ES2388845A1 - Procedure for obtaining an alcoholic and foamy orange-based drink (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Procedure for obtaining an alcoholic and frothy drink based on orange. The present invention consists in a process for obtaining an alcoholic and frothy drink based on orange. The elaboration process is similar to the one used in the elaboration of cavas and champagne, known as "traditional method" or "champenoise". The innovation consists of making the product with fresh orange juice instead of grape must. The phases that compose the process of elaboration of the product are the following: Reception of raw material. Fermentation and racking. Filling and addition of tirage liquor. Second fermentation and removals. Disgorging and final bottling. Final labeling and packaging. (Machine-translation by Google Translate, not legally binding)

Description

PROCEDURE FOR OBTAINING AN ALCOHOLIC AND FOAMY DRINK BASED ON ORANGE.

Product description

The present invention consists of a method of obtaining an alcoholic and foamy orange-based beverage.

The sparkling orange is an innovative and high quality product. The alcoholic strength of the product is 9º-1 Qº C. Products of the "brut nature" and "semi-dry light" types will be produced. The product has a typical orange aroma of medium high intensity and somewhat astringent, the bubbles are thin and tumultuous and a small crown of foam surrounds the glass after pouring the product. The product has a translucent and bright appearance and a light golden yellowish color. It has to be served cold and is stable for more than a year.

This invention pertains to the methods of obtaining alcoholic beverages.

STATE OF THE TECHNIQUE

The elaboration process is similar to that used in the elaboration of Cavas and Champagne, known as "Traditional Method" or "Champenoise". The innovation consists in elaborating the product with fresh orange juice instead of grape must.

ADVANTAGES

Next we proceed to enumerate the main advantages of this invention with a purely enunciative and non-limiting nature, namely:

It is obtained based on orange juice.

You get a new application to orange.

A new alcoholic beverage is obtained.

Process description

The phases that make up the product manufacturing process are the following:

1.-Receipt of raw material The raw material is the squeezed orange juice that will be delivered to the manufacturing plant by means of refrigerated tanks. Prior to delivery, the quality of the raw material will be verified. The raw material is pumped by rubber directly to the fermentation tank.

2.-Fermentation and racking In the fermentation tank the raw material undergoes an alcoholic fermentation for approx. 3 weeks by adding 20 gr./Hectolitre of yeasts (Saccharomyces cerevisae varo bayanus) at a temperature between 15-20ºC. Next, the orange-based fermented base is aerated through racking consisting of the elimination of sludge or sediment resulting from fermentation and the rest of the fermented process with which the process is continued is transferred to another auxiliary tank.

3.-Filling and adding the liquor of tírage Once fermented and made the corresponding racking, the bottles are filled. The tiger liquor, which is necessary for the second fermentation in the bottle, is previously added. This liquor is based on additional sugar (in doses not greater than 25 gr / I), yeasts (Saccaromyces cerevisae varo Bayanus) in proportion 20 gr./Hectolitro that will ferment the product in the bottle in the second instance, Bentonite in proportion 10-15 gr./HI, and nutrients or fermentation activating complex (eg Actímax plus) in doses of 10 to 20 gr./Hectolitre. The bottle is then covered with a provisional crown cap.

4.-Second fermentation and "Removals" The product ferments for the second time in the bottle. The bottles are placed at a controlled temperature (1 0-15ºC) in a cold room where they are placed

in horizontal (in rhyme). The second fermentation lasts for 3 to 6 months. Prior to the final bottling, the bottles are placed in the "gyro-pallet and removed following a schedule programmed in the gyro-pallet for a maximum of three days in order to drag remains of the fermentation process (lees)

5 towards the neck of the bottle.

5.-Degüelle and final bottling. The remains on the neck of the bottle are removed by freezing the neck on the freezer table and the temporary cap is replaced by the cap

10 end of cork in automatic disgorge machine and cork stopper. This same machine adds at the time of replacement of the cap the expedition liquor consisting of a base dilution of orange and sugar fermented in case of labeling it as "semi-dry" type in doses up to 50 gr / liter. Once the final plug is placed, the wire muzzle is adjusted.

15 6.-Final labeling and packaging The last phases of the process are the placement of the label and the capsule characteristic of this type of product. Finally, the bottles are fitted and stored in the plant prior to shipment.

Claims (1)

var. varus gr / 1), gr / I), var.varo 10-15 10-15 110O 6th) 6th) 10 10