Method and compositions for preserving wine

a technology for preserving wine and compositions, applied in drug compositions, dispersed delivery, chewing gum, etc., can solve the problem of not nearly enough to protect an entire batch of wine produced, and achieve the effect of preventing contact with oxygen, preventing decomposition of pterostilbene, and less water solubl

Inactive Publication Date: 2009-07-09
RESWINE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0015]Resveratrol and / or pterostilbene, whether naturally occurring or synthetic, can be added to wine to act as a preservative. These compounds can be added to wine in amounts ranging from about 10 mg / L to about 10,000 mg / L Ideally, the compounds should be added twice. It is preferable to add pterostilbene during the first step of fermentation because it is less water soluble than resveratrol and thus will create a thin film layer on top of the must, further preventing contact with oxygen and preventing decomposition of the pterostilbene. Resveratrol, which is more stable than pterostilbene, is then added to finished wine to act as an antioxidant during aging and storage of the wine.

Problems solved by technology

However, the amount of resveratrol the fruit or vegetable produces is only sufficient to protect the individual fruit or vegetable, but it is not nearly enough to protect an entire batch of wine produced from grapes (about 5 mg / kg in red wine).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024]One gram (1000 mg) of resveratrol was dissolved in one liter of 12.5% alcohol non-sulfated Cabernet Sauvignon. While the variety of wine would not make much difference, the alcohol content of the wine might have some effect on spoilage, as a wine having a higher concentration of alcohol would need less resveratrol to control spoilage.

[0025]The resveratrol enriched wine was stored in an open bottle at room temperature. The wine retained its taste and color for more than five months, despite the exposure to atmospheric oxygen and ambient bacteria and fungi. This is in contrast to similar wines to which sulfite has been added which, once exposed to oxygen, begin to deteriorate within a few hours.

EXAMPLE 2

[0026]Volunteers were given 8 ounce glasses of red wine fortified with 1 gram / L of resveratrol. The volunteers drank three eight ounce glasses of the wine. In a separate experiment, as a comparison of resveratrol absorption, the volunteers drank eight ounce glasses of the same r...

example 2

[0028]Studies were conducted at the Israeli Wine Institute under the supervision of Mr. Shlomo Cohen, The CEO of the Institute.

[0029]Wines were evaluated to determine if resveratrol was effective in preventing oxidation and other degradation of both red and white wines. The red wines were cabernet sauvignon and shiraz. The white wines were chardonnay and Muscat.

[0030]The study ran 12 batches for each kind of wine: 3 control, with no additives; 3 with 100 ppm SO2, the accepted industry standard; 3 with low dose resveratrol, 300 ppm; and 3 with high dose resveratrol, 3000 ppm. The resveratrol was added in about 1:1 stoichiometric ratio and 10 times the stoichiometric ratio of the sulfite used.

[0031]The following parameters were compared:[0032]1. pH[0033]2. Density.[0034]3. Brix[0035]4. Browning (indication of oxidation) in different waves lengths: 280 nm, 420 nm 520 nm and 62 nm.

All the different studies indicates that resveratrol can replace SO2 in the preservation of wine

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Abstract

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001]This application claims priority from provisional application Ser. No. 61 / 019,745, filed Jan. 8, 2008, the entire contents of which are hereby incorporated by reference.FIELD OF THE INVENTION [0002]The present application relates to a method and compositions for preserving wine.BACKGROUND OF THE INVENTION [0003]Wine is traditionally defined as an alcoholic beverage produced when fruit undergoes primary fermentation in which yeast converts the sugar in fruit to alcohol. When the sugar supply is exhausted, the yeast dies off, leaving the alcohol produced to blend with, or attach to, other components.[0004]Almost all wine improves with aging. However, peak flavor and bouquet may require years to develop in wines with high concentrations of tannins, and many wines deteriorate not long after reaching their peak. Chemical reactions during the aging process are extremely complex and well documented. The desirable characteristics of wine result ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): C12G1/00C12G1/022
CPCA23G3/364A23G3/48A23G4/068A23G4/12A61K31/09A61K9/0058A61K9/006A61K9/0095A61K31/047A61K9/0056A23K20/111A61P35/00C12G1/02C12G2200/21C12H1/14
Inventor RUBIN, DAVIDRUBIN, ELY
Owner RESWINE LLC
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