AU641948B2 - Process for producing wine without sulphur dioxide - Google Patents

Description

The present invention relates to a process for producing wine without the addition of sulphur products; in this process, must is extracted from pressed grapes in the usual way; this must is then deslimed or settled, as required, and fermentation is initiated, if necessary by heating the must and/or by the addition of yeast and/or by mixing the must with a must that is already fermenting; the fermented product is then further processed whilst preventing the ingress of air.

In conventional processes that are used to make wine, the maximum quantities of sulphurous acid that may be added to the wine are prescribed by law.

The sulphur that is added functions mainly to prevent oxidation that can have an adverse affect on the colour, bouquet, or taste of the wine.

The journal Die Weinwirtschaft [Wine Managementi, No. 14, 1976; p. 338, asserts that it is iot possible to make wine without adding sulphurous acid.

Das Weinblatt [Th Wine News], No. 12, 1962; p. 241, asserts that the addition of lactic acid bacteria to mature wines initiates the biological breakdown of acid; however, sulphur is added in the course of this process as well.

FR-A-2540 155 describes a wine-making process that does not include the addition of sulphurous acid; in this, the yeast that is contained in the wine assumes the reducing function of the sulphurous acid, the wine being separated from the yeast only when the biological breakdown of the acid has been completed.

However, this process could not completely prevent the oxidation of the wine.

f/0 r ?I 2 k US-A3,826,849 proposes that, in order to improve the quality of low-grade wines, the grape skins and pips be separated from the mash, the pips be separated from the grape skins, after which the grape skins are ground and then added to the fermenting must once again.

It is the task of the present invention to produce a wine without adding any sulphur products, using natural substances of the grape vine and, while keeping to the usual course of the process, avoiding any measures that could have an adverse effect on the quality of the wine, which would include, in particular, preventing contact with the air.

According to the present invention, this task has been solved in that, in place of sulphur products, products that contain starch, such as products of grape pips, preferably grape-pip meal, and those elements of the grapes that provide protection against oxidation, preferably anthocyanine and/or anthocyanogene, are added before, during, or after fermentation in order to prevent browning or oxidation.

Example: Preferably, healthy wine grapes are pressed, the must is improved as required, a culture of biologically pure yeast is added to it, and then it is refined (cleared) with bentonite that is added at the rate of 1-5 g/l. Bentonite clearing is not required in the case of dark red wine, and in the case of light red wine, 1-3 g are required. In the case of white wines, 1-5 g/l are added.

Commercially available bentonite can be used. However, it has been found advantageous to use bentonites that can swell a great deal. The subsequent fermentation is so effected that no overheating takes place.

3 y Since these young wines are very cloudy, it is recommended that the process be continued as follows: centrifuging, filtering through diatomaceous earth, and bacteria-free filtering with and in sterilized equipment and containers, and with the prior introduction of CO 2 through all pipes, machinery, and containers so as to prevent the ingress of air. Should a natural breakdown of the acids be desired, the wine is settled, as discussed above, after the breakdown of the acid. The wine that is now contained in the tank is then treated as follows: CO 2 is added to white wines at a rate of at least 2 g/l. No CO 2 is added to red wines and rosees.

Six l-litre bottles are then filled with wine that has been stored in this way and laboratory methods are used to determine what quantities of products that contain starch, such as grapepip meal and vegetable matter, such as dried and ground grape skins and/or dried and ground pip husks, with a high percentage of anthocyanogenes and/or anthocyanenes, are required. The following quantities were xsed in this first test of clarification: in the first bottle: 1 g grape-pip meal per litre in the second bottle: 2 grape-pip meal per litre in the third bottle: 3 g grape-pip meal per litre in the fourth bottle: 4 g grape-pip meal per litre in the fifth bottle: 5 g grape-pip meal per litre in the sixth bottle: 6 g or more grape-pip meal per litre After three days at the earliest to a week, 1/16 litre from each bottle was exposed to daylight/sunlight. After a few days of such exposure, a browning reaction occurred only in those samples that contained too little grape-pip meal.

The wine in the remaining samples, which showed no browning, is filtered and subjected to a further test of clarification.

When this was done, the following were added: in the first bottle 1 g ground grape skin and/or ground pip husks in the second bottle 3 g I in the third bottle 5 g in the fourth bottle 7 g or more.

After at the earliest 3 days to a week 1/16 litre from each bottle was exposed to daylight/sunlight.

After the third day, the taste and odour associated with oxidation (of Sherry) could be detected in those samples that contained too little of the ground grape skins and/or ground pip husks. For this reason, the sample that contains the smallest quantities of additives and which has an unaffected taste is the best sample.

These laboratory tests can also be carried out in the reverse sequence, which is to say that one starts with the addition of ground grape skins or ground pip husks and then adds the grapepip meal to the second sample.

The wine within the tank is to be treated in accordance with the quantities established in this manner. After treatment in the tank, in which the grape-pip meal and the ground grape skins or pip husks are added to the wine either separately or together, after a week at the earliest, a further test (browining test, window test) is to be carried out; this involves exposing a clear glass that is half full of wine and which is covered only to prevent the ingress of dirt, not the ingress of air, to daylight (in a window) for 10 72 hours.

Experience has shown that the wine is now stable, which is to say that it no longer turns brown and does not take on any odour or taste of oxidation. However, should the result of this ~~bA v additional test of the wine taken from the tank be negative, laboratory tests are to be resumed.

As soon as the wine in the tank is stable, it is to be filtered into the next tank in a manner that ensures that it is free of bacteria. This wine must be placed in bottles or other containers, as far as possible in such a manner as to prevent it coming into contact with the air. The containers and the stoppers that are to be used, like all the other equipment, machinery, and hoses that are used during the filling and closing processes, must be sterile or else sterilized prior to the start of the filling process. During this cold-sterilized filling process it must be ensured that of air within the containers is replaced by CO 2 During the closing process, it must also be ensured that the sterile stoppers are not exposed to bacterial contamination during the closing process. The filling machinery is to be charged with CO 2 before and/or when the containers are filled. In the same way, any filling tank is to be sterilized and filled with CO 2 prior to being filled with the wine product.

A filter that will ensure bacterial-free filtration is installed between the filling tank and the filling machinery. The wine that is the filling tank should be filled into the containers as soon as possible in order to avoid protracted storage in the filling tank. It must also be ensured that there is no adverse effect on the wine within the filling tank and in the filled containers that is caused by improper storage temperature.

This wine can also be used to make fortified wines, dessert wines, as well as for sparkling wines. When this is done, it must once again be rendered free of bacteria.

Because of the fact that it is not possible to preclude injurious effects on health caused by the addition of sulphur during the production of wine, even if the legally permitted maximum quantities are not exceeded, the process according to the 6 present invention entails a significant advantage without prejudicing the quality of the wine.

A wine that has been treated by the process according to the present invention, a Blauer burgunder 1987 was commended by the North Austrian Provincial Chamber of Agriculture on the occasion of the Krems Wine Show that was held in Krems (Austria) in 1988 and was accepted for the group of Austria's 200 best wines (the Austrian Wine Salon).

Claims (4)

1. 2. A process as defined in claim 1, characterized in that the products that contain starch or the grape parts that protect against oxidation can be absorbed by the grape juice during preparation of the mash and/or preparation of the must by breaking the grape pips.
2. 3. A process as defined in claim 1 or claim 2, characterized in that dried and ground grape skins and/or dried husks are added as the elements fo the grape that protect against oxidation. ABSTRACT In a process for making wine without the addition of sulphur products, must is extracted in the usual way from pressed grapes; this must is then de-slimed or clarified as required, and fermentation is initiated, if necessary by warming the must and/or by adding yeast and/or by mixing a must that is already fermenting into the new must, when the fermented product is then processed further without the ingress of air. In place of sulphur products, products that contain starch, such as products from grape pips, preferably grape-pip meal, and elements of the grapes that protect against oxidation, preferably anthocyaninines and/or anthocyanogenes, are added before, during, or after fermentation in order to prevent browning or oxidation. INTERNATIONAL SEARCH REPORT Intemnalional Application No PCT/AT 90 /00100 I. CLASSIFICATION OF SU&34WY MATTER1 (it several Classification symbol* apply, indicate ll) According to international Patent Classiication (IPC) or to both National Classification and IPC IPC 5 C 12 G 1/02, C 12 F 3/06 1I, FIELDS SEARCHED Documentation Searched 7 Classification System I Classification Symbols IPC 5 C 12 G, C 12 F Documentation Searched other than Minimum Documentation to the Extent that such Documents are Included In the Fields Searched Ill. DOCUMENTS CONSIDERED To SE RMLEVA'4d' Category *I Citation of Document, 11 wll., Indication, where appropriate, of the relevant passage$ 12 1Relevant to Claim No. Is Y FR, A, 2323758 (WALTER) 1-3 8 April 1977 see page 8, lines 1-37 Y US, A, 3826849 (VENTER) 1-3 July 1974 see column 3, lines 5-40 *special categories of cited documents-, 10 later document published alter tiie international filing data document defining the general state of the ant which is not or Priority date and not in conflict with the application but considered to be of particular ievence cited to understand the principle or theory underlying the invention earlier document but published on or altear the international "X document oi particular relevance: the claimed Invention filing date cannot be considered novel or cannot be Considered to document which may throw doubts on priority claim(s) or involve an inventive step which is Cited to establish the publication date of another dop~ument of particular relevance: the claimed invention citation or other speciai reason (as specified) c~annot be considered to invoive an inventive step when the I'D document referring to an oral disclosure. use, exhibition or document Is comoiinied with one Or more Other such docu- other means manta, such combination being obvious to a person skiiled document published prior to the international filing date but in the an, later than th. Priority date Claimed 11" document member of the same Patent family IV. CERTIFICATION Date of the Actual Compietion of the International Search Date of Matting ol this International Search Itipon 21 January 1991 (21.01-91) 14 February 1991 (14.02.91) International Searching Authority I SiUnature of Authorized Officer European patent Office Form PCTIISA12tO (second sheet) ljNawry 1985) ANNEX TO THE INTERNATIONAL SEARCH REPORT ON INTERNATIONAL PATENT APPLICATION NO. AT 9000100 SA 41181 "his annex lists the patent family members relating to the patent documents cited In the above-mentioned inte.-mational search report. The members are as contained in the European Patent Office EDP rile or 05/02/91 The European Patent OJffice is in no way liable for these particulars wvhich are merely given for the purpose of information. Patent document Publication Patent fauiilyv Publication cited in search report date member(s) -7date FR-A- 2323758 08-04-77 DE-A- 2540155 10-03-77 CH-A- 606435 31-102-78 US-A- 3826849 30-07-74 AT-B- 339846 10-11-77 AU-A- 5540973 14-11-74 CA-A- 994690 10-08-76 CH-A- 574,502 15-04-76 OE-A,C 2322752 29-11-73 FR-A,B 2183956 21-12-73 GB-A- 1382565 05-02-75 LU-A- 67562 21-11-74 00 For more detallIs about this annex :see Official Journal of the European Patent Office, No. 12/82 INTERNATIONALER RECHERCHENBEu1ICHiT Internationale% Akienzaichon P',T/AT 90/00100 1. KLASSIF IKM iON DES ANMVILDLINGSGEGENSTANDS, (bol Mehroen Klasaffikatonstyymbolen sind ails anzug~bon) 6 Nach der Internatlonalen Pateniklassifikatial (IPC) oder nach der natlanalen Kiessltikatian und dor IPC lnt C1 5 C 12 G 1/02, C 12 F 3/06 I.I. RECl-0ERCHIERTE SACHGEBIETE Recherchierter Mlndlestpr(Jttoff 7 Kasslfikotianssystemn Klassil t lonssyrnbole Int.C 5 C 12 G, C 12 F Recherchierte nlcht zumn Ml'rdestprdfstoff gahdrende Verdbffcntllchungen, sowelt diee un,,r die recherchierriri Sachgaobt fallen" II. EINSCHILAGIGE VEROFFENTLICHUNGEN 9 Art* Kannzalchnung der Verdffentlichungll,sowelt qrforderlich unter Angabe dir maligeblichen Telb 12 fBetr, Ar'srich Nr.1 3 Y FRI A, 2323758 (WAL~TER) 1-3
3. 8. April 1977 siehe Seite 8, Zeilen 1-37 Y US, A, 3826849 (VENTER) 1-3 Juli 1974 siehe Spalte 3, Zeilen 5-40 *Besandero Katigorlin van angigebinin Virff enilichungen Verdff anti lchu ng, die den allgimelnen Stancl dir Tachnik Sp~tire Verdtfentlictiung, die nach dim intarnationalin An- definiert, abir nicht als besanders bedeutsam anzusehin 1st: malecoatumn odor dam Priorititsdatum verdffentlicht warden 1ters Dkumet, es Jdoc ers am dornachdamintena 1st und mit dir Anmeldlung nicht kollidlert, igndern nur zumn 'E"~ltro Da~uenr ds Jdoh eic m derrich imIntrn- Virstindnis des dir Erfindung zugrundelligendin Prlnzlps tionalin Anmildedatum verdffentllcht warden Ist odor dir lhr zugrundelligenden Thiarle ongegeben Ist L'Vardffentlich'ung, die geelgnet 1st, ilnin Priaritiitsanspnich 'Xf' Vir~fftuntlichung von bqsandirer Dieutung; die bianspruch- zwelfalhoft arschelnan zu lasson, odir durch die des Verdf. to Eridn kann nlcht als niu odir auf irfindirlichir Tiltig- fintlichungidatum alnit andiron im RichercVhenbericht geitbrhedbu-httwre namnten Notr~ffntichung biegj wardin sall odir die ows olnm kl euan nihtwre andiron bisancloren Grund angegeben Ist (We ausgottihrt) Ver6ffentilchung von bisandoarer Bidioutung, di beanspruch- ~Ou er~ontlchngdietic outeln m~dlihe tfiborng, to Erfindung kann nicht als auf erfinderischir Titlgkalt be- "0 een lanuung, e sic Auacung od mndceOebnahmn ruhind betrachtert warden, winn die Ver~ffentibchung mnit blelihtzug leAstlugoo neeMlnh elner odor mehrien anderen Verdffentlichungen diesir Kate- beziehtgorne in Verbindlung gebracht wird und dlise Verbindung fi~r Viraffentlichung, die var dim internatlonalen Anmeldida- omnen Fochmann nahilligand ist turn, aber noch dim lbeanspruchten Priritfilateurn Yerbffent- Vor6ffentllchung, die Mltgiied dersilbon Patentfamlle lit lcht warden lit IV. BESCIIEINIGUNG______________ Datum des Abschlussas der lntirnatanaign Recherche Absencdatumn des InternatilaneRchirchenberlchts
4. 21. Januar 19911 '02 1 Internationals Recherchenbehdrde Unterschrift Vdl 5 itnichtlJten Bidlenstaein Europiisches Patentasmi atli WeInberg Formblatt PCTIISA/210 JBaatt 2) tjanuor 1985) ANHANG ZU.M INTERNATIONALEN RECHERCHENBERICHT GRBER DIE INTERNATIONALE PATENTANMELDUNG NR. AT 9000100 SA 411.81 In diesewn Anhang siitd die Mitglieder der Patentfamilien der im obengenaunten intenationalen Recliembdeehericht augefilhrten Patentdokuniente azpgegeben. Die Angaben fiber die Familienmitglicder entsprechen dem Stand der Datei des Europishen Patentamts am 05/02/91 Diese Angaben dirwenL nur zur Unterrchtung und erfolgen ohne Gewbhr. Im Recherchenbericht Datum der Nfitglied(er) der Datum der angeftihrtes Patentdokcument Veriflfentlichung Patentfamilie Verfiffentlichung FR-A- 2323758 08-CI-77 DE-A- 2540155 10-03-77 CH-A- 606435 31-10-78 US-A- 3826849 30-07-74 AT-B- 339846 10-h1-77 AU-A- 5540973 14-11-74 CA-A- 994690 10-08-76 CH-A- 574502 15-04-76 DE-A,C 2322752 29-11-73 FR-A,B 2183956 21-12-73 GB-A- 1382565 05-02-75 LU-A- 67562 21-11-74 Fi nihere Einzelheiien Zn diesem Anhang siehe Amtsblatt des Europffischen Patentamts, Nr.12/82