WO2012123608A1 - Device and method for neutralization of pathogenic elements in oenological processes, using ultrasound - Google Patents

Abstract

Device and method for neutralization of pathogenic elements in oenological processes, using ultrasound, which is characterized in that the invention proposes that the organisms existing in the must may be eliminated by the production, in the environment thereof, of radicals of type ^.H, ^.OH and H00^., which are likewise capable of forming H₂O₂, this molecule and/or these radicals being toxic to the microorganisms and thus giving rise to deactivation and/or to destruction thereof since, upon application of ultrasound at the frequency of 40 Khz, the pH of the fluid (must) increases such that the application of ultrasound will be maintained until the measurement of the pH reaches a value of 6, at which point tyrosinase and laccase activity is very low.

Description

 DEVICE AND PROCEDURE FOR NEUTRALIZATION OF PATHOGEN ELEMENTS IN ENOLOGICAL PROCESSES BY

ULTRASOUNDS.

 D E S C R I P C I Ó N

OBJECT OF THE INVENTION

The present invention relates to a new device and a method of treatment in the pre-fermentation phase of the grape harvest, intended to neutralize and / or prevent the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the technique of ultrasound

FIELD OF THE INVENTION

The field of the invention is the industry sector related to the manufacture of machines for oenological treatments.

BACKGROUND OF THE INVENTION As we have seen above, the object of the invention is to neutralize, prevent the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts found in oenological processes

It is understood by microorganisms present in the liquid medium to be treated, any microorganisms (wild yeasts) capable of producing acetic acid, (glubacteria) capable of attacking the must and producing the acid rot, (molds) capable of subsequently producing deterioration of the color and taste of the wine and oxidizing enzymes or oxidoreductases that when acting produce substances that modify the color and changes and alterations of aroma and taste.

Among the most perudicial enzymes that appear in oenological processes we can mention:

Tyrosinase: It is a protein-like enzyme, and whose maximum activity is presented at a pH of 4.75 and that is inactivated below the value of 3.5 and above 7.0.

As for the temperature, its maximum activity is around 30 ⁰ C, the activity decreases below and above this value and is destroyed above 70 ⁰ C.

The enzyme lacasa is an oxireductase that is found exclusively in the attacked vines of Botrytis cinerea, and its maximum activity occurs in a pH environment of 4.0 to 4.8, decreasing activity strongly to values close to 2.0 and 7 , 5 to 8.0. The greatest stability over time is found at the pH of 3.4. As for the temperature, the maximum activity is reached above 40 to 50 ⁰ C decreasing below and above these values, and can be destroyed at temperatures not very high of 60 ⁰ C and depending on the pH. Lacasa is an enzyme that is quite resistant to the action of sulphurous anhydride, requiring very high doses to achieve its deactivation. Until recently, the sulphurous anhydride was used to attack all kinds of enzymes and microorganisms during the harvest, which caused undesirable organoleptic effects. Subsequently, ultrasound has begun to be used to obtain different effects on fluids.

Among the best known background in this field we can mention the following:

German patent application DE-4407564 describes an oxidation process of organic substances or microorganisms obtained by the addition of oxidants (ozone) or phase transfer catalysts.

Japanese patent application JP-930343777 (Marsina Aqua Syst. Corp.) describes a procedure and an installation for purification of a water tank containing plant plankton. In the first tank of this installation, the plant plankton is inactivated by means of an ultrasonic vibrator that causes cavitation phenomena in the water. The product of this treatment is then transferred to a second deposit, where the priority of the animal plankton over the inactivated plant plankton is favored. It has also been proposed in different documents (JP-900401407) (Ina Shokuhin Kogyo KK), JP-920035473 (Kubota Corp.), JP-920035472 (Kubota Corp.) and JP-920035896 (Kubota Corp.) to cause the elimination of substances chlorinated organic or eliminate microorganisms by a phenomenon of cavitation by means of ultrasounds and injections of ozone, peroxides and / or catalysts. Japanese patent application JP-820010627

(Hitachi Rinden Koygo KK) describes a procedure for the elimination of algae spores due to a mechanical effect caused by the use of high and low frequency ultrasound, which induces sterilization and the elimination of spores that are fixed on plates. and which will then be eliminated by the purifying effect of the cavitation of low frequency ultrasound.

All these previous examples use the mechanical effects of low frequency ultrasound. He is known for the scientific publication of

Petrier C. et al. (Journal of Physical Chemistry, No. 98-10514-10520 (1994) that the sonochemical degradation of phenols in an aqueous solution varies depending on the frequency of ultrasound emission. According to this document, the percentage of sonochemical degradation would be directly linked to the presence in the solution of free radicals such as H., .OH and HOO., which come from the sonolysis of water under ultrasound. According to this document the production of these free radicals, in in particular the radicals .OH and .OOH, would be more important when working with the emission of high frequency ultrasound. US Patent No. 2,717,874 describes a device for treating an aqueous medium comprising microorganisms, by the addition of chlorinated reagents. Said device comprises a bell (cell) that communicates with a reservoir of the aqueous medium to be treated, and comprises a high frequency ultrasonic emitter located at the base of the bell. In addition, the bell features an air bubble emitting device at the level of the geyser cone.

Patent application W093 / 13674 describes a process of pasteurization of milk or milk products so as to eliminate a certain number of microorganisms such as bacteria, viruses, spores etc. The device and the procedure described in this document are based on the use of cavitation obtained at low frequencies and high power for particularly long application times.

European patent application EP-A1-0633049 describes a method of treating a liquid by the emission of an ultrasound field so that the particles present in the liquid are separated. This procedure uses high frequencies, which allow the separation of the microparticles by fields of standing waves from which the position is modified by a variation of the phase or frequency, which drags the particles that remain in the zones. of bellies or nodes. In the case of biological particles, this device allows the creation of a bioreactor in which solid particles of any nature are confined in the ultrasonic field, allowing filtration of the liquid medium. It should be noted that the device allows the sterilization of biological materials and the deactivation of microorganisms. US Patent No. 4,961,860 describes a method of water treatment, so that the microorganisms present by the emission of power ultrasound at low frequencies are eliminated. However, this device requires a particularly important energy consumption, so that a mechanical effect that eliminates microorganisms is obtained.

The Spanish patent ES-2 208 915 T3 describes a device and a method of treatment of a liquid medium, which eliminates the microorganisms present by the emission of high frequency ultrasound and emitters of gas micro-bubbles. But all these cited antecedents refer well to other procedures, in other means and with the problems of adverse reactions that make them unfeasible for the solutions sought by the recommended invention, which are:

Provide a device and a procedure capable of neutralizing, and prevent the development and / or eliminate in a simple and inexpensive manner microorganisms such as enzymes, bacteria, molds and oxidative yeasts (wild). The invention also provides a device and a method that do not require the addition of additional chemicals necessary to obtain the effects mentioned in the treated medium.

Another object of the invention is to obtain a device and a method that does not consume too much energy.

The inventor has no news of any notable antecedent that performs the functions thus described by the means that the recommended invention performs by means of high frequency ultrasound.

DESCRIPTION OF THE INVENTION

The present invention relates to a new device and a method of pre-fermentation phase treatment of the vintage, aimed at neutralizing and preventing the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the technique of ultrasound

More specifically, the invention proposes that microorganisms can be eliminated by the production in their environment of radicals of the type .H,. OH and H00. also susceptible to form H202, this molecule and / or these radicals being toxic to microorganisms and thus causing deactivation and / or destruction. According to the present invention when applying the ultrasound in the frequency of 40 Khz the pH of the fluid (must) increases. The application of ultrasound will continue until the pH measurement reaches a value of 6 at which the activity of tyrosinase and laccase has very small values.

In order to obtain these results, a vintage treatment device or device is started, a must that contains microorganisms, which is characterized in that it comprises a preferably refrigerated tank, in a cylindrical shape and in which the following elements are distinguished:

- ultrasonic transmitters, which are located inside the perimeter walls. - Sensor probe for pH measurement,

- Probe-sensor of the amount of oxygen

 dissolved, - Temperature sensor-probe,

- Gas introduction valve,

- Must inlet stopper,

- Gas accumulation zone,

- Diaphragm, - bypass.

And externally, the control and supervision center is located where, among other measures, those corresponding to the pH, dissolved oxygen and temperature values, which will be recorded at regular intervals and sent to the control and supervision center.

The pre-fermentation phase treatment process of the grape harvest, aimed at neutralizing, preventing the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the ultrasonic technique is characterized in that it requires at least following phases

Initially, a gas (C02, N 2) is introduced into the tank through the valve. The filling of the tank is carried out through the opening and as the level of the fluid (must) increases, the gas accumulates in the areas of accumulation, conical-toroidal space closed by the diaphragm.

When the environment is saturated, the excess gas is pressurized through the diaphragm producing a continuous mixture of the pomace, located in the upper part of the apparatus and therefore the gravity drop of the seeds.

When the Bypass is opened, the gas that has accumulated in the accumulation zone is discharged under great pressure on the pomace that is flooded and mixed with force.

Thus, the shading phase, ie accumulation of pomace on the surface of the fluid, is not compacted and the seeds are deposited at the bottom. When all the gas has left the accumulation zone they are flooded with must.

The mixed and saturated liquid skin will concentrate on the conical surface of the internal diaphragm.

In this way, every time the bypass is opened, the operation will be repeated.

By closing the Bypass, the fermentation gas begins to accumulate in the accumulation zone (10) pushing the must through the diaphragm (12), which increases the level and draws the skins to the surface, all the sequence can be repeated all as many times as necessary.

This method facilitates non-mechanical movement of the fluid which causes the fluid particles that are closest to the field of ultrasound transmitting equipment to be renewed, which continue to act indefinitely until the pH of the must reaches the value of 6, at which time the activity of tyrosinase and laccase have minimum values

On the part of the inventor there is no known priority that incorporates the provisions presented by the present invention, nor the advantages that such provision entails.

DESCRIPTION OF THE DRAWINGS.

For a better understanding of the invention three sheets of drawings are attached in which the following is appreciated FIGURE 1. Schematic side view of a must treatment tank

FIGURE 2. Schematic plan view of a must treatment tank.

FIGURE 3. Diagram of tyrosinase activity as a function of pH.

FIGURE 4. Diagram of tyrosinase activity as a function of temperature.

FIGURE 5. Diagram of laccase activity as a function of pH.

FIGURE 6. Diagram of tyrosinase activity as a function of temperature.

And in these figures, with the same reference they are called identical elements, among which we distinguish

1. Deposit.

 2. Ultrasound equipment.

 3. pH sensor-sensor.

 4. Oxygen sensor-probe

 5. Temperature sensor-probe.

 6. Control and supervision center.

 7. Gas introduction valve.

 8. Must inlet cap

 9. Gas bubbles.

 10. Gas accumulation zone.

 11. Diaf agma.

 12. Oru os.

13. Bypass. PREFERRED EMBODIMENT OF THE INVENTION.

The present invention relates to a new device and a method of pre-fermentative phase treatment of the vintage, intended to neutralize and prevent the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the technique of ultrasound.

More specifically, the invention proposes that microorganisms can be eliminated by producing in their environment radicals of the type .H, .OH and HOO. susceptible also to form H202, this molecule and / or these radicals being toxic to microorganisms and thus causing deactivation and / or destruction.

According to the present invention when applying the ultrasound in the frequency of 40 Khz the pH of the fluid (must) increases. The application of ultrasound will continue until the pH measurement reaches a value of 6 at which the activity of tyrosinase and laccase has very small values.

To obtain these results, we start from a vintage treatment device or installation, must containing microorganisms, which is characterized in that it comprises a tank (1) preferably refrigerated, in a cylindrical shape and in which the following elements are distinguished : - ultrasonic transmitter equipment (2), which are located inside the perimeter walls.

These ultrasonic transmitting equipment (2) can be installed, preferably, after modification of the tank, in conventional pre-fermentation maceration tanks or in any tank that uses the traditional method of must-lift,

-Sound sensor for pH measurement (3),

- Probe-sensor of the amount of oxygen

 dissolved (4),

- Temperature sensor (5),

 - Gas introduction valve (7),

- Must inlet plug (8),

- Gas accumulation zone (10),

- Diaphragm (12),

- bypass (14).

And externally, the control and supervision center (6) is located where, among other measures, the corresponding values of pH, dissolved oxygen and temperature are collected, which will be recorded at regular intervals and sent to the control and supervision center (6).

The pre-fermentation phase treatment process of the grape harvest, aimed at neutralizing, preventing the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts Through the use of the ultrasonic technique, it is characterized in that it requires at least the following phases. Initially in the tank (1) a gas (C02, N 2) is introduced through the valve (7).

The filling of the tank is carried out through the opening (8) and as the level of the fluid (must) increases, the gas (9) accumulates in the accumulation zone 10, conical-toroidal space closed by the diaphragm (12) .

When the environment is saturated, the excess gas (9) presses through the diaphragm (12) producing a continuous mixture of the pomace (13), located in the upper part of the apparatus (1) and therefore the gravity drop of the pips When opening the Bypass (14), the gas that has accumulated in the accumulation zone (10) is discharged under great pressure on the pomace that is flooded and mixed with force. Thus, the shading phase, ie accumulation of pomace on the surface of the fluid, is not compacted and the seeds are deposited at the bottom.

When all the gas (9) has left the accumulation zone (10) it is flooded with must.

The mixed and saturated liquid skin will concentrate on the conical surface of the internal diaphragm. In this way, each time the bypass (14) is opened, the operation will be repeated.

By closing the Bypass (14), the fermentation gas begins to accumulate in the accumulation zone (10) by pushing the must through the diaphragm (12), thereby increasing the level and dragging the skins to the surface. This method non-mechanically facilitates fluid movement.

Again, the fermentation gas saturates the saturation zone (10) and re-discharges excess accumulation through the diaphragm (12), mixing the pomace with force and without interruptions.

Now you can open the bypass (14) and repeat the entire sequence as many times as necessary.

This method facilitates non-mechanical movement of the fluid which causes the fluid particles that are closest to the field of ultrasound transmitting equipment (2) to be renewed, which continue to act indefinitely until the pH of the must reaches the value of 6, at which time the activity of tyrosinase and laccase have minimum values

Sufficiently described the nature of the invention, as well as the manner of carrying it out, it should be noted that the provisions indicated above and represented in the attached drawings are subject to modifications. in detail as long as they do not alter its fundamental principles, established in the preceding paragraphs and summarized in the following claims.

Claims

R E I V I N D I C A C I O N E S I ^a .- DEVICE AND PROCEDURE OF NEUTRALIZATION OF PATHOGEN ELEMENTS IN OENOLOGICAL PROCESSES BY ULTRASOUNDS characterized essentially because the invention relates to a new device and a method of treatment in a pre-fermentation phase of the vintage, intended to neutralize and prevent the development of microorganisms such as enzymes, bacteria, molds and Oxidative yeasts by using the ultrasonic technique and whose device is constituted by a tank (1) preferably refrigerated, in a cylindrical shape and in which the following elements are distinguished: Ultrasonic transmitter equipment (2), which are located inside, at the bottom and on the perimeter walls. Probe-sensor for pH measurement (3), Probe-sensor of the amount of dissolved oxygen (4), Temperature sensor (5), Gas inlet valve (7), Must inlet plug (8), Gas accumulation zone (10), conical-toroidal space closed by the diaphragm (12. Diaphragm (12), Bypass (14) And externally, the control and supervision center (6) is located where, among other measures, the corresponding values of pH, dissolved oxygen and temperature are collected, which will be recorded at regular intervals and sent to the control and supervision center (6). 2 .- device and method NEUTRALIZATION OF PATHOGEN ELEMENTS IN OENOLOGICAL PROCESSES BY ULTRASOUNDS according to the I ^or claim and characterized in that the pre-fermentation phase treatment procedure of the vintage requires that initially a gas (C02, N) be introduced into the tank (1) 2) through the valve (7), then filling the tank that is made through the opening (8) and as the level of the fluid (must) increases, the gas (9) accumulates in the accumulation zone (10), conical-toroidal space closed by the diaphragm (12). 3 .- device and method NEUTRALIZATION OF PATHOGEN ELEMENTS IN ENOLOGICAL PROCESSES BY ULTRASOUNDS according to the preceding claims and characterized in that when the environment is saturated, excess gas (9) presses through the diaphragm (12) producing a continuous mixing of the pomace (13 ), located in the upper part of the device (1) and therefore the gravity drop of the seeds. 4 ^a .- DEVICE AND PROCEDURE OF NEUTRALIZATION OF PATHOGEN ELEMENTS IN ENOLOGICAL PROCESSES BY ULTRASOUNDS according to the previous claims and characterized in that when the bypass (14) is opened, the gas (9) that has accumulated in the accumulation zone (10) is discharged under great pressure on the pomace that is flooded and mixed with force, so that the accumulation of pomace on the surface of the fluid is not compacted and the seeds are deposited at the bottom, and when all the gas (9) has left the accumulation zone (10 ) these are flooded with must and the mixed and saturated skin of the liquid will concentrate on the conical surface of the internal diaphragm; in this way, every time the bypass (14) is opened, the operation will be repeated. 5 ^a .- DEVICE AND PROCEDURE OF NEUTRALIZATION OF PATHOGEN ELEMENTS IN ENOLOGICAL PROCESSES BY ULTRASOUNDS according to the preceding claims and characterized in that by closing the Bypass (14), the fermentation gas begins to accumulate in the accumulation zone (10) pushing the must through the diaphragm (12) so the level increases and draws the skins to the surface, thus facilitating the movement of the fluid in a non-mechanical way, so when the fermentation gas saturates the saturation zone (10) again and discharges again with force the excess accumulation through the diaphragm (12), the pomaces are mixed vigorously and without interruptions and then the bypass (14) can be opened and the entire sequence repeated as many times as necessary. 6 ^a . -DISPOSITIVE AND PROCEDURE OF NEUTRALIZATION OF PATHOGEN ELEMENTS IN OENOLOGICAL PROCESSES BY ULTRASOUNDS according ^to claim 1 and characterized in that the invention proposes that the microorganisms existing in the must can be eliminated by the production in their environment of radicals of the type .H, .OH and HOO . susceptible also to form H202, this molecule and / or these radicals being toxic to microorganisms and thus causing deactivation and / or destruction. 7 ^a . - DEVICE AND PROCEDURE OF NEUTRALIZATION OF ELEMENT PATHOGENS IN PROCESSES OENOLOGICAL ULTRASONIC according to claims I and 6th above and characterized by applying the ultrasonic frequency of 40 Khz fluid pH (must) increases, so that the application of ultrasonics it will be maintained until the pH measurement reaches a value of 6 at which the activity of tyrosinase and laccase has very small values and due to the movement of the fluid causes the fluid particles that are closest to the field of action of the ultrasonic transmitters (2), which continue to act indefinitely until the pH of the must reaches the value of 6, at which time the activity of tyrosinase and laccase have minimum values. 8 ^a .- DEVICE AND PROCEDURE OF NEUTRALIZATION OF PATHOGEN ELEMENTS IN ENOLOGICAL PROCESSES BY ULTRASOUNDS according to the I ^a and 2 ^to claim and characterized in that these ultrasonic transmitting equipment (2) can be installed, preferably, after modification of the deposit, in the usual pre-fermentation maceration tanks or in any deposit using the traditional method of must-lift.