WO2013167923A1 - A new type of wine-based beverages - Google Patents
A new type of wine-based beverages Download PDFInfo
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- WO2013167923A1 WO2013167923A1 PCT/HU2013/000043 HU2013000043W WO2013167923A1 WO 2013167923 A1 WO2013167923 A1 WO 2013167923A1 HU 2013000043 W HU2013000043 W HU 2013000043W WO 2013167923 A1 WO2013167923 A1 WO 2013167923A1
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- wine
- juice
- fruit
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Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 52
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 19
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 229930091371 Fructose Natural products 0.000 claims description 13
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000005715 Fructose Substances 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 7
- 235000005805 Prunus cerasus Nutrition 0.000 claims description 6
- 235000009226 Prunus puddum Nutrition 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 229930003231 vitamin Natural products 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 235000015197 apple juice Nutrition 0.000 claims description 4
- 235000013995 raspberry juice Nutrition 0.000 claims description 4
- 244000207449 Prunus puddum Species 0.000 claims description 3
- 241000219094 Vitaceae Species 0.000 claims description 3
- 235000008995 european elder Nutrition 0.000 claims description 3
- 235000021021 grapes Nutrition 0.000 claims description 3
- 235000021096 natural sweeteners Nutrition 0.000 claims description 3
- 235000013948 strawberry juice Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 description 17
- 229960002737 fructose Drugs 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 235000020095 red wine Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 240000002878 Prunus cerasus Species 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000011034 Rubus glaucus Nutrition 0.000 description 2
- 244000235659 Rubus idaeus Species 0.000 description 2
- 235000009122 Rubus idaeus Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 244000151637 Sambucus canadensis Species 0.000 description 1
- 235000018735 Sambucus canadensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000007123 blue elder Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000020104 cherry wine Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- -1 colouring matters Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000007124 elderberry Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021580 ready-to-drink beverage Nutrition 0.000 description 1
- 235000020096 rose wine Nutrition 0.000 description 1
- 235000020050 sangria Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000009369 viticulture Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Definitions
- This invention relates to a new type of wine-based beverages.
- the aim of this invention is to create such a new type beverage, which basement is a good quality wine, but it's enjoy value could be raised by the usage of fruit, fruit flower extract, and the result ensures more variety of food stuff.
- the object of our invention is a new type of wine-based beverage which contains 20-40 percent by volume wine, 50-80 percent by volume fruit juice or filtered fruit juice, or fruit flowers extract or mixture of these items, and at least 0,1 percent by volume carbon dioxide, and preferably 1-15 percent by volume sweetener, furthermore allowable and known auxiliary materials, such as added items; natural colouring, natural aroma stuffs, microelements, vitamins provided that the ethanol contain cannot be higher than 5,5 V/V % and the contain of dry material is at least 17 percent by volume.
- the invention is a new wine-based beverage, which contains 20- 40 percent by volume wine made of Hungarian grapes grown in the Carpathian Basin, 50-80 percent by volume filtered fruit juice, or fruit flowers extract or mixture of these items, native in the Carpathian Basin and at least 0,1 percent by volume carbon dioxide, and preferably 1- 15 percent by volume sweetener, furthermore allowable and known auxiliary materials, such as added items; natural colouring, natural aroma stuffs, microelements, vitamins provided that the ethanol contain cannot be higher than 5,5 V V % and the contain of dry material is at least 17 percent by volume.
- a further wine-based beverage contains the components of the drinks, which are certified organic(bio) materials.
- a further drink contains 25-35 percent by volume wine, 55-65 percent by volume fruit juice, 0,10-0,20 percent by volume carbon dioxide, and other well-known auxiliaries.
- the drink contains 33 percent by volume wine, 58,85 percent by volume fruit juice, 0,15 percent by volume carbon dioxide, and 8 percent by volume sweetener like honey, or fructose.
- wine we can use any kind of cuvee or furmint from Tokaj area.
- a further beverage according to our invention contains as fruit juice sour cherry juice, raspberry juice, strawberry juice or apple juice as well as from the flower of fruit crushed and filtered juice, preferably extract of elder flower.
- honey, fructose as natural sweetener.
- our invention can be made easily and simple at home, by industrial technology the produce can make a very stabile product, which can easily distributed and stored in the commerce and market.
- This beverages branch serves new consumption needs, as the contain of ethanol is low, cannot be higher than 5,5 %(V/V). This value ensured by the wine, grown in the vineyard of the Carpathian Basin. Further this fact, a special value of the products is that the juice of different fruit and flowers are being used instead of water, extremely rich in minerals. Last but not least, these beverages give refreshment with harmonizing the really special tastes and carbon dioxide.
- composition of the beverages only good quality wines can be used, preferably from Tokaj area any kind of cuvee or furmint. It is important that juices are of 100 % fruit juices; juice of sour cherry, juice of raspberry, or juice of apple and others.
- the products of our invention have perfect taste and organoleptic effect.
- the beverages are made of wine and fruit juice mixture 1 :2 ratio. Every case, these products of different fruit juice - apart from the dry material of fruit - contains 14 % dry material. Because of this, in certain cases, it is needed to add or eliminate the water.
- the characteristics of the beverages can be even better if they are produced without additional clear water.
- red or white wine for the produce.
- the beverages of the invention we recommend the wine matching to the fruit colour.
- red coloured fruit the red or rose wines are recommended, for yellow coloured fruit the white wines are recommended.
- white wines are recommended.
- the favourable wine has optimal dry material, namely over BRIX 15 or even more.
- fruit juice instead of fruit juice we can use fruit concentrate with watering down.
- the temperature of beverages compositions must be between plus 4 minus 1 Celsius degree in order able to carbonated in an appropriate manner.
- Wine in 25-35 percent by volume or even better 30-33 percent by volume can be used, the rate of this depends on the dry material (BRTX).
- the fruit juice is 60-70 percent by volume.
- fruit vinegar apple vinegar
- Suitable sweetener is used 1-15 percent by volume, preferable natural sweeteners, such as honey, glucose, fructose and others.
- content in quantity of 0,01-3 percent by volume there are preservers, permitted in food industry, natural colourings, natural aromas, further on micro elements, and/ or vitamins.
- Raspberry drink (gyumolcsfroccs) Composition Raspberry juice 57,85 %
- Auxiliaries fruit sugar (fructose), carbon dioxide.
- the process of the product The components are tested by organ of sense (taste, odour, consistency) acidity is further tested. After having controlled fruit juice and honey are put into a container, refraction is adjusted then it is mixed with wine.
- Adjustment of carbon dioxide is made by a special machine under the Celsius degree 4. Filling and closing the bottles are made under pressure 200-500 KPa. Filling volume is 330 ml. From the products samples must be taken every 2 hours, kept under 25-30 Celsius degree and examined after 6 days.
- auxiliarities During manufacturing acidity, auxiliarities, carbon dioxide contain, filling volumetric examinations are being held. From daily productions regularly we examine volumetrics, pH measure, refraction and organoleptics. Distribution after 6 day storage is available.
- Consistency homogenity, clearness, without strings, pleasent smell, flavoured smell, carbon dioxide added, wine-base cocktail.
- Apple juice 57,85%
- Example 5 Bio-Apple (Organic Apple) drink (Gyumolcsfroccs)
- Example 6 We make the preparation as written in Example 3, except with the difference that the growing and preparing of materials are strictly under the Rule of 634/2007 of EU.
- Example 6
- Example 7 Example 7
- MSZ * or MSZ ISO * Hungarian State Standard
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a new type of wine-based beverage which contains 20-40 percent by volume wine, 50-80 percent by volume fruit juice or filtered fruit juice, or fruit flowers extract or mixture of these items, and at least 0,1 percent by volume carbon dioxide, and preferably 1-15 percent by volume sweetener, furthermore allowable and known auxiliary materials.
Description
A new type of wine-based beverages
DESCRRIPTION BACKGROUND AND FIELD OF THE INVENTION
This invention relates to a new type of wine-based beverages.
It is well-known that the viticulture and the wine procedures in the European culture have a century-long moreover millennial-long tradition. Apart from the traditional wine production, it had and has been intended on doing new wills and inventions. The same seems to be in the changes of wine consumption. We know, for example, that the wine just before drinking in the antique Rome was well kept and mixed with chilled water to reduce the influence of alcohol.
Nowadays the winegrowing and wine consumerism are directed by the options and prescriptions of the modern food industry but beside of these, new way of technical solutions appear as well. Knowing that in the field of today's food industry different sort of new mixed flavoured wine-based drinks and cocktails can be found. For these wine-based drinks firstly wine, but others like spices, clear water, sweetener, colouring matters, stabilizers are being used.
DESCRIPTION OF RELATED ART Several national specialities, receipts and technologies are known; such as Sangria in Spain which is a mixture of red wine and orange juice or "Gliihwein", which is known as a German speciality; mulled wine with sweetener and spices.
Review of different wine-based drinks can be found in US Pat. 4,414,231. The description disclose such combination of drinks known, which apart from white and red wine contains different sweetener and stringy fruit as flavour.
In many patent applications can be read about such drinks which beside of alcohol contain, as a result of fermentation, contain different fruit (see: US Pat. Application 2005/001 446), or tomato juice (see: US Pat. Application 2007/0065561) or stringy fruit juice (see: CA Pat. 2,691,300 Canadian Patent Specification).
In the last 2-3 years, we can see extremely many reports from China, which describe fruit wines made by fermentation of different fruits, (see: for example CN 101985591 Chinese Patent Specification) describing cherry-wine-based composition mixed with wine. DESCRIPTION OF THE INVENTION
It is well known, that the Carpathian Basin and within it, in Hungary, there is a significant wine-growing area, where the natural conditions (sunshine, soil and others) and the specially know-how make it possible to produce excellent wines. In our country, yearly there is a great volume of grapes, as a raw material of which by different steps and methods wines are prepared.
The aim of this invention is to create such a new type beverage, which basement is a good quality wine, but it's enjoy value could be raised by the usage of fruit, fruit flower extract, and the result ensures more variety of food stuff.
We have found that if we make the wine more freshener with sparkling water by Hungarian way called "froccs" and if we replaced the carbonated clear water totally by filtered fruit juice, then the beverages composition is carbonated by conventional techniques (carbonated at plus 4 - minus 1 Celsius degree under intensive carbon dioxid pressure of 200-500 KPa) we could get a new rich tasteful and surprisingly stabile ready-to-drink beverage. The extraordinary stability is an unexpected effect because the fruit juice used are disposed to fusty and fermentation. The object of our invention is a new type of wine-based beverage which contains 20-40 percent by volume wine, 50-80 percent by volume fruit juice or filtered fruit juice, or fruit flowers extract or mixture of these items, and at least 0,1 percent by volume carbon dioxide,
and preferably 1-15 percent by volume sweetener, furthermore allowable and known auxiliary materials, such as added items; natural colouring, natural aroma stuffs, microelements, vitamins provided that the ethanol contain cannot be higher than 5,5 V/V % and the contain of dry material is at least 17 percent by volume.
In a preferably embodiment the invention is a new wine-based beverage, which contains 20- 40 percent by volume wine made of Hungarian grapes grown in the Carpathian Basin, 50-80 percent by volume filtered fruit juice, or fruit flowers extract or mixture of these items, native in the Carpathian Basin and at least 0,1 percent by volume carbon dioxide, and preferably 1- 15 percent by volume sweetener, furthermore allowable and known auxiliary materials, such as added items; natural colouring, natural aroma stuffs, microelements, vitamins provided that the ethanol contain cannot be higher than 5,5 V V % and the contain of dry material is at least 17 percent by volume. A further wine-based beverage contains the components of the drinks, which are certified organic(bio) materials.
A further drink contains 25-35 percent by volume wine, 55-65 percent by volume fruit juice, 0,10-0,20 percent by volume carbon dioxide, and other well-known auxiliaries.
In a preferable variation the drink contains 33 percent by volume wine, 58,85 percent by volume fruit juice, 0,15 percent by volume carbon dioxide, and 8 percent by volume sweetener like honey, or fructose. As wine we can use any kind of cuvee or furmint from Tokaj area.
A further beverage according to our invention contains as fruit juice sour cherry juice, raspberry juice, strawberry juice or apple juice as well as from the flower of fruit crushed and filtered juice, preferably extract of elder flower. We can use honey, fructose as natural sweetener.
Although our invention can be made easily and simple at home, by industrial technology the produce can make a very stabile product, which can easily distributed and stored in the commerce and market. This beverages branch serves new consumption needs, as the contain of ethanol is low, cannot be higher than 5,5 %(V/V). This value ensured by the wine, grown in the vineyard of the Carpathian Basin. Further this fact, a special value of the products is that the juice of different fruit and flowers are being used instead of water, extremely rich in minerals. Last but not least, these beverages give refreshment with harmonizing the really special tastes and carbon dioxide.
It is an important fact, that the juice of different fruit can be added to the product within the procedure of technology only by filtered.
In the composition of the beverages only good quality wines can be used, preferably from Tokaj area any kind of cuvee or furmint. It is important that juices are of 100 % fruit juices; juice of sour cherry, juice of raspberry, or juice of apple and others. The products of our invention have perfect taste and organoleptic effect.
The beverages are made of wine and fruit juice mixture 1 :2 ratio. Every case, these products of different fruit juice - apart from the dry material of fruit - contains 14 % dry material. Because of this, in certain cases, it is needed to add or eliminate the water.
In some embodiments the characteristics of the beverages can be even better if they are produced without additional clear water. In this case we recommend red or white wine for the produce. For the beverages of the invention we recommend the wine matching to the fruit colour. For red coloured fruit the red or rose wines are recommended, for yellow coloured fruit the white wines are recommended. In special cases we might combine the fruit by mixing the wines.
Additionally, in some embodiments for this new beverages, it is ideal the wine grown red, white or rose from the Carpathian Basin, indeed. To mix the wines on the colours is not recommended, use them in clear form of their own. To use natural grape juice to this beverages is also not recommended, use only different fruit for grape wines.
An appropriate use of the new product, the favourable wine has optimal dry material, namely over BRIX 15 or even more. In certain cases instead of fruit juice we can use fruit concentrate with watering down. In our solution we use the filtered denseness of fruit juice, which is used without boiling, 20-30 Celsius degree or in natural form, or boiled for a short time and then immediately cooled down. Boiling serves for sterilization.
Generally the temperature of beverages compositions must be between plus 4 minus 1 Celsius degree in order able to carbonated in an appropriate manner.
Wine in 25-35 percent by volume or even better 30-33 percent by volume can be used, the rate of this depends on the dry material (BRTX). Preferably, the fruit juice is 60-70 percent by volume. For souring we use fruit vinegar (apple vinegar) or vitamin C. Suitable sweetener is used 1-15 percent by volume, preferable natural sweeteners, such as honey, glucose, fructose and others. In the products according to our invention content in quantity of 0,01-3 percent by volume there are preservers, permitted in food industry, natural colourings, natural aromas, further on micro elements, and/ or vitamins. EXAMPLES
The wine based fruit beverages (so-named „Gyum6lcsfroccs") is showed below, as followings: Example 1
Raspberry drink (gyumolcsfroccs) Composition:
Raspberry juice 57,85 %
Tokaji cuvee or furmint wine
Honey (as sweetener) 9%
carbon dioxide
Auxiliaries: fruit sugar (fructose), carbon dioxide.
The process of the product: The components are tested by organ of sense (taste, odour, consistency) acidity is further tested. After having controlled fruit juice and honey are put into a container, refraction is adjusted then it is mixed with wine.
Adjustment of carbon dioxide is made by a special machine under the Celsius degree 4. Filling and closing the bottles are made under pressure 200-500 KPa. Filling volume is 330 ml. From the products samples must be taken every 2 hours, kept under 25-30 Celsius degree and examined after 6 days.
Packing : 330 ml, bottle, closing by crown caps.
During manufacturing acidity, auxiliarities, carbon dioxide contain, filling volumetric examinations are being held. From daily productions regularly we examine volumetrics, pH measure, refraction and organoleptics. Distribution after 6 day storage is available.
Alkohol: 4,75 V/V%
Refr: 16+-1,5 reP/o
pH: 3,5-3,8
Characters of organ of senses:
Consistency: homogenity, clearness, without strings, pleasent smell, flavoured smell, carbon dioxide added, wine-base cocktail.
Average sustenance (lOOg)
KJ Kcal Protein Fat Carbohydrate Sugar of it
349 83 0,7 g 0,46 g 13,6 g 9 g
Example 2
Sour-cherry (Gyumolcsfroccs)
Components: Sour cherry juice 58,85%
Tokaji Furmint (wine) 33%
Fruit sugar(fructose): 45%
carbon dioxide: 0,15% (3,5g/l
Pressure: 1,49 bar
Alcohol: 4,75 V/V%
Refr: 16+-l,5ref% pH: 3,5-3,8
The examination and control of products we do as written in the Example Example 3
Apple drink (Gyumolcsfroccs)
Components:
Apple juice: 57,85%
Tokaji furmint (as wine): 33%
Fruit sugar (fructose): 8%
Apple vinegar 0,1%
carbon dioxide: 0,15% (3,5g/l - 4g/l) Pressure: 1,49 bar
Alcohol: 4,75 V/V%
Refr: 16+-l,5ref% pH: 3,5-3,8 The examination and control of the product we do as written in the Example 1.
Example 4
Flower of elder (GyumolcsfrSccs)
Components:
Flower of elderberry syrup: 6 %
Tokaji furmint (as wine): 33%
Water 48,35 %
Fruit sugar (fructose): 8%
Apple vinegar 0,4%
carbon dioxide: 0,15% (3,5g/l
Pressure: 1,49 bar Alcohol: 4,75 V/V%
Refr: 16+-l,5ref%
pH: 3,5-3,8
The examination and control of the product we do as written in the Example 1. Example 5 Bio-Apple (Organic Apple) drink (Gyumolcsfroccs)
We make the preparation as written in Example 3, except with the difference that the growing and preparing of materials are strictly under the Rule of 634/2007 of EU. Example 6
Stability of the products:
A. According to the rules of the food industry, certain preservatives (Potassium Sorbat) are allowed to use in small quantity.
B. In the product of not using stabiliser we can see the followings:
In the Examples 1-4 the products belong to the strong acidic food stuff (pH=3,2), so first of all yeast, (vegetative basement of ascosporiatic species), mustiness (vegetative basement of conidium spores, and some other bacterial species (vegetative basement of Leuconostoc, E- coli) could be present in the product. It can be tested that on 85 Celsius degree after 1 minute pasteurization; most of these are perished. The left organisms are ruined during the down- cooling. After the ruination of the causative agents we can avoid further risks of the technology. Sterilization of the packing materials, the alcoholic contain, the carbon dioxide contain, ensures the neutral medium. The product of the invention are kept well long-term, in the commerce and storage.
Example 7
Results of stabilization
Sample code Pseudomonas aeruginosa Number of mould Yeast number Method MSZ -21338/4-80 MSZ ISO 7954:1999 MSZ ISO* 7954:1999 measured value measured value measured value (CFU/ml) (CFU/ml) (CFU/ml)
Example 1 (starting raspberry juice) 3 5 19
Example 2 (starting sour-cherry juice) 2 4 17
Example 3 (starting apple juice) 2 3 11
Example 1 (end-product) 0 0 0
Example 2 (end-product) 0 0 0
Example 3 (end-product) 0 0 0
MSZ* or MSZ ISO* = Hungarian State Standard
Claims
1. A new type of wine-based beverage which contains 20-40 percent by volume wine, 50-80 percent by volume fruit juice or filtered fruit juice, or fruit flowers extract or mixture of these items, and at least 0,1 percent by volume carbon dioxide, and preferably 1-15 percent by volume sweetener, furthermore allowable and known auxiliary materials, such as added items; natural colouring, natural aroma stuffs, microelements, vitamins provided that the ethanol contain cannot be higher than 5,5 V/V % and the contain of dry material is at least 17 percent by volume.
2. A wine-based beverage, which contains 20-40 percent by volume wine made of Hungarian grapes grown in the Carpathian Basin, 50-80 percent by volume filtered fruit juice, or fruit flowers extract or mixture of these items, native in the Carpathian Basin and at least 0,1 percent by volume carbon dioxide, and preferably 1-15 percent by volume sweetener, furthermore allowable and known auxiliary materials, such as added items; natural colouring, natural aroma stuffs, microelements, vitamins provided that the ethanol contain cannot be higher than 5,5 V V % and the contain of dry material is at least 17 percent by volume.
3. A wine-based beverage characterized by that the components of the drinks as claimed in claim 1 and 2 are certified organic(bio) materials.
4. A beverage according to claim 1 and 2, which contains 25-35 percent by volume wine, 55-65 percent by volume fruit juice, 0,10-0,20 percent by volume carbon dioxide, and other well-known auxiliaries.
5. A beverage according to claim 4, which contains 33 percent by volume wine, 58,85 percent by volume fruit juice, 0,15 percent by volume carbon dioxide, and 8 percent by volume fructose or honey.
6. A beverage according to claim 4, which contains cuvee or furmint of Tokaj area as wine.
7. A beverage according to claim 1 - 4, which contains as fruit juice sour cherry juice, raspberry juice, strawberry juice or apple juice as well as from the flower of fruit crushed and filtered juice, preferably extract of elder flower.
8. A beverage according to claim 1 - 4, which contains honey, fructose as natural sweetener.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU1200271A HUP1200271A2 (en) | 2012-05-09 | 2012-05-09 | Wine spritzer with juice |
| HUP1200271 | 2012-05-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2013167923A1 true WO2013167923A1 (en) | 2013-11-14 |
| WO2013167923A4 WO2013167923A4 (en) | 2014-02-06 |
Family
ID=89990720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/HU2013/000043 WO2013167923A1 (en) | 2012-05-09 | 2013-05-09 | A new type of wine-based beverages |
Country Status (2)
| Country | Link |
|---|---|
| HU (1) | HUP1200271A2 (en) |
| WO (1) | WO2013167923A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT16031U1 (en) * | 2016-12-13 | 2018-11-15 | Vinarstvi Velke Bilovice S R O | Combined drink based on wine and fruit juice |
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|---|---|---|---|---|
| DE2158479A1 (en) * | 1971-11-25 | 1973-05-30 | Voss & Fuenfschilling Gmbh | Champagne-like drink - contg ordinary wineand orange juice satd with carbon dioxide |
| SU475393A1 (en) * | 1973-06-28 | 1975-06-30 | Всесоюзный Научно-Исследовательский Институт Пиво-Безалкогольной Промышленности | Alcoholic carbonated drink |
| CA979829A (en) * | 1971-03-30 | 1975-12-16 | Stephen J. Palmer | Wine-type carbonated product and process |
| US4414231A (en) | 1981-04-20 | 1983-11-08 | Joseph E. Seagram & Sons, Inc. | Special natural wines simulative of liqueurs |
| EP0290742A1 (en) * | 1987-03-16 | 1988-11-17 | Horst Petershans | Wine cooler |
| ES2046137A1 (en) * | 1992-07-06 | 1994-01-16 | Escribano Candido Martinez | Low alcohol wine-based sparkling drink - contg. carbonated water, fruit juice, fruit essence, liquorice extract, sulphur di:oxide, etc. |
| DE10138061C1 (en) * | 2001-08-03 | 2002-10-31 | Theo J Berl | Elderflower drink is prepared by steeping elderflowers in boiled mixture of water, sugar, zest and lemon juice, cooling, filtration and pasteurization |
| WO2003057817A1 (en) * | 2002-01-02 | 2003-07-17 | Kintaro Sake Company, Llc | Infused sake and process for making same |
| US20070065561A1 (en) | 2005-09-16 | 2007-03-22 | Motts Llp | Tomato-based alcohol compositions and methods of preparation |
| DE102008018127A1 (en) * | 2008-04-09 | 2009-10-15 | Dieter Werkhausen | Beverage comprises portions of beer and/or wine, goji or goji juice concentrate and/or acai or acai juice concentrate, fruit or fruit juice concentrates, water, sugar, colloidal mineral mixture, and additives e.g. acidifier |
| CN101985591A (en) | 2010-12-11 | 2011-03-16 | 王春华 | Method for brewing cherry tonic wine |
| CA2691300A1 (en) | 2010-01-29 | 2011-07-29 | Dianne Manchee | Blended wines & juice beverage |
-
2012
- 2012-05-09 HU HU1200271A patent/HUP1200271A2/en unknown
-
2013
- 2013-05-09 WO PCT/HU2013/000043 patent/WO2013167923A1/en active Application Filing
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| CA979829A (en) * | 1971-03-30 | 1975-12-16 | Stephen J. Palmer | Wine-type carbonated product and process |
| DE2158479A1 (en) * | 1971-11-25 | 1973-05-30 | Voss & Fuenfschilling Gmbh | Champagne-like drink - contg ordinary wineand orange juice satd with carbon dioxide |
| SU475393A1 (en) * | 1973-06-28 | 1975-06-30 | Всесоюзный Научно-Исследовательский Институт Пиво-Безалкогольной Промышленности | Alcoholic carbonated drink |
| US4414231A (en) | 1981-04-20 | 1983-11-08 | Joseph E. Seagram & Sons, Inc. | Special natural wines simulative of liqueurs |
| EP0290742A1 (en) * | 1987-03-16 | 1988-11-17 | Horst Petershans | Wine cooler |
| ES2046137A1 (en) * | 1992-07-06 | 1994-01-16 | Escribano Candido Martinez | Low alcohol wine-based sparkling drink - contg. carbonated water, fruit juice, fruit essence, liquorice extract, sulphur di:oxide, etc. |
| DE10138061C1 (en) * | 2001-08-03 | 2002-10-31 | Theo J Berl | Elderflower drink is prepared by steeping elderflowers in boiled mixture of water, sugar, zest and lemon juice, cooling, filtration and pasteurization |
| WO2003057817A1 (en) * | 2002-01-02 | 2003-07-17 | Kintaro Sake Company, Llc | Infused sake and process for making same |
| US20050019446A1 (en) | 2002-01-02 | 2005-01-27 | Adrian Kawa | Infused sake and process for making same |
| US20070065561A1 (en) | 2005-09-16 | 2007-03-22 | Motts Llp | Tomato-based alcohol compositions and methods of preparation |
| DE102008018127A1 (en) * | 2008-04-09 | 2009-10-15 | Dieter Werkhausen | Beverage comprises portions of beer and/or wine, goji or goji juice concentrate and/or acai or acai juice concentrate, fruit or fruit juice concentrates, water, sugar, colloidal mineral mixture, and additives e.g. acidifier |
| CA2691300A1 (en) | 2010-01-29 | 2011-07-29 | Dianne Manchee | Blended wines & juice beverage |
| CN101985591A (en) | 2010-12-11 | 2011-03-16 | 王春华 | Method for brewing cherry tonic wine |
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| Title |
|---|
| CORDONNIER R: "Low alcohol grape-based beverages. (translated)", BULLETIN DE L'O.I.V.1979STA. DE TECH.-OENOLOGIE, 1 January 1979 (1979-01-01), pages 575 - 592, XP055073620, Retrieved from the Internet <URL:http://eolit.internal.epo.org/edo/day31/XP008163920.PDF> [retrieved on 20130731] * |
| DATABASE WPI Week 197614, Derwent World Patents Index; AN 1976-25863X, XP002708030 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT16031U1 (en) * | 2016-12-13 | 2018-11-15 | Vinarstvi Velke Bilovice S R O | Combined drink based on wine and fruit juice |
Also Published As
| Publication number | Publication date |
|---|---|
| HUP1200271A2 (en) | 2013-11-28 |
| WO2013167923A4 (en) | 2014-02-06 |
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