WO1990001537A2 - Reduction du degre d'alcool dans des boissons - Google Patents

Reduction du degre d'alcool dans des boissons Download PDF

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Publication number
WO1990001537A2
WO1990001537A2 PCT/GB1989/000888 GB8900888W WO9001537A2 WO 1990001537 A2 WO1990001537 A2 WO 1990001537A2 GB 8900888 W GB8900888 W GB 8900888W WO 9001537 A2 WO9001537 A2 WO 9001537A2
Authority
WO
WIPO (PCT)
Prior art keywords
ethanol
alcohol
reagent
beverage
enzyme
Prior art date
Application number
PCT/GB1989/000888
Other languages
English (en)
Other versions
WO1990001537A3 (fr
Inventor
William J. Harris
Original Assignee
Harris William J
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB888818570A external-priority patent/GB8818570D0/en
Priority claimed from GB888827448A external-priority patent/GB8827448D0/en
Application filed by Harris William J filed Critical Harris William J
Publication of WO1990001537A2 publication Critical patent/WO1990001537A2/fr
Publication of WO1990001537A3 publication Critical patent/WO1990001537A3/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
    • C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating

Definitions

  • the present invention relates to the reduction of ethanol in beverages such as wines and beers.
  • the consumption of drinks containing ethanol such as wines and beers is an integral part of many business and social activities. However, for many people it is desirable that they limit their consumption of ethanol. For example such persons may be driving, they may not want their work or sporting performance impaired or it may be for health-related reasons.
  • the present invention may provide alternative ways of overcoming these problems.
  • the present invention provides a device adapted for use in association with a container so that it can contact the liquid contents of the container, and which has a reagent for acting on or binding to one or more substances in the liquid.
  • the reagent may comprise a binding reagent such as an antibody (monoclonal or polyclonal ) , or enzyme which binds a said substance or an enzyme or catalyst which recognizes a said compound in the liquid and utilises it as a reaction substrate, whereby said substance is chemically converted to a product.
  • the reagent may alternatively comprise synthetic structural analogues of the complete natural molecule " or just the active binding sites of such an antibody, enzyme or catalyst.
  • the device may also be provided with an immobilising component, such as a protein, which will bind said product.
  • an immobilising component such as a protein
  • the reagent may be specific for ethanol, not binding any other related alcohols or aldehydes.
  • the reagent may be an enzyme or catalyst which uses ethanol as a substrate; preferably it produces oxidation of the ethanol to acetaldehyde, and the immobilising component comprises an aldehyde-binding material.
  • the enzyme may for example be alcohol dehydrogenase, microsomal ethanol oxidising systems, catalase alcohol oxidase or any other enzyme which utilises ethanol as a substrate.
  • the aldehyde-binding component may be a protein or other organic macromolecule or resins with multiple aldehyde binding sites per molecule or an analogue of the complete protein molecule or of just its active binding site(s).
  • the component may be specific for acetaldehyde, not binding any other related aldehydes. Suitable proteins are haemoglobin, albumin or polylysine.
  • the device may have an immobilised reagent for chemically converting the ethanol in a first column and an immobilising component which is able to bind the conversion product in a second column.
  • the device may be provided in the form of a filter adapted for attachment to the outlet of a container, in particular for attachment to the neck opening of wine or beer bottles.
  • the filter may be provided by membranous or particulate materials.
  • the particulate material may be in the form of beads.
  • the particulate filter material may comprise beads of the immobilising component, such as beads of polylysine.
  • the invention also provides a method for removing a substance from a liquid.
  • the reduction of. ethanol in a beverage comprises the steps of a) contacting .the beverage with a reagent which specifically binds ethanol; and b) separating the reagent and bound ethanol from the remainder of the beverage.
  • the method also comprises the step of contacting the beverage with an immobilising component which specifically binds the reaction product.
  • the invention also provides a method for preparing an alcohol-free or alcohol-reduced beverage which comprises distilling the beverage to create a first alcohol-free or alcohol-reduced fraction and an ethanol- containing fraction; transiently contacting the ethanol- containing fraction with a reagent capable of chemically converting or binding to the ethanol, separating the reagent from the ethanol-containing fraction to produce a second alcohol-free or alcohol-reduced fraction; and combining said first and second alochol-free or alcohol- reduced fractions.
  • the invention also provides a method for preparing an alcohol-free or alcohol-reduced beverage which comprises first passing the beverage through a first column containing an immobilised reagent for chemically converting ethanol and then passing the beverage through a second column containing an immobilising component which is able to bind the conversion product produced in the first column.
  • the methods may be accomplished by use of the devices as previously described.
  • the invention also provides 'alcohol-free' or 'low- alcohol' beverages produced according to the methods described.
  • the present invention also provides containers (e.g. wine or beer bottles and fermentation vats) having devices according to the present invention located in association with the container so that the device can contact the liquid contents of the container.
  • containers e.g. wine or beer bottles and fermentation vats
  • the present invention provides, wine or beer bottles having a filter form of the device according to the present invention placed within or attached to the outlet of the bottle.
  • the present ' invention also provides fermentation vats having devices with one or more support members e.g. nylon sheets bearing the immobilised reagent and optionally, the product immobilising components thereon, placed within or attached to an outlet of the vat.
  • the substances and/or reaction products may also be removed from the immobilised reagent and or product immobilising components after use of the device, so that the device may be reused.
  • Fig. 1 is a representation in longitudinal section, of part of a bottle with a device according to the invention in situ.
  • Fig. 2 is a representation of a device embodying the invention for use with fermentation vats.
  • FIGs. 3 and 4 are diagrammatic flow diagrams showing use of the methods according to the present invention. MODES FOR CARRYING OUT THE INVENTION
  • a bottle 10 containing an alcoholic beverage 12 has an outlet 14.
  • the device shown generally at 16 is provided with a body 18 which houses filter material 20, so that in use the liquid contents of the bottle have to pass through the filter material 20 when the beverage is poured from the bottle.
  • the body 18 may have an inlet 24 adapted as in this example, for fitting tightly over the neck 22 of a bottle, or alternatively it may be adapted for plugging into the neck 22 of the bottle.
  • the filter 20 is made of materials known in the art which are able to bind proteins. Thus, enzymes and other proteins can be adsorbed onto suitable filter materials by techniques well known in the art.
  • an ethanol- binding reagent is immobilised on the filter 20.
  • the ethanol-binding reagent may be an anti-ethanol, (monoclonal or polyclonal), antibody.
  • Antibodies, and in particular monoclonal antibodies specifically bind and hold their opposite binding members.
  • an anti- ethanol antibody will recognize and hold onto any ethanol it finds in a mixture of other ingredients. Since the antibodies can be highly specific for ethanol, this means that only ethanol will be removed from the beverage. Thus related alcohols and aldehydes will be left in the beverage. This is desirable as these compounds related to ethanol are part of the complex mix of chemicals which endow wines and beers with their full flavour and body.
  • an enzyme may utilise ethanol as a substrate.
  • Such an enzyme will bind its substrate, in this case the substrate being ethanol.
  • the ethanol may or may not, then be broken down, this being controlled by the provision or otherwise of cofactors necessary for the enzymic reaction to proceed.
  • an enzyme which utilises ethanol as a substrate, converting it into acetaldehyde is immobilised on the filter 20.
  • That enzyme may be alcohol dehydrogenase, microsomal ethanol oxidising systems or catalase.
  • a further protein component is also immobilised on the filter (or located adjacent the filter) and functions to bind the acetaldehyde produced by action of the enzyme on ethanol in the beverage.
  • proteins such as haemoglobin, albumin and polylysine may be used, as they spontaneously bind to acetaldehyde.
  • the filter 20 serves the dual purposes of: a) slowing the rate of flow of beverage through the device 16 and b) of physically trapping the enzyme and other protein in the device and ways of achieving these objectives other than by utilisation of conventional membranous or particulate filter materials are also covered by the present invention.
  • aldehyde binding protein is haemoglobin
  • it may be immobilised on the filter.
  • the aldehyde binding protein is polylysine it may be provided in the form of beads which do not require immobilisation on the filter material.
  • Aldehyde binding proteins such as polylysine have a plurality of binding sites for aldehyde and they efficiently 'mop-up' the aldehyde produced by the enzymes action on ethanol. Since enzymes can be highly specific for ethanol, this means that only ethanol will be utilised as a substrate and thereby removed from the beverage.
  • Related alcohols and aldehydes excepting acetaldehyde which will spontaneously bind to the protein component) will be left in the beverage. This is desirable as these compounds related to ethanol are part of the complex mix of chemicals which endow wines and beers with their full flavour and body.
  • synthetic structural analogues of the complete natural molecule or just of the active binding site of an appropriate antibody or enzyme may be used as the ethanol-binding or ethanol-consuming reagent in this devic .
  • synthetic structural analogues of the complete natural molecule or just of the active acetaldehyde binding site may be prepared from an analysis of the acetaldehyde binding proteins such as haemoglobin, albumin or polylysine.
  • Both antibodies, enzymes and synthetic structural analogues thereof are proteins in character and these may be adsorbed onto suitable filter materials by techniques well known in the art.
  • the device 16 as shown is fitted over the outlet 14 of the bottle 10, which may then be inverted to pour out the beverage 12.
  • the beverage 12 thus enters the device via its inlet 24 and then passes through the filter 20.
  • the ethanol-binding reagent immobilised thereon recognises and binds the ethanol.
  • the ethanol-binding reagent is an antibody as described in the first embodiment, the antibody specifically recognizes. and binds the ethanol, thus removing it from the beverage being poured into a glass via the outlet 26 of the device 16.
  • the ethanol-binding reagent is an enzyme which converts the ethanol to acetaldehyde, which is then bound by the protein also immobilised on or adjacent the filter 20. In this way, the ethanol is removed from the beverage being poured into a glass via the outlet 26 of the device 16.
  • the ethanol will be removed from the wine or beer at the stage of final fermentation and prior to bottling.
  • devices 16 bearing the immobilised reagent e.g. the antibody or enzyme systems as described for the first and second embodiments
  • the immobilised reagent e.g. the antibody or enzyme systems as described for the first and second embodiments
  • the devices 16 bearing the immobilised reagent are lowered into vats 30, left in the vats 30 for a time sufficient to allow the binding of, or conversion of ethanol by the ethanol-binding reagents before removal of the devices 16 from the vat 30.
  • the devices can be washed, for example, with isotonic saline to release the bound ethanol, drained with gentle shaking and re-used.
  • the device can comprise one or more glass helices or nylon sheets 32 which are able to immobilise the protein reagents e.g. ethanol-binding reagents. Other materials which can bind proteins • may also be used.
  • protein reagents e.g. ethanol-binding reagents.
  • Other materials which can bind proteins • may also be used.
  • FIG. 3 A further embodiment of the invention is depicted in Figure 3, whereby the final ferment 40 from a vat 30 is passed through two separate columns 42 and 44.
  • the first column 42 comprises the immobilised enzymes as previously described for conversion of ethanol to acetaldehyde.
  • the second column 44 contains a polymeric material (as previously described) which is able to efficiently bind the acetaldehyde produced by the enzymic reactions in the first column 42.
  • the first column 42 may be a continuous action column and the second column 44 may be a disposable cartridge.
  • acetaldehyde By use of a cartridge material used in the second column 44 which can bind the acetaldehyde reversibly (for example, an antibody-based reagent), then the acetaldehyde can be recovered. This would be an additional product from the process and since it is "biologically derived" (as compared to a chemically synthesized) acetaldehyde it may be used as an additive in the food and beverage industry.
  • the final product 46 from this system will be an alcohol and acetaldehyde-free or reduced beverage.
  • FIG. 4 A further embodiment of the present invention is shown in Figure 4.
  • de-alcoholised beverages for example wine are produced by distilling a final ferment 40 from a vat 30 in a still 50.
  • This distillation process produces two fractions, a de- alcoholised beverage 51 and a distillate 52 containing ethanol, flavourings and aroma factors.
  • the flavouring and aroma flavours which impart a wine or beer with their particular characteristics enjoyed by a consumer are lost from the de-alcoholised beverage.
  • the distillate 52 containing the ethanol, flavourings and aroma factors may be treated by the devices 16 and systems as previously described to produce a de- alcoholised mixture of aroma and flavour factors 54.
  • This de-alcoholised mixture of aroma and flavour factors 54 may then be returned to the de-alcoholised beverage 51 produced by the distillation process.
  • the volume of material to be de- alcoholised is greatly reduced and physical and chemical factors (pH, salt concentration, etc. ) are more conducive to use of the devices.
  • the conversion of ethanol in absolute alcohol solutions, beer and white wine distillate to acetaldehyde by alcohol dehydrogenase was investigated.
  • the beer test samples were taken from a 440ml can of McEwans Export beer.
  • White wine is currently de-alcoholised by distillation (see previous discussion).
  • the resulting distillate is a solution of 20% ethanol also containing the major flavour and aromatic components of wine.
  • the test distillate samples were a gift from an industrial supplier.
  • Alcohol dehydrogenase activity was measured by the increased absorption at 340nm following the conversion of NAD to NADH by standard procedures (Bernofsky, C and Swan, M (1973) Anal. Bioche . 53_, 452). Samples of 2.5 mis were incubated with 100 units of yeast alcohol dehydrogenase for fifteen minutes at room temperature.
  • the present invention provides devices and methods for decreasing the alcohol content of wines and beers.
  • the present invention also gives 'alcohol-free' or 'low- alcohol' beverages produced using these devices and methods which have the flavour, texture and quality which the consumer has come to expect from the equivalents containing more alcohol.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Physiology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne des dispositifs permettant de réduire la teneur en éthanol de vins et de bières, des procédés utilisant les dispositifs, des récipients associés aux dispositifs ainsi que des vins et des bières sans alcool ou faiblement alcoolisés produits à l'aide de ces dispositifs et selon ces procédés. Lesdits dispositifs comprennent un réactif immobilisé liant et/ou transformant chimiquement l'éthanol. Ledit réactif peut être un anticorps ou une enzyme telle que la déshydrogénase d'alcool, un système d'enzymes d'oxydation d'éthanol microsomique ou une catalase. Là où l'on utilise des enzymes les dispositifs peuvent aussi avoir des composants immobilisants tels que l'hémoglobine, l'albumine ou la polylysine afin d'absorber un produit de réaction enzymatique tel que l'aldéhyde.
PCT/GB1989/000888 1988-08-04 1989-08-03 Reduction du degre d'alcool dans des boissons WO1990001537A2 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB8818570.7 1988-08-04
GB888818570A GB8818570D0 (en) 1988-08-04 1988-08-04 Alcohol reduction of beverages
GB888827448A GB8827448D0 (en) 1988-11-24 1988-11-24 Alcohol reduction of beverages
GB8827448.5 1988-11-24

Publications (2)

Publication Number Publication Date
WO1990001537A2 true WO1990001537A2 (fr) 1990-02-22
WO1990001537A3 WO1990001537A3 (fr) 1990-05-17

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992019231A1 (fr) * 1991-04-25 1992-11-12 Leo Pharmaceutical Products Ltd. A/S Composition pharmaceutique comprenant un inhibiteur d'alcool-deshydrogenase
WO1994014934A1 (fr) * 1992-12-21 1994-07-07 Unilever Plc Compositions alimentaires et autres
WO2023037080A1 (fr) 2021-09-10 2023-03-16 M H C S Procede de desalcoolisation d'un vin

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2761833A (en) * 1951-12-26 1956-09-04 Samuel I Ward Liquid treating apparatus
DE2405543A1 (de) * 1974-02-06 1975-08-14 Merck Patent Gmbh Verfahren zur herstellung von bier mit reduziertem alkoholgehalt
GB2079280A (en) * 1980-07-01 1982-01-20 Coca Cola Co Process for the generation of acetaldehyde from ethanol
WO1982001563A1 (fr) * 1980-10-23 1982-05-13 Bo Mattiasson Procedes de conversion biologique et chimique dans un systeme a phase liquide
US4343623A (en) * 1980-12-22 1982-08-10 Uop Inc. Use of esterified silica for separation of ethanol from water
US4359593A (en) * 1981-11-27 1982-11-16 National Distillers & Chemical Corp. Process for recovering ethanol from dilute aqueous solutions employing solid sorbent
EP0099742A1 (fr) * 1982-07-17 1984-02-01 Grand Metropolitan Biotechnology Ltd. Procédé de réaction enzymatique
JPS62186939A (ja) * 1986-02-12 1987-08-15 Nippon Kayaku Co Ltd アルデヒドガス吸着剤
FR2599047A1 (fr) * 1986-05-26 1987-11-27 Petershans Horst Installation pour la fabrication de vin faiblement alcoolise

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2761833A (en) * 1951-12-26 1956-09-04 Samuel I Ward Liquid treating apparatus
DE2405543A1 (de) * 1974-02-06 1975-08-14 Merck Patent Gmbh Verfahren zur herstellung von bier mit reduziertem alkoholgehalt
GB2079280A (en) * 1980-07-01 1982-01-20 Coca Cola Co Process for the generation of acetaldehyde from ethanol
WO1982001563A1 (fr) * 1980-10-23 1982-05-13 Bo Mattiasson Procedes de conversion biologique et chimique dans un systeme a phase liquide
US4343623A (en) * 1980-12-22 1982-08-10 Uop Inc. Use of esterified silica for separation of ethanol from water
US4359593A (en) * 1981-11-27 1982-11-16 National Distillers & Chemical Corp. Process for recovering ethanol from dilute aqueous solutions employing solid sorbent
EP0099742A1 (fr) * 1982-07-17 1984-02-01 Grand Metropolitan Biotechnology Ltd. Procédé de réaction enzymatique
JPS62186939A (ja) * 1986-02-12 1987-08-15 Nippon Kayaku Co Ltd アルデヒドガス吸着剤
FR2599047A1 (fr) * 1986-05-26 1987-11-27 Petershans Horst Installation pour la fabrication de vin faiblement alcoolise

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
Biological Abstracts, Vol. 87, 1989, (Philadelphia, PA, US), V.G. FOMINA et al.: "Interrelationship between Disorders in the Phagocytic Activity of Peritoneal Macrophages and the Development of Hypersensitivity to Ethanol in Animals with Chronic Alcohol Intoxication and Different Levels of Predisposition to Alcohol Consumption", see page A-448* Abstract 16724, & Patol. Fiziol. Eksp. Ter. 0 (2): 55-58, 1988* *
Biotechnology and Bioengineering, Volume 31, No. 8, 1988, John Wiley & Sons, Inc., (New York, US), S.J.B. DUFF et al.: "Comparison of Free and Immobilized Pichia Pastoris Cells for Conversion of Ethanol to Acetaldehyde", pages 790-795 *
PATENT ABSTRACTS OF JAPAN, Volume 12, No. 40 (C-474) (2887), 5 February 1988; & JP-A-62186939 (Nippon Kayaku Co. Ltd) 15 August 1987 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992019231A1 (fr) * 1991-04-25 1992-11-12 Leo Pharmaceutical Products Ltd. A/S Composition pharmaceutique comprenant un inhibiteur d'alcool-deshydrogenase
WO1994014934A1 (fr) * 1992-12-21 1994-07-07 Unilever Plc Compositions alimentaires et autres
US5911986A (en) * 1992-12-21 1999-06-15 Unilever Patent Holdings, B.V. Foodstuffs and other compositions
WO2023037080A1 (fr) 2021-09-10 2023-03-16 M H C S Procede de desalcoolisation d'un vin
FR3126989A1 (fr) * 2021-09-10 2023-03-17 M H C S Procede de desalcoolisation d’un vin

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