Process for preparing wine base with addition of alcohol as a partial substitution of distilled spirit in alcoholic beverages

摘要

The process of preparing a wine base with the addition of alcohol as a partial substitute for distilled alcohol in alcoholic beverages is based on the application of a high surface active charcoal of vegetable origin for the removal of dyes and undesirable flavors and odors, first as the primary source of the wine base. In the next step, bentonite is applied to this wine, without dyes and undesirable flavors and odors, and the resulting liquid is allowed to settle. After sedimentation, the coarse sludge is removed from the liquid by spinning. After centrifugation, KOH is then applied to this liquid to a level of 6.5 to 8.2 pH units or KHCO.sub.3 to a level of 6.5 to 8.2 pH units according to the desired taste properties of the future alcoholic beverage. This is followed by a very fast oxidation followed by filtration of the liquid to visible purity and addition of distillate (food alcohol) to the total level of min. 20% by volume alcohol.