NL2020075B1 - A combined drink based on wine and fruit juice - Google Patents

A combined drink based on wine and fruit juice Download PDF

Info

Publication number
NL2020075B1
NL2020075B1 NL2020075A NL2020075A NL2020075B1 NL 2020075 B1 NL2020075 B1 NL 2020075B1 NL 2020075 A NL2020075 A NL 2020075A NL 2020075 A NL2020075 A NL 2020075A NL 2020075 B1 NL2020075 B1 NL 2020075B1
Authority
NL
Netherlands
Prior art keywords
volume
amount
drink
combined
juice
Prior art date
Application number
NL2020075A
Other languages
Dutch (nl)
Other versions
NL2020075A (en
Inventor
Krevnák Jirí
Vespalcová Milena
Jurecková Zuzana
Zábranská Miroslava
Original Assignee
Vut V Brne
Vinarstvi Velke Bilovice S R O
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=57965508&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NL2020075(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Vut V Brne, Vinarstvi Velke Bilovice S R O filed Critical Vut V Brne
Publication of NL2020075A publication Critical patent/NL2020075A/en
Application granted granted Critical
Publication of NL2020075B1 publication Critical patent/NL2020075B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
    • 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
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)

Abstract

The combined drink based on wine and fruit juice contains a mixture of water and grape wine in the amount of 80 % by volume, sugar components in the amount of 12 to 15 % by volume, fruit components in the amount of 5 to 8 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink. The drink may also contain added ascorbic acid and/or citric acid and/or 802 and the alcohol content is kept below 5 %.

Description

Field of the invention
The technical solution relates to the composition of a refreshing low-alcohol drink based on wine and fruit juice, suitably enhanced with additional ingredients.
Background of the art
Alternative low-alcohol drinks based on beer can be found e.g. on the Czech market shandies or fruit beers comprised of beer and a carbonated fruit drink or fruit juice. The beer and fruit components are usually at a proportion of 1:1. The alcohol content does not generally exceed 3 %.
Another low-alcohol drink on the market is cider. This is a fermented fruit drink and is usually made by fermenting apple must. It may contain a proportion of other fermented juices. The alcohol content is usually 5 % or less.
Winka is a low-alcohol drink based on wine that is available on the market. This is a drink containing water, wine and flavouring, and a suitable sweetener. According to the details on the package, this drink contains 6 % alcohol.
Alcoholic beverage with an alcohol content of 6-11% according to the document DE22006013906 comprises 20-80% of fruit beer and 20-80% of sparkling wine.
Combined wine drinks described in the art with improved organoleptic and higher nourishing properties often contain higher amount of alcohol, apart from wine they contain aqueous-alcoholic liquid and/or aqueous-alcoholic fruit or herb infusion, as mentioned e.g. in documents RU2131918 or RU2132376.
To date, there is no refreshing low-alcohol drink on the market that combines the taste of wine and the qualities of fruit juice.
Summary of the invention
The gap in the market indicated above can be filled by a combined drink that, in addition to grape wine and water, also contains fruit juice which is gently carbonated with carbon dioxide and sweetened with a sugar component, with an alcohol content of up to 5 %.
According to the technical solution, the combined drink based on wine and fruit juice contains a mixture of water and grape wine in the amount of 80 % by volume, sugar components in the amount of 12 to 15 % by volume, fruit components in the amount of 5 to 8 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink.
The fruit component is 100 % fruit juice pressed from fresh fruit or a fruit juice concentrate. Aronia juice and mulberry juice are suitable fruit juices. The drink may also contain added ascorbic acid and/or citric acid.
According to one suitable version, the combined drink contains water in the amount of 50 % by volume, white grape wine in the amount of 30 % by volume, rectified must concentrate in the amount of 15 % by volume, 100 % aronia juice in the amount of 5 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink. The drink also contains added ascorbic acid.
According to another version, the combined drink contains water in the amount of 70 % by volume, red grape wine in the amount of 10 % by volume, fructose in the amount of 12 % by volume, 100 % mulberry juice in the amount of 8 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink.
According to another suitable version, the combined drink contains water in the amount of 60 % by volume, rosé grape wine in the amount of 20 % by volume, saccharose in the amount of 15 % by volume, 100 % mulberry juice in the amount of 5 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink. The drink also contains added citric acid.
According to another suitable version, the combined drink contains water in the amount of 60 % by volume, white grape wine in the amount of 20 % by volume, glucose in the amount of 15 % by volume, sea buckthorn juice concentrate in the amount of 5 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink.
The essence of the taste of this drink is comprised of any kind of grape wine. The wine is diluted with high-quality water to reduce the level of alcohol sufficiently and allow the drink to be used to support the daily drinking regime. The addition of hundred-percent fruit juices or concentrates of hundred-percent fruit juices, particularly of small less-familiar fruits such as aronia, dogwood, mulberry, sea buckthorn, etc., modifies the resultant taste of the drink and supplements essential biologically active substances (such as, for example, antioxidants, vitamins, etc.) and vitamin C. The resultant taste may be modified with a sugar component such as natural rectified grape concentrate. The resultant drink may contain SO2. The refreshing effect of the drink is underscored by its carbonation with a small amount of carbon dioxide. The drink contains only natural ingredients. The alcohol content is kept below 5 %.
The essence of the technical solution is explained below with the use of examples of various versions of the drink. These examples do not, however, limit in any way other suitable versions within the scope of claims for protection.
Examples of the implementation of the invention
Example 1
The combined drink contains water in the amount of 50 % by volume, white grape wine in the amount of 30 % by volume, rectified must concentrate in the amount of 15 % by volume, 100 % aronia juice in the amount of 5 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink. The drink also contains added ascorbic acid.
Example 2
The combined drink contains water in the amount of 70 % by volume, red grape wine in the amount of 10 % by volume, fructose in the amount of 12 % by volume, 100 % mulberry juice in the amount of 8 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink.
Example 3
The combined drink contains water in the amount of 60 % by volume, rosé grape wine in the amount of 20 % by volume, saccharose in the amount of 15 % by volume, 100 % mulberry juice in the amount of 5 % by volume and carbon dioxide at 0.5 g per litre of total volume of drink. The drink also contains added citric acid.
Example 4
The combined drink contains water in the amount of 60 % by volume, white grape wine in the amount of 20 % by volume, glucose in the amount of 15 % by volume, sea buckthorn juice concentrate in the amount of 5 % by volume and carbon dioxide at 0.5 g per 5 litre of total volume of drink.
Industrial applicability
The combined drink made according to the technical solution will enrich the market with a new kind of refreshing low-alcohol drink combining the taste of wine and the quality 10 of fruit juice. The target group is expected to be young people for whom it will represent a tasty high-quality alternative to wines and other alcoholic drinks.

Claims (8)

CONCLUSIESCONCLUSIONS 1. Gecombineerde drank op basis van wijn en fruitsap, gekenmerkt door het feit dat de drank een mengsel bevat van water en druivenwijn in een hoeveelheid van 80% op volumebasis, suikercomponenten in een hoeveelheid van 12% op volumebasis tot 15% op volumebasis, fruitcomponenten in een hoeveelheid van 5% op volumebasis tot 8% op volumebasis, en koolstofdioxide aan 0,5 g/1 ten opzichte van het totale volume van de drank.Wine and fruit juice combined drink characterized by the fact that the drink contains a mixture of water and grape wine in an amount of 80% by volume, sugar components in an amount of 12% by volume to 15% by volume, fruit components in an amount of 5% by volume to 8% by volume, and carbon dioxide at 0.5 g / l relative to the total volume of the beverage. 2. Gecombineerde drank volgens conclusie 1, gekenmerkt door het feit dat de fruitcomponenten 100% fruitsap of concentraat van fruitsap zijn.Combined drink according to claim 1, characterized in that the fruit components are 100% fruit juice or fruit juice concentrate. 3. Gecombineerde drank volgens conclusie 2, gekenmerkt door het feit dat het fruitsap aronia-sap of moerbei-sap is.Combined drink according to claim 2, characterized in that the fruit juice is aronia juice or mulberry juice. 4. Gecombineerde drank volgens conclusie 1 of conclusie 2, gekenmerkt door het feit dat de drank water bevat in een hoeveelheid van 50% op volumebasis, witte druivenwijn in een hoeveelheid van 30% op volumebasis, gerectificeerd mostconcentraat in een hoeveelheid van 15% op volumebasis, 100% aronia-sap in een hoeveelheid van 5% op volumebasis, en koolstofdioxide aan 0,5 g/1 ten opzichte van het totale volume van de drank.Combined drink according to claim 1 or claim 2, characterized in that the drink contains water in an amount of 50% by volume, white grape wine in an amount of 30% by volume, rectified must concentrate in an amount of 15% by volume 100% aronia juice in an amount of 5% by volume, and carbon dioxide at 0.5 g / l relative to the total volume of the beverage. 5. Gecombineerde drank volgens conclusie 1 of conclusie 2, gekenmerkt door het feit dat de drank water bevat in een hoeveelheid van 70% op volumebasis, rode druivenwijn in een hoeveelheid van 10% op volumebasis, fructose in een hoeveelheid van 12% op volumebasis, 100% moerbei-sap in een hoeveelheid van 8% op volumebasis, en koolstofdioxide aan 0,5 g/1 ten opzichte van het totale volume van de drank.A combined drink according to claim 1 or claim 2, characterized in that the drink contains water in an amount of 70% by volume, red grape wine in an amount of 10% by volume, fructose in an amount of 12% by volume, 100% mulberry juice in an amount of 8% by volume, and carbon dioxide at 0.5 g / l relative to the total volume of the drink. 6. Gecombineerde drank volgens conclusie 1 of conclusie 2, gekenmerkt door het feit dat de drank water bevat in een hoeveelheid van 60% op volumebasis, rosé druivenwijn in een hoeveelheid van 20% op volumebasis, sacharose in een hoeveelheid van 15% op volumebasis, 100% moerbei-sap in een hoeveelheid van 5% op volumebasis, en koolstofdioxide aan 0,5 g/1 ten opzichte van het totale volume van de drank.A combined drink according to claim 1 or claim 2, characterized in that the drink contains water in an amount of 60% by volume, rosé grape wine in an amount of 20% by volume, sucrose in an amount of 15% by volume, 100% mulberry juice in an amount of 5% by volume, and carbon dioxide at 0.5 g / l relative to the total volume of the drink. 7. Gecombineerde drank volgens conclusie 1 of conclusie 2, gekenmerkt door het feit datCombined drink according to claim 1 or claim 2, characterized in that 5 de drank water bevat in een hoeveelheid van 60% op volumebasis, witte druivenwijn in een hoeveelheid van 20% op volumebasis, glucose in een hoeveelheid van 50% op volumebasis, concentraat van duindoornbessap in een hoeveelheid van 5% op volumebasis, en koolstofdioxide aan 0,5 g/1 ten opzichte van het totale volume van de drank.The drink contains water in an amount of 60% by volume, white grape wine in an amount of 20% by volume, glucose in an amount of 50% by volume, concentrate of sea buckthorn juice in an amount of 5% by volume, and carbon dioxide to 0.5 g / l relative to the total volume of the drink. 8. Gecombineerde drank volgens een der conclusies 1 tot en met 7, gekenmerkt door het feit dat de drank eveneens toegevoegd ascorbinezuur en/of citroenzuur omvat.Combined beverage according to any of claims 1 to 7, characterized in that the beverage also comprises added ascorbic acid and / or citric acid.
NL2020075A 2016-12-13 2017-12-12 A combined drink based on wine and fruit juice NL2020075B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CZ2016-33171U CZ30308U1 (en) 2016-12-13 2016-12-13 A combined beverage on the basis of wine and fruit juice

Publications (2)

Publication Number Publication Date
NL2020075A NL2020075A (en) 2019-05-29
NL2020075B1 true NL2020075B1 (en) 2019-07-29

Family

ID=57965508

Family Applications (1)

Application Number Title Priority Date Filing Date
NL2020075A NL2020075B1 (en) 2016-12-13 2017-12-12 A combined drink based on wine and fruit juice

Country Status (13)

Country Link
AT (1) AT16031U1 (en)
BG (1) BG2884U1 (en)
CZ (1) CZ30308U1 (en)
DK (1) DK201700124U3 (en)
ES (1) ES1204586Y (en)
FI (1) FI11937U1 (en)
FR (1) FR3060017B3 (en)
HU (1) HUP1700515A1 (en)
NL (1) NL2020075B1 (en)
PL (1) PL423162A1 (en)
RO (1) RO201700052U1 (en)
SI (1) SI25337A2 (en)
SK (1) SK8143Y1 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2000354A6 (en) * 1986-07-17 1988-02-16 Guamis Lopez Buenaventura Carbonated drink prepn.
CN1283776C (en) * 2002-03-25 2006-11-08 陈育福 New admixture beverage and production method
KR100989056B1 (en) * 2008-04-22 2010-10-25 엄영자 Sparkling Wine with Black Raspberry Contaning Low Alcohol and Manufacturing Method Thereof
HUP1200271A2 (en) * 2012-05-09 2013-11-28 Marcell Dr Grundtner Wine spritzer with juice

Also Published As

Publication number Publication date
HUP1700515A1 (en) 2018-12-28
AT16031U1 (en) 2018-11-15
FI11937U1 (en) 2018-01-22
CZ30308U1 (en) 2017-01-31
SI25337A2 (en) 2018-06-29
FR3060017B3 (en) 2019-11-01
ES1204586U9 (en) 2018-09-11
ES1204586Y (en) 2018-05-14
SK8143Y1 (en) 2018-07-02
SK500942017U1 (en) 2018-01-04
ES1204586U8 (en) 2018-10-05
NL2020075A (en) 2019-05-29
FR3060017A3 (en) 2018-06-15
RO201700052U1 (en) 2019-01-30
ES1204586U (en) 2018-02-07
PL423162A1 (en) 2018-06-18
BG2884U1 (en) 2018-02-28
DK201700124U3 (en) 2018-03-23

Similar Documents

Publication Publication Date Title
CN101765656B (en) Fruit-juice-containing alcoholic beverage base, and beverage produced by diluting the base
RU2217009C2 (en) Additive for beverage and beverage production method
RU2484128C2 (en) Alcohol beverage containing fruit juice
KR101893626B1 (en) Alcohol beverage comprising fruit-juice-containing stored undiluted sake
JP5306791B2 (en) Alcoholic beverage containing citrus fruit juice and / or citrus fruit ingredient-containing raw material liquor and glycerin
EP2190306A1 (en) Non-alcoholic wine beverage
JP2015006141A (en) Alcoholic beverage and method for improving flavor of alcoholic beverage
KR20140011342A (en) Carbonation retention agent for alcohol-containing carbonated beverage
US20120177799A1 (en) Vinegar-based soft drink
RU2443125C1 (en) Alcohol-free grape beverage
JP6883453B2 (en) Beverages in containers
NL2020075B1 (en) A combined drink based on wine and fruit juice
RU2443126C1 (en) Alcohol-free grape beverage
SK7524Y1 (en) Packaged refreshing drink low-alcohol product
KR20210068471A (en) Non-alcoholic beverages containing malic acid
HU1700515A2 (en) Wine and fruit-juice based combined drink
LV14071A (en) Method for enrichment of juices and syrups from fruits or berries with biologically active ingredients of sprouted grain and with inulin
RU2443127C1 (en) Alcohol-free grape beverage
RU2375928C2 (en) Alcohol-free grape beverage
RU2156285C1 (en) Weakly alcoholic cocktail
WO2022163379A1 (en) Fruit juice-containing undiluted sake
KR20240130720A (en) Beverages containing sweeteners and GABA
CZ24787U1 (en) Fermented ionic beverage based on beer wort with the addition of sweet and/or sour whey
JP2023110306A (en) Beverage containing component derived from wooden container
JP2020099303A (en) Alcoholic drink having reduced hot taste of alcohol, and method for producing the same

Legal Events

Date Code Title Description
MM Lapsed because of non-payment of the annual fee

Effective date: 20210101