FIELD: liqueur and vodka industry.;SUBSTANCE: invention proposes sweet liqueur comprising cowberry alcoholized fruit juice of the I-st and II-d discharges, bilberry alcoholized fruit juice of the I-st and II-d discharges, citric acid, sugar syrup of the concentration 65.8%, cognac, alcoholized infusion of vegetable raw of the I-st and II-d discharges from cowberry leaves, cranberry leaves with flower-bearing spurs, peppermint leaves, bilberry leaves an aqueous-alcoholic liquid taken in the following ratio of components, l per 1000 dal of ready product: cowberry alcoholized fruit juice of the I-st and II-d discharges, 3750-3850; bilberry alcoholized fruit juice of the I-st and II-d discharges, 49-51; alcoholized infusion of vegetable raw of the I-st and II-d discharges, 49.5-50.5; cognac, 95-105; sugar syrup of the concentration 65.8%, 1750-1800; citric acid, up to the concentration 0.33-0.37 g/100 cm3, and aqueous-alcoholic liquid, the balance, to provide the blend strength 20 vol.%. Invention provides enhancing organoleptic indices of liqueur based on conferring novel organoleptic properties to the end product - complex aroma and taste related with aroma and taste of red grape wine and expanding assortment of sweet liqueurs.;EFFECT: improved and valuable properties of liqueur.;3 ex
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机译:领域:利口酒和伏特加酒业;物质:本发明提出了甜酒,其包括I-st和II-d排放物的越橘酒精化果汁,I-st和II-d排放物的越桔酒精化果汁,柠檬酸,糖浆浓度的65.8%,干邑白兰地,从越橘叶,带有花刺的蔓越莓叶,薄荷叶,越橘叶中提取的I-st和II-d排放的蔬菜原料的醇化溶液,按以下比例提取成分的数量,即每1000 dal的现成产品中的l:I-st和II-d排放的越橘酒精化果汁为3750-3850; I-st和II-d排放的越橘酒精化果汁,49-51; I-st和II-d排放的蔬菜原料的含酒精浸液,49.5-50.5;白兰地,95-105;浓度为65.8%的糖浆,1750-1800;浓度最高为0.33-0.37 g / 100 cm 3 Sup>的柠檬酸和含水酒精液体(余量),以提供20 vol。%的混合强度。本发明通过赋予最终产品以新颖的感官特性-与红葡萄酒的香气和味道有关的复杂香气和味道以及扩大甜酒的种类来提供增强的利口酒的感官指数。效果:改进和有价值的利口酒性质; 3前
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