Recent Patents in Wine Industry
Antonietta Baiano, Amalia Conte, Francesco Conto and Matteo Alessandro Del Nobile
Pages 25-40 (16)
Wine has a rich history dating back thousands of years. It has been object of several studies and experiments
performed by researchers and simple passionate people. Different varieties of grapes, strains of yeasts, and technologies
produce different types of wine. The well-known variations result from the very complex interactions between the biochemical
development of the fruit, reactions involved in fermentation, and human intervention in the overall process. The
final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts
per billion. Numerous inventions have been proposed, concerning specific yeast strains, clones of grape able to improve
wine sensory properties, plants and methods capable to make easier and cheaper its production and technical solutions for
enhancing its packaging and preservation. This review presents a summary of the main European, United States and international
patents available on wine production and preservation.
Must treatments, process conditions, quality, storage, wine treatments.
Department of Agricultural Sciences, Food and Environment, University of Foggia Via Napoli, 25 - 71122 Foggia, Italy.