FIELD OF TECHNIQUE

The present invention relates to a spirit drink and a process for its preparation. STATE OF THE ART

Various types of spirit drinks are known, which are substantially defined as alcoholic drinks intended for human consumption. In particular, by regulatory definition, they have particular organoleptic characteristics and, in the specific case of the liqueur, require a minimum alcoholic strength of 15% vol. and a sugar content of at least 100 g/l.

Furthermore, they can generally be produced by distillation, maceration or the addition of flavourings, or by mixing a spirit drink with other spirit drinks, ethyl alcohol of agricultural origin or other aromatic preparations.

In particular, among the well-known spirit drinks that are mixed with other components to prepare cocktails, there are for example:

- a spirit drink made from rhubarb and marketed under the name Aperol®,

- a spirit drink obtained from the infusion of bitter herbs, aromatic plants and fruit in a mixture of alcohol and water, and marketed under the name Campari®,

- a spirit drink obtained from the infusion of elderflower and marketed under the name of St. Germain®.

To date, however, there is no "bitter" type spirit drink, i.e. with a distinctly or mainly bitter taste, that is completely natural. In particular, all the well-known "bitter" type spirit drinks contain artificial substances suitably created and/or treated in the laboratory, in particular in order to give a particular colour.

To date, however, there is no "bitter" type spirit drink, i.e. with a distinctly or mainly bitter taste, which is suitable to be offered as a drink, both in purity (ie of the "ready to drink" type) and as an ingredient of a cocktail. In particular, the well-known "bitter" type beverages do not have an appropriate balance of taste between bitter and sweet and, therefore, in order to be consumed they must necessarily be mixed with other preparations.

The Liqueur delle Sirene is a well-known recipe that includes wine, olive and lemon leaves, rhubarb, acacia and linden flowers, wild rose berries, sweet and bitter oranges, absinthe, gentian and ginger. These products are individually infused in alcohol and added to the starting wine (Trebbiano and Garganega varieties) together with the sugar in order to obtain the final product. This well-known liqueur does not have the organoleptic characteristics suitable for the preparation of some cocktails. OBJECTS OF THE INVENTION

The object of the invention is to propose a spirit drink which solves, at least in part, the drawbacks of the traditional solutions.

Another object of the invention is to propose a spirit drink of the "liqueur" type which is suitable for use both in purity (ie of the "ready to drink" type) and as an ingredient in a cocktail.

Another object of the invention is to propose a spirit drink which, on the palate, has an improving and/or alternative taste with respect to the traditional ones.

Another object of the invention is to propose a spirit drink which, on the palate and on the aftertaste, has a balanced taste between bitter and sweet.

Another object of the invention is to propose a spirit drink which uses completely natural dyes.

Another object of the invention is to propose a spirit drink which is an alternative and an improvement, in terms of both composition and organoleptic characteristics, with respect to existing ones.

Another object of the invention is to propose a spirit drink comprising exclusively natural ingredients.

Another object of the invention is to propose a spirit drink of affordable cost, thus allowing the possibility of its diffusion on a large scale.

Another object of the invention is to propose a process for the preparation of a spirit drink of the "bitter" type which is simple, quick and economical, as well as in line with the regulations envisaged on the subject, such as for example EU Reg. no. 787/2019.

SUMMARY OF THE INVENTION

All these objects, considered both individually and in any combination thereof, and others which will appear from the following description are achieved, according to the invention, with a spirit drink having the characteristics indicated in claim 1 and with a method for its preparation with the characteristics indicated in claim 19.

The present invention is hereinafter further explained in some of its preferred practical embodiments which are given for purely exemplifying and non-limiting purposes.

DETAILED DESCRIPTION OF THE INVENTION AND SOME PREFERRED EMBODIMENTS ITS

The spirit drink according to the invention comprises the following ingredients: - concentrated fruit juices and, preferably, concentrated berry juices,

- at least one aromatic plant/botanical extract, and preferably a plurality of aromatic plant extracts,

- at least one natural flavouring, and preferably a plurality of natural flavourings,

- at least one vegetable/botanical distillate, and in particular of berries and/or citrus fruits and/or plants,

- at least one natural dye,

- at least one sweetener,

- salt,

- alcohol for food use,

- water.

Preferably, the spirit drink according to the invention exclusively contains the following ingredients:

- concentrated fruit juices and, preferably, concentrated berry juices,

- at least one aromatic plant extract, and preferably a plurality of aromatic plant extracts,

- at least one natural flavouring, and preferably a plurality of natural flavourings,

- at least one botanical distillate, and in particular of berries and/or citrus fruits and/or plants,

- at least one natural dye,

- at least one sweetener,

- salt,

- alcohol for food use,

- water.

Suitably, therefore, the spirit drink according to the invention does not contain wine and, in particular, does not contain ingredients based on grapes and/or obtained by fermentation of grapes.

ALCOHOL FOR FOOD USE

Conveniently said alcohol for alimentary use comprises a distillate of a seed and, in particular, it can be a distillate of at least one cereal, and preferably a distillate of wheat and/or common wheat. Conveniently, said seeds can be malted or unmalted, and preferably unmalted seeds. Appropriately, alcohol for food use is for example the so-called "buongusto alcohol" of natural origin. Conveniently, the alcohol allows the final beverage to reach the desired/preset alcoholic strength.

Preferably, said alcohol does not contain gluten and more precisely, the protein (gluten) contained in the grain must not be fermentable and therefore must not be able to generate alcohol. Conveniently, this ensures the production of pure gluten-free alcohol.

CONCENTRATED FRUIT JUICES

Conveniently, said concentrated fruit juices include concentrated berry juices.

Conveniently, berry juice concentrates include red berry (red fruit) juice concentrates.

Preferably, the concentrated berry juices may comprise the juice of the berries of at least one of the following plants:

- cranberry (Vaccinium vitis-idaea),

- blueberry (Vaccinium uliginosum),

- red currant (Ribes rubrum),

- raspberry (Rubus idaeus)

In particular, said concentrated juices are obtained by means of a dehydration process, at least partial, which consists in the physical elimination of a part of the water contained inside the fruit. Conveniently, the dehydration process can take place both by evaporation and by freezing. After the dehydration process there is the pasteurization of the juice obtained.

Conveniently, the concentrated fruit juices can comprise berry juice only, alternatively they can also comprise sugar or other sweeteners.

Advantageously, in the spirit drink, the berry juices are about 2%w/v to 3%w/v, preferably 2.5%w/v, on the final spirit drink.

SWEETENER

Said at least one sweetener can comprise sugar, and preferably sugar extracted from sugar beets. Advantageously, said sugar may have been subjected to refining processes, per se known to those skilled in the art, and aimed at the production of refined white sugar.

Preferably, the sweetener is of the natural type. Preferably, the sweetener is sucrose - in particular it is a product of agricultural origin obtained by extraction with water from sugar beet - and, advantageously, it is first dissolved in water with also the dose of salt, thus obtaining a syrup in which the concentrated fruit juices are then mixed, and preferably the red berry juices.

Preferably, the syrup that is created with the water and the sweetener should be around 24.7°Bx.

Advantageously, in the spirit drink, the sweetening agent is in an amount equal to about 20% w/v, preferably 19.5% w/v on the final spirit drink and more precisely 195 g./l.

AROMATIC PLANT/BOTANICAL EXTRACTS

Preferably, said plurality of aromatic plant extracts comprise at least one of the following extracts:

- a bittering extract composed of a plurality of aromatic herbs and spices, including for example:

• wormwood (Artemisia absinthium),

• sweet orange (Citrus sinensis),

• gentian (Gentiana lutea L.),

• rhubarb (Rheum sp.),

• camedrium (Teucrium chamaedrys)

• aloes (Aloe Vera)

- extract of dried peel of bitter orange (Citrus aurantium), preferably of Calabrian origin,

- extract of dried peel of sweet orange (Citrus sinensis), preferably of Calabrian origin,

- dried lemon peel extract (Citrus limon), preferably of Calabrian origin,

- dried bergamot peel extract, preferably of Calabrian origin,

- elderflower extract (Sambucus sp.),

- Roman wormwood extract, preferably of Piedmontese origin

- Cinchona extract (Cinchona sp.)

- redcurrant extract (Ribes rubrum)

- cranberry extract, preferably cranberry (Vaccinium vitis-idaea) or blueberry (Vaccinium uliginosum)

Preferably, with the exception of the bittering extract with a plurality of aromatic herbs and spices, said extracts are obtained individually and independently of each other. Conveniently, said extracts are obtained by extraction by maceration of the plant raw material(s) in hydroalcoholic solution.

In particular, the process begins with a starting plant material (grass, plants, fruits, flowers, roots or other) which is macerated with alcohol and water; subsequently the macerated material is pressed and filtered, thus obtaining the plant extracts of the corresponding starting herbs.

Conveniently, as mentioned, the starting plant material can be extracted individually or together with other botanists, thus giving the final extract a more complex and structured aromatic characteristic, unique and difficult to reproduce.

Advantageously, the plant extracts include various connotations which can be classified as: herbaceous/earthy/woody, citrus/fruity , spicy, bitter and sweet.

Advantageously, the plant extracts are obtained from herbaceous, citrus, spicy, fruity, floral, bitter and sweet botanicals.

Advantageously, in the spirit drink, the plant extracts are about 7% v/v, preferably 6.82% v/v, on the final spirit drink and more precisely 68.2 ml/l.

The alcohol content of the solution used for the maceration of plant extracts and tinctures can vary from about 27.89% vol. at about 50% vol. Conveniently, the discriminating factor for the choice of the alcoholic strength is the raw material object of the extraction.

DISTILLATES OF BOTANICAL ORIGIN

Preferably, the beverage comprises a plurality of vegetable/botanical distillates, ie of botanical origin, each of which is prepared individually and separately from the others. Preferably, the botanical distillates comprise a distillate of a citrus fruit, preferably of an orange, a distillate of berries, preferably of a raspberry, and a distillate of a bitteri ng plant, preferably of gentian.

In particular, citrus distillates include distillates obtained from the dried peel of citrus fruits, and more particularly of oranges. More in detail, the orange distillate can be obtained starting from the dried peel of the fruits of the orange trees.

In more detail, the raspberry distillate is obtained starting from the fruits, possibly fresh and/or frozen, of the raspberry plants.

In more detail, the gentian distillate is obtained from the roots of the gentian plants. Advantageously, in the spirit drink, the distillate obtained from the orange peel is approximately between 0.5% v/v and 1.5% v/v, preferably 1% v/v on the final spirit drink.

Advantageously, in the spirit drink, the distillate obtained from the raspberry berries is approximately between 0.5%v/v and 1.0%v/v, preferably 0.6%v/v on the final spirit drink.

Advantageously, in the spirit drink, the distillate obtained from the gentian roots is about 0.5%v/v and preferably 0.2%v/v on the final spirit drink.

Advantageously, the distillates are obtained through a first process of maceration of the raw material, preferably followed by pressing/pressing and subsequent filtration. The operation cycle concludes with the distillation process. In particular, we start from the starting plant material (berries and/or fruits and/or peel), which is macerated with alcohol and water; subsequently, it is pressed in order to squeeze the liquid from the berry and/or fruit and/or exhausted peel, the liquid thus obtained is filtered, and finally by distillation of the filtered liquid the distillates of the starting plant material are obtained. Preferably, the alcohol content of the solution used for the maceration is 50% vol. In more detail, the distillation is carried out under vacuum. The average alcohol content of the distillate thus obtained is 75% vol.

Preferably, said botanical distillates can be obtained according to a procedure comprising, preferably in order, the following steps:

- a first maceration process of the plant raw material in order to obtain a macerated product,

- a pressing phase of the macerated product in order to obtain a pressed/pressed product,

- a filtration phase of the pressed/pressed product in order to obtain a filtered product,

- a distillation phase of the filtered product, to thus obtain the corresponding botanical distillate.

Conveniently, the alcohol used for the maceration of the distillates and plant extracts is the grain and/or wheat alcohol also contained in the final drink.

Advantageously, the botanical distillates obtained precisely by distillation have superior characteristics (particularly in terms of degree of dissolution and fineness) with respect to those obtained with the other methods (for example by infusion). NATURAL FLAVORS

Preferably, the natural flavors include citrus flavors, and more preferably lime (Citrus aurantiifolia).

Preferably, the natural flavors include berry flavors, and more preferably cranberry (Vaccinium vitis-idaea), red currant (Ribes rubrum) and blueberry (Vaccinium uliginosum).

Preferably, the beverage according to the invention mainly or exclusively contains natural flavourings, ie flavors which are obtained by physical processes such as those of the thermal type [evaporation, distillation, rectification] or of the enzymatic or microbiological type, or by chemical extraction with solvents. They are identified as natural flavors as the starting point for the preparation is actually a natural raw material.

Appropriately, natural flavors are used to harmonize the finished product and standardize it so that the overall sensory profile remains unchanged.

Conveniently, the spirit drink according to the invention contains ingredients exclusively from natural ingredients and is therefore free from added additives and chemical substances.

Advantageously, in the spirit drink, the natural flavors present are in an amount lower than about 1%v/v, preferably 0.7%v/v on the final spirit drink and more precisely 7 ml/l.

SALT

Preferably, the salt used is sodium chloride (NaCI).

Preferably, the salt used is sea salt which is normally commercially available.

Preferably, in the spirit drink, the salt is in an amount of less than about 0.1 %w/v, preferably 0.007%w/v on the final spirit drink and more precisely 0.00007 Kg/I.

Conveniently, the salt allows to improve the flavor and increase the aromatic notes during the tasting of the beverage according to the invention. Advantageously, the salt can be added to the syrup.

DYES

Conveniently, the dye used is a natural dye and, preferably, it is red potato juice.

Advantageously, the drink contains approximately between 0.1% w/v and 0.3% w/v of natural colouring, and preferably 0.2% w/v of red potato juice on the final spirit drink and precisely 0.002 kg/l.

Preferably, the red potato juice is added before the filtration treatment. Preferably, the red potato juice is obtained by a non-selective aqueous extraction of the coloring pigment present in the red potato, which is then concentrated. By "non-selective extraction" we mean that the manufacturing process is configured to extract all the components of the raw material and therefore both the coloring and the aromatic part, without selecting just one of the two qualities.

Suitably, the red potato juice confers a substantially red colour, in association with the natural coloring also attributed by all the natural ingredients previously listed and described: juices, extracts and flavourings, which precisely because they are natural, also obtain the coloring of the natural ingredient of departure.

WATER

Conveniently, the water used in the spirit drink according to the invention is demineralised water, obtained by means of the reverse osmosis process.

PREFERRED EMBODIMENT

Preferably, in the spirit drink according to the invention the aforesaid ingredients are used in the following quantities (which are defined in volume or weight according to the ingredient, considering a quantity equal to 100 liters of final drink):

- about 18.67 hydrated liters of alcohol equal to 18.00 anhydrous liters,

- about 6.82 liters of said aromatic plant extracts,

- about 1 .80 liters of said distillates of botanical origin,

- about 2.5 Kg. of said concentrated red fruit (berries) juices,

- about 19.5 kg of sweetener, preferably sucrose,

- about 0.70 liters of said natural flavourings,

- about 0.2 Kg. of said natural dye of botanical origin,

- about 0.007 kg of salt,

- the remainder of demineralised water

DRINK CHARACTERISTICS

The beverage according to the invention is plant-based, with a considerable component of natural flavoring substances obtained directly from the plant raw materials described above (concentrated red fruit juices, extracts, distillates, natural flavourings, natural colouring). The moderate alcohol content and the balanced contribution of sugar make the spirit drink versatile and therefore suitable to be proposed both as a drink to be consumed in purity (ie of the ready-to-drink type) and as an ingredient in a cocktail. Conveniently, this allows the finished drink to be classified as a "natural product", free of additives, artificial ingredients (including colouring), free of gluten and allergenic substances. Conveniently, the finished drink is suitable for consumption by a wide variety of consumers: celiac subjects, vegetarians subjects, vegan subjects, subjects sensitive to allergenic substances (by allergenic substances comprising all the substances suitably indicated in the EU Reg. no. 1169/2011).

Appropriately, in the mouth the drink has an intense, fresh, frank taste to the point of identifying some of the raw materials it contains. A balanced contribution of the bittering extracts is perceived, balanced by the sweeter component conferred by the sugar and the floral extract, the acidity of the juices and citrus fruits is perceived balanced by the sweetness and scent of the red fruits; with the base of herbaceous, earthy and woody extracts, the spirit drink takes on a strong character but thanks to the combination of red fruits, citrus fruits and spices, the spirit drink reaches a multifunctional position making itself a drink used for different uses, from aperitif, after the meal, from cocktails to desserts to pure consumption. In particular, the unique but clearly identifiable taste of the spirit drink makes it highly recognizable among the various Bitter-type liqueurs on the market.

Conveniently, the overall and substantially ruby red color of the beverage derives mainly from the fact that only coloring substances of natural origin are used, and in particular a red potato juice combined with concentrated red fruit juices.

Conveniently, the spirit drink according to the invention has an alcohol content of about 19-20% vol., preferably about 19.5% vol.

Advantageously, the spirit drink according to the invention has an acidic pH, and preferably can have a pH of about 3.3.

Conveniently, the spirit drink according to the invention contains an amount of sugar of about 175-225 g/l, preferably about 195g/l.

The drink can be served cold at about 5-7°C or even at room temperature of about 20°C.

Preferably, the beverage is contained and stored in a glass bottle and must be kept at temperatures between 5°C and 25°C, in dry places away from sources of heat or direct light.

No artificial preservatives and/or coloring agents are provided in the beverage according to the invention.

DRINK PREPARATION PROCEDURE

The process for preparing the spirit drink according to the invention is as follows: - a first solution is prepared containing water, sweetener, salt and concentrated fruit juices,

- a second flavored alcoholic solution is prepared containing grain alcohol and in which distillates of botanical origin, natural flavors and aromatic plant extracts are solubilized,

- the two solutions so prepared are mixed,

- the natural dye of botanical origin is added,

- the mixture thus obtained is filtered.

Preferably, the first solution is prepared by mixing water, sweetener, salt and the berry juices.

Preferably simultaneously, but separately, the second flavored alcoholic solution is prepared containing the grain alcohol in which the distillates of berries and/or citrus fruits and/or plants, the natural flavors and the aromatic plant extracts are solubilized.

The two solutions, one containing the sweet and sour part and the other the aromatic part of the beverage according to the invention, are then substantially prepared separately.

Subsequently the two solutions are mixed together in the appropriate proportions.

Conveniently, before the filtration step, the red potato juice is added which constitutes said vegetal dye.

Preferably, the following components are added per 100 liters of the finished drink:

- about 16.67 hydrated liters equal to 18.00 anhydrous liters of alcohol, preferably of cereals, preferably soft wheat,

- about 6.82 liters of aromatic plant extracts and tinctures,

- about 1 .80 liters of berry and/or citrus and/or plant distillates,

- about 2.5 kg of concentrated red fruit juices (berries),

- about 0.7 liters of natural flavors,

- about 0.2 kg of natural dye, preferably red potato juice,

- about 19.5 kg of sweetener, preferably sucrose from sugar beets

- about 0.007 kg of salt, preferably sea salt,

- demineralized water Finally, conveniently, the mixture thus obtained is subjected to a final filtration step, before being bottled.

From what has been said it is clear that the spirit drink according to the invention differs from the traditional ones in that it is the only drink which includes a plurality of requisites and a complex sensorial analysis to make said spirit drink unique and original.

Conveniently, the originality in the composition and structure of the recipe is obtained thanks to a careful selection of plant raw materials and thanks to a rational search for organoleptic balance in all its facets. Conveniently, the spirit drink according to the invention contains within it a refined dosage of the herbaceous, earthy, woody, bittering, sweet, spicy, fruity, citrus, sour, floral components, which conveniently give the product aromatic intensity to the perfume, character, complexity and persistence on the palate.

Conveniently, the choice of red potato juice is optimal because, in addition to being natural and innovative for the sector, it is stable in an acidic environment and the spirit drink, to which no acidifying additives are added, still has an acidic environment thanks to the presence of concentrated red fruit juices which give the spirit drink an acidic pH of about 3 - 3.5, which is a typical technical requirement in aromatized wines (such as Vermouth) or fruit drinks, but particularly unusual in Bitter type liqueurs.

In particular, the spirit drink according to the invention presents in the mouth a new, improved and/or in any case alternative taste, compared to traditional drinks since none of these is made either with the specific combination of ingredients or according to the corresponding specific quantities set out in the drink according to the invention.

Furthermore, the beverage according to the present invention is particularly advantageous in that it is suitable to be proposed both in purity (ie it is of the "ready to drink" type) and as a mixing ingredient for cocktails. In particular, unlike other alcoholic beverages, it has a balanced sweet and bitter taste, and can thus also be consumed on its own.

Conveniently, the spirit drink according to the invention is not obtained from the distillation of fermented sugary or saccharified substances and, therefore, cannot be considered or qualified as a brandy and, in particular, it is not a rum.

The present invention has been illustrated and described in some preferred embodiments, but it is understood that executive variants can be applied to them in practice, without however departing from the scope of protection of the present patent for industrial invention.