RU2163632C1 - Wine drink - Google Patents

Abstract

FIELD: wine-making industry. SUBSTANCE: wine drink contains per 1000 dal of prepared product bilberry-blueberry fermented-alcoholized wine material 940-1060 l with content of initial components: bilberry juice, 660-690 l; blueberry juice, 60-90 l; sugar, 1000-1040 kg; citric acid, 7-9 kg; lemon or lemon oil as flavoring, 0.5-0.7 kg; aqueous-alcoholic liquid treated by activated carbon, the balance. EFFECT: broadened assortment of high-quality wine drinks with simultaneous reduction of production cost price; higher stability at storage. 3 ex

Description

 The invention relates to the wine industry, namely to wine drinks based on fermented-alcoholized wine materials.

Known wine drink "Lingonberry on brandy" containing dal / kg per 1000 decaliters of the finished product:
Apple wine stock - 300-400
Lingonberry juice - 15-20
Sucralose - 2.0-2.2
Citric Acid - 4.0-4.5
Fragrance "Lingonberry" - 0.17-0.19
Fragrance "Cloudberry" - 0.17-0.19
Concentrate "Brandy" - 2.0-2.5
Dye - 0.27-0.3
Water-alcohol liquid - The rest
(see patent RU N 2102458, IPC ⁶ C 12 G 3/06).

 A disadvantage of the known wine drink is the increased laboriousness of manufacture and, consequently, the cost due to the multicomponent composition, as well as the use of apple wine material, which is a fermented semi-finished product, requiring additional processing to remove turbidity, volatile acids and pectin substances from it.

The closest in technical essence to the claimed beverage is a wine drink "Kolesnik", containing 1000 decaliters of the finished product: apple fermented-alcoholic wine material - 200-250 decaliters, citric acid - up to 20 kg, caramel color - up to 2.0 decaliters, sugar (in terms of invert) - 50 g / dm ³ , a flavoring additive in the form of an aqueous-alcoholic infusion of I and II plums of a mixture of plant ingredients, consisting of medicinal sweet clover, creeping thyme, immortelle, bitter wormwood, yarrow, peppermint, St. John's wort and oregano usually Taken at 0.9-1.1 kg each in an amount of 10-20 decaliters, water-alcohol liquid - the rest (see Patent RU N 2105056, IPC ⁶ C 12 G 3/06, 1/00.).

 The disadvantages of the known drink are low organoleptic properties due to the medicinal taste of water-alcohol infusions of a mixture of herbal ingredients of the aromatic additive of the drink, as well as the presence of harmful impurities (fusel oils, aldehydes) in the water-alcohol liquid.

 In addition, the complexity of making the beverage and its cost, due to the use of multicomponent infusion as a flavoring additive, is slightly increased, which complicates the process of making the beverage.

 The technical result of the invention is the expansion of the assortment of wine drinks based on fermented-alcoholic wine materials using non-traditional raw materials with high organoleptic properties, low manufacturing costs and increased storage stability.

The technical result is achieved by the fact that a wine drink containing fermented-alcoholic wine material, citric acid, sugar, a flavoring agent, a water-alcohol liquid, as a water-alcohol liquid, a fermented-alcoholized wine material, a flavoring additive, respectively, contains a water-alcohol activated carbon treated alcohol, lingonberry-blueberry fermented-alcoholic wine material, lemon or lemon oil in the following ratio of ingredients per l / 1000 gave the finished product:
Lingonberry-blueberry fermented-alcoholic wine material - 940-1060
with the content of the starting components:
- lingonberry juice - 660-690
- blueberry juice - 60-90
Sugar, kg - 1000-1010
Citric acid, kg - 7-9
Flavoring and aromatic additives, kg:
Lemon or lemon oil - 0.5-0.7
Activated Carbon-treated Hydroalcoholic Liquid - Other
Analysis of the composition and quantitative ratio of ingredients for the claimed wine drink and comparing them with the prototype revealed a difference from the prototype, which determines the conformity of the claimed technical solution to the criterion of "novelty."

 For the preparation of a wine drink, lingonberry-blueberry fermented-alcoholic wine material is used, prepared on the basis of lingonberry containing organic acids (benzoic, citric, tartaric, oxalic, salicylic and glyoxylic), glycosides - vaccine and arbutin, glucose, fructose, sucrose, ascorbic acid, carotene, tannins, lycopene, zeaxanthin, salts of potassium, calcium, manganese, iron.

 In addition, blueberries are used, containing glucose, fructose, organic acids (malic, citric, benzoic), vitamins C, PP, carotene, tannins and dyes, anthocyanins, flavonoids, fiber.

 The taste and aroma of a wine drink is formed under the influence of aromatic and extractive substances of non-traditional lingonberry-blueberry fermented-alcoholic wine material in combination with sugar, citric acid, water-alcohol liquid with the addition of a flavoring additive: lemon or lemon oil, while being part of the drink aromatic and biologically active substances not only transfer their inherent properties into the finished product, but in conjunction with sugar and water-alcohol liquid with the declared quantitative the ratio provides a synergistic effect in which mass transfer processes and the assimilation of aromatic substances are enhanced, as a result of which the physiological and biological value of the combination of ingredients exceeds the sum of the effects of each of them, that is, a successful combination of lingonberry-blueberry fermented-alcoholic wine material with sugar, water-alcohol liquid and flavoring additive in their stated ratio contributes to the formation of new organoleptic characteristics and, therefore, a new wine drink of complex harmonious taste, with a harmonious aroma, wine tones combined with light tones of lingonberries and lemon.

 In addition, the introduction into the drink of citric acid, as a result of the interaction of which with ethanol, esters are formed, the combination of which with organic acids, including benzoic acid, which is a strong antiseptic, as well as glycosides, vaccine and arbutin, the bactericidal properties of which are enhanced by the claimed combination, increases the stability of the aroma and taste of the wine beverage during storage.

 All of the above proves that the claimed wine drink based on non-traditional fermented-alcoholic wine material does not explicitly follow from the prior art and, therefore, the claimed technical solution meets the criteria of the invention "inventive step".

 The resulting wine drink "Lingonberry lime" has high organoleptic properties, stable taste and aroma during storage, low cost and therefore will find application in industry, that is, the claimed technical solution meets the criterion of "industrial applicability".

The following raw materials are used to prepare the Lingonberry Lime wine drink:
- lingonberry juice concentrated in accordance with GOST 18192-72;
- blueberry juice concentrated according to GOST 18192-72;
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- granulated sugar according to GOST 21-94 or refined sugar according to GOST 22-94;
- softened water with a hardness of not more than 0.36 mg - eq / dm ³ or natural water with a hardness of up to 1 mEq / dm ³ ;
- citric acid according to GOST 908-79;
- food flavoring additive: lemon or lemon oil.

 Preparation of wine drink "Cowberry Lime" is as follows.

 Example 1 (the best option).

 First, lingonberry-blueberry fermented-alcoholic wine material is prepared. To do this, concentrated lingonberry juice is diluted with corrected water to 5% solids content, adding wine yeast, sugar and one part blueberry juice to nine parts of lingonberry juice to enhance the fermentation process, and put on fermentation for 6 days, fermented by known technology, filtered, conduct alcoholization to a fortress of 16% rectified ethyl alcohol of higher purity to produce lingonberry-blueberry fermented-alcoholized wine material.

 At the same time, water-alcohol liquid is prepared (sorting) using rectified ethyl alcohol of the highest purification and corrected water, while the amount of alcohol and water is selected based on a blend strength of 25%. The resulting mixture was incubated for a time sufficient for the reaction of water with alcohol and to stabilize the sorting. Then the water-alcohol liquid (sorting) is passed through a coal cleaning battery with a filtration rate of up to 40 dal / hour for fresh coal and up to 30 dal / hour for regenerated coal. Then a blend is prepared, for which 1000 liters of the “Lingonberry Lime” wine drink are added to the blending vat 1000 l of lingonberry-blueberry fermented-alcoholic wine material are successively added, sugar in the form of sugar 66% syrup in the amount of 1146 l, citric acid - 8 kg, flavor aromatic additive - lemon or lemon oil - 0.6 kg, water-alcohol liquid treated with activated carbon, based on a blend strength of 25%. The blend of the wine drink is thoroughly mixed, kept for 10 days, if necessary, filtered and poured.

 Wine drink "Lingonberry Lime" has the following characteristics.

1. Organoleptic:
Transparency - transparent, without sediment and impurities.

 Color - from red to dark red.

 Aroma - harmonious, wine tones combined with tones of lingonberry and lemon.

 The taste is complex, harmonious, soft.

2. Physico-chemical:
The volume fraction of ethyl alcohol,% - 25.0.

Mass concentration of sugars, g / dm ³ - 10.0.

Mass concentration of iron, mg / dm ³ - 10.0, no more.

 Example 2

The preparation of the wine drink “Lingonberry Lime” is carried out by blending analogously to example 1 in the following ratio of ingredients per 1000 gave the finished product:
Lingonberry-blueberry fermented-alcoholized wine material, l - 940
Sugar, kg - 1000
Citric acid, kg - 7.0
Flavoring and aromatic additives, kg:
Lemon or lemon oil - 0.5
Hydroalcoholic liquid treated with activated carbon, calculated on the strength of the blend 25% - Else
The preparation of a wine drink with a quantitative deviation of the ingredients is less than the lower limit leads to a drink with a void in taste and a lack of harmonious taste and aroma, which does not meet the task.

 Example 3

The preparation of the wine drink “Lingonberry Lime” is carried out by blending analogously to example 1 in the following ratio of ingredients per 1000 gave the finished product:
Lingonberry-blueberry fermented-alcoholized wine material, l - 1060
Sugar, kg - 1040
Citric acid, kg - 9.0
Flavoring and aromatic additives, kg:
Lemon or Lemon Oil - 0.7
Hydroalcoholic liquid treated with activated carbon, calculated on the strength of the blend 25% - Else
Preparation of the Lingonberry Lime drink with a quantitative deviation of the ingredients above the upper limit leads to a beverage in which each ingredient stands out in taste and aroma and there is no flavoring bouquet that does not meet the task.

Claims (1)

Wine drink containing fermented-alcoholic wine material, citric acid, sugar, flavoring additive, water-alcohol liquid, characterized in that as a water-alcohol liquid, fermented-alcoholized material, flavoring additive, respectively, contains a water-alcohol liquid treated with activated carbon, lingonberry-blueberry fermented-alcoholic wine material, lemon or lemon oil in the following ratio of ingredients per l / 1000 gave the finished product:
Lingonberry-blueberry fermented-alcoholic wine material with the content of the starting components: - 940 - 1060
lingonberry juice - 660 - 690
blueberry juice - 60 - 90
Sugar, kg - 1000 - 1040
Citric acid, kg - 7 - 9
Flavoring and aromatic additive, kg:
Lemon or lemon oil - 0.5 - 0.7
Activated Carbon-treated Hydroalcoholic Liquid - Other