PROCESS AND DEVICE FOR PREPARING A BEVERAGE RICH IN POLYPHENOLIC COMPOUNDS, AND BEVERAGE OBTAINED

摘要

Sweet drinks with a low alcohol content obtained from wine and having a content of polyphenolic compounds from wine of at least 1 g/L, are new. An Independent claim is also included for a non-alcoholic drink with a total polyphenol index of at least 40 and a sugar content of 50-250 g/L of drink. FOOD - Preferred Composition: The total polyphenol index of the drink is at least 40 and the sugar content is 50-250 g/L of the drink. Most preferably the drink has a total polyphenol index (optical density at 280nm) of 45-95 (especially 60-80); a content of polyphenolic compounds from wine of 1-6 (especially 2-3) g/L; a total sugar content of about 100-200 g/L of which saccharose represents 45-95 (especially 50-90) %; an acid phenol content of 100-400 (especially 150-300) mg/L; a flavanol content of 100-400 (especially 150-300) mg/L; a flavonol content of 25-100 (especially 30-60) g/L; and an anthocyan content of 300-1200 (especially 600-800) mg/L. The drink may also contain one or more essential oils, one or more aqueous vegetable extracts, gum arabic (E414), lactic acid (E270) or ascorbic acid (E300).