CS275800B6 - Soft wine beverage - Google Patents

Abstract

The solution concerns a new non-alcoholic carbonated wine drink containing as the main flavor component white or red wool, flavored syrup containing fruit concentrate a drinking water. The alcohol content is at least 4.3% vol., Sugar content 81.0 g / l, titratable acid content, taken as tartaric acid 4.0 g / l and oxide content carbon dioxide 5.0 g / l.

Description

The invention relates to a low-alcoholic carbonated wine beverage.

At present, the alcohol content of fermented beverages is reduced in various ways. A method is known which uses a dialysis membrane around which a beverage is passed, while at the same time dialysis water with extractives flows from the other side of the membrane. The production of beverages using this method burdens the entire production process from a technological point of view, as well as from the point of view of increasing energy demands. It can be used mainly in cases where, due to the threat to the required quality of the final product, it is not possible to produce in a simpler way.

Another method used uses to stop the fermentation process when the desired alcohol content is reached. Such low-alcoholic beverages are prepared by fermenting most fruit juices. The development of alcohol in the fermentation process of the semi-finished product is precisely monitored and after reaching the desired degree of alcohol, the fermentation process is stopped. The fermentation process is stopped by deep subcooling of the fermentation medium and subsequent filtration of the yeast. The resulting product contains residual carbon dioxide and to maintain it it is necessary to keep the temperature of the semi-finished product low, which requires cooling both before and after filtration. The process requires high production and investment costs. Due to the fact that the fermentation process is artificially interrupted, there is a risk of the multiplication of undesirable microorganisms in the further course of the technological process and thus the deterioration of the quality of the resulting product, or its deterioration.

Low-alcohol wine drinks are also temporarily prepared in households or in the hospitality industry by diluting the wine with soda water. This intervention in the wine creates a tastelessly non-harmonic drink, which loses the optimal harmony between acids and sugars, so that the drink prepared in this way does not achieve the previous delicacy of the wine. Furthermore, the author's certificate No. 264 616 discloses a low-alcoholic carbonated beverage based on natural wines consisting of trained white wines, red wines, sugar, food acids and fruit distillates, containing 25% to 42% by weight of natural wine, 2.20 to 4 % by weight, sugar, 0.10 to 0.30 wt., citric acid, 0.10 to 0.15 wt., cooler, 0.10 to 0.30 wt., fruit distillate, 53.25% to 72.50 wt. drinking water and saturating carbon dioxide. Said beverage has the disadvantage that quality wines must be used for its production.

The above disadvantages are eliminated by a low-alcohol wine drink, the essence of which consists in that it contains 43.72% by weight of natural wine, 7.14 to 7.44% by weight of citric acid, 0.36 to 0.60% by weight of fruit concentrate, 0 01 to 0.12% by weight of aroma, 47.74 to 47.85% by weight of drinking water and 0.48% by weight of carbon dioxide.

Analytical values of the beverage - alcohol content at least 4.3% by volume, sugar content 81.0 g / l, titratable acid content, taken as tartaric acid 4.0 g / l, carbon dioxide content 5.0 g / l.

The advantages of the beverage according to the invention are that the resulting product has high refreshing effects, with a low degree of alcohol. The drink does not lose the delicious taste properties of natural wines due to the fact that the ratio of components used ensures a balance of acidic, aromatic and sugar components of the drink. White wine lil can be used to make this drink. quality groups and red wine II. quality groups. From the technological point of view, the production is very simple and there is also the possibility to assess both analytically and taste the quality of the semi-finished product, ie the wine used, and with regard to these facts to choose the optimal ratio of components.

A similar type of refreshing drink is not yet available on our market. Placing this drink on the market could fill the gap between soft and alcoholic drinks and reduce the consumption of multi-alcoholic drinks.

The beverage production technology according to the invention is very simple. A mixture of wine and water is prepared, the appropriate amount of syrup is added and saturated with carbon dioxide. The beverage is then filled into bottles, these are closed with crown caps and the beverage is pasteurized in bottles.

Example 1

A mixture of water, white wine and cassis-flavored apple syrup is prepared in a homogenization tank. After saturation with carbon dioxide, the mixture contains:

43.72% by weight of natural white wine of quality group III with an alcohol content of 10.2% vol. And a sugar content of 5 g / l

7.14% by weight, sugar

0.20% by weight, citric acid

0.01% by weight, cassis aroma ·

0.60% by weight, apple concentrate 100% ref. Dry matter

47.85% by weight, drinking water

0.48% by weight of carbon dioxide

The mixture, warm to 5 to 10 C, is rolled into clean glass containers, closed with crown caps and pasteurized at a temperature of 72 ° C (endurance 20 min.)

This procedure guarantees a minimum shelf life of three months.

Example 2

The technological procedure is the same as in Example 1, the composition of the mixture is as follows:

43.72% by weight, of natural white wine of quality group III with an alcohol content of 10.2% vol. And a sugar content of 5 g / l

7.14% by weight, sugar

0.20% by weight, citric acid

0.60% by weight, apple concentrate 100% ref. Dry matter

0.12% by weight, nutmeg aroma

47.74% by weight, drinking water

0.48% by weight, carbon dioxide

Example 3

The technological procedure is the same as in Example 1, the composition of the mixture is as follows:

43.72% by weight, natural red wine II. quality groups

7.44% by weight, sugar

0.15% by weight, citric acid

0.36% by weight, blackcurrant concentrate 100% ref. Dry matter

0.01% by weight, cassis aroma

47.84% by weight, drinking water

0.48% by weight, carbon dioxide

Example 4

The technological procedure is the same as in Example 1, the composition of the mixture is as follows:

43.72% by weight, natural red wine II. quality groups

7.19 wt. sugar

0.12% by weight, citric acid

0.60% by weight, cherry concentrate 100% ref. Dry matter

0.04% by weight, cherry aroma

47.85% by weight, drinking water

0.48% by weight, carbon dioxide

Claims (1)

PATENT CLAIMS Low-alcohol wine drink, consisting of natural white or red wine, aromatised syrup containing fruit concentrate and drinking water, characterized in that it contains 43.72% by weight of natural wine, 7.14 to 7.44% by weight of sugar, 0.12 to 0.20% by weight of citric acid, 0.36 to 0.60% by weight of fruit concentrate, 0.01 to 0.12% by weight of aroma, 47.74 to 47.85% by weight of drinking water and 0.48% by weight of oxide carbon dioxide.