New ingredients in berry tinctures recipes

The developed compounding of berry tinctures with addition of coniferous fir distillate is given in the study. Organoleptic and physical and chemical indicators of the drink on the basis of berries of ordinary cloudberries and coniferous fir distillate corresponding to the State Standard 7190-2013 are defined. The tasting assessment of tinctures prototypes which allowed revealing the best option of alcoholic drink is carried out. A schematic diagram of obtaining berry tincture with fir distillate, including the preparation of water-alcohol solution (sorting) and alcohol infusion of cloudberry berries is proposed. To obtain alcoholic infusion of cloudberry berries, they are poured with ethyl rectified alcohol of 50 % strength in a ratio of 1:5 and infused for 5 days with periodic stirring for 20-30 minutes 2 times in a shift, then filtered. In blending VAT, the juice of cloudberry berries, berry infusion, pine fir distillate, the calculated amount of alcohol, part of corrected water, sugar syrup 65...