Method of adjusting the qualtity of liquors

Details Method of adjusting the qualtity of liquors Method of adjusting the qualtity of liquors

1987-10-19

1989-06-20

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426490, C12G 308

Patent

active

048408123

ABSTRACT:
A method of adjusting the quality of liquors such as wine, whiskey, brandy, sake and beer. Flavors and bouquets of such liquors are easily adjusted without using any additive or other substances. Part of odor-emitting substances and water contained in a liquor is absorbed and removed by means of the osmotic action of a highly osmotic substance that is brought into contact with the liquor through semi-permeable membranes.

REFERENCES:
patent: 3228876 (1966-01-01), Mahon
patent: 3342729 (1967-09-01), Strand
patent: 4401678 (1983-08-01), Beamont
patent: 4765997 (1988-08-01), Tominaga

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