Berry Juice Flash-Expansion for Smoke-Taint Removal
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Solution Overview
Problem
Current winemaking processes face challenges such as excessive extraction of astringent tannins and herbaceous compounds, as well as the 'smoke-taint' phenomenon, which negatively impact the quality and taste of wine, particularly during strong extraction methods like relaxation and thermotreatment.
Innovation Solution
A process involving enzymatic maceration of berries, followed by pressing and treatment of the juice through flash-expansion, which includes the elimination of condensates, to selectively release and remove undesirable compounds while preserving desirable flavor and color precursors, using a controlled temperature and vacuum to optimize juice quality for vinification and aging.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If strong extraction methods like détente and thermotreatment are used, then extraction of aromatic precursors and tannins is improved, but excessive astringent tannins and herbaceous compounds are extracted, negatively influencing wine quality
Solution Approach 1:
The patent extracts and removes harmful condensates formed during détente by introducing air to strip volatile compounds. This selective extraction separates desirable aromatic precursors from harmful astringent tannins and herbaceous compounds, allowing retention of beneficial substances while eliminating detrimental ones from the wine must.
Solution Approach 2:
The patent converts the harmful effect of détente (which causes excessive extraction) into a beneficial process by utilizing the formed condensates as a target for removal. The same détente process that extracts desirable compounds also forms condensates containing harmful substances, which are then removed through air stripping, transforming the harmful byproduct into a removable target.
2Quantity of substance
If enzymes are used to cause lysis of plant cells, then release of contents is improved, but excessive extraction of undesirable compounds occurs
Solution Approach 1:
The patent uses air stripping to extract and remove harmful volatile compounds from the wine must. This secondary extraction process targets undesirable compounds released during enzymatic lysis, separating them from the desirable berry contents while maintaining the benefits of cell breakdown.
3Quantity of substance
If smoke-taint is present in grapes, then volatile phenolic compounds accumulate in berries, but these compounds are released during vinification, degrading wine quality
Solution Approach 1:
The patent converts the harmful smoke-taint compounds into removable targets by utilizing air stripping during the vinification process. The volatile phenolic compounds from smoke-taint, which would normally accumulate and degrade wine quality, are instead stripped out as condensates, transforming the harmful presence into a removable byproduct.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process results in a more concentrated, high-quality juice with improved organoleptic properties, reducing astringent and herbaceous flavors, and effectively addressing smoke-taint issues without causing new tannic extraction, leading to wines that are smoother and richer in mouthfeel.
Implementation Method 1
enzymes are used to cause lysis, that is to say a fracturing of the plant cells of the berries, in order to release their contents
Implementation Method 2
Thermotreatment: this involves heat extraction, primarily releasing the anthocyanins contained in the berry skins
Implementation Method 3
détente causes the intracellular water in the skins to vaporize, opening the cells and releasing tannins, anthocyanins, polysaccharides, and aroma precursors
Implementation Method 4
treatment of the berry juice by decompression, the treatment including removal of condensates formed during decompression
Data Source
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AI summary
The invention relates to a process and equipment for preparing a food product based on berries, and in particular on grape berries, comprising the following successive steps: a) enzymatic maceration (20) of the berries, b) pressing of the berries, with separation of berry juice and solid berry particles, c) de-expansion treatment (28) of the berry juice, the treatment including removal (30) of condensates formed during de-expansion. The invention also relates to flash-expansion equipment that can be used to carry out the process. The invention has applications in the processing of berry juices and in particular in winemaking.