MD999Z - Process for producing natural dry wine - Google Patents
Process for producing natural dry wine Download PDFInfo
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- MD999Z MD999Z MDS20150056A MDS20150056A MD999Z MD 999 Z MD999 Z MD 999Z MD S20150056 A MDS20150056 A MD S20150056A MD S20150056 A MDS20150056 A MD S20150056A MD 999 Z MD999 Z MD 999Z
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- wine
- vol
- alcohol content
- dealcoholization
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- 235000014101 wine Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000005292 vacuum distillation Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000019441 ethanol Nutrition 0.000 description 26
- 230000001476 alcoholic effect Effects 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 6
- 150000001298 alcohols Chemical class 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- WINXNKPZLFISPD-UHFFFAOYSA-M Saccharin sodium Chemical compound [Na+].C1=CC=C2C(=O)[N-]S(=O)(=O)C2=C1 WINXNKPZLFISPD-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 229910000278 bentonite Inorganic materials 0.000 description 1
- 239000000440 bentonite Substances 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 229940043202 calcium cyclamate Drugs 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- LFVPBERIVUNMGV-UHFFFAOYSA-N fasudil hydrochloride Chemical compound Cl.C=1C=CC2=CN=CC=C2C=1S(=O)(=O)N1CCCNCC1 LFVPBERIVUNMGV-UHFFFAOYSA-N 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Invenţia se referă la industria vinicolă, şi anume la un procedeu de obţinere a vinului natural sec.Procedeul, conform invenţiei, prevede producerea vinului materie primă, dealcoolizarea unei părţi a acestuia prin distilare în vid la temperatura de 20…40 °C şi presiunea de 0,02…0,04 bar până la atingerea unui conţinut de alcool de 6… 8% vol., cupajarea vinului parţial dealcoolizat cu vin iniţial în raport de, % vol., (30…50) : (50…70).The invention relates to the wine industry, namely to a process for obtaining dry natural wine. The process, according to the invention, provides for the production of raw material wine, forcoolizing a part of it by vacuum distillation at 20 ... 40 ° C and the pressure of 0.02 ... 0.04 bar until an alcohol content of 6 ... 8% vol. Is reached, the partial dealcoolized wine blending with initial wine in relation to,% vol., (30 ... 50): (50 ... 70).
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de obţinere a vinului natural sec (alb, roz şi roşu) prin metoda de corectare a concentraţiei alcoolice a vinurilor. The invention relates to the wine industry, namely to a process for obtaining natural dry wine (white, rosé and red) by the method of correcting the alcoholic concentration of wines.
Este cunoscut procedeul de obţinere a vinurilor cu conţinut redus de alcool, prin distilarea vinului în atmosferă de gaz inert mobil (Ar, He, CO2), care permite fabricarea vinurilor cu prezervarea aromei lor [1]. The process of obtaining wines with low alcohol content is known, by distilling wine in a mobile inert gas atmosphere (Ar, He, CO2), which allows the production of wines while preserving their aroma [1].
Dezavantajul acestui procedeu este costul înalt al procedeului din cauza utilizării gazului inert. The disadvantage of this process is the high cost of the process due to the use of inert gas.
Mai este cunoscut procedeul de obţinere a vinurilor cu un conţinut redus de alcool, care prevede dealcoolizarea vinului până la conţinutul de alcool de 0,3…0,4% vol. cu ajutorul evaporatorului la temperaturile de la 15 până la 100ºC, totodată durata procesului de dealcoolizare variază în dependenţă de temperatură şi tipul evaporatorului folosit. Ca rezultat al procesului de dealcoolizare se obţine concentratul de vin şi condensatul, care conţine alcool şi substanţe aromatice ale vinului. Condensatul obţinut din vin se distilează cu divizarea în 3 fracţiuni: There is also a known process for obtaining wines with a reduced alcohol content, which involves dealcoholization of wine to an alcohol content of 0.3…0.4% vol. using an evaporator at temperatures from 15 to 100ºC, while the duration of the dealcoholization process varies depending on the temperature and the type of evaporator used. As a result of the dealcoholization process, wine concentrate and condensate are obtained, which contain alcohol and aromatic substances of wine. The condensate obtained from wine is distilled with division into 3 fractions:
- etanol, metanol şi etilacetat; - ethanol, methanol and ethyl acetate;
- etanol; - ethanol;
- substanţe aromatice şi etanol. - aromatic substances and ethanol.
Fracţiunea care conţine substanţe aromatice şi etanol se amestecă cu concentratul de vin şi se adaugă apă demineralizată (volumul apei adăugate depinde de tipul vinului care urmează a fi obţinut) [2]. The fraction containing aromatic substances and ethanol is mixed with the wine concentrate and demineralized water is added (the volume of water added depends on the type of wine to be obtained) [2].
Dezavantajele acestui procedeu constau în aplicarea temperaturilor înalte până la 100ºC în procesul eliminării alcoolului, ceea ce poate reda vinului nuanţe de "vin fiert", precum şi folosirea apei demineralizate în scopul diluării concentratului de vin, ceea ce poate reda vinului nuanţe străine şi este interzis în practica oenologică internaţională. The disadvantages of this process consist in the application of high temperatures up to 100ºC in the process of eliminating alcohol, which can give the wine shades of "boiled wine", as well as the use of demineralized water to dilute the wine concentrate, which can give the wine foreign shades and is prohibited in international oenological practice.
Cea mai apropiată soluţie este procedeul de obţinere a vinurilor, care prevede dealcoolizarea vinului de o calitate mai scăzută cu utilizarea diferitor procedee (osmoză inversă, distilare, evaporare ş. a.) până la un conţinut de alcool de la 0,5 până la 1,5% vol. După procesul de dealcoolizare, în vinul obţinut se adaugă îndulcitor (zaharină, ciclamat de sodiu sau calciu ş. a.), cantitatea căruia constituie mai puţin de 5% de la volumul vinului dealcoolizat. La următoarea etapă se efectuează cupajarea vinului dealcoolizat cu un vin de înaltă calitate în dependenţă de concentraţia alcoolică dorită (de la 1% vol. până la 10% vol.) [3]. The closest solution is the wine production process, which involves dealcoholization of lower quality wine using various processes (reverse osmosis, distillation, evaporation, etc.) to an alcohol content of 0.5 to 1.5% vol. After the dealcoholization process, a sweetener (saccharin, sodium or calcium cyclamate, etc.) is added to the obtained wine, the amount of which constitutes less than 5% of the volume of the dealcoholized wine. The next stage is the blending of the dealcoholized wine with a high-quality wine depending on the desired alcohol concentration (from 1% vol. to 10% vol.) [3].
Dezavantajele acestui procedeu de obţinere a vinului sunt dealcoolizarea practic deplină a vinului iniţial, ceea ce reduce semnificativ calitatea produsului final, precum şi adăugarea îndulcitorului care poate influenţa caracteristicile fizico-chimice şi organoleptice ale produsului final. The disadvantages of this wine-making process are the practically complete dealcoholization of the initial wine, which significantly reduces the quality of the final product, as well as the addition of sweetener which can influence the physicochemical and organoleptic characteristics of the final product.
La momentul actual în lume există o tendinţă de a micşora conţinutul excesiv de alcool în vinuri de la 13,5…14,5% până la nivele mai moderate (11,5…12,5%), ce ar avea beneficii asupra organismului uman. Currently, there is a trend in the world to reduce the excessive alcohol content in wines from 13.5…14.5% to more moderate levels (11.5…12.5%), which would have benefits for the human body.
Problema pe care o rezolvă invenţia constă în reducerea conţinutului excesiv de alcool etilic în vinurile albe şi roşii seci şi ameliorarea echilibrului gustativ al vinului. The problem solved by the invention consists in reducing the excessive ethyl alcohol content in dry white and red wines and improving the taste balance of the wine.
Problema se soluţionează prin reducerea conţinutului de alcool în vin prin dealcoolizarea sub vid cu ulterioara cupajare a vinului obţinut dealcoolizat cu vinul iniţial în diferite proporţii, ce permite obţinerea vinurilor naturale cu un grad alcoolic mai scăzut de înaltă calitate, fără adăugarea aromatizatorilor şi altor substanţe pentru îmbunătăţirea calităţii vinului. The problem is solved by reducing the alcohol content in wine through vacuum dealcoholization with the subsequent blending of the obtained dealcoholized wine with the initial wine in various proportions, which allows obtaining natural wines with a lower alcoholic strength of high quality, without adding flavorings and other substances to improve the quality of the wine.
Procedeul de obţinere a vinului natural sec prevede producerea vinului materie primă, dealcoolizarea unei părţi a acestuia prin distilare în vid la temperatura de 20…40 °C şi presiunea de 0,02…0,04 bar până la atingerea unui conţinut de alcool de 6… 8% vol., cupajarea vinului parţial dealcoolizat cu vin iniţial în raport de, % de vol. (30…50) : (50…70). The process of obtaining natural dry wine involves the production of raw material wine, dealcoholization of part of it by vacuum distillation at a temperature of 20…40 °C and a pressure of 0.02…0.04 bar until reaching an alcohol content of 6…8% vol., blending the partially dealcoholized wine with the initial wine in a ratio of (30…50) : (50…70) vol. %.
La prima etapă a procedeului are loc obţinerea vinului cu un conţinut redus de alcool. Procesul se efectuează prin distilarea în vid, care este mai eficientă şi ieftină. Distilarea vinului în vid permite efectuarea procesului de dealcoolizare la temperaturi joase de la 20 până la 40ºC, iar presiunea variază de la 0,02 până 0,04 bar, durata procesului de dealcoolizare depinde de utilajul folosit şi volumul vinului supus dealcoolizării. Conţinutul de alcool în vinul parţial dealcoolizat constituie de la 6 până la 8% vol. În vinul parţial dealcoolizat cu un conţinut redus de alcool are loc majorarea concentraţiei de acizi titrabili şi zaharuri reziduale. The first stage of the process is the production of wine with a reduced alcohol content. The process is carried out by vacuum distillation, which is more efficient and cheaper. Vacuum distillation of wine allows the dealcoholization process to be carried out at low temperatures from 20 to 40ºC, and the pressure varies from 0.02 to 0.04 bar, the duration of the dealcoholization process depends on the equipment used and the volume of wine subjected to dealcoholization. The alcohol content in partially dealcoholized wine is from 6 to 8% vol. In partially dealcoholized wine with a reduced alcohol content, the concentration of titratable acids and residual sugars increases.
A doua etapă constă în cupajarea vinului parţial dealcoolizat la prima etapă cu vinul iniţial în diferite proporţii, ceea ce permite ameliorarea calităţii vinului obţinut prin restabilirea aromei vinului şi componenţei fizico-chimice. The second stage consists of blending the wine partially dealcoholized in the first stage with the initial wine in different proportions, which allows improving the quality of the wine obtained by restoring the wine's aroma and physico-chemical composition.
Vinul obţinut cu concentraţia alcoolică corectată este supus analizei fizico-chimice, organoleptice şi este determinată stabilitatea vinului la diferite tulbureli. În cazul de instabilitate la tulbureli vinul obţinut se tratează cu diferite substanţe adjuvante (bentonită, gelatină ş. a). The wine obtained with the corrected alcoholic concentration is subjected to physico-chemical, organoleptic analysis and the stability of the wine to various turbidities is determined. In case of instability to turbidity, the obtained wine is treated with various adjuvant substances (bentonite, gelatin, etc.).
Exemple de realizare a invenţiei Examples of embodiments of the invention
Vinul alb sec Aligote cu indicii fizico-chimici iniţiali: concentraţia alcoolică - 13,2% vol., aciditatea titrabilă - 6,2 g/dm3, aciditatea volatilă - 0,33 g/dm3, concentraţia zaharurilor reziduale - 1,3 g/dm3, pH - 3,25, suma esterilor - 58 mg/ dm3, suma alcoolilor superiori - 146 mg/ dm3 şi nota organoleptică - 8,0 puncte a fost supus procesului de dealcoolizare prin distilarea în vid la temperatura de 25ºC şi presiunea de 0,04 bar. În urma procesului de dealcoolizare a fost obţinut un vin cu un conţinut redus de alcool, având următorii indici fizico-chimici: concentraţia alcoolică - 6,8% vol., aciditatea titrabilă - 8,1 g/dm3, aciditatea volatilă - 0,31 g/dm3, concentraţia zahărului rezidual - 2,2 g/dm3, pH - 3,03, suma esterilor - 24 mg/dm3 , suma alcoolilor superiori - 93 mg/dm3 şi nota organoleptică - 7,8 puncte. Dry white wine Aligote with initial physico-chemical indices: alcoholic strength - 13.2% vol., titratable acidity - 6.2 g/dm3, volatile acidity - 0.33 g/dm3, residual sugar concentration - 1.3 g/dm3, pH - 3.25, sum of esters - 58 mg/dm3, sum of higher alcohols - 146 mg/dm3 and organoleptic rating - 8.0 points was subjected to the dealcoholization process by vacuum distillation at a temperature of 25ºC and a pressure of 0.04 bar. Following the dealcoholization process, a wine with a low alcohol content was obtained, having the following physicochemical indices: alcoholic concentration - 6.8% vol., titratable acidity - 8.1 g/dm3, volatile acidity - 0.31 g/dm3, residual sugar concentration - 2.2 g/dm3, pH - 3.03, sum of esters - 24 mg/dm3, sum of higher alcohols - 93 mg/dm3 and organoleptic score - 7.8 points.
Vinul cu un conţinut redus de alcool (D) a fost supus cupajării cu vinul iniţial (I) în diferite proporţii D:I = 10%:90%, D:I = 90%:10%, D:I = 20%:80%, D:I = 80%:20%, D:I = 50%:50%, D:I = 30%:70%, D:I = 70%:30%, D:I = 40%:60%, D:I = 60%:40%. Din rezultatele obţinute s-a stabilit că cota optimală a vinului cu conţinut redus de alcool în cupajul pentru producerea vinurilor naturale cu gradul alcoolic corectat variază de la 30 până la 50%. The wine with a low alcohol content (D) was blended with the initial wine (I) in different proportions D:I = 10%:90%, D:I = 90%:10%, D:I = 20%:80%, D:I = 80%:20%, D:I = 50%:50%, D:I = 30%:70%, D:I = 70%:30%, D:I = 40%:60%, D:I = 60%:40%. From the results obtained, it was established that the optimal share of the wine with a low alcohol content in the blend for the production of natural wines with corrected alcoholic strength varies from 30 to 50%.
Vinurile obţinute au următorii indici fizico-chimici. The wines obtained have the following physico-chemical indices.
Exemplul 1 Example 1
Cupajarea vinului parţial dealcoolizat cu vin iniţial în raport de volum de D:I = 50%:50%: concentraţia alcoolică - 9,9% vol., aciditatea titrabilă - 7,1 g/dm3, aciditatea volatilă - 0,32 g/dm3, concentraţia zahărului rezidual - 2,0 g/dm3, pH - 3,12, suma esterilor - 43 mg/dm3, suma alcoolilor superiori - 115 mg/dm3 şi nota organoleptică - 7,9 puncte. Blending of partially dealcoholized wine with initial wine in a volume ratio of D:I = 50%:50%: alcoholic strength - 9.9% vol., titratable acidity - 7.1 g/dm3, volatile acidity - 0.32 g/dm3, residual sugar concentration - 2.0 g/dm3, pH - 3.12, sum of esters - 43 mg/dm3, sum of higher alcohols - 115 mg/dm3 and organoleptic score - 7.9 points.
Exemplul 2 Example 2
Cupajarea vinului parţial dealcoolizat cu vin iniţial în raport de volum de D:I = 40%:60%: concentraţia alcoolică - 10,7% vol., aciditatea titrabilă - 6,8 g/dm3, aciditatea volatilă - 0,32 g/dm3, concentraţia zahărului rezidual - 1,8 g/dm3, pH - 3,18, suma esterilor - 45 mg/dm3 , suma alcoolilor superiori - 125 mg/dm3 şi nota organoleptică - 7,9 puncte. Blending of partially dealcoholized wine with initial wine in a volume ratio of D:I = 40%:60%: alcoholic strength - 10.7% vol., titratable acidity - 6.8 g/dm3, volatile acidity - 0.32 g/dm3, residual sugar concentration - 1.8 g/dm3, pH - 3.18, sum of esters - 45 mg/dm3, sum of higher alcohols - 125 mg/dm3 and organoleptic score - 7.9 points.
Exemplul 3 Example 3
Cupajarea vinului parţial dealcoolizat cu vin iniţial în raport de volum de D:I = 30%:70%: concentraţia alcoolică - 11,3% vol., aciditatea titrabilă - 6,6 g/dm3, aciditatea volatilă - 0,33 g/dm3, concentraţia zahărului rezidual - 1,6 g/dm3, pH - 3,20, suma esterilor - 48 mg/dm3, suma alcoolilor superiori - 133 mg/dm3 şi nota organoleptică - 8,0 puncte. Blending of partially dealcoholized wine with initial wine in a volume ratio of D:I = 30%:70%: alcoholic strength - 11.3% vol., titratable acidity - 6.6 g/dm3, volatile acidity - 0.33 g/dm3, residual sugar concentration - 1.6 g/dm3, pH - 3.20, sum of esters - 48 mg/dm3, sum of higher alcohols - 133 mg/dm3 and organoleptic score - 8.0 points.
1. US 5093141 A 1992.03.03 1. US 5093141 A 1992.03.03
2. US 4626437 A 1986.12.02 2. US 4626437 A 1986.12.02
3. US 2006246196 A1 2006.11.02 3. US 2006246196 A1 2006.11.02
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150056A MD999Z (en) | 2015-04-17 | 2015-04-17 | Process for producing natural dry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150056A MD999Z (en) | 2015-04-17 | 2015-04-17 | Process for producing natural dry wine |
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| Publication Number | Publication Date |
|---|---|
| MD999Y MD999Y (en) | 2016-01-31 |
| MD999Z true MD999Z (en) | 2016-08-31 |
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| MDS20150056A MD999Z (en) | 2015-04-17 | 2015-04-17 | Process for producing natural dry wine |
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| Country | Link |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4626437A (en) * | 1981-02-06 | 1986-12-02 | Schweizerische Eidgenossenschaft | Method for the preparation of alcohol-free wine |
| SU1446146A1 (en) * | 1986-11-03 | 1988-12-23 | Научно-Исследовательский Институт Садоводства,Виноградарства И Виноделия Госагропрома Гсср | Method of producing low-alcohol wine |
| FR2628438A1 (en) * | 1988-03-08 | 1989-09-15 | Grassa Sarl Domaines | Making low alcohol wine - by mixing partially fermented grape juice with armagnac distillation residue |
| FR2653443A1 (en) * | 1989-10-20 | 1991-04-26 | Grasa Yves | Process for preparing a wine-flavoured drink with low calorie and alcohol content, and drink thus obtained |
| US5093141A (en) * | 1989-05-23 | 1992-03-03 | Magyar Szenhidrogenipari Kutato-Fejleszto Intezet | Product and process for production of alcohol-free wines or alcohol reduced wines and brandy |
| MD2611G2 (en) * | 2004-05-13 | 2005-07-31 | Вера БАБИЧ | Process for producing special dry grape wine |
| MD2707C2 (en) * | 2004-06-23 | 2005-10-31 | Валериу ИВАНЦОК | Slightly alcoholic beverage |
| US20060246196A1 (en) * | 2005-04-27 | 2006-11-02 | Lawson John A | Low-alcohol, low-calorie wine |
| MD3192G2 (en) * | 2006-02-21 | 2007-08-31 | Национальный Институт Виноградарства И Винификации | Process for producing natural dry red wine |
| UA27781U (en) * | 2007-07-20 | 2007-11-12 | Maharach Nat Grape And Wine In | Method for producing low alcohol beverage "ankor" |
-
2015
- 2015-04-17 MD MDS20150056A patent/MD999Z/en active IP Right Grant
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4626437A (en) * | 1981-02-06 | 1986-12-02 | Schweizerische Eidgenossenschaft | Method for the preparation of alcohol-free wine |
| SU1446146A1 (en) * | 1986-11-03 | 1988-12-23 | Научно-Исследовательский Институт Садоводства,Виноградарства И Виноделия Госагропрома Гсср | Method of producing low-alcohol wine |
| FR2628438A1 (en) * | 1988-03-08 | 1989-09-15 | Grassa Sarl Domaines | Making low alcohol wine - by mixing partially fermented grape juice with armagnac distillation residue |
| US5093141A (en) * | 1989-05-23 | 1992-03-03 | Magyar Szenhidrogenipari Kutato-Fejleszto Intezet | Product and process for production of alcohol-free wines or alcohol reduced wines and brandy |
| FR2653443A1 (en) * | 1989-10-20 | 1991-04-26 | Grasa Yves | Process for preparing a wine-flavoured drink with low calorie and alcohol content, and drink thus obtained |
| MD2611G2 (en) * | 2004-05-13 | 2005-07-31 | Вера БАБИЧ | Process for producing special dry grape wine |
| MD2707C2 (en) * | 2004-06-23 | 2005-10-31 | Валериу ИВАНЦОК | Slightly alcoholic beverage |
| US20060246196A1 (en) * | 2005-04-27 | 2006-11-02 | Lawson John A | Low-alcohol, low-calorie wine |
| WO2006116724A2 (en) * | 2005-04-27 | 2006-11-02 | Capstone Wines Llc | Low-alcohol, low-calorie wine |
| MD3192G2 (en) * | 2006-02-21 | 2007-08-31 | Национальный Институт Виноградарства И Винификации | Process for producing natural dry red wine |
| UA27781U (en) * | 2007-07-20 | 2007-11-12 | Maharach Nat Grape And Wine In | Method for producing low alcohol beverage "ankor" |
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| Publication number | Publication date |
|---|---|
| MD999Y (en) | 2016-01-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued |