Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1984-11-15
1987-05-12
Spear, Frank
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
210644, 210653, B01D 1300
Patent
active
046649182
DESCRIPTION:
BRIEF SUMMARY
The invention relates to the production of fermented beverages such as beer, wine, sparkling wine and the like having a reduced alcohol content, wherein a fermented beverage produced by a customary fermentation process is conducted along a dialysis membrane at a pressure differential of less than 0.5 bar, with a dialysate fluid being simultaneously conducted along the other side of the membrane and the dialysate fluid containing extract substances.
For various reasons, attempts have been made since years, to produce fermented beverages such as beer, wine, sparkling wine and the like having a reduced alcohol content. One of the reasons is the maximum limit for the alcohol content in the blood of drivers of motor vehicles, that would make it appear desirable to produce a beverage having a reduced alcohol content. A further important reason is that diabetics can usually obtain fully fermented beverages which, however, due to their alcohol content being higher than that of normally fermented beverages, are not without risks for diabetics.
Beers with reduced alcohol content are thus f.i. being produced in two ways different in principle, i.e. either by selection of the production process, or by subsequent treatment of a full beer produced in the usual manner. These processes had disadvantages until now, particularly as to their taste.
In subsequent treatment of normally fermented beer, the alcohol is withdrawn from the finished beer by
Furthermore, selective separation of alcohol has been proposed by means of adsorbent resins or cryogenics.
In the attempts to produce other fermented beverages such as wine, fruit wine or sparkling wine having a reduced alcohol content, analogus processes have been used in principle hitherto, such as have become known predominantly for beer.
Closest to the invention comes the separation of alcohol by reverse osmosis. Such reverse osmosis processes are described in the published applications DE No. 21 35 938, DE No. 22 43 800, DE No. 23 23 094, and furthermore DE Nos. 24 09 609 and 24 15 917.
Whilst distillation under atmospheric pressure will, by denaturation of proteins, increasing the content of products of decomposition, and by a whole series of reactions of various ingredients at the increased temperature, not known in detail, result in a product of considerably changed taste, such phenomena may be avoided by the application of vacuum distillation. With some fermented beverages, the danger existed that the--albeit reduced--temperature increase, would still result in a deleterious change of the ingredients. The low-molecular products of decomposition will, in such instances, interfere in the dialysis process and will also diffuse from the dialysate fluid into the product, so that the latter's taste may thereby be impaired.
In the allowed application DE No. 29 24 283, a process is then described how to reduce the alcohol content to the desired extent in a fermented beverage such as beer, wine, sparkling wine and the like, without the taste of the beverage being particularly impaired. Therein, the fermented beverage is conducted along a dialysis membrane at a pressure differential of less than 0.5 bar, whilst at the other side of the dialysis membrane a dialysate fluid is flowing simultaneously,. By pressure differential, the difference in pressure existing between the two sides of the membrane is to be understood. Further utilization of the dialysate fluid has remained a problem therein.
The objective of the present invention was an improved process, wherein the extract substances in the dialysate fluid have an advantageous effect upon the economy of the process and/or the quality of the alcohol-reduced beverages as obtained.
As per invention, this objective is attained by a process wherein a fermented beverage produced by a customary fermentation process, is conducted at a pressure differential of less than 0.5 bar along a dialysis membrane, with a dialysate fluid simultaneously flowing along the other side of the dialysis membrane and the dialysate fluid containing extract su
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Schmitz Franz J.
Tilgner Hans G.
Akzo NV
Spear Frank
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