Beverage Polyphenol Concentration via Pre-Fermentation Addition
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Solution Overview
Problem
Current beverages, such as wine, contain relatively low concentrations of resveratrol and other polyphenols, which limits their potential health benefits.
Innovation Solution
A method and product that involve adding a powder rich in resveratrol or other polyphenols, such as grape skins, to a beverage solution before or during fermentation, increasing the polyphenol concentration to a range of 10 mg/L to 2000 mg/L, thereby enhancing the nutritional value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional beverage production methods are used, then the beverage maintains traditional flavor and composition, but the polyphenol concentration remains low
Solution Approach 1:
The patent applies preliminary action by adding polyphenol-rich ingredients (grape skins, seeds, or concentrated extracts) to the beverage solution before fermentation begins. This pre-addition ensures that the polyphenols are present from the start of the brewing process, allowing them to be incorporated into the final product without requiring complex post-processing steps. The method specifies adding these ingredients during the mashing or steeping phase, before the yeast is introduced for fermentation.
Solution Approach 2:
The patent utilizes parameter changes by modifying the concentration of polyphenols in the beverage solution through controlled addition of specific ingredients. The method specifies target concentration ranges (e.g., 10-2000 mg/L of resveratrol) and adjusts formulation parameters such as the amount of grape skin powder or extract added to achieve desired polyphenol levels while maintaining beverage quality and safety standards.
2Quantity of substance
If polyphenol-rich ingredients are added to increase health benefits, then the nutritional value improves, but the beverage may develop unwanted flavors or colors
Solution Approach 1:
The patent employs an intermediary approach by using food-grade carriers or matrix materials (such as malt extract, grain bases, or other beverage components) to deliver the polyphenol-rich ingredients. These intermediaries help mask or balance any strong flavors from grape skins or seeds while allowing the polyphenols to dissolve and distribute evenly in the beverage. The carrier also helps stabilize the color and prevent precipitation during storage.
Solution Approach 2:
The patent applies parameter changes by carefully controlling the concentration of polyphenol additives within specific ranges that maximize health benefits while minimizing sensory impacts. The method specifies optimal concentration ranges (e.g., 0.1-5% w/v of grape skin powder) and adjusts processing parameters such as steeping time, temperature, and pH to optimize extraction and dissolution, thereby achieving high resveratrol levels without excessive bitterness or astringency.
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 method significantly increases the polyphenol concentration in beverages like wine, providing higher health benefits associated with increased resveratrol and polyphenol intake.
Implementation Method 1
adding a quantity of a first ingredient to a beverage solution, the first ingredient including a measurable concentration of resveratrol
Implementation Method 2
The beverage solution may include a second ingredient that is fermented. The first ingredient may be added prior to fermentation of the second ingredient
Data Source
AI summary
A method for producing a beverage is disclosed. The method includes adding a quantity of a first ingredient to a beverage solution where the first ingredient includes a measurable concentration of polyphenol.