RU2142992C1 - Method of production of wine drink "kokteil sangria plus" - Google Patents

Abstract

FIELD: wine-making and liqueur and vodka industry. SUBSTANCE: method involves preparing an aqueous-alcoholic liquid from rectified ethyl alcohol and water. A mixture is kept for 70-72 h and blended with sugar or its substitute "SVITLI PRIMA", grape wine or concentrated grape juice as a sweetening agent, potassium carbonate solution, aromatic principles "Tropic" and "Apelsin" and the volume of drink is brought about to 10 000 dm³. Blend is stirred for 40-48 h, kept, filtered, sulfitized and poured. The ready product has a proof 9.5%, mass concentration of sugars 9.5 g/dm³, complete velvet, soft taste and aroma with muscatel-citrus tint. The drink has the following amount of components, dm³/1000 dm³ of drink: grape wine or concentrate of grape juice 240-255; aromatic principle "Apelsin" 0.45-0.55; aromatic principle "Tropic" 0.9-1.1 and also, kg: potassium carbonate 7-8, sweetening agent - up to mass concentration of sugars in the ready drink 45 ± 0.5 g/dm³ and an aqueous-alcoholic liquid - the rest. Invention provides the enhancement of biological activity of drink, enrichment with essential for human body element - potassium in combination with the complex of biologically active substances. EFFECT: simplified technology, broadened assortment of wine drinks - cocktails. 2 cl, 3 ex

Description

 The invention relates to the wine and liquor industries.

 A known method of producing a wine beverage, comprising blending a water-alcohol liquid with wine, alcohol fruit juice, concentrated or canned water-alcohol extracts of hawthorn, oregano and thyme (RU patent 2054472, class C 12 G 3/06, 1996) .

 The disadvantage of this method is the instability of the resulting beverage during storage, for which it is subjected to complex processing: gluing with gelatin with bentonite, cold treatment, aging and filtration.

 All this greatly complicates the processing process and increases the cost of the drink.

A known method of producing a wine drink by blending a water-alcohol liquid with grape wine material, caramelized sugar, vanilla flavor, followed by rest and filtering (RU patent 2067613, C 12 G 3/06, 1996)
The disadvantage of this method is that the resulting wine drink has a high strength - up to 28%, which reduces the circle of its consumers.

 Closest to the proposed method is the production of a wine drink, which involves preparing a water-alcohol liquid from rectified ethyl alcohol and water, blending it with sugar syrup, grape wine and / or grape juice concentrate (must) and flavoring additive, blending the blend and filtering. Oak concentrate and color are also introduced into the blend (RU patent 2040538, class C 12 G 3/06, 1995).

 The disadvantage of this method is the great complexity and duration of the process, as well as insufficiently high organoleptic characteristics of the finished product.

 The technical result of the present invention is the acceleration of the process, improving the organoleptic characteristics of the finished product, giving it the taste and aroma of muscat-citrus currents, increasing the biological activity of the finished drink and expanding the range of wine drinks.

To do this, in the method of producing a wine drink, which involves preparing a water-alcohol liquid from rectified ethyl alcohol and water, blending it with a sweetener, grape wine or grape juice concentrate and flavoring additive, blending the blend, filtering and bottling, the prepared water-alcohol liquid is aged 70 -72 hours, as a flavoring additive, a mixture of Orange and Tropic flavors is used in a ratio of 1: 2, and an aqueous solution of carbon is added to the blend logo potassium, and incubated 48-50 h before pouring sulfitated, wherein the final product contains the following ratio of ingredients, dm ^{3/10000 dm3} finished product:
Grape wine or grape juice concentrate - 240 - 255
Flavoring additive "Tropic" - 0.9 - 1.1
Flavoring additive "Orange" - 0.45 - 0.55
Sweetener - to bring the mass concentration of sugars in the finished product 45 ± 0.5 g / DM ³
as well as kg
Potassium carbonate - 7-8
Water-alcohol liquid - The rest
It is advisable to use sugar syrup or sweetener - a sugar substitute "SVITLY-PRIMA" as a sweetener.

The production method of the SANGRIA PLUS cocktail drink includes the following steps:
- water treatment;
- preparation of a water-alcohol solution;
- preparation of sugar syrup (in the case of the production of a beverage using sugar);
- preparation of an aqueous solution of a sweetener (in the case of the production of a beverage using a sweetener);
- preparation of an aqueous solution of potassium carbonate;
- preparation of a blend of wine drink;
- bottling, packaging, storage and transportation.

 To prepare a water-alcohol solution, the required calculated amount of rectified ethyl alcohol is mixed with water to a strength of 40%.

 The prepared aqueous-alcoholic solution is kept in a stream for 70-72 hours.

 Sugar syrup is prepared in a special tank with a mechanical stirrer in a known and generally accepted way.

At least 200 dm ^{3 of} prepared water is added to a special tank with a mechanical stirrer, in which 5.0 kg of Sweetly-prima or sugar are dissolved to obtain 65.8% sugar syrup.

The amount of sweetener is calculated to obtain a mass concentration of sugar in the finished product of 45 ± 0.5 g / DM ³ .

7.5 kg of potassium carbonate is dissolved in 50 dm ^{3 of} prepared water, obtaining a solution of potassium carbonate.

 Before preparing a blend of a wine drink, all equipment, including pipelines, shut-off and control valves, must be checked for leaks, thoroughly rinsed, sanitized and rinsed again with water.

The blend of the SANGRIA PLUS wine drink is prepared by adding the components to the blending tank with stirring according to one of two options: using sugar or a sweetener. When blending using sugar, 65.8% sugar syrup is pumped into the blending tank. After pumping the sugar syrup into the blending tank, all equipment used in the preparation of the syrup is washed with water, directing the washings to the blending tank. Then, 240-255 dm ³ of wine concentrate, a 40% aqueous solution of rectified ethyl alcohol, distilled from the calculation of the volume fraction of ethyl alcohol in the blend equal to 9.7, are added to the blending tank: “Tropic” - 0.9- 1.1 dm ³ and "Orange" - 0.45-0.55 dm ³ , as well as an aqueous solution of potassium carbonate together with wash water and bring the volume of the blend of the drink with water to 10,000 dm ³ . All components are mixed and the blend can withstand 48-50 hours.

When preparing a blend using a sweetener, an aqueous sweetener solution is added to the blend tank along with the wash water. Then, 240-255 dm ³ of wine concentrate, 40% aqueous solution of rectified ethyl alcohol, introduced into the blending tank, based on obtaining the volume fraction of ethyl alcohol in the blend equal to 9.7%, flavor additives: "Tropic" - 0.9 -1.1 dm ³ and "Orange" - 0.45-0.55 dm ³ , as well as an aqueous solution of potassium carbonate together with wash water and bring the volume of the drink with water to 10000 dm ³ . All components are mixed.

 The blend of the SANGRIA PLUS wine drink is kept at rest for 48-50 hours to assimilate the components and go into an insoluble state of unstable compounds.

 The aged blend of a wine cocktail is carefully filtered using a filter cartridge of the KFM brand and transferred to the bottling.

 Before bottling, the blend of the wine beverage is sulfonated in order to obtain the required mass concentration of free sulfuric acid.

Ready blend has the following ratio of ingredients, dm ^3/10000 dm ³ of the finished project:
Grape wine or grape juice concentrate - 240 - 255
Flavoring additive "Tropic" - 0.9 - 1.1
Flavoring additive "Orange" - 0.45-0.55,
Sweetener - To bring the mass concentration of sugars in the finished product 45 ± 0.5 g / DM ³
as well as kg
Potassium carbonate - 7-8
Water-alcohol liquid - The rest
Prepare a water-alcohol liquid from rectified ethyl alcohol of higher purification and corrected water and stand it for 70 hours.

Example 1. To the blending tank add 250 dm ³ grape wine, 1 dm ³ Tropic flavoring additive, 0.5 dm ³ Orange flavoring agent, 7.5 kg of potassium carbonate dissolved in water, Sweetly-prima sweetener to bring the mass concentration of sugars in the finished product 45 g / dm ³ and bring the volume of the blend with water to 10,000 dm ³ and a strength of 8.5%. The blend is aged 48 hours, filtered and bottled.

Example 2. Prepare a water-alcohol liquid from rectified ethyl alcohol of higher purity and drinking corrected water and incubate it for 72 hours. 240 dm ^{3 of} concentrated grape juice, 0.9 dm ^{3 of} Tropic flavoring additive, 0.45 dm are added to the blending tank ³ flavoring additives "Orange", 65.8% - sugar syrup based on a mass concentration of sugars of 44.5 g / dm ³ , 7 kg of potassium carbonate are dissolved in water and also introduced into the blend. The volume of the blend is adjusted to 10,000 dm ³ and the strength is 8.5%. The blend is kept for 50 hours, filtered, sulfitated and poured.

Example 3. The prepared aqueous-alcoholic liquid is held for 71 hours. 255 dm ^{3 of} grape wine, 1.1 dm ^{3 of} Tropic flavoring agent, 0.55 dm ^of Orange flavoring additive, 8 kg of potassium carbonate solution are added to the blending tank Sweetener-Prima sweetener to bring the mass concentration of sugars to 45.5 g / dm ³ and water bring the blending volume to 10,000 dm ³ and the strength of 8.5%. The blend is incubated for 49 hours, filtered, sulfitated and poured.

 The finished drink has the following indicators.

 Appearance - transparent without sediment. Opalescence is allowed.

 Color - from light to dark ruby.

 The taste is full, velvety, soft, harmonious, with a musky citrus hue.

Volume fraction of ethyl alcohol,% 9.5 ± 0.5
Mass concentration of sugars, g / dm ³ 45.0 ± 0.5
Mass concentration of titratable acids (in terms of tartaric acid), g / dm ³ 3.0-3.5
The synergistic action of the methods of the method and the introduced ingredients is as follows. Potassium carbonate not only enriches the drink with the necessary element - potassium, but also sets the optimal pH value to 2.5-3.0, at which in the presence of potassium carbonate the mass transfer processes between the aromatic complex of flavoring additives and the assimilation of this complex into an aqueous-alcoholic solution are accelerated. The finished drink acquires a very pleasant refreshing muscat and citrus tone, its biological activity increases, as it is enriched along with a complex of the most valuable biologically active substances of wine or grape juice, an element necessary for the human body - potassium, which quickly assimilates into the environment.

 At the same time, the range of wine drinks is expanding - cocktails prepared using simplified technology,

Claims (1)

1. A method of producing a wine beverage, comprising preparing a water-alcohol liquid from rectified ethyl alcohol and water, blending with grapevine or grape juice concentrate, flavoring and sweetener, blending the blend, filtering and bottling, characterized in that the water-alcohol liquid before Blending is held for 70 - 72 hours, as a flavoring additive use a mixture of flavorings "Orange" and "Tropic" in a ratio of 1: 2, and carbonate is additionally introduced into the blend potassium in the form of an aqueous solution blend was kept 48 - 50 hours and sulfitated before filling, wherein the finished beverage contains the following amount of the ingredients dm ³ per dm ³ 10000 beverage:
Grape wine or grape juice concentrate - 240 - 255
Fragrance "Orange" - 0.45 - 0.55
Fragrance "Tropic" - 0.9 - 1.1
as well as kg
Potassium carbonate - 7 - 8
Sweetener - To bring the mass concentration of sugars in the finished drink 45 ± 0.5 g / DM ³
Water-alcohol liquid - The rest
2. The method according to claim 1, characterized in that as a sweetener use sugar or its substitute - "Sweetie-prima".