Yeast extract for clarifying musts and beverages

Patent metadata

Field	Value
Publication number	US-11098273-B2
Application number	US-201615558012-A
Country	US
Kind code	B2
Filing date	Mar 24, 2016
Priority date	Mar 24, 2015
Publication date	Aug 24, 2021
Grant date	Aug 24, 2021

Abstract

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.

First claim

The invention claimed is:

1. A wine clarification method for clarifying cloudy wine having an unstable-particle load and comprising particles, wherein the particles are due to protein degradation or to microbiological growth, said method comprising flocculating and precipitating the particles in the wine, comprising contacting the wine comprising the particles with a yeast nucleic acids extract,
wherein the yeast nucleic acids extract comprises ribonucleic acid (RNA) molecules in an amount by weight of 30% to 48% relative to the total weight of said yeast nucleic acids extract,
wherein said RNA molecules of the yeast nucleic acids extract have an average molecular weight of greater than 10 kDa, and
wherein said contacting results in flocculating and precipitating the particles and whereby the wine is clarified.

2. The method as claimed in claim 1 , wherein the yeast nucleic acids extract additionally comprises mineral materials, saccharides, and free amino acids.

3. The method as claimed in claim 1 , wherein the yeast nucleic acids extract is in a form comprising a powder or a concentrated liquid.

4. The method as claimed in claim 1 , wherein yeast of the yeast nucleic acids extract comprises Saccharomyces, Kluyveromyces, Torula or Candida.

5. The method as claimed in claim 1 , wherein the yeast nucleic acids extract is in the a form of comprising a powder and the contacting comprises adding from 0.1 g (gram) to 50 g of the yeast nucleic acids extract per hectoliter (h1) of wine.

6. The method as claimed in claim 1 , wherein each of the molecules of RNA of the yeast nucleic acids extract has an average molecular weight from 30 to 110 kDa.

7. The method as claimed in claim 4 , wherein each of the molecules of RNA of the yeast nucleic acids extract has an average molecular weight from 30 to 110 kDa.

8. The method as claimed in claim 1 , wherein the yeast nucleic acids extract is a product of a plasmolysis.

9. The method as claimed in claim 1 , wherein each of the molecules of RNA of the yeast nucleic acids extract has an average molecular weight from 30 to 110 kDa.

10. The method as claimed in claim 2 , wherein each of the molecules of RNA of the yeast nucleic acids extract has an average molecular weight from 30 to 110 kDa.

11. The method as claimed in claim 3 , wherein each of the molecules of RNA of the yeast nucleic acids extract has an average molecular weight from 30 to 110 kDa.

12. The method as claimed in claim 5 , wherein each of the molecules of RNA of the yeast nucleic acids extract has an average molecular weight from 30 to 110 kDa.

13. The method as claimed in claim 8 , wherein each of the molecules of RNA of the yeast nucleic acids extract has an average molecular weight from 30 to 110 kDa.

Assignees

• Lesaffre & Cie

Inventors

• Dorignac Etienne
• Menin Rudy
• Gosselin Yves

Classifications

• A23L33/14

  Yeasts or derivatives thereof · CPC title

• C12G1/0203

  by microbiological or enzymatic treatment · CPC title

• C12H1/0416 Primary

  with the aid of organic added material · CPC title

• A23F3/166

  Addition of, or treatment with, enzymes or microorganisms · CPC title

• C12N1/063

  of yeast · CPC title