METHODS FOR PRODUCING MONOCOTYLEDON WINES AND DERIVATIVE PRODUCTS

Abstract

Method for producing tropical plant sap based wines (e.g. palm wine, pulque, guarapo) and secondary products derived from these fermented beverages (palm vinegar and distilled spirits). The method comprising of partly or fully supplemented or reconstituted fermentation media to compositions similar to that of naturally occurring sap to be used for the fermentation. Media may be formulated to impart desired beverage characteristics, but primary flavor and beverage properties are derived from products of microbial fermentation (primary or secondary). Fermentation proceeds through any combination of spontaneous, domesticated and/or engineered inoculum. Design of inoculated culture composition to produce desired beverage characteristics.

Claims

1. Beverage, food item or distilled spirit consisting of: a. a product of fermentation of sugars to produce alcohols, acids and other organic compounds b. fermentation media containing similar sugar and organic acids compositions to that of the naturally occurring target Monocotyledon sap c. fermentation media that is either partly or wholly composed of reconstituted components ranging from 25-100% by weight or volume basis d. the result of fermentation by claim 2.

2. Microbiological fermentation inoculum consisting of: a. micro-organisms that produce the primary beverage properties of claim 1 ie. flavor, appearance, aroma, chemical composition b. single organism or mixed species culture used in place of spontaneous inoculation.

3. Carbonated beverage which comprises a bottle conditioning of beverage or food item of claim 1.

Description

SUMMARY OF DRAWINGS

[0006] FIG. 1—Process flow chart for producing wine, vinegar and/or spirits from reconstituted Monocotyledons sap.

DETAILED DESCRIPTION OF INVENTION

[0007] The present relates to a method for using reconstituted media and tailored inoculum in fermentation to produce food items. In particular to produce fermented material with variable food qualities including flavor, aroma, appearance, chemical composition, shelf-life, and other qualities through directed or controlled fermentation.

[0008] Partial or full reconstitution/supplementation of naturally occurring Monocotyledon plant saps, used in producing wine, vinegars, distilled spirits and other food stuffs. Reconstituted or supplemented fermentation media is made up of no more than 75% naturally occurring sap. Reconstituted media may be composed of water, sugars, organic acids, salts, micronutrients, and preservatives. This media is designed to provide nutrients to target micro-organisms of interest, responsible for primary flavor/aroma production, alcohol content, appearance, chemical composition, carbonation and other beverage properties. Media may discourage off-target/spoilage microorganism growth. Media may be used to facilitate primary and/or secondary fermentation.

[0009] Media may be sterilized prior to inoculation to reduce contamination. With the partly or fully reconstituted fermentation media, desired micro-organism(s) are added, or inoculated. Fermentation of inoculated media proceeds through controlled or uncontrolled processing. Micro-organisms may be a combination of spontaneous fermentations, domesticated and/or engineered strains.

[0010] Target wine, may be bottled with or without addition of preservatives to produce a still or sparkling wine, through a secondary fermentation. Vinegar may be produced from aforementioned wine through bacterial secondary fermentation or the wine may be additionally processed to produce a distilled spirit.