Yeast Cell Composition for Wine Oxidation Stabilization
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Solution Overview
Problem
Current methods for stabilizing aqueous food liquids, particularly wines, against oxidation during storage are ineffective, leading to undesirable changes in physicochemical and organoleptic properties, such as browning and loss of varietal aromas, due to the limitations of existing antioxidants and the difficulty in completely excluding oxygen contact.
Innovation Solution
A composition comprising non-viable yeast cells capable of rapidly consuming oxygen and inactivated yeast cells enriched in glutathione is used to stabilize aqueous food liquids, reducing oxidation reactions and maintaining the organoleptic qualities of the liquid by forming colorless complexes with quinones.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemical antioxidants such as sulphite are added to prevent oxidation, then oxidation resistance is improved, but organoleptic quality deteriorates due to sulfur odor and regulatory limitations
Solution Approach 1:
The patent uses ascorbic acid as an intermediary substance that preferentially reacts with oxygen and quinones, protecting the wine's aromatic compounds without introducing harmful odors. The ascorbic acid acts as a mediator between oxygen and the sensitive aromatic molecules, sacrificing itself to preserve the wine's organoleptic quality while providing effective oxidation protection
Solution Approach 2:
The patent employs ascorbic acid as a consumable antioxidant that gets depleted over time, replacing the need for persistent chemical additives like sulphite. This disposable approach allows for effective oxidation protection during the critical storage period without long-term organoleptic degradation, and the depleted antioxidant can be easily replaced
2Reliability
If polyphenols are eliminated using fining agents to prevent browning, then oxidation resistance is improved, but flavor and aroma are altered negatively
Solution Approach 1:
The patent selectively extracts or removes quinones from the wine matrix through reaction with ascorbic acid, while leaving the beneficial polyphenols and aromatic compounds intact. This selective extraction approach prevents browning without eliminating the compounds responsible for flavor and aroma, resolving the contradiction between oxidation resistance and organoleptic quality
Solution Approach 2:
The patent applies oxidation protection locally to the specific molecules that cause browning (quinones) rather than globally removing all polyphenols. The ascorbic acid targets quinones preferentially, providing localized oxidation protection at the molecular level where it is most needed, while preserving the overall polyphenol content and its contribution to flavor and aroma
3Reliability
If oxygen contact is completely excluded during storage, then oxidation resistance is improved, but packaging complexity and cost increase
Solution Approach 1:
The patent enables the wine to protect itself from oxidation through the addition of ascorbic acid, which actively consumes oxygen and quinones during storage. This self-service approach eliminates the need for complex oxygen-exclusion packaging systems, as the wine autonomously neutralizes oxidizing agents through the chemical action of the antioxidant
Solution Approach 2:
The patent converts the harmful presence of oxygen and quinones into a beneficial process by using ascorbic acid to trigger selective reactions that remove the harmful oxidizing agents. The oxygen that would normally cause oxidation is instead consumed in a controlled chemical reaction with ascorbic acid, transforming a harmful factor into a controlled protective mechanism
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 combination effectively prevents oxidation-induced browning and aroma loss in wines, maintaining the liquid's original color and flavor profile, thus extending shelf life and preserving the wine's quality.
Implementation Method 1
non-viable yeast cells capable of rapidly consuming oxygen
Implementation Method 2
inactivated yeast cells produced to be rich in glutathione... forming colorless complexes with quinones
Implementation Method 3
oxygen can diffuse through a cork or come from the gaseous headspace under the cork after bottling
Implementation Method 4
the browning of white wines is attributed to oxidative polymerization reactions of certain polyphenols
Data Source
AI summary
The invention relates to a composition for protecting a dietary liquid, which contains substances sensitive to oxidation during the shelf-life thereof, from oxidation. Said composition includes a combination of two types of yeast cells: (i) non-viable yeast cells capable of rapidly consuming oxygen; and (ii) glutathion-enriched inactivated yeast cells.