PT109448A - Flores de castanea sativa mill: a sua aplicação como conservantes naturais de vinhos em alternativa à adição de sulfitos - Google Patents

Flores de castanea sativa mill: a sua aplicação como conservantes naturais de vinhos em alternativa à adição de sulfitos

Info

Publication number
PT109448A
PT109448A PT109448A PT10944816A PT109448A PT 109448 A PT109448 A PT 109448A PT 109448 A PT109448 A PT 109448A PT 10944816 A PT10944816 A PT 10944816A PT 109448 A PT109448 A PT 109448A
Authority
PT
Portugal
Prior art keywords
flowers
wine
alternative
castanea sativa
sulphites
Prior art date
Application number
PT109448A
Other languages
English (en)
Other versions
PT109448B (pt
Inventor
Magalhães Pinto Paiva Fernando
C F R Ferreira Isabel
Alves Heleno Sandrina
António Bento Albino
Original Assignee
Inst Politécnico De Bragança
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
Application filed by Inst Politécnico De Bragança filed Critical Inst Politécnico De Bragança
Priority to PT109448A priority Critical patent/PT109448B/pt
Priority to PCT/IB2017/052535 priority patent/WO2017212351A1/pt
Priority to ES17726998T priority patent/ES2720261T3/es
Priority to US15/561,541 priority patent/US20180127693A1/en
Priority to EP17726998.2A priority patent/EP3323876B1/en
Publication of PT109448A publication Critical patent/PT109448A/pt
Publication of PT109448B publication Critical patent/PT109448B/pt

Links

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
    • C12G3/00—Preparation of other alcoholic beverages
    • 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
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
    • 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
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A PRESENTE INVENÇÃO DESCREVE O PROCESSO DE PRODUÇÃO DE VINHO VERDE, UTILIZANDO FLORES DE CASTANEA SATIVA MILL. COMO AGENTES ANTIOXIDANTES E ANTIMICROBIANOS, EM ALTERNATIVA À UTILIZAÇÃO DE SULFITOS. FACE ÀS RESTRIÇÕES LEGISLATIVAS QUE TÊM VINDO A SER APLICADAS À UTILIZAÇÃO DE ADITIVOS SINTÉTICOS NA INDÚSTRIA ALIMENTAR DEVIDO AOS RISCOS DE SAÚDE ASSOCIADOS À SUA INGESTÃO, ABREM-SE NOVOS CAMINHOS PARA A UTILIZAÇÃO DE FONTES NATURAIS DE BIOATIVOS COM REDUZIDA OU NENHUMA TOXICIDADE, E QUE TÊM UMA MELHOR ACEITAÇÃO POR PARTE DOS CONSUMIDORES. AMPLAMENTE DESCRITAS PELAS SUAS ATIVIDADES ANTIOXIDANTE E ANTIMICROBIANA, AS FLORES DE CASTANEA SATIVA FORAM SELECIONADAS PARA INCORPORAÇÃO EM VINHO VERDE PELO PRODUTOR INDEPENDENTE FERNANDO MAGALHÃES PINTO PAIVA. AS FLORES FORAM ADICIONADAS DIRETAMENTE AO VINHO AQUANDO DO SEU PROCESSO DE PRODUÇÃO EM ALTERNATIVA À ADIÇÃO DE SULFITOS, MANTENDO TODO O RESTANTE PROCESSO INALTERÁVEL. PERANTE AS ANÁLISES EFETUADAS, A ADIÇÃO DE FLORES DE CASTANEA SATIVA CONFERIU AO VINHO PROPRIEDADES CONSERVANTES, SEM ALTERAÇÃO DOS SEUS PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAIS. A MAIOR VANTAGEM DESTE PROCESSO É A COMPLETA ELIMINAÇÃO DA UTILIZAÇÃO DE CONSERVANTES SINTÉTICOS, NOMEADAMENTE SULFITOS, PERMITINDO AO CONSUMIDOR, DISFRUTAR DE UM PRODUTO ALTAMENTE APRECIADO COM QUALIDADE E MAIS IMPORTANTE, COM SEGURANÇA, PODENDO AINDA OBTER MAIS-VALIAS DE OUTRAS PROPRIEDADES BIOATIVAS CONFERIDAS AO VINHO PELA PRESENÇA DAS FLORES DE CASTANEA SATIVA.
PT109448A 2016-06-09 2016-06-09 Flores de castanea sativa mill: a sua aplicação como conservantes naturais de vinhos em alternativa à adição de sulfitos PT109448B (pt)

Priority Applications (5)

Application Number Priority Date Filing Date Title
PT109448A PT109448B (pt) 2016-06-09 2016-06-09 Flores de castanea sativa mill: a sua aplicação como conservantes naturais de vinhos em alternativa à adição de sulfitos
PCT/IB2017/052535 WO2017212351A1 (pt) 2016-06-09 2017-05-02 Processo de produção de vinho, utilizando flores de castanea sativa mill como conservantes naturais em alternativa à adição de sulfitos
ES17726998T ES2720261T3 (es) 2016-06-09 2017-05-02 Proceso de producción de vino utilizando flores de Castanea sativa
US15/561,541 US20180127693A1 (en) 2016-06-09 2017-05-02 Process for the production of wine using flowers of castanea sativa mill as natural preservatives in alternative to the addition of sulphites
EP17726998.2A EP3323876B1 (en) 2016-06-09 2017-05-02 Wine producing process using flowers of castanea sativa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PT109448A PT109448B (pt) 2016-06-09 2016-06-09 Flores de castanea sativa mill: a sua aplicação como conservantes naturais de vinhos em alternativa à adição de sulfitos

Publications (2)

Publication Number Publication Date
PT109448A true PT109448A (pt) 2017-12-11
PT109448B PT109448B (pt) 2020-01-13

Family

ID=58873841

Family Applications (1)

Application Number Title Priority Date Filing Date
PT109448A PT109448B (pt) 2016-06-09 2016-06-09 Flores de castanea sativa mill: a sua aplicação como conservantes naturais de vinhos em alternativa à adição de sulfitos

Country Status (5)

Country Link
US (1) US20180127693A1 (pt)
EP (1) EP3323876B1 (pt)
ES (1) ES2720261T3 (pt)
PT (1) PT109448B (pt)
WO (1) WO2017212351A1 (pt)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11578293B2 (en) 2018-08-06 2023-02-14 Steven M. duBois Nitrogen infused sparkling wine and methods of making same
WO2020183378A1 (en) * 2019-03-13 2020-09-17 Stone Tree International Limited Method and means for processing beverages
KR20210046420A (ko) * 2019-10-18 2021-04-28 제주동백 주식회사 동백꽃 또는 그 추출물을 포함하는 와인 제조방법
FR3106137B1 (fr) 2020-01-14 2022-03-25 Sanbri Dispositif permettant d’optimiser la conservation des vins en bouteille et de limiter l’ingestion de sulfites par les consommateurs

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105349360A (zh) * 2015-11-20 2016-02-24 张恩胜 板栗花玫瑰酒

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI20020467A1 (it) * 2002-03-06 2003-09-08 Geospazioimpresa Nord Est 41 1 Procedimento di vinificazione particolarmente per l'ottenimento di vino atto alla celebrazione della massa
EP1892286B1 (en) * 2006-07-27 2011-11-09 Bioseutica B.V. Method for the production of wine and wine obtained from such method
EP2090647A1 (en) * 2008-01-29 2009-08-19 Chr. Hansen A/S A method for reducing the spoilage of a wine

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105349360A (zh) * 2015-11-20 2016-02-24 张恩胜 板栗花玫瑰酒

Also Published As

Publication number Publication date
WO2017212351A1 (pt) 2017-12-14
EP3323876A1 (en) 2018-05-23
PT109448B (pt) 2020-01-13
EP3323876B1 (en) 2019-01-23
US20180127693A1 (en) 2018-05-10
ES2720261T3 (es) 2019-07-19

Similar Documents

Publication Publication Date Title
Kirschweng et al. Natural antioxidants as stabilizers for polymers
Coyago-Cruz et al. Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties (Solanum lycopersicum L.)
Yamamoto et al. Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera× Vitis labrusca) for color improvement: effects on color, phenolic composition and antioxidant capacity of their grape juice
CO2019007829A2 (es) (aza)indol-, benzotiofen, y benzofuran-3-sulfonamidas
AU2016261707A8 (en) Use of cannabis to treat fibromyalgia, methods and compositions thereof
EP4721575A3 (en) High protein denatured whey protein composition, related products, method of production and uses thereof
BR112017016176A2 (pt) papel tissue macio compreendendo madeira macia do sul
PH12017502030A1 (en) Wrapping paper having transparent regions
WO2019070876A3 (en) Method for differentiating cannabis plant cultivars based on cannabinoid synthase paralogs
PH12018500994A1 (en) Nutritional compositions containing butyrate and uses thereof
ZA201903547B (en) Synthetic paper with improved tear properties and methods of manufacturing
PH12018500148A1 (en) Hygiene fragrance compositions
BR112015013322A2 (pt) composição cosmética sólida, método para sua produção, produto e método cosmético
CL2017000475A1 (es) Composición para formulación cosmética que consiste en una mezcla de hasta 3 componentes seleccionados de manteca de murumuru, manteca de ucuuba, aceite de nuez de brasil, aceite de maracuyá, manteca de copoazú, aceite de acai y aceite de andiroba y/o ésteres de los mismos; producto cosmético.
TW201613487A (en) Colored food
BORȘ et al. Determination of total phenolics, flavonoids and antioxidant capacity of methanolic extracts of some brassica seeds
MX392886B (es) Beta-caseinas y la funcion cognitiva.
WO2015010131A3 (en) Expression of sep-like genes for identifying and controlling palm plant shell phenotypes
SG10201806495XA (en) A process of preparing vitamin e concentrate
BR112019003476A2 (pt) composição de perfume, alimento e bebida e método para produção de alimento e bebida
MX2017007751A (es) Pasteurizacion de tabaco cortado fino.
PL411191A1 (pl) Mleczny napój fermentowany oraz sposób wytwarzania mlecznego napoju fermentowanego
MX2013011991A (es) Polvo (microcapsulas) de jugo de noni.
BR112022006709A2 (pt) Produto de folhas de chá preto, produto de chá e mistura de chá
CL2019000765A1 (es) Queso fresco de pasta hilada y el proceso de producción de éste.

Legal Events

Date Code Title Description
BB1A Laying open of patent application

Effective date: 20161121

FG3A Patent granted, date of granting

Effective date: 20200108