Preparation of wine having a low calorie content and a reduced a

Details Preparation of wine having a low calorie content and a reduced a Preparation of wine having a low calorie content and a reduced a

1982-01-21

1983-09-20

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

99277, 426 14, 426 15, 426592, 426493, C12G 100, C12G 308, C12G 312

Patent

active

044056524

ABSTRACT:
The alcohol content of an original wine is reduced to produce a low calorie wine having the character of the original wine by evaporating alcohol from the wine in a centrifugal film evaporator. In the evaporator, a thin film of wine is formed by centrifugation and alcohol is evaporated under vacuum and at an elevated temperature. The evaporated alcohol is recovered as a high proof by-product.

REFERENCES:
patent: 1800940 (1931-04-01), Heuser
patent: 2734023 (1956-02-01), Hickman
patent: 3052546 (1962-09-01), Riddell et al.
patent: 3200050 (1965-08-01), Hogan et al.
Amerine, M. A., Wine Production Technology in The United States, ACS Symposium Series 145, American Chem. Soc., Washington, D.C., 1981, (pp. 69-70).

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