FR2941958A1 - Vins aperitifs - Google Patents
Vins aperitifs Download PDFInfo
- Publication number
- FR2941958A1 FR2941958A1 FR0900657A FR0900657A FR2941958A1 FR 2941958 A1 FR2941958 A1 FR 2941958A1 FR 0900657 A FR0900657 A FR 0900657A FR 0900657 A FR0900657 A FR 0900657A FR 2941958 A1 FR2941958 A1 FR 2941958A1
- Authority
- FR
- France
- Prior art keywords
- wort
- vanilla
- white
- pink
- 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.)
- Withdrawn
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 11
- 235000009499 Vanilla fragrans Nutrition 0.000 title claims abstract description 8
- 235000012036 Vanilla tahitensis Nutrition 0.000 title claims abstract description 8
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 6
- 235000000346 sugar Nutrition 0.000 title claims abstract description 6
- 235000019674 grape juice Nutrition 0.000 title claims abstract description 4
- 239000004615 ingredient Substances 0.000 title claims abstract description 4
- 244000290333 Vanilla fragrans Species 0.000 title abstract 3
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 2
- 244000030973 Vanilla pompona Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 4
- 150000001298 alcohols Chemical class 0.000 claims abstract description 4
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 241000207199 Citrus Species 0.000 claims abstract description 3
- 239000000284 extract Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims description 5
- 238000010348 incorporation Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 235000013533 rum Nutrition 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 240000002878 Prunus cerasus Species 0.000 description 1
- 235000005805 Prunus cerasus Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000009226 Prunus puddum Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 235000017848 Rubus fruticosus Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 235000013529 tequila Nutrition 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- 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
L'invention concerne un dispositif permettant de créer des vins apéritifs en utilisant Des vins (1) rouge, rosé et blanc. A partir d'une mise en chauffe (2), de l'incorporation (3) d'ingrédients (4), (5), (6), (7), (8), (9). A partir de sa mise en pause (10), d'alcools forts (11), extraits de fleurs (12), de fruits rouges (13), ou de fruits exotiques (14) ou d'agrumes (15)
Description
-1- la présente invention concerne une nouvelle technique afin d'obtenir des vins apéritifs.
Traditionnellement, les vins servant à l'apéritif sont issus d'un mout concentré 5 par chauffage, le mout étant le jus de raisin non fermenté à partir duquel se fait la vinification
Les vins de liqueur, eux sont mutés par addiction d'alcool au cours de la fermentation. 10 Les cocktails de jus de fruits additionner d'alcools forts et de jus de fruits.
La présente invention de vins apéritifs, utilisant des vins rouge, blanc et rosé qu'il faut mettre en chauffe de 40° à 60° degrés ou sont introduits dès lors des ingrédients 15 avant sa mise en chauffe et pendant son temps de pause, au choix et envie.
- vins au choix - paquet de vanille de 7,5gr ou demi gousse de vanille ou gousse de vanille 20 - peaux d'orange séchée, ou de citrons ou de pamplemousse (ou mélange) -'/4 cuillères à café de cannelle ou de gingembre - de 0 à 400 gr de sucre blanc ou brun
- à froid : 25 - 0,10 à 0,25 cl d'alcools forts : rhum blanc, rhum brun, vodka, cognac, tequila, calvados ou whisky ou eau de vie. - 80 à 160 gouttes d'extraits de fleurs (violette, ou rose), ou de fruits rouges (griottes, mure, framboise, cassis) ou de fruits (pêche, poire, ou prune), de fruits exotiques (litchi, papaye, mangue, ou ananas) ou d'agrumes (citron, orange, pamplemousse) 30
Claims (4)
- Revendications1) Procédé pour la fabrication de vins apéritifs issus d'un mout concenté par chauffage, le mout étant le jus de raisin non fermenté à partir duquel se fait la vinification.
- 2) Procédé selon la revendication caractérisé est l'utilisation de vins (1) rouge, rosé et blanc, misent en chauffe de 40° à 60° degrés (2).
- 3) Procédé en ce que l'incorporation d'ingrédients(3) : sucre vanillé (4), de gousses de 10 vanille(5) , de peaux d'agrumes séchés (6)ou de mélanges ,de sucre (7) , de canelle (8), ou de gigembre (9)
- 4) Procédé en ce que l'incorporation d'alcools forts(10) pendant son temps pause(l 1), 15 'extraits de fleurs (12), de fruits rouges (13), ou de fruits exotiques (14) ou d'agrumes (15).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0900657A FR2941958A1 (fr) | 2009-02-12 | 2009-02-12 | Vins aperitifs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0900657A FR2941958A1 (fr) | 2009-02-12 | 2009-02-12 | Vins aperitifs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2941958A1 true FR2941958A1 (fr) | 2010-08-13 |
Family
ID=41278585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR0900657A Withdrawn FR2941958A1 (fr) | 2009-02-12 | 2009-02-12 | Vins aperitifs |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2941958A1 (fr) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103065A (zh) * | 2013-01-30 | 2013-05-15 | 江苏洋河酒厂股份有限公司 | 绵柔型白酒的基酒的酿造方法 |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2045292A5 (en) * | 1970-04-06 | 1971-02-26 | Kishinevsky Politekhnich | Wine yields increased by use of cytolytic - enzymes |
| FR2164762A1 (en) * | 1971-12-20 | 1973-08-03 | Diemme | Wine prodn - in enclosed system to prevent oxidn |
| GB2027447A (en) * | 1978-07-03 | 1980-02-20 | Kier T | Alcoholic stimulant beverages |
| WO1983002625A1 (fr) * | 1982-02-01 | 1983-08-04 | VAJDA, Gábor | Procede de preparation de boisson a base d'oeufs |
| FR2651792A1 (fr) * | 1989-09-12 | 1991-03-15 | Mjm Contiac Eurl | Vermouth au cognac: composition et procede d'elaboration. |
| FR2671459A1 (fr) * | 1991-01-15 | 1992-07-17 | Megret Yves | Procede d'extraction d'arome de plantes en vue de l'elaboration d'une boisson aromatisee. |
| FR2746108A1 (fr) * | 1996-03-13 | 1997-09-19 | Surrel De Saint Julien Jean De | Procede de concentration d'une solution telle que mouts de raisin a basse temperature et pression atmospherique |
| DE20011739U1 (de) * | 2000-07-06 | 2000-09-14 | Wittmer Rolf | Likörgetränkzusammensetzung mit sahnig-cremiger Konsistenz und Vanillegeschmack |
| RU2172773C1 (ru) * | 2000-01-25 | 2001-08-27 | Мандлер Консалтинг Лимитед | Способ производства виноградного полудесертного красного вина |
| FR2814175A1 (fr) * | 2000-09-15 | 2002-03-22 | Jean Michel Simeray | Liqueur a consommer en cours de maceration |
| WO2002074897A1 (fr) * | 2001-03-20 | 2002-09-26 | Karlo Romanjek | Dispositif et procede permettant d'epaissir le mout a froid |
-
2009
- 2009-02-12 FR FR0900657A patent/FR2941958A1/fr not_active Withdrawn
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2045292A5 (en) * | 1970-04-06 | 1971-02-26 | Kishinevsky Politekhnich | Wine yields increased by use of cytolytic - enzymes |
| FR2164762A1 (en) * | 1971-12-20 | 1973-08-03 | Diemme | Wine prodn - in enclosed system to prevent oxidn |
| GB2027447A (en) * | 1978-07-03 | 1980-02-20 | Kier T | Alcoholic stimulant beverages |
| WO1983002625A1 (fr) * | 1982-02-01 | 1983-08-04 | VAJDA, Gábor | Procede de preparation de boisson a base d'oeufs |
| FR2651792A1 (fr) * | 1989-09-12 | 1991-03-15 | Mjm Contiac Eurl | Vermouth au cognac: composition et procede d'elaboration. |
| FR2671459A1 (fr) * | 1991-01-15 | 1992-07-17 | Megret Yves | Procede d'extraction d'arome de plantes en vue de l'elaboration d'une boisson aromatisee. |
| FR2746108A1 (fr) * | 1996-03-13 | 1997-09-19 | Surrel De Saint Julien Jean De | Procede de concentration d'une solution telle que mouts de raisin a basse temperature et pression atmospherique |
| RU2172773C1 (ru) * | 2000-01-25 | 2001-08-27 | Мандлер Консалтинг Лимитед | Способ производства виноградного полудесертного красного вина |
| DE20011739U1 (de) * | 2000-07-06 | 2000-09-14 | Wittmer Rolf | Likörgetränkzusammensetzung mit sahnig-cremiger Konsistenz und Vanillegeschmack |
| FR2814175A1 (fr) * | 2000-09-15 | 2002-03-22 | Jean Michel Simeray | Liqueur a consommer en cours de maceration |
| WO2002074897A1 (fr) * | 2001-03-20 | 2002-09-26 | Karlo Romanjek | Dispositif et procede permettant d'epaissir le mout a froid |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103065A (zh) * | 2013-01-30 | 2013-05-15 | 江苏洋河酒厂股份有限公司 | 绵柔型白酒的基酒的酿造方法 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PLFP | Fee payment |
Year of fee payment: 7 |
|
| ST | Notification of lapse |
Effective date: 20161028 |
|
| RN | Application for restoration |
Effective date: 20180702 |
|
| IC | Decision of the director general to declare irreceivable or to reject an appeal |
Effective date: 20180726 |
|
| AV | Other action affecting the existence or the validity of an industrial property right |
Effective date: 20201118 |
|
| JR | Removal from the register following a court decision [after opposition or appeal proceedings] |