PROCESS FOR OBTAINING A NATURAL OAK FLAVOR, FLAVORS THUS OBTAINED AND THEIR APPLICATIONS

摘要

THE INVENTION CONCERNS A NEW NATURAL FLAVOR OF OAK INTENDED TO ACCELERATE THE AGING OF WINES, LIQUORS AND ALCOHOLS. ACCORDING TO THE INVENTION, THIS OAK FLAVOR IS PREPARED BY SOLID-LIQUID EXTRACTION ON OAK CHIPS OR PIECES, AT AN OVERPRESSURE OF 0.0 TO 0.5 BAR, IN WHICH THE PROCESS IS DONE: /P P -A AT A TEMPERATURE BETWEEN 25 AND 40C, ON A FIRST EXTRACTION USING A HYDROALCOHOLIC SOLUTION TITRATING FROM 45 TO 70 AND THAT THE EXTRACT IS COOLED UNTIL 20C BEFORE COLLECTING; / P P -A TEMPERATURE BETWEEN 30 AND 95C BUT ALWAYS HIGHER THAN THAT OF THE FIRST EXTRACTION, WITH A SECOND EXTRACTION, USING DEMINERALIZED WATER FLOWING IN THE OPPOSITE SENSE OF THE FIRST EXTRACTION AND THAT THE EXTRACT IS COOLED UNTIL 20C BEFORE COLLECTING IT; /P P - AT THE MEETING OF THE TWO EXTRACTS SO PREPARED IN PROPORTIONS SUCH AS THE FINAL MIXTURE BETWEEN 30 AND 50.