is a colourless liquid; flavour is a lightly burning and the aroma of juniper berries. The industrial method of production of bitter kind of brandy has been started in the Joint-Stock company "Vilniaus degtine".

Description

The invention relates to the vodka industry.

A known bitter bittersweet composition is published in the publication Liqueur Diode Vodka and Vodka Recipe (in Russian). -M., 1981, 207 p. The known composition includes a herb and a mixture of sprinkle and water.

The main disadvantage of the bitter bitter mentioned is the inadequate organoleptic properties and the stability of the bitter bitter produced.

These deficiencies have been eliminated by the new bittersweet composition, and the new bittersweet has expanded the range of bitter bitters. The composition of the proposed bitter bitters consists of juniper berries, coriander oil, orange oil, dill seeds, and the highest quality rectified alcohol and water, where the ratio of the ingredients of this bitter, kg / 1000 decaliter is as follows:

juniper berries coriander oil orange oil dill seed spirit and water mixture

- 60,

0.130-0.140,

0.600 - 0.700,

5-7, the remainder up to 1000 decaliter.

Ingredients are prepared with toppings and aromatic spirits. The aromatic spirits of each ingredient shall be prepared from the following ingredients in the following way:

- 60 kg of dried and crushed juniper berries are filled with a 50% strength alcohol / water mixture and evaporated. The working pressure at the start of evaporation should be 0 to 0.03 and at the end of evaporation 0.05. The temperature in the apparatus is 100 ° C throughout the evaporation period. Evaporation takes 6-7 hours. The resulting aromatic alcohol has an alcoholic strength of 80%. The initial and final fractions of the aromatic alcohol are separated organoleptically.

Add 0.130 - 0.140 kg of coriander oil to a 50% strength alcohol / water mixture and place in the evaporator. The resulting aromatic alcohol has an alcoholic strength of 80%.

Add 0,600 - 0,700 kg of orange oil to a 50% strength alcohol / water mixture and place in the evaporator. The resulting aromatic alcohol has an alcoholic strength of 80%.

- Dill 7 kg of dill seeds with a mixture of 45% strength alcohol and water and pour into the evaporator. The resulting aromatic alcohol has a strength of 75%.

The bitter bitters are made from the highest purity rectified ethyl alcohol of cereal and potato raw material and potable water with a total hardness not exceeding 0.36 mg-eq / cubic meter. The bitter bitters are blended by adding the aromatic spirits prepared in the 80% strength alcohol-water mixture in the same order as they are prepared. After the introduction of the aromatic alcohol of each ingredient, the entire coupage is mixed.

When all the ingredients are added to the coupe, the coupage is supplemented with a mixture of the right amount of alcohol and water to achieve a total coupage strength of 45%.

The prepared coupage is stored for 24 hours. The coupage is then filtered and bottled.

Characteristics of the newly developed bitter bitter: 45% potency, colorless liquid, light burning taste, juniper berry aroma.

Here's an example of how to prepare an optimal ingredient ratio for a bitter bitter:

kg of dried and crushed juniper berries are filled with a 50% strength alcohol / water mixture and evaporated. The resulting aromatic alcohol has an alcoholic strength of 80%. The initial and final fractions of the aromatic spirit are separated organoleptically.

Add 0.136 kg of coriander oil to a 50% strength alcohol / water mixture and place in the evaporator. The resulting aromatic alcohol has an alcoholic strength of 80%.

Add 0,640 kg of orange oil to a 50% strength alcohol / water mixture and place in the evaporator. The resulting aromatic alcohol has an alcoholic strength of 80%.

Fill kg of dill seeds with a mixture of 45% strength alcohol and water and pour into the evaporator. The resulting aromatic alcohol has a strength of 75%.

The bitter bitters are blended by adding the aromatic spirits prepared in the 80% strength alcohol-water mixture in the same order as they are prepared. After the introduction of the aromatic alcohol of each ingredient, the entire coupage is mixed.

Production of bitter bitter was started industrially in the joint-stock company Vilniaus degtinė.

Claims (1)

5 Bitter bitters composition based on a mixture of alcohol and water, additionally containing juniper berries, coriander oil, orange oil and dill seeds in ingredient ratio, kg / 1000 decaliter, is as follows: juniper berries 10 calendar oil orange oil 40-60, 0.130-0.140, 0.600 - 0.700, dill seeds 5-7, mixture of alcohol and water up to 1000 decaliter.