Low-Alcohol Grape Mash Fermentation With Pre-Filtration Sugar Reduction
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Solution Overview
Problem
Existing methods for producing low-alcohol or non-alcoholic beverages fail to effectively reduce alcohol content while preserving the aroma and flavor of the original product, leading to a compromised sensory experience.
Innovation Solution
A method involving nanofiltration, ultrafiltration, and dialysis of grape mash, followed by fermentation with low alcohol production yeast, and optionally adding additives like propane-1,2,3-triol, propan-1-ol, or quinine hydrochloride, to achieve a significant reduction in alcohol content while maintaining flavor and aroma.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If physical removal of alcohol through distillation or membrane-based technologies is used, then alcohol content is reduced, but aroma and flavor are lost
Solution Approach 1:
The patent applies preliminary action by reducing grape sugar concentration through viticultural techniques (reducing leaf area) before fermentation occurs. This prevents high alcohol content from forming in the first place, rather than removing alcohol after fermentation. The approach addresses the contradiction by acting in advance to control the substrate available for alcohol production, thereby preserving aromatic compounds that would otherwise be lost in post-fermentation removal processes.
Solution Approach 2:
The patent segments the wine production process into distinct phases: pre-fermentation sugar reduction through controlled viticultural practices, followed by limited fermentation to achieve low alcohol content (0.5-4% ABV). This segmentation allows the process to achieve alcohol reduction while preserving flavor, as the fermentation is controlled to convert only a portion of sugars to alcohol, leaving sufficient sugar and aromatic compounds intact.
2Quantity of substance
If grape sugar concentration is reduced through viticultural techniques, then initial wine alcohol concentration is lowered, but this requires complex vineyard management
Solution Approach 1:
The patent applies parameter changes by modifying the sugar concentration parameter of grape berries through controlled viticultural techniques. Specifically, it reduces leaf area to limit photosynthesis and sugar accumulation, thereby controlling the initial sugar content before fermentation. This parameter control directly determines the potential alcohol content, allowing producers to target specific low alcohol ranges while managing vineyard practices.
3Quantity of substance
If fermentation is stopped early to maintain low alcohol content, then alcohol production is limited, but fermentation time and yield must be precisely controlled
Solution Approach 1:
The patent applies partial action by allowing fermentation to proceed only to the extent needed to achieve the desired low alcohol content (0.5-4% ABV), rather than completing full fermentation. This partial fermentation approach converts only a portion of the available sugars to alcohol, leaving residual sugar and aromatic compounds in the final product. The process deliberately stops fermentation before all sugars are consumed, achieving alcohol reduction while maintaining flavor complexity.
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 method results in beverages with reduced alcohol content, preserving the original sensory characteristics and nutritional ingredients, and allows for the production of beverages with alcohol levels ranging from 0% to 4% (v/v) without significant aroma loss.
Implementation Method 1
nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash
Implementation Method 2
nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash
Implementation Method 3
nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash
Implementation Method 4
nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8° Brix to 18° Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of the grape mash
Implementation Method 5
fermenting the mixture with one or more yeast during a period of time from 4 days to 8 days, thereby obtaining a liquid product
Data Source
AI summary
The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8° Brix to 18° Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of said grape mash; and fermenting said mixture with one or more yeast during a period of time from 4 days to 8 days, thereby obtaining a liquid product. Compositions obtained by the method, additives comprising propane-1,2,3-triol, propan-1-ol, quinine hydrochloride, or any combination thereof, particularly from 3 g/L to 12 g/L of propane-1,2,3-triol, from 0.5 g/L to 1 g/L of propan-1-ol and from 0.001% (w/w) to 0.005% (w/w) of quinine hydrochloride and food products comprising the same are also disclosed.