RU2097418C1 - Wine drink "klyukva na konyake" - Google Patents

Abstract

FIELD: wine industry. SUBSTANCE: wine drink contains per 1000 dal of prepared product: apple wine material, 120-150 dal; alcoholized apple juice, 30-40; concentrated juice of cranberry, 15-20 dal; "Brandy" concentrate, 2.0-2.5; sugar, 200-230 kg; citric acid, 12-15 kg; and food colorant, 0.2-0.27 kg; aqueous-alcoholic liquid, the balance. EFFECT: higher organoleptical properties.

Description

 The invention relates to the wine industry, in particular to alcoholic beverages.

Known wine drink (RF patent N 2031928, C 12 G 3/06, publ. 03/27/95), containing apple wine material, apple juice, aromatic component and water-alcohol liquid, and it contains apple juice in a concentrated form, and as flavor component of cognac
oak concentrate and cognac flavor. The quantitative ratio of the components that make up the wine drink in dal (kg) per 1000 dal is:
Apple wine material 150-250
Concentrated Apple Juice 120-150
Oak Concentrate 10-15
Cognac flavor 0.15-0.3
Water-alcohol liquid
The drink has good organoleptic properties, but monotonous aromatic indicators (cognac, apple). The well-known recipe for a wine drink after blending without fail involves gluing, which leads to losses and a rise in price of the finished product, complicates the technology and takes a long period of time.

 Of the known wine drinks, the closest in technical essence is a wine drink containing apple wine material, alcoholized apple juice, aromatic component, sugar and water-alcohol liquid (RF patent N 2034017, C 12 G 3/06, publ. 04/27/95).

 This drink is characterized by insufficiently high organoleptic properties, which are expressed in a monotonous fruity odor. This drink is an imitation of a typical European drink of a number of liquors and does not have a pronounced domestic taste and smell.

 The objective of the invention is the creation of a wine drink with high organoleptic and vitamin properties based on local raw materials of Altai, thereby expanding the range of wine products.

The problem is solved in that a wine drink is proposed containing apple wine material, alcoholized apple juice, aromatic component, sugar and a water-alcohol liquid, which according to the invention additionally contains concentrated cranberry juice, sugar, citric acid, food coloring "Ponceau", and as the aromatic component is used flavor flavor and smell concentrate Brandy in the following ratio of ingredients gave (kg) per 1000 decaliters of the finished drink:
Apple wine material 120-150 gave
Alcoholic apple juice 30-40 dal
Cranberry juice concentrated 15-20 gave
Sugar 200-230 kg
Concentrate "Brandy" 2.0-2.5 gave
Citric acid 56-60 kg
Food color "Ponceau" 0.2 0.27 kg
Water-alcohol liquid
The addition of cranberry juice concentrate increases the biological value of the drink, the addition of Ponso dye gives the presentation of the product (elegant drink, bright pink). Citric acid and Brandy concentrate improve the organoleptic properties of this drink, as well as the addition of sugar syrup.

 The proposed drink is prepared as follows.

The following ingredients are used to make 1000 dal of the Cranberry on Cognac wine drink:
Apple wine material in terms of absolute alcohol 120-150 gave
Alcoholic apple juice 30-40 dal
Cranberry juice concentrated 15-20 gave
Sugar 200-230 kg
Concentrate "Brandy" 2.0-2.5 gave
Citric acid 56-60 kg
Food color "Ponceau" 0.2-0.27 kg
Water-alcohol liquid
The preparation of the proposed wine drink involves the preparation of sorts, sugar syrup, citric acid solution, blending, rest, filtering and bottling.

 The following materials are used for the preparation of a wine drink: fruit wine materials processed in accordance with GOST 28615, ethyl rectified ethyl acetate of the highest purification in accordance with GOST 5962, drinking water in accordance with GOST 2874 with a hardness of 1 mEq / l for natural un softened water and up to 0.6 mEq / l for softened water, alcoholized apple juice in accordance with GOST 28539, granulated sugar in accordance with GOST 2178, citric acid in accordance with GOST 908, concentrated cranberry juice in accordance with GOST 192, food coloring red OST 18-53-71, Brandy concentrate in accordance with OST 18-103.

 Softened water is prepared by distillation with resins.

 Juices are stored in containers and before use in the blend are filtered through cardboard according to GOST 28539.

Sugar syrup 68.5% is prepared from a measured amount of granulated sugar by dissolving in water at 60 ^o C in enameled syrup machines, filtered and sent to the blending department.

 Citric acid is dissolved immediately before being added to the blend at the rate of 100 g of dry citric acid per 1000 ml of water.

 Into the blending tank, suitably prepared blending materials are loaded. 120-150 gave apple wine material, 30-40 gave apple alcohol juice, 15-20 gave concentrated cranberry juice; rectified spirit is poured in the amount necessary to bring the blend to a strength of 20%, depending on the total absolute alcohol introduced with the wine material. Next, 2/3 of the calculated amount of water is set in the blending tank. Then, the calculated amount of citric acid in the form of an aqueous solution is introduced (the amount of citric acid is calculated taking into account the acidity of the juices and syrup to bring the blend to a concentration of 6.6 g / l of titratable acid). A syrup prepared in accordance with the technological instructions for cooking syrup is added to the blending container in an amount necessary to bring the blend to a sugar content of 20%. The amount of syrup is calculated taking into account the sugar introduced with the juices and the percentage of sugar in the syrup itself. The volume of the blend is supplemented with water up to 1000 dal, mixed to a homogeneous state, filtered and filtered into an intermediate container. Brandy concentrate 2-2.5 dal is introduced into the finished product, Ponceau dye in the amount of 0.2-0.27 kg. After this, the product is left to stand for at least 18 hours, after which it is filtered and fed to the filling shop for bottling.

 The whole process of preparation from the time of preparation of the blended materials to bottling takes 3-5 days.

Example 1. The calculation of the ingredients per 100 gave the finished drink
Apple wine material 12 gave
Alcoholic apple juice 3 gave
Cranberry juice concentrated 1.5 dal
Sugar 20 kg
Concentrate Brandy 0.2 L
Citric acid 5.6 kg
Food color "Ponceau" 0.02 kg
Water-alcohol liquid
Example 2. The calculation of the ingredients per 100 gave the finished drink
Apple wine material 15 gave
Alcoholic apple juice 4 gave
Cranberry juice concentrated 2.0 dal
Sugar 23 kg
Concentrate Brandy 0.25 L
Citric acid 6.0 kg
Food color "Ponceau" 0.027 kg
Water-alcohol liquid
All drinks prepared according to the given examples, according to organoleptic and physico-chemical indicators, comply with the following requirements and standards:
Appearance transparent without impurities
Color red pink
The smell of cranberries, brandy
The taste is sweet and sour, fruit
Mass concentration of methyl alcohol, g / dm Not more than 1.0
Volume fraction of ethyl alcohol, 20 ± 0.3
Mass concentration of iron, mg / dm Not more than 10.0
Mass concentration of sugar, g / dm 20 ± 0.3
Free and total sulfuric acid, mg / dm Not more than 200
Mass concentration of titratable acids, mg / dm Not more than 7.0 ± 1
Toxic elements (Fe, Cu, Zn, Co, Pb, Hg) must not exceed current standards
In the manufacture of the well-known drink (prototype) requires a long exposure to alcohol using oak sawdust. At the same time, its organoleptic characteristics require improvement. The proposed wine drink allows you to completely eliminate the consumption of oak sawdust, reduce the cooking time to 3-5 days and at the same time improve the quality of the finished product. This improvement consists in enriching the finished product with biologically active substances, such as malic acid, tannins, essential oils, vitamins C, groups B and P, etc., which have a beneficial effect on the human body, taste and bouquet of the drink.

 The proposed recipe, in addition to expanding the range, allows to reduce manufacturing costs by 20-25 (the blend does not require pasting). The proposed wine drink can improve the organoleptic properties of the finished product through the use of the proposed ingredients.

Claims (1)

A wine drink containing apple wine material, alcoholized apple juice, an aromatic component, sugar and a water-alcohol liquid, characterized in that it additionally contains concentrated cranberry juice, citric acid, Ponceau food coloring, and a flavoring agent is used as an aromatic component and the smell of Brandy concentrate, with the following ratio of ingredients per 100 gave the finished drink:
Apple wine material 120 150 gave
Alcoholic apple juice 30 40 dal
Cranberry juice concentrated 15 20 gave
Sugar 200 230 kg
Concentrate "Brandy" 2 2.5 gave
Citric acid 56 60 kg
Food color "Ponceau" 0.2 0.27 kg
Water-alcohol liquid