Method for decreasing the alcohol content of alcohol-containing beverages, particularly wine and sparkling wine
US4681767A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Apr 2, 1985 |
| Grant date | Jul 21, 1987 |
| Priority date | — |
| Expiry date | Apr 2, 2005 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12H3/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
In a method for decreasing the alcohol content of alcohol-containing beverages, particularly wine or sparkling wine, according to the reverse osmosis process, extract substances are added to the dealcoholized beverage. In order to avoid addition of foreign water to the beverage, the alcohol-containing permeate obtained by reverse osmosis from the beverage subjected to dealcoholization is distilled in a vacuum. The permeate water produced therefrom is re-fed to the beverage subjected to the dealcoholization. The amount of permeate distillate removed from the beverage subjected to dealcoholization by the reverse osmosis and subsequent vacuum distillation, which essentially consists of alcohol, is fed to the beverage subjected to the dealcoholization in the form of water, which has also been obtained by vacuum distillation from an additional beverage. In this manner, particularly high quality sparkling wine may be produced.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.