초록

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.

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1. A method of making a sherry wine-like beverage comprising: adding at least one flavor compound selected from a first group of compounds to a quantity of aqueous solution, the first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid

1. A method of making a sherry wine-like beverage comprising: adding at least one flavor compound selected from a first group of compounds to a quantity of aqueous solution, the first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 2 μg/L to about 400,000 μg/L;adding at least one flavor compound from a second group of compounds to the quantity of aqueous solution, the second group 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, wherein the at least one flavor compound selected from the second group is added in an amount ranging from about 0.05 μg/L to about 4,000,000 μg/L;adding at least one flavor compound from a third group of compounds to the quantity of aqueous solution, the third group consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool, wherein the at least one flavor compound selected from the third group is added in an amount ranging from about 0.1 μg/L to about 1,000,000 μg/L;adding at least one flavor compound from a fourth group of compounds to the quantity of aqueous solution, the fourth group 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, wherein the at least one flavor compound selected from the fourth group is added in an amount ranging from about 0.01 μg/L to about 20,000,000 μg/L;adding at least one flavor compound from a fifth group of compounds to the quantity of aqueous solution, the fifth group 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, wherein the at least one flavor compound selected from the fifth group is added in an amount ranging from about 0.05 μg/L to about 5,500 μg/L; adding at least one flavor compound from a sixth group of compounds to the quantity of aqueous solution, the sixth group consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal, wherein the at least one flavor compound selected from the sixth group is added in an amount ranging from about 0.02 μg/L to about 70,000 μg/L; and adding at least one flavor compound from a seventh group of compounds to the quantity of aqueous solution, the seventh group consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol, wherein the at least one flavor compound selected from the seventh group is added in an amount ranging from about 0.1 μg/L to about 5,000 μg/L, wherein the flavor compounds are included in amounts sufficient to form a beverage having the flavor of sherry wine without the need for fermentation and aging. 2. The method of claim 1, further including adding at least one compound selected from an eighth group consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid to the quantity of aqueous solution, the at least one compound selected from the eighth group being added in an amount ranging from about 4,000 μg/L to about 20,000,000 μg/L. 3. The method of claim 2, further including adding at least one compound selected from a ninth group consisting of glycerol, glucose, fructose, L-proline, and saccharose to the quantity of aqueous solution, the at least one compound selected from the ninth group being added in an amount of about 1 μg/L to about 600,000,000 μg/L. 4. The method of claim 3, further including adding at least one compound selected from a tenth group consisting of salts of potassium, magnesium, and calcium to the quantity of aqueous solution, the at least one compound being added in an amount ranging from about 2,500 μg/L to about 10,000,000 μg/L. 5. The method of claim 4, further including adding at least one compound selected from an eleventh group consisting of tannic acid, aconitic acid, and oak extract to the quantity of aqueous solution, the at least one compound selected from the eleventh group being added in an amount ranging from about 500 μg/L to about 5,000,000 μg/L. 6. The method of claim 1, further including adding a quantity of ethanol to the quantity of aqueous solution to form an alcoholic beverage. 7. The method of claim 6, wherein the ethanol is added in an amount ranging from about 1000 μg/L to about 400,000,000 μg/L. 8. The method of claim 1, wherein the sherry wine-like beverage is alcohol-free. 9. The method of claim 1, wherein the sherry wine-like beverage has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume. 10. The method of claim 1, further including adjusting the pH of the sherry wine-like beverage to a pH of less than about 7. 11. The method of claim 10, wherein the sherry wine-like beverage has a pH ranging from about 3 to about 6. 12. The method of claim 1, further including adding a quantity of dearomatized wine solutions and/or powders to the beverage. 13. The method of claim 1, wherein a water content of the quantity of aqueous solution ranges from about 0.75 liter to about 1 liter. 14. A beverage produced according to the method of claim 1. 15. A method of making a flavor system for making a sherry wine-like beverage comprising: adding at least one flavor compound selected from a first group of compounds to container, the first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 2 μg/L to about 400,000 μg/L;adding at least one flavor compound from a second group of compounds to the container, the second group 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, wherein the at least one flavor compound selected from the second group is added in an amount ranging from about 0.05 μg/L to about 4,000,000 μg/L;adding at least one flavor compound from a third group of compounds to the container, the third group consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool, wherein the at least one flavor compound selected from the third group is added in an amount ranging from about 0.1 μg/L to about 1,000,000 μg/L;adding at least one flavor compound from a fourth group of compounds to the container, the fourth group 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, wherein the at least one flavor compound selected from the fourth group is added in an amount ranging from about 0.01 μg/L to about 20,000,000 μg/L;adding at least one flavor compound from a fifth group of compounds to the container, the fifth group 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, wherein the at least one flavor compound selected from the fifth group is added in an amount ranging from about 0.05 μg/L to about 5,500 μg/L; adding at least one flavor compound from a sixth group of compounds to the container, the sixth group consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal, wherein the at least one flavor compound selected from the sixth group is added in an amount ranging from about 0.02 μg/L to about 70,000 μg/L; and adding at least one flavor compound from a seventh group of compounds to the container, the seventh group consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol, wherein the at least one flavor compound selected from the seventh group is added in an amount ranging from about 0.1 μg/L to about 5,000 μg/L, wherein the flavor compounds are included in amounts sufficient to form a beverage having the flavor of sherry wine without the need for fermentation and aging. 16. The method of claim 15, further including adding at least one compound selected from an eighth group consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid to the container, the at least one compound selected from the eighth group being added in an amount ranging from about 4,000 μg/L to about 20,000,000 μg/L. 17. The method of claim 16, further including adding at least one compound selected from a ninth group consisting of glycerol, glucose, fructose, L-proline, and saccharose to the container, the at least one compound selected from the ninth group being added in an amount of about 1 μg/L to about 600,000,000 μg/L. 18. The method of claim 17, further including adding at least one compound selected from a tenth group consisting of salts of potassium, magnesium, and calcium to the container, the at least one compound being added in an amount ranging from about 2,500 μg/L to about 10,000,000 μg/L. 19. The method of claim 18, further including adding at least one compound selected from an eleventh group consisting of tannic acid, aconitic acid, and oak extract to the container, the at least one compound selected from the eleventh group being added in an amount ranging from about 500 μg/L to about 5,000,000 μg/L. 20. A non-fermented sherry wine-like beverage comprising: a quantity of aqueous solution;at least one flavor compound selected from a first group of compounds, the first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 2 μg/L to about 400,000 μg/L;at least one flavor compound from a second group of compounds, the second group 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, wherein the at least one flavor compound selected from the second group is added in an amount ranging from about 0.05 μg/L to about 4,000,000 μg/L;at least one flavor compound from a third group of compounds, the third group consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool, wherein the at least one flavor compound selected from the third group is added in an amount ranging from about 0.1 μg/L to about 1,000,000 μg/L;at least one flavor compound from a fourth group of compounds, the fourth group 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, wherein the at least one flavor compound selected from the fourth group is added in an amount ranging from about 0.01 μg/L to about 20,000,000 μg/L;at least one flavor compound from a fifth group of compounds, the fifth group 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, wherein the at least one flavor compound selected from the fifth group is added in an amount ranging from about 0.05 μg/L to about 5,500 μg/L; at least one flavor compound from a sixth group of compounds, the sixth group consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal, wherein the at least one flavor compound selected from the sixth group is added in an amount ranging from about 0.02 μg/L to about 70,000 μg/L; and at least one flavor compound from a seventh group of compounds, the seventh group consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol, wherein the at least one flavor compound selected from the seventh group is added in an amount ranging from about 0.1 μg/L to about 5,000 μg/L, wherein the flavor compounds are included in amounts sufficient to form a beverage having the flavor of sherry wine. 21. The beverage of claim 20, further including at least one compound selected from an eighth group consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid, the at least one compound selected from the eighth group being added in an amount ranging from about 4,000 μg/L to about 20,000,000 μg/L. 22. The beverage of claim 21, further including at least one compound selected from a ninth group consisting of glycerol, glucose, fructose, L-proline, and saccharose, the at least one compound selected from the ninth group being added in an amount of about 1 μg/L to about 600,000,000 μg/L. 23. The beverage of claim 22, further including at least one compound selected from a tenth group consisting of salts of potassium, magnesium, and calcium, the at least one compound being added in an amount ranging from about 2,500 μg/L to about 10,000,000 μg/L. 24. The beverage of claim 23, further including at least one compound selected from an eleventh group consisting of tannic acid, aconitic acid, and oak extract, the at least one compound selected from the eleventh group being added in an amount ranging from about 500 μg/L to about 5,000,000 μg/L. 25. The beverage of claim 20, further including a quantity of ethanol. 26. The beverage of claim 25, wherein the ethanol is present in an amount ranging from about 1000 μg/L to about 400,000,000 μg/L. 27. The beverage of claim 20, wherein the sherry wine-like beverage is alcohol-free. 28. The beverage of claim 20, wherein the sherry wine-like beverage has an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume. 29. The beverage of claim 20, further including a quantity of dearomatized wine solutions and/or powders. 30. The beverage of claim 20, wherein a water content of the quantity of aqueous solution ranges from about 0.75 liter to about 1 liter. 31. A flavor system for making a non-fermented sherry wine-like beverage, the flavor system comprising: at least one flavor compound selected from a first group of compounds, the first group of compounds consisting of caprylic acid, isobutyric acid, butyric acid, 3-methylbutyric acid, isovaleric acid, caproic acid, and decanoic acid, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 2 μg/L to about 400,000 μg/L;at least one flavor compound from a second group of compounds, the second group 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, wherein the at least one flavor compound selected from the second group is added in an amount ranging from about 0.05 μg/L to about 4,000,000 μg/L;at least one flavor compound from a third group of compounds, the third group consisting of 2-phenylethanol, phenylacetic acid, 2-phenylethyl acetate, and linalool, wherein the at least one flavor compound selected from the third group is added in an amount ranging from about 0.1 μg/L to about 1,000,000 μg/L;at least one flavor compound from a fourth group of compounds, the fourth group 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, wherein the at least one flavor compound selected from the fourth group is added in an amount ranging from about 0.01 μg/L to about 20,000,000 μg/L;at least one flavor compound from a fifth group of compounds, the fifth group 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, wherein the at least one flavor compound selected from the fifth group is added in an amount ranging from about 0.05 μg/L to about 5,500 μg/L; at least one flavor compound from a sixth group of compounds, the sixth group consisting of sotolone, methionol, methional, dimethyl sulfide, dimethyltrisulfide, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal, wherein the at least one flavor compound selected from the sixth group is added in an amount ranging from about 0.02 μg/L to about 70,000 μg/L; and at least one flavor compound from a seventh group of compounds, the seventh group consisting of 4-ethylphenol, p-cresol, m-cresol, o-cresol, and phenol, wherein the at least one flavor compound selected from the seventh group is added in an amount ranging from about 0.1 μg/L to about 5,000 μg/L, wherein the flavor compounds are included in amounts sufficient to form a beverage having the flavor of sherry wine. 32. The flavor system according to claim 31, further including at least one compound selected from an eighth group consisting of acetic acid, tartaric acid, succinic acid, lactic acid, and citric acid, the at least one compound selected from the eighth group being added in an amount ranging from about 4,000 μg/L to about 20,000,000 μg/L. 33. The flavor system according to claim 32, further including at least one compound selected from a ninth group consisting of glycerol, glucose, fructose, L-proline, and saccharose, the at least one compound selected from the ninth group being added in an amount of about 1 μg/L to about 600,000,000 μg/L. 34. The flavor system according to claim 33, further including at least one compound selected from a tenth group consisting of salts of potassium, magnesium, and calcium, the at least one compound being added in an amount ranging from about 2,500 μg/L to about 10,000,000 μg/L. 35. The flavor system according to claim 34, further including at least one compound selected from an eleventh group consisting of tannic acid, aconitic acid, and oak extract, the at least one compound selected from the eleventh group being added in an amount ranging from about 500 μg/L to about 5,000,000 μg/L. 36. A container comprising the flavor system according to claim 31.