Process for the production of dealcoholized beverages, as well a

Details Process for the production of dealcoholized beverages, as well a Process for the production of dealcoholized beverages, as well a

1989-08-18

1991-05-14

Jenkins, Robert W.

Foods and beverages: apparatus

Beverage

Primary-alcoholic fermentations with subsequent and/or prior...

992772, C12M 136

Patent

active

050146122

DESCRIPTION:

BRIEF SUMMARY
This invention relates to a process for producing dealcoholized beverages by fermentation and dealcoholization of a substrate consisting of fruit or berry juice, grape juice or beer wort.
In dealcoholized beverages, a differentation is made between alcohol-free (alcohol content 0.5%), low-alcohol (1.5%) and reduced alcohol beverages (1.5%). Here, the characteristic flavoring materials of the corresponding alcoholic beverage, for example wine or beer, are to be maintained as unchanged as possible in the dealcoholized beverage.
To produce dealcoholized wine it is known to again remove subsequently the alcohol by various dealcoholization processes from alcoholic wine stemming from normal production. Here, fermentation processes are used for the production of the alcoholic wine practically all of which take place batchwise and in which the alcohol is produced by fermentation.
The same also applies to the production of alcohol-free beer. The alcohol produced during the normal production by fermentation is subsequently again completely or partially removed from the beer. To reduce the alcohol content of the beer already during production, here the fermentation process can be interrupted and the beer can be prematurely removed from the fermentation tank, the so-called fermenter.
Processes are also already known in which, to produce dealcoholized beverages, the substrate is subjected to the action of microorganisms so that, during fermentation, only little or no alcohol at all is produced. According to EP-OS No. 0213220, for this purpose the microorganisms, for example yeast, are fixed to a special support material. The support material, which can consist of diatomaceous earth, is located in a reactor designed as a diatomaceous earth filter into which the substrate is introduced. Here a fixed bed process is involved in which the substrate is pumped through the diatomaceous earth filter. But in doing so the danger arises that the filter becomes clogged after a certain time and thus a continuous operation becomes difficult. Further, beer dealcoholized this way does not achieve the quality of beer that is subsequently dealcoholized.
The same applies also to another known process for producing dealcoholized beer. Here, during fermentation, microorganisms are used that do not ferment any maltose. This means that the sugar contained in the maltose is not converted into alcohol and thus the end product exhibits less alcohol.
From GB-PS No. 1406506 it is further known, to accelerate fermentation during the production of alcoholic beverages, to convey the substrate under pressure through a retention filter on which the microorganisms are placed in fixed position. Here the fermentation can be influenced by changing the pressure and temperature conditions. To obtain an alcohol-free beverage, the alcohol must subsequently be again removed from the beverage produced this way.
The known fermentation processes for producing wine or beer practically all take place batchwise. During the production of wine, the fermentation generally lasts 3 to 6 weeks. During this time, the fermentation process must constantly be monitored. The labor costs for the long, batchwise processing, which can be automated only with difficulty, are correspondingly high. High investment costs arise for the tank capacity and the costs of earmarking capital because of the long time between raw material purchase and sale of the product. Further, the division into conventional wine production and subsequent dealcoholization makes the end product more expensive, additionally in part by higher raw material costs, additional storage costs and higher labor costs. Also with respect to production quality, special needs of the subsequently produced dealcoholized beverage cannot be considered in the known processes. A similar situation exists also to a lesser degree in the known processes for producing dealcoholized beer.
Therefore, the object of the invention is to provide a process of the type mentioned initially that avoids the cited drawbacks and makes possible the

REFERENCES:
patent: 4002111 (1977-01-01), Pujol
patent: 4856421 (1989-08-01), Whitford
patent: 4891236 (1990-01-01), Ohta
patent: 4952503 (1990-08-01), Granstedt

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