Food or edible material: processes – compositions – and products – Processes – Separating volatile essence and combining the separated...
Patent
1986-12-10
1989-09-19
Lacey, David L.
Food or edible material: processes, compositions, and products
Processes
Separating volatile essence and combining the separated...
426493, 426494, 426592, 203 91, 203 99, 203DIG13, 203DIG19, A23L 200, B01D 310
Patent
active
048679976
ABSTRACT:
A process is described for preparing in particular alcohol-free wine in which by extraction with supercritical CO.sub.2 firstly a specific aroma fraction with limited ethanol content is separated from the starting wine. The residual wine is then subjected to a vacuum distillation in which apart from the complete separation of the ethanol from the residual wine a fraction of more difficulty extractable aromatic substances not affected by the extraction is recovered which in the end together with the extract is added to the dealcoholized residual wine again to obtain an alcohol-free wine. The method permits an almost complete removal of the alcohol content without detrimentally affecting the basic wine and with retention of all the aromatic and flavoring substances characteristic of the wine.
REFERENCES:
patent: 1084833 (1914-01-01), Wagner
patent: 1800940 (1931-04-01), Heuser
patent: 3052546 (1962-09-01), Riddell et al.
patent: 4265920 (1981-05-01), Thissen
patent: 4626437 (1986-12-01), Schobinger et al.
Kolb Erich
Marr Rolf
Schildmann Jens A.
Weisrock Reinhard
Wiesenberger Alfred
Lacey David L.
Manoharan V.
Parkhurst Todd S.
Peter Eckes KG MBH
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