Process for the production of aromatic vinegar
AssigneeAgricola Duevittorie di Maletti E Regnani S.r.l.
InventorDavide Maletti
Life of this patent
Estimating the term…
Abstract
An aromatic vinegar is produced from wine or fruit vinegar and cooked or concentrated musts, by freeze concentrating the vinegar in a freeze concentration system (1) and mixing it together with concentrated must to obtain an aromatic vinegar with an acidity of at least 6 g/100 ml and high sugar content without the addition of additives.
Claims11
A process for the production of balsamic vinegar from vinegar and concentrated must, comprising carrying out a production process that includes all the steps of:
- carrying out freeze concentrating of vinegar that preserves volatile acidity of the vinegar and attains a total acidity expressed in acetic acid of at least 15% (15 g/100 ml) and a total volume of 0.25-0.7 of the original volume of the vinegar by partially freezing an aqueous portion of the vinegar until ice crystals are obtained in a remaining liquid portion of the vinegar;
- and then separating the ice crystals from the remaining liquid portion of the vinegar so that the remaining liquid portion constitutes concentrated liquid vinegar;
- and mixing the concentrated liquid vinegar with concentrated must to produce an aromatic, balsamic vinegar that has a total acidity expressed in acetic acid of at least 6% (6 g/100 ml) and a sugar content of at least 400 g/l, without adding sugar, caramel, alcohol, or artificial aromas to the production process.
A process for production of aromatic vinegar, comprising carrying out a production process including the steps of freeze concentrating vinegar to a total acidity expressed in acetic acid of at least 15% (15 g/100 ml) and a total volume of 0.25-0.7 of the original volume of the vinegar;
- concentrating must, and mixing the concentrated vinegar with the concentrated must to obtain an aromatic vinegar with an acidity of at least 6% (6 g/100 ml) and a sugar content of at least 400 g/l, the carrying out of the production process taking place without addition of any additives to the production process.
A process for production of aromatic vinegar, comprising carrying out a production process that includes all the steps of freeze concentrating vinegar to a total acidity expressed in acetic acid of at least 15% (15 g/100 ml) and a total volume of 0.25-0.7 of the original volume of the vinegar;
- concentrating must, and mixing the concentrated vinegar with the concentrated must to obtain an aromatic vinegar with an acidity of at least 6% (6 g/100 ml) and a sugar content of at least 400 g/l, the carrying out of the production process taking place without addition of any of sugar, caramel, alcohol, or artificial aromas to the production process.
Dependencies are inferred from the claim text.