ARTISANAL PROCESS OF WINE VINEGAR PRODUCTION

Abstract

The object of the present invention is to provide an artisanal process for the manufacture of wine vinegar comprising the steps: a) dilution of the selected wine as raw material between 30 and 70%; b) preparation of the inoculum which includes acetic bacteria of the genera Acetobacter and Gluconobacter; c) addition of the wine of step a) and 10% to 30% of the inoculum selected from step b), into a fermenter; d) starting the fermentation with recirculation of the liquid; e) control of alcohol content up to 1%; f) addition of wine diluted to 50% when the amount of alcohol approaches 1%; g) completion of the fermentation when the total usable volume of the fermenter is reached and the alcohol concentration is less than 1% and acidity equal to or greater than 6%. It is further an object of the present invention a vinegar produced by the process disclosed therein.

Claims

1. An artisanal process of wine vinegar production, characterized in that it comprises the following steps: a) Diluting the selected wine as raw material between 30 and 70%; b) Preparing the inoculum which includes mainly acetic bacteria of the genera Acetobacter and Gluconobacter; c) Introducing the wine of step a) and 10% to 30% of the inoculum selected from step b), into a fermenter with porous support in which vines and wood chips will be placed, the total volume being 20% to 40% of the usable volume of the fermenter; d) Starting the fermentation with recirculation of the liquid and keeping the air inlets of the fermenter open; e) Controlling the alcohol content up to 10; f) Adding the wine diluted to 50% when the amount of alcohol approaches 1%; g) Completing the fermentation when the total usable volume of the fermenter is reached and the alcohol concentration is less than 1% and acidity equal to or greater than 6%%.

2. An artisanal process according to claim 1, characterized in that the wine selected as raw material from step a) is chosen from a liqueur wine and a still wine.

3. An artisanal process according to claim 1, characterized in that the dilution of step a) is carried out with water and vinegar.

4. An artisanal process according to claim 1, characterized in that the dilution of step a) is carried out with water.

5. An artisanal process according to claim 1, characterized in that the liqueur and fortified wine is a D.O. (Designation of Origin) one.

6. An artisanal process according to claim 1, characterized in that the D.O. wine is selected from Port wine, Madeira wine, Carcavelos wine and Moscatel wine, among which are the ones of Setúbal and Favaios/Alijó.

7. An artisanal process of vinegar production according to claim 1, characterized in that, after the step g), the vinegar is placed into wood barrels.

8. An artisanal process of vinegar production according to claim 1, characterized in that the fermentation occurs within 3 to 4 weeks.

9. An artisanal process of vinegar production according to claim 1, characterized in that the fermentation occurs at a temperature of from 25 to 30° C.

10. An artisanal process of vinegar production according to claim 1, characterized in that the fermentation occurs with natural oxygenation.

11. An artisanal process of vinegar production according to claim 1, characterized in that the inoculum is prepared according to the wine selected as the raw material in step a) of claim 1.

12. An artisanal process of vinegar production according to claim 1, characterized in that an ethanol concentration of less than 11% (v/v) is used.

13. An artisanal process of vinegar production according to claim 1, characterized in that a concentration of acetic acid of less than 10% is used.

14. An artisanal process of vinegar production according to claim 1, characterized in that it is a discontinuous process.

15. Vinegar characterized in that it is obtained by the process according to claim 1.

16. Vinegar according to claim 15, characterized in that its acidity ranges from 6 to 10%.

17. Vinegar according to claim 15, characterized in that it has a pH between 5.5 and 6.3.

Description

[0012] FIG. 1 shows an organoleptic profile for vinegar obtained by the process of the present invention, namely the D.O. Madeira wine vinegar.

DETAILED DESCRIPTION OF THE INVENTION

[0013] The technical characteristics of the present invention, in all their other combinations, are suitable for the artisanal and discontinuous production of wine vinegar, of high nutritional quality and with excellent sensorial qualities.

[0014] The present invention discloses a new artisanal process, which is slow and discontinuous, for the production of wine vinegar comprising the following steps: [0015] a) Diluting the selected wine as raw material between 30 and 70%; [0016] b) Preparing the inoculum which includes mainly acetic bacteria of the genera Acetobacter and Gluconobacter; [0017] c) Introducing the wine of step a) and 10% to 30% of the inoculum selected from step b), into a fermenter with porous support in which vines and wood chips will be placed, the total volume being 20% to 40% of the usable volume of the fermenter; [0018] d) Starting the fermentation with recirculation of the liquid and keeping the air inlets of the fermenter open; [0019] e) Controlling the alcohol content up to 1%; [0020] f) Adding the wine diluted to 50% when the amount of alcohol approaches 1%; [0021] g) Completing the fermentation when the total usable volume of the fermenter is reached and the alcohol concentration is less than 1% and acidity equal to or greater than 6%%.

[0022] In a preferred embodiment, the wine selected as the raw material is chosen from a liqueur wine and a still wine.

[0023] In another aspect, the still wine is selected among the common still wines and the I.G. (Geographical Indication) and D.O. (Designation of Origin) still wines from the various wine-growing regions of Portugal.

[0024] In a preferred embodiment, the dilution of step a) is carried out with water and vinegar.

[0025] In another preferred embodiment, the dilution of step a) is carried out with water.

[0026] In a preferred embodiment, the fermentation takes place in 3 to 4 weeks at room temperature, preferably at a temperature between 25 and 30° C., and with natural oxygenation, allowing a clear vinegar to be obtained and without the need to use additional processes such as clarification or filtration.

[0027] In a preferred embodiment, the wine selected as the raw material of step a) is a fortified wine, these wines having high values of sugar and alcohol allowing the vinegar obtained with the process of the present invention and from these wines to also have striking sensorial characteristics. The fortified wines having higher sugar and alcohol values than the still ones, a careful selection of the inoculum and control of the process are required in order to retain the maximum of the sensorial characteristics of the wine of origin.

[0028] In an even more preferred embodiment, the liqueur wine is a D.O. (Designation of Origin) wine, giving rise to vinegar of high quality, rich in flavours, aromas, and remarkable colours.

[0029] In yet another preferred embodiment, the wine D.O. is chosen from Port wine, Madeira wine, Carcavelos wine and Moscatel wine, among which are the ones of Setúbal and Favaios/Alijó.

[0030] In a preferred embodiment, the process of the present invention uses an ethanol concentration of less than 11% (v/v), since the bacteria selected for fermentation are inhibited with the presence of higher values of ethanol.

[0031] In another preferred embodiment, the process disclosed in the present invention uses a concentration of acetic acid of less than 10%.

[0032] Preferably, the process of the present invention is a discontinuous process, a characteristic which is associated to slow fermentation and the type of fermenter used.

[0033] A further object of the present invention is the vinegar which is produced by the said method, wherein the vinegar thus obtained has, in a preferred embodiment, an acidity of 6-10%.

[0034] In another preferred embodiment, the vinegar produced by the process of this invention has a pH between 5.5 and 6.3.

EXAMPLE

[0035] To 350 L of Tawny Port Wine, 3 years, certified by the Port and Douro Wines Institute (IVDP), 350 L of water and 50 L of inoculum were added, which contained the acetic bacteria selected for the raw material in question, in a fermenter with porous support. Several sacks of vines and a small sack containing a mixture of various types of wood chips were put into the fermenter.

[0036] The starting conditions of the fermentation process at day t=0 were room temperature=10° C., 8.2% (v/v) of alcoholic strength, Total acidity of 0.74% in acetic acid. The air inlets in the fermenter have all been opened.

[0037] The evolution of the previously mentioned parameters was daily monitored through daily sampling. Whenever the alcoholic strength of the mixture in the fermenter drops to close to 1%, a new amount of the previously mentioned wine is added diluted.

[0038] The fermentation process ended when the usable volume of the fermenter was reached and the liquid had an alcoholic strength below 1%, more precisely 0.29% and total acidity in acetic acid as high as possible, in this case in particular 6.96%. The process was performed for a total of 41 days and at the end a volume of vinegar of 2870 litres was attained.

[0039] It was noted that the vinegar obtained with the conditions herein defined was approved and certified by the IVDP, having as main sensorial characteristics a golden red colour, clear, and without defects perceptible in terms of aroma and flavour, absent in defects. As regards the main physicochemical characteristics, it presents a total acidity of approximately 6% in acetic acid, and residual alcohol of less than 1.5% (v/v).

[0040] As will be evident to a person skilled in the art, the present invention should not be limited to the embodiments described herein, and a number of changes are possible which remain within the scope of this invention.

[0041] Of course, the preferred embodiments above described are combinable in the different possible forms, the repetition of all such combinations being herein avoided.