AU2018101649A4 - Wine grape marc reprocessing to make wine grape spirit without sucrose addition. - Google Patents
Wine grape marc reprocessing to make wine grape spirit without sucrose addition. Download PDFInfo
- Publication number
- AU2018101649A4 AU2018101649A4 AU2018101649A AU2018101649A AU2018101649A4 AU 2018101649 A4 AU2018101649 A4 AU 2018101649A4 AU 2018101649 A AU2018101649 A AU 2018101649A AU 2018101649 A AU2018101649 A AU 2018101649A AU 2018101649 A4 AU2018101649 A4 AU 2018101649A4
- Authority
- AU
- Australia
- Prior art keywords
- wine grape
- spirit
- marc
- reprocessing
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 12
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 title 1
- 229930006000 Sucrose Natural products 0.000 title 1
- 238000012958 reprocessing Methods 0.000 title 1
- 239000005720 sucrose Substances 0.000 title 1
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 4
- 238000000605 extraction Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 108010065511 Amylases Proteins 0.000 claims abstract description 3
- 102000013142 Amylases Human genes 0.000 claims abstract description 3
- 229930091371 Fructose Natural products 0.000 claims abstract description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 3
- 239000005715 Fructose Substances 0.000 claims abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims abstract description 3
- 235000019634 flavors Nutrition 0.000 claims abstract description 3
- 239000008103 glucose Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract 2
- 239000004006 olive oil Substances 0.000 claims abstract 2
- 235000008390 olive oil Nutrition 0.000 claims abstract 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 235000014101 wine Nutrition 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 240000007817 Olea europaea Species 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- -1 glucose carbohydrates Chemical class 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
Abstract
A method of producing a wine grape spirit is disclosed. The method involves the extraction of residual fructose, glucose and flavours from wine grape marc using an olive oil extraction machine together with pectinase and amylase enzymes. The resulting liquid is fermented and then pot distilled twice to produce a potable wine grape spirit.
Description
Freshly pressed wine grape marc without grape stems is put it through a olive press hammermill to make a finer pulp. If the marc has stems, these should be removed by filtration or sorting prior to the hammermill. Grape stems are not put through the hammermill, as they may impart undesirable flavours to the final product.
In the water jacket heated malaxing tank, enough water is added to make a flowable slurry and this is heated to 45C. Pectinase is then added to dissolve pectin binding the grape's cell matrices, plus amylase to saccharify any remaining non-fructose or non-glucose carbohydrates. After gentle beating with the olive press's malaxer tank agitating blade for 45 to 60 minutes, marc slurry is pumped to the centrifugal decanter to separate solid matter from liquid.
Any oil produced from the hammermill crushing of the grape seeds (which should be minor as the hammermill's mesh holes are considerably larger than a grape seed) will float on the ensuing liquid. This should be skimmed or otherwise strained off. The solution is then chilled to approximately 20C, before hydrated yeast is added and the wine is fermented in the usual manner. Once fermentation is complete, the wine is twice distilled in a pot still, as is the normal practice. The first pass is known as low wines extraction, the other as the spirit run.
Small quantities of pectinase are usually added by wine makers, but increased amounts as proposed by this innovation will increase the amount of methanol produced in fermentation. During the start of the spirit run, the distilling industry descriptor known as the fore-shots contains methanol and other non-potable substances. These are removed and discarded. The other cuts known as the heads, hearts and tails are carried out in the usual manner. Unlike wine and beer manufacture, distillers can remove most undesirable fermentation by-products.
Claims (1)
- There is one page in the claims only.2018101649 03 Nov 2018The new method to extract residual fructose, glucose and flavors from wine grape marc, using an olive oil extraction machine together with pectinase and amylase enzymes. The resulting liquid is fermented and then pot distilled twice to produce a potable wine grape spirit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2018101649A AU2018101649A4 (en) | 2018-11-03 | 2018-11-03 | Wine grape marc reprocessing to make wine grape spirit without sucrose addition. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2018101649A AU2018101649A4 (en) | 2018-11-03 | 2018-11-03 | Wine grape marc reprocessing to make wine grape spirit without sucrose addition. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2018101649A4 true AU2018101649A4 (en) | 2018-12-06 |
Family
ID=64461248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018101649A Ceased AU2018101649A4 (en) | 2018-11-03 | 2018-11-03 | Wine grape marc reprocessing to make wine grape spirit without sucrose addition. |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2018101649A4 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110437955A (en) * | 2019-09-17 | 2019-11-12 | 中国农业科学院特产研究所 | The method made wine using vitis amurensis husk slag |
-
2018
- 2018-11-03 AU AU2018101649A patent/AU2018101649A4/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110437955A (en) * | 2019-09-17 | 2019-11-12 | 中国农业科学院特产研究所 | The method made wine using vitis amurensis husk slag |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |