ES2388845B1 - Procedure for obtaining an alcoholic and sparkling orange-based beverage - Google Patents
Procedure for obtaining an alcoholic and sparkling orange-based beverage Download PDFInfo
- Publication number
- ES2388845B1 ES2388845B1 ES201130401A ES201130401A ES2388845B1 ES 2388845 B1 ES2388845 B1 ES 2388845B1 ES 201130401 A ES201130401 A ES 201130401A ES 201130401 A ES201130401 A ES 201130401A ES 2388845 B1 ES2388845 B1 ES 2388845B1
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- fermentation
- orange
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- alcoholic
- product
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- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000001476 alcoholic effect Effects 0.000 title claims abstract description 9
- 235000013361 beverage Nutrition 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002372 labelling Methods 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 239000007799 cork Substances 0.000 claims description 4
- 241000235070 Saccharomyces Species 0.000 claims description 2
- 229910000278 bentonite Inorganic materials 0.000 claims description 2
- 239000000440 bentonite Substances 0.000 claims description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 2
- 239000002775 capsule Substances 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 239000010802 sludge Substances 0.000 claims description 2
- 235000020094 liqueur Nutrition 0.000 claims 2
- 239000012190 activator Substances 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 235000015205 orange juice Nutrition 0.000 abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract description 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract description 2
- 235000019994 cava Nutrition 0.000 abstract description 2
- 235000019993 champagne Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Procedimiento de obtención de una bebida alcohólica y espumosa a base de naranja.#La presente invención consiste en un procedimiento de obtención de una bebida alcohólica y espumosa a base de naranja.#El proceso de elaboración es similar al empleado en la elaboración de Cavas y Champagne, conocido como ?Método Tradicional? o ?Champenoise?. La innovación consiste en elaborar el producto con zumo fresco de naranja en lugar de mosto de uva.#Las fases que componen el proceso de elaboración del producto son las siguientes:#Recepción de materia prima.#Fermentación y trasiegos.#Llenado y adición del licor de tirage.#Segunda fermentación y Remociones.#Degüelle y embotellado final.#Etiquetado final y empaquetado.Procedure for obtaining an alcoholic and foamy beverage based on orange. # The present invention consists of a method for obtaining an alcoholic and foamy beverage based on orange. # The manufacturing process is similar to that used in the preparation 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. # The phases that make up the product elaboration process are the following: # Reception of raw material. # Fermentation and racking. # Filling and adding the Tirage liquor. # Second fermentation and removals. # Degüelle and final bottling. # Final labeling and packaging.
Description
PROCEDIMIENTO DE OBTENCION DE UNA BEBIDA ALCOHÓLICA Y ESPUMOSA A BASE DE NARANJA.
PROCEDURE FOR OBTAINING AN ALCOHOLIC AND FOAMY DRINK BASED ON ORANGE.
DESCRIPCiÓN DEL PRODUCTO Product description
La presente invención consiste en un procedimiento de obtención de una bebida alcohólica y espumosa a base de naranja. The present invention consists in a method of obtaining an alcoholic and foamy orange-based beverage.
El espumoso de naranja es un producto innovador y de alta calidad. El grado alcohólico del producto es de 9º-1 Qº C. Se elaborarán productos de los tipos "brut nature" y "semiseco light". El producto tiene un aroma típico a naranja de intensidad media alta y algo astringente, las burbujas son finas y tumultuosas y una pequeña corona de espuma rodea la copa tras verter el producto. El producto tiene una apariencia translúcida y brillante y de color amarillento dorado claro. Se ha de servir frío y es estable durante más de un año. 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.
Esta invención pertenece a los procedimientos de obtención de bebidas alcohólicas. This invention pertains to the methods of obtaining alcoholic beverages.
ESTADO DE LA TECNICA STATE OF THE TECHNIQUE
El proceso de elaboración es similar al empleado en la elaboración de Cavas y Champagne, conocido como "Método Tradicional" o "Champenoise". La innovación consiste en elaborar el producto con zumo fresco de naranja en lugar de mosto de uva. 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.
VENTAJAS ADVANTAGES
A continuación procedemos a enumerar las principales ventajas de esta invención con carácter meramente enunciativo y no limitativo, a saber: Next we proceed to enumerate the main advantages of this invention with a purely enunciative and non-limiting nature, namely:
Se obtiene en base a zumo de naranja. Se consigue una nueva aplicación a la naranja. Se obtiene una nueva bebida alcohólica. It is obtained based on orange juice. You get a new application to orange. A new alcoholic beverage is obtained.
DESCRIPCiÓN DEL PROCESO Process description
Las fases que componen el proceso de elaboración del producto son las siguientes: The phases that make up the product manufacturing process are the following:
1.-Recepción de materia prima La materia prima es el zumo de naranja exprimido que será entregado en la planta de elaboración mediante cisternas frigoríficas. Con carácter previo a la entrega se verificará la calidad de la materia prima. La materia prima es bombeada mediante gomas directamente al depósito de fermentación. 1.-Receipt of raw material The raw material is the squeezed orange juice that will be delivered in the processing plant using cold storage tanks. Prior to the Delivery will verify the quality of the raw material. The raw material is pumped by rubber directly to the fermentation tank.
2.-Fermentación y trasiegos 2.-Fermentation and racking
En el depósito de fermentación la materia prima sufre una fermentación alcohólica durante aprox. 3 semanas mediante la adición de 20 gr./Hectolitro de levaduras (Saccharomyces cerevisae varo bayanus) a temperatura entre 15-20ºC. Seguidamente se procede a airear el fermentado base de naranja mediante trasiegos que consisten en la eliminación de los fangos o In the fermentation tank the raw material undergoes a fermentation alcoholic for approx. 3 weeks by adding 20 gr./Hectolitre of yeasts (Saccharomyces cerevisae varo bayanus) at a temperature between 15-20 ° C. Then the fermented orange base is aerated through racking consisting of the elimination of sludge or
sedimentos resultado de la fermentación y el resto del fermentado con el cual se continua el proceso es transferido a otro depósito auxiliar. sediments resulting from fermentation and the rest of the fermented with which The process is continued and transferred to another auxiliary deposit.
3.-Llenado y adición del licor de tírage Una vez fermentado y realizados los correspondientes trasiegos se procede al llenado de las botellas. Se adiciona previamente el licor de tírage, necesario para la segunda fermentación en botella. Este licor esta basado en azúcar adicional (en dosis no mayor a 25 gr/I), levaduras (Saccaromyces cerevisae varo Bayanus) en proporción 20 gr./Hectolitro que fermentarán el producto en la botella en segunda instancia, Bentonita en proporción 10-15 gr./HI, y nutrientes o complejo activador de la fermentación (p.e Actímax plus) en dosis de 10 a 20 gr./Hectolitro. La botella seguidamente se cubre con tapón provisional tipo corona. 3.-Filling and adding the waste liquor Once fermented and made the corresponding racking proceeds when filling the bottles. The liquor of tírage is previously added, necessary for the second fermentation in the bottle. This liquor is based on additional sugar (in doses not exceeding 25 gr / I), yeasts (Saccaromyces cerevisae varo Bayanus) in proportion 20 gr./Hectolitro that will ferment the product in the bottle in second instance, Bentonite in proportion 10-15 gr./HI, and nutrients or fermentation activating complex (e.g. Actímax plus) in doses of 10 to 20 gr./Hectolitre. The bottle is then covered with provisional crown cap.
4.-Segunda fermentación y "Remociones" El producto fermenta por segunda vez en botella. Las botellas son colocadas 4.-Second fermentation and "Removals" The product ferments for the second time in the bottle. The bottles are placed
a temperatura controlada (1 0-15ºC) en cámara frigorífica donde se disponen at a controlled temperature (10-15 ° C) in a cold room where they are placed
en horizontal (en rima). La segunda fermentación se prolonga durante 3 a 6 meses. Previo al embotellado final las botellas se colocan en el "gíro-palet y se remueven siguiendo una pauta programada en el gíro-palet durante un máximo de tres días a fin de arrastrar restos del proceso fermentativo (lías) 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 hacia el cuello de la botella. 5 towards the neck of the bottle.
5.-Degüelle y embotellado final. Los restos en el cuello de la botella se eliminan mediante congelación del cuello en mesa congeladora y se sustituye el tapón provisional por el tapón 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 final de corcho en máquina automática de degüelle y taponadora de corchos. Esta misma máquina añade en el momento de sustitución del tapón el licor de expedición que consiste en una dilución base de fermentado de naranja y azúcar en caso de etiquetarlo como tipo "semíseco" en dosis hasta 50 gr/litro. Una vez colocado el tapón definitivo, se ajusta el bozal de alambre. 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.
6.-Etiquetado final y empaquetado Las últimas fases del proceso son la colocación de la etiqueta y la cápsula característica de este tipo de producto. Finalmente las botellas se encajan y almacenan en la planta previo a su expedición. 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)
- --
- 5º) Los restos en el cuello de la botella se eliminan mediante congelación del cuello en mesa congeladora y se sustituye el tapón provisional por el tapón final de corcho en máquina automática de degüelle y taponadora de corchos. Esta misma máquina añade en el momento de sustitución del tapón el licor de 5th) The remains in the neck of the bottle are removed by freezing the neck on the freezer table and the temporary cap is replaced by the final cork stopper in automatic disgorgement machine and cork stopper. This same machine adds at the time of replacing the cap the liquor of
- --
- 6º) Las últimas fases del proceso son la colocación de la etiqueta y la 6th) The last phases of the process are the placement of the label and the
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201130401A ES2388845B8 (en) | 2011-03-21 | 2011-03-21 | Procedure for obtaining an alcoholic and sparkling orange-based beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201130401A ES2388845B8 (en) | 2011-03-21 | 2011-03-21 | Procedure for obtaining an alcoholic and sparkling orange-based beverage |
Publications (3)
Publication Number | Publication Date |
---|---|
ES2388845A1 ES2388845A1 (en) | 2012-10-19 |
ES2388845B1 true ES2388845B1 (en) | 2013-05-17 |
ES2388845B8 ES2388845B8 (en) | 2018-01-15 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES201130401A Active ES2388845B8 (en) | 2011-03-21 | 2011-03-21 | Procedure for obtaining an alcoholic and sparkling orange-based beverage |
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ES (1) | ES2388845B8 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2019034917A1 (en) * | 2017-08-17 | 2019-02-21 | Tratz Danielle Santos | Process for producing a fermented beverage based on orange bagasse |
ES1203465Y (en) * | 2017-12-04 | 2018-05-28 | Univ Huelva | FOAM DRINK FROM STRAWBERRIES AND BLUEBERRIES |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2657878B1 (en) * | 1990-02-02 | 1993-01-15 | Rose Roland | SPARKLING ALCOHOLIC BEVERAGE ORANGE BASED. |
US20020172738A1 (en) * | 1999-09-13 | 2002-11-21 | Young Thomas B. | Alcohol sweetened and sparkling fruit ciders and method for same |
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2011
- 2011-03-21 ES ES201130401A patent/ES2388845B8/en active Active
Also Published As
Publication number | Publication date |
---|---|
ES2388845B8 (en) | 2018-01-15 |
ES2388845A1 (en) | 2012-10-19 |
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