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Method of production of a usable in the digestive aperitif and a base of the water of the life of cognac or any other type of water of life
Method of production of a usable in the digestive aperitif and a base of the water of the life of cognac or any other type of water of life
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机译:生产可用于消化性开胃酒和干邑生活用水或任何其他类型生活用水的基础的方法
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摘要
To prepare a spirit as a beverage, cinnamon scrapings are steeped in a brandy for a period of at least three months. The brandy has an average alcohol content of 40 vol%. The cinnamon is used at a rate of 0.5-0.7 kg/hectoliter of brandy at 40 vol%. Cane syrup is added to the mixture at a rate of 0.5-1.0% after steeping the cinnamon. A young brandy is pref., or a brandy which has aged for more than four years, with a natural golden tannin and which has lost the ethers. The cinnamon is contained within a basket of stainless steel, immersed in the brandy barrel by suspension. After steeping, the brandy is filtered..
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