Beverages with a wine-proxy character, either non-alcoholic or low-alcohol produced from vine leaf infusions, and method for its production

Abstract

The present disclosure is directed to a method for producing a wine-proxy beverage produced from vine leaf infusions, the method comprising: contacting an aqueous mixture of a vine leaf infusion comprising a fermentable sugar, and a fermented tea, with a mixture of bacteria and yeast, preferably a symbiotic culture of bacteria and yeast (SCOBY) or a freeze dried powder containing consortium of yeasts and lactic and acetic bacteria, under fermentation conditions, thereby obtaining a fermented liquid product; wherein the dissolved sugar of the wine-proxy beverage is from 2.0 to 10.0 °Brix and the pH is from 2.40 to 3.20. A wine-proxy beverage obtained by the method of the present disclosure is also obtained.

Description

BEVERAGES WITH A WINE-PROXY CHARACTER, EITHER NONALCOHOLIC OR LOW- ALCOHOL PRODUCED FROM VINE LEAF INFUSIONS, AND METHOD FOR ITS PRODUCTIONFIELD OF THE INVENTION

[0001] The present disclosure relates generally to the field of a non-alcoholic or low- alcoholic wine-proxy drink produced by fermenting vine leaves with a symbiotic culture of yeast and bacteria infusions and processes for producing the same.

[0002] Beverages in the sense of the present disclosure, are products which demonstrated positive sensory characteristics in the evaluated parameters (astringency, mouth volume, acidity and colour), a fruity, floral and vinic aroma, and global vinic character. Additionally, are beverages alternatives to wine and are designed to mimic the experience of wine.BACKGROUND OF THE INVENTION

[0003] Sustainability is an important aspect in the agri-food sector, where agriculture is considered a source of plant raw materials 1. According to the International Organization of Vine and Wine (OIV), in 2023, the vineyard area around the world represents 7 201 944 hectares. Some by-products are generated throughout grapevine cycle and wine production, such as: sweet and fermented pomace, yeast and racking sludges, grape seeds, and others, which can be used in the production of food products. Vitis vinifera L. leaves that results from vineyard management, can be considered a relevant by-product, that are usually devalued and have biological compounds that can have several applications. Some of these applications include Greek cuisine (dolmades, which consist in grape leaves stuffed with rice, onions, and spices), dietary ingredients, formulations of dietary antioxidant supplements, and dried leaves to be used in the production of infusions.

[0004] In recent years, the wine sector has witnessed notable trends favoring no and low-alcohol beverages. This shift is driven by a growing consumer preference for healthier lifestyle choices, increased awareness of alcohol-related health risks, and a burgeoning interest in innovative beverage options. Consequently, there has been a surge in the demand for wine -proxies products designed to mimic the sensory and social experience of wine without the high alcohol content. This demand has unlockedsignificant market potential, encouraging vintners and beverage innovators to explore new methods and ingredients, such as vine leaf infusions, to cater to this evolving market. The quest for innovation within the wine sector is not only meeting the needs of healthconscious consumers but also opening new avenues for sustainable practices by utilizing by-products effectively.

[0005] Wine production leads to a vast number of by-products. Grape leaves, resulting from grapevine pruning practices, are considered a byproduct of grape cultivation for wine production.SUMMARY OF THE INVENTION

[0006] In an embodiment, the present disclosure refers to a method for producing a wine-proxy beverage produced from vine leaf infusions, the method comprising: contacting an aqueous mixture of a vine leaf infusion comprising a fermentable sugar, and a fermented tea, with a mixture of bacteria and yeast, preferably a symbiotic culture of bacteria and yeast (SCOBY) or a freeze-dried powder containing consortium of yeasts and lactic and acetic bacteria, under fermentation conditions, thereby obtaining a fermented liquid product; wherein the dissolved sugar of the wine-proxy beverage is from 2.0 to 10.0 °Brix and the pH is from 2.40 to 3.20.

[0007] In a further embodiment, the present disclosure refers to a method wherein said aqueous mixture comprises from 75% to 95% (w / w) of said vine leaf infusion and 5% to 25% (w / w) of said fermented tea. The effect of this mixture fundamentally impacts the pH and polyphenolic composition of the infusion to be fermented, with organoleptic impact. This percentage, of vine leaf infusion, is the determining factor (the green tea percentage is adapted) and depends on the grapevine variety,the composition of vine leaves is dependent on the grape variety. Therefore, based on the variety used and the desired organoleptic profile of the product, its percentage is adjusted.

[0008] In a further embodiment, the present disclosure refers to a method wherein said contacting said mixture is with from 2% to 5% (w / v) of said mixture of bacteria and yeast, or 3 a 9 g of freeze-dried powder / L.

[0009] In a further embodiment, the present disclosure refers to a method wherein said fermentation conditions comprise contacting at a temperature from 10 to 30 °C, preferably 15 to 25 °C during a period of time from 5 days to 20 days, preferably from 7days to 10 days, or both. Temperature is a key determinant in microbial activity, which will have a significant impact on the organoleptic profile of the beverage.

[0010] In a further embodiment, the present disclosure refers to a method wherein said vine leaf infusion comprises from 20 to 200g / L of said fermentable sugar.[Oi l] In a further embodiment, the present disclosure refers to a method comprising a step of preparing said fermented tea, said step preceding step i) and comprising: a) adding tea leaf to water and heating to a temperature between 75 and 90 °C, for a period of time from 10 to 20 min, thereby obtaining tea; b) filtering said tea leaf from said tea; c) contacting said tea and from 20 to 200g / L of a fermentable sugar, with a symbiotic culture of bacteria and yeast, under fermentation conditions, thereby obtaining said fermented tea and d) separating a portion of said fermented tea from said symbiotic culture of bacteria and yeast. As with all the previous parameters, these ranges have all been previously optimized. Time, like temperature, influences the extraction process of all compounds from the tea leaves into the liquid where the SCOBY is maintained. These compounds (nutrients) will essentially modulate the metabolism of the SCOBY and are fundamental for its maintenance. This starter is the basis for preparing the final beverage.

[0012] In a further embodiment, the present disclosure refers to a method comprising a step of preparing said wine leaf infusion, said step preceding step i) and comprising: a) adding a wine leaf to water and heating to a temperature between 75 and 90 °C, for a period of time from 10 to 20 min, thereby obtaining wine leaf infusion; b) filtering said tea leaves from said infusion; c) contacting said infusion with from 20 to 200g / L of a fermentable sugar.

[0013] In a further embodiment, the present disclosure refers to a method wherein said fermented tea is from Camellia sinensis L., fermented tea.

[0014] In a further embodiment, the present disclosure refers to a method wherein said vine leaf is from a variety selected from alicante bouschet, souzao, tinta da barca, alvarinho, touriga nacional or any combination thereof. Any other variety is encompassed in the scope of the present invention.

[0015] In a further embodiment, the present disclosure refers to a method wherein said fermented liquid product comprises less than 2 % (v / v) of alcohol, particularly 1,5 % (v / v), 1% (v / v), 0.5% (v / v), 0.1% (v / v), or 0% (v / v).

[0016] In a further embodiment, the present disclosure refers to a wine-proxy beverage obtained by the method of any one of claims 1 to 12 comprising 20 to 60 g of sugar / L, preferably 45 to 55 g of sugar / L, and an acidity between 2 and 8 g of equivalent of acetic acid / L, preferably 4 to 6 g of equivalent of acetic acid / L.

[0017] The art of blending is a delicate and intricate process that involves combining different grape varieties, vintages, or even leaves from different regions to create a harmonious and balanced final beverage. This practice enhances the complexity, flavor, and aroma of the beverage, resulting in a unique and distinctive profile. Blending offers significant potential for innovation in the wine industry. By experimenting with novel grape varieties leaves combinations and blending techniques, we can create new and exciting wine-proxies styles that cater to evolving consumer preferences. Additionally, the integration of advanced technologies and sensory analysis can further refine the blending process, ensuring consistency and quality in every bottle. This innovative approach elevates the sensory experience for consumers.BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Some embodiments of the disclosure are herein described, by way of example only, with reference to the accompanying drawings. With specific reference now to the drawings in detail, it is stressed that the particulars shown are by way of example and for purposes of illustrative discussion of embodiments of the disclosure. In this regard, the description taken with the drawings makes apparent to those skilled in the art how embodiments of the disclosure may be practiced.

[0019] Figure 1 is a block diagram of a method for producing a fermented liquid product, according to some embodiments of the present disclosure.DETAILED DESCRIPTION OF THE INVENTION

[0020] According to some embodiments, the present disclosure provides a method for producing a wine-proxy beverage.

[0021] The present disclosure is based in part, on the finding that a method as described herein leads to new wine-proxy beverages (e.g., beverages).

[0022] The present disclosure is based in part, on the finding that a method as described herein leads to production of non-alcoholic or low-alcoholic wine-proxies beverages from vine leaves.

[0023] As used herein, the term “wine-proxy” refers to a non-alcoholic or low-alcoholic beverage which is alternative that mimics the flavor, aroma, and complexity of wine. Wine proxies are beverages that serve as substitutes for wine. These beverages are low - alcohol or alcohol-free These wines proxies can be produced by blending fruits, teas, spices, and often complex ferments from Kombucha / -other bases, giving them layers of complexity and length of finish without the alcohol or low alcohol.

[0024] In some embodiments, the vine leaf is chosen based on its chemical profile. Varieties were chosen in which the leaves, at this stage after grape harvesting, preferably but not exclusively had a red coloration, an important factor in imparting a vinous character. Additionally, this is also a sign of the presence of antioxidant phenolic compounds.

[0025] The present disclosure is based in part, on the finding that, the vine leaf is harvested at a specific moment, after grape harvest, which is variety dependent.

[0026] In some embodiments, the wine-proxy beverage according to the present disclosure is a beverage. As used herein, a “beverage” refers to a liquid intended for human consumption.

[0027] As used herein, the term “sensory profile” refers to a characteristic or characteristics such as appearance, aroma, flavor, taste, texture, or any combination thereof.

[0028] The terms "comprises", "comprising", "includes", "including", “having” and their conjugates mean "including but not limited to".

[0029] As used herein, the singular form "a", "an" and "the" include plural references unless the context clearly dictates otherwise. For example, the term "a compound" or "at least one compound" may include a plurality of compounds, including mixtures thereof.

[0030] Throughout this application, various embodiments of this disclosure may be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well asindividual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.

[0031] Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range. The phrases “ranging / ranges between” a first indicate number and a second indicate number and “ranging / ranges from” a first indicate number “to” a second indicate number are used herein interchangeably and are meant to include the first and second indicated numbers and all the fractional and integral numerals therebetween.

[0032] As used herein the term "method" refers to manners, means, techniques and procedures for accomplishing a given task including, but not limited to, those manners, means, techniques and procedures either known to, or readily developed from known manners, means, techniques and procedures by practitioners of the chemical, pharmacological, biological, biochemical and medical arts.

[0033] It is appreciated that certain features of the disclosure, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the disclosure, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination or as suitable in any other described embodiment of the disclosure. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is inoperative without those elements.

[0034] Various embodiments and aspects of the present disclosure as delineated hereinabove and as claimed in the claims section below find experimental support in the following examples.EXAMPLES

[0035] Reference is now made to the following examples, which together with the above descriptions illustrate some embodiments of the disclosure in a non-limiting fashion.EXAMPLE 1

[0036] A production process of a beverage according to the present disclosure includes the use of vine leaves, at different moments of the leaf senescence process, i.e., between harvest and leaf fall, from different varieties. The definition of the optimal time for leaf collection was based on the physical-chemical characterization of the leaf for various quality components, namely: sugars, organic acids, polyphenols, acidity, aroma compounds, mineral elements, among others and on the sensory evaluation of the beverages.

[0037] The process comprises steps as described hereinbelow.

[0038] 1. Collection and storage of leaves under specific and critical conditions for the sensorial quality of the product: after being collected, the leaves were cleaned with compressed air and dehydrated at a temperature of 35 to 45 °C until they had a moisture content of less than 10%, packaged under vacuum and stored - temperature between 15 and 25°C and relative humidity between 50 - 70%. The maximum percentage of humidity typically used for storing plant-based fabrics, in order to prevent the development of microorganisms that could compromise the quality and safety of the raw material.

[0039] 2. Preparation and conservation of a consortium of wine bacteria and yeasts in sweetened Camellia sinensis tea (20-200 g saccharose / L).

[0040] 2.1- Preparation of sweetened Camellia sinensis tea: Camellia sinensis tea was prepared by heating water between 75 to 90 °C, to which 5-20 g / L of dried Camellia sinensis leaves are added, and infused for 10 to 20 minutes. The tea was then filtered and sweetened by adding 20 to 200 g of sucrose / L, which was left protected from light until it reached room temperature. This is to prevent oxidation phenomena or other types of degradation of natural bioactive components.

[0041] 2.2- Preparation and conservation of the starter: the tea at room temperature is inoculated with SCOBY (2 to 5 % of SCOBY w / v; 5% to 25 % of starter liquid + 75% to 95 % of infusion, figure 1). The starter was kept protected from light and fermentation took place in the presence of oxygen (aerobic fermentation). Throughout the starter's conservation time, new infusion was added to maintain the appropriate sugar level and pH (°Brix between 2.0 and 10.0 and a pH between 2.40 and 2.80). Its visual appearance was also evaluated weekly and if spots appear on the SCOBY disc, they were eliminated.

[0042] A consortium of wine bacteria and yeasts according to the present disclosure contains the following species: Yeasts: Saccharomyces spp., Zygosaccharomyces spp., Schizosaccharomyces spp., Candida spp., Dekkara spp., Brettanomyces spp.', Acetic bacteria: Komagataeibacter spp., Gluconacetobacter spp, Acetobacter spp.', Lactic acid bacteria: Lactobacillus spp., Oenococcus oeni, of Leuconostoc spp., Bifidobacterium spp.).

[0043] 3. Preparation of sweetened vine leaf infusion and inoculation

[0044] 3.1- Preparation of the sweetened vine leaf infusion

[0045] The infusion was prepared by heating water between 75 and 90 °C, to which 5-20 g / L of dry leaves were added, and infused for 10 to 20 minutes. The tea was then filtered and sweetened by adding 20 to 200 g of sucrose / L, which was left protected from light until it reached room temperature.

[0046] The infusion preparation process was optimized, in terms of quantity of dry leaf mass / water volume and infusion preparation time and temperature. The optimization of these parameters took into account extraction efficiency, assessed by sugar content, total phenolic compound content, and antioxidant activity. This evaluation was conducted for all varieties.

[0047] 3.2- Vine leaf infusion inoculation process

[0048] The sweetened vine leaf infusion was inoculated as follows: a) by adding a SCOBY disc, 2 to 5% of SCOBY mass per total volume of the container, 5% to 25% of starter liquid + 75% to 95% of infusion (Figure 1); or b) by adding Freeze Dried Baking Powder for wine-proxy Drink. On this latter condition, the specific supplier's instructions recommended for each brand should be followed

[0049] 4. Fermentation process

[0050] The fermentation process took place at a temperature between 10 and 30 °C, preferably 15 and 25°C, being characterized in terms of fermentative kinetics through daily control of pH, total soluble solids (°Brix), alcoholic potential through the reduction of °Brix, temperature and relative humidity, resulting an optimal fermentation lasting 7 to 20 days.EXAMPLE 2Table 1 - Nutritional facts for wine-proxy beverages produced from sweetened infusions of leaves Alicante Bouchet, Souzao and Tinta da Barca varieties (LQ - Quantification limit).Alicante Bouschet Sonzao Tinta da BarcaParameters SCOBYD™dSCOBYDriedSCOBYDriedyeasts yeasts yeastsThe total phenolic content of these beverages ranged from 250 to 850 mg of gallic acid equivalent per L. Their antioxidant potential was evaluated DPPH (2,2- diphenylpicrylhydrazyl) assay and ranged from 150 to 900 mg of trolox equivalent per L.

Claims

CLAIMS1. Method for producing a wine-proxy beverage produced from vine leaf infusions, the method comprising: i) contacting an aqueous mixture of a vine leaf infusion comprising a fermentable sugar, and a fermented tea, with a mixture of bacteria and yeast, preferably a symbiotic culture of bacteria and yeast or a freeze-dried powder containing consortium of yeasts and lactic and acetic bacteria, under fermentation conditions, thereby obtaining a fermented liquid product; wherein the dissolved sugar of the wine-proxy beverage is from 2.0 to 10.0 °Brix and the pH is from 2.40 to 3.20.

2. Method according to claim 1, wherein said aqueous mixture comprises from 75% to 95% (w / w) of said vine leaf infusion and 5% to 25% (w / w) of said fermented tea.

3. Method according to any one of claims 1 to 2, wherein said contacting said mixture is with from 2% to 5% (w / v) of said mixture of bacteria and yeast, or 3 a 9 g of freeze-dried powder / L.

4. Method according to any one of claims 1 to 3, wherein said fermentation conditions comprise contacting at a temperature from 10 to 30 °C, preferably 15 to 25 °C during a period of time from 5 days to 20 days, preferably from 7 days to 10 days, or both.

5. Method according to any one of claims 1 to 4, wherein said vine leaf infusion comprises from 20 to 200g / L of said fermentable sugar.

6. Method according to any one of claims 1 to 5, comprising a step of preparing said fermented tea, said step preceding step i) and comprising: a) adding tea leaf to water and heating to a temperature between 75 and 90 °C, for a period of time from 10 to 20 min, thereby obtaining tea; b) filtering said tea leaf from said tea; c) contacting said tea and from 20 to 200g / L of a fermentable sugar, with a symbiotic culture of bacteria and yeast, under fermentation conditions, thereby obtaining said fermented tea and d) separating a portion of said fermented tea from said symbiotic culture of bacteria and yeast.

7. Method according to any one of claims 1 to 6, comprising a step of preparing said wine leaf infusion, said step preceding step i) and comprising: a) adding a wine leaf to water and heating to a temperature between 75 and 90 °C, for a period of time from 10 to 20 min, thereby obtaining wine leaf infusion; b) filtering said tea leaves from said infusion; c) contacting said infusion with from 20 to 200g / L of a fermentable sugar.

8. Method according to any one of claims 1 to 7, wherein said fermented tea is from Camellia sinensis L., fermented tea.

9. Method according to any one of claims 1 to 8, wherein said vine leaf is from a variety selected from Alicante bouschet, Souzao, Tinta da barca, Alvarinho, Touriga Nacional, cvs, or any combination thereof.

10. Method according to any one of claims 1 to 9, wherein said fermented liquid product comprises less than 2 % (v / v) of alcohol, particularly 1,5 % (v / v), 1% (v / v), 0.5% (v / v), 0.1% (v / v), or 0% (v / v).

11. Method according to claim 1 to 10, wherein said fermented liquid product comprises less than 0.05 % (v / v) of alcohol, particularly 0.1% (v / v), or 0% (v / v).

12. Wine-proxy beverage obtained by the method of any one of claims 1 to 11 comprising 20 to 60 g of sugar / L, preferably 45 to 55 g of sugar / L, and an acidity between 2 and 8 g of equivalent of acetic acid / L, preferably 4 to 6 g of equivalent of acetic acid / L.

13. Wine-proxy beverage obtained by the method of any one of claims 1 to 11 wherein said vine leaf is from a blend of at least two wine varieties.

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