Ozone Treatment for Wine Microbial Control and Sulphite Reduction
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Solution Overview
Problem
The use of sulphites in wine making for microbial control and disinfection leads to quality alterations, allergic effects, and environmental concerns, while traditional methods fail to effectively eliminate microbial loads without residual contaminants and energy inefficiencies.
Innovation Solution
A grape treatment and wine making process utilizing ozone for sanitation and microbial load elimination, which stimulates the synthesis and accumulation of beneficial compounds, reducing the need for sulphites and minimizing environmental impact through low energy consumption and residue-free oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sulphites are used for microbial control and disinfection, then microbial load is eliminated, but quality alterations and allergic effects occur
Solution Approach 1:
The patent applies ozone, a strong oxidant, to replace sulphites for disinfection and microbial control in wine making. Ozone effectively eliminates microbial loads while avoiding the quality alterations and allergic effects associated with sulphite use. The process involves treating grapes, must, and wine with ozone at controlled concentrations to achieve sanitization without the harmful side effects of traditional sulphite-based methods.
2Reliability
If sulphites are added in excess to ensure sanitizing effect, then microbial control is improved, but total sulphite quantity increases
Solution Approach 1:
The patent replaces excessive sulphite addition with ozone treatment, achieving effective sanitization at lower overall substance quantities. Ozone's potent oxidizing capability allows for microbial control without the need to add large amounts of sulphites, thereby reducing the total sulphite quantity in the final wine product while maintaining sanitizing effectiveness.
3Reliability
If traditional disinfection methods are used, then microbial load is reduced, but residual contaminants remain
Solution Approach 1:
The patent uses ozone, a strong oxidant that decomposes into oxygen, to eliminate microbial loads without leaving harmful residual contaminants. Unlike sulphites that leave residual sulphite ions, ozone breaks down completely, providing effective disinfection while avoiding contamination from residual substances in the final wine product.
4Reliability
If sulphites are used for oxidation control, then microbial development is controlled, but hydrogen sulphide formation occurs
Solution Approach 1:
The patent replaces sulphite-based oxidation control with ozone treatment. Ozone provides effective oxidation control to manage microbial development while avoiding the formation of hydrogen sulphide and other unpleasant odors associated with sulphite use. The strong oxidizing power of ozone controls microbial growth without generating harmful byproducts.
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 ozone treatment effectively eliminates microbial loads, increases the concentration of beneficial compounds like polyphenols and anthocyanins in wine, and reduces sulphite levels, producing a healthier and higher-quality wine with lower environmental impact.
Implementation Method 1
disinfection is an extremely important procedure. For this purpose chlorine or other chemical compounds are generally used... sulphur dioxide, which in addition to eliminating the overall microbial load present in the product
Implementation Method 2
the high instability of the molecule used in the form of ozone (O3), which rapidly degrades to reform oxygen (O2) without leaving residues which are harmful or which can negatively alter the wine quality
Implementation Method 3
experimental results obtained by treating harvested products, in terms of elicitation effect due to induced superoxidative stress, by the stimulus and accumulation of added value substances of salutistic type for man (mainly flavanol, flavonols and stilbenes)
Data Source
AI summary
A grape treatment and wine making process characterised by the steps of: cleaning a first container by means of a fluid mixed with ozone; placing the grapes in said first container in closed vats and/or buildings at controlled temperature; diffusing a fluid mixed with ozone within said vats and/or buildings at controlled temperature; cleaning said grapes placed in said first container by means of a fluid mixed with ozone; cleaning a press by means of a fluid mixed with ozone; pressing said grapes with said press to produce must; cleaning a second container by means of a fluid mixed with ozone; placing said must in said second container to produce fermented must; cleaning a third container by means of a fluid mixed with ozone; placing said fermented must (wine) in said third container.