Whole Grape Bunch Wine Process Minimizing Waste
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Solution Overview
Problem
Current wine and juice production processes generate significant waste, particularly from grape skins, seeds, and stems, which are rich in healthy ingredients, and are often underutilized, leading to inefficiencies in resource utilization and potential health benefits.
Innovation Solution
A process that involves grinding entire grape bunches and pomaces to extract wine, juice, and powder, incorporating all components (skin, seed, flesh, and stem) to create beverages and food compositions rich in KH Wine, KH Pomace, and KH Grape proteins, which can be used for human consumption and therapeutic applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If traditional wine production processes are used to extract only juice from grape berries, then the wine production is simple and straightforward, but significant waste is generated from grape skins, seeds, and stems which are discarded
Solution Approach 1:
The patent recovers and utilizes previously discarded grape parts (skins, seeds, stems) by incorporating them into the wine production process through grinding entire grape bunches. The ground material is then processed through fermentation and filtration to create wine that contains beneficial compounds from all grape components, thereby recovering valuable substances that would otherwise be wasted.
Solution Approach 2:
The patent merges previously separate processing steps by combining the entire grape bunch (including stems, skins, and berries) into a single grinding and fermentation process. This integration allows all grape components to contribute to the final wine product simultaneously, eliminating the need for separate handling and disposal of individual grape parts.
2Quantity of substance
If only grape flesh is used for wine production, then the production process is simpler and faster, but nutritional value and health benefits are reduced
Solution Approach 1:
The patent changes the physical state and composition parameters of the wine by incorporating ground grape skins, seeds, and stems into the fermentation process. This results in wine with altered nutritional parameters, including increased polyphenols, antioxidants, and other beneficial compounds, while the fermentation and maceration parameters are adjusted to facilitate extraction from the ground material.
3Loss of substance
If grape pomace is discarded after juice extraction, then the juice production process is efficient and clean, but valuable ingredients in the pomace are wasted
Solution Approach 1:
The patent applies preliminary grinding to the entire grape bunch before fermentation, which pre-processes the grape material to make subsequent extraction and fermentation more efficient. This preliminary action breaks down the structural integrity of the grape bunch, facilitating better contact between the fermenting agents and the grape components, thereby easing the overall manufacturing process.
Solution Approach 2:
The patent recovers valuable ingredients from pomace by incorporating the ground pomace material into the fermentation process. The pomace is not discarded but rather utilized as a source of additional nutrients, fibers, and bioactive compounds, which are extracted during fermentation and retained in the final wine product.
4Reliability
If ground grape bunches are used for wine production, then waste is minimized and nutritional value is maximized, but the processing equipment and procedures become more complex
Solution Approach 1:
The patent applies multi-functionality to the wine production process by using a single grinding step to process the entire grape bunch, which then serves multiple purposes: breaking down cellular structures for fermentation, extracting juices, releasing bioactive compounds, and providing structural material for the wine matrix. This universal approach eliminates the need for multiple specialized processing steps.
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 approach minimizes waste, harnesses the nutritional value of previously discarded grape parts, and produces beverages that can lower triglycerides, cholesterol, and LDL levels, inhibit cancer cell growth, and aid in glucose uptake, offering health benefits and potential therapeutic uses.
Implementation Method 1
The whole grape bunch is smashed in a grinder to cut the thick stem
Implementation Method 2
the skin, seed, flesh, and stem of the grape in the pomace are all grinded and centrifuged to make juice and powder
Data Source
AI summary
A food composition for human consumption comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprise ground flesh, seed, stem, and skin from grapes, and wherein the plurality of grape ingredients further comprise a wine comprising one or more KH Wine proteins.Also, a food composition for human consumption comprising a plurality of pomace ingredients, wherein the plurality of pomace ingredients comprise ground flesh, seed, stem, and skin from pomace in grapes, and wherein the plurality of pomace ingredients further comprise one or more KH Pomace proteins.Further, a food composition for human consumption comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprise ground flesh, seed, stem, and skin from grapes, and wherein the plurality of grape ingredients further comprise one or more KH Grape proteins.