LV10644B - Ingredients composition for flavoured wine - Google Patents

Abstract

The composition of ingredients for this beverage consists of dry table wine substance, fortified wine substance, sugar syrup, alcohol, cherry water-alcohol infusion, citric acid, an aromatising agent and water in certain mass proportions.

Description

LV 10644

INGREDIENT COMPOSITION FOR ALCOHOLIC FLAMMABLE

GRAPE DRINKS

The proposed invention relates to the production of wine, in particular, to the composition of ingredients for alcoholic aromatized grape drinks ·

There is a known composition of ingredients for an alcoholic aromatized grape beverage containing dry table grapes, sugar syrup, alcohol-rectified, fruit-berry water-alcohol infusions and water (no. P-93-110).

In addition, the well-known composition contains bitter wormwood, St. John's wort, mint, marjoram and nettle water-alcohol infusions.

The well-known drink is characterized by the consistency of the bouquet of herbs with the berry-fruit bouquet. However, due to the dominance of herbal infusion tone in the well-known composition, the taste and aroma characteristic of the grape vine are squeezed.

The technical object of the present invention is to improve the organoleptic-coke properties on the basis of the harmony of the harmonic dry table wine, the fortified grape and the fruit-berry water-alcohol infusion bouquet.

In addition to the invention, the composition of the ingredients for an alcoholic aromatized grape beverage containing dry table grapes, sugar syrup, alcohol rectal, fruit-berry water-alcohol and water, further comprises fortified grape, citric acid and flavoring, but as a fruit-berry. water-alcohol infusions are used for cherry water-alcohol infusions in the following ingredient ratio dkl per 1000 dkl: dry table wine 95-105 fortified grape 4-5-55 sugar syrup 18-20 spirits-rectifiers 157-160 cherry water-alcohol infusions 25-50 citric acid (kg) 14-16 flavoring 0.5-1.0 water remaining

Fortified addition of grape and cherry infusions into the composition, along with the rest of the ingredients in the recipe, gives the final drink a pleasant grape wine tone. Cherry tinting harmoniously with the grape vine tint, but the addition of a flavoring, for example, with a cherry aroma, only underlines the note of cherry infusion. The ratio of dry grape and fortified wine is 1.7 * 1 - 2.5 * 1 », which, while preserving the bouquet of dry grapes, gives the final drink a pleasant, reinforced tone of wine.

The comparative analysis with the prototype suggests that the composition to be applied differs from the known one and meets the criterion of "novelty".

The analysis of known compositions shows that the composition solves the technical task of enhancing the organoleptic qualities that meet the criterion of "level of invention".

Alcoholic aromatised grape beverage is prepared as follows i EN 10644 3.

Prepared sugar syrup with a sugar content of 60-65% »by stirring in the reactor 1.0-1.5 at · Then, in the coupling tank, supply the ingredients in the following order and in the proportions necessary for the preparation of a 1000 dkl drink! dry wine with 9.0-11.0% ethyl alcohol content, 95-105 dl; fortified wine with 16.5-18.0% ethyl alcohol content 4-5-33 dlc sugar syrup 18-20 dkl; alcohol-rectal 157-160 dc cherries water-alcohol infusions with 4-0% strength 25-30 dkl. Add citric acid 14-16 kg and flavor 0.5-1.0 kg. Softened water is added to the condition of the finished drink. After all the ingredients have been added, stirring is continued for 1-1.5 h * until a homogeneous coupling mixture is obtained.

The cup mixture is placed for 12 h. and lasts 10 days. Take a picture and give it to filling. 1. Example of a 1000 dc alcoholic flavored grape drink " Cherry Bell " For preparation, the bulking container gradually enters the following ingredients: dry table wine " Ereti " with an ethyl alcohol content of 10.5% 95 dkl; Moldavian port with a strength of 18% 4-5 dkl; 60% sugar syrup 19 dkl; the highest purity grade of rectal ethyl alcohol VS 5962-67 159 dkl; 40% water-alcohol cherry infusion 25 dkl; citric acid 14 kg and flavor Chery Plavour -6412 0.5 kg. Softened water is added so that 1,000 dcupas have a 17.0% strength.

When ingredients are injected, the coupage is stirred by bubbling with air, stirring another 1.5 h after all the ingredients are added. The coupon is set to 12 h, withstand 10 days, filtered and fed to the filling. 4 2. Example »· 1000 dcc " Cherry Call " The following ingredients are gradually introduced into a cup for cooking: white Ukrainian 9.0% table wine 100 dkl, 16.5% fortified wine " Zemfira " 50 dkl, 60% sugar syrup 20 dkl, rectified ethyl alcohol of highest purity by VS 5962-67 160 dkl, water-alcohol 40% cherry infusion 28 dkl, citric acid 15 kg and flavor Cherry Flavor 6412 0.75 kg. Softened water is added so much that the 1000 dkl coupasa has a 17% strength.

When ingridientus is introduced, the coupling is stirred by bubbling with air. After all the ingredients have been added, the stirring is continued for 1 h * Afterwards, the coupage is set to 12 h, maintained for 10 days, filtered and fed to the filling. 2. Example of a 1000 dkl drink " Cherry Call " for preparation in a bundle container the following ingredients are gradually introduced: 105 dkl Ukrainian pink table wine with ripening 9 »5% 555 dcl of grape wine 'Pamirs " with a strength of 18%; 18 dkl 65% sugar syrup; 157 dc rectified ethyl alcohol VS 5962-67; 30 dkl 40% water-alcohol cherry infusions; 16kg of citric acid and 1.0kg of Ch.erry Plavour 6412. Softened water is added so that 1000kg of coupage is at 17% strength.

When ingredients are injected, the coupage is stirred by bubbling with air. After the addition of all ingredients, stirring is continued for 1.5 h. Set at 12 hrs, withstand 10 days. Filter and deliver to filling.

The resulting drink has the following physicochemical characteristics: LV 10644 5. Ethyl alcohol volume fraction,% 17.0 + 0.5 mass concentration of sugar, g / 100 cm @ 3.0 + 0.5 titratic acid mass concentration, over .. ! · Calculating on the acid, g / dnr not less than 2.0.

Organoleptic characteristics of the drink: clarity - clear, free of sediment and other impurities, color - from light pink to pink, taste - refreshing, harmonious with a strong flavor of fortified wine, aroma - light aroma of cherry stones.

The alcoholic aromatized grape drink, made according to the composition offered, has improved organoleptic qualities, characterized by a balanced bouquet of dry wine and fortified grape, with a cherry tint. Tasting Ball - 8.5-8.6

Claims (5)

Ingredient composition for an alcoholic aromatized grape beverage containing dry table grape, sugar syrup, rectifier, berry-fruit water-alcohol infusion and water, characterized in that it additionally contains fortified tartar, citric acid and flavoring but berry-fruit water-spit infusions are used in cherry water-alcohol infusions in the following ingredient ratios, dkl per 1000 dl: dry table veal 95-105 fortified wine 45-55 sugar syrup 18-20 sp rectify 157-160 cherry water-alcohol infusion 25-50 Citric acid (kg) 14-16 Flavoring agent (kg) 0.5-1.0 Water remaining INGREDIENT COMPOSITION FOR ALCOHOLIC GRAPE DRINK The present invention relates to the production of wine, in particular to the composition of ingredients for alcoholic aromatized wines. There is a known ingredient composition for an alcoholic aromatized grape beverage containing dry table wine, sugar syrup, alcohol-rectifier, fruit-berry water-alcohol infusion and water (ref. P-93-110). "In addition, the known composition contains bitter wormwood, St. John's wort, mint, marjoram and nettle water-alcohol infusions. The well-known drink is characterized by the consistency of herbal infusion bouquet with berry-fruit bouquet. But due to the dominance of the herbal infusion tone, the familiar composition blurs the taste and aroma that characterizes the grape vine. The technical object of the present invention is to improve the organoleptic properties on the basis of a harmonious bouquet of dry table wine, fortified wine and fruit-berry water-alcohol infusion. In accordance with the present invention, there is provided an ingredient composition for an alcoholic aromatized grape beverage containing dry table wine, sugar syrup, alcohol-rectifier, fruit-berry water-alcohol on2. and water, additionally contains fortified wine, citric acid and flavoring, but used as a fruit-berry water-alcohol infusion in cherry water-alcohol infusion in the following ingredients ratio dkl to 1000 dkl: dry table grape 95-105 fortified grape 4-5-55 sugar syrup 18-20 alcoholic-grape marc 157-160 cherry water-alcoholic infusion 25-5θ citric acid (kg) 14-16 flavoring 0.5-1.0 other water Fortification of the fortified wine and cherry infusion in combination with the rest of the formula components, give the finished drink a pleasant grape wine tone. The tone of the cherry infusion harmonizes harmoniously with that of the grape vine, while the introduction of the aroma, for example, with the aroma of cherry stones only underlines the note of the cherry infusion. The ratio of dry wine to fortified wine is 1.7: 1 to 2.5: 1, which, while preserving the dry wine bouquet, gives the finished drink a pleasant fortified wine tone. The comparative analysis with the prototype leads to the conclusion that the claimed composition differs from the known one and meets the criterion of novelty'1 · Analysis of known compositions shows that the composition solves the technical problem of increasing the organoleptic qualities corresponding to the criterion of the invention level. The alcoholic aromatized grape beverage is prepared as follows * 5. Prepared sugar syrup with a sugar content of 60-65% by stirring in the reactor at 1.0-1.5 at. The ingredients are then fed into the coupe tank in the following order and in the proportions required to make a 1000 dl drink: dry wine with 9.0-11.0% ethyl alcohol content, 95105 dl; fortified wine with 16.5-18.0% ethyl alcohol content of 45-55 dl; sugar syrup 18-20 dbl} alcohol-rectified 157-160 dbl; cherry water-alcohol infusion with 40% strength 25-50 dbl. Add 14 to 16 kg of citric acid and 0.5 to 1.0 kg of flavor. The softened water is added to the condition of the finished drink. As the ingredients in the recipe are added, the coupage is stirred. After all ingredients have been added, stirring is continued for 1-1.5 hours. until a homogeneous coupage blend is obtained. Leave the mixture to stand for 12 hours. and lasts 10 days. Fill and feed to the filling. 1. Example For the production of 1000 dl of alcoholic aromatized grape beverage Cherry bell, the following ingredients are gradually introduced into the coupage tank: dry table wine Sretti with ethyl alcohol content 10.5% 95 dkl; Moldavian port wine with a strength of 18% 45 dkl; 60% sugar syrups 19 tbsp; Higher purity of rectified ethyl alcohol VS 5962-67 159 dkl; 40% water-alcohol cherry infusion 25 tbsp; citric acid 14 kg and flavoring Chery flavor -6412 0.5 kg. The softened water is added so that the 1000 dc compartment has a 17.0% strength. When adding the ingredients, stir the baggage with air, and stir for 1.5 hours after all ingredients have been added. Leave to stand for 12 hours, hold for 10 days, filter and pour into filling. 2. Example 1000 tablespoons of drink Cherry bell for baking Sas container gradually introduces the following ingredients: 105 tablespoons of Ukrainian rosé table wine with a margin of 9.5% »55 tablespoons of fortified grape wine Pamir with a strength of 18%; 18 dkl 65% sugar syrups; 157 dbl rectified ethyl alcohol VS 5962-67 »50 dbl 40% water-alcohol cherry infusions; 16 kg of citric acid and 1.0 kg of Cherry Flavor 6412. The softened water is added so that 1000 dk of luggage is 17% strong. As the ingredients are introduced, the lump is stirred by air bubbling. After all ingredients are added, stirring is continued for 1.5 hours. Sets 12 hours, lasts 10 days. Filter and give to the filling. The resulting beverage has the following physical »chemical characteristics: 2. Example 1000 dl drink Cherry bell for baking Sas container gradually introduces the following ingredients: white Ukrainian 9.0% table wine 100 dl, fortified 16.5% Zemfira wine 50 dl, 60% sugar syrup 20 dl, rectified ethyl alcohol of highest purity according to VS 5962-67 160 dl, water-alcohol 40% cherry infusions 28 dl, citric acid 15 kg and flavoring Cherry Flavor 6412 0.75 kg, Soft water is added to give a 1000 dl compression of 17%. As the ingridients are introduced, the coupage is stirred by air bubbling. After all ingredients have been added, stirring is continued for 1 h. The coupage is then set for 12 hours, held for 10 days, filtered and fed to the filling. 5. volume fraction of ethyl alcohol,% 17,0 + 0,5 x sugar concentration, g / 100 cm ^ 3,0 + 0,5 titrated acid concentration, expressed as tartaric acid, not less than 2,0 g / dm. Organoleptic characteristics of the drink: clarity - clear, free from sediment and other impurities, color - light pink to pink, taste - refreshing, harmonious with characteristic fortified wine flavor, aroma - light cherry-stone aroma. The alcoholic aromatized grape-based drink, produced according to the proposed composition, has an enhanced organoleptic characteristic, characterized by a balanced bouquet of dry wine and fortified wine, with a cherry-infused tone. Tasting ball - 8.5-8.6.