RU2163262C1 - Method of vodka preparation - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: method involves preparation of mixture from ethyl rectified alcohol "Extra" and water, and its cleaning by activated carbon. Then citric acid, sugar and mixture of flavor "Dzhin A1F 641" of "Reino & FiS" firm, France soluble in water, and glycerine are introduced in vodka. The mixture is preliminarily aged for 40-60 min. The prepared vodka with introduced ingredients is mixed and directed to filtration and bottling. Ready vodka contains, kg/1000 dal: flavor "Dzhin A1F 641" of "Reino & and FiS" firm, France, 0.01-0.03; glycerine, 0.2-0.4; citric acid, 0.14-0.16: sugar, 11-13; aqueous-alcoholic liquid from ethyl rectified alcohol "Extra" and water, the balance. The proposed vodka has a slight tint of coniferous needle in aftertaste, softness in taste and crystal transparence. EFFECT: improved organoleptical properties of vodka; broadened assortment of vodkas. 3 ex

Description

 The invention relates to the distillery industry, namely to vodka "Third Capital".

 A known method of producing special vodka by blending a water-alcohol liquid from rectified ethyl alcohol of higher purity and drinking water with glycerin and citric acid (RU, patent 2106403, class C 12 G 3/06, 1990).

 And although the well-known vodka has exceptional transparency and a mild taste, its organoleptic characteristics are not original, and the presence of a large amount of glycerin in its composition increases the cost of vodka.

 In addition, this vodka is included in the group of “special” vodkas, which differ in their organoleptic and physico-chemical characteristics from ordinary vodkas.

 A known method of producing vodka by blending a water-alcohol liquid with 65.8% sugar syrup, aromatic food essence "Northern Cherry" and glycerin (RU, patent 2091470, class C 12 G 3/06, 1997).

 The disadvantage of this method is the high strength of the obtained vodka (up to 50%), which increases its cost and reduces the circle of consumers.

 Closest to the proposed method is the production of vodka, which involves preparing a sorting of rectified ethyl alcohol "Extra" and water, introducing sugar, calcium chloride, treating with activated carbon, adding glycerin to the finished vodka and final filtering (RU, patent 2091473, class C 12 G 3/06, 1997).

 And although the well-known vodka has prophylactic properties, a slightly increased methanol content (although within normal limits) worsens its organoleptic characteristics.

 The technical result of the present invention is to improve the organoleptic characteristics of vodka, giving the aftertaste a subtle but very pleasant aroma of needles and expanding the range of vodkas.

This is achieved by the fact that in the method for the production of vodka, which involves preparing a sorting of rectified ethyl alcohol "Extra" and water, introducing sugar, purifying with activated carbon, adding glycerin to the vodka, and final filtering, according to the invention, the flavor "Gene AIF 641" of the company is additionally introduced Reynaud and FiS ", France and citric acid, while the flavor is previously dissolved in vodka in a ratio of 1:10 and introduced into the solution of glycerin, the mixture is incubated for 40-60 minutes and introduced into vodka before its final fi by liter in the following ratio of ingredients, kg per 1000 gave:
Fragrance "Gene AIF 641" firm "Reynaud and FiS", France - 0,01 - 0,03
Glycerin - 0.2 - 0.4
Citric acid - 0.14 - 0.16
Sugar - 11 - 13
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and water - Else
When glycerin is kept in a vodka aroma solution, the latter not only softens the taste, but also accelerates the assimilation of the aromatic complex into vodka, adapting it, and also intensifies the ether formation reactions that continue in vodka after cleaning the activated carbon sorting, forming and stabilizing the formation of aroma-forming complex .

 With the subsequent introduction of this mixture into the blend, it is replenished with a ready-made flavoring complex stabilized and adapted to vodka, which is concentrated in the presence of sugar and citric acid, giving vodka an aftertaste with a subtle aroma of needles, while methanol in vodka also decreases.

 This is the synergistic action of the methods of the method and the introduced ingredients in their quantitative ratio.

 The production method of vodka is as follows.

For the preparation of vodka "Third Capital" is used:
- rectified ethyl alcohol "Extra" according to GOST 5962-67;
- drinking water according to GOST 2874-82 with a hardness of up to 1 mol / m ³ for natural un softened water and up to 0.2 mol / m ³ for recovered water;
- Gin AIF 641 flavoring agent of Reynaud & FiS company, France, approved for use by the State Sanitary and Epidemiological Supervision of the Russian Federation of March 20, 1977, hygienic certificate N 72 TsGS 1805;
- distilled glycerin according to GOST 6824-76 or glycerin according to GOST 6259-75;
- food citric acid according to GOST 908-79E;
- Refined granulated sugar in accordance with GOST 22-94;
- crushed active charcoal brand BAU-A according to GOST 6217-74.

 A water-alcohol solution (sorting) is prepared in such a way as to obtain vodka with a strength of 40%.

 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 finishing vat, where citric acid, previously dissolved in softened water, is introduced.

 The Jin flavoring is dissolved in vodka at a ratio of 1:10, glycerin is added to the resulting solution, the mixture is kept for 40-60 minutes and added to a liqueur vat, where sugar is also given in the form of 65.8% sugar syrup or an aqueous sugar solution.

 After the introduction of all the components, the vodka is mixed and the strength is checked.

The finished vodka is filtered and sent for bottling,
Ready vodka has the following ratio of ingredients, kg per 1000 gave:
Fragrance "Gene AIF 641" firm "Reynaud and FiS", France - 0,01 - 0,03
Glycerin - 0.2 - 0.4
Citric acid - 0.14 - 0.16
Sugar - 11 - 13
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and water - Else
Example 1. Prepare a water-alcohol infusion of rectified ethyl alcohol "Extra" and drinking water corrected with a hardness of up to 0.2 mol / m ³ .

 The resulting sorting is filtered through activated carbon at a rate of 30 dal / h.

 Filtered vodka is sent to a clean-up vat. Citric acid is dissolved in water and introduced into the liqueur tank.

 The Jin flavor is dissolved in vodka at a ratio of 1:10, glycerin is added to the resulting solution, it is left to stand for 50 minutes and set in a finishing vat where 65.8% sugar syrup is introduced.

 Vodka is stirred for 10 minutes, filtered and sent for bottling.

Ready vodka has the following ratio of ingredients, kg per 1000 gave:
Flavor "Gene AIF 641" company "Reynaud &FiS", France - 0,01
Glycerin - 0.2
Citric acid - 0.14
Sugar - 11
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and water - Else
Example 2. Vodka "Third Capital" with a strength of 40% is obtained according to example 1. The exposure time of a flavoring with glycerin is 40 minutes.

 Sugar is introduced as an aqueous solution.

Ready vodka has the following ratio of ingredients, kg per 1000 gave:
Flavor "Gene AIF 641" company "Reynaud and FiS", France - 0.02
Glycerin - 0.3
Citric Acid - 0.15
Sugar - 12
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and water - Else
Example 3. Vodka "Third Capital" with a strength of 40% is obtained according to example 1. The exposure time of the flavoring with glycerin is 60 minutes.

Ready vodka has the following ratio of ingredients, kg per 1000 gave:
Flavor "Gene AIF 641" company "Raynaud and FiS", France - 0.03
Glycerin - 0.4
Citric acid - 0.16
Sugar - 13
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and water - Else
The proposed method for the production of vodka "Third Capital" allows you to increase its organoleptic characteristics due to the methods of the method and the joint use in this method of the ingredients included in the vodka, which exhibit a synergistic effect, give it softness in taste with a subtle aroma of needles in the aftertaste, while maintaining crystal transparency, while expanding the range of vodkas.

Claims (1)

 Method for the production of vodka, involving the preparation of sorted rectified ethyl alcohol "Extra" and water, the introduction of sugar, the cleaning of activated carbon sorting, the addition of glycerin to the finished vodka and the final filtration, characterized in that "Gene AIF 641" flavoring company is additionally introduced into the vodka Reynaud and FiS ", France, and citric acid, while the flavor is previously dissolved in vodka in a ratio of 1: 10, glycerin is added to the solution, it is kept for 40-60 minutes and introduced into the finished vodka as a mixture at the following it is the ratio of ingredients, kg per 1000 gave the finished product. Fragrance "Gene AIF 641" firm "Reynaud and FiS", France - 0,01 - 0,03
Glycerin - 0.2 - 0.4
Citric acid - 0.14 - 0.16
Sugar - 11 - 13
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and water - Else