Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B82—NANOTECHNOLOGY
  • B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
  • B82Y15/00—Nanotechnology for interacting, sensing or actuating, e.g. quantum dots as markers in protein assays or molecular motors
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
  • C12F3/00—Recovery of by-products
  • C12F3/06—Recovery of by-products from beer and wine
• • 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

Definitions

• the main function of the sulfur addition is to prevent oxidation, which color, smell or taste of the wine is not an issue.
• DE-AS 2540 155 describes a process for wine production without adding sulfur. Acid is described, in which the yeast present in the wine takes on the reducing function of the sulfurous acid and the wine is only separated from the yeast when the biological acid degradation has taken place. However, this process could not completely prevent the oxidation of the wine.
• Products such as products made from grape seeds, preferably grape seed flour, and grape ingredients with oxidative protective
• anthocyanins and / or anthocyanogens can be added.
• Healthy grapes are preferably pressed, the must improved if necessary, mixed with pure yeast, finished with bentonite to the extent of 1-5 grams per liter. Bentonli finishes are not necessary for dark red wine, 1-3 grams for light red wines, 1-5 grams per liter for white wines.
• the wine now in the tank is treated as follows: White wines are given a CO 2 dose of at least 2 grams per liter. The addition of CO 2 is omitted for red and roe wines.
• the wine in the tank should be treated in accordance with these quantities.
• the window test in an open wine glass should be carried out after a week at the earliest.
• the filling machine When closing, make sure that the sterile closures are not bacterially contaminated by the closure process.
• the filling machine must be fed with CO 2 before and / or during the filling of the containers.
• a filling tank If a filling tank is used, it must be sterilized before filling with the wine product and filled with CO 2 .
• a filter for aseptic filtration must be used between the filling tank and the filling machine.
• the wine product in the filling tank should be filled into the containers immediately to avoid prolonged storage in the filling tank.
• This wine can also be used for the production of mixed wines e.g. B. dessert wines, etc. can be used. Also for sparkling wines; In this case, after the treatment for dessert or visual wine wines, these must again be made germ-free. Since a harmful effect of the sulfur addition in the production of wine cannot be ruled out even if the legal maximum amounts are not exceeded, the process according to the invention gives a significant advantage without impairing the quality of the wine.
• a wine treated according to the method of the invention - Blauer Burgunder 1 987 - was from the N. ⁇ . State Agricultural Chamber on the occasion of the Krems Deinmesse 1 988 with the N. ⁇ . State seal, and was included in the Club of 200 Best Wines in Austria (Salon ⁇ technikis cher Wein).

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• Chemical & Material Sciences (AREA)
• Organic Chemistry (AREA)
• Engineering & Computer Science (AREA)
• General Health & Medical Sciences (AREA)
• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Nanotechnology (AREA)
• Biochemistry (AREA)
• Bioinformatics & Cheminformatics (AREA)
• General Engineering & Computer Science (AREA)
• Genetics & Genomics (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Crystallography & Structural Chemistry (AREA)
• Molecular Biology (AREA)
• Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
• Medicines Containing Plant Substances (AREA)

Applications Claiming Priority (2)

Publications (1)

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ID=3533510

Family Applications (1)

Country Status (7)

Cited By (1)

Families Citing this family (3)

Family Cites Families (2)

• 1989
  • 1989-10-18 AT AT239289A patent/AT393133B/de not_active IP Right Cessation
• 1990
  • 1990-10-15 WO PCT/AT1990/000100 patent/WO1991005846A1/de not_active Application Discontinuation
  • 1990-10-15 HU HU780790A patent/HUT59444A/hu unknown
  • 1990-10-15 CA CA 2044138 patent/CA2044138A1/en not_active Abandoned
  • 1990-10-15 AU AU65049/90A patent/AU641948B2/en not_active Ceased
  • 1990-10-15 BR BR909006969A patent/BR9006969A/pt unknown
  • 1990-10-15 EP EP19900915060 patent/EP0448674A1/de not_active Withdrawn

Non-Patent Citations (1)

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