CA1097577A - Alcoholic beverage from maple sap or concentrates thereof - Google Patents
Alcoholic beverage from maple sap or concentrates thereofInfo
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- CA1097577A CA1097577A CA273,427A CA273427A CA1097577A CA 1097577 A CA1097577 A CA 1097577A CA 273427 A CA273427 A CA 273427A CA 1097577 A CA1097577 A CA 1097577A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
ABSTRACT
An alcoholic beverage prepared from maple sap or con-centrates thereof having an alcohol content of 9 - 25 per cent wt/vol and containing 0 - 20 per cent wt/vol sugar or the equiva-lent thereof in sweetening power of a sweetening agent, 0.3 - 0.75 per cent wt/vol acid, 0.01 - 0.5 per cent wt/vol tannin, 0 - 0.2 per cent wt/vol flavouring agents, and having a characteristic aroma composed of a unique taste and a distinctive flavour, and a process for preparing same.
An alcoholic beverage prepared from maple sap or con-centrates thereof having an alcohol content of 9 - 25 per cent wt/vol and containing 0 - 20 per cent wt/vol sugar or the equiva-lent thereof in sweetening power of a sweetening agent, 0.3 - 0.75 per cent wt/vol acid, 0.01 - 0.5 per cent wt/vol tannin, 0 - 0.2 per cent wt/vol flavouring agents, and having a characteristic aroma composed of a unique taste and a distinctive flavour, and a process for preparing same.
Description
1al~7577 ALCOHOLIC Bi::VLKAGE F~()MI ~ilAPLE SAP OR CONCENTRAT~S THEREOF
The present invention relates to an alcoholic beverage prepared from lllaple sap or concentrates thereof. More specifi-cally, this invention relates to an alcoholic beverage prepared from Inaple sap or concentrates thereof having an alcohol content of 9 - 25 per cent wt/vol, and containing 0 - 20 per cent sugar wt/vol or the equivalent thereof in sweetening power of a sweetening agent, 0.3 - 0.75 per cent wt/vol acid, 0.01 - 0.5 per cent wt/vol tannin, 0 - 0.2 per cent wt/vol flavouring agents, and having a characteristic aroma composed of a unique taste and a distinctive flavour, and to a process for preparing same.
The fact that certain types of North American maples yield a sap having a sweet taste when tapped in the early Spring was noticed by the first explorers, and the art of concentrating the sap to obtain maple syrup or maple sugar was probably known by the Indians since prehistoric times although that latter point seems to be still controversial.
As maple sap contains fermentable sugars it occurred to me that fermentation products could have been obtained therefrom in the past, either by accident or by design. The literature has therefore been reviewed as far back as possible, i.e. to 1634, with the valuable bibliographies entitled "Maple Susar:
A Bibliography of Early Records" published by H.A. Schuette and Sybil C. Schuette (Part I) in the Transactions of the Wisconsin Acadellly of Sciences, Arts and Letters, Vol. 29, 209-236 (1935) and by H.A. Schuette and A.J. Ihde (Part II), ibid, Vol. 38, 89 (1946) as my prime sources of reference.
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1~_ 75~7 .'fl~ tdti()~l of i~.lple 5~ as irl(~ rl observ~d in l~le uast. Ihe literature contains many exhortat-ions to keep the vessels and equipment used in the preparation of maple syrup or liiaple sugàr scrupulously clean to avoid the sap or the partially concentrated sap from "becoming sour". Such "souring" must undoubtedly have been caused primarily by infection with Acetobacter species, and there are ir,deed rnany references in the literature stating that vinegar may be prepared from rnaple sap or partially concelltrated maple sap, e.g. Schuette et al. cited above, references 39 (1797), 57 (`1849), 94 (1751-1761), 98 (ca. 1765), 118 (1795). However, as the preparation of vinegar does not necessar-ily involve prior alcoholic fermentation but rather fermentation by means of Acetobacter species such referellces are not deemed to be pertinent.
On the other hand, the old literature contains also a few references to certain products which were undoubtedly obtained from rmaple sap by alcoholic fermentation. For exarnple, reference 94 in Schuette et al. cited above states that "...a drink like cider..."
may be prepared from maple sap collected towards the end of the harvest-ing period. The exceptionally thorough Duke de La Rochefoucault-Liancourt whose travels through various parts of North America during the years 1795-1797 were published in 1799 (See Schuette et al. ref.
118) reports that "...the third juice, which is no-t used for vinegar yields cyder of an excellent flavour when mixed with an equal quantity of water...". W. Winterbotham cited in Schuette et al. cited above, ref. 120, stated that "...the sap of the maple i 5 moreover capable of affording a spirit...'i without giving any details as to the preparation - of such "spirit". Priscilla Wakefield (1836-or 1810), cited in Schuette et al. cited aboYe, ref. 138 "~rites that the sugar maple in Canada is a very useful tree "...as not only sugar may be made frorn it, but vinegar, table beer, and an excellent spirit...",again without giving any details of the procedure 7577 I J. -1 f ~ ) rl o f ~ , c ~ ud l~c t s . r rl ~ y leta-iltd ref~nence to the production of a beer or a wirle -rro~ laple sap or Inaple sap col~centrdtes which I have been able to find in rny survey frolll 1634 to the present i5 listed in Schuette et al. cited above, ref. 25, and refers to a paper published over the pseudonym "AGRICOLA" in American Museum or Universal l~agazine, vol. 4, pp. 349-350 (1788). The author state~ that rmaFle beer may be prepared from a mixture of 4 gallons of water and one quart of maple n-lelasses by adding thereto "...as much ycall (sic) as is necessary to foment it...", with optional addition of malt or bran or essence of spruce. ~aple wine may be prepared by concentrating maple sap 4 - 6 times depending upon its strength, adding yeast, fermenting the mixture and ageing it for two or three years, optionally also flavouring it by addltion of "...a little sliced magnolio (sic) root, or any other aromatic sub-stance...".
Maple sap is known to contain an average of about 2 per cent sugar, and under exceptionally favourable circumstances this may occasional1y be found as high as 3 per cent. The principal sugar of maple sap is sucrose, see R.S. Aries, The Chemurgic Digest, vol. 4, 153-165 (1945). Using the scanty data given for the preparation of maple wine in the AGRICOLA reference cited above, it could be calcu-lated that the fermentation mixture might have contained as rnuch as 18 per cent sugar if a maple sap containing the exceptionally high amount of 3 per cent sugar had been used as the starting material.
The maxilllal amount of ethyl alcohol obtainable by alcoholic fermenta-tion of dextrose is theoretically 51.1 per cent by weight. However, as a certain amount of the starting material is always converted - into products other than ethyl alcohol the maximum efficiency of alcoholic ferl,ielltation under closely controlled laboratory conditions is only about 43 per cent, and only about 43 per cent under industrial conditions (see L.A. Underkofler and R.J. Hic~ey, "Industrial Fermenta-tions"5 Chen~icdl Publishing Co. Inc., 757 7 i~
i~ew Yor~ 19~4, ~)p. 206-207). As AGRICOLA in 1788 was undoubtedly not in a position to conduct his fermelltations under the care-fully controlled laboratory conditions merltioned in the Underkofler et al. refel-ellce cited above it may reasonably be assumed that the efficiency of his fermentation did not exceed that of present-day industrial achievelllent, viz. about 43 per cent of theory, so that the maxilllal amount of ethyl alcohol which he could have obtain-ed from the ferlllentation of a nlaple sap concentrate containing 18 per cent sugar by wei,ght would have been 7.7 per cent. Furiher-more, AGRICOLA has stated that maple sap is concentrated 4 - 6 ti,mes "...depending on strength...", and this may reasonably be interpreted as meaning that a maple sap of high sugar content was nlost probably concentrated no more than 4 times, and a maple sap with a low sugar content may ha~e been concentrated as much as 6 ti,mes. AGRICOLA had no means to measure sugar contents accurately, but assuming that he concentrated a rnaple sap with 3 per cent sugar content four times and a maple sap having only 2 per cent sugar content six times, one arrives at the conclusion that the most probable sugar content of his maple sap concentrate used for maklng nlaple wine must have been in the range of about 12 per cent by weight wnich would have yielded a maple wine having about 5.2 per cent alcohol weight/vol.
In this connection it should be remelllbered that the beers and wines produced in AGRlCOLA's tinles and still in tne first half of the l9th century had much lower alcohol contents than are custon-lary today, with beers usually having 3 - 4 per cent and wines having no more than 5 -per cent alcohol. The main reason for these low alcohol contents was the low toleral~ce for ethyl alcohol possessed by the yeasts available in those early days to the average ~ 7577 Lr~ er or wi~ a~r so tl~at t~le o~yoing fer~ t~lti()rl stop-Jed ~,Jhen the lin;its of alcuhol tolerallce were reached. It was of course kno~n in those early days that certain regions such as for eYanlple the Tokay regioll of Hungary or the Sherry-producing regions of Spain and Portugal were capable of producing wines with considerably hiyher contents of ethyl alcohol than those mentioned above. Ho~lever there were no means available at that tinle to prepare pure cultures of such yeasts having comparatively high tolerances for ethyl alcohol nor were there any means for transporting live cultures of such yeasts from Europe to North America. The only yeasts available to the North American brewer or wine-maker were brewer's yeast for the former and baker's yeast for the latter both of them species of _ ccharolnyces cerevisiae.
It could be argued that an alcoholic beverage might have been obtained from maple sap concentrates by fermentation with a yeast which might have been present in the maple sap as gathered from the tree or with which the sap could have become infected during harvesting and/or storage of partially concentrated maple sap.
F.W. Fabian and H.H. Hall Zentralbl. Bakteriol. Parasitenkd., Infektionskr. Hyg. Abt. II, 89 31-47 (1933) in their paper en-titled "Yeasts Found in Fernlented ~lapie Syrup" have described a large number of such yeasts both morphologically and by their respective physiological characteristics including their abilities to produce ethyl alcohol from dilute (10%) maple syrup but only two of the yeasts investigated gave ethyl alcohol concentrations of 3.82 and 3.83 per cent by weight respectively with all the other yeasis yielding considerably lower concelltrations of ethyl alcohol.
HØ Frallk and CØ Willits Food Techllology 15 1-3 (1961) have also described a number of yeasts found in maple sap or :maple syrup but they have not investigated their abilities to produce ethyl alcohol.
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l(;!~g7577 In su~ arizing the above review of the literature it may be stated ~itll confidence that the early producers of maple beer or maple wine had only brewer's yeast or baker's yeast at their disposition, both of them with low liMits of tolerance for ethyl alcoho1 so that the products obtained could have contained at the very best no more than about 3 - 5 per cent ethyl alcohol weight/vol. The wild yeasts found occasionally in nriaple sap or in maple syrup are equally incapable of producing more than about 3.8 per cent ethyl alcohol weight/vol, so that the accidental or fortuitous obtention of alcoholic beverages with alcohol contents above 5 per cent weight/vol may also be excluded.
In contradistinction to the products and processes of the Prior Art the alcoholic beverage of this invention is pre-pared from maple sap or concentrates thereof using a typical wine yeast, viz., Saccharomyces cerevisiae var. ellipsoideus, and is further distinguished from the products of the Prior Art by having a much higher content of ethyl alcohol.
The alcoholic beverage of this invention is prepared from a must having a sugar content of about 19 - 30 per cent wt/vol. Said must is prepared either by adding sugar to maple sap to tne desired concentration, or by diluting commercial maple syrup with sufficient water, or by concentrating maple sap to the degree required, so that the final concentration of sugar in tne must is substantially 19 - 30 per cent wt/vol.
As the principal constituent of maple sap or maple sugar is sucrose (R.S. Aries, cited above) substantially all of the sugar in the must may be regarded as fermentable sugar for practical purposes. To the above must there are added 0.05 - 0.3 per cent wt/vol of a cornmercial yeast nutrient, an anlount of conllllercial acid blend sufficient to make the 1~7577 final collcentrdtion of acid 0.3 - 0.75 per cent by weight sulfur dioxide or sulfurous acid or a salt thereof in quantities sufficient to make the final concelltration of sulfur dioxide 50 - 200 ppm and 0.~1 - 0.5 ~er cent by weight of tannin. To the above mixture there is added a culture of Saccha^onyces cerevisiae var. ellipsoideus and the resulting mixture is fermellted aerobically at 13 - 33C.
for 3 - 100 days until the amount of susar present therein has been reduced to about one half of the initial value. Fermentation is then allowed to continue anaerobically for 3 days to one year at 13 - 33C. until the amount of sugar present in the above fermenta-tion mixture has been reduced to 0 - 11 per cent by weight. ~hen it is desired to obtain a dry alcoholic beverage substantially all of the sugar present in the fermentation rnixture is allowed to be consumed during the fermentation process and a crude dry alcoholic beverage haviny an alcohol content of 9 - 13 per cent weight/vol is obtained. When it is desired to obtain an alcoholic beverage with a sweet taste fermentation may be terminated before all of the sugar in the fermentation mixture has been consumed so that the amount of sugar remaining in the ferlllented mixture will be sufficient to impart the desired degree of sweetness to the resulting crude alcoholic beverage; alternatively fermentation may be allowed to proceed as above until substantially all the sugar has been con-sumed and the crude dry alcoholic beverage havins an alcohol con-tent of 9 - 13 per cent weight/vol thus obtained is mixed with sufficient amounts of sugar or amounts of a sweetening agent equiva-lent thereto in sweetening power. In this step of the process sugar may be added to a final concentration of 1 - 20 per cent weight/vol or a sweetening agent of equivalent sweetening power may be added and in this manner there is obtained a crude alcoholic bevelage which when finished as described below gives an alcoholic beverage belongillg to the class of dessert wines.
As ~nother alternative, when it is desired to obtain an alcoholic bever~ e havin~J n~ore than about 13 per cent weight/vol of ethyl alcoilol, the ferlllentation described above is allowed to proceed until substantially all the sugar has been consumed and a crude dry alcoholic beverage with an alcohol content of 9 - 13 per cent weight/vol is obtained. The latter crude product is then mixed with sufficient ethyl alcohol to bring the final concentration of the latter to the desired value between 10 and 25 per cent weight/vol and the resulting mixture is clarified, aged, and blended as described below. In this manner there is obtained a dry fortified alcoholic beverage. However, sugar in amounts sufficient to make the final concentration thereof 1 - 20 per cent weight/vol, or an amount of a sweetening agent equivalent thereto in sweetening power, may be added together with the ethyl alcohol, and in this manner there is obtained a fortified alcoholic beverage having a sweet taste.
As still another alternative, natural flavouring agents such as extracts of herbs, spices, or fruit, or palatable synthetic flavouring agents may be added to any of the crude prGducts obtained as described above to impart the desired flavour to the final pro-ducts. In this manner there are obtained, a-fter clarification, ageing, and blending as described below, alcoholic beverages belonging to the class of aperitif wines.
The crude products obtained above contain suspended solids such as yeast cells, debris from -the fermentation, and impurities which may have been present in the maple sap concentrate or which may have been introduced during the fermentation process. Such suspended solids are removed .
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7~i77 by ally of the various c`larification prc)cedunes which are ~ell known to the skilled wine~ aker, or by a sùitable combination of such procedures. Clarifica~ion n)ay be effected by decantation, also called racking in the wine industry; by treatlllent with certain absorbents such as e.g. bentonite, or with certain selective precipi-tants such as e.g. gelatin, isinglass, or casein; by treatment with certain enzyllles such as proteases or carbohydrases; or by filtration with or WitilOut the use of fil-ter aids; filtration using certain types of filter pads may also be used for the purpose of sterilization.
The clarified products may be furthermore heated to about 60 C. for 24 - 72 hours, or they may be pasteurized by heating to about 82 C.
for one minute or subjected to somewhat lower temperatures for slightly longer periods of time, to obtain a product which is more stable upon storage at elevated temperatures. The clarified products, with or without intervening heat treatment, may also be chilled in order to remove certain impurities and/or to prevent clouding of the final products when stored at low temperatures. The clarified and optionally heat-treated and/or chilled products are furthermore sub-jected to tests for bacterial spoilage or for possible infection with undesirable microorgallisms, and if such spoilage or infection should be present the appropriate relnedial action, e.g. treatment with sulfur dioxide, is taken at this time. The clarified products obtained from a certain number of different fermentation runs and havillg undergone any or all of the various secondary treatment procedures listed above are then balanced with respect to their contents in acids, in tannins, and in ethyl alcohol, and are blended together according to tests.
Finally, such ,~
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1,,:;-1 blelldt~d Illixtur(s are aged by storing at the nlost favourable tenlp-el^atlire in appropriate contairlers for periods of tlnle varying from one nlontil to scveral years. The alcoholic beverage of this invention is obtained aFter conlpletion of one or more of the above finishing steps.
The alcoholic beverage of this invention is prepared as follows. All percentages are expressed as per cent weight by volume (wt/vol) unless otherwise stated.
The must used as starting material is prepared either by adding sufficient sugar to maple sap so as to obtain a final concentration of 19 - 30 per cent or by adding sufficient water to commercial maple syrup or by concentrating maple sap in both cases to obtain a solution containing 19 - 30 per cent sugar. Such a solution is also obtained by mixing maple sap or partially con-centrated maple sap with the appropriate quantities of maple syrup or maple sugar. To the solution obtained as above there are added sufficient amounts of a commercial acid blend to make the final concentration of acid ti-trated as tartaric acid 0.3 - 0.75 per cent;
the preferred acid blend is obtained from Wine Art Co. Vancouver B.C. Canada. There are further added sufficient amounts of sulfur dioxide gas or sulfurous acid or a salt thereof to make the final concentration of sulfur dioxide 50 - 200 ppm; the preferred procedure to obtain said concentration of S02 consists in adding tne appropriate amounts of potassium metabisulfite. Furthernlore there are added the appropriate amounts of tannin to ob-tain a final concentration of 0.01 - 0.5 per cent; nowever .,,i _1~_ ,!. i,' 1,,, _ 1 as nlaple sap nlay contain small amourlts of tallnin the ~ddition of the latter is not al~ays mandatory. Finally, there are added sufficient qualltities of a comlllercial yeast nutrient to give a concentration of the latter of 0.05 - 0.3 per cent; the preferred yeast nutrient is obtained from Wine Art. Co., Vancouver, B.C., Canada. The must obtained as described above is used in the subsequent fermentation.
A solution containing 28 - 40 per cent of a comrnercial yeast starter in tap water or in freshly boiled maple sap is prepared and cooled to 25 C, tne preferred yeast starter is obtained ,rom '~ine Art Co., Vancouver, B.C., Canada. To the above solution there is added a comnlercial dry or liquid culture of Saccharomyces cerevisiae var. ellipsoideus; the preferred yeast is a Sherry yeast obtained from Gray Owl Co., Bristol, England, but other yeasts having a high tolerance for ethyl alcohol are equally useful. The mixture is allowed to ferment aerobically at 23-25 C for 3 - 5 days, to obtain an actively fermenting starter culture of the yeast to be used.
The starter culture obtained as above is added to the must described above. However, it should be noted that said must may also be prepared by using mixtures of citric, tartaric, and malic acid instead of a comnlercial acid blend, and by using mixtures of nitrogen-producing salts, e.g. arnmonium nitrate or phosphate, with salts of essential trace metals and with certain vitamins of the vitamin B group, especially vitamin B6, instead of commercial yeast nutrient. Similarly, the starter culture may also be pre-pared by using mixtures of the above ammonium salts with salts of essential trace metals, certain vitamins of the vitamin B group, and sugar instead of using a conllllercial yeast starter.
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~J,.I-l ~ 7~i77 liore specifically, one part of d starter culture obtairled as dbove is added to 10 - lOO parts of a must Gbtained as described aLove and the resulting mixture is allowed to ferment aerobically with occasional stirring at 13 - 33 C, preferably at 15 - 25 C, for 3 - 100 days, preferably for 10 - 12 days, until the amount of sugar present in the fermentation nlixture has been reduced to about one half of tnat initially present in the must. Fermentation is then continued anaerobically for 3 days to one year, preferably for about 6 - 8 mon-tils, at 13 - 33 C, preferably at 15 - 25 C, with frequent sampliny for deterlnining the sugar and a7cohol contents of the fermentation mixture, until the desired concentration levels of alcohol and sugar have been attained.
Th~s, when it is desired to obtain a dry alcoholic beverage substantially all of the sugar present in the fermentation mixture is allowed to be consumed, and a crude dry alcoholic beverage with 9 - 13 per cent a1cohol is obtained.
Alternatively, when it is desired to obtain an alcoholic beverage having a sweet taste, fermentation may be interrupted before all of the sugar in the fermentation mixture has been consunled. On -the other hand, fermentation may also be allowed to continue until all of the sugar initially present has been consumed, and to the re-sulting crude dry alcoholic beverage there are added 1 - 20 per cent sugar or an anlount of a swectening agent equivalent thereto in sweet-ening power. Said addition of sugar or of sweetening agent may also be effected following any of the finishing steps described above. By any of the manners described above there is obtained a crude alcoholic beverage having an alcohol content of 9 - 13 per cent and a sweet taste, and belonging to the class of dessert wines.
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I!lterruption of fernlelltatioll is carried out by any of a number of means knowll in the art, such as addition of sulfur dioxide to a final concentration of 200 - 400 pprn or of ethyl alcohol to a final concelltratioll of 14 - 25 per cent. In the latter case a sweet fortified alcollolic beverage is obtained.
When it is desired to obtain a fortified alcoholic beverage, i.e. a beveraye containing more than the approximately 13 per cent of ethyl alcohol obtainable by the fermentation process of this invention, the crude dry alcoholic beverage obtained as described above is mixed with sufficient ethyl alcohol to obtain a final concen-tration of the latter of 10 - 25 per cent, to give a crude dry forti-fied alcoholic beverage. In the same manner, when using an alcoholic beverage having a sweet taste obtained as described above instead of the crude dry alcoholic beverage, there is obtained a crude fortified alcoholic beverage having a sweet taste and containing 10 - 25 per cent alcohol and 1 - 20 per cent sugar or an amount of a sweetening agent equivalent thereto in sweetening power.
When it is desired to obtain an alcoholic beverage belong-ing to the class of aperitif wines, any of the crude alcoholic beverages described above is rnixed with natural flavouring agents such as extracts of herbs~ spices, or fruit, or with palatable synthetic flavouring agents. Such natural or synthetic flavouring agents are used in quanti-ties of 0.01 - 0.2 per cent.
The crude alcoholic beverages obtained as described above are finisned by using an appropriate combination of procedures, each of which is well known to he skilled wine-maker. Examples of such procedures are clarification by decantation, by treatment with certain absorbents or selective precipitants, by treatlllent with enzymes such as proteases or carbohydrases, or by filtration; heating to ~l';!-l ~Ca7S77 about 60 C for 24 - 72 i~ours or p~steuri~ing at about 82 C for one minute; chilling, with or without interveniny heat treatmerlt; treat-ing ~ith additional quantities of sulfur dioxide to prevent or inhibit bacterial spoilage; balancing witil respect ~o acids, tannins, and ethyl alcohol; blending according to taste; and ageing by storing at the most favourable tenlperatures and in the appropriate containers (tanks, drums, wooden casks, or bottles) for periods of time of from one mollth to several years. It will be readily appreciated that tne selection of the 11105t suitable connbination of the above finishing procedures is highly important. The preferred finishing procedures are repeated careful decantatlon (racking) followed by ageing in glass containers with substantial exclusion of air.
In the manner described above there are ob-tained by fermentation alone, i.e. without the use of additional agents follow-ing completion of fermentation, dry or sweet alcoholic beverages containing from 9 - 13 per cent of ethyl alcohol, 0 - 9 per cent of sugar, 0.3 - 0.75 per cent acid and 0.01 - 0.2 per cent tannin. Such alcoholic beverages may optionally be used, preferably in the crude state in which they are obtained by fermentation alone, to prepare beverages belonging to the class of dessert wines by addition of 1 - 20 per cent of sugar or of an amount of sweetening agent equiva-lent thereto in sweetening power. Tney may optionally also be used to prepare fortified dry or sweet alcoholic beverages by addition of l - l5 per cent of ethyl alcohol so that the final concentration of the latter will be lO - 25 per cent. They may optionally also be used to prepare dry or sweet or fortified flavoured alcoholic beverages belonging to the class of aperitif wines, by addition of O.Ol - 0.2 per cent of flavouring agents.
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The alcoholic bcverayes prepared as described above are stil1 crude and are finished and aged as described above to obtain the respective final products. The alcoholic beverages obtained after finishing and ageing, in particular the dry alcoholic beverages obtained by fern-lenting substantially all of the sugar contained -in the must or the sweet alcoholic beverayes obtained by interrupting the fermentation by addition of sulfur dioxide when the alcohol content is 9.5 -12.5 per cent and the sugar remaining in the fermentation mixture is 1 - 8 per cent, are distinguished by having a characteristic aron-la composed of a unique taste and a ~istinc-tive flavour.
It will readily be appreciated by those skilled in the art that the order of the various additions of sugar, sweeten-ing agents, alcohol, or flavouring agents may be altered to suit the conditions at hand, and that similar considerations apply also to the sequence and the selection of the various finishing steps.
For example~ sugar or sweetening agents as well as alcohol or flavouring agents may be added either to the crude product obtained by fermentation alone, or they may be added at any stage of the various finishing procedures or even to certain final products.
All such variations are deemed to be encompassed within the scope of this invention.
The following examples, while not limiting in scope, will illustrate this invention.
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EXAi~lPLE 1 Two liters of maple sap are boiled for a fe~ minutes and 56.7 9 of comlllercial yeast starter (~line Art Co., Vancouver, B.C., ~anada) is added. The mixture is cooled to 23 C and 10 ml of a comlllercial Sh2rry yeast (Gray Ow1 Co., Bristol, ~ngland) are added. The mixture is incubated at 23 C and allowed to ferment aerobically for 3 days, to give a starter culture, A must is prepared by mixing 13.7 1 commercial maple syrup with 8.2 1 of maple sap and 36.4 1 tap water and adding 227 g commercial acid blend (l~ine Art Co., Vancouver, B.C., Canada~, 63 9 commercial yeast nutrient (Wine Art Co., Vancouver, B.C., Canada), and 7.6 9 potassium metabisulfite. The sugar content of the above must is 23 per cent and its acid content is 0.55 per cent titrated as tartaric acid. The starter culture prepared as described above is added to the above must and the mixture is incubated at 21 - 23 C and allowed to ferment aerobi-cally for 11 days when the sugar content is 11 per cent. An air lock is fitted to the fermentation vessel and the mixture is 20 allowed to continue fermentation anaerobically at 21 - 23 C for 8 months when no more sugar is found to be present in the fermenta-tion mixture. Ihe crude alcoholic beverage thus obtained is clarified by repeated decantation (racking) and is aged in closed bottles, to yield a dry alcoholic beverage having an acid content of 0.55 per cent and an alcohol content of 9.9 per cent wt/vol.
EXAMPLE_2 Coml~lercial yeast starter (Wine Art Co., Vancouver, B.C., Canada), 77 9 is dissolved in 1.9 1 of tap water and 10 ml of comlllercial Sherry yeast (Gray Owl Co., Bristol, England) is added.
Tne mixture which contains 4 per cent sugar is incubated at 25 C
and allo~ed to ferment aerobically for 5 days at which time the sugar content has dropped to 2.5 per cent, to give a starter culture.
A must is prepared by mixing 9.1 1 commercial maple syrup with 21.4 1 of tap water and adding 34 9 commercial yeast nutrient ~Wine Art Co., Vancouver, B.C., Canada), 111 9 commercial acid blend (Wine Art Co., Vancouver, B.C., Canada), 4.67 9 of tannin, and 4.44 9 of potassium metabisulfite. The above must contains about 24 per cent sugar and 0.60 per cent acid titrated as tartaric acid. The above starter culture is added to give 32.4 1 fermenta-tion mixture containing 23.5 per cent sugar. Said fermentation mixture is incubated at 15.5 - 25.5 C and allowed to ferment aerobically with occasional stirring for 11 days. The fermentation vessel is fitted with an air lock and fermentation is continued anaerobically at 19 - 25.5 C for 6 days when a determination of the specific gravity of the mixture indicates that substantially all the sugar has been consumed. Fermentation under the conditions specified immediately above is continued for 27 days, the crude alcoholic beverage thus obtained is clarified by repeated decantation and aged in closed bottles for 5 months, to give a dry alcoholic beverage having an acid content of 0.75 per cent and an alcohol content of 10.1 per cent wt/vol.
hV -l ~7577 EXA~PLE 3 To one li~er of the crude alcoholic beverage obtained as described in Example 2 there are added 170 g of sugar or 0.285 9 of saccharin to obtain a sweet alcoholic beverage containing 10.1 per cent alcohol and 17 per cent sugar or the equivalent thereof in sweetening power of saccharin and belonging to the class of dessert wines following clarification and ageing as in Example 2.
EX_lPLE_4 To one liter of the crude alcoholic beverage obtained as described in Example 2 there are added 69 9 of ethyl alcohol to obtain after clarification and ageing as described in Example 2 a fortified dry alcoholic beverage containing 17 per cent alcohol wt/vol.
In the same manner but using the product obtained in Example 3 as starting material there is obtained a fortified sweet alcoholic beverage containing 17 per cent alcohol wt/vol and 17 per cent sugar.
l-o one-half liter of the product obtained as described in the first half of Example 4 there are added 0.9 9 of commercial Brandy flavour (G. Lapointe ~ Assoc. Importers Ltd. ~lontreal Canada) to obtain a dry flavoured alcoholic beverage containing 17 per cent alcohol wt/vol. In the same manner wnen using the product obtained as described in the second half of Example 4 there is obtained a sweet flavoured alcoholic beverage containing 17 per cent alcohol wt/vol.
In both cases the product obtained belongs to the class of aperitif wines.
'~ -18-~,., lQq~S77 FXA~PLE 6 In ~he process o-f preparing the product of Example 2 an aliquot part of one liter of the fermentation mixture is removed 68 hours after the beginning of the anaerobic part of the fermentation. Said aliquot part is found to contain 9.6 per cent alcohol wt~vol and 1.2 per cent sugar, and is divided into two equal parts.
In one portion of the above aliquot fermentation is interrupted by addition of sulfur diox;de to a final concentra-tion of 280 ppm. After finishing and ageing as described in Example 2 there is obtained a sweet alcoholic beverage containing 9.6 per cent wt/vol alcohol and 1.2 per cent sugar.
In the second portion of the above aliquot (500 ml) fermentation is interrupted by addition of 27 9 of ethyl alcohol.
After finishing and ageing as described in Example 2 there is obtained a sweet fortified alcoholic beverage containing 14.1 per cent alcohol wt/vol and 1.1 per cent sugar.
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The present invention relates to an alcoholic beverage prepared from lllaple sap or concentrates thereof. More specifi-cally, this invention relates to an alcoholic beverage prepared from Inaple sap or concentrates thereof having an alcohol content of 9 - 25 per cent wt/vol, and containing 0 - 20 per cent sugar wt/vol or the equivalent thereof in sweetening power of a sweetening agent, 0.3 - 0.75 per cent wt/vol acid, 0.01 - 0.5 per cent wt/vol tannin, 0 - 0.2 per cent wt/vol flavouring agents, and having a characteristic aroma composed of a unique taste and a distinctive flavour, and to a process for preparing same.
The fact that certain types of North American maples yield a sap having a sweet taste when tapped in the early Spring was noticed by the first explorers, and the art of concentrating the sap to obtain maple syrup or maple sugar was probably known by the Indians since prehistoric times although that latter point seems to be still controversial.
As maple sap contains fermentable sugars it occurred to me that fermentation products could have been obtained therefrom in the past, either by accident or by design. The literature has therefore been reviewed as far back as possible, i.e. to 1634, with the valuable bibliographies entitled "Maple Susar:
A Bibliography of Early Records" published by H.A. Schuette and Sybil C. Schuette (Part I) in the Transactions of the Wisconsin Acadellly of Sciences, Arts and Letters, Vol. 29, 209-236 (1935) and by H.A. Schuette and A.J. Ihde (Part II), ibid, Vol. 38, 89 (1946) as my prime sources of reference.
i~
1~_ 75~7 .'fl~ tdti()~l of i~.lple 5~ as irl(~ rl observ~d in l~le uast. Ihe literature contains many exhortat-ions to keep the vessels and equipment used in the preparation of maple syrup or liiaple sugàr scrupulously clean to avoid the sap or the partially concentrated sap from "becoming sour". Such "souring" must undoubtedly have been caused primarily by infection with Acetobacter species, and there are ir,deed rnany references in the literature stating that vinegar may be prepared from rnaple sap or partially concelltrated maple sap, e.g. Schuette et al. cited above, references 39 (1797), 57 (`1849), 94 (1751-1761), 98 (ca. 1765), 118 (1795). However, as the preparation of vinegar does not necessar-ily involve prior alcoholic fermentation but rather fermentation by means of Acetobacter species such referellces are not deemed to be pertinent.
On the other hand, the old literature contains also a few references to certain products which were undoubtedly obtained from rmaple sap by alcoholic fermentation. For exarnple, reference 94 in Schuette et al. cited above states that "...a drink like cider..."
may be prepared from maple sap collected towards the end of the harvest-ing period. The exceptionally thorough Duke de La Rochefoucault-Liancourt whose travels through various parts of North America during the years 1795-1797 were published in 1799 (See Schuette et al. ref.
118) reports that "...the third juice, which is no-t used for vinegar yields cyder of an excellent flavour when mixed with an equal quantity of water...". W. Winterbotham cited in Schuette et al. cited above, ref. 120, stated that "...the sap of the maple i 5 moreover capable of affording a spirit...'i without giving any details as to the preparation - of such "spirit". Priscilla Wakefield (1836-or 1810), cited in Schuette et al. cited aboYe, ref. 138 "~rites that the sugar maple in Canada is a very useful tree "...as not only sugar may be made frorn it, but vinegar, table beer, and an excellent spirit...",again without giving any details of the procedure 7577 I J. -1 f ~ ) rl o f ~ , c ~ ud l~c t s . r rl ~ y leta-iltd ref~nence to the production of a beer or a wirle -rro~ laple sap or Inaple sap col~centrdtes which I have been able to find in rny survey frolll 1634 to the present i5 listed in Schuette et al. cited above, ref. 25, and refers to a paper published over the pseudonym "AGRICOLA" in American Museum or Universal l~agazine, vol. 4, pp. 349-350 (1788). The author state~ that rmaFle beer may be prepared from a mixture of 4 gallons of water and one quart of maple n-lelasses by adding thereto "...as much ycall (sic) as is necessary to foment it...", with optional addition of malt or bran or essence of spruce. ~aple wine may be prepared by concentrating maple sap 4 - 6 times depending upon its strength, adding yeast, fermenting the mixture and ageing it for two or three years, optionally also flavouring it by addltion of "...a little sliced magnolio (sic) root, or any other aromatic sub-stance...".
Maple sap is known to contain an average of about 2 per cent sugar, and under exceptionally favourable circumstances this may occasional1y be found as high as 3 per cent. The principal sugar of maple sap is sucrose, see R.S. Aries, The Chemurgic Digest, vol. 4, 153-165 (1945). Using the scanty data given for the preparation of maple wine in the AGRICOLA reference cited above, it could be calcu-lated that the fermentation mixture might have contained as rnuch as 18 per cent sugar if a maple sap containing the exceptionally high amount of 3 per cent sugar had been used as the starting material.
The maxilllal amount of ethyl alcohol obtainable by alcoholic fermenta-tion of dextrose is theoretically 51.1 per cent by weight. However, as a certain amount of the starting material is always converted - into products other than ethyl alcohol the maximum efficiency of alcoholic ferl,ielltation under closely controlled laboratory conditions is only about 43 per cent, and only about 43 per cent under industrial conditions (see L.A. Underkofler and R.J. Hic~ey, "Industrial Fermenta-tions"5 Chen~icdl Publishing Co. Inc., 757 7 i~
i~ew Yor~ 19~4, ~)p. 206-207). As AGRICOLA in 1788 was undoubtedly not in a position to conduct his fermelltations under the care-fully controlled laboratory conditions merltioned in the Underkofler et al. refel-ellce cited above it may reasonably be assumed that the efficiency of his fermentation did not exceed that of present-day industrial achievelllent, viz. about 43 per cent of theory, so that the maxilllal amount of ethyl alcohol which he could have obtain-ed from the ferlllentation of a nlaple sap concentrate containing 18 per cent sugar by wei,ght would have been 7.7 per cent. Furiher-more, AGRICOLA has stated that maple sap is concentrated 4 - 6 ti,mes "...depending on strength...", and this may reasonably be interpreted as meaning that a maple sap of high sugar content was nlost probably concentrated no more than 4 times, and a maple sap with a low sugar content may ha~e been concentrated as much as 6 ti,mes. AGRICOLA had no means to measure sugar contents accurately, but assuming that he concentrated a rnaple sap with 3 per cent sugar content four times and a maple sap having only 2 per cent sugar content six times, one arrives at the conclusion that the most probable sugar content of his maple sap concentrate used for maklng nlaple wine must have been in the range of about 12 per cent by weight wnich would have yielded a maple wine having about 5.2 per cent alcohol weight/vol.
In this connection it should be remelllbered that the beers and wines produced in AGRlCOLA's tinles and still in tne first half of the l9th century had much lower alcohol contents than are custon-lary today, with beers usually having 3 - 4 per cent and wines having no more than 5 -per cent alcohol. The main reason for these low alcohol contents was the low toleral~ce for ethyl alcohol possessed by the yeasts available in those early days to the average ~ 7577 Lr~ er or wi~ a~r so tl~at t~le o~yoing fer~ t~lti()rl stop-Jed ~,Jhen the lin;its of alcuhol tolerallce were reached. It was of course kno~n in those early days that certain regions such as for eYanlple the Tokay regioll of Hungary or the Sherry-producing regions of Spain and Portugal were capable of producing wines with considerably hiyher contents of ethyl alcohol than those mentioned above. Ho~lever there were no means available at that tinle to prepare pure cultures of such yeasts having comparatively high tolerances for ethyl alcohol nor were there any means for transporting live cultures of such yeasts from Europe to North America. The only yeasts available to the North American brewer or wine-maker were brewer's yeast for the former and baker's yeast for the latter both of them species of _ ccharolnyces cerevisiae.
It could be argued that an alcoholic beverage might have been obtained from maple sap concentrates by fermentation with a yeast which might have been present in the maple sap as gathered from the tree or with which the sap could have become infected during harvesting and/or storage of partially concentrated maple sap.
F.W. Fabian and H.H. Hall Zentralbl. Bakteriol. Parasitenkd., Infektionskr. Hyg. Abt. II, 89 31-47 (1933) in their paper en-titled "Yeasts Found in Fernlented ~lapie Syrup" have described a large number of such yeasts both morphologically and by their respective physiological characteristics including their abilities to produce ethyl alcohol from dilute (10%) maple syrup but only two of the yeasts investigated gave ethyl alcohol concentrations of 3.82 and 3.83 per cent by weight respectively with all the other yeasis yielding considerably lower concelltrations of ethyl alcohol.
HØ Frallk and CØ Willits Food Techllology 15 1-3 (1961) have also described a number of yeasts found in maple sap or :maple syrup but they have not investigated their abilities to produce ethyl alcohol.
. -5-. .
~^, `f' ~
l(;!~g7577 In su~ arizing the above review of the literature it may be stated ~itll confidence that the early producers of maple beer or maple wine had only brewer's yeast or baker's yeast at their disposition, both of them with low liMits of tolerance for ethyl alcoho1 so that the products obtained could have contained at the very best no more than about 3 - 5 per cent ethyl alcohol weight/vol. The wild yeasts found occasionally in nriaple sap or in maple syrup are equally incapable of producing more than about 3.8 per cent ethyl alcohol weight/vol, so that the accidental or fortuitous obtention of alcoholic beverages with alcohol contents above 5 per cent weight/vol may also be excluded.
In contradistinction to the products and processes of the Prior Art the alcoholic beverage of this invention is pre-pared from maple sap or concentrates thereof using a typical wine yeast, viz., Saccharomyces cerevisiae var. ellipsoideus, and is further distinguished from the products of the Prior Art by having a much higher content of ethyl alcohol.
The alcoholic beverage of this invention is prepared from a must having a sugar content of about 19 - 30 per cent wt/vol. Said must is prepared either by adding sugar to maple sap to tne desired concentration, or by diluting commercial maple syrup with sufficient water, or by concentrating maple sap to the degree required, so that the final concentration of sugar in tne must is substantially 19 - 30 per cent wt/vol.
As the principal constituent of maple sap or maple sugar is sucrose (R.S. Aries, cited above) substantially all of the sugar in the must may be regarded as fermentable sugar for practical purposes. To the above must there are added 0.05 - 0.3 per cent wt/vol of a cornmercial yeast nutrient, an anlount of conllllercial acid blend sufficient to make the 1~7577 final collcentrdtion of acid 0.3 - 0.75 per cent by weight sulfur dioxide or sulfurous acid or a salt thereof in quantities sufficient to make the final concelltration of sulfur dioxide 50 - 200 ppm and 0.~1 - 0.5 ~er cent by weight of tannin. To the above mixture there is added a culture of Saccha^onyces cerevisiae var. ellipsoideus and the resulting mixture is fermellted aerobically at 13 - 33C.
for 3 - 100 days until the amount of susar present therein has been reduced to about one half of the initial value. Fermentation is then allowed to continue anaerobically for 3 days to one year at 13 - 33C. until the amount of sugar present in the above fermenta-tion mixture has been reduced to 0 - 11 per cent by weight. ~hen it is desired to obtain a dry alcoholic beverage substantially all of the sugar present in the fermentation rnixture is allowed to be consumed during the fermentation process and a crude dry alcoholic beverage haviny an alcohol content of 9 - 13 per cent weight/vol is obtained. When it is desired to obtain an alcoholic beverage with a sweet taste fermentation may be terminated before all of the sugar in the fermentation mixture has been consumed so that the amount of sugar remaining in the ferlllented mixture will be sufficient to impart the desired degree of sweetness to the resulting crude alcoholic beverage; alternatively fermentation may be allowed to proceed as above until substantially all the sugar has been con-sumed and the crude dry alcoholic beverage havins an alcohol con-tent of 9 - 13 per cent weight/vol thus obtained is mixed with sufficient amounts of sugar or amounts of a sweetening agent equiva-lent thereto in sweetening power. In this step of the process sugar may be added to a final concentration of 1 - 20 per cent weight/vol or a sweetening agent of equivalent sweetening power may be added and in this manner there is obtained a crude alcoholic bevelage which when finished as described below gives an alcoholic beverage belongillg to the class of dessert wines.
As ~nother alternative, when it is desired to obtain an alcoholic bever~ e havin~J n~ore than about 13 per cent weight/vol of ethyl alcoilol, the ferlllentation described above is allowed to proceed until substantially all the sugar has been consumed and a crude dry alcoholic beverage with an alcohol content of 9 - 13 per cent weight/vol is obtained. The latter crude product is then mixed with sufficient ethyl alcohol to bring the final concentration of the latter to the desired value between 10 and 25 per cent weight/vol and the resulting mixture is clarified, aged, and blended as described below. In this manner there is obtained a dry fortified alcoholic beverage. However, sugar in amounts sufficient to make the final concentration thereof 1 - 20 per cent weight/vol, or an amount of a sweetening agent equivalent thereto in sweetening power, may be added together with the ethyl alcohol, and in this manner there is obtained a fortified alcoholic beverage having a sweet taste.
As still another alternative, natural flavouring agents such as extracts of herbs, spices, or fruit, or palatable synthetic flavouring agents may be added to any of the crude prGducts obtained as described above to impart the desired flavour to the final pro-ducts. In this manner there are obtained, a-fter clarification, ageing, and blending as described below, alcoholic beverages belonging to the class of aperitif wines.
The crude products obtained above contain suspended solids such as yeast cells, debris from -the fermentation, and impurities which may have been present in the maple sap concentrate or which may have been introduced during the fermentation process. Such suspended solids are removed .
~ v ~
7~i77 by ally of the various c`larification prc)cedunes which are ~ell known to the skilled wine~ aker, or by a sùitable combination of such procedures. Clarifica~ion n)ay be effected by decantation, also called racking in the wine industry; by treatlllent with certain absorbents such as e.g. bentonite, or with certain selective precipi-tants such as e.g. gelatin, isinglass, or casein; by treatment with certain enzyllles such as proteases or carbohydrases; or by filtration with or WitilOut the use of fil-ter aids; filtration using certain types of filter pads may also be used for the purpose of sterilization.
The clarified products may be furthermore heated to about 60 C. for 24 - 72 hours, or they may be pasteurized by heating to about 82 C.
for one minute or subjected to somewhat lower temperatures for slightly longer periods of time, to obtain a product which is more stable upon storage at elevated temperatures. The clarified products, with or without intervening heat treatment, may also be chilled in order to remove certain impurities and/or to prevent clouding of the final products when stored at low temperatures. The clarified and optionally heat-treated and/or chilled products are furthermore sub-jected to tests for bacterial spoilage or for possible infection with undesirable microorgallisms, and if such spoilage or infection should be present the appropriate relnedial action, e.g. treatment with sulfur dioxide, is taken at this time. The clarified products obtained from a certain number of different fermentation runs and havillg undergone any or all of the various secondary treatment procedures listed above are then balanced with respect to their contents in acids, in tannins, and in ethyl alcohol, and are blended together according to tests.
Finally, such ,~
~ .~.~.
`
1,,:;-1 blelldt~d Illixtur(s are aged by storing at the nlost favourable tenlp-el^atlire in appropriate contairlers for periods of tlnle varying from one nlontil to scveral years. The alcoholic beverage of this invention is obtained aFter conlpletion of one or more of the above finishing steps.
The alcoholic beverage of this invention is prepared as follows. All percentages are expressed as per cent weight by volume (wt/vol) unless otherwise stated.
The must used as starting material is prepared either by adding sufficient sugar to maple sap so as to obtain a final concentration of 19 - 30 per cent or by adding sufficient water to commercial maple syrup or by concentrating maple sap in both cases to obtain a solution containing 19 - 30 per cent sugar. Such a solution is also obtained by mixing maple sap or partially con-centrated maple sap with the appropriate quantities of maple syrup or maple sugar. To the solution obtained as above there are added sufficient amounts of a commercial acid blend to make the final concentration of acid ti-trated as tartaric acid 0.3 - 0.75 per cent;
the preferred acid blend is obtained from Wine Art Co. Vancouver B.C. Canada. There are further added sufficient amounts of sulfur dioxide gas or sulfurous acid or a salt thereof to make the final concentration of sulfur dioxide 50 - 200 ppm; the preferred procedure to obtain said concentration of S02 consists in adding tne appropriate amounts of potassium metabisulfite. Furthernlore there are added the appropriate amounts of tannin to ob-tain a final concentration of 0.01 - 0.5 per cent; nowever .,,i _1~_ ,!. i,' 1,,, _ 1 as nlaple sap nlay contain small amourlts of tallnin the ~ddition of the latter is not al~ays mandatory. Finally, there are added sufficient qualltities of a comlllercial yeast nutrient to give a concentration of the latter of 0.05 - 0.3 per cent; the preferred yeast nutrient is obtained from Wine Art. Co., Vancouver, B.C., Canada. The must obtained as described above is used in the subsequent fermentation.
A solution containing 28 - 40 per cent of a comrnercial yeast starter in tap water or in freshly boiled maple sap is prepared and cooled to 25 C, tne preferred yeast starter is obtained ,rom '~ine Art Co., Vancouver, B.C., Canada. To the above solution there is added a comnlercial dry or liquid culture of Saccharomyces cerevisiae var. ellipsoideus; the preferred yeast is a Sherry yeast obtained from Gray Owl Co., Bristol, England, but other yeasts having a high tolerance for ethyl alcohol are equally useful. The mixture is allowed to ferment aerobically at 23-25 C for 3 - 5 days, to obtain an actively fermenting starter culture of the yeast to be used.
The starter culture obtained as above is added to the must described above. However, it should be noted that said must may also be prepared by using mixtures of citric, tartaric, and malic acid instead of a comnlercial acid blend, and by using mixtures of nitrogen-producing salts, e.g. arnmonium nitrate or phosphate, with salts of essential trace metals and with certain vitamins of the vitamin B group, especially vitamin B6, instead of commercial yeast nutrient. Similarly, the starter culture may also be pre-pared by using mixtures of the above ammonium salts with salts of essential trace metals, certain vitamins of the vitamin B group, and sugar instead of using a conllllercial yeast starter.
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~J,.I-l ~ 7~i77 liore specifically, one part of d starter culture obtairled as dbove is added to 10 - lOO parts of a must Gbtained as described aLove and the resulting mixture is allowed to ferment aerobically with occasional stirring at 13 - 33 C, preferably at 15 - 25 C, for 3 - 100 days, preferably for 10 - 12 days, until the amount of sugar present in the fermentation nlixture has been reduced to about one half of tnat initially present in the must. Fermentation is then continued anaerobically for 3 days to one year, preferably for about 6 - 8 mon-tils, at 13 - 33 C, preferably at 15 - 25 C, with frequent sampliny for deterlnining the sugar and a7cohol contents of the fermentation mixture, until the desired concentration levels of alcohol and sugar have been attained.
Th~s, when it is desired to obtain a dry alcoholic beverage substantially all of the sugar present in the fermentation mixture is allowed to be consumed, and a crude dry alcoholic beverage with 9 - 13 per cent a1cohol is obtained.
Alternatively, when it is desired to obtain an alcoholic beverage having a sweet taste, fermentation may be interrupted before all of the sugar in the fermentation mixture has been consunled. On -the other hand, fermentation may also be allowed to continue until all of the sugar initially present has been consumed, and to the re-sulting crude dry alcoholic beverage there are added 1 - 20 per cent sugar or an anlount of a swectening agent equivalent thereto in sweet-ening power. Said addition of sugar or of sweetening agent may also be effected following any of the finishing steps described above. By any of the manners described above there is obtained a crude alcoholic beverage having an alcohol content of 9 - 13 per cent and a sweet taste, and belonging to the class of dessert wines.
~' h`','~
I!lterruption of fernlelltatioll is carried out by any of a number of means knowll in the art, such as addition of sulfur dioxide to a final concentration of 200 - 400 pprn or of ethyl alcohol to a final concelltratioll of 14 - 25 per cent. In the latter case a sweet fortified alcollolic beverage is obtained.
When it is desired to obtain a fortified alcoholic beverage, i.e. a beveraye containing more than the approximately 13 per cent of ethyl alcohol obtainable by the fermentation process of this invention, the crude dry alcoholic beverage obtained as described above is mixed with sufficient ethyl alcohol to obtain a final concen-tration of the latter of 10 - 25 per cent, to give a crude dry forti-fied alcoholic beverage. In the same manner, when using an alcoholic beverage having a sweet taste obtained as described above instead of the crude dry alcoholic beverage, there is obtained a crude fortified alcoholic beverage having a sweet taste and containing 10 - 25 per cent alcohol and 1 - 20 per cent sugar or an amount of a sweetening agent equivalent thereto in sweetening power.
When it is desired to obtain an alcoholic beverage belong-ing to the class of aperitif wines, any of the crude alcoholic beverages described above is rnixed with natural flavouring agents such as extracts of herbs~ spices, or fruit, or with palatable synthetic flavouring agents. Such natural or synthetic flavouring agents are used in quanti-ties of 0.01 - 0.2 per cent.
The crude alcoholic beverages obtained as described above are finisned by using an appropriate combination of procedures, each of which is well known to he skilled wine-maker. Examples of such procedures are clarification by decantation, by treatment with certain absorbents or selective precipitants, by treatlllent with enzymes such as proteases or carbohydrases, or by filtration; heating to ~l';!-l ~Ca7S77 about 60 C for 24 - 72 i~ours or p~steuri~ing at about 82 C for one minute; chilling, with or without interveniny heat treatmerlt; treat-ing ~ith additional quantities of sulfur dioxide to prevent or inhibit bacterial spoilage; balancing witil respect ~o acids, tannins, and ethyl alcohol; blending according to taste; and ageing by storing at the most favourable tenlperatures and in the appropriate containers (tanks, drums, wooden casks, or bottles) for periods of time of from one mollth to several years. It will be readily appreciated that tne selection of the 11105t suitable connbination of the above finishing procedures is highly important. The preferred finishing procedures are repeated careful decantatlon (racking) followed by ageing in glass containers with substantial exclusion of air.
In the manner described above there are ob-tained by fermentation alone, i.e. without the use of additional agents follow-ing completion of fermentation, dry or sweet alcoholic beverages containing from 9 - 13 per cent of ethyl alcohol, 0 - 9 per cent of sugar, 0.3 - 0.75 per cent acid and 0.01 - 0.2 per cent tannin. Such alcoholic beverages may optionally be used, preferably in the crude state in which they are obtained by fermentation alone, to prepare beverages belonging to the class of dessert wines by addition of 1 - 20 per cent of sugar or of an amount of sweetening agent equiva-lent thereto in sweetening power. Tney may optionally also be used to prepare fortified dry or sweet alcoholic beverages by addition of l - l5 per cent of ethyl alcohol so that the final concentration of the latter will be lO - 25 per cent. They may optionally also be used to prepare dry or sweet or fortified flavoured alcoholic beverages belonging to the class of aperitif wines, by addition of O.Ol - 0.2 per cent of flavouring agents.
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The alcoholic bcverayes prepared as described above are stil1 crude and are finished and aged as described above to obtain the respective final products. The alcoholic beverages obtained after finishing and ageing, in particular the dry alcoholic beverages obtained by fern-lenting substantially all of the sugar contained -in the must or the sweet alcoholic beverayes obtained by interrupting the fermentation by addition of sulfur dioxide when the alcohol content is 9.5 -12.5 per cent and the sugar remaining in the fermentation mixture is 1 - 8 per cent, are distinguished by having a characteristic aron-la composed of a unique taste and a ~istinc-tive flavour.
It will readily be appreciated by those skilled in the art that the order of the various additions of sugar, sweeten-ing agents, alcohol, or flavouring agents may be altered to suit the conditions at hand, and that similar considerations apply also to the sequence and the selection of the various finishing steps.
For example~ sugar or sweetening agents as well as alcohol or flavouring agents may be added either to the crude product obtained by fermentation alone, or they may be added at any stage of the various finishing procedures or even to certain final products.
All such variations are deemed to be encompassed within the scope of this invention.
The following examples, while not limiting in scope, will illustrate this invention.
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EXAi~lPLE 1 Two liters of maple sap are boiled for a fe~ minutes and 56.7 9 of comlllercial yeast starter (~line Art Co., Vancouver, B.C., ~anada) is added. The mixture is cooled to 23 C and 10 ml of a comlllercial Sh2rry yeast (Gray Ow1 Co., Bristol, ~ngland) are added. The mixture is incubated at 23 C and allowed to ferment aerobically for 3 days, to give a starter culture, A must is prepared by mixing 13.7 1 commercial maple syrup with 8.2 1 of maple sap and 36.4 1 tap water and adding 227 g commercial acid blend (l~ine Art Co., Vancouver, B.C., Canada~, 63 9 commercial yeast nutrient (Wine Art Co., Vancouver, B.C., Canada), and 7.6 9 potassium metabisulfite. The sugar content of the above must is 23 per cent and its acid content is 0.55 per cent titrated as tartaric acid. The starter culture prepared as described above is added to the above must and the mixture is incubated at 21 - 23 C and allowed to ferment aerobi-cally for 11 days when the sugar content is 11 per cent. An air lock is fitted to the fermentation vessel and the mixture is 20 allowed to continue fermentation anaerobically at 21 - 23 C for 8 months when no more sugar is found to be present in the fermenta-tion mixture. Ihe crude alcoholic beverage thus obtained is clarified by repeated decantation (racking) and is aged in closed bottles, to yield a dry alcoholic beverage having an acid content of 0.55 per cent and an alcohol content of 9.9 per cent wt/vol.
EXAMPLE_2 Coml~lercial yeast starter (Wine Art Co., Vancouver, B.C., Canada), 77 9 is dissolved in 1.9 1 of tap water and 10 ml of comlllercial Sherry yeast (Gray Owl Co., Bristol, England) is added.
Tne mixture which contains 4 per cent sugar is incubated at 25 C
and allo~ed to ferment aerobically for 5 days at which time the sugar content has dropped to 2.5 per cent, to give a starter culture.
A must is prepared by mixing 9.1 1 commercial maple syrup with 21.4 1 of tap water and adding 34 9 commercial yeast nutrient ~Wine Art Co., Vancouver, B.C., Canada), 111 9 commercial acid blend (Wine Art Co., Vancouver, B.C., Canada), 4.67 9 of tannin, and 4.44 9 of potassium metabisulfite. The above must contains about 24 per cent sugar and 0.60 per cent acid titrated as tartaric acid. The above starter culture is added to give 32.4 1 fermenta-tion mixture containing 23.5 per cent sugar. Said fermentation mixture is incubated at 15.5 - 25.5 C and allowed to ferment aerobically with occasional stirring for 11 days. The fermentation vessel is fitted with an air lock and fermentation is continued anaerobically at 19 - 25.5 C for 6 days when a determination of the specific gravity of the mixture indicates that substantially all the sugar has been consumed. Fermentation under the conditions specified immediately above is continued for 27 days, the crude alcoholic beverage thus obtained is clarified by repeated decantation and aged in closed bottles for 5 months, to give a dry alcoholic beverage having an acid content of 0.75 per cent and an alcohol content of 10.1 per cent wt/vol.
hV -l ~7577 EXA~PLE 3 To one li~er of the crude alcoholic beverage obtained as described in Example 2 there are added 170 g of sugar or 0.285 9 of saccharin to obtain a sweet alcoholic beverage containing 10.1 per cent alcohol and 17 per cent sugar or the equivalent thereof in sweetening power of saccharin and belonging to the class of dessert wines following clarification and ageing as in Example 2.
EX_lPLE_4 To one liter of the crude alcoholic beverage obtained as described in Example 2 there are added 69 9 of ethyl alcohol to obtain after clarification and ageing as described in Example 2 a fortified dry alcoholic beverage containing 17 per cent alcohol wt/vol.
In the same manner but using the product obtained in Example 3 as starting material there is obtained a fortified sweet alcoholic beverage containing 17 per cent alcohol wt/vol and 17 per cent sugar.
l-o one-half liter of the product obtained as described in the first half of Example 4 there are added 0.9 9 of commercial Brandy flavour (G. Lapointe ~ Assoc. Importers Ltd. ~lontreal Canada) to obtain a dry flavoured alcoholic beverage containing 17 per cent alcohol wt/vol. In the same manner wnen using the product obtained as described in the second half of Example 4 there is obtained a sweet flavoured alcoholic beverage containing 17 per cent alcohol wt/vol.
In both cases the product obtained belongs to the class of aperitif wines.
'~ -18-~,., lQq~S77 FXA~PLE 6 In ~he process o-f preparing the product of Example 2 an aliquot part of one liter of the fermentation mixture is removed 68 hours after the beginning of the anaerobic part of the fermentation. Said aliquot part is found to contain 9.6 per cent alcohol wt~vol and 1.2 per cent sugar, and is divided into two equal parts.
In one portion of the above aliquot fermentation is interrupted by addition of sulfur diox;de to a final concentra-tion of 280 ppm. After finishing and ageing as described in Example 2 there is obtained a sweet alcoholic beverage containing 9.6 per cent wt/vol alcohol and 1.2 per cent sugar.
In the second portion of the above aliquot (500 ml) fermentation is interrupted by addition of 27 9 of ethyl alcohol.
After finishing and ageing as described in Example 2 there is obtained a sweet fortified alcoholic beverage containing 14.1 per cent alcohol wt/vol and 1.1 per cent sugar.
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Claims (21)
1. A process for preparing an alcoholic beverage from maple sap or concentrates thereof comprising the following steps (a) preparing a solution containing 19 - 30 per cent wt/vol sugar by a procedure selected from the group consisting of adding sugar to maple sap, and mixing maple sap or partially con-centrated maple sap with commercial maple syrup or maple sugar;
(b) adding to said solution sufficient quantities of a commercial acid blend, of sulfur dioxide or sulfurous acid or a salt thereof, of tannin, and of commercial yeast nutrient to obtain a must containing 19 - 30 per cent wt/vol sugar, 0.3 - 0.75 per cent acid titrated as tartaric acid, 50 - 200 ppm sulfur dioxide, 0.01 - 0.5 per cent wt/vol tannin, and 0.05 - 0.3 per cent wt/vol yeast nutrient;
(c) incubating said must with Saccharomyces cerevisiae var. ellipsoideus at 13 - 33° C and allowing the mixture to ferment aerobically at 13 - 33° C for 3 - 100 days and then anaerobically at 13 - 33° C for 3 days to one year until substantially all the sugar initially present in the must has been consumed, to obtain a crude dry alcoholic beverage having an alcohol content of 9 - 13 per cent wt/vol, and finishing and ageing said crude dry alcoholic beverage to obtain a dry alcoholic beverage having an alcohol content of 9 - 13 per cent wt/vol and containing 0.3 - 0.75 per cent wt/vol acid and 0.01 - 0.5 per cent wt/vol tannin, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
(b) adding to said solution sufficient quantities of a commercial acid blend, of sulfur dioxide or sulfurous acid or a salt thereof, of tannin, and of commercial yeast nutrient to obtain a must containing 19 - 30 per cent wt/vol sugar, 0.3 - 0.75 per cent acid titrated as tartaric acid, 50 - 200 ppm sulfur dioxide, 0.01 - 0.5 per cent wt/vol tannin, and 0.05 - 0.3 per cent wt/vol yeast nutrient;
(c) incubating said must with Saccharomyces cerevisiae var. ellipsoideus at 13 - 33° C and allowing the mixture to ferment aerobically at 13 - 33° C for 3 - 100 days and then anaerobically at 13 - 33° C for 3 days to one year until substantially all the sugar initially present in the must has been consumed, to obtain a crude dry alcoholic beverage having an alcohol content of 9 - 13 per cent wt/vol, and finishing and ageing said crude dry alcoholic beverage to obtain a dry alcoholic beverage having an alcohol content of 9 - 13 per cent wt/vol and containing 0.3 - 0.75 per cent wt/vol acid and 0.01 - 0.5 per cent wt/vol tannin, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
2. A process as claimed in Claim 1 in which the fermentation is interrupted before all the sugar in the fermentation mixture has been consumed, to obtain a crude alcoholic beverage having a sweet taste and containing from 9.5 - 12.5 per cent wt/vol alcohol together with 1 - 8 per cent wt/vol sugar, and finishing and ageing said last named alcoholic beverage to obtain an alcoholic beverage having a sweet taste and containing 9.5 - 12.5 per cent wt/vol alcohol.
1 - 8 per cent wt/vol sugar, 0.3 - 0.75 per cent wt/vol acid, and 0.01 -0.5 per cent wt/vol tannin, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
1 - 8 per cent wt/vol sugar, 0.3 - 0.75 per cent wt/vol acid, and 0.01 -0.5 per cent wt/vol tannin, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
3. A process as claimed in Claim 1 in which 1 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent are added to the crude dry alcoholic beverage obtain-ed thereby, to obtain a crude alcoholic beverage having a sweet taste and containing 9 - 13 per cent wt/vol alcohol together with 1 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and finishing and ageing said last named crude alcoholic beverage to obtain an alcoholic beverage belonging to tile class of dessert wines having a sweet taste and containing 9 - 13 per cent wt/vol alcohol together with 1 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
4. A process as claimed in Claim 1 in which the crude dry or sweet-tasting alcoholic beverage is mixed with sufficient ethyl alcohol to obtain a final concentration of the latter or 10 - 25 per cent wt/vol, and finishing and ageing the crude alcoholic beverage thus obtained to obtain a fortified dry or sweet alcoholic beverage belonging to the class of fortified wines containing 10 - 25 per cent wt/vol alcohol and 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and having a characteristic aroma composed of a unique taste and a dis-tinctive flavour.
5. A process as claimed in Claim 2 in which the crude dry or sweet-tasting alcoholic beverage is mixed with sufficient ethyl alcohol to obtain a final concentration of the latter of 10 - 25 per cent wt/vol, and finishing and ageing the crude alcoholic beverage thus obtained to obtain a fortified dry or sweet alcoholic beverage belonging to the class of fortified wines containing 10 - 25 per cent wt/vol alcohol and 0 - 20 per cent wt/vol sugar or the equivalent there-of in sweetening power of a sweetening agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
6. A process as claimed in Claim 3 in which the crude dry or sweet-tasting alcoholic beverage is mixed with sufficient ethyl alcohol to obtain a final concentration of the latter of 10 - 25 per cent wt/vol, and finishing and ageing the crude alcoholic beverage thus obtained to obtain a fortified dry or sweet alcoholic beverage belonging to the class of fortified wines containing 10 - 25 per cent wt/vol alcohol and 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
7. A process as claimed in Claim 1 in which 0.01 - 0.2 per cent wt/vol of a flavouring agent are added to the crude dry or sweet alcoholic beverage to obtain a crude dry or sweet flavoured alcoholic beverage containing from 9 - 13 per cent wt/vol alcohol, from 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol of a flavouring agent, and finishing and ageing said last named crude alcoholic beverage to obtain a dry or sweet flavoured alcoholic beverage belong-ing to the class of aperitif wines and containing 9 - 13 per cent wt/vol alcohol, 0 - 20 per cent wt/vol sugar or the equivalent there-of in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol flavouring agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
8. A process as claimed in Claim 2 in which 0.01 - 0.2 per cent wt/vol of a flavouring agent are added to the crude dry or sweet alcoholic beverage to obtain a crude dry or sweet flavoured alcoholic beverage containing from 9 - 13 per cent wt/vol alcohol, from 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol of a flavouring agent, and finishing and ageing said last named crude alcoholic beverage to obtain a dry or sweet flavoured alcoholic beverage belonging to the class of aperitif wines and containing 9 - 13 per cent wt/vol alcohol, 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol flavouring agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
9. A process as claimed in Claim 3 in which 0.01 - 0.2 per cent wt/vol of a flavouring agent are added to the crude dry or sweet alcoholic beverage to obtain a crude dry or sweet flavoured alcoholic beverage containing from 9 - 13 per cent wt/vol alcohol, from 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol of a flavouring agent, and finishing and ageing said last named crude alcoholic beverage to obtain a dry or sweet flavoured alcoholic beverage belonging to the class of aperitif wines and containing 9 - 13 per cent wt/vol alcohol, 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol flavouring agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
10. A process as claimed in Claim 4 in which 0.01 - 0.2 per cent wt/vol of a flavouring agent are added to the crude fortified dry or sweet alcoholic beverage to obtain a crude fortified dry or sweet alcoholic beverage, and finishing and ageing said last named crude alcoholic beverage to obtain a flavoured, fortified, dry or sweet alcoholic beverage belonging to the class of aperitif wines and containing 10 - 25 per cent wt/vol alcohol, 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol of a flavouring agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
11. A process as claimed in Claim 5 in which 0.01 - 0.2 per cent wt/vol of a flavouring agent are added to the crude fortified dry or sweet alcoholic beverage to obtain a crude flavoured, forti-fied, dry or sweet alcoholic beverage, and finishing and ageing said last named crude alcoholic beverage to obtain a flavoured, fortified, dry or sweet alcoholic beverage belonging to the class of aperitif wines and containing 10 - 25 per cent wt/vol alcohol, 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol of a flavouring agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
12. A process as claimed in Claim 6 in which 0.01 - 0.2 per cent wt/vol of a flavouring agent are added to the crude fortified dry or sweet alcoholic beverage to obtain a crude flavoured, forti-fied, dry or sweet alcoholic beverage, and finishing and ageing said last named crude alcoholic beverage to obtain a flavoured, fortified, dry or sweet alcoholic beverage belonging to the class of aperitif wines and containing 10 - 25 per cent wt/vol alcohol, 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweeten-ing power of a sweetening agent, and 0.01 - 0.2 per cent wt/vol of a flavouring agent, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
13. A process as claimed in Claims 1, 2, or 3 in which the finishing step is carried out by subjecting the respective crude product to a process selected from the group consisting of clarifi-cation by decantation, by treatment with absorbents or selective precipitants or with proteases or carbohydrases, or by filtration, heating or pasteurizing or chilling, treating with additional quantities of sulfur dioxide, balancing with respect to acids, tannins, and ethyl alcohol, blending according to taste, or by any combination of said processes.
14. A process as claimed in Claims 4, 5, or 6 in which the finishing step is carried out by subjecting the respective crude product to a process selected from the group consisting of clarifi-cation by decantation, by treatment with absorbents or selective precipitants or with proteases or carbohydrases, or by filtration, heating or pasteurizing or chilling, treating with additional quantities of sulfur dioxide, balancing with respect to acids, tannins, and ethyl alcohol, blending according to taste, or by any combination of said processes.
15. A process as claimed in Claims 7, 8, or 9 in which the finishing step is carried out by subjecting the respective crude product to a process selected from the group consisting of clari-fication by decantiation, by treatment with absorbents or selective precipitants or with proteases or carbohydrases, or by filtration, heating or pasteurizing or chilling, treating with additional quantities of sulfur dioxide, balancing with respect to acids, tannins, and ethyl alcohol, blending according to taste, or by any combination of said processes.
16. A process as claimed in Claims 10, 11, or 12 in which the finishing step is carried out by subjecting the respective crude product to a process selected from the group consisting of clarifi-cation by decantation, by treatment with absorbents or selective precipitants or with proteases or carbohydrases, or by filtration, heating or pasteurizing or chilling, treating with additional quanti-ties of sulfur dioxide, balancing with respect to acids, tannins, and ethyl alcohol, blending according to taste, or by any combination of said processes.
17. A process as claimed in Claim 2 in which the interruption of fermentation is carried out by addition of sulfur dioxide to a final concentration of 200 - 400 ppm.
18. A process as claimed in Claim 2 in which the interruption of fermentation is carried out by addition of ethyl alcohol to a final concentration of 14 - 25 per cent wt/vol.
19. An alcoholic beverage prepared from maple sap or concentrates thereof selected from the group consisting of dry, sweet, fortified, and flavoured alcoholic beverages having an alcohol content of 9 - 25 per cent wt/vol and containing 0 - 20 per cent wt/vol sugar or the equivalent thereof in sweetening power or a sweetening agent, 0.3 - 0.75 per cent wt/vol acid, 0.01 - 0.5 per cent wt/vol tannin, and 0 - 0.2 per cent wt/vol flavouring agents, and having a characteristic aroma com-posed of a unique taste and a distinctive flavour.
20. A dry alcoholic beverage prepared from maple sap or con-centrations thereof having an alcohol content of 9 - 13 per cent wt/vol and containing 0.3 - 0.75 per cent wt/vol acid and 0.01 - 0.5 per cent wt/vol tannin, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
21. An alcoholic beverage prepared from maple sap or concen-trates thereof and having a sweet taste, having an alcohol content of 9.5 - 12.5 per cent wt/vol and containing 0.3 - 0.75 per cent wt/vol acid, 0.01 - 0.5 per cent wt/vol tannin, and 1 - 8 per cent wt/vol sugar, and having a characteristic aroma composed of a unique taste and a distinctive flavour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA273,427A CA1097577A (en) | 1977-03-08 | 1977-03-08 | Alcoholic beverage from maple sap or concentrates thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA273,427A CA1097577A (en) | 1977-03-08 | 1977-03-08 | Alcoholic beverage from maple sap or concentrates thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1097577A true CA1097577A (en) | 1981-03-17 |
Family
ID=4108099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA273,427A Expired CA1097577A (en) | 1977-03-08 | 1977-03-08 | Alcoholic beverage from maple sap or concentrates thereof |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1097577A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0652284A2 (en) * | 1993-10-06 | 1995-05-10 | Boston Beer Company Limited Partnership | Preparation of beer |
| CN105368646A (en) * | 2015-12-22 | 2016-03-02 | 湖北工业大学 | Method for preparing maple-flavor Baijiu by sugar maple |
| CN106754096A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of Acer negundo resin brandy and preparation method thereof |
-
1977
- 1977-03-08 CA CA273,427A patent/CA1097577A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0652284A2 (en) * | 1993-10-06 | 1995-05-10 | Boston Beer Company Limited Partnership | Preparation of beer |
| EP0652284A3 (en) * | 1993-10-06 | 1995-11-29 | Boston Beer Co | Preparation of beer. |
| CN105368646A (en) * | 2015-12-22 | 2016-03-02 | 湖北工业大学 | Method for preparing maple-flavor Baijiu by sugar maple |
| CN106754096A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of Acer negundo resin brandy and preparation method thereof |
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