Flavor System and Method for Making Sherry Wine Like Beverages

Abstract

A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

1 - 36 . (canceled) 
     
     
         37 . A kit for making a sherry wine-like beverage, the kit including:
 a flavor system having a quantity of each of a plurality of flavor compounds, the plurality of flavor compounds including at least one cheesy, sweaty aroma flavor compound; at least one malty, buttery and/or sweet aroma flavor compound; at least one floral and/or honey aroma flavor compound; at least one fruity aroma flavor compound; at least one smoky, coconut, woody aroma flavor compound; at least one cooked, seasoning, fatty aroma flavor compound; and at least one phenolic/medicinal aroma flavor compound;   wherein the plurality of flavor compounds can be combined in amounts sufficient to form different sherry wine-like beverages when added to a predetermined quantity of an aqueous solution.   
     
     
         38 . The kit of  claim 37 , further including:
 (a) a container sized to contain the flavor system and a predetermined quantity of an aqueous solution;   (b) instructions for combining the plurality of flavor compounds in different combinations and/or quantities with a predetermined quantity of an aqueous solution to form different sherry wine-like beverages;   (c) a quantity of dearomatized wine solutions and/or powders;   (d) a quantity of an aqueous solution comprising a mixture of water, ethanol, and optional colorants;   (e) a quantity of sugar; and/or   (f) a quantity of ethanol.   
     
     
         39 . The kit of  claim 37 , wherein the plurality of flavor compounds further include a quantity of at least one sour taste flavor compound; a quantity of at least one sweet taste flavor compound; a quantity of at least one salty and bitter taste flavor compound; and/or a quantity of at least one astringent, mouth feel flavor compound. 
     
     
         40 . The kit of  claim 37 , wherein:
 the at least one at least one cheesy, sweaty aroma flavor compound is selected from a first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid;   the at least one malty, buttery and/or sweet aroma flavor compound is selected from a second group of compounds consisting of 2-methylbutanol, isoamyl alcohol, diacetyl, vanillin, methylpropanol, isovaleraldehyde, 2-methylpropanal, 2-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, acetovanillone, 2,3-pentanedione, and ethylfuraneol;   the at least one floral and/or honey aroma flavor compound is selected from a third group of compounds consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool;   the at least one fruity aroma flavor compound is selected from a fourth group of compounds consisting of acetaldehyde, butanoic acid ethyl ester, ethyl isobutyrate, octanoic acid ethyl ester, hexanoic acid ethyl ester, ethyl isovalerate, 2-methylbutanoic acid ethy ester, (E)-β-damascenone, 1,1-diethoxyethane, propanoic acid ethyl ester, (L)-ethyl-2-ethyl lactate, ethyl DL-leucate, 3-methylbutyl acetate, and trans ethyl-cinnamate;   the at least one smoky, coconut, woody aroma flavor compound is selected from a fifth group of compounds consisting of cis-oak lactone, eugenol, 4-ethyl-guaiacol, guaiacol, 4-methyl-guaiacol, 4-propyl-guaiacol, 5-pentyldihydrofuran-2(3H)-one, and 5-hexyldihydrofuran-2(3H)-one;   the at least one cooked, seasoning, fatty aroma flavor compound is selected from a sixth group of compounds consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal; and/or   the at least one phenolic/medicinal aroma flavor compound is selected from a seventh group of compounds consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol.   
     
     
         41 . The kit of  claim 39 , wherein:
 the at least one sour taste flavor compound is selected from an eighth group of compounds consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid;   the at least one sweet taste flavor compound is selected from a ninth group of compounds consisting of glycerol, glucose, fructose, L-proline, and saccharose;   the at least one salty and bitter taste flavor compound is selected from a tenth group of compounds consisting of salts of potassium, magnesium, and calcium; and   the at least one astringent, mouth feel flavor compound is selected from an eleventh group of compounds consisting of tannic acid, aconitic acid, and oak extract.   
     
     
         42 . A flavor system for making a sherry wine-like beverage, the flavor system comprising:
 at least one cheesy, sweaty aroma flavor compound;   at least one malty, buttery and/or sweet aroma flavor compound;   at least one floral and/or honey aroma flavor compound;   at least one fruity aroma flavor compound;   at least one smoky, coconut, woody aroma flavor compound;   at least one cooked, seasoning, fatty aroma flavor compound;   at least one phenolic/medicinal aroma flavor compound;   at least one sour taste flavor compound; and   at least one sweet taste flavor compound;   wherein the flavor compounds can be combined in amounts sufficient to form a beverage having the flavor of sherry wine when added to a predetermined quantity of an aqueous solution.   
     
     
         43 . The flavor system of  claim 42 , wherein the flavor system comprises:
 at least six cheesy, sweaty aroma flavor compounds including caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, and caproic acid;   at least ten malty, buttery and/or sweet aroma flavor compounds including 2-methylbutanol, isoamyl alcohol, diacetyl, vanillin, methylpropanol, isovaleraldehyde, 2-methylpropanal, 2-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and acetovanillone;   at least two floral and/or honey aroma flavor compounds including 2-phenylethanol and phenylacetic acid;   at least twelve fruity aroma flavor compounds including acetaldehyde, butanoic acid ethyl ester, ethyl isobutyrate, octanoic acid ethyl ester, hexanoic acid ethyl ester, ethyl isovalerate, 2-methylbutanoic acid ethy ester, (E)-β-damascenone, 1,1-diethoxyethane, propanoic acid ethyl ester, (L)-ethyl-2-ethyl lactate, and ethyl DL-leucate;   at least three smoky, coconut, woody aroma flavor compounds including cis-oak lactone, eugenol, and 4-ethyl-guaiacol;   at least three cooked, seasoning, fatty aroma flavor compounds including sotolone, methionol, and methional;   at least one phenolic/medicinal aroma flavor compound including 4-ethylphenol;   at least two sour taste flavor compounds including acetic acid and tartaric acid; and   at least two sweet taste flavor compounds including glycerol and glucose.   
     
     
         44 . The flavor system of  claim 43 , wherein the flavor system is configured to be combined with a predetermined quantity of an aqueous solution to form a beverage having the flavor of sherry wine and the flavor system includes amounts of respective flavor compounds in micrograms per liter of the predetermined quantity of the aqueous solution of:
 about 2 to 30,000 μg/L of caprylic acid, about 5 to 400,000 μg/L of isobutyric acid, about 10 to 150,000 μg/L of butyric acid, about 5 to 150,000 μg/L of 3-methylbutyric acid, about 2 to 100,000 μg/L of isovaleric acid, and about 5 to 90,000 μg/L of caproic acid;   about 40 to 4,000,000 μg/L of 2-methylbutanol, about 40 to 4,000,000 of μg/L isoamyl alcohol, about 5 to 170,000 μg/L of diacetyl, about 0.4 to 12,000 μg/L of vanillin, about 40 to 3,000,000 μg/L of methylpropanol, about 3 to 15,000 μg/L of isovaleraldehyde, about 4 to 14,000 μg/L of 2-methylpropanal, about 2 to 10,000 μg/L of 2-methylbutanal, about 0.05 to 250 μg/L of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and about 1 to 10,000 μg/L of acetovanillone;   about 30 to 1,000,000 μg/L of 2-phenylethanol and about 0.1 to 5,000 μg/L of phenylacetic acid;   about 450 to 8,000,000 μg/L of acetaldehyde, about 3 to 30,000 μg/L of butanoic acid ethyl ester, about 2 to 60,000 μg/L of ethyl isobutyrate, about 0.5 to 5,500 μg/L of octanoic acid ethyl ester, about 1 to 20,000 μg/L of hexanoic acid ethyl ester, about 0.5 to 13,000 μg/L of ethyl isovalerate, about 0.3 to 10,000 μg/L of 2-methylbutanoic acid ethy ester, about 0.01 to 200 μg/L of (E)-β-damascenone, about 500 to 20,000,000 μg/L of 1,1-diethoxyethane, about 100 to 300,000 μg/L of propanoic acid ethyl ester, about 0.2 to about 20,000 μg/L of (L)-ethyl-2-ethyl lactate, and about 1 to 45,000 μg/L of ethyl DL-leucate;   about 0.2 to 2,500 μg/L of cis-oak lactone, about 0.05 to 250 μg/L of eugenol, and about 0.1 to 5,500 μg/L of 4-ethyl-guaiacol;   about 0.5 to 4,000 μg/L of sotolone, about 2 to 70,000 μg/L of methionol, and about 0.3 to 4,000 μg/L of methional;   about 0.4 to 5,000 μg/L of 4-ethylphenol;   about 4,000 to 20,000,000 μg/L of acetic acid and about 5,000 to 20,000,000 μg/L of tartaric acid; and   about 100,000 to 500,000,000 μg/L of glycerol and about 250 to 500,000,000 μg/L of glucose.   
     
     
         45 . The flavor system of  claim 44 , further comprising:
 (a) a quantity of ethanol;   (b) a quantity of dearomatized wine solutions and/or powders; and/or   (c) a quantity of water.   
     
     
         46 . A container comprising the flavor system according to  claim 44 . 
     
     
         47 . A kit including the flavor system according to  claim 44 . 
     
     
         48 . A beverage having the flavor of sherry wine comprising the flavor system according to  claim 44  and a predetermined quantity of an aqueous solution including water and optionally ethanol and/or colorants. 
     
     
         49 . The beverage of  claim 48 , wherein the aqueous solution includes a predetermined amount of ethanol such that the beverage having the flavor of sherry wine has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume. 
     
     
         50 . The flavor system of  claim 43 , wherein the flavor system is configured to be combined with a predetermined quantity of an aqueous solution to form a beverage having the flavor of Amontillado sherry wine and the flavor system includes amounts of respective flavor compounds in micrograms per liter of the predetermined quantity of the aqueous solution of:
 about 589 μg/L of caprylic acid, about 2,542 μg/L of isobutyric acid, about 1,402 μg/L of butyric acid, about 497 μg/L of 3-methylbutyric acid, about 302 μg/L of isovaleric acid, and about 1,699 μg/L of caproic acid;   about 60,032 μg/L of 2-methylbutanol, about 90,042 of μg/L isoamyl alcohol, about 1,602 μg/L of diacetyl, about 260 μg/L of vanillin, about 54,950 μg/L of methylpropanol, about 185 μg/L of isovaleraldehyde, about 176 μg/L of 2-methylpropanal, about 130 μg/L of 2-methylbutanal, about 3.8 μg/L of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and about 300 μg/L of acetovanillone;   about 11,987 μg/L of 2-phenylethanol and about 95 μg/L of phenylacetic acid;   about 57,032 μg/L of acetaldehyde, about 376 μg/L of butanoic acid ethyl ester, about 454 μg/L of ethyl isobutyrate, about 105 μg/L of octanoic acid ethyl ester, about 387 μg/L of hexanoic acid ethyl ester, about 130 μg/L of ethyl isovalerate, about 86 μg/L of 2-methylbutanoic acid ethy ester, about 2 μg/L of (E)-β-damascenone, about 124,000 μg/L of 1,1-diethoxyethane, about 6,343 μg/L of propanoic acid ethyl ester, about 59 μg/L of (L)-ethyl-2-ethyl lactate, and about 360 μg/L of ethyl DL-leucate;   about 23 μg/L of cis-oak lactone, about 2.5 μg/L of eugenol, and about 21 μg/L of 4-ethyl-guaiacol;   about 39 μg/L of sotolone, about 895 μg/L of methionol, and about 41 of methional;   about 69 μg/L of 4-ethylphenol;   about 382,000 μg/L of acetic acid and about 4,973,000 μg/L of tartaric acid; and   about 5,240,000 μg/L of glycerol and about 54,300 μg/L of glucose.   
     
     
         51 . The flavor system of  claim 50 , further comprising:
 (a) a quantity of ethanol;   (b) a quantity of dearomatized wine solutions and/or powders; and/or   (c) a quantity of water.   
     
     
         52 . A container comprising the flavor system according to  claim 50 . 
     
     
         53 . A kit including the flavor system according to  claim 50 . 
     
     
         54 . A beverage having the flavor of sherry wine comprising the flavor system according to  claim 50  and a predetermined quantity of an aqueous solution including water and optionally ethanol and/or colorants. 
     
     
         55 . The beverage of  claim 54 , wherein the aqueous solution includes a predetermined amount of ethanol such that the beverage having the flavor of sherry wine has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume. 
     
     
         56 . A method of making a flavor system for a beverage having the flavor of sherry-wine, the method comprising:
 mixing predetermined quantities of a plurality of flavor compounds together, the plurality of flavor compounds including at least one cheesy, sweaty aroma flavor compound; at least one malty, buttery and/or sweet aroma flavor compound; at least one floral and/or honey aroma flavor compound; at least one fruity aroma flavor compound; at least one smoky, coconut, woody aroma flavor compound; at least one cooked, seasoning, fatty aroma flavor compound; at least one phenolic/medicinal aroma flavor compound;   wherein the plurality of flavor compounds optionally include at least one sour taste flavor compound; at least one sweet taste flavor compound; at least one salty and bitter taste flavor compound; and/or at least one astringent, mouth feel flavor compound.   
     
     
         57 . A method of making an alcoholic beverage having the flavor of sherry wine, the method comprising:
 combining the flavor system according to  claim 42  with a predetermined quantity of an aqueous solution to form an alcoholic beverage having the flavor of sherry wine without the need for fermentation and aging;   wherein the aqueous solution includes water and a predetermined amount of ethanol such that the alcoholic beverage having the flavor of sherry wine has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume