Food or edible material: processes – compositions – and products – Fermentation processes – In package
Patent
1989-02-02
1991-05-28
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
In package
426 15, 426 13, 426592, 426112, 215355, 215277, 215316, C12G 100
Patent
active
050194100
DESCRIPTION:
BRIEF SUMMARY
The invention relates to yeast immobilized in a package which may be used in the fermentation in a bottle for the production of sparkling wines starting from basic wine containing sugar. The production of sparkling wines was already known in the 18th century. Traditionally sparkling wines are prepared by refermentation in bottles of a basic wine containing sugar. Sparkling wines are defined throughout the specification as wines having a pressure of more than 0.5 bar (= 1.5 bar absolute) at 10.degree. C.
Sparkling wines contain an excess of carbon dioxide. The source of the carbon dioxide may be the excess carbon dioxide from fermentation of sugar after the fermentation process. This sugar may be residual sugar or it may advantageously be added to the liquid in a predetermined quantity. The fermented wine used for the second fermentation generally contains less than 10-11.5% alcohol. If the alcohol content is higher it will be difficult to secure satisfactory fermentation in the bottle. If it is too low the wine will not keep well and the addition of brandy may be necessary to attain the proper alcohol content in the final product. After the second fermentation which may take place during, for example, 9 months, in the bottle, the yeast sediment has to be removed from the bottle. In order to get the yeast onto the cork, the bottles are placed upside down in racks with the bottles nearly vertical, necks downward and the bottles are daily turned. A coarse granular sediment may move onto the cork within a week, others may need a month or more. At the end of this operation the wine in the bottles is cooled to reduce the pressure in the bottle and the precipitate is frozen as a small plug in the neck of the bottle next to the cork. The cork is removed and, the pressure in the bottle forces out the ice plug.
It is an object of the invention to provide yeast in a package which may be used in the fermentation in a bottle for the production of sparkling wines starting from basic wine containing sugar. It is another object of the invention to provide a method to remove the yeast from the bottle after the second fermentation.
These and other objects together with the advantages of the invention will become obvious from the following description.
As described above and in more detail by e.g. M.A. Amerine et al., The Technology of Wine Making, 4th edition, The Avi Publishing Company, Inc., Westport, CN, USA, page 451-490, the yeast has to be substantially removed from the bottle after the second fermentation. The turning of the bottles each day during 1-4 weeks costs a lot of time and labour.
The invention provides a permeable package containing 1-500 mg yeast (dry matter) which comprises a water resistant filter material which prevents the yeast from growing through the filter material during a fermentation process and which filter material is, independent of pressure during said fermentation process, permeable for water, alcohol, glucose, nutrients and carbonates and/or dissolved carbon dioxide. By using the package according to the present invention a drastic reduction in space, time and labour is possible. The package contains the yeast necessary for the second fermentation. The package will contain approximately 1500 mg yeast, advantageously 20-100 mg per package. All given yeast weights relate to dry matter. If necessary, up to twice the amount of yeast is added compared to the amount used in conventional processes. The advantages of the present process more than counterbalance the disadvantage of the addition of extra yeast.
By using a yeast enclosed in a package instead of free flowing yeast in the second fermentation sedimentation of the yeast is possible within one day, advantageously within one hour or immediately. Substantially no time-consuming turning of the bottle is necessary to promote the settlement of the yeast. The package itself is advantageously provided with a material which shows good permeability properties for water, ethanol, glucose and nutrients, while the pores or openings of the filter mate
REFERENCES:
patent: B394742 (1976-04-01), Spooner
patent: 4009285 (1977-02-01), Spooner
"The Technology of Wine Making", by Amerine et al., 4th Ed., Avi Pub. Co., Inc., pp. 451-490.
Pors Teresa H.
Van Der Plaat Johannes B.
Cintins Marianne
Gist-Brocades NV
LandOfFree
Yeast package does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Yeast package, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Yeast package will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-35235