LV12378B - Method of producing vodka drink and composition of that drink - Google Patents

Abstract

This invention refers to the liqueur and vodka production industry, including the method of production of vodka by employing a gradual mixing of ingredients. The invention describes also vodka, produced with this method, containing per 1,000 dl of beverage:alcohol water solution, aromatic alcohol with blackcurrant flavour 8-12 vol. % obtained, filtering alcohol water solution through a layer of fresh blackcurrants or apples, and 65.8% sugar syrup 0.3-0.8 mass %. The strength of the alcohol water solution is 60-72 vol. % and the temperature of the mixture is 60-70 degrees C.

Description

BODY MANUFACTURING METHOD AND COMPOSITION OF BODY INGREDIENTS

The present invention relates to a liqueur-vodka industry, including a method of producing vodka.

There is now a well-known method of producing vodka: gradually mixing alcoholic water solution, sugar syrup and various synthetic flavors to mask the alcoholic shale oil odor. (Peuemypbi πΗκερο-ΒΟΛοπΗί, ιχ ιππικό η βοαοκ, M. Jlencan h nameBaa npoMbinuieiiHocTb, 1981,).

The well-known vodka has a strong, pungent aroma of added flavor, which in turn gives the drink an unnatural, synthetic 'smell. Over time, the aroma of the aroma disappears, and the aroma and taste of the drink intensify the notes of alcohol. Such a drink has a normal taste and has insufficient organoleptic characteristics.

The object of the present invention is to improve the organoleptic characteristics of vodka.

According to the invention, the vodka production method of gradually mixing an aqueous alcoholic solution, a sugar syrup and a flavoring, utilizes an aromatic alcohol obtained by passing an aqueous alcoholic solution through a layer of fresh berries or fruit.

The chosen purpose is also achieved because the strength of the aqueous alcoholic solution is 60-72 vol. % but the temperature of the mixture is 60-70 ° C. Fresh black currants or fresh apples can be used.

-2Wine ingredient composition uses blackcurrant aromatic alcohol as a flavoring. Ingredient ratios per 1000 parts are as follows:

aromatic alcohol with blackcurrant aroma (% vol) 8-12 sugar syrup 65,8% (by weight) 0,3-0,8% aqueous alcoholic solution rest

The technique is as follows.

For the preparation of the aromatic alcohol, the prepared fresh blackcurrants are loaded into a still distillator, in which the previously obtained aqueous alcoholic solution of 60-72% strength is pumped in a ratio of 1: 2. Subsequently, steam is allowed into the steam jacket of the still and the mixture is heated to 60-70 ° C. The first distilled portions, the initial fractions whose aroma is not yet full, are separated.

In subsequent fractions the berry aroma appears. If the temperature is raised above 70 ° C and the strength of the aqueous alcoholic solution is above 72%, the aroma of the essential oils gives off unpleasant notes of resin and fatty acids. The lowering of the strength of the alcoholic water solution, as well as the temperature below that, contributes to a significant loss of aroma notes. The result is a new method of producing aromatic alcohol with soft, spicy notes of blackcurrant.

Ethyl alcohol Extra is used to make vodka, but water is softened by the reverse osmosis process.

Mix the alcohol and water in the coupling tank at a calculation to give a 40.2% solution of alcohol in water. It is then filtered. Sugar syrup is added to the resulting alcoholic aqueous solution, followed by the addition of aromatic alcohol to the mixture. After the addition of each component, the mixture is mixed. The resulting composition is left to stand for 2-5 hours, then filtered and discarded.

The following table shows examples of composition

aromatic alcohol with blackcurrant Example 1 Example 2 Example 3 aroma (% by volume) 8th 11th 12th sugar syrup 65.8% (w / w) 0.3 0.6 0.8 aqueous alcoholic solution the rest of

The composition (Example 1) has a pronounced alcoholic note with a hint of berries. The composition (Example 3) has an overly sweet taste that is taken over by the strong,

-3 axes of wood notes. The composition (Example 2) has a soft, harmonious taste of vodka with soft, sharp notes of black currant.

An aroma may be added to the composition to enhance the aroma.

Characteristics of finished vodka:

Strength (% vol) Appearance Flavor 38.0 clear, colorless liquid soft with full, sharp wood - berries notes Aroma vodka free of olive oil, with a mild, fresh, spicy blackcurrant aroma

Tasting score 9.7 points.

Claims (4)

INVENTION FORMULA 1. A process for the production of vodka by the gradual mixing of an aqueous alcoholic solution, a sugar syrup and a flavoring, characterized in that the aromatic alcohol used is that obtained by passing an alcoholic solution through fresh berries or a layer of fruit. 2. A process according to claim 1, wherein the alcoholic solution has a strength of 60-72% vol. %, but the mixture temperature is 60-70 ° C. 3. The method of claim 1, wherein the berries used are fresh black currants and the fruits are fresh apples. 4. The composition of vodka ingredients according to claims 1-3, comprising an aqueous alcoholic solution and a sugar syrup, characterized in that it additionally contains aromatic alcohol in the following proportions per 1000 dal: aromatic alcohol with blackcurrant aroma (vol. %) 8-12 sugar syrup 65,8% (w / w) 0,3 - 0,8 aqueous alcoholic solution rest