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1. (WO1998051775) METHOD FOR OBTAINING CONCENTRATED PRODUCTS FOR PREPARING SANGRIAS AND BEVERAGES FLAVOURED WITH WINE
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/1998/051775 International Application No.: PCT/ES1998/000139
Publication Date: 19.11.1998 International Filing Date: 14.05.1998
Chapter 2 Demand Filed: 11.12.1998
IPC:
C12G 3/00 (2006.01) ,C12G 3/06 (2006.01) ,C12G 3/08 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
G
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
3
Preparation of other alcoholic beverages
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
G
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
3
Preparation of other alcoholic beverages
04
by mixing, e.g. liqueurs
06
with flavouring ingredients
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
G
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
3
Preparation of other alcoholic beverages
08
by other methods for varying the composition of fermented solutions
Applicants: GASQUE PASTOR, Francisco[ES/ES]; ES (UsOnly)
CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS[ES/ES]; Calle Serrano, 117 E-28006 Madrid, ES (AllExceptUS)
Inventors: GASQUE PASTOR, Francisco; ES
Agent: OJEDA GARCÍA, Pedro; Consejo Superior Investigaciones Científicas Calle Serrano, 113 E-28006 Madrid, ES
Priority Data:
P 970103614.05.1997ES
Title (EN) METHOD FOR OBTAINING CONCENTRATED PRODUCTS FOR PREPARING SANGRIAS AND BEVERAGES FLAVOURED WITH WINE
(FR) PROCEDE D'OBTENTION DE CONCENTRES POUR L'ELABORATION DE SANGRIAS ET BOISSONS AROMATISEES A BASE DE VIN
(ES) PROCEDIMIENTO DE OBTENCION DE CONCENTRADOS PARA ELABORACION DE SANGRIAS Y BEBIDAS AROMATIZADAS DE VINO
Abstract:
(EN) The process comprises two steps; a first step for separating the wine components. By means of dealcoholisation, the volatile components (alcohol and aromas) of the wine are separated from the fixed components (organic acids, coloring agents, tannines, etc.) dissolved in water. The fixed components are concentrated by evaporation of water at a temperature not higher than 40 °C (vacuum). The second step consists in obtaining the aromatised semi-elaborated product; to the alcoholic fraction are added the sweetening (sugars) and aromatising (citric essences) components in appropriate proportions in order to adjust the aromatic degree and the desired final sugar-acid ratio. Then, the concentrated fraction of the fixed components of wine is reincorporated in order to obtain the concentrated base or 'semi-elaborated product' which is stable with respect to microbial alterations. The storage may take place at room temperature although refrigeration helps to retain the aromatic freshness.
(FR) Le procédé consiste à séparer les composants du vin. Au moyen de la désalcoolisation, les composants volatils (alcool et arômes) du vin sont séparés des composés fixes (acides organiques, colorants, tanins, etc.) dissous dans l'eau. Les composants fixes sont concentrés par évaporation d'eau, à une température ne dépassant pas 40° C (vide). Le procédé consiste aussi à obtenir un produit semi-fini aromatisé. On ajoute à la fraction alcoolique les composants édulcorants (sucres) et aromatisants (essences citriques) dans les proportions adéquates afin d'ajuster le niveau aromatique et l'équilibre entre le sucré et l'acide final désiré. On réincorpore ensuite la fraction concentrée des composants fixes du vin et on obtient la base concentrée ou 'produit semi-fini', stable par rapport aux altérations microbiennes. On peut effectuer le stockage à température ambiante, cependant la réfrigération favorise la conservation de la fraîcheur aromatique.
(ES) El proceso consta de dos etapas: 1) separación de los componentes del vino. Mediante desalcoholización, los componentes volátiles (alcohol y aromas) del vino se separan de los componentes fijos (ácidos orgánicos, colorantes, taninos, etc.) disueltos en agua. Los componentes fijos se concentran por evaporación de agua, a temperatura no superior a 40 °C (vacío); 2) obtención del semielaborado aromatizado: a la fracción alcohólica se le añaden los componentes edulcorantes (azúcares y aromatizantes (esencias cítricas) en las proporciones adecuadas para ajustar el nivel aromático y el equilibrio azúcar ácido final deseado. Luego, se reincorpora la fracción concentrada de los componentes fijos del vino, obteniéndose la base concentrada o 'semielaborado', estable frente a las alteraciones microbianas. El almacenamiento puede realizarse a temperatura ambiente, aunque la refrigeración favorece la retención de la frescura aromática.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, GW, HU, ID, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZW
African Regional Intellectual Property Organization (ARIPO) (GH, GM, KE, LS, MW, SD, SZ, UG, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (EPO) (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG)
Publication Language: Spanish (ES)
Filing Language: Spanish (ES)