WO2002070642A1 - Procede d'obtention d'une boisson fermentee a base de fruits et/ou d'autres produits agricoles - Google Patents

Procede d'obtention d'une boisson fermentee a base de fruits et/ou d'autres produits agricoles Download PDF

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Publication number
WO2002070642A1
WO2002070642A1 PCT/ES2002/000094 ES0200094W WO02070642A1 WO 2002070642 A1 WO2002070642 A1 WO 2002070642A1 ES 0200094 W ES0200094 W ES 0200094W WO 02070642 A1 WO02070642 A1 WO 02070642A1
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WO
WIPO (PCT)
Prior art keywords
fermentation
product
bacteria
fermented
microorganisms
Prior art date
Application number
PCT/ES2002/000094
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English (en)
Spanish (es)
Inventor
José Antonio GARRE ALCARAZ
Alfonso Garre Alcaraz
Original Assignee
Natu-Licores, S.L.
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 Natu-Licores, S.L. filed Critical Natu-Licores, S.L.
Publication of WO2002070642A1 publication Critical patent/WO2002070642A1/fr

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Classifications

    • 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
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

Definitions

  • the present invention relates to a method of obtaining a fermented beverage of fruits and / or other agricultural products, with a natural alcoholic content, that is, derived from the fermentation itself, similar to that obtained with the fermentation of the grape (wine), which provides essential novelty characteristics and notable advantages over the known and used means for these same purposes in the current state of the art.
  • the invention proposes the development of a new process by means of which it is possible to carry out the fermentation of substrates in order to obtain alcohol of a certain quality and at a lower cost, intended to be used in the production of alcoholic beverages.
  • the procedure provides for the simultaneous, simultaneous use of the two types of microorganisms commonly used, namely yeasts and bacteria, resulting in a significant shortening of the process time (up to 50%), and the resulting energy savings, as well as proportionally increase the production capacity of the facilities.
  • the field of application of the invention is obviously included within the industrial sector dedicated to the production of alcoholic beverages.
  • alcoholic fermentation products for example, wine or beer
  • microorganisms As a result of the fermentation of sugary substrates, which constitutes a process that has been widely exploited by man for centuries.
  • Each microorganism has its physiological and metabolic peculiarities, although, however, its use in alcoholic fermentation processes of industrial interest must meet a number of characteristics such as having the ability to ferment concentrated carbohydrate solutions in short periods of time, in order to reduce operating costs; present appropriate characteristics of flocculation and sedimentation, to facilitate the separation of fermentation products, and have the capacity to produce and tolerate high concentrations of ethanol, in order to achieve the highest bioconversion yields.
  • the industrial processes of alcoholic fermentation can be divided into three phases, depending on the nature and composition of the substrates to be fermented:
  • phase after the fermentation process which involves performing different physical treatments to the final product (clarification, stabilization, distillation, etc.), to obtain a finished final product of direct operation.
  • yeasts for example, Saccharomyces
  • some bacteria have also been used in production of, for example, Mexican pulque.
  • mesophilic bacteria of the genus Zymomonas, which has the appropriate characteristics to be used as a biocatalyst in the industrial production of ethanol.
  • Zymomonas are that only sources containing glucose, fructose and sucrose can be used as substrates, being unable to produce ethanol from residues with other types of sugar.
  • this product is carried out by means of a discontinuous fermentation, in which both microorganisms (yeasts and bacteria) intervene, so that the metabolic advantages of each of them are used.
  • yeasts offer high concentrations of alcohol and a greater range of fermentation substrates
  • bacteria provide short fermentation times (8-10 days), and a product with a higher quality in terms of flavors.
  • WO 92/13939 describes a process for making a ferment and its subsequent use in obtaining a beverage. As a result, an aromatic drink is obtained, rich in vitamins of group B, oratic acid and folic acid.
  • Document ES-2 117 594 describes and claims a new food product, characterized by the foaming liquid from the fermentation of kefir grains in water. It consists of mixing water, sugar, nuts and other ingredients with kefir grains, composed of a symbiotic association of bacteria, the spice Lactobacillus casei, and yeasts of the genus Saccharomyces.
  • WO 92/03533 refers to obtaining fermented and stabilized beverages of the kefir type, in two stages.
  • a fermentation with lactic bacteria of a reconstituted must obtained from concentrated fruit juices, water and sugar, in a reactor with cells immobilized in an alginate gel.
  • a second fermentation takes place, in this case with yeasts.
  • the stabilization of the beverage is carried out by means of microfiltration.
  • the microorganisms involved in the process include Lactobacillus brevis among bacteria, and Candida validates among yeasts.
  • WO 00/45653 describes and claims a beverage obtained by fermentation and its method of production.
  • microbial metabolites such as the components of flavor and alcohol
  • microbial metabolites are produced by a combination of mircroorganisms, which will consist of the yeast Saccharomyces cerevisiae, by bacteria of the genus Leuconostoc, and this combination may include bacteria genera Lactobacillus, Lactococus or Bifidobactehum.
  • a final concentration of alcohol comprised between 0.1-10% v / v, and a concentration of sugars not exceeding 10%.
  • the concentration of sugars is greater than 10% and the alcohol content achieved is within the range of 10-16% v / v, and the fact that the microorganisms used for The production of the drink (Saccharomyces cerevisiae and Zymomonas mobilis) has an alcoholic fermentation, obtaining ethanol and Co2 as primary metabolites, lacking lactic acid, and thus obtaining a profile of flavor and aroma different from those described in the international patent mentioned above.
  • document JO 200/5848 proposes to obtain an alcoholic beverage by combining ginkgo leaf extract with fermentable carbohydrates, using Zymomonas mobilis as the only microorganism.
  • the alcoholic beverage obtained has a good taste and smell, in addition to having some medicinal effects that are conferred by the ginkgo leaf extract. No other characteristics of the finished product are described.
  • SUBSTITUTE SHEET Figure 1 shows a flow chart in which the different phases followed by the process of the invention have been schematically represented.
  • the process of the invention consists of a succession of stages whose sequence has been schematically represented by the flow chart that appears in Figure 1 of the attached drawings.
  • a first stage 1 can be seen in which the operations of characterization of the raw materials used in the fermentation are carried out; then it goes on to a second stage 2 in which the fermentation medium is elaborated, with adjustment of pH and carbohydrate concentration.
  • the third stage 3 is the activation and growth of microorganisms used as biocatalysts.
  • Steps 6 and 7 consist of a first partial clarification of the fermented medium with the addition of natural and synthetic materials, so that the suspended particles go to the bottom together with the clarifier. Then there is a filtration of the partially clarified medium so that the product is stabilized thereby preventing further precipitation or tubing. Once the product is clean, an analysis is carried out to control the quality of the fermentation, this would cover stage 8 of the process. From this moment on, the fermented product can be used by itself, with the fermentation flavors or by adding
  • the raw materials used in the fermentation must meet a series of conditions so that they are suitable as substrates in said processes.
  • the flavor characteristics and the flavor that the juice possesses, are of great importance for its acceptance in the food market.
  • vegetable juices have been used that have a minimum content of nutrients necessary for the growth of the microorganism.
  • minimum parameters necessary to characterize the substrate those of ° Brix, pH, titratable acidity, reducing sugars, color density, turbidity, polymer color, degree of browning, and determination of microbiological parameters were chosen. With respect to sugars, these were also characterized by determining the density, ° Briz, pH, and checking the absence of microorganisms.
  • the process of the invention is fundamentally based on the transformation of carbohydrates added to the medium and / or present in plant materials, by the action of microorganisms with very specific activity, which must operate under strictly controlled pH conditions. , temperature, degree of aeration and concentration of sugars. Throughout the entire fermentation process, periodic analyzes of ° Brix, pH, density, ° Baumé and alcoholic strength are carried out.
  • step 1 The clarification of the fermented (step 1) is carried out in order to obtain a crystalline product, absent from suspended solids and microorganisms. To do this, it is subjected to a filtration, but for it to be effective a partial clarification is carried out with activated carbon (step 6),
  • SUBSTITUTE SHEET (RULE 26) which retains the suspended particles, helping them to precipitate at the bottom of the deposit; In addition, this clarifying agent can absorb certain undesirable aromatic compounds in the fermented, reducing their flavor.
  • the final filtration process is carried out by land (step 7).
  • the quality control phase (stage 8) is carried out, including stability tests and product analysis, both chemically and organoleptic or tasting.
  • stability tests the study of heat stabilization is carried out, which detects the presence of proteins in the medium, and the microbiological stability that indicates that the product is free of bacteria or yeast.
  • chemical analyzes they are carried out in order to determine a series of parameters, such as alcoholic strength, total soluble solids, density, ° Baumé and pH.
  • the final product is processed by adding or not drinking alcohol to achieve the final alcoholic strength, and authorized aromas. Then, the finished product is re-filtered to ensure the total absence of impurities and microorganisms, to be finally bottled;
  • the process of the invention can be applied to a fermentation medium consisting of carbohydrates and / or plant extracts, all of which is carried out at certain ° Brix and at a pH such that it allows
  • the growth of the microorganisms constitutes one of the most important stages of the process, since it depends on the viability and the state of activity of these the fact that a rapid fermentation with a high alcoholic degree is obtained.
  • the yeasts must be rehydrated prior to inoculation, always following the manufacturer's instructions, and the bacteria must be grown in pre-inoculums, in order of increasing volume, until reaching a cuvette of adequate size for a fermenter. 10,000 liters
  • the inoculation of the fermentation medium must be carried out when both microorganisms are in an exponential growth state, to obtain an optimal fermentation.
  • the evolution of the fermentation should be monitored periodically, analyzing parameters such as ° Brix, pH, density, ° Baumé and alcoholic strength, so that when the concentration of sugars and ethanol remains stable, this will indicate that the fermentation has ended.
  • the cleaning of the fermented product will be carried out with the use of a clarification system, using activated carbon and a subsequent filtration with the use of filters with earth, for the obtaining of a clean product of impurities and microorganisms, to which add the aromas and alcohols that are legally allowed.
  • the final product will be filtered again, and then bottled.

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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)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne un procédé de fermentation de substrats permettant d'obtenir de l'alcool d'une certaine qualité et à un coût réduit, destiné à être utilisé dans l'élaboration de boissons alcoolisées. Ce procédé permet de gagner du temps, jusqu'à 50 % par rapport aux procédés habituels, augmentant ainsi la capacité de production de l'installation. Le procédé consiste à utiliser conjointement et simultanément deux différents micro-organismes tels que des levures et des bactéries, et comprend les étapes de caractérisation des matières premières, de transformation des matières premières en éthanol grâce à la double action des deux microo-organismes, de clarification et de filtration du milieu fermenté, et de contrôle de la qualité du produit fini. Le produit obtenu présente un haut degré d'alcool, avec les saveurs naturelles propres de la fermentation.
PCT/ES2002/000094 2001-03-02 2002-03-02 Procede d'obtention d'une boisson fermentee a base de fruits et/ou d'autres produits agricoles WO2002070642A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200100501 2001-03-02
ESP200100501 2001-03-02

Publications (1)

Publication Number Publication Date
WO2002070642A1 true WO2002070642A1 (fr) 2002-09-12

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988000616A1 (fr) * 1986-07-17 1988-01-28 University Of Queensland Conversion d'hydrates de carbones fermentables en ethanol par l'utilisation de cultures melangees de zymomonas mobilis et de levure
WO2000045653A1 (fr) * 1999-01-22 2000-08-10 Arne Rytz Boisson fermentee et son procede de production

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988000616A1 (fr) * 1986-07-17 1988-01-28 University Of Queensland Conversion d'hydrates de carbones fermentables en ethanol par l'utilisation de cultures melangees de zymomonas mobilis et de levure
WO2000045653A1 (fr) * 1999-01-22 2000-08-10 Arne Rytz Boisson fermentee et son procede de production

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
AGRAWAL R., BASAPPA S.C.: "Fermentation of paddy malt mash to ethanol by mixed cultures of saccharomyces cerevisiae and zymomonas mobilis ZM4 with penicillin G", JOURNAL OF FERMENTATION AND BIOENGINEERING, vol. 77, no. 2, 1994, pages 218 - 220 *
BATTCOCK M., AZAM-ALI S.: "Fermented fruits and vegetables. A global perspective", FAO AGRICULTURAL SERVICE BULLETIN, no. 134, 1998, Retrieved from the Internet <URL:http://www.fao.org/docrep/x0560e/x0560e00.htm> [retrieved on 20020522] *
SANCHEZ MARROQUINA A. ET AL.: "Estudios sobre la microbiologia del pulque. XIX. Elaboracion de la bebida mediante cultivos puros en planta piloto", REVISTA LATINO-AMERICANA MICROBIOL. PARASITOL., vol. 9, 1967, pages 83 - 85 *

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