Mannoprotein Solution Turbidity Reduction for Wine Stabilization
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Solution Overview
Problem
Current methods for stabilizing wines against tartaric acid precipitation, such as physical treatments and chemical additives, are either time-consuming, alter the wine's colloidal equilibrium, or are not naturally derived, and existing mannoprotein solutions suffer from turbidity and instability issues, making them unsuitable for long-term use.
Innovation Solution
A process to produce a clear, stable mannoprotein solution by subjecting yeast cells to enzymatic hydrolysis, membrane filtration, and heat treatment to remove impurities and microorganisms, resulting in a solution that can be used at high concentrations without diluting the wine and maintaining stability over time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If mannoprotein is added to wine to prevent tartaric acid precipitation, then wine stabilisation is improved, but turbidity and precipitation of by-products occur
Solution Approach 1:
The patent extracts and removes harmful by-products (proteases, beta-glucanases, and other impurities) from the mannoprotein preparation through a multi-step purification process involving heat treatment, filtration, and centrifugation, retaining only the stabilizing mannoprotein components
Solution Approach 2:
The patent changes the physical and chemical parameters of the mannoprotein solution by controlling pH (adjusting to specific ranges), temperature (heat treatment at 60-80°C), and concentration to optimize stabilisation efficacy while minimizing turbidity formation
2Measurement precision
If mannoprotein powder is dissolved in water to create concentrated solution for wine addition, then dosing precision is improved, but dissolution time and energy consumption increase
Solution Approach 1:
The patent performs preliminary actions by pre-dissolving mannoprotein powder in water under controlled conditions (specific pH and temperature) before wine addition, and pre-removing by-products through heat treatment and filtration, so that the solution is ready for immediate use without requiring extended dissolution time during wine processing
Solution Approach 2:
The patent uses water as an intermediary medium to dissolve mannoprotein powder and create a concentrated solution that can be precisely dosed and easily added to wine, avoiding the need for direct powder addition to wine
3Reliability
If physical treatments are used to prevent KHT crystallisation, then wine stability is improved, but colloidal equilibrium is altered
Solution Approach 1:
The patent uses mannoprotein, a natural additive that can be easily added and works locally to prevent crystallisation, rather than requiring extensive physical treatments that affect the entire wine matrix and its colloidal balance
4Reliability
If meta-tartaric acid is used as additive to prevent KHT crystallisation, then wine stabilisation is improved, but additive stability deteriorates
Solution Approach 1:
The patent uses mannoprotein, a stable natural polymer that maintains its stabilising properties over long periods, unlike meta-tartaric acid which hydrolyses quickly, providing durable wine stabilisation without requiring frequent reapplication
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 effectively prevents tartaric acid precipitation in wines, is microbiologically stable, and can be used at high concentrations without causing turbidity, extending its shelf life and maintaining its stabilizing activity.
Implementation Method 1
subjecting a suspension of yeast cells to enzymatic hydrolysis, preferably under the action of exogenous enzymes and after inactivation of native yeast enzymes, whereby said yeast cells are degraded and mannoprotein and other yeast components are solubilised and released from the degraded yeast cells
Implementation Method 2
e) inactivating protease by subjecting the mannoprotein solution obtained after step b) heat treatment at a temperature of 70°C or higher
Implementation Method 3
inactivating protease by subjecting the mannoprotein solution obtained after step b) heat treatment at a temperature of 70°C or higher
Data Source
AI summary
The present invention describes a mannoprotein solution which has a turbidity, when measured by nephelometry at a concentration of 200 g/l of mannoprotein and at a pH in the range of pH 4 to pH 8 lower than 70 NTU, preferably lower than 60 NTU, more preferably lower than 50 NTU, most preferably lower than 40 NTU. This solution can be advantageously used in the stabilisation of wine against tartrate salt precipitation because it is very clear and can be added directly to the wine without causing any turbidity.