Two-Stage Fermentation for Low-Alcohol Wine
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Solution Overview
Problem
Current methods for producing low-alcohol wines are costly and alter the organoleptic properties of wine, failing to meet consumer expectations and limiting market growth, as they often require dealcoholization techniques that affect the aroma and quality of the final product.
Innovation Solution
A two-stage fermentation process using Pichia anomala for the first stage, which promotes oxidative metabolism to minimize ethanol production, followed by Saccharomyces sp. for the second stage to enhance aromatic complexity, allowing for the production of low-alcohol wines that maintain organoleptic quality without the need for dealcoholization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If dealcoholization techniques are applied to reduce ethanol content, then ethanol level is reduced, but organoleptic properties and aroma are altered
Solution Approach 1:
The patent applies preliminary action by using non-Saccharomyces yeasts during the fermentation stage to prevent excessive ethanol production from the beginning, rather than removing ethanol after fermentation is complete. This preventive approach allows the wine to develop its organoleptic properties without subsequent dealcoholization treatments that would compromise quality.
Solution Approach 2:
The patent changes the biological parameters of the fermentation process by introducing non-Saccharomyces yeast strains (such as Candida, Klöckera/Hanseniaspora, Metschnikowiaceae, Pichia, and Zygosaccharomyces) that naturally produce lower ethanol levels. This parameter change in the fermentation biology achieves ethanol reduction while preserving the sensory characteristics of the wine.
2Quantity of substance
If dealcoholization techniques are used to produce low-alcohol wine, then ethanol content is reduced, but production cost increases
Solution Approach 1:
The patent applies preliminary action by controlling ethanol production during the fermentation stage itself, avoiding the need for costly post-fermentation dealcoholization processes. This approach reduces production costs by eliminating expensive equipment and processing steps required for methods like reverse osmosis, vacuum distillation, or membrane filtration.
Solution Approach 2:
The patent employs readily available non-Saccharomyces yeast strains that can be cultured and used directly in fermentation, replacing the need for expensive specialized dealcoholization equipment. This substitution of complex technological infrastructure with simple biological agents significantly reduces capital and operational costs.
3Ease of manufacture
If non-Saccharomyces yeasts are used for fermentation, then ethanol production is reduced and aromatic quality is improved, but fermentation control becomes more complex
Solution Approach 1:
The patent applies segmentation by dividing the fermentation process into distinct stages or components, utilizing different yeast strains for different functions. Non-Saccharomyces yeasts are employed to control ethanol production and enhance aromatic compounds, while their specific metabolic characteristics are managed through controlled fermentation conditions, thereby simplifying overall process control despite the biological complexity.
Solution Approach 2:
The patent uses non-Saccharomyces yeasts as intermediary organisms that mediate between the must and the final wine product. These yeasts serve as biological catalysts that transform sugars into ethanol and aromatic compounds according to desired specifications, simplifying the control mechanism by relying on the yeasts' natural metabolic pathways rather than complex external control systems.
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
This method effectively reduces ethanol content while preserving the quality and aromatic properties of wine, offering a cost-effective solution that meets consumer preferences for low-alcohol beverages without compromising the sensory characteristics of traditional wines.
Implementation Method 1
a methodology for preparing fermented beverages is provided, where said methodology comprises the use of a group of yeasts, in order to produce sweet, dry or demi-sec beverages reduced in ethanol
Implementation Method 2
Pichia anomala for the first stage, which promotes oxidative metabolism to minimize ethanol production
Data Source
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AI summary
The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different fermentation stages, wherein wine yeasts Pichia anomala y Saccharomyces sp. are used. The present invention teaches a methodology, in which yeast groups are used, and said groups are capable of generating several yields of ethanol production by controlling critical variables in the production of an organoleptically acceptable wine through a minor intervention in the aromatic compounds and the final product, resulting in a wine of similar features to those ones available in the market, which has the antioxidant properties and the quality of traditional wines, with lower alcoholic content.