Food or edible material: processes – compositions – and products – Processes – Treatment of liquid with nongaseous material other than...
Patent
1997-11-10
1999-10-26
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Processes
Treatment of liquid with nongaseous material other than...
426592, 426599, 426495, C12C 308, A23P 100, C12G 240, A23L 200
Patent
active
059724021
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. The Technical Field
The invention relates to a process for eliminating from non-fermented or fermented fruit juices obtained from fruit or grapes, in particular wine, fruit wine or fruit distillates, undesirable odors and/or tastes which are caused by the formation of sulphur compounds, in particular hydrogen sulphide.
2. The Prior Art
During the reductive fermenting of fruit juices, hydrogen sulphide and other sulphur compounds occur. The resultant adverse effect on the aroma and taste of the fermentation products, called "Bockser" ("Bockser"=the German term for the unpleasant odor and taste caused by hydrogen sulphide), is unpleasant and persistent.
Various treatment methods and cellar measures are known to remove the "Bockser", such as adsorption on bentonites or activated charcoal, aeration, filtration. However, these processes have the disadvantage that their use has a considerable adverse effect on the quality of the wine.
Also known is the use of copper sulphate, which is allowed as a food additive, to remove the "Bockser". The excess copper must then be removed by precipitation with potassium hexacyanoferrate-II. Such a treatment is environmentally harmful, extremely labor intensive and outmoded.
To remove the "Bockser", it is also known to mix the fermentation products with electrolytically precipitated metal ions, preferably Ag-ions which, with the substances in the liquid that cause the undesirable odors and taste, form insoluble salts. This method, known as the catadyn process, results in harmful Ag-ions in the wine. This process is at best suitable for alcohol distillates.
It is the object of the invention to eliminate the aforementioned disadvantages that occur during the removal of the "Bockser" and to indicate an environmentally friendly process.
DETAILED DISCLOSURE OF THE INVENTION
According to the invention this object is addressed by the characterizing features of claim 1 in that organic Cu-compounds are added to the fruit juices, wine, fruit wine or fruit distillates, which Cu-compounds are hardly soluble or insoluble in water as well as in non-fermented and fermented fruit juices, wine, fruit wine or fruit distillates and which, by reacting with the sulphur compounds, form insoluble sulphides that are separated from the liquid by precipitation. The insoluble sulphides formed when organic copper compounds react with the to be removed sulphur compounds can easily be separated from the wine, fruit wine, fruit distillates or fruit juices as insoluble solids.
Hardly soluble or insoluble copper salts of citric acid, tartaric acid, malic acid, stearic acid or lactic acid, which have the advantage that they are suitable food additives and not harmful from an ecological point of view, have proved particularly suitable for the process according to the invention.
Preferably, copper salts of monovalent or multivalent carboxylic acids, e.g. copper stearate, copper citrate, copper malate, copper tartrate, copper lactate are used, which react with the sulphur compounds to form insoluble copper sulphide.
Also mixtures of the above-mentioned salts can be used with the same advantage. A particularly good efficacy is obtained when the copper compounds are used in combination with adsorption agents or filter aids, in which connection bentonites are particularly suitable as adsorption agents. They have a high swelling ability and good ion exchange ability and serve to agglomerate the copper compounds.
The crushed bentonite compound can be impregnated with soluble copper salts and then be acted upon with carboxylic acids to form the insoluble carboxylate.
For the implementation of the process according to the invention it is advantageous to mix granulates of aqueous suspensions of bentonite with copper carboxylates that are obtained, for example, by spray drying.
Also activated charcoal, possibly combined with bentonite, can be used as adsorption agent.
In the following the invention will be described with reference to an example: 5 g of pure copper citrate are mixed with
REFERENCES:
patent: 5094867 (1992-03-01), Detering et al.
patent: 5624534 (1997-04-01), Boucher et al.
DIALOG database abstract (FSTA) for Weinwirtschaft-Technik, pp. 245-246. Author: H. Petrich, Sep. 1983.
Database WPI, Section Ch, Week 3184, Derwent Pub. Ltd., London, GB, AN 81-79127d, XP002014098 & SU, A, 800 190 (Moscow Nat. Economy Inst.) Apr. 19, 1979.
Database Abstract. AN 73(05):H0758 FSTA for Wein-Wissenschaft, 27 (9/10), pp. 250-253, 1972.
Eschnauer Heinz
Scholl Willy
Erbslohr-Getranke-Technologie GmbH & Co. KG
Weier Anthony J.
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