Dealcoholized Wine Beverage with Nitrogen Preservation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Consumers seek a beverage that offers the health benefits of red wine without the alcohol content, as traditional red wine consumption is limited by its alcohol content and associated risks.
Innovation Solution
A lightly carbonated, tunnel pasteurized beverage using an alcohol-free wine base with high polyphenol content, incorporating dealcoholized wine grape extractives, nitrogen flushing to prevent spoilage, and additional polyphenol sources like green tea and fruit juices, along with flavor modifiers to enhance taste and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If red wine is consumed to obtain health benefits from polyphenols, then polyphenol intake is improved, but alcohol consumption increases which brings health risks
Solution Approach 1:
The patent extracts and removes alcohol from the wine base through dealcoholization processes while retaining the polyphenol compounds. This allows the beverage to provide the health benefits of red wine without the harmful effects of alcohol consumption.
Solution Approach 2:
The patent changes the alcohol content parameter from present to absent (0% alcohol) while maintaining or enhancing the polyphenol content. This parameter transformation enables the beverage to meet health benefit criteria without the associated health risks of alcohol consumption.
2Object-affected harmful factors
If dealcoholized wine base is used to remove alcohol, then alcohol content is reduced, but the wine base becomes vulnerable to microbial spoilage and oxidation
Solution Approach 1:
The patent introduces nitrogen gas to displace oxygen and create an inert atmosphere in the dealcoholized wine base. This prevents oxidation and microbial spoilage by eliminating the oxygen that would otherwise support harmful biological processes.
Solution Approach 2:
The patent uses nitrogen as an intermediary substance to protect the dealcoholized wine base from direct contact with oxygen and microorganisms. The nitrogen acts as a protective barrier that maintains microbiological stability without interfering with the desired polyphenol content.
3Quantity of substance
If high concentration of polyphenols is added to increase health benefits, then polyphenol content is improved, but undesirable taste defects and astringency increase
Solution Approach 1:
The patent adjusts the concentration parameters of polyphenols to optimal levels that provide health benefits while minimizing taste defects. By precisely controlling the polyphenol concentration and formulation, the beverage achieves desired health properties without excessive astringency or unpleasant tastes.
Solution Approach 2:
The patent creates a composite beverage formulation combining dealcoholized wine base with other components that complement the polyphenol content. This composite approach balances the flavor profile by incorporating elements that enhance taste while maintaining high polyphenol levels for health benefits.
4Reliability
If traditional pasteurization methods are used to ensure shelf life, then microbiological stability is improved, but product quality and flavor are compromised
Solution Approach 1:
The patent uses nitrogen flushing to create an inert environment that prevents microbial growth and oxidation, providing shelf life without the need for harsh pasteurization. This approach maintains product quality and flavor by avoiding the thermal stress and chemical changes associated with traditional pasteurization methods.
Solution Approach 2:
The patent replaces mechanical/thermal pasteurization systems with a chemical/gas-based preservation system using nitrogen. This substitution achieves microbiological stability through atmospheric modification rather than heat treatment, thereby preserving product quality and flavor characteristics.
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 beverage provides the health benefits and taste of red wine without alcohol, with increased shelf life and microbiological stability, while maintaining high polyphenol levels and a refreshing carbonated experience.
Implementation Method 1
a nitrogen 'ullage' or oxidative rinse can be utilized to replace any air or dissolved oxygen that remains in the finished dealcoholized wine base
Implementation Method 2
The product can be processed with light carbonation
Implementation Method 3
tunnel pasteurization requires only small amounts of added preservatives
Data Source
AI summary
A carbonated beverage prepared from dealcoholized wine base and having from about 150 mg to about 700 mgs of polyphenols per six to eight ounce serving. The beverage can contain from about 0.001 to about 0.01 percent resveratrol.