FR3024737A1 - PROCESS FOR PREPARING AN ALCOHOLIC BEVERAGE - Google Patents

Abstract

The present invention relates to a process for preparing an alcoholic beverage consisting of: a) preparing and pre-freezing wine doses according to the following steps: a.1- taking a wine sample from a wine-making vat or a wine vat; rearing, a.2- clarifying said sample to remove suspensions and insoluble particles, a.3- receiving, under an inert atmosphere, a dose of the clarified wine sample in step a.2) in the individual cavities molding (5) a container (1) adapted for the preparation of frozen doses of wine, a.4- placing said container (1) in a freezing device so as to obtain doses of frozen wines, a.5 - Extracting from said container at least a portion of the frozen wine doses obtained in step (a.5), b) in a container, melt one or more doses of frozen wine according to a molding and freezing process according to in step (a), to prepare the adite alcoholic drink.

Description

TECHNICAL FIELD OF THE INVENTION

The invention relates to a process for preparing an alcoholic beverage. The invention also relates to frozen wine doses prepared by this process and a container for the preparation of these frozen wine doses. The present invention relates to the general technical field of the food industry, more particularly to the field of production and preservation of alcoholic beverages such as wine. State of the art Wine is an alcoholic beverage obtained by the fermentation of grapes and whose alcoholic strength is typically greater than 10%. There are mainly three main types of wine: red wine, rosé wine and white wine. Traditionally, wine is contained in glass bottles with corks. Bottled wine is a living material that evolves over time: it improves by gaining new olfactory and taste properties, but it loses a large part of those it had just before bottling; it reaches its peak; then he declines. In addition, white, rosé or red wine is very sensitive to oxidation by residual dissolved oxygen contained in the wine during bottling. The effects of this oxidation are generally known. These effects include an acceleration of wine aging and an evolution of its aromas including varietal aromas, flavor, and color. While red wines are less sensitive to oxidation than white or rosé wines, they are not spared by premature aging. In view of the foregoing, the object of the invention is to develop a reliable preservation and conditioning process, preserving over time the olfactory and gustatory properties of a white or rosé wine resulting from a vat of winemaking or a red wine from a breeding tank. Another object of the invention is to enable a consumer to obtain, in an easy and fun way, his wine with fresh glass. Yet another object of the invention is to enable a consumer to develop his own wine, in a simple, fast and fun way.

Disclosure of the invention. The solution proposed by the invention is a process for preparing an alcoholic beverage. This process is remarkable in that it consists in: a) preparing and freezing wine doses in advance according to the following steps: a.1- taking a wine sample from a winemaking tank or a breeding tank , a.2- clarifying said sample to remove suspensions and insoluble particles, a.3- receiving, preferably under an inert atmosphere, a dose of the clarified wine sample in step (a.2) in the individual molding cavities of a container adapted for the preparation of frozen doses of wine, a.4- placing said container closed in step (a.4) in a freezing device 5 so as to obtain doses of wines at least part of the frozen wine doses obtained in step (a.5), b) in a container, allowing one or more frozen doses of wine molding and freezing according to step (a), to prepare the said alcoholic beverage. This solution has several advantages. It allows to confer a great stability in time to the wines taken from the vats of vinification or the tanks of breeding. Aging phenomena are considerably slowed down or even stopped. We can therefore freeze certain taste (flavor) and / or olfactory (aroma) properties of the wines, which properties will reappear later at the moment of thawing. It also allows a consumer to obtain, in an easy and fun way, his wine with fresh glass by mixing and melting one or more doses of frozen wine from different vintages and / or grape varieties. In addition, this solution avoids the problems of alteration of the olfactory and taste properties that are related to the oxidation phenomenon by dissolved oxygen.

Other advantageous features of the invention are listed below. Each of these characteristics may be considered alone or in combination with the remarkable characteristics defined above, and may be subject, where appropriate, to divisional patent applications: Preferably, the wine taken from the stage ( a.1) is an early white or rosé vintage wine from a winemaking vat or a red wine from a breeding tank. Preferably, the wine sample is clarified by membrane microfiltration having a porosity of less than 10 μm. - The dose of the filtered wine sample to be received in each of the molding cavities (5, 103) can be between 2 ml and 140 ml. - Step (a.3) can be implemented in a conditioning station maintained in an inert atmosphere by blowing an inert gas. Preferably, in step (a.4) the doses of wine are frozen at a temperature below -8 ° C. - In step (b) the frozen wine doses to be melted can be from two or more samples of different wines.

Another aspect of the invention relates to frozen wine doses obtained according to the process defined in step (a) of the process according to the invention. Yet another aspect of the invention relates to a container for preparing frozen wine doses, adapted for use in steps (a.3) to (a.5) of the process according to the invention. Other advantageous features of the container of the invention are listed below. Each of these features may be considered alone or in combination with the remarkable features defined above, and subject, where appropriate, to divisional patent applications. Preferably, the container comprises two complementary molding dies, which Each molding dies are each provided with a plurality of half-molds and define, when assembled: a plurality of individual molding cavities adapted to each receive a dose of wine to be frozen, an inlet channel of the wine sample, - an outlet channel of said wine sample, - and a guide circuit of said wine sample for filling said plurality of molding cavities, which guide circuit fluidically connects the molding cavities to said inlet channel and said outlet channel, the direction of filling of the molding cavities vertically up and down - The inlet channel and the outlet channel being sealingly closed by the removable plugs, after receiving the dose of wine in the plurality of molding cavities. The molding dies may be of plastics material. - Advantageously, the bottom of the half-molds is flexible and deformable to allow the ejection of frozen wine doses by applying a force on the bottom of each half-mold. The half-molds of the molding matrices may have a geometric shape selected from the group comprising in particular the following forms: parallelepipedic, hemispherical, cylindrical, inverted conical, inverted pyramidal, inverted truncated conical, truncated inverted pyramidal.

Description of the figures. Other advantages and features of the invention will appear better on reading the description of a preferred embodiment which will follow, with reference to the appended drawings, made as indicative and non-limiting examples and in which: - Figure 1 shows a perspective view of a tray adapted for the preparation of frozen wine doses, according to a first embodiment of the invention. FIG. 2 represents a perspective view of the tray of FIG. 1 and its covering element. - Figure 3 shows a perspective view of a container adapted for the preparation of frozen wine doses, according to a second embodiment of the invention. - Figure 4 shows a sectional view along A-A of the tray of Figure 3, which tray is closed by its covering element. - Figure 5 shows a perspective view of a suitable container for the preparation of frozen wine doses according to a third embodiment of the invention, which container is closed by a cover member. FIG. 6 is a sectional view along BB of the container of FIG. 5. FIG. 7 is a perspective view of a container adapted for the preparation of frozen wine doses, according to a fourth embodiment of FIG. 'invention. FIG. 8 represents a perspective view of the molding matrices M and M 'of the container of FIG. 7. FIG. 9 schematizes a packaging station making it possible to implement different steps of the method according to the invention. Preferred embodiments of the invention

The invention makes it possible to prepare an alcoholic beverage by melting one or more doses of frozen wine and stored for a long time, for example from 1 month to 10 years, and whose olfactory and taste properties are close to those of a white or rosé wine from a winemaking vat or a red wine from a breeding tank. The method according to the invention comprises a step a) for obtaining doses of frozen wine; and a step b) making it possible to prepare an alcoholic beverage by mixing and melting at least a portion of these doses of wine. Step a) includes several sub-steps (a.1) to (a.5).

A. Preparation of frozen wine doses Step (a-1): sampling of a wine sample.

A wine sample is taken from a winemaking vat or a breeding tank. By "winemaking vat" it is necessary to include a vat, for example a stainless steel vat, in which the fermentation of the must or grape juice takes place, that is to say the transformation of the sugar of the grape juice into alcohol under the action of yeasts. By "breeding tank": it must include a stainless steel or wooden tank in which the wine, in particular red wine, from a winemaking tank undergoes a set of operations (clarification, stabilization, maturation) to prepare it for aging. It should be remembered that the breeding of wine is a stage that is between the end of winemaking (alcoholic and / or malolactic fermentation) of the fruit and bottling. The breeding tank is preferably of wood; better in lightning of oak.

The sample of wine taken can be a white or early-vintage rosé wine, that is to say a wine of the year of vinification, having good olfactory properties (especially fresh fruit flavors) and taste afterwards. the winemaking operation and being normally intended to be bottled to be drunk young, especially in the year after bottling. As non-limiting examples of early-vintage white or rosé wines, mention may be made of the rosé or white wines of the "Bandol" appellation developed in 2013 in the terroirs of La Cadière d'Azur or Castellet in the Var. , Provence in France. In particular, the rosé wine Bandol 2013 developed from the following grape varieties: 30 Mourvèdre, Grenache and Cinsault; and the 2013 Bandol white wine made from the following varieties: Clairette Pointue, Bourboulenc, Sauvignon and Ugni blanc.

3024 73 7 8 These white or rosé wines are generally characterized by a bouquet of dried fruits, spices and flowers, a roundness and amplitude in the mouth, which make them fruity wines with a rare aromatic complexity.

The sample of wine taken may also be a red wine on standby, that is to say a wine which has good olfactory and taste properties after the vinification process and which is normally intended to age and to be preserved. bottle for several years, for example at least 2 years. As non-limiting examples of red wine on standby, mention may be made of the Bandol red wines produced in 2010 in the terroirs of La Cadière d'Azur or Castellet in the Var, Provence in France. In particular, the red wine Bandol 2012 developed from the following main grape varieties: Mourvèdre, Grenache, Cinsault and Syrah.

15 This 2010 Bandol red wine is characterized by a dense ruby color, a round, tannic and full-bodied flavor and olfactory properties reminiscent of red berries (blackberry and raspberry). The sample of wine taken may also come from one or more 20 vintages of wines made in two or more terroirs, and where appropriate from different grape varieties, for example two vintages of rosé wine of the "Bandol" appellation, the one developed in 2012 in the soils of 011ioules, Provence in France, from the following grape varieties: Mourvèdre (85%), Grenache (10%) and Cinsault (5%); and the other in 2013 in the terroirs of La Cadière d'Azur 25 from the following vines Mourvèdre (35%); Grenache (25%) and Cinsault (40%). Wine samples taken from a winemaking tank or a breeding tank generally have a degree of turbidity (also called haze level) greater than 50 NTU. This turbidity is due to the presence of particles of different origin such as particles from the film and / or grape pips; microorganisms responsible for the fermentation of wine (bacteria, yeasts), colloids, ions, tartaric precipitations, etc. "Turbidity" is defined as the reduction of the transparency of a liquid due to the presence of undissolved materials. It is expressed in NTU (for the acronym NEPHELOMETRIC TURBIDITY UNIT or in French UTN for Nephelometric Turbidity Unit) and is quantified by a nephelometer (also called turbidimeter) which measures the loss of intensity of a light beam at through the liquid, due to the reflection of light by the particles in suspension. Step a.2): clarification of the wine sample taken. The wine sample taken is then advantageously subjected to a clarification step in order to obtain a clarified wine suitable for consumption. This clarification step can be carried out by any method known per se to those skilled in the art. However, in terms of preservation, good results are achieved by employing centrifugation, membrane microfiltration, tangential microfiltration, nanofiltration, or the combination of at least two of these techniques. The best results are obtained when the clarification is carried out by microfiltration on an organic membrane made of a polymeric or inorganic material, preferably ceramic (for example, of alumina zirconia), having a porosity of less than 10 μm, preferably less than 1 μm. It allows a microbial purification of the wine sample taken and a reduction of its turbidity to a level below 10 NTU, preferably to a level below 5 NTU especially for white or rosé wine. By way of nonlimiting example, for the microfiltration can be used the cartridges of the Vitipore® series 11 (0.65 or 0.45 pm) marketed by MILLIPORE®. For the purpose of facilitating the clarification, in particular by microfiltration, the wine sample taken may, if necessary, be subjected before this clarification step to a cold treatment for at least 24 hours. , for example at a temperature of between + 2 ° C and + 10 ° C, in order to precipitate at least a part of the insoluble particles such as tannins and colloids, and / or - a coarse filtration, for example with a filter, organic or inorganic, 500 μm, to remove large solid particles (eg> 500 μm) and to reduce subsequent clogging problems of finer filters or membranes. In practice, the clarified wine sample is stored in a holding container. Preferably, this holding container is protected from oxygen and at a temperature of + 2 ° C to + 5 ° C, for example in a conditioning station which will be described further in the description. Step a.3): Receiving a dose of the clarified wine sample in the individual molding cavities.

The clarified wine is introduced into a suitable container for the preparation of frozen doses of wine. In Figures 1 and 2, the container 1 comprises a tray 1 has a parallelepipedal shape. This bin 1a is delimited by a bottom wall and four side walls. The interior of the tray 1a is divided into a plurality of individual molding cavities 5 each intended to receive a dose of wine. The adjacent mold cavities are separated by partitions 6. The latter have a height which is preferably less than the height of the side walls of the tank 1a. Preferably, the height of the line of intersection of four adjacent partitions 6 is less than that of said partitions.

According to this first embodiment, the filling of the mold cavities is done by the mouth defined by the upper edge 4.

The container 1 further includes a cover member 8 for airtight and liquid-tight sealing of the molding cavities after receipt of the wine dose. Such a covering element 8 may consist of: (i) a sealed plastic film (eg polyethylene) which can be connected to the upper edge 4 of the tray 1a, in particular by adhesive bonding or by heat-sealing. This waterproof plastic film may be transparent or not. (ii) and / or a removable cover, preferably made of plastic, the peripheral edge of which cooperates sealingly with the upper edge 4, in particular by clipping or snapping. The peripheral edge of such a removable cover 15 may be provided with a groove provided with an elastic seal which fits on the upper edge 4 to seal the closure. A second preferred embodiment is shown in FIGS. 3 and 4. The container 1 is similar to that previously described, the cavities 5 having now an ingot mold shape, with undercuts walls favoring the demolding of the wine doses. frozen. In a third embodiment shown in FIGS. 5 and 6, the container 1 is similar to that described with reference to FIGS. 1 and 2. One of the walls has an inlet opening 10 through which the wine sample is injected. in the bin. The filling of the molding cavities 5, being done step by step. This inlet opening 10 is designed to be closed sealingly by a suitable removable cap 11, after receiving the dose of wine in the cavities 5. In the first three embodiments described herein above, the container 1, in particular the tray 1a, is preferably made of impervious plastic material, for example rubber, silicone, ABS plastic "AcrylonitrileButadiene-Styrene", polypropylene or other suitable waterproof plastic material. The container 1, in particular the tray 1a, can be rigid or semi-rigid. The bottom of the cavities 5 is preferably flexible and deformable to facilitate the demolding and ejection of frozen wine doses. The cavities 5 may be of any geometrical shape, for example of the form: parallelepiped, hemispherical, cylindrical, conical, pyramidal, conical truncated, truncated pyramidal or playful form of the animal figurines type. One can for example use a container 1 called Emsa 505320 Clip & 15 Close® and marketed by the company EMSA®. This container has 21 mold cavities. Figures 7 and 8 illustrate a fourth embodiment. The container 1 is formed by two complementary mold matrices M and M 'adapted to be assembled tightly. These molding dies M, M 'are each provided with a plurality of half-molds 102, 102' and are designed such that they can define, when assembled, an inlet channel 104 of the sample of wine, an outlet channel 105 of the wine sample, a plurality of individual molding cavities each intended to receive a dose of said wine sample, and formed by the juxtaposition of the half-molds 102, 102 ', and a guide circuit 106 of said wine sample for filling said plurality of molding cavities. The guiding circuit 106 makes it possible to connect the molding cavities 5 to the fluid plane. input channel 104 and the output channel 105. In FIGS. 7 and 8, the cavities 5 are also connected together by means of secondary channels 107.

The filling direction of the molding cavities 5 is vertical from top to bottom. The lower cavities 5 are first filled, then the cavities 5 arranged just above, and so on until filling the upper cavities connected directly to the outlet channel. It is thus certain that all the cavities are completely filled, without an air pocket likely to affect the preservation of the doses of wines. The inlet of the inlet channel 104 and that of the outlet channel 105 are sealingly closed by suitable removable plugs 104a and 105a, after receiving the dose of wine in the molding cavities 5. Preferably, the dies The moldings M and M 'are made of semi-rigid and impervious plastic material, for example rubber, silicone, or ABS plastic "Acrylonitrile-Butadiene-Styrene", polypropylene or other suitable waterproof plastics material. The bottom of the half-molds 102, 102 'can be flexible and deformable to facilitate the ejection of frozen wine doses. Indeed, once the doses are frozen, it is sufficient to separate the two molding matrices M, M 'and apply a force (a finger pressure is sufficient) on the bottom of the half-molds 102, 102' to extract said doses.

The molding dies M and M 'may be provided with complementary positioning and interlocking means to ensure the proper alignment of said dies. These means may be in the form of pin or rib and grooves adapted to cooperate together during the assembly of matrices M, M '. Moreover, at least one of these matrices M and / or M 'can support a seal to ensure sealing between said matrix, in particular at the cavities and the different channels 104, 105, 106 and 107. The container 100 can also be provided with securing means 5 allowing, for example by clipping or latching, to reversibly connect the molding dies M and M 'to one another. The molding dies M and M 'may be connected to each other hinge hinge means (not shown).

According to one embodiment, each of the matrices M and M 'is molded in one piece. The half-molds 102, 102 'of the molding molds M and M' may be of any geometrical shape, for example parallelepiped, hemispherical, cylindrical, inverted conical, inverted pyramidal, inverted truncated conical, or truncated inverted pyramidal shapes; or playful forms.

Furthermore, the molding cavities 5 can also be of any geometrical shape, for example parallelepipedic, spherical, cylindrical, bipyramidal of the diamond-shaped type, or playful shapes of the animal figurine type.

Whatever the embodiment, each of the molding cavities 5 is configured to receive a dose of wine whose volume is between 2 ml and 140 ml. The number of cavities per container can range from 2 to 100. It is conceivable to inject an inert gas, for example nitrogen, into the container 1 before receiving the doses of wine to be frozen in the cavities of casts. 5. This prior treatment of the container 1 makes it possible to reduce the dissolved oxygen content in the wine doses, and thus optimize the storage conditions thereof. The containers according to these four preferred embodiments may further be provided with at least one handle. Step (a.3): sealing the container Depending on the design of the container 1, it may be necessary to seal it tightly.

By "sealed closure" is meant a closure preventing on the one hand, the wine sample from spreading outside the container 1, and on the other hand, the entry of oxygen from the air and microorganisms (eg bacteria, molds) that can alter the physicochemical properties of the sample.

For example, after receiving a clarified wine dose in the individual molding cavities 5, the container 1 is sealed by the cover member 8 in the case of the first two embodiments or by a removable cap 11 appropriate in the case of the third embodiment. And in the case of the fourth embodiment, the container 1 is sealingly closed by the appropriate removable plugs 104a and 105a. In the case where the steps of filling, freezing and storage of wine doses are performed under an inert atmosphere, this sealing is not necessary.

Steps (a.4) and (a.5): Frozen doses of wine. At the end of step (a.3) or (a.3 '), the container 1 is placed in a freezing device preferably set at a temperature below -8 ° C. This freezing step makes it possible to stabilize and preserve the doses of wine in frozen form for a long time, for example from 1 month to 10 years. It also makes it possible to stop and / or slow down the oxidation phenomena of the wine doses by dissolved residual oxygen and to prevent the development of microorganisms. By "stabilize" is meant to block the evolution of the wine to freeze to maintain its physicochemical properties and its organoleptic qualities, including its olfactory and taste properties, at the moment of its freezing.

After this long period of stabilization and storage, the doses of frozen wines can be extracted from their container 1. Preferentially, steps a.3, a.3 'and a.4 are carried out in a packing station. 200 shown in Figure 9. This station 200 is maintained under an inert atmosphere by blowing an inert gas into at least one injection point 202. By the expression "inert gas" must be understood any gas that does not react 15 not with the wine sample received in container 1 so as to alter its physicochemical properties and / or its organoleptic properties (eg olfactory, taste). The inert gas is preferably nitrogen and / or argon. These gases are known for their chemical inertness. Thus, the air which is contained in normal quantity in the container 1 before entering the station 200, is replaced by an inert gas, said container 1 being supplied to the station P1 at atmospheric pressure and at room temperature. ° C ". The at least one injection point 202 is typically connected to an inert gas source GI. Furthermore, the atmospheric pressure with inert gas is preferably constant inside the station 200. The conditioning in the station 200 is particularly useful for the preparation of frozen wine doses using a container 1 compliant in the first or second embodiment of the invention. This conditioning preferably follows the following process: at the station P1, the unclosed container 1 and its covering element 8 (not shown) are provided. The container 1 and its covering element 8 are preferably previously disinfected, by any disinfection method (see for example EP0784433), to avoid and / or prevent the introduction of undesirable microorganisms into the station 200. - at the following station P2 located inside the station 200: the uncapped container 1 and its covering element 8 (not shown) are placed under an inert atmosphere, in order to replace the air of the container with inert gas. Optionally, the air from the container 1 is blown off by inert gas blowing directly into the molding cavities 5, and then, at the station P3, a dose of the wine sample is received in the molding cavities 5. The filling mold cavities may be provided by at least one tap, or nozzle, connected to the holding tank VF containing the filtered wine sample. Preferably, the holding tank VF is maintained at a temperature of from + 2 ° C to + 5 ° C. - Then, at the station P4, the container 1 is closed tightly by its covering element 8. - Finally, at the station P5, the container 1 thus closed is placed in a freezing device set preferably at a temperature less than -8 ° C, to allow the production of frozen wine dose. Note: In the case of a container 1 configured according to the third embodiment, the air contained in said container is expelled by evacuating (using a suitable pump) and then injecting inert gas by any means. by the opening 10. And in the case of a container 1 configured according to the fourth embodiment, inert gas is blown through the orifice of the inlet channel 104, this making it possible to force the expulsion of the air through the outlet channel 105 and maintains the interior of said container under an inert atmosphere. Thus, the conditioning in the station 200 makes it possible to prevent and / or slow down the oxidation phenomena of the wine by the dissolved residual oxygen and the problems of microbial contamination.

5B: preparation of a fresh alcoholic beverage. The doses of frozen wine obtained in step (a.4) are easily handled and have an attractive aesthetic appearance. They retain the olfactory and gustatory properties of the wine of departure. They may be mixed and allowed to melt or melt in a container (eg wine glass) to obtain a fresh alcoholic beverage. The Applicant has found that the white or rosé wine and the red wine prepared by the method of the invention have, six months after freezing, olfactory and taste properties, which are respectively close to a white or rosé wine from a winemaking vat or a red wine from a breeding tank. Thus, the method of the invention allows a consumer to prepare, in an easy and fun way, his own wine with fresh and personalized glass. The consumer may also mix the frozen wine doses from different grape varieties (eg, Mourvèdre, Syrrah and Grenache) to obtain a new alcoholic beverage with new olfactory and taste properties or to reproduce the olfactory and taste properties of a given vintage. . For example, a consumer may mix and melt frozen doses of a 2013 Mourvèdre with those from a 2010 Syrrah, a 2011 Grenach and a 2012 Cinsault to obtain a red Bandol wine made from grapes of best vintages. This particularity is particularly advantageous for winemakers or for tasting workshops (or bars).

The method of the invention also makes it possible to avoid the drawbacks associated with the preservation by cork bottling, for example: the aging of the wine, the loss of aromas and flavors, and the alteration of the taste of the wine by the undesirable taste of the taste of cork. It also avoids diluting the glass wine by adding ice cubes of water to cool the wine.

According to another aspect of the invention, the doses of frozen wines obtained according to the invention can also be used as an ingredient in cooking recipes. This avoids opening a new bottle of wine to take the amount needed for the recipe, and wasting the rest of the bottle.

The arrangement of the various elements and / or means and / or steps of the invention, in the embodiments described above, should not be understood as requiring such an arrangement in all implementations. In any event, it will be understood that various modifications may be made to these elements and / or means and / or steps, without departing from the spirit and scope of the invention. Although the invention is more particularly described with reference to wine as an alcoholic beverage, this does not constitute any limitation thereto. Indeed, the method and the container according to the present invention can also be applied to other alcoholic beverages such as red wines with vintages in bottles, sparkling wines, sweet wines, beers, pastis, etc.

Claims (13)

REVENDICATIONS1. Process for preparing an alcoholic beverage comprising: a) preparing and freezing wine doses in advance according to the following steps: a.1- taking a wine sample from a winemaking tank or a breeding tank, a. 2- clarifying said sample to remove suspensions and insoluble particles, a.3- receiving, preferably under an inert atmosphere, a dose of the clarified wine sample in step a.2) in the individual molding cavities ( 5) a container (1) adapted for the preparation of frozen doses of wine, a.4- placing said container (1) in a freezing device so as to obtain doses of frozen wines, a.5- extract, of said container, at least a portion of the frozen wine doses obtained in step (a.5), b) in a container, allowing one or more frozen wine doses to melt by a molding and freezing process in accordance with step (a), to prepare said alc drink oolisée. 2. Method according to claim 1, characterized in that the wine taken in step (a.1) is a wine of early white vintage or rosé vintage from a winemaking vat or a red wine from a breeding tank. 3. Method according to claim 1 or 2, characterized in that the wine sample is clarified by membrane microfiltration having a porosity of less than 10 .mu.m. 3024 73 7 - 21 - 4. Method according to claim 1, characterized in that the dose of the filtered wine sample to be received in each of the molding cavities (5, 103) is between 2 ml and 140 ml. 5 5. Method according to claim 1, characterized in that the steps (a.3) is carried out in a conditioning station (200) maintained under an inert atmosphere by blowing an inert gas. 6. Method according to one of claims 1 to 5, characterized in that in step (a.4) the doses of wine are frozen at a temperature below -8 ° C. 7. Method according to one of claims 1 to 6, characterized in that in step (b) is mixed doses of frozen wine from at least two different grape varieties. 15 8. Doses of frozen wine obtained according to the process defined in step (a) of the process according to claim 1. 9. Container (1, 100) for preparing frozen wine doses, adapted for use in steps (a.3) to (a.5) of the process of claim 1. 10. Container according to claim 11, characterized in that it comprises two complementary molding dies (M, M '), which molding dies (M, M') are each provided with a plurality of half-molds ( 102, 102 ') and define, when assembled: - a plurality of individual molding cavities (5) adapted to each receive a dose of wine to be frozen, - an inlet channel (104) of the sample of wine, - an outlet channel (105) of said wine sample, and a guide circuit (106) of said wine sample for filling said plurality of molding cavities (5), which guide circuit fluidically connects the molding cavities (105) to said inlet channel (104) and said outlet channel (105), the filling direction of the molding cavities (5) being vertically downwards upwards, - the inlet channel (104) and the outlet channel (105) being sealingly closed by the removable caps (104a, 105a) after receiving the dose of wine in the plurality of molding cavities (5). 10 Container according to claim 12, characterized in that the molding dies (M, M ') are made of plastic. 12. Container according to claim 12 or 13, characterized in that the bottom of the half-molds (102, 102 ') is flexible and deformable to allow the ejection of doses of frozen wines by application of a sufficient force on the bottom of each half-mold (102, 102 '). 13. Container according to one of claims 9 to 12, characterized in that the half-molds (102, 102 ') of the molding matrices (M, M') have a geometric shape selected from the group comprising in particular the following forms : parallelepipedic, hemispherical, cylindrical, inverted conical, inverted pyramidal, inverted truncated conical, truncated inverted pyramidal.