PROCEDURE FOR OBTAINING CONCENTRATES FOR THE PREPARATION OF SANGRIAS AND AROMATIZED WINE BEVERAGES.

摘要

THE PROCESS CONSISTS OF TWO STAGES: 1 SEPARATION OF THE COMPONENTS OF THE WINE. THROUGH DEALCOHOLIZATION, THE VOLATILE COMPONENTS (ALCOHOL AND AROMAS) OF WINE ARE SEPARATED FROM THE FIXED COMPONENTS (ORGANIC ACIDS, DYES, TANINES, ETC.) DISSOLVED IN WATER. THE FIXED COMPONENTS ARE CONCENTRATED BY EVAPORATION OF WATER AT A TEMPERATURE NOT SUPERIOR TO 40 C (VACUUM); 2 OBTAINING THE AROMATIZED SEMI-PREPARATION: THE ALCOHOLIC FRACTION IS ADDED WITH THE SWEETENING COMPONENTS (SUGARS) AND AROMATIZING (CITRIC ESSENCES) IN THE SUITABLE PROPORTIONS TO ADJUST THE AROMATIC AND BALANCED LEVEL. THEN, THE CONCENTRATED FRACTION OF THE FIXED COMPONENTS OF THE WINE REINCORPORATES, OBTAINING THE CONCENTRATED BASE OR "SEMI-ELABORATED", STABLE AGAINST MICROBIAL ALTERATIONS. STORAGE CAN BE PERFORMED AT ROOM TEMPERATURE, EVEN THOUGH REFRIGERATION FAVORS THE RETENTION OF AROMATIC FRESHNESS.