RU2102458C1 - Wine drink "foxberry on brandy" - Google Patents

Abstract

FIELD: wine-making industry. SUBSTANCE: invention includes creation of wine drink with biologically active substances of vegetable origin based on local raw material and sukralose - new calorie-free sweetener. Wine drink contains per 1000 dal of ready-made product: fermented-alcoholized apple wine material, 300-400 dal; concentrated foxberry juice, 15-20 dal; sukralose, 2.0-2.2 dal; citric acid, 4.0-4.5 kg; aromatizer "Foxberry", 0.17-0.19 dal; aromatizer "Cloudberry", 0.17-0.19 dal; concentrate "Brandy", 2.0-2.5 dal; food colorant, 0.27-0.3 kg; and water-alcohol liquid, the balance. EFFECT: pleasant mild taste.

Description

 The invention relates to the wine industry, in particular to alcoholic beverages.

Known wine drink (RF patent N 2034017 C 12 G 3/06, publ. 04/27/95, bull. N 12) containing apple wine material, sugar, aromatic component and a water-alcohol liquid, and additionally it contains alcoholized apple juice, and as an aromatic component, oak concentrate and Pistachio flavoring. The quantitative ratio of the components that make up the wine drink in dal (kg) per 1000 dal is:
Apple wine stock 150 250
Alcoholic Apple Juice 30 50
Oak Concentrate 10 15
Fragrance Pistachio 0.15 0.20
Sugar 270 330
Water-alcohol liquid
This drink is characterized by insufficiently high organoleptic properties, which are expressed in a monotonous fruity odor. This drink is an imitation of a typical European drink of a number of liquors, does not have a pronounced original taste and smell.

 Of the known wine drinks, the closest in technical essence is a wine drink containing the flavor component of cognac, apple wine material, water-alcohol liquid (RF patent N 2031928 C 12 G 3/06, publ. 03/27/95, bull. N 9).

 The drink has good organoleptic properties, but monotonous aromatic indicators (cognac, apple). The well-known recipe for a wine drink after blending without fail involves bonding, which leads to losses and higher prices of the finished product, complicates the technology and takes a long period of time.

 The basis of the invention is the task of increasing the biological value of the finished product, improving its organoleptic characteristics, expanding the range of wine products based on domestic local raw materials.

 The problem is solved by the fact that a wine drink is proposed containing a flavoring component of cognac, apple wine material and a water-alcohol liquid, which according to the invention additionally contains concentrated lingonberry juice, sucralose, flavoring “Cowberry” and “Cloudberry”, citric acid and food coloring “Karmuozin” and as a flavor component of cognac Brandy concentrate in the following ratio of ingredients gave (kg) per 1000 decaliters of the finished drink.

Apple wine material 300-400
Lingonberry juice 15-20
Sucralose 2.0-2.2
Citric Acid 4.0-4.5
Fragrance "Lingonberry" 0,17-0,19
Fragrance "Cloudberry" 0,17-0,19
Concentrate "Brandy" 2.0-2.5
Food color "Karmuozin" 0.27-0.3
Water-alcohol liquid
The addition of cranberry juice, which contains a rich set of vitamins and minerals, tannins, organic acids, flavonoids, increases the biological value of the drink, increasing its organoleptic properties.

 Sucralose is an intensive sweetener (sugar substitute) is a sweet powder, almost odorless, color from white to cream, recommended by the State Committee of SAEpid. supervision rf in the "list of different groups and types of products permitted for use in Russia. Section 2.1. Flavors.".

 Sucralose is a fundamentally new calorie-free sweetener. This is the first and only sweetener made from sugar that really tastes like sugar, provides a taste for high-quality sugar, without any unpleasant aftertaste. However, sucralose does not contain calories, although its weakness exceeds sugar by 600 times the severity of the sweet taste.

 Unlike other sweeteners, the unique advantage of sucralose is the combination of its taste and stability under any conditions of its processing and production. This stability is manifested in the fact that the sweet taste of sucralose is preserved throughout the entire period of processing and storage of products. Sucralose is absolutely harmless. Sucralose decomposes biologically, does not harm the environment, does not contribute to the development of dental caries. In the manufacture of food products, sucralose is compatible with all commonly used food ingredients. The use of sucralose is very diverse, so it can be used to sweeten a wide range of foods and drinks, including alcoholic beverages. Flavors “Lingonberry”, “Cloudberry”, concentrate “Brandy” and citric acid improve the organoleptic properties of this drink. Dye "Karmuozin" gives a beautiful presentation to the drink.

 In the proposed quantitative and qualitative combination of ingredients that are selected experimentally, the drink creates an original taste and aroma.

The following ingredients are used to make 1000 dal of the “Lingonberry on cognac” wine drink:
Fermented and spirit apple wine stock in terms of absolute alcohol 300 400 dal
Lingonberry juice 15 20 gave
Sucralose 2.0 2.2 kg
Citric acid 4.0 4.5 kg
The lingonberry flavor 0.17 0.19 gave
Fragrance "Cloudberry" 0.17 0.19 gave
Concentrate "Brandy" 2.0 2.5 gave
Food color "Karmuozin" 0.27 0.3 kg
Anhydrous alcohol, water
The proposed drink is prepared as follows.

 In the blending vat, the apple wine material is fermented-alcoholized in an amount of 300-400 decaliters, lingonberry juice in an amount of 15-20 decaliters, rectified alcohol is poured into the blending quantity in an amount necessary to bring the blend to a fortress of 20 vol. (which is 600-680 decaliters), depending on the total absolute alcohol introduced with alcoholized juices. All this is poured 3/4 of the required amount of water (≈ 510-600 dal), after which the food dye "Karmuozin" in the amount of 0.27-0.3 kg is laid.

 4.0-4.5 kg of citric acid and 2.0-2.2 kg of sucralose are dissolved in 1/4 of the water (- 170-160 dal). Then this solution is poured into a blending vat and, if necessary, is brought with water to a volume of 1000 dal. The contents are mixed for 18 hours. After that, 0.17-0.19 dal of Lingonberry, Cloudberry and 2.0-2.5 dl of Brandy concentrate are added to the blend.

 Everything is mixed, settled for 1 hour, filtered, organoleptic indicators are checked and the product is fed to the bottling.

 The following materials are used for the preparation of a wine drink: fruit wine-materials processed in accordance with GOST 28615, ethyl rectified ethyl acetate of the highest purification in accordance with GOST 5962, drinking water in accordance with GOST 2874 with a hardness of 1 mEq / l for natural un softened water and up to 0.6 mEq / l for softened water, sucralose in accordance with GOST, lingonberry juice in accordance with GOST 192, citric acid in accordance with GOST 908, Lingonberry flavoring, Cloudberry flavoring (in accordance with the list of food additives allowed in 1993 for use in Russia, a group of flavorings 2.1.9 / H 1994), Brandy Concentrate p about OST 18103.

 The whole process of preparation from the moment of preparation of blended materials to bottling takes 3-5 days.

 EXAMPLE 1 Lingonberry on brandy wine drink is prepared by blending the ingredients provided by the proposed composition, mixing until smooth, filtering and settling for 18 hours, adding flavorings, aging for 1 hour. To obtain 10 gave the drink, the following ingredients are used: 3 , 0 gave apple wine material fermented-alcoholized, 1.5 gave lingonberry juice, 6 gave rectified alcohol, 0.02 kg of sucralose, 0.04 kg of citric acid, 0.0027 kg of food coloring “Karmuozin”, 0.0017 gave flavoring “ Lingonberry ", 0.0017 gave a omatizatora "cloudberry", 0.02 liter. Brandy concentrate and water until 10 gave a drink.

 EXAMPLE 2. A wine drink “Lingonberry on brandy” is prepared analogously to example 1, only the ingredients are used in the following quantities: apple wine material fermented-alcoholized 4.0 dal, cranberry juice 2.0 dal, sucralose 0.022 kg, citric acid 0.045 kg, food coloring Karmuozin 0.003 kg, Lingonberry flavor 0.0019 dal, Cloudberry flavor 0.0019 dal, Brandy concentrate 0.025 dal, water to obtain 10 dal of the drink.

All drinks prepared according to the given examples, according to organoleptic and physico-chemical indicators, comply with the following requirements and standards:
Appearance transparent without impurities
Color brown red
The smell of lingonberries, cognac
The taste is sweet and sour with the aroma of lingonberry and cognac
Mass concentration of methyl alcohol g / dm not more than 1.0
Volume fraction of ethyl alcohol, 20 ± 0.3
Mass concentration of iron, mg / dm no more than 20.0
Free and total sulfuric acid, mg / dm no more than 200
Mass concentration of titratable acids, mg / dm, not more than 7.0 ± 1
Toxic elements (Fe, Cu, Zn, Co, Pb, Hg) must not exceed current standards
In the manufacture of the well-known drink (prototype) requires a long exposure to alcohol using oak sawdust. At the same time, its organoleptic characteristics require improvement. The proposed wine drink allows you to completely eliminate the consumption of oak sawdust, reduce the cooking time to 3-5 days and at the same time improve the quality of the finished product due to the presence of biologically active substances of malic and ascorbic, citric and other acids, tannic and pectin substances, flavonoids, glycosides, arbutin. The presence of natural ingredients in the drink has a beneficial effect on the metabolism in the human body, in particular, the drink has fortifying, antibacterial and vitamin properties. The proposed formulation of the drink can reduce the costs of the ingredients for its manufacture by 20-25% (the blend does not require pasting), the use of sucralose can reduce the cost of production of the drink 4.7-5 times. The proposed product allows you to expand the range of wine drinks with improved organoleptic properties and increased biological value. A sucralose-based wine drink may be recommended for use in dietary nutrition.

Claims (1)

A wine drink containing a flavor component of cognac, apple wine material and a water-alcohol liquid, characterized in that it additionally contains lingonberry juice, sucralose, flavoring “Lingonberry” and “Cloudberry”, citric acid and food coloring “Karmuozin” as a flavoring component brandy concentrate "Brandy" in the following ratio of ingredients, gave (kg) per 1000 gave the finished product:
Apple wine stock 300 400
Lingonberry juice 15 20
Sucralose 2.0 2.2
Citric Acid 4.0 4.5
Fragrance "Lingonberry" 0.17 0.19
Fragrance "Cloudberry" 0.17 0.19
Concentrate Brandy 2.0 2.5
Food coloring "Karmuozin" 0.27 0.3
Water-alcohol liquid