RU2000114653A - WINE FRAGRANCE - Google Patents

Claims (1)

1. A wine flavoring agent containing at least water, alcohol, natural and / or identical to natural aromatic substances, characterized in that its components are present in amounts that provide at a frequency of the electric field from 1 • 10 ^-12 Hz to 80 GHz the specific electric resistance in the range from 1 to 200 Ohm • m, and in addition, the components and / or combinations thereof are present in amounts not exceeding the limits of the acceptable content in the flavor and / or in the drink.  2. Wine flavoring according to claim 1, characterized in that it contains at least one of titratable acids. 3. Wine flavoring according to any one of paragraphs. 1 and 2, characterized in that its components are present in quantities that ensure at a temperature in the range from 253 to 773K, a frequency of an electric or electromagnetic field in the range from 0 Hz or 1 • 10 ^-12 Hz to 80 GHz, a pressure from 0.8 to 500 • 10 ⁵ Pa value of the actual component of the relative dielectric constant of the flavor in the range from 5 to 80. 4. Wine flavoring according to any one of paragraphs. 1 and 2, characterized in that its components are present in quantities that ensure at a temperature in the range from 253 to 773K, a frequency of an electric or electromagnetic field in the range from 0 Hz or 1 • 10 ^-12 Hz to 80 GHz, a pressure from 0.8 to 500 • 10 ^{5 the} value of the electrical resistivity of the flavoring in the range from 0.5 to 100,000 Ohm • m. 5. Wine flavoring according to any one of paragraphs. 1-3, characterized in that its components are present in amounts that ensure at a temperature in the range from 253 to 773K, with an electric field frequency in the range from 1 • 10 ^-12 Hz to 80 GHz, pressure from 0.8 to 500 • 10 ⁵ Pa value of the tangent of the angle of dielectric loss of the flavor in the range from 0.001 to 5. 6. Wine flavoring according to any one of paragraphs. 1-4, characterized in that its components are present in amounts that provide at a temperature in the range from 253 to 773K, an electric field frequency in the range from 1 • 10 ^-12 Hz to 80 GHz, a pressure from 0.8 to 500 • 10 ⁵ Pa value of the imaginary component of the relative dielectric constant of the flavor in the range from 0.0001 to 20. 7. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains the ingredients of the flowers: mountain arnica and / or immortelle sand, and / or blue cornflower, and / or black elderberry, and / or cloves (buds), and / or cardobenedict, and / or mullein , and / or catnip Caucasian, and / or lavender, and / or heart-shaped linden, and / or heart-shaped linden, and / or tansy, and / or rose, and / or pharmacy chamomile, and / or fragrant chamomile, and / or yarrow, and / or bird cherry, and / or clary sage, and / or medicinal sage, and / or saffron; and / or contains ingredients from buds of birch and / or black currant and / or poplar; and / or contains ingredients from herbs and leaves of juniper and / or basil of eugenol, and / or sweet clover, and / or oregano, and / or thin zizifora (and its other species), and / or St. John's wort perforated, and / or snakehead Moldovan, and / or centaury umbellate, and / or odoriferous bison, and / or hyssop ordinary, and / or cardobenedict, and / or cochia creeping, and / or pharmacy laurel, and / or cistus, and / or garden marjoram, and / or lemon balm, and / or peppermint, and / or spearmint (and its other species), and / or primrose and spring, and / or tansy, and / or wormwood, and / or wormwood, Austrian, lemon, tarragon, Pontic, and / or rosemary officinalis, and / or thyme, and / or water shamrock (trifol), and / or yarrow, and / or thyme creeping (and its other species), and / or medicinal sage, and / or pepper eucalyptus, and / or ball and ashy eucalyptus; and / or contains ingredients from the roots of calamus swamp, and / or Aralia of Manchurian, and / or Valerian officinalis, and / or gentian yellow, and / or mountaineer zmeinov, and / or mountaineer pepper, and / or mountaineer Morison, and / or gravity urban and / or elecampane high, and / or angelica officinalis, and / or temptation, and / or ginger, and / or yellow iris, and / or Florentine iris (and its other species), and / or gravel-like coluria, and / or upright cinquefoil (Dubrovka, Kalgan), and / or safflower levzea (maral root), and / or Tangut rhubarb, and / or rosola radiola howling, and / or prickly Eleutherococcus; and / or contains ingredients from the bark and peel of orange and / or cinnamon, and / or lemon, and / or mandarin, and / or orange, and / or quinine; and / or contains ingredients from dried fruits, seeds, nuts, berries: apricots, and / or aggon, and / or ordinary anise, and / or angelica officinalis, and / or cocoa, and / or cardamom, and / or coriander seed, and / or coffee, and / or cubeba, and / or raspberries, and / or almonds of ordinary bitter and / or juniper berries, and / or nutmeg, and / or plum, and / or caraway seeds of ordinary, and / or odorous dill , and / or ordinary fennel; and / or contains aromatic and spicy aromatic substances;
8. Wine flavoring according to any one of paragraphs. 1-6, characterized in that it contains elements of fruit or berry wort: apricot and / or quince, and / or cherry, and / or orange, and / or barberry, and / or lingonberry, and / or Amur grape, and / or cherry, and / or blueberry, and / or pomegranate, and / or pear, and / or blackberry, and / or strawberry, and / or viburnum, and / or cranberry, and / or cornel, and / or redcurrant, and / or gooseberry, and / or laurel, and / or lemongrass, and / or lemon, and / or raspberry, and / or cloudberry, and / or sea buckthorn, and / or mountain ash, and / or plum, and / or ernovoe and / or tkemalevoe and / or Cherry, and / or blackcurrant, and / or a chokeberry and / or blueberry, and / or Dog rose, and / or apple.  9. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains a sweetener.  10. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains dry grape wine.  11. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it is apple wine material, blackcurrant wine material, alcoholic strawberry juice, alcoholic aronia juice.  12. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains seed coriander, lemon balm, lavender or lavender oil, sugar, as well as wine.  13. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains hyssop, marjoram, medicinal lemon balm, shepherd’s bag, wormwood, citric acid, sugar, as well as wine.  14. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains: grape wine material dry or strong white, or grape white wine strong or dry; rectified ethyl alcohol; Rectified grape ethyl alcohol; oak concentrate; sugar syrup; color; flavoring "Amaretto"; citric acid; water.  15. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains: grape wine material dry or strong white, or grape white wine strong or dry; rectified ethyl alcohol; Rectified grape ethyl alcohol; oak concentrate; sugar syrup; color; Pistachio flavoring; citric acid; water.  16. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains dry apple wine material, alcoholized apple juice, thyme infusion.  17. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains silver goof (fruits), sweet almonds (fruits with a shell), almond flowers, coriander (fruits), caraway seeds (fruits), thyme (leaves and inflorescences).  18. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains: sugar syrup; water-alcohol infusion of a mixture of dry fragrant plants; wormwood Austrian; thyme; clover; bison; coriander.  19. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains a water-alcohol infusion of hawthorn fruit; water-alcohol infusion of oregano grass; water-alcohol infusion of thyme herb.  20. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains dry apple wine material, alcoholized apple juice, water-alcohol infusion of lemon balm.  21. Wine flavoring according to any one of paragraphs. 1-5, characterized in that it contains a water-alcohol infusion of Rhodiola rosea root, a water-alcohol infusion of Chinese magnolia vine, a water-alcohol infusion of rosehips, sugar syrup. 22. Wine flavoring according to any one of paragraphs. 1-21, characterized in that after reducing the content of water and / or alcohol in it from 10 to 90%, its components are present in amounts that provide at a temperature in the range from 253 to 773K, a frequency of an electric or electromagnetic field in the range from 0 Hz or 1 • 10 ^-12 Hz to 80 GHz, pressure from 0.8 to 500 • 10 ⁵ Pa, the value of the actual component of the relative dielectric constant of the flavor in the range from 5 to 80. 23. Wine flavoring according to any one of paragraphs. 1-22, characterized in that after reducing the content of water and / or alcohol in it from 10 to 90%, its components are present in amounts that provide at a temperature in the range from 253 to 773K, a frequency of an electric or electromagnetic field in the range from 0 Hz or 1 • 10 ^-12 Hz to 80 GHz, pressure from 0.8 to 500 • 10 ⁵ Pa, the specific electrical resistance of the flavor in the range from 0.5 to 100000 Ohm • m. 24. Wine flavoring according to any one of paragraphs. 1-23, characterized in that after reducing the content of water and / or alcohol in it from 10 to 90%, its components are present in amounts that provide at a temperature in the range from 253 to 773K, with an electric field frequency in the range of 1 • 10 ^-12 Hz to 80 GHz, pressure from 0.8 to 500 • 10 ⁵ Pa, the value of the tangent of the dielectric loss angle of the flavor in the range from 0.001 to 5. 25. Wine flavoring according to any one of paragraphs. 1-24, characterized in that after reducing the content of water and / or alcohol in it from 10 to 90%, its components are present in amounts that ensure at a temperature in the range from 253 to 773K, an electric field frequency in the range from 1 • 10 ^-12 Hz to 80 GHz, pressure from 0.8 to 500 • 10 ⁵ Pa, the imaginary component of the relative dielectric constant of the flavor in the range from 0.0001 to 20.