Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1988-08-29
1990-12-18
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 15, C12C 1100, C12G 100
Patent
active
049785397
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a process for obtaining alcoholic beverages from vegetal juice obtained from at least one vegetal substance.
The vegetal juice most widely used to obtain an alcoholic beverage by alcoholic fermentation is grape juice.
Vinification consists of the set of the techniques used to transform grapes into wine.
Following the harvest grapes are taken to the cellar or stilling room where they undergo a number of successive different procedures according to whether it is wished to obtain a red, white or rose wine. The vinification operations can be classified into three parts: mechanical processing of the harvest; fermentation; preservation and ageing of the wine.
The purpose of the mechanical processing of the harvest is, in the case of vinification of white wine, that of reducing exchanges between solid matters (stalks, skins, pits) and the liquid. Thus, in order to obtain a white wine, white or black grapes are taken to the cellar and are pressed immediately after optionally passing through the wine press and stalk removing machine. The slightly sulfited must can undergo the operation of washing before commencing fermentation.
Washing consists in the removing of the large size impurities (earth, organic debris) from the must before fermentation. This means that the juice obtained in this way can contain solids in suspension before fermentation. Another vegetal juice which is highly used to obtain an alcoholic beverage is cane juice obtained by pressing and extraction of sugar cane with water. This diluted juice which contains approximately 70 g. of sugar per liter, is fermented, and then distilled, and reduced in order to give agricultural rums.
All these rums have the particular feature of a relatively high content of non alcohols. The non-alcohols consist conventionally, of all volatile substances other than ethanol such as, for example, aldehydes, esters, higher alcohols, furfural, volatile acidity, etc. even so-called light rums have a non-alcohol content which is always greater than 60 g. per hectolitre of pure alcohol in accordance with current French regulations.
As distinguished from grape juice, up to now cane juice has not been fermented as is with a view to obtaining in an industrial manner a directly consumable wine containing 10 to 11% by volume ethanol.
Finally there are other vegetal juices such as juice from green vegetables, citrus fruits and sundry fruits such as melons, apricots, mangoes, pineapples, which, although very rich in aromas, are not used for the production of wine by fermentation of their juices because up to the present this has not been mastered and because it lead to bacterial production to the detriment of alcoholic fermentation by yeasts. However, the latter juices are used as non-fermented beverages.
So, as the present time, there are channels for the utilization of vegetal juices which are quite separate one from the one other. The purpose of the present invention is to create a new field which, starting from a vegetal juice sufficiently rich in sugar, can produce new alcoholic beverages. The term vegetal juice is understood to mean, for example, a juice obtained by a single vegetal substance, for example, sugar cane or a juice obtained by a combination of several vegetal substances for example sugar cane and grapefruit, sugar cane and pineapple, grapes and one or more vegetal substances, etc.
The term new alcoholic beverage is understood to mean a beverage having new and desirable organoleptic properties for a statistically significant sample of consumers.
In the field of wine making it is still impossible to characterize wines by their compositions because they are too complex. In fact, some five hundred different components have been identified in a grape wine.
Thus the solution to this problem posed results in an improved process for obtaining alcoholic beverages from a vegetal juice naturally containing at least a fermentable sugar comprising the following steps:
(a) providing a vegetal juice, obtained by pressing at least one vegetal substance in
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patent: 3979521 (1976-09-01), Sakaguchi et al.
patent: 4326036 (1982-04-01), Hayes
patent: 4361651 (1982-11-01), Keim
patent: 4784859 (1988-11-01), Lasley
Lee et al.; "Membrane Separation in Alcohol Production", Annals of the New ork Academy of Sciences, vol. 369, 1981. Biochemical Engineering II (N.Y., U.S.A.), pp. 367-381, see pp. 367-368.
Serrano et al.; "Use of Tangential Microfilters in Enology". Chemical Abstracts, vol. 101, No. 17, Oct., 1984, p. 558, 149718b, & Connaissance, Vigne Vin 1984, 18 (2), 135-154.
Ting Shiang Lee et al.: "Membrane Separation in Alcohol Production", Annals of the New-York Academy of Sciences, vol. 369, 1981, Biochemical Engineering II (New York, U.S.A.), pp. 367-381, see pp. 367-368.
M. Serrano et al.: "Use of Tangential Microfilters in Enology", Chemical Abstracts, vol. 101, No. 17, Oct. 22, 1984, see p. 558, 149718b, & Connaissance, Vigne Vin 1984, 18 (2), 135-54.
G. Troost: "Technologie des Weines", 5e edition, 1980, Verlag E. Ulmer (Stuttgart, DE), pp. 152-154, voir p. 153, dernier alinea -p. 154, alinea 3.
Szilveszter Bergendy, "Sugar Cane and Fruits", pp. 11-14.
Colin Gerard
Conroy Michael
Czaja Donald E.
La Compagnie Viticole et Fermiere Edmond et Benjamin de Rothschi
Pratt Helen
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