AU2018100863A4 - Using ethanol osmosis to extract wine grape juice from the fruit, without breaking the grape' s cuticle and exocarp. This reduces the risk of adverse flavours from the grape seed and skin entering juice. The osmosis transfer allows the juice to be fermented into wine and brandy to be distilled from within the ethanol laden grape skin. - Google Patents
Using ethanol osmosis to extract wine grape juice from the fruit, without breaking the grape' s cuticle and exocarp. This reduces the risk of adverse flavours from the grape seed and skin entering juice. The osmosis transfer allows the juice to be fermented into wine and brandy to be distilled from within the ethanol laden grape skin. Download PDFInfo
- Publication number
- AU2018100863A4 AU2018100863A4 AU2018100863A AU2018100863A AU2018100863A4 AU 2018100863 A4 AU2018100863 A4 AU 2018100863A4 AU 2018100863 A AU2018100863 A AU 2018100863A AU 2018100863 A AU2018100863 A AU 2018100863A AU 2018100863 A4 AU2018100863 A4 AU 2018100863A4
- Authority
- AU
- Australia
- Prior art keywords
- grape
- juice
- wine
- ethanol
- osmosis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
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- Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
Wine grape osmosis extraction method to minimise adverse flavours entering the extracted grape juice from within the grape, making it suitable for fermentation into standard, fortified or sparkling wine. The remaining osmosis transferred ethanol that has entered the fruit, can then be made ready for distillation to produce grape brandy, alcohol fortification of wine, or liqueurs.
Description
Wines grapes are harvested and destemmed in the usual manner. They are then immersed in a solution of dilute potable ethanol. The grape cuticle and exocarp usually have very few stomata and this enhances the property of grape skin to act as a semi-permeable membrane for osmosis.
Ethanol and wine grape sugars and flavour solutions have different specific gravities, the former is considerably lower than the latter. Osmotic force allows ethanol to enter the pulp of the grape and the grape sugars and flavour solution enters the external immersion solution, leaving undesirable grape tannins inside the fruit skin.
This results in a considerably lower ethanol content in the immersion solution and higher ethanol content within the grape. Once the ethanol level has dropped sufficiently in the immersion solution, it can then be fermented into wine, fortified wine or sparkling wine.
The ethanol laden fruit can then be shredded or pierced, diluted with hot water, filtered and pot distilled to extract the grape flavoured ethanol distillate to produce a wine grape brandy
Claims (1)
- Wine grape osmosis extraction method to minimise adverse flavours entering the extracted grape juice from within the grape, making it suitable for fermentation into standard, fortified or sparkling wine. The remaining osmosis transferred ethanol that has entered the fruit, can then be made ready for distillation to produce grape brandy, alcohol fortification of wine, or liqueurs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2018100863A AU2018100863A4 (en) | 2018-06-24 | 2018-06-24 | Using ethanol osmosis to extract wine grape juice from the fruit, without breaking the grape' s cuticle and exocarp. This reduces the risk of adverse flavours from the grape seed and skin entering juice. The osmosis transfer allows the juice to be fermented into wine and brandy to be distilled from within the ethanol laden grape skin. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2018100863A AU2018100863A4 (en) | 2018-06-24 | 2018-06-24 | Using ethanol osmosis to extract wine grape juice from the fruit, without breaking the grape' s cuticle and exocarp. This reduces the risk of adverse flavours from the grape seed and skin entering juice. The osmosis transfer allows the juice to be fermented into wine and brandy to be distilled from within the ethanol laden grape skin. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2018100863A4 true AU2018100863A4 (en) | 2018-07-26 |
Family
ID=62947704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018100863A Ceased AU2018100863A4 (en) | 2018-06-24 | 2018-06-24 | Using ethanol osmosis to extract wine grape juice from the fruit, without breaking the grape' s cuticle and exocarp. This reduces the risk of adverse flavours from the grape seed and skin entering juice. The osmosis transfer allows the juice to be fermented into wine and brandy to be distilled from within the ethanol laden grape skin. |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2018100863A4 (en) |
-
2018
- 2018-06-24 AU AU2018100863A patent/AU2018100863A4/en not_active Ceased
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |