MD4576C1 - Process for producing an anthocyanin concentrate from grapes - Google Patents
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- MD4576C1 MD4576C1 MDA20160065A MD20160065A MD4576C1 MD 4576 C1 MD4576 C1 MD 4576C1 MD A20160065 A MDA20160065 A MD A20160065A MD 20160065 A MD20160065 A MD 20160065A MD 4576 C1 MD4576 C1 MD 4576C1
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- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 39
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 39
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 39
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000012141 concentrate Substances 0.000 title claims abstract description 16
- 241000219094 Vitaceae Species 0.000 title abstract description 12
- 235000021021 grapes Nutrition 0.000 title abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 25
- 241001593968 Vitis palmata Species 0.000 claims abstract description 13
- 235000019674 grape juice Nutrition 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 241000219095 Vitis Species 0.000 claims abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 14
- 150000008163 sugars Chemical class 0.000 claims description 7
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000005292 vacuum distillation Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 240000007942 Prunus pensylvanica Species 0.000 description 4
- 235000013647 Prunus pensylvanica Nutrition 0.000 description 4
- 230000000975 bioactive effect Effects 0.000 description 4
- 239000000920 calcium hydroxide Substances 0.000 description 4
- 235000011116 calcium hydroxide Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- -1 anthocyanin compounds Chemical class 0.000 description 3
- 230000002225 anti-radical effect Effects 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000000737 periodic effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 238000007738 vacuum evaporation Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 241000394605 Viola striata Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000440 bentonite Substances 0.000 description 1
- 229910000278 bentonite Inorganic materials 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000001044 red dye Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Изобретение относится к винодельческой промышленности, а именно к способу получения антоцианового концентрата из винограда.Способ, согласно изобретению, предусматривает смешивание осветленного виноградного сока с красным виноградным вином и с экстрактом из виноградной выжимки красных сортов, после чего полученная смесь концентрируется в вакууме при температуре не более 40°С до содержания сахаров не менее 80%.The invention relates to the wine industry, and in particular to a method for producing anthocyanin concentrate from grapes. The method, according to the invention, involves mixing clarified grape juice with red grape wine and extract from grape squeezed red varieties, after which the resulting mixture is concentrated in vacuum at a temperature of not more than 40 ° C to a sugar content of at least 80%.
Description
Invenţia se referă la industria alimentară, în special la industria vinicolă. The invention relates to the food industry, especially to the wine industry.
Este bine cunoscut faptul că în compoziţia strugurilor din soiurile roşii se conţine o clasă de compuşi polifenolici, numiţi antociani. Aceşti compuşi se află sub pieliţa bobiţelor strugurilor. La macerarea strugurilor ei practic rămân în boştină şi nu trec în must. La fermentarea în roşu a strugurilor din soiurile roşii de struguri, când mustul şi boştina fermentează împreună, majoritatea antocianilor trec în vin, redându-i culoarea roşie-vişinie. It is well known that the composition of red grapes contains a class of polyphenolic compounds, called anthocyanins. These compounds are under the skin of the grape seeds. When the grapes are macerated, they practically remain in the bostina and do not pass into the must. During the red fermentation of grapes from the red grape varieties, when the must and boština ferment together, most of the anthocyanins pass into the wine, giving it a red-cherry color.
Prezenţa antocianilor în vinul roşu îi redă unele proprietăţi benefice, deoarece antocianii au proprietăţi antiradicalice, antioxidante, activitate P-vitaminică şi alte însuşiri benefice pentru fiinţele umane [1]. Astfel, în ultimul timp, preparatele care conţin antociani sunt utilizaţi ca aditivi alimentari. The presence of anthocyanins in red wine gives it some beneficial properties, because anthocyanins have antiradical, antioxidant properties, P-vitamin activity and other beneficial properties for human beings [1]. Thus, recently, preparations containing anthocyanins are used as food additives.
Pe de altă parte, compuşii antocianici din struguri, fiind intens coloraţi în roşu, sunt aplicaţi ca colorant roşu natural inofensiv în industria alimentară. On the other hand, the anthocyanin compounds from grapes, being intensely colored in red, are applied as a harmless natural red dye in the food industry.
Pentru obţinerea coloranţilor alimentari roşii din struguri au fost elaborate mai multe procedee [2, 3]. Prezintă un anumit interes procedeul în care se utilizează osmoza inversă, ioniţii, anhidrida sulfuroasă, refrigerarea extractului la temperaturi de -1, -2 ºC, pentru a obţine un concentrat antocianic cu proprietăţi bioactive. În calitate de materie primă se utilizează tescovina proaspătă dulce, după separarea mustului de boştină la procesarea strugurilor roşii. Pe lângă avantajele evidente, şi anume obţinerea unui concentrat antocianic cu proprietăţi biologic active, procedeul are şi anumite dezavantaje, printre care procesul de concentrare prin osmoza inversă este costisitor, decurge foarte lent şi nu permite selectarea antocianilor de alte substanţe prezente în extract. Nu este clar unde se vor afla aşa substanţe ca: alcoolul etilic (circa 12% în extract), anhidrida sulfuroasă, acidul tartric, care vor diminua calitatea concentratului antocianic obţinut. Pe de altă parte, autorii nu încearcă să utilizeze antocianii din tescovina restantă, minimizând astfel sursele de antociani de origine viticolă [2]. Several processes have been developed to obtain red food colorings from grapes [2, 3]. The process in which reverse osmosis, ions, sulfur dioxide, refrigerating the extract at temperatures of -1, -2 ºC are used to obtain an anthocyanin concentrate with bioactive properties is of some interest. As a raw material, fresh sweet cranberries are used, after separating the must from the bostina during the processing of red grapes. In addition to the obvious advantages, namely obtaining an anthocyanin concentrate with biologically active properties, the process also has certain disadvantages, among which the reverse osmosis concentration process is expensive, proceeds very slowly and does not allow the selection of anthocyanins from other substances present in the extract. It is not clear where there will be such substances as: ethyl alcohol (about 12% in the extract), sulfur dioxide, tartaric acid, which will reduce the quality of the obtained anthocyanin concentrate. On the other hand, the authors do not try to use the anthocyanins from the remaining jujube, thus minimizing the sources of anthocyanins of viticultural origin [2].
Cel mai aproape de invenţia noastră este procedeul, unde în calitate de materie primă se utilizează tescovina după fermentarea strugurilor roşii, aplicând fermentarea în roşu. Extracţia antocianilor are loc într-o baterie din 45 difuzoare, în care antocianii se extrag cu soluţie apoasă de anhidridă sulfuroasă. Extractul obţinut este mai puţin impurificat şi nu este supus degradării microbiene. Impurităţile existente în extract se înlătură prin filtrare, după care el este concentrat prin evaporare în vid, astfel atingându-se o concentraţie de 40% substanţe uscate [3]. The closest to our invention is the process, where as a raw material, pomace is used after the fermentation of red grapes, applying the fermentation in red. The extraction of anthocyanins takes place in a battery of 45 diffusers, in which the anthocyanins are extracted with an aqueous solution of sulfur dioxide. The obtained extract is less impurity and is not subject to microbial degradation. Impurities in the extract are removed by filtration, after which it is concentrated by vacuum evaporation, thus reaching a concentration of 40% dry substances [3].
Tehnologia aplicată, fără doar şi poate este mai ieftină şi mai efectivă. În primul rând materia primă este cantitativ mai mare, deoarece majoritatea strugurilor roşii sunt fermentaţi în roşu. În al doilea rând, prin evaporarea în vid a apei se înlătură anhidrida sulfuroasă şi alcoolul etilic prezent în extract. În al treilea rând, aplicând cationiţi şi anioniţi, din extract se înlătură compuşii minerali, prezenţi în extract. The applied technology is definitely cheaper and more effective. First of all, the raw material is quantitatively higher, because most red grapes are fermented in red. Secondly, the sulfur dioxide and ethyl alcohol present in the extract are removed by vacuum evaporation of the water. Thirdly, by applying cations and anions, the mineral compounds present in the extract are removed.
Pe lângă avantajele evidente, tehnologia dată are şi anumite dezavantaje, şi anume aplicarea ioniţilor este iraţională, deoarece o bună parte a compuşilor antocianici se absoarbe ireversibil pe aceşti ioniţi, micşorând concentraţia lor în extractul final şi scoţând foarte repede din uz ioniţii utilizaţi. Pe de altă parte, înlăturarea completă a acidului tartric din extract face ca antocianii să-şi schimbe culoarea din roşu intens în violet-pal şi să devină şi mai instabili la păstrarea lor. În al treilea rând, nu este evidenţiată temperatura, la care are loc distilarea în vid, care, în cazul nostru, este foarte importantă. In addition to the obvious advantages, the given technology also has certain disadvantages, namely the application of ionizers is irrational, because a good part of the anthocyanin compounds are irreversibly absorbed on these ionizers, reducing their concentration in the final extract and removing the used ionizers from use very quickly. On the other hand, the complete removal of tartaric acid from the extract causes the anthocyanins to change their color from intense red to pale violet and become even more unstable when stored. Thirdly, the temperature at which vacuum distillation takes place is not highlighted, which, in our case, is very important.
Problema pe care o soluţionează invenţia dată constă în elaborarea unui procedeu de obţinere a unui concentrat antocianic stabil din strugurii roşii, unde în calitate de conservant serveşte sucul de struguri. Acest concentrat antocianic are proprietăţi antiradicalice, antioxidante şi activitate P-vitaminică înalte, în care s-a păstrat activ întreg complexul enzimatic al sucului de struguri şi extractului antocianic iniţiali. The problem that the given invention solves consists in the development of a process for obtaining a stable anthocyanin concentrate from red grapes, where the grape juice serves as a preservative. This anthocyanin concentrate has antiradical properties, antioxidants and high P-vitamin activity, in which the entire enzyme complex of grape juice and the initial anthocyanin extract has been kept active.
Esenţa invenţiei constă în faptul că se propune un procedeu de obţinere a concentratului antocianic din struguri bioactiv, prin distilarea în vacuum la o temperatură mai joasă de 40 ºC a unui amestec de suc de struguri limpezit şi extract antocianic din struguri roşii limpezit. Sucul de struguri limpezit a fost în prealabil congelat sau conservat prin adăugare de alcool etilic şi întreg procesul tehnologic de obţinere a lui s-a realizat la temperaturi mai joase de 40 ºC. În calitate de extract antocianic a fost utilizat vinul roşu sec sau vinul obţinut la fermentarea în roşu a mustuielii de struguri roşii după înlăturarea mustului, sau extractul apos după ce tescovina de struguri roşii după fermentarea în roşu a fost tratată cu soluţie de 0,1% anhidridă sulfuroasă. Extractul antocianic a fost tratat cu lapte de var pentru a ridica pH-ul până la o valoare aproape de 4, întreg procesul tehnologic de obţinere a lui s-a realizat la temperaturi mai joase de 40 ºC. Procesul de concentrare a concentratului antocianic va decurge până la concentraţia zaharurilor din el de cel puţin 80% de masă. The essence of the invention consists in the fact that a process for obtaining the anthocyanin concentrate from bioactive grapes is proposed, by vacuum distillation at a temperature lower than 40 ºC of a mixture of clarified grape juice and clarified anthocyanin extract from red grapes. The clarified grape juice was previously frozen or preserved by adding ethyl alcohol and the entire technological process of obtaining it was carried out at temperatures lower than 40 ºC. As anthocyanin extract was used dry red wine or the wine obtained from the red fermentation of red grape pomace after removing the must, or the aqueous extract after red grape pomace after red fermentation was treated with a 0.1% solution sulfur dioxide. The anthocyanin extract was treated with milk of lime to raise the pH to a value close to 4, the entire technological process of obtaining it was carried out at temperatures lower than 40 ºC. The concentration process of the anthocyanin concentrate will proceed until the concentration of sugars in it is at least 80% by mass.
Rezultatul tehnic al invenţiei permite de a obţine un concentrat antocianic stabil, bioactiv, cu proprietăţi antiradicalice şi antioxidante, în care s-a păstrat complexul enzimatic activ, fără utilizarea unor conservanţi sintetici. The technical result of the invention allows to obtain a stable, bioactive anthocyanin concentrate, with antiradical and antioxidant properties, in which the active enzyme complex has been preserved, without the use of synthetic preservatives.
Rezultatul tehnic al invenţiei se datorează faptului că toate procesele tehnologice de obţinere a materiei prime (sucul din struguri şi extractul antocianic), cât şi procesul de concentrare a complexului antocianic s-au realizat la temperaturi mai joase de 40 ºC, adică la temperaturi când nu are inactivarea enzimelor. Prezenţa zaharurilor din sucul de struguri la o concentraţie de cel puţin 80% de masă permite de a conserva concentratul antocianic, totodată oferindu-i un gust plăcut. The technical result of the invention is due to the fact that all the technological processes for obtaining the raw material (grape juice and anthocyanin extract), as well as the concentration process of the anthocyanin complex, were carried out at temperatures lower than 40 ºC, i.e. at temperatures when has enzyme inactivation. The presence of sugars in grape juice at a concentration of at least 80% by mass allows to preserve the anthocyanin concentrate, while giving it a pleasant taste.
Exemple de obţinere a concentratului antocianic bioactiv. Examples of obtaining the bioactive anthocyanin concentrate.
Exemplul 1 Example 1
10 kg de struguri de soiul Cabernet Sauvignon, în faza de coacere tehnică, au fost desciorchinaţi şi mustuiţi. Mustuiala obţinută a fost supusă imediat unei presări pentru a separa mustul de boştină. Mustul separat a fost tratat cu bentonită pentru a precipita fracţia grosieră din el şi răcit până la temperatura de +6 ºC. S-au obţinut 5,1 litri de must. După 24 ore a fost separat mustul limpezit de fracţia grosieră prin decantare, care apoi imediat a fost filtrat printr-un filtru-carton. S-au obţinut 4,6 litri de suc limpezit cu concentraţia zaharurilor de 201 g/dm3 şi aciditatea totală de 5,6 g/dm3, care a fost pus la păstrare la o temperatură de -10 ºC. 10 kg of Cabernet Sauvignon grapes, in the technical ripening phase, were destemmed and mustered. The must obtained was immediately subjected to a press to separate the must from the wort. The separated wort was treated with bentonite to precipitate the coarse fraction from it and cooled to the temperature of +6 ºC. 5.1 liters of must were obtained. After 24 hours, the clarified must was separated from the coarse fraction by settling, which was then immediately filtered through a cardboard filter. 4.6 liters of clarified juice were obtained with a sugar concentration of 201 g/dm3 and a total acidity of 5.6 g/dm3, which was stored at a temperature of -10 ºC.
Boştina restantă a fost lăsată pentru fermentarea în roşu. După 5 zile tescovina a fost presată, obţinându-se 1,8 litri de vin semifermentat, care a fost lăsat pentru a fermenta mai departe. Tescovina după presare a fost tratată cu o soluţie de 0,1% anhidridă sulfuroasă, fiind acoperită integral cu lichid (s-au folosit circa 5 litri de soluţie) şi la o agitaţie periodică amestecul format a fost lăsat pentru 24 ore. După aceasta extractul antocianic obţinut a fost separat de tescovină prin presare. S-au obţinut 4,8 litri de extract, care au fost adăugaţi la vinul obţinut anterior, pentru a continua fermentarea zaharurilor restante. După finalizarea procesului de fermentare vinul a fost separat de drojdie prin decantare şi tratat cu lapte de var pentru a micşora aciditatea lui până la 4. Suspensia formată a fost filtrată printr-un filtru carton. S-au obţinut 6,1 litri de extract antocianic. The remaining boştina was left for red fermentation. After 5 days the pomace was pressed, obtaining 1.8 liters of semi-fermented wine, which was left to ferment further. Tescovina after pressing was treated with a solution of 0.1% sulfur anhydride, being completely covered with liquid (about 5 liters of solution were used) and with periodic agitation the mixture was left for 24 hours. After this, the obtained anthocyanin extract was separated from the pomace by pressing. 4.8 liters of extract were obtained, which were added to the previously obtained wine to continue the fermentation of the remaining sugars. After the completion of the fermentation process, the wine was separated from the yeast by decantation and treated with milk of lime to reduce its acidity to 4. The suspension formed was filtered through a cardboard filter. 6.1 liters of anthocyanin extract were obtained.
Menţionăm că până la această etapă în procesul tehnologic utilizat temperaturile nu au depăşit 40 ºC. We mention that up to this stage in the technological process used, the temperatures did not exceed 40 ºC.
Sucul de struguri limpezit şi răcit până la -10 ºC a fost din nou filtrat printr-un filtru-carton pentru a înlătura piatra de vin formată la răcirea lui. La el s-a adăugat extractul antocianic obţinut anterior şi amestecul a fost supus ulterior concentrării la un aparat de distilare în vid rotativ la temperatura de 40 ºC şi presiunea de 7…10 kPa până la concentraţia zaharurilor în suc de 80%. S-a obţinut 1,1 kg de concentrat antocianic de consistenţa mierii, având o culoare roşie-vişinie şi un gust plăcut de struguri. The clarified grape juice cooled to -10 ºC was again filtered through a filter-cardboard to remove the tartar formed when it cooled. The anthocyanin extract obtained previously was added to it and the mixture was subsequently subjected to concentration in a rotary vacuum distillation apparatus at a temperature of 40 ºC and a pressure of 7...10 kPa until the concentration of sugars in the juice was 80%. 1.1 kg of honey-like anthocyanin concentrate was obtained, having a red-cherry color and a pleasant grape taste.
Exemplul 2 Example 2
S-au utilizat 2 kg de suc, obţinut din struguri Aligote, limpezit cu concentraţia zaharurilor de 196 g/dm3 şi aciditatea totală de 6,2 g/dm3, conservat la -10 ºC, care ulterior a fost separat de piatra de vin prin filtrare (s-a utilizat un filtru-carton), la care s-au adăugat 10 litri de vin roşu de soiul Merlot, limpezit prin filtrare cu ajustarea pH-ului lui până la 4 cu lapte de var. Amestecul din sucul de struguri şi vinul astfel tratat a fost concentrat la un aparat de distilare în vid rotativ la temperatura de 40 ºC şi presiunea de 7…10 kPa până la concentraţia zaharurilor în suc de 80%. S-au obţinut 0,5 kg de concentrat antocianic de consistenţa mierii, având o culoare roşie-vişinie şi un gust plăcut de struguri. 2 kg of juice were used, obtained from Aligote grapes, clarified with a sugar concentration of 196 g/dm3 and total acidity of 6.2 g/dm3, preserved at -10 ºC, which was later separated from the wine stone by filtration (a cardboard filter was used), to which 10 liters of red Merlot wine were added, clarified by filtration with the pH adjusted to 4 with milk of lime. The mixture of grape juice and wine thus treated was concentrated in a rotary vacuum distillation apparatus at a temperature of 40 ºC and a pressure of 7...10 kPa until the concentration of sugars in the juice was 80%. 0.5 kg of honey-like anthocyanin concentrate was obtained, having a red-cherry color and a pleasant taste of grapes.
Exemplul 3 Example 3
50 kg de tescovină, formată după fermentarea în roşu a mustuielii din struguri de soiul Cabernet Sauvignon, au fost tratate cu 50 litri de soluţie de 0,1% de anhidridă sulfuroasă şi lăsate pentru 24 ore la temperatura camerei, cu o amestecare periodică, după care a fost separat prin presare extractul obţinut. S-au obţinut 51 litri de extract, care a fost lăsat pentru limpezire 48 ore, ulterior a fost decantat şi concentrat la aparatul de distilare în vid rotativ la temperatura de 40 ºC şi presiunea de 7…10 kPa până la volumul de 5 litri. Extractul astfel obţinut a fost tratat cu lapte de var pentru a ridica pH-ul până la 4, apoi a fost filtrat printr-un filtru-carton. 50 kg of pomace, formed after the red fermentation of the grapes of the Cabernet Sauvignon variety, were treated with 50 liters of a 0.1% solution of sulfur dioxide and left for 24 hours at room temperature, with periodic mixing, after which was separated by pressing the obtained extract. 51 liters of extract were obtained, which was left for clarification for 48 hours, then it was decanted and concentrated in a rotary vacuum distillation apparatus at a temperature of 40 ºC and a pressure of 7...10 kPa up to a volume of 5 liters. The extract thus obtained was treated with milk of lime to raise the pH to 4, then it was filtered through a cardboard filter.
La extractul antocianic astfel tratat şi limpezit s-au adăugat 2 litri de suc de struguri, similar cu cel utilizat în exemplul 2. Amestecul obţinut a fost concentrat la un aparat de distilare în vid rotativ la temperatura de 40 ºC şi presiunea de 7…10 kPa până la concentraţia zaharurilor în suc de 80%. S-au obţinut 0,5 kg de concentrat antocianic de consistenţa mierii, având o culoare roşie-vişinie şi un gust plăcut de struguri. To the thus treated and clarified anthocyanin extract, 2 liters of grape juice were added, similar to that used in example 2. The obtained mixture was concentrated in a rotary vacuum distillation apparatus at a temperature of 40 ºC and a pressure of 7...10 kPa up to the concentration of sugars in the juice of 80%. 0.5 kg of honey-like anthocyanin concentrate was obtained, having a red-cherry color and a pleasant taste of grapes.
1. Rusu E. Vinificaţia primară. Chişinău, 2011, p.23-25 1. Rusu E. Primary vinification. Chisinau, 2011, p.23-25
2. MD 3034 B1 2006.04.30 2. MD 3034 B1 2006.04.30
3. Разуваев И.И. Комплексная переработка вторичных продуктов виноделия. Москва, Пищевая промышленность, 1975, с. 91-94 3. Razuvaev I.I. Complex processing of secondary wine products. Moscow, Food industry, 1975, p. 91-94
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US6238673B1 (en) * | 1996-09-20 | 2001-05-29 | The Howard Foundation | Method of producing high flavonol content polyphenol compositions |
| FR2772235B1 (en) * | 1997-12-12 | 2000-07-21 | Fabre Pierre Sante | POLYPHENOLIC COMPOSITION, USEFUL AS A FOOD SUPPLEMENT, NUTRACEUTICAL OR COSMETIC COMPOSITION |
| FR2790645B1 (en) * | 1999-03-12 | 2001-06-08 | Arkopharma Laboratoires | FOOD SUPPLEMENT AND COSMETIC TREATMENT METHOD BASED ON GRAPE EXTRACT RICH IN POLYPHENOLS |
| UA39237C2 (en) * | 2000-03-01 | 2001-06-15 | Мале Приватне Підприємство "Рессфуд" | method for the preparation of food concentrate of grapes polyPHENOLS |
| BG684Y1 (en) * | 2002-04-12 | 2004-09-30 | Кирил Г. Фърцов | Food additive |
| RO122471B1 (en) * | 2004-07-26 | 2009-07-30 | Staţiunea De Cercetare-Dezvoltare Pentru Viticultură Şi Vinificaţie | Concentrated natural grape juice, with antioxidant properties and process for obtaining the same |
| MD3034C2 (en) * | 2005-05-27 | 2007-03-31 | Национальный Институт Виноградарства И Винификации | Process for red colorant obtaining from grape pomace |
| AU2012244182B2 (en) * | 2005-09-28 | 2013-09-19 | E. & J. Gallo Winery | Grape extract, dietary supplement thereof, and processes therefor |
| PT1937091E (en) * | 2005-09-28 | 2015-09-01 | Constellation Brands Inc | Grape extract, dietary supplement thereof, and processes therefor |
| UA99753C2 (en) * | 2010-08-31 | 2012-09-25 | Юрій Олексійович Огай | Method for obtaining a food concentrate of grape polyphenols |
| UA77646U (en) * | 2012-07-13 | 2013-02-25 | Юрий Алексеевич Огай | Method for obtaining a food concentrate of grape polyphenols |
| UA79879U (en) * | 2012-08-27 | 2013-05-13 | Одесская Национальная Академия Пищевых Технологий | Method for obtaining the functional additive "maltovyn" |
| UA92791U (en) * | 2014-01-13 | 2014-09-10 | Національний Інститут Винограду І Вина "Магарач" | Method for obtaining the food concentrate from the grape polyphenols |
| RU2560633C1 (en) * | 2014-05-22 | 2015-08-20 | Юрий Алексеевич Огай | Method for production of food concentrate of grape polyphenols |
| CN105167067A (en) * | 2015-10-10 | 2015-12-23 | 桓仁易和酒业有限公司 | Method for producing sugar-free and alcohol-free grape juice |
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