Patent Pick: Emphasizing Muscat Aroma


Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a process to emphasize the muscat aroma in wine.

Method to emphasize muscat aroma in wine
WIPO Patent Application WO/2015/147074
Publication date: Oct. 1, 2015
Assignee: Mercian Corp.

Described by this invention is a method for producing a grape juice with an emphasized muscat aroma. The method comprises two or three steps, described as follows.

a) Obtaining skin or a juice that contains the skin by crushing grapes and extracting the juice from them;

b) heating the juice by adding water to the skin obtained in step a) or heating the juice including the skin and bringing it to a temperature of 45-95˚C;  and

c) (optionally) cooling the mixture obtained in step b), then adding to it an enzyme having glycosidase activity with respect to diglycoside.

According to the inventors, using the grape juice produced by this method as a starting material produces a wine with a rich muscat aroma.

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