FIELD: liqueur and vodka industry.;SUBSTANCE: invention can be used in making vodka. Vodka comprises the following components, l per 1000 dal of ready product: sugar syrup with the concentration 65.8%, 19-22; yeast-free wheat small loafs an aqueous-alcoholic infusion of 1-st blend, 1.0-3.0; oat flakes an aqueous-alcoholic infusion of 1-st blend, 1.0-3.0; flax seeds an aqueous-alcoholic infusion of 1-st blend, 0.5-2.0; rectified ethyl alcohol "Luks" and purified drinking water, the balance, to provide the strength 40%. Proposed vodka expands assortment of vodkas and enhances its organoleptic indices by conferring barely detected mild, cream tint in aroma and taste and barely detected after taste of buckwheat gruel due to the combination of components of vodka that is unexpected effect, and to enrich vodka with carbohydrates, lipids, enzymes and vitamins.;EFFECT: improved, enhanced and valuable properties of vodka.;3 ex
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机译：领域：利口酒和伏特加酒行业。物质：发明可用于制造伏特加酒。伏特加酒包含以下成分，每1000 dal成品中有l：浓度为65.8％（19-22）的糖浆;不含酵母的小麦小面包，第1批混合物的水-酒精浸液，1.0-3.0;燕麦片的第1次混合的水-酒精混合物，1.0-3.0;亚麻籽的第1混合液（含酒精和酒精）的注入量为0.5-2.0;精制的酒精“ Luks”和纯净的饮用水，平衡后提供强度的40％。拟议的伏特加扩大了伏特加的种类，并通过赋予伏特加各组分以意想不到的作用，使香气和味道几乎没有被检测到的温和奶油味，以及在荞麦粥的味道之后几乎没有得到发现，从而增强了伏特加的感官指数，并用碳水化合物丰富了伏特加;脂质，酶和维生素。;效果：伏特加酒的改进，增强和有价值的特性。; 3 ex
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