Process for the reduction of alcohol content of beverages

Details Process for the reduction of alcohol content of beverages Process for the reduction of alcohol content of beverages

1982-08-05

1984-08-28

Jones, Raymond

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426384, 426490, 426804, 426 14, C12G 308

Patent

active

044684070

ABSTRACT:
A process for the manufacture of alcoholic beverages of low alcohol content is disclosed, wherein a standard alcoholic beverage is chilled to form crystals, which are then consolidated into a substantially solid mass. The mass is then recovered, thawed, and optionally blended with either the unfrozen portion of the starting beverage or with a further quantity of the standard beverage itself to produce a low alcohol counterpart which retains substantially all of the flavor and taste of the standard beverage.

REFERENCES:
patent: 3285022 (1966-11-01), Pike
patent: 3285025 (1966-11-01), Shaul
patent: 3404006 (1969-06-01), Malick
patent: 3404012 (1968-10-01), Craig
patent: 4265920 (1981-05-01), Thijssen
Webb, A. Dinsmoor, "Wine Flavor: Volatile Aroma Compounds of Wines", Symposium on Foods: The Chemistry and Physiology of Flavors, Schultz ed., AVI Pub. Co., 1967, pp. 203-227.
Wine Press, vol. 1, No. 8, Farmer's Warehouse Liquors Pub. 4/5 1982 1st, last and two unnumbered pages.
Food Chemical News, 9/7/81, p. 27.
Chemical and Engineering News, Oct. 16, 1961, p. 25.

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