FR2567371A1 - New alcohol-free drink having organoleptic properties similar to those of wine, and process for its manufacture - Google Patents

New alcohol-free drink having organoleptic properties similar to those of wine, and process for its manufacture Download PDF

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Publication number
FR2567371A1
FR2567371A1 FR8411413A FR8411413A FR2567371A1 FR 2567371 A1 FR2567371 A1 FR 2567371A1 FR 8411413 A FR8411413 A FR 8411413A FR 8411413 A FR8411413 A FR 8411413A FR 2567371 A1 FR2567371 A1 FR 2567371A1
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Prior art keywords
wine
organoleptically
vinasse
drink
proportion
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FR8411413A
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French (fr)
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/10—Recovery of by-products from distillery slops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
    • C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Alcoholic Beverages (AREA)

Abstract

The subject of the present invention is a new alcohol-free drink based on wine, and a process for its manufacture. The new drink according to the present invention is characterised in that it contains the following constituents: - a proportion of wine wash, comprising, among other constituents, aromatic derivatives of higher alcohols, distilled under vacuum, - a proportion of sweetening grape-sugar, - a proportion of carbon dioxide in a variable degree of saturation. The present invention makes it possible to produce from wine a drink having organoleptic properties similar to those of wine.

Description

La présente invention 8 pour objet une nouvelle boisson sans alcool
réalisée à partir de vin et assimilable organoleptiquement à du vin
et son procédé de fabrication.The present invention 8 relates to a new non-alcoholic drink
made from wine and organoleptically comparable to wine
and its manufacturing process.

On a cherché depuis longtemps à fabriquer des produits dénommés
"vins sans alcool " sans proposer de solutions permettant d'obtenir
une boisson naturelle et hygiènique organoleptiquement assimilable
au vin et donc commercialisable.We have been looking for a long time to make products called
"alcohol-free wines" without offering solutions to obtain
an organoleptically assimilable natural and hygienic drink
wine and therefore marketable.

Le recours a des méthodes chimiques ne permet pas d'obtenir un pro
duit naturel.The use of chemical methods does not make it possible to obtain a pro
natural product.

Le recours à des méthodes classiques telles que la distillation du
vin ne permet pas d'obtenir un produit satisfaisant au point de vue
organoleptique.The use of conventional methods such as the distillation of
wine does not make it possible to obtain a product satisfactory from the point of view
organoleptic.

Les excédents vinicoles fournissent cependant une matière première
importante en quantité qui est dénaturée par distillation.Wine surpluses, however, provide a raw material
significant in quantity which is denatured by distillation.

La présente invention a pour but de remédier aux problèmes énoncés
ci-dessus, d'une part en proposant un produit et don procédé de fa
brication qui soient naturels, hygiéniques, le produit étant organo
leptiquement assimilable à du vin et d'autre part en utilisant comme
produit de base du vin ou des produits à base de vin ou d'origine
viticole apportant sa contribution au problème d'excédents de pro duction vinicole. The object of the present invention is to remedy the problems stated
above, on the one hand by offering a product and donation process in fa
brication which are natural, hygienic, the product being organic
leptically comparable to wine and secondly using as
wine base product or wine or origin products
wine making contributing to the problem of excess wine production.

A cet effet, la nouvelle boisson sans alcool (et à base de vin) se
lon la présente invention se caractérise essentiellement en ce
qu'entrent dans se composition les constituants suivants - une proportion de vin désalcoolisé , la dite vinasse qui en résulte comprenant entre autres constituants les parfums caractéristiques des
éléments de l'extrait sec, - une proportion d'un produit édulcolorant, - une proportion de gaz carbonique suivant un taux de saturation
variable.To this end, the new non-alcoholic (and wine-based) drink is
lon the present invention is essentially characterized in that
that are included in the composition of the following constituents - a proportion of dealcoholized wine, the so-called vinasse which results, among other constituents, from the characteristic perfumes of
elements of the dry extract, - a proportion of a sweetening product, - a proportion of carbon dioxide according to a saturation rate
variable.

De préférence le produit édulcolorant est du sucre de raisin. Preferably the sweetening product is grape sugar.

De par sa composition, le nouvelle boisson selon l'invention fait
appel à des produits issus du vin ou du raisin de préférence au
moins pour les deux premiers composants et susceptibles d'être
issus de produits vinicoles pour le troisième ce qui assure son
caractère naturel et hygiénique.By its composition, the new drink according to the invention makes
use of wine or grape products preferably
less for the first two components and likely to be
from wine products for the third which ensures its
natural and hygienic character.

D'autres avantages et caractéristiques de liinvention apparattront
à la lecture de la description ci-après de l'invention dans son
principe et mode de réalisation énoncés à titre d'exemples non limi-
tatif notamment quant aux données quantitatives.Other advantages and characteristics of the invention will become apparent
on reading the following description of the invention in its
principle and embodiment set out by way of non-limiting examples
particularly with regard to quantitative data.

Le produit de base de l'invention est le vin. Ce peut être un vin
rouge, rosé ou blanc. De préférence ce sera un vin de qualité orga
noleptiquement intact.The basic product of the invention is wine. It can be a wine
red, rosé or white. Preferably it will be an organ quality wine.
noleptically intact.

Ce vin subit une désalcoolisation par distillation. This wine is subjected to dealcoholization by distillation.

Selon l'invention cette distillation du vin est effectuée sous vide
et de préférence à la température la plus basse.According to the invention this distillation of wine is carried out under vacuum
and preferably at the lowest temperature.

Une température de distillation de 550 est considérée comme un maxi
mum.A distillation temperature of 550 is considered a maximum
mum.

La distillation sous vide du vin a pour effet d'éviter la perte des
parfums particuliers caractérisant les différents cépages qui se
trouvent maintenus par le procédé selon l'invention dans la vinasse. The vacuum distillation of wine has the effect of avoiding the loss of
particular perfumes characterizing the different grape varieties which
are maintained by the process according to the invention in the vinasse.

La distillation selon l'invention a basse température permet d'évi- ter tous excès d'oxydation ou de polymérisation des matières constituant l'extrait sec, qui se retrouve dans la vinasse en particulier les matières colorantes et taniques.The distillation according to the invention at low temperature makes it possible to avoid any excess oxidation or polymerization of the materials constituting the dry extract, which is found in the vinasse, in particular the coloring and tannic materials.

De ce fait, par'le procédé selon l'invention de distillation sous vide et à basse température est obtenue une vinasse de qualité.Therefore, par'le process according to the invention of vacuum distillation at low temperature is obtained a quality vinasse.

Le volume de vinasse est obtenu en fonction du degré alcoolique des vins traités.The volume of vinasse is obtained according to the alcoholic degree of the wines treated.

Ce volume est compris entre 85 et 90 X du volume de vin initial, en fonction du degré du vin.This volume is between 85 and 90 X of the initial wine volume, depending on the degree of the wine.

La vinasse de qualité ainsi obtenue subit alors selon l'invention une édulcoloration au moyen d'un agent édulcolorant adapté qui est selon l'invention de préférence du sucre de raisin.The vinasse of quality thus obtained then undergoes according to the invention a sweetening by means of a suitable sweetening agent which is according to the invention preferably grape sugar.

En effet, les constituants de l'extrait sec de le vinasse obtenue sont particulièrement astreingeants au palais.Indeed, the constituents of the dry extract of the vinasse obtained are particularly demanding on the palate.

La proportion de produit édulcolorant, sucre de raisin, peut être par exemple de un. à deux degré de sucre, soit 17 à 34 grammes de sirop de sucre au litre de vinasse à titre non limitatifs I1 va de soi que cette proportion d'édulcoloration n'est donnée qu' titre d'exemple et qu'elle est variable en fonction de la qualité notamment organoleptique du vin.traité et donc de la qualitd de la vinasse obtenue. Cette édulcoloration permet de remplacer le lien gustatif : alcool extrait sec.The proportion of sweetening product, grape sugar, may for example be one. with two degrees of sugar, ie 17 to 34 grams of sugar syrup per liter of vinasse without limitation. It goes without saying that this proportion of sweetening is given only by way of example and that it is variable in depending on the organoleptic quality of the wine in particular, and therefore on the quality of the vinasse obtained. This sweetening replaces the taste link: dry extract alcohol.

L'absence d'alcool ne permet pas la diffusion des aromate et parfums maintenus dans la vinasse par la distillation sous vide.The absence of alcohol does not allow the diffusion of the aromatics and perfumes maintained in the vinasse by vacuum distillation.

Selon l'invention on obtient cette diffusion en procédant de manière connue à une saturation carbonique. According to the invention, this diffusion is obtained by proceeding in a known manner to carbon saturation.

Le taux * cette saturation est variable en fonction des caractéristiques des vins traités au départ.The rate * this saturation is variable depending on the characteristics of the wines treated at the start.

Suivant une forme préférée de l'invention la saturation sera réalisée à partir d'un gaz carbonique d'origine viticole, ou vinicole, c'est-à-dire provenant de la fermentation du moOt du vin.According to a preferred form of the invention, the saturation will be carried out using a carbon dioxide of viticultural or wine origin, that is to say coming from the fermentation of the wine.

L'analyse du produit obtenu met en évidence outre l'absence d'alcool la suppression de toute trace d'anhydride sulfureux libre, la diminution de l'anhydride sulfureux composé gracie à l'action désulfitante de la chaleur sous vide de la distillation selon l'invention.Analysis of the product obtained highlights, in addition to the absence of alcohol, the removal of all traces of free sulfur dioxide, the reduction of the sulfur dioxide compound which is freed from the desulphitizing action of heat under vacuum of the distillation according to the invention.

La distillation sous vide selon l'invention s'effectue au moyen de toute colonne à distiller classique dans laquelle le vide est réalisé de manière connue.The vacuum distillation according to the invention is carried out by means of any conventional distillation column in which the vacuum is produced in a known manner.

Les condensables de distillation sont recueillis dans un récipient où le vide est maintenu à une hauteur prédéterminée en fonction des caractéristiques des vins mis en oeuvre.The distillation condensables are collected in a container where the vacuum is maintained at a predetermined height depending on the characteristics of the wines used.

La jonction entre le récipient d'écoulement de l'alcool et la colonne à distiller est étanche puisque le vide dans cette colonne sera assuré par le bac à alcool.The junction between the alcohol flow container and the distillation column is sealed since the vacuum in this column will be ensured by the alcohol tank.

I1 va de soi que selon la hauteur du vide il y aura lieu de renforcer la colonne si besoin. It goes without saying that, depending on the height of the void, the column will have to be reinforced if necessary.

Le produit selon l'invention est un produit qui a une image aussi fidèle que possible du vin initialement mis en oeuvre.The product according to the invention is a product which has an image as faithful as possible to the wine initially used.

I1 va de soi que la présente invention peut recevoir des amenage- ments et des variantes dans le domaine des équivalents techniques sans pour autant sortir du cadre du présent brevet.  It goes without saying that the present invention can receive modifications and variants in the field of technical equivalents without departing from the scope of this patent.

Claims (1)

REVENDICATIONS sec. se comprennent entre autres constituants les parfums de l'extrait - une proportion de vinasse de distillation de vin, la dite vinas tituants suivants vin caractérisée en ce qu'entrent dans la composition les cons R1/ Nouvelle boisson sans alcool assimilable organoleptiquement à du - une saturation carbonique. - une proportion d'un produit édulcolorant, édulcolorant est du sucre de raisin. vin selon la revendication 1 caractérisée en ce que le produit R2/ Nouvelle boisson sans alcool assimilable organoleptiquement à du qualité des vins élaborés. - le taux de saturation carbonique est variable en fonction de la litre de vinasse, - la proportion de sucre de raisin est comprise entre 1 å 20 par vin initial en fonction du degré de celui-ci, - la proportion de vinasse de vin est comprise entre 85 et 90 % du vin selon la revendication 1 caractérisée en ce que t R3/ Nouvelle boisson sans alcool assimilable organoleptiquement à du que pour obtenir la diffusion des parfums. - on soumet la vinasse ainsi édulcolorée å uné saturation carboni absent, - on édulcolore la vinasse obtenue pour remplacer le lien alcool vinasse, en vue de se désalcoolisation sans extraction des parfums de la - on procède à la distillation d'un vin organoleptiquement intact et 3 caractérisé en ce que milable organoleptiquement à du vin selon les revendications 1,2 R4/ Procédé de réalisation d'une nouvelle boisson sans alcool assi tillation de vin sous vide.CLAIMS sec. are understood among other constituents the scents of the extract - a proportion of vinasse distillation of wine, the so-called vinas tituants following wine characterized in that enter into the composition the cons R1 / New alcohol-free drink assimilable organoleptically to - a carbon saturation. - a proportion of a sweetening, sweetening product is grape sugar. wine according to claim 1 characterized in that the product R2 / New non-alcoholic drink assimilable organoleptically to the quality of the wines produced. - the carbon saturation rate is variable depending on the liter of vinasse, - the proportion of grape sugar is between 1 to 20 per initial wine depending on the degree of it, - the proportion of vinasse is included between 85 and 90% of the wine according to claim 1 characterized in that t R3 / New non-alcoholic drink assimilable organoleptically to that to obtain the diffusion of perfumes. - the vinasse thus sweetened is subjected to a carbon saturation absent, - the vinasse obtained is sweetened to replace the vinasse alcohol link, with a view to de-alcoholization without extracting the perfumes from it - we proceed to the distillation of an organoleptically intact wine and 3 characterized in that organoleptically milable to wine according to claims 1,2 R4 / Method for producing a new non-alcoholic drink assi tillation of wine under vacuum. 1,2,3 et 4 caractérisé en ce que la vinasse est obtenue par dis 1,2,3 and 4 characterized in that the vinasse is obtained by dis milable organoleptiquement à du vin selon les revendications organoleptically milable to wine according to the claims R5/ Procédé de réalisation d'une nouvelle boisson sans alcool assiR5 / Process for making a new non-alcoholic seated drink rature. cross out. caractérisé en ce que la distillation s'effectue à basse tempss-  characterized in that the distillation takes place at low time- milable organoleptiquement à du vin selon la revendication 5 organoleptically milable to wine according to claim 5 R6/ Procédé de réalisation d'une nouvelle boisson sans alcool assiR6 / Process for making a new non-alcoholic seated drink inférieure à 55 .  less than 55. dente caractérisée en ce que la température de distillation est tooth characterized in that the distillation temperature is lable organoleptiquement à du vin selon la revendication prXce-  organoleptically lable wine according to claim prXce- R7 Procédé de réalisation d'une nouvelle boisson sans alcool assimiR7 Process for making a new assimilated non-alcoholic drink
FR8411413A 1984-07-11 1984-07-11 New alcohol-free drink having organoleptic properties similar to those of wine, and process for its manufacture Pending FR2567371A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8411413A FR2567371A1 (en) 1984-07-11 1984-07-11 New alcohol-free drink having organoleptic properties similar to those of wine, and process for its manufacture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8411413A FR2567371A1 (en) 1984-07-11 1984-07-11 New alcohol-free drink having organoleptic properties similar to those of wine, and process for its manufacture

Publications (1)

Publication Number Publication Date
FR2567371A1 true FR2567371A1 (en) 1986-01-17

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995021542A1 (en) * 1994-02-08 1995-08-17 Vioryl Chemical And Agricultural Industry, Research S.A. A natural and healthy juice

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR407061A (en) *
FR563923A (en) * 1922-07-01 1923-12-17 Barbet Et Fils & Cie E Method and apparatus for the production of alcohol-free wines and ciders
FR1286429A (en) * 1961-04-18 1962-03-02 Process for manufacturing a low alcohol refreshment drink
FR2428406A1 (en) * 1978-06-15 1980-01-11 Andermann Ag PROCESS FOR THE MANUFACTURE OF AN ALCOHOL-FREE WINE
EP0058634A1 (en) * 1981-02-06 1982-08-25 Schweizerische Eidgenossenschaft handelnd durch die Eidg.Forschungsanstalt für Obst-, Wein- und Gartenbau Wädenswil Process for the production of alcohol free wine or fruit wine

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR407061A (en) *
FR563923A (en) * 1922-07-01 1923-12-17 Barbet Et Fils & Cie E Method and apparatus for the production of alcohol-free wines and ciders
FR1286429A (en) * 1961-04-18 1962-03-02 Process for manufacturing a low alcohol refreshment drink
FR2428406A1 (en) * 1978-06-15 1980-01-11 Andermann Ag PROCESS FOR THE MANUFACTURE OF AN ALCOHOL-FREE WINE
EP0058634A1 (en) * 1981-02-06 1982-08-25 Schweizerische Eidgenossenschaft handelnd durch die Eidg.Forschungsanstalt für Obst-, Wein- und Gartenbau Wädenswil Process for the production of alcohol free wine or fruit wine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995021542A1 (en) * 1994-02-08 1995-08-17 Vioryl Chemical And Agricultural Industry, Research S.A. A natural and healthy juice

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