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METHOD FOR MANUFACTURING COGNAC 'BASTION'
METHOD FOR MANUFACTURING COGNAC 'BASTION'
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机译：制造白兰地酒“堡垒”的方法
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FIELD: wine-making industry.;SUBSTANCE: method involves blending cognac alcohols with average age 4, 5, 6, 8, 10, 20 years of seasoning with the content of enanthic ethers in the range 3.1-7.0 g/100 ml a.a and their ratio to higher alcohols = 1.0-1.3, aromatic aldehydes, among them vanillin = 2.8-6.5 mg/100 ml a.a, and the ratio of enanthic ethers to vanillin = 1.07-1.11 taken in the amount providing specific "soap tints" with light vanillin-flower tinge in the ready product. Method involves using cognac alcohols obtained by distillation off of cognac wine-materials in the presence on natural own yeast to obtain crude alcohol, by fraction distillation off of crude alcohol and taking off head, tail and middle fractions. Before distilling off wine-materials with yeast are stirred preliminary by a method of the firm "Remi Marten". Taking off of the middle fraction is carried out up to the strength 60 vol.%, not less, and this fraction is subjected for the thermal treatment at 60-70oC for 1-2 days followed by keeping in barrels (by 30% in novel ones) with capacity 35 dal for from 4 to 20 years. Sugar syrup is added to the blend in the amount providing saccharinity by standard and if necessary sugar color is added to obtain the necessary color and softened water is added to obtain the necessary strength of drink. The blend is treated by cold, filtered, fed for resting and filtered again before bottling. The proposed method provides enhancing organoleptic indices of the ready product, to expand assortment of cognacs. Proposed procedures and parameters characterizing this method provide the presence of necessary amount and quality of enanthic ethers in cognac alcohols that improve flower and taste of cognac. Except for, the large amount of free non-esterified fatty acids in middle fraction that are partially esterified in the process of seasoning is provides by this invention. The esterification process is enhanced in its thermal treatment and causes the additional formation of enanthic ethers in the process of thermal treatment. The selection of ratios of components responsible for the taste and aromatic indices of cognac provide also the novel type of Russian cognac that is available for Russian consumer by its aroma and taste.;EFFECT: improved manufacturing method.;3 cl, 3 ex
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机译：领域：葡萄酒酿造业;物质：该方法涉及将调味平均年龄为4、5、6、8、10、20年的干邑醇与3.1-7.0 g / 100 ml aa范围内的庚烷醚含量混合，它们与高级醇的比例= 1.0-1.3，芳族醛，其中香兰素= 2.8-6.5 mg / 100 ml aa，庚烷醚与香兰素的比例= 1.07-1.11，以能提供特定“肥皂色”的量为亮成品中的香兰素花色。该方法涉及使用通过在天然酵母自身存在下蒸馏干邑酒原料而获得的干邑醇，以通过粗馏分粗醇并除去头，尾和中间馏分而获得粗醇。用酵母“ Remi Marten”的方法将酒原料与酵母一起蒸馏前先进行搅拌。从中间馏分中取出至不低于60vol。％的强度，并将该馏分在60-70 o C下进行热处理1-2天，然后保持桶装（新式桶中为30％），容量为35 dal，可使用4到20年。将糖浆以标准提供糖度的量添加到共混物中，并且如果需要的话，添加糖颜色以获得必要的颜色，并且添加软化水以获得必需的饮料强度。将混合物通过冷处理，过滤，进料以静置并在装瓶前再次过滤。所提出的方法提高了成品的感官指数，以扩大白兰地的品种。提议的表征该方法的程序和参数提供了在干邑醇中存在必要量和质量的庚烷醚，可改善干邑的花色和口感。除此之外，本发明提供了在调味过程中被部分酯化的中间部分中大量的游离非酯化脂肪酸。酯化过程在其热处理中得到增强，并且在热处理过程中引起了庚烷醚的另外形成。负责干邑口味和芳香指数的成分比例的选择也提供了新型的俄罗斯白兰地，其香气和味道可供俄罗斯消费者使用。效果：改进的制造方法。; 3 cl，3 ex
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