GB2537641A

GB2537641A - Sparkling flavoured alcoholic drink

Info

Publication number: GB2537641A
Application number: GB1506791.1A
Authority: GB
Inventors: Worontschak John
Original assignee: LITMUS WINES Ltd
Current assignee: LITMUS WINES Ltd
Priority date: 2015-04-21
Filing date: 2015-04-21
Publication date: 2016-10-26
Also published as: GB201506791D0

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

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.