AU2018101649A4 - Wine grape marc reprocessing to make wine grape spirit without sucrose addition. - Google Patents
Wine grape marc reprocessing to make wine grape spirit without sucrose addition. Download PDFInfo
- Publication number
- AU2018101649A4 AU2018101649A4 AU2018101649A AU2018101649A AU2018101649A4 AU 2018101649 A4 AU2018101649 A4 AU 2018101649A4 AU 2018101649 A AU2018101649 A AU 2018101649A AU 2018101649 A AU2018101649 A AU 2018101649A AU 2018101649 A4 AU2018101649 A4 AU 2018101649A4
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- AU
- Australia
- Prior art keywords
- wine grape
- spirit
- marc
- reprocessing
- wine
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- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
Abstract
A method of producing a wine grape spirit is disclosed. The method involves the extraction of residual fructose, glucose and flavours from wine grape marc using an olive oil extraction machine together with pectinase and amylase enzymes. The resulting liquid is fermented and then pot distilled twice to produce a potable wine grape spirit.
Description
Freshly pressed wine grape marc without grape stems is put it through a olive press hammermill to make a finer pulp. If the marc has stems, these should be removed by filtration or sorting prior to the hammermill. Grape stems are not put through the hammermill, as they may impart undesirable flavours to the final product.
In the water jacket heated malaxing tank, enough water is added to make a flowable slurry and this is heated to 45C. Pectinase is then added to dissolve pectin binding the grape's cell matrices, plus amylase to saccharify any remaining non-fructose or non-glucose carbohydrates. After gentle beating with the olive press's malaxer tank agitating blade for 45 to 60 minutes, marc slurry is pumped to the centrifugal decanter to separate solid matter from liquid.
Any oil produced from the hammermill crushing of the grape seeds (which should be minor as the hammermill's mesh holes are considerably larger than a grape seed) will float on the ensuing liquid. This should be skimmed or otherwise strained off. The solution is then chilled to approximately 20C, before hydrated yeast is added and the wine is fermented in the usual manner. Once fermentation is complete, the wine is twice distilled in a pot still, as is the normal practice. The first pass is known as low wines extraction, the other as the spirit run.
Small quantities of pectinase are usually added by wine makers, but increased amounts as proposed by this innovation will increase the amount of methanol produced in fermentation. During the start of the spirit run, the distilling industry descriptor known as the fore-shots contains methanol and other non-potable substances. These are removed and discarded. The other cuts known as the heads, hearts and tails are carried out in the usual manner. Unlike wine and beer manufacture, distillers can remove most undesirable fermentation by-products.
Claims (1)
- There is one page in the claims only.2018101649 03 Nov 2018The new method to extract residual fructose, glucose and flavors from wine grape marc, using an olive oil extraction machine together with pectinase and amylase enzymes. The resulting liquid is fermented and then pot distilled twice to produce a potable wine grape spirit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2018101649A AU2018101649A4 (en) | 2018-11-03 | 2018-11-03 | Wine grape marc reprocessing to make wine grape spirit without sucrose addition. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2018101649A AU2018101649A4 (en) | 2018-11-03 | 2018-11-03 | Wine grape marc reprocessing to make wine grape spirit without sucrose addition. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2018101649A4 true AU2018101649A4 (en) | 2018-12-06 |
Family
ID=64461248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018101649A Ceased AU2018101649A4 (en) | 2018-11-03 | 2018-11-03 | Wine grape marc reprocessing to make wine grape spirit without sucrose addition. |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2018101649A4 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110437955A (en) * | 2019-09-17 | 2019-11-12 | 中国农业科学院特产研究所 | The method made wine using vitis amurensis husk slag |
-
2018
- 2018-11-03 AU AU2018101649A patent/AU2018101649A4/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110437955A (en) * | 2019-09-17 | 2019-11-12 | 中国农业科学院特产研究所 | The method made wine using vitis amurensis husk slag |
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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 |