EP2197999A2 - Method for producing a low-alcohol flavoured beverage - Google Patents
Method for producing a low-alcohol flavoured beverageInfo
- 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- Withdrawn
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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
- C12G3/04—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
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- 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.
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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)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to a method for producing a flavoured beverage, characterised in that it comprises at least the following steps: partially fermenting grape must in a closed environment for keeping the fermentation gases in the beverage, stopping the fermentation and adding at least one flavour. The invention also relates to the low-alcohol flavoured beverage thus obtained.
Description
PROCEDE DE FABRICATION D'UNE BOISSON AROMATISEE FAIBLEMENT PROCESS FOR PRODUCING LOW AROMATIZED BEVERAGE
ALCOOLISEEALCOHOLIC
La présente invention se rapporte à un procédé de fabrication d'une boisson aromatisée faiblement alcoolisée.The present invention relates to a process for producing a low alcohol flavored beverage.
L'invention concerne également la boisson obtenue ainsi que ses utilisations. Dans le domaine des boissons alcoolisées aromatisées, il existe des produits très variés destinés à être bus en apéritif, tels que des liqueurs ou des crèmes à diluer dans du vin ou du Champagne. Ces boissons sont obtenues par fermentation de fruits autres que du raisin ou par aromatisation d'un alcool éthylique d'origine agricole. Il existe également de nombreux apéritifs à base de vin ou boissons aromatisées à base de vin, champagnisées ou non, fabriquées en ajoutant des arômes divers dans du vin existant.The invention also relates to the drink obtained and its uses. In the field of 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. There are also many aperitifs based on wine or aromatized wine-based drinks, champagnisées or not, made by adding various flavors in existing wine.
Toutefois les boissons aromatisées existantes ne sont pas réellement satisfaisantes pour les consommateurs qui sont de plus en plus exigeants sur la qualité des boissons qu'ils dégustent. En particulier, ces boissons sont souvent trop sucrées, si bien qu'elles ne désaltèrent pas.However, the existing flavored drinks are not really satisfactory for consumers who are more and more demanding about the quality of the drinks they eat. In particular, these drinks are often too sweet, so they do not quench their thirst.
En outre, le titre alcoolémique ou degré alcoolique de ces boissons est relativement élevé, compris généralement entre 12° et 25°, de sorte que leur consommation présente des inconvénients notamment en terme de santé publique ou de sécurité routière par exemple. Par ailleurs, on sait qu'il existe des vins à teneur réduite en alcool, mais ces boissons ont des caractéristiques gustatives peu développées, réduisant
fortement le plaisir associé à leur absorption. De plus, ils sont obtenus par fermentation de la totalité des sucres présents dans le raisin, comme un vin classique, puis par extraction d'une partie de l'alcool formé. Leur production nécessite donc un grand nombre d'étapes, ce qui augmente les coûts. C'est pourquoi la présente invention vise à pallier les inconvénients de l'art antérieur en proposant un procédé de fabrication simple d'une boisson alcoolisée aromatisée fraîche, légère, désaltérante, présentant de très bonnes qualités organoleptiques et à faible degré d'alcool.In addition, 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. In addition, it is known that there are wines with a reduced alcohol content, but these beverages have undeveloped taste characteristics, reducing strongly the pleasure associated with their absorption. In addition, they are obtained by fermentation of all the sugars present in the grapes, like a classic wine, then by extraction of a portion of the alcohol formed. Their production therefore requires a large number of steps, which increases the costs. This is why the present invention aims to overcome the drawbacks of the prior art by proposing a simple manufacturing process of a fresh flavored alcoholic beverage, light, thirst-quenching, having very good organoleptic qualities and low alcohol content.
A cet effet, l'invention a pour objet un procédé de fabrication d'une boisson aromatisée comprenant au moins les étapes suivantes :For this purpose, the subject of the invention is a process for the production of a flavored beverage comprising at least the following stages:
- fermentation partielle de moût de raisin réalisée en milieu fermé pour conserver les gaz de fermentation dans la boisson,- partial fermentation of grape must made in a closed environment to preserve the fermentation gases in the drink,
- blocage de la fermentation, et- blocking the fermentation, and
- ajout d'au moins un arôme. Par fermentation partielle, on entend, la fermentation d'une partie seulement des sucres du moût de raisin par arrêté volontaire de la fermentation alcoolique. L'invention a également pour objet la boisson obtenue selon ce procédé, qui présente un degré alcoolique compris entre 6° et 8°, et un taux de sucre résiduel compris entre 80g/l et lOOg/l. Préférentiellement cette boisson aromatisée est gazeuse.- addition of at least one flavor. By partial fermentation is meant the fermentation of only a part of the sugars of the grape must by voluntary decree of the alcoholic fermentation. 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. Preferably this flavored drink is gaseous.
L'invention est maintenant décrite en détail.The invention is now described in detail.
La présente invention vise un procédé de fabrication d'une boisson aromatisée comprenant au moins une fermentation partielle de moût de raisin et l'aromatisation de la boisson obtenue après blocage de la fermentation. De façon connue, le raisin est récolté et pressuré. Le pressurage est suivi d'un enzymage de clarification puis d'un débourbage. De manière préférée, le raisin récolté est du raisin rouge. Le moût de raisin est ensuite levure en vue de la fermentation. Classiquement, les
levures transforment le sucre en alcool et en gaz carbonique. Préférentiellement on réalise un levurage avec des levures saccharomyces cerevisiae, notamment les souches C19 et ALS.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. In known manner, the grapes are harvested and pressed. The pressing is followed by a clarification enzymage then a settling. Preferably, the grapes harvested are red grapes. The grape must is then yeast for fermentation. Classically, Yeasts turn sugar into alcohol and carbon dioxide. Preferably yeast is cultured with saccharomyces cerevisiae yeasts, in particular strains C19 and ALS.
Selon l'invention, le moût de raisin est partiellement fermenté : la fermentation du moût de raisin doit être interrompue. La fermentation peut être bloquée par exemple par une ou plusieurs flash(s) pasteurisation(s) et /ou par mutage au SO2, préférentiellement 10 à 15g/HI. La fermentation peut également être bloquée par passage au froid à une température comprise entre 5° et 8°, puis mutage au SO2, préférentiellement 15g/HI. On obtient ainsi un moût de raisin avec un degré d'alcool compris entre 6° et 8°, plus particulièrement entre 7,2° et 7,8°, et un taux de sucre résiduel compris entre 80g/l et lOOg/l, plus particulièrement entre 80g/l et 90g/l. La fermentation est réalisée en milieu fermé, préférentiellement sous gaz inerte, pour conserver les gaz de fermentation dans la boisson. Le moût de raisin partiellement fermenté obtenu est ensuite maintenu au froid. Il est ensuite filtré et collé pour clarifier la boisson, l'affiner et la protéger de l'oxydation. Un mode réalisation particulièrement adapté consiste à réaliser une f iltration sur terre, puis une f iltration sur cartouche. Entre ces deux étapes de filtration, il est possible de prévoir une flash pasteurisation si la fermentation n'a pas été complètement interrompue au préalable. Cette flash pasteurisation doit être réalisée à basse température, préférentiellement comprise entre 0° et 5°C, pour conserver le gaz dissous.According to the invention, 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.
La boisson ainsi filtrée est ensuite aromatisée, préférentiellement par ajout d'arôme(s) naturel(s). Selon un mode de réalisation particulier, l'aromatisation s'effectue par ajout d'un arôme naturel de fruits de la passion et d'un arôme naturel de framboise. De façon surprenante, ce mélange confère un goût et une odeur de fruits à chair blanche, original et surprenant, à la boisson selon l'invention.
Cette étape peut être suivie d'une étape supplémentaire qui consiste à ajouter de l'acide citrique dans la boisson.The beverage thus filtered is then flavored, preferably by addition of natural flavor (s). According to a particular embodiment, the aromatisation is carried out by adding a natural aroma of passion fruit and a natural aroma of raspberry. Surprisingly, 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.
Enfin, selon une variante, le procédé de fabrication peut comprendre une étape de gazéification par ajout de COz1 préférentiellement à hauteur de 1600 à 1800mg/L de CO2.Finally, according to one variant, 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 .
La conservation en attente de conditionnement peut être réalisée en cuve sous gaz inerte et/ou basse température de 8° à 100C.Preservation awaiting conditioning can be carried out in tanks under inert gas and / or low temperature from 8 ° to 10 ° C.
A titre d'exemple, on peut citer comme procédé de fabrication de boisson aromatisée, particulièrement adapté à la présente invention, la succession des étapes suivantes :By way of example, mention may be made, as a method for producing flavored beverage, particularly suitable for the present invention, the succession of the following steps:
- récolte de raisins rouges,- harvest of red grapes,
- pressurage,- pressing,
- enzymage de clarification,- enzymage of clarification,
- débourbage, - levurage,- settling, - yeasting,
- fermentation partielle,- partial fermentation,
- blocage de la fermentation par flash pasteurisation,- Block fermentation by flash pasteurization,
- mutage au SOz1 - mutating with SOz 1
- maintien au froid, - filtration,- keeping cold, - filtration,
- seconde flash pasteurisation si nécessaire à une température comprise entre 00C et 5°C,- second flash pasteurization if necessary at a temperature between 0 0 C and 5 ° C,
- filtration sur cartouche à 0,45 microns,- 0.45 micron cartridge filtration,
- ajout d'arômes : 50mL/hL de concentré de fruits de la passion et 50mL/hL de concentré de framboise,- addition of aromas: 50mL / hL of passion fruit concentrate and 50mL / hL of raspberry concentrate,
- ajout d'acide citrique, à raison d'environ lOOg/hL, et- addition of citric acid, at the rate of about 100 g / hL, and
- gazéification à hauteur de 1800mg/L de CO2 si nécessaire. On obtient ainsi une boisson originale, fraîche, légère et désaltérante.
La boisson aromatisée selon l'invention présente de façon avantageuse des qualités très satisfaisantes sur le plan organoleptique. La gazéification, naturelle issue de la fermentation ou forcée par ajout de CO2, permet de conférer une fraîcheur et une légèreté à la boisson et éviter toute sensation de goût trop sucré en bouche.- Gasification up to 1800mg / L of CO 2 if necessary. This gives an original drink, fresh, light and thirst-quenching. 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.
Par ailleurs, il n'est pas nécessaire d'ajouter de sucre dans la boisson selon l'invention, car elle contient des sucres résiduels non fermentes.Furthermore, it is not necessary to add sugar to the beverage according to the invention because it contains unfermented residual sugars.
Selon un autre avantage, la boisson selon l'invention est peu alcoolisée. Elle présente un degré alcoolique compris entre 6 et 8, préférentiellement entre 7,2 et 7,8.According to another advantage, 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.
La boisson aromatisée selon l'invention peut être conditionnée dans des bouteilles en verre, ou dans tout autre contenant adapté.The flavored beverage according to the invention may be packaged in glass bottles, or in any other suitable container.
Elle peut être consommée directement en tant que cocktail faiblement alcoolisé.It can be consumed directly as a low alcohol cocktail.
Elle peut également être diluée dans de l'eau, plate ou gazeuse, ou dans un autre alcool. Enfin, la boisson selon l'invention peut également être utilisée en cuisine, pour la réalisation de produits alimentaires, comme une soupe de fruits par exemple.It can also be diluted in water, plain or carbonated, or in another alcohol. Finally, 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.
Bien entendu, l'invention n'est évidemment pas limitée à l'exemple de procédé et à la boisson obtenue, décrits ci-dessus, mais en couvre au contraire toutes les variantes, notamment en ce qui concerne la nature des raisins et les arômes utilisés.
Of course, 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.
Claims
1. Procédé de fabrication d'une boisson aromatisée, caractérisé en ce qu'il comprend au moins les étapes suivantes :A method of making a flavored beverage, characterized in that it comprises at least the following steps:
- fermentation partielle de moût de raisin réalisée en milieu fermé pour conserver les gaz de fermentation dans la boisson, - blocage de la fermentation, et- partial fermentation of grape must made in a closed environment to keep the fermentation gases in the drink, - blocking the fermentation, and
- ajout d'au moins un arôme.- addition of at least one flavor.
2. Procédé de fabrication d'une boisson aromatisée selon la revendications 1, caractérisé en ce que la fermentation partielle de moût de raisin est réalisée en milieu fermé sous gaz inerte. 2. A method of manufacturing a flavored drink according to claim 1, characterized in that the partial fermentation of grape must is carried out in a closed medium under an inert gas.
3. Procédé de fabrication d'une boisson aromatisée selon la revendications 1 ou 2, caractérisé en ce que le blocage de la fermentation est réalisé par flash pasteurisation et/ou par mutage au SO2.3. A method of manufacturing a flavored drink according to claim 1 or 2, characterized in that the blocking of fermentation is achieved by flash pasteurization and / or by muting SO 2 .
4. Procédé de fabrication d'une boisson aromatisée selon la revendication 1 ou 2, caractérisé en ce que le blocage de la fermentation est réalisé par passage au froid à une température de 5° à 8°C, puis mutage au SOz.4. A method of manufacturing a flavored drink according to claim 1 or 2, characterized in that the blocking of the fermentation is carried out by cold passage at a temperature of 5 ° to 8 ° C, then mutage SOz.
5. Procédé de fabrication d'une boisson aromatisée selon la revendication 3 ou 4, caractérisé en ce qu'il comprend une autre flash pasteurisation à une température comprise entre 0° et d°C.5. A method of manufacturing a flavored drink according to claim 3 or 4, characterized in that it comprises another flash pasteurization at a temperature between 0 ° and d ° C.
6. Procédé de fabrication d'une boisson aromatisée selon l'une des précédentes revendications, caractérisé en ce qu'il comprend une étape de gazéification par ajout de COz.6. A method of manufacturing a flavored drink according to one of the preceding claims, characterized in that it comprises a gasification step by adding COz.
7. Procédé de fabrication d'une boisson aromatisée selon l'une des précédentes revendications, caractérisé en ce que le moût de raisin est un moût de raisin rouge. 7. A method of manufacturing a flavored drink according to one of the preceding claims, characterized in that the grape must is a must of red grapes.
8. Procédé de fabrication d'une boisson aromatisée selon l'une des précédentes revendications, caractérisé en ce que l'on ajoute un arôme naturel de fruits de la passion et un arôme naturel de framboise.8. Process for producing a flavored drink according to one of the previous claims, characterized in that one adds a natural aroma of passion fruit and a natural aroma of raspberry.
9. Procédé de fabrication d'une boisson aromatisée selon la revendication 8, caractérisé en ce que l'on ajoute l'arôme naturel de fruits de la passion à raison de 50 mL/hL et l'arôme naturel de framboise à raison de 50mL/hL9. A method of manufacturing a flavored drink according to claim 8, characterized in that the natural flavor of passion fruit is added at a rate of 50 mL / hL and the natural aroma of raspberry at 50 mL. / hl
10. Procédé de fabrication d'une boisson aromatisée selon l'une des précédentes revendications, caractérisé en ce qu'il comprend au moins les étapes suivantes : - fermentation partielle de moût de raisin,10. A method of manufacturing a flavored drink according to one of the preceding claims, characterized in that it comprises at least the following steps: - partial fermentation of grape must,
- blocage de la fermentation par f lash(s) pasteurisation(s),- blocking the fermentation by f lash (s) pasteurization (s),
- mutage au SOz1 - mutating with SOz 1
- f iltration(s)- f iltration (s)
- ajout d'arômes naturels, et - ajout d'acide citrique.- addition of natural flavors, and - addition of citric acid.
11. Boisson obtenue par la mise en oeuvre du procédé selon l'une quelconque des précédentes revendications, caractérisée en ce qu'elle présente un degré d'alcool compris entre 6° et 8° et un taux de sucre résiduel compris entre 80g/l et 100g/l. 11. Drink obtained by the implementation of the process according to any one of the preceding claims, characterized in that it has an alcohol degree of between 6 ° and 8 ° and a residual sugar level of between 80 g / l. and 100g / l.
12. Boisson obtenue par la mise en oeuvre du procédé selon l'une quelconque des revendications 1 à 10, caractérisée en ce qu'elle est gazeuse.12. Drink obtained by the implementation of the method according to any one of claims 1 to 10, characterized in that it is gaseous.
13. Boisson obtenue par la mise en oeuvre du procédé selon la revendication 8 ou 9, caractérisée en ce qu'elle présente un goût et une odeur de fruits à chair blanche. 13. Drink obtained by the implementation of the method according to claim 8 or 9, characterized in that it has a taste and smell of white flesh fruits.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0758034A FR2921932B1 (en) | 2007-10-03 | 2007-10-03 | PROCESS FOR PRODUCING A LOW ALCOHOLIC AROMATIZED BEVERAGE |
| PCT/FR2008/051750 WO2009050404A2 (en) | 2007-10-03 | 2008-09-30 | Method for producing a low-alcohol flavoured beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP2197999A2 true EP2197999A2 (en) | 2010-06-23 |
Family
ID=39356571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP08840061A Withdrawn EP2197999A2 (en) | 2007-10-03 | 2008-09-30 | Method for producing a low-alcohol flavoured beverage |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP2197999A2 (en) |
| FR (1) | FR2921932B1 (en) |
| TW (1) | TW200932900A (en) |
| WO (1) | WO2009050404A2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886524B (en) * | 2015-05-07 | 2017-03-15 | 陈玲华 | A kind of passion fruit seasoning wine and preparation method thereof |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR993064A (en) * | 1944-11-22 | 1951-10-26 | Frothy drink made from fruit juice | |
| FR2580665B1 (en) * | 1985-04-23 | 1987-07-10 | Univ Dijon | PROCESS FOR THE MANUFACTURE OF FLAVORED FERMENTED BEVERAGES |
| FR2589878B1 (en) * | 1985-11-14 | 1988-11-25 | Pernod Ricard | MICROBIOLOGICAL PROCESS FOR THE PREPARATION FROM GRAPE MUST OF AN AROMATIC BEVERAGE WITH LOW ALCOHOL AND SUGAR CONTENT, AND A BEVERAGE THAT CAN BE OBTAINED ACCORDING TO THIS PROCESS |
| FR2596767B1 (en) * | 1986-04-04 | 1989-06-30 | Saint Andre Ste Coop Agric Vin | ELABORATION AND PACKAGING OF A PARTIALLY FERMENTED ALEXANDRIA MUSCAT GRAPE MUST |
| FR2601687B1 (en) * | 1986-07-18 | 1989-06-09 | Univ Dijon | PROCESS AND APPARATUS FOR IMPLEMENTING ENZYMATIC REACTIONS AND APPLICATION TO THE PREPARATION OF FERMENTED BEVERAGES |
| FR2628438B1 (en) * | 1988-03-08 | 1992-05-29 | Grassa Sarl Domaines | PROCESS FOR THE PREPARATION OF A WINE NATURALLY LOW IN ALCOHOL AND WINE THUS OBTAINED |
| FR2653443B1 (en) * | 1989-10-20 | 1993-01-15 | Grasa Yves | PROCESS FOR THE PREPARATION OF A LOW CALORIE AND ALCOHOL VINEOUS BEVERAGE AND BEVERAGE OBTAINED THEREBY. |
| FR2654742A1 (en) * | 1989-11-20 | 1991-05-24 | Francois Olivier | Drinks based on partially fermented grape must |
-
2007
- 2007-10-03 FR FR0758034A patent/FR2921932B1/en not_active Expired - Fee Related
-
2008
- 2008-09-30 EP EP08840061A patent/EP2197999A2/en not_active Withdrawn
- 2008-09-30 WO PCT/FR2008/051750 patent/WO2009050404A2/en active Application Filing
- 2008-10-01 TW TW097137683A patent/TW200932900A/en unknown
Non-Patent Citations (1)
| Title |
|---|
| See references of WO2009050404A2 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009050404A3 (en) | 2009-06-11 |
| TW200932900A (en) | 2009-08-01 |
| FR2921932A1 (en) | 2009-04-10 |
| FR2921932B1 (en) | 2011-04-22 |
| WO2009050404A2 (en) | 2009-04-23 |
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