CH319209A - Refining process for alcoholic liquids - Google Patents
Refining process for alcoholic liquidsInfo
- Publication number
- CH319209A CH319209A CH319209DA CH319209A CH 319209 A CH319209 A CH 319209A CH 319209D A CH319209D A CH 319209DA CH 319209 A CH319209 A CH 319209A
- Authority
- CH
- Switzerland
- Prior art keywords
- liquid
- carbon dioxide
- dissolved
- diffused
- oxygen
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Description
Procédé d'affinage de liquides alcooliques La plupart des eaux-de-vie issues de fruits à noyaux ou de fruits à pépins contiennent des substances chimiques qui leur confèrent une saveur brûlante ou une odeur désagréable. Dans le cas des eaux-de-vie provenant de fruits à noyaux, des combinaisons chimiques mal définies pouvant contenir de l'acide cyan hydrique provoquent une sensation désagréable de brûlure du palais et de la gorge lors de leur absorption. C'est l'inconvénient des alcools jeu nes. Avec le temps, ces combinaisons s'évapo rent ou se transforment, provoquant la bonifi cation de l'eau-de-vie. Cette bonification n'est donc, en réalité, qu'un processus très lent d'af finage naturel.
Dans le cas des eaux-de-vie provenant de fruits à pépins, c'est surtout la présence de combinaisons chimiques malodorantes qui per vertissent ces eaux-de-vie qui, elles aussi, ont besoin de beaucoup de temps pour se bonifier.
La présente invention a pour objet un pro cédé d'affinage de liquides alcooliques, notam ment d'eaux-de-vie, caractérisé par le fait que l'on diffuse à travers le liquide deux gaz au moins et qu'on y dissout au moins un corps organique, favorisant le vieillissement.
Les eaux-de-vie affinées se caractérisent par une odeur franche et une grande finesse à la dégustation.
Les deux gaz peuvent être l'acide carboni que et l'oxygène, l'acide carbonique et l'ozone, l'acide carbonique et le protoxyde d'azote ; les corps organiques favorisant le vieillissement sont l'acide tannique, l'acide gallique ; le liquide al coolique peut en outre être soumis à l'action de rayons ultraviolets ou d'ultra-sons.
Le procédé utilisé n'entraîne aucune modi fication de l'alcool constituant le fond de l'eau- de-vie. Il n'a pas été possible de déceler de l'aldéhyde acétique ou de l'acide acétique qui proviendraient de l'oxydation de l'alcool.
On pourra, par exemple, réaliser le pro cédé comme suit: <I>Exemple I</I> On soumet une eau-de-vie de fruits à noyaux additionnée d'un corps organique favo risant le vieillissement, en premier lieu à l'ac tion du gaz carbonique introduit par diffusion dans la masse à l'aide d'un diffuseur en ma tière poreuse. Après quelques minutes, on in terrompt l'arrivée du gaz carbonique et l'on diffuse ensuite au moyen du même dispositif de l'oxygène ou un mélange de gaz' carbonique et d'oxygène.
<I>Exemple II</I> On dissout dans un calvados 0,1 % de ta- nin pharmaceutique puis on fait passer dans la solution de l'oxygène pendant 1/4 d'heure et ensuite du gaz carbonique pendant 1/4 d'heure également. <I>Exemple 1l1</I> On dissout dans un cognac 4,1 % d'acide gallique et on soumet la solution au même trai tement de gaz que celui décrit dans l'exemple II.
Refining process for alcoholic liquids Most spirits made from stone fruits or pome fruits contain chemicals which give them a burning flavor or an unpleasant odor. In the case of spirits from stone fruits, ill-defined chemical combinations which may contain hydric cyan acid cause an unpleasant burning sensation in the palate and throat upon absorption. This is the disadvantage of young spirits. Over time, these combinations evaporate or change, causing the eau-de-vie to improve. This improvement is therefore, in reality, only a very slow process of natural refinement.
In the case of eaux-de-vie made from pome fruits, it is above all the presence of malodorous chemical combinations that per vert these eaux-de-vie which also need a long time to improve.
The present invention relates to a process for refining alcoholic liquids, in particular spirits, characterized in that at least two gases are diffused through the liquid and that at least two gases are dissolved therein. less an organic body, promoting aging.
The refined eaux-de-vie are characterized by a frank smell and great finesse on tasting.
The two gases can be carbonic acid and oxygen, carbonic acid and ozone, carbonic acid and nitrous oxide; the organic bodies favoring aging are tannic acid, gallic acid; the alcoholic liquid may further be subjected to the action of ultraviolet rays or ultrasound.
The process used does not involve any modification of the alcohol constituting the base of the brandy. It was not possible to detect acetic aldehyde or acetic acid which would come from the oxidation of alcohol.
We can, for example, carry out the process as follows: <I> Example I </I> A stone fruit brandy with the addition of an organic substance promoting aging is subjected, first of all to the 'action of carbon dioxide introduced by diffusion into the mass using a diffuser in porous material. After a few minutes, the arrival of carbon dioxide is interrupted and oxygen or a mixture of carbon dioxide and oxygen is then diffused by means of the same device.
<I> Example II </I> 0.1% of pharmaceutical tan is dissolved in calvados and then oxygen is passed through the solution for 1/4 hour and then carbon dioxide for 1/4 hour also. <I> Example 111 </I> 4.1% gallic acid is dissolved in cognac and the solution is subjected to the same gas treatment as that described in Example II.
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH319209T | 1956-07-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH319209A true CH319209A (en) | 1957-02-15 |
Family
ID=4497513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH319209D CH319209A (en) | 1956-07-27 | 1956-07-27 | Refining process for alcoholic liquids |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH319209A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5304384A (en) | 1993-03-23 | 1994-04-19 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
| US5695795A (en) | 1993-03-23 | 1997-12-09 | Labatt Brewing Company Limited | Methods for chill-treating non-distilled malted barley beverages |
| US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
| USRE36897E (en) | 1993-03-23 | 2000-10-03 | Labatt Brewing Company Limited | Methods for chill treating non-distilled malted barley beverages |
-
1956
- 1956-07-27 CH CH319209D patent/CH319209A/en unknown
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5304384A (en) | 1993-03-23 | 1994-04-19 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
| US5536512A (en) | 1993-03-23 | 1996-07-16 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
| US5695795A (en) | 1993-03-23 | 1997-12-09 | Labatt Brewing Company Limited | Methods for chill-treating non-distilled malted barley beverages |
| US5728413A (en) | 1993-03-23 | 1998-03-17 | Labatt Brewing Company Limited | Production of fermented malt beverages |
| USRE36897E (en) | 1993-03-23 | 2000-10-03 | Labatt Brewing Company Limited | Methods for chill treating non-distilled malted barley beverages |
| US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
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