Toasted Vine-Shoot Additive for Wine Green Character Modulation
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Solution Overview
Problem
Existing winemaking processes struggle to efficiently modulate the green character of wine without affecting other organoleptic properties, particularly in wines with low pyrazine content, which are often negatively perceived by consumers due to vegetal aroma and astringency.
Innovation Solution
Incorporating toasted vine-shoot material at a concentration of 20 g/L or higher into the fermentable mixture during or after fermentation to reduce the content of isoamyl alcohol and co-pigmented anthocyanin compounds, which are linked to green character, while maintaining the aroma profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional winemaking processes are used, then the wine production is simple and straightforward, but the green character (vegetal aroma and astringency) cannot be effectively modulated
Solution Approach 1:
The patent introduces toasted vine-shoot material as an intermediary substance that mediates between the wine components and the desired green character modulation. This additive contains specific compounds (including proanthocyanidins and anthocyanin derivatives) that interact with other wine components to reduce vegetal aroma and astringency without fundamentally changing the winemaking process
Solution Approach 2:
The patent applies parameter changes by controlling the toasting conditions of the vine-shoot material (temperature, time) to optimize its composition and effectiveness. The toasting process modifies the chemical properties of the vine-shoot material, transforming it into a functional additive with specific activity against green character compounds
2Object-affected harmful factors
If toasted vine-shoot material is added to reduce green character, then the vegetal aroma and astringency are reduced, but the complexity of the winemaking process increases
Solution Approach 1:
The patent applies preliminary action by preparing the toasted vine-shoot material in advance, separate from the main winemaking process. The toasting operation is performed beforehand to create a standardized additive that can be simply mixed into the fermentable mixture, avoiding the need to integrate complex processing steps within the fermentation itself
Solution Approach 2:
The patent uses a relatively simple, easily obtainable material (vine-shoots) that undergoes a straightforward toasting process. This disposable-like approach uses a single-use additive that doesn't require complex recovery or recycling systems, keeping the overall process complexity manageable while achieving the desired effect
3Object-affected harmful factors
If vine-shoot material is added at high concentration to effectively reduce green character, then the modulation effect is enhanced, but the cost of materials increases
Solution Approach 1:
The patent optimizes the concentration parameter by establishing that effective green character reduction occurs at relatively low concentrations (20-40 g/L) of toasted vine-shoot material. The toasting process enhances the activity of the material, allowing effective dosing at these lower concentrations rather than requiring high amounts of untreated material
Solution Approach 2:
The patent converts the potentially harmful green character compounds (which are naturally present in wine) into beneficial effects by using toasted vine-shoot material that contains analogous compounds (proanthocyanidins, anthocyanin derivatives) which interact to neutralize the undesirable vegetal aroma and astringency, transforming a negative attribute into a positive modulation mechanism
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 process effectively reduces green character in wine by decreasing isoamyl alcohol and anthocyanin compounds, enhancing the wine's sensory attributes without masking its inherent qualities.
Implementation Method 1
Incorporating toasted vine-shoot material at a concentration of 20 g/L or higher into the fermentable mixture during or after fermentation to reduce the content of isoamyl alcohol and co-pigmented anthocyanin compounds
Data Source
AI summary
A method for modulating green character of wine, as well as wine obtainable according to the method also relates to the use of a vine-shoot material as winemaking additive for modulating green character in wine, wherein the vine-shoot material is toasted vine-shoot material. The method includes the steps of providing a vine-shoot material, which is subjected to heating at a predetermined temperature during a period in the range from 30 to 120 minutes; and subjecting a fermentable mixture to fermentation, wherein a determined concentration of the vine-shoot material results from the heating step.