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Application filed by Ντανιελ Τακβορ Ραμον ΑπικιανfiledCriticalΝτανιελ Τακβορ Ραμον Απικιαν
Priority to GR20140100600ApriorityCriticalpatent/GR1008710B/en
Publication of GR1008710BpublicationCriticalpatent/GR1008710B/en
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
C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
Novelty: drinks derived from fermentation of all kind of fruit except grapes are disclosed. Production process: 1) gathering of fruit, the time interval between gathering and drink production should, in no case, exceed the 12 hours; 2) fruit treatment via special machines utilized for the crushing and grinding of fruit and the simultaneous separation of seeds; 3) sugar addition boosting the fermentation process and offering unique organoleptic properties; 4) cooling of the fermented product at 4-5 deg. and filtration thereof; 5) stabilization of the drink in order to acquire the desired final results in alcoholic title and non-fermented sugars; 6) before bottling, the invention should be preserved into stainless cisterns or matured into oak barrels in a well-ventilated odorless space which is completely protected from sun rays at a temperature ranging from 5 to 20 deg. Celcius and exposed to relative humidity not exceeding the 85%.
Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juice