Wine Fermentation Nutrient Composition for Aroma and Browning Control

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Solution Overview

Problem

The issues of yeast fermentation nutrient deficiency, aroma loss, and color browning during the fermentation process of grape and fruit wines due to excessive clarification and oxidation are not adequately addressed by existing methods, which can lead to poor flavor, incomplete fermentation, and undesirable color changes.

Innovation Solution

A grape or fruit wine fermentation nutritional agent comprising 85-99% glutathione-containing yeast product and 1-15% cellulose and/or cellulose derivative, optionally with B vitamins and minerals, is used to provide nutrients, enhance fermentation performance, and protect aroma and color.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If excessive clarification is performed to reduce solid content in grape juice, then the flavor quality improves, but yeast nutrient deficiency occurs and carbon dioxide overflow is hindered

Engineering Contradiction:

Improveflavor qualityVSAvoidyeast nutrient

Core Design Contradiction:

Manufacturing precisionVSQuantity of substance

Solution Approach 1:

The patent recovers and utilizes the solids that were removed during clarification by adding yeast product back to the clarified juice. This discarded material is transformed into a beneficial nutrient source for yeast, providing nitrogen, vitamins, and other essential components that were lost during the clarification process.

Inventive Principle:

Principle #34Discarding and recovering

Solution Approach 2:

Yeast product acts as an intermediary substance that bridges the gap between clarified juice and yeast nutritional needs. It serves as a carrier delivering essential nutrients (nitrogen, vitamins B1, B2, B6, biotin, amino acids) to yeast cells, enabling proper fermentation without the harmful solids in the original juice.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Manufacturing precision

If sulfur dioxide is added to prevent oxidation and browning, then the color quality improves, but health hazards increase

Engineering Contradiction:

Improvecolor qualityVSAvoidhealth hazard

Core Design Contradiction:

Manufacturing precisionVSObject-affected harmful factors

Solution Approach 1:

The patent replaces long-term harmful preservatives (sulfur dioxide) with a natural, short-lived antioxidant system based on yeast product. The yeast-derived antioxidants provide temporary protection during fermentation without the cumulative health risks of sulfur dioxide accumulation in the final product.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent converts the naturally occurring oxidation process, which causes browning, into a beneficial antioxidant defense mechanism. Yeast product contains natural antioxidants that actively prevent oxidation and browning during fermentation, transforming the harmful oxidative environment into a protected one without chemical additives.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

3Manufacturing precision

If clarification is performed to remove solids, then the wine clarity improves, but aroma substances are lost

Engineering Contradiction:

Improvewine clarityVSAvoidaroma substance

Core Design Contradiction:

Manufacturing precisionVSLoss of substance

Solution Approach 1:

The patent applies preliminary action by adding yeast product to the clarified juice before fermentation begins. This pre-treatment ensures that yeast nutrients are available from the start, promoting healthy yeast growth and complete fermentation, which in turn preserves and develops aroma substances that would otherwise be lost or underdeveloped.

Inventive Principle:

Principle #10Preliminary action

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 nutritional agent improves fermentation by adsorbing harmful substances, accelerating carbon dioxide release, and preventing oxidation, thereby enhancing fermentation efficiency and maintaining the quality of grape and fruit wines.

Implementation Method 1

The main microorganism involved in grape wine brewing is yeast, and the health of yeast is a key to the success of fermentation. Yeast requires various nutrients during fermentation

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

The nutritional agent improves fermentation by adsorbing harmful substances

Methodology Applied

Scientific EffectAdsorption: Adsorption

Implementation Method 3

Oxygen is a substance required for yeast growth, but it causes oxidation of grape juice or grape wine, especially the browning of grape juice or grape wine

Methodology Applied

Scientific EffectOxidation: Oxidation

Data Source

PatentEP4722328A1Grape wine or fruit wine fermentation nutritional agent and use thereof

Publication Date: 2026.04.08 ANGEL YEAST CO LTD

AI summary

A grape wine or fruit wine fermentation nutritional agent and a use thereof. The grape wine or fruit wine fermentation nutritional agent comprises the following components in percentage by weight: 85-99% of a glutathione-containing yeast product, and 1-15% of cellulose and/or a cellulose derivative. By means of the synergistic effect of a yeast product and a cellulose substance, the content of solids in grape juice is ameliorated, and a carrier is provided for uniform distribution of yeast, and the fermentation nutritional agent can also reduce harm of harmful substances generated in the fermentation process, thus improving the fermentation environment, and enhancing the fermentation effect.