Functionalized Ion Exchange Resin for Sulfite Removal in Wine
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for removing sulfites from beverages, such as wine, are either ineffective in removing both free and bound sulfites or result in the loss of desirable flavor compounds and color, and are not suitable for consumer-level use due to inefficiencies and inconvenient treatment processes.
Innovation Solution
A method using a polycarbonyl polymer attached to a primary amine functional ion exchange resin, which reacts with both free and bound sulfites, along with a secondary amine or polyamine functional resin, to effectively remove sulfites from beverages without affecting the color or other desirable compounds, utilizing a combination of polycarbonyl and amine functional groups to achieve total sulfite removal.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ion exchange resins are used to remove sulfite from wine, then sulfite removal is achieved, but color and desirable flavor compounds are also removed
Solution Approach 1:
The patent modifies ion exchange resins by introducing specific functional groups (carbonyl groups from glutaraldehyde treatment, and amine groups) that create localized active sites selective for sulfite binding. This local functionalization allows the resin to distinguish between sulfite molecules and other wine components like color compounds and flavor molecules, achieving sulfite removal while preserving desirable wine characteristics.
Solution Approach 2:
The patent creates composite resin materials by combining ion exchange resin base structures with organic functional groups (carbonyl and amine groups). This composite approach integrates the ion exchange capability with specific chemical affinity for sulfite, resulting in a material that selectively removes sulfite while maintaining wine quality. The composite structure combines the advantages of ion exchange with targeted molecular recognition.
2Quantity of substance
If carbonyl monomer filter material is used, then free sulfite is removed, but bound sulfite remains and free sulfite is restored due to equilibrium
Solution Approach 1:
The patent applies preliminary chemical modification to the filter material by treating it with glutaraldehyde to introduce carbonyl groups, and further treating with amine sources to introduce amine groups. This preliminary functionalization creates a dual-mode binding system that can simultaneously address both free and bound sulfite, preventing the equilibrium restoration problem that occurs with simple carbonyl filters.
Solution Approach 2:
The patent changes the chemical parameters of the filter material by introducing multiple types of functional groups (carbonyl and amine) with different binding characteristics. This parameter diversification allows the filter to interact with sulfite in multiple ways - carbonyl groups for rapid free sulfite binding and amine groups for bound sulfite disruption - thereby achieving complete and stable sulfite removal that prevents equilibrium restoration.
3Object-affected harmful factors
If hydrogen peroxide is added to oxidize sulfite, then sulfite reactivity is reduced, but other wine compounds are oxidized and flavor is degraded
Solution Approach 1:
The patent extracts the sulfite removal function from chemical oxidation and implements it through physical-chemical adsorption on functionalized resin. Instead of adding hydrogen peroxide that would oxidize both sulfite and other wine compounds, the resin selectively binds sulfite through carbonyl and amine functional groups, removing it from the wine without affecting other compounds. This extraction approach isolates the sulfite removal mechanism from unwanted side reactions.
Solution Approach 2:
The patent introduces functionalized resin as an intermediary substance that mediates sulfite removal. Rather than using hydrogen peroxide that directly reacts with and degrades wine compounds, the resin acts as a mediator that selectively captures sulfite through its functional groups. This intermediary approach achieves sulfite inactivation without the harmful oxidative side effects, as the resin provides a selective binding interface between the sulfite and the wine matrix.
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 solution allows for the efficient removal of both free and bound sulfites from beverages, preserving the flavor and color, and can be reused multiple times without significant loss of capacity, making it suitable for consumer use.
Implementation Method 1
the filter media contains chemical functional groups designed for rapid binding of the free and bound sulfite thereto
Implementation Method 2
A method using a polycarbonyl polymer attached to a primary amine functional ion exchange resin, which reacts with both free and bound sulfites
Implementation Method 3
the carbonyl group will react with the free sulfite in the wine to remove it
Data Source
AI summary
Multipart functionalized materials are shown that remove sulfites from beverages and in particular wine. The functionalized materials consist of a solid support material having the ability to link polycarbonyls or polyamines thereto. The polycarbonyls and polyamines remove free and bound sulfites when put in contact with the beverage. The polycarbonyl and polyamine functionalized materials can be used separately or mixed together for accomplishing sulfite removal.