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    • 专利摘要:
    Natural sparkling wine and its elaboration procedure. Natural sparkling wine comprising steviol glycosides and process of making thereof comprising a step of adding steviol glycosides. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2563637A1
    申请号:ES201630152
    申请日:2016-02-10
    公开日:2016-03-15
    发明作者:Joaquín BENTJERODT SCHULER；Silvia CARNÉ MASLLORENS；Pilar URPÍ BONELL
    申请人:Freixenet SA；
    IPC主号:
    专利说明:

    DESCRIPTION

    Natural sparkling wine and its elaboration procedure

    The present invention relates to the natural sparkling wine sector, in particular, to 5 natural sparkling wines comprising steviol glycosides and to a process thereof.

    Natural sparkling wines are obtained through a procedure widely known and studied in the state of the art and comprising two successive stages of fermentation. Briefly, this procedure begins with the collection of the grape (vintage) and its pressing. Next, the yeast is added to the liquid obtained from pressing the grapes to carry out the first fermentation, also known as vinification. The product or wine obtained after the first fermentation is clarified, filtered and stabilized by procedures known in the state of the art. Subsequently, the different wines obtained for the different grape varieties and in the appropriate proportions and vintages are mixed in order to obtain the desired product as the base wine. Then, to said base wine, the spillage liquor is added, which includes, among others, sugars and yeast in order to carry out the second fermentation. After the second fermentation, a breeding period of at least 20 months is carried out without a maximum. After the aging stage a stage of withdrawal of the yeasts and precipitates generated is carried out (for example, in the case of cava, removed from the bottles in which the second fermentation takes place, invert the bottles and carry out the disgorgement) . Next, the shipping liquor comprising sugars, among others, is added in order to adjust the sweetness of the final product. Depending on the amount of sugars in the final product, we can distinguish the following types of natural sparkling wines:

    - Brut nature: up to 3 g / L and without final addition of sugars.
    - Extra Brut: it has a sugar concentration of 0 g / L to 6 g / L. 30
    - Brut: it has a sugar concentration of 0 g / L at 12 g / L.
    - Extra Dry: it has a sugar concentration of 12 g / L at 17 g / L.
    - Dry: it has a sugar concentration of 17 g / L at 32 g / L.
    - Semi-dry: it has a sugar concentration of 32 g / L at 50 g / L.
    - Sweet: it has a concentration of sugars of more than 50 g / L.

    The second fermentation mentioned above can be carried out in different ways depending on the type of natural sparkling wine to be obtained, for example, it can be carried out in the bottle (cava method) or in isobaric deposits (granvás method). 5

    Steviol glycosides are natural sweeteners obtained from the leaves of plants of the Stevia rebaudiana species and have up to 300 times the sweetness of sugar. Their chemical and biological characteristics make them have a practically insignificant impact or effect on blood glucose and make a very low caloric intake compared to the sugars commonly used in the food and beverage industry. However, there are differences between the taste of steviol glycosides and the taste of sugars, since steviol glycosides have a taste that has a slower onset but lasts longer than that of sugars and, some extracts, additionally, they present a bitter or licorice aftertaste when they are at high concentrations. This fact makes particular studies necessary for each of the products in which it is intended to replace all or part of the sugars with steviol glycosides in order to determine the quantity and degree of purity required, in the case that it is desired to emulate or mimic the taste of the product with sugars or if you want to find a new product line. The need 20 of these preliminary studies has limited or slowed down the application of this sweetener.

    In Europe, the use of the high purity extract of the Stevia rebaudiana Bertoni leaves as a sweetener is currently accepted, requiring a purity of 95% in steviol glycosides, where at least 75% must be composed of Rebaudioside A. Steviol glycoside moiety can be any of those known in the state of the art or a combination thereof.

    In the case of natural sparkling wines, in addition, as explained above, we are faced with a manufacturing process that has the complexity of presenting two fermentations; two points or stages in which sugars are added; and a product, natural sparkling wine, which in its different variants or types presents very particular and specific flavors with respect to which the consuming public accepts little variation and innovation. Additionally, the appearance in recent years of a new public with special characteristics (more aware public regarding the 35 negative health effects of excessive intake of calories and sugars), makes clear
    that must respond to existing technical needs or problems.

    One of the main problems associated with natural sparkling wines is their high caloric content, which is mainly determined by two factors or components:
     5
    - the sugar content; Y
    - the amount of alcohol (alcoholic graduation).

    In the state of the art, methods, procedures or steps to totally or partially de-alcoholize (totally or partially eliminate ethanol) the 10 alcoholic beverages, among them natural sparkling wines, without altering or only minimally altering their flavor, are widely known. such as reverse osmosis, distillation, evaporation with columns of rotating cones or the ultra-vacuum de-alcoholization technique.
     fifteen
    However, so far, all attempts to replace or eliminate the sugars of natural sparkling wines have been unsuccessful since they have resulted in a significant alteration of the organoleptic properties and parameters of the wine, making the final product unacceptable to the consumer .
     twenty
    Therefore, there is still a need to provide natural sparkling wines without sugars or with reduced content thereof and, therefore, with a lower caloric intake, sweet (to the extent required according to the type of natural sparkling wine to be produced) and without altering its properties and organoleptic parameters.
     25
    Additionally, there is still a need to simplify the process of making natural sparkling wines explained above.

    The inventors of this patent, after extensive and thorough experiments, have surprisingly discovered that steviol glycosides can be used effectively to completely or partially replace the sugars present in natural sparkling wines without significantly altering the organoleptic properties and parameters of said Natural sparkling wine or its basic chemical parameters. In this way, a product with a reduced caloric content and with organoleptic properties and parameters, such as taste and aroma, which the consumer recognizes as belonging to the 35 natural sparkling wines is provided. Additionally, the present inventors have discovered
    Surprisingly, a process for the production of natural sparkling wines that simplifies both the manufacturing process known in the state of the art and explained above, as well as eliminating all or part of the amounts of sugars present in the final product (natural sparkling wine). In the process of the present invention, prior to the second fermentation, instead of adding a composition comprising sugars and yeast (usually in the form of a runner liquor), a composition comprising sugars, yeast and steviol glycosides is added , preferably in the form of a running liquor comprising steviol glycosides. The added steviol glycosides are not fermentable and, therefore, are not affected by yeasts. Consequently, said steviol glycosides are not consumed and do not suffer alterations during the second fermentation, in which only the added sugars are consumed. Therefore, the product obtained after said second fermentation will present the corresponding amount of steviol glycosides making it no longer necessary to add sugars in the form of shipping liquor. In this way, one of the sugar addition stages (the second) is eliminated while reducing the caloric content of the natural sparkling wine obtained. Additionally, the present inventors have not only confirmed that steviol glycosides remain stable during fermentation (they are not consumed or degraded), as indicated above, but they have also been able to verify that they also remain stable for long periods of time ( at least 6 months after aging and expedition or during 20 8 months of aging) making its use viable for the production of natural sparkling wines with aging periods.

    The inventors have also discovered additional processes for making natural sparkling wines without sugars or with a reduced content thereof in which steviol glycosides can be added at different stages of the manufacturing process known in the state of the art and explained previously.

    Therefore, in a first aspect the present invention relates to a natural sparkling wine comprising steviol glycosides. 30

    In another aspect, the present invention discloses a process for making a natural sparkling wine comprising a step of adding steviol glycosides.

    As used herein, "natural sparkling wine" and its plural refers to sparkling wines obtained by a process comprising two
    fermentations and in which the second fermentation is responsible for generating the carbonic gas present in the final product. That is, the carbonic gas present in the final product is entirely of endogenous origin.

    As used herein, "sugar" and "sugars" refer to sucrose, glucose, fructose or combinations thereof.

    As used herein, "brut nature type", "brut nature", similar and their plurals are used both to refer to the cava that meets the specifications established by the Cava Regulatory Council (that is, that the product final contains 10 to 3 g / L and without final addition of sugars) to refer to natural sparkling wines in general with the same or similar sweetness, including the natural sparkling wines of the present invention.

    As used herein, “extra brut type”, “extra brut”, similar and its 15 plurals are used both to refer to the cava that meets the specifications established by the Cava Regulatory Council (that is, the final product has a concentration of sugars from 0 g / L to 6 g / L) to refer to natural sparkling wines in general with the same or similar sweetness, including the natural sparkling wines of the present invention. twenty

    As used herein, "brut type", "brut", similar and their plurals are used both to refer to the cava that meets the specifications established by the Cava Regulatory Council (that is, that the final product presents a concentration of sugars from 0 g / L to 12 g / L) to refer to natural sparkling wines in general with the same or similar sweetness, including the natural sparkling wines of the present invention.

    As used herein, "extra dry type", "extra dry", similar and their plurals are used both to refer to the cava that meets the specifications established by the Cava Regulatory Council (that is, that the Final product has a sugar concentration of 12 g / L at 17 g / L) to refer to natural sparkling wines in general with the same or similar sweetness, including the natural sparkling wines of the present invention.
     35
    As used herein, "dry type", "dry", the like and their plurals are
    used both to refer to the cava that meets the specifications established by the Cava Regulatory Council (that is, the final product has a sugar concentration of 17 g / L to 32 g / L) and to refer to natural sparkling wines in general with the same or similar sweetness, including the natural sparkling wines of the present invention. 5

    As used herein, "semi-dry type", "semi-dry", similar and their plurals are used both to refer to the cava that meets the specifications established by the Cava Regulatory Council (ie, that The final product has a concentration of sugars from 32 g / L to 50 g / L) to refer to natural sparkling wines in general with the same or similar sweetness, including the natural sparkling wines of the present invention.

    As used herein, "sweet type", "sweet", similar and their plurals are used both to refer to the cava that meets the specifications established by the Cava Regulatory Council (that is, the final product It has a concentration of sugars of more than 50g / L) to refer to natural sparkling wines in general with the same or similar sweetness, including the natural sparkling wines of the present invention.
     twenty
    As used herein, "steviol glycoside" and its plural refers to sweeteners derived from Stevia rebaudiana which, as is known in the state of the art, can have different levels of purity and even different relative compositions in function of the isolation and purification procedure followed. For example, the "steviol glycoside" in accordance with the present invention may be Steviol (C20H30O3), Stevioside (C38H60O18), Rebaudioside A (C44H70O23), Rebaudioside B (C38H60O18), Rebaudioside C (C44H70O80O22) ), Rebaudioside E (C44H70O23), Rebaudioside F (C43H68O22), Rebaudioside M (C56H90O33), Dulcósido A (C38H60O17), Rubosósido (C32H50O13), Steviolbiósido (C32H50O13) and combinations thereof. Table 1 shows the conversion factor of the steviol glycosides indicated above with respect to Steviol. Also understood within the scope of the present invention are steviol glycosides or combinations thereof that are developed in the future and which, due to their properties, are evident to the person skilled in the art that with the necessary adjustments are applicable and of utility in the present invention. 35

    Table 1. Conversion factor of different steviol glycosides known in the state of the art with respect to Steviol.
     Name  Conversion factor
     Steviol  one
     Stevioside  0.40
     Rebaudioside A  0.33
     Rebaudioside B  0.40
     Rebaudioside C  0.34
     Rebaudioside D  0.29
     Rebaudioside E  0.33
     Rebaudioside F  0.34
     Muddy M  0.25
     Dulcoside A  0.40
     Ruboside  0.50
     Steviolbioside  0.50

    As used herein, "racking", "flotation" and its plurals adopt the common meaning they have in the sector of the production of natural sparkling wines and cavas and, therefore, refer to procedures or stages intended to the elimination of the solid materials existing in the must after pressing obtaining a clean must at the end of them.

    As used herein, "desrapado" and its plural adopt the common meaning they have in the sector of the production of natural sparkling wines and cavas and, therefore, refer to a procedure or stage that consists in separating the fruit of the vegetable or woody part, also known as scrape or scrape.

    As used herein, "crushed" and its plural adopt the common meaning that they have in the sector of the production of natural sparkling wines and champagnes and, therefore, refer to a procedure or stage that consists of crushing the grape for
    extract the must and it is done after the skidding.

    As used herein, "maceration" and its plural adopt the common meaning that they have in the sector of the production of natural sparkling wines and cavas and, therefore, refer to a procedure or stage in which it is contacted 5 for a long time, the must with the solid materials (also known as skins) of the grape in the same tank (several types of tanks, both stainless steel and wood can be used).

    As used herein, "tartaric stabilization" and its plural adopt the common meaning that they have in the sector of the production of natural sparkling wines and cavas and, therefore, refer to the conditions of the wine in which The formation of potassium bitartrate precipitates is not possible. Said conditions are known in the state of the art.
     fifteen
    As used herein, “lees” adopts the common meaning that they have in the sector of the production of natural sparkling wines and cavas and, therefore, refers to a precipitate consisting of yeasts, bacteria, tartrate and other matters solid. Regarding the bacteria and yeasts mentioned, it is indicated that once they have finished their activity, they die and are deposited in the bottom of the container where the wine is located. twenty

    As mentioned above, in a first aspect, the present invention relates to a natural sparkling wine comprising steviol glycosides.

    In a preferred embodiment, the natural sparkling wine is natural sparkling wine obtained according to the process of making the cava, that is, carrying out the second fermentation in the bottle; or natural sparkling wine obtained according to the procedure or method of granvás, that is, carrying out the second fermentation in isobaric deposits.
     30
    In a preferred embodiment, the natural sparkling wine only comprises the remaining or remaining sugars that may remain after the second fermentation and that have not been fermented, that is, after said second fermentation, in this embodiment no sugars are added. In such a case, preferably the glycoside concentration of
    Steviol is between 10 mg / L and 480 mg / L, more preferably, the concentration of steviol glycosides is:

    - In natural sparkling wine type brut nature: less than 12 mg / L, more preferably 10 mg / L. 5
    - In natural sparkling wine type extra brut: less than 24 mg / L, more preferably 20 mg / L.
    - In brut natural sparkling wine: less than 48 mg / L, more preferably between 24 and 35 mg / L, even more preferably 35 mg / L, a concentration with which, surprisingly, practically no differences were detected or differences were not detected 10 organoleptics with the corresponding natural sparkling wine with 9 g / L of sugars.
    - In extra dry natural sparkling wine: between 48 and 68 mg / L, more preferably between 58 and 60 mg / L.
    - In dry type natural sparkling wine: between 68 and 128 mg / L, more preferably between 77 and 80 mg / L. fifteen
    - In semi-dry natural sparkling wine: between 128 and 200 mg / L, more preferably between 144 and 147 mg / L.
    - In natural sweet sparkling wine: more than 200 mg / L, more preferably between 206 and 220 mg / L.
     twenty
    It is contemplated that, in addition to the steviol glycosides, the natural sparkling wine of the present invention may additionally contain sugars added after the second fermentation. In this last embodiment, the amount of sugar used will always be less than that used in natural sparkling wines of the current state of the art whose only source of sweetener is sugars. In a preferred embodiment the concentration of sugars is between 0 g / L and 120 g / L and the concentration of steviol glycosides is between 10 mg / L and 480 mg / L. More preferably, the concentration of steviol sugars and glycosides is:

    - In brut natural sparkling wine: the concentration of steviol glycosides is less than 30 48 mg / L and the concentration of sugars is less than 12 g / L, more preferably the concentration of steviol glycosides is 12 mg / L and The concentration of sugars is 3 g / L.
    - In natural extra dry type sparkling wine: the concentration of steviol glycosides is less than 68 mg / L and the concentration of sugars is less than 17 g / L, more preferably 35 the concentration of steviol glycosides is 41 mg / L and the concentration of sugars is
    4.5 g / L.
    - In dry type natural sparkling wine: the concentration of steviol glycosides is less than 128 mg / L and the concentration of sugars is less than 32 g / L, more preferably the concentration of steviol glycosides is 56 mg / L and the Sugar concentration is 6 g / L. 5
    - In semi-dry natural sparkling wine: the concentration of steviol glycosides is less than 200 mg / L and the concentration of sugars is less than 50 g / L, more preferably the concentration of steviol glycosides is 100 mg / L and the Sugar concentration is 11 g / L.
    - In natural sweet sparkling wine: the concentration of steviol glycosides is less than 480 mg / L and the concentration of sugars is less than 120 g / L, more preferably the concentration of steviol glycosides is 156 mg / L and The concentration of sugars is 16 g / L.

    In a more preferred embodiment, the concentration of sugars is 6 g / L and the concentration of steviol glycosides is 24 mg / L.

    The natural sparkling wine of the present invention may also comprise sulphurous anhydride. If present in the final product, the concentration of sulphurous anhydride is preferably up to 200 mg / L. twenty

    It is contemplated that the natural sparkling wine of the present invention is obtained using any of the grape varieties known in the state of the art. In a preferred embodiment, the grape variety used to obtain the sparkling wine of the present invention is any of cherry, small Creole, large Creole, pink muscat, Torrontes Mendoza, Torrontes Rioja, Torrontes Sanjuanino, Carina, Goyura, Marroo seedless, merbein seedless, taminga, tarrango, tulillah, blauburger, blauer burgunder, blauer portugieser, blauer wildbacher, blauer zweigelt, blaufrankisch, bouvier traube, cabernet franc, fuhroter veltliner, furmint, goldburger, brauer portugieser, grüner sylvalter, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velliner, grüner velltlin, grüner velltlin, grüner velltlin, grüner velltlin, grüner velltlin, grüner velltlin, grüner velltlin, grüner velltisser jubiläumsrebe, merlot, müller-thurgau, muskat-ottonel, neuberger, 30 roter veltliner, rotgipfler, ruländer, sämling 88, st. Laurent, Traminer, Trollinger, Wieser Burgunder, Welschriesling, Zierfandler, Blush Seedless, Carmine Red, Centennial Seedless, Christmas Rose, Dawn Seedless, Red Globe, Superior Seedless, Alarije, Albarino, Albillo, Aledo, Drink, White Cayetana, Bobal, Bonicaire , canocazo, cardinal, castellano b., don mariano, doradilla, white garnacha, garnacha ink, garrido fino, godello, graciano n., jaén blanco, 35 jaén tinto n., lista de huelva, loureiro blanco, macabeu, mantuo de pilas mazuela, mill,
    mollar cano, monastrell, muscat of alejandria, ohanes, palomino de sherry, palomino fino, parellada, pedro ximénez, perruno fino, rome tinto n., tintilla de rota, vijiriega b., xarel·lo, zalema, alicante henri bouschet, aligoté , aramon n., auxerrois b., bourboulenc, cabernet sauvignon, carignan, chardonnay, chasselas, chenin, cinsaut, clairette, colombard, cot, grenache n., jacquere, jurancon n., melon, mondeuse n., mourverdre, petit verdot , pinot n., 5 riesling, sauvignon, semillon, syrah, tannat, ugni blanc, vermentino, viognier, aglianico del vulture n., aglianicone n., albana b., albaranzeuli nero n., albarossa n., ancellotta n., ansonica b., barbera n., barbera sarda n., bombino bianco b., brunello di montalcino n., canaiolo rosa rs., catarratto bianco lucido b., cortee b., cové b., dolcetto n., phalanghina b. , fiano b., franconia n., freisa n., garganega b., grecanico dorato b., guardavalle b., inc. Bianco 10 Fedit 51 C.S.g. b., incrocio mazioni 6.0.13 b., lacrima n., lambrusco maestri n., malvasia bianca b., malvasia Bianca di Basilicat, malvasia Bianca di candia B., malvasia istrana b., malvasia n., malvasia nera di Basilicata n., malvasia nera di lecca n., marzemino n., montepulciano n., muscatello selvatica b., moscato di scanzo, moscato giallo b., moscato rosa rs., nebbiolo n., negrara trentina n., black amaro n. , nerello mascalese n., niddera n., 15 niedda mannu n., notardomenico n., pampanuto b., passerina b., pecorello n., picolit b., pignolo n., portoghese n., primitive n., prosecco lungo b., prosecco tondo b., rabid piave n., raboso veronese n., rebo n., ref. ped. rosso, ribolla gialla b., sangiovese n., schiava grossa n., schioppettino n., tazzelenghe n., teroldego n., terrano n., grape di troia n., veltliner b., verdicchio Bianco b., verduzzo friulano b ., holy water, alfrocheiro preto, alicante branco, 20 alvadurao, alvarelhao, alvarinho b., antão vaz b., aragonez n., arinto, baga, bastard, bical, boal victor, cabin, cerceal, diagalves, crossroads b., esgana, espinho, fernao pires, galego dourado, jaén n., jampal, loureiro b., malvasia de colares, molar, monvedro, muscatel branco, muscatel de setubal, muscatel roxo, parreira matias, parakeet, preto martinho, rabigato b., rabo de ovelha, lamisco, roupeiro, rufete, seara nova, seminary, talia, tamarez, 25 teinturier, baroque ink n, carvalha ink, francisca ink n.tinta miuda, tinto cao n., pegoes red, touriga franca, trincadeira das pratas, trincadeira preta, trincadeiro branco, dolce malvasia grape, vital, alidor, arcas, iasi aromat, augusta, azur, cetatuia, codana, column, cr imposie selectionata, donaris, greaca, miorita, muscat timpuriu de bucuresti, napoca, negru aromant, novac, ozana, pandur, purpuriu, roz romanesc, sarba, select, silvania, splendid, 30 tamina, timpuriu de Cluj, transylvania, triumf, victoria , xenia, agizjum, amberd, armenija, armenijaxjerevani ro. 720/19, azateni, bjurakani, bor kara, borju izjum, budesuri citeli, buryj, chichvi, cikrach, cilar, cingiri kara, cinuri, citistvala, colikouri, culukidzis tetri, dubut, dzungi, erascheni, garandmak, garmus, geg, geg cibil, gjuljabi rozovyj, gorala, goruli mcvane, grdzelmtevana, haj, izjum rozovyj, jutarat, karmasat, kisi, klincatyi, krachuna, machbor cibil, 35 marandi semachinskij, masis, matrasa, mcvane, nairi, razkaiaki, ritaniaki, razdausi
    saperavi brusesuri seburi, sarach, savkapito, schilatubani, sevan, serve sachi, spitak arevik, taus, tavlinskij pozdnij, usaas nazeli, vagrati, vardeni, amigne, arvine, bondola, chasselas, complete, cornalin, durmagne, gorma blanc, gorma blanc rouge, païne, raüschling, reze, alb de yalovene, random, alicante de Provence, alkor, aragatzi, Armenia, avgoustovski, azizi, bella dona, berkachate, bessemianny hybride v-6, bezymianny, brouskovatenki, 5 champantchik bmpantchnev, kessntguenevs chasselas rose, chasselas saint fiacre, corinthe blanc, corinthe noir, crympochia, dgerdgerouk, dlinnokhvosty, droujba / vir, efremovski, efremovski 1, efremovski 2, efremovski 4, elbling roter, elbling weisser, ezerivecheu, white bean Sylvaner, gamay d'orleans, gamay noir, grec rose, irchaï Oliver, izoumroudny, jemtchougina oukraïny, kadarka, 10 khrouptoune bely, kichiniovski, kirovabadski stolovy, kizilovy, kodrianka, koumchatzki, koumchatz Ki Tcheurny, Lastotchka, Lesnoï, Limberger, Madeleine Antevine, Tarragon Malvasia, Malvasia Fine, Mathiasz Janos, Miacisty Rosovy, Mouchketny, Mucat Ottonel, Muscat Bifere, Muscat Blanc, Muscat Gray, Muscat Noir, Muscat Oskhi, Muscat Rose, Muscat Rose, Muscat Rose hongrie, perle de csaba, pinot blanc, portugieser, poukhliakovski kropnoïago, precoce of 15 malingre, pridonski-2, radmilovatzki muscat, radouga, reine des vignes, riesling italico, riesling muscatny, royal vineyard, salute, Sauvignon vert, silniak, slivovid silny, slivo sovetski bogatyr, sozvezdie, stella, supertraube, svetlolistny, sylvaner, sypoune tcheurny, tabriz azos, tchaouche bely, tchaouche muscatny, tcheurny sladki, tchirchik izume, tchoudesnitza, tidviaska, vadener, vaminer, vadener, vadener, vadener, vadener, vadener, vadener, vemin 20 ouloutchchenny, volgo-done, yubileïny, zolotisty plotny, airén or combinations thereof. In the most preferred embodiment, the grape varieties used to obtain the sparkling wine of the present invention are macabeu, xarel·lo, parellada, airén or combinations thereof.
     25
    In a second aspect, as mentioned above, the present invention discloses a process for making natural sparkling wine comprising a step of adding steviol glycosides.

    In a preferred embodiment, in the manufacturing process of the present invention, the second fermentation is carried out in a bottle (according to the cava production process) or in isobaric deposits (according to the granvás manufacturing process) .

    In a preferred embodiment, the natural sparkling wine made in process No. 35 comprises sugars other than the remaining or remnants that may remain after the
    second fermentation and that have not been fermented, that is, sugars are not added to the natural sparkling wine after the second fermentation. Therefore, in this embodiment, the process of the present invention does not comprise a step of adding sugars after the second fermentation. In such a case, preferably in the step of adding steviol glycosides, these are added so that their final concentration in the natural sparkling wine generated is between 10 mg / L and 480 mg / L, more preferably, the Steviol glycosides are added so that their concentration in the final product is:

    - In brut nature natural sparkling wine: less than 12 mg / L, more preferably 10 10 mg / L.
    - In natural sparkling wine type extra brut: less than 24 mg / L, more preferably 20 mg / L.
    - In brut natural sparkling wine: less than 48 mg / L, more preferably between 24 and 35 mg / L, even more preferably 35 mg / L, a concentration with which, surprisingly, 15 practically no differences were detected or not detected Organoleptic differences with the corresponding natural sparkling wine with 9 g / L of sugars.
    - In extra dry natural sparkling wine: between 48 and 68 mg / L, more preferably between 58 and 60 mg / L.
    - In dry type natural sparkling wine: between 68 and 128 mg / L, more preferably between 77 and 20 80 mg / L.
    - In semi-dry natural sparkling wine: between 128 and 200 mg / L, more preferably between 144 and 147 mg / L.
    - In natural sweet sparkling wine: more than 200 mg / L, more preferably between 206 and 220 mg / L. 25

    In another preferred embodiment, the process of the present invention comprises a step of adding sugars after the second fermentation. In this case the concentrations in the final product are between 0 g / L and 120 g / L for sugars and between 10 mg / L and 480 mg / L for steviol glycosides. More preferably, both components are added so that their concentrations in the final product are:

    - In brut natural sparkling wine: the concentration of steviol glycosides is less than 48 mg / L and the concentration of sugars is less than 12 g / L, more preferably the concentration of steviol glycosides is 12 mg / L and the Sugar concentration is 35 3 g / L.
    - In natural extra dry type sparkling wine: the concentration of steviol glycosides is less than 68 mg / L and the concentration of sugars is less than 17 g / L, more preferably the concentration of steviol glycosides is 41 mg / L and The concentration of sugars is 4.5 g / L.
    - In dry type natural sparkling wine: the concentration of steviol glycosides is less than 128 mg / L and the sugar concentration is less than 32 g / L, more preferably the concentration of steviol glycosides is 56 mg / L and The concentration of sugars is 6 g / L.
    - In semi-dry natural sparkling wine: the concentration of steviol glycosides is less than 200 mg / L and the concentration of sugars is less than 50 g / L, more preferably the concentration of steviol glycosides is 100 mg / L and The concentration of sugars is 11 g / L.
    - In natural sweet sparkling wine: the concentration of steviol glycosides is less than 480 mg / L and the concentration of sugars is less than 120 g / L, more preferably the concentration of steviol glycosides is 156 mg / L and the Sugar concentration is 15 of 16 g / L.

    In a more preferred embodiment, steviol sugars and glycosides are added in the process of the present invention so that their concentration in the final product (processed natural sparkling wine) is 6 g / L and 24 mg / L, respectively. twenty

    It is contemplated in the process of the present invention that sulfurous anhydride is added to the natural sparkling wine. Preferably, said sulphurous anhydride is added so that its concentration in the final product is up to 200 mg / L.
     25
    It is contemplated that the step of adding steviol glycosides is carried out after the second fermentation. In this case, prior to said second fermentation, a liquor is added as disclosed in the prior art, that is, a liquor containing wine, sugars and yeasts. In this case, the addition of steviol glycosides is preferably carried out before, after or together with the addition of the expedition liquor, 30 even more preferably, the steviol glycosides are included in the dispatch liquor. Said expedition liquor may be formed solely by wine and steviol glycosides or, in other embodiments, additionally comprise sulfur dioxide and / or sugars, both as indicated above and in the necessary concentrations according to the intended natural sparkling wine to elaborate. 35

    In the most preferred embodiment, the step of adding steviol glycosides is carried out just before the second fermentation. Even more preferably, said addition of steviol glycosides is carried out before, after or together with the addition of the waste liquor, that is, to the addition of the sugars and yeasts necessary to carry out the second fermentation. 5

    Thus, in the most preferred embodiment, the process of the present invention comprises the following steps:

    a) obtaining grape must; 10
    b) completion of the first fermentation;
    c) obtaining the base wine;
    d) addition of sugars, yeasts and steviol glycosides; Y
    e) completion of the second fermentation.
     fifteen
    In stage c) of obtaining the base wine, the wines obtained for the different grape varieties (wines obtained from the musts obtained for the different grape varieties) in stage b), are combined in the appropriate relative quantities in function of the natural sparkling wine that is intended to be prepared to form the base wine with which to continue the procedure. twenty

    It is contemplated that the addition of steviol sugars, yeasts and glycosides in step d) is carried out consecutively (in any order) or at the same time. In the most preferred embodiment, the three components are added together by means of the run-off liquor, which comprises steviol wine, sugars, yeasts and glycosides in the necessary concentration 25 according to the desired final natural sparkling wine.

    In step d), the concentrations of steviol glycosides used are as explained above, both in the presence of sugars in the final product and in its absence. 30

    In the process of the present invention, after the second fermentation, no additional component may be added. That is, it is not necessary to add the expedition liquor since the natural sparkling wine obtained in the process already has the required sweetness thanks to the steviol glycosides added before the second fermentation, in step c).

    Alternatively, after the second fermentation (step e)) components can be added to help preserve natural sparkling wine, such as sulphurous anhydride that exerts antioxidant and bactericidal activities.
     5
    In a preferred embodiment after the second fermentation (step e)) a combination of wine and sulphurous anhydride (preferably in a concentration of up to 200 mg / L) is added to the natural sparkling wine.

    In another preferred embodiment after the second fermentation (step e)) a combination of wine and sugars is added to the wine. In another preferred embodiment after the second fermentation (step e)) a combination of wine, sulphurous anhydride (preferably in a concentration of up to 200 mg / L) and sugars is added to the natural sparkling wine.
     fifteen
    Additionally, it is also contemplated that after the second fermentation (step e)) a certain amount of steviol glycosides is added to the natural sparkling wine. Thus, taking into account the above, in a preferred embodiment, after the second fermentation (step (e)), steviol glycosides are added together with wine and, optionally, with sulfur dioxide (preferably in a concentration of up to 20 200 mg / L) and / or sugars.

    In a preferred embodiment, step e), of carrying out the second fermentation, is carried out in the bottle. In the most preferred embodiment, said bottle is made of glass and has a volumetric capacity of 750 mL or 1.5 L. Obviously, the final product may or may not be subsequently introduced into bottles of other sizes. If they are subsequently introduced into bottles of other sizes, said bottles are preferably 200 mL, 350 mL or 3 L.

    In another preferred embodiment, step e), of carrying out the second fermentation, is carried out in an isobaric tank.

    In the process of the present invention it is contemplated that any type of grape is used for the production of the natural sparkling wine of the present invention (to generate the grape musts that are subsequently mixed to generate the base wine). In a preferred embodiment, the grapes used are as explained above.

    In the process of the present invention, it is contemplated that for both the first fermentation and the second fermentation the yeasts used are Saccharomyces cerevisiae and / or non-Saccharomyces yeasts.
     5
    As can be deduced from what has been explained above, the present invention manages to solve the technical problems posed: to provide a natural sparkling wine with reduced or no sugar content and, therefore, reduced caloric content while maintaining organoleptic properties and parameters and without affecting the basic chemical parameters of natural sparkling wine; and simplify the process of preparing said natural sparkling wines.

    All this is carried out, in a surprising way thanks to the use of steviol glycosides as a sweetener that, by totally or partially replacing the sugars of natural sparkling wine, allows them to not be altered or practically do not alter the 15 properties and parameters organoleptic of said natural sparkling wine.

    Additionally, and also surprisingly, the addition of steviol glycosides at a stage prior to the second fermentation does not interfere with its correct development, and said sweetener is neither modified nor degraded during said stage. In this way, 20 makes it possible to articulate a process of making natural sparkling wine simpler than that of the current state of the art because it does not require a final stage of sugar addition.

    It is also surprising that steviol glycosides remain stable in the natural sparkling wine of the present invention during aging and during incubations of at least 6 months, thus enabling or validating, therefore, the effective aging thereof.

    Additionally, during the second fermentation and during the breeding and incubation procedures, steviol glycosides do not alter the basic chemical parameters of natural sparkling wine.

    Therefore, given the technical effects mentioned above, it follows that, surprisingly, steviol glycosides can substitute all or part of the sugars in natural sparkling wines. 35

    For a better understanding, the present invention is described in more detail below in reference to illustrative examples.

    EXAMPLES
     5
    Example 1. Preparation of natural sparkling wine comprising steviol glycosides according to a process of the present invention, according to the process of making cava and adding the steviol glycosides in the runner liquor.

    Varieties of white and red grapes were used. In the case of white grapes, these were 10 pressed and then a racking or flotation was performed. Next, the first fermentation of the must was performed to obtain the white wine. For red grapes, stripping and crushing was performed. Next, maceration, alcoholic fermentation and malolactic fermentation were performed. This initial process until obtaining the wine requires approximately one month. fifteen

    To prepare the base wine for the second fermentation, wines of different varieties were chosen in varying proportions, selected according to the characteristics of each vintage to maintain the product profile. Once the wine cupaje was made, it was clarified and stabilized tartarically. After these two phases, which require around 20 of 2 weeks, the second fermentation in the bottle was carried out, at which time the spout liquor was added with the steviol glycosides according to the concentration that was required in the final product.

    Then, a minimum of 9 months aging was carried out, depending on the type of final natural sparkling wine. After this period of time, the bottle was removed in order to concentrate the lees on the neck of the bottle and then the bottle was dismantled to remove these lees, the sulphurous anhydride content was corrected and the bottle was covered with the corresponding cap.
     30
    Example 2. Preparation of natural sparkling wine comprising steviol glycosides according to a process of the present invention, according to the granvás process and adding the steviol glycosides in the runner liquor.

    Varieties of white and red grapes were used. In the case of white grapes, these were pressed and then a racking or flotation was performed. Then it
    made the first fermentation of the must to obtain the white wine. For red grapes, stripping and crushing was performed. Next, maceration, alcoholic fermentation and malolactic fermentation were performed. This initial process until obtaining the wine required approximately one month.
     5
    To prepare the base wine for the second fermentation, wines of different varieties were chosen in varying proportions, selected according to the characteristics of each vintage to maintain the product profile. Once the wine cupaje was made, it was clarified and stabilized tartarically. After these two phases, which require about 2 weeks, the second fermentation was carried out in an isobaric tank, at which point the liquor was added with the steviol glycosides according to the concentration required in the final product.

    A minimum of 1 month to 6 months aging was carried out, depending on the type of final natural sparkling wine. After this time, the product was filtered to separate it from the lees and the sulphurous anhydride content was corrected.

    After the above procedure, the product was ready for bottling.

    Example 3. Preparation of natural sparkling wine comprising steviol glycosides 20 according to a process of the present invention, according to the process of making cava and adding steviol glycosides in the expedition liquor.

    Varieties of white and red grapes were used. In the case of white grapes, these were pressed and then a racking or flotation was performed. Then, the first must was fermented to obtain the white wine. For red grapes, stripping and crushing was performed. Next, maceration, alcoholic fermentation and malolactic fermentation were performed. This initial process until obtaining the wine requires approximately one month.
     30
    To prepare the base wine for the second fermentation, wines of different varieties were chosen in varying proportions, selected according to the characteristics of each vintage to maintain the product profile. Once the wine cupaje was made, it was clarified and stabilized tartarically. After these two phases, which require about 2 weeks, the second fermentation was carried out in the bottle, at which time the circulation liquor was added.

    Then, a minimum of 9 months was aged, depending on the type of final natural sparkling wine. After this period of time, the bottle was removed in order to concentrate the lees on the neck of the bottle and then the bottle was dismantled to remove these lees, the expedition liquor was added (with the 5 steviol glycosides according to the desired concentration in the final product) the sulphurous anhydride content was corrected and the bottle was covered with the corresponding cap.

    Example 4. Tasting of natural sparkling wines made according to example 1.
     10
    A tasting was carried out with a panel of 7 expert tasters of the following natural sparkling wines:

    - Natural sparkling wine made according to example 1 with a concentration of steviol glycosides of 35 mg / L compared to cava with a concentration of sugars 15 of 9 g / L, both obtained by direct dosing without the use of sulphurous anhydride. According to the tasters panel, when comparing natural sparkling wine with steviol glycosides with cava with sugars, it should be noted that:

    In the natural sparkling wine with steviol glycosides, the aroma of roasted notes from the second fermentation is diluted. However, both natural sparkling wine with steviol glycosides and cava presented very similar sweetening power and sensation. Additionally, the natural sparkling wine with steviol glycosides, according to the tasters panel, gave more fresh sensation.
     25
    In conclusion, the panel of tasters positively assessed the comparison.

    - Natural sparkling wine made according to Example 1 with a concentration of steviol glycosides of 35 mg / L compared to cava with a concentration of sugars of 9 g / L, both obtained by dosing with the use of sulphurous anhydride. According to the panel of tasters, when comparing natural sparkling wine with steviol glycosides with cava with sugars, it should be noted that:

    In the natural sparkling wine with steviol glycosides, the aroma of toasted notes resulting from the second fermentation is diluted. However, both natural sparkling wine with 35 steviol glycosides and cava presented sweetening power and sensation.
    very similar. Additionally, the natural sparkling wine with steviol glycosides, according to the tasters panel, gave more fresh sensation.

    In conclusion, the panel of tasters positively assessed the comparison.
     5
    Example 5. Tasting of natural sparkling wines made according to Example 1.

    A tasting was carried out with a panel of 5 expert tasters of the natural sparkling wines indicated below:
     10
    - Natural sparkling wine made according to Example 1 with a concentration of steviol glycosides of 24 mg / L (added by means of the expedition liquor) and a concentration of sugars of 6 g / L compared to natural sparkling wine with a concentration of sugars of 12 g / L. According to the tasters panel, when comparing natural sparkling wine with steviol glycosides and sugars with natural sparkling wine 15 only with sugars, it should be noted that:

    The natural sparkling wine made according to example 1 containing a combination of steviol glycosides and sugars had a very similar aroma but somewhat sweeter than the natural sparkling wine with only sugars. Both natural sparkling wine with steviol and sugar glycosides and natural sparkling wine with only sugars presented a very similar sweetening power and sensation. Additionally, the natural sparkling wine with steviol glycosides and sugars, according to the tasters panel, gave more freshness.
     25
    In conclusion, the panel of tasters positively assessed the comparison.

    Example 6. Stability studies of natural sparkling wines comprising steviol glycosides prepared according to example 3.
     30
    Various stability tests were performed by subjecting the bottles of natural sparkling wine made according to the elaboration procedure of Example 3, with a concentration of steviol glycosides of 35 mg / L ((STV) PureCircle Alpha; Granulated, Batch No. APGA0114008; hereinafter STV) and obtained by dosing using sulphurous anhydride (hereinafter, WINE GS) under the following conditions:

    1- TEST: Under controlled conditions of temperature (15ºC-19ºC) and humidity (45% -50%). In this case, the conditions were controlled by a TINYTAC reader.
    2- STOVE: Samples were kept at 35ºC ± 1ºC (ideal temperature for aging tests). 5
    3- SUN: The samples were exposed to the sun and the weather so that they have suffered temperature fluctuations from 10ºC to 35ºC.
    4- FRIDGE: In this case, the samples have been exposed to a temperature range of 5ºC ± 1ºC
     10
    For all cases, samples were taken at 3 and 6 months and the concentration of steviol glycosides was analyzed by chromatographic analysis. Said chromatographic measurement of the concentration of steviol glycosides was also carried out at time 0 (before starting the test), that is, before subjecting the natural sparkling wine to the different conditions explained above. As a negative control, natural sparkling wine elaborated according to the process of elaboration of the cava known in the prior art (hereinafter, WINE CONTROL) was used.

    Regarding the protocol or chromatographic method used, it is indicated that: the methodology recommended by JECFA (2010) was used. We worked with an Agilent Series 20 1100 and with a Luna 5 μC18 100A column (Phenomenex) of 250 mm in length, internal diameter of 4.6 mm and particle size of 5 μm, maintained at 23ºC. The mobile phase was a 32:68 (v / v) mixture of acetonitrile and sodium phosphate buffer solution (10 mmol / L, pH 2.6), with an isocratic flow of 1 mL / min and UV detector at 210 nm. The injection volume was 50 μl. The chromatographic results were analyzed with the 25 ChemStation for LC 3D Rev. A.10.2 program from Agilent Technologies.

    Additionally, calibration lines were also prepared with the steviol glycosides used in the natural sparkling wines analyzed, ie STV; and with Rebaudiósido A (Sigma-Aldrich) (hereinafter, RebA). For this, 30 stock solutions of 1000 mg / L of STV and 1000 ppm of Reb A were prepared separately. From each stock solution, the respective 100 mg / L daughter solutions were prepared, from which, aqueous solutions of 2.5, 5.0, 12.5, 25 and 50.0 mg / L were prepared. The results obtained for the mentioned calibration lines are summarized in tables 2 and 3.
    Table 2. Results obtained for the STV calibration line.
     Concentration (mg / L)  Area
     0 0
     2.5  32,1246
     5  62.93155
     12.5  147,10144
     25  305.5722
     fifty  610.15405
     Calibration line: y = 12,192x + 24,937; R2 = 0.9999

    Table 3. Results obtained for the calibration line of Reb A.
     Concentration (mg / L)  Area
     0 0
     2.5  23.31703
     5  53.97684
     12.5  127.76405
     25  245.67328
     fifty  478,14972
     Calibration line: y = 9.5487x + 28.625; R2 = 0.9995

    A good concordance was observed between the two calibration lines. In addition to the 5 steviol glycosides, the following basic chemical parameters of natural sparkling wine were also analyzed for each sample: OD at 420 nm, total SO2, free2, Glucose + Fructose, Volatile acidity, Citric acid, Lactic acid, Acid malic, tartaric acid; to have ample information confirming the good behavior and stability of the final product. 10

    The results obtained are summarized in table 4.
    image 1
    image2
    The following table 5 shows the values or ranges of values considered normal for natural sparkling wines for the basic chemical parameters measured.

    Table 4. Standard ranges or values accepted for the different basic chemical parameters of natural sparkling wine. 5
     DO. 420 nm  0.05-0.105
     Glucose + Fructose (g / L)  Depending on the type of natural sparkling wine
     Volatile acidity (g / L)  0-0.65
     Citric Acid (g / L)  0-1
     Lactic acid (g / L)  0-3.5
     Malic Acid (g / L)  0-3.5
     Tartaric acid (g / L)  0-5
     Total SO2 (mg / L)  0-160
     SO2 free (mg / L)  0-35

    As can be seen in Table 4, no significant degradation of steviol glycosides was detected during the 6 months of incubation under any of the conditions analyzed. The variations with respect to the expected results in the concentration of steviol glycosides (35 mg / L) could be due to errors in the dosage of the 10 steviol glycosides (made by manual pipetting in the respective bottles of natural sparkling wine) and / or small variability produced by the method used for the measurement of steviol glycosides.

    The combination of the results included in table 4 together with the information in table 15 5, allow to affirm that steviol glycosides are stable in natural sparkling wine and do not affect the rest of the basic chemical parameters of natural sparkling wine (nor in the time of the addition or during the 6 months of incubation)

    Example 7. Stability studies of natural sparkling wines comprising 20 steviol glycosides prepared according to the procedure of example 1.

    Stability tests were carried out by submitting two bottles of natural sparkling wine (M1 and M2 respectively) made according to the procedure for making
    Example 1 with a concentration of steviol glycosides of 35 mg / L ((STV) PureCircle Alpha; Granulated, Batch No. APGA0114008; hereinafter STV) and obtained by dosing using sulphurous anhydride (hereinafter, GS natural sparkling wine). The bottles were subjected to the TEST conditions mentioned in example 6 during the aging process of said natural sparkling wine. 5

    Measurements were made of the concentration of steviol glycosides and of the basic chemical parameters of the natural sparkling wine mentioned in Example 6, as indicated in that example, at time 0 (that is, just after the application of the waste liquor and just before the second fermentation begins) and after 8 months of aging (that is, 10 to 8 months after the application of the drainage liquor and the beginning of the second fermentation). The results are summarized in table 6.
    image3
    This example and the results included in table 6, allow to affirm not only that steviol glycosides are stable in natural sparkling wine but also that said steviol glycosides are not affected by either the second fermentation or the aging procedure. later. Additionally, said steviol glycosides also do not affect the basic chemical parameters of natural sparkling wine during any of the procedures mentioned above (ie, second fermentation, aging and incubation).

    While the invention has been described with respect to examples of preferred embodiments, these should not be considered as limiting the invention, which will be defined by the broader interpretation of the following claims.
    权利要求:
    Claims (18)
    [1]

    1. Natural sparkling wine characterized in that it comprises steviol glycosides.

    [2]
    2. Natural sparkling wine according to claim 1, characterized in that the concentration 5 of steviol glycosides is between 10 mg / L and 480 mg / L.

    [3]
    3. Natural sparkling wine according to claim 2, characterized in that the concentration of steviol glycosides is 35 mg / L.
     10
    [4]
    4. Natural sparkling wine according to claim 2, characterized in that it additionally comprises sugars.

    [5]
    5. Natural sparkling wine according to claim 4, characterized in that the concentration of sugars is between 0 g / L and 120 g / L. fifteen

    [6]
    6. Natural sparkling wine according to claim 5, characterized in that the concentration of sugars is 6 g / L and the concentration of steviol glycosides is 24 mg / L.

    [7]
    7. Process for making natural sparkling wine characterized in that it comprises a step of adding steviol glycosides.

    [8]
    Method according to claim 7, characterized in that the step of adding steviol glycosides is carried out after the second fermentation.
     25
    [9]
    9. Method according to claim 7, characterized in that the method comprises the following steps:
    a) obtaining grape must;
    b) completion of the first fermentation; 30
    c) obtaining the base wine;
    d) addition of sugars, yeasts and steviol glycosides; Y
    e) completion of the second fermentation.

    [10]
    Method according to claim 9, characterized in that step e) of embodiment 35 of the second fermentation is carried out in the bottle.

    [11]
    Method according to claim 10, characterized in that the bottle is made of glass and has a volumetric capacity of 750 mL or 1.5 L.

    [12]
    12. Method according to claim 9, characterized in that step e) of embodiment 5 of the second fermentation is carried out in an isobaric reservoir.

    [13]
    13. Method according to any one of claims 7 to 12, characterized in that it does not comprise a sugar addition step after the second fermentation.
     10
    [14]
    14. Method according to claim 13, characterized in that in the step of adding steviol glycosides, these are added so that their final concentration in the natural sparkling wine is between 10 mg / L and 480 mg / L.

    [15]
    15. Method according to claim 14, characterized in that the steviol glycosides are added so that their final concentration in the natural sparkling wine is 35 mg / L.

    [16]
    16. Method according to any of claims 7 to 12, characterized in that it comprises a step of adding sugars after the second fermentation. twenty

    [17]
    17. Method according to claim 16, characterized in that the steviol glycosides and sugars are added such that the natural sparkling wine produced comprises between 10 mg / L and 480 mg / L of steviol glycosides and 0 g / L and 120 g / L of sugars. 25

    [18]
    18. Method according to claim 17, characterized in that the natural processed sparkling wine comprises 24 mg / L of steviol glycosides and 6 g / L of sugars.
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    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20080305207A1|2007-05-24|2008-12-11|Thomas Charles R|Method of producing artificially sweetened wine|
    ES2386586A1|2010-12-03|2012-08-23|Groupe Uccoar Sa|Low-calorie beverage, useful as prophylactic beverage, such as antibacterial, preferably anticaries, comprises wine vinasse and a sweetener, where the sweetener is mainly formed by at least one Stevia derivative|
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