WO2003016459A2 - Traitement d'un produit permettant de reduire l'amertume due aux phenols - Google Patents

Traitement d'un produit permettant de reduire l'amertume due aux phenols Download PDF

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Publication number
WO2003016459A2
WO2003016459A2 PCT/ZA2002/000119 ZA0200119W WO03016459A2 WO 2003016459 A2 WO2003016459 A2 WO 2003016459A2 ZA 0200119 W ZA0200119 W ZA 0200119W WO 03016459 A2 WO03016459 A2 WO 03016459A2
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WO
WIPO (PCT)
Prior art keywords
wine
bitterness
waveform
product
treatment
Prior art date
Application number
PCT/ZA2002/000119
Other languages
English (en)
Other versions
WO2003016459A3 (fr
Inventor
Bruce Mortimer
Original Assignee
Bruce Mortimer
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 Bruce Mortimer filed Critical Bruce Mortimer
Publication of WO2003016459A2 publication Critical patent/WO2003016459A2/fr
Publication of WO2003016459A3 publication Critical patent/WO2003016459A3/fr

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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
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation

Definitions

  • THIS INVENTION relates to a process for the treatment of a product to reduce phenolic bitterness.
  • a process for the treatment of a product which suffers from phenolic bitterness which process includes the step of treating the product with an ultrasonic waveform to reduce the phenolic bitterness, the waveform having a frequency of between 10 kHz and 1000 kHz and an intensity of between 1 ,2 W/cm 2 and 100 W/cm 2 .
  • the frequency of the waveform is desirably up to 100 kHz and is preferably between 20 kHz and 45 kHz.
  • the intensity is desirably in the 1.2 W/cm 2 to 50 W/cm 2 range and is preferably between 4 W/cm 2 and 6 W/cm 2 .
  • the process may include the step of limiting the rise in temperature of the wine due to the application of the ultrasonic waveform so that it does not exceed 5 °C.
  • the process may include the step of maintaining the temperature of the product between 0 °C and 50 °C, typically about 20 °C and preferably between
  • a process for the treatment of a product which suffers from phenolic bitterness which process includes the step of treating the product with an ultrasonic waveform to reduce the phenolic bitterness, the product being treated so that it receives an ultrasonic energy dose of between 1000 and 100000 Watt seconds per litre.
  • the dosage is between 7000 and 40000 Watt seconds per litre.
  • the frequency is between 24 and 27 kHz.
  • the wine may be treated in a static system, the wine being treated while being contained in a container in the form in which it is ready for sale to a purchaser.
  • the container is typically a corked bottle or a sealed bag.
  • the static system may include locating the container of wine in a tank of liquid, an ultrasonic waveform source being associated with the tank in order to treat the wine with an ultrasonic waveform.
  • the waveform source may be located in the liquid of the tank.
  • the waveform source is typically a radial source.
  • the radial source may be in the form of a push-pull transducer.
  • At least a part of the tank may be a part of the waveform source.
  • the waveform source may further include at least one resonator mounted to the tank in order to vibrate the tank thereby propagating ultrasonic waveforms through the liquid in the tank.
  • Each resonator may include, or may be in the form of, a transducer, a sonotrode, or a horn.
  • Each resonator may be mounted on an outer surface of the tank or can be in direct contact with the liquid in the tank.
  • the container of wine may be located in the liquid of the tank by way of locating means.
  • the locating means may include a plurality of holders, each holder for holding a container of wine, and a conveyer for conveying each container of wine held by a holder into the liquid of the tank.
  • Each holder may be in the form of a hanging holder.
  • the bottle of wine when the container is in the form of a corked bottle, the bottle of wine is maintained in an upright orientation in the holder when located in the liquid of the tank so that the wine does not make contact with a cork located in the mouth of the bottle while being treated.
  • the wine may be treated in a flow-through system when it is at the stage before bottling, the wine being treated while being passed through a treatment sleeve.
  • the sleeve may be polygonous or tubular in cross section.
  • An ultrasonic waveform source is associated with the sleeve in order to treat the wine with an ultrasonic waveform.
  • the waveform source may be located within the sleeve.
  • the waveform source may be located along an axis parallel to that of the sleeve so that the wine flows axially along the waveform source.
  • the waveform source is typically a radial source.
  • the radial source may be in the form of a push-pull transducer, sonotrode of the like.
  • the radial source may include an elongate hollow body ? and at least one transducer for driving the radial source, the transducer being mounted inside the body.
  • the waveform source may further include at least one resonator mounted on the sleeve to vibrate the sleeve thereby propagating ultrasonic waveforms radially through the sleeve.
  • Each resonator may include, or may be in the form of, a transducer, a sonotrode, a horn, or the like.
  • Each resonator may be mounted onto an outer surface of the sleeve.
  • the flow-through system may include two flow-pipes and two flexible couplings, each flexible coupling coupling an opposite end of the sleeve to a flow-pipe so that, in use, wine is passed via one flow-pipe into the sleeve and out via the other flow-pipe.
  • the wine may be treated for a particular period of time.
  • the particular period of time may vary depending on, inter alia, the type of wine, the bitterness of the wine, the system of treatment used, and the volume of wine to be treated. If the particular period of treatment is too short, the bitterness of the wine is not removed and if the particular period of treatment is too long the phenolic content of the wine starts to increase as does the bitterness. In addition, excessive periods of treatment result in burnt or scorched flavors being detected on the palate.
  • the particular period of treatment is between 1 and 6 minutes.
  • an ultrasonic treatment energy dose of between 7000 and 40000 (W.s/I) Watt.second/liter at a frequency of 24-27 kHz has been found to be most suitable for the reduction in bitterness in any of the aforementioned wine treatment systems.
  • Figure 1 shows, schematically, a static system facilitating a process for the treatment of phenolic bitterness in wine, in accordance with the invention
  • FIGS. 2 to 6 each diagrammatically illustrate a tank and an ultrasonic waveform source of the static system, in different configurations, in accordance with the invention
  • FIGS 7 and 8 each diagrammatically illustrate a treatment sleeve and an ultrasonic waveform source of a flow-through system, in different configurations, in accordance with the invention.
  • Figure 9 illustrates another flow through treatment system.
  • the invention generally provides a process for the treatment of phenolic bitterness in wine.
  • the process includes the step of treating the wine with an ultrasonic waveform to reduce the phenolic bitterness in the wine.
  • the waveform has a frequency of between 10 kHz and 1000 kHz, preferably between 20 kHz and 45 kHz, and an intensity of between 1 ,2 W/cm 2 and 100 W/cm 2, preferably between 4 W/cm 2 and 6 W/cm 2 .
  • the process further includes limiting the rise in temperature of the wine due to the ultrasonic waveform to a value not exceeding 5 °C and maintaining the
  • reference numeral 10 shows a static system facilitating the above general process.
  • a plurality of corked bottles of wine 12 are treated in a tank 14 containing a liquid such as water 16.
  • An ultrasonic waveform source 18 is associated with the tank 14 in order to treat the wine with an ultrasonic waveform.
  • the static system 10 can be used to treat wine contained in any container in the form in which it is ready for sale to a purchaser. Accordingly sealed bags of so-called box wine are also treatable in the static system 10.
  • the locating means 20 includes a plurality of holders (not shown), each holder for holding a bottle of wine 12, and a conveyer 22 for conveying each bottle of wine 12 held by a holder into the water 16 of the tank 14.
  • Each holder is in the form of a hanging holder.
  • each bottle of wine 12 is maintained in an upright orientation in the holder when located in the water 16 of the tank 14. This ensures that the wine does not make contact with a cork located in the mouth of the bottle 12 while being treated.
  • a cooiing coil 15 is provided to restrict any increase in temperature to not more than 5 °C.
  • the waveform source 18 further includes a plurality of resonators 24 mounted onto an outer surface of the tank 14 in order to vibrate the tank 14 thereby propagating ultrasonic waveforms through the liquid 16 in the tank 14.
  • Each resonator 24 is typically in the form of a transducer, a sonotrode, a horn or the like, powered by a suitable ultrasonic power source 26.
  • the waveform source 18 is movably locatable in the water 16 of the tank 14.
  • the waveform source 18 is typically a radial source in the form of a sonotrode powered by a suitable ultrasonic power source 26.
  • At least one elongate waveform source 18 is mounted on an inner surface of the tank 14.
  • Figure 4 shows a single waveform source 18 mounted vertically on an inner surface of a sidewall of the tank 14.
  • Figure 5 shows two waveform sources 18 mounted horizontally on an inner surface of a sidewall of the tank 14.
  • Figure 6 shows a single waveform source 18 mounted horizontally on an inner surface of a base of the tank 14.
  • Each waveform source 18 is typically a radial source in the form of a push-pull transducer.
  • a flow-through system is used to facilitate the above general process by passing the wine before bottling through a treatment sleeve.
  • An ultrasonic waveform source is associated with the sleeve in order to treat the wine with an ultrasonic waveform.
  • reference numeral 30 indicates the treatment sleeve and the waveform source, is indicated by reference numeral 18.
  • the sleeve 30 is circular in cross section.
  • the waveform source 18 is mounted on an inner surface of the sleeve 30 so that the waveform source 18 is located along an axis parallel to that of the sleeve 30.
  • the wine accordingly flows axially over the waveform source 18. It is also possible to fix one or more transducers to the exterior surface of the sleeve 30.
  • the waveform source 18 is typically a radial source.
  • the radial source is in the form of a push-pull transducer, sonotrode or the like.
  • the radial source includes an elongate hollow body and at least one transducer for driving the radial source, the transducer being mounted inside the body.
  • at least a part of the sleeve 30 forms a part of the waveform source 18.
  • the waveform source 18 further includes a resonator 24 mounted onto an outer surface of the sleeve 30 in order to vibrate the sleeve 30 thereby propagating ultrasonic waveforms radially through the sleeve 30.
  • the resonator 24 is in the form of a transducer, a sonotrode, a horn, or the like.
  • the flow-through system includes two flow-pipes 32 and two flexible couplings 34.
  • Each flexible coupling couples an opposite end of the sleeve 30 to a flow-pipe 32 so that, in use, wine is passed via one flow-pipe 32 into the sleeve 30 and out via the other flow-pipe 32.
  • the sleeve 30 is hexagonal and there is a resonator 24 secured to each of the flat faces of the sleeve.
  • the wine to be treated flows axially through the interior of the sleeve '*
  • the particular period of treatment is too short, the bitterness of the wine is not removed and if the particular period of treatment is too long the phenolic content of the wine starts to increase as does the bitterness. In addition, excessive periods of treatment result in burnt or scorched flavors being detected on the palate.
  • an ultrasonic treatment energy dose of between 7000 and 40000 (W.s/I) Watt.seconds/liter at a frequency of 24-27 kHz has been found to be most suitable for the reduction in bitterness in any of the aforementioned wine treatment systems.
  • the range 5000 to 30000 Watt.second per liter gives satisfactory results and an upper limit of 100000 is a desirable one.
  • the Inventor believes that the invention is advantageous in that it provides a process which reduces phenolic bitterness in wines.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Toxicology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne un procédé de traitement d'un produit, qui est en général du vin, lequel présente une amertume due aux phénols. Le procédé consiste à traiter le produit avec une forme d'onde ultrasonore, la forme d'onde ayant une fréquence comprise entre 100 kHz et 1000 kHz et une intensité se situant entre 1,2 W/cm2 et 100 W/cm2. De préférence, la dose d'énergie se situe entre 1000 et 100000 Watts seconde par litre.
PCT/ZA2002/000119 2001-08-16 2002-07-23 Traitement d'un produit permettant de reduire l'amertume due aux phenols WO2003016459A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0120019A GB0120019D0 (en) 2001-08-16 2001-08-16 Treatmnet of a product to reduce phenolic bitterness
GB0120019.5 2001-08-16

Publications (2)

Publication Number Publication Date
WO2003016459A2 true WO2003016459A2 (fr) 2003-02-27
WO2003016459A3 WO2003016459A3 (fr) 2003-05-01

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PCT/ZA2002/000119 WO2003016459A2 (fr) 2001-08-16 2002-07-23 Traitement d'un produit permettant de reduire l'amertume due aux phenols

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GB (1) GB0120019D0 (fr)
WO (1) WO2003016459A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017066145A1 (fr) 2015-10-16 2017-04-20 Terressentia Corporation Dispositif de maturation de boisson alcoolisée

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1022049A (fr) * 1949-09-01 1953-02-26 Siemens Ag Procédé pour le vieillissement artificiel des vins et autres liquides par vibration
CH339602A (fr) * 1955-02-23 1959-07-15 Gaston Poinsard Robert Procédé et appareil de traitement de boissons fermentées
DE2902114A1 (de) * 1978-02-01 1979-08-02 Halle Rationalisierung Veb Verfahren und vorrichtung zur beschleunigung der reifung von spirituosen
EP0860498A1 (fr) * 1996-05-27 1998-08-26 Kyowa Interface Science Co., Ltd. Appareil pour stimuler le vieillissement de liqueurs ou similaire
DE19859558C1 (de) * 1998-12-22 2000-03-16 Eckes Ag Verfahren zur Behandlung von alkoholischen Getränken

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1033537A1 (ru) * 1982-04-13 1983-08-07 Грузинский Научно-Исследовательский Институт Садоводства,Виноградарства И Виноделия Способ получени конь чного спирта

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1022049A (fr) * 1949-09-01 1953-02-26 Siemens Ag Procédé pour le vieillissement artificiel des vins et autres liquides par vibration
CH339602A (fr) * 1955-02-23 1959-07-15 Gaston Poinsard Robert Procédé et appareil de traitement de boissons fermentées
DE2902114A1 (de) * 1978-02-01 1979-08-02 Halle Rationalisierung Veb Verfahren und vorrichtung zur beschleunigung der reifung von spirituosen
EP0860498A1 (fr) * 1996-05-27 1998-08-26 Kyowa Interface Science Co., Ltd. Appareil pour stimuler le vieillissement de liqueurs ou similaire
DE19859558C1 (de) * 1998-12-22 2000-03-16 Eckes Ag Verfahren zur Behandlung von alkoholischen Getränken

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch, Week 198419 Derwent Publications Ltd., London, GB; Class D16, AN 1984-119220 XP002211703 & SU 1 033 537 A (GEOR ORCHARD VINEYA), 7 August 1983 (1983-08-07) *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017066145A1 (fr) 2015-10-16 2017-04-20 Terressentia Corporation Dispositif de maturation de boisson alcoolisée
EP3362548A4 (fr) * 2015-10-16 2019-05-15 Terressentia Corporation Dispositif de maturation de boisson alcoolisée
US10604730B2 (en) 2015-10-16 2020-03-31 Terressentia Corporation Alcoholic beverage maturing device
US11649422B2 (en) 2015-10-16 2023-05-16 Green River Spirits Company Alcoholic beverage maturing device

Also Published As

Publication number Publication date
GB0120019D0 (en) 2001-10-10
WO2003016459A3 (fr) 2003-05-01

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