Glucan Particles for Wine Tartaric Stabilization
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current tartaric stabilization methods for wine are inefficient, costly, time-consuming, and alter the organoleptic properties of wine, failing to effectively prevent tartaric and protein salt precipitation in white, red, and rosé wines, which leads to cloudiness and deposit formation.
Innovation Solution
A process involving the isolation of glucan particles from yeast cell walls, retaining their active pores and fibrous structure, is used to produce active glucan particles that are dispersed in an aqueous citric acid solution and filtered to achieve tartaric stabilization, without affecting the wine's quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If temperature reduction is used for tartaric stabilization, then potassium bitartrate precipitation is facilitated, but calcium tartrate precipitation is not effectively prevented and filtration time increases
Solution Approach 1:
The invention changes the chemical parameters of the wine by adding potassium metatartarate, which modifies the tartaric acid equilibrium and prevents calcium tartrate precipitation while maintaining potassium bitartrate removal efficiency, thereby reducing stabilization time without compromising reliability
Solution Approach 2:
Potassium metatartarate acts as an intermediary substance that mediates between potassium bitartrate and calcium tartrate precipitation processes, selectively preventing calcium tartrate formation while allowing potassium bitartrate to precipitate under cold treatment conditions
2Reliability
If large quantities of crystals are added to enhance low-temperature treatment effectiveness, then stabilization efficiency improves, but filtration complexity and time increase
Solution Approach 1:
Potassium metatartarate serves as a chemical intermediary that modifies precipitation behavior, reducing the need for excessive crystal additions and simplifying the subsequent filtration process by preventing unwanted calcium tartrate precipitation
3Reliability
If ion-exchange resins are used for tartaric stabilization, then salt precipitation is prevented, but aromatic and colouring substances are removed affecting wine quality
Solution Approach 1:
The invention changes the chemical approach from physical adsorption by ion-exchange resins to chemical modification using potassium metatartarate, which selectively affects tartaric salt solubility without interacting with aromatic and colouring substances, thus maintaining wine quality while achieving stabilization
Solution Approach 2:
The harmful effect of broad-spectrum adsorption by ion-exchange resins is eliminated by extracting only the necessary stabilization function through potassium metatartarate addition, which specifically targets tartaric salt precipitation without affecting other wine components
4Reliability
If electrodialysis is used for tartaric stabilization, then salt removal is effective, but equipment sophistication and cost increase
Solution Approach 1:
The complex mechanical and electrical system of electrodialysis is replaced by a simple chemical addition process using potassium metatartarate, which achieves equivalent stabilization results through chemical equilibrium modification without requiring sophisticated equipment
Solution Approach 2:
The invention replaces expensive, complex electrodialysis equipment with a simple, inexpensive chemical additive (potassium metatartarate) that can be easily dosed and mixed, significantly reducing equipment sophistication and cost while maintaining stabilization effectiveness
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 method significantly reduces tartaric stabilization time, is effective for various wine types, and maintains the wine's organoleptic properties, ensuring long-term stability and compliance with wine sector regulations.
Implementation Method 1
dispersed in an aqueous citric acid solution
Implementation Method 2
prevent tartaric and protein salt precipitation
Data Source
Figure 1~2
AI summary
Process for the tartaric stabilization of wine by- means of a product obtained by' isolating from yeast cell walls glucan particles retaining the structural porosity and fibrosity characteristics of the initial reticular structure and having a molecular weight of less than 100,000 Daltons.