Grape Skin Concentrate Processing for Fermented Beverage Aroma
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Solution Overview
Problem
The beer, cider, and kombucha industries face substantial competition due to the widespread availability of craft products, necessitating new compositions and methods for preparing fermented beverages.
Innovation Solution
A method involving the preparation of a grape skin concentrate by removing flesh and juice components from white wine grapes, freezing or chilling the skins, optionally thawing and soaking, drying, and milling to produce a flake or powder, which can be combined with hops for fermentation to create enhanced aromas and flavors in beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If grape skins are processed using traditional methods, then the production process is simple, but the aroma and flavor enhancement is insufficient
Solution Approach 1:
The patent applies parameter changes by controlling temperature parameters throughout the processing sequence. The grape skins undergo freezing at sub-zero temperatures, then controlled thawing, followed by drying at specific temperature ranges. These temperature parameter changes transform the physical and chemical properties of the skin material, enhancing aromatic compound concentration and quality while maintaining a commercially viable process
Solution Approach 2:
The patent creates a composite material by combining grape skin concentrate with traditional fermentation ingredients. The processed grape skin product is integrated into beer, cider, or kombucha formulations, creating a composite fermented beverage that combines the base ingredients with concentrated aromatic compounds from the grape skins, thereby enhancing overall aroma and flavor profiles
2Reliability
If grape skin concentrate is used to enhance aroma and flavor, then beverage quality improves, but production complexity increases
Solution Approach 1:
The patent applies preliminary action by pre-processing the grape skins into a concentrated aromatic product before the actual beverage fermentation. The grape skins are frozen, thawed, and dried in advance to create a stable concentrate that can be stored and then added to fermentation batches as needed. This preliminary preparation separates the complex extraction process from the fermentation process, making the overall system more manageable
Solution Approach 2:
The patent employs self-service principles through the natural transformations occurring during freezing and thawing cycles. The phase changes of water in the grape skins during freezing and thawing naturally concentrate the aromatic compounds without requiring additional energy input or complex equipment. The process utilizes the material's own physical properties to achieve concentration
Data Source
AI summary
The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.