CZ75288A3 - Process of obtaining alcohol-containing beverages from vegetable juice - Google Patents

Abstract

Alcoholic drinks are made from plant juices contg. at least one fermentable sugar by (a) adjusting an expressed plant juice contg. 80-230 g/litre of fermentable sugars to a pH of 3.5-4.3, sulphiting the prod. and clarifying it to remove all suspended material coarser than 1 mm; (b) subjecting the clarified juice to microfiltration over a membrane with a porosity of 0.2-0.45 micrometres and dividing into two parts, a larger part and a smaller part; (c) pre-fermenting the smaller part by aerobic growth of a selected yeast; and (d) adding the starter culture to the greater part of the micro-filtered juice and carrying out alcoholic fermentation at 20-28 deg.C under a CO2 atmos.

Description

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The present invention relates to a process for obtaining alcoholized beverages from vegetable juice obtained from at least one plant.

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The plant juice which is most commonly used to obtain alcoholic »fermentation beverages is grape vine juice · Wine production is based on a set of technologies used to convert grapes into wine · After harvest, the grapes are transferred to the cellar or to the chamber where they are gradually subjected a number of operations that differ depending on whether ae is to obtain red, white or rose wine * Wine-making operations can be divided into three groups: mechanical processing of the harvest, fermentation, storage and aging of the wine. in the case of white wine production, reduction of exchange between solids such as stems, husks, grains and liquid * In order to obtain white wine, green or blue grapes are then transferred to the cellar and pressed immediately after possible rewetting. the wine must be fermented; · Drainage. It consists in separating coarse impurities such as clay or organic residues from the must before fermentation. This means that the juice thus obtained may still contain suspended solid particles before fermentation.

Another plant juice, often used to obtain an alcoholic beverage, is cane juice obtained by pressing and then leaching cane sugar with water. This diluted juice, which contains in liter: about 70 g of eucre, is fermented, then distilled and diluted, and to obtain agricultural rum · This rum is characterized by a relatively high percentage of non-alcoholic ingredients · Non-alcoholic ingredients are all volatile substances other than ethanol, such as aldehydes, esters, higher alcohols, furural, volatile acidity, etc. called light mimes always contain more than 60 g of non-alcoholic ingredients per hectolitre of pure alcohol under current French legislation ». Unlike grape juice, cane juice has not yet been fermented, as such, for industrial wine production, directly consumable and having an ethanol content of 10 to 11% by volume.

Finally, there are other vegetable juices, such as vegetable juices, citrus fruit juices and various other fruits, such as; for example, melons, apricots, mangoes, pineapples, which, although very aromatic, are not used for the production of wine by fermentation, as it has not yet been mastered when fermentation by yeast has occurred at the expense of alcoholic fermentation; namely the development of bacteria. However, these juices are used as unfermented beverages.

SUMMARY OF THE INVENTION

Currently, there are considerably different ways of using vegetable juices. SUMMARY OF THE INVENTION The invention provides a novel production process which results in the production of new alcoholized beverages from vegetable juice sufficiently rich in sugar. The term m vegetable juice is understood to mean both juice obtained from a single plant (such as cane) and juice obtained. from several plants such as cane and grapefruit, cane and pineapple, grapes and one or more vegetables, etc. Under the designation! new alcoholic beverage should be understood to mean a beverage with new, perceptible (organoleptic) / properties that are of interest to a statistically significant sample of consumers. In the field of viticulture, it is not possible to characterize wines according to their composition, which is very complex. About five hundred different ingredients have been identified in wine made from grape vine grapes.

This problem has been solved by a process for obtaining alcoholized beverages from vegetable juice, containing naturally at least one fermentable sugar,

- 3 a / takes the vegetable juice obtained by pressing at least one plant so that the fermentable sugar content in the vegetable juice SIN BO is up to 230 g / liter, its pH is adjusted to

3.5 to 4.3, then it is sulfurized and then all suspended particles larger than 1 mm are removed by sludge removal, b) the sludge juice is subjected to microfiltration through a porosity membrane in the range? 0.2 to 0.45 µm and divided into two portions, a larger portion and a smaller portion, c / a smaller portion is formed from the yeast batch using an aerobic culture of selected yeast, the d / yeast batch is added to the bulk of the microfiltered juice and the alcoholic fermentation is carried out at a temperature of 20 to 28 ° C, in an atmosphere of carbon dioxide, e / then, if necessary, subjecting the resulting substance to distillation to obtain a distillate which can possibly be cut with water »

The alcoholic fermentation is carried out up to an ethanol content of 2 to 14% by volume.

In another example, alcoholic fermentation is carried out to its natural end ·

In another example of use, alcoholic fermentation stops at the selected alcohol level by removing the yeast used in fermentation ·

The degree o / s of the aerobic culture takes place at a temperature of 20 to 20 ° C

28®C ·

Vegetable juice contains juice obtained by pressing sugar cane.

The selected yeast consists of Saccharomycea cerevisiae.

In step d / yeast batch is added when its end of the yeast trace is 10? up to 10θ of yeast per emP and the population of hemi-atrial cells is in a growth stage ·

The volume of added yeast batch in step d) represents 10 to 25% by volume of the bulk of the microfiltered juice.

Alcoholic fermentation is carried out in a sealed tank or in a closed tank ·

In the case of deristillation, distillation is carried out to obtain a distillate with an alcohol content of 94 to 96% vol.

This method has the advantage that it is accurately controlled and thus allows good reproducibility. The pH factor is adjusted to the indicated values by adding one or? more organic acids usually used in the food industry or by adding- very sour fruit juices, especially lemon juice or grapefruit juice. Microfiltration with a membrane having a porosity in the range of 0.2 to 0.45 µm is one of the basic means of the process. according to the invention. After this microfiltration, the juice is freed of solid suspended particles. The fact that the filtrate does not contain solid particles makes it possible to obtain an unexpectedly alkofeolinated beverage with new, sensible, organoleptic / properties. Indeed, it appears that a significant proportion of aromatic compounds are bound to cell fibers removed by microfiltration. In addition, seals of any consistency can be combined after squeezing from the respective plants, allowing for new, sensory-perceptible (organoleptic) properties only from components that pass through a membrane with a porosity in the range of 0.2 to 0.45 µm. This is of particular importance for cane juice since the largest proportion of fairly coarse aromatic compounds bound to the cell walls of the sugar cane will not pass through the filtrate. The components of the filtrate are then eventually converted by yeast into compounds which impart their particular characteristics to the beverage produced. Microfiltration with a membrane of 0.2 porosity (tons is further removed from the filtrate; all endogenous bacteria and yeasts are recovered from the filtrate to obtain a sterile plant juice. Thus, a 0.2 µm porosity is preferable to other porosity of larger size in the method of the invention. it is possible to use a membrane with a porosity of 0.45 µm, which allows the passage of some microorganisms, especially small bacteria, into the filtrate. This does not matter if these microorganisms with a small number are attenuated by the acid pH of the environment and sulfur dioxide. This larger portion of the filtrate is then reheated just prior to the addition of the yeast, which involves forcibly introducing a significant population of selected yeasts, which maintains the attenuation of microorganisms that are now largely minor The result of which - according to you the finding reaches

- 5 in terms of sensory properties (organoleptic) in which aromatic compounds are obtained, the distinctive taste, in particular acidity, bitterness, sweetness and salinity, according to the respective plant, is different from the result obtained by adding aromatic plant extracts to juice after fermentation · Fermentation ae may be carried out up to an ethanol content of 2 to 14% by volume, if there is a sufficient content of fermentable sugars · Certain x content of fermentable sugar may lead to χ alcohol content by volume if the yeasts of anaerobic fermentation are deficient in vitamins and nitrogen substances. In any case, add to the juice before fermentation? blotin and ammonium salts · Fermentation can be stopped between 2 to y% yeast removal or pasteurization · To avoid uncontrolled yeast losses, aroma and / or uncontrolled yeast metabolism during fermentation, fermentation takes place in a sealed or closed tank at a controlled temperature between 20 to 28% ^The sealed tank makes it possible to keep at least a portion of the carbon dioxide formed dissolved in the beverage, which is then carbonated. By the method according to the invention, where the plant juice is juice obtained from sugar cane pressing and where fermentation is carried out to its natural end, an alkofeolized beverage of a concentration (titre) of 10 to 11% by volume, of a white wine type, with a low content of non-alcoholic fractions, which may advantageously undergo rectification distillation, to obtain an alcohol of 92 to 96% by volume and a content of g per hectolitre of pure alcohol · Dilution of this alcohol yields pure natural sugarcane distillate which has new and very pleasant, sensory perceptible (organoleptic) properties, with a very high content of non-alcoholic ingredients, even compared to light rum ·

DETAILED DESCRIPTION OF THE INVENTION

Further characteristics and advantages of the invention result from the following examples, where Example 5 describes, with reference to the attached drawing, the apparatus used to carry out the method according to the invention.

Example 1

Preparation of cane wine

The cane, washed and dried, is pressed using a single roll set. A 1075 juice is obtained containing 175 grams of fermentable sugars per liter, with a pH of 4.85 - according to convention, the density of the juice is related to the density of pure water which is set to 1000 /. Take 11 hectoliters of this juice and reduce its pH to 4,21 by adding? 275 g citric acid and 275 g tartaric acid. The juice is protected against oxidation and precisely by microbial addition; 55 g of sulfur dioxide before blowdown. The juice is then centrifuged at 15 hectoliters per hour to remove any suspended particles larger than 1 mm. The resulting juice is subjected to tangential microfiltration with a 0.2 µm mineral membrane in an IMECA microfiltration apparatus of 10 hectoliters per hour. A smaller part, 2 hectoliters, is taken from this filter-in-white juice and inoculated with 40 g of yeast? Saccharcanyces eereviaiae containing 4.10 yeast per cnP. When this yeast batch reaches a yeast concentration of 10? up to 10 ⁸ yeast per aca, and the yeast population is in a growth phase, added to the majority of hectoliters of microfiltered juice, which has since been stored under aseptic conditions. The volume of yeast batch added represents approximately 22% of the bulk of the microfiltered juice. Instead of these 22%, any amount of yeast batch in the range of 10 to 25% by volume, based on the bulk of the bulk, can be added. 275 g of ammonium phosphate are then added. The actual fermentation stage then begins in a tank in which the ambient temperature is maintained at 20 to 28 ° C until the fermentable sugars are exhausted. Alcoholic fermentation thus proceeds to its natural end. A covered, leak-proof tank makes it possible to maintain a carbon dioxide atmosphere on the must. The determination of the percentage of sugar indicates that fermentation can no longer take place. Therefore, about 88 g is added

- 7 sulfur dioxide ke? stabilization of the beverage against the dangers of oxi-, daca and bacterial changes ·

Analysis of this product has revealed the following results:

- pff 3.57

- alcohol concentration / titer / 11,6% vol

- absence, lactic acid

- a volatile acidity corresponding to 0.27 g / liter of l2SO4

Example 2

Preparation of alcoholic beverage from cane juice and green lemon juice

The same vine obtained from the pressing of sugar cane, as in Example 1, ie at a density of 1075, at a pH of 4.85 and containing 175 g of fermentable sugars per liter, is acidified to pH 4.3 by adding 0.5 L of green lemon juice. per hectolitre of cane juice · The resulting juice is processed exactly as in Example 1.

The following results were found when the boron product was obtained:

- pff 3.39

- alcohol concentration (titne / 11% vol.)

- absence of lactic acid

- a volatile acidity equivalent to 0,18 g / liter

Example 3

Preparation of alcoholic beverage from cane juice and grapefruit juice

Cane, in advance? Washed and dried, pressed with a single set of rollers. A 1075 juice is obtained containing 175g of fermentable sugars per liter, pH 4.85. This juice is acidified with 25g / hectolitre citric acid and 25% tartaric acid juice. g / hectolitre of juice ns ^ pH 4,21 · Then add 5% freshly pressed juice of whole grapefruit

- 8 (volume percent based on cane juice volume). This addition reduced the pH to 3.85. Sulfur dioxide was added in an amount of 5 g / hectolitre of juice. The resulting juice is drained and microfiltered through a 2 µm filter. The microfiltered juice is divided into a smaller portion and a larger portion. A minor portion is used to prepare the yeast batch using Saccharomyces cerevisiae.

When the yeast batch concentration reaches 5.10 yeast per cm < 3 > it is added to the bulk of the juice and the fermentation is carried out in a covered tank until the fermentable sugars wait.

Analysis of the product obtained after the fermentation _t resulted in the following results:

- PH 3.38

- Alcohol concentration / titer / 10,8% volatile acidity equivalent to 0,18 g / liter 8 ₂ S0 ^

This beverage is stabilized with sulfur dioxide in an amount of 8 g / hectolitre. Drink my very typical, sensory perceptible / arganoleptic / properties: grapefruit aroma with a certain bitterness in the mouth.

Example ¹ 4

Preparing alcohol! fresh melon juice drinks

Peeled melons are pressed to obtain 12 liters of juice. This juice has the following composition: fructose 15 g / liter, glucose 11 g / liter, sucrose 57 g / liter, a total of 83 g of fermentable sugars. The juice is acidified with 15 g / liter of citric acid and 1.5 g / liter of tartaric acid. The pH is then 4.30. 50 g / liter of sulfur dioxide is added to the juice before the juice is freed from the suspended solids by a 0.3 mm sieve. The resulting clarified juice is filtered through a 10 µm porosity membrane and then microfiltered through a 0.2 µm porosity membrane. For additional caution, the micro-filtered juice is frozen to -4 ° C, except for 3 liters, which are used to prepare the yeast batch.

To these three liters of juice is added 600 mg of dry yeast Saccharomyces cerevisiae. The next read is the yeast population

- 9 8 * 3 at the growth stage and reaches 10 yeast per cm. The yeast batch is then added to a larger portion (9 liters) of thawed juice, which is reheated to 20 ° C and the entire contents allowed to ferment after. for two days, at this temperature, in a carbon dioxide atmosphere. A 15 liter glass vessel equipped with a bubbler / barb is used to keep the carbon dioxide atmosphere above the juice. When the juice reaches 1010, 4 liters of fraction A are steeped and immediately pasteurized to stop alcoholic fermentation. · The rest of the juice, fraction E, is fermented to its natural end · - Then 80 mg / lltr sulfur dioxide ·

The products obtained have the following composition:

A-beverage fraction is incomplete fermented:

- pK 4.10

- alcohol concentration / titer / 2,8% vol

- fermentable sugars 38g / liter

- a volatile acidity equivalent to 0,15 g / liter H 2 SO 4

Fraction B-beverage fully fermented:

pH ^r 4.02

- alcohol concentration / titer / 5,0% vol- fermentable sugars less than 1 g / liter

- a volatile acidity equivalent to 0,20 g / liter KgSO4

Example 5

With reference to a single attached drawing, the apparatus shown in the schematic representation used to carry out the method of the invention will be described.

The sugar cane is cut by hand, without being stripped of the leaves beforehand, to prevent physical damage to the stem, such as squeezing- or any damage that could cause contamination of the inside of the cane by micro-organisms ·

Preferably, the cane stalks are stripped, cut to a length of about 1.20 m and placed on the preparation table 2 after being transported to the processing site. The table 2 is formed by a chain conveyor with stainless steel bars to feed the cane stalks to the washing table J is formed by a horizontal lay conveyor, over which the drinking water spray pipes 8 are arranged. My washing to remove from the stalks of sugar cane various impurities and clay particles. After washing from sugar cane stalks, the juice is extracted by passing through a single roller mill. This gives a first pressing juice having a density of about 1080 with a high fermentable sugar content of 188 g / liter. Between the wash and the entrance to the mill 2, the cane stalks may optionally be dried. Sugarcane (bagaaa) extracts coming out of mill 2 ^are not leached 3 * 2 but diverted to direction 6. Juice obtained by pressing in a mill; 2. is therefore pure cane juice, which is then adcalate in several stages. The juice first enters the separator 2 with a sump and a screw provided with a solids recovery tube. The juice passes through a sieve with rectangular meshes of approximately 2x15 mm and collects in a well 8 located beneath the parator 7. In the well 8 is a probe for measuring the pff that allows juice selection. Steady with pff. about 5.2 to

5.4 is held while the juice with a pff value outside this limit is removed after the device has been stopped. It is believed that pff greater than 5.4 and less than 5.2 indicates contaminated; or degraded juice. Upon exiting the separator 2 ^{, the} juice is conveyed by the piston pump 2 of the storage tank 10. The pump 9 also serves to remove the juice which is deemed to be unsatisfactory according to the indication of the pH probe. For this purpose, the pump 2 is provided with a branch 1 at the discharge side with valves enabling the juice to be sorted according to its pff. Between pump 2 ^and tank 10, pff is adjusted to a value of 3.5 to 4.3 as well as sulfur dioxide to protect the juice from the precipitate during fermentation. Sulfur dioxide acts both as an anti-oxidant and as an antibiotic. The pH is controlled by another acidic juice, such as lemon juice, grapefruit juice or orange juice, or by addition of citric acid and tartaric acid. From the outlet of the storage tank 10, the juice is discharged by a centrifugal pump 11 and conveyed via a separator 12 to a centrifuge 11, for example of the Westfalia type SA 2060076 with a rotational speed of 6500 rpm *.

The purpose of the separator 12 _t, where the juice flows through the sieve, is to protect the centrifuge 13. The separator 12 is a self-blowing device with a vertical drum provided with a sieve with a wiped surface at the front. The purpose of the centrifuge 13 is to supply the drained juice to a tangential filtration device 15 for filtration through a 0.2 µm mineral membrane. The filter device 15 may be an IMECA semi-closed loop device, a pressure control system, and a filtration and batch wash system. This device contains four loops of two cabinets in series. Each cabinet contains 19 membranes with a porosity of 0.2 µm, with a total area of 30.4 m 2. The average feed rate is 50 hl / hr. The centrifuge 13 pushes the drained juices directly into the reservoir 14. This centrifuge is in this case a compressor to the hydrocyclone. The output of the filtered mass 16 from the tangential filter device 15 is fed. into the first heat exchanger 17, while the outlet of the filtrate 18 is fed to the second heat exchanger 19 and from there to the battery 20 of the closed fermentation tanks. The coolant is supplied to the exchanger 17 and 19 from the cooling center 21. During tangential filtration therefore, the exchangers 17 and 19 have the task of cooling the filtered mass and the filtrate. Feeding the filtered mass into the tank 14 via the exchanger 17 'allows to keep, if necessary, the juice in the tank 14 at a temperature below about 25 ° C. Thus, a clear, sterile cane juice is obtained when entering the battery 20 tanks, since it has been cleared of all yeast, bacteria and particles larger than 0.2 µm. This remarkable, controlled purity of cane juice is an important condition for carrying out the process according to the invention, since it then allows the desired end product to be obtained by inoculation with cultures of exclusively selected yeast yeast. As yeast, a culture of Saccharomyces cerivisiae, produced in UTRA-Narbone-CBS 6978, with a guaranteed viable population of 25 · 10 6 cells / g (Fermivin-Société Bapidase 59113 Sedin-France) is used. Other yeasts on the market may be used, such as another variant of Saccharomyces cerevisiae or Schizosaccharomyces Pombe. The juice comes into the battery tank 20 warm approximately 18 ° C. Vaccination is carried out as follows. A yeast batch is prepared in a so-called fermentation vessel 23. To this end, the portion of the juice to be fed into the tank battery 20 is removed and guided. The selected yeast is introduced into the fermentation vessel 23 by means of the dispenser 24. The fermenter 23 is equipped with a stirrer, an injector for supplying air to the yeast batch to provide aerobic conditions, and a heat exchanger 25 coupled to the cooling center 21 to provide a temperature of 20 to 28 ° C for aerobic culture. Dispenser; 24 is also used to regulate the yeast feed saws and to supply optional ingredients such as nitrogen. The mixing and supply of oxygen to the fermentation vessel 23 creates the necessary conditions for the reproduction of the yeast. Their reproduction can be controlled by counting under a microscope. The yeast stick is prepared about 24 hours before it is injected into a battery of 20 sealed containers. This injection is preferably carried out at a time when the yeast population is at a growth stage. The yeast shaft ae feeds the piston pump 26 into each tank filled with microfiltered 4 juice in an amount of 10 to 25% by volume based on the amount of microfiltered juice. The battery 20 is equipped with a tank 27 of heat exchanger which are connected to the cooling centrálo® 21 and allows for accurate control of the fermentation temperature, which is preferably between 20 _and 28 ° C. Part of the tank battery 20 is not filled with fermentable microfiltered glory, but is intended to be bottled from tanks 20 where fermentation takes place. Preferably, centrifugation of the fermented juice to remove dead yeast is included between the two groups of tank batteries 20. These centrifugations may be supplemented by tangential microfiltration. a membrane with a porosity of 0.2 ₍ µm) to remove the last yeast residues and any deposits. At the exit 28 of the yeast is a clear wine with an alcohol content of 10 to 11% by volume. ¹ prevent bacterial, infection. Wine is then passed to a distillation-rectification unit 29 of known type. This unit is adjusted to obtain two types of alcohol for example, one with an alcohol concentration of 96% by volume and a maximum of 9 g portions of soft hl

- 13 pure alcohol and the other at an alcoholic strength of 94% vol and a non-alcoholic strength of 10 to 15 g per hectolitre of pure alcohol. The rectified alcohol is then passed through two cutting vessels 30 equipped with heat exchangers 31 »connected to a cooling center 21. to compensate for the temperature increase caused by the water supplied from the tanks 32» The water comes from a demineralization station equipped with anion exchangers and cation exchangers / Parent Industries / · This water has a resistance of 200,000 ohms / cm ² / cm · cutting transforms rectifying alcohols into beverages of concentration / titer / 40% by volume · These beverages and stored in containers 33> They have a very pleasant, sensible / organoleptic / properties, and at the same time have physiological properties, essentially due to their ethanol content ·

14 z- <£ £

PATENTOVÉ

Claims (7)

PATENTOVÉ Process for obtaining alcoholized beverages from vegetable juice / containing naturally at least one fermentable sugar, characterized in that a vegetable juice obtained by pressing at least one plant is obtained and / or taken so that the content of fermentable sugars in the vegetable juice amounts to 80 to 230 g / liter, its pI was adjusted to 3 _R 5 to 4.3, then spread and then the underflow remove all suspended particles larger than 1 mm, b / elutriation juice is subjected to microfiltration on a membrane sawing in the range of 0.2 to 0.45 p® and divided into two parts, a larger part and a smaller part, c / a smaller part forms a yeast batch using the aerobic culture of the selected yeast, d / yeast batch is added to the larger a portion of the micro-filtered juice and alcoholic fermentation is carried out at a temperature of 20 to 28 ° C, in an atmosphere of carbon amide, e / then subjecting the resulting substance to de by distillation to obtain a distillate which can possibly be cut with water · 2. A process according to claim 1, characterized in that the alcoholic fermentation is carried out up to an ethanol content of 2 to 14% by volume. Method according to claim 1, characterized in that step c / s of the aerobic culture is carried out at a temperature of 20 to 28 ° C. 4. A method according to any one of Claims 1 to 3, wherein the plant juice comprises juice obtained by pressing sugar cane. 15 Dec 5. The method of claim 1, wherein the selected yeast forms Saccharomyces cerevisiae. 6. A method according to claim 1, characterized in that a yeast feed is added in step d / d when: its yeast concentration is 10? up to 10 ⁸ yeast per cm 2 and the yeast population is in a growth stage. 7. The method of claim 1, wherein the volume of added yeast seed in step d) is 10 to 25% by volume of the bulk of the microfiltered juice. ff. The method of claim 1, wherein, in the case of distillation, the distillation is controlled to obtain a distillate having an alcohol content of 94 to 9% by volume.