Maple Syrup Fermentation for Waste-Free Alcoholic Drinks
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional brewing methods face environmental challenges due to waste disposal issues and the underutilization of maple syrup in fermentation, which is hindered by low sugar content and high impurities, leading to inefficiencies and potential degradation.
Innovation Solution
Using maple syrup as a raw material, diluted to a sugar concentration of 16-20° Bx, pH-adjusted, and fermented to produce alcoholic drinks, with optional aging in maple wood barrels to enhance aroma and quality, while avoiding waste and impurities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If maple water is used directly in concentrated fermentation, then alcohol can be produced, but the low sugar content and high levels of lignocellulose and other impurities make it prone to degradation and inefficient
Solution Approach 1:
The patent transforms maple water into maple syrup through evaporation and concentration, fundamentally changing the sugar concentration parameter from low to high (66% sugar concentration). This parameter change resolves the contradiction by providing sufficient sugar for efficient fermentation while eliminating the instability issues associated with low sugar content and high impurities in raw maple water.
Solution Approach 2:
The patent extracts and removes impurities including lignocellulose from maple water during the syrup production process. This extraction principle resolves the contradiction by eliminating the degrading impurities that cause fermentation instability, while retaining and concentrating the useful sugar content for reliable alcohol production.
2Reliability
If maple syrup is diluted to appropriate sugar concentration for fermentation, then yeast metabolism is maintained, but the brewing process becomes more complex
Solution Approach 1:
The patent performs preliminary actions by pre-diluting maple syrup to the appropriate sugar concentration (not exceeding 22° Bx) before fermentation begins. This preliminary preparation resolves the contradiction by establishing optimal yeast fermentation conditions in advance, simplifying the overall brewing process rather than adding complexity, as the dilution is a straightforward step performed before the main fermentation process.
3Productivity
If traditional brewing materials like sugarcane molasses are used, then fermentation can proceed, but difficult-to-treat waste is generated that pollutes the environment
Solution Approach 1:
The patent converts the potential harm of maple syrup waste into a benefit by demonstrating that maple syrup fermentation produces no difficult-to-treat waste or impurities. Unlike sugarcane molasses which generates polluting waste, maple syrup waste is environmentally benign or can be easily managed. This resolves the contradiction by maintaining full fermentation capability while eliminating environmental pollution.
4Quantity of substance
If interrupted fermentation is used to retain sweetness, then alcohol content is reduced to 6-10% vol, but the fermentation process control becomes more difficult
Solution Approach 1:
The patent implements feedback control by monitoring sugar concentration and alcohol content during fermentation, and adjusting the process accordingly. The sugar concentration in the fermentation liquid is controlled to not exceed 22° Bx, and the fermentation is interrupted or continued based on desired outcomes. This feedback mechanism resolves the contradiction by making fermentation control systematic and manageable, allowing producers to achieve the desired sweetness and alcohol content balance without excessive operational difficulty.
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 environmentally friendly alcoholic drinks with controlled alcohol and sugar content, preserving original flavors, and enhances product quality through maple wood aging, meeting diverse consumer preferences and regulatory requirements.
Implementation Method 1
the maple syrup, with its sugar concentration of 66% and its pristine and pure properties, stimulates an easy initiation of a fermentation
Implementation Method 2
the present disclosure employs a maple wood barrel storing and aging the alcoholic drink (henceforth named 'maple syrup wine'), augmenting the aroma and quality of the maple syrup wine further
Data Source
AI summary
The present disclosure provides alcoholic drinks using maple syrup as a raw material and methods for the preparation. The maple syrup, with its sugar concentration of 66% and its pristine and pure properties, stimulates an easy initiation of a fermentation, and the methods do not yield any waste or impurities after fermentation, which is more environmentally friendly. Additionally, the present disclosure employs a maple wood barrel storing and aging the alcoholic drink, augmenting the aroma and quality of the maple syrup wine further.