LT4653B - Composition for aromatized wine - Google Patents

Abstract

The invention is used in the spirit-liquor industry. It creates a new composition for an alcoholic beverage - flavourful wine which consists of a red grape wine, sugar, citric acid, spirit and water mixture with an addition of citric essence, cinnamon (Cinnamonum) peel, nutmeg (Myristica fragrans) flavouring "Sangria 02 516" in the following ratio of these ingredients (kg/1000 decalitres): red grape wine 665.0 -735.0, sugar 807.5-892.5, citric acid 4.7-5.3, citric essence 1.9-2.1, cinnamon (Cinnamonum) peel1.9-2.1, nutmeg (Mystica fragrans) 1.5-1.7, flavouring "Sangria 02 516" 1.9-2.1, spirit and water mixture, remaining amount to make 1000 decalitres.

Description

1

The invention is used in the vodka-liqueur industry.

There is a known alcoholic beverage composition consisting of dry wine, cognac, rectified alcohol known from FR 1155040.

There is a known alcoholic beverage composition consisting of dry wine, cognac, rectified spirits, extruded grape spirit extract and strong wine known from the patent SU 630290.

The nearest known alcoholic beverage composition consists of white grape wine, sugar, citric acid, caramel, almond flavoring, cocoa flavoring and a mixture of spirit and water, which is known in the patent application no. 98-078, published in the Bulletin of the State Patent Bureau of the Republic of Lithuania, 1998, no. 12, half. 9.

The main drawbacks of the mentioned alcoholic beverages are the inadequate level of organoleptic properties and the insufficient stability of the produced alcoholic beverages.

In order to overcome these shortcomings and extend the range of alcoholic beverages, a new alcoholic beverage composition consisting of red grape wine, sugar, citric acid, a mixture of spirit and water and an addition of lemon essence, cinnamon ICinnamonum bark, nutmeg (Mvristica fragrans) and flavor Sangria 02 516 " with this ingredient ratio (kg / 1000 decaliter):

Red grape wine 665.0 735.0 Sugar 807.5 892.5 Citric acid 4.7 5.3 Lemon essence 1.9 2.1 Cinnamonum bark 1.9 2.1 2

LT 4653 B

Nutmeg (Mvristica fraarans) Nuts Flavor Sangria 02 516 " Alcohol and water mixture 1.5 1.9 1.7 2.1 Residue to 1000 decaliter.

The following is the ratio of the ingredients of the mixtures to their mass ratio.

Mixing ingredients are prepared for the following: 665.0 - 735.0 kg of red grape wine before cooking is not required. The red grape wine must meet the following requirements. 0.4 - 0.8 g / 100 cm3 12% by volume total acidity 665.0 - 735.0 kg of sugar into coupage is introduced as 65.8% aqueous syrup. Sugar syrup is prepared in a hot way, known from the prior art, because of the partial inversion of the sugar adds 0.08% sugar to the citric acid. 4.7 - 5.3 kg of citric acid is dissolved in water at a ratio of 1: 5 in a cold manner known from the present state of the art of aperitif production. 1.9 - 2.1 kg 58% of the lemon essence is prepared in the form of a spirit solution from the prior art in a known manner or is prepared according to the requirements of GOST 18 -103 - 84. 1.9 - 2.1 kg of cinnamon (Cinnamonum) bark is poured into a 70% strength alcohol-water mixture at a ratio of 1: 4 and maintained for 5 days, stirring daily. The first refill tip is filtered. After filtration, the remaining cinnamon (Cinnamonum) bark raw material is poured for the second time in a 50% strength alcohol-water mixture at a ratio of 1: 3.5 and maintained for 5 days, stirring daily. The second refill is filtered. After filtering the cinnamon lCinnamonum first and second refill, the bark pads are mixed. 3

1.5 - 1.7 kg of ripe nutmeg (Mvristica fraarans) is filled with 70% strength alcohol - 1: 4 water mixture and kept for 5 days, stirring daily. The first refill tip is filtered. After filtering, the remaining nutmegs (Mvristica fraarans) are poured for the second time in a 50% strength alcohol-water mixture at a ratio of 1: 3.5 and kept for 5 days, stirring daily. The second refill is filtered. After filtering, the first and second nutrient nutmeg (Mvristica fraarans) nuts are mixed. 1.9 - 2.1 kg Sangria 02 516 '' does not require additional preparation before coupage. Flavoring Sangria 02 516 " is a naturally dark brown liquid consisting of a blend of orange oil, mandarin oil, vanilla extract and cinnamon bark extract. Ethyl alcohol with a concentration of 96.4% does not require additional preparation before coupage.

For the production of new flavored wine, the highest purification rectified 96.4% ethyl alcohol and drinking water with a total hardness not exceeding 1 mg-eq / dm3 are used.

The proposed aromatized wine is made by adding all the ingredients of the 700 decaltered red grape wine in the order of their description. After each ingredient has been added, all existing coupe is mixed. {after bringing all the ingredients together, the blend is supplemented with a mixture of alcohol and water of sufficient strength to achieve a total coupe strength of 9.0%.

The prepared coupage is maintained for at least 5 days. The coupage is then filtered and bottled.

Newly produced aromatized wine: 4

EN 4653 B acidity aroma strength color taste biological properties 0.4-0.8 g / 100 cm3 characteristic of wine with citrus tones 9% red light sweet improves the functioning of human digestive organs; has a common toning effect ''

An example of a newly created aromatized wine composition: 700.0 kg of red grape wine do not require additional preparation before coupage. The red grape wine must meet the following requirements. 0.4 - 0.8 g / 100 cm3 12% by volume total acidity 850.0.0 kg of sugar is added in 65.8% aqueous syrup form. Sugar syrup is prepared in a hot way, known from the prior art, because of the partial inversion of the sugar adds 0.08% sugar to the citric acid. 5.0 kg of citric acid is dissolved in water at a ratio of 1: 5 in a cold manner known from the present state of the art of aperitif production. 2.0 kg The 58% concentration of lemon essences is prepared in the form of a spirit solution from a prior art in a known manner or is prepared according to the requirements of GOST 18 -103-84. 2.0 kg of Cinnamonum bark filled with 70% > strength alcohol-water mixture at a ratio of 1: 4 and maintained for 5 days, stirring daily. The first refill tip is filtered. After filtering the remaining cinnamon fCinnamonum bark raw material is poured a second time with 50% strength alcohol - water mixture in a ratio of 1: 3.5 and 5

The EN 4653 B is maintained for 5 days, stirring daily. The second refill is filtered. After filtration, the first and second cinnamon (Cinnamonum) bark mixes are mixed. 1.6 kg of ripe nutmeg (Mvristica fragrans) nuts are filled with 70% strength alcohol, with a 1: 4 water mixture and kept for 5 days, stirring daily. The first refill tip is filtered. After filtering, the remaining nutmeg (Mvristica fragrans) nuts are poured for the second time in a 50% strength alcohol-water mixture at a ratio of 1: 3.5 and kept for 5 days, stirring daily. The second refill is filtered. After filtering, the first and second refill nutmegs (Mvristica fragrans) are mixed together. The 2.0 kg flavoring " Sangria 02 516 ”requires no further preparation for the cup. Ethyl alcohol with a concentration of 96.4% does not require additional preparation before the cup.

For the production of new flavored wine, the highest purification rectified 96.4% ethyl alcohol and drinking water with a total hardness not exceeding 1 mg-eq / dm3 are used.

The proposed aromatized wine is produced by introducing all the ingredients of the 700 decaliter filtered red grape wine in the order in which they are described. When all the ingredients are added to the coupon, the blend is supplemented with a mixture of alcohol and water of sufficient strength to achieve a total coupling strength of 9.0%.

The prepared coupage is maintained for at least 5 days. The coupage is then filtered and bottled.

A new aromatized wine composition can be produced industrially.

Claims (1)

o EN 4653 B DEFINITION DEFINITION The aromatized wine composition consisting of red grape wine, sugar, citric acid, a mixture of alcohol and water, further characterized by the addition of lemon essence, cinnamon (Cinnamonum) bark, nutmeg IMvristica fraarans) and flavoring Sangria 02 516 " with this ingredient ratio (kg / 1000 decaliter): Red grape wine 665.0 - 735.0 Sugar 807.5 - 892.5 Citric acid 4.7 - 5.3 Lemon essence 1.9 - 2.1 Cinnamon (Cinnamonum) bark 1.9 - 2.1 Nutmeg IMvristica fraarans 1.5 - 1.7 Flavor " Sangria 02 516 '' 1.9 - 2.1 A mixture of alcohol and water to a residual content of up to 1000 decaliter.