BE1002371A5 - Method for the separation of alcohols from liquids containing alcohol, inparticular during beer manufacturing - Google Patents

Method for the separation of alcohols from liquids containing alcohol, inparticular during beer manufacturing Download PDF

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Publication number
BE1002371A5
BE1002371A5 BE8800942A BE8800942A BE1002371A5 BE 1002371 A5 BE1002371 A5 BE 1002371A5 BE 8800942 A BE8800942 A BE 8800942A BE 8800942 A BE8800942 A BE 8800942A BE 1002371 A5 BE1002371 A5 BE 1002371A5
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BE
Belgium
Prior art keywords
carbon dioxide
characterized
alcohol
beer
method according
Prior art date
Application number
BE8800942A
Other languages
Dutch (nl)
Original Assignee
Schelde Delta Bv Met Beperkte
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Priority to BE8800942A priority Critical patent/BE1002371A5/en
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Publication of BE1002371A5 publication Critical patent/BE1002371A5/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages

Abstract

Method for separating alcohols from alcohol-containing liquids, characterized in that it mainly consists in contacting the alcohol-containing liquid (1) with a stream of carbon dioxide gas (2).

Description


   <Desc / Clms Page number 1>
 



  Process for separating alcohols from alcoholic liquids, more particularly in production
 EMI1.1
 of beer. This invention relates to a process for separating alcohols from alcoholic liquids, either to partially or completely de-alcoholize alcoholic liquids or to recover alcohols from such liquids.



  In general, the invention is intended to be applied to all kinds of alcoholic liquids. In particular, however, it is intended to be used in the production of beers with a low alcohol content.



  The known de-alcoholised beers, which include beers whose alcohol content is reduced. o. because of their original form, it is the case that because of the de-alcoholization the most important aroma-determining

 <Desc / Clms Page number 2>

 alcohols have been removed, with the drawback that these beers have a rather pale taste.

   The present invention therefore has the object of a method which allows to obtain beers with a very low alcohol content, but without losing the aroma of the beer, by providing a method which allows the alcohols separated from the beer can be recovered and separated into their different fractions, such that in order to give the beer back its flavor, now only the flavor-determining alcohol fractions can be added back to the beer, however, the total alcohol content of the beer still remains very low.



  In order to achieve the aforementioned and other objects, the invention relates to a method for separating alcohols from alcoholic liquids, characterized in that it mainly consists in contacting the alcoholic liquid with a stream of carbon dioxide gas. The carbon dioxide gas is hereby saturated in alcohol fractions because of the weak interaction that occurs between the carbon dioxide molecules and a number of alcohol fractions.



  If there is only interest in the de-alcoholized, or at least partly de-alcoholized end product, the carbon dioxide saturated with alcohol fractions can be removed without further ado. However, if it concerns certain alcohols

 <Desc / Clms Page number 3>

 recover the carbon dioxide gas saturated with alcohol fractions, after which the alcohol fractions are separated from the carbon dioxide gas, for example d. m. v. condensation. If there is only interest in a certain number of alcoholic fractions, for example those which form the flavor-determining components in beer, the different fractions can be separated from one another. with a fractional condensation, after which at least in this example the flavor-determining fractions are added back to the beer.



  In the preferred embodiment, the alcohol is separated from the alcoholic liquid d. m. v. a stripping in a strip column.



  In a special application, in the production of low-alcohol beers, the above-mentioned separation uses the carbon dioxide gas released from the fermentation process in the production of this beer. Preferably, a special reactor is used here, which is further described in the detailed description, in such a way that a whole is formed, whereby the production process for beers, in particular low-alcohol beers, is greatly simplified. o. the known working methods.

 <Desc / Clms Page number 4>

 With the insight to better demonstrate the features of the invention, some preferred embodiments are described below, as examples without any limitation, with reference to the accompanying drawings, in which:

   figure 1 schematically represents a device applying the method according to the invention, in particular for separating alcohols from beer; figure 2 represents the device of figure 1, in which the gas produced during the fermentation process of the beer is used for the supply of the carbon dioxide gas; figure 3 shows on a larger scale the part indicated by F3 in figure 2; figure 4 represents a variant of the part shown in figure 3; figures 5 and 6 show for different states the part indicated by F5 in figure 2; Figure 7 shows a section of a reactor as it can be used to carry out the aforementioned fermentation process as well as to provide the production of the required carbon dioxide gas;

   figure 8 schematically represents a practical embodiment of a device applying the method according to the invention, in particular in the production of

 <Desc / Clms Page number 5>

 beer.



  As shown in Figure 1, which illustrates, for example, a laboratory arrangement, according to the method of the invention, alcohols are separated from an alcohol-containing liquid 1 by contacting this liquid with a stream of carbon dioxide gas 2, which is preferably done d . with a stripping instead of a stripping column 3.



  The liquid 1 to be treated is supplied to the latter via an inlet 4, preferably some distance below the upper end 5 of the stripping column 3. The carbon dioxide gas is introduced into the stripping column 3 via an inlet 6 at the bottom, a flow rate control being carried out by means of a flow meter 7. The liquid introduced into the stripping column 3 flows down in this manner in a known manner and is thus intensively contacted with the stream of carbon dioxide gas 2.



  In the case of the treatment of, for example, aqueous alcoholic liquids, a certain percentage of the alcohols are absolutely bound with the water. However, the remaining alcoholic fractions can form a weak bond with the carbon dioxide gas and are therefore entrained and discharged together with the gas via the outlet 8 at the top of the stripping column 3. The resulting liquid 9, which, in

 <Desc / Clms Page number 6>

 Depending on the nature of this liquid and the duration with which the liquid has been in contact with the flow of carbon dioxide gas, through the passage of the stripping column 3, to a greater or lesser extent or no longer contains any alcohol, it is output via the outlet 10 at the bottom of the strip column 3 removed.

   The advantage of the fact that the inlet 4 is at a certain distance below the upper end 5 is that a part of the supplied liquid 1 is carried along by the stream of carbon dioxide gas 2 for some distance, but subsequently with the exception of the alcohol fractions which are bound to the carbon dioxide run down in the upper portion of the stripping column 3.



  It is clear that use is made of a suitable supply reservoir 11 and a pump 12 to supply the alcohol-containing liquid 1 to the column 3, while the formed liquid 9 is collected in a suitable reservoir 13.



  The carbon dioxide can be fed in any way, for example from a pressurized gas reservoir or directly from a production process.



  In order to achieve the most optimal results, it is preferred that the liquid to be treated is pre-conditioned. As shown in figure 1, this is possible

 <Desc / Clms Page number 7>

 occur by heating the liquid, for example d. m. v. a heat exchanger 14. In the case of de-alcoholizing beer, temperatures between 50 and 65 degrees are used
Celsius, preferably 60 degrees. A lower temperature reduces the efficiency of the process, while a higher temperature is detrimental to the quality of a beer.

   Also in the case of beer, it is clear that the product 9 obtained, in order to bring the beer back into optimal storage conditions, is cooled back, for example by means of a heat exchanger 15 and stored in a cooled reservoir 13, which is for this purpose for instance ice water 16 is surrounded.



   In the event that the spent carbon dioxide gas or the alcohol fractions carried by the carbon dioxide gas are to be recovered, they are collected at the outlet 8 and a separation between the carbon dioxide and the alcohols is carried out, for example as shown in Figure 1 by means of a condensation in an appropriate device 17, wherein the condensate 18 consisting of alcohol is collected in a reservoir 19, while the carbon dioxide gas is discharged via an outlet 20 where it can be collected.



   According to an important embodiment, the invention also provides that the different alcohol fractions, if several are present, are also separated from one another. This

 <Desc / Clms Page number 8>

 can be done by splitting the obtained condensate into its various fractions. However, it is preferred to directly separate, on the one hand, the carbon dioxide and the alcohol fractions and, on the other hand, simultaneously separate the different alcohol fractions. According to the invention this preferably takes place by subjecting the product obtained at outlet 8 to a fractional condensation.



  The fact that according to the method of the invention the different alcohol fractions can be distinctively recovered from the alcohol-containing liquid 1 offers the advantage that very high-quality, low-alcohol beers can be produced according to this method. According to the invention, the method followed mainly consists of successively: removing the alcohols from the beer at a maximum d. m. v. the aforementioned carbon dioxide treatment, recovering the alcoholic fractions which primarily determine the flavor of the beer and then returning it to. add the treated beer to only the latter fractions. In this way a beer with a very low alcohol content is obtained, which however still has almost its original taste.



  When de-alcoholizing the beer, it is preferred to use carbon dioxide gas obtained from a

 <Desc / Clms Page number 9>

 fermentation process, more particularly that the fermentation of the beer to be de-alcoholised in question has arisen. As schematically shown in Figure 2, the carbon dioxide gas used in the above-discussed device 21 is supplied thereto from a device 22 coupled thereto in which the fermentation of the beer in question takes place.



  A particularly advantageous combination, which represents an important simplification in the production of low-alcohol beer, arises when, moreover, an apparatus 22 is formed which is formed from a reactor as shown in figure 2.



  The device 22 is specifically described in a co-pending patent application and consists of a reactor mainly constituted by means 23 which provide a dispersed but immobilized organism 24, schematically represented by crosses, for the fermentation process; an inlet for the supply 25 of the nutrient medium 26; a height-free channel 27 connected with its lower end to the inlet 25, allowing the feed medium 26 to contact the organisms 24 along its walls; a return line 29 connected between the output 28 of the reactor formed by the upper end of the channel 27 and the aforementioned input 25; and supply means 30 for recycling the nutrient medium 26 ".

   In this case the device 22 is provided at the top with an outlet 31 along which the carbon dioxide gas formed during the fermentation process is discharged and supplied to the aforementioned inlet 6.

 <Desc / Clms Page number 10>

 



  For the means 23 which can provide an immobilized organism 24, as shown in Figures 3 and 4, use is made of a porous structure 32 through which the channel 27 extends and in which, via a jacket 33 surrounding the structure 32, a free space is used. 34 and a lockable entrance 35 - the bodies 24 can be flushed in. The porous structure 32 is designed in such a way that on the one hand it enables the Organisms 24 to be immobilized dispersedly and on the other hand it absolutely prevents the organisms 24 from entering channel 27.

   According to FIG. 3, the porous structure 32 consists for this purpose of a porous layer 36 which permits the penetration of the organisms, after which they can develop further through their growth and a second layer 37 arranged against it on the side of the aforementioned channel 27 'with such fine porosity that it stops the organisms.



  According to a variant shown in Figure 4, only from
 EMI10.1
   made use of a layer in which the fineness of the porosity in the direction of the channel 27 increases so that the organisms on the side 38 can penetrate into the structure 32, but cannot leave them along the wall due to the increasing fineness of their porosity 39 of channel 27.

   The layer 36 as well as the structure 32 of figure 4 preferably consist of silicon carbide, while the layer 37 preferably consists of aluminum oxide.

 <Desc / Clms Page number 11>

 The operation of the device 22 consists in that the nutrient medium, which is recycled through the supply means 30, which in the case of beer mainly consists of "wort", penetrates into the reactor by diffusion into the walls 39 and d. m. v. the fermentation process, which is brought about by the organisms, is converted into o. a. alcohols and carbon dioxide gas. The gases formed as well as the alcohols formed return to the channel 27 and rise in it because of their smaller density than the nutrient medium.

   Initially, only small gas bubbles as shown in Figure 5 are formed, but after some time a larger gas development occurs, causing gas bubbles which, as shown in Figure 6, cover the entire cross-section of channel 27, resulting in a substantial upward flow in the reactor and consequently, also in the cycle of the device 22 is accomplished without the need for any pumps or the like. The carbon dioxide gas formed collects at the top of the device 22. The beer formed also collects at the top of the device.
 EMI11.1
 '...



  22 in view of its lighter density than the untreated nutrient medium 26. The beer can therefore d. by means of a decanter pipe 40 and is preferably introduced directly into the aforementioned reservoir 1. As the process progresses in the device 22, new nutrient medium is recycled.

 <Desc / Clms Page number 12>

 



  Although the invention has been discussed above on the basis of a laboratory set-up, it is clear that it can be developed by the skilled person on an industrial scale. Figure 8 shows a further diagram of an example of a practical construction of the embodiment according to Figure 2. The same parts are indicated with the same references. The reservoir 30 is arranged above the cycle of the device 22. The nutrient medium 26 contained herein can be admitted to the cycle d. v. a controlled valve 41, which is ordered in function of measurements made by a level meter 42 which cooperates with the decoder 43.



  The valve 44 controls the discharge of the alcohol-containing liquid that forms at the top of the decanter, a. W. the beer formed.



  It is clear that a buffer device 45 for the carbon dioxide gas can be placed between the outlet 31 and the inlet 6, as well as a regulator 46 for the flow control of the carbon dioxide gas stream.



  After the carbon dioxide treatment, a fractional condensation follows, as mentioned above, in which, as shown in figure 8, different alcohol fractions 47A-47D are formed, of which specific fractions (47C) can be added back to the treated beer.

 <Desc / Clms Page number 13>

 



  It is clear that the aforementioned method for separating alcohols from alcohol-containing liquids can be carried out repeatedly on a liquid in order to obtain an optimum result, for example cascading several strip columns.



  The present invention is by no means limited to the examples. The embodiments described and shown in the figures, but such a method for separating alcohols from alcoholic liquids, in general, and in the production of beer, in particular, can be carried out according to various variants without departing from the scope of the invention.

Claims (1)

  1. Conclusions.  EMI14.1  ----------- 1. - A method for separating alcohols from alcoholic liquids, characterized in that it mainly consists in contacting the alcoholic liquid (1) with a stream of carbon dioxide gas (2).
    Method according to claim 1, characterized in that the alcohol is separated from the alcoholic liquid (1) d. by means of a stripping in a stripping column (3).
    Method according to claim 2, characterized in that the alcohol-containing liquid (1) is introduced into the latter some distance below the upper end (5) of the stripping column (3).
    Method according to claim 1, characterized in that in order to recover the separated alcohols, it also consists in collecting the spent carbon dioxide, which is saturated as a result of the aforementioned treatment with alcohol fractions (18,47A-47B), followed by separating the carbon dioxide gas and the associated alcohol fractions.  <Desc / Clms Page number 15>  
      Process according to claim 4, characterized in that the alcohol fractions are separated from the carbon dioxide gas d. m. v. a condensation.
    Method according to claim 4 or 5, characterized in that a separation between the different alcohol fractions (47A-47B) is also performed.
    Method according to claim 6, characterized in that the different alcohol fractions are distinctively separated from the carbon dioxide gas by means of a fractionated condensation.
    Method according to any one of the preceding claims, characterized in that specific fractions of the alcohols (47A, 47B, 47D) are separated from the alcohol-containing product (1) by successively: firstly by means of a carbon dioxide treatment from the liquid to be treated ( 1) achieving a maximum of alcohol fractions (47A, 47B, 47C, 47D); separating the alcohols and the carbon dioxide gas from one another, also separating a number of different alcohol fractions (47A, 47B, 47C, 47D) from one another;
     and adding back to the treated alcoholic liquid (1) those fractions (47C) which are desired to remain in the original alcoholic liquid (1).  <Desc / Clms Page number 16>    Process according to any one of the preceding claims, characterized in that the alcohol-containing liquid (1) is heated before it is contacted with the carbon dioxide (2) stream.
    Method according to any one of the preceding claims, characterized in that the carbon dioxide treatment of the liquid (1) to be de-alcoholized is carried out repeatedly.
      Method according to claim 9, characterized in that in the case of de-alcoholization of a beer, or at least in the reduction of its alcohol content, the beer is heated to a temperature between 50 and 65 degrees Celsius.
    Method according to claim 11, characterized in that the beer is heated to a temperature of 60 degrees Celsius.
    Method according to claim 11 or 12, characterized in that the beer is cooled immediately after the carbon dioxide treatment.
    Method according to claim 8, characterized in that in the case of the production of low-alcohol beer exactly that  <Desc / Clms Page number 17>  alcoholic fractions are added back to the treated beer, which it believes determines the flavor of the beer.  EMI17.1  ".
    Method according to any one of the preceding claims, characterized in that in the case of producing low-alcohol beer, carbon dioxide gas is used which is obtained from a fermentation process.
    Method according to claim 15, characterized in that carbon dioxide gas is used which is generated during the fermentation of the beer in question itself.
BE8800942A 1988-08-18 1988-08-18 Method for the separation of alcohols from liquids containing alcohol, inparticular during beer manufacturing BE1002371A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE8800942A BE1002371A5 (en) 1988-08-18 1988-08-18 Method for the separation of alcohols from liquids containing alcohol, inparticular during beer manufacturing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE8800942A BE1002371A5 (en) 1988-08-18 1988-08-18 Method for the separation of alcohols from liquids containing alcohol, inparticular during beer manufacturing

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BE1002371A5 true BE1002371A5 (en) 1991-01-15

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191001195A (en) * 1910-01-17 1910-06-30 Otto Gerhardt Christo Overbeck A New or Improved Process for the De-alcoholization of Beer.
GB191105170A (en) * 1911-03-01 1912-02-29 Otto Gerhardt Christo Overbeck Improved Apparatus for Separating Alcohol from Beer, Distillers' Wort and the like.
US1541789A (en) * 1920-10-22 1925-06-16 Charles H Caspar Process of dealcoholization and apparatus for performing the same
FR714199A (en) * 1930-06-25 1931-11-09 Method and apparatus for dealcoholization of wines, ciders, beers and all alcoholic products
DE733233C (en) * 1939-11-24 1943-03-22 Dipl Brauereiing Josef Krieglm A process for the dealcoholization of fermented beverages such as beer
EP0228572A1 (en) * 1985-12-04 1987-07-15 Peter Eckes KG mit beschränkter Haftung Process for preparing low-alcohol or alcohol-free beverages obtained by natural fermentation
EP0245845A2 (en) * 1986-05-13 1987-11-19 Holsten-Brauerei AG Process for the production of low-alcohol or alcohol-free beers

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191001195A (en) * 1910-01-17 1910-06-30 Otto Gerhardt Christo Overbeck A New or Improved Process for the De-alcoholization of Beer.
GB191105170A (en) * 1911-03-01 1912-02-29 Otto Gerhardt Christo Overbeck Improved Apparatus for Separating Alcohol from Beer, Distillers' Wort and the like.
US1541789A (en) * 1920-10-22 1925-06-16 Charles H Caspar Process of dealcoholization and apparatus for performing the same
FR714199A (en) * 1930-06-25 1931-11-09 Method and apparatus for dealcoholization of wines, ciders, beers and all alcoholic products
DE733233C (en) * 1939-11-24 1943-03-22 Dipl Brauereiing Josef Krieglm A process for the dealcoholization of fermented beverages such as beer
EP0228572A1 (en) * 1985-12-04 1987-07-15 Peter Eckes KG mit beschränkter Haftung Process for preparing low-alcohol or alcohol-free beverages obtained by natural fermentation
EP0245845A2 (en) * 1986-05-13 1987-11-19 Holsten-Brauerei AG Process for the production of low-alcohol or alcohol-free beers

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RE Patent lapsed

Owner name: SCHELDE-DELTA B.V.B.A.

Effective date: 20000831