FR2657878A1 - Orange-based sparkling alcoholic drink - Google Patents

Orange-based sparkling alcoholic drink Download PDF

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Publication number
FR2657878A1
FR2657878A1 FR9002321A FR9002321A FR2657878A1 FR 2657878 A1 FR2657878 A1 FR 2657878A1 FR 9002321 A FR9002321 A FR 9002321A FR 9002321 A FR9002321 A FR 9002321A FR 2657878 A1 FR2657878 A1 FR 2657878A1
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FR
France
Prior art keywords
oranges
sparkling alcoholic
orange
alcoholic drink
sugar
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.)
Granted
Application number
FR9002321A
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French (fr)
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FR2657878B1 (en
Inventor
Rose Roland
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Individual
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Individual
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Publication date
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Priority to FR9002321A priority Critical patent/FR2657878B1/en
Publication of FR2657878A1 publication Critical patent/FR2657878A1/en
Application granted granted Critical
Publication of FR2657878B1 publication Critical patent/FR2657878B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis

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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)

Abstract

Product obtained by addition, to oranges, of water and sugar, pressing and natural fermentation without addition of wine or alcohol.

Description

La présente invention est relative à un procédé de fabrication d'un produit alcoolique pétillant ainsi qu'à un tel produit alcoolique pétillant à base d'oranges obtenu par la mise en oeuvre du dit procédé. The present invention relates to a process for the production of a sparkling alcoholic product as well as to such a sparkling alcoholic product based on oranges obtained by the implementation of said process.

Selon la présente invention, on obtient un produit alcoolique pétillant en faisant fermenter un mélange d'oranges, d'eau et de sucre en fûts, puis, après fermentation, en faisant la prise de mousse en bouteilles. According to the present invention, a sparkling alcoholic product is obtained by fermenting a mixture of oranges, water and sugar in barrels, then, after fermentation, by making foam in bottles.

Plus précisément, ce produit est obtenu à partir d'oranges entières que l'on coupe en morceaux et auquel on ajoute du sucre. Après quelques jours, il y a pressurage et adjonction d'eau. Le produit est mis en fûts et on laisse fermenter. Quand la fermentation est terminée, on laisse décanter, on soutire et on filtre. More precisely, this product is obtained from whole oranges which are cut into pieces and to which sugar is added. After a few days, there is pressing and addition of water. The product is put in barrels and allowed to ferment. When the fermentation is complete, leave to decant, draw off and filter.

Il est à noter que l'on mène la fermentation naturellement sans addition de vin ni d'alcool. It should be noted that fermentation is carried out naturally without the addition of wine or alcohol.

Le produit ainsi obtenu est ensuite mis en bouteilles, puis il repose pour laisser faire la prise de mousse. A ce sujet, il bénéfice d'une mise en bouteilles genre champenoise pour laisser faire la prise de mousse. The product thus obtained is then bottled, then it rests to allow the foam to set. In this regard, it benefits from a Champagne-style bottling to allow the foam to set.

Quand celle-ci est faite, le produit est terminé et prêt à boire et l'on obtient un produit alcoolique pétillant à base d'oranges atteignant environ 130 d'alcool.  When this is done, the product is finished and ready to drink and we obtain a sparkling alcoholic product based on oranges reaching about 130 alcohol.

Claims (5)

REVENDICATlONS 1. Procédé de fabrication d'un produit alcoolique pétillant caractirisé par le fait que l'on fait fermenter un mélange d'oranges, d'eau et de sucre en fûts puis, après fermentation, on fait la prise de mousse en bouteilles. 1. Process for the production of a sparkling alcoholic product characterized by the fact that a mixture of oranges, water and sugar is fermented in barrels and then, after fermentation, the foam is taken in bottles. 2. Procédé selon la revendication 1, caractirisé par le fait que : 2. Method according to claim 1, characterized in that: - on coupe en morceaux des oranges, - we cut oranges into pieces, - on aJoute aux oranges ainsi coupées du sucre, - we add the oranges thus cut with sugar, - on presse ltensemble et on ajoute de l'eau, - we press the whole and add water, - on met en fat le produit ainsi obtenu et on le laisse fermenter, - the product thus obtained is fat and allowed to ferment, - après fermentation, on met en bouteilles et on laisse faire la prise de mousse. - after fermentation, it is bottled and the foam is left to set. 3. Procédé selon la revendication 1, caractérisé 3. Method according to claim 1, characterized Par le fait que l'on utilise des oranges entières.By the fact that we use whole oranges. 4. Procédé selon la revendication 1, caractérisé par le fait qu'avant la mise en bouteilles, on mène une decan- tation et un filtrage. 4. Method according to claim 1, characterized in that before bottling, decanting and filtering are carried out. 5. Produit alcoolique pétillant a base d'oranges obtenu par la mise en oeuvre du procédé de l'une qublconque des revendications précédentes.  5. Sparkling alcoholic product based on oranges obtained by implementing the method of any one of the preceding claims.
FR9002321A 1990-02-02 1990-02-02 SPARKLING ALCOHOLIC BEVERAGE ORANGE BASED. Expired - Fee Related FR2657878B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9002321A FR2657878B1 (en) 1990-02-02 1990-02-02 SPARKLING ALCOHOLIC BEVERAGE ORANGE BASED.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9002321A FR2657878B1 (en) 1990-02-02 1990-02-02 SPARKLING ALCOHOLIC BEVERAGE ORANGE BASED.

Publications (2)

Publication Number Publication Date
FR2657878A1 true FR2657878A1 (en) 1991-08-09
FR2657878B1 FR2657878B1 (en) 1993-01-15

Family

ID=9394109

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9002321A Expired - Fee Related FR2657878B1 (en) 1990-02-02 1990-02-02 SPARKLING ALCOHOLIC BEVERAGE ORANGE BASED.

Country Status (1)

Country Link
FR (1) FR2657878B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007025662A1 (en) * 2007-06-01 2008-12-04 Liebhart's Privatbrauerei Gmbh & Co. Kg Alcoholic beverage obtainable from a spice syrup and/or a fruit syrup, water, optionally brewing gypsum and optionally hop containing mixture, where all ingredients of the mixture are free of grains
WO2012066176A1 (en) * 2010-11-19 2012-05-24 Universidad Pablo De Olavide Pichia kluyveri strain and uses thereof
ES2388845A1 (en) * 2011-03-21 2012-10-19 Productos Naturales Vegasud Sl Procedure for obtaining an alcoholic and foamy orange-based drink (Machine-translation by Google Translate, not legally binding)
WO2019034917A1 (en) * 2017-08-17 2019-02-21 Tratz Danielle Santos Process for producing a fermented beverage based on orange bagasse

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2148051A (en) * 1936-07-31 1939-02-21 Talladas Juan Llodra Methods in utilizing sugar cane juice in the preparation of effervescent alcoholic drinks
FR1594987A (en) * 1968-12-10 1970-06-08

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2148051A (en) * 1936-07-31 1939-02-21 Talladas Juan Llodra Methods in utilizing sugar cane juice in the preparation of effervescent alcoholic drinks
FR1594987A (en) * 1968-12-10 1970-06-08

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007025662A1 (en) * 2007-06-01 2008-12-04 Liebhart's Privatbrauerei Gmbh & Co. Kg Alcoholic beverage obtainable from a spice syrup and/or a fruit syrup, water, optionally brewing gypsum and optionally hop containing mixture, where all ingredients of the mixture are free of grains
WO2012066176A1 (en) * 2010-11-19 2012-05-24 Universidad Pablo De Olavide Pichia kluyveri strain and uses thereof
ES2382843A1 (en) * 2010-11-19 2012-06-14 Grupo Hespérides Biotech, S.L. Pichia kluyveri strain and uses thereof
ES2388845A1 (en) * 2011-03-21 2012-10-19 Productos Naturales Vegasud Sl Procedure for obtaining an alcoholic and foamy orange-based drink (Machine-translation by Google Translate, not legally binding)
WO2019034917A1 (en) * 2017-08-17 2019-02-21 Tratz Danielle Santos Process for producing a fermented beverage based on orange bagasse

Also Published As

Publication number Publication date
FR2657878B1 (en) 1993-01-15

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