Dealcoholized wine-flavored composition

Abstract

The present invention relates to a dealcoholized wine-flavored composition, characterised 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 the concentrated flavors of juices or crude extracts of strawberry, lemon, jasmine and mixtures thereof, wherein - said wine is a rosé wine.

Description

[0001] DESCRIPTION

[0002] TITLE: Flavored Composition of Dealcoholized Wine

[0003] Technical field of the invention

[0004] The present invention relates to a dealcoholized wine composition based on entirely natural aromas, the aromatic profile of which is preserved compared to the original wine.

[0005] Technical background

[0006] Dealcoholized wines are well-known to winemakers. However, the dealcoholization process has the drawback of affecting the quality of their aromas. To compensate for the aromatic losses associated with dealcoholization, winemakers generally use artificial flavorings, but this results in a wine with a different aromatic profile than the original and an unpleasant taste.

[0007] Therefore, when producing dealcoholized wine, there is a need 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.

[0008] Summary of the invention

[0009] The present invention solves the problems raised by the prior art. To this end, the present invention relates to a flavored composition of dealcoholized wine, characterized in that:

[0010] - the alcohol content in said composition is less than 0.5% vol., and preferably less than 0.1% vol.;

[0011] - said composition includes 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;

[0012] - The wine is a rosé wine.

[0013] For the purposes of this invention, dealcoholized wine is defined as 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 0.5% vol. value may also be considered, for the purposes of this invention, as dealcoholized wine. To obtain the flavored composition of dealcoholized wine according to the invention, the following procedure is used:

[0014] - The wine is first dealcoholized: to this end, the alcohol contained in the wine is extracted by vacuum distillation, that is to say by evaporation at a temperature between 35°C and 40°C maximum, in order not to alter the wine and to preserve all its aromas; then

[0015] - we add the flavorings, and

[0016] - then we proceed with bottling and stabilization.

[0017] Examples of rosé wines that can be used in the context of the present invention include rosé wines with a protected designation of origin (usually known by the acronym AOP) and rosé wines with the 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 decree of July 7, 2015, updated by the decree of March 3, 2023, published in the JORF of March 18, 2023.

[0018] 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 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.

[0019] 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 of these.

[0020] Preferably, the flavored dealcoholized wine composition according to the invention can be completely dealcoholized, i.e., it has an alcohol content of 0.0% vol. 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).

[0021] Advantageously, the sugar content in the flavoured composition of dealcoholized wine can be around 30 g / L.

[0022] 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).

[0023] Preferably, the wine can be a rosé wine made from the following blend:

[0024] - Grenache 48%;

[0025] - Syrah 19%; - Cinsault 8%;

[0026] - Cabernet Sauvignon 11%;

[0027] - Counoise 1%;

[0028] - Vermentino 6%;

[0029] - Grenache blanc 1%;

[0030] - Carignan 2%;

[0031] - Ugni blanc <1%;

[0032] - Sauvignon Blanc 3%; and

[0033] - Mourvèdre 1%.

[0034] According to one embodiment, the flavoured dealcoholized wine composition according to the invention can be a still flavoured dealcoholized wine composition.

[0035] 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.

[0036] Detailed description of the invention

[0037] Other features and advantages of the invention will become apparent during the reading of the detailed description, for understanding of which one will refer to the single example.

[0038] EXAMPLES

[0039] EXAMPLE 1: preparation of a still, flavored composition of dealcoholized wine

[0040] The Applicant has developed a still, flavored composition of dealcoholized wine, according to the invention, having zero alcohol content, and whose composition is given in Table 1 below:

[0041] [Table 1] EXAMPLE 2: Preparation of a flavored sparkling wine composition

[0042] 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:

[0043] [Table 2]

[0044] Carbon dioxide is added to this mixture.

Claims

DEMANDS 1. Aromatic composition of dealcoholized wine, 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 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 in 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 obtained from the following blend: - Grenache 48%; - Syrah 19%; - Cinsault 8%; - Cabernet Sauvignon 11%; - Counoise 1%; - Vermentino 6%; - Grenache blanc 1%; - Carignan 2%; - Ugni blanc <1%; - Sauvignon Blanc 3%; and - Mourvèdre 1%.

9. Composition according to claim 8, characterized in that it is a still flavored composition of dealcoholized wine.

10. Composition according to claim 8, characterized in that it is an effervescent flavoured composition of dealcoholised wine, which further comprises carbon dioxide.

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