NL2023472B1 - Use of a phytochemical in a method of winemaking, method and composition thereof - Google Patents

Use of a phytochemical in a method of winemaking, method and composition thereof Download PDF

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NL2023472B1
NL2023472B1 NL2023472A NL2023472A NL2023472B1 NL 2023472 B1 NL2023472 B1 NL 2023472B1 NL 2023472 A NL2023472 A NL 2023472A NL 2023472 A NL2023472 A NL 2023472A NL 2023472 B1 NL2023472 B1 NL 2023472B1
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phytochemical
composition
group
composition according
water solubility
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NL2023472A
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Dutch (nl)
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H Ten Herkel R
E Kleberg A
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R H Ten Herkel Holding B V
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    • 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
    • C12G1/04—Sulfiting the must; Desulfiting
    • 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
    • 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
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The present invention relates to the use of a water-soluble phytochemical in a method of winemaking. The present invention also relates to a method of winemaking wherein the water-soluble phytochemical is used. The present invention further relates to a sulphite substitute composition for use in a method of winemaking comprising the water-soluble phytochemical.

Description

Use of a phytochemical in a method of winemaking, method and composition thereof The present invention relates to the use of a phytochemical in a method of winemaking. The present invention also relates to a method of winemaking and sulphite substitute composition for use in a method of winemaking. The term sulphites is an inclusive term for sulphur dioxide (S02), a preservative that's widely used in winemaking (and most food industries) for its antioxidant and antibacterial properties. Sulphur dioxide plays an important role in preventing oxidization and maintaining a wine's freshness. The antimicrobial function of sulphite in winemaking is the result of that wine yeast lines can function is relative large doses as compared to other organisms. By adding sulphite, for instance relatively soon in the winemaking process, unwanted organisms in the grapes are hindered by the sulphite more than the wine yeast cells. Apart from potential allergic reactions one might have with regards to sulphur dioxides, people are against sulphites, because they feel they are an unnatural addition when making wine.
It is therefore on object of the present invention to provide an alternative for sulphite, for use in winemaking, which provides a solution to some of the drawbacks of sulphite, but keeps at least some of its benefits. The present invention thereto proposes the use of at least one phytochemical in a method of winemaking, characterised in that the at least one phytochemical is selected from the group consisting of phytochemicals having a water solubility at 25°C and 100kPa of at least 0.1 g/L, and in that the phytochemical is intended to be used to replace sulphite in the method of winemaking. 100 kPa may be 1 bar atmospheric pressure.
Additives have been added in the wine making process for many years. Most of the used additives however rely on their solubility in alcohol, that is produced during the fermentation of wine, in order to dissolve in the wine. Where alternatives for sulphite are concerned, these should dissolve into the wine (or its precursors) before enough alcohol is produced to dissolve most other alternatives. The phytochemical therefore requires a relative high water solubility, such that can be dissolved in the most, grape juice or wine before fermentation, or in an early stage of fermentation. The at least one phytochemical preferably has a water solubility at 25°C and 100kPa of at least 0.5 g/L, preferably at least 1.0 g/L.
A phytochemical according to the invention is a chemical from natural origin, and is intended to also include synthesized alternatives conform, identical or similar to the natural origin chemical.
The at least one phytochemical may be added to the method of winemaking before and/or during the primary fermentation step. Since the phytochemical has the increased water solubility, the phytochemical can be added in an early stage, and can thus be used to conserve and protect the wine and the desired organisms in an early stage.
The at least one phytochemical is selected from the group consisting of phytoalexins, preferably phenolic compounds. Phytoalexins are antimicrobial and antioxidative substances that can be synthesized be plants, and are used in nature to defend plants. Examples of phytoalexins include polyphenols and isoflavonoids.
Danielone for instance is a phytoalexin found in the papaya fruit. This compound showed high antifungal activity against Colletotrichum gloesporioides, a pathogenic fungus of papaya. Since the chemicals are of natural origin and can be produced by plants, they provide an interesting alternative for sulphite in the process of winemaking.
The at least one phytochemical may be selected from the group consisting of polyphenols, preferably stilbenes and/or aglycones. The stilbenes are for instance stilbenoids, hydroxylated derivatives of stilbene, with a C6-C2-C6 main structure. Stilbenoids are considered to be stilbenes according to the invention. Stilbenoids can also be produced by plants and bacteria, for example they are secondary products of heartwood formation in trees that can act as phytoalexins. Stilbenoids are considered to be natural phenols, or natural antioxidants, which in view of the invention can be used as sulphite alternatives in winemaking. Another example of a stilbenoid is resveratrol, an antifungal which is found in grapes and which has been suggested to have health benefits. However, resveratrol for instance is not water soluble enough to be used according to the invention, and typically has a solubility in water of 0.03 g/l at 25 degrees Celsius and 1 bar atmospheric pressure, and would therefore not dissolve in a water fraction as well as phytochemicals with the desired solubility.
The at least one phytochemical may be selected from the group consisting of arylbenzofuran derivates and stilbenoids. These phytochemicals are found to be particularly suitable for providing sulphite alternatives in wine making, for their antibacterial and antioxidant ability.
The invention further relates to a method of winemaking, comprising the steps of: a) harvesting grapes; b) preparing the harvested grapes obtained by step a) for fermentation; and C) fermenting the prepared grapes obtained by step b), characterised in that, the method further comprises the step of: - during and/or after step b), adding at least one phytochemical having a water solubility at 25°C and 100kPa of at least 0.1 g/L. The phytochemical is typically added as a sulphite alternative. In typical wine making processes, one could differentiate between white wines and red wines. The phytochemical according to the invention is typically added before fermentation, however, in case of red wines the phytochemical may also be added during fermentation. Step 1.c) may comprise or be the primary fermentation step in the method of winemaking.
Step 1.b) may comprise the sub-steps of destemming, crushing and, optionally, pressing the harvested grapes obtained by step 1.a). Alternatively, these steps might be seen as a specification of step b) in this regard.
The at least one phytochemical may be added before and/or during step 1.c). The phytochemical according to the invention is typically added before fermentation, however, in case of red wines the phytochemical may also be added during fermentation.
The at least one phytochemical may preferably have a water solubility at 25°C and 100kPa of at least 0.5 g/L, preferably 1.0 g/L. Additives have been added in the wine making process for many years. Most of the used additives however rely on their solubility in alcohol, that is produced during the fermentation of wine, in order to dissolve in the wine. Where alternatives for sulphite are concerned, these should dissolve into the wine before enough alcohol is produced to dissolve most other alternatives. The phytochemical therefore requires a relative high water solubility, such that can be dissolved in the wine before fermentation, or in an early stage of fermentation.
The method may further comprise the step of during and/or after step 1.c), adding at least one alcohol-soluble phytochemical to the wine. With alcohol-soluble according to the invention is meant that the phytochemical is soluble in a 5-20% alcohol solution or suspension. The at least one alcohol-soluble phytochemical may for instance be selected from the group consisting of phytoalexins, preferably phenolic compounds, such as pterostilbene.
The present invention further relates to a sulphite substitute composition for use in a method of winemaking comprising at least one phytochemical, characterised in that the at least one phytochemical is selected from the group consisting of phytochemicals having a water solubility at 25°C and 100kPa of at least 0.1 g/L. The at least one phytochemical preferably has a water solubility at 25°C and 100kPa of at least 0.5 g/L, preferably 1.0 g/L.
Inthe composition, the at least one phytochemical may be selected from the group consisting of phytoalexins, preferably phenolic compounds. The at least one phytochemical may also be selected from the group consisting of polyphenols, preferably stilbenes and/or from the group consisting of arylbenzofuran derivates.
The composition may comprise an antioxidant, such as a white tea extract. In view of the invention, the composition may thus comprise an additional antioxidant, besides the possible antioxidant nature of the phytochemical. The antixodiant may be present in an amount of about 1% in the composition.
The composition may also comprise a pH adjusting agent, such as ascorbic acid, preferably in such amount that the pH of the composition is about [2.5 , 4.5], preferably about [2.6, 3.5] or about 2.65. The concentration of the pH adjusting agent may for instance be up to about 5.0% by weight of the total weight of the 5 composition
The composition may comprise a phytochemical solubility enhancer, such as ethanol.
Typically components of the composition dissolve more easily in alcohol or ethanol, as compared to water.
The amount of the solubility enhancer, or the amount of ethanol or alcohol, may be over 10%, or over 20%, or about 20%. The composition may comprise a proteolytic enzyme, such as bromelain and/or papain.
The concentration of the at least one phytochemical may be about [0.10 , 2.0]% by weight of the total weight of the composition, preferably about 1.0% by weight.
The composition may include water, or demineralised water and may thus be dissolved.
The amount of water may for instance be over 50%, or over 60%, or about 60%.

Claims (28)

ConclusiesConclusions 1. Toepassing van ten minste één fytochemische stof bij een werkwijze van wijnproductie, met het kenmerk dat ten minste één fytochemische stof wordt gekozen uit de groep bestaande uit fytochemische stoffen met een wateroplosbaarheid van tenminste 0.1 g/L bij 25°C en 100 kPa, en dat de fytochemische stof bedoeld is om te gebruiken ter vervanging van sulfiet in de werkwijze van wijnproductie.Use of at least one phytochemical in a wine production process, characterized in that at least one phytochemical is selected from the group consisting of phytochemicals with a water solubility of at least 0.1 g / L at 25 ° C and 100 kPa, and that the phytochemical is for use as a replacement for sulfite in the process of wine production. 2. Toepassing volgens conclusie 1, met het kenmerk dat ten minste één fytochemische stof wordt toegevoegd bij de werkwijze van wijnproductie en/of tijdens de primaire fermentatiestap.Use according to claim 1, characterized in that at least one phytochemical is added in the wine production process and / or during the primary fermentation step. 3. Toepassing volgens conclusie 1 of 2, met het kenmerk dat tenminste één fytochemische stof een wateroplosbaarheid van tenminste 0.5 g/L, bij voorkeur 1.0 g/L, heeft bij 25°C en 100 kPa.Use according to claim 1 or 2, characterized in that at least one phytochemical substance has a water solubility of at least 0.5 g / L, preferably 1.0 g / L, at 25 ° C and 100 kPa. 4. Toepassing volgens een van de voorafgaande conclusies, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit fytoalexines, bij voorkeur fenolische verbindingen.Use according to any one of the preceding claims, characterized in that the at least one phytochemical is selected from the group consisting of phytoalexins, preferably phenolic compounds. 5. Toepassing volgens een van de voorafgaande conclusies, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit polyfenolen, bij voorkeur stilbenen en/of aglyconen.Use according to any one of the preceding claims, characterized in that the at least one phytochemical is selected from the group consisting of polyphenols, preferably stilbenes and / or aglycones. 6. Toepassing volgens een van de voorafgaande conclusies, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit arylbenzofuran-derivaten en stilbenciden.Use according to any one of the preceding claims, characterized in that the at least one phytochemical is selected from the group consisting of arylbenzofuran derivatives and stilbencides. 7. Werkwijze van wijnproductie, omvattende de stappen van: a) het oogsten van druiven; b) het voorbehandelen van de geoogste druiven verkregen via stap a), voor fermentatie; en c) het fermenteren van de voorbehandelde druiven verkregen via stap b), met het kenmerk dat de werkwijze voorts de stap omvat van:Method of wine production, comprising the steps of: a) harvesting grapes; b) pretreating the harvested grapes obtained via step a), before fermentation; and c) fermenting the pretreated grapes obtained via step b), characterized in that the method further comprises the step of: - het tijdens en/of na stap b), toevoegen van tenminste één fytochemische stof met een wateroplosbaarheid van tenminste 0.1 g/L bij 25°C en 100 kPa.- during and / or after step b), adding at least one phytochemical substance with a water solubility of at least 0.1 g / L at 25 ° C and 100 kPa. 8. Werkwijze volgens conclusie 7, met het kenmerk dat stap b) de deelstappen omvat van het verwijderen van stelen, het scheuren en, optioneel het persen van de geoogste druiven verkregen via stap a).A method according to claim 7, characterized in that step b) comprises the sub-steps of removing stems, tearing and, optionally pressing the harvested grapes obtained via step a). 9. Werkwijze volgens conclusie 7 of 8, met het kenmerk dat de ten minste ene fytochemische stof wordt toegevoegd vóór en/of tijdens stap Cc).A method according to claim 7 or 8, characterized in that the at least one phytochemical is added before and / or during step Cc). 10. Werkwijze volgens een van de conclusies 7-9, met het kenmerk dat stap c) de primaire fermentatiestap omvat bij de werkwijze van wijnproductie.A method according to any one of claims 7-9, characterized in that step c) comprises the primary fermentation step in the wine production method. 11. Werkwijze volgens een van de conclusies 7-10, met het kenmerk dat de ten minste ene fytochemische stof een wateroplosbaarheid van tenminste 0.5 g/L bij voorkeur 1.0 g/L heeft, bij 25°C en 100 kPa. A method according to any one of claims 7-10, characterized in that the at least one phytochemical has a water solubility of at least 0.5 g / L, preferably 1.0 g / L, at 25 ° C and 100 kPa. 12, Werkwijze volgens een van de conclusies 7-11, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit fytoalexines, bij voorkeur fenolische verbindingen.12. A method according to any one of claims 7-11, characterized in that the at least one phytochemical is selected from the group consisting of phytoalexins, preferably phenolic compounds. 13. Werkwijze volgens een van de conclusies 7-12, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit polyfenolen, bij voorkeur stilbenen en/of aglyconen.A method according to any one of claims 7-12, characterized in that the at least one phytochemical is selected from the group consisting of polyphenols, preferably stilbenes and / or aglycones. 14. Werkwijze volgens een van de conclusies 7-13, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit arylbenzofuran-derivaten en stilbenoïden..A method according to any one of claims 7-13, characterized in that the at least one phytochemical is selected from the group consisting of arylbenzofuran derivatives and stilbenoids. 15. Werkwijze volgens een van de conclusies 7-14, met het kenmerk dat de werkwijze voorts de stap omvat van: - tijdens en/of na stap c), het toevoegen van tenminste één in alcohol oplosbare fytochemische stof aan de wijn.A method according to any one of claims 7-14, characterized in that the method further comprises the step of: - during and / or after step c), adding at least one alcohol-soluble phytochemical to the wine. 16. Werkwijze volgens conclusie 15, met het kenmerk dat de ten minste ene in alcohol oplosbare fytochemische stof is gekozen uit de groep bestaande uit fytoalexines, bij voorkeur fenolische verbindingen, zoals pterostitbeen.A method according to claim 15, characterized in that the at least one alcohol-soluble phytochemical is selected from the group consisting of phytoalexins, preferably phenolic compounds, such as pterostitbene. 17. Sulfietvervangende samenstelling voor toepassing bij een werkwijze van wijnproductie, omvattende tenminste één fytochemische stof, met het kenmerk dat de tenminste ene fytochemische stof gekozen is uit de fytochemische stoffen met een wateroplosbaarheid van tenminste 0.1 g/L bij 25°C en 100 kPa.Sulfite replacement composition for use in a wine production process, comprising at least one phytochemical, characterized in that the at least one phytochemical is selected from the phytochemicals with a water solubility of at least 0.1 g / L at 25 ° C and 100 kPa. 18. Samenstelling volgens conclusie 17, met het kenmerk dat de ten minste ene fytochemische stof een wateroplosbaarheid van tenminste 0.5 g/L, bij voorkeur 1.0 g/L heeft bij 25°C en 100 kPa.Composition according to claim 17, characterized in that the at least one phytochemical has a water solubility of at least 0.5 g / L, preferably 1.0 g / L at 25 ° C and 100 kPa. 19. Samenstelling volgens conclusie 17 of 18, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit fytoalexines, bij voorkeur fenolische verbindingen.Composition according to claim 17 or 18, characterized in that the at least one phytochemical is selected from the group consisting of phytoalexins, preferably phenolic compounds. 20. Samenstelling volgens een van de conclusies 17 - 19, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit polyphenolen, bij voorkeur stilbenen.Composition according to any one of claims 17-19, characterized in that the at least one phytochemical is selected from the group consisting of polyphenols, preferably stilbenes. 21 Samenstelling volgens een van de conclusies 17 - 20, met het kenmerk dat de ten minste ene fytochemische stof is gekozen uit de groep bestaande uit derivaten van arylbenzofuran en stilbenoides.Composition according to any one of claims 17-20, characterized in that the at least one phytochemical is selected from the group consisting of derivatives of arylbenzofuran and stilbenoides. 22. Samenstelling volgens een van de conclusies 17 - 21, met het kenmerk dat de samenstelling een antioxidant omvat, zoals een extract van witte thee.Composition according to any one of claims 17-21, characterized in that the composition comprises an antioxidant, such as an extract of white tea. 23. Samenstelling volgens een van de conclusies 17 - 22, met het kenmerk dat de samenstelling een middel voor het instellen van een pH omvat, zoals ascorbinezuur,A composition according to any one of claims 17 to 22, characterized in that the composition comprises a pH adjusting agent such as ascorbic acid, 24. Samenstelling volgens een van de conclusies 17 - 23, met het kenmerk dat de pH-waarde van de samenstelling circa [2,5 , 4,5] is, bij voorkeur circa [2,6 , 3,5] of circa 2,65.A composition according to any one of claims 17 to 23, characterized in that the pH of the composition is about [2.5, 4.5], preferably about [2.6, 3.5] or about 2 , 65. 25. Samenstelling volgens een van de conclusies 17 - 24, met het kenmerk dat de samenstelling een middel voor het versterken van de oplosbaarheid van fytochemische stof omvat, zoals ethanol.A composition according to any one of claims 17 to 24, characterized in that the composition comprises a phytochemical solubility enhancer, such as ethanol. 26. Samenstelling volgens een van de conclusies 17 - 25, met het kenmerk dat de samenstelling een proteolytisch enzym omvat, zoals bromelaïne en/of papaine.Composition according to any one of claims 17 to 25, characterized in that the composition comprises a proteolytic enzyme, such as bromelain and / or papain. 27. Samenstelling volgens een van de conclusies 17 - 26, met het kenmerk dat de concentratie van de ten minste ene fytochemische stof circa [0,10 , 2,0] gew.% van het totaalgewicht van de samenstelling bedraagt, bij voorkeur circa 1,0 gew.%.A composition according to any one of claims 17 to 26, characterized in that the concentration of the at least one phytochemical is about [0.10, 2.0]% by weight of the total weight of the composition, preferably about 1 , 0 wt%. 28. Samenstelling volgens een van de conclusies 23 - 27, met het kenmerk dat de concentratie van het middel voor het instellen van een pH circa 5,0 gew.% van het totaalgewicht van de samenstelling bedraagt.A composition according to any one of claims 23 to 27, characterized in that the concentration of the pH adjusting agent is about 5.0% by weight of the total weight of the composition.
NL2023472A 2019-07-10 2019-07-10 Use of a phytochemical in a method of winemaking, method and composition thereof NL2023472B1 (en)

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US20150044328A1 (en) * 2008-01-08 2015-02-12 Ysdr, Llc Method and compositions of preserving wine
WO2016069654A1 (en) * 2014-10-27 2016-05-06 Ysdr, Llc Method and composition of preserving wine

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6569446B1 (en) * 1996-09-20 2003-05-27 The Howard Foundation Solubilization of flavonols
WO2009032215A1 (en) * 2007-08-29 2009-03-12 Creagri, Inc. Food and beverage supplement
US20150044328A1 (en) * 2008-01-08 2015-02-12 Ysdr, Llc Method and compositions of preserving wine
US20140328974A1 (en) * 2011-11-02 2014-11-06 Dao Sul - Sociedade Vitivinicola S.A. Winemaking method without the admixture of sulphur dioxide, using chitosan-based films
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Title
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