Comprehensive wormwood composition with carbon dioxide

Description

Field of the Art

[0001] The object of the present invention is a vermouth composition with carbon dioxide (CO 2 ) contents in specific proportions. The vermouth belongs to the industrial sector of aromatized wine-based beverages and consists of aromatized wine having specific characteristics determined by a regulation. The composition of the present invention is presented such that it is bottled in an air-tight container and its original, characteristic composition gives rise to completely novel flavors, sensations, and tastes in relation to what is conventionally known as vermouth.Background of the Invention

[0002] Today, there are many beverages that are combined with carbon dioxide (CO 2 ) and they are conventionally known as soft drinks and other similar varieties. There are also bottled wines with added carbon dioxide (CO 2 ), such as aerated wines, or wines bottled with carbon dioxide (CO 2 ) contents originating from the fermentation of the wine itself in the bottle, such as sparkling wines or the like, but the inventors are unaware of the prior usage or disclosure of vermouth, which is an aromatized wine bottled with carbon dioxide (CO 2 ) contents in proportions which, while respecting the vermouth base, result in a new completely novel combination, providing tastes, sensations, and flavors never heard of before.

[0003] As defined in Council Regulation (EEC) No 1601 / 91 of 10 June 1991, vermouth is an aromatized wine which has been prepared from wine as referred to in the same regulation, the characteristic taste of which is obtained by the use of appropriate derived substances, in particular of the Artemisia species, which must always be used; the sweetening of which is obtained only by means of using caramelized sugar, and / or sucrose, and / or grape must, and / or rectified concentrated grape must, and / or concentrated grape must.

[0004] It is known that conventional vermouth is marketed in bottles and it is mixed with carbonated water, known as soda or club soda, before serving, for example as explained in https: / / abarabove.com / recipe / campari-soda / and https: / / web.archive.org / web / 20131207133519 / http: / / upknorth.com / blog / cinzano-soda. ES2070091A1

[0005] However, so far the inventor is unaware of the inclusion of carbon dioxide in the vermouth itself and the preservation thereof in bottles. By means of such proposal, the resulting composition remains as vermouth and new flavor and sensations are provided.Summary of the Invention

[0006] The object of the present invention is a vermouth composition with carbon dioxide (CO 2 ) in which the carbon dioxide (CO 2 ) is in a proportion between 1 gram per liter of vermouth and 10 grams per liter of vermouth, preferably between 3 grams per liter of vermouth and 7 grams per liter of vermouth, and more preferably between 4 grams per liter of vermouth and 6 grams per liter of vermouth. It has been found that carbon dioxide (CO 2 ) in these proportions not only does not cause the deterioration of the aromas of the vermouth, but rather highlights its qualities, giving rise to completely new flavors, sensations, and tastes in relation to vermouth alone or vermouth served mixed with carbonated water.

[0007] Therefore, the vermouth composition with carbon dioxide (CO 2 ) of the present invention can be preserved such that it is bottled in an air-tight container for a relatively long time period and can be consumed by pouring it out directly from the bottle without having to add other products thereto.

[0008] Vermouth, which is the base component of the composition of the present invention, is an aromatized wine obtained from one or more wine products: A) which have, added therein, grape musts and / or partially fermented grape musts, which can be an object of alcohol addition, and have been aromatized by means of: -natural aromatizing substances and / or aromatizing preparations- aromatic herbs and / or spices and / or flavoring foodstuffs; B) which have been complemented with a sweetening agent, with a few exceptions, such as dyeing with caramel; C) which actual alcoholic strength by volume is 14.5% to 22%, and minimum total alcoholic strength by volume is 17.5%. D) with wines or fresh grape musts with fermentation arrested by alcohol present in the end product in a proportion not less than 75% by volume; E) with the characteristic taste obtained by the use of appropriate derived substances, in particular of the Artemisia species, which must always be used; F) which have been sweetened only by means of using caramelized sugar, sucrose, grape must, rectified concentrated grape must, and concentrated grape must.

[0009] Once the vermouth with the basic characteristics described above has been obtained, carbon dioxide (CO 2 ) is introduced therein in said proportion between 1 gram per liter and 10 grams per liter, and advantageously in the other two smaller proportions indicated above. The composition that is obtained can be preserved in bottles. The operation of mixing the carbon dioxide (CO 2 ) with the vermouth can be performed before or during bottling.Detailed Description of an Embodiment

[0010] In view of the above, the present invention relates to a composition made up of vermouth with carbon dioxide in a proportion between 1 gram of carbon dioxide (CO 2 ) per liter of vermouth and 10 grams of carbon dioxide (CO 2 ) per liter of vermouth. Preferably, the proportion of the composition is between 3 grams of carbon dioxide (CO 2 ) per liter of vermouth and 7 grams of carbon dioxide (CO 2 ) per liter of vermouth. More preferably, the proportion of the composition is between 4 grams of carbon dioxide (CO 2 ) per liter of vermouth and 6 grams of carbon dioxide (CO 2 ) per liter of vermouth. The composition can be made at the most appropriate and convenient time for the preservation thereof bottled in an air-tight container.

[0011] To preserve the bottled composition, any one of the bottling techniques that are well known in the art of the sector can be used, and the operation of adding carbon dioxide (CO 2 ) to the vermouth can be performed before or during bottling, according to needs and the end consumer of the composition.

Claims

1. A vermouth composition characterized in that the composition consists of vermouth and carbon dioxide (CO2), wherein the carbon dioxide (CO2) is present in the composition in a proportion between 1 gram per liter of vermouth and 10 grams per liter of vermouth.

2. The vermouth composition according to claim 1, wherein the composition is bottled in an air-tight container.

3. The vermouth composition according to claim 1 or 2, wherein the carbon dioxide (CO2) is in a proportion between 3 grams per liter of vermouth and 7 grams per liter of vermouth.

4. The vermouth composition according to claim 1 or 2, wherein the carbon dioxide (CO2) is in a proportion between 4 grams per liter of vermouth and 6 grams per liter of vermouth.

5. The vermouth composition according to claim 1, wherein the vermouth comprises wine aromatized by means of using substances derived from Artemisia species.

6. The vermouth composition according to claim 1, wherein the vermouth comprises wine sweetened by means of using one or more of the following products: caramelized sugar; sucrose; grape must; rectified concentrated grape must; and concentrated grape must.

7. A method for obtaining a vermouth composition according to any one of claims 1 to 6, which comprises preparing vermouth by means of the steps of: providing one or more wine products; adding unfermented grape must and / or partially fermented grape must with fermentation arrested by alcohol to the one or more wine products in a proportion equal to or greater than 75% by volume, providing an actual alcoholic strength by volume of 14.5% to 22%; and aromatizing the one or more wine products mixed with the grape must added with natural aromatizing substances and / or aromatizing preparations and / or aromatic herbs and / or spices and / or flavoring foodstuffs, including in any case Artemisia species; wherein the vermouth that is obtained has a total alcoholic strength by volume equal to or greater than 17.5%; the method being characterized by comprising the additional step of: introducing carbon dioxide (CO2) to the vermouth that is obtained in a proportion between 1 gram per liter of vermouth and 10 grams per liter of vermouth.

8. The method for obtaining a vermouth composition according to claim 7, wherein the carbon dioxide (CO2) is introduced in a proportion between 3 grams per liter of vermouth and 7 grams per liter of vermouth.

9. The method for obtaining a vermouth composition according to claim 7, wherein the carbon dioxide (CO2) is introduced in a proportion between 4 grams per liter of vermouth and 6 grams per liter of vermouth.

10. The method for obtaining a vermouth composition according to claim 7, which further comprises sweetening the one or more wine products mixed with the grape must and aromatized with caramelized sugar, and / or sucrose, and / or grape must, and / or rectified concentrated grape must, and / or concentrated grape must.

11. The method for obtaining a vermouth composition according to claim 7, which further comprises bottling the vermouth composition in an airtight container.

12. The method for obtaining a vermouth composition according to claim 11, wherein the operation of introducing carbon dioxide (CO2) to the vermouth is performed before the bottling operation.

13. The method for obtaining a vermouth composition according to claim 11, wherein the operation of introducing carbon dioxide (CO2) to the vermouth is performed during the bottling operation.