AR105002A1 - METHOD FOR THE PREPARATION OF AN AROMATIC DRINK - Google Patents
METHOD FOR THE PREPARATION OF AN AROMATIC DRINKInfo
- Publication number
- AR105002A1 AR105002A1 ARP160101775A ARP160101775A AR105002A1 AR 105002 A1 AR105002 A1 AR 105002A1 AR P160101775 A ARP160101775 A AR P160101775A AR P160101775 A ARP160101775 A AR P160101775A AR 105002 A1 AR105002 A1 AR 105002A1
- Authority
- AR
- Argentina
- Prior art keywords
- preparation
- beverage
- aromatic
- subjecting
- alcohol
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 238000002360 preparation method Methods 0.000 title abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 125000003118 aryl group Chemical group 0.000 abstract 2
- 235000013361 beverage Nutrition 0.000 abstract 2
- 235000019985 fermented beverage Nutrition 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 239000012466 permeate Substances 0.000 abstract 2
- 235000019568 aromas Nutrition 0.000 abstract 1
- 235000013405 beer Nutrition 0.000 abstract 1
- 235000019987 cider Nutrition 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000001728 nano-filtration Methods 0.000 abstract 1
- 238000001223 reverse osmosis Methods 0.000 abstract 1
- 238000000108 ultra-filtration Methods 0.000 abstract 1
Landscapes
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
Un método para la preparación de una bebida aromática, el método comprende los pasos de: a) someter una bebida fermentada (1) a una primera etapa de filtración que comprende nanofiltración (A) o ultrafiltración para obtener una fracción de retenido (2) y una fracción de permeado que comprende alcohol y componentes de sabor volátiles (3); b) Someter la fracción de permeado que comprende alcohol y componentes de sabor volátiles a una segunda etapa de filtración que comprende ósmosis inversa, para obtener un líquido base que comprende por lo menos 2% ABV; c) combinar el líquido base desde b) con aromas exógenos obteniendo de ese modo la bebida aromática, en donde la bebida fermentada es una cerveza o sidra.A method for the preparation of an aromatic beverage, the method comprises the steps of: a) subjecting a fermented beverage (1) to a first filtration stage comprising nanofiltration (A) or ultrafiltration to obtain a retention fraction (2) and a permeate fraction comprising alcohol and volatile flavor components (3); b) Subjecting the permeate fraction comprising alcohol and volatile flavor components to a second filtration stage comprising reverse osmosis, to obtain a base liquid comprising at least 2% ABV; c) combine the base liquid from b) with exogenous aromas thereby obtaining the aromatic beverage, where the fermented beverage is a beer or cider.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP15173219 | 2015-06-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR105002A1 true AR105002A1 (en) | 2017-08-30 |
Family
ID=53483722
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP160101775A AR105002A1 (en) | 2015-06-22 | 2016-06-15 | METHOD FOR THE PREPARATION OF AN AROMATIC DRINK |
Country Status (1)
| Country | Link |
|---|---|
| AR (1) | AR105002A1 (en) |
-
2016
- 2016-06-15 AR ARP160101775A patent/AR105002A1/en active IP Right Grant
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |