BE1026633B1 - Wine-based and beer-based beverage and process for obtaining it - Google Patents

Abstract

The present invention relates to a sparkling drink, a sparkling beverage or a sparkling cocktail based on one or more wine (s) and beer or a mixture of beers and to the process for obtaining it.

Description

Wine and beer based drink and process for obtaining it

OBJECT OF THE INVENTION The present invention relates to the food sector and relates to a drink, a beverage or a cocktail based on wine and beer, in particular lambic (k), and also relates to the process for obtaining such a drink.

STATE OF THE ART In Belgium, there is a traditional production of multiple craft or industrial beers, in particular lambic (k) type beers, Faro type, Gueuze type beers or fruity beers such as Kriek or Raspberry.

Lambic (k) s are acidic beers produced from malt and barley and / or raw, unmalted wheat. After boiling, old-fashioned hops over 1 year old are added to the mixture before obtaining a spontaneous, so-called natural or wild fermentation, in contact with ambient air, before maturing in oak casks. This spontaneous fermentation is obtained in the Brussels region, because there are microorganisms in the air, contamination yeasts of the genus brettanomyces, in particular brettanomyces bruxellensis and brettaomyces lambicus, capable of causing this spontaneous fermentation, for the production of these so-called special beers.

The four Gueuze, Faro, Kriek or Raspberry beers are mixtures of lambic (k) s beers of different ages, that is to say of different maturing times, possibly with added candy sugar, fruit, fruit pulp, fruit extract or fruit juice, especially cherries or raspberries.

However, these yeasts of the brettanomyces type are undesirable in wine because they generate phenolic acids (p-coumaric, ferulic and caffeic acid) and vinyl phenols, which will generate odors of leather, urine, sweat, pharmaceutical, camphor and plastic in wine which makes it undrinkable

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2019/5149 (http://www.viqnevin-sudouest.com/publications /fiches-pratiques/brettanomyces.php). Therefore and for these reasons, we avoid mixing beer, in particular lambic (k) s and their derivatives, with wine.

AIMS OF THE INVENTION The present invention aims to obtain a new refreshing and sparkling drink or a refreshing and sparkling drink or cocktail, as well as the process for obtaining it, which are made from wine and beer, in particular based on lambic (k) or based on a mixture of lambic (k) s of different ages and which do not have the abovementioned drawbacks of the state of the art.

The present invention aims in particular to obtain such a sparkling drink which has original adequate organoleptic properties, that is to say those of a crémant with a bouquet that is both fresh and sophisticated, but without having the drawbacks organoleptics likely to be obtained by the yeasts present in the type of beers used in this drink.

Summary of the invention A first aspect of the invention relates to a drink, preferably sparkling (that is to say a drink or a cocktail preferably sparkling), based on wine, preferably a wine or several wines having already undergone fermentation, and lambic (k) or a mixture of lambic (k) s of different ages. The drink of the invention is therefore sparkling and wine-based and will correspond to a cremant-type wine presenting a bouquet that is both fresh and advanced and giving the impression of being an old, vinous and advanced crémant or sparkling wine.

Preferably, said sparkling drink (said drink or cocktail) of the invention comprises:

a first ingredient which is said to be a "base wine", possibly a second ingredient which is a "binding wine", "binding wine" or "orange wine" and a third ingredient which is lambic (k) or a mixture lambic (k) s of different ages, these three ingredients having been subjected to a second fermentation in the bottle.

In particular, the sparkling drink of the invention comprises 40% or less, preferably 30% or less, in particular 25% or less, more preferably 20% or less (by volume or by weight) of lambic (k ) or a mixture of lambic (k) s of different ages and 60%

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2019/5149 or more, preferably 70% or more in particular 75% or more, more preferably 80% or more (by volume or weight) of wine, the% being calculated relative to the volume or total weight (= 100 %) of the sparkling drink obtained from the invention.

Advantageously, in said sparkling drink of the invention:

the so-called “basic” wine has a pH of less than 3.1, preferably between (approximately) 2.9 and (approximately) 3.1 and an alcohol content of between (approximately) 9.5% vol and (approximately) 12.5% vol preferably between (approximately) 10.5% vol and (approximately) 11.5% vol, the so-called “binding” wine has a pH of less than 3.2 and an alcohol content between (approximately) 12% vol or less and (approximately) 16% vol or more, preferably of the order of 14% vol, and the lambic (k) or mixture of lambic (k) s has a rate d alcohol between (approximately) 4% vol or less and (approximately) 6% vol or more.

A second aspect of the invention relates to a process for obtaining a drink (beverage or cocktail), preferably the sparkling drink of the invention, in which one or more wine (s) having already undergone a first complete fermentation, is or are added (s) to a lambic (k) or a mixture of several lambic (k) s, before a (second) fermentation or so-called "traditional" foam in the bottle.

The invention relates in particular to a process for obtaining the drink (beverage or cocktail), preferably sparkling, of the invention based on wine and a lambic (k) or a mixture of lambic (k) s of different ages, in which the ingredients are added in a ratio 1/4 or less of lambic (k) (the% being calculated by volume or by weight) and 3/4 or more (the% being calculated by volume or by weight) to form the drink, preferably sparkling, of the invention before the second fermentation in the bottle.

Preferably, in the process of the invention, use is made of:

- a so-called "basic" wine, having undergone a first complete fermentation, and preferably having a pH of less than 3.1 and an alcohol content preferably between (approximately) 10.5% vol and (approximately) 11 , 5% vol,

- optionally a so-called “binding” wine also called “binding” wine or “orange wine” which has also undergone a first complete fermentation and preferably having a pH of less than 3.2 and an alcohol content preferably between ( approximately) 12% vol and (approximately) 16% vol, and the two wines are added to

- a lambic (k) or a mixture of lambic (k) s of different ages and having an alcohol content preferably between (approximately) 4% vol and (approximately) 6% vol, to form a mixture of wine (s) and lambic (k) s and in which this mixture of wine and lambic (k) is subjected to a draw

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2019/5149 (or bottling), before a second so-called “traditional” fermentation or taking of foam in the bottle, preferably with fermentation carried out at a temperature between (approximately) 13 ° C and (approximately) 17 ° C, more preferably at a temperature of the order of 15 ° C and in the presence of a sourdough for resumption of fermentation, in order to obtain the sparkling drink of the invention.

According to the invention, the wine called "basic" is obtained from a grape variety of the Johanniter type and the wine called "binding" or "binding" or "orange wine" is obtained from a grape type Gray Souvignier.

Preferably, the method of the invention also comprises a step known as "maturing on slats" of the bottles containing the drink, preferably sparkling, of the invention, which is preferably carried out for a period greater than 6 months and at a temperature preferably of the order of 15 ° C. In the process of the invention, the bottles are those usually used to obtain fermentation of the wine.

The method of the invention and the product obtained will be described in more detail below in an embodiment presented by way of non-limiting illustration of the present invention.

Detailed description of the invention

1. Elaboration of a basic wine The objective is to produce a wine called "basic" as high as possible. Its first quality is its balance. It must have sufficient acidity, preferably with a pH between 2.9 and 3.1 and a relatively low potential alcohol level, preferably between 10.5% vol and 11.5% vol. This basic wine also has ripe aromas, despite its low maturity, but vegetable aromas are absent. However, its structure in the mouth is sufficient to counterbalance the natural acidity of the wine and this wine is devoid of any bitterness.

Selection of grape variety and plot The grape variety selected is of the Johanniter type or equivalent. The objective is to develop a basic wine while providing ripe aromas and a beautiful structure. Its aromatic maturity is therefore very early to maintain a high acidity.

The situation of the selected plot allows slow maturation to reach an alcohol-acidity balance late enough to have an evolution of plant aromas which can evolve towards a more complete fruity bouquet.

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2019/5149

Culture The planting density is sufficient to obtain a low to moderate water stress in the months of July-August. In the case of tall vines, it is ideally 5,000 feet per hectare. The plantation is pruned in a long pruning type guyot to ensure an adequate yield and a balance in favor of acidity at harvest. Depending on the grape variety chosen, the size could also be of the short type if yields allow.

The exposed leaf area (SFE) per kg of grapes is sufficient for the production of a complex and qualitative wine. This is greater than 1.5, ideally 2. The vines are trimmed late (from the beginning of July to the end of July depending on the season) in order to develop sufficient SFE while promoting a slight departure from the hearts, guaranteeing '' a complete leaf hedge. A light leaf removal is carried out, ideally in two passes (fruit setting - veraison) and exclusively on the north face in order to protect the grapes from the sun and to preserve sufficient acidity.

The plant cover is reasoned for obtaining a light to moderate water stress in the months of July-August. The cover can therefore be kept permanently in the inter-row, even under the row and is composed of grasses (for example tall fescue) if the water retention capacities of the soil allow it. Cover under the row or tillage is maintained using an intercept. The inter-row is mowed or worked using a cultivator or a rotary harrow.

The nitrogen fertilization is reasoned in order to obtain a rather high vigor, guaranteeing a high nitrogen level in the must in order to obtain a beautiful persistent foam. Potassium fertilization is reasoned according to the yield objectives. This is rather high in order to obtain high yields, guaranteeing correct balances for the production of basic wines with sufficient acidity.

Harvest and vinification The harvest is manual. The grapes are harvested in 13 kg cases to avoid self-pressing. Sorting is carried out in the event of rot or other damage. Grappillons are not harvested.

Once the harvest has arrived at the press, the juices are fractionated to avoid the extraction of bitterness, specific to the Johanniter grape variety. Pressing takes place in whole or destemmed bunches. The Cuvée (that is to say an extraction at low temperature) is separated from the Sizes (that is to say an extraction at higher pressure). Ideally, the use of sulfites is reduced to a minimum, or even non-existent. This promotes the recovery of

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2019/5149 fermentation in bottles. The sowing is carried out, preferably with selected yeasts. The objective is to obtain a slow but continuous fermentation. It is therefore important not to over-yeast (15 gr / hl being largely sufficient) and fermentation starts between 13 ° C and 15 ° C.

The winemaking is "classic". Relatively tight settling (<100 NTU) helps develop more finesse and limits bitterness. Active maceration of the muds eventually takes place in order to extract a maximum of aromatic precursors. After fermentation, the wine can undergo a malolactic fermentation while taking care not to develop buttery aromas (diacetyl). The choice of bacteria, the temperature of the wine during the malo as well as a mild alcoholic fermentation are the guarantors of the smooth running of the malolactic fermentation. The lag phase between alcoholic fermentation and malolactic fermentation is minimized.

Sizes The settling will be tighter than for the cuvée (<30 NTU). The sizes can undergo a specific bonding before possible assembly with the Cuvée. It is at tasting that we must decide whether or not to blend the Cuvée and the Sizes. At the end of the two fermentations, the wine is clarified and then stabilized against tartaric precipitation. Filtration completes the preparation phase of the base wine.

2. Elaboration of a connecting wine The objective is to prepare a wine called “liaison”, said “binding” or said “orange wine” and of the type “still wine” which serves as “liaison Between the base wine and a lambic (k) or the mixture of lambic (k) s.

It allows first of all to increase the alcohol level of the assembly in order to counterbalance the low alcohol level of lambic (k). Ideally, this so-called "binding" wine has an alcohol content of around 14% vol. This so-called “binding” wine retains a very significant acidity. The pH of this so-called "binding" wine is ideally less than 3.2, so as not to unbalance the blend.

In order to bring a beautiful structure and natural antioxidant protection to the final assembly, the so-called "binding" wine contains a sufficient quantity of polyphenols which will make up for the lack of structure in lambic (k). Despite this, too much maceration should be avoided in order not to favor the production of volatile phenols by "brett" yeasts.

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2019/5149 [0032] Finally, this so-called "linking" wine has very ripe aromas that add complexity to the blend.

Selection of the grape variety and the plot The grape variety selected is of the Gray Souvignier type or equivalent. The objective is to allow the production of a so-called “binding” wine with a high alcohol content while retaining the highest possible final acidity (pH <3.2) despite the implementation of long maceration. .

The situation of the plot is very early but not too hot. Thus, it allows a high maturity in order to obtain a must rich in sugars and ripe aromas. The plot should not rise too high in temperature during the ripening period, in order to obtain sufficiently acidic grapes.

Culture The planting density must be sufficient in order to obtain a moderate to high water stress in the months of July-August. In the case of tall vines, it is ideally 5,000 feet per hectare.

The plantation will be pruned short in order to obtain homogeneous maturities and a relatively low yield. The low yield guarantees rapid ripening, which guarantees a balance of the high alcohol type (ideally 14 ° C TAVP) and strong acidity (pH = <3.0 at harvest, therefore pH <3, 2 after maceration and malo).

The exposed leaf area (SFE) per kg of grapes is important in order to guarantee a high maturity and therefore greater than 2. The vine is trimmed late (from the beginning of July to the end of July depending on the season) in order to develop a Sufficient SFE while promoting a significant departure from the inter-hearts, guaranteeing a complete leaf hedge. The leaf removal is reasoned according to the vintage. For cold vintages, a light stripping north face is carried out at flowering to avoid the installation of botrytis during maturation. It will however be recommended not to leaf in order to maintain the acidity of large berries.

The plant cover is reasoned in order to obtain a moderate to high water stress in the months of July-August. The cover is kept permanently in the inter-row, even under the row and is composed of grasses (for example tall fescue). Cover under the row or tillage is maintained using an intercept. The inter-row is mowed relatively high to promote the evapotranspiration of the canopy.

The nitrogen fertilization is reasoned in order to obtain an average vigor, guaranteeing an optimal quality of the harvest. Potassium fertilization is reasoned in

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2019/5149 depending on the yield targets and rather average in order to obtain high yields, guaranteeing correct balances for the production of basic wines with sufficient acidity. The harvest will be manual or mechanical.

Harvest and vinification Sorting is carried out in the event of rots or other alterations and the grappillons are not harvested.

Once the harvest has arrived at the winery, the harvest is fully destemmed and placed in the tank to undergo maceration. The must is ideally not sulphited, but protected with pre-fermentation yeasts. The inoculation is carried out with selected yeasts. The objective is to obtain a slow but continuous fermentation. It is therefore important not to over-yeast (15 gr / hl being more than enough). The fermentation starts at 16 ° C. Fermentation begins in the solid phase (vinification of the "orange wine" type) or in the liquid phase if the pre-fermentation extraction is sufficient. The objective of maceration is to obtain a sufficiently colored must with a slight extraction of phenolic compounds while maintaining a sufficiently high acidity. Devatting therefore takes place after 2 to 7 days of maceration.

The so-called "binding" wine undergoes a malolactic fermentation while avoiding the production of diacetyl. At the end of the two fermentations, the wine is clarified, then stabilized against tartaric precipitation. Filtration completes the wine preparation phase.

3. Preparation of lambic (k) or mixture of lambic (k) s On the basis of tasting and the level of alcohol acquired, several lambic (k) s with different maturing times are selected by a group of tasters knowing the product and its typicity. Typical aromas are sought as well as good freshness and structure. The alcohol level is also an important parameter to take into account and is preferably between 4% vol and 6% vol. Lambic (k) is aged in barrels.

4. Blending of the Three Cuvées or Ingredients The aim of the process is to avoid the development of “brett” odors (volatile phenols) which could be generated by yeasts of the “brett” type in contact with acid-phenols. wine after blending the three "ingredients". In order to avoid this phenomenon, it is important to control the production process of the two wines that are sufficiently acidic and with the most suitable polyphenol content possible.

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2019/5149 [0045] There is not a single optimal solution for combating Brettanomyces within the drink, beverage or cocktail of the invention, but it is important to limit the development of volatile phenols as much as possible:

The assembly of the three ingredients to obtain the mixture of wine and lambic (k) is carried out as close as possible to the date of the draw.

The acidity of the wines is kept as high as possible. However, in order to guarantee a balanced taste, the wines have a sufficient high alcohol content, as well as a controlled dose of polyphenols allowing the selected wines to develop a good structure.

The cleaning of wine equipment is essential to control contamination. A cleaning plan is kept up to date for the winery.

The leaven which will be used for the resumption of fermentation of the mixture of wine and lambic (k) in the bottle is controlled.

The leaven is specifically prepared for foaming under these difficult conditions. This will aim to acclimatize the yeasts to their future environment, but also to make them strong enough to prevent the work of the Brettanomyces strains.

All the wines used have undergone their malolactic fermentation before blending to form the mixture of wine and lambic (k).

All wines have completed their alcoholic fermentation. They do not contain residual sugars.

Fermentation kinetics are slow. The goal is that wines do not contain fermentation inhibitors, such as long chain fatty acids. For this, the seeding of the leaven is low (<15gr / hl), the settling is tight and the fermentation starts are carried out at low temperature (between 13 ° C and 17 ° C).

The wines, the blending, then the bottles during the aging process are maintained at a temperature of around 15 ° C.

5. Foaming and obtaining the drink of the invention The leaven used is prepared one week before drawing. The yeasts are gradually acclimated in the middle of the wine, using the "classic" technique of making a leaven to resume fermentation. The choice of yeasts relates to specific, particularly active yeasts (for example of the “Vitilevure DV10” type).

More specifically, great care is taken to aerate the leaven several times a day using whips and specific equipment in order to guarantee, during the phase

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2019/5149 acclimatization, the highest possible production of sterols (= yeast survival factor). In fact, this condition advantageously makes it possible to obtain a sufficiently active leaven allowing the inhibition of yeasts of the “brett” type during the second fermentation and the aging in the bottle. The drawing takes place in a conventional manner according to the method. called "traditional" and the second fermentation, carried out at 15 ° C, takes place in "coated" bottles in order to allow the most complete fermentation possible.

The bottles are kept (so-called aging stage) minimum 6 months on slats to allow the start of the autolysis phenomenon of yeasts bringing fat and complexity to the wine and allowing the production of a fine bubble and a nice foam. Ideally, this breeding takes place for at least 21 months.

The disgorging to obtain the drink, beverage or cocktail of the invention takes place in a conventional manner according to the so-called "traditional" method.

6. Characteristics of the drink obtained The sparkling drink obtained by the process of the invention has the following characteristics:

- The drink of the invention has the effervescence of a crémant while retaining a good balance between freshness, power, complexity and structure.

- It presents a unique taste and aromas, in particular a fresh floral type bouquet with aromas of grapefruit and tangy cider and an advanced bouquet with aromas of hawthorn, roasting, honey and fruit jelly, but also yeast aromas, as well as notes of evolution.

- This sparkling drink gives the impression of an old, vinous and advanced champagne / sparkling champagne, comparable to a sparkling wine kept for 20 years on slats.

- The attack on the palate is frank, it opens on a mouth marked by the power of alcohol and tannins. It offers a good length in the mouth and persistent aromas of cedar and sandalwood evolving towards noble bitters.

Claims (15)

1. A sparkling drink made from wine which has undergone complete fermentation and lambic (k), said drink having undergone complete fermentation in the bottle. 2. The sparkling drink according to claim 1, which comprises a base wine, a binding wine and either a lambic (k) or a mixture of lambic (k) s of different ages. 3. A sparkling drink made from wine having undergone a complete fermentation and from lambic (k), preferably the sparkling drink according to claim 1 or claim 2, comprising 25% or less by volume of lambic (k) or a mixture of lambic (k) s of different ages and 75% or more by volume of wine. 4. A sparkling wine-based drink having undergone a complete fermentation and lambic (k), preferably the sparkling drink according to any one of the preceding claims 1 to 3, in which the wine comprises: a base wine which has a pH below 3.1, a binding wine which has a pH below 3.2. 5. The sparkling drink according to claim 4, in which the base wine has a pH of between 2.9 and 3.1. 6. A sparkling drink based on wine having undergone a complete fermentation and lambic (k), preferably the sparkling drink according to any one of the preceding claims 2 to 5, comprising: the base wine which has an alcohol content of between 9.5% vol and 12.5% vol, preferably between 10.5% vol and 11.5% vol, the binding wine which has a content of alcohol between 12% vol and 16% vol, lambic (k) or the mixture of lambic (k) s of different ages, which has an alcohol content between 4% vol and 6% vol. 7. A sparkling drink made from wine having undergone complete fermentation and lambic (k), preferably the sparkling drink according to any one of the preceding claims 2 to 6, in which the wine having undergone complete fermentation is a mixture of a base wine and a binding wine and in which the base wine is obtained from a Johanniter type grape and the binding wine is obtained from a Souvignier Gray type grape. 8. A process for obtaining a sparkling drink, preferably the sparkling drink according to any one of the preceding claims 1 to 7, in which one or more wine (s), having undergone a first complete fermentation, are added ( s) to a lambic (k) or a mixture of lambic (k) of different ages, to form a mixture of wine and lambic (k) subjected to a second fermentation in the bottle to form the sparkling drink. BE2019 / 5149 9. The method according to claim 8, in which 25% or less by volume of a lambic (k) or of a mixture of lambic (k) s of different ages is added to 75% or more by volume of wine , having undergone a first complete fermentation, to form the mixture of wine and lambic (k). 10. The method of claim 8 or claim 9, wherein the wine is a mixture of a base wine having undergone a first complete fermentation, having a pH less than 3.1 and an alcohol level between 9 , 5% vol and 12, 5% vol, preferably between 10.5% vol and 11.5% vol and of a binding wine having undergone a first complete fermentation, having a pH below 3.2 and a rate alcohol between 12% vol and 16% vol. 11. The method according to claim 10, in which the base wine and a binding wine are added to either a lambic (k) or a mixture of lambic (k) s of different ages and having an alcohol content between 4% vol and 6% vol, to form the mixture of wine and lambic (k). 12. The process according to any one of the preceding claims 8 to 11, wherein the second fermentation is carried out at a temperature between 13 ° C and 17 ° C. 13. The method according to any one of the preceding claims 10 to 12, in which the base wine is obtained from a Johanniter type grape and binding yeast is obtained from a Gray Souvignier type grape. 14. The method according to any one of the preceding claims 8 to 12, which comprises a final stage known as of raising the bottles comprising the sparkling drink of a duration of more than 6 months and at a temperature of 15 ° C.