WO2003010279A1 - Trois vins fermentes de meme formule : vin de mangue jaune (doux) don roberto, vin de mangue verte (sec) et vin de cafe filtre - Google Patents

Trois vins fermentes de meme formule : vin de mangue jaune (doux) don roberto, vin de mangue verte (sec) et vin de cafe filtre Download PDF

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Publication number
WO2003010279A1
WO2003010279A1 PCT/PH2002/000010 PH0200010W WO03010279A1 WO 2003010279 A1 WO2003010279 A1 WO 2003010279A1 PH 0200010 W PH0200010 W PH 0200010W WO 03010279 A1 WO03010279 A1 WO 03010279A1
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WIPO (PCT)
Prior art keywords
wine
mango
fermented
coffee
wines
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Ceased
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PCT/PH2002/000010
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English (en)
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Roberto R. CASTAÑEDA
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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
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis

Definitions

  • This invention and discovery relates to alcoholic beverages and more particularly, to fruit and bean wines with MANGO PUREE and BREWED COFFEE as the principal ingredients, an extract derived from YELLOW MANGOS, GREEN MANGOS and COFFEE BEANS respectively from the Philippines well known CARABAO MANGOS and CAVITE COFFEE BEANS.
  • This invention and discovery brings forth the birth of the FIRST MANGO WINE and FIRST BREWED COFFEE WINE to be ever produced and introduced in the market.
  • Mango Wines & Coffee Wine contains no other forms of alcohol except for a guaranteed 12.5% Ethanol (Ethyl) Alcohol which had been tested and verified by the Standards and Testing Division of the Industrial Technology Development Institute of the Department of Science and Technology of the Philippines.
  • Methanol Alcohol in these Mango Wines & Coffee Wine is Zero Percent (o%) unlike other wines that are being offered in the market which were tested to contain a certain percentage of this alcohol which is found to be very harmful to human body.
  • the present invention and discovery consists of the following:
  • Green Mangos - must be within 7 days from the time it was picked from the tree
  • Coffee Beans must be the full term matured coffee beans
  • Sweet-Yellow Mango Wine Combine 2 Kilos of Yellow Mangos and 2 Kilos of Green Mangos and liquefy the fruits with the use of a Blending Machine with 1 Gallon of Purified Water to get the desired Mango Puree. Add the remaining 4 Gallons of Purified Water.
  • Green-Dry Mango Wine Combine 2 Kilos of Yellow Mangos and 2 Kilos of Green Mangos and liquefy the fruits with the use of a Blending Machine with 1 Gallon of Purified Water to get the desired Mango Puree. Add the remaining 4 Gallons of Purified Water.
  • Brewed-Drv Coffee Wine Combine ⁇ A Kilo of Ground Robusta Coffee Beans and ⁇ A Kilo of Ground Excelsa Coffee Beans in 5 Gallons of Purified Water.
  • Sweet-Yellow Mango Wine On a clean stainless cauldron, pour the Blended Yellow & Green Mango Juice Extract together with Four (4) Kilos of White Sugar and heat it over strong fire up to boiling point. Allow it to boil further only for about thirty (30) seconds from boiling point before putting off the fire. Filter the sweetened Yellow & Green Mango Juice Extract using a sterilized point five (.5) to one (1) Micron Welded Filter Bag to get the filtered Sweet- Yellow Mango Preparation.
  • Brewed-Drv Coffee Wine On a clean stainless cauldron, pour the Brewed Coffee Extract together with Three (3) Kilos of White Sugar and heat it over strong fire up to boiling point. Allow it to boil further only for about thirty (30) seconds from boiling point before putting off the fire. Filter the sweetened Brewed Coffee Extract using a sterilized point five (.5) to one (1) Micron Welded Filter Bag to get the filtered Brewed Coffee Preparation.
  • each Wine Solution in its respective Five (5) Gallon Polycarbonate Plastic Container (PCC) and cover it with the Plastic Airtight Seal, however, make sure that the Plastic Airtight Seal has a very small hole at the center to allow the air to circulate for wine breathing. Cover each Plastic Airtight Seal with Tin Foil. Store it in a dry, dark and cool Fermentation Room for about Four (4) Days.
  • PCC Gallon Polycarbonate Plastic Container
  • Boiling point of Water is 100 Degrees Centigrade/Celsius as everyone would know.
  • Boiling point of Alcohol is between 60 to 70 Degrees Centigrade/Celsius.
  • Yeast dies between 50 to 60 Degrees Centigrade/Celsius.
  • Wooden Barrels produces other forms of Alcohol other than Ethanol (Ethyl) Alcohol such as Methanol Alcohol.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Cette invention et découverte concerne des boissons alcoolisées et, plus particulièrement, des vins de fruits fermentés & un vin de grains de café fermenté, directement extraits des mangues Carabao jaunes douces et vertes des Philippines & des grains de café Cavite. La présente invention et découverte concerne, en particulier, la production du premier vin de mangue & premier vin de café filtre au monde ! Selon une (1) seule procédure, un seul procédé et une seule formule, trois nouveaux (3) vins fermentés vont être lancés sur le marché mondial, à savoir le Vin de mangue jaune (doux) Don Roberto, le Vin de mangue verte (sec) Don Roberto & le Vin de café filtre (sec) Don Roberto. Tous les vins fermentés susmentionnés ont été produits de la façon la plus naturelle possible et fermentés, de façon similaire, dans des conteneurs en plastique polycarbonate pour arriver à zéro pour-cent (0%) d'alcool méthylique (méthanol), un alcool très nocif pour le corps humain qui est produit par des fûts en bois au cours de la fermentation. Tous les vins fermentés susmentionnés, qui ont été testés et vérifiés par la Division des normes et inspections de l'Institut de développement de la technologie industrielle du Département de science et technologie des Philippines, ne présentent qu'environ 12,5 % d'alcool éthylique (éthanol). Une série d'ébullitions et de filtrages est effectuée pour garantir la plus grande qualité à ces vins. Aucune distillation n'est effectuée, de manière à préserver les saveurs caractéristiques brutes, naturelles et authentiques des mangues et des grains de café. Une sélection minutieuse des fruits et grains est réalisée afin de garantir que seuls les meilleurs grains et fruits sont utilisés dans la production du vin. Par conséquent, le premier objectif de cette invention et découverte est de produire les vins fermentés les plus fins et les plus exquis au monde, à savoir les premiers Vin de mangue & Vin de café filtre !
PCT/PH2002/000010 2001-07-26 2002-06-10 Trois vins fermentes de meme formule : vin de mangue jaune (doux) don roberto, vin de mangue verte (sec) et vin de cafe filtre Ceased WO2003010279A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
PH22001000256 2001-07-26
PH12001001915 2001-07-26
PH1-2001-001915 2001-07-26
PH2-2001-000256 2001-07-26
PH1-2002-000239 2002-04-01
PH12002000239 2002-04-01

Publications (1)

Publication Number Publication Date
WO2003010279A1 true WO2003010279A1 (fr) 2003-02-06

Family

ID=52573545

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PH2002/000010 Ceased WO2003010279A1 (fr) 2001-07-26 2002-06-10 Trois vins fermentes de meme formule : vin de mangue jaune (doux) don roberto, vin de mangue verte (sec) et vin de cafe filtre

Country Status (1)

Country Link
WO (1) WO2003010279A1 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011057141A1 (fr) * 2009-11-06 2011-05-12 Carter Robert Miller Traitement de fèves de cacao et autres graines
CN102719347A (zh) * 2012-07-10 2012-10-10 食品行业生产力促进中心 啤特黄酒及其生产方法
CN103484298A (zh) * 2013-09-29 2014-01-01 黄平县润发药业农民专业合作社 一种芒果酒
CN104531464A (zh) * 2014-11-30 2015-04-22 柳州联海科技有限公司 一种生物酿制芒果酸奶果米香型酒工艺
CN104531462A (zh) * 2014-11-30 2015-04-22 柳州联海科技有限公司 一种生物酿制芒果、火龙果和百香果混合酒
CN104974875A (zh) * 2015-07-21 2015-10-14 傅达奇 自动家用果酒酿造机及采用该机酿造葡萄酒的方法
CN105255662A (zh) * 2015-12-03 2016-01-20 贵州华南理工生物工程有限公司 一种咖啡酒及其制备方法
CN109762691A (zh) * 2018-08-21 2019-05-17 叶昊 白酒酒醅的制备方法及利用该酒醅自酿酒的模式
WO2019245632A1 (fr) * 2018-06-22 2019-12-26 Starbucks Corporation Spiritueux préparés à partir de marc de café infusé à froid
CN111057628A (zh) * 2020-01-09 2020-04-24 山西省农业科学院农作物品种资源研究所 糜子黄酒的发酵工艺方法
CN113122421A (zh) * 2020-01-16 2021-07-16 浙江树人学院（浙江树人大学） 一种降低黄酒中高级醇含量的方法
US11406114B2 (en) 2018-06-22 2022-08-09 Starbucks Corporation Spirit infused coffee beans

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4454165A (en) * 1981-11-27 1984-06-12 Sato Shokuhin Kogyo Kabushiki Kaisha Preparation of alcohol-containing powders
US4517884A (en) * 1983-04-01 1985-05-21 Jandrich Henry C Wine fermentation apparatus
JPS61212273A (ja) * 1985-03-15 1986-09-20 Ajinomoto General Food Kk 冷凍時流動性を有する濃厚飲料調合液の製造方法
JPH01257462A (ja) * 1988-03-16 1989-10-13 Tomohei Sakaguchi 果実酒とその製造方法
KR890004015B1 (ko) * 1987-06-04 1989-10-16 동양맥주 주식회사 곡물 원료 발효주를 원주(base)로 하는 기타 재제주의 제조방법
US4978539A (en) * 1987-01-09 1990-12-18 La Compagnie Viticole Et Fermiere Edmond Et Benjamin De Rothschild S.A. Process for obtaining alcoholic beverages from vegetal juice
JPH0576340A (ja) * 1991-09-24 1993-03-30 Yotsuchiyan Shokuhin Kogyo Kk つまみ入りアルコール飲料及びその製造法
WO1994006901A1 (fr) * 1992-09-14 1994-03-31 Paul Henri Lefebvre Procede et recipient de fermentation et de refermentation de produits alimentaires et de boissons
JPH10113163A (ja) * 1996-10-15 1998-05-06 Yoshihide Hagiwara アルコール性コーヒー飲料の製造法
KR20010038233A (ko) * 1999-10-22 2001-05-15 송호섭 커피가 가미된 막걸리의 제조방법

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4454165A (en) * 1981-11-27 1984-06-12 Sato Shokuhin Kogyo Kabushiki Kaisha Preparation of alcohol-containing powders
US4517884A (en) * 1983-04-01 1985-05-21 Jandrich Henry C Wine fermentation apparatus
JPS61212273A (ja) * 1985-03-15 1986-09-20 Ajinomoto General Food Kk 冷凍時流動性を有する濃厚飲料調合液の製造方法
US4978539A (en) * 1987-01-09 1990-12-18 La Compagnie Viticole Et Fermiere Edmond Et Benjamin De Rothschild S.A. Process for obtaining alcoholic beverages from vegetal juice
KR890004015B1 (ko) * 1987-06-04 1989-10-16 동양맥주 주식회사 곡물 원료 발효주를 원주(base)로 하는 기타 재제주의 제조방법
JPH01257462A (ja) * 1988-03-16 1989-10-13 Tomohei Sakaguchi 果実酒とその製造方法
JPH0576340A (ja) * 1991-09-24 1993-03-30 Yotsuchiyan Shokuhin Kogyo Kk つまみ入りアルコール飲料及びその製造法
WO1994006901A1 (fr) * 1992-09-14 1994-03-31 Paul Henri Lefebvre Procede et recipient de fermentation et de refermentation de produits alimentaires et de boissons
JPH10113163A (ja) * 1996-10-15 1998-05-06 Yoshihide Hagiwara アルコール性コーヒー飲料の製造法
KR20010038233A (ko) * 1999-10-22 2001-05-15 송호섭 커피가 가미된 막걸리의 제조방법

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011057141A1 (fr) * 2009-11-06 2011-05-12 Carter Robert Miller Traitement de fèves de cacao et autres graines
CN102719347A (zh) * 2012-07-10 2012-10-10 食品行业生产力促进中心 啤特黄酒及其生产方法
CN103484298A (zh) * 2013-09-29 2014-01-01 黄平县润发药业农民专业合作社 一种芒果酒
CN104531464A (zh) * 2014-11-30 2015-04-22 柳州联海科技有限公司 一种生物酿制芒果酸奶果米香型酒工艺
CN104531462A (zh) * 2014-11-30 2015-04-22 柳州联海科技有限公司 一种生物酿制芒果、火龙果和百香果混合酒
CN104974875B (zh) * 2015-07-21 2017-06-06 傅达奇 自动家用果酒酿造机及采用该机酿造葡萄酒的方法
CN104974875A (zh) * 2015-07-21 2015-10-14 傅达奇 自动家用果酒酿造机及采用该机酿造葡萄酒的方法
CN105255662A (zh) * 2015-12-03 2016-01-20 贵州华南理工生物工程有限公司 一种咖啡酒及其制备方法
US11248198B2 (en) 2018-06-22 2022-02-15 Starbucks Corporation Spirits prepared from cold brew coffee grounds
WO2019245632A1 (fr) * 2018-06-22 2019-12-26 Starbucks Corporation Spiritueux préparés à partir de marc de café infusé à froid
JP7295151B2 (ja) 2018-06-22 2023-06-20 スターバックス・コーポレイション 低温抽出コーヒー粉から製造されたスピリッツ
CN112437609A (zh) * 2018-06-22 2021-03-02 星巴克公司 由冷萃咖啡渣制备的烈酒
US11406114B2 (en) 2018-06-22 2022-08-09 Starbucks Corporation Spirit infused coffee beans
JP2021528079A (ja) * 2018-06-22 2021-10-21 スターバックス・コーポレイション 低温抽出コーヒー粉から製造されたスピリッツ
CN109762691A (zh) * 2018-08-21 2019-05-17 叶昊 白酒酒醅的制备方法及利用该酒醅自酿酒的模式
CN111057628A (zh) * 2020-01-09 2020-04-24 山西省农业科学院农作物品种资源研究所 糜子黄酒的发酵工艺方法
CN113122421B (zh) * 2020-01-16 2022-07-22 浙江树人学院（浙江树人大学） 一种降低黄酒中高级醇含量的方法
CN113122421A (zh) * 2020-01-16 2021-07-16 浙江树人学院（浙江树人大学） 一种降低黄酒中高级醇含量的方法

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