PROCEDURE OF ENHANCING FORMATION OF GLYCEROL IN WINE FERMENTATION BY USING TEMPERATURE SHOCKS

• Main Authors: CELAN STEFAN, BEROVIC MARIN, WONDRA MOJMIR, KOSMERL TATJANA, PIVEC ALEKSANDRA
• Format: Patent
• Language: English; Slovenian
• Published: 31.10.2005
• Edition: 7
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PROCESSES USING MICROORGANISMS; SPIRITS; VINEGAR; WINE

A procedure of enhancing formation of glycerol in wine fermentation by using temperature shocks is solving the problem of how to produce, by sequential application of temperature shocks in the wine fermentation process, even for up to 100 % greater quantity of glycerol, a metabolic product of wine yeast. It is carried out by fermenting unsulphurised wine must after inoculation at unchanged fermentation temperature, after which fermentation temperature is raised and lowered several times in the procedure in a described sequence and temperatures. Inoculum of wine yeast Saccharomyces cerevisae is foreseen to be added to conditioned wine must and during the whole fermentation process, Ruston's vane stirrer and a reflux cooler are connected to the fermentor cover, while a redox and a pH electrode as well as an oxygen partial pressure measuring electrode, enabling process control in the absence of oxygen, are applied as controlling instrumentation. Considering its starting laboratory parameters and relations, the procedure is industrially applicable to all sorts of wine must harvested from grapes of various noble grape vines. Postopek povečanja tvorbe glicerola v fermentaciji vina z uporabo temperaturnih šokov rešuje problem, kako z zaporedno uporabo temperaturnih šokov v postopku fermentacije vin tvoriti tudi do 100% večjo količino glicerola, metabolnega produkta kvasovk v vinu. Izvedemo ga tako, da nežveplani vinski mošt po inokulaciji fermentiramo pri nespremenjeni fermentacijski temperaturi, nakar temperaturo fermentacije v postopku nekajkrat povišamo in ohlajamo v opisanem zaporedju in temperaturah. Predvideno je, da kondicioniranemu vinskemu moštu dodamo vcepek vinskih kvasovk Saccharomyces cerevisiae, ves čas postopka fermentacije pa uporabljamo Rustonovo lopatičasto mešalo ter povratni refluksov hladilnik, priključen na pokrovu fermentorja, kot kontrolno instrumentacijo procesa pa uporabimo redoks in pH elektrodi ter elektrodo za merjenje parcialnega tlaka kisika, ki omogoča kontrolo procesa v odsotnosti kisika. Postopek po izumu je, upoštevajoč izhodiščne laboratorijske parametre in razmerja, industrijsko uporaben za vse sorte vinskega mošta pridelanega iz grozdja različnih žlahtnih vinskih trt.