SI25813A - Procedure for the production, education and preparation of alcoholic beverages in a specific environment and the associated network basket - Google Patents

Abstract

The subject of the invention is a process for the production, education and preparation of alcoholic beverages, preferably spirits, wine, sparkling wines and beer in a specific environment and a corresponding basket with a net, where the specific environment is e.g. the sea, and the associated basket with a net the appropriate equipment to carry out this procedure. More specifically, the invention relates to the use of special conditions offered by seawater for the modification of chemical changes in alcoholic beverages, which can thus replace the cultivation, maturation and preparation of alcoholic beverages in other environments. The bottled alcoholic beverage is immersed in seawater so that each bottle lies separately in a bed made of stainless steel and at certain distances from each other, thus achieving a smooth flow of the sea and even movement of all bottles at a certain depth. Stainless steel nets are inserted into the basket at certain distances from each other so that the first row of bottles (1 a) is placed on the bottom of the basket where the bottoms of the bottles (1 a) rest on the junction of the bars of the first net (2a). depending on the dimension of the bottles (1 a), a second net (2b) is placed, which at the same time represents the support of the first row of bottles (1 a) and is also the base for the bottoms of the second row of bottles (1 b), so that the bottoms of the bottles (1 b) supports the junction of the bars of the second mesh (2b).

Description

PROCEDURE FOR THE PRODUCTION, EDUCATION AND PREPARATION OF ALCOHOLIC BEVERAGES IN A SPECIFIC ENVIRONMENT AND THE ASSOCIATED BASKET WITH

NETWORK

The subject of the invention is a process for the production, education and preparation of alcoholic beverages, preferably spirits, wine, sparkling wines and beer in a specific environment and a corresponding basket with a net, where the specific environment is e.g. the sea, and the associated basket with a net the appropriate equipment to carry out this procedure. More specifically, the invention relates to the use of special conditions offered by seawater to change chemical changes in alcoholic beverages, which can thus replace the cultivation, maturation and preparation of alcoholic beverages in other environments and the associated basket with a net to perform the described process. The invention belongs to class C12G 1/02 of the international patent classification.

The problem that the present invention successfully solves the present invention of production, education and preparation of alcoholic beverages in a specific environment is the definition of a process and implementation of a special system that allows changing the interaction of alcoholic beverage ingredients to obtain changes similar to long-term natural education and preparation in cellars. a perfectly homogeneous solution, a specific taste and aroma and a longer shelf life of alcoholic beverages.

The process of production, education and preparation of alcoholic beverages in a specific environment, e.g. sea is a process in which natural changes in alcoholic beverages take place mainly due to the interaction of ingredients with each other and the environment, especially sea water in the natural environment.

Processes of production, education and preparation of alcoholic beverages, e.g. sparkling wines are, in addition to the long aging of the wine in properly equipped cellars, described in patent documents, such as e.g. in U.S. Pat. No. 7,220,439 disclosing a process involving the application of ultrasonic radiation to a content containing wine ingredients and in which cavitation in the content is caused by frequency and by optimal use of ultrasonic radiation a faster change in the interaction of wine components to obtain changes in wine.

Most alcoholic beverages, especially wines, can also be treated with additives such as potassium bisulfate, sodium bisulfate and other ingredients before bottling. Such processing, of course, can negatively affect the taste and quality of the drink itself.

The subject of the invention is a process for the production, education and preparation of alcoholic beverages, preferably spirits, wine, sparkling wines and beer in a specific environment and an associated basket with a net for carrying out this process. The bottled alcoholic beverage is immersed in seawater in a basket with a net, so that each bottle is placed upright in the basket and separately separated in a bed prepared from stainless steel mesh construction at certain distances from each other, thus achieving even sea flow and even movement of all bottles at a certain depth.

The process according to the present invention creates favorable conditions which cannot be ensured by the normal maturation and processing of alcoholic beverages in the cellars. The sea water does not stand still, so the bottles filled with alcohol are constantly moving, which is very good for the alcohol content. The temperature of the sea water changes very little at a certain depth throughout the year (eg by +/- 2 ° C), so we can say that the wine content in such conditions does not "fall asleep", but also does not "get tired" and it is produced by glycerols.

The process described below according to the invention enables the accelerated production, cultivation and preparation of alcoholic beverages, which is different from a classic dry cellar. Eg. when preparing wine, the amount of wine in the bottle decreases in winter due to the access of air during classic maturation in the wine cellar. In summer, the wine expands and air exits through the cork. In this way the wine oxidizes. In the process according to the invention, the air does not have access to the contents of the bottles, so there is no oxidation of the alcoholic beverage. As a result, wine can be stored in such conditions for relatively longer than in a classic wine cellar.

Alcoholic beverages suitable for processing according to the process according to the invention are mainly spirits, a variety of wines, sparkling wines such as sparkling golden rib or sparkling rose and beer.

The process according to the invention will be explained in more detail on the basis of the production, upbringing and preparation of sparkling wine and the accompanying pictures, of which it shows:

Figure 1 is a schematic cross-sectional view of a basket with inserted bottles and a grid in a side view along a shorter side;

Figure 2 is a schematic cross-sectional view of a basket with inserted bottles and a grid in a side view along a longer side;

Figure 3 is a schematic view of a basket with inserted bottles in plan view.

Figures 1 to 3 show a metal basket with a net that allows each bottle to be placed upright in the basket, and separately separated in the bed at certain distances from each other. The stainless steel mesh construction, which holds the individual bottles at a certain distance from each other, is made of longitudinally and transversely placed rods, which are fixed to each other at the junctions. The placement of the net constructions made in this way one above the other enables the fixing of the bottles in a certain position and the even flow of the sea and the even movement of all the bottles at a certain depth. The first row of bottles 1a is placed on the bottom of the basket so that the bottoms of the bottles 1a rest on the junction of the bars of the first net 2a. At a certain distance, which depends on the dimension of the bottles 1a, a second net 2b is placed, which simultaneously supports the first row of bottles 1a and is also the base for the bottoms of the second row of bottles 1b, so that the bottoms of the bottles 1b support the rod junction of the second net 2b.

Depending on the quantity of bottles 1, the basket with a mesh construction can be extended in the direction of both the shorter and longer sides, as well as in height.

Before carrying out the process according to the invention, the sparkling wine boils and matures in oak barrels, after which it is bottled with CO2 at a pressure of 7 bar. The stoppers used to close the bottles are made of ground cork with added additives so that they are resistant to the effects of salt water. The caps are protected at the top with stainless steel metal caps. After plugging the bottles, the stoppers are immersed in beeswax, which further protects the stopper from the effects of seawater.

The bottles in which the wine to be aged according to the process according to the invention is contained are sandblasted on the outside to keep the mussels, algae, etc. they cling better to them.

The process of production, education and preparation of alcoholic beverages according to the invention is based on immersion of a certain number, according to the selection and method of bottling described above, of bottles on the seabed in a basket with stainless steel mesh, where stainless steel beds are prepared for each bottle separately. The beds are spaced 1 to 15 cm apart so as to achieve even flow and flooding of seawater and even movement of all bottles at a depth of 1 to 100 m, preferably at a depth of 1 to 50 m, more preferably at a depth of 3 to 25 m .

The described cage is lined with lead weights so that the sea does not corrode the steel but the lead.

The cage is placed above the seabed (preferably up to 1.5 m in height) on a specially adapted item anchored to the seabed, because the sea current at this height is stronger and therefore the movement of the bottles is more intense.

The process of such production lasts longer than 1 month, preferably longer than 3 months.

Before the final ascent, the cage rises from the sea and remains on land for more than 1 day, after which it re-descends to the seabed for more than 1 day and then rises again.

After lifting from the water, the bottles are stored at 0 ° C to stabilize the contents and live bacteria. After at least 24 hours, the bottles are washed with running water under pressure, the bottles are dried in a drying tunnel for more than 1 day, preferably longer than 30 days.

After drying, the bottle is mechanically cleaned by grinding in the area provided for the label or declaration, or the shells are opened and cleaned by hand. The label is then placed and the bottle is dipped in a special mixture of disinfectant, disinfected water and a universal water-based binder, which gives the bottle its final look and disinfects it with microorganisms, mold, yeast and other bacteria, which is also confirmed by testing at the National Laboratory. health, environment and food.

The bottle is packed in single cardboard or 6-pack cardboard boxes, and for more demanding customers also in prestige laminated boxes.

According to experts, the wine aged on the seabed according to the described procedure looks younger and at the same time more complex compared to the wine aged in the wine cellar.

Claims (5)

PATENT APPLICATIONS 1. The process of production, education and preparation of alcoholic beverages e.g. sea, comprising the following steps: - immersion of a certain number of bottles filled with alcoholic beverages on the seabed in a special metal basket with a stainless steel mesh to a depth of 1 to 100 m, preferably to a depth of 1 to 50 m, more preferably to a depth of 3 to 25 m. k grid with a net is placed 1.5 m above the seabed; t duration of the dive is longer than 1 month, preferably longer than 3 months; before the final ascent, the basket is lifted from the sea and remains on land for more than 1 day, after which it is lowered back to the seabed for more than 1 day and then raised again. p about the final lifting of bottles, storing them at a temperature of 0 ° C for at least 24 hours; - water washing and drying in a drying tunnel for more than 30 days; - cleaning, disinfection and covering of bottles with a special mixture and packaging in cardboard or laminated packaging. Mesh basket representing equipment for carrying out the process according to claim 1, characterized in that it is prepared from a frame and stainless steel nets at certain distances from each other so that the first row of bottles (1a) is placed on the bottom of the basket where the bottoms the bottles (1a) rest on the junction of the bars of the first net (2a), the second net (2b) being placed at a certain distance depending on the dimension of the bottles (1a), which at the same time represents the support of the first row of bottles (1a) and is also the base for the bottoms of the second type of bottles (1b) so that the bottoms of the bottles (1b) support the junction of the bars of the second net (2b). Basket according to claim 2, characterized in that the nets (2) made of stainless steel and inserted into the basket form the beds for each bottle separately and the beds are spaced 1 to 10 cm apart. Process according to Claim 1, characterized in that the alcoholic beverages are spirits, wines, sparkling wines and beer. Process according to Claim 3, characterized in that the sparkling wine is golden rib or sparkling rose.