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Methodology for preparing ethanol-reduced fermented beverages

A technology of alcoholic beverages and yeast, which is applied in the fields of food, wine and fermented beverage industries, and can solve problems such as lack of volatile compounds and secondary metabolites, and lack of qualifications for international competition

Inactive Publication Date: 2018-09-28
NEOBIOTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The limitation of this technique is that the resulting product consists of "sweet" wines and is markedly devoid of volatile compounds and secondary metabolites produced during alcoholic fermentation; therefore, such wines do not qualify for international competition

Method used

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  • Methodology for preparing ethanol-reduced fermented beverages
  • Methodology for preparing ethanol-reduced fermented beverages
  • Methodology for preparing ethanol-reduced fermented beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Crude must, processed by removal of stems from Alexandria muscat grapes and subsequent crushing of the grapes, is stored in fermentation vessels made of stainless steel, previously sterilized by moist heat.

[0050] Depending on the yeast concentration to be obtained, several hours before inoculation of Pichia anomala, it is necessary to inoculate the liquid medium YM (3g / L yeast extract, 3g / L malt extract, soybean, 5g / L soybean peptone , 10g / L glucose) to start its cultivation to produce biomass. Just before use, the culture must be harvested by centrifugation at 5000 RPM, resuspended in sterile distilled water, and washed three times. It was then lightly wetted with a 4.5 mM solution of alginic acid, since it is a liquid culture which does not require proper activation but incubation in the presence of alginate. It was left to stand at 28°C for 20 minutes.

[0051] The first stage of fermentation consisted of aeration of the medium, which was increased throughout th...

Embodiment 2

[0056] Fermentation is carried out from concentrated must of red grapes. Pichia anomala was grown in YM-glycerol medium (3g / L yeast extract, 3g / L malt extract, 5g / L soybean peptone, 10g / L glucose, 5% glycerol) for 96 hours to produce biomass. Just before use, the culture must be harvested by centrifugation at 5000 RPM, resuspended in sterile distilled water, and washed three times. Subsequently, lightly wet with a 4.5 mM alginic acid solution. It was left to stand at 28°C for 20 minutes.

[0057] The first stage of fermentation consisted of aeration of the medium, which was increased throughout the process to maintain a constant dissolved oxygen concentration of 10 mg / L. At the beginning of the fermentation and after 72 h, the process had to be controlled every 10 h in order to quantify the concentration of sugars consumed and biomass produced ( image 3 ). Aeration was stopped when the yeast reached 32 g / l residual sugar.

[0058] Once the sugar peaks, the aeration is s...

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Abstract

The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different fermentation stages, wherein wine yeasts Pichia anomala y Saccharomyces sp. are used. The present invention teaches a methodology, in which yeast groups are used,and said groups are capable of generating several yields of ethanol production by controlling critical variables in the production of an organoleptically acceptable wine through a minor interventionin the aromatic compounds and the final product, resulting in a wine of similar features to those ones available in the market, which has the antioxidant properties and the quality of traditional wines, with lower alcoholic content.

Description

[0001] Application field [0002] The invention relates to the field of food technology, in particular to the field of wine and fermented beverage industry. [0003] In particular, a method of preparing a fermented beverage is provided, wherein the method comprises the use of a yeast group to produce a reduced ethanol sweet, dry or semi-dry beverage. In a preferred embodiment of the invention there is provided a method and a process for producing reduced alcohol wine. Background technique [0004] Due to the trend of people to choose a healthy life, and other reasons such as alcohol control laws, mainly because of the high alcohol content of wines currently on the market, close to between 14° and 16° (ethanol v / v), consumers have been attracted reluctance. Chile is the eighth largest wine producer and the fifth largest wine exporter in the world, with products distributed in 150 countries and annual revenues of over US$1.42 billion in bottles and US$327 million in bulk (OIV,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/022C12G3/02
CPCC12G1/0203C12G2200/05
Inventor 本杰明·帕特里西奥·阿拉内达·埃雷拉辛西娅·特雷莎·布里塞尼奥·罗萨斯罗德里戈·埃米利奥·加西亚·冈萨雷斯毛里齐奥·阿道夫·迪亚斯·鲁伊斯
Owner NEOBIOTEC SA
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