UA38385C2 - A method for preparation of cognac "askaniia" a method for preparation of cognac "askaniia" - Google Patents

Abstract

A method for preparing cognac provides for preparation of cognac wine materials, making cognac alcohols, ageing thereof and treatment by cold during blending, moreover as raw material for cognac wine materials the vine Rkaciteli is used which is grown on the left bank of Kherson region, and on blend preparing alcohols of seven years of ageing at an amount of 16%, of twelve years of ageing at an amount of 8%, and of nineteen years of ageing at an amount of 8% are used, at that average age of blend must be not less than ten years, and duration of the rest after blending must be not less than twelve months from the day of blend preparation.

Description

Description of the invention

The invention relates to the wine industry, in particular to methods of making cognacs. 2 The closest technical solution to the proposed one is the method of making cognac, which involves the preparation of cognac wine materials, the production of cognac spirits, their aging and blending. If necessary, the mixture is glued or treated with bentonite. Cognac, which is unstable to the precipitation of polyphenols, is treated with cold at a temperature of -8--12"С for 5-10 days (A.I. Glazunov et al. Technology of wines and cognacs. M. "Agropromizdat", 1988. Z 258-261. - prototype).

However, the proposed method of cognac preparation does not allow to exclude the presence of excessive roughness in the taste, and thus to increase the organoleptic properties.

The invention is based on the task of creating a method of preparing "Ascania" cognac, in which, due to technological features, it would be possible to increase the organoleptic properties and stability of cognac.

This is achieved by the fact that in the method of making cognac, which involves the preparation of cognac 72 wine materials, the production of cognac spirits, their aging and processing during cold blending, and grapes grown on the Left Bank are used as raw materials for cognac wine materials

Kherson region, and when preparing the blend, alcohols of seven-year aging - 1695, twelve-year aging - 895, and nineteen-year aging - 895 are used, and the average age of the blend must be at least ten years, and the duration of the post-blending rest is at least twelve years from the date of preparation of the blend.

Use of grapes growing on the Left Bank as raw material for cognac wine

Kherson regions give cognac a special, unique bouquet and taste.

The use of seven-year-aged spirits - 1695, twelve-year-aged - 895, and nineteen-year-aged - 8 95 when preparing a blend, and the average age of the blend must be at least ten years, and the duration of the post-blending rest of at least twelve years from the day the blend was prepared, allows you to obtain 29 cognac with a full and harmonious taste and a rich bouquet. Go)

The suggested way of making cognac is as follows. Grapes growing on the Left Bank of the Kherson region are used as a wine material for the production of brandy spirits, according to the white method.

Fermentation of wine materials is carried out at a temperature of 12-187C, after which the fermented cognac wine material is stored at a temperature of 0-10". Then distillation is carried out on batch plants by the method of 30 o'clock double distillation on Charante-type apparatus, after which it is equalized and sent to aging.

The obtained brandy alcohol is kept at a temperature of 15-207C, maintaining a humidity of 75-8595 and periodically saturating with oxygen. For the first year, cognac alcohol is aged in new oak, with subsequent transfer to an enameled container. When preparing the blend, alcohols of seven-year aging - 1695, twelve-year aging - 895 and nineteen-year aging - 895 are used, and the average age of the blend must be at least

Since ten years. Cognac blend is made taking into account the chemical composition and organoleptic characteristics of aged alcohols.

Sugar syrup, softened water, ordinary or alcoholic color and blended cognacs are added to the cognac blend to bring it to the required condition. The prepared blend is sent to rest in an enameled container in the presence of repeatedly used oak at a temperature of 15-207C. Duration of 70 post-blending rest is at least twelve months from the day the blend was prepared. Before bottling, the blend is treated with cold and heat, and is cooled to ambient temperature and directed to bottling. o Example 1.

As a brandy wine material, wort is used - gravity flow of Rkatsiteli grapes, from 1t. grapes no more than 45 in Vodal. Fermentation of the wine material takes place at a temperature of 12-18"C, then the fermented material is stored at a temperature of 0-107C, after which the cognac material is double distilled into cognac alcohol

Ge | by distillation, then equalized and sent for aging at a temperature of 15-20"C, maintaining a humidity of 75-8596, periodically saturating with oxygen. The first year, brandy alcohol is aged in new oak, and then transferred to an enameled container. When preparing a blend, alcohols aged for seven years are used - 16905,

Ge | 20 twelve-year aging - 895 and nineteen-year aging - 895, after which the blend is sent to rest in technological containers in the presence of repeatedly used oak at an aging temperature of 15-207C. The duration of post-coupage rest is at least twelve months. To bring it to the required condition, add sugar syrup, softened water, ordinary or alcohol color to the composition of the "Ascania" cognac blend.

Before bottling, the blend is cooled to a temperature of -8--12"C, aged in enameled tanks no

GF) for less than five days, and then it is filtered so that the temperature of cognac at the exit from the filter is no higher than -3"Sb. The cognac leaving the filter is heated in a heat exchanger to a temperature of 3З07"С, followed by cooling to ambient temperature .

Example 2. 60 As a brandy wine material, wort is used - the gravity of Rkatsiteli grapes, from 1t. no more grapes. Fermentation of the wine material takes place at a temperature of 12-187C, then the fermented material is stored at a temperature of 0-107C, after which the cognac material is distilled into cognac alcohol by double distillation, then equalized and sent to aging at a temperature of 15-20"C, maintaining humidity 75-8596 , periodically saturating with oxygen. For the first year, brandy alcohol is aged in new oak, with the next transfer to an enameled container. When preparing the blend, alcohols aged for seven years are used - 16905,

of twelve-year aging - 895 and nineteen-year aging - 895, after which the blend is sent to rest in technological containers in the presence of repeatedly used oak at a temperature of aging of 15-20" The duration of post-blending rest is at least twelve months. To bring the necessary condition to the composition of the cognac blend "Askania" inject sugar syrup, softened water, ordinary or alcohol color.

Before bottling, the blend is cooled to a temperature of -8--142"C, kept in enameled tanks for at least five days, and then filtered in such a way that the temperature of the brandy at the exit from the filter is no higher than -3"Sb. Cognac leaving the filter is heated in a heat exchanger to a temperature of 35"C, followed by 7/0 cooling to ambient temperature.

With other parameters, the technical result is not achieved.

To achieve stability, cognac wine material and cognac spirits are processed according to technological schemes in accordance with the current technological instructions for processing cognac wine materials and cognac spirits.

The use of the suggested method of preparing cognac meets the organoleptic parameters of table 1 and meets the requirements for the physical and chemical parameters of table 2.

Table 1 (Transparency Transparent with shine, without extraneous inclusions (Taste 00 Soft, harmonious with an ethereal-floral tone with

Table 2 Ge)

Volume fraction of ethyl alcohol, 90

Mass concentration of sugars, g/dm Z yu pe

The tasting score is not lower than 9.3. eh

From the given examples, it can be seen that a high tasting evaluation takes place within the stated limits of technological regimes and parameters. at

The use of the declared technology allows obtaining a stable cognac with increased organoleptic properties. co

Claims (1)

The formula of the invention is the method of making cognac, which involves the preparation of cognac wine materials, the production of cognac alcohols, their aging and processing during cold blending, which differs in that Rkatsiteli grapes are used as raw materials for cognac wine materials, which are grown on the Left Bank of Kherson Oblast, and at in the preparation of the blend, alcohol aged for seven years is used in the amount of 16 9bo, GI. and . . Y. and . and twelve-year aging in the amount of 8 95 and nineteen-year aging in the amount of 8 956, and the average age of the blend must be at least ten years, and the duration of the post-blending rest must be at least twelve months from the date of preparation of the blend. (95) Go) Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 10, 15.10.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. (ee) sl name) 60 b5