Enzyme Cocktail for Wine Polysaccharide Breakdown
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Solution Overview
Problem
Polysaccharides in wine, such as cellulose, pectin, and glucans, complicate wine filtration by forming colloidal complexes with proteins and polyphenols, leading to haze and difficulties in clarification and filtration, requiring improved processes to enhance filterability.
Innovation Solution
A method involving the use of a combination of enzymes including beta-1.3-glucanase, polygalacturonase, pectin lyase, pectinesterase, and endoarabinanase is applied to the crude wine solution to break down these polysaccharides, improving filterability by contacting the wine with these enzymes before filtration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If polysaccharides are present in wine, then the wine has natural colloidal stability, but filterability deteriorates and haze forms
Solution Approach 1:
The patent removes harmful polysaccharides from wine through enzymatic hydrolysis. Specific enzymes (beta-glucanase, pectinase, xylanase) are applied to break down and extract polysaccharide molecules that cause filtration problems, separating them from the wine matrix to improve filterability while preserving desirable wine components
Solution Approach 2:
The patent changes the molecular structure parameters of polysaccharides by controlling enzymatic hydrolysis conditions (temperature, pH, enzyme concentration, treatment time). This transforms high-molecular-weight polysaccharides into lower-molecular-weight fragments that no longer form problematic colloidal complexes, thereby improving filtration characteristics
2Productivity
If conventional fining agents and filters are used, then some polysaccharides are removed, but the process becomes complex and time-consuming
Solution Approach 1:
The patent replaces complex mechanical filtration systems and multiple fining agent treatments with a biochemical approach using enzymes. The enzymatic hydrolysis process substitutes for mechanical separation methods, achieving polysaccharide removal through chemical breakdown rather than physical filtration, thereby simplifying the overall process
Solution Approach 2:
The patent applies enzymatic treatment as a preliminary step before filtration. By pre-hydrolyzing polysaccharides in the wine before the actual filtration process, the method prepares the wine for easier filtration, reducing the complexity and burden on subsequent filtration equipment and operations
3Reliability
If multiple fining agents are applied sequentially, then colloidal particles are removed, but the process duration increases
Solution Approach 1:
The patent combines multiple enzymatic functions into a single integrated treatment process. Instead of applying separate fining agents sequentially, the method uses a cocktail of enzymes (beta-glucanase, pectinase, xylanase) that work simultaneously to degrade different types of polysaccharides, achieving comprehensive clarification in one step rather than multiple sequential treatments
Solution Approach 2:
The patent maintains continuous enzymatic action throughout the treatment period. The enzymes remain active and continuously hydrolyze polysaccharides until the reaction is complete or substrates are depleted, ensuring thorough degradation without requiring intermittent processing steps, rest periods, or multiple batch treatments, thereby reducing total process time
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 enzyme treatment significantly improves wine filterability by at least 30% compared to filtration without these enzymes, reducing the time and resources required for filtration and enhancing the efficiency of the process.
Implementation Method 1
enzymes like pectinases and glucanases which hydrolyze these polysaccharides
Implementation Method 2
a polygalacturonase; ii. a pectin lyase
Implementation Method 3
a pectin lyase; iii. a pectinesterase; iv. an endoarabinanase
Data Source
AI summary
The invention describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase and a pectin lyase. The invention also describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase, a pectin lyase, a pectinesterase and an endoarabinanase.