WO2017069649A1

WO2017069649A1 - Use of preparations based on humic substances in alcoholic beverage production

Info

Publication number: WO2017069649A1
Application number: PCT/RU2015/000697
Authority: WO
Inventors: Геннадий Николаевич ФЕДОТОВ; Магдалина Федоровна ФЕДОТОВА; Сергей Алексеевич ШОБА
Original assignee: Геннадий Николаевич ФЕДОТОВ; Магдалина Федоровна ФЕДОТОВА; Сергей Алексеевич ШОБА
Priority date: 2015-10-21
Filing date: 2015-10-21
Publication date: 2017-04-27

Abstract

The invention relates to the food industry and may be used in preparing alcoholic beverages. Preparations based on humic substances are used as aromatic and flavor additives in alcoholic beverage production. The invention allows for enhancing the color saturation and aromatic and flavor indicators of alcoholic beverages, and for accelerating processes for producing same.

Description

APPLICATION OF DRUGS BASED ON HUMUS SUBSTANCES IN THE PRODUCTION OF ALCOHOLIC BEVERAGES

Technical field

The invention relates to the wine industry. State of the art

There is a method of preparing an ordinary alcoholic drink, which involves mixing alcohol with softened water to ensure spirituality of 44% vol., Adding sugar syrup and aging in oak barrels, followed by draining the blend [Kishkovsky Z. N., Merzhanian A. A. Wine technology, M. , Light and food industry, 1984, p.441-442].

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 of producing whiskey, involving the preparation of malt distillate, processing it with activated carbon, aging the finished whiskey for several years in baked oak barrels [Wustenfeld G., Geseler G. Production of liquors, tinctures, liquors. Pishchepromizdat, 1953, p.85].

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 cognac 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 water-alcohol solutions and cognac at the 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 duration of rest was 14-30 days [Dzhanaeva O.V. Improving cognac technology based on the use of oak wood. Abstract of diss. Ph.D. M., 2009. (http: //tekhnosfera.corn/soversfe

ispolzovaniva-drevesmv-duba].

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

Disclosure of invention

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 that provide the aroma and taste of alcoholic beverages do not need to be formed in the process of long-term infusion in oak barrels, they already they are present in preparations based on humic substances, the process of their transition to manufactured alcoholic beverages is fast enough, and this significantly speeds up the process of 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 implementation of the invention

The following examples, revealing the essence of the alleged invention are set forth in the following plan:

1. Examples of the possibility of using various humus-containing substrates.

2. Examples of the use of various reagents and methods for the isolation of preparations based on humic substances for their use as flavoring additives in the production of alcoholic beverages.

2.1. The use of various alkaline solutions.

2.2. Examples of the use of alkaline solutions of various concentrations.

2.3. Types of treatment for alkaline suspension of humic preparations. 2.4. Various methods of neutralizing a colloidal alkaline solution of humic substances.

3. Examples of the use of various types of preparations based on humic substances.

4. Examples of using various methods for ensuring the transition from preparations based on humic substances of flavoring additives to aqueous-alcoholic solutions.

5. Examples of the use of water-alcohol solutions of various origin used in the production of various alcoholic beverages.

6. Examples of the introduction of drugs based on humic substances in aqueous-alcoholic solutions at different stages of the preparation of alcoholic beverages.

Examples of the use of various humus-containing substrates

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 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. Further rest time amounted to - 14-30 days. Control alcoholic drinks imitated ordinary cognacs.

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 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 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 ° С.

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. The content of the preparation based on humic substances in terms of dry substance was 1-10 g / dm ³ in infused drinks. 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 drug are humic substances, but with alkaline hydrolysis humic-containing substrates various low-molecular substances (products of decomposition of biopolymers) - amino acids, sugars, acids, etc., pass into the solution.

In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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.

Example 2

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. The further duration of rest was 14-30 days. Control alcoholic drinks imitated ordinary cognacs.

Drinks in accordance with the proposed method was obtained by adding to the above aqueous-alcoholic solution of the drug on based on humic substances in the form of a dry powder obtained by neutralization, drying and grinding of an alkaline extract from one of the systems containing humic substances - horse peat.

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. The content of the preparation based on humic substances in terms of dry substance was 1-10 g / dm ³ in infused drinks. After completion of the infusion process, the powder was separated by filtration.

In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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. Compared to example 1, fruit tones were more pronounced in the aroma.

Example 3

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 - lowland grass and high peat. Preparations obtained from different peat were taken in equal shares.

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 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 ° С.

In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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. Compared to example 1, fruit tones were more pronounced in the aroma. Example 4

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 aqueous-alcoholic solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of aqueous-alcoholic solution) obtained by neutralizing an alkaline extract from the Voronezh leached chernozem. Humus substances were isolated by boiling wet chernozem in 1% KOH solution for 1 hour at a ratio of components: 500 g of chernozem 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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 5

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 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 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 that of drinks obtained when using preparations based on humic substances from peat and chernozem. A taste of dampness is added to the taste of chocolate and coffee tones, which worsens the quality of drinks.

Example 6

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. To the extreme sulfuric acid solution was placed in the section, and the obtained colloidal solution based on humic substances 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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 7

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 resulting colloidal solution based on humic substances was acidified to pH 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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 8

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 peat moss 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; a different fauna characteristic of soil-like systems developed. After 1-2 weeks, the flavor 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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. Have drinks good taste and a long finish corresponding to the aroma.

Example 9

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 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the drug based on humic substances made in 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 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 10

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 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. The solution was placed in the outer sections sulfuric acid, and into the central section the resulting colloidal solution based on humic substances. 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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. Yapitki have good taste and an average finish.

Example 11

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. The isolation of humic substances was carried out by boiling for 1 hours of wet compost 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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.

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 peat and composts based on them are most suitable raw materials for isolating preparations based on humic substances for producing alcoholic beverages. 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 main flavoring characteristics of preparations based on humic substances, various shades appear that are inherited from the original vegetation. The use of composts allows you 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.

Examples of the use of various reagents and methods for the isolation of preparations based on humic substances. The use of various alkaline solutions

Example 12

Drinks in accordance with the proposed method was obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the drug per 1 liter of water-alcohol solution), U2015 / 000697 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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 13

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. 7

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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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.

By taste, these drinks are indistinguishable from drinks obtained in example 12. Example 14

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 NH4OH 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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.

By taste, these drinks are indistinguishable from the drinks obtained in examples 12 and 13. Examples of the use of alkaline solutions of different concentrations

Example 15

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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the drug based on humic substances made in 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.

Example 16

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 0.5% 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 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. Dried the 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.

Example 17

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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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 18

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 resulting colloidal solution based on humic substances was acidified to pH 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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 19.

Thus, 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%.

Types of treatment for alkaline suspension of humus-containing

preparations Example 19

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. Humic 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 separation of this fraction caused great difficulties, and had to use additional filtering. 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 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 the obtained preparations based on humic substances was noticeably smaller than in Example 12.

Example 20

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. The further duration of rest 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 grass peat. Humus substances were isolated by replacing 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 by passing the suspension through a laboratory disintegrator. The rotation speed of the rotors (baskets) in opposite directions when processing a suspension of peat (mechanical activation) - 8400 rpm

After that, the coarse fraction was separated by centrifugation at 4000 rpm. The separation of this fraction caused great difficulties, and had to use additional filtering. 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 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 ° С.

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. The content of the preparation based on humic substances in terms of dry substance was 1-10 g / dm ³ in infused drinks. 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. In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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. Taste and aromatic properties are similar (but somewhat weaker) to the properties of alcoholic beverages obtained in example 1.

Various methods of neutralizing a colloidal alkaline solution of humic substances

Example 21

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 1% HC1 solution to pH 2. The precipitated humic substances were separated by filtration and washed until the reaction to C1 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 the 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 the drinks obtained in this way is noticeably lower compared to example 12.

Example 22

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% HC1 solution to pH 3-7, and placed in a container made of a material that is a semi-permeable 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 the baking sheet and ground to a particle size of 50-100 μm. 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.

Example 23

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 this, the suspension was cooled and the coarse fraction was separated centrifugation at 4000 rpm. The obtained colloidal solution based on humic substances was acidified to a pH of 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 the baking sheet and ground to a particle size of 50-100 μm. 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.

Examples of the use of various types of preparations based on humic substances

Example 24

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 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 the baking sheet and ground to a particle size of 250-500 μm. 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 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 is apparently due to the low specific surface of the powders used and the slowing down of the release of flavoring substances into the aqueous-alcoholic solution. Example 25

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 aqueous-alcoholic solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of aqueous-alcoholic solution) obtained by neutralizing an alkaline extract from lowland tuyan 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 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 substance 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. Cleaning with electrophoresis does not completely get rid of the negative notes in the aroma and taste of drinks.

Examples of using various methods to ensure the transition from preparations based on humic substances of flavoring additives to water-alcohol solutions

Example 26

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 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 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 ° С.

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. The temperature of the infusion is 50-60 ° C. The content of the preparation based on humic substances in terms of dry substance was 1-10 g / dm ³ in infused drinks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into the solution.

In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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. Taste and aromatic properties are similar to the properties of the drinks obtained in example 1.

Example 27

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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 the 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, aroma and taste contained light moist tones, which worsened the quality of drinks compared to Example 1. It should be noted that weak moist tones disappear after 1-2 weeks of storage of drinks in a glass container.

Example 28

Drinks in accordance with the proposed method were obtained by infusing aqueous-alcoholic solutions on a preparation based on humic substances (10 g of the preparation per 1 liter of aqueous-alcoholic 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 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.

The content of the preparation based on humic substances in terms of dry substance was 1-10 g / dm ³ in infused drinks. 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 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 similarly prepared drinks in aroma and taste light moist tones were present, which worsened the quality of drinks compared to Example 1. It should be noted that weak moist tones disappear after 1-2 weeks of storage of drinks in a glass container. Example 29

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 resulting colloidal solution based on humic substances was acidified to pH 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into a water-alcohol solution and insisted for 1-3 weeks.

Before insisting, the 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.

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 that worsened the quality of the drinks compared to Example 1. It should be noted that weak moist tones disappear after 1-2 weeks of storage of drinks in a glass container.

Example 30

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 at the final content of 1-5 g / dm ³ followed by aging at room temperature in the dark for 7-21 days with occasional stirring and decantation. When insisting, a double dosing of gaseous oxygen was carried out with an interval of 2-3 days. The further duration of rest 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.), 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 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 resulting colloidal solution based on humic substances, acidified to pH 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 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 ° С.

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. The content of the preparation based on humic substances in terms of dry substance was 1-10 g / dm ³ in infused drinks. After completion of the infusion process, the powder was separated by filtration and the solution was diluted to an alcohol content of 40-43% vol. A fraction of a percent of the preparation passed into the 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. Tasting and aromatic properties are similar to indicators of alcoholic beverages obtained in example 1.

Examples of the use of water-alcohol solutions of various origins used in the production of various alcoholic beverages Example 31

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 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 the baking sheet and ground to a particle size of 50-100 μm. 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.

Drinks have a dark brown color, characteristic of high-quality cognacs. In similarly obtained beverages, fusel tones (almost ceased to be traced) compared with the original 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 32

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 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 33

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 was obtained by infusing water-alcohol solutions on a preparation based on humic substances (10 g of the drug 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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.

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 fruity tones; the aroma of peaches is very poorly traced. 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 improved markedly compared to source material taste. 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 34

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 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, chocolate-coffee and creamy vanilla tones can be traced in the taste. The aroma of fresh plum is “revealed”. Drinks have good taste and a pleasant aftertaste of fresh plum.

Example 35

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 this, the suspension was cooled and the coarse fraction was separated 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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.

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. In the resulting drink, aromas of fresh pear 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 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 36

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.

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 impurity fuselage. 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 sharpness also disappeared. Drinks have good taste with a predominance of chocolate-coffee and creamy vanilla tones, a long finish.

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

Example 37

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 infusing Kinovsky brandy for three years (40%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of brandy) obtained by neutralizing an alkaline extract from lowland 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. To the extreme sulfuric acid solution was placed in the section, and the obtained colloidal solution based on humic substances 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into Kinovsky cognac for three years exposure (40%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. The Kinovsky cognac of three-year exposure (40%) transferred fractions of a percent of the drug.

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 38

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 infusing Ararat cognac for three years (40%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of cognac) obtained by neutralizing an alkaline extract from lowland 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 were acidified to pH 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into Ararat cognac of three-year exposure (40%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. Three-year aging (40%) cognac Ararat passed a fraction of a percent of the drug.

Example 39

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 brewing Scotch blended White Horse Fine Old (40%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of whiskey) obtained by neutralizing an alkaline extract from lowland peat. The isolation of humic substances was carried out by boiling for 1 hour wet peat in a 1% KOH solution at 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into Scotch blended White Nogze Fine Old whiskey (40%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In Scotch blended “White Nogze” Fine Old (40%) passed a fraction of a percent of the drug.

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 40

Vosh op Mark Twain whiskey (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 infusing Whiskey Mark Twain whiskey (40%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of whiskey) obtained by neutralizing an alkaline extract from lowland peat. Selection humic substances were carried out by boiling for 1 hour wet peat 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into Whiskey Mark Twain whiskey (40%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In Whiskey Mark Twain whiskey (40%), fractions of a percent of the preparation passed.

Example 41

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 infusing dark rum “Captain Flint” (40%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of rum) obtained by neutralizing an alkaline extract from lowland peat. Selection humic substances were carried out by boiling for 1 hour wet peat 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into the dark rum “Captain Flint” (40%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In the dark rum "Captain Flint" (40%), a fraction of a percent of the drug passed.

Example 42

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

Drinks in accordance with the proposed method were obtained by infusing Talka vodka (40%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of vodka) obtained by neutralizing an alkaline extract from lowland peat. The isolation of humic substances was carried out by boiling for 1 hour wet peat in 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into vodka Talka (40%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In vodka "Talka" (40%) passed a fraction of a percent of the drug.

By their aromatic and taste qualities, the obtained samples, being (based on the classification) bitter tinctures, turned out to be closer to ordinary cognacs and have a specific rather complex aroma in which there are creamy vanilla, chocolate-coffee and fruit tones.

Example 43

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 was obtained by insisting vermouth white sweet "Cinzano Bianco" (15%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of vermouth) obtained by neutralizing an alkaline extract from lowland 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into vermouth white sweet “Cinzano Bianco” (15%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In vermouth white sweet “Cinzano Bianco” (15%) passed a fraction of a percent of the drug.

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 dark golden. Example 44

The vermouth white sweet “Luigi 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 infusing vermouth white sweet “Luigi Sgarzi Bianco” (15%) on a preparation based on humic substances (1-10 g of the preparation per 1 liter of vermouth) obtained by neutralizing an alkaline extract from lowland 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 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 the baking sheet and ground to a particle size of 50-100 μm. The obtained powder of the preparation based on humic substances was introduced into vermouth white sweet “Luigi Sgarzi Bianco” (15%) and insisted for 1-3 weeks. After completion of the infusion process, the powder was separated by filtration. In vermouth white sweet "Luigi Sgarzi Bianco" (15%) passed a fraction of a percent of the drug. 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 dark golden.

Example 45

Tests were conducted with the drink "Artsakh dogwood" 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 46

Tests were conducted with a one-year-old Artsakh Mulberry drink 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 resulting colloidal solution based on humic substances was acidified to pH 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 47

Tests were conducted with cognac alcohol three years of 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 tones prevailed dried fruits. 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 48

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; a different fauna characteristic of soil-like systems developed. After 1-2 weeks, the flavor of the additives introduced into peat completely disappeared. Composts matured for 6 months. The isolation of humic substances was carried out by boiling for 1 hour wet peat 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 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 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 the baking sheet and ground to a particle size of 50-100 μm. 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 drink, the aroma 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 fruity and almond tones in taste chocolate-coffee and creamy vanilla tones are traced. The taste significantly improved in drinks, a pleasant aftertaste appeared.

Example 49

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. Further rest time amounted to

- 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 grass peat.

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 containing oak chips (5-15 g / dm ³ ) and insisted for 1-3 weeks. The content of the preparation based on humic substances in terms of dry substance was 1-10 g / dm ³ in infused drinks. After completion of the infusion process, the powder was separated by filtration. A fraction of a percent of the preparation passed into the solution.

In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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. Example 50

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. The further duration of rest was 14-30 days. Control alcoholic drinks imitated ordinary cognacs.

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 grass peat. 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 neutralization, drying and grinding of an alkaline extract from another system containing humic substances - horse peat was added to the obtained alcoholic beverages. The content of preparations based on humic substances from horse peat in terms of dry substance in infused drinks was 1-5 g / dm ³ . The infusion time is 1-3 weeks.

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. After completion of the infusion process, the powder was separated by filtration.

In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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. Compared to example 1, fruit tones were more pronounced in the aroma. Example 51

Drinks in accordance with the proposed method was 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 grass 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. The content of preparations based on humic substances in terms of dry substance in infused drinks was 1-10 g / dm ³ . Infusion time is 1-3 weeks.

Isolation of humic substances was carried out by boiling for 1 hour wet peat in a 1% KOH solution at a ratio 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 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 ° С.

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.

In alcoholic beverages obtained in a similar manner, organoleptic indices significantly improved in comparison with control samples. The resulting alcoholic beverages have a dark brown color, characteristic of high-quality cognac 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. Compared to example 1, fruit tones were more pronounced in the aroma. Samples were similar to the drinks obtained in examples 3 and 50.

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

All the examples presented show that the use of preparations based on humic substances in the production of alcoholic beverages improves their organoleptic properties and can significantly increase labor productivity in their production.

Claims

CLAIM

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