ES2449369A1 - Alcoholic beverage (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

The present invention relates to an alcoholic beverage characterized in that it has the following composition: - from 40 to 60% sweet wine, - from 40 to 60% brandy, and - from 0.005 to 0.01% cinnamon extract. (Machine-translation by Google Translate, not legally binding)

Description

Alcoholic beverage.

OBJECT OF THE INVENTION

The present invention relates to an alcoholic beverage based primarily on a mixture of sweet wine and brandy.

BACKGROUND OF THE INVENTION

At present, the preparation of drinks or drinks is known, also known as cocktail-type drinks, based on mixtures of alcoholic beverages that use grape derivatives or alcohols, and may be accompanied by other products such as juices and fruit extracts, components Dairy products, various sweeteners, flavorings or other food components in well-determined concentrations. Also they can use stabilizers and / or thickeners.

Such drinks or drinkable compositions differ in their qualities concerning the palate and the degree of sweetness.

The composition proposed by the present invention achieves a product with a novel flavor and different from known alcoholic beverages.

DESCRIPTION OF THE INVENTION

In view of the foregoing, the present invention relates to an alcoholic beverage achieved by mixing a series of components that give it a characteristic and novel flavor. According to the invention, the beverage includes in its composition sweet wine, brandy and cinnamon extract. The percentages, by volume, of its components are included in the following values:

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40 to 60% sweet wine,

-

40 to 60% of brandy, and

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from 0.005 to 0.01% cinnamon extract.

DETAILED EXHIBITION OF THE INVENTION

In view of the foregoing, the present invention relates to an alcoholic beverage whose composition is: -from 40 to 60% sweet wine, -from 40 to 60% brandy, and -of 0.005 to 0.01% extract of cinnamon. In a preferred embodiment, the percentage of its components are 50% sweet wine and 50% brandy.

Preferably, the sweet wine used in the beverage has between 17 and 19 degrees of alcohol. Similarly, the sweetness of said sweet wine can be between 10 and 50 degrees Brix. However, it is preferred that Be 30 degrees Brix.

For its part, the brandy used in the drink is preferred to have between 18 and 32 degrees of alcohol.

Claims (4)

1.- Alcoholic beverage characterized in that it has the following composition: -from 40 to 60% sweet wine, 5 -from 40 to 60% brandy, and -of 0.005 to 0.01% cinnamon extract. 2. Alcoholic beverage according to claim 1 wherein the percentages of its components are 50% sweet wine and 50% brandy. 3. Alcoholic beverage according to claims 1 or 2 wherein the sweet wine has between 17 and 19 degrees of 10 alcohol and a sweetness between 10 and 50 degrees Brix. 4. Alcoholic beverage according to claim 3 wherein the sweet wine has a sweetness of 30 degrees Brix. 5. Alcoholic beverage according to claims 1 or 2 wherein the brandy has between 18 and 32 degrees of alcohol. SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201231450 SPAIN Date of submission of the application: 19.09.2012 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: C12G3 / 04 (2006.01) C12G3 / 06 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

KITTLING RIDGE ICEWINE AND BRANDY. 11/09/2008. Recovered from the Internet [online] [retrieved on 11/25/2013] http://www.food.com/bb/viewtopic.zsp?p=4198954 1-5

X

CARROL COCKTAIL / SAVOY STOMP. 06/20/2008. Recovered from the Internet [online] [retrieved on 11/25/2013] http://savoystomp.com/2008/06/20/carrol-cocktail 1-5

X

METAXA-MORE THAN TO BRANDY. 04/05/2009 Recovered from the Internet [online] [retrieved on 11/25/2013] http://www.amountainofcrushedice.com/?p=4515 1-5

TO

UA 2007200067 A1 (GIACOBETTI RONALIE et al.) 08/30/2007, the whole document 1-5

TO

RU 2187547 C2 (HNYJ ZD GLAZOVSKIJ ET AL.) 08/20/2002, (summary) Summary of the EPODOC and WPI database. Recovered from EPOQUE. [online] [retrieved on 11/21/2013] 1-5

TO

GB 2027447 A (KIER T) 02/20/1980, examples. fifteen

TO

RU 2115711 C1 (OTKRYTOE AKTSIONERNOE OBSHCHES) 07/20/1998, (summary) Summary of the EPODOC and WPI database. Recovered from EPOQUE. [online] [retrieved on 11/21/2013] 1.5

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 25.11.2013

Examiner A. I. Polo Ten Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE Minimum documentation sought (classification system followed by classification symbols) C12G Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, INVENES, INTERNET WRITTEN OPINION Date of Completion of Written Opinion: 25.11.2013 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1, 3-5 2 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-5 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. WRITTEN OPINION 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

KITTLING RIDGE ICEWINE AND BRANDY. 11/09/2008

D02

CARROL COCKTAIL / SAVOY STOMP. 06/20/2008

D03

METAXA-MORE THAN TO BRANDY.  04/05/2009

D04

UA 2007200067 A1 (GIACOBETTI RONALIE et al.) 08/30/2007

D05

RU 2187547 C2 (HNYJ ZD GLAZOVSKIJ et al.) 08.20.2002

D06

GB 2027447 A (KIER T) 02/20/1980

D07

RU 2115711 C1 (OTKRYTOE AKTSIONERNOE OBSHCHES) 20.07.1998

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The invention, according to claim 1, relates to an alcoholic beverage having the following composition:

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from 40 to 60% sweet wine - from 40 to 60% brandy - from 0.005 to 0.1% cinnamon extract.

Claim 2 refers to an alternative of the invention in which 50% of the beverage is sweet wine and the other 50% is brandy (therefore without cinnamon). Claims 3 to 5 characterize the sweet wine and brandy used in the mixture. The documents cited in the state of the art show different alcoholic beverages that either result from the mixture of sweet wine and brandy or from the mixture of wine, brandy and sugar. Document D1 discloses an alcoholic beverage that combines icewine (ice wine, a type of sweet wine) and brandy. Document D2 explains the preparation of a cocktail combining sweet vermouth (Carpano Antica) with brandy (cognac). Document D3 refers to a Greek alcoholic beverage that is the result of mixing brandy with sweet wine (Muscat type of Samos and Lemnos) and another wine. Document D4 describes an alcoholic beverage that includes sweet wine (fortified wine of the Madeira type, Malaga, Muscat, etc.) and an alcoholic beverage of brandy, whiskey, vodka type, etc., in addition to water, sugar and spices, among the Cinnamon is cited. Document D5 discloses a mixture of sweet (port wine) with cognac and cinnamon and other ingredients. Document D6 shows alcoholic beverages made with wine, sugar, alcohol and / or brandy. Document D7 mentions an alcoholic beverage obtained with wine, alcohol, cinnamon, brandy and sweet syrup, in addition to other ingredients.  Novelty and inventive activity (art 6.2 and 8.2 of the L.P) None of the documents cited in the state of the art report disclose a beverage having exactly the same ingredients and in the same concentrations as claim 1 of the application, so that said claim and dependent 3 to 5 are considered to comply The requirement of novelty. Document D1 refers to a mixture of icewine and brandy at 50:50 since, according to the document, the sweetness obtained is half that of the icewine. This document affects the novelty of claim 2 as it is a mixture of the same ingredients in the same proportion.  WRITTEN OPINION Document D1 is considered the closest in the state of the art with respect to claim 1. The only difference between D1 and the request is that a small amount of cinnamon is added to the beverage of the application. However, adding cinnamon or other spices to flavor the combinations of wine and brandy is a fairly common practice in the state of the art as can be seen in documents D4, D5 and D7, so it is considered a possibility evident to an expert in the field, and therefore does not grant inventive activity to the claim one. Nor do claims 3 to 5 contain features that, in combination with the claim on which they depend, give them inventive activity. It is about using a sweet wine and a brandy in the mix with specific characteristics of alcoholic strength and sweetness. The choice of the characteristics of these two ingredients seems to be due solely to reasons of taste and not to technical reasons. Therefore, it would be obvious to a person skilled in the art who knows the document D1 to substitute the sweet wine and brandy of this document with a similar one depending on the characteristics of sweetness and alcoholic strength that he would like to confer to the final mixture, obtaining beverages with the characteristics of claims 3 to 5. In the same way, and for the same reasons, it is considered that claims 1 to 5 lack inventive activity in relation to documents D2 and D3. The two documents show mixtures of sweet wines and brandies. A person skilled in the art in the light of these documents could use different proportions of sweet wine and brandy as well as different types of sweet wines and brandies, depending on availability or taste, to obtain various drinks with more or less sweetness and more or less Alcoholic degree without exercising inventive activity. In summary, claims 1 to 5 lack inventive activity, in relation to any of documents D1, D2 and D3 separately.