WO2024227863A1

WO2024227863A1 - A process for the preparation and maturation of alcoholic and non-alcoholic beverages in a sea environment

Info

Publication number: WO2024227863A1
Application number: PCT/EP2024/062084
Authority: WO
Inventors: Igor TOMAŽIČ
Original assignee: Mare Santo Wines d o o
Current assignee: Mare Santo Wines d o o
Priority date: 2023-05-03
Filing date: 2024-05-02
Publication date: 2024-11-07
Anticipated expiration: 2025-11-03

Abstract

The invention is directed to a process for the production, cultivation and preparation of alcoholic or non-alcoholic beverages, such as spirits, wines, sparkling wines, champagne, beer, and spritzers, non-alcoholic wine, non-alcoholic sparkling wine, non-alcoholic champagne, non-alcoholic beer, non-alcoholic punchbowl, non-alcoholic cocktail drinks, fruit juices, and non-alcoholic spritzers in a sea environment. The process according to the present invention creates favourable conditions and accelerated production, maturation and preparation of alcoholic and non-alcoholic beverages, which is different from that in a conventional method. According to ex- perts, wine aged on the seabed using the process described above is both younger and more complex than wine aged in a wine cellar. Even non-alcoholic beverages achieve a special flavour and aroma that cannot be attained with conventional processes.

Description

A PROCESS FOR THE PREPARATION AND MATURATION OF ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES IN A SEA ENVIRONMENT

The invention concerns a process for the preparation and maturation of alcoholic and non-alcoholic beverages in a sea environment.

In the prior art a process for the production and ageing of alcoholic beverages, e.g. sparkling wines, which go beyond the long-term ageing of the wine in corresponding cellars, is known, for example, from US patent 7,220,439. This document describes a process, which includes application of ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation to produce a consumable wine product.

It is also known that most alcoholic and non-alcoholic beverages, especially wines, can also be treated with additives such as potassium bisulphate, sodium bisulphate and other ingredients before bottling. Such treatments can of course have a negative effect on the flavour and quality of the beverage itself.

Furthermore, WO 2020/180259 A1 describes a method of production, cultivation and preparation of alcoholic beverages e.g. in the sea which comprises the following steps: immersion of a certain number of bottles filled with an alcoholic beverage to the seabed in a special metallic basket with a stainless-steel net to a depth of 1 to 100 m, preferably to a depth of 1 to 50 m, more preferably to a depth of 3 to 25 m; the basket with the net is positioned 1.5 m above the seabed; the immersion takes more than 1 month, preferably more than 3 months; prior to being finally lifted, the basket is lifted from the sea and left ashore for more than 1 day, then re-immersed to the seabed for more than 1 day and then lifted again; when the bottles are finally lifted, they are stored at a temperature of 0°C for at least 24 hours; drying in a drying tunnel more than 30 days; cleaning of bottle bottoms and wrapping of bottles in cellophane bags and packaging in cardboard or wooden packaging. Therefore, according to the disclosure of WO 2020/180259 A1 , only alcoholic beverages are treated and produced with the described process; non-alcoholic beverages are not disclosed and it is also not apparent that non-alcoholic beverages could be treated with the disclosed process at all and that this would work. Furthermore, in WO 2020/180259 A1 , the immersion time is interrupted by lifting the basket out of the sea and leaving it on land for more than one day before finally lifting it and then submerging it back to the seabed for more than one day. This interruption results in a discontinuous immersion process, adds additional steps and makes the process more complex. In addition, the process takes a relatively long time, with immersion in the sea preferably taking more than 3 months and drying in the drying tunnel taking more than 30 days.

The object of the present invention is therefore to avoid the disadvantages of the prior art and, in particular, to provide an improved process that can be used universally. This object is solved by the subject-matter of claim 1.

The problem of preparing and maturing beverages in a specific environment, which is successfully solved by the present invention, consists in the further development of the known process and the implementation of the process, which makes it possible to modify the interaction of the components present in the beverages. In the case of alcoholic beverages in particular, changes are achieved that are similar to those that would be obtained during a longstanding conventional process with alcoholic beverages in cellars. In accordance with the invention, completely homogeneous solutions, a specific flavour and aroma and an extended shelf life of the beverages are also achieved.

For example, the process of preparing and maturing alcoholic or non-alcoholic beverages in a specific environment, i.e. the sea, is a process where natural changes take place in the beverages, mainly due to the interaction of the ingredients with each other and with the environment, in particular sea water in its natural environment.

More particularly, the invention relates to the use of special conditions offered by the sea to modify the chemical changes in alcoholic or non-alcoholic beverages, which can thus replace the growing, maturing and preparation of alcoholic or nonalcoholic beverages in other environments. Therefore, the present invention relates to a process for the production and maturation of alcoholic and non-alcoholic beverages, in a sea environment, comprising the following steps: preparing the bottles for immersion in the sea by filling the bottles with alcoholic or non-alcoholic beverages and providing the bottles with a suitable bottle closure; immersing a specified number of bottles placed in a metal basket having a stainless steel net into the sea to a depth of 30 cm to 100 m from the seabed, each bottle standing upright in the basket; placing the net basket 30 cm to 100 m above the seabed for a certain immersion time in the sea, while the immersion in the sea is carried out without interruption; lifting the bottles out of the sea and then storing them at 0° C for at least 24 hours; performing a first washing with water and drying in a drying tunnel for 1 day or longer, cleaning, disinfecting, performing a second washing with water, and packing the bottles.

Preparing the bottles for immersion in the sea involves filling the alcoholic or nonalcoholic beverage into the bottles, which can be done in a known manner. A suitable bottle closure, particularly bottle stopper, is selected that protects the contents of the bottles from the ingress of seawater. It may be expedient if the bottle closure is additionally secured to the neck of the bottle with a suitable wire basket. This can be particularly useful, for example, if there is carbon dioxide in the beverage. In addition, the bottle closure can also have a suitable wax protection to make it unaffected by seawater.

According to the process of the invention, a certain number of bottles filled with alcoholic or non-alcoholic beverages is immersed in the sea in a metal basket with a stainless steel net, the bottles being immersed to a depth of 30 cm to 100 m above the seabed. This means that a depth in the range of 30 cm to 100 m is selected and this selected depth is then maintained during the entire immersion period.

In connection with the process of the invention, there is further disclosed a basket, in particular a metal basket, having a net for holding the individual bottles and a bottle closure, particularly a stopper for closing the bottles for carrying out the method. The bottled alcoholic or non-alcoholic beverage is immersed in seawater with the bottles housed and received in the net basket, each bottle standing upright in the basket and being embedded by the net basket but separated from each other so that the bottles are thereby simultaneously stabilised. This is achieved by the net structure of the basket and the arrangement of the bottles. Therefore, the nets made of stainless steel and inserted in the basket which preferably form beds for each bottle separately and the beds are preferably spaced 1 to 10 cm apart.

According to an embodiment the bottles are placed in such a way that the distance between the bottles is preferably at least 5 cm or more.

The net basket should preferably have a minimum tolerance of 1.5 cm or more to ensure even flow and movement of all bottles at a given depth. The basket is preferably made of iron comprising a stainless steel net, the net structure having receptacle openings or beds arranged to result in certain distances between the bottles.

The immersion of the bottles in the net basket at a depth of 30 cm to 100 m above the seabed takes place for a certain period of time, whereby the immersion in the sea is carried out without interruption. In other words, the immersion is continuous and non-stop and the bottles are only brought back to the surface after the end of the immersion. The duration of the immersion depends on the type of alcoholic or non-alcoholic beverage and also varies for each beverage according to the strength of the flavour change and aroma variation desired in each case. This represents empirical values that the expert can learn from a few trials.

At the end of the immersion time, the bottles are lifted out of the sea. The bottles are then stored at 0° C for at least 24 hours. The outsides of the bottles are then subjected to an initial wash with water. This is followed by drying in a drying tunnel for a day or longer. The outside of the bottles is then cleaned, sanitised and subjected to a further wash with water. After drying, the bottles are preferably packed in cardboard, wooden or laminar packaging.

It has been found that the process according to the invention creates favourable conditions that cannot be guaranteed in the normal maturing and treatment of alcoholic beverages in cellars or of non-alcoholic beverages. The sea water does not stand still, so that the bottles filled with alcoholic or non-alcoholic beverages are also constantly moved by the sea current, which is very good for the specific flavour and aroma, e.g. also with regard to the alcohol content that may be present. The temperature of the seawater at a certain depth fluctuates very little over the course of the year (e.g. by 1 to 2 °C), so it can be said that the wine content, for example, does not "fall asleep" under these conditions, but also does not become "tired" and produce glycerine. The process according to the invention described below enables the accelerated production, cultivation and preparation of alcoholic and non-alcoholic beverages, which differs from a conventionally known process, e.g. wine maturation in barrels in dry cellar vaults. For example, in the preparation of wine, the amount of wine in the bottle is reduced in winter due to the access of air in conventional maturation in a wine cellar. In summer, the wine expands and air escapes through the cork. In this way, the wine oxidises. In the process according to the invention, the air does not have access to the contents of the bottles, so there is no oxidation of the alcoholic beverage. As a result, the wine can be kept under these conditions for a relatively longer period than in a conventional wine cellar.

The alcoholic beverages suitable for the invention process are mainly spirits, a variety of wines, sparkling wines, champagne, spritzers and beer. Non-alcoholic beverages suitable for the invention process are for example non-alcoholic wine, nonalcoholic sparkling wine, non-alcoholic champagne, non-alcoholic beer, non-alcoholic punchbowl, non-alcoholic cocktail drinks (also known as mocktails), fruit juices, and non-alcoholic spritzers.

When non-alcoholic beverages based on alcohol-containing beverages are provided by the process according to the invention, the alcohol is first removed from the beverage before the process according to the invention is carried out, for example by distilling off the alcohol, water is added in place of the alcohol and then the process according to the invention is carried out. For example, the alcohol is removed from wine by distillation, water is added in the appropriate amount to replace the alcohol and then the alcohol-free wine is subjected to the process according to the invention, thereby obtaining a significantly more complex flavour and aroma.

In this context, it should be noted that "non-alcoholic beverages" does not mean that these beverages are completely free from alcohol. In fact, non-alcoholic beverages always contain a residual, albeit small, proportion of alcohol, as is well known to those skilled in the art. Fruit juices, for example, often also contain a small amount of alcohol.

The process according to the invention will be explained in more detail, particularly on the basis of the associated figures, of which the following shows:

Figure 1 : schematic representation of a cross-section of a basket with inserted bottles and a net in a side view along the short side; Figure 2: schematic representation of a cross-section of a basket with bottles and net in side view along the longer side;

Figure 3: schematic of the bottle basket in plan view.

Figures 1 to 3 show a metal basket with a net 2 which allows each bottle 1 to be placed upright in the basket and separated at appropriate distances from each other.

The bottles are preferably made of glass.

The rust-resistant net structure holding the individual bottles 1 at a distance from each other is made of longitudinally and transversely arranged bars which are fixed at their intersections.

The superposition of the net structures constructed in this way makes it possible to fix the bottles 1 in an upright position and the sea flows and moves all the bottles 1 at a uniform depth. The first row of bottles 1a is placed at the bottom of the basket so that the bottoms of the bottles 1 a rest on the junction of the bars of the first net 2a. At a certain distance, depending on the size of the bottles, a second net 2b is placed to support both the first row of bottles and the bottoms of the second row of bottles 1 b, so that the bottoms of the bottles 1 b rest on the junction of the bars of the second net 2b. The bottle bellies of one row alternately overlap with the bottle necks of an adjacent row, so that the bottle bellies of the bottles 1 b stabilise and support each other in the net structure with the bottle necks of the bottles 1 a.

The basket with the net structure can be extended in the direction of the shorter or longer side as well as in height, depending on the quantity of the bottles.

The bottle closure is, for example, a stopper. The upper part of the stopper used to close the bottles is preferably made of ground cork and glued with adhesives resistant to salt water. The lower part of the stopper, which comes into contact with the beverage, e.g. wine, is preferably made of two different materials, namely two layers of solid cork. The corks are preferably protected at the top by a wire basket made of stainless steel, which resists water corrosion and protects the stopper from opening. The bottle closure, such as a cork, and the top of the bottle are preferably additionally protected with a mixture of three different natural beeswaxes. For better visibility, the beeswax may be applied with a natural organic colour that does not harm the environment.

The bottles can then be sandblasted, sanded or polished on the outside in the area of the label or declaration to be applied. This may be done with exclusively natural materials, for example, using three different materials, with different granulations and shell residues.

The process according to the invention for the production and maturation of alcoholic and non-alcoholic beverages is based on the immersion of a number of bottles on the seabed in a basket with a net, here also referred to as net basket, according to the method described above, using the equipment described and a common method for bottling. The bottles are preferably spaced 5 to 18 cm apart from each other to achieve a uniform flow and circulation of seawater and a uniform movement of all bottles at a depth of 30 cm to 100 m. A "uniform movement of the bottles" means that they can move with the flow of the seawater to a small extent, but not so much that they can leave their position in the net basket or even be damaged by neighbouring bottles. Preferably, the bottles are arranged at a depth of 30 cm to 50 m, more preferably at a depth of 30 cm to 25 m measured from the seabed. The bottles are placed in the basket in the same way as the bottles are placed in a container.

The basket therefore has a shape similar to a cage as described above, which can be placed on supports and lined with lead weights. This basket is placed at least 30 cm or more above the seabed, in particular on a specially adapted base anchored to the seabed, as the sea current is stronger at this height and the movement of the bottles can be more intense.

According to the invention, the immersion in the sea is carried out without interruption, i.e. there is no pause during the immersion in the sea. Unlike in WO 2020/180259 A1 , the basket with the bottles is not lifted out of the sea in between and left on land for more than 1 day and then submerged again on the seabed for 1 day or longer. Instead, immersion takes place continuously and without interruption. This in particular has led to better results in view of the specific flavour and aroma achieved. Usually the production process takes longer than 1 month and can be also longer than 4 months or more. The bottle immersing can take place throughout the year and is not limited to one season.

After the maturation period in the sea, the baskets are lifted out of the sea and at the same time may be roughly rinsed with sea water.

Storage at 0 ° C follows to stabilise the contents and live bacteria. After a minimum of 24 hours, the bottles are washed in a first washing step with water, especially running water, preferably under pressure and dried in a drying tunnel for more than 1 day. According to one embodiment, drying can be carried out for up to 30 days or even more than 30 days.

After the drying process, the bottle is preferably completely mechanically cleaned and sanded in the area of the label or declaration. The bottles are then disinfected with a disinfection mixture to remove microorganisms, moulds and yeasts (tested at the National Laboratory for Health, Environment and Food Safety, NLZOH).

After disinfection a second washing step with water is performed. The water is preferably “organic water” which is normal water.

After the second washing step the bottles may be dried again. Labelling and packaging follows. Then, the bottles are packed in the collective packaging in a horizontal position.

According to experts, wine aged on the seabed using the process described above is both younger and more complex than wine aged in a wine cellar.

Even non-alcoholic beverages are given a special flavour and aroma with the process described above that cannot be achieved with conventional processes.

Claims

1 . A process for the production, cultivation and preparation of alcoholic and nonalcoholic beverages in a sea environment, comprising the following steps: preparing the bottles for immersion in the sea by filling the bottles with alcoholic or non-alcoholic beverages and providing the bottles with a suitable bottle closure; immersing a specified number of bottles placed in a metal basket having a stainless steel net into the sea to a depth of 30 cm to 100 m from the seabed, each bottle standing upright in the basket; placing the net basket 30 cm to 100 m above the seabed for a certain immersion time in the sea, while the immersion in the sea is carried out without interruption; lifting the bottles out of the sea and then storing them at 0° C for at least 24 hours; performing a first washing with water and drying in a drying tunnel for 1 days or longer, cleaning, disinfecting, performing a second washing with water, and packing the bottles.

2. Process according to claim 1 , characterized in that immersing the specified number of bottles in the sea is performed to a depth of 30 cm to 50 m, more preferably to a depth of 30 cm to 25 m.

3. Process according to claim 1 or 2, characterized in that the immersing time in the sea is selected to be longer than 1 month.

4. Process according to any one of the preceding claims 1 to 3, characterized in that the drying in a drying tunnel is performed for 15 days or longer, preferably 15 to 30 days or more than 30 days.

5. Process according to any one of the preceding claims 1 to 4, characterized in that the first water washing is performed with running water, preferably under pressure, and/or the second washing with water is performed with natural water.

6. Process according to any one of the preceding claims 1 to 5, characterized in that the metal basket is made up of a frame and stainless steel nets arranged at fixed distances from each other, so that a first row of bottles (1 a) is placed at the bottom of the basket, where the bottoms of the bottles (1 a) rest at a fixed distance on the junction of bars of a first net (2a), wherein, depending on the dimension of the bottles (1 a), a second net (2b) is placed, which both supports the first row of bottles (1a) and forms the support for the bottoms of the second row of bottles (1 b), so that the bottoms of the bottles (1 b) are supported by the junction of the bars of the second net (2b).

7. Process according to any one of the preceding claim 1 to 6, characterized in that the nets (2) made of stainless steel and inserted in the basket form beds for each bottle separately and the beds are spaced 1 to 10 cm apart.

8. Process according to any one of the preceding claims 1 to 7, characterized in that the net basket has a minimum tolerance of 1.5 cm or more to ensure movement of all bottles (1 a, 1 b) at a given depth.

9. Process according to to any one of the preceding claims 1 to 8, characterized in that the bottle closure is a stopper.

10. Process according to any one of the preceding claims 1 to 9, characterized in that the bottle closure is a cork stopper, the upper part of the stopper is made of ground cork and glued with salt-water resistant adhesive, while the lower part of the stopper, which comes into contact with the beverage, is made of two different materials, namely two layers of solid cork.

11. Process according to any one of the preceding claims 1 to 10, characterized in that the top of the bottle closure is protected by a stainless steel wire basket, which is resistant to corrosion by water and protects the closure from opening.

12. Process according to any one of the preceding claims 1 to 11 , characterized in that the bottle closure, particularly stopper, is protected by a mixture of three different natural beeswaxes applied at the top of the bottle.

13. Process according to any one of the preceding claims 1 to 12, characterized in that the alcoholic beverages are selected from spirits, wines, sparkling wines, cham- pagne, beer, and spritzers; the non-alcoholic beverages are selected from non-alcoholic wine, non-alcoholic sparkling wine, non-alcoholic champagne, non-alcoholic beer, non-alcoholic punchbowl, non-alcoholic cocktail drinks, fruit juices, and non-alcoholic spritzers.

14. Process according to any one of the preceding claims 1 to 13, characterized in that when using non-alcoholic beverages based on alcohol-containing beverages, the alcohol is first removed from the alcohol-containing beverage and then the method according to any one of claims 1 to 13 is carried out.

15. Process according to any one of the preceding claims 1 to 14, characterized in that for the packing of the bottles cardboard, wooden or laminar packaging is used.