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    • 专利摘要:
    Procedure for the corrective treatment of aged wines contaminated with lactic and acetic bacteria that present a high volatile acidity. The scientific area to which the invention corresponds is food technology, and the wine industry. It consists of establishing on the wine to be treated: a submerged culture of flower yeasts with contribution and regulation of air flow by means of microairigation and the addition of lysozyme, once the exponential phase of yeast growth has begun. The process allows the treatment of biological aging wines with volatile acidity of up to 1.2 g/l, where the development of veil yeasts in film-forming culture is inhibited or invalidated. The treated wines improve their sensory characteristics and can be reincorporated into the industrial system once their alcohol content has been corrected up to 15% v/v. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2642903A1
    申请号:ES201600404
    申请日:2016-05-20
    公开日:2017-11-20
    发明作者:Víctor Manuel PALACIOS MACÍAS；Ana María ROLDÁN GÓMEZ；Marta Isabel LLORET VIEIRA
    申请人:Universidad de Cadiz；
    IPC主号:
    专利说明:

    image 1 DESCRIPTION
    image2
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    Biological aging produces very significant sensory modifications that give rise to the endologies of fine wines and chamomiles over time.
    In industrial biological breeding systems, more than 95% of the microorganisms present in the biofilm are yeasts of the genus S. cerevisiae (Alexandre, H. (2013). Flor yeasts of Saccharomyces cerevisiae-Their ecology, genetics and metabolism. International Journal of Food Microbiology, 167, 269-275). However, under certain conditions, some contaminating microorganisms such as lactic bacteria, acetic bacteria and in some cases non-Saccharomyces yeasts such as Brettanomyces (Alexandre, H. (2013). Flower yeasts of Saccharomyces cerevisiae can coexist and proliferate in the environment. -Their ecology, genetics and metabolism, International Journal of Food Microbiology, 167, 269-275; Moreno-Arribas,
    M. V., & Polo, M. C. (2008). Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiology, 25, 875-881; Suarez-Lepe, J. A., & lñigo-Leal,
    B. (2004). Oenological Microbiology Fundamentals of winemaking Mundi-Prensa editions, Madrid, Spain.). The consumption of oxygen by yeasts establishes semi-aerobic conditions within the wine that favor, above all, the development of lactic bacteria. The presence of specific substrates such as gluconic acid (derived from the presence of Botrytis cinerea in the grape harvest), can facilitate its proliferation and the development of alterations such as "lactic mincing" or "spreading", which lead in most cases to an increase in volatile acidity and a loss of the characteristic sensory attributes of parenting (Lasanta, c., Roldan, A., Caro, l., Pérez, L., & Palacios, V. (2010). of Iysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines. Food Control, 21, 14421447; Pérez, L., Valcárcel, MJ, González, P., & Domecq, B. (1991). Botrytis infection of the grapes on the biological aging process of fino sherry, American Journal of Enology and Viticulture, 42 (1), 58-62). When volatile acidity reaches high levels (> 0.8 giL) the flower veil becomes inactive, falls and dies, creating ideal conditions for the development of acetic bacteria (dissolved oxygen and presence of acetic acid) (Casas, J. ( 2008) The vinification of Jerez in the 20th century, Ed. Junta de Andalucía, Sevilla, Spain, 310-311). Acetic bacteria are taxonomically classified as strict aerobic microorganisms and require aerobic conditions for their development and survival (Bartowsky, EJ, & Henschke, PA (2004). Acetic acid bacteria and wine: all is well until oxygen enters the scene. The Australian & New Zealand Grapegrower and Winemaker, 485a, 86-91; Drysdale, GS, & Fleet, GH (1988). Acetic acid bacteria in winemaking: a review. American Journal of Enology and Viticulture, 39, 143-154). The development of acetic bacteria produces a rapid and significant increase in volatile acidity in wines (> 19 / L), invalidating the regeneration, presence and growth of the flower veil on the surface of the wine. The boots that present these symptoms are removed from the aging system (you take out and dew on Jerez wines), to avoid contamination of other boots, the wines being destined for vinegar production.
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    Generally to control the growth of both lactic and acetic bacteria in wines, high doses of sulfur of at least 100 mg / L (total S02) are used (Joyeux, A., Lafon-Lafourcade, S., & Ribereau-Gayon, P. (1984) Evolution of acetic acid bacteria during fermentation and storage of wine Applied and Environmental Microbiology, 48, 153-156; Suarez-Lepe, JA, & lñigo-Leal, B. (2004). Oenological microbiology. of vinification Mundi-Prensa Editions, Madrid, Spain). However, these doses of sulphurous cannot be applied in biological aging for two reasons: one, the flower yeast is very sensitive to this antiseptic (Suarez-Lepe, JA, & lñigo-Leal, B. (2004). Oenological Microbiology Fundamentals of winemaking, Mundi-Prensa Editions, Madrid, Spain), and two, the presence of high concentrations of acetaldehyde in these wines means that practically all sulfur is in a combined form, which reduces its antiseptic capacity on bacteria (Houses , J. (2008). The vinification of Jerez in the twentieth century. Ed. Junta de Andalucía. Sevilla, Spain. 310-311).
    An alternative for the control of lactic bacteria in biological aging has been the use of lysozyme. In studies published by the requesting team, it was found that lysozyme in small doses 5-15 g / hL reduces the populations of lactic bacteria by 99% in organic aging wines with an alcohol content between 1515.5%, by What lysozyme can be a good alternative as a preventive and curative treatment of lactic and possibly preventive pitting and acetic stings in these wines (Lasanta, c., Roldan, A., Caro, L., Pérez, L., & Palacios, V. (2010). Use of Iysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines. Food Control, 21, 1442-1447). When the applied dose is less than 5 g / hL the effectiveness is significantly reduced, with no effect taking place at doses lower than 1.5 g / hL (Lasanta, c., Roldan, A., Caro, l., Pérez, L ., & Palacios, V. (2010). Use of Iysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines. Food Control, 21, 14421447).
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    Lysozyme, when applied under certain conditions, can have an inhibitory effect on the development of flower veil yeasts on the surface of the wine, which can affect both the normal biological aging process and the quality of the wines produced ( Roldan, A., Lasanta, c., Caro, l., & Palacios, V. (2012). Effect of Iysozyme on "flor" velum yeasts in the biological aging of sherry wines. Food Microbiology, 30, 245-252) . When lysozyme is added in doses greater than 1 g / hL on organic aged wines (15-15.5% voL) that lack a flower veil, yeasts present difficulties for their ascension and development on the surface of the wine, affecting severely to its hydrophobicity or buoyancy and to its state of aggregation (Roldán, A., Lasanta, c., Caro, l., & Palacios, V. (2012). Effect of Iysozyme on "flor" velum yeasts in the biological aging of Sherry wines, Food Microbiology, 30, 245-252). Under these conditions, yeasts do not have the capacity to form stable and covered veils, inhibiting cellular metabolism and the production of the characteristic compounds of biological aging. However, when lysozyme is applied, in the prescribed doses (5-15 g / hL), on a biological aging wine, which already has a flower veil with the minimum state of aggregation (isolated small points or islets) , or it is grafted or cultivated on the surface afterwards (after application), by means of a sowing handle or spatula, the yeasts do not show any alteration in the growth, as well as in the evolution in the different states of aggregation (fine covered, covered rough), and buoyancy in wine. Under these conditions, the yeast metabolism does not undergo any type of modification, and the wine presents the sensory evolution foreseen in this type of process. The results of this work gave rise to a patent granted by prior examination (Palacios Macias, V. Caro Pina, l .; Roldán Gómez, A .; Lasanta, C. Procedure for the industrial application of lysozymes in the process of preparing organic aging wines Patent Entity
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    rights holder: University of Cádiz. Application number: P20110089S. Country of
    Registration: Spain. Registration date: 07/29/2011).
    The application of lysozyme together with the inoculation of the flower veil is effective for
    Heterolytic fermentation treatment and the reduction of volatile acidity in the
    S wines. On the one hand, lysozyme reduces the population of lactic bacteria up to 99%, and
    on the other, the metabolism of flower veil yeasts decreases the concentration of
    acetic acid (volatile acidity). On an industrial scale (boots), the elimination of bacteria
    lactic is fast, and in about a week the population is reduced to 1
    colony / mi. However, the decrease in volatile acidity is much slower,
    10 needing the order of 3 to 6 months to place the initial 0.6-0.8 giL levels at
    approximately 0.3 gil (Palacios Macías, V. Caro Pina, l .; Roldán Gómez, A .; Lasanta,
    C. Procedure for the industrial application of lysozymes in the process of
    elaboration of wines of biological aging. Patent. Entity holder of rights:
    Cadiz University. Application number: P201100895. Country of registration: Spain. Date
    lS registration: 07/29/2011).
    Despite this, it has been possible to corroborate both laboratory and industrial scale that
    This treatment is not effective when applied in wines with acidity levels
    Very high volatile (> 0.8 giL) and with the presence of acetic bacteria. In these
    conditions the implantation and development of the flower veil is very difficult, and lysozyme alone
    twenty It has an effect on lactic bacteria. The treatment reduced the population of bacteria
    lactic, but the volatile acidity in the wines continued to increase due to the lack of veil and
    to the growth and metabolism of acetic bacteria.
    Some authors in the past showed that flower veil yeasts under cultivation
    submerged show an accelerated metabolism in both acetaldehyde production,
    2S as in the consumption of ethanol and acetic acid (Qugh, C. S., & Amerine, M. A. (1958)
    Studies on alcetaldehyde production under pressure oxygen and agitation. American
    Journal of Enology and Viticulture,. 9, 11-122; Ter-Karapetian, M. A. (1953). Biochemical
    reactions in sherry formation. Akad Nauk S.S.S. R., Biokhim. Vinodeliia, Sbornik, 4, 83
    120). The submerged cultivation of flower yeasts accelerates the aging process with
    30 compared to traditional film-forming culture without significantly modifying the profile
    sensory of wines, and has been used with yeasts of the Saccharomyces capensis type
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    to reduce gluconic acid levels (Peinado, RA, Mauricio, J. e., Ortega, JM, Medina, M., & Moreno, JJ (2003). Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flower yeast happy Biotechnology Letters, 25, 1887-1891).
    At present there is no effective technique or procedure to treat acetic bites derived from lactic bites in wines subjected to the biological aging process. As a preventive measure to minimize the development of acetic bites in organic aging wines, some wineries perform veil and inoculation presence controls, especially in those boots that have a moderate volatile acidity (0.50-0.8 giL) And high contents of gluconic acid, which is one of the main substrates for the growth of lactic bacteria and whose metabolism derives in the production of acetic acid. In some cases the consumption of acetic acid by flower veil yeasts may be sufficient to avoid an excessive increase in volatile acidity. But when starting from a high concentration of gluconic acid (> 500 mg / L), yeasts cannot maintain volatile acidity levels in wines, resulting in a gradual increase in the concentration of acetic acid. Under these circumstances the application of lysozyme and film-forming culture can be effective (Palacios Macías, V. Caro Pina, l .; Roldán Gómez, A .; Lasanta, e. Procedure for the industrial application of lysozymes in the winemaking process of biological upbringing, patent, rights holder entity: University of Cádiz, application number: P201100895, country of registration: Spain, date of registration: 07/29/2011).
    However, it has been found on an industrial scale that sometimes the phenomenon of acetic acid production is very fast, especially in boots with a lack of veil or very little active veil. Generally this occurs in the summer season, when temperatures of 24-25 0e are reached in some wineries. Under these conditions of temperature and with an average volatile acidity (> 0.5-0.6 giL) inactivation and the fall of the flower veil can occur, sponsoring the dissolution of oxygen within the wine and the growth of the acetic bacteria, which are normally found in the heads (lees) in very small concentration. The growth of acetic bacteria produces a rapid increase in volatile acidity, placing levels above 0.8 gil in less than a month. In these cases, the methodology for the treatment of lysozyme and film-forming culture (Palacios Macias, V. Caro Pina, l .; Roldán Gómez, A .; Lasanta,
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    C. Procedure for the industrial application of lysozymes in the process of elaboration of wines of biological aging. Patent. Entity holder of rights: University of Cádiz. Application number: P201100895. Country of registration: Spain. Date of registration: 07/29/2011) is not effective, first, because lysozyme only has an effect on lactic bacteria and not on acetic bacteria, and secondly, because at these levels of volatile acidity it is very difficult to implantation and growth of veil yeasts on the surface of the wine, given its high sensitivity to acetic acid. DESCRIPTION OF THE INVENTION.
    A new methodology for applying lysozyme in submerged culture is proposed as patentable for the curative and corrective treatment of organic aging wines that have a very high volatile acidity (> 0.8 gIL) and a contamination by both lactic and bacterial bacteria. acetic The methodology consists in establishing on the wine to be treated: first a submerged cultivation of flower yeasts with contribution and regulation of air flow through microairration, so that the dissolved oxygen levels are below 1 ppm; and second the addition of lysozyme, once the exponential phase of yeast growth has begun. Under these conditions, on the one hand, there is a reduction in the populations of acetic and lactic bacteria in contaminated wines by 99%, and on the other, a reduction in volatile acidity from 0.8-1.2 gIL to 0, 3-0.1 gIL
    In recent studies by requesting equipment, it has been found that veil yeasts under submerged cultivation have the capacity to develop with an active aerobic metabolism in wines with high volatile acidity (0.8-1.2 giL) and in the presence of lysozyme (10-12 g / hl). In these studies it has been corroborated that if lysozyme is added at the beginning, together with the yeast inoculum (or cuba pie), there is an increase in the latency phase and a reduction in the final active population in the exponential phase growth, especially in wines with greater volatile acidity (> 1 gIL). However, when lysozyme is added at the end of the latency phase or beginning of the exponential growth phase (t = 3 days approximate in all cases), there is no effect on the growth kinetics of yeasts, reaching viable population levels even higher than in control wines without lysozyme. Lysozyme under submerged culture conditions does not lose any activity, and reduces the population levels of lactic bacteria up to 99% in approximately 30 hours. This time is much shorter than what is needed when operating in a film-forming culture (of the order of 120 hours) (Palacios Macias, V. Caro Pina, l .; Roldán Gómez, A .; Lasanta, C. Procedure for application industrial of lysozymes in the process of elaboration of wines of biological aging Patent rights Entity holder of rights: University of Cádiz Application number: P201100895 Registration country: Spain Registration date: 07/29/2011). Stirring conditions favor the diffusion and action of lysozyme on lactic bacteria.
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    On the other hand, the growth of the flower yeast in submerged cultivation implies an important consumption of the dissolved oxygen in the wine, so that by means of a regulation of the microaireation flow, anoxic or semi-aerobic conditions can be established in the medium (02 < 1 ppm), which are lethal to acetic bacteria (strict aerobic) without affecting the development of yeasts. In order for these anoxic conditions to be achieved, an air flow must be established in the range of 0.01-0.03 L of air per minute and liter of wine, and stirring by means of blades with a speed between 350 and 450 rpm. At oxygen concentrations below 1 ppm there is a drastic reduction in the population of acetic bacteria on the order of 99% on the second or third day of the process, almost always coinciding with the beginning of the exponential phase of growth of the yeasts In order for the oxygen consumption to be significant from the beginning of the process, it is necessary to inoculate a cuvette or yeast inoculum in a volume percentage of 10% v / v, so that
    106
    Final concentration of yeasts in the wine to be treated is around viable cells / mL. The initial cuba foot should be made with fortified young wine at a graduation of 15% v / v and sterilized by 0.22 ~ m membrane microfiltration. The addition of the foot of Cuba only has to be done in the first treatment. For later you can leave a volume of wine already treated in the fermenter (of the order of 10%) as a foot of Cuba, and the procedure is equally effective.
    Finally, the development of flower yeasts in submerged cultivation accelerates the metabolism and consumption of acetic acid and volatile acidity in wines. The deacidification process is very fast, in less than 7 days a wine with a volatile acidity of 19 / L (high acetification) reduces its levels below 0.1 g / l. When lysozyme is added to the submerged crop, the reduction is more significant, mainly due to the growth of yeasts.
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    MODE OF CARRYING OUT THE INVENTION.
    Procedure for the corrective treatment of aging wines contaminated with lactic and acetic bacteria that have high volatile acidity
    1st. A variable capacity fermenter equipped with air micro-diffusers and a vane stirrer is required, which have the mission respectively of providing and homogenizing the oxygen necessary for the growth of flower veil yeasts in submerged culture. The fermenter must be provided with a system to control the temperature around 20-22ºC and as an auxiliary equipment a pressurized air generator (compressor, gas bottle, etc.) will be required.
    2nd. Industrial flower veil yeasts are required, which can be obtained by means of a handle, spatula, venence or other similar tool in a boot or deposit that is carrying out biological rearing, and has no indication of contamination or microbial alteration (volatile acidity <0, 3 gil)
    3rd. With the industrial veil a foot of cuba or inoculum of flower veil yeasts is prepared in full exponential growth, preferably in the same fermenter where the wine treatment is to be carried out. For the preparation of the foot of Cuba a healthy wine is used (with volatile acidity <0.3g / L and an alcoholic strength of 15% v / v) that we will filter through a microfiltration membrane of 0.22 11m pore size, to Ensure sterility. The wine is inoculated with the flower veil yeasts and by means of microairration in a range of 0.01-0.03 liters of air per minute and liter of wine, stirring between 350 and 450 rpm and temperature controlled in a range of 20 -22 ° C, it is expected that a yeast population equal to or greater than 108 cells / ml will be reached. The foot of Cuba must represent in all cases 10% of the total volume of the wine to be treated.
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    4!!. The wine to be treated with a volatile acidity not exceeding 1.2 gil is added to the fully growing Cuba foot, in a volume that represents 90% of the total wine in the fermenter.
    5!!. The microaireation flow is regulated by a flowmeter to maintain a dissolved oxygen concentration of less than 1 ppm throughout the process. The oxygen will be measured by a digital oximeter, equipped with an electrode that will be arranged horizontally in the fermenter to avoid the accumulation of microbubbles of air in the measuring membrane. Normally a steady state is achieved with stable concentrations of dissolved oxygen below 1 ppm (between 0.6 and 0.8 ppm) with microairration flows of between 0.01-0.03 liters of air per minute and liter of wine , without affecting the growth of yeasts and without producing any oxidation of the wines.
    6 !! Once the exponential phase of growth has begun (2-3 days after the start of the treatment), and with a viable yeast population around 108 cells / ml, lysozyme is added at a concentration between 10-12 g / hl. Lysozyme is prepared according to the manufacturer's instructions.
    7 !! Wine treatment ends when volatile acidity has been reduced to levels between 0.3 and 0.1 g / L.
    8 !! Once the treatment is finished, the wine is transferred, leaving approximately 10% volume in the fermenter as a foot of Cuba, if a new treatment is to be continued. In these cases it is recommended during this process to maintain microairration, agitation and temperature control under the established conditions.
    9 !! The treated wine will have an alcohol correction of up to 15% v / v before its incorporation into the industrial biological aging system.
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    image22 CLAIMS.
    1. Procedure for the corrective treatment of aging wines contaminated with lactic and acetic bacteria that have a high volatile acidity, comprising: a) A submerged cultivation of flower yeasts with contribution and regulation of air flow by microairination, so that allow dissolved oxygen levels to be below 1 ppm. b) The wine is put in contact with the submerged culture of flowering yeasts c) The addition of lysozyme, once the exponential phase of
    yeast growth
    2. Procedure for the corrective treatment of aging wines contaminated with lactic and acetic bacteria that have a high volatile acidity, according to claim 1, characterized by the following phases: a) Preparation of the cuba foot or inoculum of flower veil yeasts, in which it is used: microfiltered wine with a 0.22 11m membrane with volatile acidity less than or equal to 0.3 giL and alcoholic strength of 15% v / v, industrial flower veil yeasts extracted from a boot or a tank of biological upbringing b) Submerged culture of the cuvette of veil yeast according to the following conditions: 0.01-0.03 liters of air per minute and liter of wine, agitation 350-450 rpm and controlled temperature around 20-22ºC c) Addition of the wine to be treated when the population of viable yeasts in the foot of Cuba is greater than or equal to 108 cells / ml. The wine must have a volatile acidity not exceeding 1.2 g d) Submerged culture of veil yeasts in the treated wine under the following conditions: dissolved oxygen less than 1 ppm, stirring between 350 and 450 rpm and a controlled temperature around at 20-22 ° C. e) Preparation of lysozyme, according to the manufacturer's instructions.
    f) Addition of lysozyme in a dose between 10-12 glhl a when the culture has begun the exponential phase of growth, which coincides with a higher equal population of viable yeasts of 108 cells / ml.
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    g) End of treatment when volatile aciditybereduce to levels
    between 0.3 and 0.1 giL.
    3. Installation for performing the procedure for corrective treatment
    5 of aging wines contaminated with lactic and acetic bacteria that present
    a high volatile acidity according to claims 1 and 2, characterized by the
    following equipment:
    to) Fermenter equipped with air micro-diffusers, paddle stirrer and
    process temperature control system.
    10 b)A flow meter for regulating the air flow to the fermenter.
    C) A team degeneration of pressurized air.
    d) A digital oximeter for the control of dissolved oxygen in wine
    Four. Procedure for the corrective treatment of contaminated aging wines
    fifteen with lactic and acetic bacteria that have high volatile acidity, according to
    claims 1 to 3, comprising the regulation of air flow by
    flowmeter in the submerged culture of treated wine, to maintain levels
    of dissolved oxygen below 1 ppm.
    twenty 5.Procedure for the corrective treatment of contaminated aging wines
    with lactic and acetic bacteria that have high volatile acidity, according to
    claims 1 to 3, characterized in that the yeast bowl foot of
    Veil should represent 10% of the total volume in the treatment.
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    权利要求:
    Claims (2)
    [1]
    image 1
    SPANISH OFFICE OF THE PATENTS AND BRAND
    image2 Application no .: 201600404
    SPAIN
    Date of submission of the application: 05.20.2016
    image3 Priority Date:
    REPORT ON THE STATE OF THE TECHNIQUE
    image4 51 Int. Cl.: C12H1 / 00 (2006.01) C12H1 / 22 (2006.01)
    RELEVANT DOCUMENTS
    Category 56 Documents citedClaims Affected
    X OUGH, C.S. and AMERINE, M.A. Studies on aldehyde production under pressure, oxygen and agitation. American Journal of Enology and Viticulture, 1958, Vol. 9, pages 111-122. see "Experimental."3
    TO EP 2957627 A1 (ENOITALIA COSTRUZIONI MACCHINE ENOLOGICHE S R L et al.) 12/23/2015, paragraphs 10, 36; figure 10.3
    TO EN 2157700 A1 (UNIV CORDOBA) 08/16/2001, Page 3, last paragraph, claims 1, 10; Figure 1.3
    TO EN 2395166 A1 (UNIV CADIZ) 02/08/2013, Claims.1, 2, 4, 5
    TO LASANTA, C. et al. Use of lysozyme for prevention and treatment of heterolactic fermentation in the biological aging of sherry wines. Food Control, 2010, Vol. 21, Pages 1442-1447.1-5
    TO PEINADO, R.A et al. Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerges flor yeast cultures. Biotechnology Letters, 2003, Vol. 25, pages 1887-1891.1-5
    TO ROLDÁN, A. et al. Effect of lysozyme on “flor” velum yeast in the biological aging of sherry wines. Food Microbiology, 2012, Vol. 30, pages 245-252.1-5
    Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application
    This report has been prepared • for all claims □ for claims no:
    Date of realization of the report 24.04.2017 Examiner A. I. Polo TenPage 1/5
    REPORT OF THE STATE OF THE TECHNIQUE
    Minimum documentation searched (classification system followed by classification symbols) C12G, C12H Electronic databases consulted during the search (name of the database and, if possible, terms of
    search used) INVENES, EPODOC, WPI, BD-TXTE, INTERNET
    WRITTEN OPINION
    Date of Written Opinion: 04.04.2017
    Statement
    Novelty (Art. 6.1 LP 11/1986) Claims Claims1-5IF NOT
    Inventive activity (Art. 8.1 LP11 / 1986) Claims Claims1, 2, 4, 5 3IF NOT
    The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).
     Opinion Base.-
    This opinion has been made on the basis of the patent application as published.
    WRITTEN OPINION
    1. Documents considered.-
    The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.
    Document Publication or Identification Numberpublication date
    D01 OUGH, C.S. and AMERINE, M.A. American Journal of Enology and Viticulture.1958
    D02 EP 2957627 A1 (ENOITALIA COSTRUZIONI MACCHINE ENOLOGICHE S R L et al.)12/23/2015
    D03 ES 2157700 A1 (UNIV CORDOBA)16.08.2001
    D04 ES 2395166 A1 (UNIV CÁDIZ)02.08.2013
    [2]
    2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement
     Procedure (claims 1, 2, 4 and 5)
    Document D04 is the closest document of the state of the art with respect to the first independent claim of the application under study since it deals with a procedure for the preventive and curative (corrective) treatment of the alterations produced in wines of biological aging by bacteria lactic
    The procedure described in D04 includes checking the presence of the flower veil or its activity by means of an oximeter, the addition of lysozyme (10 to 15 g / hL) and subsequent planting of yeasts on the surface, in case there is no veil flower on the surface of the wine or is inactive, that is, when the oxygen concentration is greater than 4 ppm (claim 1)
    The difference between the procedure of claim 1 of the application under study and document D04 is that in the application under study, before the lysozyme is added, a submerged culture of the yeasts in flower is carried out by microaireation keeping the oxygen below 1 ppm The wine to be treated is added to this crop and, finally, when the yeasts are in the exponential phase of growth, lysozyme is introduced.
    The technical effect of the procedure following these steps and under these conditions is that the introduction of lysozyme does not affect the growth of yeast and wines with high volatile acidity (more than 0.8 g / l) can be corrected.
    The problem to be solved by the invention would be to correct those aging wines that have high volatile acidity and the way to correct them would be by treating them with the method of claim 1, that is, adding them to a submerged yeast culture, maintaining the levels of oxygen below 1 ppm and add lysozyme when the yeasts have reached the exponential phase of growth.
    This solution was not disclosed or suggested in any prior art document, so it is considered not obvious to a person skilled in the art. Therefore, independent claim 1, which refers to the process of corrective treatment of aging wines with high volatile acidity, as well as claims 2, 4 and 5 that depend on it, meet the requirement of novelty and inventive activity according to the Articles 6.1 and 8.1 of Patent Law 11/1986.
     Installation (claim 3)
    Document D01 is the closest document of the state of the art with respect to independent claim 3 as it describes an installation for carrying out the submerged cultivation of veil yeasts comprising, like the installation of the claim under study, a fermenter or tank equipped with stirrers, a pressurized air generating equipment to introduce air into the tank, a flow meter (air regulator system) and a temperature control system.
    The installation of claim 3 of the application has, in addition to the same characteristics as that described in D01, other devices such as air micro-diffusers and a digital oximeter for oxygen control, devices that are not explicitly described in document D01 and which therefore they grant novelty.
     WRITTEN OPINION
    However, said elements cannot be considered as contributing inventive activity to the invention.
    Porous microdifusers or diffusers have already been used as a means of microoxygenation and microaeration to introduce different gases into the wine industry (see document D02, paragraph 36), they are therefore one of the alternatives that would have an expert in the field to introduce air in the installation described in D01.
    As for oxygen sensors (oximeters), they have also been previously included in facilities that are used to age wine in order to keep oxygen concentrations within the required range (see D03, page 3, last paragraph).
    The installation described in claim 3 has essentially the same elements as that described in D01 with some modifications that would be evident to an expert in the field of wine vinification and aging, since it consists in modifying or adding to the already known installation, devices that are known in the same technical field and with the same utility and that do not essentially modify their structure.
    Therefore, in view of document D01, the installation of claim 3 is novel, but lacks inventive activity (art. 6.1 and 8.1 of Patent Law 11/1986)
    In conclusion, claims 1, 2, 4 and 5 meet the patentability requirements of art. 4.1 of the Patent Law of 11/1986, while claim 3 does not comply with them.
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    同族专利:
    公开号 | 公开日
    ES2642903B2|2018-04-23|
    WO2017198881A1|2017-11-23|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2157700A1|1997-10-15|2001-08-16|Univ Cordoba|Semi aerobic ageing accelerator for wines includes a valved thermostated automatic computerised processor with filters|
    ES2395166A1|2011-07-29|2013-02-08|Universidad De Cádiz|Method for the industrial application of lysozymes in the production process of biologically aged wines|
    EP2957627A1|2014-06-20|2015-12-23|Enoitalia Costruzioni Macchine Enologiche S.r.l.|Multi-functional oenological machine and use in the oenological production chain|CN108179085A|2018-02-27|2018-06-19|会稽山绍兴酒股份有限公司|A kind of method for accelerating yellow rice wine production old wine perfumeold wine taste|
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