ITRA20090019A1 - PROCEDURE, COMPOUND AND USE OF THE COMPOUND FOR SULFURING AND SECONDARY ADSORBENT ACTION OF INSTABLE PROTEINS AND PHENOLIC COMPOUNDS OF MUSTS AND WINES, PROVIDED FOR THE SELF-MIXING OF ACTIVE SUBSTANCES OF THE TREATED VINEYARD MASS - Google Patents
PROCEDURE, COMPOUND AND USE OF THE COMPOUND FOR SULFURING AND SECONDARY ADSORBENT ACTION OF INSTABLE PROTEINS AND PHENOLIC COMPOUNDS OF MUSTS AND WINES, PROVIDED FOR THE SELF-MIXING OF ACTIVE SUBSTANCES OF THE TREATED VINEYARD MASS Download PDFInfo
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- ITRA20090019A1 ITRA20090019A1 IT000019A ITRA20090019A ITRA20090019A1 IT RA20090019 A1 ITRA20090019 A1 IT RA20090019A1 IT 000019 A IT000019 A IT 000019A IT RA20090019 A ITRA20090019 A IT RA20090019A IT RA20090019 A1 ITRA20090019 A1 IT RA20090019A1
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- Prior art keywords
- compound
- products
- phenolic compounds
- self
- mass
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- 150000001875 compounds Chemical class 0.000 title claims description 16
- 102000004169 proteins and genes Human genes 0.000 title claims description 12
- 108090000623 proteins and genes Proteins 0.000 title claims description 12
- 150000002989 phenols Chemical class 0.000 title claims description 9
- 238000000034 method Methods 0.000 title claims description 5
- 239000003463 adsorbent Substances 0.000 title description 2
- 239000013543 active substance Substances 0.000 title 1
- 235000014101 wine Nutrition 0.000 claims description 13
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 11
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 10
- 238000009792 diffusion process Methods 0.000 claims description 8
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 7
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 7
- 239000004480 active ingredient Substances 0.000 claims description 6
- 239000001253 polyvinylpolypyrrolidone Substances 0.000 claims description 6
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims description 6
- 239000000377 silicon dioxide Substances 0.000 claims description 6
- 235000012239 silicon dioxide Nutrition 0.000 claims description 6
- 238000011282 treatment Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 239000011736 potassium bicarbonate Substances 0.000 claims description 5
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 5
- 239000004297 potassium metabisulphite Substances 0.000 claims description 5
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims description 4
- 102000004316 Oxidoreductases Human genes 0.000 claims description 3
- 108090000854 Oxidoreductases Proteins 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 3
- 235000011181 potassium carbonates Nutrition 0.000 claims description 3
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 3
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 claims 1
- 230000029983 protein stabilization Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 24
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 11
- 239000000306 component Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 238000013019 agitation Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004285 Potassium sulphite Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000007809 chemical reaction catalyst Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
- 231100000566 intoxication Toxicity 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 description 1
- 235000019252 potassium sulphite Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000002341 toxic gas Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
DESCRIZIONE DESCRIPTION
Annessa a domanda dì brevetto per invenzione industriale dal titolo: Attached to a patent application for industrial invention entitled:
PROCEDIMENTO, COMPOSTO ED USO DEL COMPOSTO AD AZIONE SOLFITANTE E SECONDARIAMENTE ADSORBENTE DELLE PROTEINE INSTABILI E DEI COMPOSTI FENOLICI DEI MOSTI E DEI VINI, PREDISPOSTO ALL’AUTODIFFUSIONE DEI PRINCIPI ATTIVI NELLA MASSA VINOSA TRATTATA PROCEDURE, COMPOUND AND USE OF THE SULPHITANT AND SECONDARLY ADSORBENT COMPOUND OF THE UNSTABLE PROTEINS AND PHENOLIC COMPOUNDS OF MUSTS AND WINES, PREPARED FOR THE SELF-DIFFUSION OF THE ACTIVE INGREDIENTS IN THE TREATED WINE MASS
Questo nuovo composto è finalizzato a interventi solfitanti e secondariamente adsorbenti delle proteine instabili e dei composti fenolici su volumi importanti di vino, in particolare se impiegato sotto forma di compressa “big” o altro manufatto propriamente modellato, di elevato peso e contenuto, con proprietà autodiffusive dei principi attivi a contatto dei prodotti vinosi. This new compound is aimed at sulphiting and secondarily adsorbing interventions of unstable proteins and phenolic compounds on large volumes of wine, in particular if used in the form of a "big" tablet or other properly modeled product, of high weight and content, with self-diffusing properties active ingredients in contact with wine products.
La cessione dei principi attivi dal basso verso l’alto per effetto di reazione nella massa trattata, agevola enormemente la pratica della solfitazione soprattutto su recipienti di elevato contenuto di mosti o vini, rendendo ergonomica, calibrata e tecnologicamente razionale la pratica stessa della solfitazione. The transfer of the active ingredients from bottom to top due to the reaction effect in the treated mass greatly facilitates the practice of sulphiting, especially on containers with a high content of musts or wines, making the practice of sulphiting itself ergonomic, calibrated and technologically rational.
La presente domanda di brevetto di invenzione industriale fa riferimento alla realizzazione di un composto formulato in polvere a elevata e predeterminata azione solfitante e secondariamente ad azione di riduzione delle proteine instabili e dei composti fenolici del vino. The present industrial invention patent application refers to the realization of a compound formulated in powder with a high and predetermined sulphiting action and secondarily with a reduction action of unstable proteins and phenolic compounds in wine.
Tale prodotto promuove un risultato di stabilità batterica, ossidasica, proteica: se poi è impiegato sotto forma di manufatto o compressa “big” di forma e dimensione adatte ai volumi di prodotti vinosi da trattare (ad esempio litri 2500, 5000, 10000, 50000 e oltre) diviene per questi volumi una pratica assolutamente innovativa, espressa dal semplice gesto di lasciare cadere nel recipiente il manufatto o la compressa senza dovere effettuare nessun rimontaggio o mescolamento del liquido per uniformare il dosaggio su tutta la massa. This product promotes a result of bacterial, oxidase, protein stability: if it is then used in the form of a product or "big" tablet with a shape and size suitable for the volumes of vinous products to be treated (for example 2500, 5000, 10000, 50000 liters and beyond) becomes an absolutely innovative practice for these volumes, expressed by the simple gesture of letting the product or tablet fall into the container without having to carry out any reassembly or mixing of the liquid to uniform the dosage over the entire mass.
Il prodotto costituisce innovazione tecnologica sia in base all’azione associata e sinergica dei suoi componenti sia per la possibilità di impiego per la formazione di una compressa “big” o manufatto di elevata dimensione a cessione nota di SO?libera per la solfitazione di elevati volumi di prodotti vinosi con la sicurezza del dosaggio e l’ergonomicità del trattamento per Γ operatore. The product constitutes technological innovation both on the basis of the associated and synergistic action of its components and for the possibility of use for the formation of a "big" tablet or product of large size with known release of free SO? For the sulphitation of high volumes of vinous products with the safety of the dosage and the ergonomics of the treatment for the operator.
L’attuale pratica solfitante, in particolare su vasi vinari di elevata capienza, si avvale delle seguenti tecniche: The current sulphiting practice, in particular on large-capacity wine vessels, uses the following techniques:
A) Uso di anidride solforosa pura, liquida, stoccata in bombole ed erogata direttamente con tubo diffusore o meglio tramite ausìlio di solfitometro, con agitazione della massa per una buona diffusione A) Use of pure, liquid sulfur dioxide, stored in cylinders and delivered directly with a diffuser tube or better with the aid of a sulphithometer, with agitation of the mass for good diffusion
B) Uso dì solfiti liquidi versati direttamente nel prodotto vinoso con agitazione della massa per una buona diffusione B) Use of liquid sulphites poured directly into the wine product with agitation of the mass for a good diffusion
C) Uso di Potassio Metabisolfito polvere prediluito in acqua con agitazione della massa per una buona diffusione C) Use of Potassium Metabisulphite powder prediluted in water with agitation of the mass for a good diffusion
Per quanto riguarda il punto A sì può rilevare che l’operatore è esposto a rischi di intossicazione e danni visivi in caso di rottura di tubo o valvola dell’impianto, senza contare poi le complicazioni burocratiche per l’uso e la detenzione dei gas tossici. With regard to point A, it can be noted that the operator is exposed to risks of intoxication and visual damage in the event of a pipe or valve breaking in the system, not to mention the bureaucratic complications for the use and possession of toxic gases. .
Per quanto riguarda il punto B l’uso di solfiti liquidi comporta anch’esso dei rischi nella fase di riversamento del liquido nelle masse (esalazioni, proiezioni negli occhi). As regards point B, the use of liquid sulphites also involves risks in the phase of pouring the liquid into the masses (exhalations, projections into the eyes).
Per quanto riguarda il punto C l’uso di Potassio Metabisolfito (K2S2O5) è molto frequente nella piccola e media cantina, ma anche nelle grandi industrie vinicole, perché comporta’per l’operatore rischi più ridotti e più governabili rispetto ai punti di cui sopra. In ogni caso le diluizioni del prodotto, il dosaggio, l’impiego, l’agitazione 0 rimontaggio, il lavaggio delle attrezzature a fine lavoro richiedono tempi elevati di esecuzione con liberazione nell’ambiente di frazioni, anche se limitate, di S02sempre fastidiosa per P operatore. As regards point C, the use of Potassium Metabisulphite (K2S2O5) is very frequent in small and medium-sized wineries, but also in large wineries, because it involves lower and more manageable risks for the operator than the above points. . In any case, the dilutions of the product, the dosage, the use, the agitation or the reassembly, the washing of the equipment at the end of the work require long execution times with the release in the environment of fractions, even if limited, of S02 always annoying for P operator.
Considerando i fattori su esposti si hanno due certezze innovative nell’adozione del prodotto oggetto della richiesta d’invenzione: Considering the above factors, there are two innovative certainties in the adoption of the product object of the request for invention:
1 ) Effetti associati e sinergici per la stabilizzazione batterica, ossidasica. proteica 1) Associated and synergistic effects for bacterial, oxidase stabilization. protein
2) Finalizzazione del prodotto anche solo per l’effetto solfitante poiché l’effetto collaterale di riduzione delle proteine libere e dei composti fenolici è sempre in ogni caso un fatto positivo e non limitante 2) Finalization of the product even just for the sulphiting effect since the side effect of reducing free proteins and phenolic compounds is always a positive and not limiting fact
In questo ultimo caso è evidente che il composto tal quale in polvere può assolvere il suo compito con Γ aggiunta diretta nella massa senza prediluizione, ma soprattutto è evidente che il prodotto si presta molto alla formazione di manufatti e compresse “big” di forme adatte a una buona autosolubilità e autodiffusione per effetto di reazione a contatto liquido. In this last case it is clear that the compound as it is in powder can perform its task with Γ direct addition into the mass without pre-dilution, but above all it is evident that the product lends itself very well to the formation of "big" products and tablets of shapes suitable for good self-solubility and self-diffusion due to the reaction effect in liquid contact.
Si è voluto citare tutto questo perché merita attenzione la tecnologia di impiego sotto forma di manufatto o compressa che consente un salto di qualità nella pratica della solfitazione nei grandi recipienti, per effetto in particolare della comprimibilità dei componenti come da test eseguiti. Si pensi ad esempio alla velocità e sicurezza di esecuzione del trattamento, lasciando semplicemente cadere in recipienti da 10000 a 50000 litri (100/500 hi) 2/4 compresse di prodotto senza l’esigenza di rimontaggio, con notevole risparmio di tempo e un elevato standard ergonomico. All this was mentioned because the technology used in the form of manufactured articles or tablets deserves attention, which allows a qualitative leap in the practice of sulphiting in large containers, due in particular to the compressibility of the components as per tests performed. Consider, for example, the speed and safety of execution of the treatment, simply dropping 2/4 tablets of product into containers from 10000 to 50000 liters (100/500 hi) without the need for reassembly, with considerable time savings and a high level of ergonomic standard.
Il composto, usato direttamente sotto forma dì piccoli cristalli o sotto forma di compressa, oltre alle proprietà stabilizzanti associate, possiede azione reattiva a contatto con liquidi vinosi per consentire Γ autodiffusione dei principi attivi. The compound, used directly in the form of small crystals or in the form of a tablet, in addition to the associated stabilizing properties, has a reactive action in contact with vinous liquids to allow self-diffusion of the active ingredients.
Lo scopo inventivo, dal punto di vista tecnico, è quello di fornire un procedimento e un composto in grado sia di superare agevolmente le problematiche e gli inconvenienti della tecnologia in uso nella pratica della solfìtazione dei prodotti vinosi in grandi recipienti, sia di apportare una contemporanea riduzione delle proteine instabili e dei composti fenolici nei prodotti vinosi stessi. The inventive object, from the technical point of view, is to provide a process and a compound capable both of easily overcoming the problems and drawbacks of the technology used in the practice of sulphiting wine products in large containers, and of providing a simultaneous reduction of unstable proteins and phenolic compounds in the wine products themselves.
COMPONENTI COMPONENTS
E224 Potassio Disoifito o Mctabisolfito (K2S2O5) E224 Potassium Disoiphyte or Mctabisulfite (K2S2O5)
E501 Carbonato acido di Potassio 0 Potassio Bicarbonato (KHCO3) E501 Potassium acid carbonate 0 Potassium Bicarbonate (KHCO3)
E5S1 Biossido di Silicio (Si02) E5S1 Silicon Dioxide (Si02)
E 1202 PolivimlpolipirroUdone (PVPP) E 1202 Polyvinylpolypyrrouside (PVPP)
Tutti i componenti il formulato sono ammessi per uso enologico in base ai Regolamenti comunitari e nazionali vigenti. Nella reazione con gli acidi organici contenuti nel prodotto vinoso si liberano S02+ C02(quest’ ultima in quantità più ridotta), mentre il biossido di silicio e il polivinilpolipirrolidone, le cui micelle insolubili molto leggere seguono il flusso della reazione dal basso verso l’alto diffondendosi nella massa e captando proteine instabili e composti fenolici, precipitano poi nel fondo del recipiente dopo qualche ora dì sospensione; l’eventuale residuo in fondo al recipiente di biossido di silicio e PVPP, insolubile e saturo di proteine e polifenoli, non causa alcuna interferenza o cessione che modifichi le caratteristiche organolettiche originarie del vino o del mosto. All the components of the formulation are allowed for oenological use on the basis of the Community and national regulations in force. In the reaction with the organic acids contained in the vinous product, S02 + C02 are released (the latter in a smaller quantity), while the silicon dioxide and the polyvinylpolypyrrolidone, whose very light insoluble micelles follow the flow of the reaction from the bottom upwards. spreading in the mass and capturing unstable proteins and phenolic compounds, they then precipitate in the bottom of the container after a few hours of suspension; any residue at the bottom of the container of silicon dioxide and PVPP, insoluble and saturated with proteins and polyphenols, does not cause any interference or transfer that modifies the original organoleptic characteristics of the wine or must.
I componenti del formulato oggetto della presente invenzione sono presenti nelle seguenti percentuali: The components of the formulation object of the present invention are present in the following percentages:
K2S2O5 60% - 80% K2S2O5 60% - 80%
KHCO3 20% - 30% KHCO3 20% - 30%
S1O2 1% - 10% S1O2 1% - 10%
PVPP 1% - 10% PVPP 1% - 10%
Nella dose d’impiego il parametro in primis da tenere in considerazione è la quantità di S02che si libera dal Potassio Di solfito nella fase di contatto con il prodotto vinoso, poiché la S02è un prodotto a uso limitato in base ai regolamenti comunitari e nazionali, mentre per i restanti componenti la legislazione vinicola non impone particolari limitazioni, se non per il PVPP a dosi molto elevate che non appartengono al nostro caso specifico In the dose of use, the first parameter to be taken into consideration is the quantity of SO2 that is released from the potassium sulphite in the contact phase with the vinous product, since SO2 is a limited use product according to EU and national regulations, while for the remaining components the wine legislation does not impose particular limitations, except for the PVPP at very high doses that do not belong to our specific case
11 prodotto, testato durante la ricerca in laboratorio, dà le seguenti certezze: The product, tested during research in the laboratory, gives the following certainties:
a) Trattamento semplice, veloce, ergonomico a) Simple, fast, ergonomic treatment
b) Liberazione di anidride solforosa stechiometricamente calcolata in base al peso del prodotto impiegato e al suo contenuto percentuale di K2S2O5, considerando che il titolo in S02del K2S2Osrisulta di norma del 54/55 % in peso b) Release of sulfur dioxide stoichiometrically calculated on the basis of the weight of the product used and its percentage content of K2S2O5, considering that the content in S02 of K2S2Os is normally 54/55% by weight
c) Il componente KHCO3, coadiuvante e catalizzatore di reazione, apporta C02nella massa e consente la diffusione dei principi attivi, senza bisogno di agitazione o rimontaggio d) I componenti S1O2e PVPP liberati seguono il flusso della reazione e diffondendosi contribuiscono, per adsorbimento dovuto a cariche elettriche opposte, alla riduzione delle proteine instabili e dei composti fenolici nei prodotti vinosi c) The KHCO3 component, adjuvant and reaction catalyst, brings C02 into the mass and allows the diffusion of the active ingredients, without the need for agitation or reassembly opposite electrical elements, to the reduction of unstable proteins and phenolic compounds in the vinous products
e) Il composto formulato, per le sue caratteristiche fisiche, si presta validamente alla costruzione di compresse “big” per trattamenti di recipienti di elevato volume, liberando l’operatore da gravose problematiche legate alla pratica della solfitazione di grandi masse vinose e) The formulated compound, due to its physical characteristics, is validly suitable for the construction of "big" tablets for the treatment of large volume containers, freeing the operator from serious problems related to the practice of sulphiting large wine masses
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000019A ITRA20090019A1 (en) | 2009-06-22 | 2009-06-22 | PROCEDURE, COMPOUND AND USE OF THE COMPOUND FOR SULFURING AND SECONDARY ADSORBENT ACTION OF INSTABLE PROTEINS AND PHENOLIC COMPOUNDS OF MUSTS AND WINES, PROVIDED FOR THE SELF-MIXING OF ACTIVE SUBSTANCES OF THE TREATED VINEYARD MASS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000019A ITRA20090019A1 (en) | 2009-06-22 | 2009-06-22 | PROCEDURE, COMPOUND AND USE OF THE COMPOUND FOR SULFURING AND SECONDARY ADSORBENT ACTION OF INSTABLE PROTEINS AND PHENOLIC COMPOUNDS OF MUSTS AND WINES, PROVIDED FOR THE SELF-MIXING OF ACTIVE SUBSTANCES OF THE TREATED VINEYARD MASS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITRA20090019A1 true ITRA20090019A1 (en) | 2010-12-23 |
Family
ID=41719022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT000019A ITRA20090019A1 (en) | 2009-06-22 | 2009-06-22 | PROCEDURE, COMPOUND AND USE OF THE COMPOUND FOR SULFURING AND SECONDARY ADSORBENT ACTION OF INSTABLE PROTEINS AND PHENOLIC COMPOUNDS OF MUSTS AND WINES, PROVIDED FOR THE SELF-MIXING OF ACTIVE SUBSTANCES OF THE TREATED VINEYARD MASS |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | ITRA20090019A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB113611A (en) * | 1917-02-23 | 1919-02-10 | Alexander Levi Straus | Non-Alcoholic Beverage and Process of Making same. |
| US4188457A (en) * | 1976-04-29 | 1980-02-12 | Metal Box Limited | Closures for liquid product containers |
| GB2040889A (en) * | 1979-01-30 | 1980-09-03 | Metal Box Co Ltd | Closures for containers for wine or wine-based products |
| FR2814645A1 (en) * | 2000-10-02 | 2002-04-05 | Pierre Langlois | Treatment of wine or beer involves using gel capsule containing precise dose of additive |
-
2009
- 2009-06-22 IT IT000019A patent/ITRA20090019A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB113611A (en) * | 1917-02-23 | 1919-02-10 | Alexander Levi Straus | Non-Alcoholic Beverage and Process of Making same. |
| US4188457A (en) * | 1976-04-29 | 1980-02-12 | Metal Box Limited | Closures for liquid product containers |
| GB2040889A (en) * | 1979-01-30 | 1980-09-03 | Metal Box Co Ltd | Closures for containers for wine or wine-based products |
| FR2814645A1 (en) * | 2000-10-02 | 2002-04-05 | Pierre Langlois | Treatment of wine or beer involves using gel capsule containing precise dose of additive |
Non-Patent Citations (3)
| Title |
|---|
| BARATA ET AL: "Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ELSEVIER SCIENCE PUBLISHERS, AMSTERDAM, NL, vol. 121, no. 2, 17 November 2007 (2007-11-17), pages 201 - 207, XP022414989, ISSN: 0168-1605 * |
| FREEDMAN ET AL: "Sulphur dioxide in foods and beverages: Its use as a preservative and its effect on asthma", BRITISH JOURNAL OF DISEASES OF THE CHEST, W.B. SAUNDERS & CO., LONDON, GB, vol. 74, 1 January 1980 (1980-01-01), pages 128 - 134, XP023293731, ISSN: 0007-0971, [retrieved on 19800101] * |
| TROOST: "Unsicherheiten beim Schwefeln der Weine im Hinblick auf die gesetzlichen Grenzen", WEINWIRTSCHAFT, vol. 111, no. 12/13, 1975, pages 304 - 310, XP002571993 * |
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