RU2044767C1 - Method for production of aperitif and composition of ingredients for aperitif - Google Patents

Method for production of aperitif and composition of ingredients for aperitif Download PDF

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Publication number
RU2044767C1
RU2044767C1 RU93012577A RU93012577A RU2044767C1 RU 2044767 C1 RU2044767 C1 RU 2044767C1 RU 93012577 A RU93012577 A RU 93012577A RU 93012577 A RU93012577 A RU 93012577A RU 2044767 C1 RU2044767 C1 RU 2044767C1
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Prior art keywords
leaves
tops
flowers
alcoholized
juice
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RU93012577A
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Russian (ru)
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RU93012577A (en
Inventor
В.А. Хажгериев
З.А. Листова
О.В. Розправкова
Г.Е. Джемелинский
А.К. Хаджибиеков
Ф.Ш. Пчентлешева
Л.З. Мешлок
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Акционерное общество Фирма "Пищеком"
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Abstract

FIELD: production of liqueur and vodka. SUBSTANCE: method involves twice extraction of mixture which contains Origanum, sweet clover, St. John's wort, balm, matricary, Artemisia, yarrow, thyme, Hierochoe, linden flowers, laurel leaves and dill. Thus prepared extract is blended with apple wine, cherry and plum alcoholized juices, alcoholized fruit juice of mountain ash being added into it. Cherry pulp being residue of alcoholized juice is poured by aqueous-alcohol liquid and is allowed to stand within 10-12 h. Thus prepared extract is decanted and then is used as extragent for origin mixture. Desired blend is filtered, sustained and bottled. Proposed composition contains (kg): top of flouring stem of Origanum 1.0-2.5, leaves and top of flouring stem of sweet clover 2.0-2.5, flowers and leaves of St. John's wort 2.0-2.6, leaves and top of flouring stem of balm 3.5-4.5, matricary 1.0-2.5, leaves and top of flouring stem of Artemisia 0.3-0.6, yarrow 2.5-3.5, thyme 2.0-2.6, above ground part without root leaves of Hierochoe 3.5-4.5, linden flowers 0.3-0.6, laurel leaves 0.1-0.25, dill 2.5-3.5. Said composition also contains (l): apple wine 290-310, cherry alcoholized juice 990-1100, plum alcoholized juice 590- 610, alcoholized fruit juice of mountain ash 490-510, 65.8 sugar syrup 680-700 and aqueous-alcohol liquid. Said quantities are used to prepare 1000 dal of desired product. EFFECT: improves quality of desired product. 3 cl, 2 tbl

Description

 The invention relates to the distillery industry.

Known methods for the production of aperitifs, providing for the infusion of plant materials in a water-alcohol liquid and blending the resulting infusion with sugar, color and citric acid [1]
Of the known methods, the closest to the proposed method is the preparation of an aperitif, which provides for double infusion of a mixture of spicy-aromatic raw materials in the extractant, containing: oregano (tops of flowering stems), sweet clover (leaves and tops of flowering stems), St. John's wort (flowers and leaves), lemon balm (leaves and tops of flowering stems), chamomile (flowers), wormwood (leaves and tops of stems), yarrow, thyme (herb), blending of the obtained infusions with wine, sugar syrup and hydroalcoholic liquid, aging, filtering and bottling [2]
Known composition for an aperitif, containing cardamom, St. John's wort, sugar syrup 65.8%, citric acid, color and water-alcohol liquid [3]
Of the known closest to the proposed one is a composition for an aperitif containing common oregano, medicinal sweet clover (leaves and tops of flowering stems), St. John's wort pierced (flowers and leaves), medicinal melissa (leaves and tops of flowering stems), medicinal chamomile (flowers), wormwood bitter (leaves and tops of stems), yarrow, thyme (herb), wine, sugar syrup 65.8% and water-alcohol liquid [4]
However, the aperitif manufacturing method and the aperitif itself do not have sufficiently high organoleptic and tonic properties, since the aperitif contains few vitamins, organic acids, coloring and tannins.

 The proposed method for the production of an aperitif, providing for double infusion of a mixture of spicy-aromatic raw materials containing common oregano (tops of flowering stems), medicinal sweet clover (leaves and tops of flowering stems), St. John's wort (flowers and leaves), medicinal melissa (leaves and tops of flowering) stems), medicinal chamomile (flowers), bitter wormwood (leaves and tops of stems), yarrow, thyme (herb), blending obtained infusions with wine, sugar syrup 65.8% and water-alcohol liquid bone, aging the blend, filtering and bottling, to achieve a technical result consisting in enriching the aperitif with organic acids (malic, ascorbic, citric), anthocyanins, amino acids, vitamin C and glucosides and thus improving the biological value of the aperitif and its quality, spice -aromatic raw materials are additionally introduced with aromatic bison (aerial part with basal leaves removed), linden blossom, bay leaf and dill (seeds), apple wine of the Madeira type is used as wine, When blending, additionally add cherry and plum alcoholized juices and alcoholized rowan juice, and the cherry pulp remaining after extraction of the alcoholized juice is poured with water-alcohol liquid, infused for 10-12 hours, the infusion is decanted and used as an extractant for the spice-aromatic mixture raw materials.

The composition of the ingredients for the aperitif, containing common oregano (tops of flowering stems), medicinal sweet clover (leaves and tops of flowering stems), St. John's wort (flowers and leaves), medicinal melissa (leaves and tops of flowering stems), medicinal chamomile (flowers), bitter wormwood (leaves and tops of stems), thyme (herb), yarrow, wine, sugar syrup 65.8% and water-alcohol liquid, to achieve a technical result, it additionally contains aromatic bison (aerial part with root removed) leaves), linden blossom, bay leaf, dill (seeds), cherry and plum alcoholized juices, rowan fruit juice alcoholized, and as wine apple wine like Madeira in the following ratio of ingredients, kg / 1000 gave the finished product
Origanum common
(tops of flowering stems) 1.0-2.5
Melilotus officinalis
(leaves and tops of flowering stems) 2.0-2.6
Scented dentistry (over
ground part with basal leaves removed) 3.5-4.5
St. John's wort pierced (flowers and leaves) 2.0-2.6 Lime blossom 0.3-0.6 Bay leaf 0.1-0.25
Melissa officinalis (leaves and tops of stems) 3.5-4.5
Chamomile officinalis (flowers) 1.0-2.5
Wormwood (leaves and tops of stems) 0.3-0.6 Yarrow 2.5-3.5 Thyme (herb) 2.0-2.6 Dill (seeds) 2.5-3.5
and also, l:
Madeira type apple wine 290-310
Spirit cherry juice 990-1100
Alcohol plum juice 590-610 Rowan juice 490-510
Sugar syrup 65.8% 680-700
Water-alcohol liquid
Cherry is a valuable raw material containing anthocyanins, organic acids malic, citric, succinic, as well as sugar, vitamin C, tannins, pectin. Therefore, when using the extract of cherry pulp as an extractant, in addition to saturation of the infusion with a complex of extractive and aromatic substances passing from a mixture of plant materials, it enriches with organic acids, sugars, vitamin C, pectin substances. With the introduction of mountain ash, the blend is enriched with a whole gamut of biologically active substances contained in mountain ash, namely tannins, organic acids, vitamin C, catechins and essential amino acids: cystine, lysine, histidine, arginine, aspartic acid, as well as potassium salts, sodium, magnesium and iron, and the use of plum juice will enhance this effect, as it introduces additional organic acids, carotene, pectin and amino acids such as lysine, cystine, and polysaccharides into the blend.

 According to the proposed method, the infusion of cherry pulp helps to extract the entire complex of biologically active and coloring substances with an additional feed of the blend with these substances, introduced by plum juice, cherry and rowan juice, and the use of wine madeira madeira will enhance this effect, since when made up, the extractives turn into wine in particular phenolic substances, in this case redox reactions occur, as a result of which characteristic mader tones in taste and aroma are formed, which turn into upazh aperitif. As a result of the introduction of Madeira, the amount of higher alcohols will increase, since there is reductive deamination of amino acids introduced into the blend with juices, which generally has a beneficial effect on the aromatic properties of the finished product.

 Thus, these significant features affect the technical result of the enrichment of the aperitif with valuable components: tannins, organic acids, vitamins C, catechins, a complex of essential amino acids, carotene, pectin, as well as potassium, sodium, magnesium and iron salts, and aromatic substances, and thus improving the quality of the aperitif.

 The method is as follows.

 For cooking, 1000 gave the Balsam aperitif a mixture of the spicy-aromatic raw materials of common oregano, medicinal sweet clover, St. John's wort, hypericum, linden blossom, bay leaf, lemon balm, chamomile, wormwood, yarrow, thyme and dill, double-infused with water and water alcohol extractant obtained by insisting pulp of cherry, after extracting cherry juice. The pulp of cherries is insisted for 10-12 hours.

 The obtained infusions of plums I and II are blended with apple wine such as Madeira, mountain ash, cherry and plum spirit juices, sugar syrup and water-alcohol liquid to a fortress of 38 vol. the blend is kept for 48 hours, filtered and sent for bottling.

PRI me R 1. To obtain 1000 gave the proposed composition take the following ingredients, kg / 1000 gave:
Origanum ordinary (tops of flowering stems) 1.0
Melilotus officinalis
yellow (leaves and tops of flowering stems) 2.0
Scented dentistry (above ground -
naya part with removed near-leaf leaves) 3,5
St. John's wort pierced (flowers and leaves) 2 Lime blossom 0.3 Bay leaf 0.1
Melissa officinalis
(leaves and tops of flowering stems) 3.5 Medicinal chamomile (flowers) 1
Wormwood (leaves and tops of stems) 0.3
Yarrow
ny (tops of flowering stems) 2.5 Thyme (herb) 2 Dill (seeds) 2.5
1053 kg of cherries are crushed, the pulp is pressed, freshly squeezed juice is alcoholized, receiving 990 liters of alcoholized cherry juice. Similarly, alcohol plum juice is obtained from 667 kg of plum.

 Mountain ash is obtained according to table 1.

 To pressed cherry pulp add water-alcohol liquid in a ratio of 1: 1 with a strength of 70 vol. It is insisted for 10 hours and the solution is decanted, 700.9 L of enriched extractant are obtained, which are divided into two parts. One of them in the amount of 400.5 liters is used as an extractant for infusion of a mixture of the above ingredients in the 1st bay, and the other in the amount of 300.4 liters in the 2nd bay. Infusion modes are given in table.2.

590 l of infusion of I and II plums, 290 l of apple wine madeira madeira, 990 l of alcoholized cherry juice, 590 l of alcoholized juice of juice, 490 l of rowan juice, 680 l of 65.8% sugar syrup are put into the blending container, the blend is mixed, its strength is adjusted to 33% and left for aging for 48 hours. After aging, the blend is filtered and served on bottling
PRI me R 2. The whole process is carried out analogously to example 1, only for the preparation of infusion, the ingredients are taken in the following ratio, kg / 1000 gave:
Origanum ordinary (tops of flowering stems) 2.5
Melilotus officinalis
yellow (leaves and tops of flowering stems) 2.6
Scented dentistry (over
ground part with basal leaves removed) 4.5
St. John's wort pierced (flowers and leaves) 2.6 Lime blossom 0.6 Bay leaf 0.25
Melissa officinalis
(leaves and tops of flowering stems) 4,5
Chamomile officinalis (flowers) 2.5
Wormwood (leaves and tops of stems) 0.6
Yarrow
ny (tops of flowering stems) 3.5 Thyme (herb) 2.6 Dill (seeds) 3.5
The ingredients for the blend are taken in the following ratio, l / 1000 gave:
Infusion of aperitif I and II plums 600.5
Madeira type apple wine 310
Cherry alcoholic juice 1100
Alcohol plum juice 610 Rowan juice 510
Sugar Syrup 65.8% 700
Water-alcohol liquid
Infusion of cherry pulp with a water-alcohol liquid is carried out for 12 hours.

PRI me R 3. The whole process is carried out analogously to example 1, only for the preparation of infusion, the ingredients are taken in the following ratio, kg / 1000 gave:
Origanum ordinary (tops of flowering stems) 2
Melilotus officinalis
yellow (leaves and tops of flowering stems) 2.5
Scented dentistry (above ground -
part with removed near-leaf leaves) 4
St. John's wort pierced (flowers and leaves) 2.5 Linden blossom 0.5 Bay leaf 0.2
Melissa officinalis
(leaves and tops of flowering stems) 4
Chamomile officinalis (flowers) 2
Wormwood (leaves and tops of stems) 0.5
Yarrow
venous (tops of flowering stems) 3 Thyme (herb) 2.5 Dill (seeds) 3
The ingredients for the blend are taken in the following ratio, l / 1000 gave:
Infusion of aperitif I and II plums 600.4
Madeira type apple wine 300
Cherry alcoholic juice 1000
Plum spirit juice 600 Rowan juice 500
65.8% sugar syrup 690
Water-alcohol liquid
Cherry pulp with a water-alcohol liquid insist 11 hours

In all examples, the aperitif had a Fortress of 33 vol. Total extract 8.0 g / 100 ml Total sugar 7.6 g / 100 ml Color Brown with
reddish
Taste A slightly burning taste
with bitterness Aroma complex
The proposed method allows to obtain an aperitif with high quality indicators, enriched with biologically active substances. The combination of aromatic raw materials with valuable medicinal, fruit and ornamental plants, mountain ash, plums, and Madeira apple wine gives the aperitif a peculiar aroma and harmoniously harmonious taste, which is created by natural carbohydrates, organic acids and amino acids.

 For the first time an aperitif was obtained, enriched not only with carotene, tannins and dyes of plant materials, but also with a complex of essential amino acids and salts of iron, K, Ca, and Mg. In the presence of Madeira-type wine, the final formation of a specific taste, color and characteristic aroma takes place. With such a successful selection of components, a high-quality product with a delicate aroma and a pronounced taste is obtained.

Claims (2)

 1. A method of preparing an aperitif, providing for double infusion in a extractant of a mixture of aromatic raw materials containing common oregano (tops of flowering stems), sweet clover (leaves and tops of flowering stems), St. John's wort pierced (flowers and leaves), medicinal melissa (leaves and tops of flowering stems ), chamomile (flowers), wormwood (leaves and tops of stems), yarrow, thyme (herb), blending of the obtained infusions with wine, sugar syrup and water-alcohol liquid, exposure to page, filtration and bottling, characterized in that aromatic bison (aerial part with root leaves removed), linden blossom, bay leaf and dill (seeds) are additionally introduced into the mixture of aromatic raw materials, apple wine of the Madera type is used as wine, in addition to blending alcoholized cherry and plum juices and mountain ash are added, and the cherry pulp remaining after the extraction of the alcoholized juice is poured with water-alcohol liquid, infused for 10-12 hours, the infusion is decanted and used The user as the extractant to the raw material mixture pryanoaromaticheskogo.
2. The composition of the ingredients for the aperitif, containing common oregano (tops of flowering stems), sweet clover (leaves and tops of flowering stems), St. John's wort (flowers and leaves), medicinal melissa (leaves and tops of flowering stems), chamomile (flowers), bitter wormwood (leaves and tops of stems), yarrow, thyme (herb), wine, 65.8% sugar syrup and water-alcohol liquid, characterized in that it additionally contains aromatic bison (aerial part with basal leaves removed), limes th color, bay leaves, fennel (seeds), cherry and plum alcoholized juices, Rowan alcoholized juice, a wine as apple wine of Madeira with the following ratio of ingredients, kg / 1000 dal of finished product:
Origanum ordinary (tops of flowering stems) 1.0 2.5
Melilotus officinalis (leaves and tops of flowering stems) 2.0 2.6
Scented dentistry (aerial part with basal leaves removed) - 3.5 4.5
St. John's wort pierced (flowers and leaves) 2.0 2.6
Linden blossom 0.3 0.6
Bay leaf 0.1 0.25
Melissa officinalis (leaves and tops of flowering stems) 3.5 4.5
Chamomile officinalis (flowers) 1.0 2.5
Wormwood (leaves and tops of stems) 0.3 0.6
Yarrow 2.5 3.5
Thyme (herb) 2.0 2.6
Dill (seed) 2.5 3.5
and also, l:
Madeira type apple wine 290 310
Alcoholic cherry juice 990 1100
Alcohol plum juice 590 610
Mountain ash rowan fruit drink 490 510
Sugar syrup 65.8% 680,700
Water-alcohol liquid
RU93012577A 1993-03-10 1993-03-10 Method for production of aperitif and composition of ingredients for aperitif RU2044767C1 (en)

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* Cited by examiner, † Cited by third party
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RU2495104C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495113C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495107C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495114C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495103C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495109C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495116C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495111C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495110C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495115C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495101C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495112C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499827C1 (en) * 2012-11-13 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499826C1 (en) * 2012-11-13 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499825C1 (en) * 2012-11-13 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499819C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499818C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499822C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499820C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499828C1 (en) * 2012-11-13 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500803C1 (en) * 2012-11-01 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500807C1 (en) * 2012-11-06 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500806C1 (en) * 2012-11-01 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500808C1 (en) * 2012-11-06 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500810C1 (en) * 2012-11-12 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500798C1 (en) * 2012-11-01 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500805C1 (en) * 2012-11-01 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500809C1 (en) * 2012-11-06 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur

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RU2500803C1 (en) * 2012-11-01 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500798C1 (en) * 2012-11-01 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500806C1 (en) * 2012-11-01 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500808C1 (en) * 2012-11-06 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500807C1 (en) * 2012-11-06 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2500809C1 (en) * 2012-11-06 2013-12-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
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RU2495103C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495107C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495101C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499820C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499822C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499818C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499819C1 (en) * 2012-11-12 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495104C1 (en) * 2012-11-12 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499826C1 (en) * 2012-11-13 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499827C1 (en) * 2012-11-13 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495112C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2499828C1 (en) * 2012-11-13 2013-11-27 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495115C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495110C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495111C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495116C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
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RU2495114C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
RU2495113C1 (en) * 2012-11-13 2013-10-10 Наталья Викторовна Белкина Method for preparation of bitter liqueur and bitter liqueur
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