ITPI20110063A1 - ALCOHOLIC DRINK WITH HIGH CONTENT OF RESVERATROL AND RELATIVE PRODUCTION METHOD. - Google Patents

Description

TITLE

ALCOHOLIC BEVERAGE WITH A HIGH RESVERATROL CONTENT E

RELATIVE PRODUCTION METHOD.

DESCRIPTION

The present invention relates to a fermented alcoholic beverage having a particularly high concentration of specific natural substances intended to perform a health action.

The present invention also relates to a method for the production of a fermented alcoholic beverage, in particular wine, the content of which in specific natural substances gives it specific health qualities.

Wine is a fermented alcoholic beverage obtained from the fermentation of the fruit of the vine, grapes, or must. The grape for the production of wine is the fruit of the Vitis genus and in particular of the Vitis vinifera species or at most of crosses between this species and other species of the Vitis genus such as Vitis labrusca, Vitis rupestrìs, etc.

Leaving aside the vine growing techniques, the wine production process begins with the harvest, that is, with the harvesting of ripe grapes from the vine. The phase following the harvest consists in the production of the must, that is the crushing of the grapes in order to obtain the juice which will subsequently be fermented into wine. The must is the product obtained from fresh or mashed grapes - with or without stalks and skins - through the mechanical processes of pressing, draining and pressing. If we consider the must as the result of pressing the grapes without further procedures, it is composed of 80-85% of the pulp, 10-15% of skins, 5% of pips or seeds. During the pressing phase - which consists in the crushing of the berries - the so-called de-stemming is also generally carried out, i.e. the separation of the stalks with the aim of not excessively enriching the must with rough tannins: a practically indispensable operation for musts destined for production. of white wines. The must is the liquid fraction of the grape pressed - the juice - composed of 70-80% of water, 10-30% of sugars (mainly fructose and glucose) as well as mineral, nitrogenous substances (inorganic and protein), polyphenols (tannins and coloring substances) and organic acids.

Depending on the type of wine to be produced, the must must be treated appropriately. In the case of white wine, we will proceed with the draining, that is to say the immediate separation of the skins and the pips in order to limit the release of polyphenols. For the must destined for the production of red wine, the skins are left to macerate for the entire period of fermentation, or until the desired degree of color and quantity of tannins are reached. Immediately after pressing, due to the contact with the air and the drinks naturally present in the skins, the must begins to oxidize and ferment. Oxidation must be avoided in any case - as in wine - while in the case of white wine production, it is advisable to delay fermentation in order to allow adequate sedimentation of the hard parts present in the must. In the production of white wine it is in fact desirable to use limpid must without any sober substances - consisting of the residues of the pulp and skins - in order to obtain a more limpid and more stable wine. Sulfur dioxide proves useful and fundamental already immediately after pressing the grapes because, thanks to its effects, it avoids harmful oxidations, makes an appropriate selection of the drinks and temporarily blocks their action.

The addition of sulfur dioxide, in the form of potassium metabisulphite or other methods, must be carried out according to the type of must to be treated. Since sulfur dioxide also has a solvent action in certain components present in the skin of grapes - in particular coloring substances and polyphenols - the addition, practiced by many, directly on white grapes is not recommended as this would cause a little yellowing of the must is desirable. In the must produced from white grapes it is always advisable to add sulfur dioxide after the draining phase, that is, after having separated the skins from the must. In any case, regardless of the type of wine to be produced - whether white or red - it is preferable to add sulfur dioxide directly to the must, mixing the mass uniformly. The contact with the skins is essential in red grape musts since it will be these that give color to the wine, while in white wine they must be eliminated immediately after pressing. The drained part can then be pressed and added to the must, or used for the production of wines of lesser value.

The next phase, fundamental in the production of wine, is fermentation. Alcoholic fermentation takes place by the yeasts. Yeasts are microorganisms consisting of a single cell, classified as fungi. Anaerobic yeasts produce energy from the conversion of sugar into carbon dioxide and ethyl alcohol, therefore it is this type of yeast that is essential in the production of alcoholic beverages, such as wine. Among the many types of anaerobic yeasts, and therefore suitable for the production of ethyl alcohol, two species are mainly used in oenology: Saccharomyces Cerevisiae and Saccharomyces Bayanus. Yeasts are found naturally in the air and on the surface of plants, carried by the wind, even from distant places, and by insects. A vineyard thus creates an "ecosystem" in which various species of yeasts will naturally be present, some useful and positive for alcoholic fermentation, others less important and marginal, even harmful for their activity and for the production of substances. unwanted. The yeasts are also deposited on the surface of the grape skins and therefore will come into contact with the juice after the grapes have been pressed, causing a “spontaneous” fermentation without resorting to the aid of other systems. These yeasts are generally defined as "native", "indigenous" or "wild". Since the outcome of a good fermentation is determined by the yeast species present in the must, with the aim of improving the quality of the wines, it is advisable to select the presence of some species in favor of others. The advantages and the diffusion of the selected yeasts have allowed the availability of different species, each of these with its own characteristics according to the type of wine to be produced and its quality. Currently it is preferred to use the so-called active dry drinks - “LSA” for short - produced in specialized laboratories and sold freeze-dried in the form of minuscous “bastoncel”.

Active dry drinks are also preferred to other forms above all for their simplicity and ease of use. Before being added to the must, active dry drinks need an appropriate and proper reactivation operation.

Fermentation is an extremely complex process that develops in over thirty successive reactions caused by enzymes. The whole process is carried out in anaerobic conditions, i.e. in the absence of oxygen, therefore the drinks produce energy through the conversion of sugars. In the initial stages of fermentation, the drinks perform an aerobiotic respiration, that is, they use the oxygen present in the must, transforming sugars into water and carbon dioxide. When the oxygen in the must runs out, the actual fermentation begins - a process carried out in anaerobic conditions - during which the drinks produce energy through the oxidation of sugars, transforming them into ethyl alcohol, carbon dioxide and other secondary products.

The quality and quantity of primary and secondary substances produced during fermentation largely depend on the conditions that occur during this process. It is of fundamental importance that the must is in the best possible conditions before the start of fermentation, in particular, it is essential that it is not oxidized. For this reason, it is very important that the fermentation of the must is started as soon as possible, immediately after the normal stabilization, defecation and clarification operations. It is also of fundamental importance that the fermentation is carried out according to the typical times of this process, which can vary between 5 and 15 days. The temperature also plays a fundamental role in the smooth running of the fermentation.

There are also fundamental differences between the fermentation process of white wines and that of red wines. For the fermentation of red wines, the must in which the skins are left to macerate will be used, an essential operation that allows the extraction of color. The extraction of color and polyphenolic substances will be one of the primary objectives of the alcoholic fermentation of red wines. The coloring substances contained in the skins are extracted more easily with high temperatures, and the higher the temperature, the greater the extraction of color and polyphenols that, in other words, a red wine fermented at a higher temperature will have a greater structure and body. Also in this case it is of fundamental importance to control the temperature, ensuring that it never goes out of the optimal range, which in red wines is between 25 ° and 30 ° C. This temperature allows to obtain excellent red wines. quality, with a good extraction of color and polyphenolic substances, as well as a good balance between these two qualities.

Temperatures below 20 ° C make it difficult to extract the coloring substances from the skins, so it is advisable to never go below this temperature. Temperatures between 20 ° and 25 ° C allow a moderate extraction of coloring substances, however not sufficient for the optimal extraction of tannins, with the result of obtaining light wines with a weak body. Temperatures between this range are recommended for light red wines, not intended for long aging and to be consumed within the year. Temperatures above 30 ° C produce wines rich in polyphenolic substances and robust, however fermentation could cause the development of excessively “herbaceous” tastes and, if not properly controlled, there is a risk of interruption of the process.

When the alcoholic fermentation visibly decreases its activity, the sohde parts begin to settle on the bottom and it is therefore time to proceed with the racking. In general, racking is carried out when approximately 1-2% of sugars remain in the wine, which will subsequently be fermented during the so-called “slow fermentation”.

The racking consists in decanting the must-wine into other vats or barrels, separating it from the solid components, that is to say from the lees and marcs of maceration.

In the new vats, slow fermentation takes place, also called malolactic fermentation which is a degradation of malic acid into lactic acid and carbon dioxide by the work of lactic bacteria.

The wine matures in vats and during maturation it undergoes various topping up and decanting operations to ensure the best maturation conditions and obtain the best organoleptic characteristics.

As anticipated, in fermentation in the presence of the skins and a small percentage of stalks, the wine is enriched with tannins and polyphenolic substances. Polyphenols make up a family of about 5000 organic molecules widely present in the plant kingdom. They are characterized, as the name indicates, by the presence of multiple associated phenolic groups in more or less complex structures generally of high molecular weight. In nature, polyphenols are produced by the secondary metabolism of plants, where in relation to the chemical diversity that characterizes them they play different roles: defense from herbivorous animals (they impart unpleasant taste) and from pathogens (phytoalexins), mechanical support (Ugnine) and barrier against microbial invasion, attraction for pollinators and for the dispersion of the fruit (anthocyanins), growth inhibitors of competing plants. From a chemical point of view, polyphenols are molecules composed of several condensed phenolic cycles (organic compounds that have one or more hydroxyl groups - OH - linked to an aromatic ring). On the basis of their structure they can be schematically divided into three different classes, that of simple phenols, that of flavonoids and that of tannins.

An important polyphenol present in grapes and wine from a health point of view is resveratrol.

Many in vitro studies have confirmed that the resveratrol molecule plays an important role in the prevention of human diseases and in maintaining the optimal physiological balances essential for leading a healthy and peaceful life.

Mainly its protective action against cardiovascular pathologies has been demonstrated as well as the action of slowing the evolution of tumor diseases, its fundamental role as an antioxidant agent and to carry out an action of containing blood cholesterol. Recently a very important action of resveratrol has been discovered as an activator of interleukinalO (ILIO) which makes it considered by the scientific community to be an activator of immunological tolerance and allergy control.

Another discovery attributed to it the role of deactivator of proptein NF-Kappa-B, which protects cancer cells from chemotherapy and hinders their destruction. This discovery opens up a therapeutic scenario of great importance, especially in the use of resveratrol during chemotherapy treatments to protect the body and help make the therapy itself more active. Resveratrol can also be used as an anti-infective and it has been found that in some cases it works where some antibiotic therapies are no longer able to work. Finally, the effect of improving the quality of the skin has recently been attributed to resveratrol. In fact, several studies have shown that this substance helps restore tone and clarity, as well as significantly counteracting the signs of aging. This is due to the combination of its anti-inflammatory and antioxidant action. Its vessel relaxing property determines a significant improvement in blood microcirculation that involves the skin, bringing a revitalizing action to the skin, making it more elastic at the same time.

The protective action of resveratrol on the cardiovascular system is attributed to its antioxidant properties and to its inhibition of platelet aggregation which is achieved through the inhibition of the synthesis of eicosanoids and the intervention on the metabolism of arachidonic acid. Resveratrol also acts to protect the oxidation of LDL and lipoproteins responsible for transporting cholesterol to the body's cells. The intake of resveratrol carries out an action of reducing total cholesterol levels and a reduction of circulating fats. In particular, a significant lowering of blood levels of VLDL was found, which, among the different types of LDL, are the ones most responsible for the onset of atherosclerosis.

Resveratrol has a chemical structure similar to that of diethylstilbestrol, a synthetic estrogen and this explains its hormone-like activity that allows it to bind and competitively activate estrogen receptors.

Since Γ estrogenic activity affects cholesterol levels and blood flow, several scholars attribute to resveratrol prevention actions of cardiovascular diseases. In addition, by favoring the physiological mechanism mediated by nitric oxide, resveratrol is able to induce vessel dilation resulting in a lowering of blood pressure. Resveratrol is also able to perform an anti-inflammatory activity through the inhibition of cyclooxygenase and hydroperoxidase.

As mentioned, resveratrol and other polyphenols are present in grape skins and in wine, however their concentrations are very variable. The most important factor is the color as, as previously described, the presence of the skins in the alcoholic fermentation must of red wine allows a much higher passage of tannins and polyphenolic substances in the wine than in white wine. In addition to color, the resveratrol content of wine also depends very much on grape cultivation and processing techniques. This substance, produced by the plant for its valuable antifungal activities, is obviously more abundant in grapes not treated with fungicides and pesticides. Furthermore, the resveratrol content of the wine is higher the longer it is fermented together with the skins.

Other factors that influence the resveratrol content in wine are the geographical origin, as wines produced at high altitudes seem to have a higher resveratrol content (this substance protects the plant from UV rays); the vintage, as climatic conditions that favor a slight fungal attack increase the synthesis of resveratrol in the plant; and fertilization, as the concentration of resveratrol in grapes increases as nitrogen fertilization decreases (Bavaresco et al., 2001).

However, referring to the major studies conducted, we know that to have a significant action on the body, the dose of resveratrol that should be taken daily is indicated in 50 mg, while the amount of resveratrol present in wines with a higher resveratrol content is approximately 15 mg / 1, so to take the recommended daily dose of resveratrol it would be necessary to drink at least 3 or 4 liters, with inevitable and very serious consequences on our health, especially in relation to liver damage (liver cirrhosis).

The inventor realized the importance of having a wine that allows for a correspondence between the recommended daily dose of the drink and the recommended daily dose of resveratrol.

The main object of the present invention is to propose a fermented alcoholic beverage based on grapes, in particular wine, with a high content of resveratrol.

A further object of the present invention is to propose a method for the production of the aforesaid alcoholic beverage.

Another object of the present invention is to propose a fermented alcoholic beverage based on grapes, in particular wine, to which specific substances of vegetable origin having proven health effects are added.

A grape-based fermented alcoholic beverage according to the present invention is produced according to one of the wine production processes described above, in which, in one of the aforementioned production steps, certain substances of vegetable origin containing at least stilbenic polyphenols are added to the wine-must. in quantities between 250 mg and 3 g for each liter of must-wine. Advantageously, the aforementioned substances are added at the beginning of the alcoholic fermentation phase. In this phase the most important chemical transformations take place for the passage from grape to wine and it is in this phase that those correctors and activators of the fermentation are added that allow the best performance of the fermentation. Furthermore, the addition of substances containing stilbenic polyphenols in subsequent stages of the production process could cause the risk of altering the organoleptic characteristics of the product.

Stilbenes are natural compounds produced by different plant families such as Pinaceae, Mirtaceae, Fagaceae, liliaceae, Moraceae, Papilionaceae and Vitaceae. Stilbenes are low molecular weight phenolic compounds present in the woody tissues of the plant as constituent products and in fleshy tissues, produced in response to abiotic and biotic stress. This property has made it possible to include stilbenes in a class of plant-based antibiotics called phytoalexins. The added stilbenes of the invention are mainly resveratrol and are preferably obtained from dry extract of Vitis Vinifera and / or dry extract of Polygonum Cuspidatum.

Polygonum cuspidatum is the name of a perennial herbaceous plant belonging to the same family as buckwheat (Polygonaceae). Of Asian origin, this species grows wild in arid areas of the United States and southern Canada. P. cuspidatum is a plant known since ancient times, used in folk medicine as a laxative herb, and occasionally used as food. Today, various therapeutic applications are known for various diseases, but currently the importance of this plant is in relation to the high concentration of resveratrol present in it, up to 400 times higher than that of grapes.

A further substance of vegetable origin which can be advantageously added in the same phase of beginning of the alcoholic fermentation, or in any other phase of the production process, is coenzyme Q10. Coenzyme Q10 is advantageously added in quantities ranging from 300 mg to 600 mg per liter of must-wine.

Coenzyme Q10, also called ubiquinone, or vitamin Q, is an organic molecule, more precisely a benzoquinone with a very long isoprene side chain. This coenzyme, ubiquitous in biological systems, has a structure similar to vitamin K and vitamin E. It is found in abundance in soy, cereals, nuts and grapes. In organisms it participates in redox reactions. It has a strong scavenger action and for this reason it protects cellular structures from free radicals; its action is carried out synergistically with vitamin E, protected in turn by coenzyme Q10, which ensures its bond with Toctacosanol, which in turn is also linked to B vitamins and mineral salts. This coenzyme is in fact a lipophilic compound insoluble in water with an adjuvant action in the transport of electrons and in the mitochondrial energy production.

The intake of coenzyme Q10 can exert cardioprotective, cytoprotective and neuroprotective effects; it also acts as an inhibitor of the oxidation of LDL cholesterol, which is believed to be the major pathogenetic component of atherosclerosis. (Littaru G. P. & Tiano L., 2005; Linnane A.W. et al., 2002; Mizuno M. et al., 1997; Niklowitz P. et al., 2002).

Its levels in the human body decrease with age, perhaps due to a decrease in its synthesis or due to the increase in lipid peroxidation which increases with age.

Coenzyme Q10 is present in many plant species. The form of coenzyme Q10 used in the invention is that extracted from max Wisteria oil (soy). The extraction is carried out with the soxhlet method, a commonly known procedure.

Soya or soya (Glycine max L.) is a herbaceous plant of the Leguminosae family, native to eastern Asia. The part used are the seeds, which contain a high quantity of proteins, polyunsaturated lipids and glucosides which include isoflavones and saponins. Soy is a legume like beans, chickpeas or lentils, and like all legumes it is rich in B vitamins, coenzyme Q10, iron and potassium. Unlike other legumes, however, soy is more digestible and rich in proteins and lipids (monounsaturated, polyunsaturated and phospholipids such as lecithin). Soy proteins have a decent amino acid profile with a biological value of less than 75, and a protein efficiency ratio of 2.1.

Further substances of vegetable origin can be advantageously added in the same starting phase of the alcoholic fermentation, or in other phases of the beverage production process.

According to the present invention, the objects described above are achieved thanks to the solution referred to specifically in the following claims. In relation to the invention, the claims form an integral part of the technical teaching provided.

Information relating to the vegetable substances used in the preparation of the fermented alcoholic beverage of the invention is provided below.

- ash 1.59 g

Polygonum cuspidatum (root extract)

Titrated at 98% in resveratrol (stabilized in trans form).

Vitis vinifera (dry seed extract)

Titrated at 92% in polyphenols.

BIBLIOGRAPHY

Fremont L "Biological effects of resveratrol." Life Sci 66, 663-73, 2000.

Kimura, Y., Okuda, H., Kubo, M. "Effects of stilbenes isolateci from medicinal plants on arachidonate metabolism and degranulation in human polymorphonuclear leukocytes." J. Ethnopharmacol, 45, 131-139, 1995.

Frankel, E.N. ; Waterhouse, A.L .; Kinsella, J.E. “Inhibition of human LDL oxidation by resveratrol” Lancet, 341, 1103-1104, 1993.

Jang, M., Cai, L., G.O. Udeans. "Cancer chemopreventive activity of resveratrol, a naturai produci derived from grapes." Science, 275, 218-220, 1997.

Jayatilake, G.S., Jayasuriya, H., Lee, E.S., Koonchanok, N.M., Geahln, R.L. Ashendel, C.L., McLaughlin, J.K. Chang. C.J., "Kinase inhibitors from Polygonum cuspidatum." J. Nat. Prod, 56, 1805-1810, 1993.

Jayasuriya, H. Koonchanok, N.M., Geahlen, R.L., McLaughlin, J.L., Chang, CJ. "Emodin, a protein tyrosine kinase inhibitor from Polygonum cuspidatum." J.Nat. Prod.

55, 696-698, 1992.

Martinez, J .; Moreno, J.J .; "Effect of resveratrol, a naturai polyphenolic compound, on reactive oxygen species and prostaglandin production." Biochem Pharmacol 59, 865-70, 2000.

Claims (12)

CLAIMS 1. Method for the production of a fermented alcoholic beverage based on grapes in which said method comprises steps of harvesting said grape, pressing of said grape, alcoholic fermentation of the must and racking, characterized in that during one of said production steps stilbenic polyphenols are added to said drink in quantities ranging from 250 mg to 3 g per liter of drink. 2. Method according to the preceding claim characterized in that said stilbenic polyphenols are added during said alcoholic fermentation step. 3. Method according to claim 1 or 2 characterized in that said stilbenic polyphenols mainly comprise resveratrol. 4. Method according to the preceding claim characterized in that said resveratrol is added in the form of dry extract of Vitis vinifera and / or Polygonum cuspidatum. 5. Method according to one of the preceding claims characterized in that during one of said production steps, coenzyme Q10 is added to said beverage in a quantity comprised between 300 mg and 600 mg per liter of beverage. 6. Method according to the preceding claim characterized in that said coenzyme Q10 is added in the form of max. Wisteria oil extract. 7. Grape-based fermented alcoholic beverage whose production includes phases of harvesting said grape, pressing of said grape, alcoholic fermentation of the must and racking, characterized in that during one of said production phases stilbenic polyphenols are added to said drink in quantities between 250 mg and 3 g per liter of must. 8. Grape-based fermented alcoholic beverage according to the preceding claim characterized in that said stilbenic polyphenols are added during said alcoholic fermentation step. 9. Grape-based fermented alcoholic beverage according to claim 7 or 8 characterized in that said stilbenic polyphenols mainly comprise resveratrol. 10. Grape-based fermented alcoholic beverage according to the preceding claim characterized in that said resveratrol is added in the form of dry extract of Vitis vinifera and / or Polygonum cuspidatum. 11. Grape-based fermented alcoholic beverage according to claim 7 or subsequent, characterized in that, during one of said production steps, coenzyme Q10 is added to said beverage in a quantity comprised between 300 mg and 600 mg per liter of beverage. 12. Grape-based fermented alcoholic beverage according to the preceding claim characterized in that said coenzyme Q10 is added in the form of max. Wisteria oil extract.