Yeast Extract Clarification for Wine and Tea
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Solution Overview
Problem
Current clarifying agents for beverages like wine and tea, such as isinglass, casein, and PVPP, pose allergenic and chemical concerns, and are not always efficient in removing tannins and improving clarity, stability, and organoleptic qualities.
Innovation Solution
A yeast extract rich in nucleic acids, particularly ribonucleic acids, is used to flocculate and precipitate suspended particles, including tannins and pigments, providing a natural and effective clarification method for wines and teas.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional clarifiers (isinglass, casein, PVPP) are used to clarify beverages, then clarity and filterability are improved, but allergenic risks and chemical toxicity increase
Solution Approach 1:
The invention changes the chemical composition parameters of the clarifier by using yeast extract with specific nucleic acid content (at least 10% by weight) and molecular weight characteristics (RNA fragments >10 kDa), replacing conventional animal-based or synthetic clarifiers with a natural, non-allergenic alternative that maintains clarification effectiveness
Solution Approach 2:
The yeast extract serves as a single-use, biodegradable clarifying agent that performs its function and can be removed with the sediment, eliminating the need for persistent synthetic chemicals like PVPP that require careful management and pose long-term safety concerns
2Manufacturing precision
If PVPP is used to remove astringency and bitterness, then organoleptic quality is improved, but chemical toxicity increases
Solution Approach 1:
The invention converts the potentially harmful synthetic PVPP into a beneficial natural alternative by using yeast extract, which safely binds to polyphenols and tannins through natural biochemical interactions, achieving the same organoleptic improvement without toxic side effects
Solution Approach 2:
The yeast extract acts as a natural intermediary substance that mediates between the beverage components and the clarification process, safely binding to astringent compounds through its nucleic acid content and facilitating their removal without introducing toxic chemicals
3Productivity
If animal-based clarifiers (isinglass, casein, gelatins) are used to improve clarity, then filtration efficiency is improved, but allergenic problems arise
Solution Approach 1:
The invention extracts and utilizes the effective clarifying components (nucleic acids with specific molecular weights) from yeast cells through controlled lysis and filtration processes, creating a purified extract that maintains clarification efficiency while eliminating allergenic proteins associated with animal-based clarifiers
Solution Approach 2:
The yeast extract serves as a single-use, biodegradable clarifying agent that performs its function and can be removed with the sediment, eliminating the need for persistent synthetic chemicals like PVPP that require careful management and pose long-term safety concerns
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 yeast extract effectively reduces cloudiness and bitterness in wines and tannin-related astringency in teas, improving clarity and stability while being safer and more efficient than traditional methods.
Implementation Method 1
A yeast extract rich in nucleic acids, particularly ribonucleic acids, is used to flocculate and precipitate suspended particles, including tannins and pigments
Implementation Method 2
a yeast extract rich in nucleic acids, particularly ribonucleic acids, is used to flocculate and precipitate suspended particles
Implementation Method 3
capable of flocculating and sedimenting by precipitating in its sedimentation the particles suspended in said product
Data Source
AI summary
The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.