WO2015041562A1

WO2015041562A1 - Method for preparing "barrel grain distillate" bitter liqueur

Info

Publication number: WO2015041562A1
Application number: PCT/RU2013/000811
Authority: WO
Inventors: Сергей Владимирович КУРЕНКОВ; Всеволод Евгеньевич ЧИРКОВСКИЙ; Андрей Николаевич РЫМДЕНЮК
Original assignee: Сергей Владимирович КУРЕНКОВ; Всеволод Евгеньевич ЧИРКОВСКИЙ; Андрей Николаевич РЫМДЕНЮК
Priority date: 2013-09-18
Filing date: 2013-09-18
Publication date: 2015-03-26

Abstract

A water-alcohol solution is prepared from rectified ethyl alcohol and distilled drinking water. 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 of solution. The solution is then passed at a rate of 140 liters/hour through course and fine filters and through filters having silver-impregnated charcoal. The liqueur is poured into barrels which have been burnt on the inside, is stored at a temperature of 25-27°С for a period of 6 months, and is kept for at least two years in a room having cool (19°С), humid (85-90%) air. 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 turbo-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.

Description

The method of preparation of the tincture of the bitter "Barrel grains."

The invention relates to the distillery industry.

There is a method of preparing tinctures with a bitter strength of 35%, which involves mixing rectified ethyl alcohol and distilled drinking water, infusing raw materials in an aqueous-alcoholic solution, blending and filtering (I.G. Gritsyuk, I.M. Royter Technology for alcoholic beverage production, M , Gizlegpischeprom, 1953, pp. 91-92,141-146, 215-224 .; 50-51, 58-60, 63.66-68, 81-82).

The disadvantage of this method is that the resulting vodka has a low organoleptic and physico-chemical characteristics.

From the same source, when preparing alcoholic beverages, mixing rectified ethyl alcohol and distilled drinking water in order to obtain the desired strength, cooling the water-alcohol solution (sorting), adjusting the strength, placing BAU in activated carbon sorting, holding and filtering rough , fine and through carbon filters, followed by bottling.

The known method involves obtaining not tinctures, but vodka.

Known use in the preparation of tinctures of bitter alcohol derived from sugar, roasted malt, insisting on wood chips and in a barrel (Imitation of whiskey from sugar moonshine. Internet, 01/05/2013).

It is also known to use in the preparation of a bitter tincture, which is a balm, of wheat malt infused with a water-alcohol extractant (RF patent, 2112788, 1998).

It is known to prepare an alcoholic beverage by insisting on sorting on fried wood chips (Malt Vodka, Internet, 2012).

A known method of cleaning a drink, in particular vodka, characterized in that when it is prepared, the sorting is cleaned with activated carbon, including impregnated with silver, passed through a filter bag and subjected to vodka final filtration using membrane filters (RF patent 2328524, 2008).

The disadvantage of this method is that, despite a more thorough cleaning, the drink has low organoleptic characteristics.

Closest to the invention is a method of preparing a bitter tincture characterized in that a water-alcohol solution (sorting) is prepared in such a way as to obtain a bitter tincture with a strength of 40% by volume, mixed thoroughly, passed through a coal-cleaning battery, and the necessary ingredients are set into the filtered solution , incubated for 20-30 minutes, fruit drinks are introduced, mixed and filtered on a membrane installation of the company "Ra11" (RF patent 2175006, 2001).

The disadvantage of this method is that the tincture includes ingredients for the preparation of which both raw materials and time are required, which complicates and lengthens the process.

The technical result of the invention is to increase the organoleptic characteristics and stability of the finished product.

This is achieved in a method of preparing bitter tincture, characterized in that the rectified ethyl alcohol and distilled drinking water are thoroughly mixed to obtain a water-alcohol solution (sorting), the sorting is cooled, the strength is adjusted, and activated charcoal of the BAU-A brand is placed in the sorting tank. at the rate of 100 kg per YuOOdal, can withstand 48 hours, pass sorting through coarse and fine filters, then filters with charcoal impregnated silver, pour tincture into oak barrels burnt from the inside, x anyat at a temperature of 25-27 ° C for 6 months, kept in a room with a cool and moist air of at least two years and are subjected to final cleaning through membrane filters, while the flow rate through the filters is 140 l / h, and when mixed, rectified ethyl alcohol obtained by preparing wort from wheat malt is used, mixing 300 kg of refined sugar per 1000 l of water , 100 l of wort from wheat malt and 3.6 kg of alcohol-resistant yeast such as Turbo yeast, fermentation of wort, distillation of mature mash to obtain raw alcohol, two-stage rectification with selection at each stage of the food fraction and 10% of the total amount of rectified product of the head and tail fractions, which are not further used in the process, mixing before each stage of rectification of raw alcohol and food fraction with drinking water corrected in a ratio of 1: 2.

The method of preparation of the tincture of the bitter "Barrel grains" is as follows.

In a vat, by thoroughly mixing rectified ethyl alcohol and distilled drinking water, an aqueous-alcoholic solution (sorting) is prepared in order to obtain a strength of 40-50% vol. Rectified ethyl alcohol “Home” is used as alcohol, obtained by preparing wort from wheat malt, mixing 300 kg of refined sugar per 100 l of water, 100 l of wheat malt and 3.6 kg of alcohol-resistant yeast such as Turbo yeast, fermentation of wort, distillation of mature mash to obtain crude alcohol, two-stage rectification with selection at each stage of the food fraction and 10% of the total amount of rectified product of the head and tail fractions, which are not further used in process, mixing before each stage of rectification of raw alcohol and food fraction with drinking water corrected in a ratio of 1: 2. Wheat malt is prepared in a well-known manner.

s The sorting is cooled, the strength is adjusted, a birch activated carbon “BAU-A” is placed at the sorting rate of 100 kg per 10 kg per sorting unit and held for 48 hours. Sorting is passed at a speed of 140l / h through coarse and fine filters (filters of the brand EPV.P-500-A-250 (TU 9471-003-10471723-2003) and EPV.SC-300/100-A-250 (TU 6 - 55-221-1441-2003). Then through filters with carbon impregnated with silver grade 3nCO.yag 0,4-A-250 (TU 5131-018-10471723-2006). Next, the tincture is poured into barrels burned from the inside and placed on storage at a temperature of 25-27 ° C for 6 months, kept in a room with cool (temperature + 19 ° C) and humid (85-90%) air, depending on the required exposure time, but not less than two years. clean up ke through membrane filters of the EPM.K-100-F-250 brand (TU 6-55-221-1427-2003), while the speed of passage through the filters is 140 l / h.

Example 1

In a vat, by thoroughly mixing rectified ethyl alcohol and distilled drinking water, an aqueous-alcoholic solution (sorting) is prepared based on the strength of the tincture of 40% vol. As alcohol use ethyl alcohol rectified "Home", obtained as follows.

From the grain of wheat, just as in brewing, malt is prepared. For 1000 l of water in a fermentation tank, 100 l of wort, 3.6 kg of alcohol-resistant yeast such as Turbo yeast and 300 kg of refined sugar are mixed and fermented at 25 ° C for 336 hours. After the fermentation process is completed, the mature mash is distilled by distillation to obtain the crude alcohol. Raw alcohol with a strength of 86% vol. mixed with drinking water corrected in a ratio of 1: 2 and subjected to rectification with the selection of the head, food (middle) and tail fractions.

Food fraction with a strength of 96.3% vol. mixed with drinking water corrected in a ratio of 1: 2 and subjected to rectification with the selection of the head, food (middle) and tail fractions. In the rectification process, head and tail fractions of 10% of the total amount of rectified product, which are not further used in the process, are selected. Food fraction with a strength of 96.3% vol. after the second distillation is the final product.

The sorting is cooled, the strength is adjusted, a birch activated carbon “BAU-A” is placed at the sorting rate of 100 kg per 10 kg per sorting unit and held for 48 hours. Sorting is passed at a speed of 140l / h through coarse and fine filters (filters of the brand EPV.P-500-A-250 (TU 9471-003-10471723-2003) and EPV.SC-300/100-A-250 (TU 6 - 55-221-1441-2003), and then through filters with charcoal impregnated with silver grade 3nCO.yag 0,4-A-250 (TU 5131-018-10471723-2006). Next, the tincture is poured into barrels burned from the inside and placed storage at a temperature of 25 ° C for 6 months, kept in a room with cool (temperature + 19 ° C) and moist (85%) air for two years.

The tincture is subjected to final cleaning through membrane filters of the EPM.K-100-F-250 brand (TU 6-55-221-1427-2003), while the speed of passage through the filters is 140 l / h.

Example 2

In a vat, by thoroughly mixing rectified ethyl alcohol and distilled drinking water, an aqueous-alcoholic solution (sorting) is prepared based on the strength of 50% vol. As alcohol use rectified ethyl alcohol "Home" obtained as follows.

According to the well-known technology, wheat grains are soaked and germinated for 7 days, dried malt and crushed. Crushed malt is used to prepare mash, which is subjected to saccharification, the resulting wort from wheat malt is filtered.

For 1000 l of water in a fermentation tank, 100 l of wort, 3.6 kg of alcohol-resistant yeast such as Turbo yeast and 300 kg of refined sugar are mixed and fermented at a temperature of 27 ° C for 336 hours. After the fermentation process is completed, the mature mash is distilled by distillation to obtain the crude alcohol.

Raw alcohol with a strength of 86% vol. mixed with drinking water corrected in a ratio of 1: 2 and subjected to rectification with the selection of the head, food (middle) and tail fractions.

The sorting is cooled, the strength is adjusted, a birch activated carbon “BAU-A” is placed at the sorting rate of 100 kg per 10 kg per sorting unit and held for 48 hours. Sorting is passed at a speed of 140l / h through coarse and fine filters (filters of the brand EPV.P-500-A-250 (TU 9471-003-10471723-2003) and EPV.SC-300/100-A-250 (TU 6 - 55-221-1441-2003), then through filters with carbon impregnated with silver of the ZPSF.Ua grade 0.4-A-250 (TU 5131-018-10471723-2006). Next, the tincture is poured into barrels burned from the inside and placed in storage at a temperature of 27 ° C for 6 months, kept in a room with cool (temperature + 19 ° C) and moist (90%) air for 5 years. The tincture is subjected to final cleaning through membrane filters of the EPM.K-100-F-250 brand (TU 6-55-221-1427-2003), while the speed of passage through the filters is 140 l / h.

Example 3

The method is carried out analogously to example 1, only the sorting strength is 36% vol, and the exposure in the room is carried out for 3 years. The invention improves the organoleptic characteristics of the bitter tincture, giving it the characteristic, perceptible aroma of malt whiskey, the soft, palpable taste of oak, transparency and luster, and the stability of the finished product during long-term storage.

Claims

Claim.

A method of preparing bitter tincture, characterized in that the rectified ethyl alcohol and distilled drinking water are thoroughly mixed to obtain a water-alcohol solution (sorting), the sorting is cooled, the strength is adjusted, the activated carbon of the BAU-A brand is placed in the sorting tank at the rate of 100 kg on YuOOdal, they stand for 48 hours, they pass sorting through coarse and fine filters, then filters with charcoal impregnated silver, pour tincture into oak barrels burnt from the inside, store at a temperature е 25-27 ° С for 6 months, kept in a room with cool and humid air for at least two years and subjected to final cleaning through membrane filters, while the flow rate through the filters is 140 l / h, and rectified ethyl alcohol is used when mixing, obtained by preparing wort from wheat malt, mixing 300 kg of refined sugar per 1000 l of water, 100 l of wort from wheat malt and 3.6 kg of alcohol-resistant yeast such as Turbo yeast, fermenting the wort, distilling mature mash by raw alcohol, two-stage rectification with selection at each stage of the food fraction and 10% of the total amount of rectified product of the head and tail fractions, which are not further used in the process, mixing before each stage of rectification of raw alcohol and food fraction with corrected drinking water in a ratio of 1: 2.