CL2015002413A1 - Bebida alcohólica fermentada que tiene un rico sabor caracterizado por una fragancia similar a moscatel y método para fabricarla - Google Patents

Bebida alcohólica fermentada que tiene un rico sabor caracterizado por una fragancia similar a moscatel y método para fabricarla

Info

Publication number
CL2015002413A1
CL2015002413A1 CL2015002413A CL2015002413A CL2015002413A1 CL 2015002413 A1 CL2015002413 A1 CL 2015002413A1 CL 2015002413 A CL2015002413 A CL 2015002413A CL 2015002413 A CL2015002413 A CL 2015002413A CL 2015002413 A1 CL2015002413 A1 CL 2015002413A1
Authority
CL
Chile
Prior art keywords
fruit
fragrance
fruit juice
muscatel
manufacturing
Prior art date
Application number
CL2015002413A
Other languages
English (en)
Inventor
Okoshi Takashi
Tanzawa Fumiko
Suzuki Katsuhiko
Original Assignee
Mercian Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mercian Corp filed Critical Mercian Corp
Publication of CL2015002413A1 publication Critical patent/CL2015002413A1/es

Links

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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0213—Preparation of must from grapes; Must treatment and fermentation with thermal treatment of the vintage
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

SE REVELA UN MÉTODO PARA FABRICAR UN LICOR DE FRUTA EN DONDE SE ENFATIZA LA FRAGANCIA DE MOSCATEL. EL MÉTODO INCLUYE UNO O AMBOS DEL GRUPO DEL PASO (A) Y EL PASO (D) Y OTRO GRUPO DEL PASO (B) Y EL P ASO (C). EL PASO (A) ES OBTENER EL JUGO DE FRUTA O EL JUGO DE FRUTA QUE CONTIENE PERICARPIO, ESTRUJ ANDO Y EXPRIMIENDO LA PARTE DEL FRUTO DE UVAS. EL PASO (B) ES CALENTAR EL JUGO DE FRUTA O EL JUGO D E FRUTA QUE CONTIENE PERICARPIO CONTENIDO EN EL PASO (A) DE MANERA TAL QUE HAGA QUE IA TEMPERATURA DEL ARTICULO ALCANCE DE 45°C A 95°C. EL PASO (C) ES AGREGAR UNA ENZIMA QUE TIENE ACTIVIDAD DE GLICOSIDASA A LA TEMPERATURA DEL ARTICULO DEL JUGO DE FRUTA EN UNA GAMA DE 10°C A 95°C. EL PASO (D) ES FERMENTAR EL JUGO DE FRUTA OBTENIDO EN EL PASO (B) O EL PASO (C) USANDO UNA LEVADURA QUE TIENE LA ACTIVIDAD DE ß - GLUCOSIDASA. EL LICOR DE FRUTA FABRICADO MEDIANTE EL MÉTODO TIENE UNA FRAGANCIA DE MOSCATEL FAVORABLE.
CL2015002413A 2013-03-01 2015-08-27 Bebida alcohólica fermentada que tiene un rico sabor caracterizado por una fragancia similar a moscatel y método para fabricarla CL2015002413A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2013040987 2013-03-01

Publications (1)

Publication Number Publication Date
CL2015002413A1 true CL2015002413A1 (es) 2016-01-15

Family

ID=51428398

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2015002413A CL2015002413A1 (es) 2013-03-01 2015-08-27 Bebida alcohólica fermentada que tiene un rico sabor caracterizado por una fragancia similar a moscatel y método para fabricarla

Country Status (6)

Country Link
EP (1) EP2963104A4 (es)
JP (1) JPWO2014133140A1 (es)
AR (1) AR094967A1 (es)
AU (1) AU2014221721A1 (es)
CL (1) CL2015002413A1 (es)
WO (1) WO2014133140A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015192652A (ja) * 2014-03-26 2015-11-05 メルシャン株式会社 香味豊かな濃縮ブドウ果汁およびその製造方法
JP7690711B2 (ja) * 2017-12-05 2025-06-11 アサヒ飲料株式会社 白ぶどう風味飲料、透明容器詰め飲料、透明容器詰め飲料の陳列方法、白ぶどう風味飲料の光劣化臭マスキング剤、及び白ぶどう風味飲料の光劣化臭のマスキング方法
JP6788700B2 (ja) * 2018-03-26 2020-11-25 三栄源エフ・エフ・アイ株式会社 果汁含有製品の熱劣化臭マスキング剤
CN108893229B (zh) * 2018-07-17 2021-11-19 江苏省农业科学院 一种增加蓝莓酒果香的酿造方法
JP7778357B2 (ja) * 2022-01-04 2025-12-02 株式会社伏見製薬所 フィラグリン及び／又は表皮ヒアルロン酸の産生促進剤

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL82980A (en) * 1987-06-24 1991-09-16 Yissum Res Dev Co Endo-beta-glucosidase b1 derived from a.niger b1 used for the hydrolysis of monoterpene glycosides for enhancing flavour and fragrance
JPH09252772A (ja) * 1996-03-25 1997-09-30 Mercian Corp グルコシダーゼ活性を有する酵母融合株
JP4052403B2 (ja) * 1998-01-07 2008-02-27 アサヒビール株式会社 ワイン及びその製造法
JP2001095594A (ja) * 1999-09-30 2001-04-10 Meiji Seika Kaisha Ltd グルコース及びセロオリゴ糖の製造方法
JP2002238572A (ja) 2001-02-15 2002-08-27 Hakutsuru Shuzo Kk モノテルペンアルコール生産性酵母および清酒
JP2010158207A (ja) 2009-01-09 2010-07-22 Manns Wine Co Ltd 果実酒およびその製造法

Also Published As

Publication number Publication date
JPWO2014133140A1 (ja) 2017-02-02
EP2963104A4 (en) 2017-03-15
AU2014221721A1 (en) 2015-09-03
AR094967A1 (es) 2015-09-09
EP2963104A1 (en) 2016-01-06
WO2014133140A1 (ja) 2014-09-04

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