WO2012123608A1 - Dispositif et procédé de neutralisation d'éléments pathogènes dans des procédés œnologiques par ultrasons - Google Patents

Dispositif et procédé de neutralisation d'éléments pathogènes dans des procédés œnologiques par ultrasons Download PDF

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Publication number
WO2012123608A1
WO2012123608A1 PCT/ES2012/070160 ES2012070160W WO2012123608A1 WO 2012123608 A1 WO2012123608 A1 WO 2012123608A1 ES 2012070160 W ES2012070160 W ES 2012070160W WO 2012123608 A1 WO2012123608 A1 WO 2012123608A1
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WO
WIPO (PCT)
Prior art keywords
gas
neutralization
processes
diaphragm
procedure
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Ceased
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PCT/ES2012/070160
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English (en)
Spanish (es)
Inventor
Pedro GONZALEZ VELASCO
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Individual
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Individual
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Priority to AU2012228205A priority Critical patent/AU2012228205B2/en
Publication of WO2012123608A1 publication Critical patent/WO2012123608A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/57—Preservation of foods or foodstuffs, in general by irradiation without heating by treatment with ultrasonic waves
    • 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

Definitions

  • the present invention relates to a new device and a method of treatment in the pre-fermentation phase of the grape harvest, intended to neutralize and / or prevent the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the technique of ultrasound
  • the field of the invention is the industry sector related to the manufacture of machines for oenological treatments.
  • the object of the invention is to neutralize, prevent the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts found in oenological processes
  • microorganisms present in the liquid medium to be treated any microorganisms (wild yeasts) capable of producing acetic acid, (glubacteria) capable of attacking the must and producing the acid rot, (molds) capable of subsequently producing deterioration of the color and taste of the wine and oxidizing enzymes or oxidoreductases that when acting produce substances that modify the color and changes and alterations of aroma and taste.
  • wild yeasts capable of producing acetic acid
  • glubacteria capable of attacking the must and producing the acid rot
  • molds capable of subsequently producing deterioration of the color and taste of the wine and oxidizing enzymes or oxidoreductases that when acting produce substances that modify the color and changes and alterations of aroma and taste.
  • Tyrosinase It is a protein-like enzyme, and whose maximum activity is presented at a pH of 4.75 and that is inactivated below the value of 3.5 and above 7.0.
  • the enzyme lacasa is an oxireductase that is found exclusively in the attacked vines of Botrytis cinerea, and its maximum activity occurs in a pH environment of 4.0 to 4.8, decreasing activity strongly to values close to 2.0 and 7 , 5 to 8.0. The greatest stability over time is found at the pH of 3.4. As for the temperature, the maximum activity is reached above 40 to 50 0 C decreasing below and above these values, and can be destroyed at temperatures not very high of 60 0 C and depending on the pH.
  • Lacasa is an enzyme that is quite resistant to the action of sulphurous anhydride, requiring very high doses to achieve its deactivation. Until recently, the sulphurous anhydride was used to attack all kinds of enzymes and microorganisms during the harvest, which caused undesirable organoleptic effects. Subsequently, ultrasound has begun to be used to obtain different effects on fluids.
  • German patent application DE-4407564 describes an oxidation process of organic substances or microorganisms obtained by the addition of oxidants (ozone) or phase transfer catalysts.
  • Japanese patent application JP-930343777 (Marsina Aqua Syst. Corp.) describes a procedure and an installation for purification of a water tank containing plant plankton.
  • the plant plankton is inactivated by means of an ultrasonic vibrator that causes cavitation phenomena in the water.
  • the product of this treatment is then transferred to a second deposit, where the priority of the animal plankton over the inactivated plant plankton is favored.
  • JP-900401407 Ina Shokuhin Kogyo KK, JP-920035473 (Kubota Corp.), JP-920035472 (Kubota Corp.) and JP-920035896 (Kubota Corp.) to cause the elimination of substances chlorinated organic or eliminate microorganisms by a phenomenon of cavitation by means of ultrasounds and injections of ozone, peroxides and / or catalysts.
  • Said device comprises a bell (cell) that communicates with a reservoir of the aqueous medium to be treated, and comprises a high frequency ultrasonic emitter located at the base of the bell.
  • the bell features an air bubble emitting device at the level of the geyser cone.
  • Patent application W093 / 13674 describes a process of pasteurization of milk or milk products so as to eliminate a certain number of microorganisms such as bacteria, viruses, spores etc.
  • the device and the procedure described in this document are based on the use of cavitation obtained at low frequencies and high power for particularly long application times.
  • European patent application EP-A1-0633049 describes a method of treating a liquid by the emission of an ultrasound field so that the particles present in the liquid are separated. This procedure uses high frequencies, which allow the separation of the microparticles by fields of standing waves from which the position is modified by a variation of the phase or frequency, which drags the particles that remain in the zones. of bellies or nodes.
  • this device allows the creation of a bioreactor in which solid particles of any nature are confined in the ultrasonic field, allowing filtration of the liquid medium. It should be noted that the device allows the sterilization of biological materials and the deactivation of microorganisms.
  • US Patent No. 4,961,860 describes a method of water treatment, so that the microorganisms present by the emission of power ultrasound at low frequencies are eliminated. However, this device requires a particularly important energy consumption, so that a mechanical effect that eliminates microorganisms is obtained.
  • the Spanish patent ES-2 208 915 T3 describes a device and a method of treatment of a liquid medium, which eliminates the microorganisms present by the emission of high frequency ultrasound and emitters of gas micro-bubbles. But all these cited antecedents refer well to other procedures, in other means and with the problems of adverse reactions that make them unfeasible for the solutions sought by the recommended invention, which are:
  • the invention also provides a device and a method that do not require the addition of additional chemicals necessary to obtain the effects mentioned in the treated medium.
  • Another object of the invention is to obtain a device and a method that does not consume too much energy.
  • the inventor has no news of any notable antecedent that performs the functions thus described by the means that the recommended invention performs by means of high frequency ultrasound.
  • the present invention relates to a new device and a method of pre-fermentation phase treatment of the vintage, aimed at neutralizing and preventing the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the technique of ultrasound
  • the invention proposes that microorganisms can be eliminated by the production in their environment of radicals of the type .H,. OH and H00. also susceptible to form H202, this molecule and / or these radicals being toxic to microorganisms and thus causing deactivation and / or destruction.
  • radicals of the type .H,. OH and H00. also susceptible to form H202, this molecule and / or these radicals being toxic to microorganisms and thus causing deactivation and / or destruction.
  • the ultrasound when applying the ultrasound in the frequency of 40 Khz the pH of the fluid (must) increases. The application of ultrasound will continue until the pH measurement reaches a value of 6 at which the activity of tyrosinase and laccase has very small values.
  • a vintage treatment device or device is started, a must that contains microorganisms, which is characterized in that it comprises a preferably refrigerated tank, in a cylindrical shape and in which the following elements are distinguished:
  • control and supervision center is located where, among other measures, those corresponding to the pH, dissolved oxygen and temperature values, which will be recorded at regular intervals and sent to the control and supervision center.
  • the pre-fermentation phase treatment process of the grape harvest aimed at neutralizing, preventing the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the ultrasonic technique is characterized in that it requires at least following phases
  • a gas (C02, N 2) is introduced into the tank through the valve.
  • the filling of the tank is carried out through the opening and as the level of the fluid (must) increases, the gas accumulates in the areas of accumulation, conical-toroidal space closed by the diaphragm.
  • the excess gas is pressurized through the diaphragm producing a continuous mixture of the pomace, located in the upper part of the apparatus and therefore the gravity drop of the seeds.
  • the shading phase ie accumulation of pomace on the surface of the fluid, is not compacted and the seeds are deposited at the bottom.
  • the seeds are deposited at the bottom.
  • the mixed and saturated liquid skin will concentrate on the conical surface of the internal diaphragm.
  • the fermentation gas begins to accumulate in the accumulation zone (10) pushing the must through the diaphragm (12), which increases the level and draws the skins to the surface, all the sequence can be repeated all as many times as necessary.
  • This method facilitates non-mechanical movement of the fluid which causes the fluid particles that are closest to the field of ultrasound transmitting equipment to be renewed, which continue to act indefinitely until the pH of the must reaches the value of 6, at which time the activity of tyrosinase and laccase have minimum values
  • FIGURE 1 Schematic side view of a must treatment tank
  • FIGURE 2 Schematic plan view of a must treatment tank.
  • FIGURE 3 Diagram of tyrosinase activity as a function of pH.
  • FIGURE 4 Diagram of tyrosinase activity as a function of temperature.
  • FIGURE 5 Diagram of laccase activity as a function of pH.
  • FIGURE 6 Diagram of tyrosinase activity as a function of temperature.
  • the present invention relates to a new device and a method of pre-fermentative phase treatment of the vintage, intended to neutralize and prevent the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts by using the technique of ultrasound.
  • the invention proposes that microorganisms can be eliminated by producing in their environment radicals of the type .H, .OH and HOO. susceptible also to form H202, this molecule and / or these radicals being toxic to microorganisms and thus causing deactivation and / or destruction.
  • the pH of the fluid increases.
  • the application of ultrasound will continue until the pH measurement reaches a value of 6 at which the activity of tyrosinase and laccase has very small values.
  • a vintage treatment device or installation must containing microorganisms, which is characterized in that it comprises a tank (1) preferably refrigerated, in a cylindrical shape and in which the following elements are distinguished : - ultrasonic transmitter equipment (2), which are located inside the perimeter walls.
  • ultrasonic transmitting equipment (2) can be installed, preferably, after modification of the tank, in conventional pre-fermentation maceration tanks or in any tank that uses the traditional method of must-lift,
  • control and supervision center (6) is located where, among other measures, the corresponding values of pH, dissolved oxygen and temperature are collected, which will be recorded at regular intervals and sent to the control and supervision center (6).
  • the pre-fermentation phase treatment process of the grape harvest aimed at neutralizing, preventing the development of microorganisms such as enzymes, bacteria, molds and oxidative yeasts
  • a gas C02, N 2 is introduced through the valve (7).
  • the filling of the tank is carried out through the opening (8) and as the level of the fluid (must) increases, the gas (9) accumulates in the accumulation zone 10, conical-toroidal space closed by the diaphragm (12) .
  • the excess gas (9) presses through the diaphragm (12) producing a continuous mixture of the pomace (13), located in the upper part of the apparatus (1) and therefore the gravity drop of the pips
  • the gas that has accumulated in the accumulation zone (10) is discharged under great pressure on the pomace that is flooded and mixed with force.
  • the shading phase ie accumulation of pomace on the surface of the fluid, is not compacted and the seeds are deposited at the bottom.
  • the mixed and saturated liquid skin will concentrate on the conical surface of the internal diaphragm. In this way, each time the bypass (14) is opened, the operation will be repeated.
  • the fermentation gas begins to accumulate in the accumulation zone (10) by pushing the must through the diaphragm (12), thereby increasing the level and dragging the skins to the surface.
  • This method non-mechanically facilitates fluid movement.
  • the fermentation gas saturates the saturation zone (10) and re-discharges excess accumulation through the diaphragm (12), mixing the pomace with force and without interruptions.
  • This method facilitates non-mechanical movement of the fluid which causes the fluid particles that are closest to the field of ultrasound transmitting equipment (2) to be renewed, which continue to act indefinitely until the pH of the must reaches the value of 6, at which time the activity of tyrosinase and laccase have minimum values

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Physical Water Treatments (AREA)
  • Apparatus Associated With Microorganisms And Enzymes (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Physical Or Chemical Processes And Apparatus (AREA)

Abstract

L'invention concerne un dispositif et un procédé de neutralisation d'éléments pathogènes dans des procédés œnologiques par ultrasons et se caractérise en ce qu'elle propose que les micro-organismes existants dans le moût, puissent être éliminés par la production dans leur environnement de radicaux du type H,.OH y H00., également susceptibles de former H202, cette molécule et/ou ces radicaux étant toxiques pour les micro-organismes et provocant ainsi une désactivation et/ou leur destruction du fait que l'application des ultrasons à une fréquence de 40 Khz, le pH du fluide (moût) augmente, de manière que l'application des ultrasons va se maintenir jusqu'à ce que la moyenne du pH atteigne une valeur de 6, moment où l'activité de la tyrosinase et de la lacasse présente des valeurs très petites.
PCT/ES2012/070160 2011-03-17 2012-03-12 Dispositif et procédé de neutralisation d'éléments pathogènes dans des procédés œnologiques par ultrasons Ceased WO2012123608A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2012228205A AU2012228205B2 (en) 2011-03-17 2012-03-12 Device and method for neutralization of pathogenic elements in oenological processes, using ultrasound

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP201130375 2011-03-17
ES201130375A ES2429213B1 (es) 2011-03-17 2011-03-17 Dispositivo y procedimiento de neutralización de elemento patógenos en procesos enológicos por ultrasonidos.

Publications (1)

Publication Number Publication Date
WO2012123608A1 true WO2012123608A1 (fr) 2012-09-20

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PCT/ES2012/070160 Ceased WO2012123608A1 (fr) 2011-03-17 2012-03-12 Dispositif et procédé de neutralisation d'éléments pathogènes dans des procédés œnologiques par ultrasons

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AU (1) AU2012228205B2 (fr)
CL (1) CL2013002682A1 (fr)
ES (1) ES2429213B1 (fr)
WO (1) WO2012123608A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110527613A (zh) * 2019-09-03 2019-12-03 深圳市康得森电器有限公司 一种智能超声波酒陈化方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2676658B1 (es) * 2017-01-20 2019-04-29 Aguirre Bugueiro Maria Candida Diafragma refrigerado para deposito de fermentacion
FR3078975B1 (fr) * 2018-03-17 2022-06-03 Aguirre Bugueiro Maria Candida Diaphragme refrigere pour cuve de fermentation

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2717874A (en) 1950-11-16 1955-09-13 Verain Marcel Jules Procedure and apparatus for the sterilization of water
US4961860A (en) 1988-11-23 1990-10-09 Masri Saad A Method of water treatment
WO1993013674A1 (fr) 1992-01-14 1993-07-22 Franz Roiner Procede et dispositif d'extermination de miroorganismes
EP0633049A1 (fr) 1993-05-11 1995-01-11 Trampler, Felix, Dipl. Ing. Méthode pour le traitement d'un liquide
DE4407564A1 (de) 1994-03-08 1995-09-14 Toni Dr Gradl Verfahren zur Oxidation von organischen Stoffen und/oder Mikroorganismen in einem Behandlungsgut, nämlich in Deponiesickerwasser oder in Suspensionen von Mikroorganismen, vorzugsweise in einem Schlamm aus biologischen Kläranlagen
ES2181035T3 (es) * 1997-04-04 2003-02-16 Castle Commercial Entpr Ltd Uso de un fermentador.
US20030097937A1 (en) * 2001-10-11 2003-05-29 Gimar Tecno S.R.L. Fermentation apparatus for automated wine making
ES2208915T3 (es) 1996-07-04 2004-06-16 Ashland Inc. Dispositivo y procedimiento de tratamiento de un medio liquido.
WO2005007309A1 (fr) * 2003-07-16 2005-01-27 Soniclean Pty Ltd Appareil de nettoyage par ultrasons adaptable a l'espace
WO2005042178A1 (fr) * 2003-10-22 2005-05-12 Soniclean Pty Ltd Appareil et procede de traitement du vin par cavitations aux ultrasons

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2717874A (en) 1950-11-16 1955-09-13 Verain Marcel Jules Procedure and apparatus for the sterilization of water
US4961860A (en) 1988-11-23 1990-10-09 Masri Saad A Method of water treatment
WO1993013674A1 (fr) 1992-01-14 1993-07-22 Franz Roiner Procede et dispositif d'extermination de miroorganismes
EP0633049A1 (fr) 1993-05-11 1995-01-11 Trampler, Felix, Dipl. Ing. Méthode pour le traitement d'un liquide
DE4407564A1 (de) 1994-03-08 1995-09-14 Toni Dr Gradl Verfahren zur Oxidation von organischen Stoffen und/oder Mikroorganismen in einem Behandlungsgut, nämlich in Deponiesickerwasser oder in Suspensionen von Mikroorganismen, vorzugsweise in einem Schlamm aus biologischen Kläranlagen
ES2208915T3 (es) 1996-07-04 2004-06-16 Ashland Inc. Dispositivo y procedimiento de tratamiento de un medio liquido.
ES2181035T3 (es) * 1997-04-04 2003-02-16 Castle Commercial Entpr Ltd Uso de un fermentador.
US20030097937A1 (en) * 2001-10-11 2003-05-29 Gimar Tecno S.R.L. Fermentation apparatus for automated wine making
WO2005007309A1 (fr) * 2003-07-16 2005-01-27 Soniclean Pty Ltd Appareil de nettoyage par ultrasons adaptable a l'espace
WO2005042178A1 (fr) * 2003-10-22 2005-05-12 Soniclean Pty Ltd Appareil et procede de traitement du vin par cavitations aux ultrasons

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Title
ASHOKKUMAR ET AL.: "Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system.", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES., vol. 9, no. 2, 24 October 2007 (2007-10-24), pages 155 - 160 *
BARTOWSKY, E. J.: "Bacterial spoilage of wine and approaches to minimize it.", LETTERS IN APPLIED MICROBIOLOGY., vol. 48, no. 2, February 2009 (2009-02-01), pages 149 - 156 *
PETRIER C. ET AL., JOURNAL OF PHYSICAL CHEMISTRY NO. 98, 1994, pages 10514 - 10520
VERCET, A. ET AL.: "Free radical production by manothermosonication.", ULTRASONICS., vol. 36, no. L - 5, 1 February 1998 (1998-02-01), pages 615 - 618. *
VLADIMIR JIRANEK ET AL.: "High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology.", BIOTECHNOLOGY LETTERS, vol. 30, no. 1, 6 September 2007 (2007-09-06), pages 1 - 6 *
YAP, A. ET AL.: "High power ultrasonics: a new and powerful tool for removing tartrate deposits and killing viable Brettanomyces cells in barrels.", WINE INDUSTRY JOURNAL., vol. 24, no. 5, September 2009 (2009-09-01), Retrieved from the Internet <URL:http://www.premierwinecask.com/assets/upload/files/HPUarticle_.pdf> *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110527613A (zh) * 2019-09-03 2019-12-03 深圳市康得森电器有限公司 一种智能超声波酒陈化方法

Also Published As

Publication number Publication date
CL2013002682A1 (es) 2014-09-05
AU2012228205B2 (en) 2016-07-28
AU2012228205A1 (en) 2013-11-07
ES2429213B1 (es) 2014-09-09
ES2429213A1 (es) 2013-11-13

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