AU2008200761A1 - Grape water - Google Patents

Description

15/02/2008 15:57 COLL ISON CO ADELAIDE 4 0262837999 NO.245 L015 00 57842 GEH:JO 0 0 P/00/011 SAURegulation 3.2

SAUSTRALIA

SPatents Act 1990 SCOMPLETE

SPECIFICATION

FOR A STANDARD PATENT

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ORIGINAL

co 00 cO Name of Applicant; BARROSA GRAPE PRODUCTS PTY LTD Actual Inventor: HERMANN

THUMM

Address for Service: COLLISON CO.,117 King William Street, Adelaide, S.A. 5000 Invention Title: GRAPE

WATER

Details of Associated Provisional Application: Australian Patent Application No. 2007900760 dated 15 February 2007 The following statement is a full description of this invention, Including the best method of performing it known to us: COMS ID No: ARCS-179537 Received by IP Australia: Time 17:33 Date 2008-02-15 15/02/288 15:57 COLLISON CO ADELAIDE e 0262837999 N0.245 081& 00 0 This invention relates to the production of a water from plants, for example Sgrapes.

BACKGROUND OF THE INVENTION Va Water in Australia is in a crisis state, and while plans are to preserve and /or rejuvenate the Murray Darling System, what is required an ample supply of unoO polluted drinking water. Water from rivers and reservoirs is polluted and even if it is treated, filtered and chlorinated it still contains pollutants.

It has come to the inventors attention that plants extract moisture from the soil and this moisture in the form of juices is available in fruit. One of the plants which produce greater quantities of juice are grapes. While in some areas the vines are irrigated, vines can grow in areas of minimum rainfall the moisture being extracted by the vine from moisture in the ground and ground water. It is known that one acre of non-irrigated vines can produce 3 tonnes of grapes which when crushed produce about 2,250 litres of juice. Some varieties of vines are heavy bearing like dorodillas and sultanas which can produce up to 12 tonnes of grapes per acre.

It is an object of this invention utilise the excess grape juice at present being produced and from projected larger areas being planted to produce a consumable liquid containing all the vital vitamins and up to 300 life sustaining elements present in grape juice.

DESCRIPTION OF THE INVENTION.

Briefly the invention includes the steps of producing wine from the grapes in a normal wine making process, the wine is de-acidified, de-alcoholised by a vacuum still at a temperature to retain the vitamins and other elements in the COMS ID No: ARCS-179537 Received by IP Australia: Time 17:33 Date 2008-02-15 15/02/2008 15:57 COLLISON CO ADELAIDE 0262837999 N0.245 P017 00 0 0 3 final product, the final products being essentially water which can be consumed or used for making other drinks such as beer and alcohol.

Preferably the wine if de-acidified to one gam by the addition of calcium carbonate or potassium carbonate, and the vacuum still operates at a temperature of 62°C to ensure the vitamins and other elements stay in normal condition and are not spoiled or deteriorate.

00 Preferably the pressure in the vacuum still is approximately zero atmospheric o pressure.

Typically 10% of the wine is alcohol and this can be used for brandy, vodka etc or for use as a power source.

Thus briefly to the product obtained by the process there is added the alcohol to the desired beer alcoholic strength, hops, grape juice as a sweetener, and C02 gas to produce a beer having a beer taste and containing all the natural ingredients of the grape juice such as vitamins and 300 or more elements and non-fattening glucose.

In an example 1000 litres of white wine is de-acidified to 0.5 to 2 g per litre, preferably 1 G acid per litre. The wine is then de-alcoholised in the vacuum still and 10% water is added to counter the 10% alcohol removal for balance.

Depending on the alcoholic content of the wine, the amount of water added will also vary, enough is added to replace the alcohol removed. However this may vary and more or less water can be added depending of the particular beer being produced.

Hops are then added to taste with the addition of 4% alcohol. C02 gas is added to about 24 g per litre and then bottled into sterile bottles or pasteurised in the bottles. The alcohol added will vary depending on the strength of the beer, whether light, mid strength or full strength. The hops can be added in COMS ID No: ARCS-179537 Received by IP Australia: Time 17:33 Date 2008-02-15 15/02/2008 15:57 COLLISON CO ADELAIDE 4 0262837999 N0.245 D018 00 04 Sliquid form in which case the liquid could be used to replace all or part of the water necessary to replace the alcohol removed.

In an alternate method white wine is totally de-alcoholised, de-acidified to 0.5 g acid, yeast is added with 0.8 to 1.2 g of malt. The bottle is sealed firmly and permitted to ferment and the result is carbonated fruit water with 0.7% alcohol.

S By law water can have up to 1.5% alcohol.

00 The alcohol added can be grape spirit or fortified white table wine or dry sherry o to replace the volume of 10% alcohol removed to establish the original fruit I water balance.

The alcohol removed can be used for brandy, to fortify other wines or for the production of power, internal combustion engines can, perhaps with some modification operate on the alcohol produced by the process.

Thus it will be seen there is provided according to the a method resulting in the use of excess grape production which is occurring world wide, and also requires minimal use of water.

The vines are not irrigated and draw the moisture from the ground. It is envisaged that large areas of vines can be established throughout Australia creating employment. The wine can be de-alcoholised cheaply by the vacuum still operating at temperature well below the boiling point.

The beer or other drinks produced are from the cleanest non-polluted water, are non-fattening and are highly nutritious.

Although various figures have been give it is to be realised these can vary depending on the grape type used for the grape concentrate, the wine used and the type of beer produced.

COMS ID No: ARCS-179537 Received by IP Australia: Time 17:33 Date 2008-02-15 15/02/2008 15:57 COLLISON CO ADELAlIDE 4 0262837999 N0.245 U019 00 0 0 SAlthough one form of the invention has been described the invention is not to be limited thereto but can include variations and modifications falling within the spirit and scope of the invention.

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Claims (4)

1. 2. A method as defined in claim 1 wherein the wine is de-acidified to 1 g by the 0 addition of calcium carbonate or potassium carbonate.
2. 3. A method as defined in claim 1 or claim 2 wherein the vacuum still operates at a temperature of between 50C0 and 70 0 C.
3. 4. A method as defined in claim 1 or 2 wherein the vacuum still operates at a temperature of 62C and operates in the vicinity of zero atmospheric pressure. A method of producing beer from grapes including the steps of claims 1 to 4 wherein the wine is de-alcoholised to the strength of the beer, adding hops to taste and C02 gas is added to about 24 g per litre.
4. 6. A method of producing water from grapes substantially as hereinbefore described. COMS ID No: ARCS-179537 Received by IP Australia: Time 17:33 Date 2008-02-15