Nitrogen-CO2 Carbonation Ratios for Non-Alcoholic Wine Mouthfeel
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Solution Overview
Problem
Traditional non-alcoholic wines often fail to replicate the mouthfeel, taste, and finish of their alcoholic counterparts due to the removal of alcohol, leading to consumer disappointment.
Innovation Solution
A precise mixture of nitrogen and carbon dioxide gases is used to carbonate non-alcoholic wines, with varying ratios tailored to each varietal to mimic the characteristics of traditional wines, including smaller bubble sizes for enhanced flavor and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If alcohol is removed from wine to create non-alcoholic beverage, then health risks and addiction issues are eliminated, but mouthfeel, taste, and finish characteristics are lost
Solution Approach 1:
The patent applies parameter changes by modifying the gas composition parameters (nitrogen and carbon dioxide ratios) and carbonation levels to compensate for the removal of alcohol. By adjusting these physical parameters, the beverage achieves desired mouthfeel and sensory characteristics without containing alcohol, thus resolving the contradiction between health safety and quality preservation.
Solution Approach 2:
The patent uses composite materials by combining multiple gases (nitrogen and carbon dioxide) in specific ratios to recreate the sensory experience of alcoholic wine. This composite gas mixture serves as a substitute for the complex chemical composition of alcohol, maintaining taste and mouthfeel properties while eliminating harmful effects.
2Ease of manufacture
If traditional carbonation methods are used in non-alcoholic wines, then production is simple, but bubble size is too large and mouthfeel is unsatisfactory
Solution Approach 1:
The patent changes the physical parameters of carbonation by introducing nitrogen gas alongside carbon dioxide and adjusting pressure and temperature conditions. This modifies the nucleation and growth parameters of bubbles, resulting in smaller, more numerous bubbles that provide superior mouthfeel while maintaining ease of manufacture through controlled infusion processes.
Solution Approach 2:
The patent employs a composite gas mixture of nitrogen and carbon dioxide to achieve optimal bubble characteristics. The nitrogen component interferes with bubble coalescence and promotes finer bubble formation, while carbon dioxide provides the characteristic fizz. This composite approach delivers enhanced mouthfeel without complicating the manufacturing process.
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 non-alcoholic wines that closely resemble their alcoholic counterparts in terms of mouthfeel, taste, and finish, providing a satisfying drinking experience.
Implementation Method 1
A precise mixture of nitrogen and carbon dioxide gases is used to carbonate non-alcoholic wines
Implementation Method 2
The method results in non-alcoholic wines that closely resemble their alcoholic counterparts in terms of mouthfeel, taste, and finish
Data Source
AI summary
A non-alcoholic wine beverage. The non-alcoholic wine beverage includes a dealcoholized wine base of a desired wine varietal. Other ingredients, such as sugars, fruit juices, acids, antioxidants, and other flavorings also may be added. The resulting beverage is then carbonated using a combination of carbonation gases comprising a predetermined ratio of nitrogen and carbon dioxide, depending on the varietal, to create a mouthfeel, taste, and finish that replicates traditional alcoholic wines.