A study of the optimal volume fraction of ethyl alcohol in the recipe of an alcoholic drink "Cranberry bitters"

The paper presents the results of studies on the justification of the optimal volume fraction of ethyl alcohol in the formulation of alcoholic beverage "cranberry Tincture". It is established that the best organoleptic characteristics were characterized by drinks with volume fractions of ethyl alcohol in the formulation of 20 and 40%. The basic physical and chemical parameters corresponding to the volume fractions of ethyl alcohol were determined.