WO2014049263A1 - Method for making and maturing a wine - Google Patents
Method for making and maturing a wine Download PDFInfo
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- WO2014049263A1 WO2014049263A1 PCT/FR2013/052248 FR2013052248W WO2014049263A1 WO 2014049263 A1 WO2014049263 A1 WO 2014049263A1 FR 2013052248 W FR2013052248 W FR 2013052248W WO 2014049263 A1 WO2014049263 A1 WO 2014049263A1
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- stalks
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- macerating
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/06—Recovery of by-products from beer and wine
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
-
- 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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
Definitions
- the present invention relates to a method of vinification and aging of a wine as well as a product to be macerated in the wine to modify its organoleptic properties.
- a winemaking method includes the following steps:
- the grape harvest more or less destemmed and crushed, is introduced into a fermentation tank.
- the de-stemming operation consists of removing excess stems and stems. These woody parts generally cause herbaceous tastes during long vatting.
- the wine can be subjected to a malolactic fermentation phase.
- the wine is introduced into barrels to be aged for several months before being bottled. During this period, the fine particles suspended in the wine are deposited gently bottom of the barrels to form a lie. Only the liquid part (top of the barrel) will be bottled.
- the drop wine and the press wine are generally separately aged and can be assembled later depending on the organoleptic properties of each.
- the latter can be stored in inert tanks in which are introduced wood chips.
- the wood chips can be introduced during the vinification, for example during the alcoholic fermentation.
- the contribution of the wood depends on the essence of the wood and the heating of the wood.
- wood used is usually oak, aromatic and taste additions are closely linked to wood heating.
- the assembly technique allows to mix several cuvées coming for example from different parcels of a property, the wine of gout or the press wine in order to elaborate a wine.
- the present invention aims to provide a complementary solution to winemaking and wine making techniques. current breeding to complete naturally, the wine's olfactory and tasty palate thanks to an element of the harvest.
- the invention proposes to macerate in the wine at least stalks and / or pieces of lignified stalks.
- lignified is meant a state of the stalks in which they have taken the appearance of wood, the stalks being green and having the appearance of a plant at the time of harvest and brown in the state lignified.
- lignification is a process by which the membranes of certain plant cells are transformed, under the action of lignin, into wood.
- the maceration of the stalks can be carried out indifferently during the different phases of the evolution of the wine, for example from the introduction of the vat harvest.
- the stalks undergo a lignification phase to remove the herbaceous and bitterness flavors before being introduced into the wine.
- the stalks are dried to obtain the lignification. This drying can be carried out naturally or artificially. Naturally, the drying lasts about 3 to 5 months to obtain the lignification and drying of the stalks.
- the addition of the lignified stalks is carried out at the end of the fermentation phases during the aging phase of the wine.
- the maceration of lignified stalks can be controlled more precisely during this phase.
- the stalk comprises a peduncle, pedicels and small bulges located at the end of the pedicels at which the grains are fixed.
- the stems undergo a sorting step to remove small bulges which tend to detach from the rest of the stalk after drying.
- the stalks are cut into homogeneous pieces.
- the lignified and dried stems and preferably sorted and cut are subjected to a heating step in the manner of the wood of a barrel.
- the lignified stalks undergo a roasting. This stage makes it possible to modulate the olfactory and gustatory properties of the stalks according to the temperature and the duration of the heating.
- the dosage of lignified stalks introduced into the wine is between 0.2 gr / l and 4 gr / l.
- the dosage is of the order of 1 gr of lignified stalks for one liter of wine.
- the stalks are preserved. They are naturally dried so as to obtain the lignification of the stalks. They are preferably used for the following grape harvests.
- the lignified and dried stems introduced into the wine are not those that supported the grapes from which the wine is made.
- the stalks are lignified by drying naturally. After a period of about 2 to 5 months, they are introduced into the wine from the grapes carried by the lignified stalks.
- the stalks are lignified and dried using an oven which can also ensure roasting.
- the lignified and dried stalks introduced into the wine are those that supported the grapes from which the wine is made.
- the invention also provides a device for producing lignified stalks for macerating in wine.
- This device comprises a preferably continuous oven.
- the stems advantageously cut and creeped scroll under heating means.
- the device comprises a station for cutting the stalks and another for sorting the cut stems and removing the small bulges located at the end of the pedicels for example a sieve.
- the cut and sorted stacks are arranged on a conveyor which razes an oven. The oven can also roast the cut and scooped stalks.
- the maceration time of the lignified stalks and their amounts are adjusted according to the olfactory and gustatory properties sought.
- the invention also proposes a product to macerate in the wine in order to modify the organoleptic properties.
- the lignified stalks preferably Criées, cut and / or heated are introduced into at least one infusion bag.
- This variant makes it possible to remove all the elements of the lignified stalks introduced into the wine at the end of the maceration phase.
- this product to be macerated comprises a permeable bag containing lignified stalks, preferably Cree, cut and / or heated.
- permeable it is meant that the bag passes the liquid but retains the stalks or pieces of stalks.
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
METHODE DE VINIFICATION ET D'ELEVAGE D'UN VIN METHOD OF VINIFICATION AND BREEDING OF A WINE
La présente invention se rapporte à une méthode de vinification et d'élevage d'un vin ainsi qu'à un produit à macérer dans le vin pour en modifier ses propriétés organoleptiques. The present invention relates to a method of vinification and aging of a wine as well as a product to be macerated in the wine to modify its organoleptic properties.
Dans le cas d'un vin rouge, une méthode de vinification comprend les étapes suivantes : In the case of a red wine, a winemaking method includes the following steps:
La vendange plus ou moins égrappée et écrasée est introduite dans une cuve de fermentation. L'opération d'égrappage consiste à écarter les tiges et les rafles en excès. Ces parties ligneuses provoquent généralement des goûts herbacés lors des cuvaisons longues. The grape harvest, more or less destemmed and crushed, is introduced into a fermentation tank. The de-stemming operation consists of removing excess stems and stems. These woody parts generally cause herbaceous tastes during long vatting.
Pendant la cuvaison, une fermentation alcoolique et une extraction s'opèrent. Durant cette phase, les matières solides (pulpe, peau,..) remontent en surface et flottent sur le jus. Cet amas de matières solides est appelé chapeau. Régulièrement, le jus est pompé en fond de cuve pour être répandu sur le chapeau afin de favoriser l'extraction. A l' ssue de la phase de fermentation alcoolique, on procède à l'écoulage de la cuve afin de récupérer le jus, appelé « vin de goutte ». Les matières solides restées en fond de cuve sont appelées le marc. Ce dernier est sorti de la cuve pour être pressé de manière à obtenir le vin de presse. Le restant du marc sec et compacté est définitivement séparé du vin. Il peut être utilisé pour faire du compostage. During fermentation, alcoholic fermentation and extraction take place. During this phase, the solids (pulp, skin, ..) rise to the surface and float on the juice. This heap of solids is called a hat. Regularly, the juice is pumped to the bottom of the tank to be spread over the hat to promote extraction. At the end of the alcoholic fermentation phase, the tank is drained to recover the juice, called "drop wine". The solids remaining at the bottom of the tank are called marc. The latter came out of the tank to be pressed to obtain the wine press. The remaining dry and compacted marc is definitely separated from the wine. It can be used for composting.
En suivant, le vin peut être soumis à une phase de fermentation malolactique.By following, the wine can be subjected to a malolactic fermentation phase.
A l' ssue de cette dernière fermentation, le vin est introduit dans des fûts pour y être élevé pendant plusieurs mois avant d'être embouteillé. Pendant cette période, les fines particules en suspension dans le vin se déposent doucement au fond des fûts pour former une lie. Seule, la partie liquide (haut du fût) sera mise en bouteille. At the end of this last fermentation, the wine is introduced into barrels to be aged for several months before being bottled. During this period, the fine particles suspended in the wine are deposited gently bottom of the barrels to form a lie. Only the liquid part (top of the barrel) will be bottled.
Le vin de goutte et le vin de presse sont généralement élevés de manière séparée et pourront être assemblés ultérieurement en fonction des propriétés organoleptiques de chacun. The drop wine and the press wine are generally separately aged and can be assembled later depending on the organoleptic properties of each.
Lorsque la structure du vin le justifie, l'élevage du vin est opéré dans des fûts en bois afin de compléter la structure du vin par l'apport de tannins externes issus du bois du fût et de faire évoluer ses arômes. When the structure of the wine justifies it, the aging of the wine is done in wooden barrels in order to complete the structure of the wine by the contribution of external tannins resulting from the wood of the barrel and to evolve its aromas.
Selon d'autres techniques d'élevage du vin, ce dernier peut être stocké dans des cuves inertes dans lesquelles sont introduits des copeaux de bois. En variante, les copeaux de bois peuvent être introduits lors de la vinification, par exemple lors de la fermentation alcoolique. According to other techniques of wine breeding, the latter can be stored in inert tanks in which are introduced wood chips. Alternatively, the wood chips can be introduced during the vinification, for example during the alcoholic fermentation.
L'apport du bois (fûts ou copeaux) dépend de l'essence du bois et de la chauffe subie par le bois. The contribution of the wood (barrels or chips) depends on the essence of the wood and the heating of the wood.
Le bois utilisé étant généralement du chêne, les apports aromatique et gustatif sont de ce fait étroitement liés à la chauffe du bois. As the wood used is usually oak, aromatic and taste additions are closely linked to wood heating.
Enfin, la technique d'assemblage permet de mélanger plusieurs cuvées provenant par exemple de différentes parcelles d'une propriété, du vin de goutte ou du vin de presse afin d'élaborer un vin. Finally, the assembly technique allows to mix several cuvées coming for example from different parcels of a property, the wine of gout or the press wine in order to elaborate a wine.
Selon d'autres techniques décrites dans des publications, après la phase d'égrappage, il est possible de traiter les rafles avec de la vapeur de manière à extraire certains composants. Cependant, cette solution n'est pas privilégiée car à l'état végétal, les rafles libèrent des composants qui ont tendance à procurer au vin des goûts herbacés ou d'amertume. According to other techniques described in publications, after the stalking phase, it is possible to treat the stalks with steam so as to extract certain components. However, this solution is not preferred because in the plant state, the stems release components that tend to provide the wine with herbaceous or bitterness.
Même s'il existe de nombreux paramètres permettant d'influencer les propriétés olfactive et gustative d'un vin en partant du produit de base à savoir la vendange et son terroir, la présente invention vise à proposer une solution complémentaire aux techniques de vinification et d'élevage actuelles permettant de compléter naturellement la palette olfactive et gustative du vin grâce à un élément de la vendange. Even if there are many parameters that can influence the olfactory and gustatory properties of a wine from the basic product namely the vintage and its terroir, the present invention aims to provide a complementary solution to winemaking and wine making techniques. current breeding to complete naturally, the wine's olfactory and tasty palate thanks to an element of the harvest.
A cet effet, l'invention propose de faire macérer dans le vin au moins des rafles et/ou des morceaux de rafles lignifiées. For this purpose, the invention proposes to macerate in the wine at least stalks and / or pieces of lignified stalks.
Pour la présente demande, on entend par vin aussi bien le vin à proprement parlé que la vendange entière introduite dans une cuve (comme les vins rouges) ou le jus de raisin à ses différentes phases d'évolution. For this application, we mean by wine as well the wine itself as the entire harvest introduced into a tank (like red wines) or grape juice in its different phases of evolution.
De plus, on entend par rafle aussi bien la rafle entière que des morceaux de rafles. In addition, one understands by round-up as well the whole raid as pieces of raids.
Pour la suite de la description, on entend par lignifié un état des rafles dans lequel elles ont pris l'aspect du bois, les rafles étant vertes et ayant l'aspect d'un végétal au moment de la vendange et marron à l'état lignifié. Ainsi, la lignification est un processus par lequel les membranes de certaines cellules végétales se transforment, sous l'action de la lignine, en bois. For the remainder of the description, by lignified is meant a state of the stalks in which they have taken the appearance of wood, the stalks being green and having the appearance of a plant at the time of harvest and brown in the state lignified. Thus, lignification is a process by which the membranes of certain plant cells are transformed, under the action of lignin, into wood.
La macération des rafles peut être réalisée indifféremment lors des différentes phases de l'évolution du vin, par exemple dès l'introduction de la vendange en cuve. The maceration of the stalks can be carried out indifferently during the different phases of the evolution of the wine, for example from the introduction of the vat harvest.
Ainsi, selon l'invention, les rafles subissent une phase de lignification pour retirer les goûts herbacés et d'amertume avant d'être introduites dans le vin. Avantageusement, les rafles sont séchées pour obtenir la lignification. Ce séchage peut être réalisé naturellement ou artificiellement. De manière naturelle, le séchage dure de l'ordre de 3 à 5 mois pour obtenir la lignification et le séchage des rafles. Thus, according to the invention, the stalks undergo a lignification phase to remove the herbaceous and bitterness flavors before being introduced into the wine. Advantageously, the stalks are dried to obtain the lignification. This drying can be carried out naturally or artificially. Naturally, the drying lasts about 3 to 5 months to obtain the lignification and drying of the stalks.
De préférence, l'ajout des rafles lignifiées est réalisé à l'issue des phases de fermentation lors de la phase d'élevage du vin. La macération des rafles lignifiées peut être contrôlée de manière plus précise lors de cette phase. A l'issue de la vendange, la rafle comprend un pédoncule, des pédicelles et de petits renflements situés à l'extrémité des pédicelles au niveau desquels sont fixés les grains. Preferably, the addition of the lignified stalks is carried out at the end of the fermentation phases during the aging phase of the wine. The maceration of lignified stalks can be controlled more precisely during this phase. At the end of the harvest, the stalk comprises a peduncle, pedicels and small bulges located at the end of the pedicels at which the grains are fixed.
Avantageusement, après la phase de lignification et de séchage, les rafles subissent une étape de tri visant à retirer les petits renflements qui ont tendance à se détacher du reste de la rafle après le séchage. Advantageously, after the lignification and drying phase, the stems undergo a sorting step to remove small bulges which tend to detach from the rest of the stalk after drying.
De préférence, après la phase de séchage et à l'issue de l'éventuelle opération de triage, les rafles sont découpées en morceaux homogènes. Preferably, after the drying phase and after the possible sorting operation, the stalks are cut into homogeneous pieces.
Selon un mode de réalisation préféré, les rafles lignifiées et séchées et de préférence triées et découpées sont soumises à une étape de chauffe à la manière du bois d'une barrique. A cet effet, les rafles lignifiées subissent une torréfaction. Cette étape permet de pouvoir moduler les propriétés olfactive et gustative des rafles en fonction de la température et de la durée de la chauffe. Selon une caractéristique de l'invention, le dosage des rafles lignifiées introduites dans le vin est compris entre 0,2 gr/l et 4 gr/l. De préférence, le dosage est de l'ordre de 1 gr de rafles lignifiées pour un litre de vin. According to a preferred embodiment, the lignified and dried stems and preferably sorted and cut are subjected to a heating step in the manner of the wood of a barrel. For this purpose, the lignified stalks undergo a roasting. This stage makes it possible to modulate the olfactory and gustatory properties of the stalks according to the temperature and the duration of the heating. According to one characteristic of the invention, the dosage of lignified stalks introduced into the wine is between 0.2 gr / l and 4 gr / l. Preferably, the dosage is of the order of 1 gr of lignified stalks for one liter of wine.
Selon un mode opératoire simplifié, après l'opération d'égrappage ou de pressurage, les rafles sont conservées. Elles sont séchées naturellement de manière à obtenir la lignification des rafles. Elles sont de préférence utilisées pour les vendanges suivantes. Ainsi, selon ce mode opératoire, les rafles lignifiées et séchées introduites dans le vin ne sont pas celles qui supportaient les grains de raisin dont est issu le vin. According to a simplified procedure, after the de-stemming or pressing operation, the stalks are preserved. They are naturally dried so as to obtain the lignification of the stalks. They are preferably used for the following grape harvests. Thus, according to this procedure, the lignified and dried stems introduced into the wine are not those that supported the grapes from which the wine is made.
Selon une autre variante, après l'opération d'égrappage ou de pressurage, les rafles sont lignifiées en séchant naturellement. Après une durée de l'ordre de 2 à 5 mois, elles sont introduites dans le vin issu des grains de raisin portés par les rafles lignifiées. According to another variant, after the de-stemming or pressing operation, the stalks are lignified by drying naturally. After a period of about 2 to 5 months, they are introduced into the wine from the grapes carried by the lignified stalks.
Selon une autre variante, après l'opération d'égrappage ou de pressurage, les rafles sont lignifiées et séchées à l'aide d'un four qui peut également assurer la torréfaction. Ainsi, selon ce mode opératoire, les rafles lignifiées et séchées introduites dans le vin sont celles qui supportaient les grains de raisin dont est issu le vin. According to another variant, after the de-stemming or pressing operation, the stalks are lignified and dried using an oven which can also ensure roasting. Thus, according to this procedure, the lignified and dried stalks introduced into the wine are those that supported the grapes from which the wine is made.
L'invention propose également un dispositif pour produire des rafles lignifiées pour macérer dans le vin. Ce dispositif comprend un four de préférence continu. Ainsi, les rafles avantageusement découpées et Criées défilent sous des moyens de chauffage. The invention also provides a device for producing lignified stalks for macerating in wine. This device comprises a preferably continuous oven. Thus, the stems advantageously cut and creeped scroll under heating means.
Selon un mode de réalisation, le dispositif comprend un poste assurant la découpe des rafles et un autre pour trier les rafles découpées et retirer les petits renflements situés à l'extrémité des pédicelles par exemple un tamis. A l'issue de ce tri, les rafles découpées et triées sont disposées sur un convoyeur qui ^rasierse un four. Le four peut également assurer la torréfaction des rafles découpées et Criées. According to one embodiment, the device comprises a station for cutting the stalks and another for sorting the cut stems and removing the small bulges located at the end of the pedicels for example a sieve. At the end of this sorting, the cut and sorted stacks are arranged on a conveyor which razes an oven. The oven can also roast the cut and scooped stalks.
La durée de macération des rafles lignifiées ainsi que leurs quantités sont ajustées en fonction des propriétés olfactive et gustative recherchées. The maceration time of the lignified stalks and their amounts are adjusted according to the olfactory and gustatory properties sought.
L'invention propose également un produit à macérer dans le vin afin d'en modifier les propriétés organoleptiques. The invention also proposes a product to macerate in the wine in order to modify the organoleptic properties.
Avantageusement, les rafles lignifiées, de préférence Criées, découpées et/ou chauffées sont introduites dans au moins un sachet à infusion. Cette variante permet de pouvoir retirer tous les éléments des rafles lignifiées introduits dans le vin à l'issue de la phase de macération. Advantageously, the lignified stalks, preferably Criées, cut and / or heated are introduced into at least one infusion bag. This variant makes it possible to remove all the elements of the lignified stalks introduced into the wine at the end of the maceration phase.
Selon l'invention, ce produit à macérer comprend un sachet perméable contenant des rafles lignifiées, de préférence Criées, découpées et/ou chauffées. Par perméable, on entend que le sachet laisse passer les liquides mais retient les rafles ou morceaux de rafles. According to the invention, this product to be macerated comprises a permeable bag containing lignified stalks, preferably Cree, cut and / or heated. By permeable, it is meant that the bag passes the liquid but retains the stalks or pieces of stalks.
Les avantages de la méthode de vinification visant à faire macérer des rafles lignifiées dans le vin sont les suivants : En premier lieu, cette solution permet de valoriser un constituant de la vendange à savoir les rafles dont les caractéristiques olfactive et gustative n'étaient pas exploitées. A contrario, les rafles non lignifiées avaient tendance à être retirées lors de l egrappage afin de ne pas conférer au vin des goûts herbacés ou d'amertume. The benefits of the winemaking method for macerating lignified stalks in wine are as follows: In the first place, this solution makes it possible to valorize a constituent of the harvest, namely the stalks whose olfactory and taste characteristics were not exploited. On the other hand, non-lignified stalks tended to be removed during stalking so as not to confuse the wine with herbaceous tastes or bitterness.
En second lieu, il permet un apport avec des nuances olfactive et gustative jusqu'ici non exploitées qui complètent le panel des propriétés organoleptiques d'un vin. Ainsi, il est possible d'ajuster l'apport en fonction de la nature du cépage et du terroir des rafles, en fonction du séchage des rafles, en fonction de la chauffe des rafles. Secondly, it allows a contribution with olfactory and gustatory nuances hitherto untapped that complete the panel of organoleptic properties of a wine. Thus, it is possible to adjust the intake according to the nature of the grape variety and terroir of the stalks, depending on the drying of the stalks, depending on the heating of the stalks.
Claims
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1259089 | 2012-09-27 | ||
| FR1259089A FR2995909B1 (en) | 2012-09-27 | 2012-09-27 | WINEMAKING AND MATURING METHOD OF A WINE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2014049263A1 true WO2014049263A1 (en) | 2014-04-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/FR2013/052248 Ceased WO2014049263A1 (en) | 2012-09-27 | 2013-09-25 | Method for making and maturing a wine |
Country Status (2)
| Country | Link |
|---|---|
| FR (1) | FR2995909B1 (en) |
| WO (1) | WO2014049263A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3835401A1 (en) * | 2019-12-10 | 2021-06-16 | Universidade de Trás-os-Montes e Alto Douro | Process for wine aging using grape stems as an ecological alternative |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2971896T3 (en) * | 2021-04-28 | 2024-06-10 | Torevitis Sa | Method of treatment of scrapes in a vegetative state, not lignified and its use |
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2012
- 2012-09-27 FR FR1259089A patent/FR2995909B1/en active Active
-
2013
- 2013-09-25 WO PCT/FR2013/052248 patent/WO2014049263A1/en not_active Ceased
Non-Patent Citations (4)
| Title |
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| DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2010, PRIDA A ET AL: "Chemical and sensory profile of barrels toasted by immersion. Results of two years of experiment. (translated)", XP002697292, Database accession no. FS-2010-06-Hj2880 * |
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| HASHIZUME K ET AL: "Red wine fermentation with steamed grape stems", AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, vol. 50, no. 2, 1999, & ANNUAL MEETING OF THE AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE; KOFU, YAMANASHI, JAPAN; NOVEMBER 1998, pages 227, XP009169698, ISSN: 0002-9254 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3835401A1 (en) * | 2019-12-10 | 2021-06-16 | Universidade de Trás-os-Montes e Alto Douro | Process for wine aging using grape stems as an ecological alternative |
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| FR2995909B1 (en) | 2020-03-06 |
| FR2995909A1 (en) | 2014-03-28 |
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