Vinification Process Using Glutathione and Ascorbic Acid
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Solution Overview
Problem
Current vinification processes face challenges in inhibiting oxidative phenomena during wine production, leading to negative effects on wine quality, as existing antioxidant products like sulphur dioxide are harmful to health and can enhance oxidation, while controlled atmosphere methods are costly and unreliable.
Innovation Solution
A vinification process using an enological product containing glutathione and ascorbic acid is applied before pressing, which reacts with oxygen and oxidizing compounds to inhibit both chemical and enzymatic oxidation reactions, protecting aromatic compounds and maintaining varietal aromas in wines.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sulphur dioxide is used as antioxidant additive, then oxidation is inhibited, but health safety is compromised and harmful effects occur
Solution Approach 1:
The patent changes the chemical composition parameters by replacing sulphur dioxide with a specific combination of glutathione and ascorbic acid. This parameter substitution maintains the antioxidant function while eliminating the harmful health effects associated with sulphur dioxide, thus resolving the contradiction between oxidation inhibition and health safety.
Solution Approach 2:
The patent employs ascorbic acid, which is naturally occurring and biodegradable, replacing the persistent and harmful sulphur dioxide. The ascorbic acid acts as a temporary antioxidant that decomposes harmlessly, avoiding the accumulation of harmful substances in the wine and consumer system.
2Reliability
If sulphur dioxide is used to protect from oxidation, then aromatic compounds are protected, but polyphenol extraction is enhanced leading to increased oxidation susceptibility
Solution Approach 1:
The patent introduces glutathione as an intermediary substance that selectively protects aromatic compounds from oxidation without facilitating polyphenol extraction. Glutathione acts as a selective antioxidant that targets oxidation of sensitive aromatic compounds while leaving polyphenols unaffected, thus resolving the contradiction between aromatic protection and polyphenol extraction.
3Reliability
If controlled atmosphere methods are used, then oxidation is inhibited, but costs increase
Solution Approach 1:
The patent employs natural antioxidants (glutathione and ascorbic acid) that are already present in the grape must or can be added in small amounts. These antioxidants self-regulate the oxidation process without requiring external controlled atmosphere systems, thereby maintaining oxidation inhibition while significantly reducing production costs.
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 process effectively controls oxidative reactions, preserving the aromatic compounds and preventing the loss of varietal aromas, ensuring wines with optimal organoleptic properties without harming consumers or increasing costs.
Implementation Method 1
the exposure of the pulp of the grapes of the grape mass and subsequently of the must and of the wine to the air and to oxygen leads to the start of chemical and enzymatic oxidation reactions of the phenolic and aromatic compounds present in the grapes
Implementation Method 2
glutathione and ascorbic acid which, in particular, are not harmful for the health of the consumers... the glutathione and the ascorbic acid present in the aforesaid enological product are adapted to carry out a synergistic action of protection of the grapes from oxidative phenomena
Data Source
AI summary
Vinification process, which comprises a step for arranging a grape mass, a step for pressing the grape mass in order to extract the juice from the grapes of the grape mass and form a pressing liquid containing aromatic oxidizable constituents or aroma precursors made available in the pressing liquid by the pressing step. The process further comprises at least one first step for adding an amount of an enological product containing glutathione and ascorbic acid to the grape mass, before or during the pressing step, in which the ascorbic acid reacts with oxidizing compounds present in the pressing liquid, generating oxidizing reaction products according to a first antioxidant action and in which the glutathione reacts with oxidizing compounds present in the pressing liquid and simultaneously reacts with the oxidizing reaction products generated from the oxidation of the ascorbic acid according to a second antioxidant action and inhibits the action of oxidase enzymes, according to a simultaneous antioxidase action. The antioxidant actions and the antioxidase action protect the aromatic oxidizable constituents or aroma precursors contained in the pressing liquid from oxidation. Also forming the object of the invention is the use of an enological product comprising glutathione and ascorbic acid as antioxidant and antioxidase additive for a grape mass before or during its pressing in a vinification process in accordance with the present invention.