METHOD AND DEVICE FOR PRESERVING VINE-CONTAINING LIQUIDS

Description

[0001] The invention relates to a method and a device for preserving wine-containing liquids and the use of the device for this purpose.

[0002] Preservatives such as dicarbonic acid diesters, sulfur dioxide, natamycin, benzoates, or sorbates are used in the beverage industry for the cold sterilization of non-alcoholic carbonated or still fruit juice drinks, fruit juices, wines, non-alcoholic wines, ciders, iced teas, and other beverages. Dicarbonic acid diesters, particularly dimethyl dicarbonate or diethyl dicarbonate, are a special cold sterilization agent and offer a number of advantages. The outstanding advantage is that, unlike hot filling, taste and color are not affected. Compared to persistent preservatives such as sodium benzoate or benzoic acid, or potassium sorbate or sorbic acid, the advantage is particularly the absence of any taste impairment and the disappearance of their effect.Due to the decomposition of the dicarbonic acid diesters into harmless components, no preservative is consumed by the actual consumer.

[0003] Compared to cold aseptic filling, the significantly lower investment costs in plant technology are known to be an advantage when using dicarbonic acid diesters.

[0004] US-A-2013 / 019972 describes a circulation dispersion system for producing solid / liquid and liquid / liquid dispersions / emulsions. It comprises two containers connected by a valve and a mixing device that ensures mixing. The supply of liquids to the mixing device is regulated by controlling the fill level in both containers.

[0005] US-A-2011 / 206540 ​​describes dosing systems that are intended to be suitable for dosing suspensions and emulsions. The teaching of US-A-2011 / 206540 ​​is intended to reduce the settling of pharmaceutical active ingredients formed in emulsions and dispersions in the system in order to improve the quality of the pharmaceutical products. Neither mixing with wine nor its preservation, either with or without dicarbonates, is an issue.

[0006] DE-A-10122918 describes a transmitter device for passing wine past magnets in order to improve its aroma.

[0007] DE-B-102015 / 010783 relates to a beverage maker, as well as a dispensing system equipped with such a beverage maker and a control method for gas dosing for such a beverage maker.

[0008] European Patent Office, The Hague, NL; 1995, "Method of production of sparkling waters",; & MD 591 F1 (Blagodetelev Vladislav [MD]; Grosul lurii [MD]) 31 July 1996 concerns the addition of carbon dioxide to sparkling wine.

[0009] DE-U-202006006757 relates to a device which can be used to maintain a maximum filling level of wine contained in a barrique barrel or other wooden barrel in order, inter alia, to reduce evaporation loss.

[0010] DE-A-102007045958 describes a process for producing microbially stabilized beverages in which dialkyl dicarbonate is added to the beverage in the form of an aqueous and / or organic solution and a mixing unit is used.

[0011] From DE-A-102008048714 a process is known in which a beverage is mixed with A) limonene or limonene-containing formulations and B) subsequently with a dialkyl dicarbonate.

[0012] According to the state of the art, only online dosing pumps are used for the addition of dicarbonate diesters. These consist of a temperature-controlled stainless steel cabinet, a magnetically driven diaphragm pump, storage and buffer vessels, an atomization device with a mixing tube attached to the beverage line, a flow meter attached to the beverage line, and an electronic control and storage unit. Dosing pumps of this type are usually permanently installed in the beverage line.

[0013] These devices operate by online measurement of the beverage flow rate in the beverage pipe and the resulting calculation of the amount of dicarbonate diester. The dicarbonate diester is then metered into the beverage pipe in exactly the required amount.

[0014] When treating wine-based liquids, particularly wine or mixed wine beverages, and particularly when treating wine in barrels during aging, cold-sterilization with dicarbonic acid diesters may be necessary, for example, to combat Brettanomyces yeasts in the wine. A second container is typically used during treatment; this container has at least the same capacity as the first container to accommodate the pumped-over amount of liquid. Online dosing pumps are also commonly used in this process to dose the cold disinfectant. Since online dosing pumps have start-up and drain times, underfilling or overfilling of the second container is often observed, sometimes resulting in loss of beverage. Furthermore, online dosing pumps are relatively expensive. Their setup requires special transport equipment, and connection requires sufficient time.

[0015] There was therefore still a need for a process that could overcome the disadvantages of the state of the art for preserving wine-containing liquids, in particular wine or mixed wine beverages.

[0016] Surprisingly, a process has now been discovered that can be operated without online dosing pump systems and that reduces the loss of wine-based liquids during treatment with preservatives while simultaneously achieving a high level of mixing. The process is also more economical than previously used methods for preserving wine-based liquids.

[0017] The invention therefore relates to a method for preserving a wine-containing liquid, comprising a container, at least one line through which the wine-containing liquid is pumped from the container by means of a pump and at least one storage container which contains dicarbonic acid diesters as a preservative, in which the preservative is supplied to the wine-containing liquid in the line and this mixture is pumped into the same container and in which the injection from the storage container into the line is carried out optionally by means of an injector.

[0018] Wine-containing liquids within the meaning of the invention are preferably wine and mixed wine beverages, which may additionally contain up to 90% water by weight, based on the total mass of the wine-containing liquid. The wine-containing liquids are particularly preferably wine and mixed wine beverages. The wine and mixed wine beverages can be alcoholic or dealcoholized. Wine within the meaning of the invention is an alcoholic or dealcoholized beverage obtained from the fermented juice of grapes. Preferably, the wine within the meaning of the invention contains 7% to 18% ethanol by weight, based on the total mass of the wine.

[0019] Wine mixed drinks are preferably mixtures of white wine, red wine, rosé wine, and fruit juice or / and flavoring components. Wine mixed drinks preferably contain 1% to 50% by weight of wine and 99% to 50% by weight of fruit juice, based on the total mass of the wine mixed drinks. Wine mixed drinks particularly preferably contain 5% to 30% by weight of wine and 95% to 70% by weight of fruit juice, based on the total mass of the wine mixed drinks.

[0020] The container is preferably a barrel or a tank. The container is preferably made of metal or wood. The container is particularly preferably made of wood. In a preferred embodiment of the invention, the container has a height of 85 to 100 cm and a diameter of 65 to 75 cm relative to the center of the barrel. The container particularly preferably has a height of 90 to 100 cm and a diameter of 60 to 70 cm relative to the center of the barrel.

[0021] In a further preferred embodiment of the invention, the container has a volume of 100 l to 2000 l, particularly preferably of 200 l to 500 l and most preferably of 200 l to 300 l.

[0022] The lines can be metal pipes or rubber or plastic hoses. The lines preferably consist partly of metal pipes at the inlet and outlet, and partly of plastic hoses for the connecting areas. Metal pipes are particularly preferred. The metal pipes are preferably made of stainless steel. The lines preferably have a diameter of 2 cm to 7 cm. Both line openings, the inlet into the container and the outlet out of the container, preferably reach into the wine-containing liquid in the container. The container can also be only partially filled with the wine-containing liquid. The position of the inlet can be adjusted by positioning the line so that the line reaches into the wine-containing liquid. The position of the outlet can also be adjusted by positioning the line.The positions of the inflow and outflow of the lines in the container preferably have a distance of at least 5 cm relative to the distance of the centers of the openings of the lines, particularly preferably of at least 10 cm to 20 cm relative to the distance of the centers of the openings of the lines.

[0023] In principle, any type of liquid pump is suitable as a pump within the meaning of the invention, such as centrifugal, gear, diaphragm, helical, liquid jet, positive displacement, screw, or piston pumps. A self-priming pump is preferably used within the meaning of the invention. These are pumps that do not need to be filled with the liquid medium to be pumped upon start-up, can start empty, and, thanks to their ability to develop a suction effect even when dry, independently draw in the medium.

[0024] In a preferred embodiment, the pump consists of a food-grade, electrically operated pump for liquids. The pump preferably has a capacity of 10 l / min to 50 l / min. The pump is particularly preferably >50 l / min. The pump is typically connected to the inlet and outlet of the lines via suitable flexible hoses. In a further embodiment of the invention, a submersible pump is used. The submersible pump is preferably installed at the inlet or outlet of the lines.

[0025] The storage container serves for the storage and delivery of the preservatives. The preservative is preferably drawn from the storage container into the line via a capillary. This is preferably done by an injector integrated into the storage container. A Venturi nozzle is preferably used as the injector. Alternatively, the injector can also consist of a flexibly attached thread into which the container containing the preservative is screwed. It can then be manually turned upside down by turning or reversing it to allow the preservative, particularly the dicarbonic acid diester, to flow in.

[0026] It is preferable that the pump be positioned downstream of the storage tank in the line with respect to the flow direction of the wine-containing liquid. The distance between the storage tank and the pump is then preferably no greater than 50 cm. This also promotes the mixing of the wine-containing liquid and the preservative in the line.

[0027] Preservation is carried out against microorganisms, such as bacteria and fungi. Preservation is preferably carried out against fungi. The term "preservation" in the context of the invention also includes sterilization, i.e., the case in which microorganisms are already present in the wine-containing liquids before the addition of the preservatives. The preservatives then also act as sterilizing agents.

[0028] Dicarbonic acid diesters, particularly dimethyl dicarbonate and diethyl dicarbonate, are used as preservatives. Dimethyl dicarbonate is particularly preferred.

[0029] Preferably, 0.1 ppm to 250 ppm of preservative is used, based on the volume of the wine-containing liquid. Particularly preferred is 1 ppm to 250 ppm of preservative, based on the volume of the wine-containing liquid.

[0030] Particularly preferred are 1 to 250 ppm of dicarbonic acid diesters used as preservatives based on the volume of the wine-containing liquid.

[0031] In a further embodiment of the invention, preferably between 16 ml and 40 ml of dicarbonic acid diester is used for a volume of wine-containing beverages between 200 l and 500 l.

[0032] In a further embodiment of the invention, particularly preferably 8 ml to 80 ml of dicarbonic acid diester is used for 100 l to 2000 l of wine-containing liquid.

[0033] The method according to the invention is preferably carried out in such a way that the wine-containing liquid is pumped from the container into the line. The line opening for the outflow and the line opening for the inflow are preferably at least 5 cm apart to allow improved mixing. The wine-containing liquid then flows past the storage container, preferably with an injector. The preservative is preferably added to the wine-containing liquid. The preservative can be added discontinuously, i.e. batchwise, or continuously. The addition is preferably continuous. Mixing is preferably carried out using a Venturi nozzle in the line. This is followed preferably by further mixing in the pump, preferably by turbulent swirling. Other additives, such as sweeteners, could also be added to the wine-containing liquid.These additives are preferably stored in additional storage tanks. Additional supply lines can also be connected to the pump or storage tanks. The wine-containing liquid, which has been mixed with the preservatives, is then returned to the same tank.

[0034] The wine-containing liquid is preferably completely pumped over at least once. Preferably, the wine-containing liquid is completely pumped over at least five times. The term "pumping over" in the context of the invention means that the contents of the container are completely replaced. Preferably, the preservative is completely added during the first pumping process. Preferably, no further preservatives are added during subsequent pumping processes.

[0035] The pumping process preferably takes place for a period of 5 minutes to 20 minutes. Particularly preferably for a period of 10 minutes to 15 minutes.

[0036] The invention also includes a device for carrying out the method according to the invention, consisting of a container, at least one line, a pump and at least one storage container which contains dicarbonic acid diester as a preservative, in which the preservative is added to the wine-containing liquid in the line and this mixture is pumped into the same container and in which the injection from the storage container into the line is carried out optionally by means of an injector.

[0037] The invention also encompasses the use of the device according to the invention for preserving wine-containing liquids, in particular wine and mixed wine beverages.

[0038] In the following, the invention is explained in more detail with reference to the figure, without limiting the general inventive concept.

[0039] Figure 1 shows a general structure of the device according to the invention.

[0040] Figure 1 shows the device according to the invention for preserving a wine-containing liquid, consisting of a container (1), at least one line (2), a pump (3) and at least one storage container (4) which contains dicarbonic acid diester as a preservative, in which the preservative is supplied to the wine-containing liquid in the line (2) and this mixture is pumped into the same container (1) and in which the injection from the storage container (4) into the line (2) takes place optionally by means of an injector (7).

[0041] The preservative is preferably added from the storage container (4) via an injector (7). Preferably, the injection is carried out via a Venturi nozzle using the negative pressure generated by the pump in the line (2). In this case, this nozzle also mixes the wine-containing liquid and the preservative.

[0042] Figure 1 also shows the method for preserving a wine-containing liquid, consisting of a container (1), at least one line (2), a pump (3) and at least one storage container (4) which contains dicarbonic acid diester as a preservative, in which the preservative is supplied to the wine-containing liquid in the line (2) and this mixture is pumped into the same container (1) and in which the injection from the storage container (4) into the line (2) takes place optionally by means of an injector (7).

[0043] In a further preferred embodiment of the invention, the method is carried out in such a way that the line opening of the inlet (5), from which the mixture of preservative and wine-containing liquid flows back into the container, and the line opening of the outlet (6), are both located in the wine-containing liquid.

[0044] In a further preferred embodiment of the invention, the method is carried out in such a way that the line opening of the inlet (5), from which the mixture of preservative and wine-containing liquid flows back into the container, and the line opening of the outlet (6), both located in the wine-containing liquid, have a distance of at least 5 cm, based on the distance of the centers of the openings of the lines.

[0045] The device according to the invention enables efficient treatment of wine-containing liquids in containers, particularly those with a high volume, such as tanks or barrels, against contamination by microorganisms. Technically complex systems can be dispensed with, thus making the preservation process more economical. Furthermore, the loss of wine-containing beverages that usually occurs when transferring the wine-containing liquid to a second container can be reduced. This increases the yield of wine-containing liquids to be treated during preservation. Furthermore, the device and method according to the invention can achieve at least equivalent mixing with the preservatives. Examples Example 1

[0046] The device according to Figure 1was used. The pump used was an ALM-40 from Tellarini, Ravenna, Italy. The pump was connected to the inlets and outlets of the lines with flexible hoses. A T-piece was integrated into the hose upstream of the pump, allowing the dimethyl dicarbonate to be drawn in.

[0047] The tube was inserted into the bunghole of a barrique barrel, and the space between the tube and the bunghole was sealed with an elastomer seal. The distance between the inlet pipe opening, from which the mixture of preservative and wine-containing liquid flows back into the container, and the outlet pipe opening, both of which are immersed in the wine-containing liquid, is 15 cm. Using the described device, 225 liters of wine from a barrique barrel (volume 225 l) were pumped for 10 minutes. Wine: Winzerei Alde Gott, 2014 Spätburgunder, quality red & sweet wine, Baden, with 10.0% alcohol. The specified amount of dimethyl dicarbonate (DMDC) was added during the pumping process. Three samples of the wine were then taken (50 ml) and, after 10 hours of hydrolysis, the additional amount of MeOH was compared with a blank sample. The methanol content of the wine before dosage was 107 ppm MeOH.

[0048] After hydrolysis, 100 ppm DMDC produces 48 ppm MeOH. Table 1 Dosage of DMDC calculated amount of MeOH measured amount of MeOH Density (DMDC): 1.25 g / ml Sample 1 Sample 2 Sample 3 18 ml (100 ppm) 48 ppm 46 ppm 49 ppm 47 ppm 36 ml (200 ppm) 96 ppm 95 ppm 95 ppm 94 ppm

[0049] The results confirm a uniform introduction and mixing of the wine-containing liquids with dimethyl dicarbonate.

Claims

1. Method for preserving a wine-containing liquid, consisting of a vessel (1), at least one line (2) by means of which the wine-containing liquid is pumped from the vessel (1) using a pump (3), and at least one storage vessel (4) comprising dicarbonate diester as preservative, characterized in that the preservative is supplied to the wine-containing liquid in the line (2) and this mixture is pumped into the same vessel (1), and in that the injection is carried out from the storage vessel (4) into the line (2), optionally by means of an injector (7).

2. Method according to Claim 1, characterized in that the volume of the vessel is 100 1 to 2000 l.

3. Method according to Claim 2, characterized in that the volume of the vessel is 200 1 to 300 1.

4. Method according to at least one of Claims 1 to 3, characterized in that the line opening of the inlet (5) from which the mixture of preservative and wine-containing liquid flows back into the vessel, and the line opening of the outlet (6) are both within the wine-containing liquid.

5. Method according to at least one of Claims 1 to 4, characterized in that the line opening of the inlet (5) from which the mixture of preservative and wine-containing liquid flows back into the vessel, and the line opening of the outlet (6), both of which are within the wine-containing liquid, are at a distance of at least 5 cm from each other, based on the distance between the centres of the openings of the lines.

6. Method according to at least one of Claims 1 to 5, characterized in that the preservative is dimethyl dicarbonate or diethyl dicarbonate.

7. Method according to at least one of Claims 1 to 6, characterized in that 1 ppm to 250 ppm of the preservative is added based on the volume of the wine-containing liquid.

8. Method according to at least one of Claims 1 to 7, characterized in that the pump has a pumping capacity of 10 l / min to 50 l / min.

9. Method according to at least one of Claims 1 to 8, characterized in that the pumping process is carried out for a period of 10 min to 15 min.

10. Method according to at least one of Claims 1 to 9, characterized in that the liquid of the vessel is completely recirculated by the pump at least once.

11. Device for preserving a wine-containing liquid, consisting of a vessel (1), at least one line (2), a pump (3) and at least one storage vessel (4) comprising dicarbonate diester as preservative, characterized in that the preservative is supplied to the wine-containing liquid in the line (2) and this mixture is pumped into the same vessel (1), and in that the injection is carried out from the storage vessel (4) into the line (2), optionally by means of an injector (7).

12. Device according to Claim 11, characterized in that the injector (7) is a Venturi nozzle.

13. Use of the device according to at least one of Claims 11 and 12 for preserving wine and wine cocktails.