GB2465205A

GB2465205A - Distilled beverages using water of pH 6.5 or less

Info

Publication number: GB2465205A
Application number: GB0820616A
Authority: GB
Inventors: Timothy Nicholas Moor; Vincent Wilkins; Michael Kearney
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-11
Filing date: 2008-11-11
Publication date: 2010-05-12
Also published as: GB0820616D0

Abstract

Water having a pH of 6.5 or less is used in the fermentation/distillation stage and/or the dilution state in the production of distilled alcoholic beverages, particularly gin, vodka and whiskey, to provide a spirit with a refreshing zesty taste. Water with a pH of between 6.3 and 4.5 is most preferred. This may be achieved using suitable natural spring water with a nitrate content of no more than 1 milligram per litre and a sodium content of no greater than 8 mg/litre. The alcoholic beverage preferably comprises 55 to 65 wt % water with a pH of 6.5 or lower mixed with between 45 and 35 wt % of ethanol of at least 98.5% purity. The beverage may also contain a flavouring and/or an essence. Such essences or flavourings may include heather and flowers such as primrose and daffodil.

Description

IMPROVEMENTS IN OR RELATING TO DISTILLED BEVERAGES

The present invention relates to improvements in or relating to distilled alcoholic beverages and their production. In particular the invention relates to improvements in or relating to spirits such as gin, whisky and vodka and is concerned with the use of water having a particular composition in the distillation and/or dilution stages of the production of the spirits.

Distilled alcoholic beverages are typically produced by the fermentation of carbohydrate containing vegetable matter to produce ethanol. The fermentation process is typically performed by producing an aqueous mixture of the vegetable matter, water and a fermentation promoting material such as yeast to which an additional fermentation promoter such as enzymes may be added. Various vegetable matter may be used for example corn, maize, rye, sugar beet, sugar cane may be used as the vegetable matter depending upon the type of spirit that is to be produced.

The vegetable matter is typically comminuted, mixed with water and yeast and optionally enzymes. The mixture is then held at the preferred fermentation temperature for sufficient time to convert the carbohydrates such as starches and sugars to ethanol. In some processes the vegetable matter may be pre-cooked to break down the starch molecules prior to fermentation.

Following the fermentation the ethanol produced is separated and collected from the fermented vegetable residue, the yeast and the water usually by distillation, although cryogenic separation may be used. The ethanol may then be purified by filtration, ion exchange purification and the like to produce a material that is greater than 98.5% pure ethanol.

:"30 The pure ethanol may then be transformed into the appropriate beverage by dilution with water and also the addition of any desired flavouring or essence. The ultimate alcohol concentration of the beverage will vary according to produce requirements although typically gins, vodkas and whiskies contain from 38 to 45 wt % alcohol.

The taste and flavour of the alcoholic beverage both in its neat form and in ad-mixture with what are known as mixers is important from a consumer perspective.

For example, the ultimate taste of a gin or vodka when mixed with tonic water or bitter lemon and the ultimate taste of a whisky when mixed with soda water or dry ginger can be important.

It has now been found that by selection of a water for use in the fermentation and distillation stage of spirit production and/or in the final beverage production by dilution stage can significantly influence the flavour and taste of the spirit itself and also the flavour and taste of the drink produced by mixing the spirit with "mixers".

The present invention therefore provides the use of water having a pH of 6.5 or lower in the fermentation of vegetable matter to produce ethanol in particular to produce ethanol that is subsequently used in alcoholic beverages.

In a further embodiment the invention provides the use of water having a pH of 6.5 01 lower to dilute ethanol for the production of beverages containing from 38 to 45 wt % ethanol.

In a further embodiment the invention provides the use of water having a pH of 6.5 or lower in both the fermentation of vegetable matter to produce ethanol and for the dilution of the ethanol so produced to produce alcoholic beverages.

It is preferred that the nitrates content of the water used in the present invention is no greater than 1 milligram per litre. It is further preferred that the sodium content of the water used according to the present invention is no greater than 8 mg/litre, preferably no greater than 6 mg/litre.

:.:: 25 We have found that the use of water of pH of 6.5 or lower according to the present invention imparts a pleasing refreshing and zesty flavour to the spirit in its natural form; a taste and flavour not obtained when using water having a higher pH. We also prefer that the pH of the water is 6.3 or lower and that the pH is no lower than 4.5.

The water used according to the present invention may be naturally occurring water or it may be treated to have the required pH and preferred mineral content. The water is preferably still water and more preferably still spring water. An example of a particularly useful naturally occurring water that may be used is commercially available as Lakeland Spring Water.

In the fermentation stage according to the present invention, the water is mixed with comminuted carbohydrate containing vegetable matter to form a mash. Yeast is added to the mash to promote fermentation converting the carbohydrate to ethanol and fermentation promoters such as enzymes may be added to the system.

Fermentation is generally an exothermic process and the temperature is controlled to provide optimum fermentation; the preferred temperature will depend upon the nature of the vegetable matter although it is typically in the range 30°C to 60°C. The preferred strain of yeast to be used in the fermentation will also depend upon the nature of the vegetable matter and will be well understood by the man skilled in the art.

Fermentation reactions are typically batch reactions taking several hours to complete. The product is a mixture of water, fermented vegetable matter, ethanol, yeast and spent yeast and residue of any enzymes that may have been used. The ethanol may be obtained from this mixture by distillation.

The ethanol obtained by distillation may then be filtered, dried and otherwise purified and in the production of ethanol useful in the production of alcoholic beverages the ethanol is typically purified to at least 98.5% pure ethanol more preferably at least 99.0% pure ethanol.

Following purification the ethanol is ready for use in the production of alcoholic beverages such as gin, vodka and whisky and although the invention is particularly beneficial in the production of gin and whisky where the refreshing zesty flavour provided by the use of the water according to the present invention is particularly attractive it can also be used with other alcoholic beverages based on distillation such as vodka, calvados and other fruit based spirits.

S.** S. * In a preferred embodiment from 55 wt % to 65 wt % of water having a pH of 6.5 or :"30 lower, preferably 6.3 or lower and more preferably in the range 4.5 to 6.5 is mixed with from 45 wt % to 35 wt % of ethanol having a purity of at least 98.5% more preferably at least 99.0% to form an alcoholic beverage. Standard mixing techniques can be used as can conventionally bottling techniques to provide a retail item for sale. In a further preferment the ethanol employed has been produced by the previously described embodiment of the invention in which water of pH no higher than 6.5 is used in the fermentation reaction.

Flavourings and essences may be added into the mixture of water and ethanol to impart a desired flavour and perhaps aroma to the final beverage. We have found that the use of water of pH no higher than 6.5 for the dilution of the ethanol can have an enhancing effect on flavourings and essences that may be added. A wide range of flavourings may be used perhaps depicting the brand and origin of the beverage as well as imparting a desired taste or aroma. Botanicals are often used as flavourings and examples of botanicals that may be used include juniper, heather, and their mixtures, flowers such as primrose and daffodil, cardamom, cassis and herbs such as coriander which may be used with gins. Essences of trees such as oak, beach or pine essence may also be used.

Fruit flavourings such as raspberry, strawberry, pear, blackberry, peach and apple may also be employed more so in relation to vodkas than to gins. Typically the flavouring essence is first dissolved in the ethanol and the solution added to the bulk ethanol, water mixture. * ** * * * * ** **** * * * ***

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Claims

CLAIMS1. The use of water having a pH of 6.5 of lower in the fermentation of vegetable matter to produce ethanol that is subsequently used in alcoholic beverages.
2. The use of water having a pH of 6.5 or lower to dilute ethanol for the production of beverages containing from 38 to 45 wt% ethanol.
3. The use of water having a pH of 6.5 or lower in both the fermentation of vegetable matter to produce ethanol and for the dilution of the ethanol so produced to produce alcoholic beverages.
4. The use according to any of the preceding claims in which the nitrates content of the water is no greater than 1 milligram per litre.
5. The use according to any of the preceding claims in which the sodium content of the water is no greater than 8 mg/litre.
6. The use according to any of the preceding claims in which the water is natural spring water.
7. An alcoholic beverage comprising from 55 wt% to 65 wt% of water having a pH of 6.5 or lower, preferably 6.3 of lower mixed with 45 wt % and 35 wt% of ethanol having a purity of at least 98.5%.:.:: 25
8. An alcoholic beverage according to Claim 7 in which the ethanol has a purity : of at least 99.0%. * *S**S...

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9. An alcoholic beverage according to Claim 7 or Claim 8 additionally containing a flavouring and/or an essence. ** S

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10. An alcoholic beverage according to Claim 9 in which the flavouring or essence is selected from heather and flowers such as primrose and daffodil.
11. An alcoholic beverage according to nay of Claims 7 to 10 in which the water is natural spring water.