DESC:TITLE:
BLENDING WATER FOR ALCOHOL

FIELD OF INVENTION:
The present invention relates to the field of treatment of water use for the blend with alcohol. More specifically, the present invention relates to a process of preparation for blending water with alcohol to achieve desired alcoholic strength, flavour, aroma and quality.

BACKGROUND OF INVENTION:
Alcohol production is a widely practiced industry, involving the production of various alcoholic beverages such as spirits, wines, and beers. Blending water with alcohol is a critical step in the production process, as it determines the final alcoholic strength and flavour profile of the beverage. Traditionally, the blending of water and alcohol has been performed through manual or semi-automated methods, which suffer from several limitations.
Presently for blending water with alcohol, there are a few different types of water that are used. The choice of water type has an impact on the final product's taste, quality, and overall characteristics. There are some common types of water used in the blending process:
1. Distilled Water: Distilled water is created through the process of distillation, which involves boiling water and then collecting the vapor, leaving behind impurities and minerals.
2. Spring Water: Spring water is collected from natural springs and is often perceived as having a refreshing and natural taste. It contains various minerals and trace elements acquired from the geological formations it passes through.
3. Filtered Water: Filtered water refers to water that has undergone filtration processes to remove impurities, such as chlorine, sediment, and odor-causing substances.
4. Mineral Water: Mineral water is sourced from natural springs and contains minerals along with natural impurities.
The choice of water type for blending with alcohol depends on various factors, including the desired flavor profile, the specific alcohol being used, and the target market preferences. Experimentation and testing are necessary to determine the ideal water type for a particular alcoholic beverage to achieve the desired taste, quality, and consistency.
The presently available waters have certain limitations such as impurities, high minerals, filtered water without taste.
Thus, there is need of the present invention to provide blending water for the alcoholic beverage.

SUMMARY OF THE INVENTION:
According to present invention, a blending water for alcoholic beverage comprising 50-100 PPM calcium, 20 – 40 PPM magnesium, 10 – 30 PPM potassium and flavouring agents with essential mineral.

According to present invention, the power of hydrogen between 6.5 to 7.5.

According to present invention, the flavouring agent includes esters, ketones, pyrazines, phenolics, and terpenoids.

OBEJCT OF THE INVENTION:

The main object of the present invention is to provide blending water for the alcohol.

Another object of the present invention is to provide process of making blending water with the minerals.

DETAIL DESCRIPTION OF THE INVENTION:
Although specific terms are used in the following description for sake of clarity, these terms are intended to refer only to particular structure of the invention and are not intended to define or limit the scope of the invention.
References in the specification to “an embodiment” mean that a particular feature, structure, characteristic, or function described in connection with the embodiment is included in at least one embodiment of the invention. The appearances of the phrase “in an embodiment” in various places in the specification are not necessarily all referring to the same embodiment.
In an embodiment of the present invention, a method producing blending water with alcohol is provided. The invention enables precise control over the blending water process to achieve the desired alcoholic strength, aroma and flavor profiles.
In an embodiment of the present invention, the process includes selection of water, treatment of water, addition of minerals, and adjustment of potential of hydrogen, flavor enhancement, and quality control.
In an embodiment of the present invention, the process of selection of water includes identifying quality of water source suitable for blending process with alcoholic beverages. The source of water needs to be free from contamination.
In another embodiment of the present invention, the treatment of water ensures purity of water by filtration and disinfection process.
Yet another embodiment of the present invention, the formula specifies the mineral composition required to enhance the taste, mouthfeel, and overall quality of the blending water. The mineral composition comprising calcium, magnesium, potassium, and other essential minerals in specific quantities.
In an embodiment of the present invention, the formula comprising 50 – 100 PPM calcium, 20 – 40 PPM Magnesium, and 10 – 30 PPM Potassium.
In an embodiment of the present invention, the power of hydrogen maintained between 6.5 – 7.5 that is between acidifiers or alkalizers. The said adjustment ensures compatibility with the targeted alcoholic beverage and enhances its flavour and smoothness.
In an embodiment of the present invention, the formula includes adding of flavouring component to add flavour to the beverage. The flavouring agent includes esters, ketones, pyrazines, phenolics, and terpenoids.
In an embodiment of the present invention, the water composition is tested on regular interval for minerals to maintain the quality of water.
In an embodiment of the present invention, the blending system offers enhanced control, accuracy, and efficiency compared to traditional blending methods. The controlled system allows for precise monitoring and adjustment of the water-to-mineral ratio. This ensures consistent quality and taste in the production of alcoholic beverages, meeting customer expectations and maintaining brand reputation.
,CLAIMS:WE CLAIMS:

1. A blending water for alcoholic beverage comprising 50-100 PPM calcium, 20 – 40 PPM magnesium, 10 – 30 PPM potassium and flavouring agents with essential mineral.

2. The blending water for alcoholic beverage as claimed in claim 1, wherein the power of hydrogen between 6.5 to 7.5.

3. The blending water for alcoholic beverage as claimed in claim 1, wherein the flavouring agent includes esters, ketones, pyrazines, phenolics, and terpenoids.