DE2924831A1 - Sparkling wine prepn. by honey cold fermentation - with acidifying fruit or berry fruit juice and opt. grape juice concentrate addn. - Google Patents

Sparkling wine prepn. by honey cold fermentation - with acidifying fruit or berry fruit juice and opt. grape juice concentrate addn.

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Publication number
DE2924831A1
DE2924831A1 DE19792924831 DE2924831A DE2924831A1 DE 2924831 A1 DE2924831 A1 DE 2924831A1 DE 19792924831 DE19792924831 DE 19792924831 DE 2924831 A DE2924831 A DE 2924831A DE 2924831 A1 DE2924831 A1 DE 2924831A1
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DE
Germany
Prior art keywords
fruit
prunus
sparkling wine
honey
concentrate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
DE19792924831
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German (de)
Other versions
DE2924831C2 (en
Inventor
Antrag Auf Nichtnennung
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
St Ursula 6530 Bingen De GmbH
Original Assignee
RAVENOR INTERNATIONAL Inc
Ravenor International Inc Panama City
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by RAVENOR INTERNATIONAL Inc, Ravenor International Inc Panama City filed Critical RAVENOR INTERNATIONAL Inc
Priority to DE2924831A priority Critical patent/DE2924831C2/en
Publication of DE2924831A1 publication Critical patent/DE2924831A1/en
Application granted granted Critical
Publication of DE2924831C2 publication Critical patent/DE2924831C2/en
Expired legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

This is an addn. to DE2348759 which discloses sparkling wine prepn. by the alcoholic cold fermentation of non-fermented, water-diluted, unboiled bees' honey, set with additives (A) to the desired acid content of the end-prod. Yeasts enriched with nutrient salts, e.g. (NH4)2SO4, are used. The CO2 pressure generated is maintained and the prod. is worked up by a standard process. According to Patent of Addn., the additive (A) can be a fruit- or berry fruit juice, esp. of apple, pear, apricot, peach, pineapple, service tree (sorbus aucuparia and sorbus domestica), cherry, plum, mirabelle (prunus cerasifera), passion fruit, quince, banana, guava, kiwi, mandarine, citrus (citrus decumana, maxima, reticulata, media, limon or aurantium), palm, tomato, walnut, current, gooseberries, strawberries, blackberries, bilberries, raspberries, hip, elder, mahonia, vaccinium uliginosum, cranberries (vaccinium oxycoccus and macrocarpon), rhubarb or sloe. A wide (A)-variety can be used, leading to local flavour variations without impairing bees' honey sparkling wine character.

Description

Verfahren zum Herstellen eines schaumweinähnlichen Ge-Method for producing a sparkling wine-like product

tränkes aus Bienenhonig.drink made from honey.

Zusatz zu DBP 23 48 759 Die Erfindung betrifft ein Verfahren zum Herstellen eines schaumweinähnlichen Getränks aus Bienenhonig in einem Gärverfahren mit Verwendung von unvergorenem, mit Wasser verdünntem, unabgekochtem und durch einen Zusatz auf den erforderlichen Säuregehalt des Endprodukts eingestelltem Bienenhonig, der in diesem Gemisch unter Zusatz von mit Nährsalzen wie z.B. Ammonium-Sulfat angereicherten Hefen einer alkoholischen Kaltgärung unter Beibehaltung des dabei entstehenden Kohlensäuredrucks unterworfen und anschließend entsprechend der für schaumweinähnliche Getränke üblichen Behandlung weiterbearbeitet wird, nach DBP 23 48 759.Addition to DBP 23 48 759 The invention relates to a Process for the production of a sparkling wine-like beverage from bee honey in one Fermentation process with the use of unfermented, water-diluted, uncooked and adjusted to the required acidity of the end product by an additive Bee honey, which is made in this mixture with the addition of nutrients such as ammonium sulfate enriched yeasts of an alcoholic cold fermentation while maintaining the process resulting carbonic acid pressure and then subjected to the for Sparkling wine-like beverages usual treatment is further processed, according to DBP 23 48 759.

Das genannte bekannte Verfahren hat den Nachteil, daß es hinsichtlich der als Säurelieferanten dienenden Rohstoffe sehr stark eingeschränkt ist auf nur drei Säurearten, die nicht überall zu wirtschaftlich günstigen Bedingungen zur Verfügung stehen und außerdem die Möglichkeiten der erzielbaren Geschmacksrichtungen allzu stark einengen.The aforementioned known method has the disadvantage that it is in terms of of the raw materials used as acid suppliers is very limited to only three types of acid that are not available everywhere on economically favorable terms and also the possibilities of the achievable flavors too narrow strongly.

Der Erfindung liegt die Aufgabe zugrunde, diese rohstoff-und geschmacksmäßige Beschränkung zu beseitigen und die Herstellung eines schaumweinähnlichen Getränks aus Bienenhonig vorzuschlagen, bei welcher die mannigfachsten, der jeweiligen lokalen Pflanzenwelt entstammenden Rohstoffe als Säurelieferanten verwendet werden können, was auch zu entsprechend vielen Geschmacksvariationen führt.The invention is based on the object of this raw material and taste-wise Eliminate restriction and create a sparkling wine-like drink to propose from bee honey, in which the most varied, the respective local Raw materials derived from flora can be used as acid suppliers, which also leads to a correspondingly large number of taste variations.

Gelöst wird diese Aufgabe nach der Erfindung bei dem eingangs erwähnten Verfahren dadurch, daß als Säurezusatz wahlweise der Saft von Obst und Beerenfrüchten verwendet wird, insbesondere von Apfel (Pyrus malus) Birne (Pyrus communis) Aprikose (Prunus armeniaca) Pfirsich (Prunus persicae) Ananas (Ananas comosus) Eberesche und Speierling (Sorbus aucuparia und Sorbus domestica) Kirsche (Prunus) Pflaume (Prunus domestica) Mirabelle (Prunus cerasifera) Passionsfrucht (Passiflora) Quitte (Cydonia oblonga) Banane (Musa) Guave (Psidium guajava) Kiwi (Actinidia chinensis) Apfelsine (Citrus sinensis) Citrus (Citrus decumana, C.maxima, C.reticulata, C.medica, C.limon, C.auratium) Palmen (Palmae) Tomaten (Lycopersicon esculentum) Walnuß (Juglans regia) Johannisbeeren (Ribes) Stachelbeeren (Ribes uvacrispa) Erdbeeren (Fragaria) Brombeere (Rubus eubatus) Heidelbeere (Vaccinium myrtillus) Himbeere (Rubus idaeus) Hagebutte (Rosa cania) Holunder (Sambucus) Mahonie (Mahonia) Moorbeeren (Vaccinium uliginosum) Moosbeeren (Vaccinium oxycoccus und VOmacrocirpon) Preiselbeeren (Vaccinium vitis idaea) Rhabarber (Rheum) und Schlehe (Prunus spinosa).This object is achieved according to the invention in the case of the one mentioned at the beginning Process in that the juice of fruit and berry fruits is optionally used as an acid additive is used, especially from apple (Pyrus malus) pear (Pyrus communis) apricot Peach (Prunus persicae) (Prunus armeniaca) Pineapple (Ananas comosus) rowan and service tree (Sorbus aucuparia and Sorbus domestica) cherry (Prunus) plum (Prunus domestica) Mirabelle plum (Prunus cerasifera) Passion fruit (Passiflora) Quince (Cydonia oblonga) Banana (Musa) Guava (Psidium guajava) Kiwi (Actinidia chinensis) Orange (Citrus sinensis) Citrus (Citrus decumana, C.maxima, C.reticulata, C.medica, C.limon, C.auratium) Palms (Palmae) Tomatoes (Lycopersicon esculentum) Walnut (Juglans regia) currants (Ribes) gooseberries (Ribes uvacrispa) strawberries (Fragaria) Blackberry (Rubus eubatus) Blueberry (Vaccinium myrtillus) Raspberry (Rubus idaeus) Rose hip (Rosa cania) Elder (Sambucus) Oregon grape (Mahonia) Bog berries (Vaccinium uliginosum) cranberries (Vaccinium oxycoccus and VOmacrocirpon) cranberries (Vaccinium vitis idaea) rhubarb (rheum) and sloe (Prunus spinosa).

Eine noch weitergehende Diversifizierung der Geschmacksrichtungen wird durch eine besonders vorteilhafte Weiterentwicklung des Erfindungsgedankens dadurch ermöglicht, daß noch eine Dosage zugesetzt wird, die wahlweise ultrafiltrierte Konzentrate von Traubensäften, insbesondere Rieslingkonzentrat, Gewürztraminerkonzentrat, Müller-Thurgaukonzentrat, oder Fruchtkonzentrat oder Frucht aus züge oder Konzentrate von Frucht- und Pflanzensäften enthalten.An even further diversification of the flavors is due to a particularly advantageous further development of the inventive concept made possible by that another dosage is added, which is optional ultrafiltered concentrates of grape juices, especially Riesling concentrate, Gewürztraminer concentrate, Müller-Thurgau concentrate, or fruit concentrate or fruit Contains extracts or concentrates of fruit and vegetable juices.

Das oben beschriebene Verfahren berücksichtigt also in hohem Maße die jeweilig örtlich vorherrschend vorhandenen pflanzlichen Rohstoffe als Säurelieferant, die auch jeweils von der dort ansässigen Bevölkerung besonders geschätzt werden. Schaumweinähnliche Getränke aus Bienenhonig nach die sei Verfahren können also überall auf dem Erdball verteilt mit unterschiedlohen Geschmacksrichtungen unter Verwendung der örtlichen pflanzlichen Rohstoffe und Geschmacksvorlieben der örtlichen Bevölkerung hergestellt werden wobei dennoch der Grundcharakter des Bienenhonig-Schaumweins wegen des unveränderten zugrundeliegenden Grundverfahrens erhalten bleibt.The method described above therefore takes into account to a large extent the prevailing local vegetable raw materials as an acid supplier, which are particularly valued by the local population. Sparkling wine-like beverages made from honey according to the method can be used anywhere distributed around the globe with different flavors using the local vegetable raw materials and taste preferences of the local population can be produced with the basic character of the bee honey sparkling wine is retained because of the unchanged underlying basic process.

Claims (2)

Ansprüche 1. Verfahren zum Herstellen eines schaumweinähnlichen Getränks aus Bienenhonig in einem Gärverfahren mit Verwendung von unvergorenem, mit Wasser verdünntem, unabgekochtem und durch einen Zusatz auf den erforderlichen Säuregehalt des Endporodukts eingestelltem Bienenhonig, der in diesem Gemisch unter Zusatz von mit Nährsalzen wie z.B, Ammonium-Sulfat angereicherten Hefen einer alkoholischen Kaltgärung unter Beibehaltung des dabei entstehenden Kohlensäuredrucks unterworfen und anschließend entsprechend der für schaumweinähnliche Getränke üblichen Behandlung weiterbearbeitet wird, nach DBP 23 48 759, dadurch gekennzeichnet, daß als Säurezusatz wahlweise der Saft von Obst und Beerenfrüchten verwendet wird, insbesondere von Apfel (Pyrus malus) Birne (Pyrus c.mmunis) Aprikose (Prunus armeniaca) Pfirsich (Prunus persicae) Ananas (Ananas comosus) Eberesche und Speierling (Sorbus aucuparia und Sorbus domestica) Kireche (Prunus) Pflaume (Prunus domestica) Mirabelle (Prunus cerasifera) Passionsfrucht (Passiflora > Quitte (Cydonia oblonga) Banane (Musa) Guave (Psidium guajava) Kiwi (Actinidia chinensis) Apfelsine (Citrus sinensis) Citrus (Citrus decumana, C.maxima, C.reticulata, C.media, C.limon, C. aurantium) Palmen (Palmae) Tomaten (Lycopersicon esculentum) Walnuß (Juglans regia) Johannisbeeren (Ribes) Stachelbeeren (Ribes uvacrispa) Erdbeeren (Fragaria) Brombeere (Rubus eubatus) Heidelbeere (Vaccinium myrtillus) Himbeere (Rubus idaeus) Hagebutte (Rosa cania) Holunder (Sambucus) Mahonie (Mahonia) Moorbeeren (Vaccinium uliginosum) Moosbeeren (Vaccinium oxycoccus und V.macrocarpon) Preiselbeeren (Vaccinium vitis idaea) Rhabarber (Rheum) und Schlehe (Prunus spinosa).Claims 1. A method for producing a sparkling wine-like drink made from honey in a fermentation process using unfermented, with water diluted, uncooked and with an additive to the required acidity of the end product adjusted honey, which in this mixture with the addition of yeast enriched with nutrient salts such as ammonium sulfate of an alcoholic Subjected to cold fermentation while maintaining the resulting carbonic acid pressure and then according to the usual treatment for sparkling wine-like drinks is further processed, according to DBP 23 48 759, characterized in that as an acid additive optionally the juice of fruits and berries is used, in particular of Apple (Pyrus malus) Pear (Pyrus c.mmunis) Apricot (Prunus armeniaca) Peach (Prunus persicae) Pineapple (Ananas comosus) Mountain ash and Service tree (Sorbus aucuparia and Sorbus domestica) Kireche (Prunus) Plum (Prunus domestica) Mirabelle (Prunus cerasifera) Passion fruit (Passiflora> Quince (Cydonia oblonga) Banana (Musa) Guava (Psidium guajava) Kiwi (Actinidia chinensis) Orange (Citrus sinensis) Citrus (Citrus decumana, C.maxima, C.reticulata, C.media, C.limon, C. aurantium) Palm trees (Palmae) tomatoes (Lycopersicon esculentum) walnut (Juglans regia) currants (Ribes) Gooseberries (Ribes uvacrispa) Strawberries (Fragaria) Blackberries (Rubus eubatus) Blueberry (Vaccinium myrtillus) Raspberry (Rubus idaeus) Rose hip (Rosa cania) Elderberry (Sambucus) Oregon grape (Mahonia) Blackberry (Vaccinium uliginosum) Cranberries (Vaccinium oxycoccus and V. macrocarpon) Cranberries (Vaccinium vitis idaea) Rhubarb (Rheum) and sloe (Prunus spinosa). 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß eine Dosage zugesetzt wird, die wahlweise ultrafiltrierte Konzentrate von Traubensäften, insbesondere Rieslingkonzentrat, Gewürztraminerkonzentrat, Müller-Thurgaukonzentrat, oder Fruchtsaftkonzentrat oder Fruchtauszüge oder Konzentrate von Frucht- und Pflanzensäfte enthalten.2. The method according to claim 1, characterized in that a dosage is added, the optionally ultrafiltered concentrates of grape juices, in particular Riesling concentrate, Gewürztraminer concentrate, Müller-Thurgau concentrate, or fruit juice concentrate or contain fruit extracts or concentrates of fruit and vegetable juices.
DE2924831A 1979-06-20 1979-06-20 Process for making a sparkling wine-like drink from honey Expired DE2924831C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE2924831A DE2924831C2 (en) 1979-06-20 1979-06-20 Process for making a sparkling wine-like drink from honey

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Application Number Priority Date Filing Date Title
DE2924831A DE2924831C2 (en) 1979-06-20 1979-06-20 Process for making a sparkling wine-like drink from honey

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DE2924831A1 true DE2924831A1 (en) 1981-03-19
DE2924831C2 DE2924831C2 (en) 1983-01-27

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3215512A1 (en) * 1982-04-26 1983-10-27 Dieter 8000 München Schadel Process for the production of an alcoholic beverage from honey
CN100357420C (en) * 2005-07-04 2007-12-26 西安丹若尔石榴酒业有限责任公司 Preparation method of series pomegranate wine
CN102888328A (en) * 2012-10-29 2013-01-23 韦桂深 Passion fruit wine and production method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2348759C2 (en) * 1973-09-28 1975-04-03 Henne Geb. Auberer, Gisela, 6741 Bornheim

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2348759C2 (en) * 1973-09-28 1975-04-03 Henne Geb. Auberer, Gisela, 6741 Bornheim

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3215512A1 (en) * 1982-04-26 1983-10-27 Dieter 8000 München Schadel Process for the production of an alcoholic beverage from honey
CN100357420C (en) * 2005-07-04 2007-12-26 西安丹若尔石榴酒业有限责任公司 Preparation method of series pomegranate wine
CN102888328A (en) * 2012-10-29 2013-01-23 韦桂深 Passion fruit wine and production method thereof

Also Published As

Publication number Publication date
DE2924831C2 (en) 1983-01-27

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