CZ2012885A3 - Process for preparing wine base with addition of alcohol as a partial substitution of distilled spirit in alcoholic beverages - Google Patents

Abstract

The process of preparing a wine base with the addition of alcohol as a partial substitute for distilled alcohol in alcoholic beverages is based on the application of a high surface active charcoal of vegetable origin for the removal of dyes and undesirable flavors and odors, first as the primary source of the wine base. In the next step, bentonite is applied to this wine, without dyes and undesirable flavors and odors, and the resulting liquid is allowed to settle. After sedimentation, the coarse sludge is removed from the liquid by spinning. After centrifugation, KOH is then applied to this liquid to a level of 6.5 to 8.2 pH units or KHCO.sub.3 to a level of 6.5 to 8.2 pH units according to the desired taste properties of the future alcoholic beverage. This is followed by a very fast oxidation followed by filtration of the liquid to visible purity and addition of distillate (food alcohol) to the total level of min. 20% by volume alcohol.

Description

Process for the preparation of a bottom base with the addition of coli as a partial substitute for esilylated alcohol in alcoholic beverages.

Field of technology

The present invention relates to the field of wine technology and provides a process for the preparation of an ion oasis with the addition of alcohol for the partial replacement of distillate in alcoholic beverages.

Prior art

Worldwide, the production of spirits is still on the rise, despite a large-scale health campaign in developed countries against excessive alcohol consumption. Whiskey still holds a dominant position on the world market, with the production of various types of whiskey in Europe and North America accounting for about 40% of the total amount of spirits produced. Since the 1980s *

The development in the consumption and popularity of spirits is directed from strongly aromatic species to spirits of a rather neutral or slightly aromatic character, which was also reflected in the sharp increase in the popularity of gin and vodka. Recently, spirits with a lower content of ethanol, or alcohol, have become more and more popular, especially in the form of emulsion spirits. The production of alcohol itself consists in the distillation of fermented sugar solutions derived from starchy or sugar raw materials, or from other raw materials containing fermented alcohol. The resulting alcohol must be recovered by rectification, repeated distillation, or both. Other alcoholic beverages are created from this raw material (with the exception of beer, wine and mead).

The disadvantage of alcohol for food purposes is the need to establish a customs warehouse, strict records and tax on alcohol. The alcohol itself is subject to the alcohol tax (ethanol), but also to the alcohol contained in products such as spirits, liqueurs and cordials and other spirits. Beverages and wines that contain more than 22% by volume of ethanol are also subject to the tax.

Alcohol is an essential raw material for the production of various types of alcoholic beverages - spirits. The minimum alcoholic strength by volume of these products shall be 15%.

According to the method of production, spirits can be divided into:

1. Spirits produced by the cold process (without fermentation), eg vodka, gin, becherovka, fernet, draft pine, etc. These are usually divided into: drinking spirits i

such as Tuzemský rum, Starorežná, Meruňka, Hruška, etc., herbal spirits and liqueurs such as Becherovka, Myslivec, Magistr, Hořká etc., liqueurs and creams], eg coffee liqueur, and emulsions which may include eg egg liqueur.

2. Spirits produced by fermentation and distillation (distillates, spirits), eg whiskey, plum brandy, pine, tequila, mezcal, rum, arrack, etc.

These spirits are created by mixing individual components according to classified recipes. The main ingredients are usually food alcohol, water, sugar (or sugar solution), natural or nature-identical flavors and colors, drug extracts (parts of plants), emulsifying agents and other additives.

According to the composition (sugar content) and consistency, spirits are divided into the following types: unsweetened, sweetened, liqueurs with a sugar content of at least 100 gv 1 I spirits, creams with a sugar content above 250 gv 1 I spirits, crystalline liqueurs containing some sugar (sucrose or lactose ) in the form of undissolved crystals and emulsion spirit of creamy consistency and desired product density is obtained by forming a fine and stable emulsion of a mixture of egg yolks, milk, sugar and alcohol or by adding a hardening component, mostly based on modified dextrins (fashionable thin emulsion spirits).

The total price of alcoholic beverages is greatly affected by the excise duty on alcohol. Excise duty on hard alcohol is paid by the final consumer at the time of purchase. The higher the alcohol content, the higher the excise duty. The total taxation (excise duty + VAT) of alcoholic beverages is usually more than 50%.

The essence of the invention

It is an object of the present invention to provide a process for preparing wine base as a partial substitute for distilled alcohol in alcoholic beverages, the first step being to apply high-surface activated charcoal of plant origin in powder form to still wine as the primary source of wine base, and it is an activated carbon of two types for removing dyes and undesirable tastes and odors, preferably in a weight of 10 g / hl to 30 g / hl for each type of vegetable carbon. In the next step, bentonite is applied to wine free from dyes and undesirable tastes and odors in twice the maximum recommended dose for a given type of bentonite, and the resulting liquid is allowed to settle for at least 24 hours. After these 24 hours, coarse sludge is removed from the liquid by centrifugation. After centrifugation, KOH is applied to this liquid to a level of 6.5 to 8.2 pH units or KHCO3 to a level of 6.5 to 8.2 pH units according to the desired taste properties of the future alcoholic beverage. This is followed by very fast natural uncontrolled oxidation of the wine base on atmospheric oxygen (spontaneous oxidation), followed by filtration of the liquid to visible purity and addition of distillate (food alcohol) to a total level of min. 15% alcohol by volume.

Still wine as the primary source for the wine base is subject to zero excise duty in the Czech Republic, and therefore the producer of alcoholic beverages is not forced to pay excise duty in the full amount of distillate in the alcoholic beverage, but in proportion to fermented alcohol from the wine base. Such a product can then be sold at a substantially lower price, depending on the proportion of distillate replaced, which in turn brings significant profits for the producer.

The preparation of the wine base depends on the type of primary wine used. White wine is more suitable than red due to the removal of dyes. In principle, it is possible to process any wine in this way, but for the quality of the resulting wine base it is necessary that the primary wine be free of defects, especially high content of volatile acids and persistent negative tones, especially mouse or similar microbial impurities.

Examples of embodiments of the invention

Example 1 '1

White wine with an alcoholic strength of 10.0% vol., A pH of 3.5 and a titratable acid content of 6.0 g / l shall be subjected to the following technological steps:

Step: Application of high-surface activated carbon of plant origin of two types in the form of a powder to remove dyes and undesirable tastes and odors in the weight of 20 g / hl for each type of activated carbon.

Step 2: Application of bentonite at twice the maximum recommended dose for a given type of bentonite and sedimentation for 24 hours

Step 3: Coarse sludge rolling.

Step 4: Application of KOH to the level of 6.5 to 8.2 pH units according to the taste properties of the future alcoholic beverage. This is followed by very rapid oxidation. Step 5: Filtration to visible purity and addition of distillate (food alcohol) to a total level of min. 15% alcohol by volume.

Example 2

White wine with an alcoholic strength of 10.0% vol., A pH of 3.5 and a titratable acid content of 6.0 g / l shall be subjected to the following technological steps:

Step 1: Application of high-surface activated carbon of plant origin of two types in the form of a powder of two types to remove dyes and undesirable tastes and odors in the weight of 20 g / hl for each type of activated carbon. Step 2: Application of bentonite in twice the maximum recommended dose for a given type of bentonite and sedimentation for 24 hours Step 3: Coarse sludge bottling. Step 4: Application of KHCO3 to the level of 6.5 to 8.2 pH units according to the taste properties of the future alcoholic beverage. This is followed by very rapid oxidation. Step 5: Filtration to visible purity and addition of distillate (food alcohol) to a total level of min. 15% by volume of alcohol.

Example 3

White wine with an alcoholic strength of 10.0% vol., A pH of 3.5 and a titratable acid content of 6.0 g / l shall be subjected to the following technological steps:

Step 1: Application of high-surface activated carbon of plant origin of two types in the form of powder for the removal of dyes and undesirable tastes and odors in the weight of 20 g / hl for each type of activated carbon.

Step 2: Application of bentonite in twice the maximum recommended dose for a given type of bentonite, followed by filtration to visible purity after 1 hour. Step 3: Application of KOH to the level of 6.5 to 8.2 pH units according to the taste properties of the future alcoholic beverage. This is followed by very rapid oxidation. Step 4: After oxidation, add distillate (food alcohol) to the overall level 3 min. 15% alcohol by volume.

Industrial applicability

The wine base prepared by the process of the present invention is useful as a partial substitute for distilled alcohol in alcoholic beverages of all kinds.

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Claims (5)

PATENT CLAIMS T ί · τ> <«_ · 1. Process for the preparation of wine base with the addition of alcohol as a partial substitute for distilled alcohol in alcoholic beverages, characterized in that high-surface activated carbon of plant origin is first applied to still wine as the primary source of fermented alcohol in wine base to remove dyes and undesirable tastes and odors , bentonite is applied to this in the next step and the resulting liquid is allowed to settle, which allows the removal of coarse sludge, then KOH is applied to this liquid to a level of 6.5 to 8.2 pH units or KHCO 3, to a level of 6.5 to 8.2 pH units according to the required taste properties of the future alcoholic beverage, followed by very fast spontaneous oxidation and subsequent filtration of the liquid to visible purity and addition of distillate ~ (food - alcohol) to a total level of min. 20% alcohol by volume ' ^: ' - ^{7 k} '' Process for the preparation of wine base with the addition of alcohol as a partial substitute for distilled alcohol in alcoholic beverages according to claim 1, characterized in that high-surface activated carbon of vegetable origin of two types in powder form is used to remove colorants and undesirable tastes and odors. 3. A process for the preparation of a wine base with the addition of alcohol as a partial substitute for distilled alcohol in alcoholic beverages according to claim 1, characterized in that high-surface activated carbon of vegetable origin of two types in powder form is used to remove dyes and undesirable tastes and odors. 10 g / hl to 30 g / hl. 4. A process for the preparation of a wine base with the addition of alcohol as a partial substitute for distilled alcohol in alcoholic beverages according to claims 1 and 2. Λ sowing, inter alia, that bentonite is applied in twice the maximum recommended dose for a given type of bentonite. Process for the preparation of a wine base with the addition of alcohol as a partial substitute for distilled alcohol in alcoholic beverages according to claims 1 to 12, characterized in that the sedimentation takes place for at least 24 hours.