INFUSED WINE AND PROCESS FOR MAKING SAME

Abstract

A method and system for preserving wine from spoilage after exposure to oxygen is disclosed. The method includes adding natural herbs and spices to wine in a manner that enhances the stability of the wine product after exposure to oxygen. The example method adds herbs and spices to wine in a sealed container for a period of time sufficient to allow characteristics of the herbs and spices to be infused into the wine. The infused wine has an extended shelf life, once exposed to oxygen, thereby making it amenable to commercial manufacturing and distribution after the usual one-week shelf-life period for opened and untreated wine.

Claims

1. A method of producing infused wine comprising: contacting a quantity of wine with a quantity of herbs to form a wine mixture; placing the wine mixture in a container; storing the container of the wine mixture at a reduced temperature for a predetermined time; separating the herbs from the wine mixture to produce infused wine; and packaging the infused wine.

2. The method of claim 1, further comprising contacting the quantity of wine with a quantity of spices.

3. The method of claim 2, wherein the herbs and spices include anti-bacterial, anti-microbial or anti-oxidative characteristics.

4. The method of claim 2, wherein the spices are one of a group of saffron, sumac, pepper, clove, cinnamon, turmeric, cumin, vanilla, mustard, garlic powder, onion powder and ginger.

5. The method of claim 1, wherein the herbs are one of a group of oregano, rosemary, thyme, sage, bay leaf, parsley, basil, mint, dill, lemongrass, and coriander.

6. The method of claim 1, wherein the storing takes place at a temperature between 45 and 65 degrees F.

7. The method of claim 1, wherein the predetermined time is at least two weeks.

8. The method of claim 1, wherein the quantity of herbs and spices are in a carrying vessel suspended in the container.

9. The method of claim 1 further comprising stirring the wine during the predetermined time.

10. The method of claim 1, wherein the separating is performed by a low-oxygen exposure gravity transfer and feed system.

11. The method of claim 1, further comprising adding a flavoring agent to the wine before the aging step.

12. A system for preserving wine, the system comprising: a container sealing a mixture of wine and herbs; an isolation area holding the container with the mixture of wine and herbs for a predetermined amount of time; a separator to separate the herbs from the wine after the predetermined amount of time; and an end use container to hold the infused wine.

13. The system of claim 11, wherein the mixture includes spices.

14. The system of claim 12, wherein the herbs and spices include anti-bacterial, anti-microbial or anti-oxidative characteristics.

15. The system of claim 12, wherein the spices are one of a group of saffron, sumac, pepper, clove, cinnamon, turmeric, cumin, vanilla, mustard, garlic powder, onion powder and ginger.

16. The system of claim 11, wherein the herbs are one of a group of oregano, rosemary, thyme, sage, bay leaf, parsley, basil, and coriander.

17. The system of claim 11, wherein the isolation area is maintained at a temperature between 45 and 65 degrees F.

18. The system of claim 11, further comprising a carrying vessel suspended in the container, wherein the herbs and spices are placed in the carrying vessel.

19. The system of claim 11, further a stirring mechanism operable to periodically stir the wine in the container.

20. The system of claim 11, wherein the separator is a low-oxygen exposure gravity transfer and feed system.

21. A beverage comprising: a wine infused with a plurality of herbs and spices over a predetermined period of time, each of the herbs and spices having anti-bacterial, anti-microbial or anti-oxidative characteristics, wherein the period of time is sufficient to allow preservation of the wine against spoilage for at least 90 days after being exposed to oxygen.

22. The beverage of claim 21, wherein the wine includes at least one flavor imparted from one of the herbs or spices.

23. The beverage of claim 22, wherein the wine includes a flavor imparted from adding a flavoring agent to the wine during the period of time.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The disclosure will be better understood from the following description of exemplary embodiments together with reference to the accompanying drawings, in which:

[0032] FIG. 1 is a block diagram of a system to produce infused wine with an extended lifetime after opening in accordance with the example technique;

[0033] FIG. 2 a flow chart of the inventive process utilizing a tank, vat or similar for the infusion process prior to the end use packaging process; and

[0034] FIG. 3 is a flow chart of the inventive process utilizing the end use packaging for the infusion process.

[0035] The present disclosure is susceptible to various modifications and alternative forms. Some representative embodiments have been shown by way of example in the drawings and will be described in detail herein. It should be understood, however, that the invention is not intended to be limited to the particular forms disclosed. Rather, the disclosure is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

DETAILED DESCRIPTION OF THE ILLUSTRATED EMBODIMENTS

[0036] The present inventions can be embodied in many different forms. Representative embodiments are shown in the drawings, and will herein be described in detail. The present disclosure is an example or illustration of the principles of the present disclosure, and is not intended to limit the broad aspects of the disclosure to the embodiments illustrated. To that extent, elements and limitations that are disclosed, for example, in the Abstract, Summary, and Detailed Description sections, but not explicitly set forth in the claims, should not be incorporated into the claims, singly or collectively, by implication, inference, or otherwise. For purposes of the present detailed description, unless specifically disclaimed, the singular includes the plural and vice versa; and the word including means including without limitation. Moreover, words of approximation, such as about, almost, substantially, approximately, and the like, can be used herein to mean at, near, or nearly at, or within 3-5% of, or within acceptable manufacturing tolerances, or any logical combination thereof, for example.

[0037] The following process description is provided to enable any person skilled in the art to make and use the invention and sets forth the best modes contemplated by the inventors of carrying out their inventions. Various modifications, however, will remain readily apparent to those skilled in the art, since the general principles of the present invention have been defined herein specifically to provide an example method for producing stable wine infused with select natural herbs and spices.

[0038] The present disclosure relates to alcoholic beverages and more particularly for a process to add natural herbs and spices, and essences from herbs and spices, to wine in a manner that enhances the stability of the wine product after exposure to oxygen. The example method produces herbal flavored wine from natural herbs and spices with a rich, robust flavor. The flavored wine has an extended shelf life, once exposed to oxygen, thereby making it amenable to commercial manufacturing and distribution; and consumer household storage well after the usual one-week shelf-life period for opened and untreated wine.

[0039] Therefore, the example disclosure addresses the considerable need and benefit in preparing wine infused with select herbs and spices that is stable with an extended shelf life before and after opened (exposed to oxygen) and with no appreciable loss of natural wine characteristics as compared with standard wine, can enhance the flavors of prepared dishes and can also be consumed as an aperitif and/or digestif.

[0040] Once the end use packaging is opened by the retail or wholesale consumer, the example infused wine product can be stored with or without refrigeration by the consumer past the usual one (1) week period for opened wine without the use of external preservation techniques such as an oxygen wine pump or other mechanism. The preservation of the infused wine against spoilage produced by the example process lasts over 90 days and may last over 6 months after the exposure to oxygen.

[0041] FIG. 1 is an example system 100 for producing infused wines that allow extended storage after opening according to the principles disclosed herein. The system 100 includes a container 110 with a sealed cover 112. In this example, the container 110 may be a large vat, tank or other suitable intermediate container. Any container suitable for wine storage which enables minimal exposure to oxygen, including stainless steel tanks, stainless steel or plastic vats or totes, concrete eggs, clay amphora, tight-grain wooden barrels, bag-in-a-box, or bottles of any size may be used with this process for purposes of the infusion process.

[0042] A source of herbs and spices 120 supplies herbs and spices into the wine in the container 110. In this example, the herbs and spices 120 are placed in a carry vessel 122 such as a mesh bag that is submerged in the container 110. The container 110 is placed in a storage location 130 for a predetermined time to macerate or age the mixture. The storage location 130 is preferably held under a relatively cool temperature (45-65 degrees F. but preferably at 50 degrees F.) and is dark. As will be explained the container 110 is stored for a predetermined time for sufficient aging/maceration in the storage location 130.

[0043] A stirring mechanism 124 is inserted in the container 110 during the aging/maceration process. The stirring mechanism 124 is activated to stir settled herbs and spices 120 to effect extraction of the herb and spice flavors, aromas, textures, and constituent antioxidant and antibacterial properties to the wine in the container 110. One example of a stirring mechanism may be a lees stirrer such as a curved, stainless steel, sickle-like instrument but other mechanisms such as a btonnage cane or a stirring rod may be used.

[0044] After the aging/maceration process is complete, a sterile separator 140 is employed to remove the aged herbs and spices from the container 110. In the case where a carrying vessel such as the carry vessel 122 is used for holding the herbs and spices, the vessel 122 is simply removed from the container 110. In the case of directed infusion, a separator 140 such as a mesh cloth is used. After the aged herbs and spices are removed, the infused wine mixture is strained or filtered using a low-oxygen exposure gravity feed transfer and filter system 150. The system 150 filters the wine from the container 110 by gravity through a filter, the filtered wine is then added to storage containers 160. The completed infused wine may be placed in smaller storage container 160 for distribution and packaging.

[0045] The example process first mixes wine with finely divided variations of natural herbs and spices 120 in the oxygen-free container 110. The container 110 is sealed and steeped. The container 110 is then placed in the cool, dark storage location 130 to age/macerate the mixture for a time sufficient to extract and transfer the respective herbal flavor, aroma, and the constituent antioxidant and anti-bacterial properties of the herbs and spices into the wine sufficient to reduce microbiological and enzymatic activity. This infusion allows preservation within the end use packaging and during the transport, warehousing, and consumption of the infused wine.

[0046] End use packaging described herein includes storage for use by a consumer. A consumer may be a retail consumer, a wholesaler, or a value-added manufacturer wishing to use the infused wine produced by the above described process for further manipulation or further airtight repackaging. End use packaging transfers the produced infused wine to a container such as the end use container 160 in FIG. 1. An end user container may be any suitable container such as a vat, tank, glass or plastic bottle, plastic bladder, can, airtight bag, or Tetra Pak.

[0047] FIG. 2 is a flow chart of the example method of making infused wine using a large vat, tank or other suitable intermediate container such as the container 110. First, an unfortified dry to off-dry drinking wine that has been stored in specific-sized sterilized, sealed, light-free containers at a temperature between 33-50 F. is selected (200). Natural herbs and spices with uniquely distinctive flavors, aromas, textures, and constituent antioxidant, anti-bacterial and/or anti-microbial properties are then selected (210). The herbs and spices are selected for preservation qualities as well as the desired flavors and aromas that may be imparted to the wine.

[0048] The specified quantity of drinking wine with specified quantities are infused with the specific varieties of finely divided select natural herbs and spices (220). The infusion may be performed directly by adding the natural herbs and spices to the wine in the container 100 to form an herbal and spice wine mixture. Alternatively, the infusion may be performed indirectly by submerging a carrying vessel such as the carrying vessel 122 in FIG. 1 containing the herbs and spices in the container 110, in order to form an herbal and spice wine mixture. In this example, rosemary, thyme, sage, and bay leaves herbs and saffron spice is added to the wine to produce the infused wine.

[0049] The process then ages/macerates the natural herbal and spice wine mixture for a specified time in a specific-sized sterilized, sealed, light-free and oxygen-free container such as the container 110 at a temperature of about 50-55 F. for approximately two (2) weeks in this example. The aging period is selected to be sufficient to reduce microbiological and enzymatic activity in the herbal and spice wine mixture.

[0050] An intermittent btonnage process is conducted (240) using a stirring mechanism 124 in FIG. 1 such as the lees stirrer or btonnage cane. The intermittent btonnage stirs settled herbs and spices during the herbal and spice infusion period to effect extraction of the herb and spice flavors, aromas, textures, and constituent antioxidant and antibacterial properties.

[0051] After the aging/maceration process, the aged herbs and spices solid material is separated from the herbal wine infusion mixture using sterilized tools (250). Transferring, straining or filtering the infused wine mixture using the low-oxygen-exposure gravity feed transfer and filter system 150, to maintain the wine and respective herbal and spice flavors, aromas, textures and constituent antioxidant and antibacterial properties of the herbs and spices. In this example, the completed infused herbal and spice wine is stored into a specific-sized sterilized, sealed, light-free, and oxygen-free, end use container 160 at a temperature of about 50-55 F. prior to the end use packaging process and distribution to the market. The infused wine may be stored for as long as desired as long as the storage container is cool and oxygen free.

[0052] FIG. 3 is a flow chart of the example process utilizing end use packaging for the infusion process. The end use packaging infusion process begins by selecting unfortified dry to off-dry drinking wine that has been stored in specific-sized sterilized, sealed, light-free containers at a temperature between 33-50 F. (310). Natural herbs and spices with uniquely distinctive flavors, aromas, textures, and constituent antioxidant, anti-bacterial and/or anti-microbial properties are selected (320). A specified quantity, adjusted for the end use packaging size, of the specific varieties of finely divided select natural herbs and spices are added into the end use packaging (330).

[0053] The natural herbal and spice wine mixture is aged/macerated within the specific-sized sterilized, sealed, end use packaging in a light-free environment at a temperature of about 50 F. for approximately two (2) weeks sufficient to reduce microbiological and enzymatic activity (340). The sealed end use packaging is intermittently shaken to effect extraction of the herb and spice flavors, aromas, textures and constituent antioxidant and antibacterial properties before the infused wine is ready for the market (350). Further shaking, riddling, or remuage actions may take place during the transport of the infused wine product to the consumer.

[0054] There are possible permutations of the process and ingredients of the above described process. Other alternative preservatives or preservation methods currently used in the production of cooking wine including potassium sorbate, sodium benzoate, pasteurization, salt, or other preservatives can be used in conjunction with the described processes, but these ingredients are optional.

[0055] Any still, dry to off-dry (with less than 3% residual sugar), unfortified wine of any color (white, red, rose) made of any grape varietal or blend of varietals with any level of alcohol up to approximately 18% may be used as the base ingredient for the example infusion process.

[0056] Any herb with anti-bacterial, anti-microbial and/or anti-oxidative characteristics, either fresh or dried or any combination thereof such as oregano, rosemary, thyme, sage, bay leaf, parsley, basil, mint, dill, lemongrass, or coriander may be used for the example infusion process. Any spice with anti-bacterial, anti-microbial and/or anti-oxidative characteristics, either in whole or ground form (e.g., saffron, pepper) or any combination thereof of saffron, sumac, pepper, clove, cinnamon, turmeric, cumin, vanilla, mustard, garlic powder, onion powder, ginger may be used for the example infusion process.

[0057] Various combinations of fresh or dry herbs and spices rendering uniquely flavored individual wine-infused wine products suitable for different kinds of recipes may be used for the example infusion process. For example, a white wine may be infused with lemongrass, basil and ginger for preparation of Thai dishes; with coriander, dill, parsley, saffron and turmeric for Middle Eastern dishes; or with vanilla for desserts. The example infusion process may be augmented with various combinations of natural and artificial flavoring agents, including other botanicals, extracts, artificial essences, wood or smoked wood chips rendering uniquely flavored individual wine-infused wine products suitable for different recipes. The flavoring agents may be added during the infusion step of the process or prior to packaging.

[0058] Different results demonstrate that the infused wine produced by the method described herein shows reduced oxidation with time and hence, an improved aging stability when exposed to oxygen over a period of time. For example, the infused wine produced by the above described process maintains preservation of the wine against spoilage for over 90 days after exposure to oxygen. Empirical observation from at least the following examples reveals that infusions result in significantly enhanced microbiological stability in the infused wine.

[0059] In one set of observations, 750 mL of fresh Sauvignon Blanc white drinking wine was commingled with 4.252 grams of fresh rosemary, 1.134 grams of fresh thyme, and 2.835 grams of fresh sage and 0.227 grams of dry bay leaves, for a total of 8.448 grams of fresh and dry herbs. The fresh and dry herbs were commingled with the wine for a period of 3 weeks, to create the example wine infusion. The infused bottle of wine was then occasionally opened to expose the wine infusion to oxygen in the same manner as a consumer would for drinking or cooking over time, and the respective bottle was kept unrefrigerated for 90 days during the observation. The observation consisted of a recently infused wine and non-infused drinking wine (both Sauvignon Blanc), which were each opened and unrefrigerated simultaneously in the same manner.

[0060] After 12 weeks, a Certified Sommelier compared the opened infused wine (Wine A) with the opened un-infused Sauvignon Blanc (Wine B) as well as with a freshly opened bottle of non-infused Sauvignon Blanc (Wine C). No significant difference in the underlying volatile acidity was detected between the infused wine (Wine A) and the freshly opened bottle of non-infused wine (Wine C), while a significant amount of volatile acidity was detected in the opened and unrefrigerated non-infused wine (Wine B) relative to both the infused wine (Wine A) and the freshly opened non-infused bottle (Wine C).

[0061] In a second set of observations, 750 mL of fresh Chardonnay white drinking wine was commingled with 4.252 grams of fresh rosemary, 1.134 grams of fresh thyme, and 2.835 grams of fresh sage, 0.227 grams of dry bay leaves, and 0.5 gram of ground saffron, for a total of 8.948 grams of fresh and dry herbs and spices, for a period of 3 weeks, to create an example wine infusion. The infused bottle of wine was then occasionally opened to expose the wine infusion to oxygen in the same manner as a consumer would for drinking or cooking over time, and the respective bottle was kept unrefrigerated for 90 days during the observation. The observation consisted of a recently infused wine and non-infused drinking wine (both Chardonnay), which were each opened and unrefrigerated in the same manner.

[0062] After 12 weeks, a Certified Sommelier compared the opened infused wine (Wine D) with the opened un-infused Chardonnay (Wine E) as well as with a freshly opened bottle of non-infused Chardonnay (Wine F). No significant difference in the underlying volatile acidity was detected between the infused wine (Wine D) and the freshly opened bottle of non-infused wine (Wine F), while a significant amount of volatile acidity was detected in the opened and unrefrigerated non-infused wine (Wine E) relative to both the infused wine (Wine D) and the freshly opened non-infused bottle (Wine F).

[0063] In a third set of observations, 750 mL of fresh Sauvignon Blanc white drinking wine was commingled with 4.252 grams of fresh rosemary, 1.134 grams of fresh thyme, and 2.835 grams of fresh sage, for a total of 8.221 grams of fresh herbs, for a period of 3 weeks, to create the example wine infusion. The infused bottle of wine was subsequently opened and tested for the presence of free SO2 using the Aeration-Oxidation (AO) Method. A negligible quantity of free SO2 (<5 PPM, well below the 350 PPM permissible in ordinary table wine and the 10 PPM labeling threshold) was noted in the infused wine. A 150 ml sample of the infused wine was then extracted and tested using a RD80 Cash Still to obtain a baseline reading of volatile acidity, noted at 0.4 g/L(0.05 g/L). The 150 ml sample was then transferred to a 375 ml bottle to immediately increase oxygen exposure and kept unrefrigerated at room temperature.

[0064] The infused wine sample was subsequently periodically opened, further exposed to oxygen in the same manner as a consumer would for drinking or cooking over time, and retested for volatile acidity during a test period of 18 days. Notwithstanding the absence of any material quantity of free SO2 that would otherwise act to prevent oxidation and inhibit the development of volatile acidity, volatile acidity in the sample infused wine remained constant and negligible at 0.4 g/L(0.05 g/L), throughout the testing intervals and at the conclusion of the test period. The above described tests were conducted by a Winery Technician using professional laboratory equipment in a laboratory owned and operated by a licensed, functioning winery.

[0065] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art. Furthermore, terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art, and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.

[0066] While various embodiments of the present invention have been described above, it should be understood that they have been presented by way of example only, and not limitation. Although the invention has been illustrated and described with respect to one or more implementations, equivalent alterations and modifications will occur or be known to others skilled in the art upon the reading and understanding of this specification and the annexed drawings. In addition, while a particular feature of the invention may have been disclosed with respect to only one of several implementations, such feature may be combined with one or more other features of the other implementations as may be desired and advantageous for any given or particular application. Thus, the breadth and scope of the present invention should not be limited by any of the above described embodiments. Rather, the scope of the invention should be defined in accordance with the following claims and their equivalents.