EP1737942A1 - Procede permettant d extraire mieux et plus doucement les substances utiles contenues dans des raisins,mout ainsi obtenu,nin ainsi produit et dispositif d electroporation - Google Patents

Procede permettant d extraire mieux et plus doucement les substances utiles contenues dans des raisins,mout ainsi obtenu,nin ainsi produit et dispositif d electroporation

Info

Publication number
EP1737942A1
EP1737942A1 EP05715723A EP05715723A EP1737942A1 EP 1737942 A1 EP1737942 A1 EP 1737942A1 EP 05715723 A EP05715723 A EP 05715723A EP 05715723 A EP05715723 A EP 05715723A EP 1737942 A1 EP1737942 A1 EP 1737942A1
Authority
EP
European Patent Office
Prior art keywords
mash
electroporation
electrodes
grapes
flow channel
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.)
Withdrawn
Application number
EP05715723A
Other languages
German (de)
English (en)
Inventor
Christoph Schultheiss
Rolf NÜESCH
Hanns-Günther MAYER
Jürgen SIGLER
Martin Kern
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ministerium fur Ernaehrung und Landlichen Raum Ba
Karlsruher Institut fuer Technologie KIT
Original Assignee
MINISTERIUM fur ERNAEHRUNG und LANDLICHEN RAUM BADEN-WUERTTEMBERG
MINI fur ERNAEHRUNG und LANDL
Ministerium fur Ernahrung und Landlichen Raum Baden-Wuerttemberg
Forschungszentrum Karlsruhe GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MINISTERIUM fur ERNAEHRUNG und LANDLICHEN RAUM BADEN-WUERTTEMBERG, MINI fur ERNAEHRUNG und LANDL, Ministerium fur Ernahrung und Landlichen Raum Baden-Wuerttemberg, Forschungszentrum Karlsruhe GmbH filed Critical MINISTERIUM fur ERNAEHRUNG und LANDLICHEN RAUM BADEN-WUERTTEMBERG
Publication of EP1737942A1 publication Critical patent/EP1737942A1/fr
Withdrawn legal-status Critical Current

Links

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
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/46—Treatment of water, waste water, or sewage by electrochemical methods
    • C02F1/4608—Treatment of water, waste water, or sewage by electrochemical methods using electrical discharges
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
    • C02F2103/32—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters
    • C02F2103/325—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters from processes relating to the production of wine products

Definitions

  • the invention relates to a method for the better and gentle release of valuable ingredients from wine berries, a must processed with the method and the wine produced therefrom, and a device for carrying out the method of electroporation.
  • the cell opening is made by means of an electric field, i.e. understand the pore-shaped opening of the cell wall of a biological cell.
  • This pore-shaped opening of a cell wall is reversible when exposed to a weaker electric field, i.e. such a pore closes again after exposure, it is irreversible in the case of stronger electric fields, i.e. such a pore remains open / opened even after exposure.
  • the process of electroporation was first introduced in 1960 in the patent specification DP 123 741.
  • the electroporationvolue is a non-thermal opening of the cell walls. With it the gentle release of the valuable cell constituents is achieved.
  • Electroporation for disrupting biological cells is of interest to the food industry.
  • electroporation is an energy-saving process step.
  • the plant process material is heated using thermal and thus expensive energy, whereby the cell walls become permeable with sufficient thermal action, but also some nutritionally important ingredients are thermally damaged / decomposed and / or undesired ingredients are mobilized ,
  • the vegetable process material is mechanically ground to pulp, but the subsequent pressing difficult and leads to a press cake with a low solid content, or leads to a high loss of fruit juice / must etc.
  • Enzymes are also increasingly being used, which open the cell membranes, but have the disadvantage that they are only approved to a limited extent and are expensive, the taste of the fruit juice / must etc. is changed and e.g. fruit juice made from it or who is fishing or faulty.
  • ingredients are tapped with ethyl alcohol.
  • the alcohol dissolves the cell walls consisting of fat molecules and thus releases the valuable ingredients.
  • the mash fermentation is primarily used for the production of high-quality red wines, since high-quality grapes are available for this.
  • the heating and storage costs are a significant, not negligible cost factor.
  • mash heating is often used, for example via heat exchangers.
  • the mash is heated to 85 ° C for a short time, for example for 1 minute.
  • As a guide around 10 liters of heating oil are needed for each mash to generate steam.
  • a good dye yield occurs during the mash heating, due to the aqueous-thermal extraction conditions the tannins in particular are extracted less strongly. This produces wines that are rather smooth, drinkable early and not storable without great depth and length.
  • the appearance of a cooking aroma can occasionally be observed.
  • White grapes are usually pressed immediately after mashing, if necessary after a short standing time, so that the ingredients of the berry skin do not get into the must to a greater extent, but remain in the pomace.
  • prior extraction of the berry skin cells is required to extract the aromas and their precursors.
  • this is achieved by prolonged maceration, with grape-specific enzymes and / or added enzyme preparations providing the digestion.
  • Such longer maceration times are also customary for white wines with more tannins and for better extraction of the nitrogen substances required for cooking.
  • Risks include the action of unwanted enzymes / proteins and the development of harmful microorganisms and yeasts.
  • the invention has for its object to develop a method for faster, better and gentle release of valuable ingredients from grapes, which is in the quality of the Mash obtained from the must and in the turn from which it is precipitated.
  • a device is to be proposed with which the irreversible electroporation on the skin cells of the grapes can be carried out effectively and in an energy-saving manner.
  • the object is achieved by the method steps of claim 1.
  • the result of the method is, according to claim 6, the must / juice obtained from the at least partially electroporated mash and the wine produced therefrom.
  • the process for a better and gentle release of the valuable ingredients from grapes consists of the following steps:
  • the mash obtained from red and / or white grapes is kept at a temperature or brought to a temperature which is at least above the freezing temperature of the mash and up to the conventional mash heating known temperatures can be set. It is then pumped / flowed through a device before the pressing process for obtaining must and there is applied with pulsed electric fields reaching across the cross-section of the flow channel for the irreversible opening of the cell walls of the biological cells of the skin of the berries. This is electroporation.
  • the pulse duration is in the range of 0.5 - 3 ⁇ s.
  • the mash is exposed at least once, preferably several times, to high electric field strengths in such a way that on the one hand the potential difference on the 7 to 10 ⁇ m cells of the berry skin is at least 100 V, which is enough for the irreversible electrical poration, and on the other hand the limit for streamer formation, which is around 1,000 kV / cm, not reached. It has been shown that the specific energy dose for electrical cell incorporation at a temperature of the mash from 10 ° C. to about 40 ° C. is between 10 and 40 kJ per kilo of mash. Below about 10 ° C it should be one
  • Factor 2 to 4 should be set above and lower by a factor of 2 above approximately 40 ° C.
  • the electroporated mash is given a predetermined service life for the quick, gentle and energy-optimized release of the valuable ingredients from the fruit skin. This release is followed by at least one sampling from the mash and the data obtained from it about substances and the respective concentration is recorded. Finally, after the service life, the electroporated mash is subjected to the pressing process to obtain the must. The must is the beginning of the actual vinification.
  • the mash experiences a standing time of a few hours to several days after the electroporation.
  • the mash is driven through the electroporation device either continuously or in batches. Continuous flow operation is the more common.
  • the Contour line With the round cross section, the Contour line must be continuously curved outwards, constant or changeable, i.e. have no change in direction of the radius of curvature.
  • immediately adjacent jacket segment surfaces should form an angle> 90 ° inwards and the cross section should also only be curved outwards. In the round and polygonal case, this results in the most favorable flow conditions for the mash.
  • At least two electrodes are set into the wall of this flow channel at a distance from one another. The electrodes are recessed or flush in the wall of the flow channel or protrude from this wall into the flow channel.
  • the entire surface of the bare electrode surfaces projecting into the flow channel determines the control / limitation of the current between the electrodes.
  • the clear cross-section and the length of the flow channel of the device are designed such that the mash as the electrolytic load of the device is at least as large as the impedance of a high-voltage pulse generator connected to the device. This fact defines the limits for the dimensioning of the flow channel and for the exposed area of the electrodes.
  • the device for electroporation of the mash is specified differently in subclaims 8 to 11.
  • the end faces of the respective electrodes exposed in the flow channel for forming the pulse-shaped electrical field between them are opposite to each other perpendicular to the flow axis and are arranged as electrode pairs with axial spacing, or are spaced zigzag, aligned with the current axially or wound around the current axis together.
  • the electrodes are ring-shaped and are arranged in succession coaxially to the flow axis while maintaining a distance.
  • the electrodes are pin-shaped, project radially into the flow channel and are positioned as in claim 8.
  • the contours of the electrodes are rounded according to claim 11. The electric field strength Due to the risk of streamer formation, ke must not exceed 1,000 kV / cm, because strong, sensitive, disruptive chemical decomposition occurs in the mash.
  • the food law provides for the facility, as expressed in claim 12 by the type of building material for the flow channel, namely the flow channel and the electrodes installed therein are at least on their surface touched by the mash with a suitable for food, for covers or consist of the process inert material.
  • a suitable for food for covers or consist of the process inert material.
  • PE is suitable as the dielectric material and stainless steel, for example, meets the requirements as the electrode material.
  • the mass throughput per time, the throughput rate determines the size of the clear area of this electroporation device and the flow rate. No constipation should occur during operation. Obstacles that can cause this must be avoided. That is also why the electrode contours are round.
  • the irreversible electrical cell incorporation of the wall cells of grape berries into the mash represents a process for extracting must, in which the plant cells are gently opened by the pulsed electrical field and the important, valuable ingredients are effectively released.
  • the advantage of irreversible electroporation is the rapid, especially non-thermal extraction of coloring, tanning, aroma and other important ingredients for wine making, such as enzymes, which also include nitrogen substances from the berry-specific proteins.
  • the electrical cellporation represents an energy-saving, economical alternative to the mash fermentation, fermentation after mash heating or after longer maceration for the winery.
  • the electroporation of mash from grape berries allows an optimization of the machine capacities and leads to at least comparable wine quality in the wine development.
  • the necessary and therefore effective cell disruption also better extracts the nitrogen substances necessary for yeast nutrition, which are supplied, for example, by the extracted proteins, which contributes to an improved fermentation and by avoiding the so-called non-typical aging note (UTA) to durable wines.
  • UTA non-typical aging note
  • the inner parts of the biological cell such as the nucleus, cytoplasm etc., are separated from the outside by the cell wall, which consists of an extremely thin layer based on fat molecules, which is also referred to as the bilipid layer.
  • An important biological function of the cell wall is its ability to generate ion channels through electrical potentials generated by the cell itself.
  • the natural electrical potentials are usually around 70 mV.
  • the potential can be artificially generated by external electrical fields and raised to such an extent that the cell wall opening widens irreversibly.
  • the potential is determined by multiplying the effective path of the field line in the cell times the amount of the field strength. For example, if the field strength at the location of the cell is 10 kV / cm and the cell at the location of the field line has a diameter of 10 ⁇ m, the potential is calculated to be 10 volts.
  • the following values are given: In cases of long pulses, here pulses in the msec range, the potentials must be of the order of 1 volt. For shorter pulses, pulses in the ⁇ sec range, the potentials on the cell membranes must be raised to values up to 10 volts.
  • an electroporation potential of at least 100 V is used, which requires electric field strengths of at least 140 kV / cm, which, however, can only be achieved locally in an inhomogeneous field configuration.
  • the conductivity of the suspension is around 0.26 S / m. If, for example, an electric field of 10 kV / cm was applied to a cube-shaped dielectric trough of 10 cm in length filled with grape mash, in which two opposite sides are electrodes, then a current of approx. 20 kA would flow, which leads to a power consumption of approx. 2,000 MW. This corresponds to the power output from a power plant. It is therefore unrealistic to want to carry out cell porporation using methods of switched direct and alternating current.
  • the red wine making is a red wine making:
  • the Spatburgund mash is pumped at room temperature using a food pump via a pipeline system through a reactor arrangement with an inhomogeneous field (see FIG. 6).
  • the output is 1000 1 / h and the repetition frequency of the 300 kV pulses is 10 Hz, which corresponds to a specific energy of 20 kJ / kg mash.
  • a reactor with an approximately homogeneous electric field such as 4 and 5
  • the temperature of the red is shown here
  • Mash can be raised to 30 to 40 ° C.
  • mash heating serves as a conventional method of digestion. It can be seen that the temporal development of the extraction process in electrical cell incorporation is comparable to that of thermal denaturation. In Fig.l and 2, the temporal development of tannin and color intensity of red mash after irreversible electrical cell incorporation is shown. The extraction behavior is comparable to the heating of the mash, namely that the main tannin and color separation takes place within the first two to three hours, only with the difference that the mash was cell-pored at room temperature.
  • the red must obtained by cell incorporation is only slightly lower in its tannin and acid content than that obtained by heating the mash. However, this can be influenced by variation parameters. In both cases it is then pressed, pre-clarified and fermented. In its analytical key data, the finished wine particularly corresponds to the color and tannin values of the control.
  • the white wine The white wine:
  • Electroporation provides a good starting point for the expansion of white wine, as the following example shows:
  • the Riesling grapes were peeled, mashed and then both turned off (for Control) as well as switched on electrical cell incorporation pumped through the system.
  • the mechanical stress on the mash was therefore the same, and any differences were solely attributable to the additional effect of the electric fields.
  • the same harvest was processed using whole grape pressing, GTP.
  • the GTP showed the lowest turbidity content in the raw costs obtained.
  • the electrically cell-pored variant has higher sediment contents. This is mainly due to the pump load.
  • the release of aromas or their precursors is of particular interest from the berries.
  • the GTP provides the lowest levels of terpenes and other flavorings. Mashing, in this case combined with a pumping process, improves the release of the aromas, and the additional electroporation again brought about a significant increase.
  • the release of low-molecular nitrogen substances, amino acids, ammonium, from the cell is required by electroporation - and this is desirable because proteins are nitrogenous yeast-utilizable, without their sufficient participation incorrect cooking and an atypical aging note, UTAN, are the result.
  • the result of a sensory assessment is:
  • FIG. 4 and 5 show reactor concepts with a larger flow cross-section and a field profile with a lower electric field strength, which extends over a larger volume.
  • the electrodes are axially symmetrical in FIG. 5 and radial in FIG. With this electrode configuration, it is possible to generate large-volume, almost homogeneous electric fields in the field axis area. In both cases, the inhomogeneity of the electric field is reduced in favor of a more homogeneous field over a larger volume range by choosing flat electrodes and large radii of curvature in the electrode shapes.
  • the average electric field strength in both cases is approximately 60 kV / cm in amplitude at 300 kV pulses.
  • At least two electrodes are installed in the dielectric pipeline in order to pulse the flowing mash at least once with a high field strength in the flow volume.
  • the 0- The surface of the bare electrode surfaces protruding into the flow channel serves to control / limit the current between the electrodes, the electrolytic load of the device for irreversible electroporation being at least approximately matched to the impedance of the connected high-voltage pulse generator.
  • the load is advantageously greater than the impedance of the generator, so higher currents flow through the mash. In the mash, the currents locally cause the electrical fields necessary for cell porporation. However, higher currents, for example 20 kA, burden the service life of the high-voltage pulse generators used.
  • the electrical field axis intersects the flow axis at an angle.
  • FIG. 7 shows the electrical potential lines between two stick electrodes forming the electrical field, which show the strong, pronounced inhomogeneity of the electrode arrangement.
  • the field strength in the immediate area of the electrode at 300 kV pulse amplitude reaches an electrical field strength of up to 230 kV / cm.
  • the desired electroporation potentials of ⁇ 100 V can be achieved locally in the vicinity of the electrodes.
  • All three electrode configurations are based on the following dimensionally important electrode area with regard to their area exposed in the flow channel:
  • Figure 4 The three pairs of electrodes also made of stainless steel are arranged radially.
  • the disk-like electrodes have a diameter of 40 mm and a radius of curvature of 10 mm.
  • the separation of the electrodes is 50 mm and it turns out at one
  • FIG. 5 The axially symmetrical electrodes consist of stainless steel, stainless steel, the insulating body made of polyethylene.
  • the diameter of the flow cross-section is 50 mm, the separation of the rounded electrodes is approx. 70 mm.
  • the radius of curvature of the curved surface facing the counter electrode is 20 mm.
  • the maximum field strength occurring at a 300 kV pulse does not exceed 50 kV / cm.
  • Figure 6 The flow channel has a diameter of 20 mm.
  • the stainless steel electrodes are offset by 60 mm to achieve high voltage strength and form electric fields in both directions. The exception are the edge electrodes, which are grounded and only form a field to the high-voltage neighbor.
  • the electrodes each protrude into the channel in a hemisphere with a radius of curvature of 6 mm.
  • the field strength at a 300 kV pulse varies between 40 and 230 kV / cm at the peak value
  • the three dimensioning examples are exemplary.
  • the electrodes of the irreversible electroporation device are connected to the output of a high-voltage pulse generator, the electrical energy source.
  • the electrodes which are successive / lined up in the flow channel are alternately at a reference potential, usually ground potential, and at the high-voltage output of the associated high-voltage pulse generator.
  • a reference potential usually ground potential
  • the first and last electrodes are advantageously connected to the reference potential for protection reasons. If a device, as shown in FIG. 4 with a radial electrode arrangement, comes to the Use, bipolar output pulses of the pulse generator are expedient from the point of view of isolation technology.
  • the reference potential is established automatically between the two field-generating electrodes.
  • the Marx generator or a Marx generator designed as an LC chain conductor are suitable .
  • a Marx generator used in this area of application consists of 6 stages.
  • the individual stages / capacitors, which have an individual capacitance of 140 nF, are charged to 50 kV via a high-voltage power supply.
  • 1.5 ⁇ s is then generated for an adapted ohmic load of approx. 20 ohms.
  • the switches / spark gaps in the Marx generator are operated in a self-breakthrough.
  • trigger devices must be used for the targeted ignition of the spark gaps.

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  • General Health & Medical Sciences (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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  • Hydrology & Water Resources (AREA)
  • Environmental & Geological Engineering (AREA)
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  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)

Abstract

Ce procédé permettant d'extraire mieux et plus doucement les substances utiles contenues dans des raisins est mis en oeuvre par électroporation du moût extrait de raisins rouges et/ou blancs. A cet effet, on pompe ou fait passer le moût à travers une installation ou une partie d'installation avant le pressurage appliqué pour produire le moût, et on applique des champs électriques pulsés au moût dans l'installation ou partie d'installation afin d'ouvrir de manière irréversible les parois des cellules biologiques de la peau des raisins. Le dispositif de mise en oeuvre de l'électroporation du moût comprend une canalisation diélectrique, un canal d'écoulement du moût dans la paroi duquel sont encastrées au moins deux électrodes mutuellement espacées afin de former un champ électrique pulsé entre les deux. En tant que charge électrolytique du dispositif, le moût possède une résistance électrique au moins aussi élevée que l'impédance d'un générateur d'impulsions de haute tension raccordé au dispositif.
EP05715723A 2004-03-20 2005-03-04 Procede permettant d extraire mieux et plus doucement les substances utiles contenues dans des raisins,mout ainsi obtenu,nin ainsi produit et dispositif d electroporation Withdrawn EP1737942A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102004013762A DE102004013762B4 (de) 2004-03-20 2004-03-20 Verfahren zur besseren und schonenden Freisetzung wertgebender Inhaltsstoffe aus Weinbeeren und ein daraus gewonnener Most
PCT/EP2005/002282 WO2005093037A1 (fr) 2004-03-20 2005-03-04 Procede permettant d'extraire mieux et plus doucement les substances utiles contenues dans des raisins, mout ainsi obtenu, vin ainsi produit et dispositif d'electroporation

Publications (1)

Publication Number Publication Date
EP1737942A1 true EP1737942A1 (fr) 2007-01-03

Family

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EP05715723A Withdrawn EP1737942A1 (fr) 2004-03-20 2005-03-04 Procede permettant d extraire mieux et plus doucement les substances utiles contenues dans des raisins,mout ainsi obtenu,nin ainsi produit et dispositif d electroporation

Country Status (6)

Country Link
US (1) US20080279995A1 (fr)
EP (1) EP1737942A1 (fr)
AU (1) AU2005225488B9 (fr)
DE (1) DE102004013762B4 (fr)
WO (1) WO2005093037A1 (fr)
ZA (1) ZA200606882B (fr)

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ZA200606882B (en) 2008-01-30
US20080279995A1 (en) 2008-11-13
AU2005225488B9 (en) 2009-07-16
AU2005225488B2 (en) 2008-11-27
DE102004013762B4 (de) 2006-08-03
WO2005093037A1 (fr) 2005-10-06
AU2005225488A1 (en) 2005-10-06
DE102004013762A1 (de) 2006-01-12

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