GB2537641A - Sparkling flavoured alcoholic drink - Google Patents
Sparkling flavoured alcoholic drink Download PDFInfo
- Publication number
- GB2537641A GB2537641A GB1506791.1A GB201506791A GB2537641A GB 2537641 A GB2537641 A GB 2537641A GB 201506791 A GB201506791 A GB 201506791A GB 2537641 A GB2537641 A GB 2537641A
- Authority
- GB
- United Kingdom
- Prior art keywords
- wine
- gin
- sparkling
- liqueur
- added
- 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- Withdrawn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
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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
-
- 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
-
- 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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
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
Gin and sparkling wine combined to create a single alcoholic beverage is provided. The addition of gin to wine, and producing a sparkling wine thereof is preferably achieved in one of four ways: (1) adding gin to the base wine and injecting carbon dioxide; (2) adding gin to the base wine and following the Charmat method, the wine and gin blend undergoes a secondary fermentation in bulk tanks, and is bottled under pressure; (3) following the traditional method of sparkling wine production, the gin is added to the liqueur dexpedition (dosage) and the liqueur dexpedition (dosage) is added to the wine after disgorging but before final corking; or (4) following the transfer method of sparkling wine production, the gin is added to the liqueur dexpedition (dosage) and the liqueur dexpedition (dosage) is added to the wine after disgorging but before final corking.
Description
Sparkling Flavoured Alcoholic Drink
Background
This invention relates to the addition of Gin to Sparkling wine to create a unique and innovative alcoholic beverage that will allow the on-trade and off-trade markets to sell the drink as a single offering rather than having to combine two separate drinks, thus saving the trade time and the customer money.
Statement of invention
Gin and sparkling wine combined to create a single alcoholic beverage.
Advantages Gin and sparkling wine are well matched so combining the two into a single alcoholic drink will appeal to consumers of both wine and spirits.
Detailed Description
Gin, the alcoholic spirit distilled from grain of malted barley, rye, or maize that is flavoured with juniper berries and occasionally Gin botanicals/aromatics, such as coriander, angelica, orange peel, lemon peel, cardomom, cinnamon, grains of paradise, cubeb berries and nutmeg, is blended with wine to create a uniquely flavoured sparkling wine.
The addition of Gin to wine, and producing a sparkling wine, can be achieved in one of four ways: 1. Adding Gin to the base wine and injecting carbon dioxide (CO2); 2. Adding Gin to the base wine and following the Charmat method, where the wine and Gin blend undergoes a secondary fermentation in bulk tanks, and is bottled under pressure.
3. Following the "traditional method" (also known as methode traditionnelle) of producing sparkling wine, where the wine goes through a disgorging process whereby the removal of the wine's lees causes loss of some of the liquid. The liquid level is topped up with what is known as liqueur d'expedition. The liqueur d'expedition is wine or a mixture of wine and sucrose and it is at this stage that the Gin is added to the liqueur d'expedition, which in turn is added to the wine.
4. Following the "transfer method", which is very similar to the "traditional method". The secondary fermentation again takes place within the bottle, but riddling and disgorging are not used here. Instead, the sparkling wine is transferred to a pressurized tank where it is filtered, removing the yeasty sediment. Like the traditional method, the wine goes through a disgorging process whereby the removal of the wine's lees causes loss of some of the liquid. The liquid level is topped up with what is known as liqueur d'expedition, a practice known as dosage. The liqueur d'expedition is wine or a mixture of wine and sucrose and it is at this stage that the Gin is added to the liqueur d'expedition, which in turn is added to the wine.
Claims (5)
- Claims 1. Gin and sparkling wine combined to create a single alcoholic beverage.
- 2. Gin and sparkling wine combined according to claim 1, in which the addition of Gin to the base wine is injected with carbon dioxide (CO2).
- 3. Gin and sparkling wine combined according to claim 1, in which the addition of Gin to the base wine follows the Charmat method, where the wine and Gin blend undergoes a secondary fermentation in bulk tanks and is bottled under pressure.
- 4. Gin and sparkling wine combined according to claim 1, following the "traditional method" (methode traditionnelle) of sparkling wine production, in which the Gin is added to the liqueur d'expedition and the liqueur d'expedition is added to the wine after disgorging but before final corking, a practice known as dosage.
- 5. Gin and sparkling wine combined according to claim 1, following the "transfer method" of sparkling wine production, in which the Gin is added to the liqueur d'expedition and the liqueur d'expedition is added to the wine after disgorging but before final corking, a practice known as dosage.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1506791.1A GB2537641A (en) | 2015-04-21 | 2015-04-21 | Sparkling flavoured alcoholic drink |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1506791.1A GB2537641A (en) | 2015-04-21 | 2015-04-21 | Sparkling flavoured alcoholic drink |
Publications (2)
Publication Number | Publication Date |
---|---|
GB201506791D0 GB201506791D0 (en) | 2015-06-03 |
GB2537641A true GB2537641A (en) | 2016-10-26 |
Family
ID=53298955
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1506791.1A Withdrawn GB2537641A (en) | 2015-04-21 | 2015-04-21 | Sparkling flavoured alcoholic drink |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB2537641A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2580665A1 (en) * | 1985-04-23 | 1986-10-24 | Univ Dijon | Process for the manufacture of flavoured fermented beverages. |
WO1996003493A1 (en) * | 1993-11-02 | 1996-02-08 | Ignacio Violero Lopez | Mixture and packaging of grape derivatives, carbon dioxide and water |
UA63677A (en) * | 2003-05-28 | 2004-01-15 | A method for producing the dosage | |
RU2482168C1 (en) * | 2012-03-07 | 2013-05-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Российской академии сельскохозяйственных наук | Sparkling wine production method |
-
2015
- 2015-04-21 GB GB1506791.1A patent/GB2537641A/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2580665A1 (en) * | 1985-04-23 | 1986-10-24 | Univ Dijon | Process for the manufacture of flavoured fermented beverages. |
WO1996003493A1 (en) * | 1993-11-02 | 1996-02-08 | Ignacio Violero Lopez | Mixture and packaging of grape derivatives, carbon dioxide and water |
UA63677A (en) * | 2003-05-28 | 2004-01-15 | A method for producing the dosage | |
RU2482168C1 (en) * | 2012-03-07 | 2013-05-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности Российской академии сельскохозяйственных наук | Sparkling wine production method |
Non-Patent Citations (2)
Title |
---|
http://www.sipsmith.com/blog/cocktails/gin-and-champagne-sparkling-cocktails Available online 25 April 2014 * |
http://www.wineeducation.com/sparkling.html Available online 22 November 2011 * |
Also Published As
Publication number | Publication date |
---|---|
GB201506791D0 (en) | 2015-06-03 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |