WO2020208637A1 - Système de micro-oxydation à base de bois de chêne - Google Patents

Système de micro-oxydation à base de bois de chêne Download PDF

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Publication number
WO2020208637A1
WO2020208637A1 PCT/IL2020/050430 IL2020050430W WO2020208637A1 WO 2020208637 A1 WO2020208637 A1 WO 2020208637A1 IL 2020050430 W IL2020050430 W IL 2020050430W WO 2020208637 A1 WO2020208637 A1 WO 2020208637A1
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WIPO (PCT)
Prior art keywords
quercus
wood
gas
liquid
column
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PCT/IL2020/050430
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English (en)
Inventor
Elyashiv DRORI
Original Assignee
Ariel Scientific Innovations Ltd.
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Priority to EP20786945.4A priority Critical patent/EP3953444A4/fr
Publication of WO2020208637A1 publication Critical patent/WO2020208637A1/fr

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    • 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
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
    • 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

Definitions

  • the present invention in some embodiments thereof, relates to a micro-oxidation system and, more particularly, but not exclusively, to the use of oak in a micro-oxidation system.
  • the final stage is aging.
  • This process aims to soften, in the example of wine, the perceived astringency, by polymerization of polyphenols, assisted by micro-oxygenation.
  • the aging aims to adding aromas and complexity, usually through exposure of the wines to oak wood.
  • the majority of polyphenols are in a low degree of polymerization state. In the presence of oxygen these tend to polymerize into longer polymers (which are perceived as less bitter) in an accelerated rate.
  • micro-oxygenation if applied correctly, may have high influence on wine color- polyphenols with low degree of polymerization can bind monomeric anthocyanins, and help in stabilizing wines color (Doumel, 1985).
  • Ellagitannins have also been shown to bind covalently to a wide variety of grape-derived compounds including flavanols, anthocyanins and thiols (Saucier et al, 2006; Sousa et al., 2010, Oberholster et al, 2015), thus, the practice of oak aging of wine, which combines wood contact and natural micro -oxygenation is widely used.
  • U.S. Patent Application No. US20170369825A1 disclosing“a container assembly for aging a liquid includes: a container that retains the liquid being aged, the container including a container aperture; and an oxygenator that is positioned adjacent to the container aperture, the oxygenator including a porous oxygenator membrane that allows for the flow of air into the container through the oxygenator membrane and the container aperture”.
  • U.S. Patent No. US20170369825A1 disclosing“a container assembly for aging a liquid includes: a container that retains the liquid being aged, the container including a container aperture; and an oxygenator that is positioned adjacent to the container aperture, the oxygenator including a porous oxygenator membrane that allows for the flow of air into the container through the oxygenator membrane and the container aperture”.
  • US7722908B2 discloses“a container assembly for controlling rate of oxygen transfer from the atmosphere into a liquid stored in the container assembly having, a container with an oxygen permeability of 50 ml to 300 ml of oxygen per square meter of area of walls of the container for each millimeter of the thickness of the walls per 24 hour period at room temperature, a barrier member for providing a barrier to limit oxygen access from head space in the container to a surface of the liquid the barrier member having a construction which causes it to float on the liquid surface, and a peripheral flange surrounding the barrier member arranged so that it makes a slidable peripheral seal with the walls of the container”.
  • U.S. Patent No. US9032864B2 discloses“a container assembly for retaining a liquid during aging of the liquid comprises a container and an oxygenator.
  • the container includes a container body that defines a chamber that receives and retains liquid.
  • the oxygenator is positioned substantially within the chamber.
  • the oxygenator includes a fluid source, one or more diffusers, and a valve.
  • the one or more diffusers are in fluid communication with the fluid source.
  • the valve selectively controls the introduction of a fluid from the fluid source into the liquid through the one or more diffusers.
  • the container assembly further comprises an insert retainer assembly and one or more flavor inserts that are received and retained by the insert retainer assembly”.
  • aquarium products comprise wooden air stones for protein skimmers in aquariums, for example, the ones sold by Erwin Sander Elektroapparatebau Gmb.
  • Example 1 A gas delivery apparatus, comprising:
  • a gas delivering column interconnected to a distal end of said tube; wherein said sparging column is made of a wood which is acceptable to use in wine.
  • Example 2 The apparatus of example 1, wherein the use of said wood does not degrade more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • Example 3 The apparatus of any one of examples 1 or 2, wherein said quality profile of wine is performed by performing an analytical assessment of the contents of said wine.
  • Example 4 The apparatus of any one of examples 1-3, wherein said analytical assessment of the contents of said wine comprise assessing the quantity of one or more of: Alcohol by Volume, Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L-Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity), Total Polyphenols (Folin Ciocalteu), Total Anthocyanins, Polymerised Anthocyanins, HC1 Index and Tannins.
  • Example 5 The apparatus of any one of examples 1-4, wherein said assessment of the quality of the liquid is performed by sensory assessment performed by qualified personnel.
  • Example 6 The apparatus of any one of examples 1-5, wherein said wood is soaked with wine.
  • Example 7 The apparatus of any one of examples 1-6, wherein said gas delivering column is made of oak wood.
  • Example 8 The apparatus of any one of examples 1-7, wherein said wood is treated before use.
  • Example 9 The apparatus of any one of examples 1-8, wherein said treatment comprises toasting.
  • Example 10 The apparatus of any one of examples 1-9, wherein said treatment comprises seasoning.
  • Example 11 The apparatus of any one of examples 1-10, wherein said wood gas delivering column comprises a variety of tracheae organized with a direction from inside out.
  • Example 12 The apparatus of any one of examples 1-11, wherein said tracheae are from about 100 pm to about 400 pm in width.
  • Example 13 The apparatus of any one of examples 1-12, wherein said tracheae are from about 200 pm to about 500 pm in length.
  • Example 14 The apparatus of any one of examples 1-13, wherein said tracheae interconnect said tube with the outside of said wood gas delivering column.
  • Example 15 The apparatus of any one of examples 1-14, wherein said tracheae size together with a pressure from said gas are such that said gas exits said wood gas delivering column in the form of bubbles.
  • Example 16 The apparatus of any one of examples 1-15, wherein said bubbles comprise a size from about 900 pm to about 2000 pm.
  • Example 17 The apparatus of any one of examples 1-16, wherein said wood gas delivering column is made of one piece of wood.
  • Example 18 The apparatus of any one of examples 1-17, wherein said wood gas delivering column is made of a composite of pieces of wood.
  • Example 19 The apparatus any one of examples 1-18, wherein the movement of oxygen through said wood gas delivering column and the contact with said liquid enable the diffusion of compounds from said wood gas delivering column to said liquid.
  • Example 20 The apparatus of any one of examples 1-19, wherein said compounds comprise polyphenols.
  • Example 21 A method of modifying a liquid in a container, comprising:
  • Example 22 The method of example 21, wherein said modifying comprises aging, fermentation, or any combination thereof.
  • Example 23 The method of any one of examples 21-22, wherein said forcing a gas is performed during all said amount of time.
  • Example 24 The method of any one of examples 21-23, wherein said forcing a gas is performed in pulses.
  • Example 25 The method of any one of examples 21-24, wherein said pulses are applied at a frequency from about 1 second to about 30 seconds.
  • Example 26 The method of any one of examples 21-25, wherein said the duration of said forcing a gas during said pulse is from about 1 millisecond to about 1 second.
  • Example 27 The method of any one of examples 21-26, wherein said forcing a gas is performed using reverse pressure, thereby inserting said liquid into said wood.
  • Example 28 The method of any one of examples 21-27, wherein said forcing a gas is performed at a pressure from about 0.05 bar to about 0.3 bar.
  • Example 29 The method of any one of examples 21-28, wherein said forcing a gas is performed at a rate of at least 1 liter gas per cm3.
  • Example 30 The method of any one of examples 21-29, further comprising providing taste compounds to said liquid while micro-oxygenating said liquid by enabling direct contact of said liquid with said sparging wood column, thereby allowing diffusion of said taste compounds from said sparging wood column to said liquid.
  • Example 31 The method of any one of examples 21-30, wherein said taste compounds are polyphenols.
  • Example 32 The method of any one of examples 21-31, further comprising assessing said modification of said flavor by performing an analytical assessment of the contents of said wine.
  • Example 33 The method of any one of examples 21-32, wherein said analytical assessment of the contents of said wine comprise assessing the quantity of one or more of: Alcohol by Volume, Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L-Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity), Total Polyphenols (Folin Ciocalteu), Total Anthocyanins, Polymerised Anthocyanins, HC1 Index and Tannins.
  • Example 34 The method of any one of examples 21-33, further comprising assessing said modification of said flavor by performing a sensory assessment performed by qualified personnel.
  • a gas delivery system comprising: at least one tube; a gas delivering column interconnected to a distal end of said tube; where said sparging column is made of wood which does not degrade wine quality.
  • said gas delivering column is made of oak wood.
  • said wood is treated before use.
  • said treatment comprises toasting.
  • said treatment comprises seasoning.
  • said wood gas delivering column comprises a variety of tracheae organized with a direction from inside out.
  • said tracheae are from about 100 pm to about 400 pm in width.
  • said tracheae are from about 200 pm to about 500 pm in length.
  • said tracheae interconnect said tube with the outside of said wood gas delivering column.
  • said tracheae size together with a pressure from said gas are such that said gas exits said wood gas delivering column in the form of bubbles.
  • said bubbles comprise a size from about 900 pm to about 2000 pm.
  • said wood gas delivering column is made of one piece of wood.
  • said wood gas delivering column is made of a composite of pieces of wood.
  • the movement of oxygen through said wood gas delivering column and the contact with said liquid enable the diffusion of compounds from said wood gas delivering column to said liquid.
  • said compounds comprise polyphenols.
  • a method of modifying a liquid in a container comprising:
  • said modifying comprises aging, fermentation, or any combination thereof.
  • said forcing a gas is performed during all said amount of time.
  • said forcing a gas is performed in pulses.
  • said pulses are applied at a frequency from about 1 second to about 30 seconds.
  • the duration of said forcing a gas during said pulse is from about 1 millisecond to about 1 second.
  • said forcing a gas is performed using reverse pressure, thereby inserting said liquid into said wood.
  • said forcing a gas is performed at a pressure from about 0.05 bar to about 0.3 bar. According to some embodiments of the invention, said forcing a gas is performed at a rate of at least 1 liter gas per cm 3 .
  • the method further comprises providing taste compounds to said liquid while micro-oxygenating said liquid by enabling direct contact of said liquid with said sparging wood column, thereby allowing diffusion of said taste compounds from said sparging wood column to said liquid.
  • said taste compounds are polyphenols.
  • some embodiments of the present invention may be embodied as a system, method or computer program product. Accordingly, some embodiments of the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment (including firmware, resident software, micro code, etc.) or an embodiment combining software and hardware aspects that may all generally be referred to herein as a“circuit,”“module” or“system.” Furthermore, some embodiments of the present invention may take the form of a computer program product embodied in one or more computer readable medium(s) having computer readable program code embodied thereon. Implementation of the method and/or system of some embodiments of the invention can involve performing and/or completing selected tasks manually, automatically, or a combination thereof. Moreover, according to actual instrumentation and equipment of some embodiments of the method and/or system of the invention, several selected tasks could be implemented by hardware, by software or by firmware and/or by a combination thereof, e.g., using an operating system.
  • a data processor such as a computing platform for executing a plurality of instructions.
  • the data processor includes a volatile memory for storing instructions and/or data and/or a non-volatile storage, for example, a magnetic hard-disk and/or removable media, for storing instructions and/or data.
  • a network connection is provided as well.
  • a display and/or a user input device such as a keyboard or mouse are optionally provided as well.
  • the computer readable medium may be a computer readable signal medium or a computer readable storage medium.
  • a computer readable storage medium may be, for example, but not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any suitable combination of the foregoing.
  • a computer readable storage medium may be any tangible medium that can contain, or store a program for use by or in connection with an instruction execution system, apparatus, or device.
  • a computer readable signal medium may include a propagated data signal with computer readable program code embodied therein, for example, in baseband or as part of a carrier wave. Such a propagated signal may take any of a variety of forms, including, but not limited to, electro-magnetic, optical, or any suitable combination thereof.
  • a computer readable signal medium may be any computer readable medium that is not a computer readable storage medium and that can communicate, propagate, or transport a program for use by or in connection with an instruction execution system, apparatus, or device.
  • Program code embodied on a computer readable medium and/or data used thereby may be transmitted using any appropriate medium, including but not limited to wireless, wireline, optical fiber cable, RF, etc., or any suitable combination of the foregoing.
  • Computer program code for carrying out operations for some embodiments of the present invention may be written in any combination of one or more programming languages, including an object oriented programming language such as Java, Smalltalk, C++ or the like and conventional procedural programming languages, such as the "C" programming language or similar programming languages.
  • the program code may execute entirely on the user's computer, partly on the user's computer, as a stand-alone software package, partly on the user's computer and partly on a remote computer or entirely on the remote computer or server.
  • the remote computer may be connected to the user's computer through any type of network, including a local area network (LAN) or a wide area network (WAN), or the connection may be made to an external computer (for example, through the Internet using an Internet Service Provider).
  • LAN local area network
  • WAN wide area network
  • Internet Service Provider for example, AT&T, MCI, Sprint, EarthLink, MSN, GTE, etc.
  • These computer program instructions may also be stored in a computer readable medium that can direct a computer, other programmable data processing apparatus, or other devices to function in a particular manner, such that the instructions stored in the computer readable medium produce an article of manufacture including instructions which implement the function/act specified in the flowchart and/or block diagram block or blocks.
  • the computer program instructions may also be loaded onto a computer, other programmable data processing apparatus, or other devices to cause a series of operational steps to be performed on the computer, other programmable apparatus or other devices to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide processes for implementing the functions/acts specified in the flowchart and/or block diagram block or blocks.
  • Figures la-b are images of micro-oxygenation systems currently in use and wood additives currently used in aging wine processes;
  • Figure 2 is a schematic representation of an exemplary micro-oxygenation system, according to some embodiments of the present invention.
  • Figure 3 is a is a schematic representation of an exemplary micro-oxygenation system, according to some embodiments of the present invention.
  • Figures 4a-b are schematic representations of an exemplary micro-oxygenation column, according to some embodiments of the present invention.
  • Figure 5 is a schematic flowchart of an exemplary method, according to some embodiments of the present invention.
  • the present invention in some embodiments thereof, relates to a micro-oxidation system and, more particularly, but not exclusively, to the use of oak in a micro-oxidation system.
  • An aspect of some embodiments of the invention relate to micro-oxygenation systems, which provide the same or similar results as oxygenation wood-made containers.
  • oak wood is used as an oxygen diffuser.
  • the use of oak wood as an oxygen diffuser provides oxygenation and chemical extraction of wood constituents from said oak wood at the same time.
  • a micro-oxygenator built from Oak wood uses oak wood trachea as the vessel for the insertion of micro-air bubbles into the wine tank, thus combining in the same site high oak wood constituents and oxygen.
  • the use of wood columns enables the oxygenation of the liquids while optionally and/or potentially slightly not degrading the quality of the liquid.
  • slightly not degrading the quality of the liquid means at least achieving the same quality result after oxygenation treatment with the use of the wood column as compared with quality result after oxygenation treatment without the use of the wood column.
  • slightly not degrading the quality of the liquid means that the use of wood does not degrade more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the use of wood columns enables the oxygenation of the liquids while potentially improving the quality of the liquid.
  • improving the quality of the liquid is performed while comparing the same liquid after oxygenation treatment without the use of a wood column with the liquid after the oxygenation treatment used with the wood column.
  • assessment of the quality of the liquid is performed by analytical analysis. In some embodiments, assessment of the quality of the liquid is performed by sensory assessment performed by qualified personnel.
  • the use of said wood does not degrade more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the use of said wood improves more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the quality profile of wine is performed by performing an analytical assessment of the contents of said wine.
  • the analytical assessment of the contents of said wine comprise assessing the quantity of one or more of: Alcohol by Volume, Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L- Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity), Total Polyphenols (Folin Ciocalteu), Total Anthocyanins, Polymerised Anthocyanins, HC1 Index and Tannins.
  • Alcohol by Volume Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L- Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity
  • an aspect of some embodiments of the invention relate to the use of porous wood as a vehicle for injecting gas into wine or other fermenting/aging compounds.
  • the wood is oak, optimally properly aged oak, optionally a little singed, optionally previously used.
  • the wood is preferably aligned so the long tubes (tracheae) of the oak lead from an inner cavity to the surface of block.
  • the gas can be oxygen.
  • the gas can be a non-oxygen gas.
  • the long tubes (tracheae) of the wood are natural.
  • the long tubes (tracheae) are artificial, optionally by laser.
  • the wood is reused by shaving off top layer when it gets clogged, flavor lost, etc.
  • more oxygen per wood surface area is provided by a factor of between 10 and 100 than a wood barrel, optionally a factor between 10 and 1000, optionally a factor between 10 and 10000.
  • oxygen flow causes mixing so oxygenation spreads.
  • oxygen flow is by diffusion.
  • the use of wood columns enables the oxygenation of the liquids while optionally and/or potentially slightly not degrading the quality of the liquid.
  • slightly not degrading the quality of the liquid means at least achieving the same quality result after oxygenation treatment with the use of the wood column as compared with quality result after oxygenation treatment without the use of the wood column.
  • slightly not degrading the quality of the liquid means that the use of wood does not degrade more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the use of said wood does not degrade more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the use of said wood improves more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the quality profile of wine is performed by performing an analytical assessment of the contents of said wine.
  • the analytical assessment of the contents of said wine comprise assessing the quantity of one or more of: Alcohol by Volume, Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L- Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity), Total Polyphenols (Folin Ciocalteu), Total Anthocyanins, Polymerised Anthocyanins, HC1 Index and Tannins.
  • Alcohol by Volume Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L- Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity
  • the use of wood columns enables the oxygenation of the liquids while improving the quality of the liquid.
  • improving the quality of the liquid is performed while comparing the same liquid after oxygenation treatment without the use of a wood column with the liquid after the oxygenation treatment used with the wood column.
  • assessment of the quality of the liquid is performed by analytical analysis.
  • the analytical analysis provides a quality profile of the wine, which can be compared with a desired quality profile of a wine that is wanted to be achieved.
  • the quality profile of wine comprise one or more of: Alcohol by Volume, Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L-Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity), Total Polyphenols (Folin Ciocalteu), Total Anthocyanins, Polymerised Anthocyanins, HC1 Index and Tannins.
  • Alcohol by Volume Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L-Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity), Total Polyphenols (F
  • assessment of the quality of the liquid is performed by sensory assessment performed by qualified personnel.
  • An aspect of some embodiments of the invention relate to using gas flow to modulate wood-liquid flavor interaction.
  • the flow can be positive, meaning from the wood to the liquid.
  • the flow can be negative, from the liquid into the wood.
  • a potential advantage of the invention is in saving the costs of wood barrels since barrel prices appear to have been increasing recently, possibly due to a limit of supply of oak barrels, especially aged oak barrels and/or due to growth of the wine industry.
  • micro-oxygenation devices currently in use, as illustrated in Figures la-b.
  • a micro-oxygenation is shown for example in Figure la.
  • micro-oxygenation devices are used in concert with oak alternative such as beans, chips or staves, as shown for example in Figure lb.
  • Figure 2 illustrates the configuration of an exemplary oak wood based micro-oxidation system, according to some embodiments of the invention.
  • the system 200 comprises a pump 202, interconnected to a proximal end of a tube 204.
  • the tube 204 then is inserted into a container 206 (i.e. stainless steel tank) in which the liquid is being treated, via a special opening in the container.
  • a column 210 is connected to a distal end of the tube 204.
  • the column is immersed in the liquid that is being treated.
  • the system 300 comprises a pump 202, optionally multiple pumps, interconnected to a proximal end of a tube 204, optionally multiple tubes.
  • the tube 304 is connected on its distal end to a dedicated cover 308 of the container 306 (i.e. metal barrel) in which the liquid is being treated.
  • the dedicated cover 308 comprises a plurality of columns 310, which are immersed in the liquid that is being treated.
  • a single container comprise several independent single micro-oxygenation devices, each comprising a pump, a tube and a column.
  • other gases than oxygen are used, for example air, nitrogen, CO2.
  • the oxygenation column 210 works using a similar mechanism to that of a standard oxygenation column, as shown for example on the left side in Figure la, but instead of using a porous stone, the oxygenation column 210 comprises a wood column 402.
  • the wood column 402 is an oak wood column.
  • the wood column is made of American oak, European oak, and/or any combination and hybridization thereof.
  • the wood includes a plurality of tracheae 404, also known as vessel elements or vessel members, which are one of the cell types found in xylem, the water conducting tissue of plants.
  • vessel elements are typically found in flowering plants (angiosperms) but absent from most gymnosperms such as conifers. Vessel elements are the main feature distinguishing the "hardwood” of angiosperms from the "softwood” of conifers.
  • the trachea can be seen as holes 406.
  • the size of the holes are from about 100 mhi to about 400 mhi in width and from about 200 mhi to about 500 mhi in length.
  • the size of the holes are from about 150 mhi to about 350 mhi in width and from about 250 mhi to about 450 mhi in length.
  • the size of the holes are from about 200 pm to about 300 pm in width and from about 300 pm to about 400 pm in length.
  • the size of bubbles 408 released from the tracheae are from about 900 pm to about 2000 pm.
  • the size of bubbles released from the tracheae are from about 800 pm to about 1700 pm.
  • the size of bubbles released from the tracheae are from about 1000 pm to about 1500 pm.
  • the wood is characterized by a grain, or wood grain 410.
  • wood grain is the longitudinal arrangement of wood fibers or the pattern resulting from this.
  • wood grain is characterized by a grain direction or slope (e.g. against the grain).
  • the two basic categories of grain are straight and cross grain.
  • straight grain runs parallel to the longitudinal axis of the piece.
  • cross grain deviates from the longitudinal axis in two ways, spiral grain or diagonal grain.
  • the amount of deviation is called the slope of the grain.
  • the directionality of the grain of the wood column used in the device is eccentric, meaning the grain moves from the center of the wood towards the periphery.
  • this is important since the tracheae follows the directionality of the grain, therefore, during the oxygenation process, the oxygen exits through the tracheae that moves from the inside of the wood towards the periphery of the wood. In some embodiments, the movement carries the wanted polyphenols from the wood to the liquid (see below).
  • the wood column can have any geometrical form, as long as the direction of the grain is eccentric and the tracheae move from the inside towards the periphery.
  • the wood column is made of one piece. In some embodiments, the wood column is made of a composite of wood pieces attached to each other, as shown for example in Figure 4b.
  • the tracheae are naturally integrated in the wood. In some embodiments, the tracheae are artificially made into the wood. In some embodiments, the artificial tracheae are made by laser. In some embodiments, artificially making tracheae by laser further provides toasting to the wood (see below treatments on the wood).
  • the column is made of wood from a genus Quercus, a genus Cyclobalanopsis, and/or any combination and hybridization thereof.
  • the column is made of wood from a species of oak selected from the group consisting of Quercus ajoensis, Quercus alba, Quercus aliena, Quercus arizonica, Quercus austrina, Quercus berberidifolia, Quercus bicolor, Quercus boyntonii, Quercus brandegeei, Quercus carmenensis, Quercus chapmanii, Quercus chihuahuensis, Quercus cornelius-mulleri, Quercus conzattii, Quercus copeyensis, Quercus dalechampii, Quercus depressipes, Quercus deserticola, Quercus diversifolia, Quercu
  • Quercus veneris C.K. Schneider
  • Quercus boissieri Reut./Boissier oak Quercus ithaburensis, Quercus libani, Quercus macrolepis, Quercus semecarpifolia, Quercus suber, Quercus trojana, Quercus variabilis, Quercus cedrosensis, Quercus chrysolepis, Quercus palmeri, Quercus tomentella, Quercus vacciniifolia, Quercus acerifolia, Quercus acutifolia, Quercus agrifolia, Quercus albocincta, Quercus aristata, Quercus arkansana, Quercus buckleyi, Quercus canbyi, Quercus candicans, Quercus castanea, Quercus coccinea, Quercus
  • the column is made of chestnut wood, palm wood, pine wood, redwood, black locust wood and any combination and hybridization thereof. Exemplary diffusion of compounds from the column to the liquid
  • the use of wood columns enables the oxygenation of the liquids while optionally and/or potentially slightly not degrading the quality of the liquid.
  • slightly not degrading the quality of the liquid means at least achieving the same quality result after oxygenation treatment with the use of the wood column as compared with quality result after oxygenation treatment without the use of the wood column.
  • slightly not degrading the quality of the liquid means that the use of wood does not degrade more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the use of said wood does not degrade more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the use of said wood improves more than from about 10% to about 20% the quality profile of wine when compared to a desired wine profile quality.
  • the quality profile of wine is performed by performing an analytical assessment of the contents of said wine.
  • the analytical assessment of the contents of said wine comprise assessing the quantity of one or more of: Alcohol by Volume, Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L- Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity), Total Polyphenols (Folin Ciocalteu), Total Anthocyanins, Polymerised Anthocyanins, HC1 Index and Tannins.
  • Alcohol by Volume Acetic acid (volatile acidity), Fermentable Sugars, Total Acidity, L- Lactic Acid, L-Malic Acid, Free sulfur dioxide, Total sulfur dioxide, Yeast Assimilable Nitrogen (YAN), Gluconic Acid, Acetaldehyde (Ethanal), pH, Total Polyphenols Index, Glycerol, Colour (tonality and intensity
  • the use of wood columns enables the oxygenation of the liquids while improving the quality of the liquid.
  • improving the quality of the liquid is performed while comparing the same liquid after oxygenation treatment without the use of a wood column with the liquid after the oxygenation treatment used with the wood column.
  • assessment of the quality of the liquid is performed by analytical analysis.
  • assessment of the quality of the liquid is performed by sensory assessment performed by qualified personnel.
  • compounds from the wood diffuse to the liquid.
  • the compounds that diffuse from the wood column to the liquid are polyphenols, for example tannins.
  • the compounds that diffuse from the wood column to the liquid are volatile phenols, phenolic acids and ellagitannins.
  • release of gases is performed before malolactic fermentation (MLF), if color stabilization is the aim, or after the MLF, apparently in order to enhance tannin softening and apparently to achieve even better color stability.
  • MLF malolactic fermentation
  • low oxygen pressures are used in the micro -oxygenation process.
  • the pressure used is of about 0.1 bar.
  • the pressure used is of about 0.1 bar.
  • the pressure used is of about 0.1 bar.
  • the pressure used is of about 0.05 bar to about 1 bar.
  • the pressure used is of about 0.1 bar.
  • the pressure used can be 0.05, 0.1, 0.2, 0.7, 1.0, 1.5 or 2 bar.
  • other gases than oxygen are used.
  • the pressure is constant. In some embodiments, the pressure is not constant, for example, the oxygen is delivered by pulses of oxygen. In some embodiments, the pulses of oxygen are long. In some embodiments, the pulses of oxygen are short. In some embodiments, the pulses of oxygen change according to the required oxygenation level of the liquid according to inputs received by dedicated sensors located inside the barrel and in direct continuous communication with the liquid. In some embodiments, the pulses are applied at a frequency from about 1 second to about 30 seconds. Optionally from about 0.5 seconds to about 60 seconds. Optionally, from about 0.1 seconds to about 120 seconds. In some embodiments, the duration of providing a gas during the pulses is from about 1 millisecond to about 1 second. Optionally, from about 10 milliseconds to about 0.5 seconds. Optionally from about 100 milliseconds to about 0.1 seconds. In some embodiments, other gases than oxygen are used. Exemplary wood treatment
  • the wood prior to be used as an oxygenation column, the wood is treated.
  • treatment of the wood is seasoning and/or toasting.
  • wood seasoning also known as wood drying or seasoning lumber
  • wood seasoning reduces the moisture content of the wood.
  • wood seasoning is performed using at least one of the following methods: air drying, kiln drying, dehumidification kiln, vacuum kiln, solar kiln, water seasoning, boiling or steam seasoning, chemical or salt seasoning, electrical seasoning.
  • wood toasting comprises exposing the wood to a source of heat.
  • the heat temperatures are from about 45 degrees Celsius to about 280 degrees Celsius.
  • toasting is performed for a time period of about 5 minutes to about 60 minutes.
  • the wood after being used as an oxygenation column, the wood is re-treated in order to regenerate its qualities.
  • a small layer of the most external face of the wood is shaved away to remove the used and lack of constituents layer, then it is treated by seasoning and/or toasting.
  • the layer that is shaved is from about 0.5mm to about 5mm.
  • the use of lasers to create artificial tracheae is further used as toasting treatment for the wood.
  • the oak wood micro-oxygenation system in a non-wood container provides a suitable substitute for oak-made barrels in the process of aging alcoholic beverages (e.g. wine, whiskey).
  • Typical wood-made barrels of 2000 liters barrel comprise a contact surface area between the liquid and the wood of about 186000 cm 2 , which is about 93 SA/V (surface area / volume).
  • the surface area of the wood column in contact with the liquid is between 5 and 10 times smaller than its wood-made barrel counterparts, for example between about 37200 cm 2 and about 18600 cm 2 . Therefore, in a container of 2000 liters, the oak wood micro-oxygenation system may comprise between 6-3 columns having a 10 cm width and depth and 150 cm height. Exemplary methods
  • the micro-oxygenation comprises providing a non-wood container 500, then, the container is filled with the liquid that needs to be treated 502. Afterwards, the micro-oxygenator comprising a wood column is inserted in to the liquid 504. Then the micro-oxygenator is activated 506 for a period of time according to determined requirements. In some embodiments, during the treatment process, a quantity of liquid is recovered from the container and the liquid is assessed 508 for the required characteristics. When the liquid is not ready and/or it has not achieved the required oxygenation levels, the treatment continues 510. When the liquid is ready, then the treatment finishes 512.
  • the whole system is connected, monitored and controlled to and by a computer system, comprising all relevant components as described herein, and connected to a dedicated server so as to enable remote monitoring and control over the system.
  • the term“about” means“within ⁇ 20 % of’.
  • compositions, method or structure may include additional ingredients, steps and/or parts, but only if the additional ingredients, steps and/or parts do not materially alter the basic and novel characteristics of the claimed composition, method or structure.
  • the singular forms“a”,“an” and“the” include plural references unless the context clearly dictates otherwise.
  • the term“a compound” or“at least one compound” may include a plurality of compounds, including mixtures thereof.
  • range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as“from 1 to 6” should be considered to have specifically disclosed subranges such as“from 1 to 3”,“from 1 to 4”,“from 1 to 5”,“from 2 to 4”,“from 2 to 6”,“from 3 to 6”, etc.; as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.
  • a numerical range is indicated herein (for example“10-15”,“10 to 15”, or any pair of numbers linked by these another such range indication), it is meant to include any number (fractional or integral) within the indicated range limits, including the range limits, unless the context clearly dictates otherwise.
  • the phrases“range/ranging/ranges between” a first indicate number and a second indicate number and“range/ranging/ranges from” a first indicate number“to”,“up to”,“until” or“through” (or another such range-indicating term) a second indicate number are used herein interchangeably and are meant to include the first and second indicated numbers and all the fractional and integral numbers therebetween.

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  • Engineering & Computer Science (AREA)
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  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
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Abstract

Un système de distribution de gaz, comprenant au moins un tube, une colonne de distribution de gaz interconnectée à une extrémité distale dudit tube, ladite colonne à barbotage étant constituée de bois ne dégradant pas la qualité du vin.
PCT/IL2020/050430 2019-04-09 2020-04-07 Système de micro-oxydation à base de bois de chêne WO2020208637A1 (fr)

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WO2022144697A1 (fr) * 2020-12-28 2022-07-07 Della Toffola S.P.A. Procédé de régulation d'un processus de vieillissement de boissons alcoolisées et installation pour la mise en oeuvre d'un tel procédé

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Publication number Priority date Publication date Assignee Title
WO1995000401A1 (fr) * 1993-06-18 1995-01-05 Intellection Pty. Ltd. Recipient ameliore destine a la maturation de vins et de liqueurs dans des recipients de bois
WO2000055296A1 (fr) * 1999-03-17 2000-09-21 Osborn, Bernadette, Merna Perfectionnements apportes au traitement de breuvages
WO2017153618A1 (fr) * 2016-03-07 2017-09-14 Universidad De Cádiz Système et procédé pour le vieillissement accéléré de vins et distillats

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US3942423A (en) * 1973-06-08 1976-03-09 Lisa Rosenblatt Device for aging wine or the like
US20040005394A1 (en) * 2002-07-03 2004-01-08 Bacardi Corporation Process and apparatus for aging rum
CN1973975A (zh) * 2006-02-25 2007-06-06 马荣昌 微量气体扩散装置

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Publication number Priority date Publication date Assignee Title
WO1995000401A1 (fr) * 1993-06-18 1995-01-05 Intellection Pty. Ltd. Recipient ameliore destine a la maturation de vins et de liqueurs dans des recipients de bois
WO2000055296A1 (fr) * 1999-03-17 2000-09-21 Osborn, Bernadette, Merna Perfectionnements apportes au traitement de breuvages
WO2017153618A1 (fr) * 2016-03-07 2017-09-14 Universidad De Cádiz Système et procédé pour le vieillissement accéléré de vins et distillats

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022144697A1 (fr) * 2020-12-28 2022-07-07 Della Toffola S.P.A. Procédé de régulation d'un processus de vieillissement de boissons alcoolisées et installation pour la mise en oeuvre d'un tel procédé

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