ES2523513B1 - PROCESS FOR THE AVOIDATION OF INDESEABLE AROMAS IN FOOD LIQUID PRODUCTS - Google Patents

PROCESS FOR THE AVOIDATION OF INDESEABLE AROMAS IN FOOD LIQUID PRODUCTS Download PDF

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Publication number
ES2523513B1
ES2523513B1 ES201431059A ES201431059A ES2523513B1 ES 2523513 B1 ES2523513 B1 ES 2523513B1 ES 201431059 A ES201431059 A ES 201431059A ES 201431059 A ES201431059 A ES 201431059A ES 2523513 B1 ES2523513 B1 ES 2523513B1
Authority
ES
Spain
Prior art keywords
aromas
indeseable
avoidation
liquid products
food liquid
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.)
Expired - Fee Related
Application number
ES201431059A
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Spanish (es)
Other versions
ES2523513A1 (en
Inventor
Jorge VEGA GARCÍA
Luis Jesús LOSTAO CAMÓN
Rosana FUENTES FERNÁNDEZ
Ana PUIG PUJOL
Josefa CAPDEVILA MESTRES
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.)
Laboratorios Enosan Sl
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES201431059A priority Critical patent/ES2523513B1/en
Publication of ES2523513A1 publication Critical patent/ES2523513A1/en
Application granted granted Critical
Publication of ES2523513B1 publication Critical patent/ES2523513B1/en
Priority to PCT/ES2015/070532 priority patent/WO2016005640A1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Analytical Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Filtering Materials (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Procedimiento de evitación de aromas indeseables en los procesos productivos de líquidos alimentarios, como vino o sidra, combinado con una actividad bactericida, mediante el uso de un compuesto de caolín-Plata. Su aplicación se puede realizar de manera preventiva o de manera curativa, y permite tratar, entre otros, los aromas de compuestos sulfurados, fenoles volátiles, y aromas de humo.#La invención que se presenta aporta la principal ventaja combina la eliminación de aromas indeseables y el efecto bactericida, propiciando la obtención de un producto final acorde con las especificaciones deseadas.Procedure for avoiding undesirable aromas in the production processes of food liquids, such as wine or cider, combined with a bactericidal activity, through the use of a kaolin-Silver compound. Its application can be carried out preventively or curatively, and allows treating, among others, the aromas of sulfur compounds, volatile phenols, and smoke aromas. # The invention presented provides the main advantage combines the elimination of undesirable aromas and the bactericidal effect, promoting the obtaining of a final product in accordance with the desired specifications.

Description

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Claims (1)

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ES201431059A 2014-07-11 2014-07-11 PROCESS FOR THE AVOIDATION OF INDESEABLE AROMAS IN FOOD LIQUID PRODUCTS Expired - Fee Related ES2523513B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES201431059A ES2523513B1 (en) 2014-07-11 2014-07-11 PROCESS FOR THE AVOIDATION OF INDESEABLE AROMAS IN FOOD LIQUID PRODUCTS
PCT/ES2015/070532 WO2016005640A1 (en) 2014-07-11 2015-07-08 Method for preventing undesirable aromas in liquid foodstuffs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201431059A ES2523513B1 (en) 2014-07-11 2014-07-11 PROCESS FOR THE AVOIDATION OF INDESEABLE AROMAS IN FOOD LIQUID PRODUCTS

Publications (2)

Publication Number Publication Date
ES2523513A1 ES2523513A1 (en) 2014-11-26
ES2523513B1 true ES2523513B1 (en) 2015-06-29

Family

ID=51929126

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201431059A Expired - Fee Related ES2523513B1 (en) 2014-07-11 2014-07-11 PROCESS FOR THE AVOIDATION OF INDESEABLE AROMAS IN FOOD LIQUID PRODUCTS

Country Status (2)

Country Link
ES (1) ES2523513B1 (en)
WO (1) WO2016005640A1 (en)

Also Published As

Publication number Publication date
ES2523513A1 (en) 2014-11-26
WO2016005640A1 (en) 2016-01-14

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