Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juice

US11492576B2 · kind B2 · utility

Assignee

• EMPRESAS LOURDES S.A. · CL

Inventor

• Diego Larrain · Berlin, DE

Key dates

• Filing date: Oct 4, 2016
• Grant date: Nov 8, 2022
• Expiry date: Aug 4, 2039

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12G2200/21
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The present invention discloses a process for preparing a sparkling alcoholic beverage resulting from the maceration of hops and/or its derivatives in wine with the addition of wine concentrate, vegetable water and/or water, fruit or vegetable concentrate and/or sugar, in order to reduce the alcohol content of wine, and which is gasified by a second alcoholic fermentation and/or addition of carbon dioxide. Through this process a sparkling alcoholic beverage having between 5 and 15% alcohol, a sugar content between 0.1 and 200 g/L, with a total acidity between 4 and 8 g/L is obtained having hops aroma, flavor and bitterness combined with aromas inherent to wine.