WO2003014288A1

WO2003014288A1 - Vinegar and the preparation method thereof

Info

Publication number: WO2003014288A1
Application number: PCT/FR2002/002837
Authority: WO
Inventors: Alain Chautard; Dominique Mayrand
Original assignee: Innoform Sa; Societe Francaise De Distillerie
Priority date: 2001-08-10
Filing date: 2002-08-09
Publication date: 2003-02-20
Also published as: FR2828496A1; FR2828496B3

Abstract

The invention relates to a vinegar preparation method that aims to preserve the tannins and the colouring and flavouring matter of an original alcoholic ferment. The inventive method is characterised in that the oxidation-, acidity- and heat-sensitive compounds are extracted from the ferment before acetic fermentation and reintroduced thereafter. The invention also relates to a vinegar which is characterised in that it contains all or part of the tannins and the colouring and flavouring matter present in the alcoholic ferment used for the preparation thereof. The invention also relates to the use of one such extract as an additive during the vinegar preparation, particularly in order to improve the organoleptic and/or nutritional properties of same. Moreover, the invention relates to the applications of the vinegar thus obtained and/or of the additive extract in cosmetic formulations.

Description

Vinegar and its preparation process

Field of the invention

The present invention relates to a process for the preparation of vinegar aimed at preserving the tannins, coloring and flavoring materials of the alcoholic fermentate used for its manufacture. It also relates to a vinegar containing all or part of the tannins, coloring and flavoring materials present in the alcoholic fermentate used for its preparation, and whose organoleptic and / or nutritional properties are ideally preserved. The invention finally relates to the use of such an extract as an additive during the preparation of vinegar.

State of the art

In industrial processes for the preparation of vinegar, for example from wine, cider or beer, there is a very marked degradation of certain compounds which are particularly sensitive to the conditions of acetic fermentation. These include tannins, coloring or flavoring materials of phenolic origin which are particularly sensitive to oxidation and heat.

The vinegars thus prepared, and in particular the red wine vinegars, often exhibit insufficient coloration and organoleptic properties, and therefore are not very attractive to the consumer.

The industry is therefore looking for economic methods aimed at overcoming the above drawbacks, while respecting the regulatory constraints which apply in this field. Summary of the invention

To this end, the present invention provides a process for the preparation of vinegar aimed at preserving the tannins, coloring and flavoring materials from a starting alcoholic fermentate, characterized in that the compounds sensitive to oxidation and heat are extracted from the fermentate before acetic fermentation, then reintroduced after said fermentation.

Another subject of the invention relates to a vinegar characterized in that it contains all or part of the tannins, coloring and flavoring materials present in the alcoholic fermentate used for its preparation.

The invention also proposes the use of an extract of tannins, coloring and flavoring materials contained in an alcoholic fermentate as an additive during the preparation of vinegar. This extract can also be used as an ingredient in cosmetics.

The method according to the present invention has the advantage of sparing the compounds sensitive to the conditions of acetic fermentation as practiced in an industrial environment, in particular oxidation, acidity or heat. This makes it possible to restore them at the final stage of the acetic fermentation process so as to obtain vinegars having organoleptic and nutritional properties close to those of the starting alcoholic fermentate. These results are verifiable in the laboratory by colorimetric measurements described in particular in the publications Foods Chemistry 75 (2001) 473-485 and 66 (1999) 387-394 (Jean François Gonnet)

Another advantage lies in the fact that it is possible to significantly improve the organoleptic properties of so-called low-end vinegar by adding to them an extract obtained according to the invention.

Where food regulations require, the process according to the invention makes it possible to restore the entire phenolic load (tannins, coloring and flavoring materials) of the red wine used for the manufacture of a vinegar of superior quality. A surprising advantage of the present invention lies in the fact that the extraction improves the acetic fermentation step. In fact, it has been observed that the acetic fermentation is easier to carry out on an alcoholic fermentate now free of coloring or other matters, in particular tannins.

detailed description

In the context of the present invention, the term “fermentate” is understood to mean the product resulting from the alcoholic fermentation of a fruit or cereal must, such as a wine, a cider or a beer.

“Sensitive compounds” are also understood to mean phenolic derivatives, in particular tannins, catechins, flavonols or anthocyanins, proanthocyanidols responsible for the coloring or flavoring properties of wine, cider or beer, for example.

The phenolic charge denotes the total amount of such compounds in% by weight or volume of wine, respectively of vinegar.

For the implementation of the method according to the invention, an alcoholic fermentate of cereals such as rice, wheat, barley, for example or of fruits such as grapes, apples or pears, for example, can be used. The fermentate can be a wine, a cider or a beer.

According to the invention, the extraction is carried out by any technique capable of separating said compounds without degrading them and in their entirety, in particular by adsorption / elution, filtration, ultrafiltration, reverse or direct osmosis and other membrane techniques.

Good results have been obtained by the use as adsorbents of resins capable of retaining phenolic compounds: such resins meeting food requirements are commercially available. Similar results can be obtained by the selective use of permeable or semi-permeable membranes.

When an extraction is carried out on a column of resin capable of retaining phenols, the column is loaded until saturation with alcoholic fermentate, a wine for example.

For wines with a phenolic load of approximately 1 to 4 g / l, loading can be carried out at a rate of 2 to 8, for example 5 dead volume of resin / hour, varying according to the initial phenolic load.

The dead volume is then pushed to recover the hydroalcoholic charge by means of non-mineralized water (distilled, deionized, osmosis, etc.) at the rate of approximately 3 to 5 dead volume of resin / hour, for example, depending on the final dilution sought.

The resulting hydroalcoholic phase is then conveyed to an acetic fermentation plant to be treated there independently according to current industrial procedures.

On the other hand, the phenolic compounds (dyes, tannins, flavorings, etc.) are desorbed by elution using an appropriate eluent, preferably a food-grade alcohol, such as ethyl alcohol at about 40 to 80% volume, for example. It can be an alcohol obtained by distillation of wine.

The elution solvent can then be removed by any means which makes it possible to avoid thermal or chemical degradation of the desorbed compounds, in particular the phenols. Azeotropic distillation under reduced pressure is used in particular, cryoconcentration, cryodessication, pervaporation on a membrane. Depending on the desired end use, a concentrated liquid, a paste or even a powder can be obtained.

The resulting extract can be reintroduced without further delay into the vinegar production process, once the acetic fermentation phase is completed. It is up to the skilled person to determine the appropriate time. During extemporaneous use, by example as an additive for improving a low-end vinegar or for restoring the initial phenolic charge of the alcoholic fermentate, said extract should preferably be stored under a controlled atmosphere (carbon dioxide, nitrogen or helium) and at a temperature of l about 5 to 15 ° C, preferably 8 to 10 ° C.

According to the techniques used, it is possible to recover at least 70% of the starting phenolic load and to reintroduce it in whole or in part into the product of acetic fermentation carried out in parallel, in an amount depending in particular on the desired organoleptic or nutritional effects. .

Where required by food regulations, for example when preparing vinegars of superior quality wines, in particular red wines, the extract collected from the starting wine will be returned in full.

The process according to the invention lends itself as well to a "batch" preparation as in a continuous or semi-continuous phase, in common industrial installations, such as distilleries or vinegar factories.

A vinegar according to the invention is characterized in particular by the fact that it contains all or part of the tannins, coloring and flavoring materials present in the alcoholic fermentate used for its preparation and that it deploys all of its organoleptic and nutritional qualities; in addition, without the addition of exogenous compounds, that is to say from a source other than the initial alcoholic fermentate.

Of course, such vinegars can be flavored using flavoring agents authorized by the various food regulations, shallots, basil or raspberries for example.

The examples below are given by way of illustration of the process according to the present invention. Example 1: Preparation of a wine vinegar

1000 liters of red wine (phenolic load approx. 1 g / l) are deposited on a column of food-grade adsorbent resin in Styrene Divinyl Benzene (DVB) at the rate of 3 dead volumes of resin / hour until the column is saturated. Next, a pushing phase is carried out using non-mineralized water at the rate of 3 dead volumes of resin / for a dead volume, the resulting hydroalcoholic phase, diluted as necessary by this pushing, being directed to the fermentation installation. acetic.

The phenolic compounds (colorants, tannins, flavorings, etc.) are then desorbed by elution using ethyl alcohol 70% by volume, followed by distillation of the solvent under reduced pressure and at moderate temperature (200 mbar / 60 ° C). 5 kg of a 20% extract are thus obtained in the form of a highly colored concentrated liquid containing more than 95% of the phenolic load of the starting red wine.

This extract is finally added to the product resulting from the acetic fermentation mentioned above. The vinegar obtained has a deep brick red color and the organoleptic qualities of a “woody” type vinegar. This vinegar apart from its traditional food use can be used as an ingredient in cosmetic formulation.

Example 2: Use of a phenolic extract of wine

An extract of tannins, coloring and flavoring materials is prepared from a wine with a high phenolic load (approx. 4 g / l, from the Côte du Rhône) according to the adsorption / desorption process on a resin column of Example 1 After removal of the eluting solvent, the concentrated fraction (40% of phenolic filler) can be stored under an inert atmosphere at around 10 ° C for later use.

This extract can be used to improve the organoleptic and nutritional properties of low-end vinegars. It can also be used as an ingredient in cosmetic formulations.

Claims

claims

1. Process for the preparation of vinegar aimed at preserving the tannins, coloring and flavoring materials of a starting alcoholic fermentate, characterized in that the compounds sensitive to oxidation and heat are extracted from the fermentate before the acetic fermentation, then reintroduced after said fermentation.

2. Method according to claim 1, characterized in that the alcoholic fermentate is a cereal or fruit fermentate, in particular a wine, a cider or a beer.

3. Method according to claim 1, characterized in that the sensitive compounds are phenolic derivatives, in particular tannins, catechins, flavonols or anthocyanins, proanthocyanidols.

4. Method according to claim 1, characterized in that the extraction is carried out by adsorption / elution, filtration, ultrafiltration, reverse or direct osmosis and other membrane techniques.

5. Method according to claim 4, characterized in that the adsorbent is a material capable of retaining phenolic compounds, in particular a resin.

6. Method according to claim 4, characterized in that the eluent is eliminated before reintroduction of the extract into the product resulting from the acetic fermentation.

7. Method according to claim 4, characterized in that the filtration is carried out on a membrane.

8. Method according to claim 1, characterized in that all or part of the extract of the alcoholic fermentate is reintroduced after the acetic fermentation.

9. Vinegar characterized in that it contains all or part of the tannins, coloring and flavoring materials present in the alcoholic fermentate used for its preparation.

10. Ninegar according to claim 9, characterized in that it contains all or part of the initial phenolic charge of the alcoholic fermentate, in particular wine, cider or beer used for its preparation.

11. Ninegar according to claim 9, characterized in that it is flavored.

12. Ninegar according to claim 9, capable of being obtained by the process according to one of claims 1 to 8.

13. Use of an extract of tannins, coloring and flavoring materials contained in an alcoholic fermentate as an additive when preparing vinegar.

14. Use of an extract according to claim 13, to restore or enrich the phenolic fraction of vinegar.

15. Use according to claim 14, for improving the organoleptic and / or nutritional properties of vinegar.

16. Use of a vinegar according to claim 9 as an ingredient in cosmetic formulation.

17. Use of an extract according to claim 13 as an ingredient in cosmetic formulation.