PT117358A - Processo para estabilização tartárica de vinhos e produtos derivados de vinho ou derivados de uva - Google Patents

Processo para estabilização tartárica de vinhos e produtos derivados de vinho ou derivados de uva

Info

Publication number
PT117358A
PT117358A PT117358A PT11735821A PT117358A PT 117358 A PT117358 A PT 117358A PT 117358 A PT117358 A PT 117358A PT 11735821 A PT11735821 A PT 11735821A PT 117358 A PT117358 A PT 117358A
Authority
PT
Portugal
Prior art keywords
wine
tartaric
stabilization
alginate
alginic acid
Prior art date
Application number
PT117358A
Other languages
English (en)
Inventor
Hermínio Ferreira Milheiro Nunes Fernando
Fernanda Gil Cosme Martins Maria
Filipe Da Mota Ribeiro Luis
Original Assignee
Univ De Tras Os Montes E Alto Douro
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 Univ De Tras Os Montes E Alto Douro filed Critical Univ De Tras Os Montes E Alto Douro
Priority to PT117358A priority Critical patent/PT117358A/pt
Priority to EP21187552.1A priority patent/EP4123009A1/en
Publication of PT117358A publication Critical patent/PT117358A/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
    • C08B37/0084—Guluromannuronans, e.g. alginic acid, i.e. D-mannuronic acid and D-guluronic acid units linked with alternating alpha- and beta-1,4-glycosidic bonds; Derivatives thereof, e.g. alginates

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Materials Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

O PRESENTE PEDIDO DIZ RESPEITO A UM PROCESSO PARA ESTABILIZAÇÃO TARTÁRICA DE VINHOS, COMO POR EXEMPLO VINHOS BRANCOS, ROSÉS, TINTOS, VINHOS BASE PARA ESPUMANTE, LICOROSOS, DE COLHEITAS TARDIAS OU NATURALMENTE DOCES, PODENDO TAMBÉM SER UTILIZADO EM PRODUTOS DERIVADOS DO VINHO OU DE UVA, UTILIZANDO ÁCIDO ALGÍNICO OU SUA BASE CONJUGADA, ALGINATO. O ÁCIDO ALGÍNICO OU ALGINATO FUNCIONAM COMO COLOIDE PROTETOR RETARDANDO O CRESCIMENTO DOS CRISTAIS DE HIDROGENOTARTARATO DE POTÁSSIO E DE TARTARATO DE CÁLCIO. A UTILIZAÇÃO DO ÁCIDO ALGÍNICO OU ALGINATO COMO ESTABILIZANTE TARTÁRICO APRESENTA A VANTAGEM DE SE TRATAR DE UM POLISSACARÍDEO NATURAL, OBTIDO DE UMA FONTE NÃO ANIMAL, NÃO ALERGÉNICO, NÃO LEVANTANDO PROBLEMAS PARA O CONSUMO POR VEGETARIANOS E VEGANS, E APRESENTAR UM IMPACTO NA QUALIDADE DO VINHO SEMELHANTE OU MESMO INFERIOR À UTILIZAÇÃO DE PROCESSOS MAIS CONVENCIONAIS DE ESTABILIZAÇÃO TARTÁRICA DO VINHO NOMEADAMENTE A ESTABILIZAÇÃO PELO FRIO, A UTILIZAÇÃO DO ÁCIDO METATARTÁRICO, E DA CARBOXIMETILCELULOSE DE SÓDIO.
PT117358A 2021-07-22 2021-07-22 Processo para estabilização tartárica de vinhos e produtos derivados de vinho ou derivados de uva PT117358A (pt)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PT117358A PT117358A (pt) 2021-07-22 2021-07-22 Processo para estabilização tartárica de vinhos e produtos derivados de vinho ou derivados de uva
EP21187552.1A EP4123009A1 (en) 2021-07-22 2021-07-23 Process for tartaric stabilization of wines and products derived from wine or derived from grapes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PT117358A PT117358A (pt) 2021-07-22 2021-07-22 Processo para estabilização tartárica de vinhos e produtos derivados de vinho ou derivados de uva

Publications (1)

Publication Number Publication Date
PT117358A true PT117358A (pt) 2023-01-23

Family

ID=84688563

Family Applications (1)

Application Number Title Priority Date Filing Date
PT117358A PT117358A (pt) 2021-07-22 2021-07-22 Processo para estabilização tartárica de vinhos e produtos derivados de vinho ou derivados de uva

Country Status (2)

Country Link
EP (1) EP4123009A1 (pt)
PT (1) PT117358A (pt)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010000735A1 (en) * 2008-07-01 2010-01-07 Dsm Ip Assets B.V. Gum stabilisers
CN111019799B (zh) * 2019-12-20 2021-10-26 华南理工大学 一种增强果酒酒石稳定性的方法

Also Published As

Publication number Publication date
EP4123009A1 (en) 2023-01-25

Similar Documents

Publication Publication Date Title
Jansen et al. Single-molecule imaging of a three-component ordered actin disassembly mechanism
RU2008120678A (ru) Микробиологически стабилизированное пиво
PT117358A (pt) Processo para estabilização tartárica de vinhos e produtos derivados de vinho ou derivados de uva
CL2008001130A1 (es) Composicion para estabilizar vinos contra la cristalizacion de sales de acido tartarico y comprende al menos 2,5% de una mezcla de peptidos basada en peso seco de la composicion con un peso molecular >3 kda y <10kda; proceso para estabilizar vinos que consiste en añadir la composicion a un vino o mosto.
NO20083499L (no) Sammensetning omfattende sukker og salt for behandling av kjott
WO2006082252A3 (en) Method for the enzymatic production of alpha-ketobutyrate
AR051806A1 (es) Manoproteina totalmente soluble en vino y su aplicacion en la estabilizacion del vino
WO2023288187A3 (en) High efficency production of cannabidiolic acid
MX2022015993A (es) Mezclas de acido 1-amino-1-ciclopropanocarboxilico y sus usos.
ZA202210840B (en) Method for producing recombinant hyaluronidase
Pons-Mercadé et al. Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time
TN2012000175A1 (en) Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
Shiukashvili et al. Quantitative Analysis of Soluble and Insoluble Forms of Pectin Substances in Grapes in Different Phases of Vegetation
JP2017063773A (ja) 果実酒の製造方法
da Chaga Antunes et al. Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region
BR112022011121A2 (pt) Processo para preparação de uma composição de açúcar fermentável
MD1679Y (ro) Procedeu de fabricare a vinului
MD1408Z (ro) Procedeu de fabricare a vinului roşu sec cu conţinut sporit de substanţe biologic active
González-Lázaro et al. Effects of foliar applications of methyl jasmonate alone or with urea on anthocyanins content during grape ripening
Popescu-Mitroi Legislative trends in european oenological practices-a mini review.
Şarba et al. Hydromel technology.
GEP20217291B (en) Yeast local georgian strain gwl-01w for white wines production
BR112023020448A2 (pt) Composição enzimática
GEP20217294B (en) Yeast local georgian strain gwc-08r for red wines production
BR0212914A (pt) Processo e aparelho para tratamento de vinho visando a redução do seu teor de acidez volátil

Legal Events

Date Code Title Description
BB1A Laying open of patent application

Effective date: 20210824