UA38194C2 - A method for the preparation of cognac "borysfen" a method for the preparation of cognac "borysfen" - Google Patents

Abstract

A method for preparing cognac provides for preparation of cognac wine materials, ageing thereof and treatment by cold during blending. As raw material for cognac materials the vine Rkaciteli is used which is grown on the left bank of Kherson region, and on blend preparing alcohols of three years of ageing at an amount of 24 %, of four years of ageing at an amount of 50 %, and of five years of ageing at an amount of 26 % are used, at that average age of blend must be not less than four years and duration of the rest after blending must be not less than three months from the day of blend preparation.

Description

Description of the invention

The invention relates to the wine industry, in particular to methods of making cognacs. 2 The closest technical solution to the proposed one is the method of making cognac, which involves the preparation of cognac wine materials, the production of cognac spirits, their aging and blending. If necessary, the mixture is glued or treated with bentonite. Cognac, which is unstable to the precipitation of polyphenols, is treated with cold at a temperature of -8--12"С for 5-10 days (A.I. Glazunov et al. Technology of wines and cognacs. M. "Agropromizdat", 1988. Z 258-261. - prototype).

However, the proposed method of cognac preparation does not allow to exclude the presence of excessive roughness in the taste, and thus to increase the organoleptic properties.

The invention is based on the task of creating a method of preparing "Borysfen" cognac, in which, due to technological features, it would be possible to increase the organoleptic properties and stability of cognac.

This is achieved by the fact that in the method of making cognac, which involves the preparation of cognac 72 wine materials, the production of cognac spirits, their aging and processing during cold blending, and grapes grown on the Left Bank are used as raw materials for cognac wine materials

Kherson Oblast, and when preparing the blend, alcohols of three-year - 2495, four-year - 5095 and five-year aging - 2695 are used, and the average age of the blend must be at least four years, and the duration of the post-blending rest is at least three months from the day of preparation of the blend.

Use of grapes growing on the Left Bank as raw material for cognac wine

Kherson Oblast, is the most suitable for obtaining cognac with a special and unique bouquet and taste.

The use of three-year - 249065, four-year - 5090 and five-year aging - 26905 alcohols in the preparation of the blend, and the duration of the post-blending rest of at least three months from the day of the blend preparation, allows you to obtain cognac with a full and harmonious taste and a rich bouquet. p. 29 The proposed method of preparing brandy is as follows. For the production of cognac spirits, grapes growing on the Left Bank of the Kherson region are used as a wine material, according to the white method.

Fermentation of wine materials is carried out at a temperature of 12-187C, after which the fermented brandy wine material is stored at a temperature of 0-10". Then distillation is carried out on batch plants by the method of double distillation on Charante-type apparatus, after which it is equalized and sent to aging. M 30 The resulting brandy alcohol aged at a temperature of 15-207C, maintaining a humidity of 75-8595 and periodically saturating with oxygen. The first year, brandy alcohol is aged on new oak, with subsequent transfer to an enameled container. When preparing the blend, three-year-old - 2495, four-year-old - 5095 and -- p of seven-year aging - 2,695 agings, and the average age of the blend must be at least four years.

Cognac blend is made taking into account the chemical composition and organoleptic characteristics of 35 aged alcohols. at

Sugar syrup, softened water, ordinary or alcoholic color and blended cognacs are added to the cognac blend to bring it to the required condition. The prepared blend is sent to rest in an enameled container in the presence of repeatedly used oak at a temperature of 15-207C. Before bottling, the blend is treated with 70 degrees of cold and heat, and cooled to ambient temperature and sent to bottling. с Example 1. с» As cognac wine material, wort is used - gravity of Rkatsiteli grapes, with 1t. no more grapes. Fermentation of the wine material takes place at a temperature of 12-187C, then the fermented material is stored at a temperature of 0-107C, after which the cognac material is distilled into cognac alcohol by double 45 distillation, then equalized and sent to aging at a temperature of 15-20"C, maintaining humidity at 75 -8596, periodically saturating with oxygen.

Ge | transfer to an enamel container. When preparing the blend, alcohols of three-year aging - 2495, four-year aging - 50905 and five-year aging - 26905 are used, after which the blend is sent to rest in - enamel containers in the presence of repeatedly used oak at an aging temperature of 15-2076. (Te) 20 The duration of post-coupage rest is at least three months. Sugar syrup, softened water, ordinary or alcohol color are added to the mixture of "Borysfen" cognac to bring it to the required condition.

Before bottling, the mixture is cooled to a temperature of -8--12"C, kept in enameled tanks for at least five days, and then filtered so that the temperature of cognac at the outlet and filter is no higher than -3"Sb. The brandy that comes out of the filter is heated in a heat exchanger to a temperature of 3Z07"C, followed by cooling to ambient temperature.

HF) Example Mo2.

As a brandy wine material, wort is used - gravity flow of Rkatsiteli grapes, from 1t. no more than a bushel of grapes. Fermentation of the wine material takes place at a temperature of 12-187C, then the fermented material is stored at a temperature of 0-107C, after which the cognac material is distilled into cognac alcohol by double 60 distillation, then equalized and sent to aging at a temperature of 15-20"C, maintaining humidity at 75- 8596, periodically saturating with oxygen. For the first year, cognac alcohol is aged in new oak and then transferred to an enameled container. When preparing the blend, alcohols of three-year aging - 2495, four-year aging - 5095, and five-year aging - 2695 are used, after which the blend is sent to rest in enameled containers in the presence of repeatedly used oak at a temperature of 15-2076. The duration of post-blending rest is at least three months. Sugar syrup, softened water, ordinary or alcohol color are added to the composition of the Borysfen cognac blend to bring it to the necessary condition.

Before bottling, the blend is cooled to a temperature of -8--142"C, kept in enameled tanks for at least five days, and then filtered so that the temperature of the cognac at the exit from the filter is no higher than -3"Sb. The brandy that comes out of the filter is heated in a heat exchanger to a temperature of 3Z07"C, followed by cooling to ambient temperature.

With other parameters, the technical result is not achieved.

To achieve stability, cognac wine material and cognac spirits are processed according to technological schemes in accordance with the current technological instructions for processing cognac wine materials and cognac spirits.

The use of the suggested method of preparing cognac meets the organoleptic parameters of table 1 and meets the requirements for the physical and chemical parameters of table 2.

Table 1 (Transparency) Transparent with shine, without extraneous inclusions

Table 2

Volume fraction of ethyl alcohol, 90! I 3 s re Mass concentration of sugars, g/dm 150

The tasting score is not lower than 8.5.

From the given examples, it can be seen that a high tasting evaluation takes place within the stated limits of technological regimes and parameters. h

The use of the declared technology allows obtaining a stable cognac with increased organoleptic properties. Ge")

Claims (1)

- Formula of the invention (ee) 325 The method of making cognac, which involves the preparation of cognac wine materials, the production of She cognac spirits, their aging and processing during cold blending, which differs in that the Rkatsiteli grape, which is grown on the Left Bank of the Kherson Region, is used as a raw material for cognac wine materials. and when preparing the blend, alcohols of three-year aging in the amount of 24 95, four-year aging in the amount of 50 95 and five-year aging in the amount of 26 96 are used, and the average age of the blend must be at least four years, and the duration of the post-blending rest must be at least three months from the date of preparation of the mixture. ;" " триигя я " : " " : : pov Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 10, 15.10.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. (95) (ee) - se) "with" name) 60 b5