The method extracts of grape or fruit alcohol for making alcoholic beverages

 

(57) Abstract:

The invention can be used in the wine industry. In young grape or fruit alcohol contribute oak chips, twisted in the form of rollers with a diameter of 10-20 mm and a length of 10-20 mm or chips particle size of 1.0-1.5 cm and a thickness of 5-6 mm Maturation should be performed within 3 days - 3 months. Use wood chips or shavings, made of wood of oak (Quercus robur), age less than 80 years, between the top of the trunk and 40-50 cm from the ground up. In the process of maturation affect the acoustic field with the frequency of vibration 55-200 kHz and intensity fluctuations 2-40 watts/cm2within 20 - 10 min and the frequency of exposure of 1 - 5 times during the time of ripening, while the effect of acoustic field is carried out in an atmosphere of a gas mixture containing helium and oxygen and provides the oxygen content in alcohol is not less than 15 mg/DM3. Oak shavings or chips are used in amounts of 10 to 200 g per 1 DM3the alcohol. The method improves the quality of spirits, giving them the softness and fullness of taste, complex hints of prunes, roasted nuts, caramel, vanilla and almonds in taste and aroma. In addition, to reduce about what oduct.

The invention relates to the wine industry.

The known method extracts of grape or fruit spirits in the tanks by their maturation in the presence of oak wood and oxygen (1).

The disadvantage of this method is the length of the process.

The closest way of the known method is described in French patent, according to which in the process of aging drinks in contact with oak wood on drinks periodically exposed to ultrasound with a frequency of 20-50 kHz and a power density of less than 1.7 W, intensity fluctuations of less than 0.5 W/cm2within 30-60 min when pumping for 1 h (2).

The disadvantage of this method is the low quality of the finished product. Using the known method defined modes of ultrasonic treatment in combination with the absence of dispensing oxygen to allow the redox processes for alcohol, long-aged in oak barrels; in addition, the known method is not used selected high-quality wood. These reasons do not allow you to get by a known method sustained sleep is Tate zvukokhimicheskie reactions initiates the formation of micro-quantities of such harmful nitrogen compounds, as nitric and nitrous acid, nitrogen dioxide and others that reduce the biological and nutritional value of the finished product.

The technical result of the proposed method is to improve the quality of spirits.

This result is ensured by the fact that the method extracts of grape or fruit alcohols for the preparation of alcoholic beverages is expected introduction in the spirit of oak wood in the form of shavings or chips and maturation. Use wood chips or shavings, made of wood of oak (Quercus robur) is aged less than 80 years, between the top of the trunk and 40-50 cm from the ground up. To intensify the extraction of components of oak wood and maturation of the alcohols in the mixture affect the acoustic field with the frequency and intensity fluctuations, respectively 55-200 kHz and 2-40 watts/cm2during the time from 20 s to 10 min and the frequency of exposure from 1 to 5 times during the ripening time from 3 days to 3 months in an atmosphere of a gas mixture containing helium and oxygen and provides the oxygen content in alcohol is not less than 15 mg/DM3.

The proposed method is as follows. In young grape or plodovima the following particle size: width - 1.0 to 1.5 cm and a thickness of 5-6 mm or chips, twisted in the form of rollers with a diameter of 10-20 mm and a length of 10-20 mm, made of wood of oak (Quercus robur) is aged less than 80 years, between the top of the trunk and 40-50 cm from the ground up. The mixture affect the acoustic field with the frequency and intensity fluctuations, respectively 55-200 kHz and 2-40 watts/cm2during the time from 20 seconds to 10 minutes and the frequency of exposure from 1 to 5 times during the ripening time from 3 days to 3 months in an atmosphere of a gas mixture containing helium and oxygen and provides the oxygen content in alcohol is not less than 15 mg/DM3.

Example 1

Grape young alcohol used for the preparation of brandy, poured into the tank, where the set of chips, made from wood of oak (Quercus robur), age less than 80 years, between the top of the trunk and 50 cm from the ground up. Used chips with a diameter of 20 mm and a length of 10 mm Chips set in alcohol at the rate of 30 g per 1 DM3the alcohol. During this time the alcohol is treated with acoustic field with frequency and intensity of vibrations respectively 100 kHz and 30 W/cm2for 2 min and a frequency of impact 3 times within the via the receiver from gas cylinders is blown oxygen and helium to create in alcohol oxygen concentration of 15 mg/DM3. Mature cognac alcohol is used for making brandy.

Example 2

Fruit young alcohol used for the preparation of Calvados, is poured into the tank, where asking chips, made from wood of oak (Quercus robur), age less than 80 years, between the top of the trunk and 50 cm from the ground up. Used chips the following particle size: width of 1.5 cm and a thickness of 6 mm Chips set in alcohol at the rate of 100 g per 1 DM3the alcohol. During this time the alcohol is treated with acoustic field with frequency and intensity of vibrations respectively 150 kHz and 20 W/cm2within 2 min and the frequency of exposure to 2 times during the ripening time up to 2 months. The processing of the acoustic field are in an airtight container, where through the receiver from gas cylinders is blown oxygen and helium to create in alcohol oxygen concentration of 15 mg/DM3.

Mature cognac alcohol is used for making brandy.

The combined effect of the given parameters of the ultrasound at a certain concentration of oxygen at the oak certain qualitative and quantitative composition of different different processi mass transfer, to intensify the oxidation-reduction reactions and in the end, to ensure formation of aromatic aldehydes and alcohols, ethers, lactones and other substances, similar to those formed during long-term aging of cognac and fruit spirits in oak barrels. Mutual transformations of all these components form a synergetic effect, which consists in the formation of the specific properties of extractive and aromatherapeutic substances, characteristic bouquet and taste of quality spirits - the softness and fullness on the palate, with nuances of plums, roasted nuts, caramel, vanilla, almonds in taste and aroma. The implementation of the acoustic treatment of the alcohols in the atmosphere of a gas mixture of helium - oxygen compared with this, in an atmosphere of air eliminates the formation in zvukokhimicheskie reactions of trace such harmful compounds nitrogen as nitric and nitrous acid, nitrogen dioxide and others that reduce the biological activity and nutritional value of the finished product.

Sources of information

1. The collection of the basic regulations, technological instructions and regulations for the production of wine products is o alcohol for making alcoholic beverages, proposing in young alcohol oak wood and periodic impact on the mix of acoustic field, characterized in that as oak wood use wood chips or shavings, made of wood of oak (Quercus robur) is aged less than 80 years, between the top of the trunk and 40-50 cm from the butt, and the effect of acoustic field is performed with the frequency and intensity of vibrations, respectively 55-200 kHz and 2-40 watts/cm2over time 20 s to 10 min and the frequency of exposure to 1-5 times during the ripening time 3 days - 3 months in an atmosphere of a gas mixture containing helium and oxygen and provides the oxygen content in alcohol is not less than 15 mg/DM3.

 

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FIELD: wine-making industry.

SUBSTANCE: method involves blending cognac alcohols with average age 4, 5, 6, 8, 10, 20 years of seasoning with the content of enanthic ethers in the range 3.1-7.0 g/100 ml a.a and their ratio to higher alcohols = 1.0-1.3, aromatic aldehydes, among them vanillin = 2.8-6.5 mg/100 ml a.a, and the ratio of enanthic ethers to vanillin = 1.07-1.11 taken in the amount providing specific "soap tints" with light vanillin-flower tinge in the ready product. Method involves using cognac alcohols obtained by distillation off of cognac wine-materials in the presence on natural own yeast to obtain crude alcohol, by fraction distillation off of crude alcohol and taking off head, tail and middle fractions. Before distilling off wine-materials with yeast are stirred preliminary by a method of the firm "Remi Marten". Taking off of the middle fraction is carried out up to the strength 60 vol.%, not less, and this fraction is subjected for the thermal treatment at 60-70oC for 1-2 days followed by keeping in barrels (by 30% in novel ones) with capacity 35 dal for from 4 to 20 years. Sugar syrup is added to the blend in the amount providing saccharinity by standard and if necessary sugar color is added to obtain the necessary color and softened water is added to obtain the necessary strength of drink. The blend is treated by cold, filtered, fed for resting and filtered again before bottling. The proposed method provides enhancing organoleptic indices of the ready product, to expand assortment of cognacs. Proposed procedures and parameters characterizing this method provide the presence of necessary amount and quality of enanthic ethers in cognac alcohols that improve flower and taste of cognac. Except for, the large amount of free non-esterified fatty acids in middle fraction that are partially esterified in the process of seasoning is provides by this invention. The esterification process is enhanced in its thermal treatment and causes the additional formation of enanthic ethers in the process of thermal treatment. The selection of ratios of components responsible for the taste and aromatic indices of cognac provide also the novel type of Russian cognac that is available for Russian consumer by its aroma and taste.

EFFECT: improved manufacturing method.

3 cl, 3 ex

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