RU2213137C2 - Method for exposure of grape or fruit alcohols for strong alcoholic drinks preparing - Google Patents

Abstract

FIELD: wine- -making industry. SUBSTANCE: oak chips twisted as rolls with diameter 10-20 mm and length 10-20 mm or splinters with particles size 1.0-1.5 cm and thickness 5-6 mm, not above, are added to non-matured grape or fruit alcohol. Maturation is carried out for from 3 days to 3 months. Splinters or chips prepared from petiolate oak wood (Quercus robur) of age 80 years, not less, is used that is taken between stem apex and 40-50 cm from butt of tree trunk. Method involves effect by acoustic field with oscillation frequency 55-200 kHz and oscillation intensity 2-40 Wt/cm² for from 20 s to 10 min with periodicity of effect from 1 to 5 times in the maturation process. Effect by acoustic field is carried out in atmosphere of gaseous mixture containing helium and oxygen and providing oxygen content in alcohol 15 mg/dm³, not less. Oak chips or splinters are used in the amount from 10 g to 200 g per 1 dm³ of alcohol. Method allows to enhance quality of strong drinks conferring mild and full taste, complex tints of prune, roasted nut, caramel, vanilla and almond in taste and aroma. Except for, method provides reduction the formation of harmful nitrogen compounds that attenuate biological activity and food value of ready product. EFFECT: improved preparing method, enhanced quality and properties of product. 2 ex

Description

 The invention relates to the wine industry.

 A known method of aging grape or fruit alcohols in tanks by ripening them in the presence of oak wood and oxygen supply (1).

 The disadvantage of this method is the duration of the process.

The closest known method is the method described in the French patent, according to which, in the process of aging drinks in contact with oak wood, drinks are periodically sonicated with an oscillation frequency of 20-50 kHz and a specific power of less than 1.7 W, less than 0.5 W / cm ² for 30-60 minutes when pumping for 1 h (2).

 The disadvantage of this method is the low quality of the finished product. The use in the known method of the specified modes of ultrasonic treatment in combination with the lack of oxygen dosing does not allow for the oxidation-reduction processes characteristic of alcohol, long-aged in an oak barrel; in addition, in the known method does not use selected high-quality wood. These reasons do not allow to obtain aged alcohols with high organoleptic properties by the known method. Acoustic treatment in an air atmosphere as a result of sound-chemical reactions initiates the formation of trace amounts of harmful nitrogen compounds such as nitric and nitrous acids, nitrogen dioxide and others, which reduce the biological and nutritional value of the finished product.

 The technical result of the proposed method is to improve the quality of strong drinks.

This result is ensured by the fact that in the method of aging grape or fruit alcohols for the preparation of strong alcoholic beverages, the introduction of oak wood in the form of shavings or wood chips and its ripening is supposed. Chips or shavings made from the oak oak (Quercus robur) are used, at least 80 years old, located between the top of the trunk and 40-50 cm from the comel. To intensify the extraction of oak wood components and the maturation of alcohols, the mixture is exposed to an acoustic field with a frequency and intensity of oscillation of 55-200 kHz and 2-40 W / cm ^2, respectively, for a period of time from 20 s to 10 min and a frequency of exposure of 1 to 5 times the ripening time is from 3 days to 3 months in the atmosphere of a gas mixture containing helium and oxygen and providing an oxygen content of at least 15 mg / dm ³ .

The proposed method is as follows. Oak chips or wood chips are introduced into young grape or fruit alcohol at the rate of 10 to 200 g per 1 dm ^{3 of} alcohol. For this purpose, wood chips of the following particle size are used: width - 1.0-1.5 cm and a thickness of not more than 5-6 mm or shavings twisted in the form of rollers with a diameter of 10-20 mm and a length of 10-20 mm, made of oak oak (Quercus robur) at least 80 years old, located between the top of the trunk and 40-50 cm from the comel. The mixture is exposed to an acoustic field with a frequency and intensity of oscillation of 55-200 kHz and 2-40 W / cm ^2, respectively, for a period of time from 20 seconds to 10 minutes and a frequency of exposure of 1 to 5 times during the ripening time from 3 days to 3 months in the atmosphere of a gas mixture containing helium and oxygen and providing an oxygen content of at least 15 mg / dm ³ in alcohol.

Example 1
Young grape alcohol used to make brandy is poured into the tank, where the chips made from the oak oak (Quercus robur), at least 80 years old, are located between the top of the trunk and 50 cm from the comet. Chips with a diameter of 20 mm and a length of 10 mm are used. The chips are given in alcohol in an amount of 30 g per 1 dm ^{3 of} alcohol. During this time, alcohol is treated with an acoustic field with a frequency and intensity of vibrations of 100 kHz and 30 W / cm ^2, respectively, for 2 minutes and a frequency of exposure 3 times during the ripening time up to 1 month. The process of processing the acoustic field is carried out in an airtight tank, where oxygen and helium are pumped from gas cylinders through the receiver to create an oxygen concentration of 15 mg / dm ³ in alcohol. Ripe brandy alcohol is used to make brandy.

Example 2
Young fruit alcohol used for the preparation of calvados is poured into the tank, where the chips made from the oak oak (Quercus robur), at least 80 years old, are located between the top of the trunk and 50 cm from the comet. Chips of the following particle size are used: width 1.5 cm and thickness 6 mm. Chips are given in alcohol in an amount of 100 g per 1 dm ^{3 of} alcohol. During this time, alcohol is treated with an acoustic field with a frequency and intensity of vibrations of 150 kHz and 20 W / cm ^2, respectively, for 2 minutes and a frequency of exposure 2 times during the ripening time up to 2 months. The process of processing the acoustic field is carried out in an airtight tank, where oxygen and helium are pumped from gas cylinders through the receiver to create an oxygen concentration of 15 mg / dm ³ in alcohol.

 Ripe brandy alcohol is used to make brandy.

 The combined effect of the specified ultrasound parameters at a certain oxygen concentration on oak wood of a certain qualitative and quantitative composition, characterized by different contents of tannins, furan and aromatic aldehydes, lactones and other components, allows to accelerate mass transfer processes, intensify redox reactions and ultimately ensure the formation of aromatic aldehydes and alcohols, esters, lactones and other substances similar to those formed in the process of Yelnia extracts and fruit brandy alcohol in oak casks. The mutual transformations of all these components form a synergistic effect, which consists in the formation of specific properties of extractive and aroma-forming substances characteristic of the bouquet and taste of high-quality strong drinks - softness and fullness in taste, with complex shades of prunes, red hazelnuts, caramel, vanilla, almonds in taste and aroma. The acoustic effect on alcohols in the atmosphere of a helium-oxygen gas mixture in comparison with this operation in air eliminates the formation of trace amounts of harmful nitrogen compounds, such as nitric and nitrous acids, nitrogen dioxide and others, which reduce biological activity and food, as a result of sound chemical reactions value of the finished product.

Sources of information
1. A collection of basic rules, technological instructions and regulatory materials for the production of wine products.- M .: Pishchepromizdat, 1998, p. 195-197.

 2. FR 2416265, 1980.

Claims (1)

The method of aging grape or fruit alcohols for the preparation of strong alcoholic beverages, which involves adding oak wood to a young alcohol and periodically applying an acoustic field to the mixture, characterized in that wood chips are used as oak wood or shavings made of oak oak (Quercus robur) by age not less than 80 years, located between the top of the trunk and 40-50 cm from the comel, and exposure to the acoustic field is carried out with a frequency and intensity of oscillations of 55-200 kHz and 2-40 W / cm ^2, respectively over a period of 20 s - 10 minutes and a frequency of exposure of 1-5 times during a ripening time of 3 days - 3 months in an atmosphere of a gas mixture containing helium and oxygen and providing an oxygen content of at least 15 mg / dm ³ .