Production of low-ethanol beverage by membrane extraction

Details Production of low-ethanol beverage by membrane extraction Production of low-ethanol beverage by membrane extraction

1989-01-12

1990-06-12

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

Applied material contains nitrogen compound or contains...

210634, 210640, 210651, 426387, 426475, 426487, 426493, 426592, C12G 300

Patent

active

049331981

ABSTRACT:
Low-ethanol wines, beer, distilled spirits, and other alcoholic beverages are produced by treating ordinary alcoholic beverages with novel membrane extraction methods. Semipermeable membranes and gas-phase extraction fluids are employed to selectively extract ethanol into the gas-phase, while leaving substantially intact the complement of other organic constituents that contribute to the color, aroma, and taste of the beverage. Methods are provided for balancing the water activity of the gas-phase extraction fluid about equal to that in the beverage, so as to inhibit water transport across the membrane independent of the ethanol/water selectivity of the membrane.

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