RU2483103C1 - Method of removing biogenic amines from winemaking products - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: mixture of bentonite, gelatine and an enzyme - transglutaminase - is added to wine material or wine, in the following content, wt %: bentonite - 60-80, gelatine - 10-20 and transglutaminase - 10-20, and ratio of gelatine to transglutaminase equal to 1:1 in amount of 0.1-0.3% of the volume thereof. The mixture is stirred, held until formation of a precipitate and the precipitate is separated by filtering.

EFFECT: complete removal of biogenic amines from winemaking products, which improves the quality of the end product and consumer safety thereof.

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Description

The invention relates to the wine industry, to the production of safe wine products.

A known method of extracting residual amounts of pesticides from wort using a yeast sorbent (USSR AS No. 1347440, 1987). As a result of applying this method, the concentration of pesticides decreases below acceptable levels.

A known method of removing pesticides from wine products (RF patent No. 2406755, 2011), which provides for the introduction of soy milk or soybean meal in grape must, wine, juices and wine materials. The method provides the complete removal of benzimidazole pesticides from grape products.

The disadvantages of the above methods for the extraction of toxic substances is that they are aimed at removing pesticides and pesticides, but do not remove biogenic amines from protein processing products that are related to protein substances.

The concentration of biogenic amines in wine production depends on the conditions and conditions of growing and processing grapes, factors of alcoholic fermentation, methods of acid reduction, storage and aging of wine.

In high concentrations, they cause headaches, hypertension, nausea, arrhythmia, and even mortality. The biogenic amines identified in wine production include histamine, tyramine, tryptamine, cadaverine, putrescine, spermine and spermidine, phenylethylamine, isoamylamine and ethanolamine.

The International Organization of Grapes and Wine regulates the production of grape wines containing minimal amounts of biogenic amines (Resolution MOBB 369-2011). However, compliance with the rules regulated in the Resolution does not guarantee the production of wines that are free of nutrient amines.

The known technology of nitrogen reduction, which involves introducing high concentrations of yeast biomass into fermented wort to intensify the process of alcoholic fermentation and produce wines with a low content of nitrogenous substances (V. S. Razuvaev. Dictionary of the wine language. Yalta, Crimea-Press, 2001, 200 pp.) .

The closest way is the use of the transglutaminase enzyme in the production of fermented dairy products (Author. Danilov NP, http://innovativefood.ru).

Biogenic amines - low molecular weight nitrogenous organic bases formed by decarboxylation of amino acids under the action of plant enzyme systems and microorganisms, are biologically active molecules that affect the central nervous and vascular systems in animals and humans. Transglutaminase is an enzyme that catalyzes the acyl transfer reaction between the γ-carboxyamide group of the glutamine residue of a protein or peptide (acyl donor) and the primary amino groups of various amino compounds (acyl acceptor). Refers to the number of enzymes that are used in the food industry to increase viscosity and reduce the amount of food waste.

The technical result of the invention is to improve the quality and consumer safety of wine or wine materials.

The technical result is achieved by the removal of biogenic amines due to the processing of finished wine products with a mixture of bentonite, gelatin and the transglutaminase enzyme in an amount of 0.1-0.3% of the volume of processed wine material or wine with the following ratio of components, wt.%:

bentonite 60-80 gelatin 10-20 transglutaminase 10-20

provided gelatin: transglutaminase = 1: 1

The use of the transglutaminase enzyme causes coagulation of proteins, the formation of conglomerates. The simultaneous introduction of gelatin and an enzyme increases the rate of coagulation of biogenic amines, amino acids and polypeptides. The introduction of bentonite allows you to increase the rate of sorption of coagulated protein substances. In addition, bentonite contains a sufficient amount of calcium cations, which act as a catalyst during the operation of the transglutaminase enzyme. Therefore, the complex introduction of gelatin, bentonite and the transglutaminase enzyme provides not only the removal of biogenic amines, but also a decrease in the concentration of protein substances and thereby increases the stability of the processed product.

Case Studies

Example 1. A pre-prepared mixture of bentonite, gelatin and an enzyme was added to the table white dry wine material in an amount of 0.1% of the volume of processed wine material in the following ratio of components, wt.%: 70:15:15, respectively. Stirred, and then kept for 3 days to form a precipitate, then the precipitate was separated by filtration. The content of biogenic amines was determined in the filtrate and the filtrate was tested for susceptibility to colloidal turbidity.

Example 2. The method was carried out analogously to example 1, except that a mixture of bentonite, gelatin and an enzyme was added to the wine material in an amount of 0.3% of the volume of wine material to remove biogenic amines.

Example 3. The method was carried out analogously to example 1, except that a mixture of bentonite, gelatin and an enzyme was added to the wine material in an amount of 0.2% of the volume of wine material to remove biogenic amines.

Example 4. The method was carried out analogously to example 1, except that in order to remove biogenic amines, a mixture of bentonite, gelatin and enzyme was added in the amount of 0.2% of the volume of wine material in the following ratio of components, wt.%: 60:20:20, respectively .

Example 5. The method was carried out analogously to example 1, except that in order to remove biogenic amines, a mixture of bentonite, gelatin and enzyme was added in an amount of 0.2% of the volume of wine material in the following ratio of components, wt.%: 80:10:10, respectively .

Example 6. The method was carried out analogously to example 1, except that to remove biogenic amines, an enzyme was added to the wine material in an amount of 0.06% of the wine material.

The concentration of biogenic amines in terms of histamine and tests for the stability of products to colloidal turbidity were selected as process criteria.

The results of the comparative experiments in examples 1-6 are shown in table 1.

Table 1 Example No. Mass concentration of biogenic amines in terms of histamine, mg / DM ³ Colloidal Turbidity Tests before processing after processing one 7 Not found. withstands 2 7 Not found. withstands 3 7 Not found. withstands four 7 Not found. withstands 5 7 Not found. withstands 6 7 3.5 (50%) can't stand

Similar data were obtained when processing table dry red wine materials.

Example 7. A pre-prepared mixture of bentonite, gelatin and an enzyme was added to table dry red wine material in an amount of 0.1% of the volume of processed wine material in the following ratio of components, wt.%: 70:15:15, respectively. Stirred, and then kept for 3 days to form a precipitate, then the precipitate was separated by filtration. The content of biogenic amines was determined in the filtrate and the filtrate was tested for susceptibility to colloidal turbidity.

Example 8. The method was carried out analogously to example 1, except that a mixture of bentonite, gelatin and an enzyme was added in an amount of 0.3% of the volume of wine material to remove biogenic amines.

Example 9. The method was carried out analogously to example 1, except that a mixture of bentonite, gelatin and an enzyme was added in the amount of 0.2% of the volume of the wine material to remove biogenic amines.

Example 10. The method was carried out analogously to example 1, except that in order to remove biogenic amines, a mixture of bentonite, gelatin and enzyme was added in the amount of 0.2% of the volume of wine material in the following ratio of components, wt.%: 60:20:20, respectively .

Example 11. The method was carried out analogously to example 1, except that in order to remove biogenic amines, a mixture of bentonite, gelatin and enzyme was added in an amount of 0.2% of the volume of wine material in the following ratio of components, wt.%: 80:10:10, respectively .

Example 12. The method was carried out analogously to example 1, except that to remove biogenic amines, an enzyme was added to the wine material in an amount of 0.06% of the wine material.

The results of the comparative experiments in examples 7-13 are shown in table 2.

table 2 Example No. Mass concentration of biogenic amines in terms of histamine, mg / DM ³ Colloidal Turbidity Tests before processing after processing 7 12 Not found. withstands 8 12 Not found. withstands 9 12 Not detected. withstands 10 12 Not found. withstands eleven 12 Not found. withstands 12 12 5.4 (45%) can't stand

Thus, the presented set of technological methods ensures the complete removal of biogenic amines from wine products using a mixture of bentonite, gelatin and the transglutaminase enzyme.

Claims (1)

The method of removing biogenic amines from wine products, characterized in that the transglutaminase enzyme is added to the wine material in an amount of 0.1-0.3% of the volume of processed wine material or wine mixed with bentonite and gelatin in the following component ratios, wt.%:
bentonite 60-80 gelatin 10-20 transglutaminase 10-20
subject to gelatin: transglutaminase = 1: 1, mix, stand and separate the precipitate by filtration.