LT4462B - Composition for aromatised wine - Google Patents
Composition for aromatised wine Download PDFInfo
- Publication number
- LT4462B LT4462B LT98-078A LT98078A LT4462B LT 4462 B LT4462 B LT 4462B LT 98078 A LT98078 A LT 98078A LT 4462 B LT4462 B LT 4462B
- Authority
- LT
- Lithuania
- Prior art keywords
- sugar
- wine
- caramel
- water
- alcohol
- Prior art date
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 22
- 239000000203 mixture Substances 0.000 title claims abstract description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 13
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 13
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 9
- 235000020224 almond Nutrition 0.000 claims abstract description 9
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 8
- 235000013736 caramel Nutrition 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract 4
- 125000003118 aryl group Chemical group 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000013522 vodka Nutrition 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 2
- 244000131522 Citrus pyriformis Species 0.000 abstract 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 2
- 235000001046 cacaotero Nutrition 0.000 abstract 2
- 241000219095 Vitis Species 0.000 description 9
- 235000019441 ethanol Nutrition 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 235000013334 alcoholic beverage Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000012206 bottled water Nutrition 0.000 description 2
- 235000020057 cognac Nutrition 0.000 description 2
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020071 rectified spirit Nutrition 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015038 fortified wine Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Išradimas naudojamas degtinės - likerio pramonėje.The invention is used in the vodka - liqueur industry.
Yra žinoma alkoholinio gėrimo kompozicija, kurią sudaro sausas vynas, konjakas, rektifikuotas spiritas, žinoma pagal patentą FR 1155040.There is a known composition of an alcoholic beverage consisting of dry wine, cognac, rectified spirit known in the patent FR 1155040.
Artimiausią žinomą alkoholinio gėrimo kompoziciją sudaro sausas vynas, konjakas, rektifikuotas spiritas, išspaustų vynuogių spiritinis ekstraktas ir stiprus vynas, kuri yra žinoma pagal patentą SU 630290.The closest known composition of an alcoholic beverage is dry wine, cognac, rectified alcohol, grape spirit extract and fortified wine known in the patent SU 630290.
Paminėtų alkoholinių gėrimų pagrindiniai trūkumai - nepakankamo lygio organoieptinės savybės bei nepakankamas pagamintų alkoholinių gėrimų stabilumas.The main drawbacks of the alcoholic beverages mentioned are the lack of organoleptic properties and the stability of the alcoholic beverages produced.
Siekiant pašalinti paminėtus trūkumus ir išplėsti alkoholinių gėrimų asortimentą, buvo sukurta nauja alkoholinio gėrimo kompozicija -aromatizuotas vynas, kurią sudaro baltųjų vynuogių vynas, spirito ir vandens mišinys bei papildomai įdėtas cukrus, citrinos rūgštis, karamelė, migdolų aromatizatorius, kakavos aromatizatorius, laikantis šio ingredientų santykio (kg/1000 dekalitrų):To remedy the aforementioned drawbacks and to expand the range of alcoholic beverages, a new alcoholic beverage composition has been developed, consisting of white grape wine, a mixture of alcohol and water plus added sugar, citric acid, caramel, almond flavoring, cocoa flavoring. (kg / 1000 decaliter):
Spirito ir vandens mišinys likęs kiekis iki 1000 dekalitrų.A mixture of alcohol and water remaining up to 1000 decaliter.
Toliau pateikti mišinių ingredientų santykiai yra jų masių santykiai.The ingredients ratios of mixtures below are their mass ratios.
Ingredientai kupažavimui paruošiami sekančiai:Ingredients for blending are prepared as follows:
1000.0 - 1400.0 kg cukraus j kupažą įvedama 65.8 % vandeninio sirupo pavidalu. Cukraus sirupas ruošiamas karštu būdu, žinomu iš technikos lygio, dėl dalinės cukraus inversijos dedama citrinos rūgšties 0.08 % nuo cukraus svorio.1000.0 - 1400.0 kg of sugar is introduced into the lump in the form of 65.8% aqueous syrup. Sugar syrup is prepared in a hot manner known in the art, by the partial inversion of the sugar, citric acid is added at 0.08% by weight of the sugar.
15.0 - 25.0 kg citrinos rūgšties tirpinama vandenyje santykiu 1 : 5 šaltu būdu, žinomu iš esamo aperityvų gamybos technikos lygio.15.0 - 25.0 kg of citric acid are dissolved in water in a 1: 5 ratio in a cold manner known from the state of the art in the manufacture of aperitifs.
5000.0 - 7000.0 kg baltųjų vynuogių vyno prieš kupažavimą papildomo paruošimo nereikalauja. Baltųjų vynuogių vynas turi atitikti sekančius reikalavimus:5000.0 - 7000.0 kg of white grape wine does not require any additional preparation before blending. White grape must must meet the following conditions:
bendras rūgštingumas 0.4 - 0.8 g/100 cm3 stiprumas 12 tūrio %total acidity 0.4 - 0.8 g / 100 cm 3 strength 12% by volume
20.0 - 40.0 kg karamelės gaunama žinomu iš technikos lygio būdu, pakaitinus atitinkamą kiekį cukraus 10-20 min., kai temperatūra 180°C. Prieš įvedant į kupažą, karamelė skiedžiama vandeniu santykiu 1:1.20.0 - 40.0 kg of caramel are obtained in a manner known in the art by heating a corresponding amount of sugar for 10-20 minutes at a temperature of 180 ° C. Caramel is diluted 1: 1 with water before being introduced into the compartment.
10.0 - 20.0 kg migdolų aromatizatoriaus prieš kupažavimą papildomo paruošimo nereikalauja.10.0 - 20.0 kg almond flavoring does not require additional preparation before coupling.
10.0 - 20.0 kg kakavos aromatizatoriaus prieš kupažavimą papildomo paruošimo nereikalauja.10.0 - 20.0 kg cocoa flavor does not require additional preparation before coupage.
96,4 % koncentracijos etilo alkoholis prieš kupažavimą papildomo paruošimo nereikalauja.96.4% ethyl alcohol does not require any further preparation before blending.
Naujo aromatizuoto vyno gamybai naudojamas aukščiausio išvalymo rektifikuotas 96,4 % etilo alkoholis ir geriamas vanduo, kurio bendras kietumas ne didesnis kaip 1 mg-ekv/dm3.For the production of new aromatized wines, the highest purity is rectified 96.4% ethanol and potable water with a total hardness not exceeding 1 mg-eq / dm 3 .
Siūlomas aromatizuotas vynas gaminamas, įvedant į 6000 dekalitrų nufiltruoto baltųjų vynuogių vyno visus ingredientus jų aprašymo eilės tvarka. Po kiekvieno ingrediento įvedimo visas esamas kupažas permaišomas.The proposed aromatised wine shall be obtained by adding to each of the ingredients of 6000 decaliter filtered white grape wine in descending order of description. After each ingredient has been added, all existing coupage is remixed.
Įvedus j kupažą visus ingredientus, kupažas papildomas reikiamo stiprumo spirito ir vandens mišiniu, kuriuo pasiekiamas bendras kupažo stiprumas 16.0 %.When all the ingredients are added to the coupe, the coupe is supplemented with a mixture of the right amount of alcohol and water to achieve a total coupage strength of 16.0%.
Paruoštas kupažas išlaikomas ne mažiau kaip 5 paras. Po to kupažas filtruojamas ir išpilstomas.The prepared coupage is kept for at least 5 days. The coupage is then filtered and bottled.
Naujai pagaminto aromatizuoto vyno pasiekti rodikliai:Indicators achieved for newly produced aromatized wine:
rūgštingumas aromatas stiprumas spalva skonis biologinės savybėsacidity aroma strength color taste biological properties
0.4 - 0.8 g/100 cm3 migdolų su švelniu kakavos tonu.0.4 - 0.8 g / 100 cm 3 almonds with a mild cocoa tone.
16% geltona saldžiai rūgštus gerina žmogaus virškinimo organų darbą, turi bendrą tonizuojantį poveikį16% yellow sweet and sour improves the functioning of human digestive organs, has a general tonic effect
Naujai sukurto aromatizuoto vyno kompozicijos išpildymo pavyzdys:Example of a newly created aromatized wine composition:
1200.0 kg cukraus j kupažą įvedama 65.8 % vandeninio sirupo pavidalu. Cukraus sirupas ruošiamas karštu būdu, žinomu iš technikos lygio, dėl dalinės cukraus inversijos dedama citrinos rūgšties 0.08 % nuo cukraus svorio.1200.0 kg of sugar is added to the coupage in the form of 65.8% aqueous syrup. Sugar syrup is prepared in a hot manner known in the art, by the partial inversion of the sugar, citric acid is added at 0.08% by weight of the sugar.
20.0 kg citrinos rūgšties tirpinama vandenyje santykiu 1 : 5 šaltu būdu, žinomu iš esamo aperityvų gamybos technikos lygio.20.0 kg of citric acid are solubilized in water at a ratio of 1: 5 in a cold manner known in the art of aperitif production.
6000.0 kg baltųjų vynuogių vyno prieš kupažavimą papildomo paruošimo nereikalauja. Baltųjų vynuogių vynas turi atitikti sekančius reikalavimus:6000.0 kg of white grape wine does not require any additional preparation before coupage. White grape must must meet the following conditions:
bendras rūgštingumas stiprumastotal acidity strength
0.4 - 0.8 g/100 cm3 12 tūrio %0.4 - 0.8 g / 100 cm 3 12% by volume
30.0 kg karamelės gaunama žinomu iš technikos lygio būdu, pakaitinant atitinkamą kiekį cukraus 10-20 min., kai temperatūra 180°C. Prieš įvedant į kupažą, karamelė skiedžiama vandeniu santykiu 1:1.30.0 kg of caramel are obtained in a manner known in the art by heating a corresponding amount of sugar for 10-20 minutes at 180 ° C. Caramel is diluted 1: 1 with water before being introduced into the compartment.
15.0 kg migdolų aromatizatoriaus prieš kupažavimą papildomo paruošimo nereikalauja.15.0 kg of almond flavoring does not require additional preparation before coupling.
15.0 kg kakavos aromatizatoriaus prieš kupažavimą papildomo paruošimo nereikalauja.15.0 kg of cocoa flavor does not require additional preparation before coupage.
96,4 % koncentracijos etilo alkoholis prieš kupažavimą papildomo paruošimo nereikalauja.96.4% ethyl alcohol does not require any further preparation before blending.
Naujo aromatizuoto vyno gamybai naudojamas aukščiausio išvalymo rektifikuotas 96,4 % etilo alkoholis ir geriamas vanduo, kurio bendras kietumas ne didesnis kaip 1 mg-ekv/dm3.For the production of new aromatized wines, the highest purity is rectified 96.4% ethanol and potable water with a total hardness not exceeding 1 mg-eq / dm 3 .
Siūlomas aromatizuotas vynas gaminamas, įvedant j 6000 dekalitrų nufiltruoto baltųjų vynuogių vyno visus ingredientus jų aprašymo eilės tvarka. Po kiekvieno ingrediento įvedimo visas esamas kupažas permaišomas.The proposed aromatised wine shall be obtained by adding to each of the ingredients of 6000 decaliters of filtered white grape wine an order of description. After each ingredient has been added, all existing coupage is remixed.
įvedus į kupažą visus ingredientus, kupažas papildomas reikiamo stiprumo spirito ir vandens mišiniu, kuriuo pasiekiamas bendras kupažo stiprumas 16.0 %.when all ingredients are added to the coupe, the coupe is supplemented with a mixture of the appropriate strength of alcohol and water to achieve a total coupage strength of 16.0%.
Paruoštas kupažas išlaikomas ne mažiau kaip 5 paras. Po to kupažas filtruojamas ir išpilstomas.The prepared coupage is kept for at least 5 days. The coupage is then filtered and bottled.
Nauja aromatizuoto vyno kompozicija gali būti gaminama pramoniniu būdu.The new aromatized wine composition may be industrially manufactured.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT98-078A LT4462B (en) | 1998-05-29 | 1998-05-29 | Composition for aromatised wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT98-078A LT4462B (en) | 1998-05-29 | 1998-05-29 | Composition for aromatised wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LT98078A LT98078A (en) | 1998-12-28 |
| LT4462B true LT4462B (en) | 1999-02-25 |
Family
ID=19721977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LT98-078A LT4462B (en) | 1998-05-29 | 1998-05-29 | Composition for aromatised wine |
Country Status (1)
| Country | Link |
|---|---|
| LT (1) | LT4462B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LT4919B (en) | 2000-08-12 | 2002-06-25 | Akcinė Bendrovė "Sema" | Aromatized wine composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU630290A1 (en) | 1977-06-30 | 1978-10-30 | Московский Филиал Всесоюзного Научно-Исследовательского Института Виноделия И Виноградарства "Магарач" | "coulon" appetizer |
| FR2976296A1 (en) | 2011-06-09 | 2012-12-14 | Univ Rennes | PROCESS FOR PERCOLATING A FELT ELEMENT BY ELECTRODEPOSITION |
-
1998
- 1998-05-29 LT LT98-078A patent/LT4462B/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU630290A1 (en) | 1977-06-30 | 1978-10-30 | Московский Филиал Всесоюзного Научно-Исследовательского Института Виноделия И Виноградарства "Магарач" | "coulon" appetizer |
| FR2976296A1 (en) | 2011-06-09 | 2012-12-14 | Univ Rennes | PROCESS FOR PERCOLATING A FELT ELEMENT BY ELECTRODEPOSITION |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LT4919B (en) | 2000-08-12 | 2002-06-25 | Akcinė Bendrovė "Sema" | Aromatized wine composition |
Also Published As
| Publication number | Publication date |
|---|---|
| LT98078A (en) | 1998-12-28 |
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| MM9A | Lapsed patents |
Effective date: 20020529 |