RU2571209C1 - Usage of preparations based on humus substances during alcohol beverages production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preparations based on humus substances are represented by taste-and-flavour additives and are used during alcohol beverages production.

EFFECT: invention allows to enhance colour saturation, flavour and taste indices of alcohol beverages and accelerate their preparation processes.

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Description

The invention relates to the wine industry.

A known method of preparing an ordinary alcoholic beverage, comprising mixing alcohol with softened water to ensure alcoholicity of 44% vol., Adding sugar syrup and aging in oak barrels with subsequent drainage of the blend [1].

The disadvantage of this method is that the finished product has a high cost and the process of its preparation is long.

A known method for the production of whiskey, involving the preparation of malt distillate, processing it with activated carbon, aging the finished whiskey for several years in burnt oak barrels.

The disadvantage of this method is the duration and complexity of the process.

The closest analogue is the method of insisting water-alcohol solutions and cognacs on pre-treated oak wood chips under the following conditions: water treatment at a temperature of 40-60 ° C for 8-12 hours with a hydraulic module of 1: 20-1: 25 and strong firing in the range temperatures 220-230 ° C for a duration of 15-30 minutes Prepared oak wood chips were added to aqueous-alcoholic solutions and cognac at a rate of 1.0-5.0 g per 1 dm ³ , followed by exposure at room temperature in the dark for 7-21 days with periodic stirring, and then decanted. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. The further rest duration was 14-30 days [3].

The disadvantage of this method is the insufficiently high organoleptic characteristics of the resulting product.

The aim of the invention is to increase the organoleptic characteristics of the finished product, reducing costs and accelerating the process of its preparation.

The technical essence of the invention lies in the fact that after adding drugs based on humic substances in alcoholic beverages at one of the stages of the manufacturing process and insisting drinks on these drugs, components of preparations based on humic substances pass into the manufactured alcoholic beverages. A similar result is achieved by the introduction into extracts of extracts from preparations based on humic substances.

Alcoholic beverages, when insisted on preparations based on humic substances, are enriched for a short time with a huge amount of organic substances of natural origin. Due to the fact that these substances, which provide the aroma and taste of alcoholic beverages, do not need to be formed in the process of long-term infusion in oak barrels, but they are already present in preparations based on humic substances, the process of their transition to manufactured alcoholic beverages occurs rather quickly, and this greatly speeds up the production of alcoholic beverages and improves their quality.

The problem is solved in that in order to improve the organoleptic characteristics of alcoholic beverages, ingredients are added to water-alcohol solutions and subjected to technological processing, while preparations containing humic substances are used as one of the ingredients to ensure the transition of drug components to water-alcohol solutions and / or in alcoholic drinks.

The proposed method can significantly increase the color saturation, aromatic and taste indicators of alcoholic beverages, speed up the processes of their preparation and reduce costs in the production of alcoholic beverages.

The following examples reveal the essence of the invention.

In all the examples presented below, oak chips were prepared under the conditions corresponding to the closest analogue: treatment with water at a temperature of 40-60 ° C for 8-12 hours with a hydraulic module of 1: 20-1: 25 and strong firing in the temperature range 220-230 ° With a duration of 15-30 minutes

Example 1

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by impregnating oak wood chips with a solution containing a preparation based on humic substances, obtained by neutralizing an alkaline extract from one of the systems containing humic substances - lowland peat. Low peat is convenient to use, since the content of humic substances in it is quite high, and they are quite easily distinguished. However, this is not of fundamental importance, and humic substances can be isolated from other systems containing humic substances.

The content of the preparation based on humic substances in oak wood chips was 2% in terms of dry matter. The impregnated oak wood chips were infused in a water-alcohol solution obtained by the method described above. The infusion time is 1-3 weeks. The content of soaked oak wood chips - 1-15 g / DM ³ . As a result, the content of the preparation based on humic substances in infused solutions was 0.02-0.3 g / dm ³ .

In alcoholic beverages obtained in a similar manner, organoleptic indices slightly improved in comparison with control samples.

Example 2

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution containing oak wood chips, a humus-based preparation in the form of a wet concentrate obtained by neutralizing an alkaline extract from one of the systems containing humic substances - lowland peat. The content of the preparation based on humic substances in terms of dry substance was 0.76-1.9 g / dm ³ in infused drinks. The infusion time is 1-3 weeks. The content of oak chips - 5-15 g / DM ³ .

Organoleptic indices significantly improved in alcoholic beverages obtained in a similar way compared to control samples.

Example 3

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution containing oak wood chips, a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat . The content of the preparation based on humic substances in terms of dry substance was 1-9 g / dm ³ in infused drinks. The infusion time is 1-3 weeks. The content of oak chips - 5-15 g / DM ³ .

In alcoholic beverages obtained in a similar manner, the organoleptic indices improved significantly more in comparison with the control and examples 1 and 2.

Example 4

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution containing oak wood chips, a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat . The content of the preparation based on humic substances in terms of dry matter was 1-4 g / dm ³ in infused drinks. The infusion time is 1-3 weeks. The content of oak chips - 5-15 g / DM ³ . Then, a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat was again added to the resulting alcoholic beverage. The content of the preparation based on humic substances in terms of dry substance was 1-5 g / dm ³ in infused drinks. The infusion time is 1-3 weeks.

In the alcoholic beverages obtained in a similar manner, the organoleptic indices improved significantly more compared to the control and examples 1 and 2 and were close to the samples of drinks obtained in example 3.

Example 5

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by mixing hydrolysis alcohol with water.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution containing oak wood chips, a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat . The content of the preparation based on humic substances in terms of dry substance was 1-9 g / dm ³ in infused drinks. The infusion time is 1-3 weeks. The content of oak rivets is 5-15 g / dm ³ .

In alcoholic beverages obtained in a similar manner, the organoleptic indices were noticeably better than control samples and were similar to the alcoholic beverages obtained in Examples 3 and 4.

Example 6

As a water-alcohol solution for testing, we used a solution with an alcohol content of 60-63% vol., Prepared by fermenting a glucose solution followed by distillation, purification with activated carbon and re-distillation.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing a water-alcohol solution with an alcohol content of 40-43% vol. for 1-3 weeks on oak chips with a content of the last 1-5 g / dm ³ , followed by exposure at room temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution (alcohol 60-63% vol.) Containing oak chips, a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one from systems containing humic substances - lowland peat. The content of the preparation based on humic substances in terms of dry matter was 1-3 g / dm ³ in infused drinks (in terms of a solution with an alcohol content of 40-43% vol.). The infusion time is 1-3 weeks. The content of oak wood chips is 5-15 g / dm ³ (in terms of a solution with an alcohol content of 40-43% vol.). Then the resulting solution was diluted to an alcohol content of 40-43% vol.

In alcoholic beverages obtained in this way, organoleptic indicators were better than control samples and were similar to those obtained in examples 3, 4 and 5.

Example 7

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution containing oak chips, a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - peat . The content of the preparation based on humic substances in terms of dry matter was 1-3 g / dm ³ in infused drinks. The infusion time is 1-3 weeks. The content of oak chips - 5-15 g / DM ³ .

In alcoholic beverages obtained in this way, organoleptic indices improved compared to control samples, and they differed significantly in aroma and taste from samples described in Examples 3, 4, 5, and 6. Their organoleptic indices acquired different shades. Significantly increased the proportion of fruit aromas compared with coffee-chocolate and vanilla tones.

Example 8

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation on the basis of humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks.

In the alcoholic beverages obtained in this way, the organoleptic indices improved markedly in comparison with the control samples and slightly differed in comparison with Examples 3, 4, 5, and 6. They acquired greater softness and disappeared due to the astringency present in the infused oak solutions.

Example 9

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - peat. Oak chips were not added. The content of the preparation on the basis of humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks.

In alcoholic beverages obtained in this way, the organoleptic indices improved markedly in comparison with the control samples and slightly differed in comparison with Example 7. They acquired great softness and disappeared due to the presence of tartness in infused oak solutions.

Example 10

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution preparations based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding alkaline extracts from systems containing humic substances - low and high peat. Oak chips were not added. Preparations obtained from different peat were taken in equal shares. The content of preparations based on humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks.

In alcoholic beverages obtained in this way, organoleptic indices improved markedly compared to the control. They acquired great softness, and the astringency provided by the presence of infused oak solutions disappeared.

Compared to the samples obtained in Example 8, fruit tones were more pronounced in the aroma.

Example 11

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the last 1 -5 g / dm ³ followed by exposure at room temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of preparations based on humic substances in terms of dry substance in infused drinks was 1-5 g / dm ³ . The infusion time is 1-3 weeks.

After that, a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying, and grinding an alkaline extract from another system containing humic substances - top peat was added to the obtained alcoholic beverages. The content of preparations based on humic substances from horse peat in terms of dry matter in infused drinks was 1-5 g / dm ³ . The infusion time is 1-3 weeks.

In alcoholic beverages obtained in this way, organoleptic indices improved markedly compared to the control. They acquired great softness and disappeared due to the presence of tartness in infused oak solutions.

Compared to the samples obtained in Example 8, fruit tones were more pronounced in the aroma. Samples were similar to the drinks obtained in example 10.

Example 12

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by mixing (blending) of alcoholic beverages made at an intermediate stage in the process of obtaining the final alcoholic beverage. One of the intermediate alcoholic beverages was made by adding to the aforementioned aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Another of the intermediate drinks was made by adding to the above aqueous-alcoholic solution a humus-based preparation in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from another system containing humic substances - peat peat. Oak chips were not added. The content of preparations based on humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks.

In alcoholic beverages obtained in this way, organoleptic indices improved markedly compared to the control. They acquired great softness and disappeared due to the presence of tartness in infused oak solutions.

Compared to the samples obtained in Example 8, fruit tones were more pronounced in the aroma. Samples were similar to the drinks obtained in examples 10 and 11.

Example 13

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation on the basis of humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks. The temperature of the infusion is 50-60 ° C.

In the alcoholic beverages obtained in this way, the organoleptic indices improved markedly in comparison with the control samples and slightly differed in comparison with Examples 3, 4, 5, and 6. They acquired greater softness and disappeared due to the astringency present in the infused oak solutions. Compared to drinks obtained at room temperature (Example 8), the quality of the drinks has improved.

Example 14

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation on the basis of humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks. When insisting, an acoustic field was processed with a frequency and intensity of oscillations of 55-200 kHz and 2-40 W / cm ^2, respectively, 1-3 times in an atmosphere with a high oxygen content.

In the alcoholic beverages obtained in this way, the organoleptic indices improved markedly in comparison with the control samples and slightly differed in comparison with Examples 3, 4, 5, and 6. They acquired greater softness and disappeared due to the astringency present in the infused oak solutions. Compared to drinks obtained at room temperature (Example 8) and without the use of ultrasound and an increased oxygen content in the atmosphere, the quality of the drinks has improved.

Example 15

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation on the basis of humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks. When insisting, an acoustic field was applied with a frequency and intensity of vibrations of 55-200 kHz and 2-40 W / cm ^2, respectively, 1-3 times, first adding hydrogen peroxide to a water-alcohol solution to a content of 0.1%.

In the alcoholic beverages obtained in this way, the organoleptic indices improved markedly in comparison with the control samples and slightly differed in comparison with Examples 3, 4, 5, and 6. They acquired greater softness and disappeared due to the astringency present in the infused oak solutions. Compared to drinks obtained at room temperature (Example 8) and without the use of ultrasound and the addition of hydrogen peroxide, the quality of the drinks has improved.

Example 16

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation on the basis of humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks. Before insisting, a prepared suspension of a preparation based on humic substances in an aqueous-alcoholic solution was passed twice through a laboratory disintegrator, mechanochemically activating the process of the transition of components from humic preparations to an aqueous-alcoholic solution. The rotation speed of the rotors (baskets) in the opposite directions is 8400 rpm.

In the alcoholic beverages obtained in this way, the organoleptic indices improved markedly in comparison with the control samples and slightly differed in comparison with Examples 3, 4, 5, and 6. They acquired greater softness and disappeared due to the astringency present in the infused oak solutions. Compared to drinks obtained at room temperature (Example 8) and without the use of mechanical activation, the quality of the drinks has improved.

Example 17

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared by fermentation of a glucose solution, followed by distillation and purification with activated carbon.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding to the above aqueous-alcoholic solution a humus-based preparation in the form of a dry powder obtained by passing through a laboratory disintegrator a suspension of one of the systems containing humic substances - lowland peat, by separating the substances transferred into the solution, by drying solution and grinding residue. The rotation speed of the rotors (baskets) in opposite directions when processing a suspension of peat (mechanical activation) - 8400 rpm Oak chips were not added. The content of the preparation on the basis of humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . The infusion time is 1-3 weeks.

In the alcoholic beverages obtained in this way, the organoleptic indices improved markedly in comparison with the control samples and slightly differed in comparison with Examples 3, 4, 5, and 6. They acquired greater softness and disappeared due to the astringency present in the infused oak solutions.

Example 18

As a water-alcohol solution for testing used cognac "Kinovsky" three-year exposure (40%). A comparison was made of the organoleptic properties of the resulting alcoholic beverages.

Drinks in accordance with the proposed method were obtained by adding to the Kinovsky brandy three-year exposure (40%) of a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation based on humic substances in terms of dry substance was 3-9 g / dm ³ in infused drinks. Infusion time is 2 weeks.

Organoleptic indices improved markedly in alcoholic beverages obtained in this way. They acquired great softness and saturation. The color of the drinks has become darker, corresponding to long-exposure skates.

Example 19

As a water-alcohol solution for testing used brandy "Ararat" three-year exposure (40%). A comparison was made of the organoleptic properties of the resulting alcoholic beverages.

Drinks in accordance with the proposed method were obtained by adding to the Ararat cognac a three-year exposure (40%) of a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation based on humic substances in terms of dry substance was 3-9 g / dm ³ in infused drinks. Infusion time is 2 weeks.

Organoleptic indices improved markedly in alcoholic beverages obtained in this way. They acquired great softness and saturation. The color of the drinks has become darker, corresponding to long-exposure skates.

Example 20

Scotch blended “White Horse” Fine Old (40%) was used as a water-alcohol solution for testing. The organoleptic properties of the resulting alcoholic beverages were compared with them.

Drinks in accordance with the proposed method were obtained by adding Scotch blended “White Horse” Fine Old (40%) a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation based on humic substances in terms of dry substance was 3-9 g / dm ³ in infused drinks. Infusion time is 2 weeks.

Organoleptic indices improved markedly in alcoholic beverages obtained in this way. They acquired great softness and saturation. The color of the drinks has become darker.

Example 21

As a water-alcohol solution for testing, Bourbon Mark Twain whiskey (40%) was used. The organoleptic properties of the resulting alcoholic beverages were compared with them.

Drinks in accordance with the proposed method were obtained by adding to the Bourbon Mark Twain whiskey (40%) a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation based on humic substances in terms of dry substance was 3-9 g / dm ³ in infused drinks. Infusion time is 2 weeks.

Organoleptic indices improved markedly in alcoholic beverages obtained in this way. They acquired great softness and saturation. The color of the drinks has become darker.

Example 22

As a water-alcohol solution for testing used dark rum "Captain Flint" (40%).

A comparison was made of the organoleptic properties of the resulting alcoholic beverages.

Drinks in accordance with the proposed method were obtained by adding to the dark rum “Captain Flint” (40%) a preparation based on humic substances in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation based on humic substances in terms of dry substance was 3-9 g / dm ³ in infused drinks. Infusion time is 2 weeks.

Organoleptic indices improved markedly in alcoholic beverages obtained in this way. They acquired great softness and saturation. The color of the drinks has become darker.

Example 23

As a water-alcohol solution for testing used vodka "Talka" with an alcohol content of 40% vol.

Alcoholic beverages for comparison with those made in accordance with the proposed method were obtained by the method corresponding to the closest analogue: by infusing the above water-alcohol solution for 1-3 weeks on oak chips with a content of the latter 1-5 g / dm ³ followed by exposure to room temperature temperature in the dark for 7-21 days with periodic stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. A further rest period was 14-30 days.

Drinks in accordance with the proposed method were obtained by adding oak chips and a humic-based preparation to the Talka vodka in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. The content of the preparation based on humic substances in terms of dry substance was 6–9 g / dm ³ in infused drinks. The content of oak chips - 3-5 g / dm ³ . Infusion time is 2 weeks.

In alcoholic beverages obtained in a similar way, the organoleptic characteristics turned out to be similar to samples of beverages obtained by insisting of oak chips and a humus-based preparation in the form of a dry powder obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat, in water -alcohol solutions with an alcohol content of 40-43% vol., prepared by fermentation of a glucose solution followed by distillation and purification with activated carbon (example 3), and also on hydrolysis alcohol solutions (Example 5).

By their aromatic and taste qualities, the samples obtained were closer to cognac and have a specific rather complex aroma, in which there are creamy vanilla, chocolate-coffee and fruit tones.

Example 24

White water sweet Cinzano Bianco (15%) was used as a water-alcohol solution for testing. A comparison was made of the organoleptic properties of the resulting alcoholic beverages.

Drinks in accordance with the proposed method were obtained by adding white sweet “Cinzano Bianco” (15%) extracts from vermicurous extracts from preparations based on humic substances obtained by neutralization, drying and grinding of an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation based on humic substances in terms of dry matter was 1-3 g / dm ³ in the resulting drinks.

In alcoholic beverages made in this way, the organoleptic indices improved markedly. The aromas of the original vermouth were mixed with the aroma provided by the introduction of the components of humic substances, with their mutual strengthening and enrichment. The palatability of the resulting drinks has also improved markedly. The color of the drinks changed to golden.

Example 25

White water sweet vermouth “Lulgi Sgarzi Bianco” (15%) was used as a water-alcohol solution for testing. A comparison was made of the organoleptic properties of the resulting alcoholic beverages.

Drinks in accordance with the proposed method were obtained by adding to the vermouth white sweet “Luigi Sgarzi Bianco” (15%) extracts from preparations based on humic substances obtained by neutralizing, drying and grinding an alkaline extract from one of the systems containing humic substances - lowland peat. Oak chips were not added. The content of the preparation based on humic substances in terms of dry matter was 1-3 g / dm ³ in the resulting drinks.

Organoleptic indices improved in alcoholic beverages made in this way. At the same time, the aromas of the original vermouth changed to a more saturated aroma, which is ensured by the inclusion of components of humic substances in the alcoholic beverage. The palatability of the resulting drinks has also improved markedly. The color of the drinks changed to golden.

From the results presented in the examples, it follows that adding to the manufactured alcoholic beverage at one of the stages of the technological process preparations based on humic substances significantly improves the organoleptic characteristics of the resulting drinks.

Confirmation of the possibility of using various humus-containing substrates

Example 26

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

This initial water-alcohol solution simulated the preparation of bitter tinctures.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from the Voronezh leached chernozem. Humus substances were isolated by boiling for 1 hour moist chernozem in a 1% KOH solution with a ratio of components: 500 g of chernozem per 1 dm (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into the solution. The basis of the preparation is humic substances, but during the alkaline hydrolysis of humus-containing substrates various low-molecular substances (products of the decomposition of biopolymers) - amino acids, sugars, acids, etc. - enter the solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey. They have a very pleasant complex aroma in which fruit tones prevail, spicy aromas are present. The aroma is very complex. On the palate are traced fruit, chocolate-coffee and spicy tones. The taste is complex, very pleasant. Long aftertaste. Aroma and taste are richer and more complex than drinks obtained using preparations based on humic substances from peat.

Example 27

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from cultivated sod-podzolic soil. Humus substances were isolated by boiling for 1 hour moist sod-podzolic soil in a 1% KOH solution with a ratio of components: 500 g of soil per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey. The aroma is pleasant with a predominance of floral tones, but noticeably weaker than the drinks obtained when using preparations based on humic substances from peat and black soil. A taste of dampness is added to the taste of chocolate and coffee tones, which worsens the quality of drinks.

Example 28

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland wood peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a light brown color, a pleasant and very persistent aroma, in which there are chocolate-coffee, creamy vanilla and fruit tones. Creamy vanilla aroma prevails. The taste is good, the taste corresponds to the aroma, but not very pronounced.

Example 29

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of a water-alcohol solution) obtained by neutralizing an alkaline extract from lowland hypnum peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Creamy vanilla and fruit tones prevail, there is a light earthy-sweet note. Drinks have good taste and a long finish. Creamy vanilla tones are added to fruit taste.

Example 30

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from compost based on top peat. Compost was prepared by mixing 750 g of wet horse peat with 1 kg of blackcurrant berries ground in a mixer. After thorough mixing, the compost was left to ripen at room temperature and a humidity of 80-100%. Microbiological processes characteristic of soils took place in the compost; various fauna characteristic of soil-like systems developed. After 1-2 weeks, the aroma of the additives introduced into peat completely disappeared. Composts matured for 6 months. Humus substances were isolated by boiling humid compost in 1% KOH solution for 1 hour at a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Berry and creamy vanilla flavors prevail. The drinks have good taste and a long finish corresponding to the aroma.

Example 31

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from compost based on top peat. Compost was prepared by mixing 750 g of wet horse peat with 1 kg of oranges milled in a mixer. After thorough mixing, the compost was left to ripen at room temperature and humidity 80-100%) for 6 months. Humus substances were isolated by boiling humid compost in 1% KOH solution for 1 hour at a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Fruit tones prevail. Drinks have good taste and a long finish. The taste is sweet.

Example 32

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from compost based on top peat. Compost was prepared by mixing 750 g of wet horse peat with 1 kg of apples ground in a mixer. After thorough mixing, the compost was left to ripen at room temperature and a humidity of 80-100% for 6 months. Humus substances were isolated by boiling humid compost in 1% KOH solution for 1 hour at a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse dispersed fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. The aroma is dominated by light fresh fruit tones. Drinks have good taste and an average finish.

Example 33

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from compost based on top peat. Compost was prepared by mixing 750 g of wet horse peat with 70 g of dried porcini mushrooms ground in a coffee grinder. After thorough mixing, the compost was left to ripen at room temperature and a humidity of 80-100% for 6 months. Humus substances were isolated by boiling humid compost in 1% KOH solution for 1 hour at a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. The aroma contains tones of sour berries. The aroma is more closed and complex compared to the previous example. Drinks have good taste and a long finish. The taste is balanced and slightly sweet.

In examples 8-13 of the application shows the use for the production of alcoholic beverages lowland grass and horse peat and mixtures thereof. Received preparations based on humic substances, which were used in these examples according to the method described above in examples 26-33.

Thus, for the preparation of alcoholic beverages, humus-containing preparations were used, which were isolated from various humic-containing substrates - various peat, soil and compost.

It should be noted that the most suitable raw materials for the isolation of preparations based on humic substances for the production of alcoholic beverages are apparently peat and compost based on them. They contain large amounts of humic substances, which makes obtaining such preparations quite profitable. From one ton of peat of natural moisture it is possible to obtain a preparation for the preparation of 10,000 liters of alcoholic beverages. In addition, peat is very diverse - it is formed from various plant residues, and this ensures the transition of the aromatic components of the corresponding plants to the preparations derived from them based on humic substances. As a result, along with the basic flavor characteristics of preparations based on humic substances, various shades appear that are inherited from the original vegetation. The use of composts makes it possible to purposefully control the taste and aromatic properties of the preparations, although the above examples show that there is no unambiguous relationship between the added additives and aromas and the taste of the resulting drinks.

1. Confirmation of the possibility of using various reagents and methods for the isolation of preparations based on humic substances for use as flavoring additives in the production of alcoholic beverages

1.1. The use of various alkaline solutions

Example 34

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish.

Example 35

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% NaOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish.

In terms of flavoring qualities, these drinks are not much different from the drinks obtained in example 34.

Example 36

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% solution of NH ₄ OH with a ratio of components: 500 g of peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish.

In terms of flavoring qualities, these drinks are not much different from the drinks obtained in examples 34 and 35.

1.2. The use of alkaline solutions of different concentrations

Example 37

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 0.25% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish.

Example 38

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling wet peat for 1 hour in a 0.5% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish.

Example 39

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 2.5% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish. However, in drinks obtained using an alkaline solution of a similar concentration, raw, not very pleasant tones begin to appear in aroma and taste.

Example 40

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 2.5% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish. However, in drinks obtained using an alkaline solution of a similar concentration, raw, not very pleasant tones are enhanced in aroma and taste in comparison with example 39.

An increase in the concentration of alkali solution used to process peat leads to an increase in the number of excreted preparations based on humic substances from 4% to 40% in terms of the dry substance of peat. However, the appearance in the aroma and taste of unpleasant moist tones makes it limited to use a solution of alkali concentration of 1%.

1.3. Types of treatment of alkaline peat suspension

Example 41

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43%) vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by treating wet peat in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution with ultrasound for 10 minutes. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish. However, the amount of preparations obtained based on humic substances was noticeably smaller than in Example 34.

The use of a disintegrator for processing alkaline peat suspension is described in example 17.

1.4. Various methods of neutralizing a colloidal alkaline solution of humic substances

Example 42

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified with a 1% HCl solution to pH 2. The precipitated humic substances were separated by filtration and washed until the reaction to Cl ions disappeared. The precipitate was dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish. However, the saturation of the aroma and taste of drinks obtained in this way is noticeably lower compared to example 34.

Example 43

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified with a 1% HCl solution to a pH of 3-7 and placed in a container made of a material that is a semipermeable membrane. This container was placed in distilled water, separating salts from the colloidal solution of humic substances. The yield of salts was controlled by a change in the electrical conductivity of distilled water. After completion of the salt removal process, the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish. However, the saturation of the aroma and taste of drinks obtained in this way is noticeably lower compared to example 34.

Example 44

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to pH 3-7 using a column with a cation exchange resin in the H-form. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish.

2. Confirmation of the use of various types of preparations based on humic substances

Example 45

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 250-500 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish. However, the intensity of aromatic and taste qualities is noticeably lower, which, apparently, is associated with a low specific surface of the powders used and a slower release of flavoring substances in an aqueous-alcoholic solution.

Example 46

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured into a water-alcohol solution. The alcohol concentration in the solution was selected so that the total alcohol concentration in the solution was 40-43%, and the preparation based on humic substances in terms of dry matter was 10 g per liter.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. However, a heavy raw, not very pleasant aroma is mixed with these aromas. The taste is also noticeably worse than the drinks obtained in example 34, due to the presence of a damp note. In addition, a very big disadvantage of this method of obtaining is the complexity of the separation of colloidal particles of humic substances. Electrophoresis cleaning does not completely eliminate negative notes in the aroma and taste of drinks.

3. Confirmation of the possibility of using various methods to ensure the transition from preparations based on humic substances of flavoring additives to aqueous-alcoholic solutions

The use of ultrasonic treatment is described in examples 14 and 15, disintegration processing in example 16, infusion at elevated temperature in example 13.

Example 47

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., Prepared from rectified alcohol from grain raw materials.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution, which was boiled for 1 hour. After completion of the process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The alcoholic drinks obtained in this way have a dark brown color, characteristic of high-quality cognacs and whiskey, a pleasant and very persistent aroma in which there are chocolate-coffee, creamy vanilla and fruit tones. Drinks have good taste and a long finish. However, in drinks prepared in this way, the aroma and taste contained light moist tones, which worsened the quality of drinks compared to Example 34. It should be noted that weak moist tones disappear after 1-2 weeks of storage of drinks in a glass container.

4. Confirmation by examples of the use of water-alcohol solutions of various origins used in the production of various alcoholic beverages

Example 48

As a water-alcohol solution for testing, a solution with an alcohol content of 40-43% vol., A distillate obtained by distillation of the product of fermentation of grapes was used.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

Drinks have a dark brown color, characteristic of high-quality cognacs. In the drinks obtained in this way, the fusel tones strongly weakened in the aroma (almost ceased to be traced) in comparison with the initial grape spirit. The aroma noticeably intensified and complicated. The original grape spirit is characterized by sharp fruit tones. The resulting drink appeared fresh fruit flavors, strong caramel tones, traced chocolate-coffee and creamy vanilla tones. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste compared to the starting material. Sharpness disappeared, the taste became more complex and enriched. Along with fresh fruit tones, caramel, chocolate-coffee and creamy vanilla tones can be traced in the taste. Drinks have good taste and a long finish.

Example 49

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., A distillate obtained by distillation of the product of fermentation of apricots.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

Drinks have a dark brown color, characteristic of high-quality cognacs. In the drinks obtained in this way, the fusel tones strongly weakened in the aroma (almost ceased to be traced) compared to the original apricot alcohol. The aroma noticeably intensified and complicated. The original apricot alcohol is characterized by sharp fruit tones, the aroma of apricots is almost indistinguishable. In the resulting drink, aromas of fresh apricots appeared, chocolate-coffee and creamy vanilla tones were traced. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste compared to the starting material. Sharpness disappeared, the taste became more complex and enriched. Along with tones of fresh apricots, chocolate-coffee and creamy vanilla tones can be traced in the taste. Drinks have good taste and a pleasant aftertaste of fresh apricots.

Example 50

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., A distillate obtained by distillation of the product of fermentation of peaches.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

Drinks have a dark brown color, characteristic of high-quality cognacs. In the drinks obtained in this way, the fusel tones strongly weakened in the aroma (almost ceased to be traced) in comparison with the original peach alcohol. The aroma noticeably intensified and complicated. The initial peach alcohol is characterized by sharp fruit tones, the aroma of peaches can be traced very weakly. The resulting drink appeared aromas of fresh peaches, added a slight sourness, traced chocolate-coffee and creamy vanilla tones. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste compared to the starting material. Sharpness disappeared, the taste became more complex and enriched. Along with tones of fresh peaches, the taste traces chocolate-coffee and creamy vanilla tones. Drinks have good taste and a pleasant aftertaste of fresh peaches.

Example 51

As a water-alcohol solution for testing, a solution with an alcohol content of 40-43% vol., A distillate obtained by distillation of the product of digestion of the plum was used.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

Drinks have a dark brown color, characteristic of high-quality cognacs. In the drinks obtained in this way, the fusel tones strongly weakened in the aroma (almost ceased to be traced) in comparison with the initial plum alcohol. The aroma noticeably intensified and complicated. The initial plum alcohol is characterized by sharp fruit tones, the plum aroma is very poorly traced. In the resulting drink, aromas of fresh plums appeared, chocolate-coffee and creamy vanilla tones were traced. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste compared to the starting material. Rigidity and harshness disappeared, the taste became more complex and enriched. Along with tones of fresh peaches, the taste traces chocolate-coffee and creamy vanilla tones. The aroma of fresh plum is “revealed”. Drinks have good taste and a pleasant aftertaste of fresh plum.

Example 52

As a water-alcohol solution for testing, we used a solution with an alcohol content of 40-43% vol., A distillate obtained by distillation of the product of fermentation of pears.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

Drinks have a dark brown color, characteristic of high-quality cognacs. In similarly obtained drinks, the fusel tones strongly weakened in the aroma (almost ceased to be traced) in comparison with the original pear alcohol. The aroma noticeably intensified and complicated. The initial pear alcohol is characterized by sharp fruit tones, the aroma of a pear can be traced very weakly. The resulting drink appeared aromas of fresh pears, traced chocolate-coffee and creamy vanilla tones. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste compared to the starting material. Rigidity and harshness disappeared, the taste became more complex and enriched. Along with tones of fresh pear, chocolate-coffee and creamy vanilla tones can be traced in the taste. Drinks have good taste and a pleasant aftertaste of fresh pears.

Example 53

As a water-alcohol solution for testing, a solution with an alcohol content of 40-43% vol., A distillate obtained by distillation of the product of fermentation of barley malt was used.

Drinks in accordance with the proposed method were obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into solution.

The drinks obtained in this way have a dark brown color, characteristic of high-quality whiskey. The aroma of the original distillate was dominated by bread tones with a pronounced admixture of fuseliness. The aroma was not very pleasant. Fusel oils prevailed in taste, making the drink unpleasant. After insisting, the aromas of fuselage completely disappeared, a pleasant and very persistent aroma appeared, in which there are chocolate-coffee, creamy vanilla and fruit tones. The unpleasant aftertaste and harshness also disappeared. Drinks have good taste with a predominance of chocolate-coffee and creamy vanilla tones, a long finish.

5. Confirmation of the possibility of introducing preparations based on humic substances into aqueous-alcoholic solutions at different stages of the preparation of alcoholic beverages

Numerous examples of the introduction of preparations based on humic substances at the stage of infusion of cognac spirits with oak chips are given in the application for the invention. Example 12 of the application shows the introduction of flavoring additives from preparations based on humic substances at the blending stage. There are examples of infusion of finished drinks on preparations based on humic substances (examples 18-25).

Example 54

As an additional example of the introduction of a drug based on humic substances to improve the quality of the finished product, tests were conducted with the Artsakh Dogwood drink with an alcohol content of 45% vol.

Drinks in accordance with the proposed method were obtained by insisting “Artsakh dogwood” on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into “Artsakh cornel” and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In “Artsakh dogwood” passed a fraction of a percent of the drug.

Drinks have a dark brown color, characteristic of high-quality cognacs. In the resulting drink, the fuselage tone strongly weakened in the aroma (almost ceased to be traced) in comparison with the original “Artsakh Kizilov”. The aroma noticeably softened and became more complicated. The original “Artsakh dogwood” is characterized by a sharp aroma of dogwood. In the resulting drink appeared aromas of freshness, traced chocolate and coffee tones. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste compared to the starting material. Sharpness disappeared, the taste became more complex and enriched. Along with tones of dogwood and freshness, chocolate-coffee and creamy vanilla tones can be traced in the taste. The taste significantly improved in drinks, a pleasant aftertaste appeared.

Example 55

As an additional example of the introduction of a drug based on humic substances to improve the quality of the finished product, tests were conducted with the Artsakh Mulberry drink for one year in oak barrels with an alcohol content of 45% vol.

Drinks in accordance with the proposed method were obtained by insisting “Artsakh Mulberry” for one year exposure to a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into the Artsakh Mulberry for one year and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In “Artsakh mulberry” annual exposure passed a fraction of a percent of the drug.

Drinks have a dark brown color, characteristic of high-quality cognacs. In the resulting drink, the fusel tones completely disappeared from the aroma compared to the original “Artsakh Mulberry” annual exposure, in which they were still felt. The aroma noticeably softened and became more complicated. For the original “Artsakh of Mulberry” annual exposure, a characteristic fruity aroma is characteristic. In the resulting drink, the aroma appeared easier and more pleasant, the sharpness went away, and chocolate and coffee tones were traced. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste qualities compared to the original “Artsakh Mulberry” one-year-old. Softness appeared, the taste became more complex and enriched, it became more saturated. Along with fruit tones, chocolate-coffee and creamy vanilla tones can be traced in the taste. The taste significantly improved in drinks, a pleasant aftertaste appeared.

Example 56

As an additional example of the introduction of a preparation based on humic substances at an intermediate stage in the preparation of drinks, tests were conducted with cognac alcohol of three years exposure with an alcohol content of 40-42% vol. The drug was administered immediately after infusion, before blending, the introduction of additives and pasting cognac products.

Drinks in accordance with the proposed method were obtained by infusing cognac alcohol for three years on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from lowland grass peat. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into cognac alcohol of three-year exposure and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the drug passed into cognac alcohol of three-year exposure.

The resulting drinks have a dark brown color, characteristic of high-quality cognacs. The original cognac alcohol was pale yellow, had a sharp aroma, in which the tones of dried fruits prevailed. The taste of the original cognac alcohol of three years exposure is sharp, the tones of fruits and almonds are traced.

In the resulting beverage, the aroma completely disappeared. The aroma noticeably softened and became more complicated. In the resulting drink, along with tones of dried fruits, floral, chocolate-coffee and creamy vanilla tones appeared. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste. Softness appeared, the taste became more complex and enriched, it became more saturated. Along with fruit and almond tones, chocolate-coffee and creamy vanilla tones can be traced in the taste. The taste significantly improved in drinks, a pleasant aftertaste appeared.

Example 57

As an additional example of the introduction of a preparation based on humic substances at an intermediate stage in the preparation of drinks, tests were conducted with cognac alcohol of three years exposure with an alcohol content of 40-42% vol. The drug was administered immediately after infusion, before blending, the introduction of additives and pasting cognac products.

Drinks in accordance with the proposed method were obtained by infusing cognac alcohol for three years on a preparation based on humic substances (10 g of the preparation per 1 liter of water-alcohol solution) obtained by neutralizing an alkaline extract from compost based on top peat. Compost was prepared by mixing 750 g of wet horse peat with 1 kg of cherry berries ground in a mixer. After thorough mixing, the compost was left to ripen at room temperature and a humidity of 80-100%. Microbiological processes characteristic of soils took place in the compost; various fauna characteristic of soil-like systems developed. After 1-2 weeks, the aroma of the additives introduced into peat completely disappeared. Composts matured for 6 months. Humus substances were isolated by boiling humid peat for 1 hour in a 1% KOH solution with a ratio of components: 500 g peat per 1 dm ³ (liter) of alkali solution. After that, the suspension was cooled and the coarse fraction was separated by centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 3-7 using a three-section ion exchanger in which the central section was separated from the extreme sections by a cation exchange membrane. A solution of sulfuric acid was placed in the extreme sections, and a obtained colloidal solution based on humic substances was placed in the central section. Ion exchange was monitored by a change in pH in a colloidal solution. After adjusting the pH to the required value (3-7), the colloidal solution was poured onto baking sheets and dried at a temperature of 30-45 ° C. The dried preparation was collected from baking sheets and crushed to a particle size of 50-100 microns. The obtained powder of the preparation based on humic substances was introduced into cognac alcohol of three-year exposure and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the drug passed into cognac alcohol of three-year exposure.

The resulting drinks have a dark brown color, characteristic of high-quality cognacs. The original cognac alcohol was pale yellow, had a sharp aroma, in which the tones of dried fruits prevailed. The taste of the original cognac alcohol of three years exposure is sharp, the tones of fruits and almonds are traced.

In the resulting beverage, the sharpness completely disappeared from the aroma, the tones of dried fruits weakened. The aroma noticeably softened and became more complicated. In the resulting drink, along with tones of dried fruits, appeared sweetness, chocolate-coffee and creamy vanilla tones. There was a pleasant and very persistent aroma. The drinks have noticeably improved taste. Softness appeared, the taste became more complex and enriched, it became more saturated. Along with fruit and almond tones, chocolate-coffee and creamy vanilla tones can be traced in the taste. The taste significantly improved in drinks, a pleasant aftertaste appeared.

In the application, we noted that it is possible to introduce preparations based on humic substances at any stage of production of alcoholic beverages, which allows for the transfer of flavoring substances from preparations based on humic substances to alcoholic beverages.

Bibliography

1. Kishkovsky Z.N., Merzhanian A.A. Technology of wine, M., Light and food industry, 1984, S. 411-442.

2. Wustenfeld G., Gezeler G. Production of liquors, tinctures, liquors. Pishchepromizdat, 1953, p. 85.

3. Dzhanaev O. V. Improving cognac technology based on the use of oak wood. Abstract of diss. Ph.D. M., 2009. (osnove-ispolzovaniya-drevesiny-duba)

Claims (1)

The use of drugs based on humic substances as flavor additives in the production of alcoholic beverages.