Brief description of a supplement of the constituents of a beverage alcoholic and application in particular at the breeding of a red wine in a container

摘要

Fermentation procedure for alcoholic beverage, especially red wine, including the addition of ingredients such as tannins at intervals to compensate for any diminution of the ingredients from degradation over time, is new. A fermentation procedure for alcoholic beverage, especially red wine, including the addition of ingredients such as tannins at intervals to compensate for any diminution of the ingredients from degradation over time, is new. The amount of the added ingredients is determined from a measured or estimated difference between that obtained in a new wooden barrel of top quality and the actual container used for the fermentation, and is added at appropriate intervals, the initial dose being 50-80 mg/l of tannins, while the ultimate content is 5-20 mg/l. A second dose is added 3 or 4 months after the first, and subsequent doses are spaced at intervals of one to two months. The tannins consist of ingredients from the group comprising ellagic tannins, proanthocyanide tannins, gallic tannins, or a mixture of all or some of these, added in the form of a powder, granules or effervescent tablets.