RU94007362A - METHOD OF MANUFACTURE OF COGNAC "GLORIA" - Google Patents

METHOD OF MANUFACTURE OF COGNAC "GLORIA"

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Publication number
RU94007362A
RU94007362A RU94007362/13A RU94007362A RU94007362A RU 94007362 A RU94007362 A RU 94007362A RU 94007362/13 A RU94007362/13 A RU 94007362/13A RU 94007362 A RU94007362 A RU 94007362A RU 94007362 A RU94007362 A RU 94007362A
Authority
RU
Russia
Prior art keywords
cognac
blend
volume
content
rate
Prior art date
Application number
RU94007362/13A
Other languages
Russian (ru)
Other versions
RU2065494C1 (en
Inventor
А.М. Беличенко
Л.А. Оганесянц
Н.Г. Саришвили
А.П. Титов
Original Assignee
А.М. Беличенко
Л.А. Оганесянц
Н.Г. Саришвили
А.П. Титов
Filing date
Publication date
Application filed by А.М. Беличенко, Л.А. Оганесянц, Н.Г. Саришвили, А.П. Титов filed Critical А.М. Беличенко
Priority to RU94007362A priority Critical patent/RU2065494C1/en
Priority claimed from RU94007362A external-priority patent/RU2065494C1/en
Publication of RU94007362A publication Critical patent/RU94007362A/en
Application granted granted Critical
Publication of RU2065494C1 publication Critical patent/RU2065494C1/en

Links

Claims (1)

Использование: в винодельческой промышленности. Сущность: дубовый экстракт с содержанием сухих веществ не ниже 6 г/дм3 в количестве 2 - 3% от объема купажа разделяют на две части в соотношении 1 : 3, большую часть вводят в коньячный спирт спиртуозностью 65 - 70% об., выдерживают две-три недели с аэрацией кислородом до максимального насыщения, купажируют с умягченной водой до крепости коньяка 40% об. сахарным сиропом из расчета содержания сахара 8,0 - 10,0 г/дм3, вводят меньшую часть дубового экстракта. Купаж повторно выдерживают в течение 20 - 30 дней, осветляют и вносят вкусоароматическую добавку "коньяк" из расчета 0,1 - 0,3 % от объема купажа с последующим отдыхом и розливом.Use: in the wine industry. Essence: oak extract with dry matter content not lower than 6 g / dm 3 in the amount of 2 - 3% of the volume of the blend is divided into two parts in a ratio of 1: 3, most of it is introduced into cognac alcohol with alcohol content of 65 - 70% by volume, withstand two - three weeks with aeration with oxygen to the maximum saturation, blended with softened water to the strength of cognac 40% vol. sugar syrup at the rate of sugar content of 8.0 - 10.0 g / dm 3 , inject a smaller part of the oak extract. The blend is re-incubated for 20-30 days, clarified and flavored with the addition of cognac at the rate of 0.1-0.3% of the blend volume, followed by rest and bottling.
RU94007362A 1994-02-22 1994-02-22 Method of cognac making RU2065494C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94007362A RU2065494C1 (en) 1994-02-22 1994-02-22 Method of cognac making

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94007362A RU2065494C1 (en) 1994-02-22 1994-02-22 Method of cognac making

Publications (2)

Publication Number Publication Date
RU94007362A true RU94007362A (en) 1995-03-27
RU2065494C1 RU2065494C1 (en) 1996-08-20

Family

ID=20153099

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94007362A RU2065494C1 (en) 1994-02-22 1994-02-22 Method of cognac making

Country Status (1)

Country Link
RU (1) RU2065494C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD1510G2 (en) * 1999-11-23 2001-01-31 Ынтреприндеря Технико-Штиинцификэ "Оенолаб" Process for production of mature alcoholic drink of brandy type

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