Alcoholic drinks

Alcohol - beverages containing ethyl alcohol.
Vodka is a mixture of rectified ethyl alcohol (see) with water, subjected to special treatment activated carbon filtration and other "Moscow Special" vodka and vodka strength of 50 and 56% vol. made from rectified spirit of highest purification. In the "Moscow Special vodka" add acetic acid and bicarbonate soda (per 1000 DCL vodka 400 ml 80% acetic acid and 700 g bicarbonate of soda). In "Stolichnaya vodka" add sugar (per 1000 DCL vodka 20 kg of sugar).
Various sorts of vodka must meet the following requirements (see table).

Quality indices Name of vodka
40% Special Moscow 40% Metropolitan 40% 50% 56%
The fortress (about. %)
Alkalinity 100 ml vodka (in ml 0.1 N. HCl), not more than
The content of aldehydes in recalculation on absolute alcohol (about. %), not more than
The content of fusel oil, calculated on the anhydrous alcohol (about. %), not more than
The content of esters in 1 liter of absolute alcohol (mg), not more than
40±0,2

5,6

0,003

0,003

50
40±0,2

3,6-6,0

0,001

0,0005

30
40±0,1

2,5

0,001

0,0005

30
50±0,2

4,7

0,001

0,001

50
56±0,2

4,2

0,001

0,001

50
The content of methyl alcohol Not allowed

Alcoholic beverages (infusion, liqueurs, cordials), fortress 18-45%vol contain up to 60% of sugar, in their production using natural juices and fruit drinks, extracts of herbs, synthetic additives (flavorings, colorants and other).
Vodka and liqueur-vodka products must meet the requirements of the standards: not allowed reduction of the fortress, the presence of suspended particles or Muti, foreign smell or taste, bottles must be undamaged a label indicating the name of the product, fortresses, non GOST, manufacturer, the date of bottling and non brigade that carried out the filling. Stored alcoholic beverages should in dry, dark, well-ventilated place at a temperature of 5 to 30 degrees.
Brandy is made from brandy spirits obtained by distillation of a young wine. The fortress 40-57%vol the sugar content of 0,7-1,5%. The specific taste of cognac are achieved by special technology of its production and long aging in wooden (oak) container. Depending on the quality and period of exposure cognacs are issued ordinary (aged up to 5 years) and fine (endurance term of 6 to 10 years and more).
Wine is made from grape juice through fermentation, processing and exposure. The fortress 9-20 about. %, sugar content is from 1 to 20% and more. For the best conservation and prevention of fermentation of grape wines can be subjected to pasteurization. A special group of grape wines are sparkling wines and champagne and Tsimlyanskoe, prepared from high-quality table wine by secondary fermentation special champagne yeast. In the process of fermentation added to wine, sugar down into alcohol and CO2. The latter dissolved in wine and tells him specific properties. The fortress of champagne 10-12,5 about. %, Tsimlyansk 11 - 13. %, sugar content in champagne 3-10%.
Fruit and berry wines prepared from fruits and berries method of alcoholic fermentation. Alcohol content in fortified and dessert wines-16-18 about. %; sugar fortified wines - 7-10%, and for dessert - 10-20%. For fruit and berry wines applies cider (carbonated), which contains about 5-7 % alcohol and About 10% of sugar.
Requirements to the quality of the wines and cognacs. The wines and cognacs must comply with the requirements of GOST: not allowed reduction of the fortress, the emergence of turbidity, sediment, impurities, disturbances of taste and smell. To vices wines include a wine mold (tzvel), under the influence of which the wine becomes cloudy and unpleasant smell, and the development of acetic bacteria, as a result of life which alcohol wine turns into acetic acid and sour wine. To store wines need in a well ventilated room at temperature 8-16 degrees and relative humidity of 70-75% (for a cask of wine 75-85%).
Alcoholic beverages can be used sometimes in the decline of the power by a violation of the common currency, when malnutrition and General exhaustion. In all cases, the internal use of alcoholic drinks in medical practice it is necessary to consider an opportunity of adjustment. In addition, the effect of alcoholic beverages as stimulants short-term, and their use in chronic and long flowing diseases is contraindicated.
Low alcohol drinks (beer, brewed beer and kvass) contain 1-6% alcohol. Beer is prepared from barley malt by boiling of wort and its subsequent fermentation. An important part of it is the hops are added to the wort. Important technological processes in the production of beer is entering into the wort with hops beer yeast fermentation (7-8 days) and exposure (11 - 90 days). Beer must be transparent, light or dark color (depending on grade), without foreign smell and taste.
Pour into glass beer should give resistant foam and slowly highlight the bubbles of carbon dioxide. Strength beer - 2,5-about 6 %, the content of CO2 - not less than 0.30% of the weight. Durability - not less than 3-17 days depending on the type of beer (should not occur blurred when stored at temperature of 20 degrees). Beer may be subjected to pasteurization; in this case, its resistance increases of up to 3 months.
Braga is obtained from a mixture of rye and barley malt or dried kvass, hops and sugar by brewing and subsequent fermentation. By organoleptic properties Braga - opaque, giving sediment drink like beer. Density saaremere should be not lower than 3,5, titrated acidity 1.0-1.2 cm3 N. alkali 100 ml drink, alcohol content - 1,5 - 3,0%by weight, durability (at 20oC) - not less than 5 days. Not permitted preservative substances, salts of heavy metals and arsenic.
Bread kvass drink mixed fermentation (lactic acid and alcohol) with the aroma of rye bread (see Kvass).

Alcoholic beverages - see Spirits.