RU2139342C1 - Vodka - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: method of preparing vodka involves an addition of sugar as a sugar syrup mainly at concentration 65.8% or an aqueous solution as measured 16-20 kg/1 000 dal. Method or preparing involves preparing an aqueous-alcoholic liquid, an addition of sodium hydrocarbonate and acetic acid as sodium acetate followed by purification with activated carbon, final filtration, exposition and pouring vodka. Sugar as a sugar syrup mainly at concentration 65.8% or an aqueous solution is added additionally being the indicated procedure is carried out after an aqueous-alcoholic liquid preparing or before the final filtration. Obtained vodka has the enhanced organoleptic properties, in part, the more soft taste. Also, method involves the use of rectified ethyl alcohol of the highest purity but not rectified ethyl alcohol "ekstra" as in analogous sorts of vodka. EFFECT: improved quality, broadened assortment, decreased cost of vodka. 3 cl, 3 tbl, 3 ex

Description

 The invention relates to the alcoholic beverage industry, namely the production of vodka.

 Known vodka "CAPITAL" containing water-alcohol liquid and sugar at the rate of 20 kg of sugar per 1000 dal (1).

 The closest recipe to the claimed vodka is Vodka "MOSCOW SPECIAL", containing water-alcohol liquid, sodium dicarbonate and acetic acid (2).

 However, similar vodkas have insufficient organoleptic properties.

 When creating the invention, the task was to improve the quality of vodka and expand the range of vodkas, the result was an increase in the organoleptic properties of the finished product.

 To do this, sugar is introduced into vodka in the form of sugar syrup, mainly with a concentration of 65.8% or an aqueous solution at the rate of 16-20 kg of sugar per 1000 dal of vodka.

 Examples of the recipe of the claimed vodka are shown in table 1.

 Rectified ethyl alcohol of the highest purification and water were used: they set, based on the strength, 40% vol. According to the organoleptic characteristics in the first two examples, vodka is a transparent liquid without impurities and precipitation; the taste is soft, inherent to vodka, the aroma is characteristic of vodka. In the third example of the formulation, as a result of the increased quantitative composition of the ingredients, vodka becomes somewhat rougher in taste.

 The optimal blend per 1000 gave is given in table. 2.

 In this case, the physico-chemical characteristics of vodka are as follows.

Fortress,% - 40
The volume of hydrochloric acid with (HCL) = 0.1 mol / dm ³ spent on titration of 100 cm ^{3 of} vodka, cm ³ - Not more than 3.5
Mass concentration of aldehydes in terms of acetic in 1 dm ^{3 of} anhydrous alcohol, mg - Not more than 8
Mass concentration of fusel oil in terms of a mixture of isoamyl and isobutyl alcohols (3: 1) in 1 dm ³ anhydrous alcohol, mg - Not more than 3
Mass concentration of ethers in terms of ethyl acetate in 1 dm ^{3 of} anhydrous alcohol, mg - Not more than 30
The volume fraction of methyl alcohol in terms of anhydrous alcohol,% - Not more than 0.05
At the same time, organoleptic indicators: appearance - a clear liquid without impurities, color - colorless, taste - soft, inherent to vodka, aroma - characteristic vodka.

 A known method of producing vodka "CAPITAL CRYSTAL", which provides for the filtration of water through activated carbon, softening the water with sulfonated coal, obtaining sorting by mixing water with alcohol, introducing into the sorting of acetic acid sodium in the form of acetic acid and sodium dicarbonate, aging, final filtration and bottling ( 3).

 The closest production method relative to the claimed one is the well-known method of making vodka "MOSCOW SPECIAL", which includes sorting, introducing sodium dicarbonate and acetic acid in the form of sodium acetate, purification with activated carbon, final filtration, aging of vodka and bottling (2).

 The task and result of the invention are the same as when creating vodka in the formulation part.

 To do this, sugar is additionally introduced in the form of sugar syrup, mainly with a concentration of 65.8% or an aqueous solution, and this operation is carried out after receiving the sorting or before final filtration.

For the preparation of the claimed vodka is used:
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- drinking water according to GOST 2874-82 with a hardness of up to 1 mol / m ³ for natural water and up to 0.20 mol / m ³ for recovered water;
- Refined granulated sugar in accordance with GOST 22-94;
- sodium dicarbonate according to GOST 2156-76;
- wood acetic acetic acid according to GOST 6968-76;
- activated wood crushed charcoal BAU-A brand according to GOST 6217-74.

 For the production of 1000 dal of vodka, the raw materials and materials indicated in the tables are used (see above). Aqueous-alcoholic liquid (sorting) is prepared in such a way as to obtain vodka with a strength of 40%. Sodium dicarbonate and acetic acid dissolved in softened water are added to the sorting vat. Sugar refined in the form of sugar syrup with a concentration of 65.8% or in the form of an aqueous solution is introduced into a sorting or finishing vat. The resulting sorting is thoroughly mixed and, after adjusting its strength, is pumped to a pressure tank, from where it is sent to a coal-cleaning battery. Sorting filtration rate - up to 40 dal / h for fresh coal and up to 30 dal / h for regenerated coal. Filtered vodka is sent to a fine tun and the fortress is checked. When deviating from the standard, vodka is adjusted in the same vats by adding alcohol or water, followed by stirring and checking the strength. After control filtration, the finished vodka is sent for bottling.

 According to the organoleptic properties of the claimed vodka surpasses known vodka. It is softer to taste. In addition, the use of rectified ethyl alcohol of higher purity with the simultaneous use of the listed ingredients allows to reduce the cost of vodka in comparison with similar vodkas that use rectified ethyl alcohol "Extra".

Sources of information:
1. Recipes for alcoholic beverages and vodka. M., Light and food industry, 1981, p. 272.

 2. Ibid., P. 268.

 3. USSR author's certificate N 1565878, C 12 G 3/06, 1990.

Claims (2)

 1. Vodka containing water-alcohol liquid, sodium dicarbonate and acetic acid, characterized in that sugar is introduced into it in the form of sugar syrup predominantly at a concentration of 65.8% or an aqueous solution at the rate of 16 - 20 kg per 1000 decalitres of vodka.  2. A method of producing vodka, which includes sorting, the introduction of sodium dicarbonate and acetic acid in the form of sodium acetate, activated carbon purification, final filtration, vodka aging and bottling, characterized in that sugar is additionally introduced in the form of sugar syrup, mainly at a concentration of 65.8% or an aqueous solution, and the specified operation is carried out after receiving the sorting or before the final filtration.

Images