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US 9,752,110 B2Granted
Method and compositions of preserving wine
AssigneeYsdr LLC
InventorsDavid Rubin, Ely Rubin
Life of this patent
Estimating the term…
Abstract
Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.
Claims14
A method for producing red wine that is free of added sulfite and for preserving the polyphenols in red wine, the method comprising:
- a. contacting grape must with an agent added for bacteriocidal activity, the agent selected from the group consisting of resveratrol, pterostilbene and mixtures thereof;
- b. adding a wine producing yeast to the grape must from step (a);
- c. fermenting the grape must from step (b) to produce wine, the wine containing a quantity of the agent, which quantity is enhanced relative to any natural quantity of the agent in the wine, with the proviso that no sulfites are added at any time during or after production of the wine, and the red wine does not contain any sulfate conjugates of polyphenols formed from added sulfites;
- wherein malolactic fermentation occurs during step (c),
- wherein the red wine that is free of added sulfite comprises from 1 gram/L to about 11.5 grams/L of resveratrol, pterostilbene or mixtures thereof.
2 more elements
Dependencies are inferred from the claim text.