NZ626061B2 - Improved process for the manufacture of alcoholic beverages and products produced by such process - Google Patents
Improved process for the manufacture of alcoholic beverages and products produced by such process Download PDFInfo
- Publication number
- NZ626061B2 NZ626061B2 NZ626061A NZ62606112A NZ626061B2 NZ 626061 B2 NZ626061 B2 NZ 626061B2 NZ 626061 A NZ626061 A NZ 626061A NZ 62606112 A NZ62606112 A NZ 62606112A NZ 626061 B2 NZ626061 B2 NZ 626061B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- manufacture
- alcoholic beverage
- plant material
- fermentation
- wine
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9728—Fungi, e.g. yeasts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/02—Immunomodulators
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/02—Preparations for cleaning the hair
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/008—Hop surrogates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
-
- 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
-
- 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
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
process for the manufacture of an alcoholic beverage comprises providing a sugar source, subjecting the sugar source to at least one instance of fermentation, and simultaneously adding plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage. r a combination of these, during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage.
Description
IMPROVED PROCESS FOR THE MANUFACTURE OF ALCOHOLIC
BEVERAGES AND PRODUCTS PRODUCED BY SUCH PROCESS
FIELD OF THE INVENTION
This invention relates to an improved process for the manufacture of an
alcoholic beverage, and products produced by such process. More specifically,
but not exclusively, the invention relates to an improved process for making a
red wine product using selected grape cultivars, a beer product and a cider
product.
BACKGROUND TO THE INVENTION
Wine: Processes for the manufacture of various alcoholic beverages, are
known in the art, such as the process of making red wine from red wine grape
cultivars and white wine from white wine grape cultivars. The red wine making
process generally includes the steps of harvesting selected grapes from a
vineyard, destemming the grapes if desired (this step is optional, especially in
the case of manufacturing red wine) and proceeding to crush the grapes (“the
crushing step”) to form a so-called must, consisting of pulp, skin and seed.
Primary fermentation then follows by adding specialized cultured yeast to
produce more predictable results in the final product. During primary
fermentation, the yeast converts natural sugars in the must into alcohol and
carbon dioxide, and tannins are extracted from the must, most notably the
grape skin and seeds. After the step of primary fermentation is completed, the
must is pressed (“the pressing step”) in order to harvest additional juice (known
as “pressed juice”) in addition to the free-run juice already liberated during the
crushing step. The pressing step also serves to separate the grape skin and
other solid, residual matter from the liquid.
After pressing, the pressed and/or free-run juice combination is transferred to
tanks or barrels where malolactic fermentation (or a secondary fermentation
step) takes place. During malolactic fermentation, specifically selected strains
of bacteria are added (which can also occur naturally) to convert malic acid to
lactic acid, the latter being a milder acid. Additional tannins may be extracted
from the wood in oak barrels or from oak inserts in instances where oak barrels
are not used as the primary source for the extraction of oak tannins and oak
flavours. Once malolactic fermentation is completed, the aforementioned juice
combination (hereinafter referred to as “wine” or “a wine product”) will be
racked off by-products in the form of sediment / lees created during the process
of manufacture.
Completion of the secondary fermentation step permits wine to be left to age
and mature over time, usually six to eighteen months for red wines.
Generally, an artificial preservative is added to the wine product, as the quality
of a wine is dependant, inter alia, on its oxidative status. This artificial
preservative takes the form of a sulphur source (usually sulphites, for example
sulphur dioxide). The purpose of the sulphur source is twofold. Firstly, sulphur
dioxide acts as an anti-microbial agent. Secondly, the sulphur source acts as
an antioxidant to protect the wine from oxidation which would be detrimental to
the wine product.
Excess levels of oxidation may lead to a decrease in the varietal character of
the wine, with further oxidation leading to the formation of unwanted
compounds such as acetaldehyde, sotolon, methional and
phenylacetaldehyde, with associated flavours of sherry and green apple.
Oxidation may also lead to unwanted color changes in the wine and the growth
of spoilage organisms such as Brettanomyces. The antioxidant properties of
the sulphur source thus ensure a longer shelf life for the wine product, once in a
saleable condition. Sulphur may be added at any one of three stages, namely,
during the crushing step, at the commencement of secondary fermentation, or
as a penultimate step to completion of the process of manufacture. The
addition of when sulphur is added can vary in the red and white wine making
process.
Lastly, once aging and maturation have completed, the wine product can
undergo further filtration, and may thereafter be bottled, and labelled. The wine
product is at this stage ripe for delivery to the consumer market.
There may be certain disadvantages associated with the known process of
manufacture detailed above, in particular with respect to the addition of sulphur
to a wine product. For example, the addition of sulphur substances in the wine
making process may have a detrimental effect on certain types of consumers.
Some consumers, such as asthmatics, may have sensitivity to the presence of
sulphur compounds present in wine and other products. These persons may
as a result of consuming sulphur-containing wine products experience more
intense hangover-simulating symptoms. Anaphylaxis of some degree as a
result of the presence of sulphur preservatives remains a distinct possibility,
which may cause such customers to avoid purchasing these products
altogether.
Additionally, sulphur may also impart an unpleasant colour and taste to a wine
which may be detectable by an experienced taster, making the product an
unattractive one to purchase.
In spite of the side effects and negative connotation associated with sulphur-
based preservatives in the context of wine products, the possibility of utilising
an alternative to sulphur additives to negate or to reduce the level of artificial
preservatives in these products has not been successfully explored and
implemented in the industry to date.
Further, the quality of a wine is assessed on the basis of colour, aroma, taste
and mouthfeel. These factors, and especially taste and mouthfeel may be
affected by various polyphenols present and/or deposited in wine, which
includes flavonoids. Flavonoids are polyphenolic compounds, which impart
characteristic taste, colour and mouthfeel to a wine. Winemakers and
consumers alike, aim to continually improve upon and discover new and/or
improved combinations of tastes in wines.
Beer: Processes for the manufacture of various other alcoholic beverages,
such as the process of making beer, are known in the art. Beer is a well-known
beverage that is widely consumed. It is produced in a process whereby starch
is converted into sugar, which is in turn subjected to fermentation to produce
alcohol. In the main the flavour and bitterness is derived from hops as an
ingredient, which may also impart some natural preservative characteristics to
the beer product.
Generally, the commercial production of beer is subjected to certain regulations
and rules, the most well-known of which is the Reinheitsgebot (or Purity Law),
dating back to the 16 century and which is still used today. Under the
Reinheidsgebot, the only ingredients that are allowed in the manufacture of
beer are water, hops and barley-malt.
A handful of commercial brewers represent market leaders in a tightly
contested market. In order to remain competitive, brewers are constantly
tweaking and attempting improvements to their products within the strict
confines of the purity law. Such modifications are of course limited. Focus is
also being poised towards gaining a larger presence in emerging markets,
while established markets may react positively to innovative marketing of
current products. There is also competition from so-called micro-breweries
offering alternative varieties in the flavour of beer products in order to stand out
from the mass of similar beer products currently on offer.
Cider:To begin the cider making process fruit (normally apples or pears) must
be harvested, sorted, and washed. The cider making process typically involves
three stages including crushing the fruit, pressing out juice, and allowing it to
ferment. Cider consumption climbed from 2005 by 72 percent to about 440,000
hectolitres in 2006 in the United States of America. It is a known fact that
several high-profile industry players have entered the market with malt-based
drinks given an apple flavour "that they are trying to pass off as authentic
ciders". These "pseudo ciders" are generally cheaper to produce than the real
‘thing’, allowing manufacturers to undercut genuine, authentic cider brands on
price. In the case of a genuine cider, the taste is derived from the fermenting
real apple juice rather than flavouring other alcoholic drinks with apple flavours.
As a category brand, ciders continue to outstrip average growth in the liquor
sector. The invention allows for the opportunity to produce a ‘new’ cider using
conventional methods, but eradicating or reducing the levels of known
preservatives, while at the same time making a cider with unique flavours,
aroma’s and mouthfeel.
OBJECT OF THE INVENTION
It is therefore a first object of the invention in regard to wine is either provide an
improved process for the manufacture of an alcoholic beverage, more
particularly but not exclusively to a low sulphur red wine (or white wine), with
which the aforesaid disadvantages can be overcome or at least minimised or
which will provide a useful alternative to existing methods or to provide a
suitable alternative to oak wood and oak wood extracts in regard to the wine
making process or to provide both improvements in both the making of red and
white wine or in one of the wines.
It is a second object of the invention to provide a modified beer manufacturing
process and alternative product to known processes and products.
It is a third object of the invention to provide a modified cider manufacturing
process and alternative product to known processes and products.
It is a further object of the invention to provide improved alcoholic beverages
having unique colours, aromas, flavours and mouth feel.
SUMMARY OF THE INVENTION
In the context of this specification, the term “low-sulphur” as it applies to a wine
product, or a beer product or a cider product to be interpreted as either
containing no sulphur, or the sulphur concentration present in the
aforementioned product is insufficient to cause a symptomatic reaction in a
consumer. In particular, the concentration may be less than 10ppm.
According to a first aspect of the invention, there is provided an improved
process for the manufacture of an alcoholic beverage, including the steps of
providing a sugar source, subjecting the sugar source to at least one instance
of fermentation, and simultaneously adding plant material of the family
Fabaceae during the step of fermentation, thereby potentiating extraction of
extractable compounds from the plant material, useful in imparting a unique
flavour and aroma to the alcoholic beverage.
The extractable compounds may include polyphenols, amylalcohols and other
compounds having preservative and unique flavour-imparting properties. The
sugar source may be any one or more of a starch material, grape cultivars,
apple cultivars, or pear cultivars. The alcoholic beverage may be a wine, beer
product or a hard cider product.
According to a first embodiment of the invention there is provided an improved
process for the manufacture of a low-sulphur alcoholic wine, including the steps
- providing a sugar source and deriving a must from the sugar source;
- subjecting the must to primary fermentation; and;
- applying known clarification, stabilisation, fining, and filtration methods to
the must;
- the process of manufacture including the further step of simultaneously
adding plant material of the family Fabaceae during the step of primary
fermentation, thereby potentiating extraction of polyphenols from the plant
material, useful in imparting a unique flavour and aroma to the alcoholic
beverage.
The step of primary fermentation may increase the efficacy of polyphenol
extraction and may occur over a temperature range of between 15 degrees
Centigrade and 90 degrees Centigrade. Preferably, the step of primary
fermentation may occur over a temperature range of between 20 degrees
Centigrade and 60 degrees Centigrade. Most preferably, the step of primary
fermentation may occur over a temperature range of between 20 and 30
degrees Centigrade.
There may be further provided, according to the invention, that the process of
manufacture of low sulphur wine may include a further and/or alternative step of
optionally adding plant material of the family Fabaceae during a secondary
fermentation step. The secondary fermentation step may precede the step of
applying known methods of clarification, stabilisation, fining, and filtration to the
must, in order to produce a wine product.
The invention further provides that the plant material of the Fabaceae family
may include parts of the plant, including the roots, stems, leaves, branches,
seeds, flowers, fruit and bark, or a combination of these. The plant material
may further be in its natural form or may be in a processed form.
The invention further provides that the addition of the above mentioned material
of the Fabaceae family or components thereof, may replace oak wood or oak
wood extracts in the wine making process, or may complement oak wood or
oak wood extracts in the wine making process.
The Fabaceae family may be selected from the species Aspalathus linearis
(rooibos) and Cyclopia (honeybush) species, or a combination of these. The
plant material of the family Fabaceae may optionally be substituted by plant
material of the Family Asteraceae, more specifically of Athrixia phylicoides
(Bush Tea).
The grape cultivars may be selected from any suitable grape cultivar, and more
specifically any one or more of Merlot, Shiraz (or Syrah), Pinotage, Cabernet
Sauvignon, Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon (the last
four are white wine cultivars) or a combination of the foregoing.
The invention may further provide that the polyphenols extracted from the plant
material of the Fabaceae family may include compounds from either of the
groups, flavonoids or non-flavonoids. The flavonoids may include quercetin,
luteolin, orientin, iso-orientin, vitexin, iso-vitexin and aspalathin, the latter being
unique to Aspalathus linearis. The polyphenols extracted may function as a
natural preservative in the wine product.
According to a second embodiment of the invention, there is provided a
modified process for the manufacture of a beer beverage, including the steps
- providing a starch material and and converting the starch material into a
sugar source;
- deriving a wort from the sugar source;
- subjecting the wort to steps of sparging and applying known filtration
methods to the wort;
- boiling the wort and adding a flavouring agent in the form of plant material
of the family Fabaceae to the wort; and
- and thereafter subjecting the wort to a fermentation step, wherein said plant
material is useful in imparting a unique flavour, aroma and mouthfeel to the
beer beverage.
In this process hops can be replaced or the hops dosage can be reduced
(or as an inverse function of hops dosage) so as to create the desired
flavours, aromas and mouthfeel.
The invention further provides for extraction of polyphenols from the plant
material being potentiated during the fermentation process, which polyphenols
assist in the amplification of the flavour of the alcoholic beverage. Alternatively,
the extraction of polyphenols derived from plant material may be potentiated
during the step of boiling of the wort. The extracted polyphenols may act as a
natural preservative, thereby maintaining or possibly extending product shelf
life.
The step of fermentation, alternatively the step of wort boiling, may increase the
efficacy of polyphenol extraction and may occur over a temperature range of
between 10 degrees Centigrade and 90 degrees Centigrade. Preferably, the
step of fermentation may occur over a temperature range of between 10
degrees Centigrade and 20 degrees Centigrade.
The invention further provides that the plant material of the Fabaceae family
may include parts of the plant, including the roots, stems, leaves, branches,
seeds, flowers, fruit and bark, or a combination of these. The plant material
may further be in its natural form or may be in a processed form.
The Fabaceae family may be selected from the species Aspalathus linearis
(rooibos) and Cyclopia (honeybush) species, or a combination of these. The
plant material of the family Fabaceae may optionally be substituted by plant
material of the Family Asteraceae, more specifically of Athrixia phylicoides
(Bush Tea).
The sugar source may be starches and the starches may be selected from any
one or more of malted cereal grains, such as barley or wheat, or a combination
of the foregoing.
The invention may further provide that the polyphenols extracted from the plant
material of the Fabaceae family may include compounds from either of the
groups, flavonoids or non-flavonoids. The flavonoids may include quercetin,
luteolin, orientin, iso-orientin, vitexin, iso-vitexin and aspalathin, the latter being
unique to Aspalathus linearis. In particular, the extracted polyphenols may
include flavonoids, and may further include higher alcohols such as
amylalcohols. The formed amylalcohols may contribute to an increased
frutiness in the beer product, as hops dosage is replaced, or reduced (or as an
inverse function of hops dosage.
According to a third embodiment of the invention, there is provided an alcoholic
beverage manufactured substantially according to the processes described
hereinabove. The alcoholic beverage may be a beer product or a derivative
thereof, more specifically a beverage containing at least a percentage of said
beer product.
The invention further extends to a detergent product, more specifically a hair
detergent product, comprising at least a percentage of said beer product
manufactured substantially according to the processes described hereinabove.
The invention yet further extends to a tonic comprising a low sulphur alcoholic
beverage manufactured substantially according to the processes described
hereinabove. The tonic may be useful as an anti-oxidant agent, immuno-
modulatory agent, or a chemo-preventative agent.
In another aspect, the invention may be said to consist in a process for the
manufacture of an alcoholic beverage, including the steps of providing a sugar
source, subjecting the sugar source to at least one instance of fermentation,
and simultaneously adding plant material selected from the species Aspalathus
linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination
of these, during the step of fermentation, thereby potentiating extraction of
extractable compounds from the plant material, useful in imparting a unique
flavour and aroma to the alcoholic beverage.
In one embodiment, the extractable compounds include polyphenols,
amylalcohols and other compounds having preservative and unique flavour-
imparting properties.
In one embodiment, the sugar source is any one or more of a starch material,
grape cultivars, apple cultivars, or pear cultivars.
In one embodiment, the alcoholic beverage is a wine product, beer product or a
hard cider product.
In one embodiment, the process is for the manufacture of a low-sulphur
alcoholic wine, including the steps of:
providing the sugar source and deriving a must from the sugar source;
subjecting the must to primary fermentation; and;
applying known clarification, stabilisation, fining, and filtration methods to
the must;
the process of manufacture including the further step of simultaneously
adding plant material selected from the species Aspalathus linearis
(rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of
these, during the step of primary fermentation, thereby potentiating
extraction of polyphenols from the plant material, useful in imparting a
unique flavour and aroma to the alcoholic beverage.
In one embodiment, the step of primary fermentation increases the efficacy of
polyphenol extraction, which occurs over a temperature range of between 15
degrees Centigrade and 90 degrees Centigrade, preferably between 20
degrees Centigrade and 60 degrees Centigrade, and most preferably 20 and
degrees Centigrade.
In one embodiment, the s includes a further and/or alternative step of optionally
adding plant material selected from the species Aspalathus linearis (rooibos),
Cyclopia (honeybush), Family Asteraceae or a combination of these, during a
secondary fermentation step, which secondary fermentation step precedes the
step of applying known methods of clarification, stabilisation, fining, and
filtration to the must, in order to produce a wine product.
In one embodiment, the plant material selected from the species Aspalathus
linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination
of these, include parts of the plant, including the roots, stems, leaves,
branches, seeds, flowers, fruit and bark, or a combination of these.
In one embodiment, the plant material is in its natural form or in a processed
form.
In one embodiment, the addition of the plant material selected from the species
Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a
combination of these, or components thereof, is a replacement to oak wood or
oak wood extracts in the wine making process, alternatively complements oak
wood or oak wood extracts in the wine making process.
In one embodiment, the plant material selected from the Family Asteraceae is
Athrixia phylicoides (Bush Tea).
In one embodiment, the grape cultivars are selected from any suitable grape
cultivar, and more specifically any one or more of Merlot, Shiraz (or Syrah),
Pinotage, Cabernet Sauvignon, Chardonnay, Chenin Blanc, Sauvignon Blanc,
Semillon or a combination of the foregoing.
In one embodiment, the polyphenols extracted from the plant material selected
from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family
Asteraceae or a combination of these, includes compounds from either of the
groups, flavonoids or non-flavonoids.
In one embodiment, the flavonoids include quercetin, luteolin, orientin, iso-
orientin, vitexin, iso-vitexin and aspalathin.
In one embodiment, the extracted polyphenols function as a natural
preservative in the wine product.
In one embodiment, the process is modified for the manufacture of a beer
beverage, which process includes the steps of:
providing a starch material and converting the starch material into a
sugar source;
deriving a wort from the sugar source;
subjecting the wort to steps of sparging and applying known filtration
methods to the wort;
boiling the wort and adding a flavouring agent in the form of plant
material selected from the species Aspalathus linearis (rooibos),
Cyclopia (honeybush), Family Asteraceae or a combination of these, to
the wort; and
and thereafter subjecting the wort to a fermentation step, wherein said
plant material is useful in imparting a unique flavour, aroma and
mouthfeel to the beer beverage.
In one embodiment, the hops is replaced or the hops dosage is reduced
through substitution of the hops with plant material selected from the species
Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a
combination of these, or through incremental reduction of the hops dosage by
the simultaneous addition of plant material selected from the species
Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a
combination of these, which addition of plant material equates to the reduction
of hops dosage, up to a maximum defined conventional hops dosage amount,
so as to create the desired flavours, aromas and mouthfeel.
In one embodiment, the extraction of polyphenols from the plant material is
potentiated during the fermentation process, which polyphenols assist in the
amplification of the flavour of the alcoholic beverage.
In one embodiment, the extraction of polyphenols derived from plant material is
potentiated during the step of boiling of the wort.
In one embodiment, the extracted polyphenols act as a natural preservative,
thereby maintaining or extending product shelf life.
In one embodiment, the step of fermentation, alternatively the step of wort
boiling, increases the efficacy of polyphenol extraction and occurs over a
temperature range of between 10 degrees Centigrade and 90 degrees
Centigrade, preferably between 10 degrees Centigrade and 20 degrees
Centigrade.
In one embodiment, the plant material selected from the species Aspalathus
linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination
of these, includes parts of the plant, including the roots, stems, leaves,
branches, seeds, flowers, fruit and bark, or a combination of these.
In one embodiment, the plant material is in its natural form or a processed form.
In one embodiment, the plant material selected from the species Family
Asteraceae is Athrixia phylicoides (Bush Tea).
In one embodiment, the sugar source is starch selected from any suitable
malted cereal grains, such as barley or wheat or a combination of the
foregoing.
In one embodiment, the polyphenols extracted from the plant material selected
from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family
Asteraceae or a combination of these, includes compounds from either of the
groups, flavonoids or non-flavonoids.
In one embodiment, the flavonoids include quercetin, luteolin, orientin, iso-
orientin, vitexin, iso-vitexin and aspalathin, and the non flavonoids include
higher alcohols such as amylalcohols.
In one embodiment, the amylalcohols contribute to an increased fruitiness in
the taste of the beer beverage of claim 16 as hops dosage is replaced or
reduced.
In one embodiment, the alcoholic beverage contains at least 1% (v/v) of
alcohol.
In another aspect, the invention may be said to consist in a tonic comprising a
low sulphur alcoholic beverage manufactured according to the process of claim
1, wherein the tonic is useful as an anti-oxidant agent, immuno-modulatory
agent, or a chemo-preventative agent.
In another aspect, the invention may be said to consist in a process for the
manufacture of an alcoholic beverage as claimed in claim 1, and as described
in the specification.
In another aspect, the invention may be said to consist in a tonic as claimed in
claim 30, and as described in the specification.
BRIEF DESCRIPTION OF THE DRAWINGS
The invention will now be described by way of example only with reference to
the accompanying drawings wherein:
Figure 1 is a flow diagram of an improved process for the manufacture of
an alcoholic wine beverage according to a second embodiment of
the invention;
Figure 2 is a flow diagram of an improved process for the manufacture of
an alcoholic beer beverage according to a third embodiment of
the invention.
Figure 3 is a graphical depiction of extract reduction during a fermentation
process in mature beer, measured as a function of time, across
all samples mentioned in Example 2 below, inclusive of three
control samples;
Figure 4 is a graphical depiction of identified flavonoids extracted from
mature beer during a lagering process, identified and quantified
against a function of concentration; and
Figure 5 is a graphical depiction of flavanoids extracted from young beer,
identified and quantified as a function of concentration across
samples mentioned in Example 2 below, inclusive of three control
samples.
DETAILED DESCRIPTION OF THE INVENTION
The quality of wines, specifically red wine, is judged from four criteria, namely
flavour, aroma, colour and mouthfeel. In the highly competitive market of red
wine products, the balancing of these three criteria to have universal appeal to
the consumer market makes a successful product. Subject to local legislation,
the wine-making process is usually highly regulated and the ability to introduce
different tastes in wine is largely restricted.
The main anti-oxidant normally used in wine production is sulphur dioxide
(SO ). SO in wine consists of free SO and bound SO . The legal limit of total
2 2 2 2
SO in South African table wines is 150 mg/L. Bound SO is normally bound to
acetaldehyde or anthocyanins in red wine, but have little anti-oxidative or anti-
microbial activity. However, the free SO fraction in wine has the most anti-
microbial and anti-oxidative activity in wine and is normally adjusted to about
-40 mg/L at bottling. SO has an anti-oxidative action by binding
acetaldehyde generated from the oxidation of phenolic compounds in wine.
SO2 can also bleach brown quinones and eliminate H O formed from the
oxidation of phenolics in wine and is thus a very effective anti-oxidant in wine.
However, the applicant has found it advantageous to lower SO levels in wine
due to health reasons. About 10% of the general population is thought to be
allergic to SO in wine and lowering the levels of this preservative could thus
have a large benefit to the wine industry. An effective replacement for SO in
the wine industry has not been successfully implemented.
Wine producers will often mature red wine and certain white wines such as
Chardonnay or Chenin blanc in wooden barrels. These barrels are normally
produced from oak trees (Quercus species) which imparts favourable flavour
compounds such as lactones (coconut and woody flavours), vanillin (vanilla
flavours) and eugenol (spicy flavours) to the wine. Oak barrels are becoming
increasingly expensive and wine producers are adopting the use of alternative
oak products such as oak chips and wooden staves in recent years. The
alternative oak market is thus growing and wine producers are looking for new
products which could add value to their wine in terms of its flavour spectrum.
The Fabaceae family species Aspalathus linearis (Rooibos) and Cyclopia
(Honeybush) species, or a combination of these or the plant material of the
family Asteraceae, more specifically of Athrixia phylicoides (Bush Tea), is
proposed as alternative to oak products mentioned above.
Both Rooibos and Honey Bush plant species are both indigenous to South
Africa and have been proven to contain large amounts of phenolic compounds,
such as quercetin, luteolin, orientin, iso-orientin, vitexin, iso-vitexin and
aspalathin, which may act as anti-oxidants. The use of plant material (roots,
wood, leaves and tea extracts) of the mentioned species as anti-oxidants or as
a possible wood replacement has not, until now, been considered in the context
of alcoholic wine beverage production. The plants of the mentioned species are
known to impart health benefits, particularly in the form of tea. However, the
use of these plants in red wine production as a sulphur substitute and its
concomittent influence in the wine’s flavour profile has, until now been
unknown.
The applicant has thus found an improved process to augment the flavour,
colour, mouthfeel and aroma of a red wine product (and other alcoholic
beverages), and has surprisingly found that the addition of the flavour-
improving additive has a natural preservative effect. The process also yields a
product that may be useful as a tonic for health improvement, or as a useful
and alternative prophylaxis. The invention will now be described with reference
to the three examples that follow.
Example 1 (Wine Beverage):
Referring to the Figure 1, an improved process for the manufacture of a low-
sulphur alcoholic beverage according to a first aspect of the invention is
generally designated by reference numeral 10.
The process of manufacture of the present invention includes the steps of
harvesting 12 Shiraz grapes, crushing 14 the grapes to form a must and then
subjecting the must to primary fermentation 16 in a suitable fermentation
vessel.
During primary fermentation 16, the added specialized cultured yeast converts
the natural sugars to alcohol. During this step, the primary fermentation 16 of
the must causes a rise in temperature, from room temperature to approximately
to 30 degrees Centigrade. This temperature rise is responsible for the
extraction of various polyphenols from the skin, stems and seeds of the grapes
present in the must. Preferably, the step of (conventional) primary fermentation
may occur over a temperature range of between 20 degrees Centigrade and 30
degrees Centigrade. However, through the use of existing technology the
preference range could be much greater with a maximum of up to 90 degrees
Centigrade.
Simultaneously with the step of primary fermentation 16, components of the
plant Aspalathus linearis (Rooibos) are added to the must, with the cultured
yeast. The temperature in the fermentation vessel is most preferably
maintained at a temperature of 20 to 30 degrees Centigrade, until alcoholic
fermentation is completed. This facilitates the extraction of additional
polyphenols from the Rooibos, including some additional tannins, anti-oxidants
and flavonoids. However, through the use of technology the preference range
could be much greater with a maximum of up to 90 degrees Centigrade. This
step of plant material addition is partly responsible for imparting a unique
Aspalathus linearis flavour, mouthfeel, aroma and colour to the wine.
Additionally, the presence of anti-oxidants in the must allows for a longer shelf
life of the must, and (ultimately) the wine product produced by the process of
manufacture. This allows a winemaker to greatly reduce the amount of artificial
preservatives (specifically sulphur) that is typically added to the wine product, or
to simply omit sulphur from the process altogether.
After primary fermentation 16 and first Aspalathus linearis plant component-
additions 18, the must undergoes pressing 20 to liberate pressed juice from the
crushed must and Aspalathus linearis plant additions, in addition to the free run
juice already formed.
The wine is hereafter transferred to oak barrels or stainless steel tanks for
secondary fermentation and maturation 22. During this step, strains of bacteria
are added to induce Malolactic fermentation where malic acid gets converted to
lactic acid.
Simultaneously with the step of secondary fermentation and maturation 22, a
second Aspalathus linearis plant addition 24 is added to the wine. This second
addition step 24 is optional and is for (1) the extraction of additional
polyphenols so as to increase or enhance the distinct and unique Aspalathus
linearis flavour of the wine, as well as improve upon the flavour, aroma and
mouthfeel of the wine and (2) allow for the further reduction of the amount of
artificial preservatives (specifically sulphur) that is typically added to the wine
product, or to simply omit sulphur (whether in the form of sulphur dioxide or
other suitable sources) from the process altogether
Aspalathus linearis has been the subject of extensive research and has proven
to be rich in flavonoids, including various antioxidants. The presence of these
useful compounds, in addition to the fact that Aspalathus linearis contains 0 %
caffeine, may lead to various known health benefits. It has been documented
that Aspalathus linearis may be useful as an immune-modulatory agent, a
chemo-therapeutic agent, and an anti-oxidant agent.
As part of the secondary fermentation and maturation step 22, the wine is left in
the barrels or tanks to mature for a period of between 6-30 months, during
which time it undergoes routine laboratory sampling tests to monitor the
progress of the maturation process, as well as intermittent tasting by the wine-
maker in order to assess the organoleptic progression of the wine.
Once maturation 22 is completed, the wine is treated with selected substances
known in the art as part of a clarification and stabilisation if necessary step 26.
Under the hitherto prior art process of manufacture, sulphur dioxide would if
needed, at this stage be added to the wine, as part of the preservation step 28.
However, due to the polyphenols (including anti-oxidants and flavonoids)
extracted from the plant components of the Aspalathus linearis plant during
primary and secondary fermentation, the amount of sulphur dioxide needed in
the preservation step 28 is reduced. Typically, sulphur dioxide concentrations in
the amount of up to 200 mg/ℓ would be added under the conventional wine
making process to ensure effective preservation, with an average concentration
of 100 mg/ℓ total sulphur dioxide in a typical red wine product. However, with
the improved method of the current invention, a reduced sulphur dioxide
concentration amounting to only approximately 50 mg/ℓ total sulphur or less,
being half of the conventional sulphur dioxide requirement, needs to be added
during the preservation step 28. The said sulphur dioxide concentration may be
reduced even further or omitted completely, depending on the wine used.
As a final step, the new wine product is bottled and ready for distribution.
Experimental Wine Production
Materials and methods
For this experiment a 2012 Shiraz wine was produced from Shiraz grapes
sourced from the applicant in the Western Cape, South Africa. A sample of 250
kg of the Shiraz grapes were harvested and uniformly mixed to ensure
homogeneity between different treatments defined below. The wines were
produced on pilot scale using methods normally employed at the DVO to
produce experimental wines. Grapes were de-stemmed, inoculated with
Saccharomyces cerevisiae and fermented at 25°C. An addition of 0.5 g/L DAP
was made on the second day of fermentation. Grapeskins were mixed with
grape juice twice a day for colour and tannin extraction. Immediatley prior to
yeast inoculation, the following treatments (20 kg each) were employed:
SO addition- 30 mg/L before fermentation and 50 mg/L after MLF;
No addition of SO or plant material;
Rooibos (fermented)- added at 5 g/L, no addition of SO ;
Rooibos (fermented)- added at 10 g/L, no addition of SO ;
Honey Bush- added at 5 g/L, no addition of SO ; and
Honey Bush- added at 10 g/L, no addition of SO .
After alcoholic fermentation, the grape skins were pressed. The wines went
through malolactic fermentation and were bottled in 750 mL glass bottles.
Enhanced oxidation of these wines were then investigated. H O is thought to
act as an accelerated oxidation/ageing technique in wine, by addition. Different
levels of H O were added to wine samples on the postulate that SO removal
2 2 2
by H O would provide a valid indication of oxidation status. Validation testing
of this postulate indicated that 500 mg/L SO is equivalent H O dosage. This
2 2 2
would roughly boil down to about a 125 mg/L O addition, which is an over-
estimation of what is observed in normal winemaking procedures. This dosage
was employed to test the Rooibos and Honey Bush effect under extreme
oxidation conditions.
The following wine treatments were exposed to H O one week before the
tasting started:
1) no SO addition before fermentation and 80 mg/L SO added just
before treatment with H O ;
2) No addition of SO or plant material;
3) 30 mg/L SO addition before fermentation and 50 mg/L at bottling;
4) Rooibos fermented- added at 5 g/L to must, no addition of SO
) Rooibos fermented- added at 10 g/L to must, no addition of SO
6) Rooibos fermented- added at 10 g/L to must and additional 10 g/L
added just before H O exposure, no addition of SO
2 2 2;
7) Honey Bush- added at 5 g/L to must, no addition of SO
8) Honey Bush- added at 10 g/L to must, no addition of SO and
9) Honey Bush- added at 10 g/L to must and additional 10 g/L added just
before H O exposure, no addition of SO
2 2 2.
H O was added to all of the above treatments and the wines were left at 20°C
for 1 week before analyses and tastings were conducted.
Sensory analyses
A trained tasting panel consisting of 9 persons were used. The method
employed to conduct these tastings was Descriptive Analyses. After initial
discussion on the samples the panel generated the following flavour descriptors
for the wines: berry, dried fruit, prune, rose, black pepper, vanilla, rooibos,
honey bush, green apple, sherry and sulphur compounds.
For most of the attributes two reference standards were presented to the panel
for training purposes, one fresh reference and one soaked in a neutral red
wine. These standards included fresh green apple, sherry wine, Beta-
mercapto-ethanol (sulphur compound), fresh rose water, fresh red berries,
dried fruit, dried prunes, black pepper seeds, vanilla pods, honey bush tea and
rooibos tea. Natural product reference standards better represents the
complexity of attributes as opposed to using a single chemical compound.
The taste testing was conducted in a well-ventilated sensory laboratory at a
temperature of 20°C ± 2 C with individual booths. Dark ISO glasses were used
with a sample volume of ± 30 ml. Lids were placed on each glass just after
pouring to prevent aroma loss or contamination of the sensory laboratory.
Pouring was done at the maximum 30 minutes before testing. A 120 mm
unstructured line scale was used to assess the intensity of each attribute from
“none” to “intense”. Glasses were marked with three digit codes and samples
randomized within each repetition. Purified water and unsalted crackers were
used as palate cleansers. Samples were only evaluated based on aroma, not
taste.
A total of 9 wine samples were thus evaluated using descriptive analysis by the
trained panel in triplicate. Testing was done in three two hour sessions. 9
samples were tested per session in triplicate with a 15 minute break between
repetitions to minimize sensory fatigue. A complete block design was used with
randomization within repetitions; therefore all the samples were tested by all the
judges. The judges rated the eleven attributes previously described per sample.
Statistical analysis of tasting data
Panel performance was assessed using PanelCheck® software (Version 1.4.0,
Nofima, Ås, Norway). Principle component analysis (PCA) was conducted
using the mean data after weighing and centring was applied (Unscrambler X,
version 10.1, CAMO Inc., Oslo, Norway). Analysis of variance (ANOVA) was
used to investigate significant differences and interaction between the two
chemical compounds and response surface graphs were obtained with
(Statistica, version 10, Statsoft Inc., Tulsa, USA).
Chemical analyses
The wine sample was observed for colour density, total red pigments and total
phenolics spectrophotometrically, as well as acetaldehyde concentration
immediately after the sensory analyses. The acetaldehyde concentrations were
determined with the Kronelab robot using an enzymatic method.
Results and Discussion
The acetaldehyde concentrations of the different treatments can be seen in
Table 1.
Table 1: Acetaldehyde values for the respective treatments
Code Treatment (mg/L)
1 +SO2 39.9
2 -SO2 56
3 + SO2 19.4
4 RB 5 g/L 55.6
RB 10 g/L 56.6
6 RB 20 g/L 34.4
7 HB 5 g/L 44.7
8 HB 10 g/L 42.5
9 HB 20 g/L 29.7
Acetaldehyde levels were the lowest where SO was used (treatments 1 and
3). This was probably due to the ability of SO to bind acetaldehyde or prevent
its formation. The highest levels of acetaldehyde were found in treatment 2,
with no additions. The addition of Rooibos or Honey Bush plant material led to
lower levels of acetaldehyde than in treatment 3, with the 20 g/L Honey Bush
addition leading to the lowest acetaldehyde levels. Acetaldehyde is an
important indicator of oxidation and lower levels of this compound in wine is
thus desirable.
Table 2 shows brown, red and purple colour fractions of the wine as well as
colour density. Normally a red wine’s colour density is between 10-20 AU, with
a higher value indicating a more intense colour. The largest differences in
treatments were observed at 520 nm, with smaller differences observed at 420
and 620 nm. Treatment 1 (SO addition) showed the lowest colour density, due
to the bleaching effect of SO on the red flavilium ion (red coloured
anthocyanin). Interesting enough where SO was added at an earlier stage
(treatment 3) it led to the highest colour density. This was also reflected in the
total red pigments which can be seen in Table 2.
Table 2: Brown (420nm), red (520nm) and purple (620nm) absorbency units as well as the colour
density (sum of 420+520+620nm) of the red wines after the treatments.
code Treatment 420 nm (AU) 520 nm (AU) 620 nm (AU) Colour density (AU)
1 +SO2 3.20 5.12 1.12 9.44
2 -SO2 4.37 6.79 1.66 12.82
3 + SO2 4.51 8.28 1.61 14.41
4 RB 5 g/L 4.35 6.69 1.60 12.64
RB 10 g/L 4.54 6.74 1.65 12.93
6 RB 20 g/L 4.24 5.37 1.37 10.97
7 HB 5 g/L 4.73 7.31 1.77 13.81
8 HB 10 g/L 4.62 6.86 1.71 13.19
9 HB 20 g/L 4.01 5.29 1.26 10.55
The total quantum of red pigments (Table 3) is measured at a very low pH
value. In other words all the anthocyanins and colour pigments in the wine are
forced into the red form. It thus indicates a pool of potential colour of the wine
which will develop during ageing, with values normally ranging in red wine at
-30 AU. During ageing of red wine this value can decrease due to
polymerisation and precipitation of the coloured pigments. Higher plant material
additions (treatments 6 and 9) led to lower total red pigment coloured values,
which could be due to over polymerisation and precipitation. However, the
addition of H O led to a higher % of colour in the red form, except where SO
2 2 2
was added (treatments 1 and 3), which is probably due to the effect of SO
preventing acetaldehyde formation and the subsequent phenolic polymerisation
and increase in colour due to colour pigment formation. It thus seems that the
addition of the Rooibos and especially the Honey Bush led to increased
polymerisation of phenolic compounds. This was also reflected in the total
phenolics (Table 3), which led to lower values due to probable over
polymerisation and precipitation.
Table 3: Total phenol, total red pigment and % of colour in the red form of the red wines after the
treatments.
code Treatment Total Phenols Total red % of colour in
(AU) pigments (AU) the red form
1 +SO2 54.93 27.59 34
2 -SO2 47.51 17.77 72
3 + SO2 53.41 25.53 56
4 RB 5 g/L 49.86 17.67 72
RB 10 g/L 49.00 18.19 71
6 RB 20 g/L 50.58 15.21 72
7 HB 5 g/L 48.17 19.3 72
8 HB 10 g/L 50.11 19.36 68
9 HB 20 g/L 47.79 15.32 69
Sensory descriptive analyses is a sensory tool often used in food science to
quantitatively distinguish between different treatments. Although a large
number of chemical compounds can already be measured in wine, sensory
analysis is probably still the most powerful tool to distinguish oxidation levels in
wines. Treatments 4 and 5 are mostly associated with prune and vanilla aroma,
while treatment 6 is associated mostly with dried fruit and rooibos descriptors.
Treatment 8 and 9 are associated more with honey bush, rose and black
pepper aromas. Treatments 1 and 3 are associated mostly with sulphur
compounds, while treatment 2 is associated mostly with sherry and green apple
flavours.
The berry attribute was generally low in most treatments, except in treatment 3
(+SO2) and treatment 7 (HB 5 g/L). The Rooibos aroma was highest in
treatment 6 (RB 20g/L), with treatments 4 and 5 (5 g/L and 10 g/L RB) still
showing Rooibos aromas. The Honey Bush aroma was the highest in treatment
9 (HB 20 g/L), with lower levels observed in treatments 7 and 8 (5 g/L and 10
g/L HB). Some Rooibos treatments led to higher vanilla and dried fruit aromas,
while the Honey Bush treatments led to higher black pepper and especially
rose aromas being perceived by the panel. Treatment 2 (-SO2) also had
significantly higher green apple and sherry aromas than the other treatments.
Low levels of green apple and sherry were also perceived in treatments 7 (HB
g/L). The other treatments showed very low levels of these aromas in the
wines. The SO treatments (1 and 3) showed a negative reductive sulphur
linked aroma, which was not perceived in the other treatments.
It thus seems that Rooibos enhances the vanilla and Rooibos aromas while
Honey Bush that of honey bush, roses and black pepper.
Interestingly enough the addition of the plant material also led to lower levels of
the oxidative derived green apple and sherry-like aromas. Although
acetaldehyde levels were in some cases lower where higher levels of plant
material was used (treatments 6 and 9), concentrations of this compound did
not differ drastically in the lower plant material additions treatments (3, 5, 7 and
8) from treatment 3. However, these treatments were still perceived by the
panel to be lower in green apple and sherry aromas normally associated with
this compound. This could indicate a possible anti-oxidant capacity of these
types of plant materials or a masking effect of the aromas associated with these
plant materials over the oxidation derived aromas. None of the plant material
treated wines were also rated as being faulty in any way by the panellists
indicating it could be used in wine.
It should be kept in mind that the wines in this experiment were exposed to high
levels of oxidation and this work should be repeated in wines with more industry
related levels of oxidation. In the final report we will report on the sensory and
chemical analyses of the other experiments, which included ageing of Audacia
wines in barrels as well as additional wines exposed to oxidation. Rooibos and
Honey Bush plant material might thus have some anti-oxidant capacity in wine,
as well as serve as an alternative wood (oak) replacement, but follow on
research is required.
Example 2 (beer):
In this specification, the following terms and abbreviations are used:
TERM / ABBREVIATION DEFINITION
BU Bitter Units
CTA Chemical Technical Analysis
EBC European Brewery Convention
GC Gas Chromatography
OG Original Gravity
It is well-known that plants of the Fabaceae family, indigenous to southern
Africa, enjoy recognition as versatile and useful health products. These plants,
in particular Aspalanthus linearis (Rooibos or RB), Cyclopia spp. (Honeybush)
and Athrixia phylicoides (African Bush Tea) are rich in polyphenolic compounds
and other extracts, each of which hold certain health benefits. Plant material of
the mentioned plants (herein referred to as Fabaceae plant material 60) are
used in the manufacture of beer in order to, inter alia, augment the taste of the
final beer product 64. Tea, prepared separately, is known to be added to
existing beer products. However, until now, not much was known on how
polyphenolics, tannins and other compounds react with the beer product and
how this may influence taste profiles of the beer product.
In addition to taste augmentation, certain polyphenolics that are natural
preservatives may also act to enhance the shelf life of beer products, when
used as a functional additive to the beer product. Hops is also a source of
polyphenolics and simultaneously acts as a bittering agent when added to beer
during beer production. Fabaceae plant material as used in the manufacture of
beer according to the method set out further below, is used as a hops
substitute, in varying degrees, in order to impart a palatable and novel flavour
to beer, and thereby achieve a novel beer product. The degrees of substitution
are as set out in Table 4 below:
Table 4: Addition of Fabaceae Material During Hot Wort Preparation, Showing Degrees of Hops
Substitution
Hot Wort Hops 80% Hops 50% Hops 20% Hops 0%
Preparation 4 g/l 8 g/l 4 g/l 8 g/l 4 g/l 8 g/l 4 g/l 8 g/l
Rooibos Raw
X X X X X X X X
Material (fermented)
Honeybush X X X X X X X X
The process of manufacture of beer set out below has been prepared as a pilot
scale experiment, the results of which appear further hereunder, and which
experiment included hot wort preparation, and fermentation and lagering.
Fabaceae substitution is provided for under varying degrees of hops
substitution, shown in Table 4.
Methodology
Referring now to Figure 2, an improved process for the manufacture of an
alcoholic beverage according to the invention is generally designated by
reference numeral 40.
A starch 42 starting material is provided, typically being in the form of malted
cereal grains such as barley or wheat. The starch material 42 is converted into
a sugar source 46, after undergoing a process known as mashing. The sugar
source 46 typically takes the form of a sugary liquid called a wort (and these will
be referred to interchangeably in the remainder of this specification). The wort
46 is prepared by mixing the starch material 42 (in a crushed form known as
grists) with hot water by in a mashing step 44 for about 2 (two) hours.
The wort 46, is thereafter drained transferred to the wort kettle. Additional
fermentable wort 50 is obtained through a further step known as "sparging" 48,
wherein the remaining extract (note: starch converted to fermentable sugar) is
washed out. Filter frames are used to separate the wort 46 and the mashed
starch material during sparging 48.
Approximately 12 (twelve) litres of the filtered wort 46 collected as a result of
the mashing and sparging steps are then placed in a pilot brewing plant kettle
52 (or so-called wort kettle). The filtered wort 46 and additional wort 60 is then
brought to a boil at a temperature of between 90°C and 100°C. At this point,
hops according to the dosage regime set out in Table 1 is added to the kettle in
order to allow isomerisation of hop acids, together with the desired amount of
Fabaceae plant material 60 by way of addition to the kettle 52. In this example,
the Fabaceae plant material is available as different fractions of Rooibos plant
material in the form of roll sieve stick, granules, light grade and DFC grade.
Any of the mentioned forms is suitable in conducting the process according to
example 2.
The wort 46 is thereafter boiled for 10 minutes before being subjected to a
whirlpooling step 57 in order to separate trub 59. It will be readily appreciated
that trub includes remnants of Fabaceae plant material 56 from which
Fabaceae extract (not shown) has been obtained. The boiled and treated wort
(not shown) is now subject to wort cooling 58 as is known in the art.
When the cooled wort (not shown) reaches a temperature of between 10 –
°C, it is then transferred into a stainless steel container to begin a
fermentation step 60. Yeast 62 (such (Saccharomyces cerevisiae) 0.005ml/ml
wort (v/v) is added to 300ml of cold wort. This is then added to wort in the
fermenter in fermentation step 60, as is known in the art. The fermenter is
subjected to agitation in order to allow for complete yeast suspension. A total
of 24 hours is allowed to elapse whereafter the fermenter is pressurized 64 to 1
bar counter pressure. Continued pressure and fermentation rate is closely
monitored for approximately 8 to 9 days at a constant temperature of 10 –
13°C. This simultaneously allows the product to clarify.
As soon as the process of fermentation and clarification is complete, the beer
product is transferred to a second fermenter under a carbon dioxide
atmosphere and beer is allowed to mature at a temperature of 0°C. Once
matured, the beer product is ready for filtration and thereafter packaging,
labelling and sale.
Measurements and Analysis
An analysis of the following variables was undertaken:
- standard CTA (end of primary fermentation);
- BU Analysis (hops yield);
- Monitoring of fermentation rate;
- GC Analysis (Lagering);
- Sensory Analysis.
Observations and Results
The results of the pilot scale experiment are set out in the series of Tables
below. These results include a tabularization of process parameters used, as
described in more detail above, and summarized below, showing each degree
of hops substitution with Fabaceae plant material. Additionally, analytics
relating to the measurement of BU and OG is also detailed, based on testing of
Honey Bush and Rooibos Fabaceae material. Tables 4 to 18 relate to
fermented beer.
Table 5: Process Parameters: 80% Hops Substitution with 8g/l Fabaceae Plant Material
Parameter Honeybush Rooibos
Volume of wort (I) 12 12
Mass of Fabaceae material (g) added 8 g/l 8g/l
Volume of hops (g) 4.44 4.41
Volume of yeast (ml) 60 60
Wort cooling temperature (˚C) 12 – 13 12 – 13
Fermentation temp (˚C) 10 – 15 10 – 15
Fermentation pressure (bar) 1 1
Table 6: Analytics for Honeybush material (cold wort) based on Table 1 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 91 3.23 11.28 5.57
91 16.87 n/a n/a
40 91 18.98 n/a n/a
60 90 21.91 14.54 5.35
Table 7: Analytics for Rooibos Plant Material based on Table 1 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 89 3.23 11.28 5.57
90 16.35 n/a n/a
40 91 18.97 n/a n/a
60 89 24.54 14.36 5.39
Table 8: 50% Hops Substitution with 8g/l Fabaceae Plant Material
Parameter Honeybush Rooibos
Volume of wort (I) 12 12
Mass of Fabaceae material (g) added 96.13 96.10
Mass of hops (g) 2.76 2.76
Volume of yeast (ml) 60 60
Wort cooling temperature (˚C) 12 – 13 12 – 13
Fermentatiion temp (˚C) 10 – 15 10 – 15
Fermentation pressure (bar) 1 1
Table 9: Analytics for Honeybush Plant Material based on Table 5 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 90 Not taken 10.97 5.71
91 14.11 n/a n/a
40 90 14.96 n/a n/a
60 90 18.63 13.95 5.42
Table 10: Analytics for Rooibos Plant Material based on Table 5 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 91 Not taken 10.97 5.71
90 15.07 n/a n/a
40 90 15.51 n/a n/a
60 90 20.33 14.22 5.48
Table 11: Process Parameters: 50% Hops Substitution with 4g/l Fabaceae Plant Material
Parameter Honeybush Rooibos
Volume of wort (I) 20 20
Mass of Fabaceae material (g) added 80.18 80.23
Mass of hops (g) 4.59 4.59
Volume of yeast (ml) 100 100
Wort cooling temperature (˚C) 12 – 13 12 – 13
Fermentatiion temp (˚C) 10 – 15 10 – 15
Fermentation pressure (bar) 1 1
Table 12: Analytics for Honeybush Based on Table 8 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 90 2.89 11.53 5.63
91 11.41 n/a n/a
40 90 12.21 n/a n/a
60 90 12.09 13.16 5.53
Table 13: Analytics for Rooibos Based on Table 8 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 91 3.55 10.83 5.61
90 9.73 n/a n/a
40 90 11.21 n/a n/a
60 90 14.26 13.18 5.49
Table 14: Process Parameters: 20% Hops Substitution with 8g/l Fabaceae Plant Material
Parameter Honeybush Rooibos
Volume of wort (I) 12 12
Mass of Fabaceae material (g) added 96.09 96.14
Mass of hops (g) 1.14 1.11
Volume of yeast (ml) 60 60
Wort cooling temperature (˚C) 12 – 13 12 – 13
Fermentatiion temp (˚C) 10 – 15 10 – 15
Fermentation pressure (bar) 1 1
Table 15: Analytics for Honeybush Based on Table 11 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 90 3.60 11.19 5.56
90 7.89 n/a n/a
40 91 7.95 n/a n/a
60 90 10.68 14.42 5.34
Analytics: Fabaceae variety Rooibos
Table 16: Analytics for Rooibos Based on Table 11 Parameters
Time (min) elapsed Temp (˚C) Bitter Units (EBC) OG(%) pH
0 89 3.60 11.19 5.56
90 6.88 n/a n/a
40 91 7.26 n/a n/a
60 89 9.86 14.54 5.37
Table 17: Process Parameters: 0% Hops Substitution with 8g/l Fabaceae Plant Material
Parameter Honeybush
Volume of wort (I) 20
Mass of Fabaceae material (g) added 160.00
Mass of hops (g) 0.00
Volume of yeast (ml) 100
Wort cooling temperature (˚C) 12 – 13
Fermentation temp (˚C) 10 – 15
Fermentation pressure (bar) 1
OG before boil (%) 11.85
OG after boil (%) 13.67
Table 18: Process Parameters - Malt Beer 50% Hops Substitution with 4g/l Fabaceae Plant Material
Parameter Honeybush
Volume of wort (I) 17
Mass of Fabaceae material (g) 30
Mass of hops (g) 3.50
A graph showing fermentation concentrations of each of the mentioned
Fabaceae material tests conducted is shown as Figure 3. The samples were
measured on the basis of extract percentage against 13 days of observation.
Esters and higher alcohols were extracted and measured as a function of
concentration. These values are set out in Table 19 below. These higher
alcohol extracts were measured for each of the process parameters as listed in
Tables 4 – 18, and identified the following compounds:
- Ethylacetate;
- n-Propanol;
- iso-Butanol;
- iso-Amylacetate; and
- amylalcohols.
Three samples of commercially available beer products were used as
individual controls.
Table 19: Values of Mature Beer Flavor Compounds shown Graphically in Figure 3
Component R-20 R-50 R 80 H-20 H-50 H-80 Control Control Control
1 (HK) 2 (HK) 3 (WD)
Ethylacetate 19.9 15.627 24.594 15.595 19.738 17.773 13.84 27.705 13.293
n-Propanol 21.034 16.774 16.469 16.824 15.297 14.038 14.304 12.133 9.084
Iso-Butanol 25.763 20.896 21.611 20.434 17.925 15.561 18.033 17.283 9.65
Iso- 1.969 1.78 2.705 1.755 2.382 2.411 1.644 4.418 1.489
Amylacetate
Amy 93.708 83.18 87.692 82.19 73.275 68.906 64.189 73.227 50.454
alcohols
Gas chromatography was also used to determine flavanoid concentration (in
mg/l) of young beer samples, the results of which is set out in Table 20. As
above, three control samples were used based on commercially available beer
products. These results are graphically represented in Figure 4.
Table 20: Gas chromatography results of young beer, showing identified flavanoids
Component R-20 R-50 R- 80 H-0 H-20 H-50 H-80 Control Control Control
1 (HK) 2 (HK) 3 (WD)
Diacetyl 144.1 226.3 109.2 238.1 173.0 110.5 9.8 6.5 28.4
2,3- 130.3 238.4 102.6 254.2 191.2 114.2 6.5 5.8 46.0
Pentanedion
Acetaldehyde 11.1 9.1 11.7 9.1 8.7 6.1 1.6 1.3 5.4
DMS 24.2 17.4 20.7 16.5 18.6 14.2 56.9 37.3 19.5
Ethylacetate 19.9 15.6 24.6 15.6 19.7 17.8 13.8 27.7 13.3
n-Propanol 21.0 16.8 16.5 16.8 15.3 14.0 14.3 12.1 9.1
Iso-Butanol 25.8 20.9 21.6 20.4 17.9 15.6 18.0 17.3 9.7
Iso- 2.0 1.8 2.7 1.8 2.4 2.4 1.6 4.4 1.5
Amylacetate
Amyalcohols 93.7 83.2 87.7 82.2 73.3 68.9 64.2 73.2 50.5
The final products obtained as a result of the pilot experiment were then
subjected to peer-reviewed sensory analysis. Conclusions derived from that
analysis are summarised in Table 21, based on findings of each sample
produced. It is clear that amylalcohols contribute to a “fruitiness” flavour of the
beer products tested. This flavour is pronounced as hops dosage is reduced.
Table 21: Results of Sensory Analysis
Dosage 80% hops + 8 50% hops + 8 50% hops + 4 20% hops + 8 g/l 0% hops + 8 g/l
g/l Fabaceae g/l Fabaceae g/l Fabaceae Fabaceae Fabaceae
Supporting High Hops + Medium Hops + Medium Hops + Low Hops + High No hops + High
explanation High Fabaceae High Fabaceae medium Fabaceae Fabaceae
dosage dosage Fabaceae dosage dosage
dosage
Tea taste over- Strong bitterness Pleasant Pronounced Pronounced tea
Taster remarks pronounced fruitiness, fruitiness and tea taste
Pleasant tea taste
after taste
Cider
Principles of Fermentation
Cider is made from apple juice which has undergone two different kinds of
fermentation. The first fermentation is carried out by yeasts which have either
been added deliberately or which are naturally present on the apple skins. This
fermentation converts sugars to ethanol, esters and the higher alcohols (fusel
alcohols). The second fermentation, the malo-lactic fermentation converts L(-)-
malic acid to L(+)-lactic acid and carbon dioxide. This fermentation is carried
out by lactic acid bacteria which are present in the apple juice and also in the
area in which the fermentation is carried out. The malo-lactic fermentation can
occur concurrently with the yeast fermentation but more often it is delayed until
the fully fermented cider reaches 15°C, normally in the late spring or early
summer of the year following that in which the cider was made.
The Cider Making Process
Traditional cider making starts with the picking of the apples. These are left to
mature for a week and then tipped into a "scratcher" which crushes the
apples. In more modern plants the apples are reduced to a pulp in a grater
type mill made of stainless steel. The apple pulp is known as “pomace” or
“pommy”.
Next the pulp is crushed to extract juice. This is done in a cider press.
Several types of presses are used. The traditional type is a rack and cloth
press (sometimes known as a “pack press”). In this type of press a sheet of
sisal or hessian is placed across the bottom of a square frame above a
trough. A layer of pomace, 4-5 inches deep, is poured onto the hessian. The
hessian is folded over the pomace, completely enclosing it. Another sheet of
hessian is placed on top of the first and the process repeated until the layers
fill the frame. The cider press is then racked down onto the layers and the
juice runs into the trough. The pomace is pressed until it is solid and no more
juice runs out. The press is then racked up, the layers of pomace are broken
up by hand, and the whole lot is re-pressed. In modern plants mechano-
hydraulically operated plate presses are used.
Freshly pressed juice may be fermented straight away. In some commercial
operations it is concentrated and stored for later conversion to cider, in which
case it is extensively treated to pasturise it and to remove pectin. The fresh
juice may be fermented in one of two different ways. Traditionally the juice is
run into a wooden pipe (a barrel which can contain 120 gallons) or smaller
wooden barrels, and the bung of the barrel is removed. No yeast is added,
traditional cider making relies on wild yeasts (or wild yeast fermentation). The
fermentation (wild yeast fermentation) starts in 1-2 days and continues for
several weeks, during which time the barrel is topped up with more cider. When
fermentation is over, the bung is replaced and the cider matured for 5-6
months. The process of manufacture in terms of the invention includes the
further step of simultaneously adding plant material of the family Fabaceae
during the step of wild yeast fermentation, thereby potentiating extraction of
polyphenols from the plant material, useful in imparting a unique flavour and
aroma to the cider.
The step of fermentation may increase the efficacy of polyphenol extraction in a
similar fashion to that described in respect of wine and beer above.
There may be further provided, according to the invention, that the process of
manufacture of low sulphur cider may include a further and/or alternative step
of optionally adding plant material of the family Fabaceae during a secondary
fermentation step (malolactic fermentation which occurs through the addition of
cultured yeast). The secondary fermentation step may precede the step of
applying known methods of clarification, stabilisation, fining, and filtration to the
apple juice, in order to produce a cider product.
Alternatively the juice can be treated with the plant material of the Fabaceae
family (as defined hereinabove) to reduce oxidation and reduced levels of
sulphur dioxide added to inhibit wild yeast fermentation, and then fermented
with added cultured yeast. This method can be used in high output
commercial operations. After the initial fermentation subsides, the cider is left
for the yeast to settle, and it is either racked and/or centrifuged and placed
into storage tanks. Storage may last 12-18 months, and the cider is blended
with new and old ciders to moderate any excessive changes thus maintaining
a consistent flavour profile year on year. These cider blends are nearly
always cleared by centrifugation or kieselguhr filtration. This type of cider is
sterilised by sterile filtration or flash pasteurization and is artificially
carbonated in the bottle by counter-pressure bottle fillers. Plant material or
reduced levels of sulphur dioxide can be added at this stage to maintain the
stability of the cider. The resulting product may be considered analagous to
keg beer.
Characteristics of Apple Juice
Compared to wort, apple juice has a much lower pH, a much lower soluble
nitrogen content, and a virtual absence of any sugars other than mono- and
di-saccharides. The composition of the juice varies with the apple variety
used. The average composition of cider apple juice in terms of its sugar
content is 74% fructose, 15% sucrose, and 11% glucose. There are almost
no other sugars present so that there is very little residual gravity left in fully-
fermented ciders.
The major acid present is L(-)-malic acid but shikimic, quinic, chlorogenic and
p-coumarylquinic acids are commonly present. The juice also contains
soluble pectin (polymers of galacturonic acid esterified with methanol).
Tannins are present, mainly epi-catechin, dimeric and trimeric pro-
anthocyanidin and phenolic acids. These phenolics are the fraction which
undergoes oxidation in damaged fruit.
The soluble nitrogen content is low and is largely made up of asparagine,
aspartic and glutamic acids. Apple juice usually contains one eighth of the
soluble nitrogen content of wort. The lower nitrogen content is further
exaggerated by much lower pitching rates used in cider making when
compared to beer making, usually 5-15 times lower. This means that the
apple juice must support a higher degree of yeast growth and thus the
fermentation is much protracted. Some commercial operations now add
ammonium sulphate to the cider to give rapid and consistent fermentations.
This may not be necessary when Fabaceae plant material is added to the
cider.
The Microbiology of Apple Juice
Ripe apples have less than 500 yeast-like organisms per g of sound fruit. The
main organisms are Aureobasidium pullulans, Rhodotorula spp., Torulopsis,
Candida, Metschnikowia, and Kloeckera apiculata. Saccharomyces species
and other sporulating yeasts are rarely found. Acid-tolerant bacteria such as
Acetomonas spp. are usually present. Lactic-acid bacteria are rare. The
amounts of micro-organisms rise if the fruit is allowed to fall naturally or
particularly if the skin is damaged. Yeast counts rise due to the indigenous
flora of the factory in which the apples are processed. The traditional rack
and cloth press is also a major source of contamination.
Apple juice cannot be sterilised by heating since the pectin esterase
enzymes in the juice are destroyed by heat, thus the resulting cider will not
clear. The addition of sulphur dioxide has been the most common way of
controlling unwanted organisms. The amount of sulphur dioxide needed
depends on the pH of the juice. Between pH 3.0 to 3.3, 75 ppm is needed,
between pH 3.3 and 3.5 100 ppm is necessary and 150 ppm between 3.5
and 3.8. In the UK the maximum legal limit for sulphur dioxide is 200 ppm
and this may well be lowered by subsequent legislation. The sulphur dioxide
can be added in the form of Campden tablets. The juice is left overnight to
allow the different forms of dissolved sulphur dioxide to equilibrate. Aerobic
yeasts, and lactic and acetic acid bacteria are generally destroyed. The
activity of other yeasts is usually inhibited. If there were substantial amounts
of rotten fruits used to make the juice, compounds present in these fruits
such as 2,5-D-threo-hexodiulose and 2,5-diketogluconic acid will strongly
inhibit the action of the sulphur dioxide. As well as preventing infections, the
sulphur dioxide also has an anti-oxidant function producing a cleaner flavour.
This is not necessarily an advantage, the use of sulphur dioxide has led to
sweeter ciders with a loss of the apple character in the flavour.
The malo-lactic fermentation is carried out by non-slime forming strains of
Leuconostoc mesenteroides, Lactobacillus collinoides and very rarely
Pediococcus cerevisiae. These bacteria are readily inhibited by the levels of
sulphur dioxide used in cider making yet ciders readily undergo malo-lactic
fermentation in the spring/summer after they were made. The explanation for
this is not certain, possibly lab strains of these organisms are more sensitive
to sulphur dioxide than are wild strains, possibly the sulphur dioxide merely
inhibits the bacteria and they subsequently recover, or possibly there are
other organisms at work.
Changes in Apple Juice Composition During Fermentation and
Maturation
The ciders mentioned are fermented with naturally occurring yeasts. It is
assumed, but not known, that similar processes occur when fermentation
with pure cultures is used.
At the end of the yeast fermentation, yeast release nitrogenous compounds
into the cider. These include amino acids and peptides. Pantothenic acid and
riboflavin are also released along with some phosphorus compounds. The
release of nutrients is important since it is necessary for the malo-lactic
fermentation to occur.
During the yeast fermentation there is an increase in acidity due to the
formation of L(- )-malic acid by the yeast. Gluconic, lactic and succinic acids
are also formed. Mono- di- and tri-galacturonides are present from the
enzymic degredation of pectin, and keto acids are also formed. Higher or
fusel alcohols are formed; unlike beer where they are unwanted compounds,
in cider they form important components of the flavour profile. The levels
formed depend on apple variety, juice treatment, yeast strain, fermentation
conditions, and storage conditions. In general, low pH and low nitrogen levels
tend to produce ciders with higher fusel alcohol levels. Use of sulphur
dioxide, and centrifugation of the apple juice before fermentation both result
in the lowering of fusel alcohol levels. The factor most affecting fusel alcohol
levels is the strain of yeast. Aeration is also a factor, aeration reduces fusel
production markedly.
The maturation phase of cider production includes the malo-lactic
fermentation. In this stage, malic acid is converted to lactic acid and carbon
dioxide. The exact type of acid produced depends on pH. At pH 3.6 more
lactic than succinic acid is produced, whilst at pH 4.8 only succinic acid is
produced. The nearer the pH is to 3.0, the more delayed is the onset of the
malo-lactic fermentation. As well as the conversion of malic to lactic acid, this
fermentation also sees the production of quinic and shikimic acids both of
which are essential for a good flavour balance.
It will be appreciated that a number of variations in detail are possible with an
improved process for the manufacture of alcoholic beverages according to the
invention without departing from the scope and or spirit of the consistory
clauses. For example, in the case of wine products, Shiraz grapes may be
substituted by Merlot grapes, Cabernet Sauvignon grapes, Pinotage grapes,
Chardonnay grapes, Chenin blanc grapes, Semillon grapes or a blend of the
above mentioned grape cultivars. Also, Aspalathus linearis may be substituted
by or mixed with Cyclopia in various proportions in order to further augment
aroma, or to impart a mixed aroma profile. White wine cultivars can be
substituted with the mentioned cultivars in order to produce a white wine
product by using similar recipes and ingredients of the invention. The
aforementioned variations in detail are considered as falling wholly within the
scope of the present disclosure.
Claims (32)
1. A process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one 5 instance of fermentation, and simultaneously adding plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the 10 alcoholic beverage.
2. The process for the manufacture of an alcoholic beverage as claimed in claim 1, wherein the extractable compounds include polyphenols, amylalcohols and other compounds having preservative and unique flavour- 15 imparting properties.
3. The process for the manufacture of an alcoholic beverage as claimed in claims 1 or 2, wherein the sugar source is any one or more of a starch material, grape cultivars, apple cultivars, or pear cultivars.
4. The process for the manufacture of an alcoholic beverage as claimed in any one of the preceding claims, wherein the alcoholic beverage is a wine product, beer product or a hard cider product. 25 5. The process for the manufacture of an alcoholic beverage as claimed in any one of the preceding claims, wherein the process is for the manufacture of a low-sulphur alcoholic wine, including the steps of: - providing the sugar source and deriving a must from the sugar source; 30 - subjecting the must to primary fermentation; and; - applying known clarification, stabilisation, fining, and filtration methods to the must; - the process of manufacture including the further step of simultaneously adding plant material selected from the species
5 Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, during the step of primary fermentation, thereby potentiating extraction of polyphenols from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage.
6. The process for the manufacture of an alcoholic beverage as claimed in claim 5, wherein the step of primary fermentation increases the efficacy of polyphenol extraction, which occurs over a temperature range of between 15 degrees Centigrade and 90 degrees Centigrade, preferably between 20 15 degrees Centigrade and 60 degrees Centigrade, and most preferably 20 and 30 degrees Centigrade.
7. The process for the manufacture of an alcoholic beverage as claimed in claim 6, having a further and/or alternative step of optionally adding plant 20 material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, during a secondary fermentation step, which secondary fermentation step precedes the step of applying known methods of clarification, stabilisation, fining, and filtration to the must, in order to produce a wine product.
8. The process for the manufacture of an alcoholic beverage as claimed in any one of the preceding claims, wherein the plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, include parts of the plant, including 30 the roots, stems, leaves, branches, seeds, flowers, fruit and bark, or a combination of these.
9. The process for the manufacture of an alcoholic beverage as claimed in claim 8, wherein the plant material is in its natural form or in a processed form.
10. The process for the manufacture of an alcoholic beverage as claimed in any one of the preceding claims, wherein the addition of the plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, or components 10 thereof, is a replacement to oak wood or oak wood extracts in the wine making process, alternatively complements oak wood or oak wood extracts in the wine making process.
11. The process for the manufacture of an alcoholic beverage as claimed in 15 claim 10, wherein the plant material selected from the Family Asteraceae is Athrixia phylicoides (Bush Tea).
12. The process for the manufacture of an alcoholic beverage as claimed in any one of the preceding claims, wherein the grape cultivars are selected from 20 any suitable grape cultivar, and more specifically any one or more of Merlot, Shiraz (or Syrah), Pinotage, Cabernet Sauvignon, Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon or a combination of the foregoing.
13. The process for the manufacture of an alcoholic beverage as claimed in any 25 one of the preceding claims, wherein the polyphenols extracted from the plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, includes compounds from either of the groups, flavonoids or non-flavonoids.
14. The process for the manufacture of an alcoholic beverage as claimed in claim 13, wherein the flavonoids include quercetin, luteolin, orientin, iso- orientin, vitexin, iso-vitexin and aspalathin. 5
15. The process for the manufacture of an alcoholic beverage as claimed in claim 13, wherein the extracted polyphenols function as a natural preservative in the wine product.
16. The process for the manufacture of an alcoholic beverage as claimed in any 10 one of claims 1 to 2, wherein the process is modified for the manufacture of a beer beverage, which process includes the steps of: - providing a starch material and converting the starch material into a sugar source; - deriving a wort from the sugar source; 15 - subjecting the wort to steps of sparging and applying known filtration methods to the wort; - boiling the wort and adding a flavouring agent in the form of plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, to 20 the wort; and - and thereafter subjecting the wort to a fermentation step, wherein said plant material is useful in imparting a unique flavour, aroma and mouthfeel to the beer beverage. 25
17. The process for the manufacture of an alcoholic beverage as claimed in claim 16, wherein hops is replaced or the hops dosage is reduced through substitution of the hops with plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, or through incremental reduction of the hops dosage 30 by the simultaneous addition of plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, which addition of plant material equates to the reduction of hops dosage, up to a maximum defined conventional hops dosage amount, so as to create the desired flavours, aromas and mouthfeel.
18. The process for the manufacture of an alcoholic beverage as claimed in claim 16, wherein extraction of polyphenols from the plant material is potentiated during the fermentation process, which polyphenols assist in the amplification of the flavour of the alcoholic beverage.
19. The process for the manufacture of an alcoholic beverage as claimed in claim 18, wherein the extraction of polyphenols derived from plant material is potentiated during the step of boiling of the wort. 15 20. The process for the manufacture of an alcoholic beverage as claimed in any one of the preceding claims 18 or 19, wherein the extracted polyphenols act as a natural preservative, thereby maintaining or extending product shelf life.
20
21. The process for the manufacture of an alcoholic beverage as claimed in any one of claims 18 or 19, wherein the step of fermentation, alternatively the step of wort boiling, increases the efficacy of polyphenol extraction and occurs over a temperature range of between 10 degrees Centigrade and 90 degrees Centigrade, preferably between 10 degrees Centigrade and 20 25 degrees Centigrade.
22. The process for the manufacture of an alcoholic beverage as claimed in claim 16, wherein the plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a 30 combination of these, includes parts of the plant, including the roots, stems, leaves, branches, seeds, flowers, fruit and bark, or a combination of these.
23. The process for the manufacture of an alcoholic beverage as claimed in claim 22, wherein the plant material is in its natural form or a processed form.
24. The process for the manufacture of an alcoholic beverage as claimed in claim 22, wherein the plant material selected from the species Family Asteraceae is Athrixia phylicoides (Bush Tea). 10
25. The process for the manufacture of an alcoholic beverage as claimed in claim 16, wherein the sugar source is starch selected from any suitable malted cereal grains, such as barley or wheat or a combination of the foregoing. 15
26. The process for the manufacture of an alcoholic beverage as claimed in any one of the preceding claims, wherein the polyphenols extracted from the plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, includes compounds from either of the groups, flavonoids or non-flavonoids.
27. The process for the manufacture of an alcoholic beverage as claimed in claim 26, wherein the flavonoids include quercetin, luteolin, orientin, iso- orientin, vitexin, iso-vitexin and aspalathin, and the non flavonoids include higher alcohols such as amylalcohols.
28. The process for the manufacture of an alcoholic beverage as claimed in claim 27, wherein the amylalcohols contribute to an increased fruitiness in the taste of the beer beverage of claim 16 as hops dosage is replaced or reduced.
29. A process for the manufacture of an alcoholic beverage as claimed in claim 1, wherein the alcoholic beverage contains at least 1% (v/v) of alcohol.
30. A tonic comprising a low sulphur alcoholic beverage manufactured 5 according to the process of claim 1, wherein the tonic is useful as an anti- oxidant agent, immuno-modulatory agent, or a chemo-preventative agent.
31. A process for the manufacture of an alcoholic beverage as claimed in claim 1, and as described in the specification.
32. A tonic as claimed in claim 30, and as described in the specification.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ZA201108289 | 2011-11-11 | ||
ZA2011/08289 | 2011-11-11 | ||
PCT/IB2012/056352 WO2013068999A1 (en) | 2011-11-11 | 2012-11-12 | Improved process for the manufacture of alcoholic beverages and products produced by such process |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ626061A NZ626061A (en) | 2016-02-26 |
NZ626061B2 true NZ626061B2 (en) | 2016-05-27 |
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