Radiofrequency Grape Juice Processing for Non-Pasteurized Wine
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Solution Overview
Problem
Conventional methods for producing soft wines and grape juices alter the natural organoleptic characteristics and nutritional properties of grape products through pasteurization and dealcoholization, leading to undesirable flavor, color changes, and reduced shelf-life.
Innovation Solution
A method involving early harvesting of grapes, refrigeration with CO2, removal of grape stalks, enzymatic treatment, tangential microfiltration, deoxygenation, and radiofrequency treatment to create a non-pasteurized, non-alcoholic sparkling wine that maintains the natural components and aromas of grapes without thermal processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If pasteurization is used to sanitize grape juice, then microbial stability is improved, but organoleptic characteristics and nutritional properties deteriorate
Solution Approach 1:
The patent replaces thermal pasteurization with radiofrequency (RF) electromagnetic field treatment. The RF treatment sanitizes grape juice by disrupting microbial cell membranes through dielectric heating and electromagnetic effects, achieving microbial stability without the thermal damage that degrades organoleptic characteristics and nutritional properties.
Solution Approach 2:
The patent changes the sanitization parameter from thermal temperature to radiofrequency electromagnetic field intensity. By using RF fields at specific frequencies and intensities, the process achieves microbial deactivation while maintaining the temperature low enough to preserve the natural flavor, color, and nutritional components of the grape juice.
2Duration of action of stationary object
If thermal treatment is applied to stabilize grape juice, then shelf-life is extended, but natural components and flavor are altered
Solution Approach 1:
The patent substitutes thermal stabilization with radiofrequency electromagnetic treatment. The RF fields provide non-thermal stabilization by creating electromagnetic stress on microbial structures and oxidizing enzymes, extending shelf-life through microbial deactivation rather than heat treatment, thereby preserving natural components and authentic grape flavor.
Solution Approach 2:
The RF treatment applies periodic electromagnetic fields at specific frequencies to the grape juice. This periodic electromagnetic action disrupts microbial cell membranes and inactivates enzymes over time, providing stabilization without continuous thermal exposure, thus maintaining the integrity of natural components while extending shelf-life.
3Quantity of substance
If conventional dealcoholization methods are used, then alcohol content is reduced, but organoleptic quality deteriorates
Solution Approach 1:
The patent replaces conventional thermal or mechanical dealcoholization methods with radiofrequency treatment. The RF fields selectively target and deactivate microorganisms and oxidizing enzymes without removing alcohol or volatile aromatic compounds, thereby reducing alcohol content through microbial inhibition while preserving the organoleptic quality and natural aroma of the grape product.
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 produces a soft wine with unaltered natural components and enhanced freshness, acidity, and flavor, while extending shelf-life and preventing oxidation, resulting in a product that resembles traditional wines without the 'cooked' taste or color changes associated with pasteurization.
Implementation Method 1
The inventive method allows to process any type of grape juice cocktail products, by performing a specifically designed radiofrequency (RF) treatment causing in said cocktails a microbic deactuation in absence of any thermal effects
Implementation Method 2
This stripping step is performed by a gaseous washing, by food grade nitrogen, of the grape juice products, and, more specifically, said stripping step comprises a transferring of a gas (oxygen) dissolved in a liquid (wine must) from a liquid phase (the wine must) to a gaseous phase (air)
Implementation Method 3
A method involving early harvesting of grapes, refrigeration with CO2
Data Source
AI summary
A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects.