HRP20202054T1 - Postupak za izradu slatkog vina sa aromom grožđa, i slatko vino sa aromom grožđa - Google Patents
Postupak za izradu slatkog vina sa aromom grožđa, i slatko vino sa aromom grožđa Download PDFInfo
- Publication number
- HRP20202054T1 HRP20202054T1 HRP20202054TT HRP20202054T HRP20202054T1 HR P20202054 T1 HRP20202054 T1 HR P20202054T1 HR P20202054T T HRP20202054T T HR P20202054TT HR P20202054 T HRP20202054 T HR P20202054T HR P20202054 T1 HRP20202054 T1 HR P20202054T1
- Authority
- HR
- Croatia
- Prior art keywords
- fermenter
- spirit
- alcoholic beverage
- grape
- grapes
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims 15
- 241000219095 Vitis Species 0.000 title claims 8
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims 8
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims 8
- 235000014787 Vitis vinifera Nutrition 0.000 title claims 8
- 235000009508 confectionery Nutrition 0.000 title claims 5
- 239000000796 flavoring agent Substances 0.000 title claims 5
- 235000019634 flavors Nutrition 0.000 title claims 5
- 235000013334 alcoholic beverage Nutrition 0.000 claims 12
- 241000219094 Vitaceae Species 0.000 claims 5
- 235000021021 grapes Nutrition 0.000 claims 5
- 238000000855 fermentation Methods 0.000 claims 4
- 230000004151 fermentation Effects 0.000 claims 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 2
- 238000001035 drying Methods 0.000 claims 2
- 238000005406 washing Methods 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
Classifications
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- 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
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- 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
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
-
- 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
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Claims (13)
1. Postupak za proizvodnju slatkog vina sa aromom grožđa koji sadrži:
stavljanje grožđa i jiuqu u fermentor;
održavanje temperature fermentora na temperaturi fermentacije od 25°C do 38°C tokom 15 do 40 sati;
dodavanje alkoholnog pića ili žestokog pića u fermentor, pri čemu sadržaj alkohola u alkoholnom piću ili žestokom piću nije niži od 15%;
hermetičko zatvaranje fermentora na 10 do 30 dana; i
filtriranje fermentiranog proizvoda u fermentoru kako bi se dobilo slatko vino sa aromom grožđa.
2. Postupak prema patentnom zahtjevu 1 koji dodatno sadrži stavljanje u fermentor peteljki grožđa, zajedno sa grožđem i jiuqu.
3. Postupak prema patentnom zahtjevu 1, naznačen time što tokom procesa “održavanja temperature fermentora na temperaturi fermentacije”, fermentor djelomično ostvaruje kontakt sa atmosferom okoline.
4. Postupak prema patentnom zahtjevu 1 koji dodatno sadrži korak pranja grožđa toplom vodom i sušenja opranog grožđa, prije nego što se ono stavi u fermentor.
5. Postupak prema patentnom zahtjevu 2 koji dodatno sadrži korak pranja peteljki grožđa toplom vodom i sušenja opranih peteljki grožđa prije nego što se one stave u fermentor.
6. Postupak prema patentnom zahtjevu 1, naznačen time što jiuqu predstavlja maiqu, xiaoqu, hongqu, daqu ili fuqu.
7. Postupak prema patentnom zahtjevu 1, naznačen time što alkoholno piće ili žestoko piće predstavlja alkoholno piće ili žestoko piće sa fuyu aromom, alkoholno piće ili žestoko piće sa jiang aromom, alkoholno piće ili žestoko piće sa nong aromom, alkoholno piće ili žestoko piće sa blagom aromom, alkoholno piće ili žestoko piće sa mi aromom, alkoholno piće ili žestoko piće sa aromom sezama, alkoholno piće ili žestoko piće sa miješanom aromom, ili alkoholno piće ili žestoko piće sa feng aromom.
8. Postupak prema patentnom zahtjevu 1, naznačen time što sadržaj alkohola u alkoholnom piću ili žestokom piću nije niži od 50%.
9. Postupak prema patentnom zahtjevu 1 koji dodatno sadrži djelomično gnječenje grožđa, prije nego što se ono stavi u fermentor.
10. Postupak prema patentnom zahtjevu 1, naznačen time što se temperatura fermentora održava na temperaturi fermentacije od 28°C do 32°C.
11. Postupak prema patentnom zahtjevu 1, naznačen time što se temperatura fermentora održava na temperaturi fermentacije tokom 18 do 24 sata.
12. Postupak prema patentnom zahtjevu 1, naznačen time što se fermentor hermetički zatvara na 18 do 22 dana.
13. Slatko vino sa aromom grožđa proizvedeno u skladu sa postupkom prema bilo kojem od patentnih zahtjeva 1 do 12.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610395131.3A CN105802781B (zh) | 2016-06-06 | 2016-06-06 | 制造葡萄味甜酒的方法和葡萄味甜酒 |
| PCT/CN2017/087120 WO2017211241A1 (zh) | 2016-06-06 | 2017-06-05 | 制造葡萄味甜酒的方法和葡萄味甜酒 |
| EP17809680.6A EP3467089B1 (en) | 2016-06-06 | 2017-06-05 | Method for making sweet wine with grape flavor, and sweet wine with grape flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20202054T1 true HRP20202054T1 (hr) | 2021-04-30 |
Family
ID=56427975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20202054TT HRP20202054T1 (hr) | 2016-06-06 | 2020-12-22 | Postupak za izradu slatkog vina sa aromom grožđa, i slatko vino sa aromom grožđa |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US20190136166A1 (hr) |
| EP (1) | EP3467089B1 (hr) |
| JP (1) | JP6993407B2 (hr) |
| CN (1) | CN105802781B (hr) |
| AU (1) | AU2017276972C1 (hr) |
| CY (1) | CY1123709T1 (hr) |
| DK (1) | DK3467089T3 (hr) |
| ES (1) | ES2842450T3 (hr) |
| HR (1) | HRP20202054T1 (hr) |
| HU (1) | HUE052150T2 (hr) |
| LT (1) | LT3467089T (hr) |
| PL (1) | PL3467089T3 (hr) |
| PT (1) | PT3467089T (hr) |
| RS (1) | RS61253B1 (hr) |
| SI (1) | SI3467089T1 (hr) |
| WO (1) | WO2017211241A1 (hr) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802781B (zh) * | 2016-06-06 | 2018-09-14 | 董博性 | 制造葡萄味甜酒的方法和葡萄味甜酒 |
| CN111518643A (zh) * | 2019-01-16 | 2020-08-11 | 董博性 | 制造葡萄味甜酒的方法和葡萄味甜酒 |
| CN112322408A (zh) * | 2020-11-27 | 2021-02-05 | 新疆瑞峰葡萄酒庄有限责任公司 | 一种甜型加强红葡萄酒的制备方法 |
| CN112899092A (zh) * | 2021-03-09 | 2021-06-04 | 云南东川长运印象葡萄酒有限公司 | 一种葡萄烈酒的调配工艺 |
| CN114015523A (zh) * | 2021-11-30 | 2022-02-08 | 学林苑(深圳)葡萄酒文化有限公司 | 一种加强型利口葡萄酒的酿造方法 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5768779A (en) * | 1980-10-16 | 1982-04-27 | Tadahiko Hozumi | Novel fremented alcoholic beverage |
| JPS6012966A (ja) * | 1983-07-05 | 1985-01-23 | Taiyo Hakko Kk | ハニ−グレ−プワイン |
| JP3503112B2 (ja) | 1999-07-19 | 2004-03-02 | 北海道ワイン株式会社 | 果汁と白麹によるアルコール飲料の製造法 |
| CN1240825C (zh) * | 2004-07-22 | 2006-02-08 | 黄福洪 | 糯米甜酒与白酒混合酒的制备方法 |
| KR100490979B1 (ko) * | 2005-02-21 | 2005-05-24 | 대한민국 | 입국을 이용한 과하주의 제조방법 |
| CN102899214A (zh) * | 2012-11-14 | 2013-01-30 | 俞爱平 | 一种干红葡萄酒的酿制方法 |
| JPWO2015102095A1 (ja) | 2014-01-04 | 2017-03-23 | 靖幸 山田 | 日欧伝統食科学の融合 |
| CN104031786A (zh) * | 2014-05-26 | 2014-09-10 | 山东半岛酒业有限公司 | 一种天然糖型甜葡萄酒制备方法 |
| CN104498247A (zh) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | 葡萄果酒 |
| CN104629970B (zh) | 2015-02-25 | 2016-08-17 | 余贞辉 | 蜜葡酒 |
| CN104830589A (zh) | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | 一种马奶红葡萄酒及其制作工艺 |
| CN105802781B (zh) * | 2016-06-06 | 2018-09-14 | 董博性 | 制造葡萄味甜酒的方法和葡萄味甜酒 |
-
2016
- 2016-06-06 CN CN201610395131.3A patent/CN105802781B/zh active Active
-
2017
- 2017-06-05 JP JP2019516045A patent/JP6993407B2/ja active Active
- 2017-06-05 PT PT178096806T patent/PT3467089T/pt unknown
- 2017-06-05 ES ES17809680T patent/ES2842450T3/es active Active
- 2017-06-05 HU HUE17809680A patent/HUE052150T2/hu unknown
- 2017-06-05 SI SI201730571T patent/SI3467089T1/sl unknown
- 2017-06-05 RS RS20201568A patent/RS61253B1/sr unknown
- 2017-06-05 PL PL17809680T patent/PL3467089T3/pl unknown
- 2017-06-05 US US16/306,835 patent/US20190136166A1/en not_active Abandoned
- 2017-06-05 DK DK17809680.6T patent/DK3467089T3/da active
- 2017-06-05 WO PCT/CN2017/087120 patent/WO2017211241A1/zh unknown
- 2017-06-05 LT LTEP17809680.6T patent/LT3467089T/lt unknown
- 2017-06-05 AU AU2017276972A patent/AU2017276972C1/en active Active
- 2017-06-05 EP EP17809680.6A patent/EP3467089B1/en active Active
-
2020
- 2020-12-22 HR HRP20202054TT patent/HRP20202054T1/hr unknown
- 2020-12-28 CY CY20201101220T patent/CY1123709T1/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RS61253B1 (sr) | 2021-01-29 |
| JP6993407B2 (ja) | 2022-01-13 |
| CN105802781B (zh) | 2018-09-14 |
| PL3467089T3 (pl) | 2021-05-31 |
| AU2017276972C1 (en) | 2019-12-05 |
| CY1123709T1 (el) | 2022-03-24 |
| EP3467089A1 (en) | 2019-04-10 |
| SI3467089T1 (sl) | 2021-03-31 |
| AU2017276972B2 (en) | 2019-08-22 |
| CN105802781A (zh) | 2016-07-27 |
| ES2842450T3 (es) | 2021-07-14 |
| HUE052150T2 (hu) | 2021-04-28 |
| EP3467089A4 (en) | 2019-05-08 |
| WO2017211241A1 (zh) | 2017-12-14 |
| JP2019517276A (ja) | 2019-06-24 |
| PT3467089T (pt) | 2020-12-24 |
| AU2017276972A1 (en) | 2019-01-17 |
| EP3467089B1 (en) | 2020-10-07 |
| LT3467089T (lt) | 2021-01-11 |
| US20190136166A1 (en) | 2019-05-09 |
| DK3467089T3 (da) | 2022-07-04 |
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