Flavored, alcohol-free wine composition

Abstract

The present invention relates to a flavored dealcoholized wine composition, characterized in that: - the alcohol content in said composition is less than 0.5% vol., and preferably less than 0.1% vol.; - said composition comprises rectified concentrated grape must and gum arabic, as well as one or more natural flavoring agents selected exclusively from concentrated juice flavorings or crude extracts of strawberry, lemon, jasmine, and mixtures thereof; and - the wine is a rosé wine. No figure for the abstract.

Description

Title of the invention: Aromatic composition of dealcoholized wine Technical field of the invention

[0001] The present invention relates to a dealcoholized wine composition based on entirely natural flavorings, the aromatic profile of which is preserved compared to the original wine. Technical background

[0002] Dealcoholized wines are known to those skilled in the art. However, the dealcoholization of these wines has the disadvantage of affecting the quality of their aromas. To compensate for the aromatic losses associated with dealcoholization, those skilled in the art generally use artificial flavorings, but this leads to the production of a wine with an aromatic profile different from that of the original wine and which is not very pleasant on the palate.

[0003] There is therefore a need, when producing dealcoholized wine, to recover the aromatic profile of the original wine (i.e. the wine resulting from vinification, and therefore containing alcohol) by compensating for the aromatic losses linked to dealcoholization without resorting to an artificial aroma. Summary of the invention

[0004] The present invention makes it possible to solve the problems raised by the prior art.

[0005] To this end, the present invention relates to a flavored composition of dealcoholized wine, characterized in that:

[0006] - the alcohol content in said composition is less than 0.5% vol., and of preference less than 0.1% vol.;

[0007] - said composition comprises rectified concentrated grape must and gum arabic, as well as one or more natural flavoring agents selected exclusively from concentrated juice flavorings or raw extracts of strawberry, lemon, jasmine and their mixtures.

[0008] - the wine is a rosé wine.

[0009] For the purposes of this invention, dealcoholized wine means wine with an alcohol content of less than 0.5% vol. as defined in Regulation (EU) No 1308 / 2013 on dealcoholized wines. A very low-alcohol wine with an alcohol content that is not zero but less than this value of 0.5% vol. may be considered, for the purposes of this invention, as dealcoholized wine.

[0010] To obtain the flavored composition of dealcoholized wine according to the invention, the following procedure is followed:

[0011] - the wine is first dealcoholized: to this end, the alcohol contained in the wine is extracted by vacuum distillation, that is to say evaporation at a temperature between between 35°C and 40°C maximum, in order not to alter the wine and to preserve all its aromas; then

[0012] - the flavorings are added, and

[0013] - the bottling and stabilization process then takes place

[0014] As examples of rosé wines that can be used in the context of the present invention, we can mention in particular rosé wines with a protected designation of origin (usually known by the acronym AOP) and rosé wines with a designation Vins de France (usually known by the acronym VDF), and in particular Vins de France as listed in the Annex defined in Article 1 of the Order of 7 July 2015 Updated by the Order of 3 March 2023 published in the JORF of 18 March 2023.

[0015] Advantageously, the wine is a rosé AOP wine, and in particular a rosé wine made from one or more grape varieties chosen from the following grape varieties: Grenache, Syrah, Cinsault, Cabernet Sauvignon, Counoise, Vermentino, Grenache blanc, Carignan, Ugni blanc, Sauvignon blanc, Mourvèdre, Rolle Blanc, Clairette Blanc, and a blend of these.

[0016] Preferably, the wine is a rosé wine made from one or more grape varieties chosen from among the following varieties: Grenache, Syrah, Cinsault, Cabernet Sauvignon, Counoise, Vermentino, Grenache blanc, Carignan, Ugni blanc, Sauvignon blanc, Mourvèdre and a blend thereof.

[0017] Preferably, the flavoured dealcoholised wine composition according to the invention can be completely dealcoholised, that is to say it has an alcohol content of 0.0% vol.

[0018] Advantageously, the content of rectified concentrated grape must (also designated by the acronym RCM) can be between 3.5% and 4% (for example, around 3.5% for a still wine and around 3.9% for a sparkling wine), and the content of gum arabic can be between 0.1% and 0.3% (for example, around 0.29% for a still wine and around 0.14% for a sparkling wine),

[0019] Advantageously, the sugar content in the flavored composition of dealcoholized wine can be in the order of 30 g / L

[0020] Advantageously, the flavoured dealcoholised wine composition according to the invention may further comprise a stabilising agent, and preferably dimethyl dicarbonate (generally known by the acronym DMDC).

[0021] Preferably, the wine may be a rosé wine made from the following blend:

[0022] - Grenache 48%;

[0023] - Syrah 19%;

[0024] - Cinsault 8%;

[0025] - Cabernet Sauvignon 11%;

[0026] - Counoise 1%;

[0027] - Vermentino 6%;

[0028] - Grenache blanc 1%;

[0029] - Carignan 2%;

[0030] - Ugni blanc <1%;

[0031] - Sauvignon blanc 3%; And

[0032] - Mourvèdre 1%.

[0033] According to one embodiment, the flavoured composition of dealcoholized wine according to the invention can be a still flavoured composition of dealcoholized wine.

[0034] According to another embodiment, the flavored dealcoholized wine composition according to the invention can be a flavored effervescent composition of dealcoholized wine, which further comprises carbon dioxide. Detailed description of the invention

[0035] Other features and advantages of the invention will become apparent during the reading of the detailed description, for the understanding of which reference should be made to the single example. EXAMPLES

[0036] EXAMPLE 1: preparation of a still composition flavored with dealcoholized wine

[0037] The Applicant has developed a still, flavoured composition of dealcoholized wine, according to the invention, having zero alcohol content, and whose composition is given in Table 1 below:

[0038] [Tables] Ingredient Description Sugar (g / L) Dosage (%) Wine ROSE D'UNE NUIT (Organic Rosé AOP Coteaux d'Aix en Provence) 96.110% Strawberry Flavor PE 17262 0.020% Lemon Flavor PE7177 0.015% Jasmine Flavor PE17198 0.010% MCR Concentration: 844 g / L 844 3.555% Gum Arabic Concentration: 300 g / L 0.290% Total 30 100.000%

[0039] EXAMPLE 2: preparation of an effervescent composition flavored with dealcoholized wine

[0040] The Applicant has developed an effervescent flavoured composition of dealcoholised wine according to the invention, the alcohol content of which is zero, and the composition of which is given in Table 2 below:

[0041] [Tables2] Ingredient Description Sugar (g / L) Dosage (%) Wine ROSE D'UNE NUIT (Organic Rosé AOP Coteaux d'Aix en Provence) 95.930% Strawberry Flavor PE 17262 0.010% Lemon Flavor PE7177 0.005% Jasmine Flavor PE17198 0.005% MCR concentration: 844 g / L 844 3.900% Gum arabic concentration: 300 g / L 0.144% Total 32.92 100.000%

[0042] Carbon dioxide is added to this composition.

Claims

Demands

1. Aromatized dealcoholized wine composition, characterized in that: - the alcohol content in said composition is less than 0.5% vol., and preferably less than 0.1% vol.; - said composition comprises rectified concentrated grape must and gum arabic, as well as one or more natural flavoring agents selected exclusively from concentrated juice flavors or crude extracts of strawberry, lemon, jasmine and their mixtures, - the wine is a rosé wine.

2. Composition according to claim 1, wherein the wine is a rosé wine made from one or more grape varieties selected from among the following varieties: Grenache, Syrah, Cinsault, Cabernet Sauvignon, Counoise, Vermentino, Grenache blanc, Carignan, Ugni blanc, Sauvignon blanc, Mourvèdre, Rolle Blanc, Clairette Blanc, and a blend thereof.

3. Composition according to claim 2, wherein the wine is a rosé wine made from one or more grape varieties selected from among the following varieties: Grenache, Syrah, Cinsault, Cabernet Sauvignon, Counoise, Vermentino, Grenache blanc, Carignan, Ugni blanc, Sauvignon blanc, Mourvèdre and a blend thereof.

4. Composition any one of claims 1 to 3, wherein the alcohol content in said composition is 0.0% vol.

5. Composition according to any one of claims 1 to 4, wherein the content of rectified concentrated grape must is between 3.5% and 4% and the content of gum arabic is between 0.1% and 0.3%.

6. Composition according to any one of claims 1 to 5, the sugar content in the flavoured composition of dealcoholized wine is on the order of 30 g / l.

7. Composition according to any one of claims 1 to 6, further comprising a stabilizing agent, and preferably dimethyl dicarbonate.

8. Composition according to any one of claims 3 to 7, wherein the wine is a rosé wine made from the following blend: - Grenache 48%; - Syrah 19%; - Cinsault 8%;

9.

10. - Cabernet Sauvignon 11%; - Counoise 1%; - Vermentino 6%; - Grenache blanc 1%; - Carignan 2%; - Ugni blanc <1%; - Sauvignon Blanc 3%; and - Mourvèdre 1%. Composition according to claim 8, characterized in that it is a still flavored composition of dealcoholized wine. Composition according to claim 8, characterized in that it is an effervescent flavoured composition of dealcoholised wine, which further comprises carbon dioxide.