EP2197999A2 - Verfahren zur herstellung eines aromatisierten getränks mit niedrigem alkoholgehalt - Google Patents

Verfahren zur herstellung eines aromatisierten getränks mit niedrigem alkoholgehalt

Info

Publication number
EP2197999A2
EP2197999A2 EP08840061A EP08840061A EP2197999A2 EP 2197999 A2 EP2197999 A2 EP 2197999A2 EP 08840061 A EP08840061 A EP 08840061A EP 08840061 A EP08840061 A EP 08840061A EP 2197999 A2 EP2197999 A2 EP 2197999A2
Authority
EP
European Patent Office
Prior art keywords
fermentation
manufacturing
flavored
drink according
grape
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.)
Withdrawn
Application number
EP08840061A
Other languages
English (en)
French (fr)
Inventor
Bernard Grelaud
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.)
Cave Du Marmandais
Original Assignee
Cave Du Marmandais
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 Cave Du Marmandais filed Critical Cave Du Marmandais
Publication of EP2197999A2 publication Critical patent/EP2197999A2/de
Withdrawn legal-status Critical Current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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • 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
    • C12G3/025—Low-alcohol beverages

Definitions

  • the present invention relates to a process for producing a low alcohol flavored beverage.
  • the invention also relates to the drink obtained and its uses.
  • flavored alcoholic beverages there are very varied products intended to be drunk as an aperitif, such as liqueurs or creams to be diluted in wine or champagne. These drinks are obtained by fermentation of fruits other than grapes or by flavoring an ethyl alcohol of agricultural origin.
  • aperitifs based on wine or aromatized wine-based drinks champagnhomes or not, made by adding various flavors in existing wine.
  • the alcoholic strength or alcoholic degree of these drinks is relatively high, generally between 12 ° and 25 °, so that their consumption has drawbacks in particular in terms of public health or road safety for example.
  • the subject of the invention is a process for the production of a flavored beverage comprising at least the following stages:
  • the subject of the invention is also the beverage obtained according to this process, which has an alcoholic strength of between 6 ° and 8 °, and a residual sugar content of between 80 g / l and 100 g / l.
  • this flavored drink is gaseous.
  • the present invention relates to a method of manufacturing a flavored drink comprising at least a partial fermentation of grape must and the aromatization of the drink obtained after blocking the fermentation.
  • the grapes are harvested and pressed. The pressing is followed by a clarification enzymage then a settling.
  • the grapes harvested are red grapes.
  • the grape must is then yeast for fermentation.
  • yeasts turn sugar into alcohol and carbon dioxide.
  • yeast is cultured with saccharomyces cerevisiae yeasts, in particular strains C19 and ALS.
  • the grape must is partially fermented: the fermentation of the grape must must be interrupted. Fermentation can be blocked for example by one or more flash (s) pasteurization (s) and / or by muting with SO 2 , preferably 10 to 15 g / HI. The fermentation can also be blocked by cold passage at a temperature between 5 ° and 8 °, then mutage with SO 2 , preferably 15g / HI.
  • a grape must is obtained with an alcohol content of between 6 ° and 8 °, more particularly between 7.2 ° and 7.8 °, and a residual sugar content of between 80 g / l and 100 g / l. more particularly between 80g / l and 90g / l.
  • the fermentation is carried out in a closed medium, preferably under an inert gas, to preserve the fermentation gases in the beverage.
  • the partially fermented grape must obtained is then kept cold. It is then filtered and glued to clarify the drink, refine it and protect it from oxidation.
  • a particularly suitable embodiment consists of making a filtration on earth, then a filtration cartridge. Between these two stages of filtration, it is possible to provide a flash pasteurization if the fermentation has not been completely interrupted beforehand. This flash pasteurization must be carried out at low temperature, preferably between 0 ° and 5 ° C, to keep the dissolved gas.
  • the beverage thus filtered is then flavored, preferably by addition of natural flavor (s).
  • the aromatisation is carried out by adding a natural aroma of passion fruit and a natural aroma of raspberry.
  • this mixture confers a taste and a smell of white flesh fruits, original and surprising, to the drink according to the invention.
  • This step can be followed by an additional step of adding citric acid to the drink.
  • the manufacturing process may comprise a gasification step by addition of COz 1 preferably at a level of 1600 to 1800 mg / l of CO 2 .
  • Preservation awaiting conditioning can be carried out in tanks under inert gas and / or low temperature from 8 ° to 10 ° C.
  • the flavored beverage according to the invention advantageously has very satisfactory qualities organoleptically.
  • the gasification natural resulting from fermentation or forced by adding CO 2 , makes it possible to confer a freshness and a lightness to the drink and to avoid any sensation of sweet taste in the mouth.
  • the drink according to the invention is low in alcohol. It has an alcohol content of between 6 and 8, preferably between 7.2 and 7.8.
  • the flavored beverage according to the invention may be packaged in glass bottles, or in any other suitable container.
  • the drink according to the invention can also be used in cooking for the production of food products, such as a fruit soup for example.
  • the invention is obviously not limited to the example of the process and to the drink obtained, described above, but on the contrary covers all the variants, in particular as regards the nature of the grapes and the aromas. used.

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)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
EP08840061A 2007-10-03 2008-09-30 Verfahren zur herstellung eines aromatisierten getränks mit niedrigem alkoholgehalt Withdrawn EP2197999A2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0758034A FR2921932B1 (fr) 2007-10-03 2007-10-03 Procede de fabrication d'une boisson aromatisee faiblement alcoolisee
PCT/FR2008/051750 WO2009050404A2 (fr) 2007-10-03 2008-09-30 Procede de fabrication d'une boisson aromatisee faiblement alcoolisee

Publications (1)

Publication Number Publication Date
EP2197999A2 true EP2197999A2 (de) 2010-06-23

Family

ID=39356571

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08840061A Withdrawn EP2197999A2 (de) 2007-10-03 2008-09-30 Verfahren zur herstellung eines aromatisierten getränks mit niedrigem alkoholgehalt

Country Status (4)

Country Link
EP (1) EP2197999A2 (de)
FR (1) FR2921932B1 (de)
TW (1) TW200932900A (de)
WO (1) WO2009050404A2 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886524B (zh) * 2015-05-07 2017-03-15 陈玲华 一种百香果调料酒及其制备方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR993064A (fr) * 1944-11-22 1951-10-26 Boisson mousseuse à base de jus de fruits
FR2580665B1 (fr) * 1985-04-23 1987-07-10 Univ Dijon Procede de fabrication de boissons fermentees aromatisees
FR2589878B1 (fr) * 1985-11-14 1988-11-25 Pernod Ricard Procede microbiologique de preparation a partir du mout de raisin, d'une boisson aromatique a faibles teneurs en alcool et en sucre, et boisson que l'on peut obtenir selon ce procede
FR2596767B1 (fr) * 1986-04-04 1989-06-30 Saint Andre Ste Coop Agric Vin Elaboration et conditionnement d'un mout de raisin de muscat d'alexandrie partiellement fermente
FR2601687B1 (fr) * 1986-07-18 1989-06-09 Univ Dijon Procede et appareillage pour la mise en oeuvre de reactions enzymatiques et application a la preparation de boissons fermentees
FR2628438B1 (fr) * 1988-03-08 1992-05-29 Grassa Sarl Domaines Procede d'elaboration d'un vin naturellement bas en alcool et vin ainsi obtenu
FR2653443B1 (fr) * 1989-10-20 1993-01-15 Grasa Yves Procede d'elaboration d'une boisson vineuse a faible teneur en calorie et alcool et boisson ainsi obtenue.
FR2654742A1 (fr) * 1989-11-20 1991-05-24 Francois Olivier Boissons a base de mout de raisin partiellement fermente.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2009050404A2 *

Also Published As

Publication number Publication date
FR2921932B1 (fr) 2011-04-22
TW200932900A (en) 2009-08-01
WO2009050404A3 (fr) 2009-06-11
WO2009050404A2 (fr) 2009-04-23
FR2921932A1 (fr) 2009-04-10

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