Drinks

Recommendations on use of CO2-extracts and raw materials treated with liquid carbon dioxide during aromatization of spirits products
Herbamarine



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:
  1. 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.
  2. 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.
  3. 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:
  1. Only using CO2-extracts or their fractions (see above).
  2. Only using raw materials treated by liquid carbon dioxide.
  3. 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





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