CS201351B1 - Alcoholic beverages bonification method - Google Patents
Alcoholic beverages bonification method Download PDFInfo
- Publication number
- CS201351B1 CS201351B1 CS661978A CS661978A CS201351B1 CS 201351 B1 CS201351 B1 CS 201351B1 CS 661978 A CS661978 A CS 661978A CS 661978 A CS661978 A CS 661978A CS 201351 B1 CS201351 B1 CS 201351B1
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- spirits
- aspartyl
- bonification
- methyl ester
- hydrochloride
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 6
- 235000013334 alcoholic beverage Nutrition 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 235000015096 spirit Nutrition 0.000 claims description 14
- 150000002148 esters Chemical class 0.000 claims description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- -1 methyl ester hydrochloride Chemical class 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 claims description 2
- YZQCXOFQZKCETR-UWVGGRQHSA-N Asp-Phe Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 YZQCXOFQZKCETR-UWVGGRQHSA-N 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- GGZZISOUXJHYOY-UHFFFAOYSA-N 8-amino-4-hydroxynaphthalene-2-sulfonic acid Chemical compound C1=C(S(O)(=O)=O)C=C2C(N)=CC=CC2=C1O GGZZISOUXJHYOY-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 241000721662 Juniperus Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000078534 Vaccinium myrtillus Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- YZQCXOFQZKCETR-UHFFFAOYSA-N aspartyl-phenylalanine Chemical compound OC(=O)CC(N)C(=O)NC(C(O)=O)CC1=CC=CC=C1 YZQCXOFQZKCETR-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
Predmetom vynálezu je obohatenie a urýchlenie zlepáenia celkových senzorických vlastností liehovín s možnostou kontinuólnej úpravy pri výrobě.It is an object of the invention to enrich and accelerate the improvement of the overall sensory properties of spirits with the possibility of continuous processing in production.
Je známe, že látky povahy glycidov sú schopné zvýšit jemnost a vyrovnanost chuti liehovín, čo sa spravidla prejaví pri takzvanom scelení chuti stárnutím liehovín po dobu 50 až 100 dní po ich výrobě. Používájú sa tu například sacharoza v dávkách 2 až 8 g na 1 OOO ml nesladených liehovín, alebo glukóza v dávkách o niečo váčších. Známe sú tiež případy použitia glycerínu, ktorý sa ale odporúča v podstatné nižších dávkách. To teda znamená, že relativné malý obsah látok glycidickej povahy priaznivo ovplyvůuje proces scelenia chuti liehovín, ktorý prebieha okamžité, ale požaduje poměrně značnú dobu skladovania. Tým tieto skúsenosti nedovolujú kontinuálny spAsob výroby liehovín z lubovolnýoh polotovarov.It is known that carbohydrate-like substances are capable of enhancing the softness and flavor balance of spirits, which is usually manifested in the so-called blending of taste by aging the spirits for 50 to 100 days after their production. For example, sucrose is used in doses of 2 to 8 g per 1000 ml of unsweetened spirits, or glucose in doses slightly larger. There are also known cases of the use of glycerin, which is recommended at substantially lower doses. This means that the relatively low content of carbohydrate substances favorably affects the process of blending the taste of spirits, which takes place immediately but requires a relatively large storage time. Thus, this experience does not permit a continuous process for producing spirits from any semi-finished product.
Zistilo sa, že látka proteinovéj povahy s charakterom intenzívneho sladidla, hydroehlorid-aí-L-aspartyl-L-fenylalaninmetylester, je schopná zlepšit senzorické vlastnosti liehovín vyrobených z macerátov alebo destilátov vegetabilných, ovocných, vinných a obilných za předpokladu, že tieto liehoviny neobsahujú množstvo esterov nad 1 500 mg v 1 000 ml v liehovine přítomného absolútneho etanolu, stanovených ako etylacetát. Sálej je nutné, aby bola liehovina slabo kysloj povahy, teda aby hodnota pH v liehovine pri obsahu 32 až 50 obj. % bola v rozmedzí pH = 3,6 až 6,5. Za takýchto podmienuk úplné stačí dávka 10 ažIt has been found that a proteinaceous substance having the character of an intense sweetener, α-L-aspartyl-L-phenylalanine methyl ester, hydrochloride, is capable of enhancing the sensory properties of spirits made from vegetarian, fruit, wine and cereal macerates or distillates provided they do not contain esters over 1500 mg in 1000 ml of absolute ethanol present as ethyl acetate. It is necessary that the spirit drink is of a weakly acidic nature, that is to say the pH value in the spirit drink at a content of 32 to 50 vol. % was in the pH range of 3.6 to 6.5. Under such conditions, a full dose of 10 to 10 is sufficient
201 551201 551
201 351,201 351,
120 mg hydrochlorid-M-L-aspartyl-fenylalanínmetylesteru na 1 000 ml liehovlny. Účelné je túto látku pridať rozpúšťanim prl teplote nepresahujůcej 25 °C.120 mg of N-L-aspartyl-phenylalanine methyl ester hydrochloride per 1000 ml distillery. It is expedient to add this substance by dissolution at a temperature not exceeding 25 ° C.
Výhodou tohto postupu je, že hydrochlorid-«-L-aspartyl-L-aspartyl-L-fenylalaninmetylester je v liehovinách stály, nepodlieha chemickým změnám a plnosť posudzovania chuťových a aromatických vlastností sa prejavf okamžité. Jeho použitie teda dovoluje kontinuálnu výrobu liehovín z příslušných surovin a polotovarov.The advantage of this procedure is that the N-L-aspartyl-L-aspartyl-L-phenylalanine methyl ester hydrochloride is stable in spirits, is not subject to chemical changes, and the fullness of the appraisal of the taste and aromatic properties is immediate. Its use thus permits the continuous production of spirits from the corresponding raw materials and intermediate products.
Pri vyššom obsahu esterov, teda pri obsahu nad 1 500 mg esterov v 1 000 ml a. a. v liehovinách sa účinnosť hydrochlorid-<-L-aspartyl-L-fenylalanínmetylesteru znižuje a v senzorickom teste optimálna hladina vyrovnanosti, ucelenosti a zaokrúhlenosti chuťových a aromatických vlastností už nie je v súlade s použitou dávkou tejto látky.At higher ester contents, ie above 1 500 mg esters in 1 000 ml and. a. in spirits, the efficacy of - <- L-aspartyl-L-phenylalanine methyl ester hydrochloride decreases and in the sensory test the optimum level of balance, coherence and roundness of the taste and aromatic properties is no longer consistent with the dose used.
Ďalej je zaujimavé, že hydrochlorid-oř-L-aspartyl-L-fenylalanínmetylester, ktorý projevuje vyslovené príjemnú sládků chuť v porovnáni proti sacharóze vo vodných roztokoch 1 : 200, celkom výrazné zvyšuje jemnosť chuťového pocitu v liehovinách aj v tak malých dávkách, že senzorickým testom sladkosť nie je preukázatolná. Obzvlášť to platí pre jemne aromatické liehoviny pri obsahu etanolu 40 až 45 obj. %, kde už dávky 10 mg tejto látky na 1 000 ml liehoviny v plnej miere a okamžité optimalizujú jemnosť, vyrovnanosť a zaokrúhlenosť senzorických vlastností.Furthermore, it is interesting to note that the hydrochloride-N-L-aspartyl-L-phenylalanine methyl ester, which exhibits a pronounced pleasant brewing taste when compared to sucrose in aqueous 1: 200 solutions, quite markedly increases the delicacy of taste in spirits even at such low doses that sensory test sweetness is not demonstrable. This is especially true for fine aromatic spirit drinks with an ethanol content of 40 to 45 vol. %, where doses of 10 mg of this substance per 1000 ml of spirit drink fully and instantly optimize the softness, balance and roundness of the sensory properties.
PříkladyExamples
1. - Fermentáciou z borievok vyrobený borovičkový destilát v zložení:1. - Bilberry distillate produced by fermentation of juniper, composed of:
sa zriedi jemným rafinovaným liehom v pomere etanolu 1 : 9, obsah liehu sa upraví na 40 obj. % deionizovanou vodou a potom sa v ňom za chladu rozpustí v 1 000 ml liehoviny 0,040 g hydrochlorid-tf-L-aspartyl-L-fenylalanínmetylesteru. Liehovina sa ihneď filtruje, plní do fliaš a adjustuje.Dilute with 1: 9 ethanol to make up the alcoholic strength to 40% by volume. % deionized water, and then 0.040 g of hydrochloride-N-aspartyl-L-phenylalanine methyl ester are dissolved in 1000 ml of spirits in the cold. The spirit drink is immediately filtered, bottled and adjusted.
2. - Postupom podlá vynálezov pod čs patentmi čís. 146 438 a 150 340 urýchlene ustarený vinny destilát o zloženi:2. By the process according to the inventions under the patents no. 146 438 and 150 340 accelerated vine distillate containing:
obsah etanolu 64,5 obj. % kyselin 408 mg/1000 ml a.a.ethanol content 64.5 vol. % acid 408 mg / 1000 ml a.a.
vyšších alkoholov 2062 mg/1000 ml a.a.higher alcohols 2062 mg / 1000 ml a.a.
esterov 1015 mg/1000 ml a.a.esters 1015 mg / 1000 ml a.a.
aldehydov 132 mg/1000 ml a.a.aldehydes 132 mg / 1000 ml a.a.
sa deionizovanou vodou zriedi na obsah 40 obj. % etanolu a za chladu sa v 1 000 ml liehoviny rozpustí 0,025 g hydrochlorid-ef-L-aspartyl-fenylalanínmetylesteru. Liehovina sa ihned* filtruje, plní a adjustuje.is diluted to 40 vol. with deionized water. % ethanol and 0.025 g of hydrochloride-ef-L-aspartyl-phenylalanine methyl ester are dissolved in 1000 ml of spirits. The spirit drink is immediately * filtered, filled and adjusted.
3. - Dlhodobým skladováním v maloobjemovom dubovom sude zušlachtený obilný destilát o zloženl:3. - Long-term storage in a small-volume oak barrel processed grain distillate of the following composition:
sa zriedi deionizovanou vodou na obsah 43 obj. % etanolu a za chladu sa rozpustí 0,070 g hydrochlorid-eí-L-aspartyl-L-fenylalanínmetylesteru v 1 000 ml liehoviny. Ihned* sa filtruje, plní do fliaš a adjustuje.Dilute with deionized water to 43 vol. 0.070 g of .alpha.-L-aspartyl-L-phenylalanine methyl ester hydrochloride is dissolved in 1000 ml of spirits in the cold. Filter immediately, fill into bottles and adjust.
4. - Destiláciou macerátu vyrobený ginový destilát sa zmieša s velmi jemným liehom v pomeroch obsahu absolútneho liehu 1:8a zriedi deionizovanou vodou na obsah 45 obj. % etanolu. Potom sa na 1000 ml liehoviny rozpustí 0,010 g hydrochlorid-ef-L-aspartyl-L-fenylalanlnmetylesteru, filtruje sa, plní a adjustuje.4. - The gin distillate produced by distillation of the macerate is mixed with a very fine alcohol in 1: 8 absolute alcohol ratios and diluted with deionized water to a volume of 45 vol. % ethanol. 0.010 g of hydrochloride-ef-L-aspartyl-L-phenylalanine methyl ester is then dissolved per 1000 ml of spirit drink, filtered, filled and adjusted.
5. - Olhodobým skladováním v maloobjemovom sude zušlachtený jeblčný destilát sa zriedi deionizovanou vodou na obsah etanolu 38 obj. % a na 1000 ml liehoviny sa rozpustí 0,120 g hydrochlorid-tf-L-aspartyl-L-fenylalanínmetylesteru, filtruje sa, plní a adjustuje.5. - Long-term storage in a small-volume drum, the refined bleached distillate is diluted with deionized water to an ethanol content of 38 vol. 0.120 g of hydrochloride-N-aspartyl-L-phenylalanine methyl ester is dissolved in 1000 ml of the spirit drink, filtered, filled and adjusted.
Liehoviny vyrobené postupem podía tohto vynálezu prejavujú podstatné v&čšiu zladenisť senzoricky posudzovanýoh znakov a spdsob zvyšuje ekonomičnost výroby možnostou kontinuálně ho priebehu finálneho výrobného úseku, pretože tu odpadá nutnost skladovania liehovln za účelom scelenia ich chuti.The spirits produced by the process of the present invention exhibit a substantial greater harmonization of the sensory attributes and increase the economy of production by the possibility of continuously running the final production section, since there is no need to store the spirits in order to enhance their taste.
PREDMET VYNÁLEZUOBJECT OF THE INVENTION
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS661978A CS201351B1 (en) | 1978-10-12 | 1978-10-12 | Alcoholic beverages bonification method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS661978A CS201351B1 (en) | 1978-10-12 | 1978-10-12 | Alcoholic beverages bonification method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS201351B1 true CS201351B1 (en) | 1980-11-28 |
Family
ID=5413656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS661978A CS201351B1 (en) | 1978-10-12 | 1978-10-12 | Alcoholic beverages bonification method |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS201351B1 (en) |
-
1978
- 1978-10-12 CS CS661978A patent/CS201351B1/en unknown
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