• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Alcoholic beverage treatment procedure during its fermentation process. The invention consists in adding cyclodextrins, in particular beta-cyclodextrin, alpha cyclodextrin and/or gamma-cyclodextrin to trap fatty acids during the fermentation process of certain alcoholic beverages, either with a stabilizing effect for the foams generated in said fermentation process. or as a detoxifier, which favors the durability of yeasts. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2728795A1
    申请号:ES201830420
    申请日:2018-04-27
    公开日:2019-10-28
    发明作者:Yoldi David García
    申请人:Inbiolev SL；
    IPC主号:
    专利说明:

    [0001]
    [0002]
    [0003] OBJECT OF THE INVENTION
    [0004]
    [0005] The present invention relates to a method of treating alcoholic beverages during its fermentation process, and more specifically the addition of a substance responsible for trapping fatty acids during said fermentation process, which allows several advantages and applications depending on the type of the alcoholic beverage in question and the exact moment at which said substance is added, specifically cyclodextrins, and which are the following:
    [0006]
    [0007] - Promote the durability of yeasts, by trapping and blocking the fatty acids that are produced during the fermentation process, and that are harmful to those yeasts.
    [0008]
    [0009] - Stabilize the foam in beers or other alcoholic beverages.
    [0010]
    [0011] BACKGROUND OF THE INVENTION
    [0012]
    [0013] Cyclodextrins were discovered approximately 100 years ago. In the pharmaceutical industry, they have been mainly used to increase the water solubility, bioavailability and stability of various therapeutic compounds. Cyclodextrins are cyclic oligosaccharides, produced by selective enzymatic synthesis (cyclomaltodextrin glucanotransferase, CGTase). There are three cyclodextrins with similar structure and consist of six, seven, or eight glucose monomers (ring-shaped) called alpha, beta or gamma cyclodextrin, respectively. The specific coupling of glucose monomers gives each cyclodextrin a rigid molecular structure with an "inner cavity" of a given volume.
    [0014] It is a very simple molecule because it is different glucose molecules linked by a-1-4-glucosidic bonds and that can be obtained naturally through the action of microbial enzymes.
    [0015]
    [0016] The number of glucose units determines the name of each cyclodextrin, which is designated by a Greek letter: a-CD (6 glucose units), p-CD (7 glucose units) and -CD (8 glucose units), etc. In addition, cyclodextrins are subject to possible additions, substitutions or deletions that give rise to modifications in their structure.
    [0017]
    [0018] This "internal cavity" of a hydrophobic nature is a fundamental structural characteristic of cyclodextrins, which gives it the ability to form complexes with other molecules of a very diverse nature. These molecules must have a size compatible with the internal cavity of cyclodextrin, allowing to form a stable "inclusion complex".
    [0019]
    [0020] Physical and chemical properties of cyclodextrins:
    [0021]
    [0022] • Solubility: This fundamental characteristic derives from the location of the free hydroxyl groups of each glucose unit.
    [0023]
    [0024] • Thermal stability: Differential scanning calorimetry peaks show that cyclodextrins are very heat stable.
    [0025]
    [0026] Cyclodextrins are chemically and physically very stable molecules capable of forming complexes with a wide variety of organic compounds. As a result of this process of "inclusion" of compounds within the cyclodextrin molecule, it is possible to improve the properties of bioavailability, water solubility, stability in the presence of light, heat and oxidation conditions.
    [0027]
    [0028] The peculiarity is that, structurally, cyclodextrins have a conical trunk ring shape with a highly apolar interior and a very hydrophilic exterior, being here where their great advantage resides.
    [0029] This peculiar structure gives cyclodextrins an ability to encapsulate, by forming inclusion complexes, a wide variety of organic and inorganic molecules, commonly called host molecules, within their internal cavity.
    [0030]
    [0031] The applicant is unaware of the application of these molecules in the practical scope of the invention, with the aim of trapping and blocking the fatty acids that are produced during the fermentation of certain alcoholic beverages.
    [0032]
    [0033] DESCRIPTION OF THE INVENTION
    [0034]
    [0035] The procedure that is recommended comes to fill the technical vacuum described above, favoring the durability of the yeasts, by trapping and blocking the fatty acids that are produced during the fermentation process, and that are harmful to those yeasts, and also allowing stabilize the foam in beers or other alcoholic beverages by also eliminating the fatty acids that are formed in the second fermentation of certain sparkling beverages, directly affecting the quality of the foam.
    [0036]
    [0037] For this, the process of the invention is based on the addition of cyclodextrins to the alcoholic beverage in question, during its fermentation process.
    [0038]
    [0039] More specifically, the cyclodextrins to be added will be beta-cyclodextrin, alpha cyclodextrin and / or gamma-cyclodextrin to trap fatty acids during fermentation.
    [0040]
    [0041] The addition of these molecules can be carried out at different times during the fermentation process, depending on the objectives pursued:
    [0042]
    [0043] Said process can be carried out at the beginning of the fermentation, with detoxifying effect, with an employment dose of the order of 15-20 g / hl, depending on the density of the must, that is, the higher the dose the lower the Density of the must, since at lower density the cells grow more.
    [0044] This causes an exponential phase with greater number of cells and more toxicity, so it is necessary that as the cells grow, the environment is detoxified.
    [0045]
    [0046] In densities of 1030-1010 g / l alcoholic fermentations slow down due to the accumulation of ethanol and also the excretion by the secondary metabolism of fatty acid yeasts that form pores in cell membranes, which allows greater toxicity entry and with it greater cell death. Thus, it is a critical moment in fermentation where the sum of the alcoholic strength generated around 8-10 degrees and the accumulated toxicity by cell death of the whole process with the excretion of fatty acids during the autolysis makes necessary a Addition around 10-30 gr / hl depending on the alcoholic strength and in direct proportion to it. Said addition of cyclodextrins causes a reduction of fatty acids so that the fermentation process is accelerated.
    [0047]
    [0048] It is possible to add another dose later at lower densities between 1005-995 g / l if the case in which the fermentation slows down, in a proportion of 10-20g / hl. That would mean that more toxicity needs to be removed.
    [0049]
    [0050] In grape varieties such as merlot where the variety itself already contains a large amount of short-chain fatty acids that damage yeast cell membranes or in musts with a pH below 3.3 where the low pH further weakens the yeast cell membranes, It is always recommended to go to a high dose regardless of the initial density or the subsequent potential grade.
    [0051]
    [0052] The addition of cyclodextrins to the base wines is also planned for second sparkling fermentation:
    [0053]
    [0054] The addition of cyclodextrins in doses between 1-5 g / hl allows in the second fermentation a better formation of the protein mesh and consequently better bubble stability and no turbulent bubble formation. That is due again to the elimination of acid grades that are inserted between the meshes of the protein networks destabilizing and causing pores of greater size that causes that the CO2 is not trapped or more retained by the protein mesh, if we retain the CO2 more the bubble is more stable in its rise through the glass, more stable, more homogeneous and less turbulent, that is better Organoleptic quality of sparkling wines.
    [0055]
    [0056] Finally, the invention also provides for the addition of cyclodextrins for foam stability in beer and improvement of fermentation kinetics:
    [0057]
    [0058] The time of application is in conjunction with the addition of yeast to avoid opening the fermenter more than once. This allows, in addition to forming a better protein network and retaining CO2 to form foam, to accumulate less toxins in the fermentation and that the kinetics is not slowed down.
    [0059]
    [0060] The employment doses are 10-20 g / hl depending on the amount of total proteins in the malts as well as the personal tastes related to the greater consistency of foam, taking into account that a smaller amount of protein will require more of cyclodextrins, since the formation of fatty acids would further weaken the poor protein network.
    [0061]
    [0062] It is therefore the use of cyclodextrins, in particular beta-cyclodextrin, alphacyclodextrin and / or gamma-cyclodextrin to trap fatty acids during the fermentation of beer that allow not to destabilize the protein meshes of beer that are those that retain carbon dioxide and allow the foam to form.
    [0063]
    [0064] More specifically, during the fermentation that results in beer, fatty acids are produced due to the metabolic stress of the yeasts involved in the fermentation process. These fatty acids, through weak physical-chemical bonds, interact with the proteins present by modifying their structures and their ability to retain carbon dioxide. As a consequence of these interactions between fatty acids and proteins, the foam that is formed is of lower quality and less durable.
    [0065]
    [0066] The use of cyclodextrins (mainly beta-cyclodextrin or gamma-cyclodextrin) due to its ability to form inclusion complexes with lipophilic molecules (for example fatty acids), and added during the fermentation process, allows the removal of fatty acids from the medium. produce during said process. In this way, the foam that is obtained is more durable and of higher quality.
    [0067] This process is applicable or extensible to fermented products that form foam or bubble.
    [0068]
    [0069] It is also expandable to all cyclodextrins derived from alpha-, beta- or gammaciclodextrin (methyl, dimethyl, hydroxypropyl, amino derivatives, etc.).
    [0070]
    [0071] DESCRIPTION OF THE DRAWINGS
    [0072]
    [0073] To complement the description that will then be made and in order to help a better understanding of the features of the invention, in accordance with a preferred example of practical implementation thereof, a graph showing as an integral part of said description is attached how the concentration of yeast varies depending on the density during the fermentation process of a wine, treated with the process of the invention, being able to observe how an exponential phase is achieved with greater number of cells and greater toxicity at the beginning of fermentation.
    [0074]
    [0075] EXAMPLE OF PRACTICAL REALIZATION
    [0076]
    [0077] The applicant has carried out a study with more than 2000 wines during 3 years of study and with both white and red varieties and with different white and red varieties from all the Spanish geography.
    [0078]
    [0079] Studies have also been conducted on different beers with success in fermentation kinetics.
    [0080]
    [0081] From these studies, the following conclusions are derived:
    [0082]
    [0083] - The cyclodextrins in white and red wine improve the fermentation kinetics and cause greater fermentation safety.
    [0084]
    [0085] - The cyclodextrins in white and red wines improve the aroma because yeasts work without metabolic stress as it is the least toxic environment causing greater vitality and consequently greater consumption of amino acids and therefore greater aromatic profile, which causes clean and clear aromas.
    [0086]
    [0087] - The cyclodextrins in beer cause the fermentations to be very stable and safe kinetics, allowing better yeast work and less stress and cell death.
    [0088]
    [0089] - The cyclodextrins in beer improve the aroma because by decreasing the toxicity of the medium increases the vitality of yeasts and consequently their amino acid consumption and as a result more intense and clean aromas are obtained.
    [0090]
    [0091] - The cyclodextrins cause the stability of the bubbles in sparkling wines and the non-turbulence of the bubbles by stabilizing the protein meshes by adsorption of fatty acids from the fermentative medium.
    [0092]
    [0093] - Cyclodextrins cause foam stability in beer by stabilizing protein meshes by adsorption of fatty acids from the fermentation medium.
    权利要求:
    Claims (7)
    [1]
    1a.- Procedure of treatment of alcoholic beverages during its fermentation process, characterized in that it consists of the addition of cyclodextrins to the alcoholic beverage in question, during its fermentation process, as an agent in charge of trapping and blocking the fatty acids that they are formed in said fermentation process.
    [2]
    2nd.- Method of treatment of alcoholic beverages during its fermentation process, according to claim 1, characterized in that the cyclodextrins to be added will be beta-cyclodextrin, alpha cyclodextrin and / or gamma-cyclodextrin, as well as cyclodextrins derived therefrom.
    [3]
    3 a.- Procedure for the treatment of alcoholic beverages during their fermentation process, according to claim 1, characterized in that when the process is intended for the treatment of red, white or rosé wines, cyclodextrins are added in the initial fermentation process, in a proportion of 15-20 g / hl.
    [4]
    4 a.- Procedure for the treatment of alcoholic beverages during its fermentation process, according to claim 1, characterized in that when the process is intended for the treatment of red, white or rosé wines, cyclodextrins are added when the density of said wine is found between 1030 and 1010 g / l, in a proportion of 10-20 g / hl.
    [5]
    5 a.- Procedure for the treatment of alcoholic beverages during its fermentation process, according to claims 1 to 5, characterized in that an additional phase of cyclodextrin addition is established when the density of said wine is between 1005 and 995 g / l , in case the fermentation process slows down, in a proportion of 10-20 g / hl.
    [6]
    6a.- Procedure for the treatment of alcoholic beverages during its fermentation process, according to claim 1, characterized in that when the process is intended to obtain beers, cyclodextrins are added simultaneously to the process of adding yeasts, in a proportion of 10-20 g / hl.
    [7]
    7a.- Procedure for the treatment of alcoholic beverages during its fermentation process, according to claim 1, characterized in that when the process is intended to obtain sparkling wines, cyclodextrins are added to the base wine, that is to say at the beginning of the second fermentation , in a proportion of 1-5 g / hl.
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    同族专利:
    公开号 | 公开日
    ES2728795B2|2020-05-05|
    EP3786276A4|2022-01-19|
    EP3786276A1|2021-03-03|
    WO2019207194A1|2019-10-31|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    JPH06237752A|1993-02-12|1994-08-30|Sapporo Breweries Ltd|Production of foamed 'sake' containing cyclodextrin|
    CN101906370A|2010-08-13|2010-12-08|海南大学|Method of aroma preservation of pineapple wine|
    WO2013179196A1|2012-05-28|2013-12-05|ESSECO S.r.l.|Process for the treatment of fermented vegetable-based beverages|
    RU2053263C1|1992-07-17|1996-01-27|Кемеровский технологический институт пищевой промышленности|Method for fermentation of brewing wort|
    法律状态:
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    优先权:
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    ES201830420A|ES2728795B2|2018-04-27|2018-04-27|PROCEDURE FOR THE TREATMENT OF ALCOHOLIC BEVERAGES DURING ITS FERMENTATION PROCESS|ES201830420A| ES2728795B2|2018-04-27|2018-04-27|PROCEDURE FOR THE TREATMENT OF ALCOHOLIC BEVERAGES DURING ITS FERMENTATION PROCESS|
    PCT/ES2019/070284| WO2019207194A1|2018-04-27|2019-04-26|Method for treating alcoholic beverages during the fermentation process thereof|
    EP19792891.4A| EP3786276A4|2018-04-27|2019-04-26|Method for treating alcoholic beverages during the fermentation process thereof|
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