METHOD FOR PREPARING 'BREAD GRAIN DISTILLATE' BITTER LIQUEUR

摘要

A water-alcohol solution is prepared from rectified ethyl alcohol and distilled drinking water, calculated to produce 40% strength by volume. The solution is cooled, the strength is adjusted and the solution is let sit for 48 hours with activated carbon "BAC-A" at a ratio of 100 kg per 1000 decaliters. The solution is then passed at a rate of 140 liters/hour through course and fine filters and through filters having silver-impregnated charcoal. Wheat malt, which has been roasted at a temperature of 120-170°С, is added to the solution in a quantity of 20 kg per 1000 decaliters, infusion takes place at a temperature of 30°С over the course of 7 days, the solution is cooled to 0°С and kept at this temperature for 14 days, and the liqueur is filtered. The same speed is used for subjecting the liqueur to a final purification by means of membrane filters. The alcohol which is used is produced by means of fermenting water, wheat malt wort, refined granulated sugar and a "turbo-yeast" type of alcohol-resistant yeast, by distilling the mash, by two-stage rectification, and by mixing, prior to each stage, raw alcohol and food fraction with drinking water at an adjusted ratio of 1:2. The invention allows for increasing the organoleptic characteristics and the stability of a liqueur.