ALCOHOLIC DRINK MADE FROM EXTRACT OF GRAPES WITH FLAVOUR AND TASTE OF CINNAMON

Abstract: By means of the suggested method for the production of "Red Zivania" a traditional product of the Kykkos Holy Monastery is standardized and fixed - while it also becomes safe for human use. The method is characterized by the fact that the characteristic Cypriot extract "Zivania" is used, which is produced by means of distillation of de-fermented grapemass, from grapes of the territory of the Kykkos Holy Monastery. By means of the method of extraction special taste and flavour of cinnamon are provided to the drink. The measurements have been effected by means of gas chromatography for the higher alcohols, the esters, the methanol and the acetaldehyde and they are expressed in mgr/100 cubic centimetres (c.c.) of total alcohol (t.a.).

Description: ALCOHOLIC DRINK MADE FROM EXTRACT OF GRAPES WITH FLAVOUR AND TASTE OF CINNAMON DESCRIPTION The present invention refers to the production of an alcoholic drink - made from pure extract of grapes from the territory of the Kykkos Holy Monastery - with characteristic flavour and taste of cinnamon. It has been since ages that in Cyprus, and at the Kykkos Holy Monastery in particular, the "Zivania" is produced by means of distillation of the grape-mass and after the de- fermentation. Its content in ethyl alcohol as well as other basic features are not clearly defined and for this reason its quality varies. This is why there is no standardized product. At the Kykkos Holy Monastery - by using grapes of the territory, fact which contributes to the qualitative impovement of the produced extract - the "Red Zivania" is produced by means of extraction of cinnamon and addition of sugar. This product is prepared by the monks empirically whereas there is no fixed model of reference, and as a result each production differs from the previous one (table 1) in terms of both analysis and taste. So, there is a need to standardize and to fix a traditional alcoholic drink, about which the monks of the Kykkos Holy Monastery may boast. The "Red Zivania" is produced from extract of grapes of the territory of the Kykkos Holy Monastery ( Which is a territory of high altitude and therefore with grapes which are qualitatively superior) and from cinnamon extract, with or without sugar. For the production of the distillate, the grapes are removed from their clusters and crushed by means of a special grape-crushing machine as well as subjected to fermentation according to the method of the red vinification. Main feature of the level of expertise, in terms of the production of the extract which in Cyprus is called "Zivania", is that the distillation is effected on the de- fermented grape-mass, that is, the presence of the grape husks. Due to this fact, the extract obtains special characteristics. The production of the extract is effected by means of a modern distillery of discontinuous operation, by one distillation and separation of the head-tails, in such a way so that the produced extract corresponds to the model: TABLE 1. - Degree of alcohol, % 46 - 56 - Total acidity, gr/1 (grams per litre), max. 1,10 - Methanol, mgr % t.a. (total alcohol), Max. 150, - Higher alcohols, mgr/1 t.a. (milligrams) per litre of total alcohol) 1800-6000 - Esters, mgr/1 t.a 500-2.500 - Aldehydes, mgr/1 t.a 30 - 500 - Copper, mgr/1 max. (of maximum value) 8.00. - Iron, max. 1.00 Special feature of the "Red Zivania" is the flavour and the taste of cinnamon, and of course the red colour, which are obtained by means of the extraction of this spice. The extraction is effected by mixing and periodic stirring of "Zivania" and thickly ground cinnamon in proportion of 8:1 for a period of 7-10 days. There follows a transfusion of the extraction and a second extraction of diluted "Zivania" (30%) in proportion of 6:1. The two extracts are united and used for the production of the "Red Zivania". In order to sweeten the product a syrup is used, which is prepared by dissolving sugar as follows: In 50 litres of hot de-hardened water 86 kilos of sugar are dissolved due to continuous stirring. The solution is heated up to the boiling point and it is maintained in that temperature for 30 minutes - of course, after the bubbles have been removed. Next, citric acid is added (3 gr/1) and after cooling it is envigoured by an equal quantity of "Zivania". By means of mixing "Zivania", cinnamon extract and syrup, in proportion of 4:1:1, the sweet "Red Zivania" is prepared and it must correspond to the model: TABLE 2. - Degree of alcohol, % 40.00 + 0.2 - Sugars, gr/1 150 - Total acidity, gr/1 max. 1.00 - Methanol, mgr % t.a max. 150 - Higher alcohols, mgr/1 t.a 1.800-6.000 - Esters, mgr/1 t.a 500-2.500 - Aldehydes, mgr/1 t.a 30-500 - Copper, mgr/1 max. 8.00 - Iron, mgr/1 max. 1.00 The sugar content in the "Red Zivania" must not exceed the amount of 2gr/l. The production according to the suggested method excels with respect to the previous one because it ensures a fixed product and qualitatively superior. The difference is abvious by means of comparison to the TABLE 2.

Claims: CLAIMS 1. Method for the production of an aromatic alcoholic drink made from an extract which is abtained by means of distillation of de-fermented grape-mass, intended for human use, and which is characterized by the taste and the flavour of cinnamon and sugar which differentiate it from the other alcoholic drinks. 2. Method, according to the claim (1), characterized by the production of an extract from grapes which are removed from their clusters, crushed by a special grape-crushing machine and subjected to fermentation according to the method of the red vinification. 3. Method, according to the claim (2), characterized by the special level of expertise for the production of the extract which we call "Zivania", that is, its production from de-fermented grape-mass with the presence of the grape husks due to which the extract obtains special characteristics. 4. Method, according to the claim (3), Characterized by the fact that the production of the extract is effected by means of a modern distillery of discontinuous operation, by one distillation and separation of the head-tails, in such a way so that the produced extract corresponds to the model: - Degree of alcohol, % 46-56 - Total acidity, gr/1 (grams per litre) max. 1,10, - Methanol, mgr % t.a. (total alcohol) Max. 150, - Higher alcohols, mgr/1 t.a. (milligrams per litre of total alcohol) 1800-6000 - Esters, mgr/1 t.a 500 - 2.500 - Aldehydes, mgr/1 t.a 30-500 - Copper, mgr/1 max (of maximum value) 8.00, - Iron, max. 1.00 5. Method, according to the claim (1), which is characterized by the flavour and the taste of cinnamon, as well as of the red colour, which are obtained by means of the extraction of this spice. 6. Method of the extraction, according to the claim (5), which is characterized by the mixing and the periodic stirring of "Zivania" and thickly ground cinnamon in proportion of 8:1 for a period of 7-10 days, and also characterized by the transfusion of the extract and by a second extraction of diluted "Zivania" (30%) in proportion of 6:1 as well as by the unification of the two extracts for utilization in the production of the alcoholic drink of the "Red Zivania". 7. Method for sweetening the product according to the claim (6) , which is characterized by the syrup which is prepared by dissolving sugar as follows: In 50 litres of hot de-hardened water 86 kilos of sugar are dissolved due to continuous stirring. The solution is heated up to the boiling point and it is maintained in that temperature for 30 minutes - of course, after the bubbles have been removed. Next, citric acid is added (3 gr/1) and after cooling it is envigoured by an equal quantity of "Zivania" . 8. Method according to the claim (6), for mixing "Zivania", cinnamon extract and syrup, which is characterized by the proportion 4:1:1 and the preparation of the alcoholic drink "Red Zivania" according to the model reported below: - Degree of alcohol, % 40.00 + 0.2 - Sugars, gr/1 « 150 - Total acidity, gr/1 max. 1.00 - Methanol, mgr % t.a Max. 150 - Higher alcohols, mgr/1 t.a 1.800-6.000 - Esters, mgr/1 t.a 500-2.500 - Aldehydes, mgr/1 t.a 30 - 500 - Copper, mgr/1 max. 8.00 - Iron, mgr/1 max. 1.00 9. Product, being the aromatic alcoholic drink which is prepared accordding to the claim ( 1) .

Inventors: ABBOT NIKIFOROS OF HOLY MONAST, ABBOT NIKIFOROS OF HOLY MONASTERY OF KYKKOS
Applicants: ABBOT NIKIFOROS OF HOLY MONAST, ABBOT NIKIFOROS OF HOLY MONASTERY OF KYKKOS
Application year: 1995
Main classification: C12G3
IPC codes: C12G3