Dealcoholizing method

Details Dealcoholizing method Dealcoholizing method

1992-08-31

1994-06-28

Spear, Frank

Liquid purification or separation

Processes

Liquid/liquid solvent or colloidal extraction or diffusing...

210639, 210652, B01D 6104

Patent

active

053244354

DESCRIPTION:

BRIEF SUMMARY
The present invention concerns a method for dealcoholizing using reverse osmosis of an alcoholic liquid, notably wine, beer or cider, in which the storage and processing of this liquid to be dealcoholized is carried out in a dealcoholization circuit in a non-oxidizing atmosphere, in which a partial diafiltration of this liquid takes place in a reverse osmosis module, in which an exchange of water is carried out to partially compensate for the loss of volume due to separation of the permeate by means of the addition of demineralized water totally free from any trace of chlorine, and deaerated if necessary and in which natural or synthetic ingredients, not extracted from the original liquid by thermic treatment, are added to the residue.
A process of this type has already been described in the International patent application N.degree. WO 87/03902. This process has shown itself to be quite remarkable and has given extremely interesting results, notably in the production of totally or partially dealcoholized wine in which the level of residual alcohol is of the order of 0.5 to 2%. Total dealcoholization has proved problematical due to the excessively long treatment time, which has the effect of making the process expensive and therefore unprofitable.
The method described in the French patent application published under No. 2 620 129 also concerns a method for dealcoholizing using reverse osmosis. In this method, before the diafiltration, a dilution of the initial liquid is carried out by the addition of an equal quantity of water. This water is then evacuated by a high reconcentration made at a relatively high temperature (25.degree. to 35.degree. C.). The introduction of this water presents many inconveniences. On the one hand if this reconcentration is carried out at a low temperature, the total duration of the dealcoholizing is greatly increased, therefore it is necessary to work at a high temperature so as to try to reduce this duration. On the other hand, concerning the taste, the fact that the reconcentration is carried out with a relatively high temperature so as not to prolong the operation produces as a consequence a loss of "vinous" elements such as the organic acids, the flavours and the salts and thus causes a decrease in the quality of the obtained product. Moreover, the fact that the concentration factor is superior to 5 strongly denatures the un-diluted wine because of chemical phenomena such as tartaric precipitations or in the case of white wines a protein instability. Finally the final dilution of the dealcoholized liquid obtained by this method affects the quality in a considerable manner.
The present invention proposes to supply a solution to these problems by allowing complete dealcoholization to take place with high output and resulting in a product which respects the required quality and taste standards.
With this aim, the method according to the invention is characterized by the fact that the original un-diluted liquid to be dealcoholized is preconcentrated, and in that during treatment at least one concentration at a low temperature, one diafiltration equally at a low temperature and one dilution and are alternately carried out.
The concentration and the diafiltration are advantageously carried out at a temperature between 10.degree. and 15.degree. C.
It is preferable to stabilize pH during processing.
Using the preferred method, the rate of preconcentration of the liquid to be dealcoholized is inferior to 5 and preferably between 3 and 4.
It is preferable to maintain the relation R=Dd/Di in which Dd represents the flow of permeate at the start of diafiltration and Di the initial flow of permeate at the start of dealcoholization, at a level between 60 to 80% and preferably superior to 65%. Also using this method, the initial permeate flow Di at the start of dealcoholization, is at least between 10 and 15 l/h/m.sup.2 of the filtering surface, and preferably between 12.6-13 l/h/m.sup.2 for white wines and between 11.6-12 1 l/h/m.sup.2 for red wines.
Using the chosen method, the pH is st

REFERENCES:
patent: 4610887 (1986-09-01), Galzy et al.
patent: 4963381 (1990-10-01), Girard et al.

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