Methods of treatment to improve the quality of alcoholic beverages using vinyl lactam-derived polymer-hydrogen peroxide complexes

Patent metadata

Field	Value
Publication number	US-2017190813-A1
Application number	US-201515313278-A
Country	US
Kind code	A1
Filing date	May 21, 2015
Priority date	May 23, 2014
Publication date	Jul 6, 2017
Grant date	—

Abstract

Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition comprising a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, comprising contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

First claim

1 . A method of treating an alcoholic beverage to remove at least one ingredient causing at least one undesirable sulfury and/or fatty flavor comprising contacting said beverage with a composition comprising a polymer-hydrogen peroxide complex, wherein said polymer is derived from at least one N-vinyl lactam monomer, and wherein said hydrogen peroxide is present from about 1% by weight to about 50% by weight of said complex.

2 . The method according to claim 1 wherein said N-vinyl lactam monomer is selected from the group consisting of: N-vinyl-2-pyrrolidone, N-vinyl-2-piperidone, N-vinyl-2-caprolactam, N-vinyl-3-methyl-2-pyrrolidone, N-vinyl-3-methyl-2-piperidone, N-vinyl-3-methyl-2-caprolactam, N-vinyl-4-methyl-2-pyrrolidone, N-vinyl-4-methyl-2-caprolactam, N-vinyl-5-methyl-2-pyrrolidone, N-vinyl-5-methyl-2-piperidone, N-vinyl-5,5-dimethyl-2-pyrrolidone, N-vinyl-3,3,5-trimethyl-2-pyrrolidone, N-vinyl-5-methyl-5-ethyl-2-pyrrolidone, N-vinyl-3,4,5-trimethyl-3-ethyl-2-pyrrolidone, N-vinyl-6-methyl-2-piperidone, N-vinyl-6-ethyl-2-piperidone, N-vinyl-3,5-dimethyl-2-piperidone, N-vinyl-4,4-dimethyl-2-piperidone, N-vinyl-7-methyl-2-caprolactam, N-vinyl-7-ethyl-2-caprolactam, N-vinyl-3,5-dimethyl-2-caprolactam, N-vinyl-4,6-dimethyl-2-caprolactam, N-vinyl-3,5,7-trimethyl-2-caprolactam, and combinations thereof.

3 . The method according to claim 1 wherein said polymer is a homopolymer of N-vinyl-2-pyrrolidone, N-vinyl-2-piperidone, or N-vinyl-2-caprolactam.

4 . The method according to claim 3 wherein said homopolymer is crosslinked with at least one crosslinker.

5 . The method according to claim 4 wherein said crosslinker is selected from the group consisting of N, N′-divinyl imidazolidinone, 3-ethylidene-N-vinyl-2-pyrrolidinone, ethylene glycol di(meth)acrylate, ethylene glycol di(meth)acrylamide, butanediol di(meth)acrylate, polyethylene glycol di(meth)acrylate, polyethylene glycol di(meth)acrylamide, trimethylolpropane tri(meth)acrylate, trimethylolpropane diallyl ether, pentaerythritol triallyl ether, methylenebis(meth)acrylamide, and combinations thereof.

6 . The method according to claim 1 wherein said polymer is a crosslinked homopolymer of N-vinyl-2-pyrrolidone, N-vinyl-2-piperidone, or N-vinyl-2-caprolactam, wherein crosslinker for said crosslinked homopolymer is selected from the group consisting of N, N′-divinyl imidazolidinone, 3-ethylidene-N-vinyl-2-pyrrolidinone, and combinations thereof.

7 . The method according to claim 1 wherein said polymer is a non-homopolymer derived from at least one said N-vinyl lactam monomer and at least one different comonomer.

8 . The method according to claim 7 wherein said comonomer is selected from the group consisting of functionalized and unfunctionalized (meth)acrylates, (meth)acrylamides, dialkylaminoalkyl (meth)acrylates, dialkylaminoalkyl (meth)acrylamides, dimethylaminopropyl (meth)acrylate, dimethylaminopropyl (meth)acrylamide, vinyl amides, vinyl esters, vinyl acetate, alkyl vinyl ethers, methyl vinyl ether, isobutyl vinyl ether, vinyl alcohol, styrene, maleic anhydride, maleimides, maleates, fumarates, N-vinyl imidazole, N-vinyl triazoles, vinyl sulfones, vinyl carbonates, vinyl carbamates, N-vinyl ureas, vinyl thiocarbamates, vinyl silanes, vinyl siloxanes, (meth)acrylamidoalkyl sulfonic acids, salts of (meth)acrylamidoalkyl sulfonic acids, 2-(meth)acrylamido-2-methyl-1-propanesulfonic acid, salts of 2-(meth)acrylamido-2-methyl-1-propanesulfonic acid, vinyl sulfonic acid, salts of vinyl sulfonic acids, (meth)acrylic acid, salts of (meth)acrylic acids, C 2 -C 30 olefins, isobutylene, N-vinyl lactams, N-vinyl-2-pyrrolidone, N-vinyl-2-piperidone, N-vinyl-2-caprolactam, and combinations thereof.

9 . The method according to claim 1 wherein said polymer-hydrogen peroxide complex is a complex of hydrogen peroxide and at least one crosslinked homopolymer of N-vinyl-2-pyrrolidone, N-vinyl-2-piperidone, or N-vinyl-2-caprolactam, wherein crosslinker for said crosslinked homopolymer is selected from the group consisting of N, N′-divinyl imidazolidinone, 3-ethylidene-N-vinyl-2-pyrrolidinone, and combinations thereof.

10 . The method according to claim 1 wherein said polymer-hydrogen peroxide complex is selected from the group consisting of Peroxydone™ XL-10 complex, Peroxydone™ K-30 complex, Peroxydone™ K-90 complex, and combinations thereof.

11 . The method according to claim 1 wherein said hydrogen peroxide is present from about 5% by weight to about 30% by weight of said complex.

12 . The method according to claim 11 wherein said hydrogen peroxide is present from about 10% by weight to about 25% by weight of said complex.

13 . The method according to claim 1 wherein said alcoholic beverage is beer or wine.

14 . The method according to claim 1 wherein said ingredient causing undesirable sulfury flavor is selected from the group consisting of hydrogen sulfide, mercaptans, sulfuric acid, sulfate slats, sulfurous acid, sulfurous acid salts, bisulfites, thioesters, methyl mercaptan, ethyl mercaptan, butyl mercaptan, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide, diethyl sulfide, diethyl disulfide, polysulfides, and combinations thereof.

15 . The method according to claim 14 wherein said ingredient causing undesirable sulfury flavor is hydrogen sulfide and/or dimethyl sulfide.

16 . The method according to claim 1 wherein said ingredient causing undesirable fatty flavor is diacetyl.

17 . The method according to claim 1 wherein said composition is dispersion, slurry, cake, powder, granules, or beads.

18 . The method according to claim 1 wherein said polymer-hydrogen peroxide complex is insoluble in water.

19 . The method according to claim 1 further comprising separating residual polymer-hydrogen peroxide complex from said beverage.

20 . The method according to claim 19 wherein said separating is by filtering.

21 . The method according to claim 1 wherein said contacting is by adding said composition in an amount from about 0.001% to about 1% by weight of said beverage.

22 . A method of treating an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, comprising contacting said beverage with a composition comprising a polymer-hydrogen peroxide complex, wherein said polymer is derived from at least one N-vinyl lactam monomer, and wherein said hydrogen peroxide is present from about 1% by weight to about 50% by weight of said complex.

23 . The method according to claim 22 wherein said ingredient causing colloidal haze is selected from the group consisting of polyphenols, tannins, proteins, and combinations thereof.

24 . A method of treating a beer or wine to remove diacetyl and/or hydrogen sulfide and/or dimethyl sulfide comprising contacting said beer or wine with a composition comprising Peroxydone™ XL-10 complex, Peroxydone™ K-30 complex, and/or Peroxydone™ K-90 complex.

25 . A beer or wine obtained by the method according to claim 24 .

26 . A method of preparing an alcoholic beverage that comprises the method of treating according to claim 1

27 . An alcoholic beverage obtained by the method according to claim 1 .

Assignees

• Isp Investments Llc

Inventors

• Nacharaju Krishnamurthy
• Onnembo Giovanni Nicola
• Rehmanji Mustafa
• Mola Andrew
• Balasanmugam Bala
• Yapchulay Joycelyn

Classifications

• C12H1/0424

  with the aid of a polymer · CPC title

• C08F222/18

  Esters containing halogen · CPC title

• C08F222/10 Primary

  Esters · CPC title

• C08F126/10 Primary

  N-Vinyl-pyrrolidone · CPC title