RU2093558C1 - Method for preparing wine drink "tigrovy glas" (tiger eye) - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: fruit drinks are prepared from fruits of magnolia vine, dog rose and hawthorn by double aqueous-alcohol extraction at separate feeding in extractive volume of water and alcohol. Liquid phase of I and II dischargings is separated and mixed. Then, special heady white grape wine, fruit drinks, sugar syrup are blended at separate introduction of water and alcohol, filtered, and blend is packed. EFFECT: higher efficiency, broadened assortment of wine drinks.

Description

 The invention relates to the technology of the alcoholic beverage industry.

 A known method of preparing a wine drink, comprising preparing fruit drinks by extracting the fruit twice with a 50% aqueous-alcoholic solution, followed by separating and mixing the liquid phase I and II of the plum, blending the table red wine, water-alcohol infusion of Rhodiola rosea root, fruit drinks Schisandra and rose hips, sugar syrup and water-alcohol liquids, filtering the blend and packing (RU, patent N 2036226, class C 12 G 3/06, 1995).

 The disadvantages of this method are the low productivity and incomplete use of the extractives of the fruits from which fruit drinks are prepared.

 The technical result of the invention is to increase the productivity and utilization of raw materials, expanding the range of wine drinks.

This result is achieved by the fact that in a method for preparing a wine drink, which involves preparing fruit drinks by extracting the fruit twice with an aqueous alcohol solution, followed by separating and mixing the liquid phase I and II, blending the grape wine, lemon juice and rosehip fruit drinks, sugar syrup, water and alcohol, filtration of the blend and its packing, according to the invention, the extraction of fruits is carried out by separately supplying water and alcohol to the extraction volume, fruit juice is additionally introduced into the blend lod hawthorn, grape wine used is a special strong white grape wine, and alcohol and water are introduced into the blend separately, while the blend is prepared with the following volumetric ratio of ingredients: special white strong grape wine; fruit juice of lemongrass 300; fruit juice of rose hips 100; fruit juice of hawthorn fruits 75; sugar syrup to bring the mass concentration of sugar to 50 g / l; alcohol and water calculated on the strength of the blend 35%
This allows you to expand the range of wine drinks, increase productivity and utilization of raw materials.

 The method is implemented as follows.

 To prepare fruit drinks, the fruits of lemongrass, hawthorn and rose hips are loaded into extractors, into which water and alcohol are fed in separate streams. As a result of the exothermic effect of the interaction of water and alcohol in the extraction mixture, gas phase bubbles are formed, which subsequently collapse as a result of heat exchange with the extraction mixture. The formation and collapse of gas phase bubbles leads to the creation of an extraction mixture of the field of pressure oscillations of acoustic frequencies.

 As a result, the cell membranes of the fruits are destroyed, leading to the intensification of extraction due to a sharp drop in the diffusion resistance of the raw material, the development of the contact surface of the phases and the acceleration of its renewal, and to an increase in the depth of extraction. Double processing of fruits using this technology leads to the almost complete extraction of all extractives in a significantly shorter time than with traditional infusion. The liquid phase I and II discharge are mixed to obtain fruit drinks introduced into the blend of the prepared beverage.

 When preparing the blend, the grape special grape wine is introduced into the blending vat per 1000 gave the finished product successively with white according to GOST 7208 300 l, fruit drinks of rose hips 100 l, lemongrass 300 l and hawthorn 75 l, part of the corrected water according to GOST 2874, rectified alcohol higher purification according to GOST 5962, part of the corrected water, sugar syrup, preferably 65.8%, prepared from granulated sugar according to GOST 21 and the rest of the corrected water until a sugar concentration of 50 g / l and a blend strength of 35% are achieved. sequence of administration of the ingredients allows to utilize thermal energy compounds on the intensification of mixing water and alcohol blend due to the same phenomena, which can intensify the extraction step for preparing fruit drinks.

 The blend thus prepared is aged for 24 hours, filtered and packaged to obtain the marketable form of the target product.

 The resulting wine drink has a pleasant tart taste with a slight bitterness and a complex harmonious aroma with a slight predominance of shades of lemongrass, a golden color.

 Thus, the proposed method improves the productivity and utilization of raw materials, expand the range of wine drinks.

Claims (1)

A method of preparing a wine beverage, comprising preparing fruit drinks by extracting the fruit twice with an aqueous-alcoholic solution, followed by separating and mixing the liquid phase I and II, draining the grape wine, fruit drinks of the magnolia vine and rose hips, sugar syrup, water and alcohol, filtering the blend and its packaging, characterized in that the extraction of the fruits is carried out by separately supplying water and alcohol to the extraction volume, the fruit juice of the hawthorn fruit is additionally introduced into the blend, as wine Radna wine grape use special strong white, and the water and alcohol introduced into the blend separately, wherein the blend is prepared at a volume ratio of the following ingredients:
Special strong white grape wine 1000
Fruit drink of lemongrass 300
Fruit rose hips 100
Fruit juice of hawthorn fruit 75
Sugar syrup To bring the mass concentration of sugar to 50 g / l
Alcohol and water Based on a blend strength of 35%