Composition for preserving a wine container.

Abstract

Title: Composition for preserving a container, in particular used for wine aging The present invention relates to a powder for preserving a wine container, in particular used for winemaking and / or wine aging, comprising as active substances: between 10.0% and 50.0% by weight of hydrolyzable tannins, and between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition. The present application also relates to a composition in liquid form for preserving a wine container, in particular used for winemaking and / or wine aging, comprising as active substances: between 5.0% and 20.0% by weight of hydrolyzable tannins, and between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

Description

Title of the invention: Composition for preserving a wine container. Technical field

[0001] The present invention relates to the field of wine, and more particularly to powders and compositions in liquid form for preserving a wine container, in particular used for the vinification and / or aging of wine. Prior art

[0002] There are three methods for preserving wine containers used for winemaking and / or aging wine, in order to allow optimal storage of the wine containers between two uses, in particular between two wines.

[0003] The first method consists of burning sulfur wicks or compacted sulfur pellets on a mineral (silicates, fiberglass) or organic (wood, plastic textile fibers) filler inside empty wine containers. The combustion of elemental sulfur in the air produces sulfur dioxide used in gaseous form at high concentration which makes it possible to act on the surface but also on the first millimeters of wood by causing a lethal acidification of the intracellular content of the microorganisms. However, this method has a major drawback. Indeed, the excess sulfur dioxide is dissolved in the wine during the barreling, thus modifying its organoleptic properties. In addition, for certain alcohols, such as cognac, the use of sulfur is prohibited. Indeed, due to their distillation process, a significant quantity of sulfur will be concentrated in the alcohol.Additionally, when sulfur wicks or pellets are used, it is necessary to burn the sulfur wicks or pellets every 3 to 4 weeks to ensure sanitization of the barrel, and each time the barrel is handled.

[0004] A second method consists of preserving wine containers using ultraviolet rays. Ultraviolet rays reach the nucleus of the cell and prevent the duplication of the DNA of 99.9% of microorganisms, including bacteria and yeasts of the genus brettanomyces in a viable, cultivable state. This method allows disinfection without water or chemicals. However, this method requires the use of a UV rod and specialized equipment for the user, in order to avoid burns. In addition to the fragility of the UV rod made of glass, the use of UV requires scrupulous cleaning of the wine containers after racking. Indeed, it is necessary to eliminate all traces of tartar and lees because UV rays do not pass through these deposits, they provide shelter for microorganisms that can develop there. A rinse with cold water then a steam cycle for several minutes, followed an injection of cold water to obtain a thermal shock which loosens the scale is necessary. This method therefore turns out to be very water-intensive and dangerous for the user.

[0005] A third method consists of the use of ozone. Since ozone is an oxidizing and toxic gas, its use to disinfect wine containers can only be done in the form of ozonated water. In addition to being very water-intensive, because the container must be cleaned with hot water before the ozonated water is used, this method is expensive. In addition, ozone cannot penetrate and act deeply in the wood, because it is also partly "consumed" by the material to be treated, the surface to be treated itself being organic.

[0006] Today, there is no method allowing complete and in-depth sanitization of wine containers used for winemaking and / or wine aging.

[0007] Consequently, it appears necessary to have new powders and compositions in liquid form capable of completely and thoroughly preserving the wine containers used for winemaking and / or aging, while being inexpensive, non-toxic for the user and environmentally friendly, in order to allow optimal storage of the wine container between two uses. Summary of the invention

[0008] The present invention relates to a powder for preserving a wine container, in particular used for winemaking and / or aging, comprising as active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder.

[0009] The present invention also relates to a composition in liquid form for preserving a wine container, in particular used for the vinification and / or aging of wine, comprising as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, and - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0010] The present invention also relates to a method for preserving a wine container, characterized in that the liquid composition comprising as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition, against at least a portion of the interior surface of the wine container.

[0011] The present invention also relates to the use of a powder or a composition in liquid form according to the invention, for the sanitization of a wine container used for the vinification and / or aging of wine.

[0012] The present invention also relates to the use of a powder or a composition in liquid form according to the invention, to prevent the proliferation of acetic bacteria in a wine container used for the vinification and / or aging of wine. Detailed description

[0013] Thus, the present invention therefore relates to a powder for preserving a wine container, in particular used for the vinification and / or aging of wine, comprising as active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder.

[0014] The powder according to the invention has the advantage of being in a dry form, usable directly on the wine container, without prior modification. The use of the powder according to the invention makes it possible to avoid the problem of solvent evaporation and is therefore more ecological and inexpensive, while having a reduced processing time. Advantageously, the powder according to the invention has the advantage of comprising only 100% natural ingredients, extracted from renewable plant raw materials falling into the category of tannins, complying with the international oenological CODEX (resolution Oeno 12 / 2002, Oeno 5 / 2008 and Oeno 6 / 2008, as well as resolution OIV Oeno 352-2009, in accordance with article 120quater, paragraph 2 of regulation No. 1234 / 2007 of the European Council). Thus, the powder according to the invention also has the advantage of being compliant with the international oenological CODEX.Thus, the powder according to the invention presents no toxic risk for the user, even in the event of ingestion and allowing the wine to be re-filled into the barrel without prior washing.

[0015] For the purposes of the present invention, the term "active substance" or "active substances" means a compound having an activity capable of preserving and / or sanitizing a wine container, used for the vinification and / or aging of wine, in particular by guaranteeing effective preservation of the wine container, by inhibiting the proliferation of microorganisms lodged on the surface and deep in the wine container, and in particular in the pores of the wood.

[0016] For the purposes of the present invention, the term "preserve" or "preservation" means the act of applying a method for stopping the growth and / or proliferation of microorganisms, and in particular acetic acid bacteria, present in the wine container. For the purposes of the present invention, the terms "preserve", "clean", "sanitize" and "disinfect" may be used interchangeably.

[0017] Advantageously, the powder according to the invention comprises at least 10.0%, advantageously at least 15.0%, advantageously at least 20.0%, advantageously at least 25.0%, advantageously at least 30.0%, advantageously at least 35.0%, advantageously at least 40.0%, advantageously at least 45.0%, advantageously at least 46.0%, advantageously at least 47.0%, advantageously at least 48.0%, advantageously at least 49.0%, advantageously at least 50.0%, by weight of hydrolyzable tannins, the percentage being expressed by weight relative to the total weight of the composition.

[0018] Advantageously, the powder according to the invention comprises between 10.0% and 50.0% by weight of hydrolyzable tannins, advantageously between 15.0% and 50.0%, advantageously between 20.0% and 50.0%, advantageously between 25.0% and 50.0%, advantageously between 30.0% and 50.0%, advantageously between 35.0% and 50.0%, advantageously between 40.0% and 50.0%, advantageously between 45.0% and 50.0%, by weight of hydrolyzable tannins, the percentage being expressed by weight relative to the total weight of the composition.

[0019] According to a particular embodiment of the invention, the hydrolyzable tannins are chosen from an oak tannin, a chestnut tannin, a hardwood tannin, gall nut tannin or a mixture thereof.

[0020] Advantageously, the composition in powder form according to the invention comprises at least 10.0%, advantageously at least 15.0%, advantageously at least 20.0%, advantageously at least 25.0%, advantageously at least 30.0%, advantageously at least 35.0%, advantageously at least 40.0%, advantageously at least 45.0%, advantageously at least 50.0%, advantageously at least 55.0%, advantageously at least 60.0%, advantageously at least 65.0%, advantageously at least 70.0%, advantageously at least 75.0%, advantageously at least 80.0%, advantageously at least 85.0%, advantageously at least 86.0%, advantageously at least 87.0%, advantageously at least 88.0%, advantageously at least 89.0%, advantageously at least 90.0%, by weight of condensed tannins, the percentage being expressed by weight relative to the total weight of the composition.

[0021] Advantageously, the composition in powder form according to the invention comprises between 15.0% and 90.0% by weight of condensed tannins, advantageously between 20.0% and 90.0%, advantageously between 25.0% and 90.0%, advantageously between 30.0% and 90.0%, advantageously between 35.0% and 90.0%, advantageously between 40.0% and 90.0%, advantageously between 45.0% and 90.0%, advantageously between 50.0% and 90.0%, advantageously between 55.0% and 90.0%, advantageously between 60.0% and 90.0%, advantageously between 65.0% and 90.0%, advantageously between 70.0% and 90.0%, advantageously between 75.0% and 90.0%, advantageously between 80.0% and 90.0%, advantageously between 85.0% and 90.0% by weight of condensed tannins, the percentage being expressed by weight relative to the total weight of the composition.

[0022] According to a particular embodiment of the invention, the condensed tannins are chosen from a grape seed tannin, a grape stalk tannin, a Quebracho extract, a Tara extract or a mixture thereof.

[0023] Advantageously, the powder for preserving a wine container according to the invention, in particular used for winemaking and / or aging, consists essentially of the active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder.

[0024] Advantageously, the powder for preserving a wine container according to the invention, in particular used for winemaking and / or aging, contains as active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder.

[0025] According to a particular embodiment of the invention, the powder may further comprise one or more additional active substances such as sulfur dioxide.

[0026] According to another embodiment, the powder for preserving a wine container according to the invention, in particular used for winemaking and / or aging, comprises as sole active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder.

[0027] According to another embodiment, the powder for preserving a wine container according to the invention, in particular used for the vinification and / or aging of wine, consists essentially of the following active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder.

[0028] According to another embodiment, the powder for preserving a wine container according to the invention, in particular used for winemaking and / or aging, contains as sole active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder.

[0029] Another subject of the invention relates to a composition in liquid form for preserving a wine container, in particular used for the vinification and / or aging of wine, comprising as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0030] For the purposes of the present invention, the term "composition" means both a composition in liquid form, in particular in the form of a solution or suspension, and a composition in semi-solid form, advantageously in the form of a gel or composition in solid form, advantageously in the form of a powder, and a liquid composition in the form of a mist of particles. In a particular embodiment of the invention, the composition is in solid form, advantageously in the form of a powder. According to a particular embodiment of the invention, the composition according to the invention can be dissolved in water, advantageously osmosis water, thus forming an aqueous composition.

[0031] The composition in liquid form according to the invention has the advantage of being very inexpensive. In addition, the composition according to the invention is environmentally friendly, because its application to the wine container does not require abundant use of water, is made up exclusively of ingredients of natural origin, and is free of sulfur. In addition, the composition in liquid form according to the invention is non-toxic for the user, insofar as no release of ethanal is observed. Thanks to the composition in liquid form according to the invention, the wine container is protected against the proliferation of acetic acid bacteria for at least 4 months. Advantageously, the composition according to the invention makes it possible to protect the wine container against the proliferation of acetic acid bacteria for at least 7 months.

[0032] Advantageously, the composition in liquid form according to the invention has the advantage of comprising only 100% natural ingredients, extracted from renewable plant raw materials falling into the category of tannins, complying with the International Oenological Codex (resolution Oeno 12 / 2002, Oeno 5 / 2008 and Oeno 6 / 2008, as well as resolution OIV Oeno 352-2009, in accordance with Article 120quater, paragraph 2 of Regulation No. 1234 / 2007 of the European Council). Thus, the composition according to the invention also has the advantage of complying with the International Oenological Codex. Thus, the composition according to the invention does not present any toxic risk for the user, even in the event of ingestion and allows the wine to be re-casked in the barrel without prior washing.

[0033] Advantageously, the composition in liquid form according to the invention comprises at least 5.0%, advantageously at least 5.5%, advantageously at least 6.0%, advantageously at least 6.5%, advantageously at least 7.0%, advantageously at least 7.5%, advantageously at least 8.0%, advantageously at least 8.5%, advantageously at least 9.0%, advantageously at least 9.5%, advantageously at least 10.0%, advantageously at least 10.5%, advantageously at least 11.0%, advantageously at least 11.5%, advantageously at least 12.0%, advantageously at least 12.5%, advantageously at least 13.0%, advantageously at least 13.5%, advantageously at least 14.0%, advantageously at least 14.5%, advantageously at least 15.0%, advantageously at least 15.5%, advantageously at least 16.0%, advantageously at least 16.5%, advantageously at least 17.0%, advantageously at least 17.5%, advantageously at least 18.0%, advantageously at least 18.5%, advantageously at least 19.0%,advantageously at least 19.5%, advantageously at least 20.0% by weight of hydrolyzable tannins, the percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0034] Advantageously, the composition in liquid form according to the invention comprises between 5.0% and 20.0% by weight of hydrolyzable tannins, advantageously between 5.5% and 19.5%, advantageously between 5.5% and 19.0%, advantageously between 5.5% and 18.5%, advantageously between 5.5% and 18.0%, advantageously between 5.5% and 17.5%, advantageously between 5.5% and 17.0%, advantageously between 5.5% and 16.5%, advantageously between 5.5% and 16.0%, advantageously between 5.5% and 15.5%, advantageously between 5.5% and 15.0%, advantageously between 5.5% and 14.5%, advantageously between 5.5% and 14.0%, advantageously between 5.5% and 13.5%, advantageously between 5.5% and 13.0%, advantageously between 5.5% and 12.5%, advantageously between 5.5% and 12.0%, advantageously between 6.0% and 11.5%, advantageously between 6.0% and 11.0%, advantageously between 6.5% and 10.5%, advantageously between 6.5% and 10.0%, advantageously between 7.0% and 9.5%, advantageously between 7.5% and 9.0%, advantageously between 8.0% and 9.0%, advantageously 8.5% by weight of hydrolyzable tannins, the percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0035] According to a particular embodiment of the invention, the hydrolyzable tannins are chosen from an oak tannin, a chestnut tannin, a hardwood tannin, gall nut tannin or a mixture thereof.

[0036] Advantageously, the composition in liquid form according to the invention comprises at least 10.0%, advantageously at least 10.5%, advantageously at least 11.0%, advantageously at least 11.5%, advantageously at least 12.0%, advantageously at least 12.5%, advantageously at least 13.0%, advantageously at least 13.5%, advantageously at least 14.0%, advantageously at least 14.5%, advantageously at least 15.0%, advantageously at least 15.5%, advantageously at least 16.0%, advantageously at least 16.5%, advantageously at least 17.0%, advantageously at least 17.5%, advantageously at least 18.0%, advantageously at least 18.5%, advantageously at least 19.0%, advantageously at least 19.5%, advantageously at least 20.0%, advantageously at least 20.5%, advantageously at least 21.0%, advantageously at least 21.5%, advantageously at least 22.0%, advantageously at least 22.5%, advantageously at least 23.0%, advantageously at least 23.5%, advantageously at least 24.0%, advantageously at least 24.5%, advantageously at least 25.0%, advantageously at least 25.5%, advantageously at least 26.0%, advantageously at least 26.5%, advantageously at least 27.0%, advantageously at least 27.5%, advantageously at least 28.0%, advantageously at least 28.5%, advantageously at least 29.0%, advantageously at least 29.5%, advantageously at least 30.0%, advantageously at least 30.5%, advantageously at least 31.0%, advantageously at least 31.5%, advantageously at least 32.0%, advantageously at least 32.5%, advantageously at least 33.0%, advantageously at least 33.5%, advantageously at least 34.0%, advantageously at least 34.5%, advantageously at least 35.0%, advantageously at least 35.5%, advantageously at least 36.0%, advantageously at least 36.5%, advantageously at less than 37.0%, advantageously at least 37.5%, advantageously at least 38.0%, advantageously at least 38.5%, advantageously at least 39.0%, advantageously at least 39.5%, advantageously at least 40.0% by weight of condensed tannins, the percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0037] Advantageously, the composition in liquid form according to the invention comprises between 10.0% and 40.0% by weight of condensed tannins, advantageously between 10.0% and 39.5%, advantageously between 10.0% and 39.0%, advantageously between 10.0% and 38.5%, advantageously between 10.0% and 38.0%, advantageously between 10.0% and 37.5%, advantageously between 10.0% and 37.0%, advantageously between 10.0% and 36.5%, advantageously between 10.0% and 36.0%, advantageously between 10.0% and 35.5%, advantageously between 10.0% and 35.0%, advantageously between 10.0% and 34.5%, advantageously between 10.0% and 34.0%, advantageously between 10.0% and 33.5%, advantageously between 10.0% and 33.0%, advantageously between 10.0% and 32.5%, advantageously between 10.0% and 32.0%, advantageously between 10.0% and 31.5%, advantageously between 10.0% and 31.0%, advantageously between 10.0% and 30.5%, advantageously between 10.0% and 30.0%, advantageously between 10.0% and 29.5%, advantageously between 10.0% and 29.0%, advantageously between 10,0% and 28.5%, advantageously between 10.0% and 28.0%, advantageously between 10.0% and 27.5%, advantageously between 10.0% and 27.0%, advantageously between 10.0% and 26.5%, advantageously between 10.0% and 26.0%, advantageously between 10.0% and 25.5%, advantageously between 10.0% and 25.0%, advantageously between 10.0% and 24.5%, advantageously between 10.0% and 24.0%, advantageously between 10.0% and 23.5%, advantageously between 10.0% and 23.0%, advantageously between 10.0% and 22.5%, advantageously between 10.0% and 22.0%, advantageously between 10.0% and 21.5%, advantageously between 10.0% and 21.0%, advantageously between 10.0% and 20.5%, advantageously between 10.0% and 20.0%, advantageously between 10.0% and 19.5%, advantageously between 10.0% and 19.0%, advantageously between 10.0% and 18.5%, advantageously between 10.0% and 18.0%, advantageously between 10.0% and 17.5%, advantageously between 10.0% and 17.0%, advantageously between 10.0% and 16.5%, advantageously between 10.0% and 16.0%, advantageously between 10.0% and 15.5%,advantageously between 10.0% and 15.0%, advantageously between 10.0% and 14.5%, advantageously between 10.0% and 14.0%, advantageously between 10.0% and 13.5%, advantageously between 10.0% and 13.0%, advantageously between 10.0% and 12.5%, advantageously between 10.0% and 12.0%, advantageously between 11.0% and 12.0%, advantageously 11.5%, by weight of condensed tannins, the percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0038] According to a particular embodiment of the invention, the condensed tannins are chosen from a grape seed tannin, a grape stalk tannin, a Quebracho extract, a Tara extract or a mixture thereof.

[0039] According to an advantageous embodiment of the invention, the composition in liquid form according to the invention for preserving a wine container, is essentially composed of the active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0040] According to an advantageous embodiment of the invention, the composition in liquid form for preserving a wine container contains as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0041] Advantageously, the composition in liquid form for preserving a wine container comprises as sole active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0042] Advantageously, the composition in liquid form for preserving a wine container contains as sole active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0043] According to an advantageous embodiment, the composition according to the invention is in liquid form. According to a particular embodiment of the invention, the composition in liquid form further comprises a solvent. Advantageously, to obtain the composition in liquid form, the powder as described above is diluted in a solvent. Advantageously, the solvent is water, advantageously demineralized water, even more advantageously osmosis water or any other solvent well known to those skilled in the art. For the purposes of the present invention, the term "osmosis water" means water accessible directly from the tap using a water osmosis system. Osmosis water is purer, odorless water, free from the aftertaste of chlorine as well as various undesirable and polluting substances. It is obtained naturally, without any chemical product, using a reverse osmosis process.An aqueous composition is thus obtained comprising the composition according to the invention and osmosis water.

[0044] Advantageously, the composition in liquid form according to the invention further comprises at least 40.0% by weight of solvent, advantageously at least 40.5%, advantageously at least 41.0%, advantageously at least 41.5%, advantageously at least 42.0%, advantageously at least 42.5%, advantageously at least 43.0%, advantageously at least 43.5%, advantageously at least 44.0%, advantageously at least 44.5%, advantageously at least 45.0%, advantageously at least 45.5%, advantageously at least 46.0%, advantageously at least 46.5%, advantageously at least 47.0%, advantageously at least 47.5%, advantageously at least 48.0%, advantageously at least 48.5%, advantageously at least 49.0%, advantageously at least 49.5%, advantageously at least 50.0%, advantageously at least 50.5%, advantageously at least 51.0%, advantageously at least 51.5%, advantageously at least 52.0%, advantageously at least 52.5%, advantageously at least 53.0%, advantageously at least 53.5%, advantageously at least 54.0%, advantageously at least less than 54.5%, advantageously at least 55.0%, advantageously at least 55.5%, advantageously at least 56.0%, advantageously at least 56.5%, advantageously at least 57.0%, advantageously at least 57.5%, advantageously at least 58.0%, advantageously at least 58.5%,advantageously at least 59.0%, advantageously at least 59.5%, advantageously at least 60.0%, advantageously at least 60.5%, advantageously at least 61.0%, advantageously at least 61.5%, advantageously at least 62.0%, advantageously at least 62.5%, advantageously at least 63.0%, advantageously at least 63.5%, advantageously at least 64.0%, advantageously at least 64.5%, advantageously at least 65.0%, advantageously at least 65.5%, advantageously at least 66.0%, advantageously at least 66.5%, advantageously at least 67.0%, advantageously at least 67.5%, advantageously at least 68.0%, advantageously at least 68.5%, advantageously at least 69.0%, advantageously at least 69.5%, advantageously at least 70.0%, advantageously at least 70.5%, advantageously at least 71.0%, advantageously at least 71.5%, advantageously at least 72.0%, advantageously at least 72.5%, advantageously at least 73.0%, advantageously at least 73.5%, advantageously at least 74.0%,advantageously at least 74.5%, advantageously at least 75.0%, advantageously at least 75.5%, advantageously at least 76.0%, advantageously at least 76.5%, advantageously at least 77.0%, advantageously at least 77.5%, advantageously at least 78.0%, advantageously at least 78.5%, advantageously at least 79.0%, advantageously at least , 79.5%, advantageously at least 80.0%, advantageously at least 80.5%, advantageously at least 81.0%, advantageously at least 81.5%, advantageously at least 82.0%, advantageously at least 82.5%, advantageously at least 83.0%, advantageously at least 83.5%, advantageously at least 84.0%, advantageously at least 84.5%, advantageously at least 85.0%, advantageously at least 85.5%, advantageously at least 86.0%, advantageously at least 86.5%, advantageously at least 87.0%, advantageously at least 87.5%, advantageously at least 88.0%, advantageously at least 88.5%, advantageously at least 89.0%, advantageously at least 89.5%, advantageously at least 90.0% by weight of solvent, the percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0045] Advantageously, the composition in liquid form comprises between 40.0% and 90.0% by weight of solvent, advantageously between 45.0% and 90.0%, advantageously between 50.0% and 90.0%, advantageously between 55.0% and 90.0%, advantageously between 60.0% and 90.0%, advantageously between 65.0% and 90.0%, advantageously between 70.0% and 90.0%, advantageously between 71.0% and 89.5%, advantageously between 71.5% and 89.0%, advantageously between 72.0% and 88.5%, advantageously between 72.5% and 88.0%, advantageously between 73.0% and 87.5%, advantageously between 73.5% and 87.0%, advantageously between 74.0% and 86.5%, advantageously between 74.5% and 86.0%, advantageously between 75.0% and 85.5%, advantageously between 75.5% and 85.0%, advantageously between 76.0% and 84.5%, advantageously between 76.5% and 84.0%, advantageously between 77.0% and 83.5%, advantageously between 77.5% and 83.0%, advantageously between 78.0% and 82.5%, advantageously between 78.5% and 82.0%, advantageously between 79.0% and 81.5%,advantageously between 79.5% and 81.0%, advantageously between 79.5% and 80.5%, advantageously 80.0% by weight of solvent, the percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0046] Advantageously, the solvent is water, advantageously demineralized water, even more advantageously osmosis water or any other solvent well known to those skilled in the art.

[0047] According to another advantageous embodiment of the invention, the composition in liquid form according to the invention for preserving a wine container, comprises as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, and at least one solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0048] Advantageously, the composition in liquid form for preserving a wine container comprises as sole active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, and at least one solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0049] According to another advantageous embodiment of the invention, the composition in liquid form according to the invention for preserving a wine container, is essentially composed of the active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, and at least one solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0050] Advantageously, the composition in liquid form for preserving a wine container is essentially made up of only the active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, and at least one solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0051] According to another advantageous embodiment of the invention, the composition in liquid form for preserving a wine container contains as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, and at least one solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0052] Advantageously, the composition in liquid form for preserving a wine container contains as sole active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, and at least one solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0053] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container comprises: - between 1.0% and 10.0% by weight of oak tannins, - between 5.0% and 15.0% by weight of grape seed tannins, - between 2.0% and 10.0% by weight of gall nut tannins, - between 1.0% and 10.0% by weight of Tara extract, - between 0.1% and 2.0% by weight of Quebracho extract, - between 40.0 and 90.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0054] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container is essentially composed of: - between 1.0% and 10.0% by weight of oak tannins, - between 5.0% and 15.0% by weight of grape seed tannins, - between 2.0% and 10.0% by weight of gall nut tannins, - between 1.0% and 10.0% by weight of Tara extract, - between 0.1% and 2.0% by weight of Quebracho extract, - between 40.0 and 90.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0055] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container contains: - between 1.0% and 10.0% by weight of oak tannins, - between 5.0% and 15.0% by weight of grape seed tannins, - between 2.0% and 10.0% by weight of gall nut tannins, - between 1.0% and 10.0% by weight of Tara extract, - between 0.1% and 2.0% by weight of Quebracho extract, - between 40.0 and 90.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0056] Advantageously, the oak tannin content represents at least 1.0% by weight relative to the total weight of the composition in liquid form, advantageously at least 1.5%, advantageously at least 2.0%, advantageously at least 2.5%, advantageously at least 3.0%, advantageously at least 3.5%, advantageously at least 4.0%, advantageously at least 4.5%, advantageously at least 5.0%, advantageously at least 5.5%, advantageously at least 6.0%, advantageously at least 6.5%, advantageously at least 7.0%, advantageously at least 7.5%, advantageously at least 8.0%, advantageously at least 8.5%, advantageously at least 9.0%, advantageously at least 9.5%, advantageously at least 10.0% by weight relative to the total weight of the composition in liquid form.

[0057] Advantageously, the oak tannin content is between 1.0% and 10.0% by weight relative to the total weight of the composition in liquid form, advantageously between 1.5% and 9.5%, advantageously between 2.0% and 9.0%, advantageously between 2.5% and 8.5%, advantageously between 3.0% and 8.0%, advantageously between 3.0% and 7.5%, advantageously between 3.0% and 7.0%, advantageously between 3.0% and 6.5%, advantageously between 3.0% and 6.0%, advantageously between 3.0% and 5.5%, advantageously between 3.0% and 5.0%, advantageously between 3.5% and 4.5%, advantageously 4.5% by weight relative to the total weight of the composition in liquid form.

[0058] According to a particular embodiment of the invention, the oak tannin may be an unroasted oak tannin, a roasted oak tannin or a mixture thereof. Advantageously, if a mixture is used, the roasted oak tannin content represents at least 10.0% by weight of the total oak tannin content, advantageously at least 11.0%, advantageously at least 12.0%, advantageously at least 13.0%, advantageously at least 14.0%, advantageously at least 15.0%, advantageously at least 16.0%, advantageously at least 17.0%, advantageously at least 18.0%, advantageously at least 19.0%, advantageously at least 20.0%, advantageously at least 21.0%, advantageously at least 22.0%, advantageously at least 22.1%, advantageously at least 22.2%, advantageously at least 22.3%, advantageously at least 22.4%, advantageously at least 22.5%, advantageously at least 22.6%, advantageously at least 23.0%, advantageously at least 23.5%, advantageously at least 24.0%, advantageously at least 24.5%, advantageously at least 24.6%, advantageously at least 25.0%, advantageously at least 25.5%, advantageously at least 25.6%, advantageously at least 26.0%, advantageously at least 26.5%, advantageously at least 26.6%, advantageously at least 27.0%, advantageously at least 27.5%, advantageously at least 27.6%, advantageously at least 28.0%, advantageously at least 28.5%, advantageously at least 28.6%, advantageously at least 28.7%, advantageously at least 28.7%, advantageously at least 28.8%, advantageously at least 28.9%, advantageously at least 29.0%, advantageously at least 29.1%, advantageously at least 29.2%, advantageously at least 29.3%, advantageously at less than 22.7%, advantageously at least 22.8%, advantageously at least 22,9%, advantageously at least 23.0%, advantageously at least 23.1%, advantageously at least 23.2%, advantageously at least 23.3%, advantageously at least 23.4%, advantageously at least 23.5%, advantageously at least 23.6%, advantageously at least 23.7%, advantageously at least 23.8%, advantageously at least 23.9%, advantageously at least 24.0%, advantageously at least 24.1%, advantageously at least 24.2%, advantageously at least 24.3%, advantageously at least 24.4%, advantageously at least 24.5%, advantageously at least 24.6%, advantageously at least 24.7%, advantageously at least 24.8%, advantageously at least 24.9%, advantageously at least 25.0% by weight of the total tannin content of oak. Advantageously, the roasted oak tannin content is less than 25% by weight of the total oak tannin content.

[0059] Advantageously, the roasted oak tannin content is between 10% and 25% by weight of the total oak tannin content. Advantageously, the roasted oak tannin content is between 11.0% and 24.5%, advantageously between 12.0% and 24.5%, advantageously between 13.0% and 24.5%, advantageously between 14.0% and 24.0%, advantageously between 15.0% and 24.0%, advantageously between 16.0% and 24.0%, advantageously between 17.0% and 24.0%, advantageously between 18.0% and 24.0%, advantageously between 19.0% and 23.5%, advantageously between 20.0% and 23.5%, advantageously between 21.0% and 23.5%, advantageously between 21.5% and 23.0%, advantageously between 21.6% and 22.9%, advantageously between 21.7% and 22.8%, advantageously between 21.8% and 22.7%, advantageously between 21.9% and 22.6%, advantageously between 22.0% and 22.5%, advantageously between 22.1% and 22.4%, advantageously between 22.1% and 22.3% by weight of the total oak tannin content. Advantageously, the roasted oak tannin content is 22.2% by weight of the total oak tannin content.

[0060] Advantageously, the content of grape seed tannins represents at least 5.0%, advantageously at least 5.5%, advantageously at least 6.0%, advantageously at least 6.5%, advantageously at least 7.0%, advantageously at least 7.5%, advantageously at least 8.0%, advantageously at least 8.5%, advantageously at least 9.0%, advantageously at least 9.5%, advantageously at least 10.0%, advantageously at least 10.5%, advantageously at least 11.0%, advantageously at least 11.5%, advantageously at least 12.0%, advantageously at least 12.5%, advantageously at least 13.0%, advantageously at least 13.5%, advantageously at least 14.0%, advantageously at least 14.5%, advantageously at least 15.0% by weight relative to the total weight of the composition in liquid form.

[0061] Advantageously, the content of grape seed tannins is between 5.0% and 15.0% by weight relative to the total weight of the composition in liquid form, advantageously between 5.5% and 14.5%, advantageously between 6.0% and 14.0%, advantageously between 6.0% and 13.5%, advantageously between 6.0% and 13.0%, advantageously between 6.0% and 12.5%, advantageously between 6.0% and 12.0%, advantageously between 6.0% and 11.5%, advantageously between 6.0% and 11.0%, advantageously between 6.0% and 10.5%, advantageously between 6.0% and 10.0%, advantageously between 6.0% and 9.5%, advantageously between 6.0% and 9.0%, advantageously between 6.0% and 8.5%, advantageously between 6.5% and 8.0%, advantageously between 7.0% and 8.0%, advantageously 7.5% by weight relative to the total weight of the composition in liquid form.

[0062] Advantageously, the content of gall nut tannins represents at least 2.0% by weight relative to the total weight of the composition in liquid form, advantageously at least 2.5%, advantageously at least 3.0%, advantageously at least 3.5%, advantageously at least 4.0%, advantageously at least 4.5%, advantageously at least 5.0%, advantageously at least 5.5%, advantageously at least 6.0%, advantageously at least 6.5%, advantageously at least 7.0%, advantageously at least 7.5%, advantageously at least 8.0%, advantageously at least 8.5%, advantageously at least 9.0%, advantageously at least 9.5%, advantageously at least 10.0% by weight relative to the total weight of the composition in liquid form.

[0063] Advantageously, the content of gall nut tannins is between 2.0% and 10.0% by weight relative to the total weight of the composition in liquid form, advantageously between 2.5% and 9.5%, advantageously between 2.5% and 9.0%, advantageously between 2.5% and 8.5%, advantageously between 3.0% and 8.0%, advantageously between 3.0% and 7.5%, advantageously between 3.0% and 7.0%, advantageously between 3.0% and 6.5%, advantageously between 3.0% and 6.0%, advantageously between 3.0% and 5.5%, advantageously between 3.0% and 5.0%, advantageously between 3.0% and 4.5%, advantageously between 3.5% and 4.5%, advantageously 4.0% by weight relative to the total weight of the composition in liquid form.

[0064] Advantageously, the content of Tara extract represents at least 1.0% by weight relative to the total weight of the composition in liquid form, advantageously at least 1.5%, advantageously at least 2.0%, advantageously at least 2.5%, advantageously at least 3.0%, advantageously at least 3.5%, advantageously at least 4.0%, advantageously at least 4.5%, advantageously at least 5.0%, advantageously at least 5.5%, advantageously at least 6.0%, advantageously at least 6.5%, advantageously at least 7.0%, advantageously at least 7.5%, advantageously at least 8.0%, advantageously at least 8.5%, advantageously at least 9.0%, advantageously at least 9.5%, advantageously at least 10.0% by weight relative to the total weight of the composition in liquid form.

[0065] Advantageously, the content of Tara extract is between 1.0% and 10.0% by weight relative to the total weight of the composition in liquid form, advantageously between 1.5% and 9.5%, advantageously between 2.0% and 9.0%, advantageously between 2.5% and 8.5%, advantageously between 3.0% and 8.0%, advantageously between 3.0% and 7.5%, advantageously between 3.0% and 7.0%, advantageously between 3.0% and 6.5%, advantageously between 3.0% and 6.0%, advantageously between 3.0% and 5.5%, advantageously between 3.0% and 5.0%, advantageously between 3.0% and 4.5%, advantageously between 3.0% and 4.0%, advantageously 3.5% by weight relative to the total weight of the composition in liquid form.

[0066] Advantageously, the content of Quebracho extract represents at least 0.10% by weight relative to the total weight of the composition in liquid form, advantageously at least 0.15%, advantageously at least 0.20%, advantageously at least 0.25%, advantageously at least 0.30%, advantageously at least 0.35%, advantageously at least 0.40%, advantageously at least 0.45%, advantageously at least 0.50%, advantageously at least 0.55%, advantageously at least 0.60%, advantageously at least 0.65%, advantageously at least 0.70%, advantageously at least 0.75%, advantageously at least 0.80%, advantageously at least 0.85%, advantageously at least 0.90%, advantageously at least 0.95%, advantageously at least 1.0%, advantageously at least 1.1%, advantageously at least 1.2%, advantageously at least 1.3%, advantageously at least 1.4%, advantageously at least 1.5%, advantageously at least 1.6%, advantageously at least 1.7%, advantageously at least 1.8%, advantageously at least 1.9%, advantageously at least 2.0% by weight relative to the total weight of the composition in liquid form.

[0067] Advantageously, the content of Quebracho extract is between 0.10% and 2.0% by weight relative to the total weight of the composition in liquid form, advantageously between 0.15% and 2.0%, advantageously between 0.20% and 2.0%, advantageously between 0.25% and 2.0%, advantageously between 0.30% and 1.5%, advantageously between 0.35% and 1.50%, advantageously between 0.40% and 1.0%, advantageously between 0.40% and 0.90%, advantageously between 0.40% and 0.85%, advantageously between 0.40% and 0.80%, advantageously between 0.40% and 0.75%, advantageously between 0.40% and 0.70%, advantageously between 0.40% and 0.65%, advantageously between 0.45% and 0.60%, advantageously 0.50% by weight relative to the total weight of the composition in liquid form.

[0068] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container according to the invention comprises: - 4.5% by weight of oak tannins, - 7.5% by weight of grape seed tannins, - 4.0% by weight of gall nut tannins, - 3.5% by weight of Tara extract, - 0.5% by weight of Quebracho extract, - 80.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0069] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container according to the invention consists essentially of: - 4.5% by weight of oak tannins, - 7.5% by weight of grape seed tannins, - 4.0% by weight of gall nut tannins, - 3.5% by weight of Tara extract, - 0.5% by weight of Quebracho extract, - 80.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition.

[0070] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container according to the invention contains: - 4.5% by weight of oak tannins, - 7.5% by weight of grape seed tannins, - 4.0% by weight of gall nut tannins, - 3.5% by weight of Tara extract, - 0.5% by weight of Quebracho extract, - 80.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition.

[0071] According to a particular embodiment of the invention, the powder may further comprise one or more additional active substances such as sulfur dioxide.

[0072] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container according to the invention comprises: - 4.5% by weight of oak tannins, - 7.5% by weight of grape seed tannins, - 4.0% by weight of gall nut tannins, - 3.5% by weight of Tara extract, - 0.5% by weight of Quebracho extract, - 80.0% by weight of water, advantageously osmosis water, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

[0073] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container according to the invention consists essentially of: - 4.5% by weight of oak tannins, - 7.5% by weight of grape seed tannins, - 4.0% by weight of gall nut tannins, - 3.5% by weight of Tara extract, - 0.5% by weight of Quebracho extract, - 80.0% by weight of water, advantageously osmosis water, each percentage being expressed by weight relative to the total weight of the composition.

[0074] According to a particular embodiment of the invention, the composition in liquid form for preserving a wine container according to the invention contains: - 4.5% by weight of oak tannins, - 7.5% by weight of grape seed tannins, - 4.0% by weight of gall nut tannins, - 3.5% by weight of Tara extract, - 0.5% by weight of Quebracho extract, - 80.0% by weight of water, advantageously osmosis water, each percentage being expressed by weight relative to the total weight of the composition.

[0075] According to a particular embodiment of the invention, the composition according to the invention may further comprise one or more ingredients chosen from: grape stalk tannins, hardwood tannins, a distillate, beer, cider, mead, a liqueur, a wine or a mixture thereof.

[0076] For the purposes of the present invention, the term “wine” means fortified wines such as port, natural sweet wines, flavored drinks such as pastis, syrups, oxidative wines such as sherry, yellow wine and / or still wines.

[0077] According to a particular embodiment of the invention, the wine container is a container used for the vinification and / or aging of wine. Advantageously, the wine container is chosen from a wooden barrel, a composite barrel, a tuns, a vat, an amphora or a concrete vat. Advantageously, the wine container may be a new wine container or one that has already contained a wine. According to the present invention, the wine container is not a stainless steel vat.

[0078] For the purposes of the present invention, the term "wooden barrel" means a wooden barrel, a wooden cask or a wooden cask. Advantageously, the wood used may be oak, chestnut, acacia or cherry.

[0079] For the purposes of the present invention, the term "composite barrel" means a barrel, a cask or a cask made of a mixture of wood and a second material chosen from concrete, ceramic or stainless steel. Advantageously, the wood used may be oak, chestnut, acacia or cherry. In this case, it is possible to use barrels, casks or casks made of a mixture of wood and concrete, or a mixture of wood and stainless steel, or a mixture of wood and ceramic.

[0080] Another object of the invention relates to a method for preserving a wine container, used for winemaking and / or aging wine, characterized in that the composition in liquid form as described above is sprayed against at least part of the interior surface of the wine container.

[0081] According to one embodiment of the present invention, the composition in liquid form as described above is sprayed onto at least 10% of the inner surface of the wine container. Advantageously, the composition in liquid form as described above is sprayed onto at least 15%, advantageously at least less than 20%, advantageously at least 25%, advantageously at least 30%, advantageously at least 35%, advantageously at least 40%, advantageously at least 45%, advantageously at least 50%, advantageously at least 55%, advantageously at least 60%, advantageously at least 65%, advantageously at least 70%, advantageously at least 75%, advantageously at least 80%, advantageously at least 85%, advantageously at least 90%, advantageously at least 95%, advantageously at least 100% of the inner surface of the wine container. Advantageously, the composition as described above is sprayed over the entire inner surface of the wine container.

[0082] According to one embodiment of the invention, the spraying of the composition in liquid form as described above is carried out at a pressure greater than or equal to 1 x 105 Pa. Advantageously, the spraying is carried out at a pressure greater than or equal to 2 x 105 Pa, advantageously greater than or equal to 3 x 105 Pa, advantageously greater than or equal to 4 x 105 Pa, advantageously greater than or equal to 5 x 105 Pa, advantageously greater than or equal to 6 x 105 Pa, advantageously greater than or equal to 7 x 105 Pa, advantageously greater than or equal to 8 x 105 Pa, advantageously greater than or equal to 9 x 105 Pa, advantageously greater than or equal to 10 x 105 Pa. In a particularly advantageous embodiment of the invention, the spraying is carried out at a pressure greater than or equal to 5 x 105 Pa.

[0083] According to one embodiment of the invention, the spraying of the composition in liquid form as described above is carried out at a pressure greater than or equal to IxlO5 Pa, for a duration of at least one second. Advantageously, the spraying is carried out for at least 2 seconds, advantageously at least 3 seconds, advantageously at least 4 seconds, advantageously at least 5 seconds, advantageously at least 6 seconds, advantageously at least 7 seconds, advantageously at least 8 seconds, advantageously at least 9 seconds, advantageously at least 10 seconds. In a particularly advantageous embodiment of the invention, the spraying is carried out for at least 7 seconds.

[0084] According to a particular embodiment of the invention, the spraying step can be carried out using any means for spraying the composition according to the invention. Advantageously, the spraying is carried out using a sprayer, in particular a sprayer comprising a plurality of nozzles, in order to allow the composition according to the invention to be sprayed homogeneously over the entire interior surface of the wine container.

[0085] According to one embodiment of the invention, the method for preserving the wine container may further comprise, downstream of the step of spraying the composition as described above, a step of leaving the wine container to rest for at least one hour, so that the composition according to the invention can be deeply impregnated in the wine container. In particular, if the wine container is a wooden barrel, the resting time for at least one hour allows the composition according to the invention to be impregnated in the deep fibers of the wooden barrel, in order to guarantee complete and effective protection against the proliferation of microorganisms, and in particular against the proliferation of acetic bacteria. A person skilled in the art will be able to adapt the resting time, so that the wine container can drain completely. Advantageously, the resting time lasts at least one hour, advantageously at least 2 hours, advantageously at least 3 hours, advantageously at least 4 hours, advantageously at least 5 hours. Particularly advantageously, the resting time lasts one hour.

[0086] According to one embodiment of the invention, the method for preserving the wine container may further comprise, downstream of the resting step, a step of emptying the wine container, in order to eliminate the excess composition according to the invention. Advantageously, the emptying step consists of turning the wine container upside down, in order to allow the excess composition to drain by gravity.

[0087] According to one embodiment of the invention, the method for preserving the wine container may further comprise, downstream of the step of emptying the wine container, a step of installing a bung and then a step of storing the sanitized wine container. In an alternative embodiment, the sanitized wine container is directly stored at the end of the emptying step without installing the bung.

[0088] According to a particular embodiment of the invention, the method for preserving the wine container may further comprise, upstream of the step of spraying the composition as described above, a step of scalding the empty wine container, followed by a draining step, in order to remove excess water. Advantageously, the scalding step may be carried out either by filling the wine container with hot water at a temperature of at least 80°C, or by propelling water vapor.

[0089] According to a particular embodiment of the invention, the method for preserving the wine container may comprise the following steps: a) a step of scalding the empty wine container using water vapor, b) a step of emptying the wine container from step a), c) a step of spraying the composition according to the invention into the wine container from step b), d) a step of resting the wine container from step c), e) a step of emptying the wine container from step d), f) optionally a step of placing the plug on the sanitized wine container from step e), g) a step of storing the sanitized wine container.

[0090] According to a particular embodiment of the invention, the method for preserving the wine container may comprise the following steps: a) a step of scalding the empty wine container using water vapor, b) a step of emptying the wine container from step a), c) a step of spraying the composition according to the invention into the wine container from step b), for 7 seconds at a pressure greater than or equal to 5x105 Pa, d) a step of resting the wine container from step c) for at least one hour, e) a step of emptying the wine container from step d), f) optionally a step of placing the plug on the sanitized wine container from step e), g) a step of storing the sanitized wine container.

[0091] The preservation method according to the invention makes it possible to preserve and store a wine container for at least 4 months between two wines, while guaranteeing the absence of proliferation of micro-organisms, and in particular against the proliferation of acetic bacteria.

[0092] Another object of the invention relates to the use of the powder as described above, for the sanitization of a container used for the vinification and / or aging of wine.

[0093] Another object of the invention relates to the use of the composition in liquid form as described above, for the sanitization of a container used for the vinification and / or aging of wine.

[0094] Another object of the invention relates to the use of the powder as described above, to prevent bacterial proliferation in a wine container used for vinification and / or aging of wine.

[0095] Another object of the invention relates to the use of the composition in liquid form as described above, to prevent bacterial proliferation in a wine container used for vinification and / or aging of wine.

[0096] Another object of the invention relates to the use of the powder as described above, to prevent the proliferation of acetic bacteria in a wine container used for vinification and / or aging of wine.

[0097] Another object of the invention relates to the use of the composition in liquid form as described above, to prevent the proliferation of acetic bacteria in a wine container used for the vinification and / or aging of wine.

[0098] Advantageously, the composition in liquid form or the powder according to the invention are applied to the wine container once every 3 to 4 months to guarantee the protective effect against the proliferation of acetic bacteria in a wine container.

[0099] Advantageously, the composition in liquid form or the powder according to the invention can be applied to a new wine container or one that has already contained a wine. Examples Example 1#: Evaluation of accescence

[0100] 30 used barrels were used for this test. A visual inspection was carried out on the barrels, in order to check that they did not have blisters on their interior surfaces. A first step of steam scalding was carried out on all 30 barrels. Among the 30 scalded barrels, 20 barrels were sprayed with the composition according to the invention. Among the 20 barrels having undergone treatment with the composition according to the invention, 10 of them were stored with the bung open and the other 10 were stored with the bung closed. All 30 barrels were stored for 4 months. At the end of this 4-month period, a first olfactory check was carried out, in order to check the perception of acescence, and in particular the abnormal presence of acetic acid bacteria. A second olfactory check was carried out 3 months after the first olfactory check.

[0101] [Tables 1] Control barrels (only scalded) Barrels treated with the composition according to the invention + open bung Barrels treated with the composition according to the invention + closed bung Number of barrels 10 10 10 Olfactory control after 4 months of storage Perception of acescence No perception of acescence No perception of acescence Olfactory control after 3 additional months of storage Not applicable No perception of acescence No perception of acescence

[0102] Table 1: Evaluation of accescence

[0103] Conclusion:

[0104] 7 months after treatment with the composition according to the invention, the barrels used thus treated did not present any perception of acescence. The composition according to the invention therefore makes it possible to effectively protect barrels from the proliferation of acetic bacteria.

[0105] Example 2: Evaluation of accescence in heatwave conditions

[0106] 30 used barrels were used for this test. A visual inspection was carried out on the barrels, in order to check that they did not have blisters on their interior surfaces. A first step of steam scalding was carried out on all 30 barrels. Among the 30 scalded barrels, 20 barrels were sprayed with the composition according to the invention. Among the 20 barrels having undergone treatment with the composition according to the invention, 10 of them were stored with the bung open and the other 10 were stored with the bung closed. All 30 barrels were stored for 4 months during a heatwave (at least 3 days and 3 nights during which the outside temperature did not fall below 21°C at night and exceeded 36°C during the day). At the end of this heatwave period, an olfactory test was carried out to verify the perception of acescence, and in particular the abnormal presence of acetic bacteria.

[0107] [Tables2] Control barrels (only scalded) Barrels having undergone treatment with the composition according to the invention + open bung Barrels having undergone treatment with the composition according to the invention + closed bung Number of barrels 10 10 10 Olfactory control after storage during a heatwave Perception of acescence No perception of acescence No perception of acescence

[0108] Table 2: Evaluation of accescence in heatwave conditions

[0109] Conclusion:

[0110] After treatment with the composition according to the invention and in heatwave conditions, the used barrels thus treated did not show any perception of acescence. The composition according to the invention therefore makes it possible to effectively protect barrels from the proliferation of acetic bacteria, even during heat waves.

[0111] Example 3: Antimicrobial efficacy of the composition according to the invention

[0112] Used drums, in which cultures of Brettanomyces and acetic acid bacteria had been previously sprayed, were used to test the microbial effectiveness of the sulfur wicking and the composition according to the invention.

[0113] After misting the microbial cultures, the barrels are left empty for 48 hours.

[0114] A portion of the barrels having undergone misting of the microbial cultures are wicked at a rate of 5g or 10g of sulfur dioxide (SO2). The other portion of the barrels having undergone misting of the microbial cultures underwent a spraying step with the composition according to the invention at a rate of 100mL or 200mL of composition (10 or 20g of tannin equivalents).

[0115] 1 week after the treatments, the microbial populations are measured using of the sampling contact rod.

[0116] The results are shown in Table 3 below.

[0117] [Tables3] Treatment Control SO2 (5g / barrel) SO2 (10g / barrel) Composition according to the invention (100 mL / barrel) Composition according to the invention (200 mL / barrel) Brettanomyces (CFU / cm2) 45 18 4 40 36 Acetic acid bacteria (CFU / cm2) 20 Not detected Not detected Not detected Not detected

[0118] Table 3: Antimicrobial efficacy of the composition according to the invention

[0119] Conclusion:

[0120] The composition according to the invention is as effective as wicking with sulfur dioxide on acetic acid bacteria. However, the composition according to the invention does not appear to be effective on yeasts of the genus Brettanomyces.

[0121] Ten days after treatment with the composition according to the invention, the barrels thus treated did not show any perception of acescence, nor any bad odors when sniffed.

Claims

Claims

1. Use of a powder comprising as active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder, for the preservation of a wine container, in particular used for the vinification and / or aging of wine.

2. Use of a powder according to claim 1, wherein the hydrolyzable tannins are selected from oak tannin, chestnut tannin, hardwood tannin, gallnut tannin or a mixture thereof.

3. Use of a powder according to claim 1, wherein the condensed tannins are selected from grape seed tannin, grape stalk tannin, Quebracho extract, Tara extract or a mixture thereof.

4. Use of a composition in liquid form for preserving a wine container, in particular used for winemaking and / or aging, in which the composition in liquid form comprises as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

5. Use of a composition in liquid form according to claim 4, wherein the composition in liquid form comprises: - between 1.0% and 10.0% by weight of oak tannins, - between 5.0% and 15.0% by weight of grape seed tannins, - between 2.0% and 10.0% by weight of gall nut tannins, - between 1.0% and 10.0% by weight of Tara extract, - between 0.1% and 2.0% by weight of Quebracho extract, - between 40.0 and 90.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

6. Use of a composition in liquid form according to one of claims 4 to 5, in which the composition in liquid form comprises: - 4.5% by weight of oak tannins, - 7.5% by weight of grape seed tannins, - 4.0% by weight of gall nut tannins, - 3.5% by weight of Tara extract, - 0.5% by weight of Quebracho extract, - 80.0% by weight of a solvent, each percentage being expressed by weight relative to the total weight of the composition in liquid form.

7. Use of a composition in liquid form according to one of claims 4 to 6, in which the composition has been obtained by dissolving a powder comprising as active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder in osmosis water.

8. Use of a powder according to one of claims 1 to 3 or of a composition in liquid form according to claims 4 to 7, further comprising one or more ingredients chosen from: a distillate, beer, cider, mead, a liqueur, a wine or a mixture thereof.

9. Method for preserving a wine container used for winemaking and / or aging wine, characterized in that the use of the composition in liquid form according to one of claims 4 to 8, comprises spraying said composition against at least part of the interior surface of the container.

10. Method for preserving a wine container according to claim 9, characterized in that the wine container is chosen from a wooden barrel, a composite barrel, a tuns, a vat, an amphora or a concrete vat.

11. Method for preserving a wine container according to one of claims 9 to 10, characterized in that the spraying of the composition is carried out at a pressure greater than or equal to IxlO5 Pa.

12. Use of a powder comprising as active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder, or of a composition in liquid form comprising as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form, for the sanitization of a wine container used for the vinification and / or aging of wine.

13. Use of a powder comprising as active substances: - between 10.0% and 50.0% by weight of hydrolyzable tannins, and - between 15.0% and 90.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the powder, or of a composition in liquid form comprising as active substances: - between 5.0% and 20.0% by weight of hydrolyzable tannins, - between 10.0% and 40.0% by weight of condensed tannins, each percentage being expressed by weight relative to the total weight of the composition in liquid form, for preventing the proliferation of acetic acid bacteria in a wine container used for the vinification and / or aging of wine.