Food or edible material: processes – compositions – and products – Processes – Separating volatile essence and combining the separated...
Patent
1985-02-15
1986-12-02
Yoncoskie, Robert
Food or edible material: processes, compositions, and products
Processes
Separating volatile essence and combining the separated...
426592, 426 14, 426493, 426494, A23L 202, A23L 238
Patent
active
046264370
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method for the manufacture of alcohol-free or fruit wine, where the originally present alcohol content is reduced to an extent, that the latter does not exceed in the inventively manufactured products the legal limits for nutritional products set for alcohol-free fruit juices or alcohol-free beer. The inventive method in particular permits the manufacture of alcohol-free wines or fruit wines whose ethyl alcohol content lies below the value of the 5 g/kg limit set by the International rules of the Codex Alimtarius of the IAO/WHO for fruit juices.
An alcohol-free wine or fruit juice should, according to the designation, contain all original components of the alcohol-containing initial material, with the exception of alcohol. Any heterogenous additions are to be excluded for basic considerations, but primarily for legal nutritional considerations. In addition to dry substances or extract materials there should primarily also be present to a large extent, and as much as possible volatile aromatic materials. These include both the aromatic materials of the type present in the species, for example, muskat aroma, as well as any by-products obtained during the alcoholic fermentation This includes particularly the higher alcohols, and furthermore ester, aldehyde, ketone, acids, lactone, and the like. The entire amount of the aromatic materials in wine or fruit wine is very low and amounts to about 0.5-1 g/l. They are nevertheless of decisive importance for the character of a wine or of a fruit wine.
Until today it has not yet been possible to manufacture so-called alcohol-wines or fruit wines of a satisfactory quality with respect to smell and taste. The thermal methods used today for the removal of alcohol by direct distillation of wine or fruit wine leaves products of an unsatisfactory sensory quality, as the aromatic materials are largely removed by the aforesaid processes together with the alcohol. Neither any subsequent addition of a small amount of wine or fruit wine, nor any addition of fermentation type carbon dioxide to the product, from which alcohol has been removed, yield a satisfactory result with respect to the quantity of aromatic substances, taking into consideration the legal limit values. Often the products manufactured according to the aforesaid process suffer additional damage due to heat, (a so-called boiling tinge) in view of a longer dwelling time at higher temperatures. Even the protective process of reverse osmosis may not be used for the manufacture of alcohol-free wines or fruit wines having an alcohol content below 5 g/kg, as the aromatic materials are diffused simultaneously with the alcohol through the membrane, and are therefore lost. Other methods, such as the premature stoppage of fermentation, lead to unripe fruit juice like wines or fruit wines, which are not at all satisfactory as far as taste is concerned.
An object of the present invention is a method for the manufacture of alcohol-free wines or fruit wines, wherein in a first step the alcohol, together with the aromatic substances, is evaporated, together with the aromatic substances from the wine or fruit wine, the alcohol-containing, and aroma-containing vapor condensate is rectified in a second step, the aromatic substances separated thereby are again added to the concentrate devoid of any alcohol in a third step, and mixed together with a de-aromatized grape juice of fruit juice and de-mineralized or distilled water, to yield the final alcohol-free beverage.
The aforesaid de-aromatization of the fruit juices employed for harmonizing the fruit juices for taste (grape juice, apple juice, etc.) is absolutely necessary for the inventive process for the manufacture of alcohol-free wine or fruit wine having an alcohol content of less than 5 g/kg, so as to remove, on one hand, the alcohol always present in small quantities in the fruit juices, and on the other hand, to eliminate any undesired dull components of smell and so-called fruity-sweet aromatic components. The evaporation rate required therefor
REFERENCES:
patent: 1084833 (1914-01-01), Wagner
patent: 1264564 (1918-04-01), Russell
patent: 3052546 (1961-06-01), Riddell et al.
patent: 4265920 (1981-05-01), Thijssen
Durr Peter
Schobinger Ulrich
Waldvogel Robert
Schweizerische Eidgenossenschaft
Yoncoskie Robert
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