KR20070020209A - Method for treating a wine, measuring its aptitude for ageing and device for implementing said method - Google Patents

Abstract

The invention relates to a method and device for accelerating the ageing of a wine contained in an open or sealed container. The inventive method consists in bringing a treatable wine into contact with a copper, gold or silver alloy element whose surface and composition are defined in such a way that it is possible to carry out an accelerated and calibrated wine oxidation-reduction operation. Said invention enables to produce a standard for measuring the wine ageing aptitude and ensuring the wine tasting in the best conditions. ® KIPO & WIPO 2007

Description

METHOD FOR TREATING A WINE, MEASURING ITS APTITUDE FOR AGEING AND DEVICE FOR IMPLEMENTING SAID METHOD}

The present invention relates to the field of wine, and more particularly to a method for promoting the ripening of a given wine and an apparatus for carrying out such a method.

Typically, the maturity of the wine is estimated according to the vintages, the color, the type of grape used and the wine production method. Some wines are tasted too early or too late and very often and the user does not consume them in their best condition.

In general, the maturation of wine occurs mainly by fermentation, which is a reduction process of wine. At this time, the wine is stored in an anti-oxidation package or in an atmosphere to avoid too excessive oxidation (which is the worst for any professional wine producer) and to provide a slow oxidation state that will allow the wine to reach its apogee. do. The main antioxidants used are based on sulfur, such as sulfites and sulfides, which allow the wine to ripen at a constant temperature in the cellar to benefit from slow oxidation.

Generally, wines are made by ripening in a long wine cellar to ensure their slow redox-reduction and allow the release of aromas and finally to taste the wine at its highest point.

This long and necessary maturation period provides inconvenience for both professionals and consumers. All of them will have to wait a long time before they are sure that they can taste the best wine.

Moreover, this long ripening period is an additional obstacle to the spread of the wine knowledge that must be recognized, which is limited to only a few intiates and can only rely on expert guidance or general labeling provided in magazines. It is not very accessible to the general consumer who is the only one.

In general, it would be desirable not to wait long before consumers, as well as professionals, could taste the wine or realize that the wine is not suitable for ripening in a wine cellar.

It would also be desirable to have a special tool for the wineological knowledge that makes it possible to provide criteria for the evaluation and maturity of wine.

Because of the present invention, the intention is to considerably popularize access to the world of wine science and, more generally, to all (both wine professionals and the general public) a particularly effective tool for judging the quality of these long-lasting beverages. Is to provide.

It is an object of the present invention to provide a method for producing a fully regulated accelerated oxidation-reduction of wine in order to ensure predetermined wineological maturation of the wine.

It is a further object of the present invention to realize a simple and effective device which makes it possible to process the seal by means of a fully controlled oxidation-reduction, resulting in the maturation of the predetermined wine.

Another object of the present invention is to constitute a realization of a criterion for measuring the maturity of wine.

The present invention achieves these aims by a method of accelerated ripening of wine contained in an open or closed container, the method comprising:

Contacting the wine to be processed with a silver / gold / copper alloy element having a defined surface and composition in order to effect the wine's accelerated, gauged oxidation-reduction.

Thus, a fully regulated standardized redox operation is carried out, ensuring an applied winemaking process very similar to the maturation in a wine cellar. This operation can have applications in between, to determine the predetermined maturity of the wine in between, and to tasting wines with strong potential at the best possible state very simply.

In a particular embodiment, the alloy element is comprised of 60 to 99.9% copper, 0.05 to 20% silver and 0.05 to 20% gold. Preferably, the alloy consists of 95% copper, 3% gold and 2% silver.

In certain embodiments, copper beats, thus ensuring controlled maturing in the best possible state.

In addition, the present invention realizes a winemaking apparatus that performs the accelerated but fully controlled ripening of a given wine. The device comprises a support element which is neutral to oxidation and which is a device having a predetermined contact surface and a predetermined oxidation-reduction capacity.

In a particular embodiment, the alloy element is a circular drop composed of 60 to 99.9% copper, 0.05 to 20% silver and 0.05 to 20% gold.

Preferably, the copper is flakes and the composition of the alloy is preferably 95% copper, 3% silver and 2% gold.

Thus, the present invention realizes a measurement element or criterion used to measure the maturity of a given wine.

In certain embodiments, the device includes an electronic circuit for measuring soaking time in combination with a warning circuit to increase the accuracy of the measurement of maturity.

Other features, objects, and advantages of the invention will be apparent from a reading of the following detailed description and the drawings provided by way of non-limiting examples.

1 shows a preferred embodiment of an apparatus for performing controlled accelerated ripening of wine, which is of particular interest to wine producers or even wine connoisseurs and is particularly simple to realize.

2 shows a second embodiment of the invention comprising an electronic circuit for measuring the immersion time.

3 is a summary diagram of an electronic circuit for time measurement.

In order to understand the operation of the method and apparatus according to the invention, it should generally be pointed out that wine consists of three components: structure, aromas and grease.

Maturation of wine arises from the regulation of the redox-reduction of the wine, which is usually carried out in a suitable wine reservoir having the hygrometry and temperature characteristics provided.

Surprisingly, it has been known that by contacting a wine with an alloy having a defined oxidation-reduction capacity and a predetermined contact surface, a fully controlled oxidation-reduction operation and a promoted ripening effect can be achieved over the natural ripening process in the wine cellar.

By wisely selecting the contact surface of the alloying element, it is possible to obtain a criterion for measuring the maturity of the wine through tests and trials with the composition of the alloy.

According to a preferred embodiment, the oxide alloy element comprises three components: copper, silver and gold. As is known, these three components belong to the same class according to Mendeleev's periodic table and have their own self-oxidizing capacity in combination with others.

The contact of these three components, in particular the specific combinations, includes the effect on the wine composition and the fully controlled wine ripening.

More specifically, the silver, gold and copper elements will transform sulfur elements such as sulfites or sulfides present in the wine by breaking some of the liaisons within these elements. As a result, this allows oxidation of the sulfur urea, which results in the release of the aroma held by the urea when in the reduced state. The three alloying elements work together and their influence is mutually enhanced to release the aromas that may be present in the wine cellar in the same way.

Two specific embodiments of the method according to the invention will now be described, which enable the production of perfectly effective tools found to be very useful to consumers as well as professional wine producers and wine scientists.

1 shows a first embodiment of the invention that is simple and inexpensive to manufacture, in the form of a tool that accelerates ripening while fully regulating the maturing of the wine in contact.

The tool is in the form of a strip 1, in which the inside of the strip is mounted a given surface and an ally element 2 consisting of three metals such as copper, gold and silver.

Preferably, the device 2 consists of a circular drop comprising 60 to 99.9% copper, 0.05 to 20% silver and 0.05 to 20% gold.

The specific compound of the depression accurately determines the oxidizing capacity of the wine in contact and the accelerated rate of aging of the wine. By accurately selecting the contact surface of the element 2, it is possible to realize a aging standard, for example, one year of aging per second in contact with the depression.

Preferably, the following exact composite is adopted for the depression: ie 95% copper, 3% silver and 2% gold. The depression will have a diameter of about 6 millimeters.

Preferably, the shape of the tool will be long and narrow enough to make direct contact with the wine contained in the bottle.

It should be understood that the tool of FIG. 1 can be manufactured in any shape, that is, it can give an aesthetic quality that is completely independent of its action (not shown in FIG. 1 for clarity of illustration). In the same way, the depression can easily be given in any particular shape, which is completely separable from the working part consisting of the wine to be treated and the oxide alloy contact surface.

As shown, the tool of FIG. 1 makes it possible to carry out a fully regulated redox action which allows three applications which cannot be achieved without the present invention:

1) to decide for the producers whether or not to squeeze the wine from the steel in case of mass reduction;

2) to improve the taste and service of the wine with a strong potential;

3) Define the wine capacity to be stored. By wisely selecting the contact surface of the depression, it will be possible to adopt the following measuring unit: that is, at a wine amount of 10 cl, one second of contact is equal to one year of aging potential.

In the third application, the device of the present invention substantially provides a measuring instrument, the aging standard of wine.

In a first preferred embodiment, which is particularly simple and inexpensive to manufacture, the consumer can taste their wines in a limited stage of ripening or can judge the maturity of the wines in the cellar.

The method according to the invention would preferably be combined with an electronic timer. Indeed, for a given alloy composite, the redox effect generated in wine is a function of time, and the tool remains immersed in glass or any wine vessel, and this time is measured by an electronic system coupled with the tool. Can be.

Figure 2 shows an embodiment in the form of a new tool, such as a thermometer, which a professional winemaker or consumer would have to immerse in a wine glass or bottle so that a controlled redox can take place completely. Can be. In a particular embodiment, the tool can take the form of a support element 21, which comprises a gauge measured alloy depression 22 and an electronic circuit 23, which is shown in the schematic diagram in FIG. 3. The electronic circuit 23 includes a timer element 24 which is accurately adopted along the surface of the depression, and a detection element 25 for detecting that the tool is immersed in wine. The circuit 23 comprises on the tool a user input element, for example a push button 26, and an alarm element 27 which gives an audio or video indication, the input element being aged. This makes it possible to generate pulses corresponding to the preferred year of. The timer element may be replaced by a microprocessor if necessary, in the form of an integrated circuit such as a VLSI circuit (ultra-large integrated) associated with the memory element in order to realize a complementary action that does not form an object part of the present invention. Therefore, no further development will be made here.

When a user who is a professional winemaker or consumer immerses the tool in wine, the tamper element starts a continuous time and, as soon as the appropriate time corresponding to the number of pulses generated by the user is delayed, the alarm The device informs the user that the tool can be removed from the wine container.

Thus, a particular effective tool for achieving the fully controlled ripening effect of the wine is realized. The association of the recess with the electronic component according to the invention makes it possible to reach a certain significant precision.

Under various embodiments, the application of the present invention may vary and may be oriented to wine professionals and consumers. Wine experts can test the quality of these wines and their maturity. Consumers can see their wine directly at the apogee, so there is no need to store wine in a grape store for a long time.

When used according to a rigorous protocol, the method makes it possible to improve the state of manufacture to avoid or remove some mercaptan (or thio-alcohol) from wine. This allows oenologists and winemakers to make decisions from vinification to bottling.

Claims (15)

A method for treating wine contained in an open or closed container by altering organoleptic properties of the wine, the method comprising: Contacting the wine to be treated with silver, gold and copper alloy elements, The device is a method for treating wine having a surface and a composite formed to effect the acceleration and gauged redox of the wine. The method of claim 1, wherein the alloy element comprises 60 to 99.9% copper, 0.05 to 20% silver, and 0.05 to 20% gold. 3. The method of claim 2, wherein the alloying element comprises 95% copper, 3% gold, and 2% silver. 3. The method of claim 2, wherein the copper is beaten. Apparatus used for sensory water solubility to accelerate the ripening of wine, comprising a support element (1) and an element (2) which are neutral to oxidation, wherein the element (2) has a predetermined value for controlled ripening acceleration operation. A device having a contact surface and a predetermined redox capacity. 6. The device according to claim 5, wherein the oxidizing element (2) comprises an alloy consisting of 60 to 99.9% copper, 0.05 to 20% silver and 0.05 to 20% gold. 7. Device according to claim 6, wherein the oxidizing element (2) comprises 95% copper, 3% gold and 2% silver. 8. The device of claim 7, wherein the copper is beaten. The device according to claim 5, wherein the device has a shape suitable for the neck of a wine bottle or the opening of a cask of wine. The device of claim 5, wherein the device comprises an electronic circuit for measuring a predetermined soaking time to realize a precisely gauged ripening operation. An apparatus for measuring wine maturity, comprising: a first support element (1) that is neutral to oxidation, and an element (2) having a predetermined oxidation-reduction capacity and a predetermined contact surface in order to realize a controlled accelerated ripening operation. Apparatus for measuring the wine maturity comprising a. 12. Apparatus according to claim 11, wherein the oxidizing element (2) comprises an alloy consisting of 60 to 99.9% copper, 0.05 to 20% silver and 0.05 to 20% gold. 13. Apparatus according to claim 12, wherein the oxidizing element (2) comprises 95% copper, 3% gold and 2% silver. As a device for sensory water solubility that indicates the quality and maturity of wine, And an alloy depression to alter the redox balance of the wine and a neutral support. 6. A composite according to claim 5 comprising 60 to 99.9%, preferably 95% flake copper, 0.05 to 20%, preferably 3% silver and 0.05 to 20%, preferably 2% gold. Device characterized in that.

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