Method for reducing reactive protenatious compounds in red grape must
AssigneeJohn Anthony Guido
InventorKarl Wright
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Abstract
A method for reducing the affinity of proteinaceous compounds present in red grape must from binding with tannins, anthocyanins, polyphenolics and other organoleptic organic compounds. The method comprises thermally pre-treating red grape must to a temperature of between 45 to 65 degrees Celsius for approximately 5-20 minutes. Thereafter, cooling or allowing the treated red grape must to cool to ambient temperature for approximately 5-20 minutes. A package treatment system is provided which receives, thermally treats and returns the treated red grape must to either a vessel of origin or a normal downstream receiving vessel.
Claims16
An aerobic enological process comprising:
- producing a red grape must,
- generally heating uniformly said red grape must to a temperature in a range of about 45 to 65 degrees centigrade,
- maintaining said temperature range for a time in a range of about 5 to 20 minutes and thereafter,
- cooling said red grape must to approximately ambient temperature in about 20 minutes.
An aerobic enological process comprising:
- thermally pre-treating a quantity of red grape must by maintaining a temperature range of about 45-65 degrees Celsius,
- cooling said red grape must to approximately an ambient temperature within 20 minutes and thereafter,
- transferring said red grape must to a process vessel.
An aerobic enological process comprising:
- transferring from a first vessel a quantity of red grape must,
- routing said quantity of red grape must through a heat exchanger,
- heating said quantity of red grape must in a range of about 45-65 degrees Celsius for about 5-20 minutes, and,
- transferring said red grape must to one of a maceration vessel, a press vessel, a crusher vessel and a fermentation vessel.
Dependencies are inferred from the claim text.