ITUD20090099A1 - PREPARATION ON INDUSTRIAL SCALE OF A LITTLE ALCOHOLIC DRINK OBTAINED UNDER WINE - Google Patents
PREPARATION ON INDUSTRIAL SCALE OF A LITTLE ALCOHOLIC DRINK OBTAINED UNDER WINE Download PDFInfo
- Publication number
- ITUD20090099A1 ITUD20090099A1 IT000099A ITUD20090099A ITUD20090099A1 IT UD20090099 A1 ITUD20090099 A1 IT UD20090099A1 IT 000099 A IT000099 A IT 000099A IT UD20090099 A ITUD20090099 A IT UD20090099A IT UD20090099 A1 ITUD20090099 A1 IT UD20090099A1
- Authority
- IT
- Italy
- Prior art keywords
- range
- preparation
- product
- obtained under
- industrial scale
- Prior art date
Links
- 235000014101 wine Nutrition 0.000 title description 9
- 238000002360 preparation method Methods 0.000 title description 2
- 235000013334 alcoholic beverage Nutrition 0.000 title 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 2
- NJTGANWAUPEOAX-UHFFFAOYSA-N molport-023-220-454 Chemical compound OCC(O)CO.OCC(O)CO NJTGANWAUPEOAX-UHFFFAOYSA-N 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 230000001476 alcoholic effect Effects 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 239000011593 sulfur Substances 0.000 claims 1
- 229910052717 sulfur Inorganic materials 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 229910000278 bentonite Inorganic materials 0.000 description 2
- 239000000440 bentonite Substances 0.000 description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000002033 PVDF binder Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920002981 polyvinylidene fluoride Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000011146 sterile filtration Methods 0.000 description 1
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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
Description
DESCRIZIONE DESCRIPTION
TITOLO: PREPARAZIONE SU SCALA INDUSTRIALE DI UNA BIBITA A BASSO TENORE ALCOLICO OTTENUTA INTEGRALMENTE DA VINO. TITLE: PREPARATION ON AN INDUSTRIAL SCALE OF A LOW ALCOHOL CONTENT OBTAINED ENTIRELY FROM WINE.
Il campo della tecnica cui l'invenzione fa riferimento è la tecnologia delle bevande. The field of the art to which the invention refers is beverage technology.
Al momento non esistono in commercio bibite ottenute integralmente da vino dealcolato e non aromatizzato. At the moment there are no drinks on the market made entirely from de-alcoholic and non-flavored wine.
I1 vino è una miscela idroalcolica al cui tenore in etanolo varia dal 9 al 15% (vedi legislazione europea, per la zona CII); l'alcol svolge un ruolo essenziale per il conferimento del sapore e delle sensazioni tattili (viscosità, corpo, pienezza); diminuendo significativamente il tenore di alcol contenuto, (portandolo cioè al di sotto di 6%) il sapore del prodotto risulta svuotato, e solo ricorrendo a determinati accorgimenti è possibile Non tutti i vini si prestano ad essere dealcolati, e si è reso perciò necessario creare una filiera ad hoc, progettando il vino base al fine di conseguire un prodotto finito con il migliore impatto organolettico. I1 prodotto base non deve essere eccessivamente strutturato, e deve essere contraddistinto da una modesta frazione colloidale e fenolica, poiché queste portano a una maggiore complessità organolettica e ad una vivace evoluzione del prodotto nel tempo, non adatta ad una bibita che si rivolga a l grande pubblico. L'aromaticità del prodotto base è molto importante, e deve comprendere descrittori di facile comprensione e stabili nel tempo. The wine is a hydroalcoholic blend whose ethanol content varies from 9 to 15% (see European legislation, for the CII zone); alcohol plays an essential role in imparting flavor and tactile sensations (viscosity, body, fullness); by significantly decreasing the alcohol content, (i.e. bringing it below 6%) the flavor of the product is emptied, and only by resorting to certain precautions is it possible Not all wines are suitable for being dealcoholated, and it was therefore necessary to create an ad hoc supply chain, designing the base wine in order to obtain a finished product with the best organoleptic impact. The base product must not be excessively structured, and must be characterized by a modest colloidal and phenolic fraction, since these lead to greater organoleptic complexity and a lively evolution of the product over time, not suitable for a drink that is aimed at the general public. . The aromaticity of the base product is very important, and must include descriptors that are easy to understand and stable over time.
Nella corrente descrizione non vengono presentati disegni. No drawings are presented in the current description.
Il vino, appositanlente vinificato, di modo che siano alti i tenori in acidità totale, con pH < 3,2, e tenore alcolico non superiore a 1 l%, viene dealcolato con macchinario operante su membrana e resine, sino a un tenore alcolico inferiore a 6% volume su volume in condizioi~i standard. Dal punto di vista merceologico tale prodotto non è più considerato vino secondo il Reg. OCM 1493/99. Successivamente alla dealcolazione, il prodotto deve essere stabilizzato con bentonite e mantenuto a bassa temperatura, onde evitare contaminazioni microbiologiche, rese assai probabili dal basso tenore alcolico (essendo notoriamente l'etanolo un potente antisettico); successivamente al trattamento con bentonite avviene la filtrazione, preferibilmente tangenziale, con conseguente abbattimento della carica batterica; dopo la filtrazione vengono operate le aggiunte di: glicerolo (glicerina) tale che il tenore di gliecerolo nel prodotto sia compreso in un range tra O e 50 g/L The wine, specially vinified, so that the total acidity levels are high, with pH <3.2, and an alcohol content not exceeding 1 l%, is dealcoholated with machinery operating on membranes and resins, up to a lower alcohol content. at 6% volume by volume under standard conditions. From a product point of view, this product is no longer considered wine according to the OCM 1493/99 Reg. After dealcoholation, the product must be stabilized with bentonite and kept at a low temperature, in order to avoid microbiological contamination, made very probable by the low alcohol content (ethanol is known to be a powerful antiseptic); after the treatment with bentonite, filtration takes place, preferably tangential, with consequent reduction of the bacterial load; after filtration the additions of: glycerol (glycerin) are made such that the glycerol content in the product is in a range between 0 and 50 g / L
cloruro di sodio in un range tra O e 1 g/L sodium chloride in the range between 0 and 1 g / L
Successivamente a tali aggiunte il prodotto deve essere ulteriormente raffreddato, sino a raggiungere una temperatura di -4OC, utilizzando preferibilmente uno scambiatore di calore a corpo raschiato, strumento adatto ad un rapido abbattimento della temperatura; va verificato a questo punto il tenore in potassio, variabile questa che può determinare un moderato rischio di instabilità tartarica. After these additions, the product must be further cooled, until it reaches a temperature of -4OC, preferably using a scraped-body heat exchanger, an instrument suitable for rapidly reducing the temperature; At this point the potassium content must be checked, a variable which can determine a moderate risk of tartaric instability.
I1 prodotto in questa fase deve essere conservato in un silos coibentato, onde non disperdere le frigorie fornite dall'impianto di refrigerazione. Raggiunta la temperatura di -4°C il prodotto viene confezionato previa filtrazione sterile (0,45 o meglio 0,2 pm, membrana in PES o PVDF) e aggiunto di anidride solforosa tale da ottenere un tenore di SOz in un range tra 10 e 40 mg/L. The product in this phase must be stored in an insulated silos, in order not to disperse the frigories supplied by the refrigeration system. Reached the temperature of -4 ° C, the product is packaged after sterile filtration (0.45 or better 0.2 pm, membrane in PES or PVDF) and added sulfur dioxide such as to obtain a SOz content in a range between 10 and 40 mg / L.
Prima del confezionamento viene effettuato un dosaggio di anidride carbonica tale da ottenere una pressione compresa in un range tra O e 5 atmosfere (al netto della pressione atmosferica) in condizioni standard. Il prodotto può essere confezionato anche in un luogo diverso dalla sede di produzione, a patto di utilizzare contenitori coibentati e refrigerabili; in questo caso il prodotto è stoccato e trasportato senza anidride carbonica, che verrebbe persa durante le movimentazioni. Before packaging, a dosage of carbon dioxide is carried out in order to obtain a pressure ranging from 0 to 5 atmospheres (net of atmospheric pressure) in standard conditions. The product can also be packaged in a place other than the production site, provided that insulated and refrigerated containers are used; in this case the product is stored and transported without carbon dioxide, which would be lost during handling.
La filiera di produzione di tale bibita ricade tipicamente nel campo industriale, in quanto sono lavorabili in questo modo masse industriali, con utilizzo di macchinari a grande capacità di lavoro, presenti già nei grandi enopoli privati, nonché cooperativi. Tale protocollo è invece sconsigliabile per le piccole realtà, che non potendo raggiungere gli standard di una economia di scala, porterebbero ad un necessario innalzamento dei costi. The production chain of this drink typically falls within the industrial field, as industrial masses can be processed in this way, with the use of high-capacity machinery, already present in large private and cooperative wine towns. This protocol, on the other hand, is not recommended for small businesses, which, not being able to reach the standards of an economy of scale, would lead to a necessary increase in costs.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000099A ITUD20090099A1 (en) | 2009-05-22 | 2009-05-22 | PREPARATION ON INDUSTRIAL SCALE OF A LITTLE ALCOHOLIC DRINK OBTAINED UNDER WINE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000099A ITUD20090099A1 (en) | 2009-05-22 | 2009-05-22 | PREPARATION ON INDUSTRIAL SCALE OF A LITTLE ALCOHOLIC DRINK OBTAINED UNDER WINE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITUD20090099A1 true ITUD20090099A1 (en) | 2010-11-23 |
Family
ID=43014151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT000099A ITUD20090099A1 (en) | 2009-05-22 | 2009-05-22 | PREPARATION ON INDUSTRIAL SCALE OF A LITTLE ALCOHOLIC DRINK OBTAINED UNDER WINE |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | ITUD20090099A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1986006589A1 (en) * | 1985-05-16 | 1986-11-20 | Memtec Limited | Removing and recovering plant polyphenols |
| IT1237993B (en) * | 1990-01-19 | 1993-06-21 | Omc Off Mecc Collareda Srl | PROCEDURE FOR THE STABILIZATION OF PARTICULARLY GRAPE MUST. |
-
2009
- 2009-05-22 IT IT000099A patent/ITUD20090099A1/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1986006589A1 (en) * | 1985-05-16 | 1986-11-20 | Memtec Limited | Removing and recovering plant polyphenols |
| IT1237993B (en) * | 1990-01-19 | 1993-06-21 | Omc Off Mecc Collareda Srl | PROCEDURE FOR THE STABILIZATION OF PARTICULARLY GRAPE MUST. |
Non-Patent Citations (1)
| Title |
|---|
| CHINNICI F ET AL: "The technique of oxygenation of musts. (translated)", VIGNEVINI 1996 ISTITUTO DI INDUSTRIE AGRARIE, UNIV. DEGLI STUDI DI BOLOGNA, BOLOGNA, ITALY, vol. 23, no. 10, 1996, pages 45 - 49, XP009147388 * |
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