• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to the wine industry. The aim of the invention is to improve the quality of the finished product. A grape or fruit fully watered wine is evaporated to produce a wine concentrate and a distillate fraction with aromatic substances in it, the proportion of evaporation is 32 - 56.4%. Evaporation is carried out in a multistage evaporator at atmospheric pressure or under vacuum at a temperature of 35 to 99 ° C. . or 15% of the wine is vaporized at atmospheric pressure, and then under vacuum. The distillate fraction is subjected to countercurrent distillation with the release of the alcoholic fraction and the aromatic fraction at 77-97 ° C. The fraction of aromatic substances extracted at 77-97 ° C is mixed with the wine concentrate and pre-aromatized with blue grape or fruit juice. Distilled water is introduced into the mixture, mixed, and a non-alcoholic wine with an alcohol content of less than 5 g / kg is obtained. The non-alcoholic wine is carbonated with carbon dioxide and stabilized by sterile filtration and / or pasteurization and the introduction of antioxidants, such as SO and corbic acid. After stabilization, the non-alcoholic wine is poured into bottles under sterile conditions. 2 hp 05
    公开号:SU1268106A3
    申请号:SU823499767
    申请日:1982-10-05
    公开日:1986-10-30
    发明作者:Шобингер Ульрих；Вальдфогель Роберт；Дюрр Петер
    申请人:Швайцерише Айдгеноссеншафт Хандельнд Дурх Ди Айдг,Форшунгсанштальт Фюр Обст-Вайн-Унд Гартенбау (Фирма)；
    IPC主号:
    专利说明:

     The invention relates to the wine industry and relates to the production of non-alcoholic grape or fruit wine with an alcohol content of less than 5 g / kg. The aim of the invention is to improve the quality of the finished product. The method is carried out as follows. . A fruit or grape completely fermented wine is evaporated to obtain a wine concentrate and a distillate fraction containing non-aromatic substances, then a fraction of the distillate with aromatic substances contained in it is countercurrent, distilled to give off an alcohol fraction and an aromatic fraction at 17 -97 ° C. The wine concentrate is mixed with a fraction of aromatic substances and pre-flavored grape or fruit juice, as well as demineralized or distilled water, the mixture is stirred to form a finished soft drink with an alcohol content of less than 5 g / kg. Pre-flavoring juice is necessary to remove the existing juice in small quantities. alcohol and to avoid undesirable odor and the so-called fruit-sweet aromatic components, while de-aromatization is carried out in parivaniem juice for 15-30% of its volume. For evaporation of wine, evaporators are used that allow quick and gentle evaporation, such as a tubular evaporator, a plate evaporator, a thin-film evaporator, etc. The evaporation temperature is. 15-100 ° C, product residence time at low temperatures - 1520 minutes, under conditions of primary temperatures - 1-A minutes, when evaporated in a thin layer and with a tangential vapor inlet - less than 1 minute. The evaporation is carried out either under vacuum or under normal pressure and under vacuum, the value of the evaporation is 30-60%. It is advisable to carry out the evaporation multistage under vacuum or 15-20% of the volume of wine at atmospheric pressure in the first stage evaporator, and then 15-20% under pressure to ensure the alcohol content after dilution of 2 g / l. The resulting condensate of wine is stable, and the fraction of the distillate contains, in addition to alcohol, the largest part of the characteristic aromatic substances. The distillate fraction with aromatics contained therein is divided into an alcoholic fraction and an aromatic fraction of countercurrent distillation in a distillation column, such as tarred and packed, or a sulcer column with a number of theoretical separation steps of more than 40, mostly 60-80. In a periodic countercurrent distillation process, a fraction of the distillate with aromatic substances in it is introduced into the column zone from the lower third to half the height, and the following fractions are removed through the upper part of the column: primary DISTYL. at temperatures up to 76 ° С, alcoholic fraction (mainly ethanol) - 76-78 ° С, aromatic fraction (the most important aromatic substances, a small amount of ethanol) - 77-97 s. In a continuous process, the distillate fraction is introduced into the middle third of the column, with the separation being as follows: the primary distillate and the alcohol fraction are about (removed from the top) J aromatic fraction 77-97 ° C (removed from the side of the column, below the distillate). Aromatic fractions obtained by evaporation at 77-97 C include both orthotypic aromatics and the largest part of fermentative aromatic substances. These fractions are used to produce a non-alcoholic wine, which, after mixing with the necessary components, is saturated with carbon dioxide and stabilized by sterile filtration and / or pasteurization and by the introduction of antioxidants, such as SOj or ascorbic acid. Example 1. 106.5 g of red wine (Blue Burgundy), completely fermented, with an alcohol content of 10.3% by volume is evaporated on a three-stage evaporator under pressure of steam in the first, second
    and the third evaporation step x. 1,8; 1.35 bar and 650 mbar and in the sump 100 mbar and temperature respectively 99, 60 and 35 ° C; capacity 106, 5 liters of wine for 46 minutes, which corresponds to 139 l / h. The distillate condensate obtained by evaporation in the first and second evaporation stages is combined and 37.6 liters are obtained, and the third stage is discarded, as it contains traces of aromatic substances. The proportion of wine vapor is 56.4%, and 46.4 liters of concentrate is obtained.
    the wine.
    2 liters of the distillate fraction with aromatic substances and an alcohol content of 26.8% by volume are subjected to countercurrent distillation at atmospheric pressure on a laboratory distillation column whose inner diameter is 50 mm and height is 1600 mm. The packed column is filled with wire mesh rings having a 3x3 mm spacer, 2500 cells per cm, material no. 4401, which provides at least 60 theoretical separation steps. The column is first filled with water at full countercurrent. The distillate fraction with a temperature of 75 ° C in the column in a place located at half height, with a dosage of 400 ml / h, which prevents the flow of aromatic substances back into the distillate bubbles. The output of the various fractions occurs at a reverse ratio of 1: 5-1: 10, the distillate yield is about 30 ml / h. The following fractions were obtained as a result of distillation: fraction 1 — primary distillate (ethanol), temperature less than 77 ° C, 130 ml with a content of 95.3% by volume of alcohol. Fraction 2 - ethanol, temperature less than 78 ° С, 412 ml with the content of 96.5% by volume of alcohol, fraction 3 - aromatic substances, temperature more than 78-97 ° С, 36 ml, the alcohol content of 22.5% by volume 36 ml aromatic substances (fraction 3) are mixed with the dealcoholized wine concentrate, previously de-aromatized, grape juice of Blue Burgundy and with distilled water to produce a ready-to-drink non-alcoholic wine in the following ratio, ml:
    Late night of icpacHoro wine1422
    Distilled water1445
    5 Flavored grape juice 16.6 ° Br883
    Aromatic substances (fraction 3) 36 10
    In the obtained non-alcoholic wine in the amount of 3786 ml, 50 mg / l SOj is added, the mixture is pre-filtered through a 15 K-10 filter layer, sterilized through an EK filter and bottled under sterile conditions.
    During the tasting it was established that the wine has an insignificant (recalling Blue Burgundy) aroma and a strong pleasant taste.
    Chemical analysis showed the following results:
    pH3.6
    5 Titrated acidity, g / l. 5.0 Relative
    density 20/20 1,02316 Inert sugar, 0 g / l42
    Ethyl alcohol, g / l (g / kg) 2.4
    (2.34)
    Example 2. 100 liters of block wine with an alcohol content of 5.1% by volume is evaporated in a single-stage evaporator Unipectin at atmospheric pressure, 15% evaporation, resulting in a total of 84.2 liters of wine concentrate with an alcohol content
    0
    6.4 g / l and 15.7 l of distillate fraction with aroma content in it with 28.3% by volume of alcohol. Then an additional 20% of the 84.2 l of concentrate is evaporated at a pressure of 100 mbar, and the total amount of evaporation relative to the initial quantity of the block wine is 32%. Wine concentrate has a residual alcohol content of 0.37% by volume (2.9 g / l),
     2 liters of the distillate fraction obtained after the first stage of evaporation with aromatics contained in it, having 28.3% by volume of alcohol, are subjected to countercurrent distillation as in Example 1.
    To obtain a non-alcoholic wine, the ingredients are mixed in the following ratio, ml:
    权利要求:
    Claims (3)
    [1]
    Claim
    1. A method of producing non-alcoholic grape or fruit wine, comprising evaporating wine to obtain a wine concentrate and a distillate fraction with aromatic substances contained therein, mixing a wine concentrate with a distillate fraction and grape or fruit juice and stabilizing a non-alcoholic wine, characterized in that to improve the quality of the finished product, completely fermented wine is subjected to evaporation, before mixing the distillate fraction with the aromatic substances contained in it according to jected countercurrent distillation separation of the alcohol fraction and coat tion of aromatics at 77 97 ° C, followed by mixing with aromatics fraction concentrate wine and grape juice or fruit pre dearomatiziruyut.
    [2]
    2. The method of pop. 1, characterized by τθν; that 3256.4% of the wine is evaporated in a multi-stage evaporator under vacuum at a temperature of from 35 to 99 ° C.
    [3]
    3. The method according to PP. 1 and 2, characterized in that 15% of the wine is evaporated at atmospheric pressure, and the remaining 20% of the wine is vacuum.
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    同族专利:
    公开号 | 公开日
    EP0070845A1|1983-02-09|
    AU8009582A|1982-08-26|
    US4626437A|1986-12-02|
    RO87066A2|1985-11-30|
    WO1982002723A1|1982-08-19|
    EP0070845B1|1986-05-07|
    HU185461B|1985-02-28|
    JPS58500232A|1983-02-17|
    EP0058634A1|1982-08-25|
    CH654023A5|1986-01-31|
    AU549955B2|1986-02-20|
    引用文献:
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CH889/81A|CH654023A5|1981-02-06|1981-02-06|METHOD FOR PRODUCING ALCOHOL-FREE WINE OR FRUIT WINE.|
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