Vinyl Lactam Polymer-H2O2 Complex for Beverage Flavor Removal
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Solution Overview
Problem
Current methods are inadequate for efficiently removing undesirable sulfury and fatty flavors, as well as colloidal haze, from alcoholic beverages, which can lead to off-flavors and stability issues in beer and wine.
Innovation Solution
A method involving the use of a polymer-hydrogen peroxide complex, where the polymer is derived from N-vinyl lactam monomers, is employed to contact the beverages, with hydrogen peroxide present from about 1% to 50% by weight, effectively removing sulfury and fatty flavors and colloidal haze.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional treatment methods are used to remove sulfury and fatty flavors, then some flavor improvement is achieved, but the removal efficiency is insufficient and colloidal haze remains
Solution Approach 1:
The patent uses a composite material formed by combining poly-N-vinyl-2-pyrrolidone polymer with hydrogen peroxide to create a treatment composition. This composite approach allows the polymer to selectively bind sulfur-containing compounds while hydrogen peroxide provides oxidative capability, achieving simultaneous removal of sulfury flavors and colloidal haze that conventional single-agent methods cannot accomplish
Solution Approach 2:
The patent optimizes specific parameters including hydrogen peroxide concentration (0.1-10% by weight), polymer molecular weight (10,000-1,000,000), and contact time (5-60 minutes) to maximize removal efficiency. By carefully controlling these parameters, the treatment achieves high effectiveness in removing both flavor compounds and haze while maintaining beverage quality
2Manufacturing precision
If aggressive treatment methods are used to remove all undesirable flavors, then flavor purity improves, but harmful physicochemical properties of the beverage may be altered
Solution Approach 1:
The treatment composition exhibits selective action where the poly-N-vinyl-2-pyrrolidone polymer specifically targets sulfur-containing compounds through molecular recognition, while hydrogen peroxide selectively oxidizes haze-forming substances. This localized specificity allows removal of undesirable components without affecting the overall physicochemical properties such as alcohol content, pH, and essential flavor compounds of the beverage
3Reliability
If multiple separate treatment steps are used to address different defects, then comprehensive treatment is achieved, but process complexity increases
Solution Approach 1:
The patent merges multiple treatment functions into a single composition: the poly-N-vinyl-2-pyrrolidone polymer addresses sulfury flavors through complexation, hydrogen peroxide removes colloidal haze through oxidation, and the combination simultaneously treats both defects. This unified approach eliminates the need for separate treatment steps, reducing process complexity while maintaining comprehensive treatment effectiveness
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 significantly reduces undesirable flavors and haze, improving the quality and stability of alcoholic beverages by effectively removing compounds like hydrogen sulfide, dimethyl sulfide, and diacetyl, while maintaining the beverage's physicochemical properties.
Implementation Method 1
contacting the beverage with compositions comprising vinyl lactam-derived polymers that exist in the form of molecular complexes with hydrogen peroxide
Implementation Method 2
vinyl lactam-derived polymers that exist in the form of molecular complexes with hydrogen peroxide
Data Source
AI summary
Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.