WO2013014474A1 - Quantitative analysis of the basic components of wine, by correlation with measured physical parameters of wine - Google Patents
Quantitative analysis of the basic components of wine, by correlation with measured physical parameters of wine Download PDFInfo
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- WO2013014474A1 WO2013014474A1 PCT/GR2012/000031 GR2012000031W WO2013014474A1 WO 2013014474 A1 WO2013014474 A1 WO 2013014474A1 GR 2012000031 W GR2012000031 W GR 2012000031W WO 2013014474 A1 WO2013014474 A1 WO 2013014474A1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
Definitions
- the present invention relates to a revolutionary new method of analysis (quantitative analysis) of the main chemical components of wine, namely alcoholic strength, total acidity, sugars, and glycerin, by measuring only the basic physical parameters of the wine such as viscosity, density, refractive index and boiling point.
- this invention relates to a system of mathematical equations for multiple dependence of viscosity, density, refractive index and boiling point, on the amount of alcohol
- the present invention concerns a system of equations of the type :
- Xi % alcoholic vol
- X 2 Total acidity in g tartaric acid / 1
- X 3 Reducing sugars in g glucose / 1
- X 4 Glycerin in g / 1
- ) coefficients of partial dependence.
- the wine quality is mainly determined by its quantitative chemical composition. Composition determination is done by quantitative analysis, and for this reason continuous analyses are carried out specifically of the alcoholic strength, the total acidity, reducing sugars and glycerin.
- the classical quantitative analysis of the alcoholic strength of wines is made by distillation, alcohol measurement is carried out with an alcoholmeter and/or (with HPLC), the total acidity by titration (neutralization), the reducing sugars with the Luff method, and glycerol by HPLC or by enzymes.
- the purpose of the present invention is to provide a revolutionary new method of analysis
- Xi % alcoholic strength
- X 2 Total acidity in g tartaric acid / 1
- X 3 Reducing sugars in g glucose / 1
- X 4 Glycerin in g / 1
- (bi, b 2 , b 3 , b 4 ,.b k ) coefficients of partial dependence.
- the physical parameters viscosity, density, refractive index, and boiling point depend on the chemical composition of solutions and certainly on the quantity of each component in the solution.
- n 1 .3405+0.00054%Vol+0.000144TotAc g/1+0.0001 18Gluc-Fruc g/1 +0.000135Glyc
- ⁇ viscosity
- d density
- bp boiling point
- n refractive index
- %vol alcoholic strength
- TotAc Total acidity in g / 1 tartaric acid
- gluc-fruc reducing sugars in g glucose / 1
- glyc glycerin
- Viscosity, density, refractive index, and boiling point of the wine sample are measured.
- An instrument which contains the hearts of viscometer, densitometer, ebbuliometer and refractometer, is constructed
- a pH meter and a sulfur analysis system can be added to these units, so that we can achieve an almost complete analysis, i.e. "alcohol content, total acidity, reducing sugars, glycerin, PH, and sulphite".
- This method of analysis constitutes an innovation in the field of production plants and the laboratories for the analysis of wines and spirits because it saves a lot of time (for each run no more than 10 minutes are required) and much more economical than the analytical methods currently used.
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- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
New method (process) of quantitative analysis of the main chemical components of wine, in particular, alcoholic strength, reducing sugars, glycerin, and total acidity, characterized by measuring only the basic physical parameters of the wine, such as viscosity, density, boiling point, refractive index, and by solving the linear system of equations of the mathematical formula: Y = a + b1X1 + b2X2 + b3X3 + b4X4 +------ bkXk where Y = viscosity, density, refractive index and boiling point. X1 = % alcoholic vol, X2 = total acidity in g / l tartaric acid, X3= reducing sugars in g glucose / 1, X4 = glycerin in g / l, and (b1, b2, b3, b4... bk) = coefficients of partial dependence. The viscosity, density, refractive index, and boiling point of the respective wine sample are measured in a multi- instrument (a device) containing the hearts of a visconieter, a densitometer, a refracto meter and an ebbuliometer, The results are processed by a system of linear equations solver. The solution of the system provides the quantitative composition of the wine in alcohol content% vol, total acidity g / l tartaric acid, reducing sugars g glucose / l, and glycerol g / l.
Description
QUANTITATIVE ANALYSIS OF THE BASIC COMPONENTS OF WINE, BY CORRELATION WITH MEASURED PHYSICAL PARAMETERS OF WINE.
Technical Field of the Invention
The present invention relates to a revolutionary new method of analysis (quantitative analysis) of the main chemical components of wine, namely alcoholic strength, total acidity, sugars, and glycerin, by measuring only the basic physical parameters of the wine such as viscosity, density, refractive index and boiling point.
In particular, this invention relates to a system of mathematical equations for multiple dependence of viscosity, density, refractive index and boiling point, on the amount of alcohol
(alcoholic strength) % vol, the total acidity expressed as g tartaric acid / 1, the amount of sugars in g glucose / 1, and the amount of glycerol in g / 1. The present invention concerns a system of equations of the type :
Y = a + b,Xi + b2X2 + b3X3 + b4X4 + bkXk
where Y = viscosity, density, refractive index and boiling point.
Xi = % alcoholic vol, X2= Total acidity in g tartaric acid / 1, X3= Reducing sugars in g glucose / 1, X4 = Glycerin in g / 1, (bi, b2, b3, b4...b| ) = coefficients of partial dependence.
State of the art with references to relevant documentation
The wine and beverage industry for many countries and Greece as well constitutes a key manufacturing industry with significant contribution to the Gross National Product, while, at the same time, it supports primary production by thousands of vine-growers and promotes the country abroad.
The wine quality is mainly determined by its quantitative chemical composition. Composition determination is done by quantitative analysis, and for this reason continuous analyses are carried out specifically of the alcoholic strength, the total acidity, reducing sugars and glycerin. The classical quantitative analysis of the alcoholic strength of wines is made by distillation, alcohol measurement is carried out with an alcoholmeter and/or (with HPLC), the total acidity by titration (neutralization), the reducing sugars with the Luff method, and glycerol by HPLC or by enzymes.
Thus, a quantitative analysis of wine concerning the above four components takes several hours, consumes enough chemical reagents, and is quite expensive. The analyses of the chemical
composition of wines are also made with other methods used in manufacturing and quality control, such as FTIR scpectroscopy / winescan, HPLC, etc. The cost of these instruments is really high and therefore it increases the cost of analyses considerably.
Disclosure of the invention
The purpose of the present invention is to provide a revolutionary new method of analysis
(quantitative analysis) of the main chemical components of wine, specifically alcoholic strength, total acidity, sugars, and glycerin, by measuring only the basic physical parameters of wine, i.e. viscosity, density, the refractive index and the boiling point, in a more economical, less time- consuming and environmentally friendly (without use of chemical reagents). This purpose has been achieved by developing a mathematical model based on the mathematical solution of a linear system of equations with four or five unknowns of the type :
Y = a + b,X, + b2X2 + b3X3 + b4X4 + bkXk
where Y = viscosity, density, refractive index and boiling point.
Xi = % alcoholic strength, X2 = Total acidity in g tartaric acid / 1, X3 = Reducing sugars in g glucose / 1, X4 = Glycerin in g / 1, (bi, b2, b3, b4 ,.bk) = coefficients of partial dependence.
The physical parameters viscosity, density, refractive index, and boiling point depend on the chemical composition of solutions and certainly on the quantity of each component in the solution.
To achieve this aim, we used wines from the whole Greek territory and from around the world. The quantitative analysis of chemical ingredients was done with the classical methods mentioned above. The viscosity was measured with a viscometer of Brookfield type (digital) at RPM 200 min"1 and Rang 30 mpas, the density with a densitometer ,the refractive index with a refractometer, and the boiling point with an ebbuliometer (digital). The viscosity, density and refractive index were measured at a temperature of 20 C° and at 10-30 C°.
The statistical analysis of the experimental data gave the following mathematical models at a temperature of 20 C°:
Dry white wine or semisweet or sweet and dry rose wine:
η= 5.21+0.0675%Vol +0.0273 totAc g/1 +0.0143gluc-fruc g/1 +0.0235glyc g/1
η= -83.5+1.3%Vol +13.15 totAc g/1 +0.0207gluc-fruc g/1 +0.0357glyc g/1
η = 5.18+0.0%Vol +0.0 totAc g/1 +0.0 gluc-Fruc g/1 +0.205 glyc g/1
d= 0.998- 0.00124%Vol +0.000352 totAc g/1 +0.000636 gluc-fruc g/1 +0.000237 glyc g/1
bp = 100 -0.717%Vol +0.0042 tot Ac g/1 +0.0029gluc-fruc g/1 +0.00318glyc g/1 n =1.34+0.00054%Vol+0.000144TotAc g/1+0.0001 18 gluc-fruc g/1 +0.000135glyc g/1 where η = viscosity, d = density, bp = boiling point, n= refractive index , %vol= alcoholic strength, TotAc= Total acidity in g / 1 tartaric acid ,gluc-fruc = reducing sugars in g glucose / 1, glyc = glycerin
Dry Red Wine:
η= 5.27+0.0675%Vol +0.0273 totAc g/1 +0.0143 gluc-fruc g/1 +0.0235glyc g/1
η= -83.44+1.3%Vol +13.15 totAc g/1 +0.0207gluc-fruc g/1 +0.0357glyc g/1
η= 5.18+0.0%Vol +0.0 totAc g/1 +0.0gluc-Fruc g/1 +0.205glyc g/1
d= 0.999- 0.00124%Vol +0.000352 totAc g/1 +0.000636gluc-fruc g/1 +0.0C0237 glyc g/1 bp =100.05 -0.717%Vol +0.0042 totAc g/1 +0.0029gluc-fruc g/1 +0.00318glyc g/1
n =1 .3405+0.00054%Vol+0.000144TotAc g/1+0.0001 18Gluc-Fruc g/1 +0.000135Glyc where η = viscosity, d = density, bp = boiling point, n= refractive index
%vol= alcoholic strength, TotAc= Total acidity in g / 1 tartaric acid ,gluc-fruc = reducing sugars in g glucose / 1, glyc = glycerin
Application
a) Viscosity, density, refractive index, and boiling point of the wine sample are measured.
b) The results are processed by a system of linear equations solver.
c) The solution of the system gives the quantitative composition of the wine in alcohol strength % vol, total acidity g / 1. tartaric acid, reducing sugars g glucose/ 1, and glycerol g / 1.
For this purpose:
• An instrument (analyzer), which contains the hearts of viscometer, densitometer, ebbuliometer and refractometer, is constructed
• Or an instrument (analyzer), which contains the hearts of viscometer, densitometer, alcohol analyzer and refractometer, is constructed.
• Or an instrument (analyzer), which contains the hearts of viscometer, densitometer, and refractometer, is constructed,
• A pH meter and a sulfur analysis system can be added to these units, so that we can achieve an almost complete analysis, i.e. "alcohol content, total acidity, reducing sugars, glycerin, PH, and sulphite".
This method of analysis constitutes an innovation in the field of production plants and the
laboratories for the analysis of wines and spirits because it saves a lot of time (for each run no more than 10 minutes are required) and much more economical than the analytical methods currently used.
This method of analysis allows:
· the correlation of chemical composition with the physical properties
• the simplification of the analysis methods of wine during production and quality control
• the reduction of analysis time and cost
• the reduction of the cost of analysis equipment
• the simplest use of the relations of the above mentioned components in detecting adulteration · further study of the effect of wine components on the "body", other organoleptic characteristics, and on consumer preferences
• further study of issues / problems of wine processing (e.g. viscosity-filtering)
Claims
1. Method (process) for quantitative analysis of the basic chemical components of wine, particularly alcohol strength, reducing sugars, glycerol, and total acidity, characterized by measuring only the basic physical parameters of wine such as viscosity, density, refractive index, boiling point, comprising the following steps:
Measuring the viscosity of the wine sample
Measuring the density of the wine sample
Measuring the refractive index of the wine sample
Measuring the boiling point of the wine sample
Inputting the data of these measurements into a computer program which solves systems of linear equations of the mathematical type
Y = a + b,X, + b2X2 + b3X3 + b4X4 + bkXk
where Y = viscosity, density, refractive index and boiling point.
Xi = % alcoholic vol, X2= total acidity in g / 1 tartaric acid , X3= reducing sugars in g / 1, X4 = glycerin in g / 1, (bi, b2, b3, b4. b| ) = coefficients of partial dependence,
in which all process steps are controlled automatically with the use of at least one integrated control unit.
2. Method (process) for quantitative analysis - according to claim 1 - of the main components of white dry or semi-sweet or sweet wines and rose wines, such as alcohol, reducing sugar, glycerin, total acidity, characterized by the measurement of physical parameters in wine such as a viscosity, density, refractive index, and boiling point.
3. Method (process) for quantitative analysis - according to claim 1 - of the main components of dry red wines such as alcoholic strength, reducing sugar, glycerin, total acidity, characterized by the measurement of physical parameters of the wine such as viscosity, density, refractive index, and boiling point.
4. Method of analysis (quantitative analysis) - according to claims 1-3, characterized in that the measurement of the viscosity is carried out at 20 C° and at 10-30 C°with a digital rotary viscometer at RPM 200 min"1 and Rang 30 mpas ,
the measurement of the density is carried out at 20 C° and at 10-30 C° with a digital densitometer, the measurement of the refractive index is carried out at 20 C° and at 10-30 C°with a digital refractometer, the measurement of the boiling point is carried out with a digital ebbuliometer with a pressure of 760 mmHg, or with other pressure and the correction factor of the boiling point for pressure less than 760 is (+ 0.0175) C° / mmHg, and for pressure greater than 760 is (- 0.0175 ) C° / mmHg.
5. A device (instrument) for quantitative analysis of wines according to the method of claim 1 , comprising the hearts (basic units) of :
a viscometer for measuring viscosity (1),
a densitometer for measuring density (2),
an ebbuliometer for measuring the boiling point (3),
a refractometer for measuring the refractive index (4),
and even,
a computational unit (5) for processing the information obtained from units 1 to 4,
at least one control logic system (6) which controls fully automatically the sequential treatment steps carried out by units 1 to 5.
6. A device for quantitative analysis of wine according to claim 5, comprising the hearts (basic units) of units (1), (2) (4) and units (5), (6).
7. A device for quantitative analysis of wine according to claim 6, comprising an additional unit for analysis of alcohol in wine (7).
8. A device for quantitative analysis of wine according to claim 5, in which the computational unit has the stages:
- Input: viscosity, density, refractive index, boiling point.
- Processing of the input data with a system of appropriate combination linear equations solver :
Dry white wine or semisweet or sweet and dry rose wine:
η = 5.21+0.0675%Vol +0.0273 totAc g/1 +0.0143gluc-fruc g/1 +0.0235glyc g/1
η = -83.5+1.3%Vol +13.15 totAc g/1 +0.0207gluc-fruc g/1 +0.0357glyc g/1
η = 5.18+0.0% Vol +0.0 totAc g/1 +0.0 gluc-Fruc g/1 +0.205 glyc g/1
d= 0.998- 0.00124%Vol +0.000352 totAc g/1 +0.000636 gluc-fruc g/1 +0.000237 glyc g/1 bp = 100 -0.717%Vol +0.0042 tot Ac g/1 +0.0029gluc-fruc g/1 +0.00318glyc g/1
n =1.34+0.00054%Vol+0.000144totAc g/1+0.0001 18 gluc-fruc g/1 +0.000135glyc g/1 where η = viscosity, d = density, bp = boiling point, n= refractive index
%vol= alcoholic strength, totAc= total acidity in g / 1 tartaric acid , gluc-fruc = reducing sugars in g glucose / 1, glyc = glycerin Dry Red Wine:
η= 5.27+0.0675%Vol +0.0273 totAc g/1 +0.0143gluc-fruc g/1 +0.0235glyc g/1
η= -83.44+1.3%Vol +13.15 totAc g/1 +0.0207gluc-fruc g/1 +0.0357glyc g/1
η= 5.18+0.0% Vol +0.0 totAc g/1 +0.0gluc-Fruc g/1 +0.205glyc g/1
d= 0.999- 0.00124%Vol +0.000352 totAc g/1 +0.000636gluc-fruc g/1 +0.000237 glyc g/1 bp =100.05 -0.717%Vol +0.0042 totAc g/1 +0.0029gluc-fruc g/1 +0.00318glyc g/1
n =1.3405+0.00054%Vol+0.000144TotAc g/1+0.0001 18Gluc-Fruc g/1 +0.000135Glyc where η = viscosity, d = density, bp = boiling point, n= refractive index
%vol= alcoholic strength, totAc= total acidity in g / 1 tartaric acid ,gluc-fruc = reducing sugars in g glucose / 1, glyc = glycerin
9. A device for quantitative analysis of wine according to claims 6 to 8, in which the input of the computational unit is composed of:
viscosity, density, and refractive index, or viscosity, density, refractive index, and% vol.
(alcoholic strength).
10. Use of the method according to claims 1 to 4 and of the device according to claims 5 to 9 for quantitative analysis of wines and spirits.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GR20110100433 | 2011-07-26 | ||
| GR20110100433A GR20110100433A (en) | 2011-07-26 | 2011-07-26 | New method for the quantity analysis of the basic wine components (alcoholic title, sugars, glycerine, total acidity) upon mesurement of the wine's natural parameters (viscosity, density, refractive index and boiling point) |
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| Publication Number | Publication Date |
|---|---|
| WO2013014474A1 true WO2013014474A1 (en) | 2013-01-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/GR2012/000031 WO2013014474A1 (en) | 2011-07-26 | 2012-07-13 | Quantitative analysis of the basic components of wine, by correlation with measured physical parameters of wine |
Country Status (2)
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| GR (1) | GR20110100433A (en) |
| WO (1) | WO2013014474A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104267164A (en) * | 2014-10-16 | 2015-01-07 | 福州大学 | Method for measuring alcohol degree of rice wine simply and rapidly |
| DE102016109250A1 (en) * | 2016-05-19 | 2017-11-23 | Endress + Hauser Flowtec Ag | Method for determining the concentration of at least one or more components in a multicomponent mixture |
| CN112505128A (en) * | 2020-11-30 | 2021-03-16 | 北方民族大学 | Method and device for nondestructive testing of reducing sugar of wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5200909A (en) * | 1989-02-28 | 1993-04-06 | Juergens John P | Method for evaluation of a liquid, particularly wine |
| US7250300B2 (en) * | 2001-10-01 | 2007-07-31 | Merck Patent Gmbh | Method and means for the determination of total acid |
-
2011
- 2011-07-26 GR GR20110100433A patent/GR20110100433A/en not_active IP Right Cessation
-
2012
- 2012-07-13 WO PCT/GR2012/000031 patent/WO2013014474A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5200909A (en) * | 1989-02-28 | 1993-04-06 | Juergens John P | Method for evaluation of a liquid, particularly wine |
| US7250300B2 (en) * | 2001-10-01 | 2007-07-31 | Merck Patent Gmbh | Method and means for the determination of total acid |
Non-Patent Citations (4)
| Title |
|---|
| BRERETON P ET AL: "Analytical methods for the determination of spirit drinks", TRAC, TRENDS IN ANALYTICAL CHEMISTRY, ELSEVIER, AMSTERDAM, NL, vol. 22, no. 1, 1 January 2003 (2003-01-01), pages 19 - 25, XP004410964, ISSN: 0165-9936, DOI: 10.1016/S0165-9936(03)00103-1 * |
| HAISHAN TIAN ET AL: "Data mining application for upgrading quality of wine production", APPERCEIVING COMPUTING AND INTELLIGENCE ANALYSIS (ICACIA), 2010 INTERNATIONAL CONFERENCE ON, IEEE, 17 December 2010 (2010-12-17), pages 109 - 111, XP031901471, ISBN: 978-1-4244-8025-8, DOI: 10.1109/ICACIA.2010.5709862 * |
| PAULO CORTEZ ET AL: "Modeling wine preferences by data mining from physicochemical properties", DECISION SUPPORT SYSTEMS, vol. 47, no. 4, 1 November 2009 (2009-11-01), pages 547 - 553, XP055043543, ISSN: 0167-9236, DOI: 10.1016/j.dss.2009.05.016 * |
| YANNIOTIS ET AL: "Effect of ethanol, dry extract and glycerol on the viscosity of wine", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 81, no. 2, 13 February 2007 (2007-02-13), pages 399 - 403, XP005885450, ISSN: 0260-8774, DOI: 10.1016/J.JFOODENG.2006.11.014 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104267164A (en) * | 2014-10-16 | 2015-01-07 | 福州大学 | Method for measuring alcohol degree of rice wine simply and rapidly |
| CN104267164B (en) * | 2014-10-16 | 2016-01-06 | 福州大学 | A kind of method of easy Fast Measurement yellow rice wine alcoholic strength |
| DE102016109250A1 (en) * | 2016-05-19 | 2017-11-23 | Endress + Hauser Flowtec Ag | Method for determining the concentration of at least one or more components in a multicomponent mixture |
| CN112505128A (en) * | 2020-11-30 | 2021-03-16 | 北方民族大学 | Method and device for nondestructive testing of reducing sugar of wine |
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| Publication number | Publication date |
|---|---|
| GR20110100433A (en) | 2013-02-25 |
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