WO2006026841A1

WO2006026841A1 - Honey-based distillate and manufacturing method thereof

Info

Publication number: WO2006026841A1
Application number: PCT/BR2005/000106
Authority: WO
Inventors: Itice Nair Tazue
Original assignee: Nair Alambique-Destilaria De Bebidas Ltda.
Priority date: 2004-09-10
Filing date: 2005-06-13
Publication date: 2006-03-16

Abstract

Honey-based distillate and manufacturing method thereof in which must based on water and honey is fermented by action of biological yeast.After said must is heated and later distilled, The obtained distilled substance can be refined with propolis.

Description

Honey-based distillate and manufacturing method thereof

The present report describes an Invention Privilege (IP) patent that refers to a honey- based alcoholic beverage, as well as the method by which said alcoholic beverage is obtained.

As is general knowledge, there is a large variety of alcoholic beverages, out of which special mention is made of the beverages obtained by distillation, such as cachaςa [sugarcane brandy] , whisky, etc.

With special regard to cachaςa, it is a distillate based on sugarcane, yeasts and water, the production process comprising the grinding of sugarcane, from which the juice is obtained, this juice receiving at a later stage a certain volume of water.

The water and sugarcane form a mixture called must, which on receiving the addition of yeasts, undergoes a process of fermentation, in which must sugar is converted into alcohol, this process generating a liquid that after being decanted is subjected to a phase or phases of distillation in an appropriate equipment.

In view of the above described prior state of art, the present Invention Privilege patent proposes a new type of process for obtaining a distilled alcoholic beverage, which, instead of the sugarcane juice as base of production, and that requires preliminary stages of planting and all the subsequent stages that culminate in its cutting and grinding, uses honey, substance obtained by a simpler and less burdensome process.

Also within the concept proposed herein, the honey-based alcoholic beverage can alternatively be combined with other substances that act as additives, as is the case with propolis.

Within this context, the patent in question aims at protecting both the production process of the alcoholic beverage discussed herein and the final product itself, both in its original version (without combination of other substances or additives) and in its alternative version (with combination of other substances or additives, specially propolis) . The process described herein comprises a first stage in which the honey is mixed with an adequate volume of warm water, thus forming a basic mixture, similar to the must formed in one of the processing stages of cachaςa obtained from sugarcane, being that said must, in the present process, receives the biological yeast in a second stage.

The mixture (must + biological yeast) is allowed to ferment and is then measured using a saccharimeter, and on reaching the value of 2IG, the fermentation process is allowed to run until it reaches the value of 0 degree, when all the honey sugar has been converted into alcohol .

The already fermented must is fed in a third stage into a distiller and the mixture's temperature is raised to 1001 Centigrade for evaporation to occur and later condensation (cooling) of this vapor in the equipment' s coil. The distillate is then obtained from the condensation of the vapor obtained from boiling of the fermented must, which is the alcoholic beverage making up the product proposed herein, which then goes through a fourth stage, where the product undergoes a first period of rest in an adequate container, being that at the end of this first period of rest there is a second period, in a fifth stage, in which the product is stored in oak barrels.

In an alternative process, the distillate obtained in the third stage, before the two storage periods, is combined with an additive substance, preferentially propolis.

From the process' perspective, a typical production batch of the product uses a ratio of 71.5 liters of warm water to 28.0 liters of honey and 125 grams (1/8 kg) of biological yeast.

The propolis used in the alternative process is added at a ratio of 3% of the beverage volume obtained after the distillation phase. Regarding the rest periods, a period of 30 days is foreseen for the first period (4th stage) and later 90 days for the second period (5th stage) , the latter occurring, as previously informed, preferentially in oak barrels.

By definition, the product proposed herein can be classified as a honey-based alcoholic beverage, and that is combined with propolis in an alternative process.

Claims

1 . "HONEY-BASED DISTILLED

BEVERAGE", characterized by the fact that it is produced by the distillation of must obtained based on water and honey, said must being fermented by the action of biological yeast; the must is heated and later distilled, and then stored in two sequential stages.

2. "HONEY-BASED DISTILLED BEVERAGE", according to claim 1 characterized by the fact that its formula alternatively includes an additive substance combined, which is preferentially propolis.

3. "MANUFACTURING METHOD OF

THE HONEY-BASED DISTILLED BEVERAGE", characterized by the fact that it comprises a first stage in which the honey is mixed to an adequate volume of warm water, thus forming a basic mixture or must, to which biological yeast is added in a second stage; the must is measured using a saccharimeter, and on reaching the value of 21G, the fermentation process is allowed to run until the value of 0 degree is obtained; the already fermented must is fed in a third stage into a distiller and the mixture's temperature is raised to 1001 Centigrade for evaporation to occur and later condensation (cooling) of this vapor in the equipment's coil; the distillate is then obtained from condensation of the vapor obtained from boiling of the fermented must, which is the alcoholic beverage making up the product proposed herein, which then goes into a fourth stage, where the product undergoes a first period of rest in an adequate container, being that at the end of this first rest period there is a second period, in a fifth stage, in which the product is stored in oak barrels.

4. "MANUFACTURING METHOD OF THE "HONEY-BASED DISTILLED BEVERAGE" , according to claim 3 characterized by the fact that the distillate obtained in the third stage is alternatively combined with an additive substance, which is preferentially propolis.

5. "MANUFACTURING METHOD OF THE "HONEY-BASED DISTILLED BEVERAGE" , according to claim 3 characterized by the fact that a production batch of the product uses a ratio of 71.5 liters of warm water to 28.0 liters of honey and 125 grams of biological yeast.

6. "MANUFACTURING METHOD OF THE "HONEY-BASED DISTILLED BEVERAGE" , according to claims 4 and 5 characterized by the fact that propolis is added at a ratio of 3% of the beverage volume obtained after the distillation phase.

7. "MANUFACTURING METHOD OF THE "HONEY-BASED DISTILLED BEVERAGE", according to claim 3 characterized by the fact that regarding the rest periods, a period of 30 days is foreseen for the first period (fourth stage) , and later 90 days for the second period (fifth stage) , the latter preferentially occurring in oak barrels.