• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for the preparation of sparkling wine cocktails containing food gold. The present invention relates to the food industry. More specifically, the present invention relates to a process for the preparation of cocktails based on sparkling wines, such as, for example, cava, by means of which it is possible to obtain industrially containing cocktails containing food gold in suspension, with a visual appearance of multiple flashes, that when putting the bottle in movement causes that the prepared cocktail acquires a particular dynamism, that is extremely attractive for the consumption, especially in nocturnal centers or discotheques. Furthermore, with the process of the present invention, the proper properties of the sparkling wine of base in the prepared cocktail are maintained. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2542476A1
    申请号:ES201500384
    申请日:2015-05-20
    公开日:2015-08-05
    发明作者:Francesc Xavier CARRETERO PEÑA
    申请人:Francesc Xavier CARRETERO PEÑA；
    IPC主号:
    专利说明:

    Preparation procedure for sparkling wine cocktails containing food gold
    The present invention relates to the food sector. More specifically, the present invention relates to a process for preparing cocktails based on sparkling wines, such as Cava, whereby it is possible to industrially obtain cocktails containing food gold in suspension, with a visual appearance of multiple flashes, which when the bottle is set in motion causes the prepared cocktail to acquire a particular dynamism, which is extremely attractive for consumption, especially in nightclubs or discos. In addition, the properties of the base sparkling wine in the prepared cocktail are maintained with the process of the present invention.
    The process of making sparkling wines is a complex process. Once the grapes are harvested with the required care and speed of transport, the harvest is carried out, which can be carried out by hand or by machine. Next, the grapes are pressed and, for example, in the case of obtaining the cava, only the must from the first fractions of the pressing is used, since it is the highest quality must. This is cooled and clarified, which is an operation that consists of separating the solid particles (pulp) that may have passed to the must.
    The must obtained is transformed into wine in a first alcoholic fermentation, which is carried out at a controlled temperature between 15 ° C and 18 ° C for 20 to 25 days. Once the must fraction is clean, selected yeasts are added to start fermentation. During this process, the yeasts transform the natural sugar of the grape into alcohol and carbon dioxide, obtaining monovarietal base sparkling wines.
    Subsequently, the winemaker is responsible for the selection and mixing of the base wines obtained after the fermentation process in a mixture of technique, experience and art. At this time, the winemaker will have to consider different parameters depending on the sparkling wine he wishes to obtain, such as fruit aromas, balanced in the mouth, body and structure, acidity to resist long aging, among others.
    The clarification consists in eliminating the cloudy aspect that causes the presence of suspended particles from fermentation to achieve a completely clean and impurity-free wine. Prior to the run, this wine is cooled in order to precipitate the tartaric acid in the form of salts.
    For better preservation and maintaining its qualities over time, the wine is cold stabilized before the second fermentation.
    The circulation is an operation that consists of filling the bottles with base wine and the so-called "circulation liquor", composed of yeasts and sugar. These will cause the second fermentation in the same bottle. The bottles are covered and taken to the darkness of the cellars, placed horizontally. This is the previous step to perform the second fermentation in the same bottle that will reach the consumer. At the end of the second fermentation, the yeast dies and is deposited in the bottom of the bottle. It is at this time when the upbringing begins.
    Aging is the contact time of yeasts with sparkling wine. It is a minimum of 9 months, with no maximum limit. An interesting phenomenon that takes place after approximately 15 months of aging is the so-called autolysis process and assumes that the yeast cells that make up the lees begin to transfer components to the sparkling wine, providing the so-called tertiary aromas, such as aromas of Nuts, roasted, pastries, toffee, caramel, among others. This process brings more complexity to sparkling wine and is characteristic of sparkling reserve and grand reserve wines.
    Next, the removal stage is performed, which consists of displacing the sediments (yeast remains) caused by the second fermentation, to the neck of the bottle. The removal can be done manually or mechanically. A successive movement of rotation, vibration and inclination is carried out until the yeast or sediment is carried up to the neck of the bottle, so that in 2 or 3 weeks the sediment is lowered to the neck of the bottle and can be easily extracted in the subsequent phase of disgust.
    The disgorgement consists in the elimination of the sediments from the second fermentation, once the aging is finished. The disgorgement can also be done manually or mechanically. Either of the two forms chosen ensures the total elimination of sediments, so that the sparkling wine is suitable for the addition, where appropriate, of the so-called expedition liquor.
    Once the disgorgement is made, the expedition liquor is added. The shipping liquor canbe formed of sugars, base wines and different wine distillates, for examplewines aged in barrels, which give the sparkling wine a particular bouquet. One timeintroduced the shipping liquor, the bottle is covered with the final cork, themuzzle, it is dressed with capsule, labels and the control seal for its final expedition.
    Usually, cocktails consisting mostly of sparkling wines areprepared in situ in the glass itself in which it will finally be consumed. Theindustrial preparation of cocktails based on sparkling wines has the disadvantage thatthe carbonic gas product of the fermentations produced in the process of obtaining thesparkling wine can be partially or totally released from said sparkling wine independence on the additives that are added to it, as well as depends on othersfactors such as temperature. This fact makes the prepared cocktail lose so muchthe organoleptic characteristics of sparkling wines, as well as producing aloss of volume and loss of the characteristic bouquet.
    The inventors of the present invention have developed a scale procedureindustrial preparation of cocktails based on sparkling wines. Through theprocess of the present invention a specific mixture of additives is performedfood, which make this cocktail surprisingly have a visual effect ofgold particles in suspension, which makes it extremely attractive for consumption,especially in enclosed premises with artificial lighting. In addition, the cocktailsprepared by the process of the present invention maintain theown characteristics of the base sparkling wine.
    Therefore, the present invention discloses a process for preparing cocktailsof sparkling wines containing food gold, characterized in that it comprisesfollowing stages:
    a) obtaining a volume between 700 and 800 ml of base sparkling wine;b) adjust the temperature of said base sparkling wine between 2 and 20 ° C.c) prepare a mixture comprising food gold (code E-175) with an amount ofsaid food gold of 0.5 mg to 500 mg, sweetener, aromas, preservatives and,optionally, other food colors;d) adding said mixture prepared in step c) to the base sparkling wine;e) filling, closing, capping, and labeling of the bottles.
    The base sparkling wine of stage a) may come from a stage of production of a sparkling fermentation wine, also known as endogenous gasification wines, for example, from the disgorgement stage mentioned hereinbefore. In addition, said sparkling wine from stage a) can be a quiet wine with exogenous gasification, to which more carbonic gas is added apart from that which it may have endogenously. In the first case, the starting material is transferred to a new bottle and the process of the present invention is followed. In the second case, it may be necessary to add a step of adjusting the alcohol content to the process by dilution, and it is necessary to add a gasification step, that is, an injection of carbon dioxide to the base sparkling wine.
    Preferably, the base sparkling wine is a sparkling wine of the "Cava" type.
    In the mixture prepared in step c) of the process of the present invention it can be carried out with liquid sugar or with any sweetener liquor used in the food industry.
    In addition, in the mixture prepared in step c), one skilled in the art knows what types of flavorings can be added to the cocktail prepared according to the process of the present invention. For example, one or more aromas mentioned in Article 1, paragraph 2, letter a) of Directive 88/388 / EC can be added.
    It is obvious to one skilled in the art that the volume of base sparkling wine mentioned in the process of the present invention may vary, that is, if it is desired to prepare a larger or smaller volume, only the same proportions indicated in the process of the present invention, to achieve the desired technical effect on the prepared cocktail.
    The present invention is described below based on examples that do not constitute a limitation of the present invention, and based on the following figures, in which:
    Figure 1 is a drawing of a bottle of the type containing sparkling wines such as Cava or Champagne, containing a cocktail prepared according to the process of the present invention. When the bottle is set in motion, the suspended gold particles with different movement effects of the prepared cocktail can be observed inside it. This effect is increased when the bottle receives natural light and fundamentally artificial white light indoors.
    EXAMPLES Example 1. Preparation of a turquoise cocktail with gold according to the process of the present invention.
    In this example, a turquoise blue sparkling wine cocktail was prepared, with edible gold particuls in suspension (E-175), flavored with Curayao liquor. 750 ml of Cava were taken and adjusted to a temperature of 18 ° C. On the other hand, a mixture containing 10 ml of liquid sweetener, 8 mg of bright blue dye (E133), 18 ml of Curayao liquor, 23 mg of food gold (E-175) was prepared. This mixture was added to the Cava and, once the bottle was closed, the mixture was stirred until color homogenization. A turquoise blue cocktail was obtained, which when the container that contains it is set in motion, the gold flashes in a thousand ways. In addition, the prepared cocktail maintains the characteristic Cava bouquet with a slight taste of Curayao liquor.
    Example 2. Preparation of a cocktail with gold according to the process of the present invention.
    In this example, a sparkling wine cocktail was prepared with the traditional color of the wine, with edible gold particles in suspension (E-175). 750 ml of Cava were taken and taken at a temperature of 16 ° C. On the other hand, a mixture containing 20 ml of sweetener and 23 mg of E-175 was prepared, and then added to Cava. Once the bottle was closed, the mixture was stirred until the gold and the sweetener were homogenized. A cocktail with gold was obtained, which when the container containing it is set in motion, the gold flashes in a thousand ways. In addition, the prepared cocktail maintains the characteristic Cava bouquet.
    While the invention has been described with respect to examples of preferred embodiments, these should not be construed as limiting the invention, which will be defined by the broader interpretation of the following claims.
    权利要求:
    Claims (5)
    [1]
    1. Procedure for preparing sparkling wine cocktails containing food gold, characterized in that it comprises the following stages:
    a) obtaining a volume between 700 and 800 ml of base sparkling wine;b) adjust the temperature of said base sparkling wine between 2 and 20 ° C.c) prepare a mixture comprising food gold (code E-175) with an amountsaid food gold of 0.5 mg to 500 mg, sweetener, aromas and preservatives and,optionally, other food colors;d) adding said mixture prepared in step c) to the base sparkling wine;e) filling, closing, capping, and labeling of the bottles.
    [2]
    2. Method according to claim 1, characterized in that the base sparkling wine is an endogenous gasification wine.
    [3]
    3. Method according to claim 2, characterized in that the base sparkling wine is a Cava.
    [4]
    Four. Method according to claim 1, characterized in that the base sparkling wine is an exogenous gasification wine.
    [5]
    5. Method according to claim 4, characterized in that it comprises an additional step of carbonic anhydride injection.
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    同族专利:
    公开号 | 公开日
    US20160340628A1|2016-11-24|
    ES2542476B1|2015-11-30|
    EP3095848A1|2016-11-23|
    引用文献:
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    JPH04360667A|1991-06-06|1992-12-14|Ajinomoto Co Inc|Drink containing suspending metal foil|
    DE19728090C1|1997-07-02|1998-06-25|Ruedesheimer Weinkellerei Gmbh|Rapid filling of e.g. bottles with sparkling wine containing gold leaf particles|
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    WO2000023191A1|1998-10-19|2000-04-27|Feyje, S.L.|Process for grinding noble metals in liquid medium|
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    ES2262455A1|2006-07-31|2006-11-16|Rosa Lopez Araujo|Drink contains drinkable Aurum in a specific proportion by weight and optionally consumable gold in a determined proportion, both proportions indicated by weight|
    FR2948653A1|2009-07-28|2011-02-04|Boisson En Or|Sparkling beverage i.e. champagne, preparing method, involves introducing dose of gold flakes into bottle by proportioning machine whose funnel is covered with PTFE material, and introducing dose of alcohol liquor into bottle|AT15127U1|2014-04-01|2017-01-15|N A B Fellinger Ag|Fermented non-alcoholic beverage and process for producing a fermented non-alcoholic beverage|CH611933A5|1977-07-19|1979-06-29|Emil Underberg|
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    JP5122912B2|2007-10-25|2013-01-16|サントリーホールディングス株式会社|Method for producing carbonated beverages|
    US8272538B2|2008-07-08|2012-09-25|Morgan William Weinberg|Wine bottle sealing and dispensing device|
    US20100119667A1|2008-11-12|2010-05-13|Anthony Livaich|Ready-to-drink alcoholic beverage|
    EP3023484A1|2010-08-18|2016-05-25|Pernod-Ricard|Alcoholic liquid composition with suspending particles|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201500384A|ES2542476B1|2015-05-20|2015-05-20|Preparation procedure for sparkling wine cocktails containing food gold|ES201500384A| ES2542476B1|2015-05-20|2015-05-20|Preparation procedure for sparkling wine cocktails containing food gold|
    US15/155,465| US20160340628A1|2015-05-20|2016-05-16|Process for preparing sparkling wine cocktails containing edible gold|
    EP16001160.7A| EP3095848A1|2015-05-20|2016-05-20|Method for preparation of sparkling wine cocktails containing edible gold|
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