DE522569C - Process for the production of sparkling wine, especially for diabetics - Google Patents

Process for the production of sparkling wine, especially for diabetics

Info

Publication number
DE522569C
DE522569C DEM110954D DEM0110954D DE522569C DE 522569 C DE522569 C DE 522569C DE M110954 D DEM110954 D DE M110954D DE M0110954 D DEM0110954 D DE M0110954D DE 522569 C DE522569 C DE 522569C
Authority
DE
Germany
Prior art keywords
sparkling wine
diabetics
production
coh
wine
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
DEM110954D
Other languages
German (de)
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.)
RICHARD MUMMENDEY DR ING
Original Assignee
RICHARD MUMMENDEY DR ING
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 RICHARD MUMMENDEY DR ING filed Critical RICHARD MUMMENDEY DR ING
Priority to DEM110954D priority Critical patent/DE522569C/en
Application granted granted Critical
Publication of DE522569C publication Critical patent/DE522569C/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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide

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)

Description

Verfahren zur Herstellung von Schaumwein, insbesondere für Diabetiker Bekanntlich wird bei der Herstellung von Schaumwein dem Wein mit der Dosage Zucker zugesetzt.Process for the production of sparkling wine, especially for diabetics It is well known that in the production of sparkling wine, sugar is added to the wine with the dosage added.

Ein so hergestellter Schaumwein ist wegen seiner gesundheitsschädlichen )ATirkung ungeeignet für Diabetiker. Man hat deshalb bereits versucht, an Stelle von Zucker Benzoesäuresulfinid zuzusetzen, jedoch ergab sich kein befriedigendes Erzeugnis, da ein solcher Schaumwein einen unangenehmen Nachgeschmack erhält.A sparkling wine produced in this way is harmful to health because of its ) ATeffect unsuitable for diabetics. One has therefore already tried in place of sugar to add benzoic acid sulfinide, but it was not satisfactory Product because such a sparkling wine has an unpleasant aftertaste.

Der Erfindung gemäß wird nun anstatt Zucker Sorbit zugesetzt. Es kann z. B. eine Dosage von go g Sorbit, in I25 ccm Cuv6ewein gelöst, pro ganze Flasche von 750 ccm verwendet werden.According to the invention, sorbitol is now added instead of sugar. It can e.g. B. a dosage of 100 g sorbitol, dissolved in I25 ccm Cuv6ewein, can be used per whole bottle of 750 ccm.

Der Eigenart des Sorbits entsprechend, gegen Angriffe der Hefe durch Gärung unempfindlich zu sein, läßt sich die Dosage schon bei Herstellung des Cuvees, d. h. vor der Flaschengärung, zusetzen. Hierdurch wird, da die Süße auch nach derselben erhalten bleibt, bei Entfernung der Hefe mittels Eiskühlung nach dem Walfardschen Verfahren der volle Arbeitsgang der Dosage des Flaschensektes erspart. Da im Gegensatz hierzu Benzoesäuresulfinid stark antiseptisch und gärungshemmend wirkt, würde bei dessen Verwertung in gleicher Art eine Flaschengärung überhaupt nicht zustande kommen, was besonders zu beachten ist.Corresponding to the nature of sorbitol, against attacks by yeast To be insensitive to fermentation, the dosage can already be set when the cuvee is made, d. H. before bottle fermentation, add. As a result, there is also the sweetness after the same is retained when the yeast is removed by ice cooling according to Walfard's method Method of the full operation of the dosing of the sparkling wine saves. As opposed to Benzoic acid sulfinide has a strong antiseptic and fermentation inhibiting effect whose utilization in the same way bottle fermentation does not take place at all, what is to be observed in particular.

Die chemische Zusammensetzung des Sorbits ist C6Hi106 oder nach seiner Strukturformel H2 COH, H COH, H COH, H COH, H COH, H2 COH.The chemical composition of sorbitol is C6Hi106 or after its Structural formula H2 COH, H COH, H COH, H COH, H COH, H2 COH.

Versuche haben ergeben, daß nach diesem Verfahren ein Schaumwein erzielt wird, der dem mit Zucker hergestellten in nichts nachsteht, der dagegen vollkommen unschädlich und bekömmlich für Diabetiker ist.Tests have shown that a sparkling wine is obtained by this method which is in no way inferior to that made with sugar, but which is completely is harmless and wholesome for diabetics.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung von Schaumwein, insbesondere für Diabetiker, dadurch gekennzeichnet, daß in der Dosage des Schaumweines an Stelle von Zucker Sorbit verwendet wird.PATENT CLAIM: Process for the production of sparkling wine, in particular for diabetics, characterized in that in the dosage of the sparkling wine in place of sugar sorbitol is used.
DEM110954D 1929-07-09 1929-07-09 Process for the production of sparkling wine, especially for diabetics Expired DE522569C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEM110954D DE522569C (en) 1929-07-09 1929-07-09 Process for the production of sparkling wine, especially for diabetics

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEM110954D DE522569C (en) 1929-07-09 1929-07-09 Process for the production of sparkling wine, especially for diabetics

Publications (1)

Publication Number Publication Date
DE522569C true DE522569C (en) 1931-04-10

Family

ID=7327126

Family Applications (1)

Application Number Title Priority Date Filing Date
DEM110954D Expired DE522569C (en) 1929-07-09 1929-07-09 Process for the production of sparkling wine, especially for diabetics

Country Status (1)

Country Link
DE (1) DE522569C (en)

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