Contactless maceration process for a floral alcoholic beverage

Abstract

The application discloses a contactless enfleurage process of a floral wine beverage, which comprises the following steps: placing the wine beverage at the bottom and the fragrance source plant in the air-permeable carrier above in a closed container, physically isolating the two and sealing the container; enfleurage is carried out in a low-temperature environment of 0 DEG C to 5 DEG C; the fragrance source plant is periodically mechanically disturbed during enfleurage to promote fragrance release; when the fragrance source plant is exhausted, the cover is opened and new flowers are replaced; the disturbance and flower replacement steps are repeated until the wine beverage reaches the target flavor. The application also relates to an enfleuraged wine beverage prepared by the above process. Through the synergistic effect of physical isolation, low-temperature enfleurage, dynamic fragrance release and gradient flower replacement, the application overcomes the defects of traditional immersion methods, such as easy introduction of impurities and impure flavor, and can obtain high-quality products with pure and elegant fragrance, coordinated flavor and clear wine body, and has significant industrial application value.

Description

Technical Field

[0001] This invention relates to the field of alcoholic beverage processing technology, specifically to a non-contact scenting process for floral-flavored alcoholic beverages. Background Technology

[0002] With consumers' increasing demand for diversified and healthy beverage flavors, adding natural floral and fruity aromas to alcoholic and non-alcoholic beverages has become an important product development direction. Currently, the mainstream processes for adding floral aromas to alcoholic and non-alcoholic beverages are the "immersion method" or "co-fermentation method," which involves directly adding edible flowers and other aromatic plants to the liquid or beverage base for immersion or fermentation. However, this method has significant technical drawbacks: First, in addition to the target aroma components, the aromatic plants also release their tissue fluids, pigments, tannins, pectin, and other substances, easily introducing off-flavors and bitterness, and potentially causing turbidity, affecting the final product's taste and clarity. Second, long-term immersion of plant materials in liquid poses risks to food safety and quality stability, such as excessive microbial levels and degradation of effective components. Third, this process offers relatively rudimentary control over aroma intensity and type, often resulting in aromas that are not pure or elegant enough.

[0003] "Scenting" is a traditional aroma-imbuing process in tea processing, such as in the production of jasmine tea. Its core lies in physically isolating the aroma source (such as jasmine flowers) from the recipient (such as the tea leaves), allowing the aroma molecules to diffuse and adsorb naturally to complete the aroma infusion process. This technique maximizes the purity of the floral fragrance and avoids the introduction of impurities. However, creatively applying this technique to the liquid beverage industry faces significant technical obstacles. The physicochemical properties of alcoholic beverages (such as alcohol content, acidity, and surface tension) are vastly different from those of solid tea, and the dissolution and diffusion patterns of aroma molecules in liquid media are more complex. Traditional tea scenting process parameters (such as temperature, humidity, scenting time, and flower replacement frequency) cannot be directly applied. Furthermore, designing a dedicated scenting system suitable for liquid environments, capable of efficient "contactless" mass transfer, and easy to operate is also a pressing technical challenge in this field. Summary of the Invention

[0004] The present invention aims to solve the above-mentioned technical problems by providing a contactless scenting process for floral-scented alcoholic beverages.

[0005] To solve the above-mentioned technical problems, the technical solution provided by the present invention is: a contactless scenting process for floral-scented alcoholic beverages, comprising the following steps: S1. Filling and sealing: In a sealed container, place the wine or beverage to be scented at the bottom of the container, place the aroma source plant in a breathable carrier, and suspend the breathable carrier above the liquid surface of the wine or beverage to completely isolate the aroma source plant from the wine or beverage in physical space, and then seal the container opening. This step, through a physically isolated design, fundamentally prevents non-volatile impurities (such as anthocyanins and plant tissue fragments) from directly contacting the beverage, laying the physical foundation for obtaining a pure floral aroma. The suspended design ensures that aroma molecules can accumulate in the space above the container and settle naturally.

[0006] S2. Low-temperature curing: Place the sealed container in a low-temperature environment of 0℃ to 5℃ for curing; Scenting at low temperatures effectively inhibits the activity of microorganisms in the aroma source plants and beverages, ensuring hygiene and safety during the production process. Simultaneously, the low temperature helps slow down the volatilization and oxidation of aroma molecules, allowing the aroma to be released more gently and persistently and dissolve into the liquid, resulting in a mellow and harmonious flavor and avoiding the "overpowering, short-lived, and dissipated" aroma that can occur with high temperatures.

[0007] S3. Dynamic aroma release: During the scenting process, the aroma source plants in the breathable carrier are periodically mechanically disturbed to cause the aroma molecules released by the aroma source plants to diffuse and dissolve into the wine and beverage below. Periodic mechanical disturbances disrupt the balance of aroma release during static scenting, forcing the source plants to continuously release new and more concentrated aroma molecules, significantly improving the efficiency and intensity of aroma transfer. This "dynamic" process overcomes the problems of low efficiency and excessively long scenting cycles caused by relying solely on natural molecular diffusion.

[0008] S4. Gradual replacement of flowers: When the fragrance source plant reaches a preset failure state due to fragrance release, open the container and replace it with a new fragrance source plant. By monitoring the condition of the aromatic plants (such as oxidation and discoloration, and weakening of aroma) and replacing them in a timely manner, the aroma source acting on the alcoholic beverages is ensured to remain in a highly active state throughout the entire scenting cycle. This "gradient" replenishment of fresh floral sources allows the final product to absorb multi-layered and full-bodied floral aromas, avoiding the thin aroma or unpleasant odors caused by using stale floral sources.

[0009] S5. Termination of aging: Repeat steps S3 to S4 until the alcoholic beverage reaches the target flavor threshold, thus obtaining the scented alcoholic beverage.

[0010] Through multiple cycles of "dynamic aroma release" and "gradient aroma replacement," precise control over the final flavor intensity and characteristics of the product is achieved. The process terminates when the aroma molecules adsorbed by the wine reach the target threshold detected by sensory or instrumental methods, ensuring the consistency, stability, and high quality of the product's flavor.

[0011] As a preferred embodiment of the present invention, in step S1, the sealing of the container opening specifically involves: after covering the container, using plastic wrap or sealing tape to perform a secondary seal on the container opening. This secondary sealing greatly enhances the airtightness of the container, effectively preventing the escape of precious aroma molecules and the intrusion of external odors, ensuring the purity of the scenting environment and the efficient utilization of the aroma.

[0012] As a preferred embodiment of the present invention, in step S2, the temperature of the low-temperature environment is preferably controlled between 0°C and 5°C. Within this most preferred low-temperature range, microbial activity is greatly inhibited, resulting in the highest food safety; at the same time, the release and dissolution process of the aroma is the most gentle and gradual, which is most conducive to forming a delicate, elegant, and long-lasting "infused" floral fragrance, rather than an "additive" fragrance that "floats on the surface."

[0013] As a preferred embodiment of the present invention, in step S3, the periodic mechanical disturbance specifically involves shaking or vibrating the breathable carrier holding the fragrance source plants 3 to 5 times per day. By determining the optimal disturbance frequency range, it is possible to ensure that the flowers are stimulated to release fragrance multiple times a day effectively, while avoiding excessive pressure on process costs and container sealing due to overly frequent operation, thus achieving the best balance between efficiency and feasibility.

[0014] As a preferred embodiment of the present invention, in step S4, the preset failure state specifically refers to the oxidative discoloration of the fragrance source plant or a significant weakening of its aroma; the gradient flower replacement specifically involves removing the oxidized and discolored fragrance source plant and replenishing it with an equal quality of fresh fragrance source plants. This provides a clear and operable flower replacement criterion, facilitating quality control in industrial production. Equal quality flower replacement ensures the stability of the aroma supply intensity.

[0015] As a preferred embodiment of the present invention, the breathable carrier is a sieve, a mesh basket, or a tray with micropores, the pore size of which is 0.5mm to 5mm. The breathable carrier ensures both physical isolation between the aroma source plants and the wine, and also ensures the smooth flow of aroma molecules. The pore size range of 0.5mm to 5mm prevents small petals or impurities from falling in, while also providing sufficient open space to avoid affecting aroma release and agitation due to excessive density.

[0016] As a preferred embodiment of the present invention, the fragrance source plant is an edible flower or aromatic plant, specifically selected from at least one of jasmine, rose, osmanthus, chrysanthemum, gardenia, and pomelo blossom. This clarifies the types of fragrance sources suitable for the process. These flowers are all traditionally recognized edible fragrance sources in China, ensuring safety, and each possesses unique and market-popular aroma characteristics, thus broadening the product's flavor profile.

[0017] In a preferred embodiment of the present invention, the total scenting time is 10 to 30 days, with a flower replacement interval of 1 to 3 days. This establishes a complete process cycle applicable to most alcoholic beverage bases. The total duration of 10-30 days ensures sufficient time for the aromas to fully and deeply infuse into the beverage. The 1-3 day flower replacement interval matches the effective aroma release cycle of the flowers under sealed, low-temperature conditions, guaranteeing the continuity and high quality of aroma supply.

[0018] As a preferred embodiment of the present invention, the alcoholic beverage is baijiu (Chinese white liquor), huangjiu (yellow wine), rice wine, fruit wine, fortified wine, or non-alcoholic beverage. This illustrates the broad applicability of the present invention, which is not only applicable to brewed wines, distilled spirits, and fortified wines of various alcohol contents, but can even be extended to non-alcoholic beverage products, demonstrating the strong versatility and market potential of this basic process.

[0019] This invention also provides a scented wine beverage prepared by any of the processes described above. Due to the use of a contactless scenting process, this product boasts a pure, elegant, and layered aroma, entirely derived from the volatile molecules of natural fragrant flowers, without the addition of any synthetic flavorings. Furthermore, the wine or beverage base is clear and free of impurities, representing a higher quality and more natural and healthy direction for the development of floral-scented wine beverages. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the structure of the present invention. Detailed Implementation

[0021] To make the technical problems to be solved, the technical solutions, and the beneficial effects of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present invention and are not intended to limit the present invention.

[0022] Example 1: Preparation of Jasmine-Scented Rice Wine

[0023] This embodiment provides a method for preparing jasmine-scented rice wine using the process of the present invention.

[0024] Step S1, Filling and Sealing: Prepare a 10L wide-mouth glass jar as a sealed container (e.g., Figure 1As shown in part 1), pour 5L of high-quality semi-sweet rice wine (12% vol) into the bottom of the jar. Take a food-grade stainless steel sieve (approximately 2mm aperture, part 4) as a breathable medium and fill it with 500g of fresh, clean jasmine buds (part 5). Using a hanging bracket fixed to the jar opening (part 6), suspend the sieve containing the jasmine flowers approximately 10cm above the surface of the rice wine, ensuring that the sieve does not come into contact with the wine. Cover the jar with the glass lid (part 2) and wrap three layers of plastic wrap around the lid rim (part 7) for a secondary seal.

[0025] Step S2, Low-temperature curing: Transfer the sealed glass jar to a dedicated low-temperature curing room, where the ambient temperature is kept constant at (3±1)℃.

[0026] Step S3, Dynamic Fragrance Release: From the start of the scenting process, at fixed times each day (e.g., 8:00, 14:00, 20:00), the operator gently and rhythmically shakes the hanging bracket up and down 3 times, each shake lasting about 10 seconds, causing the jasmine flowers in the sieve to bounce slightly, promoting the opening of the flower buds and the release of fragrance.

[0027] Step S4, Gradual Flower Replacement: Before the first shaking each day, open the lid (for brief ventilation) and observe and smell the jasmine flowers in the sieve tray. After 36 hours of scenting, observe that most of the jasmine buds have opened and their color has changed from pure white to slightly yellow, and the fragrance has noticeably faded. At this point, remove all the jasmine flowers from the sieve tray and replace it with 500g of fresh jasmine buds. Seal and continue scenting.

[0028] Step S5, Termination of Aging: Repeat steps S3 and S4 according to the rhythm of "shaking 3 times a day and changing the jasmine flowers every 1.5 days". The entire scenting process lasts for 18 days, with a total of 11 flower changes. At the end of the 18th day, a professional wine taster evaluates the rice wine in the jar, confirming that it has a fresh, lingering, and lasting typical jasmine aroma, which is well-integrated with the sweet and mellow flavor of the rice wine itself, reaching the preset flavor threshold. Stop the scenting process, remove the sieve, filter and bottle the scented jasmine rice wine to obtain the finished product.

[0029] Example 2: Preparation of a compound osmanthus and rose scented wine

[0030] This embodiment demonstrates the application of the process of the present invention in the preparation of wine, using a compound aroma source.

[0031] Step S1, Filling and Sealing: Select a 20L stainless steel sealed container with a retractable mesh tray (1mm aperture) inside as a breathable medium. Pour 12L of base liquor (38% vol) diluted with edible alcohol and purified water into the bottom of the container. Evenly spread a layer of fresh osmanthus flowers and a layer of edible double-petaled rose petals on the mesh tray, with a mass ratio of 1:1, for a total mass of 800g. Push the tray into the container and fix it about 15cm above the liquid surface. Tighten the sealing cap and apply food-grade sealing wax to the seal to reinforce it.

[0032] Step S2, Low-temperature curing: Place the sealed container in a cold storage at 2°C for curing.

[0033] Step S3, Dynamic Fragrance Release: An automatic vibration device is connected to the bottom of the mesh tray. The program is set to start vibrating once every 6 hours, each time lasting 15 seconds, with an intensity that is such that the petals twitch slightly.

[0034] Step S4, Gradual Flower Replacement: Check the flowers every 2 days. Replace the flowers when the petals are noticeably wilted, darkened in color, and the complex floral fragrance is weakened. Replace with 800g of fresh osmanthus and rose petals (1:1 mixture) each time.

[0035] Step S5, Termination of Aging: The total aging period is 25 days. After completion, the base spirit exhibits a complex aroma of elegant osmanthus sweetness intertwined with rich rose fragrance, and a rich palate. After fine-tuning and filtration, it is bottled.

[0036] Example 3: Preparation of Gardenia-Scented Non-Alcoholic Sparkling Beverage

[0037] This embodiment illustrates that the process of the present invention can be extended to the field of non-alcoholic beverages.

[0038] Step S1, Filling and Sealing: A customized multi-layered filling device is used. The bottom layer is filled with degassed gardenia-flavored syrup base beverage (pH 3.5). The middle layer contains a food-grade polymer tray with uniform micropores (0.8mm pore size), holding 300g of fresh gardenia flowers. An internal lifting mechanism ensures the tray remains approximately 8cm above the liquid surface. The top cover features a silicone sealing ring and a hydraulic locking device.

[0039] Step S2, Low-temperature curing: The entire equipment is placed in a clean room at 5°C.

[0040] Step S3, Dynamic Aroma Release: The external swing mechanism of the device drives the entire inner tank (including the beverage and the flower plate) to slowly swing back and forth once per minute at an angle of ±5° to simulate a dynamic aroma release environment.

[0041] Step S4, Gradual Flower Replacement: Every 24 hours, the equipment automatically pauses, and the operator replaces 300g of fresh gardenia flowers in a sterile operating table. The criteria for flower replacement are that the flower color turns brown and the fragrance becomes weaker.

[0042] Step S5, Aging Termination: After 12 days of continuous scenting, the beverage base, while retaining its original sweetness, incorporates an extremely natural and fresh gardenia aroma, without any cooked or grassy taste. Finally, it undergoes pasteurization, cooling, carbon dioxide infusion, and bottling as non-alcoholic sparkling water.

[0043] Comparative example (traditional soaking method)

[0044] To compare the results, 5L of rice wine from the same batch was taken, and 500g of jasmine flowers were added directly. The wine was left to steep at 3℃ for 18 days without changing the flowers or disturbing the wine. The resulting product had a slightly yellow color, very slight suspended matter, a strong aroma but with a noticeable green vegetal taste, a one-dimensional taste, and poor integration of floral and wine aromas, resulting in a "floating" fragrance.

[0045] The following table shows a comparison of the processes and effects between the examples and comparative examples: Table 1

[0046] In summary, the contactless scenting process provided by this invention, through the synergistic effect of "physical isolation, low temperature control, dynamic aroma release, and gradient flower replacement," successfully solves the technical pain points of traditional soaking methods. It can produce high-quality scented alcoholic beverages with pure and natural aroma, clear body, and harmonious and elegant flavor, and has significant industrial application value and market prospects.

[0047] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A contactless scenting process for floral-scented alcoholic beverages, characterized in that, Includes the following steps: S1. Filling and sealing: In a sealed container, place the wine or beverage to be scented at the bottom of the container, place the aroma source plant in a breathable carrier, and suspend the breathable carrier above the liquid surface of the wine or beverage to completely isolate the aroma source plant from the wine or beverage in physical space, and then seal the container opening. S2. Low-temperature curing: Place the sealed container in a low-temperature environment of 0℃ to 5℃ for curing; S3. Dynamic aroma release: During the scenting process, the aroma source plants in the breathable carrier are periodically mechanically disturbed to cause the aroma molecules released by the aroma source plants to diffuse and dissolve into the wine and beverage below. S4. Gradual replacement of flowers: When the fragrance source plant reaches a preset failure state due to fragrance release, open the container and replace it with a new fragrance source plant. S5. Termination of aging: Repeat steps S3 to S4 until the alcoholic beverage reaches the target flavor threshold, thus obtaining the scented alcoholic beverage.

2. The contactless scenting process as described in claim 1, characterized in that, In step S1, the sealing of the container opening specifically involves: after adding the lid, using plastic wrap or sealing tape to reseal the container opening.

3. The contactless scenting process as described in claim 1, characterized in that, In step S2, the temperature of the low-temperature environment is preferably controlled between 0°C and 5°C.

4. The contactless scenting process as described in claim 1, characterized in that, In step S3, the periodic mechanical disturbance specifically refers to shaking or vibrating the breathable carrier containing the fragrance plants 3 to 5 times a day.

5. The contactless scenting process as described in claim 1, characterized in that, In step S4, the preset failure state specifically refers to the oxidative discoloration of the fragrance source plant or a significant weakening of its aroma; the gradient flower replacement specifically refers to removing the oxidized and discolored fragrance source plant and replenishing it with fresh fragrance source plants of the same quality.

6. The contactless scenting process as described in claim 1, characterized in that, The breathable carrier is a sieve, a wire basket, or a tray with micropores, the pore size of which is 0.5mm to 5mm.

7. The contactless scenting process as described in claim 1, characterized in that, The source plant is an edible flower or aromatic plant, specifically selected from at least one of jasmine, rose, osmanthus, chrysanthemum, gardenia, and pomelo.

8. The contactless scenting process as described in claim 1, characterized in that, The total duration of the scenting process is 10 to 30 days, with a time interval of 1 to 3 days between each flower replacement.

9. The contactless scenting process as described in claim 1, characterized in that, The alcoholic beverages mentioned are baijiu (Chinese white liquor), huangjiu (yellow wine), rice wine, fruit wine, prepared wine, or non-alcoholic beverages.

10. A scented alcoholic beverage prepared by the process described in any one of claims 1-9.

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