WO2024126448A1 - Boissons fermentées à faible teneur en alcool à arôme de vin - Google Patents

Boissons fermentées à faible teneur en alcool à arôme de vin Download PDF

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Publication number
WO2024126448A1
WO2024126448A1 PCT/EP2023/085273 EP2023085273W WO2024126448A1 WO 2024126448 A1 WO2024126448 A1 WO 2024126448A1 EP 2023085273 W EP2023085273 W EP 2023085273W WO 2024126448 A1 WO2024126448 A1 WO 2024126448A1
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Prior art keywords
fermentation
leaves
infusion
yeast
alcohol
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PCT/EP2023/085273
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English (en)
Inventor
Claudia BORGMEIER
Esther Gabor
Guido Meurer
Anna Zimmermann
Wolfgang W. SCHAEFER
Hans-Peter HOEHNEN
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BRAIN Biotech AG
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Publication of WO2024126448A1 publication Critical patent/WO2024126448A1/fr

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    • 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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • C12G3/025—Low-alcohol beverages

Definitions

  • the present invention belongs to the area of wine-like beverage based on fermented grape vine leaves with low alcohol content and a method of producing the same.
  • Grape vine leaves have a long history of use for consumption, e.g., as stuffed vine leaves or generally as green vegetables. Also, the preparation of grape vine leaf tea is widely known and valued for its health benefits, such as preventing metabolic diseases, as well as potential applications as antioxidant in food products. Yet, the flavor profile is crucial for the consumers acceptance of vine teas, therefore natural fermentation is frequently applied as a means of taste improvement.
  • the aromatic profile of a fermented beverage is considered a major factor in determining its perception by the consumer thereof. This is particularly relevant in the case of fermented products from leaves, in this case grape vine leaves.
  • the aromatic profile of a fermented beverage is the result of a complex process of aroma development having numerous variables and inputs from the plant source. These variables include the particular grape vine leaves, the particular strain of yeast and bacteria responsible for the fermentation and various methods of preparing the beverage.
  • US 10,233,414 B2 (UNIV STELLENBOSCH) relates to an alcoholic fermented beverage from grape juice or other juices, such as wine or cider.
  • grape juice or other juices such as wine or cider.
  • crushed vine leaves to modulate the aromatic profile of the beverage is also suggested.
  • WO 2022/080507 A1 (SUNTORY HOLDINGS LTD) relates to fermented plant infusions such as a kombucha-like beverage comprising low amounts of acetic acids and reduced alcohol content, wherein the plant material is derived from Ilex and/or Paullinia.
  • the object of the present invention has been providing a beverage with flavor and mouthfeel similar to white, red or rose wines, which however, is significantly reduced in alcohol.
  • the present invention refers to low-alcoholic fermented beverage, obtainable or obtained by the following steps:
  • step (b) subjecting the leaves from step (a) to a treatment with,
  • step (c2) supplementing the infusion of step (b) with a source of a carbohydrate
  • step (d) subjecting the infusion of step (b) or (c) to fermentation by adding a working amount of at least one microorganism capable of inducing fermentation to obtain a fermentation product;
  • step (f) adding further aroma compounds and additives to said liquid of step (d).
  • Low-alcohol in the context of the present invention has the meaning of an alcohol content below 5%, preferably below 1.0%, more preferably below 0.5%.
  • the latter means that the product can be branded as being "free of alcohol”.
  • Another task has been reducing the supplemental nutrients in the fermentation step, particularly avoiding the addition of nitrogen compounds.
  • Another object of the present invention relates to a process for obtaining a low-alcoholic fermented beverage, comprising or consisting of the following steps:
  • step (b) subjecting the leaves from step (a) to a treatment with,
  • step (c2) supplementing the infusion of step (b) with a source of a carbohydrate
  • step (d) subjecting the infusion of step (b) or (c) to fermentation by adding a working amount of at least one microorganism capable of inducing fermentation to obtain a fermentation product;
  • step (f) adding further aroma compounds and additives to said liquid of step (d).
  • Another major advantage of the invention is related to the use of a by-product or waste stream from winemaking to make a new product, which is associated with a positive sustainability effect (i.e., intermediate storage of CO2, sustainable business concept because of dual use of agricultural land and equipment at the winemaker's site).
  • a positive sustainability effect i.e., intermediate storage of CO2, sustainable business concept because of dual use of agricultural land and equipment at the winemaker's site.
  • the proper selection of leaves for the infusion and microorganisms for fermentation along with the process control allows manufacturing beverages which come close to the taste and mouthfeel of wine, however being substantially free of alcohol. Beverages with reduced alcohol content are increasingly requested by consumers due to health reasons or general acceptance issues of alcoholic beverages.
  • suitable yeasts additionally applying different microorganisms - such as fungi or bacteria - and modifying fermentation parameters the taste can be modulated to please the consumers' sense of taste.
  • Leaves of vine grapes are according to the present invention need to be untreated, which means that they have not been in contact with insecticides or fungicides.
  • the preferred leaves are those obtained from fungus-resistant grape varieties (abbreviated "FRGV") are encountered more and more frequently in the vineyards. They are bred grape varieties that are resistant to some of the greatest challenges in modern viticulture. These are the fungal attacks of powdery mildew and downy mildew. Since grapevine is the crop that is most frequently sprayed for fungal infestation, FRGVs have a distinct advantage over conventional grape varieties. They no longer need to be sprayed at all, or only rarely.
  • the preferred FRGV whose leaves are used for preparing the initial infusion are selected from Cortis, Pinotin, Regent, Muscaris, Souvignier Gris, Chardonel, Solaris, Phoenix, Bianca, Johannite, Saphira or mixtures thereof, all of them representing sub-species of Vitis vinifera.
  • Muscaris FR 493-87; Freiburg 493-87.
  • Vitis vinifera also other FRGV are cultivated and used for consumption, one example is Vitis caribae, a vine breed that is cultivated in tropical climate zones.
  • Grape vine leaves may be used directly after harvest or after a drying step. To facilitate the preparation of an infusion, grape vine leaves may be at least partially crushed or fragmented. Any convenient method can be used to achieve this. The grape vine leaves are then immersed in water at a concentration of 5 to 70 % (w/v), more preferably, 10 to 50% and even more preferably 20 to 40%. Instead of water it is also possible to prepare the infusion from grape juice or non-alcoholic wine or mixtures thereof.
  • Enzymes can be added at this stage to improve the production of the infusion.
  • the fermentable mixture may also be agitated prior to subjecting it to fermentation. Any suitable form of agitation may be used, including mechanical agitation by means of an impeller or similar device.
  • the preparation of the infusion is carried out at a temperature of about 10 to about 50 °C and preferably of about 18 to about 40 °C.
  • a further feature of the invention provides for the method to include the additional step of processing the infusion before fermentation by pressing and / or filtration to remove residual plant material.
  • the infusion is optionally sterilized or pasteurized before adding the fermentation microorganism.
  • the preparation of the grape vine leaf infusion can be optimized by adding suitable enzymes, e.g., cellulases or pectinases.
  • the duration of the aqueous infusion is 1-3 days.
  • the infusion is characterized in that its pH is below 7, more preferred below 5, even more preferred below 4.
  • the fermentation of the infusions of the grape vine leaves takes place in the presence of one or more microorganism capable of inducing fermentation selected from yeast, fungi and bacteria.
  • the microorganisms may consist of individual strains or consortia or a mixture of at least one yeast and at least one bacterium and/or at least one fungus. Inoculation can take place in one step or sequential of one or two or more strains.
  • the microorganism used to ferment the infusion is, or comprises, a yeast, for example a yeast of the family Saccharomycetaceae.
  • the microorganism is, or comprises, a yeast selected from: Saccharomyces spp.; Pichia spp:, Zygosaccharomyces spp:, Kluyveromyces spp:, Kloeckera spp:, Kazachstania spp.; Brettanomyces spp:, Metschnikowia spp:, Aureobasidium spp:, Issatchenkia spp:, Torulaspora spp:, Lachancea spp:, Hanseniaspora spp:, Cyberlindnera spp.; and Meyerozyma spp. or a combination thereof.
  • Saccharomyces spp. Pichia spp:, Zygosaccharomyces spp:, Kluyveromyces spp:, Kloeckera spp:, Kazachstania spp.
  • the microorganism is a yeast selected from Saccharomyces spp.; Kluyveromyces spp.; Zygosaccharomyces spp.; Pichia spp.; Cyberlindnera spp.; and Meyerozyma spp:, or a combination thereof.
  • the microorganism is, or comprises, a yeast selected from: S. cerevisiae; S. uvarum; S. bayanus; S. exiguus; S. carlsbergensis; T. delbrueckii; Lachancea thermotolerans; P. anomala; P. kluyveri, P. caribbica; P.
  • the microorganism used for the fermentation comprises one or more yeasts selected from: Saccharomyces cerevisiae, Kluyveromyces lactis, Kluyveromyces marxianus, Kluyveromyces marxianus fragilis, Pichia membranifaciens, Pichia kluyveri, Cyberlindnera jadinii, Torulaspora delbrueckii, Kazachstania unispora, Kazachstania servazii, Kazachstania turicensis, Torulaspora delbrueckii, Dekkera bruxellensis, Wickerhamomyces anoma- lus, and Hanseniaspora uvarum.
  • the microorganism used for the fermentation comprises one or more yeasts selected from: Kazachstania unispora, Kazachstania servazii and Pichia membranifaciens.
  • the microorganism used for the fermentation comprises a combination of a yeast selected from Saccharomyces cerevisiae, Kluyveromyces lactis, Kluyveromyces marxianus, Zygosaccharomyces rouxii, Pichia membranifaciens, Cyberlindnera jadinii, and Meyerozyma guilliermondii, with at least one bacterium, preferably a lactic-acid producing bacterium as set out above.
  • a yeast selected from Saccharomyces cerevisiae, Kluyveromyces lactis, Kluyveromyces marxianus, Zygosaccharomyces rouxii, Pichia membranifaciens, Cyberlindnera jadinii, and Meyerozyma guilliermondii, with at least one bacterium, preferably a lactic-acid producing bacterium as set out above.
  • the microorganism used for the fermentation comprises a combination of a yeast and at least one lactic-acid producing bacteria, for example a bacteria selected from L. acidophilus, L. fructivorans, L. gasseri, Ljensenii, L. delbrueckii, L. delbrueckii subsp. Bulgariens, L. amylovorus, L, crispatus, and L. helveticus, preferably selected from Lactobacillus acidophilus, Lactobacillus fructivorans, and Lactobacillus delbrueckii, or a fungus such as for example Ustilago maydis.
  • a bacteria selected from L. acidophilus, L. fructivorans, L. gasseri, Ljensenii, L. delbrueckii, L. delbrueckii subsp. Bulgariens, L. amylovorus, L, crispatus, and L. helveticus, preferably selected from Lactobac
  • the microorganisms represent a mixture of at least two yeasts, wherein the first yeast is Saccharomyces cerevisiae or Torulaspora delbrueckii and any further yeast is selected from the group consisting of Kazachstania unispora, Ka- zachstania servazii and Pichia membranifaciens.
  • Said microorganisms may already be added immediately to the infusions or after pressing and/or filtration of the infusion and, optionally, pasteurization.
  • the fermentation microorganisms are added to the aqueous infusion in a concentration of 10 A 5 to 10 A 8 cfu/ml, more preferred 10 A 6 to 10 A 7 cfu.
  • the mixture of infusion and microorganism is preferably incubated between 12 hours and 28 days, preferably less than 14 days, more preferred 1 -7 days, more preferred 1 -4 days, even more preferred for 48-72h, most preferred for48h.
  • the fermentation temperature is preferably between 10 and 30°C, most preferred 18°C.
  • Fermentation takes place under microaerobic or aerobic conditions for example, by shaking incubation, alternatively sparging with air or oxygen (minimum 1 mg/L dissolved oxygen), preferably at temperatures ranging from about 5 to about 50 °C, preferably from about 15 to about 40°., more preferably from about 18 to about 30 °C.
  • air or oxygen minimum 1 mg/L dissolved oxygen
  • a source of carbohydrate such as for example sucrose, glucose, fructose or grape juice
  • a source of carbohydrate such as for example sucrose, glucose, fructose or grape juice
  • concentrations of up to 50g/l, more preferably below 30 g/l and even more preferably between 10 and 25g/l.
  • Further additives which can be supplemented during fermentation encompass for example yeast nutrients (ammonium chloride, yeast cell wall, autolyzed yeasts, inactivated yeasts and the like.
  • fermentation with more than one microorganism may take place separately, sequentially or simultaneously.
  • fermentation with more than one microorganism takes place simultaneously.
  • two or more yeasts are added, together, to the stevia infusion and fermentation by each occurs concurrently.
  • one or more yeasts and one or more bacteria are added together to the grape vine leaf infusion (dual inoculum) and fermentation by each occurs concurrently.
  • fermentation with more than one microorganism takes place sequentially.
  • fermentation may be carried out first with one or more yeasts and, subsequently, further fermentation may be carried out with one or more bacteria or fungus, or combination of bacteria and fungi.
  • fermentation may be carried out first with one or more bacteria and, subsequently, further fermentation may be carried out with one or more yeasts.
  • a rehydrated yeast mixture may be added to the fermentable mixture before subjecting the fermentable mixture to fermentation. This may occur in any suitable manner and the amount added may be calculated based on known dosing requirements.
  • the rehydrated yeast mixture may include active dry wine yeast and a yeast rehydration nutrient.
  • An advantageous feature of the present invention is that, depending on the choice of microorganism(s) and on the process conditions used, a variety of different fermented beverages, having different properties -including but not limited to sensory properties such as taste, appearance, aroma and mouthfeel- are accessible from the grape vine leaf plant material.
  • the duration of fermentation is determined by the consumption of the carbohydrate feedstock (i.e., the sugar). This can be monitored by methods which are known in the art.
  • the aim is to reduce the sugar level in the infusion (the fermentation medium) to zero, or as close as possible to zero.
  • the product of fermentation is optionally processed further, for example the fermented mixture is optionally pasteurized, filtered, cleared (preferably by means of enzymes) and bottled, as may be appropriate or desired by the artisan.
  • the microorganisms still contained in the fermentation product can also serve as yeast storage for an improved mouthfeel.
  • the pasteurized fermentation product is stored in the refrigerator for up to 3 months and only then the yeasts are decanted or filtered off.
  • the fermentation product may serve as the beverage alone, it advisable adding further aroma compounds and auxiliary agents, such as for example grape juice, tannins, citric acid and the like.
  • microorganisms/yeasts were found particular useful for conducting the fermentation according to the present invention:
  • a yeast cell suspension to be used according to the present invention was obtained according to the following protocol:
  • active dry yeast was resuspended in water (40°C) to obtain a titre of 5E+08 CFU/ml and the suspension is incubated at 25°C for 30min and the fresh yeast cell inoculum was prepared as follows:
  • Fermented infusion including yeast cells was transferred to 250ml glass bottles and pasteurized in a water bath at 75°C for 15min. Bottles were allowed to cool to room temperature and subsequently stored at 6 to 8°C for 48 h to 30 days. Fermented infusion was subsequently centrifuged and supernatant decanted into a new bottle. Alternatively, fermented infusion was centrifuged immediately after pasteurization and supernatant was decanted and transferred into a new bottle.
  • Example 5 Fermented infusion including yeast cells was transferred to 250ml glass bottles and pasteurized in a water bath at 75°C for 15min. Bottles were allowed to cool to room temperature and subsequently stored at 6 to 8°C for 48 h to 30 days. Fermented infusion was subsequently centrifuged and supernatant decanted into a new bottle. Alternatively, fermented infusion was centrifuged immediately after pasteurization and supernatant was decanted and transferred into a new bottle.
  • Example 5
  • Fermented infusion including yeast cells was transferred to 250 ml glass bottles and pasteurized in a water bath at 75 °C for 15 min. Bottles were allowed to cool to room temperature and subsequently stored at 6 to 8 °C for 48h to 30days. Fermented infusion was subsequently centrifuged and supernatant is decanted into a new bottle. Alternatively, fermented infusion was centrifuged immediately after pasteurization and supernatant decanted and transferred into a new bottle.
  • Fermented, pasteurized infusion (prototype C) is supplemented with grape juice, tannins, citric acid to obtain a beverage product
  • Example 2 a mash of fungus-resistant grape vine leaves to be used according to the present invention was obtained according to the following protocol:
  • Mash from untreated grape vine leaves was prepared by immersing Muscaris leaves in 18 to 20 °C water (30 to 80 g/L). Mash samples were either pre-pasteurized (as described in Example 1) or inoculated with yeast cells immediately without pasteurization.
  • Fermented mash including yeast cells was transferred to 250 ml glass bottles and subsequently centrifuged. The supernatant was decanted into a new bottle and pasteurized in a water bath at 75 °C for 15 min. Bottles were allowed to cool to room temperature and subsequently stored at 6 to 8 °C.
  • yeast activity is comparable in the pasteurized or nonpasteurized mash fermentation and sugar is reduced to the same extent in both settings. Ethanol production was slightly higher than in the fermentation with infusions from leaves as in Example 1. A pleasant Muscaris aroma was observed for all mash fermentation trials as evaluated by olfaction.

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  • Bioinformatics & Cheminformatics (AREA)
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Abstract

L'invention concerne une boisson fermentée à faible teneur en alcool, pouvant être obtenue ou obtenue grâce aux étapes suivantes : (a) fournir des feuilles de vigne non traitées ; (b) soumettre les feuilles de l'étape (a) à un traitement avec de l'eau, du jus de raisin, du vin sans alcool ou des mélanges de ceux-ci pour obtenir une infusion ; (c) éventuellement retirer les feuilles et/ou supplémenter l'infusion de l'étape (b) avec une source d'un glucide ; (d) soumettre l'infusion de l'étape (b) ou (c) à une fermentation par ajout d'une quantité de travail d'au moins un micro-organisme capable d'induire une fermentation pour obtenir un produit de fermentation ; (e) retirer le surnageant liquide du résidu solide ; et éventuellement (f) ajouter d'autres composés aromatiques et additifs audit liquide de l'étape (d), la fermentation étant réalisée dans des conditions micro-aérobies ou aérobies.
PCT/EP2023/085273 2022-12-13 2023-12-12 Boissons fermentées à faible teneur en alcool à arôme de vin WO2024126448A1 (fr)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10233414B2 (en) 2016-07-13 2019-03-19 Stellenbosch University Method of producing a fermented beverage
WO2022080507A1 (fr) 2020-10-16 2022-04-21 Suntory Holdings Limited Infusions fermentées

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10233414B2 (en) 2016-07-13 2019-03-19 Stellenbosch University Method of producing a fermented beverage
WO2022080507A1 (fr) 2020-10-16 2022-04-21 Suntory Holdings Limited Infusions fermentées

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Wine from grape leaves at home: a simple recipe", 1 January 2020 (2020-01-01), pages 1 - 14, XP093046120, Retrieved from the Internet <URL:https://garden.desigusxpro.com/en/vino/iz-vinogradnyh-listev.html> [retrieved on 20230511] *
COSME FERNANDA ET AL: "Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves", BEVERAGES, vol. 3, no. 4, 21 August 2017 (2017-08-21), pages 42, XP093046164, DOI: 10.3390/beverages3030042 *
VILELA ALICE ET AL: "Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup", BEVERAGES, vol. 5, no. 3, 1 August 2019 (2019-08-01), pages 48, XP093046148, DOI: 10.3390/beverages5030048 *
WANG RUI ET AL: "Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V", LWT- FOOD SCIENCE AND TECHNOLOGY, vol. 157, 1 March 2022 (2022-03-01), United Kingdom, pages 113081, XP093046128, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2022.113081 *

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