CS267873B1 - Low alcoholic effervescent drink - Google Patents

Abstract

The solution concerns a low-alcohol effervescent drink, which consists of 30 to 100 kg of flavoring syrup, containing 22 to 50 kg of raw fruit juice from grape pomace or fruit, the main component of which is pressed water extract from grape pomace or fruit pomace, subsequently subjected to alcoholic fermentation with simultaneous maceration of added specific aromatics and flavoring substances, and 10 to 80 kg of refined sugar and 900 to 970 liters of fermented raw fruit juice with 3 to 7% alcohol by volume and 3 to 10 kg of carbon dioxide. If necessary, the drink is flavored, colored and stabilized.

Description

(54) (57) The solution concerns a low-alcohol sparkling beverage consisting of 30 to 100 kg of flavouring syrup containing 22 to 50 kg of raw fruit juice from grape marc or fruit, the main component of which is a pressed water extract from grape marc or fruit marc, subsequently subjected to alcoholic fermentation with simultaneous maceration in the presence of specific aromatic and flavouring substances, and 10 to 80 kg of refined sugar and 900 to 970 litres of fermented raw fruit juice with 3 to 7 4 volumes of alcohol and 3 to 10 kg of carbon dioxide. If necessary, the beverage is flavoured, coloured and stabilised.

267 873 (11) (13) Bl (51) Int. Cl? C 12 G 1/06

- 1 - 267873

The invention relates to a low-alcohol beverage based on raw fruit juice from grape marc or fruit or a mixture thereof.

At present, sparkling low-alcohol beverages with an alcohol content of 3 to 7% by volume using grapevines or fruit are not produced. For wine made from grapevines, pressed grape juice is used, and for fruit wines, the juices from the corresponding fruit are used; the pomace as waste is partly used as animal feed and partly composted. The pomace includes grape or fruit juice that cannot be separated by ordinary pressing, together with the flavour and aroma of the grapevines or fruit.

The subject of the invention is a sparkling low-alcohol beverage, the production of which uses marcs, which until now were worthless waste in the production of grape juice or succus. Raw fruit juice is used to prepare the beverage, the main component of which is a water-pressed extract from grape marcs or from fruit marcs. The raw fruit juice used is prepared from grape marcs or fruits, e.g. currants, sour cherries, apples and the like, which are infused with water. Specific aromatic and flavoring substances are macerated in the pressed extract during simultaneous alcoholic fermentation.

To produce a low-alcohol sparkling drink based on grape marc, 100 liters of the following are required: 95 to 99 kg of raw fruit juice, 1 to 3 kg of refined sugar for fermentation, up to 8 kg of sugar for sweetening, 0.05 to 0.40 kg of nutmeg, possibly other aromatic and flavoring substances to enhance the character of the drink, food colorings for coloring, and chemical preservatives to stabilize the drink.

Low-alcohol sparkling beverages according to the invention contain 3 to 7% alcohol by volume, 0.3 to 1 kg of carbon dioxide, 1 to 8 kg of refined sugar, 0.3 to 1 kg of acids calculated as tartaric acid, optionally food coloring, additional aromatic and flavoring substances and a chemical stabilizer in 100 liters.

Another possible use is mainly for red currant, black currant, sour cherry and apple pomace.

Example:

In one preparation vessel, dissolve 21 kg of sugar in 50 liters of raw fruit juice from grape marc and in the second preparation vessel, prepare a starter of a suitable yeast strain in 20 liters of raw fruit juice from grape marc with a content of 60 million yeast per 1 ml of starter.

In a fermentation cooled duplicator vessel equipped with a stirrer, we mix 920 liters of raw fruit juice from grape marc with 50 liters of sugar solution and 20 liters of starter. The fermentation process is carried out under pressure up to 0.5 MPa at a temperature of approximately 12 °C. After the fermentation process is completed, the contents of the tank are cooled in a flow cooler to a temperature of 1 to 2 °C, filtered through a diatomaceous earth filter and transferred to a storage tank.

In a preparation container, prepare 48 liters of flavoring syrup, which consists of 30 liters of raw fruit juice from grape marc, 30 kg of refined sugar, 0.2 kg of nutmeg, the required amount of food coloring and 0.2 kg of potassium sorbate.

The flavoring syrup is mixed in a storage tank with 952 liters of fermented raw fruit juice from grape marc. The contents of the tank are then filtered through an EK filter and the beverage is bottled on a pressure filler in a protective atmosphere of carbon dioxide at a beverage temperature of up to 4 °C.

Claims (1)

SUBJECT OF THE INVENTION Low-carbonated sparkling drink, characterized in that it consists of 900 to 970 liters fermented at 3 to 10 g / l, carbon dioxide-saturated raw fruit juice from grape marc or fruit, the main component of which is a pressurized water extract from grape marc or from fruit marc, enriched with added specific flavorings which have passed into the raw fruit juice during maceration during alcoholic fermentation with 3 to 7% alcohol by volume and 30 to 100 liters of flavoring syrup containing 22 to 50 liters of raw fruit juice from grapevine or fruit marc, 10 to 80 kg of refined sugar, fragrances and flavorings, eventually food colors and chemical preservatives.