Dehydrated wine, in a form of water dispersible powder or composition comprising same

Abstract

The present invention relates to a process for manufacture of a dehydrated wine product being a dry product made from wine and at least one solid excipient, as well as to a dehydrated wine product and tablets comprising the same.

Description

[0001] P471472PC00

[0002] Dehydrated wine, in a form of water dispersible powder or composition comprising same

[0003] Technical field of the invention

[0004] The present invention generally relates to the fields of food supplements, food flavoring and drying technology. Specifically the invention relates to a dried wine product which is suitable as a food supplement or flavoring of foodstuff in dehydrated form as well as to a process for making such products.

[0005] Background of the invention

[0006] Drying of wine to obtain powder is made possible by addition of an appropriate excipient to wine before the drying process mostly due to glycerol which is known to have a very low glass transition temperature and is also a major constituent of the dry extract of red wine . (Alvarez Gaona, Food Process Preserv. 2017: 42(2): el3457). The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties.

[0007] Drying or dehydratation of pure wine is difficult due to sticky product obtained since it can contain beside glycerol high amount of sugars. In the literature usually the type of wine used for dehydratation regarding sugar content is not disclosed.

[0008] Microencapsulation of plant polyphenols in a suitable matrix offers an effective and practical method for the preparation of stable formulations of these compounds. Microcapsules or microspheres can be obtained using various types of monomer and / or polymer carrier through processes such as spray drying, lyophilization, fluidization, coacervation, extrusion, co-crystalization, entrapment in liposomes, interphase polymerization, or molecular inclusion. Spray drying is currently the most widely used process in the food industry because of its low cost and the availability of equipment. Used mainly for dehydration, spray drying may also be employed successfully in the process of microencapsulation of active compounds within the matrix.

[0009] Wine is one of the most important sources of dietary polyphenolic antioxidants, including phenolic acids, phenolic alcohols, stilbene, flavonols, flavan-3-ols, procyanidins, as well as containing wine pigments (anthocyanins). One of the richest sources of antioxidants from the group of active polyphenols is grape wine, especially red wine.

[0010] A large number of studies have linked alcohol consumption to increased risks of coronary heart disease and stroke, and a considerable number to elevated risk of heart failure. On the other hand, it has been shown that the removal of ethanol from red wine does not decrease its beneficial health properties, namely its antioxidant effects and protection against cardiovascular disease.

[0011] GB 1324917A discloses process of producing dehydrated wine product in a form of a powder wherein wine is mixed with 25-75 parts by weight of starch hydrolysates based on 100 parts by weight of wine and spray drying said mixture which is high amount of excipients added.

[0012] Alvarez Gaona (Eur. Food Res. Technol. 2019, 245: 2621-2630.) dried Ancellotta red wine by spray drying it with maltodextrin. They used 13,5 % of maltodextrin and 86,5% of wine for spray drying at 145 °C to obtain powdered product.

[0013] Agnieszka Wilkowska et al (Food Chem. 2017, 228: 77-84) spray dried different fruit wines, chokeberry, blackcurrant and blueberry in combination with hydroxypropyl-p-cyclodextrin (HP-P-CD) and inulin. They prepared 15 % concetration of these excipients in fruit wines.

[0014] Diego Fernando Rocha-Parra et al (LWT 2016: 70(5):162-170) used a commercial Cabernet Sauvignon, "Postales del Fin del 122 Mundo" from Neuquen province, Argentina to prepare a powdered product. A blend (65:35) of maltodextrin MD10 and gum arabic was dissolved in red wine at a 9 % concentration (total weight basis of both excipients). The mixture was then freeze-dried to encapsulate the dry extract of wine (containing its polyphenols). Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caffeic acid and resveratrol remained constant at water activity 0.11, although at water activity 0.33 catechine and epicatechine suffered important losses. Results indicated that water activity was a key factor affecting phenolics stability during storage. Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditions.

[0015] Virginia Sanchez et al. (Food Bioprocess Technol 2013, 6:1350-1354) discloses the addition of Maltodextrin DE 10 to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freeze drying leaving an amorphous glassy maltodextrin microstructure (i.e., "wine powder").

[0016] CN107164135A discloses the preparation of Chinese herbal medicine wine and mixing it with hydroxypropyl-p-cyclodextrin or inulin, and drying by low-temperature vacuum spray drying to prepare a powder. The percentage by weight of Chinese herbal wine mixed with hydroxypropyl-p-cyclodextrin or inulin is 8% to 22%.

[0017] Summary of the invention

[0018] The present invention refers to antioxidant complexes derived from dehydrated grape wine in a form of a powder obtained with an addition of an excipient before the dehydration process of grape wine by e.g. spray drying or any other drying method. Said powder comprises the same antioxidant complexes including polyphenolic compounds as contained in e.g. wine, such as resveratrol and bioflavonoids, e.g. anthocyanins and polyphenols. The powder does not contain ethyl alcohol. Therefore, the said formulations do not present the hepatic and central toxicity problems caused by drinking wine to excess while providing for the well known benefits attributed to the natural constituents of wine.

[0019] It is also an object of the present invention to provide a dried wine product which is suitable for flavoring ready-to-use foodstuffs in dehydrated form as many foodstuffs it is desirable to use wine for flavoring or rounding off the taste of the food.

[0020] It is also an object of the present invention to provide a dried wine product which is in the form of a powder with fair flow properties for filling into capsules or sachets or for tableting on a tablet press such that it is easily reconstituted into liquid drink after water addition.

[0021] Surprisingly, we found that wine can be converted into a powder form-solid dispersion by adding a smaller amount of excipient than has been previously reported in the literature, which means e.g. in a ratio smaller than the excipient:wine mass ratio = 9:100. In addition, we found that there are a limited number of excipients that yield a powder product when used in such proportion or less. It was surprisingly discovered that a dehydrated wine product in a form of a free flowing powder can be produced with much smaller proportion of excipient such as starch hydrolysates than 25 parts by weight based on 100 parts by weight of wine when the starting material is an appropriate wine, e.g. wine with low sugar content. For example dry wine is categorized to contain 10 g or less of sugar per one liter. The presently provided dehydrated wine in a form of a powder can be used as such, granulated or tableted with use of some additional excipient that improve powder flow, increases particle size and powder compressibility when product is in a form of a powder.

[0022] This invention provide a method of converting mostly all wine dissolved components flavors, aromas and antioxidants, with the exception of alcohol and water, to a dry product which can be added to water to obtain a drinkable dispersion with health benefits, or be added to food.

[0023] In the dried products produced according to the invention, almost all components in the wine giving smells and flavours are preserved and bound in the solid excipient, with the exception of alcohol. The dried products are useful as food supplement that contains e.g. antioxidants from the wine. The spray-dried wine powder can also be used in beverages, for example as a wine substitute for alcoholics and also for diabetics, if the type of appropriate solid excipient is selected.

[0024] The present invention thus provides in a first aspect a process for manufacture of a dehydrated wine product being a dry product made from wine and at least one solid excipient, characterized in that the dehydrated wine product is made by mixing 100 parts by weight of wine with about 1 to about 9 parts by weight of said at least one solid excipient to form a mixture which is dehydrated by drying.

[0025] The present invention provides in a second aspect a dehydrated wine product obtained by the process of the present invention.

[0026] The present invention provides in a third aspect a dehydrated wine product comprising the dry matter from 100 parts by weight of wine and from 1 to 9 parts by weight of at least one solid excipient.

[0027] The present invention provides in a fourth aspect a use of the dehydrated wine product as defined by the present invention for preparing an instant drink.

[0028] The present invention provides in a fifth aspect a use of the dehydrated wine product as defined by the present invention as a food flavoring.

[0029] The present invention is further illustrated by the follow items: 1. Process for manufacture of a dehydrated wine (red wine or white wine) product being a dry product made from wine and at least one solid excipient, characterized in that the dehydrated wine product is made by mixing 100 parts by weight of wine with about 1 to about 9 parts by weight of said at least one solid excipient to form a mixture which is dehydrated by drying.

[0030] 2. The process according to item 1, wherein said wine comprises less than about 20 g / L sugars.

[0031] 3. The process according to any one of the preceding items, wherein said wine comprises less than about 10 g / L sugars, less than about 5 g / L sugars or less than about 2 g / L sugars.

[0032] 4. The process according to any one of the preceding items, wherein said wine comprises less than about 11 g / L glycerol, less than about 7 g / L glycerol, less than about 4 g / L glycerol or less than about 2 g / L glycerol.

[0033] 5. The process according to any one of the preceding items, wherein said wine has a dry matter contents in the range from about 1 %w / w to about 10 %w / w, or in the range from about 2 %w / w to about 5 %w / w, where the dry matter contents is determined thermogravimetrically by heating it from 30 to 110 °C at heating rate 10 K / min and maintaining end temperature for two hours to obtain solid content as the weight percentage.

[0034] 6. The process according to any one of the preceding items, wherein said process is for the manufacture of a dehydrated wine product made from wine.

[0035] 7. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

[0036] 8. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient selected from the group consisting of mesoporous silicon dioxide (Syloid 244 FP), lactose, trehalose, glucose, maltodextrin, sucrose, gum arabic, hydroxypropyl methylcellulose (Pharmacoat 603) and inulin.

[0037] 9. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient selected from the group consisting of alpha cyclodextrins, beta cyclodextrins and gamma cyclodextrins. 10. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient which is 2-hydropropyl beta cyclodextrin, 2-hydropropyl alpha cyclodextrin.

[0038] 11. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose, maltodextrin and inulin.

[0039] 12. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose and inulin.

[0040] 13. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient selected from the group consisting of gum arabic and hydroxypropyl methylcellulose (Pharmacoat 603).

[0041] 14. The process according to any one of the preceding items, wherein said at least one excipient comprises an excipient which is a water soluble polymer.

[0042] 15. The process according to any one of the preceding items, wherein said dehydrated wine product contains one excipient.

[0043] 16. The process according to any one of items 1-14, wherein said dehydrated wine product contains two different excipients.

[0044] 17. The process according to any one of the preceding items, wherein the amount of said at least one solid excipient is 20% to 60% of the dehydrated wine.

[0045] 18. The process according to any one of the preceding items, wherein the amount of wine, to the at least one solid excipient is 100:2 w / w to 100:8 w / w.

[0046] 19. The process according to any one of the preceding items, wherein the amount of wine, to the at least one solid excipient is 100:2 w / w to 100:9 w / w.

[0047] 20. The process according to any one of the preceding items, wherein said drying is by vacuum drying, lyophylization, spray drying or freeze spray drying.

[0048] 21. The process according to any one of the preceding items, wherein said drying is spray drying. 22. The process according to item 20 or 21, wherein said spray drying is carried out at air inlet temperature of 90 °C to 150 °C and air outlet temperature 50 °C to 90 °C.

[0049] 23. The process according to any one of the preceding items, wherein said dehydrated wine product has a water content of less than about 10 %w / w.

[0050] 24. The process according to item 23, wherein said dehydrated wine product has a water content of less than about 8 %w / w, less than about 6 %w / w, less than about 4 %w / w, or less than about 1 %w / w.

[0051] 25. The process according to any one of the preceding items, which comprises the reduction of the sugar and glycerol content in a wine product to obtain a wine more suitable for drying, wherein said reduction is obtained by a microbial fermentation.

[0052] 26. The process according to item 25, wherein said microbial fermentation is by a yeast capable of metabolizing the sugar and glycerol, such as by the engineered Saccharomyces cerevisiae D452-2. (Khattab and Watanabe, "Efficient Conversion of Glycerol to Ethanol by an Engineered Saccharomyces cerevisiae Strain, Appl. Environ. Microbiol. 87 (23) 2021)

[0053] 27. The process according to any one of the preceding items, wherein said dehydrated wine product is a granulated product, such as manufactured by liquid granulation or solid granulation (compaction).

[0054] 28. The process according to any one of the preceding items, characterized in that the dehydrated wine product is made by mixing 100 parts by weight of wine with about 1.0 to about 9.0 parts by weight of said at least one solid excipient to form a mixture which is dehydrated by drying.

[0055] 29. Dehydrated wine product obtained by the process of any one of items 1-28.

[0056] 30. Dehydrated wine product comprising the dry matter from 100 parts by weight of wine and from 1.0 to 9.0 parts by weight of at least one solid excipient.

[0057] 31. The dehydrated wine according to item 29 or 30, wherein the dry matter from the wine is from a wine comprising less than about 20 g / L sugars. 32. The dehydrated wine product according to any one of items 29-31, wherein the dry matter from the wine is from a wine comprising less than about 12 g / L sugars 10 g / L sugars, less than about 5 g / L sugars or less than about 2 g / L sugars.

[0058] 33. The dehydrated wine product according to any one of items 29-32, wherein the dry matter from the wine comprising less than about 11 g / L glycerol, less than about 7 g / L glycerol, less than about 4 g / L glycerol or less than about 2 g / L glycerol.

[0059] 34. The dehydrated wine product according to any one of items 29-33, wherein the dry matter from the wine is from a wine having a dry matter contents in the range from about 1 %w / w to about 12 %w / w, or in the range from about 1 %w / w to about 10 %w / w, or in the range from about 2 %w / w to about 5 %w / w, where the dry matter contents is determined thermogravimetrically by heating it from 30 to 110 °C at heating rate 10 K / min and maintaining end temperature for two hours to obtain solid content as the weight percentage.

[0060] 35. The dehydrated wine product according to any one of items 29-34, wherein said product is a dehydrated wine product made from wine.

[0061] 36. The dehydrated wine product according to any one of items 29-35, wherein said at least one solid excipient comprises an excipient selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

[0062] 37. The dehydrated wine product according to any one of items 29-36, wherein said at least one excipient comprises an excipient selected from the group consisting of mesoporous silicon dioxide (Syloid 244 FP), lactose, sucrose, trehalose, glucose, maltodextrin gum arabic, hydroxypropyl methylcellulose (Pharmacoat 603) and inulin.

[0063] 38. The dehydrated wine product according to any one of items 29-37, wherein said at least one excipient comprises an excipient selected from the group consisting of alpha cyclodextrins, beta cyclodextrins and gamma cyclodextrins.

[0064] 39. The dehydrated wine product according to any one of items 29-38, wherein said at least one excipient comprises an excipient which is 2-hydropropyl beta cyclodextrin or 2- hydropropyl alpha cyclodextrin. 40. The dehydrated wine product according to any one of items 29-39, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose, maltodextrin and inulin.

[0065] 41. The dehydrated wine product according to any one of items 29-40, wherein said at least one excipient comprises an excipient which is a water soluble polymer.

[0066] 42. The dehydrated wine product according to any one of items 29-41, wherein said dehydrated wine product contains one excipient.

[0067] 43. The dehydrated wine product according to any one of items 29-41, wherein said dehydrated wine contains two different excipients.

[0068] 44. The dehydrated wine product according to any one of items 29-43, wherein the amount of said at least one excipient is 20% to 60% of the dehydrated wine product.

[0069] 45. The dehydrated wine product according to any one items 29-44, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose and inulin

[0070] 46. The dehydrated wine product according to any one of the items 29-44, wherein said at least one excipient comprises an excipient selected from the group consisting of gum arabic and hydroxypropyl methylcellulose (Pharmacoat 603).

[0071] 47. The dehydrated wine product according to any one of the items 29-44, wherein the amount of wine to the at least one solid excipient is 100:2 w / w to 100:9 w / w.

[0072] 48. The dehydrated wine product according to any one of items 29-47, wherein said drying is by vacuum drying, lyophylization, spray drying or freeze spray drying.

[0073] 49. The dehydrated wine product according to any one of items 29-48, wherein said drying is spray drying.

[0074] 50. The dehydrated wine product according to item 48 or 49, wherein said spray drying is carried out at air inlet temperature of 90 °C to 150 °C and air outlet temperature 50 °C to 90 °C.

[0075] 51. The dehydrated wine product according to any one of items 29-50, wherein said dehydrated wine product has a water content of less than about 10 %w / w. 52. The dehydrated wine product according to item 51, wherein said dehydrated wine product has a water content of less than about 8 %w / w, less than about 6 %w / w or less than about 4 %w / w or less than about 1 %w / w.

[0076] 53. The dehydrated wine product according to any one of items 29-52, which comprises the reduction of the sugar and glycerol content in a wine product to obtain a wine more suitable for drying, wherein said reduction is obtained by a microbial fermentation.

[0077] 54. The dehydrated wine product according to item 53, wherein said microbial fermentation is by a yeast capable of metabolizing the sugar and glycerol, such as by the engineered Saccharomyces cerevisiae D452-2.

[0078] 55. The dehydrated wine product according to any one of items 29-54, wherein said dehydrated wine product is a granulated product, such as manufactured by liquid granulation or solid granulation (compaction).

[0079] 56. The dehydrated wine product according to any one of items 29-55, wherein said dehydrated wine product is in the form of a tablet.

[0080] 57. The dehydrated wine product according to any one of the items 29-56, wherein said dehydrated wine product is in the form of a chewable tablet.

[0081] 58. Use of the dehydrated wine product as defined in any one of items 29-57 for preparing an instant drink.

[0082] 59. Use of the dehydrated wine product as defined in any one of items 29-57 as a food flavoring.

[0083] Breif description of the figures.

[0084] Figure 1A. Illustration of the product obtained after spray drying of pure wine without addition of excipient, or addition of unapropriate excipient or addition of too low amount of excipient to wine.

[0085] Figure IB. Illustration of the product in a form of a powder obtained after spray drying of pure wine with addition of excipient.

[0086] Detailed description of the invention

[0087] Unless specifically defined herein, all technical and scientific terms used have the same meaning as commonly understood by a skilled artisan in the fields of biochemistry, genetics, and molecular biology.

[0088] All methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, with suitable methods and materials being described herein. All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety. In case of conflict, the present specification, including definitions, will prevail. Further, the materials, methods, and examples are illustrative only and are not intended to be limiting, unless otherwise specified.

[0089] The practice of the present invention will employ, unless otherwise indicated, conventional techniques of food science, drying and powder technology, which are within the skill of the art. Such techniques are explained fully in the literature in numerous textbooks

[0090] The process

[0091] In a first aspect the present invention provides a process for manufacture of a dehydrated wine product being a dry product made from wine and at least one solid excipient, characterized in that the dehydrated wine product is made by mixing 100 parts by weight of wine with about 1 to about 9 parts by weight of said at least one solid excipient to form a mixture which is dehydrated by drying.

[0092] The wine used for the process may be e.g. red wine or white wine.

[0093] In one embodiment said wine used in the process comprises less than about 20 g / L sugars. In another embodiment the wine used in the process comprises less than about 12 g / L sugars, less than about 10 g / L sugars less than about 5 g / L sugars or less than about 2 g / L sugars.

[0094] Dry wine is a type of wine that contains little sugar, meaning it isn't sweet. During the fermentation process, yeast consumes the sugar present in the grape juice, converting it into alcohol. For wine professionals and experts, dry wines are defined as having no more than ten gram per liter of sugar. Some very dry wines may have as little as 1-2 g / L of sugar.

[0095] The glycerol content in wine usually ranges from 4 to 10 grams per liter (g / L), though it can occasionally be higher in certain styles.

[0096] In another embodiment the wine used in the process comprises less than about 10 g / L glycerol, less than about 7 g / L glycerol, less than about 4 g / L glycerol or less than about 2 g / L glycerol.

[0097] In yet another embodiment the wine used in the process has a dry matter contents in the range from about 1 %w / w to about 10 %w / w, or in the range from about 2 %w / w to about 5 %w / w, or in the range from about 2 %w / w to about 12 %w / w where the dry matter contents is determined thermogravimetrically by heating it from 30 to 110 °C at heating rate 10 K / min and maintaining end temperature for two hours to obtain solid content as the weight percentage.

[0098] In a further embodiment the at least one excipient comprises an excipient selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

[0099] In a further embodiment the at least one excipient comprises an excipient selected from the group consisting of mesoporous silicon dioxide (Syloid 244 FP), lactose, sucrose, trehalose, glucose, maltodextrin, gum arabic, hydroxypropyl methylcellulose (Pharmacoat 603) and inulin.

[0100] In another embodiment the at least one excipient comprises an excipient selected from the group consisting of alpha cyclodextrins, beta cyclodextrins and gamma cyclodextrins.

[0101] In another embodiment the at least one excipient comprises an excipient which is 2- hydropropyl beta cyclodextrin or 2-hydropropyl alpha cyclodextrin.

[0102] In another embodiment the at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose, maltodextrin and inulin. In another embodiment the at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose and inulin.

[0103] In another embodiment the at least one excipient comprises an excipient selected from the group consisting of gum arabic and hydroxypropyl methylcellulose (Pharmacoat 603). In another embodiment the at least one excipient comprises an excipient which is a water soluble polymer.

[0104] In another embodiment the dehydrated wine product contains one excipient.

[0105] In another embodiment the dehydrated wine product contains two different excipients.

[0106] In another embodiment the amount of said at least one solid excipient is 20% to 60% of the dehydrated wine product.

[0107] In another embodiment the amount of wine to the at least one solid excipient is 100:2 w / w to 100:9 w / w.

[0108] In another embodiment the amount of wine to the at least one solid excipient is 100:2 w / w to 100:8 w / w.

[0109] In another embodiment the amount of wine to the at least one solid excipient is 100:1 w / w to 100:7 w / w.

[0110] In another embodiment the drying is by lyophylization, vacuum drying, spray drying or freeze spray drying.

[0111] In another embodiment the drying is spray drying.

[0112] In another embodiment the spray drying is carried out at air inlet temperature of 90 °C to 150 °C and air outlet temperature 50 °C to 90 °C.

[0113] Spray drying is generally considered a mild method for drying heat-sensitive materials, including milk, because it operates at relatively low temperatures and involves very short exposure times. This is important also for preserving substances present in wine especially antioxidants.

[0114] • The liquid (water solution) is atomized into tiny droplets, which have a large surface area. These droplets are exposed to hot air for only a few seconds, allowing moisture to evaporate quickly. The short exposure time minimizes heat damage to sensitive components like proteins and vitamins. While the inlet air temperature can be high (e.g., 150-200°C or 300-400°F), the actual temperature experienced by the droplets is much lower because of the evaporative cooling effect. The outlet air temperature is typically around 70-90°C (160- 190°F), which is relatively mild for heat-sensitive products.

[0115] • Comparison to Other Drying Methods:

[0116] • Freeze Drying: Freeze drying is even milder than spray drying because it involves freezing the product and removing moisture through sublimation under vacuum. However, freeze drying is more expensive and time-consuming.

[0117] • Drum Drying: This method involves spreading the liquid on a heated drum, which can cause more heat damage due to longer exposure times.

[0118] • Spray Drying vs. Other Methods: Spray drying strikes a balance between preserving product quality and being cost-effective for large-scale production.

[0119] • Vacuum drying is a technique where food materials are dried at the low pressure while the boiling point of moisture within the food materials reduces and evaporates at the low temperatures. The heat source for drying of the food materials are usually provided through conduction process.

[0120] • When a high amount of excipient (a substance added to a product to improve its properties, such as flowability, stability, or solubility) is required in spray drying, several disadvantages can arise one of the most important being that excipients must be approved for use in specific applications and their daily dose can be limited. Adding excipients increases the amount of material being processed, which can raise costs for raw materials, energy, and equipment wear and tear. Not all excipients are compatible with the active ingredients or the spray-drying process. Excipients increase the overall volume and mass of the product. For these reasons it is reasonable to add lowest amount of excipient to wine before drying and still obtain powder after drying.

[0121] • The shelf life of spray-dried food products can vary significantly depending on factors such as the type of food, its composition, packaging, storage conditions, and the presence of preservatives. However, spray-dried products generally have a longer shelf life compared to their liquid or fresh counterparts due to the removal of moisture, which inhibits microbial growth and slows down chemical reactions. Here are some general guidelines:

[0122] Typical Shelf Life of Spray-Dried Food Products

[0123] • Spray-Dried Milk Powder:

[0124] Shelf Life: 12-24 months

[0125] Factors: Properly sealed and stored in a cool, dry place away from light and moisture.

[0126] • Spray-Dried Coffee:

[0127] Shelf Life: 12-18 months

[0128] Factors: Airtight packaging and storage in a cool, dark place are critical to prevent oxidation and flavor loss.

[0129] • Spray-Dried Fruit and Vegetable Powders:

[0130] Shelf Life: 6-12 months

[0131] Factors: High sugar or acid content in fruits can extend shelf life, while vegetable powders may degrade faster due to enzymatic activity.

[0132] • Spray-Dried Egg Powder:

[0133] Shelf Life: 5-10 years (if stored properly)

[0134] Factors: Low moisture content and airtight packaging are essential to prevent spoilage.

[0135] • Spray-Dried Herbs and Spices:

[0136] Shelf Life: 1-3 years

[0137] Factors: Light, heat, and moisture can degrade flavor and color, so storage in dark, airtight containers is important.

[0138] • Spray-Dried Protein Powders (e.g., whey, plant-based proteins):

[0139] Shelf Life: 12-24 months Factors: Proper sealing and storage in a cool, dry place are necessary to prevent clumping and oxidation.

[0140] • Spray-Dried Infant Formula:

[0141] Shelf Life: 12-18 months

[0142] Factors: Strict packaging and storage requirements to maintain nutritional quality and safety.

[0143] In summary, spray-dried food products typically have a shelf life ranging from 6 months to several years, depending on the product and storage conditions. Proper packaging and storage are critical to maintaining quality and extending shelf life.

[0144] Particle Size in Spray Drying of Food: Influence of Equipment Size

[0145] The size and design of spray drying equipment can significantly influence the particle size of the final product. Here's how:

[0146] 1. Chamber Dimensions: o Larger Chambers: In larger spray dryers, droplets have more time to dry before hitting the chamber walls, which can lead to larger, more uniform particles due to slower drying rates. o Smaller Chambers: Smaller chambers may result in faster drying and smaller particles, but can also lead to wider particle size distributions due to shorter residence times.

[0147] 2. Air Flow Patterns: o Co-current vs. Counter-current: Co-current dryers (where air and droplets move in the same direction) typically produce smaller particles due to rapid drying. Counter-current dryers (where air and droplets move in opposite directions) can produce larger particles due to longer exposure to heat. o Air Dispersion: Larger equipment may have more complex air dispersion systems, which can affect droplet trajectories and drying rates, influencing particle size.

[0148] 3. Atomization Efficiency: o Nozzle or Rotary Atomizer: Larger equipment may use more advanced atomization systems (e.g., high-pressure nozzles or rotary atomizers), which can produce finer droplets and smaller particles. o Scale-Up Effects: When scaling up from lab-scale to industrial-scale equipment, atomization efficiency may change, affecting droplet size and, consequently, particle size.

[0149] 4. Residence Time: o Longer residence times in larger equipment can lead to more complete drying and potentially larger particles due to agglomeration or slower drying rates.

[0150] Powder Flow Properties

[0151] The flow properties of the spray-dried powder are influenced by the particle size, which, in turn, is affected by the equipment size:

[0152] 1. Particle Size Distribution: o Larger equipment may produce more uniform particle sizes, improving flowability. o Smaller equipment may result in a wider size distribution, potentially leading to poorer flow due to fines and irregular shapes.

[0153] 2. Agglomeration: o Larger equipment may facilitate controlled agglomeration, leading to improved flow properties due to larger, more spherical particles. o Smaller equipment may produce powders with less agglomeration, resulting in finer particles that are more cohesive and less free-flowing.

[0154] 3. Moisture Content: o Larger equipment may allow for more precise control of drying conditions, leading to optimal moisture content and better flow properties. o Smaller equipment may struggle with consistency, potentially leading to higher moisture content and poorer flow. 4. Bulk Density: o Larger equipment may produce powders with higher bulk density due to better control over drying and agglomeration, enhancing flowability. o Smaller equipment may yield lower bulk density powders, which can be more cohesive and harder to handle.

[0155] It can be assumed that if particles are obtained from drying of wine by using of excipient flowable product can be obtained especially in larger equipment for drying. In freeze drying flowability of a product can be achieved by appropriate milling of freeze dried product.

[0156] In another embodiment the dehydrated wine product has a water content of less than about 10 %w / w.

[0157] In another embodiment the dehydrated wine product has a water content of less than about 8 %w / w, less than about 6 %w / w, less than about 4 %w / w, or less than about 1 %w / w.

[0158] In another embodiment the process comprises the reduction of the sugar and glycerol content in a wine product to obtain a wine more suitable for drying, wherein said reduction is obtained by a microbial fermentation.

[0159] In another embodiment the microbial fermentation is by a yeast capable of metabolizing the sugar and glycerol, such as by the engineered Saccharomyces cerevisiae D452-2. The D452-2 strain is described in e.g. Khattab and Watanabe, "Efficient Conversion of Glycerol to Ethanol by an Engineered Saccharomyces cerevisiae Strain, Appl. Environ. Microbiol. 87 (23) 2021.

[0160] In another embodiment the dehydrated wine product is a granulated product, such as manufactured by liquid granulation or solid granulation (compaction).

[0161] It is to be understood that the granulated product may comprise various additives, such as aromas and intensive sweeteners. Examples of such sweeteners are acesulfame K (E950) aspartame (E951) saccharin (E954) steviol glycosides (E960), sucralose (E955) and Acesulfame Potassium (Ace-K)

[0162] The dehydrated wine product.

[0163] In a second aspect the present invention provides a dehydrated wine product obtained by the process as set out in the first aspect. In another embodiment the dehydrated wine product comprising the dry matter from 100 parts by weight of wine and from 1.0 to 9.0 parts by weight of at least one solid excipient.

[0164] In another embodiment the dehydrated wine product has dry matter from the wine which is from a wine comprising less than about 20 g / L sugars.

[0165] In another embodiment the dehydrated wine product according to the invention, is made from a wine comprising less than about 10 g / L sugars, less than about 5 g / L sugars or less than about 2 g / L sugars.

[0166] In another embodiment the dehydrated wine product according to the invention, is made from wine comprising less than about 11 g / L glycerol, less than about 7 g / L glycerol, less than about 4 g / L glycerol or less than about 2 g / L glycerol.

[0167] In another embodiment the dehydrated wine product according to the invention, is made from a wine having a dry matter contents in the range from about 1 %w / w to about 10 %w / w, or in the range from about 2 %w / w to about 5 %w / w, where the dry matter contents is determined thermogravimetrically by heating it from 30 to 110 °C at heating rate 10 K / min and maintaining end temperature for two hours to obtain solid content as the weight percentage.

[0168] In another embodiment the dehydrated wine product according to the invention is a dehydrated wine product made from wine.

[0169] In another embodiment the dehydrated wine product according to the invention comprises at least one solid excipient comprising an excipient selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

[0170] In another embodiment the dehydrated wine product according to the invention, comprises at least one excipient comprising an excipient selected from the group consisting of mesoporous silicon dioxide (Syloid 244 FP), lactose, sucrose, trehalose, glucose, maltodextrin gum arabic, hydroxypropyl methylcellulose (Pharmacoat 603).

[0171] In another embodiment the dehydrated wine product according to the invention, comprises at least one excipient comprising an excipient selected from the group consisting of alpha cyclodextrins, beta cyclodextrins and gamma cyclodextrins. In another embodiment the dehydrated wine product according to the invention, comprises at least one excipient comprising an excipient which is 2-hydropropyl beta cyclodextrin or 2- hydropropyl alpha cyclodextrin.

[0172] In another embodiment the dehydrated wine product according to the invention, comprises at least one excipient comprising an excipient selected from the group consisting of lactose, trehalose, glucose, maltodextrin and inulin.

[0173] In another embodiment the dehydrated wine product according to the invention, comprises at least one excipient comprising an excipient which is a water soluble polymer.

[0174] In another embodiment the dehydrated wine product contains one excipient.

[0175] In another embodiment the dehydrated wine product contains two different excipients.

[0176] In another embodiment the dehydrated wine product comprises an amount of said at least one excipient of 20% to 60% of the dehydrated wine product.

[0177] In another embodiment the dehydrated wine product comprises said at least one excipient selected from the group consisting of lactose, trehalose, glucose and inulin.

[0178] In another embodiment the dehydrated wine product comprises said at least one excipient selected from the group consisting of gum arabic and hydroxypropyl methylcellulose (Pharmacoat 603).

[0179] In another embodiment the dehydrated wine product according to the invention, has the amount of wine to at least one excipient of 100:2 w / w to 100:9 w / w.

[0180] In another embodiment the dehydrated wine product according to the invention has been dried by lyophylization, vacuum drying, spray drying or freeze spray drying.

[0181] In another embodiment the dehydrated wine product according to the invention has been dried by spray drying.

[0182] In another embodiment the dehydrated wine product according to the invention has been spray dried at an air inlet temperature of 90 °C to 180 °C and air outlet temperature 50 °C to 90 °C. In another embodiment the dehydrated wine product has a water content of less than about 10 %w / w.

[0183] In another embodiment the dehydrated wine product has a water content of less than about 8 %w / w, less than about 6 %w / w, less than about 4 %w / w or less than about 1 %w / w.

[0184] In another embodiment the dehydrated wine product has been made by a process comprising the reduction of the sugar and glycerol content in a wine product to obtain a wine more suitable for drying, wherein said reduction is obtained by a microbial fermentation.

[0185] In another embodiment the microbial fermentation is by a yeast capable of metabolizing the sugar and glycerol, such as by the engineered Saccharomyces cerevisiae D452-2.

[0186] In another embodiment the dehydrated wine is a granulated product, such as manufactured by liquid granulation or solid granulation (compaction).

[0187] In another embodiment the dehydrated wine product is in the form of a tablet.

[0188] Uses of the dehydrated wine product.

[0189] In a fourth aspect the present invention provides the use of the dehydrated wine product as defined by the invention for preparing an instant drink.

[0190] An instant drink refers to a beverage that can be prepared quickly and easily, typically by mixing a powdered or concentrated form of the drink with water or another liquid. These products are designed for convenience, requiring minimal preparation time and effort. Examples of instant drinks include instant coffee, instant tea, hot chocolate mixes, powdered soft drinks, and flavored drink mixes like lemonade or fruit-flavored beverages.

[0191] An instant drink from a tablet refers to a type of beverage that is prepared by dissolving a compacted, solid tablet in water. These tablets are designed to quickly dissolve and release flavors, colors, and sometimes functional ingredients (like vitamins, caffeine, or electrolytes) to create a ready-to-drink beverage. They are a subset of instant drinks and are valued for their portability, convenience, and precise dosing.

[0192] Fast-dissolving dietary fibres are often used in food products to provide fibre content without significantly altering texture or viscosity. In a fifth aspect the present invention provides the use of the dehydrated wine product of the invention as a food flavoring.

[0193] Where a numerical limit or range is stated herein, the endpoints are included. Also, all values and sub ranges within a numerical limit or range are specifically included as if explicitly written out.

[0194] Having generally described this invention, a further understanding can be obtained by reference to certain specific examples, which are provided herein for purposes of illustration only, and are not intended to be limiting unless otherwise specified.

[0195] Examples

[0196] EXAMPLE 1

[0197] Experiments were performed for detemination of solid content (residue after heating) in wine. Results enable calculation of wine extract in the powdered product-solid dispersion obtained by spray drying or other drying method of wine mixed with certain excipient (carrier). Red wines were heated in thermogravimeter TGA / DSC 1, Mettler Toledo (Switzerland) to measure residue after heating and obtain solid content that is in correlation to the mas obtained during spray drying of pure wine. Starting temperature was 30 °C heating rate was 10 °C / min and the end temperature was 110 °C. Sample was maintained at end temperature for 120 min for all volatile compound to evaporate. Results are shown in the Table 1. Results show that solid content in wine varies from 2,6 % to 11,5 %. Dry wines contain much less residue after heating than sweet wines.

[0198] Table 1: Solid content in different red wines after heating from 30°C to 110°C with the heating rate 10 °C / min and maintaining end temperature 110 °C for 120 min. EXAMPLE 2

[0199] This example shows amount of water in cyclodextrins. Cyclodextrins are accommodative to water molecules as well and contain water in the native state. For exact determinaion thermogravimetry was used. Cyclodextrin samples were heated in thermogravimeter TGA / DSC 1, Mettler Toledo (Switzerland) Starting temperature was 30 °C heating rate was 10 °C / min and the end temperature was 300 °C. Water content was determine in the range from 30 °C and 180 °C.

[0200] Table 2: Water content in different cyclodextrins as determined by thermogravimetry.

[0201] EXAMPLE 3

[0202] This example shows that it is possible to obtain powder with spray drying of "dry" red wine (Kabernet-Vinakoper-Slovenia that contains 3,1% of solid as determined by TGA analyzer) at different temperatures in combination with number of excipients at tested concentrations of these in Kabernet. Mass proportion of these excipients with wine before drying was 9:100, 8:100, 5:100 or 2:100 in case of Syloid 244 FP. After drying mass proportion of excipient in dry product was calculated to be 9:3.1, 8:3.1, 5:3.1 or 2:3,1. (excipient to dehydrated wine in a solid form as determind by TGA analysis). Solution (or suspension in the case of silica) of Kabernet was prepared by weighing of both components as shown in the table below. Solution was then spray dried in a flow of hot air (34 m3 / h) at temperature shown in the table 3. Buchi B290 (Switzerland) was used for spray drying. Air flow at the nozzle (0,7 mm) was 900 m3 / h and liquid flow was always 200 g / h. Samples were collected in a glas cyclone and obtained powder was analysed for particle size distribution using Malvern Mastersizer 3000 (use of dry cell, refractive index used was 1.52 and pressure was 3 bar). Results are show in Table 3 in a form D10, D50 and D90. D10 value indicates that 10% of the particles are smaller than this size. D50 also known as the median particle size, this value means that 50% of the particles are smaller than this size, and 50% are larger. D90 value shows that 90% of the particles are smaller than this size. It is assumed that if powder is obtained at proportion of excipient:wine lower than 9:100, it can be obtained also at proportion which equals 9:100.

[0203] Water content in cyclodextrins was not taken into account for these experiments.

[0204] Table 3: Experimental conditions for spray drying of Kabernet where different amounts of excipient powder were added and dissolved (suspended) in wine and particle size distribution of obtained powders as determined with Malvern Mastersizer 3000. In the table also tested excipient are listed that do not give product in a form of a powder.

[0205] EXAMPLE 4

[0206] This example shows that it is possible to obtain powder with spray drying of "dry" red wine that contains low amount of alpha cyclodextrin as an excipient (5g of alpha cyclodextrin or less dissolved in 100 g of wine) at different temperatures between 50 and 140 °C. Solution of alpha cyclodextrin in red wine Kabernet (Vinakoper, Slovenia) was prepared by weighing of both components as shown in the table 4 (water content in cyclodextrin was not taken into calculation). Solution was then spray dried in a flow of hot air (34 m3 / h) at temperature shown in the table 4. Buchi B290 (Switzerland) was used for spray drying. Air flow at the nozzle (0,7 mm) was 900 m3 / h and flow was always 200 g / h. Samples were collected in a glas cyclone and obtained powder was analysed for particle size distribution using Malvern Mastersizer 3000 by use of dry cell (refractive index used was 1.52 and pressure was 3 bar. Results are show in a form D10, D50 and D90. All the samples were measured in triplicates. It can be observed that no product was obtained when 2g of alpha cyclodextrin was disolved in 100 ml of wine. When 2,5 g or 3,0 g was used particles obtained were larger than in most of the other experiments which is an indication their sticky nature.

[0207] Table 4: Different experimental conditions for spray drying of Kabernet (Vinakoper, Slovenia) for different amounts of alpha cyclodextrin powder added and dissolved in wine and particle size distribution of obtained powders as determined with Malvern Mastersizer 3000.

[0208] EXAMPLE 5

[0209] This example shows that it is possible to obtain powder with spray drying of "dry" red wine (Kabernet-Vinakoper-Slovenia, that contains 3,1% of solid as determined by TGA analyzer) in larger (»scale up«) production equipment. APT-5.0 Pilot Spray Dryer was used as pilot scale apparatus. Solution of alpha cyclodextrin in red wine Kabernet (Cabernet Sauvignon, Vinakoper, Slovenia) was prepared by weighing of both components as shown in the table 5 (water content in cyclodextrin was not taken into calculation). Solution was then spray dried at conditions as shown in the Table 5. Samples were collected in a glas cyclone and obtained powder was analysed for particle size distribution using Malvern Mastersizer 3000 by use of dry cell (refractive index used was 1.52 and pressure was 3 bar. Results are show in a form DIO, D50 and D90. Moisture content was determined with a Mettler Toledo HR83-P Halogen Moisture Analyzerat 85°C for 15 minutes analyzing 2-3 g of the sample.

[0210] Table 5: Experimental conditions for spray drying of Kabernet (Vinakoper-Slovenia) where different amounts of excipient powder were added and dissolved in wine and particle size distribution of obtained powders using pilot scale apparatus APT-5.0, as determined with Malvern Mastersizer 3000 and moisture content with Mettler Toledo HR83-P Halogen Moisture Analyzer. EXAMPLE 6

[0211] This example shows that it is possible to obtain powder with spray drying of "dry" red wine that contains combination of two or three excipients in a summ of 4-9g dissolved inlOO g of wine) at the temperatures 130 °C. Solution of cyclodextrin in red wine Cabernet Sauvignon (Vinakoper, Slovenia) or Refosk (Vinakoper, Slovenia) was prepared by weighing of both components as shown in the table. Solution was then spray dried in a flow of hot air (34 m3 / h) at temerature shown in the table 6. Buchi B290 was used for spray drying. Air flow at the nozzle (0,7 mm) was 900 m3 / h and flow was always 200 g / h. Samples were collected in a glas cyclone and obtained powder was analysed for particle size distribution using Malvern Mastersizer 3000 by use of dry cell (refractive index used was 1.52 and pressure was 2 bar.

[0212] Results are show in a form D10, D50 and D90. Al the samples were measured in triplicates. Water content in cyclodextrins was not taken into accoun for these experiments. Experimental conditions and particle size measurements results are shown in Table 6. Table 6: Experimental conditions for spray drying of of "dry" red wine (Kabernet, Vinakoper, Slovenia or Refosk, Vinakoper, Slovenia) that contains combination of two or three excipients in a summ of 4-9 g dissolved in 100 g of wine at the temperatures 130 °C and particle size distribution of obtained powders as determined with Malvern Mastersizer 3000.

[0213] EXAMPLE 7

[0214] This example shows that it is possible to obtain powder with spray drying of "sweet" red wine (Sweet Refosk-Vinakoper-Slovenia that contains 11,5% of solid as determined by TGA analyzer) at different temperatures in combination with number of excipients at tested concentrations of these in Sweet Refosk. Mass proportion of these excipients with wine before drying was 9:100, 8:100 or 5:100. After drying proportion of excipient in dry product was calculated to be 9:11,5, 8:11,5 or 5:11,5 (excipient to dehydrated wine in a solid form as determind by TGA analysis). Solution (or suspension in the case of silica) of Sweet Refosk was prepared by weighing of both components as shown in the table below. Solution was then spray dried in a flow of hot air (34 m3 / h) at temperature shown in the table 7. Buchi B290 (Switzerland) was used for spray drying. Air flow at the nozzle (0,7 mm) was 900 m3 / h and liquid flow was always 200 g / h. Samples were collected in a glas cyclone and obtained powder was analysed for particle size distribution using Malvern Mastersizer 3000 (use of dry cell, refractive index used was 1.52 and pressure was 3 bar). Results are show in Table 7 in a form D10, D50 and D90. D10 value indicates that 10% of the particles are smaller than this size. D50 also known as the median particle size, this value means that 50% of the particles are smaller than this size, and 50% are larger. D90 value shows that 90% of the particles are smaller than this size. It is assumed that if powder is obtained at proportion of excipient:wine lower than 9:100, it can be obtained also at proportion which equals 9:100. Water content in cyclodextrins was not taken into account for these experiments.

[0215] Table 7: Experimental conditions for spray drying of Sweet Refosk (Vinakoper Slovenia, sweet wine that contains large percentage of sugar) where different amounts of excipient powder were added and dissolved in wine and particle size distribution of obtained powders as determined with Malvern Mastersizer 3000.

[0216] EXAMPLE 8

[0217] This example shows that it is possible to obtain powder with spray drying of "dry" red wine (Refosk-Vinakoper-Slovenia that contains 3,2% of solid as determined by TGA analyzer) at 130 °C in combination with different cyclodextrins at tested concentrations of these in

[0218] Refosk. Mass proportion of these excipients with wine before drying was 3:100 or 4:100. Solution of excipient (carrier) in Refosk was prepared by weighing of both components as shown in the Table 8 below. Solution was then spray dried in a flow of hot air (34 m3 / h) at temperature shown in the Table 8. Buchi B290 (Switzerland) was used for spray drying. Air flow at the nozzle (0,7 mm) was 900 m3 / h and liquid flow was always 200 g / h. Samples were collected in a glas cyclone and obtained powder was analysed for particle size distribution using Malvern Mastersizer 3000 (use of dry cell, refractive index used was 1.52 and pressure was 3 bar). Results are show in a form D10, D50 and D90. D10 value indicates that 10% of the particles are smaller than this size. D50 also known as the median particle size, this value means that 50% of the particles are smaller than this size, and 50% are larger. D90 value shows that 90% of the particles are smaller than this size. Water content in cyclodextrins was not taken into accoun for these experiments. Table 8: Experimental conditions for spray drying of dry wine Refosk (Vinakoper, Slovenia) for different amounts of alpha and gamma cyclodextrin powder added and dissolved in wine and particle size distribution of obtained powders as determined with Malvern Mastersizer 3000.

[0219] EXAMPLE 9

[0220] This exeriment shows that it is possible to obtain powder from different »dry« red wines from diffent countries (geographical regions). Solution of excipient (carrier) in wine was prepared by weighing of both components as shown in the table 9 below. Solution was then spray dried in a flow of hot air (34 m3 / h) at temperature shown in the table 9. Buchi B290 (Switzerland) was used for spray drying. Air flow at the nozzle (0,7 mm) was 900 m3 / h and liquid flow was always 200 g / h. Samples were collected in a glas cyclone and obtained powder was analysed for particle size distribution using Malvern Mastersizer 3000 (use of dry cell, refractive index used was 1.52 and pressure was 3 bar). Results are show in a form D10, D50 and D90. D10 value indicates that 10% of the particles are smaller than this size. D50 also known as the median particle size, this value means that 50% of the particles are smaller than this size, and 50% are larger. D90 value shows that 90% of the particles are smaller than this size. Water content in cyclodextrins was not taken into account for these experiments.

[0221] Table 9: Experimental conditions for spray drying of different red wines from different countries using different amounts of cyclodextrins added and dissolved in wine and particle size distribution of obtained powders as determined with Malvern Mastersizer 3000.

[0222] EXAMPLE 10

[0223] 100g of a cyclodextrin was dissolved in 2000 g of red wine Cabernet Sauvignon (Vinakoper, Slovenia). APT-5.0 Pilot Spray Dryer was used as pilot scale apparatus. Solution was then spray dried at conditions as shown in the Table 5 (Example 5). Samples were collected in a glas cyclone and obtained powder was analysed for particles flow properties determination in a form of Carr index to show fair flow properties of dehydrated wine product. Sample bulk density in 100 ml plastic cylinder was determined in triplicate and obtained bulk densities were 0,35 g / L, 0,354 g / L and 0,347 g / L. Then tap density after 1250 taps with was measred with Micromeritics tap density tester and obtained values were 0,4435 g / l, 0,4481 g / l and 0,441 g / L respectively. This gave average value of Carr index of 20,8% without added glidant. Results show fair / passable flow properties.

[0224] The Carr index, also known as the Carr compressibility index, is a measure used to assess the compressibility and flowability of a powder. It is calculated using the following formula:

[0225] Steps to Calculate the Carr Index:

[0226] 1. Measure the bulk density:

[0227] -Weigh the empty cylinder (record mass = WT).

[0228] -Fill the cylinder gently without compaction (avoid tapping or shaking).

[0229] -Level the powder using a straight edge (do not compress).

[0230] -Weigh the filled cylinder (record mass = W2).

[0231] -Measure the volume (V) from the cylinder markings.

[0232] Calculation: Bulk Density (g / cm3)=( 1 / 1 / 2- l / l / l) / V

[0233] 2. Measure the tapped density:

[0234] -Place cylinder in tapping machine.

[0235] -Perform taps (typically 500-1250 taps until volume stabilizes).

[0236] -Record final tapped volume (Vt).

[0237] Calculation: Tapped Density (g / cm3)= ( 1 / 1 / 2- l / l / l) / V

[0238] 3. Calculate the Carr Index:

[0239] Car Index (%)=((Tapped Density-Bulk Density) / Tapped Density )xl00

[0240] Interpretation of the Carr Index: • A lower Carr Index indicates better flowability and less compressibility.

[0241] • A higher Carr Index indicates poorer flowability and greater compressibility.

[0242] General Guidelines:

[0243] • Carr Index < 15%: Excellent flowability.

[0244] • 15% < Carr Index < 20%: Good flowability.

[0245] • 20% < Carr Index < 35%: Fair flowability.

[0246] • Carr Index > 35%: Poor flowability.

[0247] EXAMPLE 11

[0248] This exeriment shows that powders obtained with spray drying can be considered as instant drinks. Solution of excipient / s (carrier / s) in red wine was prepared by weighing of all components as shown in the table 10. Solution was then spray dried in a flow of hot air (34 m3 / h) at temperature shown in the table 9. Buchi B290 (Switzerland) was used for spray drying. Air flow at the nozzle (0,7 mm) was 900 m3 / h and liquid flow was always 200 g / h. 3g of obtained powder was added to 50 ml plastic tube and 40 ml of cold water (temperature was 12-16 °C) was added. Tube was closed with plastic stopper and with gentle turning of the vial dissolution time vas visually determined. Results show that all samples dissolved witnih 3 minutes.

[0249] Table 10: Visually determined dissolution times of powders obtained with spray drying of Kabernet wine (Vinakoper, Slovenian where 3g of obtained powder was addet to 40 ml of cold water and mixed in 50 ml plastic vial covered with a stopper.

[0250] EXAMPLE 12

[0251] Pure "dry" red wine (Kabernet-Vinakoper-Slovenia that contains 3,1% of solid as determined by TGA analyzer) was sprayed dried in Buchi B290 spray dryer to show sticky product that was not collected in the glass colector of the exuipment but was adhered to the other parts of the equipnet as shown on Fig 1A. Air flow at the nozzle (0,7 mm) was 900 m3 / h and flow was 200 g / h. T inlet was 130°C and T outlet 73°C. Alpha-cyclodextrin was dissolved in red wine (Kabernet-Vinakoper-Slovenia that contains 3,1% of solid as determined by TGA analyzer) and sprayed dried in Buchi B290 spray dryer to confirm formation of product in form of powder particles as shown on Fig IB. Air flow at the nozzle (0,7 mm) was 900 m3 / h and flow was 200 g / h. T inlet was 130°C and T outlet 74°C. Particles were collected in a glas cyclone and obtained powder was photographed with a optical camera. EXAMPLE 13

[0252] 2,5 g of alpha-cyclodextrin was dissolved in 500 ml red wine (Kabernet-Vinakoper-Slovenia that contains 3,1% of solid as determined by TGA analyzer) and vacuum dried at 50 °C and pressure 220 mbar for 20 minutes in Buchi Rotavapor R-114. In this step ethanol was removed (10 % of mass decrease was determined) and obtained liquid product was further sprayed dried in Buchi B290 spray dryer to confirm formation of product in form of a powder particles. Air flow at the nozzle (0,7 mm) was 900 m3 / h and flow was 210 g / h. T inlet was 130°C and T outlet 75°C. Particles were collected in a glas cyclone and obtained powder was analyzed for particle size distribution using Malvern Mastersizer 3000 (use of dry cell, refractive index used was 1.52 and pressure was 3 bar). Results are shown in a form D10, D50 and D90. D10 value indicates that 10% of the particles are smaller than this size. D50 also known as the median particle size, this value means that 50% of the particles are smaller than this size, and 50% are larger. D90 value shows that 90% of the particles are smaller than this size. Result ot thie measurement gave ra following result: D10=l,40 pm, D50=4,57 pm, D90=14,20 pm. Example shows that drying of wine can be perfored in two steps where ethanol is removed by vacuum drying in the first step and water by spray drying in second step to obtain powdered product.

Claims

Claims1. Process for manufacture of a dehydrated wine (red wine or white wine product being a dry product made from wine and at least one solid excipient, characterized in that the dehydrated wine product is made by mixing 100 parts by weight of wine with about 1 to about 9 parts by weight of said at least one solid excipient to form a mixture which is dehydrated by drying.

2. The process according to claim 1, wherein said wine comprises less than about 20 g / L sugars.

3. The process according to any one of the preceding claims, wherein said wine comprises less than about 10 g / L sugars, less than about 5 g / L sugars or less than about 2 g / L sugars.

4. The process according to any one of the preceding claims, wherein said wine comprises less than about 11 g / L glycerol, less than about 7 g / L glycerol, less than about 4 g / L glycerol or less than about 2 g / L glycerol.

5. The process according to any one of the preceding claims, wherein said wine has a dry matter contents in the range from about 1 %w / w to about 10 %w / w, or in the range from about 2 %w / w to about 5 %w / w, where the dry matter contents is determined thermogravimetrically by heating it from 30 to 110 °C at heating rate 10 K / min and maintaining end temperature for two hours to obtain solid content as the weight percentage.

6. The process according to any one of the preceding claims, wherein said process is for the manufacture of a dehydrated wine product made from wine.

7. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

8. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient selected from the group consisting of mesoporous silicon dioxide (Syloid 244 FP), lactose, trehalose, glucose, sucrose, maltodextrin, gum arabic, hydroxypropyl methylcellulose (Pharmacoat 603) and inulin.

9. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient selected from the group consisting of alpha cyclodextrins, beta cyclodextrins and gamma cyclodextrins.

10. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient which is 2-hydropropyl beta cyclodextrin, 2-hydropropyl alpha cyclodextrin.

11. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose, maltodextrin and inulin.

12. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose and inulin.

13. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient selected from the group consisting of gum arabic and hydroxypropyl methylcellulose (Pharmacoat 603).

14. The process according to any one of the preceding claims, wherein said at least one excipient comprises an excipient which is a water soluble polymer.

15. The process according to any one of the preceding claims, wherein said dehydrated wine product contains one excipient.

16. The process according to any one of claims 1-14, wherein said dehydrated wine product contains two different excipients.

17. The process according to any one of the preceding claims, wherein the amount of said at least one solid excipient is 20% to 60% of the dehydrated wine.

18. The process according to any one of the preceding claims, wherein the amount of wine, to the at least one solid excipient is 100:2 w / w to 100:8 w / w.

19. The process according to any one of the preceding claims, wherein the amount of wine, to the at least one solid excipient is 100:2 w / w to 100:9 w / w.

20. The process according to any one of the preceding claims, wherein said drying is by lyophylization, vacuum drying, spray drying or freeze spray drying.

21. The process according to any one of the preceding claims, wherein said drying is spray drying.

22. The process according to claim 20 or 21, wherein said spray drying is carried out at air inlet temperature of 90 °C to 150 °C and air outlet temperature 50 °C to 90 °C.

23. The process according to any one of the preceding claims, wherein said dehydrated wine product has a water content of less than about 10 %w / w.

24. The process according to claim 23, wherein said dehydrated wine product has a water content of less than about 8 %w / w, less than about 6 %w / w, less than about 4 %w / w, or less than about 1 %w / w.

25. The process according to any one of the preceding claims, which comprises the reduction of the sugar and glycerol content in a wine product to obtain a wine more suitable for drying, wherein said reduction is obtained by a microbial fermentation.

26. The process according to claim 25, wherein said microbial fermentation is by a yeast capable of metabolizing the sugar and glycerol, such as by the engineered Saccharomyces cerevisiae D452-2. (Khattab and Watanabe, "Efficient Conversion of Glycerol to Ethanol by an Engineered Saccharomyces cerevisiae Strain, Appl. Environ. Microbiol. 87 (23) 2021)27. The process according to any one of the preceding claims, wherein said dehydrated wine product is a granulated product, such as manufactured by liquid granulation or solid granulation (compaction).

28. The process according to any one of the preceding claims, characterized in that the dehydrated wine product is made by mixing 100 parts by weight of wine with about 1.0 to about 9.0 parts by weight of said at least one solid excipient to form a mixture which is dehydrated by drying.

29. Dehydrated wine product obtained by the process of any one of claims 1-28.

30. Dehydrated wine product comprising the dry matter from 100 parts by weight of wine and from 1.0 to 9.0 parts by weight of at least one solid excipient.

31. The dehydrated wine product according to claim 29 or 30, wherein the dry matter from the wine is from a wine comprising less than about 20 g / L sugars.

32. The dehydrated wine product according to any one of claims 29-31, wherein the dry matter from the wine is from a wine comprising less than about 12 g / L sugars 10 g / L sugars, less than about 5 g / L sugars or less than about 2 g / L sugars.

33. The dehydrated wine product according to any one of claims 29-32, wherein the dry matter from the wine comprising less than about 11 g / L glycerol, less than about 7 g / L glycerol, less than about 4 g / L glycerol or less than about 2 g / L glycerol.

34. The dehydrated wine product according to any one of claims 29-33, wherein the dry matter from the wine is from a wine having a dry matter contents in the range from about 1 %w / w to about 12 %w / w, or in the range from about 1 %w / w to about 10 %w / w, or in the range from about 2 %w / w to about 5 %w / w, where the dry matter contents is determined thermogravimetrically by heating it from 30 to 110 °C at heating rate 10 K / min and maintaining end temperature for two hours to obtain solid content as the weight percentage.

35. The dehydrated wine product according to any one of claims 29-34, wherein said product is a dehydrated wine product made from wine.

36. The dehydrated wine product according to any one of claims 29-35, wherein said at least one solid excipient comprises an excipient selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.

37. The dehydrated wine product according to any one of claims 29-36, wherein said at least one excipient comprises an excipient selected from the group consisting of mesoporous silicon dioxide (Syloid 244 FP), lactose, sucrose, trehalose, glucose, maltodextrin, gum arabic, hydroxypropyl methylcellulose (Pharmacoat 603) and inulin.

38. The dehydrated wine product according to any one of claims 29-37, wherein said at least one excipient comprises an excipient selected from the group consisting of alpha cyclodextrins, beta cyclodextrins and gamma cyclodextrins.

39. The dehydrated wine product according to any one of claims 29-38, wherein said at least one excipient comprises an excipient which is 2-hydropropyl beta cyclodextrin or 2- hydropropyl alpha cyclodextrin.

40. The dehydrated wine product according to any one of claims 29-39, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, trehalose, glucose, maltodextrin and inulin.

41. The dehydrated wine product according to any one of claims 29-40, wherein said at least one excipient comprises an excipient which is a water soluble polymer.

42. The dehydrated wine product according to any one of claims 29-41, wherein said dehydrated wine product contains one excipient.

43. The dehydrated win product according to any one of claims 29-41, wherein said dehydrated wine contains two different excipients.

44. The dehydrated wine product according to any one of claims 29-43, wherein the amount of said at least one excipient is 20% to 60% of the dehydrated wine product.

45. The dehydrated wine product according to any one claims 29-44, wherein said at least one excipient comprises an excipient selected from the group consisting of lactose, sucrose, trehalose, glucose and inulin46. The dehydrated wine product according to any one of the claims 29-44, wherein said at least one excipient comprises an excipient selected from the group consisting of gum arabic and hydroxypropyl methylcellulose (Pharmacoat 603).

47. The dehydrated wine product according to any one of the claims 29-44, wherein the amount of wine to the at least one solid excipient is 100:2 w / w to 100:9 w / w.

48. The dehydrated wine product according to any one of claims 29-47, wherein said drying is by lyophylization, vacuum drying, spray drying or freeze spray drying.

49. The dehydrated wine product according to any one of claims 29-48, wherein said drying is spray drying.

50. The dehydrated wine product according to claim 48 or 49, wherein said spray drying is carried out at air inlet temperature of 90 °C to 150 °C and air outlet temperature 50 °C to 90 °C.

51. The dehydrated wine product according to any one of claims 29-50, wherein said dehydrated wine product has a water content of less than about 10 %w / w.

52. The dehydrated wine product according to claim 51, wherein said dehydrated wine product has a water content of less than about 8 %w / w, less than about 6 %w / w or less than about 4 %w / w or less than about 1 %w / w.

53. The dehydrated wine product according to any one of claims 29-52, which comprises the reduction of the sugar and glycerol content in a wine product to obtain a wine more suitable for drying, wherein said reduction is obtained by a microbial fermentation.

54. The dehydrated wine product according to claim 53, wherein said microbial fermentation is by a yeast capable of metabolizing the sugar and glycerol, such as by the engineered Saccharomyces cerevisiae D452-2.

55. The dehydrated wine product according to any one of claims 29-54, wherein said dehydrated wine product is a granulated product, such as manufactured by liquid granulation or solid granulation (compaction).

56. The dehydrated wine product according to any one of claims 29-55, wherein said dehydrated wine product is in the form of a tablet.

57. The dehydrated wine product according to any one of the claims 29-56, wherein said dehydrated wine product is in the form of a chewable tablet.

58. Use of the dehydrated wine product as defined in any one of claims 29-57 for preparing an instant drink.

59. Use of the dehydrated wine product as defined in any one of claims 29-57 as a food flavoring.

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