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

Definitions

• the invention relates to the wine industry and may find application in the alcoholic beverage and non-alcoholic industries.
• Carbonated wine cocktails are prepared using grape or fruit wine materials or their concentrates, alcohol, water, food flavoring additives or without them, dyes or without them, sugar, citric acid, drinking water, approved for use for a product of this type.
• a disadvantage of the known cocktail is that its composition does not contain ingredients that relate to energy drinks.
• the closest analogue is a carbonated wine cocktail, for the preparation of which table white dry wine material is used, sugar, apple juice, citric acid, carbon dioxide, alcohol and prepared water (RF patent 2140443, 1999).
• the disadvantage of this cocktail is its low energy properties, low organoleptic characteristics.
• the main task, the solution of which the invention is directed, is to increase the energy properties and organoleptic characteristics of the finished product
• Carbonated wine cocktail is characterized by the fact that it is prepared using dry white table wine material, sugar, citric acid, natural passion fruit and orange flavorings, flavor extract Mate, guarana extract, food supplement Aromacolor, vitamin premix, carbon dioxide and water prepared with the following content in kg per YuOOdal of the finished product:
• Sugar syrup is prepared in a hot way, both with a one-time loading of a certain amount of sugar necessary for cooking, and using continuously operating syrup-cooking plants.
• the cooked sugar syrup is filtered through bag filters, cooled to a temperature of 15-20 ° C and pumped into a container for storing sugar syrup.
• the prepared blend is checked for filling resistance and processed to give stability.
• the finished blend is filtered, then cooled to a temperature of 2 ° C - 4 ° C, saturated with carbon dioxide and poured. Pasteurization of blends or finished products is recommended.
• the cocktail has the following indicators.
• the invention provides an increase in the energy properties of a natural finished product by 10% and organoleptic by 0.2 points.

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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)
• Alcoholic Beverages (AREA)

Applications Claiming Priority (2)

Publications (1)

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Cited By (2)

Citations (5)

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• 2012
  • 2012-03-22 RU RU2012110789/10A patent/RU2482170C1/ru not_active IP Right Cessation
• 2013
  • 2013-02-26 WO PCT/RU2013/000152 patent/WO2013141755A1/fr not_active Ceased

Patent Citations (5)

Non-Patent Citations (2)

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