WO2021191541A1 - Universal tannin and flavouring-based composition and use thereof for improving the organoleptic quality of a beverage - Google Patents
Universal tannin and flavouring-based composition and use thereof for improving the organoleptic quality of a beverage Download PDFInfo
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- WO2021191541A1 WO2021191541A1 PCT/FR2021/050474 FR2021050474W WO2021191541A1 WO 2021191541 A1 WO2021191541 A1 WO 2021191541A1 FR 2021050474 W FR2021050474 W FR 2021050474W WO 2021191541 A1 WO2021191541 A1 WO 2021191541A1
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- 239000000203 mixture Substances 0.000 title claims abstract description 104
- 229920001864 tannin Polymers 0.000 title claims abstract description 23
- 239000001648 tannin Substances 0.000 title claims abstract description 23
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- 238000000034 method Methods 0.000 claims abstract description 17
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- 150000002148 esters Chemical class 0.000 claims description 20
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- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 14
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
Definitions
- the present invention relates to a hydro-alcoholic composition based on tannins and aromas, and its use for improving the organoleptic properties of a drink, in particular wine. It also relates to a method of organoleptic improvement of a drink, and to an improved drink obtainable by this method.
- US 2010/0239741 thus describes a method of improving the taste of a wine, after opening the latter, said wine consisting at least partially of a first variety of grape (or "first variety"), and the method comprising the addition to the wine of a first additive made up of less partially from a grape juice concentrate.
- said concentrate consists at least partially of said first grape variety.
- the wine can also consist of a second or even a third grape variety, and the additive may consist of a combination of different additives, in particular additives suitable for the grape varieties constituting the wine.
- the method described makes it possible in particular to correct the acidity of the original wine and to improve its organoleptic properties.
- US 2012/0207903 describes a method of improving the quality of a wine, after opening thereof, consisting in adding an additive to the wine, said additive consisting of aromas and hygroscopic components that do not modify the pH original wine and not disturbing the balance between its acidity and its fruity taste.
- adding 0.5 mL of an additive consisting of liquid smoke flavoring, vanillin, 2-furfurylthiol, 4-methylthiobutanol, and honey helps develop the flavor. of tobacco and its minerality.
- the inventors have developed a hydro-alcoholic composition prepared from tannins and various aromas, preferably of natural origin, having the capacity to improve the quality of a wine.
- the composition makes it possible to achieve the qualities of a superior wine simply, efficiently and at a lower cost.
- the composition developed by the inventors can be added to a vat before bottling or else, after opening a conditioned wine, in a very low proportion.
- the same composition according to the invention also makes it possible to improve the quality of other types of drinks than wine, in particular cognac, whiskey and rum, thus giving this composition a universal character. .
- the inventors have shown that, for similar amounts, the effectiveness of this composition at the organoleptic level is the same whatever the drink.
- the composition does not affect the alcoholic strength by volume (ABV).
- ABSV alcoholic strength by volume
- the composition thus constitutes an additive, in particular a universal additive, for beverages.
- the subject of the invention is therefore a hydro-alcoholic composition containing:
- vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- composition as defined in the present application, for the organoleptic improvement of a drink, and in particular of its aroma and / or of its taste, said drink being chosen from a wine, a cognac, a rum, and a whiskey.
- It also relates to a method of organoleptic improvement of a drink comprising a step of mixing a composition as defined in the present application with a drink, said drink being chosen from a wine, a cognac, a rum, and a whiskey, preferably a wine.
- a composition as defined in the present application improves either a wine, a cognac, a rum or a whiskey without distinction.
- an improved drink obtainable by an organoleptic improvement method as defined in the present application.
- Figure 1 shows the organoleptic characteristics of a base wine (Al), of this base wine with the addition of a composition (Cl) according to the invention, and of a target wine (Reference).
- the invention therefore relates to a hydro-alcoholic composition containing:
- Tannins are compounds of plant origin with a polyphenolic structure. Generally speaking, tannins can be extracted from any part of a tree or plant, such as a bark, root, leaf, stem, flower, or fruit.
- the tannins of the composition of the invention are advantageously roasted.
- said tannins are oak tannins.
- said tannins can be Subli'Oak ® oak tannins (Martin Vialatte).
- C4-C12 lactone is meant a lactone having 4 to 12 carbon atoms.
- the lactones of the composition of the invention are advantageously lactones of plant origin.
- said at least one C4-C12 lactone is chosen from massoalactone, a gamma-lactone, and a mixture of these.
- the C4-C12 lactone is a C6-C12 lactone (that is to say, having 6 to 12 carbon atoms).
- gamma-lactones are especially whiskylactone, gamma-valerolactone, gamma-decalactone, gamma-nonalactone, gamma-butyrolactone, and a mixture thereof, preferably whiskylactone.
- said at least one C4-C12 lactone is chosen from whiskylactone, massoalactone, gamma-valerolactone, gamma-decalactone, gamma-nonalactone, and a mixture of these.
- said at least one C4-C12 lactone is chosen from whiskylactone, massoalactone and a mixture of these.
- said at least one C4-C12 lactone is a mixture of whiskylactone and massoidactone.
- the mass ratio of whiskylactone to massoidactone is advantageously between 1/50 and 50/1, preferably between 1/10 and 10/1.
- isovaleric acid is mixed with an ester thereof.
- An example of an ester of isovaleric acid is ethyl isovalerate.
- the mass ratio of isovaleric acid to its ester is advantageously between 1/50 and 1/1, preferably between 1/20 and 1/2.
- compound comprising a (benzo) thiazole or thiazoline unit is meant any compound consisting of one or more heterocycles chosen from a thiazole, benzothiazole and thiazoline ring, the said heterocycle (s) being optionally substituted. (s).
- An example of a substituent is in particular an acetyl or propionyl group, preferably acetyl.
- said at least one compound comprising a (benzo) thiazole or thiazoline unit is chosen from benzothiazole, 2-acetyl-2-thiazoline, 2-propionyl-2-thiazoline, and a mixture of those -this.
- said at least one compound comprising a (benzo) thiazole or thiazoline unit is chosen from benzothiazole, 2-acetyl-2-thiazoline and a mixture of these.
- said at least one compound comprising a (benzo) thiazole or thiazoline unit is 2-acetyl-2-thiazoline, or a mixture of 2-acetyl-2-thiazoline and benzothiazole.
- the amount of 2-acetyl-2-thiazoline in the composition of the invention is typically 10 9 to 5.10 6 parts by weight per 100 parts by weight of composition
- the amount of (benzo) thiazole, if present, is typically 10 4 to 5.10 6 parts by weight per 100 parts by weight of composition.
- said at least one vanillic derivative is chosen from vanillin, vanillic acid and an ester thereof
- said at least one vanillic derivative is a mixture of vanillin, vanillic acid and optionally an ester of vanillic acid.
- the weight ratio of vanillin to vanillic acid is advantageously between 1/50 and 1/1, preferably between 1/25 and 1/2.
- An example of an ester of vanillic acid is especially methyl vanillate.
- composition of the invention also contains one or more of:
- composition of the invention also contains:
- composition of the invention may additionally contain 10 6 to 0.01 part by weight of ethyl 2-methyl butyrate, per 100 parts by weight of composition.
- the guaiacol is mixed with 4-ethyl guaiacol in the composition of the invention.
- the mass ratio of guaiacol to 4-ethylgaiacol is advantageously between 1/10 and 10/1, preferably between 1/2 and 2/1.
- composition of the invention also contains:
- composition of the invention also contains:
- composition of the invention may also contain:
- the composition contains:
- - 0.001 to 0.05 part preferably 0.001 to 0.02 part, by weight of isovaleric acid and / or an ester thereof; - 0.001 to 0.1 part, preferably 0.002 to 0.05 part, by weight of at least one C4-C12 lactone;
- the composition contains:
- compositions of the invention contain tannins as well as a set of aromas, which make it possible to improve the quality of a drink, in particular:
- organoleptic particularity in particular taste and / or odor, and / or
- Another subject of the invention therefore relates to the use of a composition as defined in the present application, for the organoleptic (or sensory) improvement of a drink, and in particular of its aroma and / or its taste. .
- said drink is chosen from a wine, a cognac, a rum, and a whiskey.
- the drink is a wine.
- the wine can in particular be a white wine, a rosé wine, or a red wine.
- the wine may or may not be sparkling wine.
- the wine is a red wine.
- the wine can be made from one or more grape varieties.
- grape varieties include Aligoté, Chardonnay, Sauvignon, Gewurztraminer, Muscat, Riesling, Sémillon, Pinot Blanc, Pinot Gris, Chenin, Colombard, Muscat d'Alexandrie, Sultanine, Petit Manseng, Marsanne, Muscadet, Roussanne, Savagnin, Sylvaner, Albillo, Cartoixa, Dona Blanca, Godello, Macabeu, Listan Blanc, Parellada, Pedro-Ximenez, Marmajuelo, Gual, Vijariego Blanco, Verdello, Albillo Criollo and Baboso Blanco, Malvasia, Trebbiano, Vermentino, Ameis, Prosecco, Falaghina, Moscato, Lambrusco , Torrontés, Viognier, Tamarugal, Verdelho Blanc, Gruner Veltliner, Alicante Bouschet, Barbarossa, Barbera, Cabernet such as Cabernet Franc or Cabemet Sauvignon,
- the wine is made from one or more grape varieties chosen from: Alicante Bouschet, Barbarossa, Barbera, Cabernet such as Cabemet Franc or Cabernet Sauvignon, Concord, Carignan, Carménère, Cinsaut, Castiglione, Chambourcin, Dolcetto, Petite Sirah, Gamay, Grenache, Graciano, Lagrein, Lambrusco, Malbec, Merlot, Montepulciano, Muscat de Ham strig strig strig strig strig strig strig strig strig strig strigilia, Sangiovese, Syrah, Zinfandel, Albarello, Callet, Caino Tinto, Carignan, Espadeiro, Tempranillo, Bobal, Monastrell, Grenache Poilu, Tinta de Toro, Prieto Picudo, Manto negro, Negramoli, Sumoll, Listan Noir, Espadeiro, Loureiro, Mencia, Merenzo, Mouraton, Piquepoul
- the wine is made from one or more grape varieties chosen from: Grenache, Syrah, Grenache-Syrah, Cabernet Sauvignon, Merlot, Cabernet Sauvignon-Merlot, Gamay, Mourvèdre and Pinot noir.
- the wine is made from a Merlot grape.
- the drink to be improved is a drink of medium quality.
- average quality is meant a drink without organoleptic particularities or having organoleptic insufficiencies, as evaluated by an oenologist.
- the wine is a wine without a geographical indication (“SIG” wine).
- the composition used according to the invention is mixed with a drink, with a view to improving its quality, that is to say its organoleptic properties.
- the composition is particularly suitable to be used on a domestic or industrial scale.
- the mixing of the composition with the drink can therefore be used in any type of container, such as a glass, a bottle, a barrel or a vat.
- composition used according to the invention can be mixed with the drink, before or after packaging, in particular before or after bottling thereof.
- the composition used according to the invention is mixed with a drink before its packaging, during any stage of its preparation, such as a stage of pressing, cooking, fermentation, maturation, or aging.
- the composition can be mixed with a must, such as a fruit must, a cereal must, or a grape must whether or not rectified, a fruit flesh or pulp, or with a squeezed fruit juice.
- the composition is mixed with the drink, after opening the container (for example, a bottle) which contains it.
- the mass ratio of the composition to the drink is between 1: 1000 and 2: 100, preferably between 2: 1000 and 1: 100, more preferably between 5: 1000 and 1: 100.
- the composition can be used alone or in combination with one or more inputs.
- the inputs used in the manufacture of a drink such as wine, cognac, rum or whiskey are well known to those skilled in the art.
- Examples of inputs include citric acid, L-tartaric acid, L-ascorbic acid, L-malic acid, lactic acid, metatartaric acid, egg albumin, sulfur dioxide, lactic acid bacteria, bentonite, potassium bicarbonate, potassium bisulfite, ammonium bisulfite, calcium carbonate, carboxymethylcellulose, cellulose gum, potassium caseinate, casein, wine charcoal, chitin-glucan, chitosan, copper citrate, fish glue, thiamine dihydrochloride, yeast bark, beta-glucanase enzymes, gelatin, gum arabic, di-ammonium hydrogen phosphate (diammonium phosphate), potassium hydrogen tartrate (cream of tartar), active dry yeasts, lysozyme, yeast mannoproteins, protein materials of plant origin
- the drink is a wine made from one or more grape varieties chosen from: Cabemet Sauvignon, Merlot, Cabemet Sauvignon-Merlot, Gamay and Pinot Noir.
- composition used according to the invention contains:
- - 0.001 to 0.05 part preferably 0.005 to 0.02 part, by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol; - 10 5 to 0.01 part, preferably 5.10 5 to 0.005 part, by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- the drink is a wine made from one or more grape varieties chosen from: Grenache, Syrah, Grenache-Syrah and Mourvèdre.
- Another subject of the invention relates to a method of organoleptic (or sensory) improvement of a drink (in particular of its aroma and / or its taste) comprising a step of mixing a composition as defined in the present application. with a drink, said drink being chosen from a wine, a cognac, a rum, and a whiskey, preferably a wine.
- a composition as defined in the present application improves either a wine, a cognac, a rum or a whiskey without distinction.
- Another object of the invention is an improved drink obtainable by the organoleptic (or sensory) improvement method as defined in the present application.
- Target wine very distinctive, presents a good oak woody note, roundness in the mouth, medium tartaric acidity, with a top note less pronounced than that of the base wine (Al), and a fruity note more important than that of the base wine.
- the score of 6.44 was assigned by an oenologist from the Institut für de la Vigne et du Vin, the target wine (“reference”) having by default a score of 10. The evaluation was made one month after the addition of the composition Cl to the base wine Al.
- compositions C1 and C2 according to the invention were incorporated into an industrial whiskey produced by William Grant & Sons, reduced to 40% volume, at dosages 0.4 and 0.7 parts by weight respectively.
- the samples were presented to a panel who were asked to comment on the typicity or not of the drink, and to rate it hedonically on a scale of 1 to 5.
- the panel was made up of 15 people, employees of a company producing food flavorings, 9 men and 6 women, aged 25 to 60:
- the base whiskey was rated as quite unpleasant but typical (rating: 2).
- the whiskey supplemented with the composition C1 at 0.7 parts by weight was evaluated as typical and very pleasant (score: 5).
- composition C2 The whiskey supplemented with composition C2 at 0.7 parts by weight was evaluated as typical and pleasant (score: 4).
- compositions C1 and C2 according to the invention were incorporated into a mixture of white rums from Réunion, at dosages of 0.2 and 0.4 parts by weight, respectively.
- compositions C1 and C2 incorporated into rum gave the following results: the preferred dosage of incorporation is 0.2 parts by weight.
- Composition C1 is preferred to composition C2 for 80% of the panelists.
- Expert juries from the laboratory characterized the rum with composition Cl as woody and having the aromatic profile of an agricultural rum from Guadeloupe.
Abstract
The invention relates to a hydroalcoholic composition based on tannins and flavourings, and to the use thereof for improving the organoleptic properties of a beverage, particularly wine. It also relates to a method for improving the organoleptic qualities of a beverage, and to an improved beverage that can be obtained using this method.
Description
Composition universelle à base de tanins et d’arômes et son utilisation pour améliorer la qualité organoleptique d’une boisson Universal composition based on tannins and aromas and its use to improve the organoleptic quality of a drink
OBJET DE L’INVENTION OBJECT OF THE INVENTION
La présente invention concerne une composition hydro-alcoolique à base de tanins et d’arômes, et son utilisation pour améliorer les propriétés organoleptiques d’une boisson, en particulier le vin. Elle porte également sur une méthode d’amélioration organoleptique d’une boisson, et sur une boisson améliorée pouvant être obtenue par cette méthode. The present invention relates to a hydro-alcoholic composition based on tannins and aromas, and its use for improving the organoleptic properties of a drink, in particular wine. It also relates to a method of organoleptic improvement of a drink, and to an improved drink obtainable by this method.
ARRIERE-PLAN DE L’INVENTION BACKGROUND OF THE INVENTION
Selon plusieurs études archéologiques, la vigne est présente en Europe depuis le Quaternaire, et elle y est cultivée et utilisée pour la fabrication du vin depuis plus de 8000 ans. Le vin est donc depuis longtemps ancré dans la culture européenne et en particulier dans le bassin méditerranéen, et il est aujourd’hui l’une des boissons les plus populaires à l’échelle mondiale. De nombreuses variétés de plants de vignes, ou cépages, sont cultivées dans la plupart des pays du monde et présentent des spécificités qui sont fortement dépendantes du climat et des caractéristiques pédologiques du sol. Ces cépages donnent au futur vin son identité. La transformation du raisin en vin suit un ensemble d’étapes qui sont également chacune déterminante pour les propriétés finales du vin. En particulier, après récolte, le raisin est soumis à une étape de pressurage permettant d’extraire le moût du raisin qui est transformé, via diverses phases de fermentation et macération, en un type précis de vin doté de caractéristiques organoleptiques particulières. According to several archaeological studies, the vine has been present in Europe since the Quaternary, and it has been cultivated there and used for making wine for more than 8,000 years. Wine has therefore long been anchored in European culture and in particular in the Mediterranean basin, and today it is one of the most popular drinks worldwide. Many varieties of vine plants, or grape varieties, are cultivated in most countries of the world and have specificities which are strongly dependent on the climate and the pedological characteristics of the soil. These grape varieties give the future wine its identity. The transformation of grapes into wine follows a set of steps which are also each determining for the final properties of the wine. In particular, after harvest, the grape is subjected to a pressing step to extract the must from the grape which is transformed, via various phases of fermentation and maceration, into a specific type of wine with particular organoleptic characteristics.
Les œnologues considèrent que la qualité d’un vin peut être estimée à travers différents critères, tels que l’équilibre acidité/onctuosité/tanin, la persistance des arômes en bouche ou encore la complexité olfactive. En raison de ces critères très stricts, seul un faible pourcentage des vins produits dans le monde est considéré comme étant de haute qualité par ces experts, les rendant inaccessibles pour un individu moyen, de par leur rareté et leur prix. Afin de surmonter cet obstacle, plusieurs solutions ont été proposées. Oenologists consider that the quality of a wine can be estimated using various criteria, such as the acidity / smoothness / tannin balance, the persistence of aromas in the mouth or even the olfactory complexity. Due to these very strict criteria, only a small percentage of the wines produced in the world are considered to be of high quality by these experts, making them inaccessible to the average person, due to their scarcity and price. In order to overcome this obstacle, several solutions have been proposed.
US 2010/0239741 décrit ainsi une méthode d’amélioration du goût d’un vin, après ouverture de celui-ci, ledit vin étant constitué au moins partiellement d’une première variété de raisin (ou « premier cépage »), et la méthode comprenant l’ajout au vin d’un premier additif constitué au
moins partiellement d’un concentré de jus de raisin. De préférence, ledit concentré est constitué au moins partiellement dudit premier cépage. Le vin peut en outre être constitué d’un second voire un troisième cépage, et l’additif peut être constitué d’une combinaison d’additifs différents, en particulier d’additifs adaptés aux cépages constituant le vin. La méthode décrite permet notamment de corriger l’acidité du vin original et d’améliorer ses propriétés organoleptiques. US 2010/0239741 thus describes a method of improving the taste of a wine, after opening the latter, said wine consisting at least partially of a first variety of grape (or "first variety"), and the method comprising the addition to the wine of a first additive made up of less partially from a grape juice concentrate. Preferably, said concentrate consists at least partially of said first grape variety. The wine can also consist of a second or even a third grape variety, and the additive may consist of a combination of different additives, in particular additives suitable for the grape varieties constituting the wine. The method described makes it possible in particular to correct the acidity of the original wine and to improve its organoleptic properties.
US 2012/0207903 décrit une méthode d’amélioration de la qualité d’un vin, après ouverture de celui-ci, consistant à ajouter un additif dans le vin, ledit additif étant constitué d’arômes et de composants hygroscopiques ne modifiant pas le pH du vin orignal et ne perturbant pas l’équilibre entre son acidité et son goût fruité. En particulier, l’ajout de 0,5 mL d’un additif constitué d’arôme de fumée liquide, de vanilline, de 2-furfurylthiol, de 4-méthylthiobutanol, et de miel à un verre de Merlot permet de développer l’arôme de tabac et la minéralité de ce dernier. US 2012/0207903 describes a method of improving the quality of a wine, after opening thereof, consisting in adding an additive to the wine, said additive consisting of aromas and hygroscopic components that do not modify the pH original wine and not disturbing the balance between its acidity and its fruity taste. In particular, adding 0.5 mL of an additive consisting of liquid smoke flavoring, vanillin, 2-furfurylthiol, 4-methylthiobutanol, and honey to a glass of Merlot helps develop the flavor. of tobacco and its minerality.
Toutefois, les méthodes décrites ci-dessus ne permettent pas en réalité d’améliorer la qualité du vin, mais seulement de corriger certains défauts ou modifier certaines caractéristiques, tels que l’acidité. De plus, ces méthodes sont limitées à une utilisation individuelle à l’échelle du verre ou de la bouteille, et ne sont pas adaptées aux techniques de fabrication à grande échelle ou industrielle du vin. However, the methods described above do not actually improve the quality of the wine, but only correct certain defects or modify certain characteristics, such as acidity. In addition, these methods are limited to individual use at the glass or bottle scale, and are not suitable for large-scale or industrial wine making techniques.
Il subsiste donc un réel besoin de fournir une composition permettant d’améliorer les propriétés organoleptiques d’une boisson, en particulier le vin, et avantageusement adaptée pour une utilisation à grande échelle ou industrielle. There therefore remains a real need to provide a composition making it possible to improve the organoleptic properties of a drink, in particular wine, and advantageously suitable for large-scale or industrial use.
RESUME DE L’INVENTION SUMMARY OF THE INVENTION
Dans ce contexte, les inventeurs ont mis au point une composition hydro-alcoolique préparée à partir de tanins et de divers arômes, de préférence d’origine naturelle, ayant la capacité d’améliorer la qualité d’un vin. En révélant les arômes d’un vin présentant de faibles qualités organoleptiques, la composition permet d’atteindre simplement, efficacement et à moindre coût les qualités d’un vin supérieur. De manière avantageuse, la composition développée par les inventeurs peut être ajoutée à une cuve avant embouteillage ou bien, après ouverture d’un vin conditionné, en une proportion très faible.
De manière tout à fait surprenante, une même composition selon l’invention permet également d’améliorer la qualité d’autres types de boissons que le vin, en particulier le cognac, le whisky et le rhum, conférant ainsi un caractère universel à cette composition. Les inventeurs ont montré que, pour des quantités similaires, l’efficacité de cette composition au niveau organoleptique est la même quelle que soit la boisson. In this context, the inventors have developed a hydro-alcoholic composition prepared from tannins and various aromas, preferably of natural origin, having the capacity to improve the quality of a wine. By revealing the aromas of a wine with poor organoleptic qualities, the composition makes it possible to achieve the qualities of a superior wine simply, efficiently and at a lower cost. Advantageously, the composition developed by the inventors can be added to a vat before bottling or else, after opening a conditioned wine, in a very low proportion. Completely surprisingly, the same composition according to the invention also makes it possible to improve the quality of other types of drinks than wine, in particular cognac, whiskey and rum, thus giving this composition a universal character. . The inventors have shown that, for similar amounts, the effectiveness of this composition at the organoleptic level is the same whatever the drink.
De manière avantageuse, la composition n’affecte pas le titre alcoométrique volumique (TAV). La composition constitue ainsi un additif, en particulier un additif universel, pour boisson. Advantageously, the composition does not affect the alcoholic strength by volume (ABV). The composition thus constitutes an additive, in particular a universal additive, for beverages.
L’invention a donc pour objet une composition hydro-alcoolique renfermant : The subject of the invention is therefore a hydro-alcoholic composition containing:
- 1 à 10 parties en poids de tanins ; - 1 to 10 parts by weight of tannins;
- 0,05 à 5 parties en poids de 2-phényléthanol ; - 0.05 to 5 parts by weight of 2-phenylethanol;
- 0,001 à 0,05 partie en poids d’acide isovalérique et/ou un ester de celui-ci ; - 0.001 to 0.05 part by weight of isovaleric acid and / or an ester thereof;
- 0,001 à 0,1 partie en poids d’au moins une lactone en C4-C12 ; - 0.001 to 0.1 part by weight of at least one C4-C12 lactone;
- 0,001 à 0,05 partie en poids d’au moins un thiol choisi parmi le méthionol et le 3- (méthylthio)hexanol ; - 0.001 to 0.05 part by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol;
- 105 à 0,01 partie en poids d’au moins un dérivé vanillique choisi parmi la vanilline, l’éthylvanilline, l’acide vanillique ou un ester de celui-ci ; - 10 5 to 0.01 part by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- 109 à 105 partie en poids d’au moins un composé comprenant un motif (benzo)thiazole ou thiazoline ; - 10 9 to 10 5 parts by weight of at least one compound comprising a (benzo) thiazole or thiazoline unit;
- 1 à 50 parties en poids d’éthanol ; et - 1 to 50 parts by weight of ethanol; and
- 50 à 97 parties en poids d’eau ; pour 100 parties en poids de composition. - 50 to 97 parts by weight of water; per 100 parts by weight of composition.
Elle a également pour objet une utilisation d’une composition telle que définie dans la présente demande, pour l’amélioration organoleptique d’une boisson, et en particulier de son arôme et/ou de son goût, ladite boisson étant choisie parmi un vin, un cognac, un rhum, et un whisky. It also relates to the use of a composition as defined in the present application, for the organoleptic improvement of a drink, and in particular of its aroma and / or of its taste, said drink being chosen from a wine, a cognac, a rum, and a whiskey.
Elle a encore pour objet une méthode d’amélioration organoleptique d’une boisson comprenant une étape de mélange d’une composition telle que définie dans la présente demande avec une boisson, ladite boisson étant choisie parmi un vin, un cognac, un rhum, et un whisky, de préférence un vin. Dans un mode particulier, une même composition telle que définie dans la présente demande améliore indifféremment un vin, un cognac, un rhum ou un whisky.
Elle concerne également une boisson améliorée pouvant être obtenue par une méthode d’amélioration organoleptique telle que définie dans la présente demande. It also relates to a method of organoleptic improvement of a drink comprising a step of mixing a composition as defined in the present application with a drink, said drink being chosen from a wine, a cognac, a rum, and a whiskey, preferably a wine. In a particular embodiment, the same composition as defined in the present application improves either a wine, a cognac, a rum or a whiskey without distinction. It also relates to an improved drink obtainable by an organoleptic improvement method as defined in the present application.
FIGURES FIGURES
La Figure 1 montre les caractéristiques organoleptiques d’un vin de base (Al), de ce vin de base additionné d’une composition (Cl) selon l’invention, et d’un vin cible (Référence). Figure 1 shows the organoleptic characteristics of a base wine (Al), of this base wine with the addition of a composition (Cl) according to the invention, and of a target wine (Reference).
DESCRIPTION DETAILLEE DETAILED DESCRIPTION
L’invention concerne donc une composition hydro-alcoolique renfermant : The invention therefore relates to a hydro-alcoholic composition containing:
- 1 à 10 parties, de préférence 2 à 6 parties, en poids de tanins ; - 1 to 10 parts, preferably 2 to 6 parts, by weight of tannins;
- 0,05 à 5 parties, de préférence 0,1 à 1 partie, en poids de 2-phényléthanol ; - 0.05 to 5 parts, preferably 0.1 to 1 part, by weight of 2-phenylethanol;
- 0,001 à 0,05 partie, de préférence 0,001 à 0,02 partie, en poids d’acide isovalérique et/ou un ester de celui-ci ; - 0.001 to 0.05 part, preferably 0.001 to 0.02 part, by weight of isovaleric acid and / or an ester thereof;
- 0,001 à 0,1 partie, de préférence 0,002 à 0,05 partie, en poids d’au moins une lactone en C4- C12 ; - 0.001 to 0.1 part, preferably 0.002 to 0.05 part, by weight of at least one C4-C12 lactone;
- 0,001 à 0,05 partie, de préférence 0,005 à 0,02 partie, en poids d’au moins un thiol choisi parmi le méthionol et le 3-(méthylthio)hexanol ; - 0.001 to 0.05 part, preferably 0.005 to 0.02 part, by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol;
- 105 à 0,01 partie, de préférence 5.105 à 0,005 partie, en poids d’au moins un dérivé vanillique choisi parmi la vanilline, l’éthylvanilline, l’acide vanillique ou un ester de celui-ci ; - 10 5 to 0.01 part, preferably 5.10 5 to 0.005 part, by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- 109 à 105 partie en poids d’au moins un composé comprenant un motif (benzo)thiazole ou thiazoline ; - 10 9 to 10 5 parts by weight of at least one compound comprising a (benzo) thiazole or thiazoline unit;
- 1 à 50 parties, de préférence 10 à 30 parties, en poids d’éthanol ; et - 1 to 50 parts, preferably 10 to 30 parts, by weight of ethanol; and
- 50 à 97 parties, de préférence 60 à 80 parties, en poids d’eau ; pour 100 parties en poids de composition. - 50 to 97 parts, preferably 60 to 80 parts, by weight of water; per 100 parts by weight of composition.
Les tanins sont des composés d’origine végétale et de structure polyphénolique. D’une manière générale, les tanins peuvent être extraits de toute partie d’un arbre ou d’une plante, telle qu’une écorce, une racine, une feuille, une tige, une fleur, ou un fruit. Tannins are compounds of plant origin with a polyphenolic structure. Generally speaking, tannins can be extracted from any part of a tree or plant, such as a bark, root, leaf, stem, flower, or fruit.
Les tanins de la composition de l’invention sont avantageusement torréfiés. The tannins of the composition of the invention are advantageously roasted.
Selon un mode de réalisation préféré, lesdits tanins sont des tanins de chêne. Par exemple, lesdits tanins peuvent être des tanins de chêne Subli’Oak® (Martin Vialatte).
Par « lactone en C4-C12 », on entend une lactone ayant 4 à 12 atomes de carbone. Les lactones de la composition de l’invention sont avantageusement des lactones d’origine végétale. Selon un mode de réalisation particulier, ladite au moins une lactone en C4-C12 est choisie parmi la massoïalactone, une gamma-lactone, et un mélange de celles-ci. Selon un mode particulier, la lactone en C4-C12 est une lactone en C6-C12 (c’est-à-dire, ayant 6 à 12 atomes de carbone).According to a preferred embodiment, said tannins are oak tannins. For example, said tannins can be Subli'Oak ® oak tannins (Martin Vialatte). By “C4-C12 lactone” is meant a lactone having 4 to 12 carbon atoms. The lactones of the composition of the invention are advantageously lactones of plant origin. According to a particular embodiment, said at least one C4-C12 lactone is chosen from massoalactone, a gamma-lactone, and a mixture of these. According to one particular embodiment, the C4-C12 lactone is a C6-C12 lactone (that is to say, having 6 to 12 carbon atoms).
Des exemples de gamma-lactones sont notamment la whiskylactone, la gamma-valérolactone, la gamma-décalactone, la gamma-nonalactone, la gamma-butyrolactone, et un mélange de celles-ci, de préférence la whiskylactone. Examples of gamma-lactones are especially whiskylactone, gamma-valerolactone, gamma-decalactone, gamma-nonalactone, gamma-butyrolactone, and a mixture thereof, preferably whiskylactone.
Selon un mode de réalisation particulier, ladite au moins une lactone en C4-C12 est choisie parmi la whiskylactone, la massoïalactone, la gamma-valérolactone, la gamma-décalactone, la gamma-nonalactone, et un mélange de celles-ci. According to a particular embodiment, said at least one C4-C12 lactone is chosen from whiskylactone, massoalactone, gamma-valerolactone, gamma-decalactone, gamma-nonalactone, and a mixture of these.
Selon un mode de réalisation préféré, ladite au moins une lactone en C4-C12 est choisie parmi la whiskylactone, la massoïalactone et un mélange de celles-ci. According to a preferred embodiment, said at least one C4-C12 lactone is chosen from whiskylactone, massoalactone and a mixture of these.
Mieux encore, ladite au moins une lactone en C4-C12 est un mélange de whiskylactone et de massoïalactone. Dans un tel mode de réalisation, le rapport massique de la whiskylactone à la massoïalactone est avantageusement compris entre 1/50 et 50/1, de préférence entre 1/10 et 10/1. More preferably, said at least one C4-C12 lactone is a mixture of whiskylactone and massoidactone. In such an embodiment, the mass ratio of whiskylactone to massoidactone is advantageously between 1/50 and 50/1, preferably between 1/10 and 10/1.
Dans un mode de réalisation particulier, l’acide isovalérique est en mélange avec un ester de celui-ci. Un exemple d’ester de l’acide isovalérique est notamment l’isovalérate d’éthyle.In a particular embodiment, isovaleric acid is mixed with an ester thereof. An example of an ester of isovaleric acid is ethyl isovalerate.
Dans un tel mode de réalisation, le rapport massique de l’acide isovalérique à son ester est avantageusement compris entre 1/50 et 1/1, de préférence entre 1/20 et 1/2. In such an embodiment, the mass ratio of isovaleric acid to its ester is advantageously between 1/50 and 1/1, preferably between 1/20 and 1/2.
Par « composé comprenant un motif (benzo)thiazole ou thiazoline », on entend tout composé constitué d’un ou plusieurs hétérocycles choisis parmi un cycle thiazole, benzothiazole et thiazoline, le(s)dit(s) hétérocycle(s) étant éventuellement substitué(s). Un exemple de substituant est notamment un groupe acétyle ou propionyle, de préférence acétyle. By “compound comprising a (benzo) thiazole or thiazoline unit” is meant any compound consisting of one or more heterocycles chosen from a thiazole, benzothiazole and thiazoline ring, the said heterocycle (s) being optionally substituted. (s). An example of a substituent is in particular an acetyl or propionyl group, preferably acetyl.
Selon un mode de réalisation particulier, ledit au moins un composé comprenant un motif (benzo)thiazole ou thiazoline est choisi parmi le benzothiazole, la 2-acétyl-2-thiazoline, la 2- propionyl-2-thiazoline, et un mélange de ceux-ci.
Selon un mode de réalisation plus particulier, ledit au moins un composé comprenant un motif (benzo)thiazole ou thiazoline est choisi parmi le benzothiazole, la 2-acétyl-2-thiazoline et un mélange de ceux-ci. According to a particular embodiment, said at least one compound comprising a (benzo) thiazole or thiazoline unit is chosen from benzothiazole, 2-acetyl-2-thiazoline, 2-propionyl-2-thiazoline, and a mixture of those -this. According to a more particular embodiment, said at least one compound comprising a (benzo) thiazole or thiazoline unit is chosen from benzothiazole, 2-acetyl-2-thiazoline and a mixture of these.
Dans un mode de réalisation préféré, ledit au moins un composé comprenant un motif (benzo)thiazole ou thiazoline, est le 2-acétyl-2-thiazoline, ou un mélange de 2-acétyl-2- thiazoline et de benzothiazole. Dans un tel mode de réalisation, la quantité de 2-acétyl-2- thiazoline dans la composition de l’invention est typiquement de 109 à 5.106 parties en poids pour 100 parties en poids de composition, et la quantité de (benzo)thiazole, s’il est présent, est typiquement de 104 à 5.106 parties en poids pour 100 parties en poids de composition. In a preferred embodiment, said at least one compound comprising a (benzo) thiazole or thiazoline unit, is 2-acetyl-2-thiazoline, or a mixture of 2-acetyl-2-thiazoline and benzothiazole. In such an embodiment, the amount of 2-acetyl-2-thiazoline in the composition of the invention is typically 10 9 to 5.10 6 parts by weight per 100 parts by weight of composition, and the amount of (benzo) thiazole, if present, is typically 10 4 to 5.10 6 parts by weight per 100 parts by weight of composition.
Dans un mode particulier, ledit au moins un dérivé vanillique est choisi parmi la vanilline, l’acide vanillique et un ester de celui-ci In a particular embodiment, said at least one vanillic derivative is chosen from vanillin, vanillic acid and an ester thereof
Dans un mode de réalisation plus particulier, ledit au moins un dérivé vanillique est un mélange de vanilline, d’acide vanillique et éventuellement d’un ester de l’acide vanillique. Dans un tel mode de réalisation, le rapport massique la vanilline à l’acide vanillique est avantageusement compris entre 1/50 et 1/1, de préférence entre 1/25 et 1/2. In a more particular embodiment, said at least one vanillic derivative is a mixture of vanillin, vanillic acid and optionally an ester of vanillic acid. In such an embodiment, the weight ratio of vanillin to vanillic acid is advantageously between 1/50 and 1/1, preferably between 1/25 and 1/2.
Un exemple d’ester de l’acide vanillique est notamment le vanillate de méthyle. An example of an ester of vanillic acid is especially methyl vanillate.
Selon un mode particulier, la composition de l’invention renferme en outre un ou plusieurs parmi : According to a particular embodiment, the composition of the invention also contains one or more of:
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids d’alcool isoamylique ; et/ou - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of isoamyl alcohol; and or
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids de 2-méthyl butanol ; et/ou - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of 2-methyl butanol; and or
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de gaïacol et/ou 4-éthylgaïacol ; et/ou - 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of guaiacol and / or 4-ethyl guaiacol; and or
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de 2-acétylfurane ; et/ou- 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of 2-acetylfuran; and or
- 109 à 5.108, de préférence 5.109 à 4.10 8 partie, en poids de para-crésol, pour 100 parties en poids de composition. - 10 9 to 5.10 8 , preferably 5.10 9 to 4.10 8 part, by weight of para-cresol, per 100 parts by weight of composition.
Selon un mode préféré, la composition de l’invention renferme en outre : According to a preferred embodiment, the composition of the invention also contains:
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids d’alcool isoamylique ; - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of isoamyl alcohol;
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids de 2-méthyl butanol ; - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of 2-methyl butanol;
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de gaïacol et/ou 4-éthylgaïacol ;- 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of guaiacol and / or 4-ethyl guaiacol;
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de 2-acétylfurane ; et
- 109 à 5.108, de préférence 5.109 à 4.10 8 partie, en poids de para-crésol, pour 100 parties en poids de composition. - 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of 2-acetylfuran; and - 10 9 to 5.10 8 , preferably 5.10 9 to 4.10 8 part, by weight of para-cresol, per 100 parts by weight of composition.
La composition de l’invention peut renfermer en outre à 106 à 0,01 partie en poids de 2-méthyl butyrate d’éthyle, pour 100 parties en poids de composition. The composition of the invention may additionally contain 10 6 to 0.01 part by weight of ethyl 2-methyl butyrate, per 100 parts by weight of composition.
Dans un mode particulier, le gaïacol est en mélange avec le 4-éthylgaïacol dans la composition de l’invention. Dans un tel mode de réalisation, le rapport massique du gaïacol au 4-éthylgaïacol est avantageusement compris entre 1/10 et 10/1, de préférence entre 1/2 et 2/1. In a particular embodiment, the guaiacol is mixed with 4-ethyl guaiacol in the composition of the invention. In such an embodiment, the mass ratio of guaiacol to 4-ethylgaiacol is advantageously between 1/10 and 10/1, preferably between 1/2 and 2/1.
Selon un autre mode particulier, la composition de l’invention renferme en outre : According to another particular embodiment, the composition of the invention also contains:
- 5.106 à 5.104 partie, de préférence 5.106 à 104 partie, en poids d’absolu d’osmanthus ; et/ou- 5.10 6 to 5.10 4 parts, preferably 5.10 6 to 10 4 parts, by weight of osmanthus absolute; and or
- 5.106 à 5.104 partie, de préférence 105 à 5.104, en poids d’oléorésine de fenugrec, pour 100 parties en poids de composition. - 5.10 6 to 5.10 4 part, preferably 10 5 to 5.10 4 , by weight of fenugreek oleoresin, per 100 parts by weight of composition.
Selon un autre mode préféré, la composition de l’invention renferme en outre : According to another preferred embodiment, the composition of the invention also contains:
- 5.106 à 5.104 partie, de préférence 5.106 à 104 partie, en poids d’absolu d’osmanthus ; et- 5.10 6 to 5.10 4 parts, preferably 5.10 6 to 10 4 parts, by weight of osmanthus absolute; and
- 5.106 à 5.104 partie, de préférence 105 à 5.104, en poids d’oléorésine de fenugrec, pour 100 parties en poids de composition. - 5.10 6 to 5.10 4 part, preferably 10 5 to 5.10 4 , by weight of fenugreek oleoresin, per 100 parts by weight of composition.
La composition de l’invention peut renfermer en outre : The composition of the invention may also contain:
- 106 à 5.104 partie en poids de maltol ; et/ou - 10 6 to 5.10 4 part by weight of maltol; and or
- 105 à 0,001 partie en poids de furanéol ; et/ou - 10 5 to 0.001 part by weight of furanol; and or
- 105 à 0,001 partie en poids de cannelle ; et/ou - 10 5 to 0.001 part by weight of cinnamon; and or
- 105 à 0,001 partie en poids d’acide butyrique ; et/ou - 10 5 to 0.001 part by weight of butyric acid; and or
- 106 à 5.104 partie en poids de méthylcinnamate ; et/ou - 10 6 to 5.10 4 part by weight of methylcinnamate; and or
- 106 à 5.104 partie en poids de butyrate d’éthyle, pour 100 parties en poids de composition. - 10 6 to 5.10 4 part by weight of ethyl butyrate, per 100 parts by weight of composition.
Selon un mode préféré de l’invention, la composition renferme : According to a preferred mode of the invention, the composition contains:
- 1 à 10 parties, de préférence 2 à 6 parties, en poids de tanins ; - 1 to 10 parts, preferably 2 to 6 parts, by weight of tannins;
- 0,05 à 5 parties, de préférence 0,1 à 1 partie, en poids de 2-phényléthanol ; - 0.05 to 5 parts, preferably 0.1 to 1 part, by weight of 2-phenylethanol;
- 0,001 à 0,05 partie, de préférence 0,001 à 0,02 partie, en poids d’acide isovalérique et/ou un ester de celui-ci ;
- 0,001 à 0,1 partie, de préférence 0,002 à 0,05 partie, en poids d’au moins une lactone en C4- C12 ; - 0.001 to 0.05 part, preferably 0.001 to 0.02 part, by weight of isovaleric acid and / or an ester thereof; - 0.001 to 0.1 part, preferably 0.002 to 0.05 part, by weight of at least one C4-C12 lactone;
- 0,001 à 0,05 partie, de préférence 0,005 à 0,02 partie, en poids d’au moins un thiol choisi parmi le méthionol et le 3-(méthylthio)hexanol ; - 0.001 to 0.05 part, preferably 0.005 to 0.02 part, by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol;
- 105 à 0,01 partie, de préférence 5.105 à 0,005 partie, en poids d’au moins un dérivé vanillique choisi parmi la vanilline, l’éthylvanilline, l’acide vanillique ou un ester de celui-ci ; - 10 5 to 0.01 part, preferably 5.10 5 to 0.005 part, by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- 109 à 105 partie en poids d’au moins un composé comprenant un motif (benzo)thiazole ou thiazoline ; - 10 9 to 10 5 parts by weight of at least one compound comprising a (benzo) thiazole or thiazoline unit;
- 1 à 50 parties, de préférence 10 à 30 parties, en poids d’éthanol ; - 1 to 50 parts, preferably 10 to 30 parts, by weight of ethanol;
- 50 à 97 parties, de préférence 60 à 80 parties, en poids d’eau ; - 50 to 97 parts, preferably 60 to 80 parts, by weight of water;
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids d’alcool isoamylique ; - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of isoamyl alcohol;
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids de 2-méthyl butanol ; - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of 2-methyl butanol;
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de gaïacol et/ou 4-éthylgaïacol ;- 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of guaiacol and / or 4-ethyl guaiacol;
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de 2-acétylfurane ; - 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of 2-acetylfuran;
- 109 à 5.108, de préférence 5.109 à 4.10 8 partie, en poids de para-crésol, et - 10 9 to 5.10 8 , preferably 5.10 9 to 4.10 8 part, by weight of para-cresol, and
- 106 à 0,01 partie en poids de 2-méthyl butyrate d’éthyle, pour 100 parties en poids de composition. - 10 6 to 0.01 part by weight of ethyl 2-methyl butyrate, per 100 parts by weight of composition.
Selon un autre mode préféré de l’invention, la composition renferme : According to another preferred mode of the invention, the composition contains:
- 1 à 10 parties, de préférence 2 à 6 parties, en poids de tanins ; - 1 to 10 parts, preferably 2 to 6 parts, by weight of tannins;
- 0,05 à 5 parties, de préférence 0,1 à 1 partie, en poids de 2-phényléthanol ; - 0.05 to 5 parts, preferably 0.1 to 1 part, by weight of 2-phenylethanol;
- 0,001 à 0,05 partie, de préférence 0,001 à 0,02 partie, en poids d’acide isovalérique et/ou un ester de celui-ci ; - 0.001 to 0.05 part, preferably 0.001 to 0.02 part, by weight of isovaleric acid and / or an ester thereof;
- 0,001 à 0,1 partie, de préférence 0,002 à 0,05 partie, en poids d’au moins une lactone en C4- C12 ; - 0.001 to 0.1 part, preferably 0.002 to 0.05 part, by weight of at least one C4-C12 lactone;
- 0,001 à 0,05 partie, de préférence 0,005 à 0,02 partie, en poids d’au moins un thiol choisi parmi le méthionol et le 3-(méthylthio)hexanol ; - 0.001 to 0.05 part, preferably 0.005 to 0.02 part, by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol;
- 105 à 0,01 partie, de préférence 5.105 à 0,005 partie, en poids d’au moins un dérivé vanillique choisi parmi la vanilline, l’éthylvanilline, l’acide vanillique ou un ester de celui-ci ; - 10 5 to 0.01 part, preferably 5.10 5 to 0.005 part, by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- 109 à 105 partie en poids d’au moins un composé comprenant un motif (benzo)thiazole ou thiazoline ; - 10 9 to 10 5 parts by weight of at least one compound comprising a (benzo) thiazole or thiazoline unit;
- 1 à 50 parties, de préférence 10 à 30 parties, en poids d’éthanol ; - 1 to 50 parts, preferably 10 to 30 parts, by weight of ethanol;
- 50 à 97 parties, de préférence 60 à 80 parties, en poids d’eau ; - 50 to 97 parts, preferably 60 to 80 parts, by weight of water;
- 5.106 à 5.104 partie, de préférence 5.106 à 104 partie, en poids d’absolu d’osmanthus ; et
- 5.106 à 5.104 partie, de préférence 105 à 5.104, en poids d’oléorésine de fenugrec, - 5.10 6 to 5.10 4 parts, preferably 5.10 6 to 10 4 parts, by weight of osmanthus absolute; and - 5.10 6 to 5.10 4 part, preferably 10 5 to 5.10 4 , by weight of fenugreek oleoresin,
- 106 à 5.104 partie en poids de maltol ; - 10 6 to 5.10 4 part by weight of maltol;
- 105 à 0,001 partie en poids de furanéol ; - 10 5 to 0.001 part by weight of furanol;
- 105 à 0,001 partie en poids de cannelle ; - 10 5 to 0.001 part by weight of cinnamon;
- 105 à 0,001 partie en poids d’acide butyrique ; - 10 5 to 0.001 part by weight of butyric acid;
- 106 à 5.104 partie en poids de méthylcinnamate ; et - 10 6 to 5.10 4 part by weight of methylcinnamate; and
- 106 à 5.104 partie en poids de butyrate d’éthyle, pour 100 parties en poids de composition. - 10 6 to 5.10 4 part by weight of ethyl butyrate, per 100 parts by weight of composition.
Les compositions de l’invention renferment des tanins ainsi qu’un ensemble d’arômes, qui permettent d’améliorer la qualité d’une boisson, notamment : The compositions of the invention contain tannins as well as a set of aromas, which make it possible to improve the quality of a drink, in particular:
- en apportant une particularité organoleptique, en particulier gustative et/ou odorante, et/ou- by providing an organoleptic particularity, in particular taste and / or odor, and / or
- en ayant un rôle d’exhausteur pour certains arômes de la composition ou de la boisson. - by having an enhancer role for certain flavors of the composition or the drink.
Un autre objet de l’invention concerne donc l’utilisation d’une composition telle que définie dans la présente demande, pour l’amélioration organoleptique (ou sensorielle) d’une boisson, et en particulier de son arôme et/ou de son goût. Another subject of the invention therefore relates to the use of a composition as defined in the present application, for the organoleptic (or sensory) improvement of a drink, and in particular of its aroma and / or its taste. .
Dans le cadre de la présente invention, ladite boisson est choisie parmi un vin, un cognac, un rhum, et un whisky. In the context of the present invention, said drink is chosen from a wine, a cognac, a rum, and a whiskey.
Selon un mode particulier, la boisson est un vin. Le vin peut notamment être un vin blanc, un vin rosé, ou un vin rouge. Le vin peut être un vin effervescent ou non. According to a particular mode, the drink is a wine. The wine can in particular be a white wine, a rosé wine, or a red wine. The wine may or may not be sparkling wine.
De préférence, le vin est un vin rouge. Preferably, the wine is a red wine.
Le vin peut être issu d’un ou plusieurs cépages. The wine can be made from one or more grape varieties.
Des exemples de cépages sont notamment Aligoté, Chardonnay, Sauvignon, Gewurztraminer, Muscat, Riesling, Sémillon, Pinot Blanc, Pinot Gris, Chenin, Colombard, Muscat d’Alexandrie, Sultanine, Petit Manseng, Marsanne, Muscadet, Roussanne, Savagnin, Sylvaner, Albillo, Cartoixa, Dona Blanca, Godello, Macabeu, Listan Blanc, Parellada, Pedro-Ximenez, Marmajuelo, Gual, Vijariego Blanco, Verdello, Albillo Criollo et Baboso Blanco, Malvasia, Trebbiano, Vermentino, Ameis, Prosecco, Falaghina, Moscato, Lambrusco, Torrontés, Viognier, Tamarugal, Verdelho Blanc, Gruner Veltliner, Alicante Bouschet, Barbarossa, Barbera, Cabernet tel que Cabernet Franc ou Cabemet Sauvignon, Chenin Noir, Concord,
Carignan, Carménère, Cinsaut, Castiglione, Chambourcin, Dolcetto, Petite Sirah, Gamay, Grenache, Graciano, Lagrein, Lambrusco, Malbec, Merlot, Montepulciano, Muscat de Hambourg, Nebbiolo, Petit Verdot, Pinot Noir, Sangiovese, Syrah, Tibouren, Zinfandel, Albarello, Callet, Caino Tinto, Carignan, Espadeiro, Tempranillo, Bobal, Monastrell, Grenache Poilu, Tinta de Toro, Prieto Picudo, Manto negro, Negramoli, Sumoll, Listan Noir, Espadeiro, Loureiro, Mencia, Merenzo, Mouraton, Piquepoul Noir, Souson, Tintilla de Rota, Sangiovese, Barbera, Nebbiolo, Montepulciano, Negroamaro, Nero d’Avola, Aglianico, Cannonau, Fumin, Bonarda, Tannat, Païs, Mourvèdre, ou Pinotage, sans que cette liste ne soit limitative. Examples of grape varieties include Aligoté, Chardonnay, Sauvignon, Gewurztraminer, Muscat, Riesling, Sémillon, Pinot Blanc, Pinot Gris, Chenin, Colombard, Muscat d'Alexandrie, Sultanine, Petit Manseng, Marsanne, Muscadet, Roussanne, Savagnin, Sylvaner, Albillo, Cartoixa, Dona Blanca, Godello, Macabeu, Listan Blanc, Parellada, Pedro-Ximenez, Marmajuelo, Gual, Vijariego Blanco, Verdello, Albillo Criollo and Baboso Blanco, Malvasia, Trebbiano, Vermentino, Ameis, Prosecco, Falaghina, Moscato, Lambrusco , Torrontés, Viognier, Tamarugal, Verdelho Blanc, Gruner Veltliner, Alicante Bouschet, Barbarossa, Barbera, Cabernet such as Cabernet Franc or Cabemet Sauvignon, Chenin Noir, Concord, Carignan, Carménère, Cinsaut, Castiglione, Chambourcin, Dolcetto, Petite Sirah, Gamay, Grenache, Graciano, Lagrein, Lambrusco, Malbec, Merlot, Montepulciano, Muscat de Hambourg, Nebbiolo, Petit Verdot, Pinot Noir, Sangiovese, Syrah, Tibouren, Zinfandel , Albarello, Callet, Caino Tinto, Carignan, Espadeiro, Tempranillo, Bobal, Monastrell, Grenache Poilu, Tinta de Toro, Prieto Picudo, Manto negro, Negramoli, Sumoll, Listan Noir, Espadeiro, Loureiro, Mencia, Merenzo, Mouraton, Piquepoul Noir , Souson, Tintilla de Rota, Sangiovese, Barbera, Nebbiolo, Montepulciano, Negroamaro, Nero d'Avola, Aglianico, Cannonau, Fumin, Bonarda, Tannat, Païs, Mourvèdre, or Pinotage, without this list being exhaustive.
Selon un mode particulier de l’invention, le vin est issu d’un ou plusieurs cépages choisis parmi : Alicante Bouschet, Barbarossa, Barbera, Cabernet tel que Cabemet Franc ou Cabernet Sauvignon, Concord, Carignan, Carménère, Cinsaut, Castiglione, Chambourcin, Dolcetto, Petite Sirah, Gamay, Grenache, Graciano, Lagrein, Lambrusco, Malbec, Merlot, Montepulciano, Muscat de Hambourg, Nebbiolo, Petit Verdot, Pinot Noir, Sangiovese, Syrah, Zinfandel, Albarello, Callet, Caino Tinto, Carignan, Espadeiro, Tempranillo, Bobal, Monastrell, Grenache Poilu, Tinta de Toro, Prieto Picudo, Manto negro, Negramoli, Sumoll, Listan Noir, Espadeiro, Loureiro, Mencia, Merenzo, Mouraton, Piquepoul Noir, Souson, Tintilla de Rota, Sangiovese, Barbera, Nebbiolo, Montepulciano, Negroamaro, Nero d’Avola, Aglianico, Cannonau, Fumin, Bonarda, Tannat, Païs, Mourvèdre, Pinotage, et un mélange de ceux-ci. According to a particular embodiment of the invention, the wine is made from one or more grape varieties chosen from: Alicante Bouschet, Barbarossa, Barbera, Cabernet such as Cabemet Franc or Cabernet Sauvignon, Concord, Carignan, Carménère, Cinsaut, Castiglione, Chambourcin, Dolcetto, Petite Sirah, Gamay, Grenache, Graciano, Lagrein, Lambrusco, Malbec, Merlot, Montepulciano, Muscat de Hambourg, Nebbiolo, Petit Verdot, Pinot Noir, Sangiovese, Syrah, Zinfandel, Albarello, Callet, Caino Tinto, Carignan, Espadeiro, Tempranillo, Bobal, Monastrell, Grenache Poilu, Tinta de Toro, Prieto Picudo, Manto negro, Negramoli, Sumoll, Listan Noir, Espadeiro, Loureiro, Mencia, Merenzo, Mouraton, Piquepoul Noir, Souson, Tintilla de Rota, Sangiovese, Barbera, Nebbiolo , Montepulciano, Negroamaro, Nero d'Avola, Aglianico, Cannonau, Fumin, Bonarda, Tannat, Païs, Mourvèdre, Pinotage, and a mixture of these.
Selon un mode préféré de l’invention, le vin est issu d’un ou plusieurs cépages choisis parmi : Grenache, Syrah, Grenache-Syrah, Cabernet Sauvignon, Merlot, Cabernet Sauvignon-Merlot, Gamay, Mourvèdre et Pinot noir. Mieux encore, le vin est issu d’un cépage Merlot. According to a preferred mode of the invention, the wine is made from one or more grape varieties chosen from: Grenache, Syrah, Grenache-Syrah, Cabernet Sauvignon, Merlot, Cabernet Sauvignon-Merlot, Gamay, Mourvèdre and Pinot noir. Better yet, the wine is made from a Merlot grape.
De préférence, la boisson à améliorer est une boisson de qualité moyenne. Par « qualité moyenne », on entend une boisson sans particularités organoleptiques ou ayant des insuffisances organoleptiques, telle qu’évaluée par un œnologue. Preferably, the drink to be improved is a drink of medium quality. By "average quality" is meant a drink without organoleptic particularities or having organoleptic insufficiencies, as evaluated by an oenologist.
Lorsque ladite boisson est un vin, plusieurs systèmes de notations permettent d’estimer la qualité de ce dernier. When the said drink is a wine, several rating systems make it possible to estimate the quality of the latter.
Selon un mode particulier, le vin est un vin sans indication géographique (vin « SIG »). According to a particular mode, the wine is a wine without a geographical indication (“SIG” wine).
La composition utilisée selon l’invention est mélangée à une boisson, en vue d’améliorer sa qualité, c’est-à-dire ses propriétés organoleptiques. La composition est particulièrement adaptée
pour être utilisée à échelle domestique ou industrielle. Le mélange de la composition avec la boisson peut donc être mis en œuvre dans tout type de récipient, tel qu’un verre, une bouteille, un tonneau, ou une cuve. The composition used according to the invention is mixed with a drink, with a view to improving its quality, that is to say its organoleptic properties. The composition is particularly suitable to be used on a domestic or industrial scale. The mixing of the composition with the drink can therefore be used in any type of container, such as a glass, a bottle, a barrel or a vat.
La composition utilisée selon l’invention peut être mélangée à la boisson, avant ou après conditionnement, notamment avant ou après mise en bouteille, de celle-ci. The composition used according to the invention can be mixed with the drink, before or after packaging, in particular before or after bottling thereof.
Dans un mode de réalisation particulier, la composition utilisée selon l’invention est mélangée à une boisson avant son conditionnement, lors d’une quelconque étape de sa préparation, telle qu’une étape de pressurage, de cuisson, de fermentation, de maturation, ou de vieillissement. La composition peut être mélangée à un moût, tel qu’un moût de fruit, un moût de céréale, ou un moût de raisin rectifié ou non, une chair ou pulpe de fruit, ou à un jus de fruit pressé. In a particular embodiment, the composition used according to the invention is mixed with a drink before its packaging, during any stage of its preparation, such as a stage of pressing, cooking, fermentation, maturation, or aging. The composition can be mixed with a must, such as a fruit must, a cereal must, or a grape must whether or not rectified, a fruit flesh or pulp, or with a squeezed fruit juice.
Dans un autre mode de réalisation particulier, la composition est mélangée à la boisson, après ouverture du récipient (par exemple, une bouteille) qui la contient. In another particular embodiment, the composition is mixed with the drink, after opening the container (for example, a bottle) which contains it.
On préfère que le rapport massique de la composition à la boisson soit compris entre 1:1000 et 2:100, de préférence entre 2:1000 et 1:100, mieux encore entre 5:1000 et 1:100. It is preferred that the mass ratio of the composition to the drink is between 1: 1000 and 2: 100, preferably between 2: 1000 and 1: 100, more preferably between 5: 1000 and 1: 100.
La composition peut être utilisée seule ou combinée à un ou plusieurs intrants. Les intrants utilisés dans la fabrication d’une boisson telle que le vin, le cognac, le rhum ou le whisky sont bien connus de l’homme de l’art. Des exemples d’intrants sont notamment l’acide citrique, l’acide L-tartrique, l’acide L-ascorbique, l’acide L-malique, l’acide lactique, l’acide métatartrique, l’albumine d'oeuf, l’anhydride sulfureux, les bactéries lactiques, la bentonite, le bicarbonate de potassium, le bisulfite de potassium, le bisulfite d'ammonium, le carbonate de calcium, la carboxyméthylcellulose, la gomme de cellulose, le caséinate de potassium, la caséine, le charbon œnologique, la chitine-glucane, le chitosane, le citrate de cuivre, la colle de poisson, le dichlorhydrate de thiamine, les écorces de levures, les enzymes bêta-glucanases, la gélatine, la gomme arabique, l’hydrogénophosphate di-ammonium (phosphate diammonique), l’hydrogénotartrate de potassium (crème de tartre), les levures sèches actives, le lysozyme, les mannoprotéines de levures, les matières protéiques d'origine végétale issues du blé ou du pois, le métabisulfite de potassium, les morceaux de bois de chêne, le saccharose (sucre), le sulfate de cuivre, le sulfate d'ammonium, le tartrate neutre de potassium, l’uréase, et leurs combinaisons.
Dans un mode de réalisation préféré, la composition utilisée selon l’invention renferme :The composition can be used alone or in combination with one or more inputs. The inputs used in the manufacture of a drink such as wine, cognac, rum or whiskey are well known to those skilled in the art. Examples of inputs include citric acid, L-tartaric acid, L-ascorbic acid, L-malic acid, lactic acid, metatartaric acid, egg albumin, sulfur dioxide, lactic acid bacteria, bentonite, potassium bicarbonate, potassium bisulfite, ammonium bisulfite, calcium carbonate, carboxymethylcellulose, cellulose gum, potassium caseinate, casein, wine charcoal, chitin-glucan, chitosan, copper citrate, fish glue, thiamine dihydrochloride, yeast bark, beta-glucanase enzymes, gelatin, gum arabic, di-ammonium hydrogen phosphate (diammonium phosphate), potassium hydrogen tartrate (cream of tartar), active dry yeasts, lysozyme, yeast mannoproteins, protein materials of plant origin from wheat or peas, potassium metabisulphite, lumps of oak wood, sucrose (sugar), sulphate of e copper, ammonium sulphate, neutral potassium tartrate, urease, and their combinations. In a preferred embodiment, the composition used according to the invention contains:
- 1 à 10 parties, de préférence 2 à 6 parties, en poids de tanins ; - 1 to 10 parts, preferably 2 to 6 parts, by weight of tannins;
- 0,05 à 5 parties, de préférence 0,1 à 1 partie, en poids de 2-phényléthanol ; - 0.05 to 5 parts, preferably 0.1 to 1 part, by weight of 2-phenylethanol;
- 0,001 à 0,05 partie, de préférence 0,001 à 0,02 partie, en poids d’acide isovalérique et/ou un ester de celui-ci ; - 0.001 to 0.05 part, preferably 0.001 to 0.02 part, by weight of isovaleric acid and / or an ester thereof;
- 0,001 à 0,1 partie, de préférence 0,002 à 0,05 partie, en poids d’au moins une lactone en C4- C12 ; - 0.001 to 0.1 part, preferably 0.002 to 0.05 part, by weight of at least one C4-C12 lactone;
- 0,001 à 0,05 partie, de préférence 0,005 à 0,02 partie, en poids d’au moins un thiol choisi parmi le méthionol et le 3-(méthylthio)hexanol ; - 0.001 to 0.05 part, preferably 0.005 to 0.02 part, by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol;
- 105 à 0,01 partie, de préférence 5.105 à 0,005 partie, en poids d’au moins un dérivé vanillique choisi parmi la vanilline, l’éthylvanilline, l’acide vanillique ou un ester de celui-ci ; - 10 5 to 0.01 part, preferably 5.10 5 to 0.005 part, by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- 109 à 105 partie en poids d’au moins un composé comprenant un motif (benzo)thiazole ou thiazoline ; - 10 9 to 10 5 parts by weight of at least one compound comprising a (benzo) thiazole or thiazoline unit;
- 1 à 50 parties, de préférence 10 à 30 parties, en poids d’éthanol ; - 1 to 50 parts, preferably 10 to 30 parts, by weight of ethanol;
- 50 à 97 parties, de préférence 60 à 80 parties, en poids d’eau ; - 50 to 97 parts, preferably 60 to 80 parts, by weight of water;
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids d’alcool isoamylique ; - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of isoamyl alcohol;
- 0,05 à 5 parties, de préférence 0,1 à 2 parties, en poids de 2-méthyl butanol ; - 0.05 to 5 parts, preferably 0.1 to 2 parts, by weight of 2-methyl butanol;
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de gaïacol et/ou 4-éthylgaïacol ;- 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of guaiacol and / or 4-ethyl guaiacol;
- 104 à 0,005 partie, de préférence 104 à 0,001 partie, en poids de 2-acétylfurane ; et - 10 4 to 0.005 part, preferably 10 4 to 0.001 part, by weight of 2-acetylfuran; and
- 109 à 5.108, de préférence 5.109 à 4.10 8 partie, en poids de para-crésol, pour 100 parties en poids de composition, et la boisson est un vin issu d’un ou plusieurs cépages choisis parmi : Cabemet Sauvignon, Merlot, Cabemet Sauvignon-Merlot, Gamay et Pinot Noir. - 10 9 to 5.10 8 , preferably 5.10 9 to 4.10 8 part, by weight of para-cresol, per 100 parts by weight of composition, and the drink is a wine made from one or more grape varieties chosen from: Cabemet Sauvignon, Merlot, Cabemet Sauvignon-Merlot, Gamay and Pinot Noir.
Dans un autre mode de réalisation préféré, la composition utilisée selon l’invention renferme :In another preferred embodiment, the composition used according to the invention contains:
- 1 à 10 parties, de préférence 2 à 6 parties, en poids de tanins ; - 1 to 10 parts, preferably 2 to 6 parts, by weight of tannins;
- 0,05 à 5 parties, de préférence 0,1 à 1 partie, en poids de 2-phényléthanol ; - 0.05 to 5 parts, preferably 0.1 to 1 part, by weight of 2-phenylethanol;
- 0,001 à 0,05 partie, de préférence 0,001 à 0,02 partie, en poids d’acide isovalérique et/ou un ester de celui-ci ; - 0.001 to 0.05 part, preferably 0.001 to 0.02 part, by weight of isovaleric acid and / or an ester thereof;
- 0,001 à 0,1 partie, de préférence 0,002 à 0,05 partie, en poids d’au moins une lactone en C4- C12 ; - 0.001 to 0.1 part, preferably 0.002 to 0.05 part, by weight of at least one C4-C12 lactone;
- 0,001 à 0,05 partie, de préférence 0,005 à 0,02 partie, en poids d’au moins un thiol choisi parmi le méthionol et le 3-(méthylthio)hexanol ;
- 105 à 0,01 partie, de préférence 5.105 à 0,005 partie, en poids d’au moins un dérivé vanillique choisi parmi la vanilline, l’éthylvanilline, l’acide vanillique ou un ester de celui-ci ; - 0.001 to 0.05 part, preferably 0.005 to 0.02 part, by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol; - 10 5 to 0.01 part, preferably 5.10 5 to 0.005 part, by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- 109 à 105 partie en poids d’au moins un composé comprenant un motif (benzo)thiazole ou thiazoline ; - 10 9 to 10 5 parts by weight of at least one compound comprising a (benzo) thiazole or thiazoline unit;
- 1 à 50 parties, de préférence 10 à 30 parties, en poids d’éthanol ; - 1 to 50 parts, preferably 10 to 30 parts, by weight of ethanol;
- 50 à 97 parties, de préférence 60 à 80 parties, en poids d’eau ; - 50 to 97 parts, preferably 60 to 80 parts, by weight of water;
- 5.106 à 5.104 partie, de préférence 5.106 à 104 partie, en poids d’absolu d’osmanthus ; et- 5.10 6 to 5.10 4 parts, preferably 5.10 6 to 10 4 parts, by weight of osmanthus absolute; and
- 5.106 à 5.104 partie, de préférence 105 à 5.104, en poids d’oléorésine de fenugrec, pour 100 parties en poids de composition, et la boisson est un vin issu d’un ou plusieurs cépages choisis parmi : Grenache, Syrah, Grenache-Syrah et Mourvèdre. - 5.10 6 to 5.10 4 part, preferably 10 5 to 5.10 4 , by weight of fenugreek oleoresin, per 100 parts by weight of composition, and the drink is a wine made from one or more grape varieties chosen from: Grenache, Syrah, Grenache-Syrah and Mourvèdre.
Un autre objet de l’invention concerne une méthode d’amélioration organoleptique (ou sensorielle) d’une boisson (en particulier de son arôme et/ou son goût) comprenant une étape de mélange d’une composition telle que définie dans la présente demande avec une boisson, ladite boisson étant choisie parmi un vin, un cognac, un rhum, et un whisky, de préférence un vin. Dans un mode particulier, une même composition telle que définie dans la présente demande améliore indifféremment un vin, un cognac, un rhum ou un whisky. Another subject of the invention relates to a method of organoleptic (or sensory) improvement of a drink (in particular of its aroma and / or its taste) comprising a step of mixing a composition as defined in the present application. with a drink, said drink being chosen from a wine, a cognac, a rum, and a whiskey, preferably a wine. In a particular embodiment, the same composition as defined in the present application improves either a wine, a cognac, a rum or a whiskey without distinction.
Un autre objet de l’invention est une boisson améliorée pouvant être obtenue par la méthode d’amélioration organoleptique (ou sensorielle) telle que définie dans la présente demande. Another object of the invention is an improved drink obtainable by the organoleptic (or sensory) improvement method as defined in the present application.
EXEMPLES EXAMPLES
L’invention sera mieux comprise à la lumière des exemples suivants, qui sont donnés à titre purement illustratif et n’ont pas pour but de limiter la portée de l’invention, définie par les revendications annexées. The invention will be better understood in the light of the following examples, which are given for illustrative purposes only and are not intended to limit the scope of the invention, defined by the appended claims.
Exemple 1 Optimisation organoleptique d’un vin Example 1 Organoleptic optimization of a wine
En vue de se rapprocher des qualités organoleptiques d’un vin cible, un Saint Estèphe Château Phélan Ségur 2010, une composition Cl selon l’invention a été ajoutée au vin de base suivant : Les Ormes de Cambras 2016 - Cépage : Merlot (Al), selon un rapport massique de la composition au vin de 8:1000.
L’analyse préalable de ces deux vins par un aromaticien a conduit aux appréciations suivantes: - Al : note de tête, marc prononcée, peu d’acidité tartrique, un profil aromatique assez plat, et une note désagréable de caoutchouc ; In order to get closer to the organoleptic qualities of a target wine, a Saint Estèphe Château Phélan Ségur 2010, a C1 composition according to the invention was added to the following base wine: Les Ormes de Cambras 2016 - Grape variety: Merlot (Al) , according to a mass ratio of the composition to the wine of 8: 1000. The preliminary analysis of these two wines by an aromatic specialist led to the following assessments: - Al: top note, pronounced marc, little tartaric acidity, a fairly flat aromatic profile, and an unpleasant note of rubber;
- Vin cible : très typé, présente une bonne note boisée chêne, une rondeur en bouche, une acidité tartrique moyenne, avec une note de tête moins prononcée que celle du vin de base (Al), et une note fruitée plus importante que celle du vin de base. - Target wine: very distinctive, presents a good oak woody note, roundness in the mouth, medium tartaric acidity, with a top note less pronounced than that of the base wine (Al), and a fruity note more important than that of the base wine.
Après ajout de la composition Cl selon l’invention au vin de base Al, la note de 6,44 a été attribuée par un œnologue de l’Institut Français de la Vigne et du Vin, le vin cible (« référence ») ayant par défaut une note de 10. L’évaluation a été faite un mois après l’ajout de la composition Cl au vin de base Al. After addition of the composition C1 according to the invention to the base wine Al, the score of 6.44 was assigned by an oenologist from the Institut Français de la Vigne et du Vin, the target wine (“reference”) having by default a score of 10. The evaluation was made one month after the addition of the composition Cl to the base wine Al.
Différents paramètres organoleptiques du vin de base Al, et du vin obtenu après ajout de la composition Cl selon l’invention, ont en outre été évalués et comparés à ceux du vin cible (« Référence »). Les notes sont regroupées dans le tableau 1 ci-dessous et sur la figure 1. Various organoleptic parameters of the base wine Al, and of the wine obtained after adding the composition C1 according to the invention, were further evaluated and compared with those of the target wine ("Reference"). The ratings are grouped together in Table 1 below and in Figure 1.
Tableau 1
Table 1
Les résultats du tableau 1 démontrent bien que l’addition d’une composition selon l’invention au vin de base permet d’en améliorer les propriétés organoleptiques, et de faire tendre celles-ci vers celles d’un vin de qualité supérieure.
The results of Table 1 clearly demonstrate that the addition of a composition according to the invention to the base wine makes it possible to improve its organoleptic properties, and to tend the latter towards those of a higher quality wine.
Deux compositions Cl et C2 selon l’invention ont été incorporées dans un whisky industriel produit par William Grant & Sons, ramené à 40% volume, à des dosages
respectivement de 0,4 et 0,7 parties en poids. Les échantillons ont été présentés à un panel à qui on a demandé de se prononcer sur la typicité ou non de la boisson, et de la noter de façon hédonique sur une échelle de 1 à 5. Two compositions C1 and C2 according to the invention were incorporated into an industrial whiskey produced by William Grant & Sons, reduced to 40% volume, at dosages 0.4 and 0.7 parts by weight respectively. The samples were presented to a panel who were asked to comment on the typicity or not of the drink, and to rate it hedonically on a scale of 1 to 5.
- 1 = « perçu de manière désagréable » - 1 = "perceived in an unpleasant way"
- 2 = « perçu de manière assez désagréable » - 2 = "perceived in a rather unpleasant way"
- 3 = « perçu de manière ni agréable, ni désagréable » - 3 = "perceived in a neither pleasant nor unpleasant way"
- 4 = « perçu de manière assez agréable » - 4 = "perceived in a rather pleasant way"
- 5 = « perçu de manière agréable » - 5 = "perceived in a pleasant way"
Le panel était constitué de 15 personnes, salariées d’une société produisant des arômes alimentaires, 9 hommes et 6 femmes, âgées de 25 à 60 ans : The panel was made up of 15 people, employees of a company producing food flavorings, 9 men and 6 women, aged 25 to 60:
- 4 personnes travaillant au laboratoire, pouvant être considérées comme des jurys experts ;- 4 people working in the laboratory, who can be considered as expert juries;
- 6 personnes de l’usine, en contact professionnel avec des produits aromatiques, pouvant être considérées comme des jurys connaisseurs, mais non experts ; - 6 people from the factory, in professional contact with aromatic products, who can be considered as expert juries, but not experts;
- 5 personnes, évoluant au secrétariat, avaient le statut de jurys naïfs. - 5 people, working in the secretariat, had the status of naive juries.
Le whisky de base a été noté comme assez désagréable mais typique (note : 2). The base whiskey was rated as quite unpleasant but typical (rating: 2).
Le whisky complémenté avec la composition Cl à 0,7 parties en poids a été évalué comme typique et très agréable (note : 5). The whiskey supplemented with the composition C1 at 0.7 parts by weight was evaluated as typical and very pleasant (score: 5).
Le whisky complémenté avec la composition C2 à 0,7 parties en poids a été évalué comme typique et agréable (note : 4). The whiskey supplemented with composition C2 at 0.7 parts by weight was evaluated as typical and pleasant (score: 4).
Exemple 3 Optimisation organoleptique d’un rhum Example 3 Organoleptic optimization of a rum
Deux compositions Cl et C2 selon l’invention ont été incorporées dans un mélange de rhums blancs de la Réunion, à des dosages respectivement de 0,2 et 0,4 parties en poids. Two compositions C1 and C2 according to the invention were incorporated into a mixture of white rums from Réunion, at dosages of 0.2 and 0.4 parts by weight, respectively.
Les compositions Cl et C2 incorporées dans le rhum ont donnés les résultats suivants : le dosage préférentiel d’incorporation est de 0,2 parties en poids. La composition Cl est préférée à la composition C2 pour 80% des panelistes. Les jurys experts issus du laboratoire ont caractérisé le rhum avec la composition Cl comme boisé et possédant le profil aromatique d’un rhum agricole de la Guadeloupe.
Compositions C1 and C2 incorporated into rum gave the following results: the preferred dosage of incorporation is 0.2 parts by weight. Composition C1 is preferred to composition C2 for 80% of the panelists. Expert juries from the laboratory characterized the rum with composition Cl as woody and having the aromatic profile of an agricultural rum from Guadeloupe.
Claims
1. Composition hydro-alcoolique renfermant : 1. Hydro-alcoholic composition containing:
- 1 à 10 parties en poids de tanins ; - 1 to 10 parts by weight of tannins;
- 0,05 à 5 parties en poids de 2-phényléthanol ; - 0.05 to 5 parts by weight of 2-phenylethanol;
- 0,001 à 0,05 partie en poids d’acide isovalérique et/ou un ester de celui-ci ; - 0.001 to 0.05 part by weight of isovaleric acid and / or an ester thereof;
- 0,001 à 0,1 partie en poids d’au moins une lactone en C4-C12 ; - 0.001 to 0.1 part by weight of at least one C4-C12 lactone;
- 0,001 à 0,05 partie en poids d’au moins un thiol choisi parmi le méthionol et le 3- (méthylthio)hexanol ; - 0.001 to 0.05 part by weight of at least one thiol chosen from methionol and 3- (methylthio) hexanol;
- 105 à 0,01 partie en poids d’au moins un dérivé vanillique choisi parmi la vanilline, l’éthylvanilline, l’acide vanillique ou un ester de celui-ci ; - 10 5 to 0.01 part by weight of at least one vanillic derivative chosen from vanillin, ethyl vanillin, vanillic acid or an ester thereof;
- 109 à 105 partie en poids d’au moins un composé comprenant un motif (benzo)thiazole ou thiazoline ; - 10 9 to 10 5 parts by weight of at least one compound comprising a (benzo) thiazole or thiazoline unit;
- 1 à 50 parties en poids d’éthanol ; et - 1 to 50 parts by weight of ethanol; and
- 50 à 97 parties en poids d’eau ; pour 100 parties en poids de composition. - 50 to 97 parts by weight of water; per 100 parts by weight of composition.
2. Composition selon la revendication 1, renfermant en outre : 2. Composition according to claim 1, further comprising:
- 0,05 à 5 parties en poids d’alcool isoamylique ; - 0.05 to 5 parts by weight of isoamyl alcohol;
- 0,05 à 5 parties en poids de 2-méthyl butanol ; - 0.05 to 5 parts by weight of 2-methyl butanol;
- 104 à 0,005 partie en poids de gaïacol et/ou 4-éthylgaïacol ; - 10 4 to 0.005 part by weight of guaiacol and / or 4-ethylgaiacol;
- 104 à 0,005 partie en poids de 2-acétylfurane ; et - 10 4 to 0.005 part by weight of 2-acetylfuran; and
- 109 à 5.10 8 partie en poids de para-crésol, pour 100 parties en poids de composition. - 10 9 to 5.10 8 part by weight of para-cresol, per 100 parts by weight of composition.
3. Composition selon la revendication 1, renfermant en outre : 3. Composition according to claim 1, further comprising:
- 5.106 à 5.104 partie en poids d’absolu d’osmanthus ; et - 5.10 6 to 5.10 4 part by weight of osmanthus absolute; and
- 5.106 à 5.104 partie en poids d’oléorésine de fenugrec, pour 100 parties en poids de composition. - 5.10 6 to 5.10 4 part by weight of fenugreek oleoresin, per 100 parts by weight of composition.
4. Composition selon l’une quelconque des revendications 1 à 3, dans laquelle ladite au moins une lactone en C4-C12 est choisie parmi la whiskylactone, la massoïalactone, la gamma- valérolactone, la gamma-décalactone, la gamma-nonalactone, et un mélange de
celles-ci, de préférence parmi la whiskylactone, la massoïalactone et un mélange de celles-ci. 4. Composition according to any one of claims 1 to 3, wherein said at least one C4-C12 lactone is chosen from whiskylactone, massoalactone, gamma-valerolactone, gamma-decalactone, gamma-nonalactone, and a mix of these, preferably from whiskylactone, massoalactone and a mixture thereof.
5. Composition selon l’une quelconque des revendications 1 à 4, dans laquelle ledit au moins un composé comprenant un motif (benzo)thiazole ou thiazoline, est choisi parmi le benzothiazole, la 2-acétyl-2-thiazoline, la 2-propionyl-2-thiazoline, et un mélange de ceux-ci. 5. Composition according to any one of claims 1 to 4, wherein said at least one compound comprising a (benzo) thiazole or thiazoline unit, is chosen from benzothiazole, 2-acetyl-2-thiazoline, 2-propionyl. -2-thiazoline, and a mixture thereof.
6. Composition selon l’une quelconque des revendications 1 à 5, dans laquelle les tanins sont des tanins de chêne. 6. Composition according to any one of claims 1 to 5, wherein the tannins are oak tannins.
7. Utilisation d’une composition telle que définie dans l’une quelconque des revendications 1 à 6, pour l’amélioration organoleptique d’une boisson, et en particulier de son arôme et/ou de son goût, ladite boisson étant choisie parmi un vin, un cognac, un rhum, et un whisky. 7. Use of a composition as defined in any one of claims 1 to 6, for the organoleptic improvement of a drink, and in particular of its aroma and / or its taste, said drink being chosen from among a wine, a cognac, a rum, and a whiskey.
8. Utilisation selon la revendication 7, dans laquelle ladite boisson est un vin. 8. Use according to claim 7, wherein said beverage is wine.
9. Utilisation selon la revendication 8, dans laquelle le vin est issu d’un ou plusieurs cépages choisis parmi : Alicante Bouschet, Barbarossa, Barbera, Cabemet tel que Cabemet Franc ou Cabernet Sauvignon, Concord, Carignan, Carménère, Cinsaut, Castiglione, Chambourcin, Dolcetto, Petite Sirah, Gamay, Grenache, Graciano, Lagrein, Lambrusco, Malbec, Merlot, Montepulciano, Muscat de Hambourg, Nebbiolo, Petit Verdot, Pinot Noir, Sangiovese, Syrah, Zinfandel, Albarello, Callet, Caino Tinto, Carignan, Espadeiro, Tempranillo, Bobal, Monastrell, Grenache Poilu, Tinta de Toro, Prieto Picudo, Manto negro, Negramoli, Sumoll, Listan Noir, Espadeiro, Loureiro, Mencia, Merenzo, Mouraton, Piquepoul Noir, Souson, Tintilla de Rota, Sangiovese, Barbera, Nebbiolo, Montepulciano, Negroamaro, Nero d’Avola, Aglianico, Cannonau, Fumin, Bonarda, Tannat, Païs, Mourvèdre, Pinotage, et un mélange de ceux-ci. 9. Use according to claim 8, in which the wine is obtained from one or more grape varieties chosen from: Alicante Bouschet, Barbarossa, Barbera, Cabemet such as Cabemet Franc or Cabernet Sauvignon, Concord, Carignan, Carménère, Cinsaut, Castiglione, Chambourcin , Dolcetto, Petite Sirah, Gamay, Grenache, Graciano, Lagrein, Lambrusco, Malbec, Merlot, Montepulciano, Muscat de Hambourg, Nebbiolo, Petit Verdot, Pinot Noir, Sangiovese, Syrah, Zinfandel, Albarello, Callet, Caino Tinto, Carignan, Espadeiro , Tempranillo, Bobal, Monastrell, Grenache Poilu, Tinta de Toro, Prieto Picudo, Manto negro, Negramoli, Sumoll, Listan Noir, Espadeiro, Loureiro, Mencia, Merenzo, Mouraton, Piquepoul Noir, Souson, Tintilla de Rota, Sangiovese, Barbera, Nebbiolo, Montepulciano, Negroamaro, Nero d'Avola, Aglianico, Cannonau, Fumin, Bonarda, Tannat, Païs, Mourvèdre, Pinotage, and a mixture of these.
10. Utilisation selon la revendication 8 ou 9, dans laquelle la composition est telle que définie dans la revendication 2 et dans laquelle le vin est issu d’un ou plusieurs cépages choisis parmi : Cabemet Sauvignon, Merlot, Cabemet Sauvignon-Merlot, Gamay, et Pinot Noir.
10. Use according to claim 8 or 9, in which the composition is as defined in claim 2 and in which the wine is obtained from one or more grape varieties chosen from: Cabemet Sauvignon, Merlot, Cabemet Sauvignon-Merlot, Gamay, and Pinot Noir.
11. Utilisation selon la revendication 8 ou 9, dans laquelle la composition est telle que définie dans la revendication 3 et dans laquelle le vin est issu d’un ou plusieurs cépages choisis parmi : Grenache, Syrah, Grenache-Syrah, et Mourvèdre. 11. Use according to claim 8 or 9, in which the composition is as defined in claim 3 and in which the wine is obtained from one or more grape varieties chosen from: Grenache, Syrah, Grenache-Syrah, and Mourvèdre.
12. Utilisation selon l’une quelconque des revendications 7 à 11, dans laquelle le rapport massique de la composition à la boisson est compris entre 1 : 1000 et 2:100, de préférence entre 2:1000 et 1:100. 12. Use according to any one of claims 7 to 11, in which the mass ratio of the composition to the drink is between 1: 1000 and 2: 100, preferably between 2: 1000 and 1: 100.
13. Méthode d’amélioration organoleptique d’une boisson comprenant une étape de mélange d’une composition telle que définie dans l’une des revendications 1 à 6 avec une boisson, ladite boisson étant choisie parmi un vin, un cognac, un rhum, et un whisky, de préférence un vin. 13. Method for organoleptic improvement of a drink comprising a step of mixing a composition as defined in one of claims 1 to 6 with a drink, said drink being chosen from a wine, a cognac, a rum, and a whiskey, preferably a wine.
14. Boisson améliorée pouvant être obtenue par la méthode telle que définie dans la revendication 13.
14. An improved drink obtainable by the method as defined in claim 13.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR2002818A FR3108337B1 (en) | 2020-03-23 | 2020-03-23 | Universal composition based on tannins and aromas and its use for improving the organoleptic quality of a drink |
| FRFR2002818 | 2020-03-23 |
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| Publication Number | Publication Date |
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| WO2021191541A1 true WO2021191541A1 (en) | 2021-09-30 |
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| PCT/FR2021/050474 WO2021191541A1 (en) | 2020-03-23 | 2021-03-22 | Universal tannin and flavouring-based composition and use thereof for improving the organoleptic quality of a beverage |
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| FR (1) | FR3108337B1 (en) |
| WO (1) | WO2021191541A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100239741A1 (en) | 2009-03-23 | 2010-09-23 | Mark Takita | After market wine additive to balance the flavor of a wine |
| US20120207903A1 (en) | 2011-02-10 | 2012-08-16 | Edward Yavitz | Consumer Wine Additive |
| JP2015027309A (en) * | 2014-09-30 | 2015-02-12 | 太一 染谷 | Agent for imparting beer flavor, and beer-flavored beverage |
| US20150259634A1 (en) * | 2014-03-12 | 2015-09-17 | Altria Client Services Inc. | Flavor system and method for making sherry wine like beverages |
-
2020
- 2020-03-23 FR FR2002818A patent/FR3108337B1/en active Active
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2021
- 2021-03-22 WO PCT/FR2021/050474 patent/WO2021191541A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100239741A1 (en) | 2009-03-23 | 2010-09-23 | Mark Takita | After market wine additive to balance the flavor of a wine |
| US20120207903A1 (en) | 2011-02-10 | 2012-08-16 | Edward Yavitz | Consumer Wine Additive |
| US20150259634A1 (en) * | 2014-03-12 | 2015-09-17 | Altria Client Services Inc. | Flavor system and method for making sherry wine like beverages |
| JP2015027309A (en) * | 2014-09-30 | 2015-02-12 | 太一 染谷 | Agent for imparting beer flavor, and beer-flavored beverage |
Non-Patent Citations (1)
| Title |
|---|
| ISSA-ISSA HANÁN ET AL: "Aroma-active compounds, sensory profile, and phenolic composition of Fondillón", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 316, 3 February 2020 (2020-02-03), XP086053529, ISSN: 0308-8146, [retrieved on 20200203], DOI: 10.1016/J.FOODCHEM.2020.126353 * |
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| FR3108337A1 (en) | 2021-09-24 |
| FR3108337B1 (en) | 2022-04-01 |
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