AU2005100366B9

AU2005100366B9 - Preservative elimination in wine at consumption

Info

Publication number: AU2005100366B9
Application number: AU2005100366A
Authority: AU
Inventors: James William Pennington
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-05-06
Filing date: 2005-05-05
Publication date: 2010-12-23
Anticipated expiration: 2013-05-05
Also published as: AU2005100366A4; AU2005100366B4

Description

1 PAustralia 0 5 MAY 200 5 AUSTRALIA PATENTS ACT 1990 COMPLETE SPECIFICATION INNOVATION PATENT Preservative Elimination in Wine at Consumption The following statement is a full description of this invention ,including the best methods of performing it known to me: 2 PRESERVATIVE ELIMINATION IN WINE AT CONSUMPTION Field of the Invention The present invention relates to a preservative removal process for wine and wine based products post bottling and immediately prior to consumption. Background to the Invention There is considerable evidence both scientific and anecdotal that a significant number of people suffer adverse reactions to the consumption of wine. These adverse reactions often occur even when a relatively small amount of wine has been consumed. The reactions most commonly expressed are headache, shortness of breath, sneezing, watery eyes, sinus congestion, dizziness etc. It would appear very clear that the occurrence of these symptoms is most likely caused by the presence of preservatives in wine, specifically the widely used sulphur salts. Given that this information has been widely known in the industry for many years several wine producers have attempted to produce preservative free wines. These attempts have been largely unsuccessful because the production of high quality wine is very dependant on the use of preservatives. This is particularly so with white wines as it is impossible to retain the freshness and delicate fruit flavours and aroma's without using preservatives. The commonly used sulphur salts, potassium and sodium metabisulphate are used in the production and storage of wine. These salts are added to wine to prevent oxidation and microbial activity. The salts produce an 2443176_1 (GH0A.tteru) 3 active form of sulphur (sulphur dioxide gas) which is responsible for most of the antimicrobial and prevention of oxidation in wines. However sulphur dioxide is a particularly hazardous compound which has a sharp irritating odour even in low concentrations. Sulphur dioxide is a well known air pollutant having similar effects on people to those experienced by some wine consumers. It is also quite common for winemakers and cellar staff to suffer exposure to sulphur dioxide while carrying out their work. The reactions to these events are also identical to those described previously. It is well documented that some people are highly sulphur sensitive whereas others are more tolerant. Asthma sufferers are subject to potential serious adverse effects of sulfur, even at low levels. Given that the use of preservatives creates such discomfort for many consumers its removal is clearly important. As also stated, the production of high quality wines using best practice, includes the use of sulphur dioxide throughout the winemaking process from grape harvesting to bottling. The wine is bottled under standard conditions with the free sulphur dioxide level within industry parameters. Summary of the Invention In accordance with a first aspect of the present invention, there is provided a method of removing a preservative from wine that has been bottled or otherwise packaged for consumption, the method comprising the step of adding a 2443176_1 (GH atter.) 4 preservative remover to the wine when or after the wine is opened for consumption; wherein the wine to which the wine preservative remover is added does not undergo further stages of the wine making process. Adding the preservative remover when or after the wine is opened for consumption provides the advantage of allowing the preservative to be used throughout winemaking and bottle aging processes, while ensuring that at least some of the preservative is removed prior to consumption. The method may further comprise the step of opening the wine, wherein the step of opening the wine causes or effects the step of adding the preservative remover to the wine when or after the wine is opened for consumption. The preservative remover may be added to the wine in at least one predetermined dose. In accordance with a second aspect of the present invention, there is provided a device when used for dispensing a wine preservative remover into bottled wine or wine that has been otherwise packaged for consumption, the device being arranged so as to contain a wine preservative remover and to allow the wine preservative remover to be added to the wine in at least one predetermined dose when or after the wine is opened for consumption. The device may be a bottle arranged so as to allow the dispensation of the at least one predetermined dose of the preservative remover. 2443176_1 (GHMatters) 5 The preservative remover of the method and/or the device may be hydrogen peroxide. Detailed Description of Embodiments Embodiments of the present invention were developed with a view of removing the preservative immediately prior to consumption thereby allowing the wine to be manufactured and matured using standard practices. This technique is designed to be used with a specific wine (with known preservative level), as the level of free sulphur dioxide in wines varies considerably. We are able to remove practically all the free sulphur dioxide using the following process: - a closure is chosen which largely prevents the transfer of gas to or from the wine. The use of screw caps, crown seals, plastic or conglomerate corks or high quality natural cork are well suited. - the sulphur dioxide is removed immediately prior to consumption. This is achieved by the release of a carefully calibrated neutralising agent (see below for addition methods) - the neutralising agent is hydrogen peroxide, which oxidises the sulphur dioxide gas producing hydrogen ions and sulphates, completely harmless compounds at these levels. - as the amount of preservative is known(laboratory analysis)it is possible to add the exact amount of neutralising agent for its complete removal. It is possible to simply provide the preservative remover 2443176_1 (GH~btters) 6 in a small bottle sold with the wine and added immediately prior to consumption. However our market research has indicated a more user friendly and subtle addition technique would have a much greater probability of success. The following are three possible methods for achieving the required outcome. 1. The preservative remover is carefully measured and placed in a small capsule which is sealed onto a plastic wine stopper. The stopper is inserted into the neck of the specially selected bottle which has a tapered neck (Figure 1). As the stopper is removed (approx. half way out) the capsule and its contents drop into the wine. The wine is then gently shaken and then the stopper completely removed. The wine is then poured and consumed. (see Figure 2) 2. Adding the remover to a pocket located in either the cork, conglomerate cork or plastic cork and sealed with a cap. On inserting the cork screw the cap is removed and the contents released in to the wine. (see Figure 3) 3. Similar to the above a capsule can be attached to the inside of a screw cap with the contents being released when the cap is unscrewed. (see Figure 4) As the wine is now preservative free it is recommended the wine be consumed within hours of opening. As the wine is not altered until opening, it retains its freshness and normal shelf life. The first wine we plan to release is a Semillon Sauvignon Blanc blend, a style often referred to in causing adverse reactions. 2443176_1 (GHKtters)

Claims

1. A method of removing a preservative from wine that has been bottled or otherwise packaged for consumption, the method comprising the step of adding a preservative remover to the wine when or after the wine is opened for consumption; wherein the wine to which the wine preservative remover is added does not undergo further stages of the wine making process.

2. A method in accordance with claim 1, wherein the preservative remover is added to the wine in at least one predetermined dose.

3. A device when used for dispensing a wine preservative remover into bottled wine or wine that has been otherwise packaged for consumption, the device being arranged so as to contain a wine preservative remover and to allow the wine preservative remover to be added to the wine in at least one predetermined dose when or after the wine is opened for consumption.

4. A method in accordance with claim 1 or claim 2, or a device in accordance with claim 3, wherein the preservative remover is hydrogen peroxide.

5. A method or a device substantially as hereinbefore described with reference to at least one of the accompanying drawings. 2477382_1 (GHitters)