CS264616B1 - Low alcoholic carbonated beverage based on natural wines - Google Patents

Abstract

The solution concerns a new low-alcohol carbonated beverage containing natural fermented wines as the main flavor component. The beverage according to the solution contains 3.5 to 5% alcohol, while ensuring a taste harmony between the acid and sugar components of the beverage. Due to the undemanding production technology, the beverage can be produced both in wineries and in food factories.

Description

(57) The solution concerns a new low-carbonated carbonated beverage containing naturally trained wines as the main flavoring component. The beverage according to the invention comprises 3.5 to 5% alcohol, while ensuring a flavor match between the sugar acid component of the beverage. Due to the undemanding production technology, the beverage can be produced both in wineries and in food processing plants.

The invention relates to a wine-based low-alcoholic carbonated beverage prepared both from natural white, red wines and using a mixture of both groups.

Currently, the alcohol content of fermented beverages is reduced in various ways. It is known to use a dialysis membrane around which the fermented beverage is guided at a differential pressure of up to 0.5 MPa, while at the same time dialysis water and extractants flow from the other side of the membrane. The production of beverages with the aid of the above-mentioned method puts a strain on the entire production process, both in terms of technology and in terms of increasing energy requirements. It can be used mainly in cases where it is not possible to produce a simpler way, which is one of the important parameters of profitability for food products because of the risk to the desired quality of the final product. Another method utilizes stopping the fermentation process after reaching the desired alcohol content. This is how low-alcoholic beverages called 'cidry' are produced. These low-alcoholic beverages are produced by fermenting mostly fruit juices.

The evolution of alcohol in the fermentation process of the semi-finished product is precisely monitored and the fermentation process is stopped when the desired degree of alcohol is reached. The fermentation process is stopped by deep super-cooling of the fermentation medium and subsequent filtration of the yeast. The resulting product contains residual carbon dioxide and must be kept at a low temperature on the blank to require artificial cooling both before and after filtration. Cider production places high demands on production technology, the necessary investments and the amount of energy used. In the efficient production of cidres it is necessary to provide large cooling rooms with the power of cooling technology, a number of bulky tanks, both fermenting and lager. Highly efficient and powerful filters must be used to filter out the yeast, to stop the fermentation process and to prevent further fermentation. Given that the fermentation process in the production of cider is artificially interrupted, there is a danger in the further course of the technological process of undesirable microorganisms and thus the deterioration of the quality of the resulting product or its degradation. Low-alcohol wine drinks are provisionally prepared in the home or in the hospitality industry by diluting the wine with soda water. This intervention in the wine creates a tasteless non-harmonic drink which loses the optimum harmony between acids and sugars, whereby the beverage thus prepared does not achieve the previous delicacy of the wine.

These disadvantages are substantially eliminated by the low-alcoholic carbonated wine-based beverage according to the invention, which comprises 25 to 42% by weight. % natural wine, 2.20-4 wt. % sugar, 0.10 to 0.30 wt. % citric acid, 0.10 to 0.15 wt. % of a ball and from 0.10 to 0.30 wt. % elderberry distillate, 72.50 to 53.25 wt. drinking water, the resulting mixture saturated with carbon dioxide.

The advantage of the beverage according to the invention is mainly that the product produced has a high refreshing effect, at a low degree of alcohol. The beverage does not lose the delicious taste of natural wines, because the proportion of ingredients used ensures a balance of the acid, aromatic and sugar components of the beverage. The indisputable plus of the whole technology is the fact that the resulting product is made of noble trained wines. Therefore, while maintaining the basic hygienic conditions there is no danger of undesirable microorganisms multiplying, their existence cannot be excluded in the production of similar beverages, where the low degree of alcohol is achieved by artificial arrest of the fermentation process. It is also advantageous to be able to assess both the analytical and tasteful quality of the semi-finished product, that is to say the wine used, and with regard to these facts, to select the optimal ratio of components. From a technological point of view, the production of the low-alcoholic beverage according to the invention is quite simple and is limited to homogenizing, filtering and carbonating devices and feeds them into the containers. For long-term durability and high quality, the beverage is pasteurized in a pasteurizer after being bottled.

Example 1

In a homogenization tank, 25 wt. % of white natural wine, 2.20 wt. of sugar, 0.1 wt. % citric acid, 0.10 wt. 0.10 wt. elderberry distillate, 72.50 wt. drinking water. The homogenized mixture is filtered and collected in a collecting tank. Samples shall be taken from the batch for analysis, in particular to determine the sugar and acid alcohol content. After this in-process inspection, the mixture is cooled to 4 to 8 ° C and the cooled mixture is pumped into the impregnation machine of the bottling line. In the impregnation apparatus, the mixture is saturated with carbon dioxide and spun into clean containers. The coiled product is passed through a pasteurization apparatus which pasteurizes at 75 ° C to ensure a good shelf life of the beverage. The resulting beverage according to the composition of the mixture contains about 3 wt. alcohol, which is the lowest level at which the drink retains the desired flavor characteristics.

Example 2

As in Example 1, 37.5 wt. red natural wine, 3.75% wt. sugar, 0.18 wt. % citric acid, and 58.57 wt. drinking water. The next production process is the same as in Example 1. The beverage thus formed will contain an optimum amount of alcohol of about 4.5% by weight, which gives the beverage the most favorable taste characteristics in relation to the ratio of acids, sugars and aromas of the wine used.

Example 3

As in the previous examples, 32 wt. white natural wine, 10% by weight % of red natural wine, 3.75 wt. 0.18 wt. % citric acid and 45.07 wt. drinking water. The next production process is similar to the previous examples. The resulting beverage will contain an upper limit of alcohol of a low alcoholic beverage, i.e. about 5%.

Example 4

For the preparation of a beverage with an alcoholic strength not exceeding the standard laid down for low-alcoholic beverages, 42% by weight of blend shall be mixed. natural wine, 4 ϊ wt. sugar, 0.30 t. % food acid, 0.15 wt. % of the ball, 0.30 wt. % of fruit distillate and 53.25 wt. drinking water. The resulting mixture is saturated with carbon dioxide according to the technological process.

Claims (1)

SUBJECT OF THE INVENTION A low-alcoholic carbonated drink based on natural wines consisting of trained white wines, red wines, sugar, food acids and fruit spirits, characterized in that it contains 25 to 42% by weight. % natural wine, 2.20-4 wt. % sugar, 0.10 to 0.30 wt. % citric acid, 0.10 to 0.15 wt. 0.10-0.30 wt. % fruit distillate, 53.25 to 72.50 wt. drinking water and carbonating carbonation.