Dealcoholisation techniques using physical methods are already known; however, there are currently no devices that can biologically lower alcohol content. The invention comprises equipment including at least one fermentation tank (1), provided with a plurality of probes and devices for controlling said fermentation, and at least one must reservoir tank (2), said tanks being connected by a transfer pump (4) and controlled by a control panel (18) that controls functions including oxidation, gas inflow, cooling, heating, stirring, transfer, volume measurement, temperature, density, sugar consumption, colour, acetic acid level.
The present invention relates to a method for preparing beverages with a low alcohol content that consists of using disaccharides such as maltose, isomaltose or trehalose which do not produce alcohol with the microorganisms naturally present in fermented beverage matrices, in addition to using typical starter microorganisms for those beverages that do not ferment said disaccharides. This makes it possible to produce a balanced structure, in other words, a beverage has a better mouthfeel without increasing alcohol content.
The invention relates to a cleaning system for bioreactors for the multiplication of yeast, fungi and bacteria, of the type including a cleaning system based on one or more balls, formed by a water heater (A) connected to a pressure pump (8), both controlled via their own control electronics or via the machine of the bioreactor to which the system is linked, said pump being joined to the bioreactor cleaning ball(s) (12) via heat-resistant tubing, and said heater (A) including a water inlet (1) and a water outlet (5), as well as at least one electrical resistor (4), a temperature sensor (17) and connections for instrumentation.
B08B 9/093 - Cleaning of containers, e.g. tanks by the force of jets or sprays
C12M 1/02 - Apparatus for enzymology or microbiology with agitation meansApparatus for enzymology or microbiology with heat exchange means
C12M 1/12 - Apparatus for enzymology or microbiology with sterilisation, filtration, or dialysis means
C12M 1/36 - Apparatus for enzymology or microbiology including condition or time responsive control, e.g. automatically controlled fermentors
4.
DEVICE AND PROCESS FOR THE TREATMENT OF THE DECREASE OR ELIMINATION OF REDUCTIONS AND OTHER ODOURS IN FERMENTATIVE PROCESSES IN BOTH A PREVENTIVE AND A CURATIVE MANNER
The invention consists of a process for decreasing or eliminating reductions and other odours in fermentative processes, by means of the application of products that are adsorbent for sulphurous substances, such as chitin-glucan or silicon dioxide, and phenol adsorbents; said products are disposed within porous bags (1) with a pore size smaller than that of the particles of the aforementioned products; said bags (1) are intended to be housed within a mesh (2) for the immersion thereof within the content of the fermentation vessel; a mesh (2) that may in turn be protected within a metallic container (3) featuring orifices (4) and equipped with hanging means (5), when the product is to be subjected to stirring processes during the fermentation.
The must- and wine-treatment method of the invention consists in adding lysates of lactic acid bacteria during the wine fining and ageing phase in order to reduce astringency, said addition also increasing nitrogenous matter, while the negative z-potential of the lactic acid bacteria and its ability to bond with the K+and Ca2+ cations favour the retention of the latter, preventing them from bonding to tartaric acid, as well as preventing the formation of crystals of potassium bitartrate and neutral calcium tartrates, thereby stabilising the wine against the precipitation of tartrate salts. Said lysates of lactic acid bacteria may also be used to favour the wine clarifying process and may be in the form of a liquid or dry powder.
C12G 1/02 - Preparation of must from grapesMust treatment or fermentation
C12H 1/14 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfitingSequestration, e.g. with chelate-producing compounds
C12H 1/052 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic material
6.
METHOD FOR TREATING ALCOHOLIC BEVERAGES DURING THE FERMENTATION PROCESS THEREOF
The invention consists of adding cyclodextrins, specifically beta-cyclodextrin, alpha-cyclodextrin and/or gamma-cyclodextrin, to trap fatty acids during the fermentation process of certain alcoholic beverages, either with a stabilising effect for the foams generated during said fermentation process, or as a detoxifier to increase the lifespan of the yeasts.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Activators [chemicals]; Biological activators; Activator enzymes; Chemical additives; biological additives; Chemical and biological additives for use in oenology; Growing media; Culture media for microbiology; Cultivation means for the development and growth of yeast; Yeast nutrients for industrial purposes; Biological preparations, other than for medical or veterinary purposes; Chemicals for use in fermenting; Oenological bactericides [chemical preparations for use in wine making]; Chemicals and biological preparations used in the fermentation and production of wine; Biological substrates for use in the fermentation and production of wine and other alcoholic beverages; All of the aforesaid solely in relation to oenology and the winegrowing sector.
8.
SYSTEM FOR CONTROLLING THE MALOLACTIC FERMENTATION OF WINES
The system is provided for aspirating and suctioning a minimum quantity of wine from a barrel (1) or fermentation tank for the analysis of the malic acid, and optionally, the lactic acid, acetic acid and histamines, and thereby gaining control of the development of the malolactic fermentation of the wine inside the barrel (1), without needing to manually take samples for analysis. The suctioning or aspiration occurs via a tube (4-4') which passes through the corresponding lid (2) of the barrel, with the insertion of a solenoid valve (3) in the tube (4-4') and of a peristaltic pump (5) in the external section of the tube (4'), which peristaltic pump is the component which carries out the minimal suctioning of the wine in order to send same to sensors (6) that analyse the malic acid or other components, with the signals being sent wirelessly (7) to a computer, to a mobile telephone or any other means of displaying and viewing the results.
The invention relates to a system for the propagation of yeast and adaptation to ethanol in a sustained manner using a bioreactor (1) which is programmed automatically and in which the propagation and adaptation to ethanol, pH and temperature is carried out, for a secondary fermentation in the tirage of Cava, Champagne and sparkling wines in general. The bioreactor (1) includes a motor (6) with stirring blades, and a temperature-control system comprising a sleeve and an electrical resistor, said bioreactor (1) being associated with a mixing tank (2) which houses the liquor. In addition, a programmed pump (4) is provided between the bioreactor (1) and the mixing tank (2), as well as a programmable automaton with a control panel (5) for automating the process.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
42 - Scientific, technological and industrial services, research and design
Goods & Services
Cultures of microorganisms other than for medical and veterinary use, preparations of microorganisms other than for medical and veterinary use, biological preparations other than for medical and veterinary use; Chemicals used in laboratory analyses, other than for medical and veterinary purposes. Cultures of microorganisms for medical and veterinary use, preparations of microorganisms for medical and veterinary use; Nutritive substances for microorganisms, biological preparations for veterinary purposes, biological preparations for medical purposes, yeast for pharmaceutical purposes. Biological research, bacteriological research, technical project studies, quality control, chemical research.
