# US 9,752,110 B2 · Method and compositions of preserving wine

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 9,752,110 B2
- Document ID: US9752110B2
- Status: Granted
- Kind: B2
- Application number: 14/524,995
- Filed: 2014-10-27
- Published: 2015-02-12
- Granted: 2017-09-05
- Earliest claimed: 2008-01-08
- Assignees: Ysdr LLC
- Applicants: Ysdr, LLC
- Inventors: David Rubin; Ely Rubin
- Web page: https://patentgrep.com/patent/US9752110B2

## CPC

- C12G 1/02: Preparation of must from grapes; Must treatment and fermentation
- A23G 3/364: {containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins}
- A23G 3/48: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42)
- A23G 4/068: {containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G4/10)}
- A23G 4/12: containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins (containing dairy products A23G4/16)
- A23K 20/111: Aromatic compounds
- A61K 9/0056: {Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals}
- A61K 9/0058: {Chewing gums (non-medicinal aspects, preparing chewing gum A23G4/00; chewing gum for care of the teeth or oral cavity, e.g. with breath freshener A61Q11/00)}
- A61K 9/006: {Oral mucosa, e.g. mucoadhesive forms, sublingual droplets; Buccal patches or films; Buccal sprays}
- A61K 9/0095: {Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches (A61K9/0007 takes precedence; eatable gels or foams A61K9/0056; oral mucosa adhesive forms A61K9/006)}
- A61K 31/047: having two or more hydroxy groups, e.g. sorbitol
- A61K 31/09: having two or more such linkages
- A61P 35/00: Antineoplastic agents
- C12H 1/14: with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
- C12G 2200/21: Wine additives, e.g. flavouring or colouring agents
- C12G: WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23K: FODDER
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)
- A61P: SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- C12H: PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES (simulation ageing by flavouring C12G3/06)

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The method of claim 1, wherein the red wine has greater color intensity than red wine containing added sulfites.

### Claim 3 (depends on 1)

The method of claim 1, wherein the red wine has an absorbance at 420λ of greater than 0.2, or an absorbance at 520λ of greater than 0.3.

### Claim 4 (depends on 3)

The method of claim 3, wherein the wine is a Cabernet Sauvignon having an absorbance at 520λ of greater than 0.3.

### Claim 5 (depends on 3)

The method of claim 3, wherein the wine is a Cabernet Sauvignon having an absorbance at 420λ of greater than 0.2.

### Claim 6 (depends on 3)

The method of claim 3, wherein the wine is a Shiraz having an absorbance at 520λ of greater than 0.400.

### Claim 7 (depends on 3)

The method of claim 3, wherein the wine is a Shiraz having an absorbance at 420λ of greater than 0.2.

### Claim 8 (depends on 1)

The red wine that is free of added sulfite prepared from the method of claim 1, wherein the agent consists essentially of resveratrol.

### Claim 9 (depends on 1)

The method of claim 1, wherein the red wine is a Cabernet Sauvignon having an absorbance at 520λ of greater than 0.3.

### Claim 10 (depends on 1)

The method of claim 1, wherein the red wine is a Cabernet Sauvignon having an absorbance at 420λ of greater than 0.2.

### Claim 11 (depends on 1)

The method of claim 1, wherein the red wine is a Shiraz having an absorbance at 520λ of greater than 0.4.

### Claim 12 (depends on 1)

The method of claim 1, wherein the red wine is a Shiraz having an absorbance at 420λ of greater than 0.2.

### Claim 13 (depends on 1)

The method of claim 1, wherein the red wine is a Shiraz having an absorbance at 420λ of greater than 0.23.

### Claim 14 (depends on 1, 3)

The method of any of claims 3 or 1, wherein the red wine is free of added lactobacteria.