WINE ADDITIVE

Abstract

The present application provides compositions, methods of making the compositions, methods of use the compositions, and kits having instructions for making the compositions for mitigating the negative effects and headache symptoms produced by tannins and sulfites found in wine when consumed. In a version of the application, the composition comprises an aqueous solution comprising quantities of hydrogen peroxide and egg white powder.

Claims

1. A composition comprising an aqueous solution comprising: a) hydrogen peroxide having a concentration of about 2.5% to about 3.5%; and b) egg white powder having a concentration of about 15 g/L to about 18 g/L.

2. The composition according to claim 1, wherein the concentration of hydrogen peroxide is about 3%.

3. The composition according to claim 1, wherein the concentration of egg white powder is about 15.5 g/L.

4. The composition according to claim 1, wherein the concentration of hydrogen peroxide is about 3% and the concentration of egg white powder is about 15.5 g/L.

5. A method of producing a compound for reducing the negative effects caused by sulfites and/or tannins found in wine, the method comprising the steps of: a) providing a first volume of an aqueous solution comprising about 35% hydrogen peroxide by volume; b) adding distilled water to the first volume, wherein the quantity of water brings the concentration of the hydrogen peroxide to about 2.5% to about 3.5%; c) providing a quantity of egg white powder; and d) mixing the quantity of egg white powder to the second volume, wherein the quantity of egg white powder brings the concentration of egg white powder to from about 15 g/L to 18 g/L.

6. A method for reducing the negative effects of a volume of wine containing sulfites and/or tannins, the method comprising the steps of: a) providing a volume of a composition comprising an aqueous solution comprising: i) hydrogen peroxide having a concentration of about 2.5% to about 3.5%; ii) egg white powder having a concentration of about 2.5 g/L to about 3.5 g/L; b) adding a quantity of the composition to the volume of wine;

7. A method of claim 6, wherein the volume of wine is about 750 ml and the quantity of the composition added to the volume of wine is about 0.2856 ml to about 0.3808 ml.

8. A method of claim 6, wherein the volume of wine is about 147 ml and is a red wine, wherein the quantity of the composition added to the volume of wine is about 0.0952 ml to about 0.1428 ml.

9. A method of claim 6, wherein the volume of wine is about 147 ml and is a white wine, wherein the quantity of the composition added to the volume of wine is about 0.0476 ml to about 0.0953 ml.

10. A method of claim 6, wherein the volume of wine is about 147 ml and is a sparkling wine, wherein the quantity of the composition added to the volume of wine is about 0.0476 ml to about 0.0953 ml.

11. A method of claim 6, wherein the volume of wine is about 147 ml and is a rose wine, wherein the quantity of the composition added to the volume of wine is about 0.0952 ml to about 0.1428 ml.

12. A kit for producing a composition for reducing the negative effects of a volume of wine containing sulfites and/or tannins, the kit comprising: a) a quantity of water; b) a quantity of hydrogen peroxide; c) a quantity of egg white powder; and d) instructions to use the aqueous solution, hydrogen peroxide, and egg white powder to produce the composition.

13. The kit of claim 12, wherein the instructions comprise instructions to: a) add the quantity hydrogen peroxide to the water; b) producing an aqueous solution comprising the water and the quantity of hydrogen peroxide; c) add the quantity of egg white powder to the aqueous solution; and d) add a quantity of the composition to the volume of wine.

14. The kit of claim 13, wherein the instructions to add the quantity of hydrogen peroxide comprise instructions to add a quantity of hydrogen peroxide that brings the concentration of hydrogen peroxide in the aqueous solution from about 2.5% to about 3.5%.

15. The kit of claim 13, wherein the instructions to add the quantity of egg white powder comprise instructions to add a quantity of egg white powder that brings the concentration of egg white powder in the aqueous solution from about 15 g/L to 18 g/L.

16. The kit of claim 15, wherein the instructions to add the quantity of egg white powder comprise instructions to add a quantity of egg white powder that brings the concentration of egg white powder in the aqueous solution from about 15 g/L to 18 g/L.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] These and other features, aspects, and advantages of the present invention will become better understood with regard to the following description and accompanying figures where:

[0018] FIG. 1 is a report showing a control profile of a 5 ounce portion of red wine;

[0019] FIG. 2 is a report showing the profile of red wine after the addition of a first quantity of a version of the composition;

[0020] FIG. 3A-3B is a report showing the profile of red wine after the addition of a second quantity of a version of the composition;

[0021] FIG. 4 is a report showing the profile of red wine after the addition of a third quantity of a version of the composition;

[0022] FIG. 5 is a radar plot showing a control profile of a quantity of red wine;

[0023] FIG. 6 is a radar plot showing the profile of red wine after the addition of a first quantity of a version of the composition;

[0024] FIG. 7 is a radar plot showing the profile of red wine after the addition of a second quantity of a version of the composition; and

[0025] FIG. 8 is a radar plot showing the profile of red wine after the addition of a third quantity of a version of the composition.

DETAILED DESCRIPTION

[0026] In the following description, for purposes of explanation and not limitation, specific details are set forth such as particular architectures, interfaces, techniques, etc. in order to provide a thorough understanding of the present invention. However, it will be apparent to those skilled in the art that the present invention may be practiced in other versions that depart from these specific details. In other instances, detailed descriptions of well-known devices and methods are omitted so as not to obscure the description of the present invention with unnecessary detail.

[0027] Moreover, the description is not to be taken in the limiting sense, but is made merely for the purpose illustrating the general principles of the invention, since the scope of the invention is best defined by the appended claims. Various inventive features and methods are described below that can each be used independently of one another or in combination with other features.

[0028] Unless otherwise defined, all technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs. As used in the specification and the appended claims, the singular forms a, an, and the include plural references unless the context clearly dictates otherwise. Any reference to or herein is intended to encompass and/or unless otherwise stated.

[0029] The term tannin or tannins as used herein refers to an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids. Testing has concluded that tannins are generally incompatible with gelatin, metallic salts and strong oxidizing agents and form complexes that precipitate in aqueous solution.

[0030] The term sulfites as used herein refers to compounds that contain the sulfite ion. Sulfites occur naturally in all wines to some extent. Sulfites are commonly introduced to arrest fermentation at a desired time, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking. Sulfur dioxide (SO2) protects wine from not only oxidation, but also from bacteria.

[0031] The present application provides compositions, methods of making the compositions, methods of use the compositions, and kits having instructions for making the compositions for mitigating the negative effects and headache symptoms produced by tannins and sulfites found in wine when consumed.

[0032] A preferred version of the composition comprises an aqueous solution comprising: a) hydrogen peroxide (H.sub.2O.sub.2) having a concentration of about 2.5% to about 3.5%; and b) egg white protein powder having a concentration of about 15 g/L to about 18 g/L.

[0033] Hydrogen peroxide is a chemical compound with the formula H.sub.2O.sub.2. Hydrogen Peroxide is used as an oxidizer which is a substance that has the ability to oxidize other substances, in other words to cause them to lose electrons. Other common oxidizing agents include oxygen and the halogens. Generally, an oxidizing agent is a chemical species that undergoes a chemical reaction that removes one or more electrons from another atom. In that sense, it is one component in an oxidation-reduction (redox) reaction. In the second sense, an oxidizing agent is a chemical species that transfers electronegative atoms, usually oxygen, to a substrate.

[0034] In a first function, an oxidizing agent is a chemical species that undergoes a chemical reaction that removes one or more electrons from another atom. In that sense, it is one component in an oxidation-reduction (redox) reaction. In a second function, an oxidizing agent is a chemical species that transfers electronegative atoms, usually oxygen, to a substrate.

[0035] Thus, through testing it has been discovered that hydrogen peroxide reduces sulfites to sulfates. The positive charge of the protein is attracted to the negative charge of the phenolics. The protein binds to the open Hydrogen bond of the phenolics.

[0036] Preferably, the composition comprises an aqueous solution comprising about 2.5% to 3.5% Hydrogen Peroxide in order to neutralize the sulfites in the wine by transforming the sulfites into sulfates. Testing has shown that levels of Hydrogen Peroxide above 3.5% is undesirable because it tends to negatively affect the taste and flavor of the wine. Testing has also shown that levels below 2.5% are less effective. Preferably, the amount of Hydrogen Peroxide is about 3%.

[0037] Egg white is the name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. Egg white consists primarily of about 90% water into which is dissolved about 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg.

[0038] Egg whites are available in the form of a powder, namely, egg white powder. Typically, in order to create an egg white powder, egg white is heated and baked for several hours, then ground to a powder form by way of a grinder. The powder form is desirable because the egg white is cooked, thereby preventing the possibility of the existence bacteria. Moreover, the powder form is preferable because of its inherent ability to easily mix with fluids.

[0039] Egg white is a fining agent that can be used in the clarification and stabilization of wine. Testing has revealed that proteins in the egg white generally have a positive charge which attracts to the negative charge of the tannins and polyphenols found in wine, particularly with regard to red wines. Thus, the proteins bind to the open Hydrogen bond of the phenolics. Because egg white powder is naturally sourced, they provide desired characteristics that provide a long shelf life.

[0040] Preferably, the composition aqueous solution has a concentration of about 15 g/L to about 18 g/L of egg white powder. Testing has shown that levels of egg white powder above 18 g/L do not properly mix with the aqueous solution and levels below 15 g/L did not provide favorable results regarding a reduction in phenolic profiles.

[0041] Sunflower lecithin is a product in the egg white powder protein. Sunflower Lecithin is a phospholipid based dietary supplement rich in Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE) and Omega-6 (Linoleic Acid), which may assist in lowering tannins in the wine.

[0042] Overall, both the Hydrogen Peroxide and the Egg white powder act collectively to counter the negative effects of wine by reducing the sulfites and tannins found therein. Moreover, both substances are natural ingredients inherently providing a strong shelf life and free from contamination than other substitutes.

[0043] FIG. 1-FIG. 4 show the profile of a sample of wine after each addition of a quantity of the composition listing the amounts of sulfur dioxide and phenolic. The version of the composition utilized for the testing comprises an aqueous solution comprising: a) hydrogen peroxide having a concentration of about 3%; and b) egg white protein powder having a concentration of about 15.5 g/L.

[0044] FIG. 1 is a report listing the phenolic and sulfur dioxide profiles of a control glass of wine without the addition of the composition. FIG. 2 is a report showing the profile of red wine after the addition of a single drop of the composition. A drop is approximately 0.0476 ml. FIG. 3A-3B is the combined report showing the profile of red wine after the addition of two drops of the composition. FIG. 4 is a report showing the profile of red wine after the addition of a third drop of the composition. The report shows that with the addition of each greater amount of the composition, both, in combination, the amount of sulfites and the phenolic profiles are significantly reduced, providing superior results when compared to other compositions.

[0045] The test report results show that the hydrogen peroxide within the aqueous solution added to the wine becomes most effective at approximately 2 drops. It is noted that this amount is best suited for white and sparkling wines. White and sparkling wines do not require additional drops to be effective because the levels of sulfites are reduced below 10 mg/L.

[0046] Regarding the phenolic profiles, the testing has shown that a larger quantity of the composition is needed in order to lower aspects of the phenolic profiles or pre-tannins (catechin and epicatechin). Further, the results show a reduction in malvidin, monomeric anthocyanins, catechin and epicatechin. However, it is undesirable to reduce the phenolic profile beyond certain amounts, because the phenolic profile of red wine is responsible for certain robust flavors.

[0047] FIG. 5-FIG. 8 depict radar graphs which illustrate the phenolic profiles of a control glass of wine without the addition of the composition (FIG. 5), with the addition of one drop of composition (FIG. 6), with the addition of two drops of composition (FIG. 7), and with the addition of three drops of the composition (FIG. 8). The radar graphs generally illustrates the need of several drop of composition in order to effectively reduce the phenolic profile of the red wine. It is noted that 1-2 drops do not have a significant impact regarding the reduction of the phenolics or pre-tannins. Therefore, for those who enjoy white wine, preferably only need to apply 1-2 drops per glass in order to address the sulfites and those who prefer red wine may need at least 3 drops per glass to counter both the sulfites and tannins contained therein. This is important for those individuals that claim being able to drink a white wine, but not a red wine without adverse events. The amount of added composition by way of drops in a glass of wine or bottle may be adjusted according to the consumer, type of wine, and amount of wine.

[0048] The present application also provides a unique method of producing a version of the compound for reducing the negative effects caused by sulfites and/or tannins found in wine. The method generally comprises the steps of a) providing a first volume of an aqueous solution comprising about 35% food grade hydrogen peroxide by volume; b) adding distilled water to the first volume of an aqueous solution, wherein the quantity of water brings the concentration of the hydrogen peroxide to about 2.5% to about 3.5%; c) providing a quantity of egg white powder; and mixing the quantity of egg white powder to the second volume, wherein the quantity of egg white powder brings the concentration of egg white powder to from about 15 g/L to 18 g/L.

[0049] Moreover, the present application is directed towards a unique method for reducing the negative effects of a volume of wine containing sulfites and/or tannins, the method comprising the steps of: a) providing a volume of a composition comprising an aqueous solution comprising: a) hydrogen peroxide (H.sub.2O.sub.2) having a concentration of about 2.5% to about 3.5%; b) egg white protein having a concentration of about 2.5 g/L to about 3.5 g/L; and c) adding a quantity of the composition to the volume of wine.

[0050] Typically, the volume of wine is approximately 5 ounces or 147 ml which is the standard for a glass of wine. Preferably, the quantity of composition added to the glass of wine is about 1 to about 4 drops or 0.0476 ml to about 0.1904 ml. Ideally, for a bottle of red wine, the quantity of the composition added is about 2 to about 3 drops or about 0.0952 ml to about 0.1428 ml. For a bottle of white wine, the preferred applied quantity of composition is about 1 to about 2 drops or about 0.0476 ml to about 0.0953 ml. For a bottle of sparkling wine, the ideal applied quantity of composition is about 1 to about 2 drops or about 0.0476 ml to about 0.0953 ml. For a rose wine, the ideal composition added is about 2 to about 3 drops or about 0.0952 ml to about 0.1428 ml.

[0051] As another example of method of use, the volume of wine is approximately 750 ml which is the standard for a glass of wine portion found in a bottle of wine found in stores. Preferably, the quantity of composition added to the 750 ml (milliliter) bottle of wine is about 6 to about 8 drops or about 0.2856 ml to about 0.3808 ml.

[0052] The amount of added composition by way of drops in a glass of wine or bottle may be adjusted according to the consumer, type of wine, and amount of wine.

[0053] The present application may further comprise a kit for producing a composition for reducing the negative effects of a volume of wine containing sulfites and/or tannins. Generally, the kit comprises a) a quantity of water; b) a quantity of hydrogen peroxide; c) a quantity of egg white protein powder, and d) instructions to use the aqueous solution, hydrogen peroxide, and egg white protein powder to produce the composition.

[0054] The instructions contained in the kit may comprise instructions to: a) add the quantity hydrogen peroxide to the water; b) producing an aqueous solution comprising the water and the quantity of hydrogen peroxide; c) add the quantity of egg white protein powder to the aqueous solution; and d) add a quantity of the composition to the volume of wine. Preferably, the instructions to add the quantity of hydrogen peroxide comprise instructions to add a quantity of hydrogen peroxide that brings the concentration of hydrogen peroxide in the aqueous solution from about 2.5% to about 3.5%. Ideally, the instructions to add the quantity of egg white protein comprise instructions to add a quantity of egg white protein that brings the concentration of egg white protein in the aqueous solution from about 15 g/L to 18 g/L.

[0055] The invention does not require that all the advantageous features and all the advantages need to be incorporated into every version of the invention.

[0056] Although preferred embodiments of the invention have been described in considerable detail, other versions and embodiments of the invention are certainly possible. Therefore, the present invention should not be limited to the described embodiments herein.

[0057] All features disclosed in this specification including any claims, abstract, and drawings may be replaced by alternative features serving the same, equivalent or similar purpose unless expressly stated otherwise.