Wood-Based Aromatic Extract Powder for Residue-Free Wine Aging
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Solution Overview
Problem
Existing wine aging methods using wooden barrels and wood chips are costly and can introduce residues, while alternative methods lack quality and efficiency, particularly in releasing aromatic compounds and polyphenols.
Innovation Solution
A method for producing a wood-based aromatic extract powder through heating, aqueous extraction, and atomization to achieve a high vanillin concentration, which is then added to wine to enhance flavor without residues.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If wooden barrels are used for wine aging, then aromatic compounds and polyphenols are released into the wine, but the cost increases and the barrels must be renewed regularly
Solution Approach 1:
The patent extracts aromatic compounds, polyphenols, and tannins from wood through controlled heating and aqueous extraction, then concentrates them into a powder form. This separation of the useful components from the solid wood matrix allows the wine to receive the desired chemical compounds without the cost and complexity of using actual wooden barrels that require renewal every 2-3 years.
Solution Approach 2:
The patent employs controlled heating at specific temperatures (150-280°C) followed by aqueous extraction at controlled temperatures (80-100°C) to optimize the release of vanillin and other aromatic compounds. These parameter changes allow precise control over the extraction efficiency and composition of the final powder product, providing a cost-effective alternative to barrel aging.
2Quantity of substance
If wood chips are introduced into the vat for maceration, then aromatic compounds are released into the wine, but wood chip residues may remain in the wine requiring filtration
Solution Approach 1:
The patent extracts aromatic compounds from wood through heating and aqueous extraction, then removes the solid wood material completely from the liquid phase. The extracted compounds are concentrated into a fine powder that can be dissolved in wine without leaving solid residues, eliminating the need for filtration while maintaining aromatic compound release.
Solution Approach 2:
The patent creates a powdered form of the extracted aromatic compounds that replicates the functional effects of wood chip maceration without the physical presence of wood chips in the wine. The powder serves as a soluble copy of the wood's aromatic properties, eliminating residue issues while maintaining the desired flavor enhancement.
3Quantity of substance
If heating is applied to wood staves to develop aromas, then aromatic compounds are released, but the process complexity and cost increase
Solution Approach 1:
The patent divides the complex barrel aging process into separate, controllable stages: heating the wood to a specific temperature range (150-280°C), followed by aqueous extraction at controlled temperatures (80-100°C), and then concentration to form powder. This segmentation allows each step to be optimized independently, reducing overall process complexity while maintaining aromatic compound release.
Solution Approach 2:
The patent replaces the mechanical complexity of heating and shaping actual wooden barrels with a more straightforward process of heating wood pieces, extracting compounds in water, and concentrating them into powder. This substitution eliminates the need for complex barrel construction, shaping, and renewal processes while achieving the same aromatic effect.
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 provides a cost-effective way to enhance wine flavor with aromatic compounds and polyphenols, ensuring residue-free aging and improved organoleptic qualities.
Implementation Method 1
a step of heating at least one piece of dried raw wood, the heating step being configured to optimize a subsequent extraction of vanillin
Implementation Method 2
an aqueous extraction step in order to obtain a solution containing components extracted from the wood
Implementation Method 3
a step of atomizing said solution in order to obtain the wood-based aromatic extract powder
Data Source
AI summary
The invention relates to a method for obtaining a powder of wood-based aromatic extract comprising a step of heating at least one piece of dried untreated wood, an aqueous extraction step and an atomisation step, the parameters of the steps of heating, extraction and/or atomisation being adjusted to obtain a powder of aromatic extract comprising a vanillin concentration of 1800 to 3800 mg/kg. The invention also proposes a composition to be dissolved in wine during the ageing phase, which comprises said powder of aromatic extract and at least one yeast mannoprotein.