Copper Treatment for Sulfur Odor in Metallic Wine Containers
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Solution Overview
Problem
Wines bottled in metallic containers, especially those with metallic lids and closure systems, often develop unwanted odors and flavors due to sulfur and sulfur-containing compounds, which existing fining agents and storage methods fail to adequately address, particularly in cost-effective metallic containers.
Innovation Solution
A method involving the use of a transition metal-containing compound, preferably copper, is applied to the wine after fermentation and maturation, forming an insoluble compound with sulfur compounds to reduce or eliminate unwanted odors and flavors, and the treated wine is then sealed in a metallic container with a metallic closure system to prevent further odor and flavor development.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If wine is bottled in metallic containers with metallic lids and closure systems, then manufacturing cost and transport efficiency are improved, but unwanted sulfur-related odors and flavors develop
Solution Approach 1:
The patent applies preliminary action by adding a transition metal compound (such as copper sulfate) to the wine before bottling in metallic containers. This pre-treatment allows the transition metal to react with and bind sulfur compounds in advance, preventing them from interacting with the metallic container during storage and thus preventing odor development while maintaining the cost benefits of metallic packaging.
Solution Approach 2:
The transition metal compound acts as an intermediary substance between the wine and the metallic container. It binds to sulfur compounds in the wine, forming insoluble precipitates that remove the harmful sulfur compounds from the wine before it contacts the metallic container, thereby mediating the interaction to prevent unwanted reactions.
2Object-affected harmful factors
If traditional fining agents are used to remove sulfur compounds, then sulfur removal capability is improved, but effectiveness in metallic containers is insufficient
Solution Approach 1:
The patent changes the chemical parameter by introducing transition metal compounds (such as copper sulfate) with different chemical properties compared to traditional fining agents. The transition metal compounds have specific affinity for sulfur compounds and form insoluble precipitates, providing a more reliable sulfur removal mechanism that works effectively in metallic containers where traditional fining agents fail.
3Object-affected harmful factors
If oxygen permeable containers (cork) are used to prevent sulfur compound formation, then sulfur compound prevention is improved, but cost and transport efficiency deteriorate
Solution Approach 1:
The patent converts the potentially harmful interaction between metallic containers and sulfur compounds into a beneficial process. By adding transition metal compounds that preferentially bind sulfur, the harmful sulfur compounds are transformed into insoluble precipitates that can be removed, allowing the use of metallic containers while preventing odor development. This converts the harmful sulfur-metal interaction into a useful sulfur-removal mechanism.
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 effectively reduces or eliminates unwanted sulfur-related odors and flavors in wines stored in metallic containers, maintaining the quality of the wine by forming insoluble copper compounds that neutralize sulfur compounds, even in containers impervious to oxygen permeation.
Implementation Method 1
A method involving the use of a transition metal-containing compound, preferably copper, is applied to the wine after fermentation and maturation, forming an insoluble compound with sulfur compounds to reduce or eliminate unwanted odors and flavors
Data Source
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AI summary
The disclosure relates to a method for removing of unwanted odors and/or flavors from a wine and/or wine-type beverage using a transition metal, more particularly to the removal of sulfur and/or sulfur-containing compounds having an unwanted odor and/or off-flavor from a wine product by one or both of: (a) adding copper and/or a copper- containing compound during bottling of the wine product and (b) having a copper- containing container and/or closure system.