WO2015151021A1

WO2015151021A1 - A beverage suitable for aperitif or dessert

Info

Publication number: WO2015151021A1
Application number: PCT/IB2015/052355
Authority: WO
Inventors: Gabriele GIOTTI
Original assignee: Pettini Chiara
Priority date: 2014-04-04
Filing date: 2015-03-31
Publication date: 2015-10-08

Abstract

A method is described for the preparation of a drink based on wine and citrus fruit extract with addition of alcohol to an overall strength above 22%vol.

Description

A BEVERAGE SUITABLE FOR APERITIF OR DESSERT

FIELD OF THE INVENTION

The present invention relates to the field of alcoholic drinks, in particular aperitifs. PRIOR ART

The custom of imbibing variably alcoholic drinks before meals to stimulate the appetite has long been known; even in ancient Rome it was customary to consume a drink based on wine and honey before meals, and at the end of the 18th century one was produced that still today is considered the aperitif par excellence: vermouth, a wine flavoured with herbs and spices.

Taking an aperitif has now become a sort of ritual, and the recipes for many aperitifs are officially documented in the International Bartenders Association list. Moreover, it will also be recalled that, apart from the simple pleasure of drinking, many aperitifs actually have physiological effects due to the presence of alcohol and infusions or extracts used in their preparation which may for example increase the sensation of hunger or yield minor benefits in the subsequent phase of digestion of the meal.

It is therefore obvious that, in the light of the above, new drinks which can be used for the above-mentioned purpose will be well received by the market.

SUMMARY OF THE INVENTION

The subject of the present invention is a method for the preparation of an alcoholic drink, said method comprising

mixing in a container wine, alcohol, a sweetener, citrus fruits washed and cut into at least two parts and optionally at least one spice;

- stirring until the sweetener is completely dissolved;

leaving macerating at room temperature for at least 20 days, taking care to stir at least once every two days;

separating the solid residue from the liquid;

filtering to remove residual suspended solids.

The subject of the invention is also the alcoholic drink obtained by the above method, said drink essentially comprising: wine, alcohol, a sweetener and extract obtained by macerating citrus fruits in alcohol so as to extract the sugars and essences present in the peel thereof. The present composition preferably has an alcoholic strength not below 22% vol.

The above-mentioned drink is particularly suitable as a new aperitif or dessert drink.

DETAILED DESCRIPTION OF THE INVENTION

Citrus fruits according to the invention are understood to be the typical fruits grown in the Mediterranean region that are known by this name; The citrus fruits are preferably selected from the group consisting of oranges, lemons, juniper, bergamots, mandarins, grapefruit and mixtures thereof. Oranges and lemons are especially preferred.

Wine is understood as a red, white or rose wine, still or sparkling and of any type and/or denomination; for the purposes of the present invention it is preferable to use red wine of the Chianti or IGT type with at least 60% Sangiovese grapes, as well as wines obtained from white and/or red vines such as:

Aglianico, Aglianicone, Albalonga, Albana, Albanello, Albarola, Albarossa, Aleatico, Alvarelhao, Ancellotta, Ansonica, Aramon Blanc, Arbois, Arneis, Asprinio, Avana, Avarengo, Bacchus, Barbera, Barbera Bianca, Barbera Sarda, Barsaglina, Bellone, Bervedino, Biancame, Bianchello, Bianchetta Genovese, Bianchetta Trevigiana, Bianco, Bianco d'Alessano, Biancolella, Blanc de Morgex, Bombino Bianco, Bombino Nero, Bonamico, Bonarda, Bonarda di Gattinara, Bonda, Bonvino, Boschera, Bosco, Bovale, Bovale Grande, Bracciola Nera, Brachetto, Bruciapagliaio, Brugnola, Brunello or Sangiovese Grosso, Bussanello, Cabernet Franc, Cabernet Sauvignon, Cagnulari, Calabrese or Nero D'Avola, Caloria, Canaiolo Bianco, Canaiolo Nero, Canaiolo Rosa, Canina Nera, Cannonau or Cannonao, Caricagiola, Carica I'Asino, Carignano, Carmenere, Carricante, Casavecchia, Castiglione, Catanese, Catarratto Bianco Comune, Catarratto Bianco Lucido, Cesanese Comune, Cesanese d'Affile, Chasselas dorato, Chenin Blanc, Chiavennasca, Ciliegiolo, Cinsault or Cinsaut, Clairette, Cococciola, Coda di Volpe, Colombana Nera, Colombard, Colorino, Corinto Nero, Cornarea, Cortese, Corvina, Corvinone, Criolla Grande, Croatina, Crovassa, Damaschino, Dindarella, Diolinoir, Dolcetto, Dolciame, Domina, Doux d'Henry, Drupeggio, Durella, Erbaluce, Ervi, Falanghina, Favorita, Fertilia, Fiano Flavis, Folle Blanche, Foglia Tonda, Forastera, Forgiarin, Forsellina, Fortana, Francavidda, Franconia, Frappato, Freisa, Fubiano, Fumin, Furmint, Gaglioppo, Gamay, Garganega, Garnacha, Garnacha Blanca, Gewurztraminer, Giro, Graciano, Grauvernatsch or Schiava Grigia, Grecanico Dorato, Grechetto, Grechetto Rosso, Greco , Greco Bianco, Greco di Tufo, Greco Nero, Grenache, Grignolino, Grillo, Groppello Gentile, Groppello Mocasina, Grosso Nero, Grossvernatsch or Schiava Grossa, Guardavalle, Guarnaccia, Impigno, Incrocio Bianco Fedit, Incrocio Bruni, Incrocio Manzoni, Incrocio Manzoni, Incrocio Terzi, Invernenga, Inzolia/lnsolia, Italica, Kerner, Kleinvernatsch or Schiava Gentile, Lacrima, Lagrein, Lambrusca di Alessandria, Lambrusco a Foglia Frastagliata, Lambrusco di Sorbara, Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, Lambrusco Viadanese, Livornese Bianca, Lumassina, Maceratino, Magliocco Canino, Maiolica, Malbech, Malbo Gentile, Malvasia, Malvasia Bianca, Malvasia Bianca di Basilicata, Malvasia Bianca di Candia, Malvasia Bianca di Candia Aromatica, Malvasia Bianca Lunga, Malvasia Bianca Toscana, Malvasia del Lazio or Malvasia Puntinata, Malvasia di Candia Aromatica, Malvasia di Casorzo, Malvasia di Lipari, Malvasia di Sardegna, Malvasia di Schierano, Malvasia Istriana, Malvasia Nera, Malvasia Nera di Basilicata, Malvasia Nera di Brindisi, Malvasia Puntinata or Malvasia del Lazio, Malvasia Rosa, Manzoni Bianco, Marsanne, Marsigliana Nera, Marzemina Bianca, Marzemino, Mazzese, Melara, Merlot, Minella Bianca, Molinara, Monica, Montepulciano, Montonico Bianco, Montu, Moscadel, Moscatello Selvatico, Moscato Bianco, Moscato di Scanzo, Moscato di Alessandria or Zibibbo, Moscato di Terracina, Moscato Giallo, Moscato Nero di Acqui, Moscato Rosa, ,Mostosa, Muller Thurgau, Nebbiera, Nebbiolo, Negrara, Negretto, Negro Amaro, Negro Amaro Precoce, Nerello Cappuccio, Nerello Mantellato, Nasco, Neretta Cuneese, Neretto, Nero Buono di Cori, Nero d'Avola or Calabrese, Neyret ,Nieddera, Nieddu Manu, Nigra, Nocera, Nosiola, Notardomenico, Nuragus, Olivella Nera, Orpicchio, Ortrugo, Oseleta, Ottavianello, Palomino, Pallagrello Bianco, Pallagrello Nero, Pascale, Passau, Passerina, Pecorello, Pecorino, Pedevenda, Pedro Ximenez, Pelaverga, Pelaverga Piccolo, Perera, Perricone Petit Arvine, Petit Rouge, Petit Verdot, Piccola Nera, Picolit, Piculit Neri, Piedirosso or Per' 'e palummo, Pigato, Pignatello, Pignola Valtellinese, Pignoletto, Pignolo, Pinella, Pinotage, Pinot Bianco, Pinot Grigio, Pinot Meunier, Pinot Nero, Pollera Nera, Portoghese, Premetta, Prie Blanc, Prie Rouge, Primitivo, Prodest, Prosecco, Prosecco Lungo, Prugnolo Gentile, Prunesta, Quagliano, Raboso Piave, Raboso Veronese, Rebo, Refosco dal Peduncolo Rosso, Refosco Nostrano, Ribolla Gialla, Riesling Italico, Riesling Renano, Rollo, Rondinella, Roscetto, Rossanella, Rossara, Rossese, Rossetto, Rossignola, Rossola Nera, Roupeiro, Roussin, Ruche, San Martino, San Michele, Sagrantino, Sangiovese, Sangiovese Grosso or Brunello, Santa Maria, Sauvignon Blanc, Savagnin, Schiava or Vernatsch, Schiava Gentile or Kleinvernatsch, Schiava Grigia or Grauvernatsch, Schiava Grossa or Grossvernatsch, Schioppettino, Sciascinoso, Semidano, Semillon, Sgavetta, Shiraz or Syrah, Sussumaniello, Sylvaner, Sylvaner Verde, Syrah or Shiraz, Tannat, Tazzelenghe, Tempranillo, Teroldego, Terrano, Timorasso, Tinta Roriz, Tinto Cao, Tocai Friulano, Tocai Rosso, Torbato, Touriga Francesa, Touriga Nacional, Traminer, Traminer Aromatico, Trebbiano Modenese, Trebbiano di Lugana, Trebbiano di Soave, Trebbiano Giallo, Trebbiano Romagnolo, Trebbiano Toscano, Trevisana Nera, Tschaggele, Turca, Ughetta, Ugni Blanc, Uva Longanesi, Uva di Troia, Uva Rara, Uva Tosca, Vega, Veltliner, Verdea, Verdeca, Verdello, Verdicchio Bianco, Verdiso, Verduzzo Friulano, Verduzzo Trevigiano, Vermentino Bianco, Vermentino Nero, Vernaccia di Oristano, Vernaccia di San Gimignano, Vernaccia Nera, Vernatsch, Vespaiola, Vespolina, Vien de Nus, Viogner, Vitovska, Vuillermin, Wildbacher, Xarello, Zibibbo/Moscato di Alessandria, Zierfandler, Zinfandel, Zweigelt, and mixtures thereof;

and preferably having a strength of at least 12%vol.

Alcohol is understood as the commercially available ethyl alcohol commonly used for alimentary purposes, in particular for the preparation of liquors, syrups, elixirs and the like, normally having a strength within the range from 90 ° to 96 °.

Sweetener is understood as any substance capable of sweetening. The sweetener is preferably food-grade sugar (i.e. sucrose), but fructose, glucose, glucose syrup or grape syrup, or other known food-grade sweeteners may also be used. The drink according to the invention also comprises at least one spice, preferably cinnamon or vanilla. Other spices that may be present could be cinnamon, vanilla, cloves, mint or ginger.

The wine/alcohol ratio is normally within the range from 4:1 to 6:1 , preferably 5 liters of wine per liter of alcohol and the sweetener/alcohol ratio is normally 0.5:1 to 1 .5:1 , preferably 1 kg per liter of alcohol, the number of citrus fruits/liters of wine ratio is normally within the range from 8:5 to 4:5, preferably 6 citrus fruits per 5 liters of wine, more preferably 1 lemon and 5 oranges per 5 liters of wine, and the spice is preferably cinnamon, cloves and mixtures thereof, more preferably exclusively pod vanilla.

The drink is easy to prepare.

The citrus fruits are washed, cut into several parts and tipped into a receptacle containing Wine, alcohol, the sweetener and spices, stirring the whole until the sugar is completely dissolved.

It is then allowed to stand for sufficient time to allow maceration of the fruits and extraction of the sugars and essences contained in the peel, stirring several times (i.e. at least once every 2 days) so that the wine and alcohol extract the sugars and the essences present in the peel; The maceration time is normally at least 20 days, that is, around 3 weeks at ambient temperature (i.e. 18-25 °C).

At the end of the maceration/extraction period, the residues of fruit and added spices are removed, filtration is performed so as to obtain a clear solution free from citrus fruit impurities and then bottling it is carried out.

Thus is obtained a pleasant aperitif or dessert drink having an alcoholic strength not below 22% vol, which is preferably served cold, for example at a temperature of 8-12 °C, with added ice if desired.

The macerating container may be made of steel or glass, or another non-porous material adapted to contain the mixture during maceration.

The citrus fruits are preferably divided into two or more parts; the lemon is preferably divided into at least 4 parts and the oranges into 8 parts.

The present invention will be better understood in the light of the following example embodiment. EXPERIMENTAL PART

Recipe and mode of preparation, quantities for 5 I of wine:

5 I of Chianti or IGT-type Tuscan red wine with 70% Sangiovese grapes.

5 oranges

1 lemon

1 kg of sugar

1 vanilla pod

1 liter of 90 ° to 96 ° ethyl alcohol.

The wine is poured into a steel container, the oranges and the lemons are washed, removing the pips, and the lemons are cut into four and the oranges into eight so that the alcohol penetrates more deeply and is able to perform a better macerating action.

The fruit is tipped into the container with the wine, adding the vanilla pod, sugar and alcohol, and the whole is stirred until the sugar has dissolved.

It is left to stand for 20 days to macerate the fruit, stirring at least once every two days.

On day 21 , the residue of the citrus fruits and vanilla pod are separated from the liquid part, filtration is performed, eliminating the suspended or precipitated impurities, and bottling is carried out.

The aperitif is served cold, for example at a temperature of 10° and with the addition of ice if desired.

Claims

1 . A method for the preparation of an alcoholic drink, said method comprising mixing in a container wine, alcohol, a sweetener, citrus fruits washed and cut into at least two parts and optionally at least one spice;

- stirring until complete dissolution of the sweetener;

leaving macerating at room temperature for at least 20 days taking care to stir at least once every two days;

separating the solid residue from the liquid;

filtering for removing residual suspended solids.

2. A method according to claim 1 , wherein the said spice is selected from cinnamon, vanilla, cloves, mint, ginger or mixtures thereof.

3. A method according to any one of claims 1 -2, wherein the wine is a red, white or rose wine, still or sparkling of any type and/or denomination.

4. A method according to any one of claims 1 -3, wherein the wine/alcohol ratio is normally between 4:1 and 6:1 .

5. A method according to any one of claims 1 -4, wherein the sweetener is selected from the group consisting of sucrose, fructose, glucose, glucose syrup, grape syrup, other known food-grade sweeteners and mixtures thereof.

6. A method according to any one of claims 1 -5, wherein the sweetener weight/liter of alcohol ratio is from 0.5:1 to 1 .5:1 .

7. A method according to any one of claims 1 -6, wherein the number of citrus fruits/liters of wine ratio is within the range from 8:5 to 4:5.

8. An alcoholic drink obtained with the method according to any one of claims 1 -7, said drink essentially comprising: wine, alcohol, a sweetener and extract obtained by macerating citrus fruits in alcohol for at least 20 days so as to extract the sugars and essences present in the skin thereof.

9. A drink according to claim 8, having an alcoholic strength not below 22% vol.

10. Use of the drink according to any one of claims 8-9, as aperitif or dessert drink.