DE2924831C2 - Process for making a sparkling wine-like drink from honey - Google Patents

Process for making a sparkling wine-like drink from honey

Info

Publication number
DE2924831C2
DE2924831C2 DE2924831A DE2924831A DE2924831C2 DE 2924831 C2 DE2924831 C2 DE 2924831C2 DE 2924831 A DE2924831 A DE 2924831A DE 2924831 A DE2924831 A DE 2924831A DE 2924831 C2 DE2924831 C2 DE 2924831C2
Authority
DE
Germany
Prior art keywords
fruit
honey
concentrate
sparkling wine
making
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.)
Expired
Application number
DE2924831A
Other languages
German (de)
Other versions
DE2924831A1 (en
Inventor
Des Erfinders Auf Nennung Verzicht
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
Moenchthal Spirituosen 1000 Berlin De GmbH
Moenchthal Spirituosen 1000 Berlin GmbH
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.)
Filing date
Publication date
Application filed by Moenchthal Spirituosen 1000 Berlin De GmbH, Moenchthal Spirituosen 1000 Berlin GmbH filed Critical Moenchthal Spirituosen 1000 Berlin De GmbH
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

Links

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

Landscapes

  • 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)

Description

3030th

Die Erfindung betrifft ein Verfahren zum Herstellen cints schaumweinähnlichen Getränks aus Bienenhonig in einem Gärverfahren, indem unvergorener, mit Wasser verdünnter, unabgekochter Bienenhonig durch Zusatz von Fruchtsäuren auf den erforderlichen Säuregehalt des Endprodukts eingestellt, das 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 weiterverarbeitet wird nach Patent2348 759,The invention relates to a method for producing cints of sparkling wine-like drink from honey in a fermentation process in which unfermented, uncooked honey is diluted with water Addition of fruit acids adjusted to the required acidity of the end product, the mixture with the addition of nutrients such as B. ammonium sulfate enriched yeasts from alcoholic cold fermentation while maintaining the resulting carbonic acid pressure and then subjected accordingly the usual treatment for sparkling wine-like drinks is processed after Patent 2348 759,

Das aus dieser Patentschrift bekannte Verfahren hat den Nachteil, daß es hinsichtlich der als Säureiieferanten dienenden Rohstoffe sehr stark eingeschränkt ist auf mir drei Säurearten, die nicht überall zu wirtschaftlich günstigen Bedingungen zur Verfugung stehen und außerdem die Möglichkeiten der erzielbaren Geschmacksrichtungen allzu stark einengen.The process known from this patent specification has the disadvantage that it is used as acid suppliers Serving raw materials is very limited on me three types of acid, which are not everywhere too economical favorable conditions are available and also the possibilities of the flavors that can be achieved narrow too much.

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 führtThe invention is based on the object of this restriction in terms of raw materials and taste eliminate and propose the production of a sparkling wine-like drink from honey which the most diverse raw materials originating from the respective local flora as acid suppliers can be used, 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 Frucht-Säurezusatz wahlweise der Saft von Obst und Beerenfrüchten verwendet wird.This object is achieved according to the invention at the above-mentioned method in that as a fruit acid additive optionally the juice of fruit and Berry fruit is used.

Eine besonders vorteilhafte Weiterentwicklung des Erfindungsgedankens wird dadurch ermöglicht daß zur Diversifizierung der Geschmacksrichtung zusätzlich wahlweise Fruchtauszüge, Konzentrate von Frucht- und Pflanzensäften, oder ultrafiltrierte Konzentrate von Traubensäften, insbesondere Rieslingkonzentrat, Gewürztraminerkonzentrat oder Müller-Thurgaukonzentrat zugesetzt werden.A particularly advantageous further development of the inventive concept is made possible by the fact that for Diversification of the flavor, optionally fruit extracts, concentrates of fruit and Vegetable juices, or ultrafiltered concentrates of grape juices, in particular Riesling concentrate, Gewürztraminer concentrate or Müller-Thurgau concentrate can be added.

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 diesem Verfahren können also überall auf dem Erdball verteilt mit unterschiedlichen 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 the prevailing local conditions to a large extent existing vegetable raw materials as acid suppliers, which are also used by the local population are particularly appreciated. Sparkling wine-like beverages made from bee honey can be produced using this method so distributed all over the world with different flavors using the local vegetable raw materials and taste preferences of the local population are produced, although the basic character of the bee honey sparkling wine because of the unchanged underlying Basic procedure is retained.

Claims (2)

Patentansprüche;Claims; 1, Verfahren zum Herstellen eines schaumweinähnlichen Getränks aus Bienenhonig in einem Gärverfahren, indem unvergorener, mit Wasser verdünnter, unabgekochter Bienenhonig durch Zusatz von Fruchtsäuren auf den erforderlichen Säuregehalt des Endprodukts eingestellt, das Gemisch unter Zusatz von mit Nährsalzen wie z.B. Ammonium-Sulfat angereicherten Hefen einer aiko- ίο holischen Kaltgärung unter Beibehaltung des dabei entstehenden Kohlensäuredrucks unterworfen und anschließend entsprechend der für schaumweinähnliche Getränke üblichen Behandlung weiterverarbeitet wird nach Patent 23 48 759, dadurch gekennzeichnet, daß als Fruchtsäurezusatz wahlweise der Saft von Obst und Beerenfrüchten verwendet wird1, method of making a sparkling wine-like Beverage made from honey in a fermentation process by adding unfermented, with water diluted, uncooked honey by adding fruit acids to the required level Adjusted the acidity of the end product, the mixture with the addition of nutrients such as B. Ammonium sulfate enriched yeast of an aiko- ίο holic cold fermentation while maintaining the resulting carbonic acid pressure and subjected then further processed according to the usual treatment for sparkling wine-like drinks is according to patent 23 48 759, characterized in that the fruit acid additive is optional the juice of fruits and berries is used 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß zur Diversifizierung der Geschmacks- » richtung zusätzlich wahlweise 2. Process according to Claim 1, characterized in that, for the purpose of diversifying the taste direction, »optionally Fruchtauszüge,Fruit extracts, Konzentrate von Frucht- und Pflanzensamen, oderFruit and vegetable seed concentrates, or ultrafiltrierte Konzentrate von Traubensäften,ultrafiltered concentrates of grape juices, insbesondere Rieslingkonzentrat,especially Riesling concentrate, Gewürztraminerkonzentrat oderGewürztraminer concentrate or Müller-Thurgau-Konzentrat
zugesetzt werden.Müller-Thurgau concentrate
can be added.
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

Applications Claiming Priority (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

Publications (2)

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

Family

ID=6073658

Family Applications (1)

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

Country Status (1)

Country Link
DE (1) DE2924831C2 (en)

Families Citing this family (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

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2348759B1 (en) * 1973-09-28 1974-08-01 Henne Geb Auberer Process for the production of a sparkling wine-like beverage from bee honey in a fermentation process

Also Published As

Publication number Publication date
DE2924831A1 (en) 1981-03-19

Similar Documents

Publication Publication Date Title
DE4012000C2 (en) Non-alcoholic soft drink
DE2952059A1 (en) BEVERAGES MANUFACTURED USING HOMOFERMENTATIVE LACTIC ACID BACTERIA AND METHOD FOR THE PRODUCTION THEREOF
CH632137A5 (en) Process for the preparation of a soft (alcohol-free), reduced-calorie fruit juice beverage, and fruit juice beverage prepared by this process
DE2924831C2 (en) Process for making a sparkling wine-like drink from honey
DE3046773A1 (en) METHOD FOR PRODUCING A DIETETARY BEVERAGE AND A PARTICULAR BEVERAGE PRODUCED BY THIS METHOD
EP0252063B1 (en) Carbonic aciol and coffeine containing beverage
DE3010240A1 (en) Coffee beverage laced with exotic fruit juice - pref. contg. marakuja, mandarin, kiwi, avocado and lychee fruit juice opt. preserved in alcohol
DE202019005003U1 (en) Non-alcoholic beverage as an alternative to wine
EP1476534B1 (en) "doublesse" method for producing sparkling wine
DE2348759B1 (en) Process for the production of a sparkling wine-like beverage from bee honey in a fermentation process
DE594394C (en) Process for the production of an alcoholic beverage
DE735007C (en) Process for the production of an aromatic non-alcoholic or low-alcohol fermentation drink
AT246679B (en) Process for the production of elderberry wine
DE573622C (en) Process for the production of alcohol-free beverages from malt wort
DE245833C (en)
DE1263662B (en) Process for the production of a low-alcohol whole beer
DE269234C (en)
DE102007041471A1 (en) Non-alcoholic refreshment beverage, preferably fruit juices, fruit nectar, modified fruit juices and lemonades, comprises a refreshment beverage raw material, a non-alcoholic beer and multiple sugars with three saccharide units
EP0298317B1 (en) Process for making wine
DE4010584A1 (en) Low alcohol wine prodn. - by fermenting a juice concentrate to form a wine concentrate, de-alcoholysis and mixing the prod. with non-de-alcoholysed wine and water
DE102020125545A1 (en) Alcoholic beverage; Process for making an alcoholic beverage
AT110543B (en) Process for the production of an alcohol-free, foamy and sparkling beverage with a wine or beer-like taste.
DE102022004785A1 (en) The invention relates to a drink and a production method from the fruits of the snowball tree (Viburnum opulus).
DE624614C (en) Process for the production of low-alcohol or non-alcoholic beverages
DE744072C (en) Process for enriching non-alcoholic beverages, in particular beer or beer-like beverages, with vitamins and other active ingredients from yeast

Legal Events

Date Code Title Description
OP8 Request for examination as to paragraph 44 patent law
8127 New person/name/address of the applicant

Owner name: MOENCHTHAL SPIRITUOSEN GMBH, 1000 BERLIN, DE

AF Is addition to no.

Ref country code: DE

Ref document number: 2348759

Format of ref document f/p: P

D2 Grant after examination
8364 No opposition during term of opposition
8327 Change in the person/name/address of the patent owner

Owner name: RAVENOR INTERNATIONAL INC., PANAMA, PK

8327 Change in the person/name/address of the patent owner

Owner name: ST. URSULA GMBH, 6530 BINGEN, DE

8340 Patent of addition ceased/non-payment of fee of main patent