High Color Concentrate Wine Production via pH Adjustment and Fortification
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Solution Overview
Problem
Current methods for producing wine do not efficiently create a high color concentrate (HCC) wine, which is desired for its intense color and flavor characteristics.
Innovation Solution
The method involves obtaining a grape fluid composition from grapes, modifying the pH with a reagent, adding distilled alcohol to produce a fortified wine composition, and concentrating this composition to create an HCC wine.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional wine production methods are used, then the wine achieves basic fermentation and alcohol content, but the color concentration and flavor intensity are insufficient
Solution Approach 1:
The method applies preliminary action by adjusting the pH of the grape must before fermentation to a specific range (3.0-4.0) using acidifying agents. This pre-treatment prepares the must to optimize subsequent color extraction during fermentation, allowing the grapes to naturally release pigments without requiring intensive post-processing or concentrated fortification steps.
Solution Approach 2:
The invention changes key parameters including pH (adjusted to 3.0-4.0), temperature (fermentation at 20-30°C), and contact time (extended maceration). These parameter modifications create optimal conditions for color and flavor compound extraction from grape skins during fermentation, achieving high color concentration through process optimization rather than concentration techniques.
2Quantity of substance
If extended contact with solid grape components is used to extract pigments, then color concentration increases, but production time increases
Solution Approach 1:
By optimizing the pH to 3.0-4.0 and maintaining fermentation temperature at 20-30°C, the method accelerates the rate of color extraction from grape skins. These parameter changes enable sufficient color concentration to be achieved within the natural fermentation period, avoiding the need for extended maceration times while still obtaining high color intensity in the final wine.
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 effectively produces an HCC wine with enhanced color and flavor, suitable for blending with other wines to modify their characteristics.
Implementation Method 1
contacting the grape fluid composition with a reagent to modify the pH
Implementation Method 2
adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition
Implementation Method 3
concentrating the fortified wine composition to produce an HCC wine
Data Source
AI summary
The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.