RECOMMENDATIONS ON USE OF CO2-EXTRACTS
AND RAW MATERIALS TREATED WITH LIQUID CARBON DIOXIDE DURING AROMATIZATION OF SPIRITS
PRODUCTS
I.
In connection with the fact that CO2-extracts have aroma and taste
of initial raw materials and that extraction of ether oils and flavour substances
from raw materials using liquefied carbonic acid allows preventing their change
due to oxidation and achieving a high quality extraction, use of CO2-extracts
to aromatize wines is offered. Doing so, one can offer several aspects:
Table 1
CO2-extracts, ml
| Less than 10% vol. |
10 - 20% vol. |
20 - 45% vol. |
More than 45% vol. |
| Less than 0,001 |
0,001 - 0,01 |
0,01 - 0,05 |
0,01 - 0,1 |
|
- Direct introduction of a main fraction of CO2-extracts (containing
mainly ether oils) in the amounts specified in Table 1.
- Use of absolutes for aromatization of wines. In this case a CO2-extract
acts as a concrete, with a subsequent treatment with spirit. One should use an
absolute for aromatization in accordance with Table 1.
- Use for aromatization of wines aromatic spirits manufactured by distillation
of water-alcohol solutions of aromatic CO2-extracts by means of
an emulsifier, in particular, of sucrose distearate or another surfactant.
- Use of CO2-extracts or their blends containing necessary aroma-and-flavour
elements but having very little solubility in water-alcohol solutions, especially
with low content of spirit, with a subsequent decantation of undissolved portion.
- The offered methods of aromatization of wine do not exclude other methods
of aromatization: preliminary received water-alcohol or spirit solutions of CO2-extracts
with subsequent introduction in the wines. A target of indirect introduction of
CO2-extracts in wines is often as follows: to get rid of a specific
tone peculiar to CO2-extracts, which gives wines so-called, "fat",
"oil" or "wax" hue. The measures described above help to avoid this defect in
the bouquet of a wine.
Aromatization of wines is only a part of the problem of creation of full aroma-and-flavour
bouquet of a drink and its useful orientation on a person's organism. It is known
that in raw materials after their extraction using carbonic acid, almost all water-soluble
substances participating in formation of the taste of a drink and improving a
person's health, remain in the native form. The problem of their extraction and
of use during aromatization is not only quite feasible but in view of CO2-technology,
is also desirable at a new level for three reasons:
- Raw materials after CO2-extraction not exposed to a chem-therm-moisture
treatment, comprises the whole system of water-soluble and other substances in
a constant natural (native) form.
- Due to the fast dump of pressure after CO2-treatment, the integrity
of cellular structures is disordered, id est internal content of cells is more
accessible when subsequent extracting; the wetability of raw materials, i.e. further
extraction by water, by spirit, etc. accelerates, and the amount of extracted
substances increases.
- Due to a deep replacement of oxygen from vegetative raw materials, the latter
retain for longer time, oxidation processes pause, the raw materials become practically
sterile, and this fact is very important for wine-making.
Water-soluble, flavour and other components of raw materials, leach by water,
and at 80°С and further this extract is steamed under vacuum. Depending on the
kind of raw materials and target components, not an extraction by water but a
water-alcohol extraction with subsequent full or partial distillation of solvent
is possible. One should vary the temperature mode, both at water, and at water-alcoholic
extraction, within 35 - 80o C, according to the quantity and quality of received
extractive substances. Finally an aromatic extract is prepared by blending: of
a CO2-extract; a spirit solution of the CO2-extract;
a steamed water- alcoholic extract and spirit.
The wines flavoured by such an extract, are by their organoleptic properties,
first, closer to wines aromatized with infusions (tinctures). Second, this is
the whole direction to create new wines with new aroma-and-flavour and functional
properties.
Such a method of aromatization is suitable not only to produce flavoured wines,
but also other alcoholic drinks: tinctures, liquors, vodka, balms, etc. And the
method allows as follows:
- Only using CO2-extracts or their fractions (see above).
- Only using raw materials treated by liquid carbon dioxide.
- Using joint introduction of CO2-extracts blends or their fractions
and extracts from raw materials treated with liquid CO2.
II.
Production of flavoured spirits from CO2-extracts is actual. These
are spirits of high quality (that is important for wine-making primarily) and
with very high content of ether oils. Such a combination is reached due to:
- introduction of a surfactant (in particular, sucrose distearate) in a water-alcohol
solution to produce an emulsion of CO2-extracts in the still;
- use of distillation at a lowered pressure (reduces the influence of air oxygen
on easily oxidized elements and raises the content of slow evaporating aromatic
substances in flavoured spirits).
Let's make a comparison using an example of coriander: reduced from a mixture
of the CO2-extract, spirit and surfactant, aromatic spirit at the
surfactant concentrations of 0,1 per cent, CO2-extract of 2.5 per
cent, contains 2.07 (ml/100 ml) ether oil, and the average content of ether oil
in aromatic spirit when distilling from vegetative raw materials is equal to 0.23
(ml/100), id est, practically always the content of ether oil when distilling
from a CO2-extract, is by an order greater than in case of distilling
from vegetative raw materials.
III.
We offer an aromatization using CO2-extracts of alcoholic products
of 45 vol. per cent strength, because an increase of spirit concentration in a
product results in the correspondent increase of CO2-extracts solubility,
i.e. in formation of a more saturated product, both on aroma, and on taste. The
concentration of CO2-extracts of bitter sagebrush, milfoil, cardamom,
nutmeg, coriander, cinnamon, nard and calamus achieves 0.01 - 0.1 ml regarding
100 ml, and in some cases it can be even more, the colour varies from colourless
till bright-amber, the aroma and taste of the plants are completely preserved.
The list of CO2-extracts and the corresponding CO2-raw
materials offered for use in the spirits industry is as follows: anise, coriander,
peppermint, orange, caraway seeds, bergamot, bitter almonds, cardamom, lemon,
clove, dill, tangerine, fennel, cinnamon, balm, etc.
The list of CO2-extracts and CO2-raw materials of
the same name offered for use in the aromatic wines industry is as follows:
Herbs: yellow melilot, fragrant spike, origanum, perforated hypericum, fragrant
vanilla, citric catmint, sweet marjoram, lemon balm, peppermint, creeping brotherwort,
medicinal sage, muscadine sage.
Roots and rhizomes: tormentil, snakeweed (bistort).
Fruits: anise, coriander, coffee tree, cubeba (pepper), bitter almonds, muscadine
tree (flower, nut), black pepper, caraway seeds, dill, common fennel, star-anise,
cardamom, juniper.
Zest of citrus: orange, lemon, tangerine, bitter orange.
To realize, how much CO2-extracts are required, let's consider
an example of forming the balm - tincture (an approximate consumption of components
being CO2-extracts, g regarding 1000 dl).
| 1. |
Mint curly |
22.0 |
| 2. |
Mint peppery oil |
500.0 |
| 3. |
Anise |
30.0 |
| 4. |
Cardamom |
20.0 |
| 5. |
Coriander |
40.0 |
| 6. |
Camomile |
40.0 |
| 7. |
Buckbean |
10.0 |
| 8. |
Sagebrush |
15.0 |
| 9. |
Marjoram |
45.0 |
| 10 |
Brotherwort |
30.0 |
| 11. |
Hypericum |
50.0 |
Convenience of use, fast preparation and saving of spirit needed for infusion
which at this formula would amount to approximately 50 litres, is guaranteed.
HERBAMARINE
A UNIQUE HEALTH DRINK CONCENTRATE
Herbamatine is a complex composition of biologically active substances, medicinal
plants and sea hydrobionts. It is used both in everyday life as a food supplement
and in medical practice as a treatment and prophylactic remedy. It is a dark brown
clear thick liquid with a complex aroma and mild taste. Herbamarine does not contain
alcohol and therefore it is suitable for drivers, pregnant and nursing mothers
and kids. It can be consumed as syrup or added to either tea or coffee.
Herbamarine is a truly unique, completely natural product as it combines 30
different herbs, flowers and roots together with several seafood extracts. Currently
we distribute 4 different Herbamarine syrups tailored for different target groups
and containing diverse mixture of biologically-active substances. Each one of
the syrups however is an effective restorative and has positive immunity effects.
Pharmacological properties of different Herbamarine balsamic syrups include:
Herbamarine - Restorative
- Adaptogenic and immune stimulating action
- Metabolism normalization
- Improves the general state of the body
- Helps in quicker recovery after physical or psycho-emotional stress
- Renders protective and reparative action on internals
- Aids the quicker absorption of ascorbic acid
Herbamarine - Cardio
- Improves the general state of the body
- Renders mild sedative, diuretic and anti-microbial effect
- Normalizes frequency of cardiac reductions in cases of irregular cardiac rhythm
(tachycardia and extrasystole)
- Reduces arterial pressure
- Normalizes lipid metabolism, reduces cholesterol level and triglycerides in
blood serum
Herbamarine - Hepatic
- Normalizes the bilirubin metabolism
- Normalizes the level of transaminases and the processes of lipids peroxidation
- Enhances bile excretion
- Improves intestine excretory function
- Has a mild sedative action
Herbamarine - Diabetic
- Positively affects carbohydrate metabolism
- Improves the cardio-vascular system activity
- Normalizes cholesterol in blood serum
- Effective tonic and restorative
- Recommended for people suffering diabetes, thyroid gland diseases or obesity
Main ingredients
Herbamarine - Restorative
Plant origin
• Bearberry (leaves)
• Birch (buds)
• Bur-marigold (grass)
• Calendula (flowers)
• Chamomile (flowers)
• Clary Sage (leaves)
• Coriander (fruits)
• Corn stigma
• Cudweed (grass)
• Dandelion (roots)
• Door-weed (grass)
• Flax (seeds)
• Hawthorn (fruits)
• Horsetail (grass)
• Leonurus (grass)
• Lespedeza (flowers) |
• Licorice (roots and rhizomes)
• Linden (flowers)
• Milfoil (grass)
• Nettle gonochoristic (leaves)
• Origanum (grass)
• Rhubarb (roots)
• Rosehip
• Sage-brush (grass, leaves)
• St.-John`s wort (grass)
• Tansy (flowers)
• Thyme (grass)
• Valeriana (roots and rhizomes)
• Violet (grass) |
Sea origin
• Calamari
• Kelp
• Mussels
• Salmon (milt)
• Zostera
Other ingredients
• Ascorbic acid
• Citric acid
• Potassium sorbate
• Strawberry extract |
Herbamarine - Cardio
Plant origin
• Bergenia (rhizomes)
• Birch (buds)
• Blackcurrant (leaves)
• Chamomile
• Grape (dried fruits)
• Green tea
• Hawthorn (fruits)
• Hibiscus (petals of flower tea)
• Hop (fruits)
• Leonurus (grass)
• Lespedeza
• Licorite bare (roots and rhizomes)
• Madder (roots and rhizomes)
• Meadow sweet (grass)
• Melissa
• Peony (roots and rhizomes)
• Peppermint (leaves)
• St.-John's wort (grass)
• Strawberry leaves
• Valeriana (roots and rhizomes)
• Vibirnum (fruits) |
Sea origin
• Calamari
• Crab
• Mussels
• Salmon (milt)
• Scallop
• Sea urchins
• Zostera
Other ingredients
• Ascorbic acid
• Basil essential oil
• Citric acid
• Potassium sorbate
• Taurine |
Herbamarine - Hepatic
Plant origin
• Birch (buds)
• Birch fungus
• Bupleurum (grass)
• Corn stigma
• Green tea
• Juniper
• Lespedeza
• Licorice
• Nettle
• Peppermint (leaves)
• Red bilberries (leaves)
• Rosehip
• Saltwort (grass)
• Tansy (flowers)
• Yarrow (grass) |
Sea origin
• Calamari
• Salmon (milt)
• Scallop
• Zostera
Other ingredients
• Ascorbic acid
• Citric acid
• Juniper essential oil
• Honey
• Propolis
• Potassium sorbate
|
Herbamarine - Diabetic
Plant Origin
• Aralia
• Bay leaf
• Bergenia
• Bilberry
• Burdock
• Cinnamon
• Clove
• Cowberry
• Dandelion
• Dioscorea
• Elecampane
• Flagroot
|
• Ginseng
• Hawthorn
• Lespedeza
• Licorice
• Nutmeg
• Oak bark
• Peony
• Plantain
• Pod husks
• Siberian ginseng
• Wolfberry
|
Sea origin
• Kelp
• Salmon (milt)
• Zostera |
|
