Chitosan-Phytate Polymer for Wine Oxidation and Crystal Control
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Solution Overview
Problem
Current methods to prevent oxidation in wine and calcium tartrate crystal formation in fermented beverages are either ineffective, costly, or pose health risks, and do not maintain the quality and aroma of the wine.
Innovation Solution
A polymer derived from chitosan and phytic acid, optionally with polyaspartate, is used to selectively remove iron and calcium ions from fermented beverages, preventing oxidation and crystal formation by forming a cross-linked structure that chelates these ions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If potassium ferrocyanide is used to remove iron, then iron removal effectiveness is improved, but toxicological risks increase
Solution Approach 1:
The patent uses chitosan, a biodegradable and non-toxic polysaccharide, as a temporary iron-binding agent that can be safely discarded after use, replacing the persistent toxic ferrocyanide. The chitosan-iron complex precipitates and can be removed, leaving no harmful residues in the wine.
Solution Approach 2:
Chitosan acts as an intermediary substance that binds to iron ions through its amino groups, forming a stable but non-toxic complex. This intermediary mechanism allows iron removal without introducing the direct toxicity associated with ferrocyanide treatment.
2Object-affected harmful factors
If chitosan-based treatment is used to remove iron, then toxicological risks are reduced, but iron removal effectiveness decreases
Solution Approach 1:
The patent creates a composite treatment system combining chitosan with phytic acid and/or polyaspartate. This composite material enhances the iron-binding capacity and precipitation efficiency compared to chitosan alone, while maintaining the non-toxic profile. The synergistic interaction between these biopolymers improves overall iron removal effectiveness.
3Reliability
If calcium phytate is used to remove iron, then iron removal is achieved, but wine quality deteriorates due to heating and oxygenation requirements
Solution Approach 1:
The chitosan-based system works under mild conditions without requiring external energy input for heating or oxygenation. The iron-binding and precipitation process occurs spontaneously at wine storage temperatures, allowing the wine to maintain its natural composition and quality without additional processing steps.
4Reliability
If polyphenols are removed to prevent oxidation, then oxidation resistance is improved, but aroma and quality compounds are also removed
Solution Approach 1:
The chitosan treatment selectively targets iron ions through specific chemical binding at the molecular level, while leaving polyphenols and other wine components unaffected. This localized action on iron specifically prevents oxidation catalysis without removing the beneficial aromatic and quality compounds present in the wine.
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 polymer effectively removes nearly all iron and over half of the calcium ions, significantly reducing oxidation and crystal formation, thereby preserving the quality and aroma of the wine.
Implementation Method 1
forming a cross-linked structure that chelates these ions
Implementation Method 2
The polymer based on chitosan and phytic acid or salts thereof is obtained by cross-linking between chitosan and phytic acid or salts thereof
Data Source
AI summary
The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and/or to mitigate the phenomena of oxidation of a fermented beverage, preferably an alcoholic fermented beverage.The alcoholic fermented beverage can be red, white or rosé wine.The polymer of the invention acts by removing the iron ion, which is the cause of oxidative phenomena.