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WO2021234658A1 - Procédé de production de vin à faible teneur en sulfites - Google Patents

Procédé de production de vin à faible teneur en sulfites Download PDF

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Publication number
WO2021234658A1
WO2021234658A1 PCT/IB2021/054433 IB2021054433W WO2021234658A1 WO 2021234658 A1 WO2021234658 A1 WO 2021234658A1 IB 2021054433 W IB2021054433 W IB 2021054433W WO 2021234658 A1 WO2021234658 A1 WO 2021234658A1
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WIPO (PCT)
Prior art keywords
process according
wine
thermo
chitosan
crushed
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Inventor
Roberto Monti
Bruno RANIERI
Rosa Prati
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Cantina Forli' Predappio Agricola Cooperativa Soc
Cooperative Agricole Viti Frutticoltori Italiani Riuniti Organizzati SCA
Original Assignee
Cantina Forli' Predappio Agricola Cooperativa Soc
Cooperative Agricole Viti Frutticoltori Italiani Riuniti Organizzati SCA
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Priority to EP21732979.6A priority Critical patent/EP4153715A1/fr
Publication of WO2021234658A1 publication Critical patent/WO2021234658A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0213—Preparation of must from grapes; Must treatment and fermentation with thermal treatment of the vintage
    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
    • C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
    • 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
    • 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
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating

Definitions

  • the present invention relates to a new process for producing low-sulphite wine. Background of the invention
  • Sulphur dioxide (SO2) is an additive which has long been known in the food industry and is widely used especially in the wine industry.
  • sulphur dioxide is added to must and/or wine during the winemaking process to prevent undesirable oxidation and browning, and to ensure the quality of the wine produced from a sanitary point of view.
  • winemaking techniques have undergone rapid development thanks to improvements in the management of sulphur dioxide during winemaking and packaging.
  • Residual sulphur dioxide occurs in food in various forms, including in particular the molecular form (SO 2 ) and sulphite ions (SO 3 2 ) resulting from dissociations of the molecular form, as well as further derived salt forms, compounds which are referred to collectively as 'sulphites' in the following.
  • SO 2 molecular form
  • SO 3 2 sulphite ions
  • sulphites have been classified as toxic and poisonous compounds, particularly because of their allergenic character.
  • a number of scientific studies have also linked the intake of sulphites through food and drink with the possible occurrence of oncogenetic phenomena.
  • chitosan proved to be particularly promising due to its satisfactory antimicrobial, antiseptic and antioxidant power, in combination with high biocompatibility and non-toxicity.
  • Chitosan is a naturally occurring polysaccharide extracted from chitin, which is in turn obtained from shells of sea invertebrates or extracted from mushrooms.
  • Today chitosan is widely used in pharmaceutical and biomedical applications.
  • Chitosan extracted from the fungus Aspergillus niger is the only type that has so far been approved by the International Organisation of Vine and Wine as a product that can be used in oenology (OIV-OENO 336B- 2009).
  • WO 2011/157955 A2 describes an additive in powder form based on chitosan of fungal origin, having an average particle size between 0.1 and 200 pm.
  • the additive is insoluble in water and is added in suspension to a liquid foodstuff to be treated, e.g. fermenting wine.
  • the document aims at specifically contrasting the yeast strain Brettanomyces and does not appear to seek for protection against other types of must alteration during winemaking.
  • the paper suggests that the activity of chitosan should be as targeted as possible to prevent the inhibition of useful bacteria and yeasts during the fermentation and ageing of wines.
  • the additive disclosed in this document therefore does not appear to be optimised to provide, by itself, wide-ranging and effective microbiological stability throughout the whole winemaking procedure.
  • the disclosure does not provide sufficient evidence that the quantities of chitosan used provide effective protection against oxidation.
  • WO 2013/066200 A2 discloses a winemaking process without the addition of sulphur dioxide, which includes the preparation of a chitosan-based film that is placed within the bottle during bottling so that it is in contact with the wine.
  • the film is deliberately used only after fermentation to prevent its use in this step from altering the organoleptic characteristics of the wine.
  • An objective of the present invention is to provide a winemaking process that does not involve the use of sulphite-containing additives and that allows to solve the drawbacks of the processes of the prior art, by performing an effective broad-spectrum microbiological control before, during and after fermentation, while ensuring high quality standards of the wine produced.
  • a further objective of the present invention is to provide a winemaking process that can be applied in a versatile manner to the production of different types of wine (e.g. red and white wines).
  • a further objective of the present invention is to provide a simplified and cost-effective winemaking process that can be applied to industrial-scale production.
  • a further specific objective of the present invention is to obtain a wine with a shelf life of at least 12 months.
  • thermo-maceration step during which the grapes are subjected to a temperature and pressure regime that allows the undesirable microbial load to be lowered to essentially zero before the fermentation step begins.
  • the invention relates to a process for producing a low-sulphite wine, comprising the steps of: a) providing crushed grape; b) submitting said crushed grape to thermo-maceration, by heating it to a temperature comprised between 50 and 90°C, preferably between 75 and 87°C, more preferably between 82 and 85°C; c) extracting a must from said crushed grape; d) fermenting said must, obtaining wine; and e) adding a chitosan-based product to at least one of the crushed grape, the must and the wine.
  • crushed grape means grapes that have undergone conventional crushing operations to give a mixture of crushed grapes, pulp, pomace, grape juice and possibly stems.
  • the term “must” means a liquid grape-based product, not yet fermented or only partially fermented, obtained by separating the liquid component from the solid components such as pomace and stems, if present, in the crushed grapes.
  • the term “wine” means the raw product obtained at the end of the must fermentation step or, depending on the circumstances, the finished product obtained at the end of the overall winemaking process.
  • the expression “low-sulphite wine” means a wine, understood as a finished product, with a sulphite content of less than 10 mg/I.
  • SC free process will sometimes be used in this document to designate a process for the production of low-sulphite wine.
  • thermo-maceration and of use of chitosan cooperate in preserving the crushed grapes, the must and subsequently the wine from possible alterations caused by undesirable microorganisms and by the initiation of oxidative phenomena.
  • the thermo-maceration step carried out by heating the crushed grapes to the indicated temperatures, effectively reduces the microbial load in the grapes and in the must extracted from them before fermentation begins.
  • the provision of the preliminary thermo-maceration allows a subsequent reduced and more targeted use of chitosan, so that the negative microbial load of the must can be effectively controlled on a broad spectrum during fermentation and in any subsequent processing steps up to the bottling of the wine obtained, without negatively interfering with the activity of the fermentation yeasts.
  • thermo-maceration and of addition of the chitosan-based product advantageously allows to completely avoid the use of sulphur dioxide additives during winemaking.
  • the process of the invention thus results in wines which containing no sulphur dioxide other than the minimum residual amount, well below the legal limit of 10 mg/I, which is produced spontaneously by the yeasts during fermentation.
  • the process of the invention applies indiscriminately to the production of low-sulphite red and white wines of different types and qualities depending on the starting grapes.
  • the wines produced are found to possess qualitative and organoleptic characteristics at least comparable to those of wines produced according to known SO2- free winemaking processes.
  • the process developed is effectively applied to large-scale production, and the wines produced have an average shelf life of at least 12 months.
  • thermo-maceration of the crushed grapes advantageously increases the dry extract of the wine produced compared to known SC ree processes, conferring more structure and body to the wine, and raising its content of naturally antioxidant molecules such as polyphenols and anthocyanins.
  • thermo- maceration step brings the additional advantage of facilitating the extraction from the skins and the release into the must of colour, resulting in wines with a more intense colour.
  • thermo-maceration step advantageously allows to obtain fuller-bodied white wines with a higher polyphenol and anthocyanin content than white wines produced according to known white wine making processes, in which the pomace is typically separated almost immediately from the liquid component in order to prevent maceration.
  • the present invention can have, in one or more of its aspects, or one or more of the preferred features reported below, which can be combined with one another as preferred according to the application requirements.
  • the grapes prepared in step a) are destemmed crushed grapes.
  • crushed grapes or sometimes in short “crushed grapes” means grapes which have been subjected to conventional destemming or crushing operations to give a mixture of crushed grapes, pulp, pomace and grape juice, devoid of stems.
  • the starting grapes can be red grapes or white grapes of any type and/or variety.
  • red grapes when red grapes are used, the final product obtained is red wine.
  • white grapes when white grapes are used, the final product obtained is white wine.
  • thermo-maceration step b) has a duration comprised between 1 and 8 minutes, more preferably between 1.5 and 4 minutes, even more preferably of about 2 minutes.
  • the Applicant has verified that these times allow for the effective inactivation of the harmful bacterial load present in the grapes, while preventing deterioration of the grapes caused by too prolonged exposure thereof to heat.
  • thermo-maceration step b) is carried out continuously in a thermo maceration plant, including a first dynamic heat exchanger.
  • said first dynamic heat exchanger is chosen from a multi-tubular heat exchanger and a coaxial heat exchanger, more preferably being a multi-tubular heat exchanger.
  • the process further comprises a step f) of subjecting the crushed grapes to a vacuum condition.
  • the must is subjected to a negative pressure comprised between -1.1 and -0.7 bar, even more preferably of around -0.9 bar.
  • thermo-maceration step b) and the subsequent step f) of subjecting the crushed grapes to a vacuum condition are performed continuously in a thermo-maceration plant of the flash detente type.
  • the crushed grapes pass into the first dynamic heat exchanger in which they are heated to the operating temperature included in the above mentioned ranges.
  • the heated crushed grapes are then continuously introduced into a chamber subjected to a high vacuum, within the preferred pressure ranges indicated above. Passage through the vacuum chamber causes the crushed grapes to cool almost instantaneously, and the steam generated condenses. The condensates and drained juices extracted from the crushed grapes are then pumped out of the chamber and continue along the line for further processing.
  • thermo-maceration step further enhances the extraction of colour and organoleptically relevant substances from the macerating skins in the must.
  • thermo-maceration step b) the crushed grapes are pumped into the thermo-maceration plant, possibly of the flash detente type, at a flow rate comprised between 10 and 18 t/h, more preferably between 12 and 17 t/h, even more preferably of about 16 t/h.
  • step c) of extracting the must from the crushed grapes comprises Ci) subjecting the thermo-macerated crushed grapes to draining. Draining is an operation that involves circulating the crushed grapes in static or moving frames with perforated walls, so that the liquid part of the crushed grapes drains away by gravity.
  • step c) of extracting the must from the crushed grapes includes C 2 ) subjecting the thermo-macerated crushed grapes to pressing.
  • Pressing involves subjecting the thermo-macerated crushed grapes to compression in an oenological press in order to squeeze the macerated pomace to extract all the residual solid component.
  • step c) of extracting the must from the crushed grapes comprises C3) subjecting the thermo-macerated crushed grapes to pressing and/or filtration draining.
  • the step C3) of filtering the thermo-macerated crushed grapes is performed using a tangential filter, more preferably comprising ceramic membranes.
  • Step C3) of filtering the must removes the solid particles remaining in suspension in the liquid extracted by pressing and possible draining.
  • the crushed grapes undergo one or more operations to separate the solid components, such as pomace and possibly stems, from the liquid part that makes up the must.
  • the must is cooled to a temperature comprised between 15° and 30°C.
  • a temperature comprised between 15° and 30°C.
  • the must is cooled to a temperature comprised between 16° and 18°C. At temperatures within this range, the must has a lower tendency to develop higher alcohols which, if present in excessive quantities, can detract from the freshness and give the wine overly herbaceous aromas.
  • said cooling of the must is achieved by means of a second dynamic heat exchanger.
  • said second dynamic heat exchanger is chosen from a multi-tubular heat exchanger and a coaxial heat exchanger, more preferably being a multi-tubular heat exchanger.
  • the must fermentation step d) is activated by inoculation of a selected fermentation yeast.
  • brewer's yeast in the singular form is intended to broadly encompass, as the case may be, a single brewer's yeast, or a mixture of different brewer's yeasts, possibly also of different types, strains and/or species.
  • the fermentation yeast is rehydrated in a warm aqueous solution at a temperature comprised between 25° and 35°C.
  • the technique of rehydrating and reactivating the fermentation yeast in a warm aqueous solution is known as the fermentation starter or file de cuve technique, and constitutes a conventional practice in the oenological field, and therefore within the reach of a person skilled in the art.
  • the aqueous solution containing the rehydrated and therefore activated yeast is inoculated into the must, initiating the fermentation step d).
  • the fermentation yeast used in the must fermentation step d) belongs to the Saccharomyces cerevisiae species.
  • the fermentation yeast used in the must fermentation step d) belongs to a low sulphite-producing strain.
  • the must fermentation step d) has a duration comprised between 8 and 15 days, more preferably between 10 and 13 days.
  • the chitosan-based product is an additive, more preferably in powder form.
  • step e) the chitosan-based product is added to the must.
  • step e) of adding the chitosan-based product is only performed after step c) of extracting the must from the crushed grapes.
  • the action of possible pollutants or microbes that may have occurred for example as a result of must extraction operations (e.g. draining, pressing, filtration) is effectively counteracted.
  • using the product on the must prevents exposing the chitosan to the temperature conditions of thermo-maceration -and possibly the vacuum conditions of the subsequent step f), if present-1 which may partially alter the properties thereof and compromise the antimicrobial and antioxidant efficacy thereof.
  • the total amount of chitosan-based product added to the must is comprised between 25 and 80 g/hl, more preferably between 30 and 60 g/hl of must.
  • the aforesaid step e) comprises ei) adding said chitosan-based product to the must prior to the activation of the must fermentation step d).
  • chitosan has a protective anti-oxidative and anti-microbial action that prevents spoilage of the must from the start of fermentation, and then promotes the establishment of proper fermentation by the selected fermentation yeast only.
  • step e) includes e ⁇ ) adding said chitosan-based product to the must during the fermentation step c).
  • the chitosan provides antimicrobial protection from possible contamination of the must during already established fermentation and counteracts the oxidative mechanisms caused by the metabolism of fermenting yeast.
  • the chitosan-based product is added to the must in a second half of the total time of the fermentation step.
  • the chitosan-based product is added to the must two or more times during the fermentation step c).
  • step e) comprises e3) adding said chitosan-based product to the raw wine obtained at the end of the fermentation step d).
  • the chitosan-based product can be added to raw wine during its storage pending further processing or bottling. In this way, the protective action of the chitosan is further extended right up to the bottling of the finished product.
  • the chitosan-based product comprises an additive for stabilising the protein component of the must.
  • chitosan-based product also containing the aforesaid stabilising additive to the must enables a partial clarification of the must to be carried out already in the pre fermentation step and/or during the fermentation step c), promoting the precipitation and sedimentation of the protein complex of the must and guaranteeing further effective protection against oxidative phenomena.
  • the stabilising additive may comprise one or more of the additives of the group consisting of bentonite, gelatine, albumin, sol-silica, preferably bentonite.
  • the process according to the invention further comprises one or more of the steps of: g) addition of one or more antioxidant additives to the must; h) clarification of the must; i) tartaric stabilization of the must; j) filtration of wine; and k) bottling.
  • the at least one antioxidant additive of step g) comprises tannin. Tannin greatly enhances the antioxidant action already exerted by the chitosan.
  • ellagitannin is preferably used.
  • Ellagitannins extracted from oak wood, besides showing excellent antioxidant properties, indirectly contribute to the stabilisation of the colouring matter in red wine by catalysing the formation of acetaldehyde during ageing of wine, which in turn promotes increased colouring in the wine.
  • Ellagitannins especially when extracted from precious wood sources, are able to significantly enhance the sensory and organoleptic qualities of the red wines produced.
  • gallic tannin is preferably used. This type of tannin is particularly effective in preventing oxidation when making white wine, as it is particularly unreactive towards polyphenols.
  • Gallic tannins act as clarification aids for must, as they are very reactive towards the proteins present in must and wine, in particular towards thermo-unstable proteins which frequently give rise to protein instability and browning, especially in musts intended for white wine making.
  • Gallic tannins are also highly reactive towards oxidase enzymes such as laccase and tyrosinase, which are also responsible for the darkening of white musts.
  • gallic tannins confers good body and tannic structure to the white wine produced, while offering softness and balance of taste.
  • step h) of clarifying the must includes hi) adding one or both of gelatine and bentonite to the must.
  • step h) of clarifying the must also comprises h 2 ) filtering the must, more preferably using a tangential flow filter, even more preferably comprising ceramic membranes.
  • step i) of tartaric stabilisation of the must comprises adding one or more of the additives chosen from potassium polyaspartate, carboxymethylcellulose (CMC) and cationic resins to the must.
  • the additives chosen from potassium polyaspartate, carboxymethylcellulose (CMC) and cationic resins to the must.
  • step i) of tartaric stabilisation step i) is performed cold, more preferably by bringing the must to a temperature comprised between -4° and 7°C, even more preferably between about 0° and 6°C, even more preferably of about 4°C.
  • the wine filtration step j) comprises microfiltration.
  • the wine filtration step j) is carried out using a filter comprising polymeric membranes.
  • the wine filtration step j) is carried out just before bottling step k).
  • the pre-bottling wine filtration step j) removes processing residues from the wine, such as sediment from tartaric stabilisation, any clarification residue, and the undissolved chitosan residue.
  • EXAMPLE 1 Red wine production process Sangiovese red grapes (180 t) were harvested and destemmed in a destemming machine (DIEMME Kappa 90), obtaining 171 t of destemmed crushed grapes including a liquid component of juice and a solid component consisting of pulp and pomace.
  • DIEMME Kappa 90 destemming machine
  • thermo-maceration in a first multi-tubular dynamic heat exchanger, and then introduced into a vacuum chamber in a flash detente thermo-maceration plant (Biothermo system, Della Toffola), setting the parameters listed in Table 1 :
  • Table 1 Thermo-maceration and passage in vacuum chamber
  • DIEMME draining machine maximum flow rate 14 t/h
  • OMNIA Della Toffola tangential flow filter filtering surface area 60 m 2 , maximum flow rate 25 hl/h
  • the must was further cooled to a temperature of approximately 17°C in a second multi tubular dynamic heat exchanger, and distributed in fermentation tanks (maximum capacity 1200-1500 hi) equipped with an external cooling jacket and automated temperature control.
  • a powdered additive based on chitosan and bentonite No[OX], made by the Institut Oeniques de Champagne
  • ellagitannin TANIN VR SUPRA®, made by Laffort®
  • PURE LEESTM Longevity made by Lallemand Inc.
  • Fermentation was activated by preparing a fermentation starter by means of conventional pasde cuve fermentation techniques, by rehydrating a low sulphite-producing yeast (Lalvin ICV Opale®, made by Lallemand Inc.) in a 3% aliquot of must at approximately 30°C. The fermentation starter containing the activated yeast was then slowly added to the must. Once fermentation had started, an additional antioxidant and yeast nutrient additive (Superstart® Spark, made by Laffort®) was added to the must.
  • a low sulphite-producing yeast Lalvin ICV Opale®, made by Lallemand Inc.
  • Fermentation was carried out at a controlled temperature of around 17°C for approximately 12 days until the sugar component had finished.
  • bentonite was added to the must on day 4, and bentonite again in combination with gelatine on day 12.
  • the must was then subjected to filtration with a tangential flow filter (Pall® Oenoflow tangential flow filter, polysulphone membrane, maximum flow rate 50 hl/h) to remove precipitates.
  • a tangential flow filter Pall® Oenoflow tangential flow filter, polysulphone membrane, maximum flow rate 50 hl/h
  • the raw wine thus obtained was then subjected to tartaric stabilisation by the addition of potassium polyaspartate, causing the precipitation of potassium bitartrate.
  • White Trebbiano grapes (110 t) were harvested and crushed and destemmed in a destemmer-crusher (DIEMME Kappa 90), obtaining 104.51 of destemmed crushed grapes including a liquid component of juice and a solid component consisting of pulp and pomace.
  • the destemmed crushed grapes obtained were subjected to thermo-maceration in a first dynamic heat exchanger of the multi-tubular type, and then introduced into a vacuum chamber, in a flash detente thermo-maceration plant (Biothermo system, Della Toffola), setting the same parameters as those shown above in Table 1.
  • the destemmed crushed grapes cooled to around 35°C by effect of the passage in the vacuum chamber, were drained and pressed continuously (DIEMME draining machine, maximum flow rate 14 t/h) and filtered through a ceramic membrane tangential flow filter (OMNIA Della Toffola tangential flow filter, filtering surface area 60 m 2 , maximum flow rate 25 hl/h), thus eliminating the solid components and obtaining a must.
  • DIEMME draining machine maximum flow rate 14 t/h
  • OMNIA Della Toffola tangential flow filter filtering surface area 60 m 2 , maximum flow rate 25 hl/h
  • the must was further cooled to a temperature of approximately 17°C in a second multi tubular dynamic heat exchanger, and distributed in fermentation tanks (maximum capacity 1200-1500 hi) equipped with an external cooling jacket and automated temperature control.
  • a powdered additive based on chitosan and bentonite No[OX], made by the Institut Oentician de Champagne
  • gallic tannin Oenotannin® Excellence Gold White, Oenofrance
  • an antioxidant additive based on yeast lysates PURE LEESTM Longevity, made by Lallemand Inc.
  • Fermentation was activated by preparing a fermentation starter by means of conventional pasde cuve fermentation techniques, by rehydrating a low sulphite-producing yeast (Lalvin ICV Opale®, made by Lallemand Inc.) in a 3% aliquot of must at approximately 30°C. The fermentation starter containing the activated yeast was then slowly added to the must. Once fermentation had started, an additional antioxidant and yeast nutrient additive (Superstart® Spark, made by Laffort®) was added to the must.
  • a low sulphite-producing yeast Lalvin ICV Opale®, made by Lallemand Inc.
  • Fermentation was carried out at a controlled temperature of around 17°C for approximately 12 days until the sugar component had finished.
  • bentonite was added to the must on day 4 of fermentation, and bentonite again in combination with gelatine on day 12.
  • the must was then subjected to filtration with a tangential flow filter (Pall® Oenoflow tangential flow filter, polysulphone membrane, maximum flow rate 50 hl/h) to remove precipitates.
  • a tangential flow filter Pall® Oenoflow tangential flow filter, polysulphone membrane, maximum flow rate 50 hl/h
  • the raw wine thus obtained was then subjected to tartaric stabilisation by the addition of potassium polyaspartate, causing the precipitation of potassium bitartrate.
  • the raw wine was then subjected to microfiltration with polymeric membranes (Sartorius SARTOFLOW® 10 system) at a flow rate of 40hl/h.
  • Table 3 shows the quantities of the various ingredients / oenological additives used in the process as outlined above. Table 3 - Oenological additives used in the production of white wine
  • the portion of Sangiovese red wine produced according to Example 1 stored in the storage tank was subjected to chemical, quality and organoleptic analyses.
  • EXAMPLE 5 Analysis and shelf-life test on unpackaged white wine The portion of Trebbiano Sangiovese white wine produced according to Example 2 stored in the storage tank was subjected to chemical, quality and organoleptic analyses.
  • Trebbiano white wine produced and packaged according to Example 2 was subjected to chemical and organoleptic analysis.
  • the white wine produced has a residual sulphite content below the legal limit of 10 mg/I for labelling, and is therefore classifiable as low- sulphite or SC>2-free wine.
  • the chemical/physical parameters assessed were found to be within the respective compliance ranges dictated by the IGT standard and/or by the legal requirements, indicating that the packaged white wine has characteristics comparable to those of wines produced using traditional winemaking processes.
  • all the chemical/physical parameters measured underwent small variations between the first, second and third measurements taken at T1 , T2 and T3, indicating that the white wine produced keeps substantially unchanged in both packaging methods (bottle/carton) for at least 12 months.
  • the overall score was calculated by adding up the median of the points awarded by all panel members in relation to each parameter.

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne un procédé de production de vin à faible teneur en sulfites, comprenant les étapes suivantes : a) fourniture de raisin broyé ; b) soumission dudit raisin broyé à une thermo-macération, par chauffage à une température comprise entre 50 et 90°C, de préférence entre 70 et 87°C, préférablement entre 82 et 85°C ; c) extraction d'un moût dudit raisin broyé ; d) fermentation dudit moût, pour obtenir du vin ; et e) ajout d'un produit à base de chitosane à au moins l'un du raisin broyé, du moût et du vin.
PCT/IB2021/054433 2020-05-22 2021-05-21 Procédé de production de vin à faible teneur en sulfites Ceased WO2021234658A1 (fr)

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IT102020000012112 2020-05-22
IT102020000012112A IT202000012112A1 (it) 2020-05-22 2020-05-22 Procedimento di produzione di vino a basso tenore di solfiti

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US20130156836A1 (en) * 2010-06-18 2013-06-20 Kitozyme Chitosan Bornet
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PT105981A (pt) 2011-11-02 2013-05-02 Univ Aveiro Processo de produção de vinhos sem adição de anidrido sulfuroso por utilização de filmes com base em quitosana

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US20190136165A1 (en) * 2017-11-06 2019-05-09 American Winesecrets, LLC Methods for producing color-concentrated wine products

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116536127A (zh) * 2023-05-19 2023-08-04 宁夏回族自治区食品检测研究院 一种提高葡萄酒品质稳定性的方法

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IT202000012112A1 (it) 2021-11-22

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