Composite Fining Agents for Wine Stabilization
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Solution Overview
Problem
Current methods for stabilizing wine, such as hot stabilization with bentonite and cold stabilization with tartrate, face issues like significant wine loss, damage to wine quality, filtration problems, and energy inefficiency, as well as limited calcium removal capacity, leading to potential haze formation in bottled wines.
Innovation Solution
A method involving the use of low methyl ester pectin and carrageenan, added to grape juice before fermentation, which effectively reduces calcium levels and improves both hot and cold stability of white wine by forming stable micellar structures and enhancing turbidity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If bentonite is added for hot stabilization, then unstable proteins are removed, but large amounts of wine lees are created leading to significant wine loss
Solution Approach 1:
The patent changes the chemical composition parameters of the fining agent by using a specific ratio of cationic starch to gelatin (typically 1:4 to 1:10), creating a new compound fining agent with different properties than traditional bentonite. This parameter change allows effective protein removal while minimizing wine loss.
Solution Approach 2:
The invention combines cationic starch and gelatin into a composite fining agent system. The cationic starch provides positive charges to bind with negatively charged proteins, while gelatin provides fining action and mouthfeel enhancement, creating a synergistic effect that removes proteins more efficiently with less wine loss compared to bentonite alone.
2Reliability
If bentonite is added for hot stabilization, then proteins are removed, but wine quality is damaged and filtration problems occur
Solution Approach 1:
The patent modifies the charge density and molecular weight parameters of the starch component (using cationic starch with controlled positive charges) to achieve selective binding with proteins without excessively affecting wine composition. The gelatin concentration and type are also optimized to maintain wine quality while achieving fining objectives.
Solution Approach 2:
The composite of cationic starch and gelatin works synergistically where cationic starch selectively binds proteins through electrostatic attraction, and gelatin provides gentle fining action that preserves wine quality. This combination avoids the harsh effects of bentonite while maintaining effective protein removal and improving filtration characteristics.
3Reliability
If cold tartrate stabilisation is used, then potassium and calcium levels are reduced, but energy efficiency is poor due to extended storage at low temperature
Solution Approach 1:
The patent applies preliminary action by incorporating the cationic starch-gelatin fining agent during the fermentation or post-fermentation stage, which pre-removes calcium-binding substances and reduces the need for extended cold storage. This preliminary treatment allows for shorter, more energy-efficient cold stabilisation periods while achieving the same calcium reduction效果.
Solution Approach 2:
The invention changes the chemical parameters of the wine by introducing cationic starch that binds with organic acids and calcium, altering the chemical equilibrium and reducing calcium solubility without requiring prolonged cold storage. This parameter change enables more energy-efficient stabilisation processes.
4Reliability
If standard tartrate treatment is used, then some calcium is removed, but calcium removal capacity is limited and haze formation risk remains
Solution Approach 1:
The patent changes the charge density and concentration parameters of the cationic starch component to enhance calcium binding capacity. The cationic starch with its positive charges creates additional binding sites for calcium ions and organic acids, significantly increasing calcium removal capacity beyond what standard tartrate treatment achieves alone.
Solution Approach 2:
The composite fining agent combines cationic starch's high calcium-binding capacity with gelatin's fining properties, creating a synergistic system that removes calcium more effectively than tartrate alone. This composite approach reduces haze formation risk by removing more calcium while maintaining wine stability.
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
This approach significantly reduces calcium levels by at least 20% in white wine, improving heat stability and reducing the risk of haze formation, while maintaining alcohol production and flavor complexity, and can be used commercially to streamline wine stabilization processes.
Implementation Method 1
improves both hot and cold stability of white wine by forming stable micellar structures
Implementation Method 2
addition of a pectin into wine can remove calcium from wine
Implementation Method 3
forming stable micellar structures and enhancing turbidity
Data Source
AI summary
The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.