Process for manufacturing a sparkling alcoholic beverage

Abstract

A method of manufacturing a sparkling alcoholic beverage by vinification, comprising the steps: b) a foaming step comprising the addition of yeast and sugar, or even a tirage liqueur, during drawing in a bottle containing a blend of one or more base wines, and so as to obtain by fermentation of the sugar the production of dissolved carbon dioxide; then c) a disgorging and dosage step, comprising the removal of the dead yeast lees from the bottle and the addition of a dosage liqueur; then e) a step of recorking the bottle, characterized in that the method further comprises, between step c) and step e) a step d) of introducing a vanilla pod or one or more portions of a vanilla pod into the bottle. Figure for abstract: Figure 1

Description

Title of the invention: Method for manufacturing an alcoholic beverage foamy Technical field

[0001] The present invention relates to the manufacture of sparkling alcoholic beverages by vinification. Prior art

[0002] Processes for manufacturing sparkling alcoholic beverages, such as champagne, by vinification have been known from the prior art for some time.

[0003] As is well known, the winemaking method generally comprises: b) a foaming stage comprising the addition of yeast and sugar, or even a tirage liqueur, during drawing in a bottle containing a blend of one or more base wines, and so as to obtain by fermentation of the sugar the production of dissolved carbon dioxide; then c) a disgorging and dosage step, comprising the removal of the dead yeast lees from the bottle and the addition of a dosage liqueur; then d) a step of recorking the bottle.

[0004] Prior to step b), called second fermentation, the vinification method may also comprise a step a) of blending comprising the production of a blend of one or more base wines, resulting from a first fermentation of grape juice.

[0005] Also in a known manner, in order to promote the development of a desired taste for said alcoholic beverage, in particular in order to confer organoleptic properties to the alcoholic beverage, provision may be made during the vinification method for the introduction of a liqueur comprising one or more flavors according to the desired taste(s), the flavor(s), in particular artificial flavors, generally in the form of a liquid aromatic substance, being diluted in said liqueur.

[0006] The use of one or more aromatic substances in liquid form, diluted in a liqueur during a winemaking method, nevertheless has the disadvantage that the taste thus obtained for the alcoholic beverage is artificial and reduces the perceived quality of the beverage by a consumer.

[0007] Also, the production of such a liqueur with one or more aromatic substances in liquid form, diluted, proves to be complex and time-consuming to implement and significantly increases its cost price, and therefore that of the process for manufacturing the sparkling alcoholic beverage. Technical problem

[0009] The objective of the invention is therefore to overcome the drawbacks of the state of the art by proposing a method for manufacturing a sparkling alcoholic beverage with at least one additional flavoring having an improved perceived quality for a consumer.

[0010] Another objective of the present invention is to propose such a manufacturing method which is simple and quick to implement and has a reduced cost price. Statement of the invention

[0011] A method of manufacturing a sparkling alcoholic beverage by vinification is proposed, comprising the steps: b) a foaming stage comprising the addition of yeast and sugar, or even a tirage liqueur, during drawing in a bottle containing a blend of one or more base wines, and so as to obtain by fermentation of the sugar the production of dissolved carbon dioxide; then c) a disgorging and dosage step, comprising the removal of the dead yeast lees from the bottle and the addition of a dosage liqueur; then e) a step of recorking the bottle.

[0012] According to the invention, the method further comprises, between step c) and step e), a step d) of introducing a vanilla pod or one or more portions of a vanilla pod into the bottle.

[0013] According to optional characteristics of the invention, taken alone or in combination: - the method further comprises, prior to step b), a step a) of blending comprising the production of a blend of one or more base wines, resulting from a first fermentation of grape juice.

[0014] The invention also relates to a sparkling alcoholic beverage capable of being obtained by the process according to one of the embodiments above. Brief description of the drawings

[0015] Other characteristics, details and advantages of the invention will appear on reading the detailed description below, and on analyzing the attached drawing, in which: Fig.l

[0016] [fig.l] shows a schematic view of a method according to an embodiment in accordance with the invention. Description of the embodiments

[0017] The drawing and the description below contain, for the most part, elements of a certain character. They may therefore not only serve to better understand the present invention, but also contribute to its definition, if necessary.

[0018] The invention relates to a method for manufacturing a sparkling alcoholic beverage by vinification, comprising, as visible in the exemplary embodiment of Figure 1, the steps: b) a foaming stage comprising the addition of yeast and sugar, or even a tirage liqueur, during drawing in a bottle containing a blend of one or more base wines, and so as to obtain by fermentation of the sugar the production of dissolved carbon dioxide; then c) a disgorging and dosage step, comprising the removal of the dead yeast lees from the bottle and the addition of a dosage liqueur; then e) a step of recorking the bottle.

[0019] According to the invention, the method further comprises, between step c) and step e), a step d) of introducing a vanilla pod or one or more portions of a vanilla pod into the bottle.

[0020] Thus, with the method according to the invention, the vanilla pod or the portion(s) of vanilla pod, which are aromatic substances in solid form, is / are introduced into the bottle receiving the sparkling alcoholic beverage, and will infuse therein until the end of the vinification process, which can continue for at least several weeks, but more generally for several months, or even several years, and so as to impart its vanilla aroma to said sparkling alcoholic beverage.

[0021] The introduction of the vanilla pod or the portion(s) of vanilla pod thus makes it possible to impart a vanilla taste to the sparkling alcoholic beverage, in a simplified manner and at a reduced cost, in particular compared to the processes of the state of the art providing for the use of one or more aromatic substances in liquid form, diluted in a liqueur introduced into the bottle, because there is no need to manufacture such a liqueur.

[0022] Also, as the vanilla pod or portion(s) of vanilla pod infuse the alcoholic beverage, the taste perceived by the user will correspond directly to a natural vanilla taste, because the vanilla pod is a natural aromatic substance in solid form, which improves its perceived quality for a consumer, and in particular compared to the methods of the state of the art providing for the use of an aromatic substance in liquid form diluted in a liqueur introduced into the bottle.

[0023] In a manner well known to the processes for manufacturing sparkling alcoholic beverages by vinification of the state of the art, for example for the manufacture of champagne, the manufacturing process can be carried out in detail as follows: the effervescence of the alcoholic beverage can be obtained during drawing, by adding in the bottle containing a blend of one or more base wines, during step b) of the process according to the invention, of a mixture of sugar, yeast and liqueur, which causes, by fermentation of the carbon dioxide which dissolves in the drink forming the bubbles of the sparkling alcoholic drink, and which is generally called second fermentation; then during or following step b) and prior to step c) of the method according to the invention, after the bottle containing the beverage has been recorked, the beverage can then rest on dead yeast lees, in the bottle lying down, in a substantially horizontal direction and be stacked with other bottles in a cellar; then still during or following step b) and prior to step c) of the process according to the invention, the bottle can then be stirred, and tilted with the neck downwards so that the dead yeast deposits clump together at the neck; then the neck can be frozen in order to freeze the dead yeast deposits, prior to or during step c) of the process according to the invention; then during step c) of the method according to the invention, the bottle cap can be removed to remove the dead yeast deposit; then during step c) of the method according to the invention, the volume of liquid lost can be replaced by a dosage liqueur, the aroma in solid form being introduced into the bottle before, after or simultaneously with the introduction of dosage liqueur into the bottle, and before recorking the bottle during step e) of the method according to the invention.

[0024] The vanilla pod or portion(s) of vanilla pod may also be intended to remain in the bottle at the end of the winemaking process, which will give the bottle a particularly aesthetic appearance.

[0025] The vanilla pod or the portion(s) of vanilla pod introduced into the bottle during step d) of the process according to the invention may advantageously be a dry product, i.e. containing less than 10% water, preferably less than 5% water. This makes it possible to avoid their degradation and the risk of bacterial proliferation in the bottle during the rest of the winemaking process.

[0026] According to one embodiment, the method further comprises, prior to step b), generally called second fermentation, a step a) of blending comprising the production of a blend of one or more base wines, resulting from a first fermentation of grape juice.

[0027] In a manner well known in the processes for manufacturing sparkling alcoholic beverages by vinification of the state of the art, for example for the manufacture of champagne, after pressing grapes, the juice obtained can undergo a first fermentation alcoholic fermentation, so as to obtain a base wine intended to undergo a second fermentation in the bottle, then during step a) of the process according to the invention, a blend of different base wines can be carried out before bottling.

[0028] It is in this bottle containing the blend of one or more base wines that step b) of the process according to the invention can then be carried out, generally called second fermentation.

[0029] The invention also relates to a foamy alcoholic beverage capable of being obtained by the method according to one of the embodiments.

[0030] All of the provisions described above concerning the foamy alcoholic beverage obtained with the manufacturing process according to the invention apply to the foamy alcoholic beverage according to the invention.

[0031] In particular, the resulting sparkling alcoholic beverage is simpler and less expensive to manufacture than a sparkling alcoholic beverage obtained with a prior art manufacturing method, thanks to the use of a vanilla pod or one or more portions of a vanilla pod which is a natural aromatic substance in solid form, and in particular in comparison with the use of an aromatic substance in liquid form, generally artificial, diluted in a liqueur introduced into the bottle.

[0032] Also, such a sparkling alcoholic beverage has a natural taste and therefore an improved perceived quality for a consumer.

[0033] In addition, the vanilla pod or the several portions of vanilla pod may also be intended to remain in the bottle at the end of the winemaking process, which will give the bottle a particularly aesthetic appearance.

[0034] Said sparkling alcoholic beverage can advantageously be contained in the bottle used during its manufacturing process, during its marketing, but could alternatively be contained in another container.

[0035] Naturally, other embodiments could have been envisaged by those skilled in the art without departing from the scope of the invention defined by the claims below.

Claims

Claims

1. A method of manufacturing a sparkling alcoholic beverage by vinification, comprising the steps: b) a foaming step comprising the addition of yeast and sugar, or even a tirage liqueur, during drawing in a bottle containing a blend of one or more base wines, and so as to obtain by fermentation of the sugar the production of dissolved carbon dioxide; then c) a disgorging and dosage step, comprising the removal of the dead yeast lees from the bottle and the addition of a dosage liqueur; then e) a step of recorking the bottle, characterized in that the method further comprises, between step c) and step e) a step d) of introducing a vanilla pod or one or more portions of a vanilla pod into the bottle.

2. Method according to claim 1, further comprising, prior to step b), a step a) of blending comprising the production of a blend of one or more base wines, resulting from a first fermentation of grape juice.

3. A foamy alcoholic beverage obtainable by the process according to claim 1 or 2.