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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

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

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..
机译:为了将烈性酒制成饮料,将肉桂碎料浸泡在白兰地中至少三个月。白兰地的平均酒精含量为40 vol%。肉桂的用量为0.5-0.7千克/百升白兰地,含量为40 vol%。将肉桂浸泡后,将蔗糖浆以0.5-1.0%的比例添加到混合物中。年轻的白兰地是优选的,或者已经老化超过四年的白兰地,带有天然的金色单宁,并且已经失去了醚类。肉桂装在一个不锈钢篮中,通过悬浮将其浸入白兰地酒桶中。浸泡后,将白兰地过滤。

著录项

  • 公开/公告号FR2771100B3

    专利类型

  • 公开/公告日2000-01-28

    原文格式PDF

  • 申请/专利权人 POUSSARD FELIX;POUSSARD FELIX;

    申请/专利号FR19970012245

  • 发明设计人 POUSSARD FELIX;

    申请日1997-11-14

  • 分类号C12G3/07;

  • 国家 FR

  • 入库时间 2022-08-22 01:39:58

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