NZ619818B2 - Method of producing an alcoholic beverage having a fruity flavor - Google Patents
Method of producing an alcoholic beverage having a fruity flavor Download PDFInfo
- Publication number
- NZ619818B2 NZ619818B2 NZ619818A NZ61981812A NZ619818B2 NZ 619818 B2 NZ619818 B2 NZ 619818B2 NZ 619818 A NZ619818 A NZ 619818A NZ 61981812 A NZ61981812 A NZ 61981812A NZ 619818 B2 NZ619818 B2 NZ 619818B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- alcoholic beverage
- hydrogen sulfide
- producing
- stream containing
- containing hydrogen
- Prior art date
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 11
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 claims abstract description 52
- 229910000037 hydrogen sulfide Inorganic materials 0.000 claims abstract description 52
- 239000007789 gas Substances 0.000 claims abstract description 42
- 235000014101 wine Nutrition 0.000 claims abstract description 37
- 230000005587 bubbling Effects 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 235000019674 grape juice Nutrition 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 238000011081 inoculation Methods 0.000 claims abstract description 11
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 9
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 9
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 9
- 235000013405 beer Nutrition 0.000 claims abstract description 4
- 235000015096 spirit Nutrition 0.000 claims abstract description 4
- TYZFMFVWHZKYSE-UHFFFAOYSA-N 3-mercaptohexanol Chemical compound CCCC(S)CCO TYZFMFVWHZKYSE-UHFFFAOYSA-N 0.000 claims description 29
- JUCARGIKESIVLB-UHFFFAOYSA-N 3-mercaptohexyl acetate Chemical compound CCCC(S)CCOC(C)=O JUCARGIKESIVLB-UHFFFAOYSA-N 0.000 claims description 28
- 241000219094 Vitaceae Species 0.000 claims description 3
- 235000021021 grapes Nutrition 0.000 claims description 3
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 150000003573 thiols Chemical class 0.000 description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 239000002243 precursor Substances 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000010561 standard procedure Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000003464 sulfur compounds Chemical class 0.000 description 2
- 244000198134 Agave sisalana Species 0.000 description 1
- 235000011624 Agave sisalana Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 102000028406 carbon-sulfur lyase Human genes 0.000 description 1
- 108010076637 carbon-sulfur lyase Proteins 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012354 overpressurization Methods 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- -1 thiol compound Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
Abstract
The disclosure relates to a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine. de into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.
Description
Method of producing an alcoholic beverage having a fruity flavor
The present invention relates to a method of producing an alcoholic
beverage having a fruity flavor and taste in nuance ranging from grapefruit to
passion fruit. For example, the alcoholic beverage may be a Sauvignon Blanc
wine, such as that produced in New Zealand.
The aroma of food and beverages is one of the most important
factors in determining the quality and intrinsic value of a product. For example,
small variations in the presence and concentration of volatile aroma
compounds can have profound effects on the quality of an alcoholic beverage.
In the case of wine, some of the most potent aroma compounds are
volatile thiols like 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate
(3MHA).These volatile thiols are normally non-detectable in grape juice but are
synthesized and released by the yeast from a range of precursors during
alcoholic fermentation.
Given that small variations in the presence and concentration of
volatile thiols can have a significant effect on the quality of products such as
wine, there is a need for a method enabling the production of alcoholic
beverages containing such aroma compounds. Thus the development of new
technologies enabling the regulation of the amount of thiols, in particular 3MH
and 3MHA, in wine would allow winemakers to have more control over the
amounts of these distinctive flavor compounds in their product. Such a
technology would therefore be of significant commercial value.
There are well-known methods of producing alcoholic beverages
having a fruity flavor and taste in nuances ranging from grapefruit to passion
fruit.
International application WO2007/095682 A1 describes a method
of modulating the aroma of a wine product containing a non-volatile sulfur
compound. The method includes exposing the product to an isolated enzyme
having a carbon-sulfur lyase enzyme activity capable of converting the non-
volatile sulfur compound to a volatile thiol compound, wherein the aroma of the
product is therefore modulated.
International application WO2009/11807 A1 relates to yeast strains,
yeast fermentation starter cultures and methods of fermentation that allow for
increased levels of 3MH and 3 MHA in wine.
6614303_1 (GHMatters) P95936.NZ SMORRIS
Canadian application CA 2,221,921 describes a method of
producing an alcoholic aqueous beverage by conventional mashing of the malt,
lautering, boiling, cooling, fermenting, and storing is characterized in that hemp
plants (flowers and/or flower parts and/or products made thereof) may be
added at any point in time during boiling, fermenting or storage. The beverage
of the invention has a fruity flavor and taste in nuances ranging from grapefruit
to mango and passion fruit.
Advantageously, the present invention may provide a useful
alternative for producing an alcoholic beverage having a fruity flavor, in
particular being reminiscent of grapefruit and passion fruit, which is easily
carried out and which provides a better control of the level of the aromas in the
obtained alcoholic beverage than other known methods of producing alcoholic
beverages.
The present invention provides a method of producing an alcoholic
beverage by fermentation having flavor and taste of passion fruit and grapefruit,
which is characterized in that it comprises the following steps:
- providing a gas stream containing hydrogen sulfide (H S),
- bubbling the gas stream containing hydrogen sulfide into a
grape juice and/or grape juice derived fractions prior to
inoculation with yeast, and/or during ferment.
The method according to the present invention is applicable to any
grape variety, but is preferably applied to grapes of the Sauvignon Blanc
variety.
According to the method of producing an alcoholic beverage of the
present invention, the gas stream containing hydrogen sulfide is preferably
bubbled into the grape juice prior to yeast inoculation and stopped midway
through fermentation.
In a preferred embodiment of the invention, the gas stream
containing hydrogen sulfide is bubbled into the grape juice two days before the
addition of yeast and continues until half way through the fermentation. This
enables sufficient time for the hydrogen sulfide to react with volatile thiol
precursors present in the grape juice, and avoids potential hydrogen sulfide
spoilage of the finished wine.
The method of producing an alcoholic beverage having flavor and
taste of passion fruit and grapefruit is characterized in that the produced
alcoholic beverage has higher levels of 3MH and 3MHA in comparison to an
6614303_1 (GHMatters) P95936.NZ SMORRIS
alcoholic beverage obtained without the bubbling of a gas stream containing
hydrogen sulfide.
Preferably, the produced alcoholic beverage contains at least 1.5-
fold higher levels of 3MH and 3MHA in comparison to an alcoholic beverage
obtained without the bubbling of a gas stream containing hydrogen sulfide.
Preferably, the gas stream containing hydrogen sulfide is taken
from an existing wine ferment producing hydrogen sulfide naturally. Carbon
dioxide is the main gas produced during the alcoholic fermentation. Hydrogen
sulfide gas, like all aroma compounds (e.g. esters, terpenes), is a natural and
minor by-product of yeast metabolism during wine fermentation and is therefore
contained in the carbon dioxide stream generated.
The inventors have surprisingly found, that due to the bubbling of a
gas stream containing hydrogen sulfide into grape juice, the volatile thiol
content of 3MH and 3MHA in the finished wine had been increased, in some
cases tripled, in relation to the volatile thiol content of wine derived from the
same grapes obtained by standard methods without bubbling.
Indeed, hydrogen sulfide reacts with thiol precursors, which are
present in the grape juice prior to start of the fermentation. The adducts
obtained by this reaction are subsequently transformed into 3MH and 3MHA by
yeast during fermentation.
The hydrogen sulfide content in the gas stream may vary from 6
ppm to 13 ppm, but is preferably around 10 ppm.
A ferment emitting sufficient amounts of hydrogen sulfide is chosen
and the tank is sealed with an outlet pipe.
Advantageously, the bubbling of the gas stream containing
hydrogen sulfide is carried out with sintered gas spargers. The spargers are
porous and produce fine bubbles, which have a high surface area to volume
ratio. A pressure relief valve at the gas supply tank is required to prevent over
pressurization.
The depth of the outlet of the gas supply through the sparger has to
be determined by the head pressure of the liquid being less than the gas
pressure, otherwise no gas is expelled.
The volume of gas and the flow rate are determined by the rate of
fermentation and the volume of the supplying ferment. Bubbling of the gas
stream is dependent on the equipment in the winery.
6614303_1 (GHMatters) P95936.NZ SMORRIS
The use of a sparger has the advantage that the bubbles are
smaller and therefore exhibit a higher surface area to volume ratio.
The alcoholic beverage is chosen from the group constituted by
wines, beers and spirits. Most preferably, the alcoholic beverage is a
Sauvignon Blanc wine.
Thanks to the bubbling of hydrogen sulfide, which can be precisely
controlled, the method of producing an alcoholic beverage according to the
present invention provides a better control of the levels of grapefruit and
passion fruit aromas than other known methods of producing alcoholic
beverages. It represents a very valuable tool for the wine industry. Being able
to increase and control the content of 3MH and 3MHA in Sauvignon Blanc wine
is an important tool, which enables the more accurate creation of specific wine
styles. The level of these aromas could be lifted if desired for a specific style,
and the natural vintage-to-vintage variation reduced, offering a greater flexibility
needed for the creation of wines of consistent quality. This makes it easier for
wineries to target different markets and hence increase their market share.
Furthermore, the method of producing an alcoholic beverage
according to the present invention leads to more potential thiol precursors
being harnessed than under normal fermentation conditions (i.e. without the
bubbling of a gas stream containing hydrogen sulfide).
The present invention also generally relates to an alcoholic
beverage obtainable by the production method described above.
The present invention also provides the use of a gas stream
containing hydrogen sulfide to increase the level of 3MH and 3MHA in an
alcoholic beverage obtained by fermentation in comparison to an alcoholic
beverage obtained without the bubbling of a gas stream containing hydrogen
sulfide.
Description of the figures:
Figure 1 is a graph showing the influence of the bubbling of
hydrogen sulfide into grape juice on the synthesis of the volatile thiols 3MH and
3MHA during the production of Sauvignon Blanc wine.
Figure 2 is a diagram showing the influence of the bubbling of
hydrogen sulfide into grape juice on the generation of the volatile thiols 3MH
and 3MHA during the production of Sauvignon Blanc wine.
6614303_1 (GHMatters) P95936.NZ SMORRIS
In an early experiment the gas stream containing hydrogen sulfide
came from a 300 000 L tank fermenting 10% of the sugar content per day. At
the stage of ferment when the hydrogen sulfide was captured it was producing
about 1,5 million litres of carbon dioxide per day. The gas stream contained
10mg/L of hydrogen sulfide so was therefore supplying 15 kg of hydrogen
sulfide per day to the receiving ferment.
This gas stream was bubbled under the surface of a tank holding
130 000L of grape juice.
The levels of the thiols 3MH and 3MHA were measured as a
function of time starting from the inoculation of the grape juice with yeast. In
figure 1, the x-axis represents the days from inoculation and the y-axis denotes
the combined molar concentration of 3MH and 3MHA (nMol/L) as well as the
sugar concentration measured in degrees Brix.
The curve entitled “Control 3MH+3MHA” represents the evolution of
the combined concentration of 3MH and 3MHA in function of time starting from
yeast inoculation, when the Sauvignon Blanc wine is produced in the absence
of a bubbling of hydrogen sulfide.
The curve entitled “Gas 3MH+3MHA” represents the evolution of
the combined concentration of 3MH and 3MHA in function of the time starting
from yeast inoculation, when the Sauvignon Blanc wine is subjected to a
bubbling of hydrogen sulfide, i.e. according to the method of the present
invention. The gas was taken from a 300 000L wine ferment that was
fermenting fast and produced about 10 mg hydrogen sulfide per liter of carbon
dioxide. The gas supplemented ferment had a volume of about 130 000 L.
The curve entitled “Control Brix” shows the progress of the
fermentation, i.e. the reduction of the sugar content over time, when the
production of wine is carried out in the absence of a bubbling of hydrogen
sulfide.
The curve entitled “Gas Brix” shows the progress of the
fermentation, i.e. the reduction of the sugar content over time, when the
production of wine is carried out in the presence of a bubbling of hydrogen
sulfide, i.e. according to the method of the present invention.
The graph of figure 1 shows that no thiols are present in the non-
inoculated grape juice. Thiols are generated in the early phase of the
fermentation and in this case leveled off, with a further smaller increase
towards the end of fermentation.
6614303_1 (GHMatters) P95936.NZ SMORRIS
In the experiment according to the invention, the gas containing
hydrogen sulfide was turned off after two days into ferment, because the feed
ferment stopped producing hydrogen sulfide.
In view of the graph of figure 1 it can be noticed that the production
of thiols 3MH and 3MHA is higher when the production of wine is subjected to a
bubbling of hydrogen sulfide, i.e. according to the present invention, than in the
absence of hydrogen sulfide bubbling.
More precisely, 15 days after inoculation, the level of thiols 3MH
and 3MHA of:
- the Sauvignon Blanc wine produced with bubbling of hydrogen
sulfide (i.e. by the method according to the present invention) is 27 nMol/L;
- the Sauvignon Blanc wine produced without bubbling of hydrogen
sulfide is 18 nMol/L (i.e. after following standard methods).
Thus, the combined level of thiols 3MH and 3MHA in the Sauvignon
Blanc wine produced according to the method of the present invention is 1.5-
fold higher than in a Sauvignon Blanc wine produced according to standard
methods (i.e. without a bubbling of hydrogen sulfide).
In another experiment, the off-gas from a naturally hydrogen sulfide
producing ferment was captured and bubbled through a non-inoculated
Sauvignon Blanc grape juice kept between 4°C and 10 °C.
After 4 days the treated (bubbling) and non-treated (no bubbling)
juices were inoculated with the commercial yeast strain Zymaflore X5 (Laffort)
and fermented according to industry standards (i.e. 20 g of yeast per 100 L of
juice).
Thiols (3MH and 3MHA) were later measured in the finished wines.
The diagram of the figure 2 shows :
- the level of 3MH and 3MHA in a 20 000L tank in which no
hydrogen sulfide was bubbled into (i.e. “control”);
- the level of 3MH and 3MHA in a 20 000L tank in which
hydrogen sulfide was bubbled into (i.e. “+H S ferm-gas”);
Figure 2 shows that 3MH increased by 48 % and 3MHA increased
by 88 % in the hydrogen sulfide treated juice compared to the control tank.
6614303_1 (GHMatters) P95936.NZ SMORRIS
Claims (10)
1. Method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it 5 comprises the following steps : - providing a gas stream containing hydrogen sulfide, - bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to inoculation with yeast, and/or during ferment.
2. Method of producing an alcoholic beverage according to claim 1, characterized in that the produced alcoholic beverage has higher levels of 3- mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA) in comparison to an alcoholic beverage obtained without the bubbling of a gas 15 stream containing hydrogen sulfide.
3. Method of producing an alcoholic beverage according to any one of claims 1-2, characterized in that the gas stream containing hydrogen sulfide is bubbled into the grape juice prior to and throughout yeast inoculation and 20 stopped midway through fermentation.
4. Method of producing an alcoholic beverage according to any one of the preceding claims, characterized in that the gas stream containing hydrogen sulfide is taken from an existing wine ferment producing hydrogen 25 sulfide naturally.
5. Method of producing an alcoholic beverage according to any one of the preceding claims, characterized in that the bubbling of the gas stream containing hydrogen sulfide is carried out with sintered gas spargers.
6. Method of producing an alcoholic beverage according to anyone of the preceding claims, characterized in that the alcoholic beverage is chosen from the group constituted by wines, beers and spirits. 6614303_1 (GHMatters) P95936.NZ SMORRIS
7. Method of producing an alcoholic beverage according to any one of the preceding claims, characterized in that the alcoholic beverage is a Sauvignon Blanc wine. 5
8. Method of producing an alcoholic beverage according to any one of the preceding claims, characterized in that the method is applicable to grapes of the Sauvignon Blanc variety.
9. Use of a gas stream containing hydrogen sulfide to increase the 10 level of 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA) in an alcoholic beverage obtained by fermentation in comparison to an alcoholic beverage obtained without the bubbling of a gas stream containing hydrogen sulfide. 15
10. The method according to any one of claims 1-8; substantially as herein described with reference to any one of the
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP11176136.7 | 2011-08-01 | ||
| EP11176136A EP2554650A1 (en) | 2011-08-01 | 2011-08-01 | Method of producing an alcoholic beverage having a fruity flavor |
| PCT/EP2012/064919 WO2013017581A1 (en) | 2011-08-01 | 2012-07-31 | Method of producing an alcoholic beverage having a fruity flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NZ619818A NZ619818A (en) | 2015-09-25 |
| NZ619818B2 true NZ619818B2 (en) | 2016-01-06 |
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