DE558065C - Process for sweetening and flavoring sparkling wines - Google Patents

Process for sweetening and flavoring sparkling wines

Info

Publication number
DE558065C
DE558065C DE1926558065D DE558065DD DE558065C DE 558065 C DE558065 C DE 558065C DE 1926558065 D DE1926558065 D DE 1926558065D DE 558065D D DE558065D D DE 558065DD DE 558065 C DE558065 C DE 558065C
Authority
DE
Germany
Prior art keywords
sweetening
flavoring
sparkling wines
sparkling
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
DE1926558065D
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.)
Seitz-Werke GmbH
Original Assignee
Seitz-Werke 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 Seitz-Werke GmbH filed Critical Seitz-Werke GmbH
Application granted granted Critical
Publication of DE558065C publication Critical patent/DE558065C/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 zum Aufsüßen. und Aromatisieren von Schaumeinen Bei der Schaumw einherstellung ist es Üblich, dem fertig vergorenen Schaumwein nach dem Degorgieren der Hefe eine Dosis Zuckerlikör zu geben, um ihn aufzusüßen; man hatte zu dem gleichen Zweck auch Flüssigkeiten verwendet, die aus altem Wein und Zucker bestehen.Method of sweetening. and flavoring foams at the It is customary to make sparkling wine after the fermented sparkling wine Disgorging the yeast to give a dose of sugar liquor to sweeten it; one had Liquids made from old wine and sugar are also used for the same purpose exist.

Es hat sich nun gemäß vorliegender Erfindung gezeigt, daß man einen besseren Wohlgeschmack des Schaumweines erreicht, wenn man anstatt Zuckerlikör einen nach dem Patent 5o2 291 gewonnenen unvergorenen Saft, z. B. bei Traubenschaumwein einen Traubensaft, bei Apfelschaumwein einen Apfelsaft,.zusetzt. Damit erhält nämlich das Getränk außer der Süße auch die ihm artgleichen Duftstoffe, die in einem unvergorenen Saft stets in viel höherem Maße enthalten sind als in einem vergorenen (Wein), well durch die Kohlensäurebildung bei der Vergärung viele Duftstoffe herausgerissen werden.It has now been shown according to the present invention that a better taste of the sparkling wine is achieved if, instead of sugar liqueur , an unfermented juice obtained according to patent 5o2 291, e.g. B. for sparkling grape wine a grape juice, for sparkling apple wine an apple juice, .zusetzt. In addition to the sweetness, the drink also receives the same scents that are always contained in an unfermented juice to a much higher degree than in a fermented (wine), because many scents are torn out by the carbonation during fermentation.

Claims (1)

PATENTANSPRUCH: Verfahren zuni Autsüßen und Aromatisieren von Schaumweinen, dadurch gekennzeichnet, daß man anstatt Zuckerlikör einen natürlichen unvergorenen, nach dem Verfahren des Patents 5o2291 gewonnenen Fruchtsaft verwendet.PATENT CLAIM: Process for sweetening and flavoring sparkling wines, characterized in that instead of sugar liqueur, a natural unfermented, fruit juice obtained by the process of patent 5o2291 is used.
DE1926558065D 1926-03-23 1926-03-23 Process for sweetening and flavoring sparkling wines Expired DE558065C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE558065T 1926-03-23

Publications (1)

Publication Number Publication Date
DE558065C true DE558065C (en) 1932-09-01

Family

ID=6565267

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1926558065D Expired DE558065C (en) 1926-03-23 1926-03-23 Process for sweetening and flavoring sparkling wines

Country Status (1)

Country Link
DE (1) DE558065C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1132077B (en) * 1958-01-07 1962-06-28 Sektkellerei Carstens K G Method and device for the production of sparkling wine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1132077B (en) * 1958-01-07 1962-06-28 Sektkellerei Carstens K G Method and device for the production of sparkling wine

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