Addition of Transition Metal to Wines and Wine Type Beverages in Metallic Beverage Containers to Prevent Unwanted Aromas

Abstract

The disclosure relates to a method for removing of unwanted odors and/or flavors from a wine and/or wine-type beverage using a transition metal, more particularly to the removal of sulfur and/or sulfur-containing compounds having an unwanted odor and/or off-flavor from a wine product by one or both of: (a) adding copper and/or a copper-containing compound during bottling of the wine product and (b) having a copper-containing container and/or closure system.

Claims

1. A method for treating and bottling a wine in a metal container with an oxygen permeable end closure, comprising: treating a raw wine with a fining agent to remove at least a portion of sulfur and/or sulfur-containing compound to produce a fine-containing wine; removing the fining agent from the fine-containing wine to produce a treated wine; contacting the treated wine, during the bottling of the treated wine in the metal container, with a water-soluble copper-containing compound selected from the group consisting of a copper sulfate, a copper nitrate, a copper chloride, and mixtures thereof, wherein the contacting of the treated wine with the water-soluble copper containing compound occurs during one of: (i) when charging the metal container with the treated wine; or (ii) after charging the metal container with the treated wine; sealing the metal container with the oxygen permeable end closure; and removing at least one of an unwanted odor, and an unwanted flavor formed in the wine with the water-soluble copper-containing compound, wherein the treated wine contains no more than 0.2 ppm copper (II).

2. The method of claim 1, wherein the water-soluble copper containing compound comprises a hydrated copper sulfate.

3. The method of claim 1, wherein the metal container comprises an aluminum container having a predetermined volume for receiving the treated wine, the predetermined volume being defined by a container bottom portion, and a container side wall having an upper end and a lower end, the upper end defining a neck and an aperture for filling.

4. The method of claim 3, wherein the neck of the metal container is adapted to receive the oxygen permeable end closure to form a seal, wherein the end closure is a cork.

5. The method of claim 2, wherein the water-soluble copper-containing compound forms an insoluble compound with the at least a portion of the sulfur or the sulfur-containing compound causing the at least one of the unwanted odor and the unwanted flavor formed in the treated wine after the sealing of the metal container.

6. The method of claim 5, wherein the at least one of the unwanted odor and the unwanted flavor formed in the treated wine and comprises one or more of a sulfide (S.sup.2−), a hydrogen sulfide (HS.sup.−), a dihydrogen sulfide (H.sub.2S), a mercaptan (R—SH), a 3-mercaptohexanol (CH.sub.3CH.sub.2CH(SH)CH.sub.2CH.sub.2OH), a methyl mercaptan (CH.sub.3SH), a ethyl mercaptan (CH.sub.3CH.sub.2SH), and 2-mercatoethanol (HOCH.sub.2CH.sub.2SH).

7. The method of claim 5, wherein the insoluble compound comprises copper (II) and one or more of sulfide (S.sup.2−), hydrogen sulfide (HS.sup.−), dihydrogen sulfide (H.sub.2S), mercaptan (R—SH), 3-mercaptohexanol (CH.sub.3CH.sub.2CH(SH)CH.sub.2CH.sub.2OH), methyl mercaptan (CH.sub.3SH), ethyl mercaptan (CH.sub.3CH.sub.2SH), 2-mercatoethanol (HOCH.sub.2CH.sub.2SH) or a combination thereof.

9. The method of claim 1, wherein the metal container comprises an aluminum alloy.

10. The method of claim 3, wherein the neck of the metal container is adapted to receive the oxygen permeable end closure to form a seal, wherein the end closure is a breathable metallic lid.

11. The method of claim 1, wherein the oxygen permeable end closure mitigates formation of the at least a portion one sulfur and/or sulfur containing compounds.

12. The method of claim 1, wherein the fining agent is selected from the group consisting of an isinglasse, a bentonite, a galatin, a casein, a carrageenan, an alginate, diatomaceous earth, a pectinase, a pectolase, a polycar, a colloidal silica, a copper sulfate, an albumen, a hydrated yeast, an activated carbon, a potassium caseinate, and combinations thereof.

13. The method of claim 1, wherein the contacting the treated wine with the water-soluble copper-containing compound comprises adding the water-soluble copper-containing compound to the treated wine.

14. The method of claim 13, wherein the water-soluble copper-containing compound removes the at least one of an unwanted odor, and an unwanted flavor from the treated wine within the metal container, wherein the at least one of an unwanted odor, and an unwanted flavor comprises the at least a portion of the sulfur and/or sulfur-containing compound.

15. The method of claim 10, wherein at least one of an interior surface of the metal container or the breathable metallic lid is not coated with a polymeric coating.

16. A metallic container adapted to store a wine product, comprising: a metallic side wall having a metallic bottom on a lower end, wherein the metallic side wall having the metallic bottom comprises a first aluminum alloy, and a neck on an upper end, the neck adapted to receive an oxygen permeable closure system, wherein the oxygen permeable closure system comprising a breathable metal lid or a cork.

17. The metal container of claim 16, wherein the oxygen permeable closure system is the breathable metallic lid, and wherein at least one of an interior surface of the metallic side wall, the metallic bottom, or the breathable metallic lid is not coated with a polymeric coating.

18. The metal of container of claim 16, further comprising the wine product in the metallic container.

19. The metallic container of claim 16, wherein the oxygen permeable closure system is a cork.

20. A metallic container adapted to store a wine product, comprising: a metallic side wall having a metallic bottom on a lower end, wherein the metallic side wall having the metallic bottom comprises a first aluminum alloy, and a neck on an upper end, the neck adapted to receive an oxygen permeable closure system, wherein the oxygen permeable closure system comprising a breathable metal lid or a cork; and a transition metal in the first aluminum alloy, wherein the transition metal is provided as a compound in the metallic container and reacts with the wine product in the container to inhibit the formation of unwanted odors and/or flavors, and wherein the metallic container comprises between about 0.005 ppm and about 0.2 ppm of the transition metal, wherein the transition metal is a copper containing compound.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The accompanying drawings are incorporated into and form a part of the specification to illustrate several examples of the present invention(s). These drawings, together with the description, explain the principles of the invention(s). The drawings simply illustrate preferred and alternative examples of how the invention(s) can be made and used and are not to be construed as limiting the invention(s) to only the illustrated and described examples.

[0032] Further features and advantages will become apparent from the following, more detailed, description of the various embodiments of the invention(s), as illustrated by the drawings referenced below.

[0033] FIG. 1 depicts a process according to an embodiment;

[0034] FIG. 2A depicts a plan view of a container according to some embodiments;

[0035] FIG. 2B depicts a cross-sectional view of the container depicted in FIG. 2A;

[0036] FIG. 3A depicts a plan view of a container according some embodiments; and

[0037] FIG. 3B depicts a cross-section view of the container depicted in FIG. 3A.

DETAILED DESCRIPTION OF THE INVENTION

[0038] FIG. 1 depicts a process 100 for treating wine according to one aspect of the present invention. In step 110, wine in the form of a fermented and/or matured wine is provided for bottling. The wine may or may not contain unwanted malodorous sulfur-containing compounds. Commonly, the wine is treated with one or both of a fining agent and a sulfur removal agent prior to step 110 to remove the unwanted malodorous sulfur-containing compounds. One or both of the fining and sulfur removal agents typically remove at least most, if not all, of the unwanted malodorous sulfur-containing compounds present in the wine. Furthermore, the fining and/or sulfur removal agents commonly remove the unwanted malodorous sulfur-containing compounds by one or more of absorption, adsorption, complexation, precipitation, and chemical reaction of the fining and/or sulfur removal agents with the unwanted malodorous sulfur-containing compounds. Ordinarily, one or more of the absorbed, adsorbed, complexed, precipitated and/or reacted unwanted malodorous sulfur-containing compounds, the fining agent and sulfur removal agent are removed from the wine prior to step 110.

[0039] Preferably, the wine in the form of a fermented and/or matured wine provided in step 110 is substantially free of the one or more of the unwanted malodorous sulfur-containing compounds, fining agent and sulfur removal agent. In some embodiments, the wine provided in step 110 is in the form of a wine-type beverage, such as, but not limited to wine blended with one or both of a non-fermented fruit juice and carbonated water (that is, soda water).

[0040] Steps 120 and 130 can be performed in any order. In some embodiments, step 120 is performed before step 130. In other embodiments, step 120 is preformed after step 130. In yet other embodiments, steps 120 and 130 are preformed substantially at about the same time.

[0041] In step 120, a transition metal compound is contacted with the wine. Preferably, the transition metal compound is a water-soluble transition metal compound. The transition metal compound comprises a compound containing one or more metals selected from Groups 3-12 of the periodic table. Preferably, the transition metal compound contains at least one metal having an atomic number selected from the group of atomic numbers consisting of 21, 22, 25-30, 39-42, 44-47, 72-75 and 77-79. The transition metal is typically selected from the group of metals consisting of scandium, titanium, manganese, iron, cobalt, nickel, copper, zinc, yttrium, zirconium, niobium, molybdenum, ruthenium, rhodium, palladium, silver, hafnium, tantalum, tungsten, rhenium, iridium, platinum and gold. More preferably, the transition metal compound contains a metal having atomic number 29. In some embodiments, the transition metal compound is a copper-containing compound. According to some embodiments, the transition metal compound has substantially little, if any, transition metal other than copper. In accordance with some embodiments, the transition metal compound consists essentially of a copper-containing compound.

[0042] In some embodiments, the transition metal compound is contacted with the wine by adding the transition metal compound to the wine. Preferably, the contacting of the wine with the transition metal compound dissolves at least some of the transition metal to form the treated wine.

[0043] In some embodiments, the metallic container comprises an aluminum alloy. The aluminum alloy may or may not include one or more transition metals. In such instances, the treated wine is form by contacting the wine with the metallic container. More specifically, the contacting of the wine with the transition metal contained in one or more of the container wall, container bottom, metallic lid and metallic closure system forms the treated wine. The transition metal content of the aluminum alloy is typically from about 0.01 to about 5 wt %, more typically from about 0.05 to about 4.5 wt %. In some configurations the transition metal content of aluminum alloy is from about 2 to about 4.5 wt %, preferably from about 2 to about 3 wt %. In some configurations, the transition metal content of the aluminum alloy is as low as from about 0.05 to about 1.5 wt %.

[0044] In some configurations, the copper content of the aluminum alloy is from about 0.01 to about 0.2 wt % copper. In some configurations, the copper content of the aluminum alloy is from 0.05 to about 0.03 wt % copper.

[0045] It some embodiments, the container wall and container bottom may comprise a first metallic alloy. In some embodiments, the metallic lid and/or metallic closure system comprise a second metallic alloy.

[0046] In some configurations, the first and second alloys are the same. In some configurations, the first and second alloys differ.

[0047] While not wanting to be limited by example, the aluminum alloy typically comprises one of 1000 or 3000 aluminum alloy. Non-limiting examples of 1000 series aluminum alloys are 1050, 1060, 1100 and 1199. The 1000 series aluminum alloys typically contain from about 99 to about 99.99 wt % aluminum. Moreover, the 1000 series aluminum alloys typically contain one or more of Si, Fe, Cu, Mn, Mg, Cr, Zn, V, Ti, Bi, Ga, Pb and Zr. Non-limiting examples of 3000 series aluminum alloys are 3003, 3004, and 3102. The 3000 series aluminum alloys typically contain form about 95 to about 98 wt % aluminum. Moreover, the 3000 series aluminum alloys typically contain one or more of Si, Fe, Cu, Mn, Zn and Ti.

[0048] The copper-containing compound may comprise any copper containing compound. Preferably, the copper-containing compound comprises a water-soluble copper compound. More preferably, the copper-containing compound comprises a water-soluble copper (II) compound. Non-limiting examples of water-soluble copper containing compounds comprise copper sulfate, copper nitrate, copper chloride, copper bromide, copper iodide, copper acetate, copper butanoate, copper citrate, copper ethylacetonate, copper formate, copper gluconate, copper iodate, copper 2, 4-pentadioate, copper tartate, copper tetrafluoroburate, copper benzoate and mixtures thereof.

[0049] According to some embodiments, the copper-containing compound comprises one of copper sulfate, copper benzoate, or a mixture thereof.

[0050] Preferably, the copper-containing compound is hydrated copper sulfate. The hydrated copper sulfate may have any degree of hydration. Commonly, the hydrated form of copper sulfate may contain for each mole of copper no more than one mole of water, more commonly no more than two moles of water, even more commonly no more than three moles of water, yet even more commonly no more than four moles of water, still yet even more commonly no more than five moles of water, still yet even more commonly no more than six moles of water, still yet even more commonly no more than seven moles of water, still yet even more commonly no more than eight moles of water, still yet even more commonly no more than nine moles of water, still yet even more commonly no more than ten moles of water, still yet even more commonly no more than eleven moles of water, or still yet even more commonly no more than twelve moles of water.

[0051] In some embodiments, the copper sulfate commonly contains for each mole of copper from about 1 to about 12 moles of water, more commonly from about 3 to about 10 moles of water, even more commonly form about 4 to about 6 moles of water, or yet even more commonly about 5 moles of water.

[0052] In some embodiments, the copper-containing compound is provided in an anhydrous form. In some configurations, the copper sulfate is provided in an anhydrous form.

[0053] The contacting of the copper-containing compound with the wine forms a treated wine. The treated wine may comprise the copper-containing compound in a substantially dissolved, dissociated state in the treated wine. Commonly, the treated wine contains no more than about 0.5 ppm of the copper-containing compound, more commonly no more than about 0.4 ppm of the copper-containing compound, even more commonly no more than about 0.35 ppm of the copper-containing compound, yet even more commonly no more than about 0.3 ppm of the copper-containing compound, still yet even more commonly no more than about 0.25 ppm of the copper-containing compound, still yet even more commonly no more than about 0.2 ppm of the copper-containing compound, still yet even more commonly no more than about 0.15 ppm of the copper-containing compound, still yet even more commonly no more than about 0.1 ppm of the copper-containing compound, still yet even more commonly no more than about 0.05 ppm of the copper-containing compound, still yet even more commonly no more than about 0.025 ppm of the copper-containing compound, still yet even more commonly no more than about 0.01 ppm of the copper-containing compound, or still yet even more commonly no more than about 0.005 ppm of the copper-containing compound.

[0054] Preferably, the treated wine contains no more than about 0.2 ppm of copper. More preferably, the treated wine contains about 0.2 ppm of copper. Typically, treated wines having no more than about 0.2 ppm copper are less corrosive to aluminum containers than treated wines having more than about 0.2 ppm copper. More typically, treated wines having about 0.2 ppm are less corrosive to the aluminum container than treated wines having more than 0.2 ppm copper.

[0055] The transition metal compound may be in a powder form or in the form of a solution. Preferably, the transition metal compound is provided in a powder form. More preferably, the transition metal powder is provided in the form of a flowable powder. The flowable powder may comprise the transition metal compound in the form of fine particulate. The flowable powder is in a form a fine particulate powder that can be dosed by a solids handling and/or dosing equipment.

[0056] In some embodiments, the transition metal solution is provided as an aqueous or wine solution containing the transition metal compound. The aqueous or wine solution is in a form that can be dosed by solution dosing and/or metering equipment.

[0057] In step 130, a container 200 (see FIGS. 2A, 2B, 3A and 3B) is charged with the wine. The container 200 can be any container suitable for storing the wine. The container may comprise a polymeric material, a ceramic material, a glass, a metallic material or a combination thereof. The container 200 is substantially impervious to one or both of oxygen permeation and transmission. The container 200 has a predetermined volume 240, defined by a container wall 250 interconnected to a container bottom 270. Furthermore, the wall defines an aperture 300. The predetermined volume 240 is configured to receive the wine. Moreover, the aperture 300 is adapted to receive a metallic closure system 210. Typically, the wine is charged to the container 200 through the aperture 300. Moreover, the charging of the wine to the container 200 substantially, but not completely, fills the predetermined volume 240 with the wine.

[0058] In some embodiments, the container 200 is a metallic container. The container 200 preferably comprises an aluminum container. The container wall 250 and bottom 270 respectively have interior wall 260 and bottom 280 surfaces and exterior wall 250 and bottom 290 surfaces. The wine contained in the predetermined volume 240 is in contact with the interior wall 260 and bottom 280 surfaces.

[0059] In some embodiments, the one or both of the interior wall 260 and bottom 280 surfaces comprise aluminum. In such embodiments, the wine contained within the predetermined volume 240 is in contact with the interior 260 and bottom 280 surfaces comprising aluminum.

[0060] In some embodiments, one or both of the wall interior 260 and exterior 250 surfaces have a polymeric coating. Moreover, in some embodiments, one or both of the bottom interior 280 and exterior 290 surfaces have a polymeric coating. In such instances, the wine contained within the predetermined volume 240 is contact with the polymeric coating on one or more of the wall interior 260 and bottom interior 280 surfaces.

[0061] Returning to steps 120 and 130, in some configurations, the transition metal compound is contacted with the wine prior to filling the container 200. In other configurations, the container 200 is charged with one of the wine and transition metal compound prior to charging the container 200 with the other of the wine and transition metal compound. In yet other configurations, the wine and the transition metal compound are charged to the container 200 at about the same time by separate and/or combined wine charging and transition metal charging processes.

[0062] In step 140, the container 200 is sealed. Typically, the sealing of the container includes interconnecting and mechanically joining a metallic closure system 300 about the aperture 300. Wines sealed in containers for storage (such as, wines sealed in corked containers) are typically sealed in containers that permit some degree of oxygen permeation and transmission, allowing at least some oxygen to enter the predetermined volume 240 during storage. In some configurations, the sealed container 200 is substantially imperious to one or both of oxygen permeation and transmission.

[0063] Those of ordinary skill in the art are aware that storing wine in a sealed container that substantially impervious to oxygen permeation and transmission can lead to the formation of unwanted odors and/or flavors in the stored wine. Typically, the unwanted odor and/or flavor are due to the formation of one or more sulfur compounds. Non-limiting examples of the unwanted odor and/or flavor sulfur compounds are sulfide (S.sup.2−), hydrogen sulfide (HS.sup.−), dihydrogen sulfide (H.sub.2S), mercaptan (R—SH), 3-mercaptohexanol (CH.sub.3CH.sub.2CH(SH)CH.sub.2CH.sub.2OH), methyl mercaptan (CH.sub.3SH), ethyl mercaptan (CH.sub.3CH.sub.2SH), 2-mercatoethanol (HOCH.sub.2CH.sub.2SH) or a combination thereof.

[0064] Transition metal compounds, particularly copper-containing compounds, can substantially remove the malodor and/or off-flavor from wine associated with one or more of sulfide (S.sup.2−), hydrogen sulfide (HS.sup.−), dihydrogen sulfide (H.sub.2S), mercaptan (R—SH), 3-mercaptohexanol (CH.sub.3CH.sub.2CH(SH)CH.sub.2CH.sub.2OH), methyl mercaptan (CH.sub.3SH), ethyl mercaptan (CH.sub.3CH.sub.2SH), 2-mercatoethanol (HOCH.sub.2CH.sub.2SH) or a combination thereof. Generally, transition metals form insoluble compounds with sulfides and mercaptans.

[0065] While not wanting to be limited by theory, it is believed that the copper forms substantially insoluble sulfur-containing copper compounds with one or more of sulfide (S.sup.2−), hydrogen sulfide (HS.sup.−), dihydrogen sulfide (H.sub.2S), mercaptan (R—SH), 3-mercaptohexanol (CH.sub.3CH.sub.2CH(SH)CH.sub.2CH.sub.2OH), methyl mercaptan (CH.sub.3SH), ethyl mercaptan (CH.sub.3CH.sub.2SH), 2-mercatoethanol (HOCH.sub.2CH.sub.2SH) or a combination thereof. The formation of the substantially insoluble sulfur-containing copper compound (depicted as optional step 150) substantially removes the unwanted odor and/or flavor from the wine.

[0066] Generally, wines are substantially less likely to develop unwanted odor and/or flavor when stored in sealed containers having some degree of oxygen permeation and transmission. However, the method of process 100 could benefit wines that are susceptible to the development of unwanted odor and/or flavor development when stored in containers having insufficient oxygen permeation and transmission. Moreover, the method of process 100 could benefit wines stored in containers substantially lacking oxygen permeation and transmission, such as wines stored in metallic containers.

[0067] Preferably, the closure system 300 comprises a metallic lid and/or metallic closure system, more preferably an aluminum closure system. In some configurations, the metallic lid and/or metallic closure system is substantially impervious to one or both of oxygen permeation and transmission. The metallic lid and/or closure system may or may not comprise a polymeric coating.

[0068] Preferably, the metallic lid and/or closure system lacks a polymer coating positioned between the predetermined volume 240 and closure system 300. More preferably, the metallic lid and/or closure system comprises a copper alloy, even more preferably one of 1000 or 3000 aluminum alloy.

[0069] In some configurations, the closure system comprises a breathable metallic lid and/or closure system. The breathable metallic lid and/or closure system allows for at least some oxygen transmission. Preferably, the breathable metallic lid and/or closure system has oxygen transmission properties similar to cork closure system. The breathable metallic lid and/or closure system transmits sufficient oxygen to the bottled wine to substantially mitigate the aerobic conditions. Preferably, the breathable metallic lid and/or closure system transmits sufficient oxygen to the bottled wine to substantially mitigate the formation of sulfur and/or sulfur-containing compounds. In such instances, the wine is treated with little, if any, transition metal.

[0070] In some embodiments, the end closure of the metallic container is configured to accept a cork sealing system. The metallic container having a cork sealing system can have sufficient oxygen transmission to substantially mitigate of the bottled wine. In such instances, the wine is treated with little, if any, transition metal.

[0071] A number of variations and modifications of the invention can be used. It would be possible to provide for some features of the invention without providing others.

[0072] The present invention, in various embodiments, configurations, or aspects, includes components, methods, processes, systems and/or apparatus substantially as depicted and described herein, including various embodiments, configurations, aspects, sub-combinations, and subsets thereof. Those of ordinary skill in the art will understand how to make and use the present invention after understanding the present disclosure. The present invention, in various embodiments, configurations, and aspects, includes providing devices and processes in the absence of items not depicted and/or described herein or in various embodiments, configurations, or aspects hereof, including in the absence of such items as may have been used in previous devices or processes, e.g., for improving performance, achieving ease and\or reducing cost of implementation.

[0073] The foregoing discussion of the invention has been presented for purposes of illustration and description. The foregoing is not intended to limit the invention to the form or forms disclosed herein. In the foregoing Detailed Description for example, various features of the invention are grouped together in one or more embodiments, configurations, or aspects for the purpose of streamlining the disclosure. The features of the embodiments, configurations, or aspects of the invention may be combined in alternate embodiments, configurations, or aspects other than those discussed above. This method of disclosure is not to be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive aspects lie in less than all features of a single foregoing disclosed embodiment, configuration, or aspect. Thus, the following claims are hereby incorporated into this Detailed Description, with each claim standing on its own as a separate preferred embodiment of the invention.

[0074] Moreover, though the description of the invention has included description of one or more embodiments, configurations, or aspects and certain variations and modifications, other variations, combinations, and modifications are within the scope of the invention, e.g., as may be within the skill and knowledge of those in the art, after understanding the present disclosure. It is intended to obtain rights which include alternative embodiments, configurations, or aspects to the extent permitted, including alternate, interchangeable and/or equivalent structures, functions, ranges or steps to those claimed, whether or not such alternate, interchangeable and/or equivalent structures, functions, ranges or steps are disclosed herein, and without intending to publicly dedicate any patentable subject matter.