WO2006001779A1 - Procede de production de vin - Google Patents
Procede de production de vin Download PDFInfo
- Publication number
- WO2006001779A1 WO2006001779A1 PCT/SG2005/000209 SG2005000209W WO2006001779A1 WO 2006001779 A1 WO2006001779 A1 WO 2006001779A1 SG 2005000209 W SG2005000209 W SG 2005000209W WO 2006001779 A1 WO2006001779 A1 WO 2006001779A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- producing wine
- wine
- wine according
- tannins
- fermentation
- Prior art date
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000008569 process Effects 0.000 title claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 235000018553 tannin Nutrition 0.000 claims abstract description 17
- 229920001864 tannin Polymers 0.000 claims abstract description 17
- 239000001648 tannin Substances 0.000 claims abstract description 17
- 235000015203 fruit juice Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 241000219095 Vitis Species 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 229910000278 bentonite Inorganic materials 0.000 claims description 4
- 239000000440 bentonite Substances 0.000 claims description 4
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical group O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 4
- 239000006025 fining agent Substances 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 230000003247 decreasing effect Effects 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 235000019674 grape juice Nutrition 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 238000005352 clarification Methods 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 4
- 238000011514 vinification Methods 0.000 description 12
- 239000012141 concentrate Substances 0.000 description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 241000219094 Vitaceae Species 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 235000021021 grapes Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 239000011261 inert gas Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000002431 foraging effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 210000003254 palate Anatomy 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 150000003892 tartrate salts Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0213—Preparation of must from grapes; Must treatment and fermentation with thermal treatment of the vintage
Definitions
- the present invention relates to a process for producing wine. More specifically relates to a process of mobile mass wine production continuously throughout the year.
- a further disadvantage is that the production of inferior wine resulted by altered flavor, ripens and sugar content when trying to transport grapes, caused of cooked taste produced by the process of heat extraction to produce concentrate when grape juice is transformed into must and transformed into treatment already done by supplier of the concentrate, and when solids tannins are removed by a centripetal extraction to produce a concentrate.
- the ordinary wine making processes are not applicable in tropical countries as the ambient temperature is too high causing a too rapid fermentation by the yeast of the fructose and a flat non-complex taste.
- the heat also causes rapid evaporation of alcohol into the atmosphere and a loss of value.
- the invention provides a process for producing wine which overcomes the above problems, and according to the invention a process of wine production comprises subjecting fruit juice and tannins, which are separated using different processes, to a cold temperature preferably -12°C to -6 0 C which is maintained by keeping them in refrigerated containers for a predetermined period of time so as to prevent or inhibit fermentation of the must during that period of transportation, wherein said fruit juice is preferably grape.
- Fermentation of the fruit juice can thus be begun at any time simply by reconstitute the juice concentrate with purified water back to its natural state. Tannins additive is added so as to bring the solids level back up to a pre-concentrate level and toasted oak chips is added at the beginning of the ferment to replace the need and time required for aging in wood barrels.
- the winery is maintained at tropical ambient temperature, with a process for the removal of atmospheric humidity.
- Fermentation reading will be done on the wine to ascertain the levels of malic acid.
- the wines are settled in cold temperature preferably about -4°C to about -2°C and fining agent preferably bentonite is added. Fining agents are used to clarify wine before bottling or long-term storage. When added to wine, bentonite settles to the bottom carrying with it any suspended particles.
- Inert gas may be used and preservatives at the correct levels may be added during bottling. This invention allows wineries to set up for fermentation only and a single bottling plan mounted on a vehicle to go from winery to winery.
- FIG. 1 is a flow diagram of wine production according to the present invention. Detailed Description of the Preferred Embodiments
- a process for producing wine comprising subjecting fruit juice and tannins, which are separated using different processes, to a cold temperature which is maintained by keeping them in refrigerated containers preferably about -12°C to about -6°C for a predetermined period of time so as to prevent or inhibit fermentation of the must during that period they are transported, wherein said fruit is preferably grape.
- the fruit juice is supplied to an apparatus near the harvest area to be separated from the seeds, residual stems and skins for the best production of wine quality juice. Centrifugal separation with or without a combination of low heat is regardless as particularly favorable as it prevent cooked flavors coming through. As previously mention, cooked taste is produced by the traditional process of heat extraction to produce concentrate when grape juice is transformed into must and transformed into treatment.
- the tannins is processed from the left over skin and seeds waste product of the wine making process by a separate method.
- the process recovered grape alcohol, grape seed oil and tartrates from wine by-products to enhance the quality of the traditional wine making process.
- the separating process use SO 2 and water from by-products of turning grape juice into concentrate as a materials.
- the bacteria are used to consume malic acid in the materials and the excess water is then removed.
- Figure 1 illustrates the flow diagram of wine production according to the present invention.
- the grape juice and tannins are transported separately in a cold temperature preferably about -12°C to about -6 0 C which is maintained by keeping them in refrigerated containers. This remains the quality and fruit levels required for above average standard wine production.
- the grape juice concentrate is reconstituted with purified water back to its natural state of the grape juice before concentration to preferably about 14° Beaume so as to achieve a level around 14% alcohol by volume post ferment, and tannin additives are added to the tannins concentrate so as to bring the solids level back up to a pre-concentrate level.
- the grape juice and tannins is then recombined before they are supplied for fermentation.
- Fermentation can thus be begun by adding toasted oak chips preferably both American and French toasted oak chips, to replace the need and time required for aging in wood barrels.
- sterilization of vats, pumps and pipes is controlled to prevent bacteria contamination.
- added yeast supplements are controlled to encourage healthy yeast growth and to prevent unwanted characteristics due to the starvation of the yeast.
- this invention enables winery to be maintained at tropical ambient temperature, preferably at about 23 0 C, with a process for the removal of atmospheric humidity due to the energy transfer to create condensation.
- it is needed to maintain high levels of hygiene as humidity encourage bacterial growth.
- Fermentation of white wines and red wines are started separately at about 18°C to about 24 0 C to encourage healthy yeast growth and is manually decreased gradually daily preferably I 0 C per day to control a slow fermentation process until about 8°C to 10°C.
- the red wine is fermented at the same temperature as the white wines as no color extraction required and is fundamentally different to the traditional method of wine making.
- inert gases such as nitrogen and CO 2 are used as a 'blanket' over the juice to prevent oxidation of the fermenting juice.
- the alcohol levels are remained within acceptable levels and do not required additional sugars to supplement the alcohol that dissipates during the fermentation, due to strict temperature controls and humidity reduction.
- Fermentation readings are applied on the wines to ascertain the levels of malic acid on whether to trigger malolactic fermentation which turned malic acid into lactic acid during fermentation so as to soften the wines.
- fermentation stop settling occur, after which the supernatant is separated from the lees by decantation in to a clarification vessel, carefully kept topped to minimize the exposure of oxygen.
- the level of CO? is maintained so as to prevent oxidation and to maintain brilliance of color and maintenance of fruit on the nose and palate. Timing after complete of fermentation is important to avoid problems caused by autolysis of the yeast cells.
- the wine is settled in cold temperature preferably about -5°C to about - I 0 C to effectively force the solids to 'drop' out of the finished product, saving on filtration costs and time.
- Tartaric acid is added to increase the speed of this process by adding the crystals and thereby attracting the crystals trapped in the wine.
- Bentonite is added during clarification to heat stabilize the wine and to prevent the wine from clouding.
- toasted oak chips preferably both American and French are added at the beginning of ferment. This is constantly monitored so as not to overpower the other characteristics of the juice, but only to compliment. Aging is not necessary or encouraged in this invention where the wine is designed to be consumed 'young' which save money on holding costs and marketing the wine with fruit intact.
- inert gases are used again to prevent oxidation of the wine.
- the correct levels of preservatives can be added with the equipment and chemicals on hand according to the acceptable levels of international wine making so as to prevent bacterial spoilage and oxidation.
- Corks preferably twist on tops or synthetic corks are used to prevent the slow entering of oxygen into the bottle.
- the process of this invention allows for making of consistent flavor branded multiple vintages per year, continuously throughout the year reducing inventory and holding costs without being restricted as now to carrying out fermentation for two or three weeks only during each year, which is the present wine making methods.
- a further consideration is that, because the existing wine making processes depends on fermentation being started as soon as possible after the grapes have been picked, wine production centers at present have to be in relative close proximity to where the grapes are grown. Now however it is possible to preserve the grape juice by this new invention which allows it to be stored without detrinent or alteration, the actual wine production can be done in any geographical spot desired, as the raw material (the grape juice and tannins) can easily be sent over.
- This invention also allows wineries to set up for fermentation only and a single bottling plan mounted on a truck to go from winery to winery locally or through country region, preferably with all the vintages timed to end in a predetermined sequence to follow the best routing of the bottling plant.
- This invention allows wineries to set up for fermentation only and a single bottling plan mounted on a vehicle to go from winery to winery.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Thermal Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
La présente invention concerne un procédé de production de vin, notamment un procédé de production de vin mobile, en continu, le jus de raisin et les tanins étant séparés à l'aide de procédés différents avant d'être transportés séparément à froid afin de prévenir ou d'inhiber la fermentation du moût pendant une durée prédéterminée, lesquels sont ensuite recombinés après reconstitution séparée pour être fermentés à température ambiante tropicale, puis soumis au soutirage pendant lequel se produit la décantation et à la clarification pendant laquelle le jus de raisin est décanté à froid. Le vieillissement n'est pas nécessaire étant donné que des copeaux de chêne grillés sont ajoutés au cours de la fermentation.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MYPI20042483A MY154473A (en) | 2004-06-24 | 2004-06-24 | A process for producing wine |
| MYPI20042483 | 2004-06-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2006001779A1 true WO2006001779A1 (fr) | 2006-01-05 |
Family
ID=35782087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/SG2005/000209 WO2006001779A1 (fr) | 2004-06-24 | 2005-06-24 | Procede de production de vin |
Country Status (2)
| Country | Link |
|---|---|
| MY (1) | MY154473A (fr) |
| WO (1) | WO2006001779A1 (fr) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2236595A1 (fr) * | 2009-04-02 | 2010-10-06 | Linde AG | Stabilisation à froid du vin |
| US20130287927A1 (en) * | 2012-04-25 | 2013-10-31 | Zer-Ran YU | Preparation method and system for clarified plum wine and plum extract |
| WO2017114999A1 (fr) * | 2015-12-30 | 2017-07-06 | Universitat De València | Rabotures avec des microorganismes, leur préparation et leur utilisation |
| JP2020010612A (ja) * | 2018-07-13 | 2020-01-23 | キリンホールディングス株式会社 | 香味および保存安定性が向上した果実酒およびその製造方法 |
| CN116855327A (zh) * | 2023-07-14 | 2023-10-10 | 秦皇岛金士国际葡萄酒庄有限公司 | 一种马瑟兰葡萄酒柔性酿造工艺 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU461117A1 (ru) * | 1973-08-10 | 1975-02-25 | Московский Межреспубликанский Винодельческий Завод | Способ производства полусухих вин |
| RU2143476C1 (ru) * | 1998-09-01 | 1999-12-27 | Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности | Способ производства белых выдержанных вин |
| AU1852199A (en) * | 1999-03-03 | 2000-09-07 | Buchanan Wines Pty Ltd | Alternative method for processing fruit for juice and wine making |
| RU2203314C2 (ru) * | 2001-07-09 | 2003-04-27 | Московская государственная технологическая академия | Способ производства вина виноградного оригинального |
-
2004
- 2004-06-24 MY MYPI20042483A patent/MY154473A/en unknown
-
2005
- 2005-06-24 WO PCT/SG2005/000209 patent/WO2006001779A1/fr active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU461117A1 (ru) * | 1973-08-10 | 1975-02-25 | Московский Межреспубликанский Винодельческий Завод | Способ производства полусухих вин |
| RU2143476C1 (ru) * | 1998-09-01 | 1999-12-27 | Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности | Способ производства белых выдержанных вин |
| AU1852199A (en) * | 1999-03-03 | 2000-09-07 | Buchanan Wines Pty Ltd | Alternative method for processing fruit for juice and wine making |
| RU2203314C2 (ru) * | 2001-07-09 | 2003-04-27 | Московская государственная технологическая академия | Способ производства вина виноградного оригинального |
Non-Patent Citations (3)
| Title |
|---|
| DATABASE WPI Week 197603, Derwent World Patents Index; Class D16, AN 1976-04950X * |
| DATABASE WPI Week 200048, Derwent World Patents Index; Class D16, AN 2000-530774 * |
| DATABASE WPI Week 200376, Derwent World Patents Index; Class D16, AN 2003-810176 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2236595A1 (fr) * | 2009-04-02 | 2010-10-06 | Linde AG | Stabilisation à froid du vin |
| US20130287927A1 (en) * | 2012-04-25 | 2013-10-31 | Zer-Ran YU | Preparation method and system for clarified plum wine and plum extract |
| WO2017114999A1 (fr) * | 2015-12-30 | 2017-07-06 | Universitat De València | Rabotures avec des microorganismes, leur préparation et leur utilisation |
| JP2020010612A (ja) * | 2018-07-13 | 2020-01-23 | キリンホールディングス株式会社 | 香味および保存安定性が向上した果実酒およびその製造方法 |
| JP7356791B2 (ja) | 2018-07-13 | 2023-10-05 | キリンホールディングス株式会社 | 香味および保存安定性が向上した果実酒およびその製造方法 |
| CN116855327A (zh) * | 2023-07-14 | 2023-10-10 | 秦皇岛金士国际葡萄酒庄有限公司 | 一种马瑟兰葡萄酒柔性酿造工艺 |
Also Published As
| Publication number | Publication date |
|---|---|
| MY154473A (en) | 2015-06-30 |
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