WO2012131122A1 - Flavouring of low-alcohol drinks produced from wine - Google Patents

Flavouring of low-alcohol drinks produced from wine

Info

Publication number
WO2012131122A1
WO2012131122A1 PCT/ES2012/000077 ES2012000077W WO2012131122A1 WO 2012131122 A1 WO2012131122 A1 WO 2012131122A1 ES 2012000077 W ES2012000077 W ES 2012000077W WO 2012131122 A1 WO2012131122 A1 WO 2012131122A1
Authority
WO
Grant status
Application
Patent type
Prior art keywords
wine
low
aromatization
mg
flavouring
Prior art date
Application number
PCT/ES2012/000077
Other languages
Spanish (es)
French (fr)
Inventor
PARRILLA Maria del Carmen GARCÍA
Michele BOGIANCHINI
LÓPEZ Ana Belén CEREZO
Original Assignee
Universidad De Sevilla
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/08Preparation of other alcoholic beverages by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content
    • C12G3/085Preparation of other alcoholic beverages by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content using membranes, e.g. by ultra filtration, by dialysis, by osmosis, by inverse osmosis, by electrodialysis
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. liqueurs
    • C12G3/06Preparation of other alcoholic beverages by mixing, e.g. liqueurs with flavouring ingredients

Abstract

The invention relates to the flavouring of low-alcohol wines using natural extracts of nectarine, vanilla and lime, in order to obtain products considered sensorially acceptable by consumers.

Description

Title

Aromatization of low alcoholic drinks are made from wine

OBJECT OF THE INVENTION

The invention aromatization dealcoholized wines reverse osmosis with natural extracts for product acceptability and conservation of their healthy properties.

State of the art

The beneficial effect of moderate wine consumption and / or other foods is attributed, in part, they are able to provide antioxidant substances nature. Indeed, red wine is an excellent source of dietary polyphenolic compounds are very heterogeneous structures that perform in vitro an antiradical action. Wine polyphenols have shown to be bioactive compounds with antioxidant properties healthy for the body.

However, the alcohol content of wine is subject to international recognized national campaigns where the harmful effect of alcohol on health, behavior and road safety points. New traffic regulations on permitted limits of alcohol consumption and abuse among young people are of concern to the authorities.

So, it seems appropriate to draw attention to develop products that meet the needs of society. In fact, there is increasing interest in making beverages with low alcohol content. A clear example is the brewing industry has succeeded in producing non-alcoholic beer or a low alcohol. However, in the case of wine these products are virtually nonexistent in the domestic market. Presumably not reach the levels of consumer acceptance fit.

Ethanol plays an important role in the perception of wine by adding texture and mouthfeel, interacting with wine components, as well as facilitate the extraction of bioactive compounds of the grapes for winemaking. Ethanol also significantly affects the perception of astringency and bitterness, diminishing and increasing it, respectively (Martin & Pangborn, 1970; Fischer & Noble, 1994; Vidal et al., 2004; Fontoin et al., 2008). In terms of palatability, ethanol involved in the perception of the body, viscosity and density (Pickering et al., 1998; Nurgel & Pickering, 2005). These data suggest that the partial reduction of alcohol will have an impact on the sensory quality of the wine. A recent study reveals that consumers alcoholized wines are not sensorially acceptable (Meillon et al., 2010).

DESCRIPTION OF THE INVENTION

The moderate wine consumption is beneficial to health due to the bioactive compounds present in this product. However, its alcohol content makes your health claim is challenged. Previous studies on the dealcoholization of wine as an alternative to obtain a product having the characteristics and bioactive compounds wine but with a low alcohol content. The problem with these products is that they are not acceptable sensuously by consumers (Meillon et al., 2010), lack of sensory acceptance difficult to market.

What is proposed is natural flavorings added to the product. Aromatization get a different product, the feeling is not like the wine organoleptic sensation at all, but it is acceptable sensuously. The advantages of this invention reside in that the addition of natural extracts alcoholized wines is able to make this product containing bioactive compounds wine and low alcohol content, acceptable by the consumer, in order to further marketing. it is achieved a product with the beneficial effects of wine because of its polyphenolic composition but without the disadvantage of ethanol.

Various extracts have been tested at various doses and optimal results from the sensory standpoint are presented as an object of this invention.

Thus it has been established as a completely alcoholized red wine is not acceptable sensuously. They were added and the mixture natural flavors presented to this invention: 125ppm nectarine, 41 ppm vanilla, lime 2 ppm. Embodiment of the invention

EXAMPLE:

The invention was carried out using a red wine with the following analytical characteristics:

- Alcohol content: 12.7 ° (v / v)

totates index polyphenols: 48.18 au

phenolic composition: wine presented phenols acid type benzoic (gallic acid and protocatechuic), flavanols ((+) - epicatechin, procyanidin B1 and B2), cinnamic acid (caftárico acid) and stilbene (glucoside resveratrol), and a derivative furfural (furfuryl alcohol).

Antioxidant activity: was analyzed using the FRAP and DPPH methods. The values determined were between 20.34 to 20.50 mmolFe 2+ / L for the FRAP assay and 9.70 to 9.91 mM for DPPH.

This red wine was subjected to a dealcoholization process by reverse osmosis. This is a method that is able to decrease the alcoholic preserving the characteristics of the wine as it operates at low temperatures. In the first phase of treatment, ethanol was reduced from 12.7 0 to 4 or alcohol and then in a second phase 1 or. The treatment was carried out at constant pressure (30 bar), flow rate and constant temperature recycling. mode diafiltration was used to maintain constant solids concentration and decrease the effect polymerization. The water introduced into the process was obtained from the distillation of permeate produced during the dealcoholization. Permeate speed was constant at 3L / h (6 L / hm 2) (Labanda et al, 2009;. Catarino et al . , 2007).

Phenolic composition and antioxidant activity of these alcoholized wines did not change significantly (p <0.05) compared to the starting wine. As for the stability of these compounds and their antioxidant activity, no significant differences (p <0.05) over 7 months storage.

At alcoholized wines, both 4 or to 1 or, were added extracts natural flavors nectarine, vanilla and lime in the following proportions: 125 mg / L, 41 mg / L and 2 mg / L, respectively, after checking by sensory analysis in these samples were the most valued proportions.

Finally we got healthy products with low alcohol content, with similar starting wine and sensorially acceptable bioactive compounds.

Claims

claims
1. Aromatization of low alcoholic beverages made from wine, comprising:
a) 4 or dealcoholization and 1 or (v / v) of a wine 12 ° (v / v) by reverse osmosis preserving antioxidant activity and phenolic composition starting.
b) Aromatization of dealcoholized wine by adding natural extracts nectarine, vanilla and lime in the following proportions: 125 mg / L, 41 mg / L and 2 mg / L, respectively, thus achieving sensory acceptance of the product.
2. Aromatization of low alcoholic beverages made from wine according to preceding claim, characterized in that the DEALCOHOLISATION takes place at constant temperature and pressure of 30 bar.-
PCT/ES2012/000077 2011-04-01 2012-03-30 Flavouring of low-alcohol drinks produced from wine WO2012131122A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ESP201130518 2011-04-01
ES201130518A ES2389409B1 (en) 2011-04-01 2011-04-01 Aromatization of low alcoholic beverages made from wine.

Publications (1)

Publication Number Publication Date
WO2012131122A1 true true WO2012131122A1 (en) 2012-10-04

Family

ID=46929523

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2012/000077 WO2012131122A1 (en) 2011-04-01 2012-03-30 Flavouring of low-alcohol drinks produced from wine

Country Status (2)

Country Link
ES (1) ES2389409B1 (en)
WO (1) WO2012131122A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4440795A (en) * 1981-02-06 1984-04-03 Miller Brewing Company Process for the preparation of a stable citrus flavored malt beverage
ES8705032A1 (en) * 1984-04-06 1987-04-16 Henkell & Co A method for lowering the alcohol content of alcoholic beverages.
DE4137572C1 (en) * 1991-11-15 1992-08-20 Deinhard & Co Kgaa, 5400 Koblenz, De Reducing alcohol content of alcoholic drinks, esp. wine - by sepn. of drink in reverse osmosis plant with water- and alcohol-permeable membrane
ES2121562A1 (en) * 1997-05-14 1998-11-16 Consejo Superior Investigacion Procedure for obtaining concentrates for preparation of bleedings and flavored wine beverages.
DE102009006843A1 (en) * 2009-02-01 2010-08-05 Hertel, Marcus, Dr.-Ing. Dealcoholization of beverages e.g. beer in dispensing system and tapping plant, where the dealcoholization primarily takes place by physical process directly before the consumption of beverages and is carried out in the form of extraction

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4440795A (en) * 1981-02-06 1984-04-03 Miller Brewing Company Process for the preparation of a stable citrus flavored malt beverage
ES8705032A1 (en) * 1984-04-06 1987-04-16 Henkell & Co A method for lowering the alcohol content of alcoholic beverages.
DE4137572C1 (en) * 1991-11-15 1992-08-20 Deinhard & Co Kgaa, 5400 Koblenz, De Reducing alcohol content of alcoholic drinks, esp. wine - by sepn. of drink in reverse osmosis plant with water- and alcohol-permeable membrane
ES2121562A1 (en) * 1997-05-14 1998-11-16 Consejo Superior Investigacion Procedure for obtaining concentrates for preparation of bleedings and flavored wine beverages.
DE102009006843A1 (en) * 2009-02-01 2010-08-05 Hertel, Marcus, Dr.-Ing. Dealcoholization of beverages e.g. beer in dispensing system and tapping plant, where the dealcoholization primarily takes place by physical process directly before the consumption of beverages and is carried out in the form of extraction

Also Published As

Publication number Publication date Type
ES2389409A1 (en) 2012-10-26 application
ES2389409B1 (en) 2013-09-30 grant

Similar Documents

Publication Publication Date Title
Kelebek et al. HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan
Horie et al. Simultaneous determination of qualitatively important components in green tea infusions using capillary electrophoresis
Fontoin et al. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
Álvarez et al. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines
Soufleros et al. Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition
Frangipane et al. Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips
Aiken et al. Comparison of the aromas of oak-and glass-aged wines
Engan Organoleptic threshold values of some alcohols and esters in beer
Kontoudakis et al. Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
JP2009060800A (en) Food composition
Liguori et al. Evolution of quality parameters during red wine dealcoholization by osmotic distillation
Zamora et al. Sourness–sweetness interactions in different media: White wine, ethanol and water
Kemp et al. Effect of production phase on bottle-fermented sparkling wine quality
Wilker et al. Comparison of Seyval blanc wine aged in barrels and stainless steel tanks with oak chips
Chira et al. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage
Oberholster et al. Mouthfeel of white wines made with and without pomace contact and added anthocyanins
Basha et al. Compositional differences in the phenolics compounds of muscadine and bunch grape wines
JP2005204585A (en) Polyphenol-containing alcoholic beverage
JP2007195435A (en) Plum liquor having improved flavor and taste and method for producing the same
JP2005245351A (en) Acidic beverage
Mishra et al. Shelf life extension of sugarcane juice using preservatives and gamma radiation processing
Lisanti et al. Partial dealcoholization of red wines by membrane contactor technique: effect on sensory characteristics and volatile composition
Sanborn et al. Impact of fining on chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines
Joshi et al. Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth
Lim et al. Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12763263

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase in:

Ref country code: DE

122 Ep: pct app. not ent. europ. phase

Ref document number: 12763263

Country of ref document: EP

Kind code of ref document: A1