CH634597A5 - Process for reducing the content of and/or requirement for sulphurous acid in drinks - Google Patents

Description

The invention is based on the object that in Prin- Table I

zip further known ion exchange processes in order to simulate loading with total SO2 (mg / 1) that with this the lowering of the content and / or exchanger of the treatment

Sulfuric acid required in drinks without a large amount of -

wall is possible to by reducing the salary 25 ^

and / or the need for sulphurous acid in the drink both to improve its quality and to exclude adverse health effects.

According to the invention, this object is achieved with a method of the type mentioned at the outset in that, for the selective removal of the sulfurous acid by 30 B, the beverage is treated with an anion exchanger which is loaded with a weak inorganic or organic acid, the polymer on which the anion exchanger is based being a ^

Divinylbenzolmischpolymerisat with a divinylbenzene content 35 of at least 15%.

These measures make it possible for both the

Invention to solve the problem underlying advantageous

also to create a process with which this digestible 40 dis sensory assessment of wines treated in this way can be made without impairing the quality of the beverage. Taking into account that in particular showed that the color had been completely removed from the wine.

the sulfurous one in the wine for toxicological reasons, the products were water-white. Taste-

Acid is undesirable, and the absorption of such an acid only made the products acidic and alcoholic; according to various tests, they were no longer to be considered as wine in the human body.

if possible 7 mg / kg body weight, which is about 50 mg at 45. Further investigation of the wines showed that commercial

corresponds to a body weight of about 70 kg, not only the usual anion exchanger not only acids, but also to increase, speaks for health reasons to remove a considerable amount of polyphenols from the wine. You reduce this acidity. In addition, they are therefore unusable for this process.

for example average wine drinkers these surprising surprises have now been found that the

Significantly exceed minimum quantities, especially since wines are not produced and cannot be used in the 50 times process technology

Usually contain around 250 mg / 1 SO2. anion exchanger with above average high

Since it often happens that the content and / or demand for the binding of the sulfurous acid and its binding

of sulphurous acid in wine is often greater than the legislative partners have a high selectivity.

The maximum permissible quantities, the content of sulphurous highly crosslinked ion exchangers have so far been at

Acid in wine by blending it with wine 55 Treatment of liquids not used because it is of lower quality and contains less sulfur or needs less usable capacity despite high total capacity

Decreased acidity. This can possess for the producer of wines. But e.g. Wines with such anion exchange

result in significant financial losses. Treated by the shears, the sulphurous acid can be extracted from them

Application of the method according to the invention, however, is selectively removed without adversely affecting the remaining composition.

not only has the quality of the wine been raised, but it has become 60 or essential to change.

In addition, its digestibility and harmlessness to health. As can be seen in Table I, such conventional mentality has been improved. These reasons alone, namely toxicological anion exchangers and also those for technical applications

The effect of sulfuric acid on the one hand and the fertilizers, as well as those of analytical quality, cannot be used for the intended food law requirements resulting from their problem solving, because they are not sufficient on the other hand make it absolutely necessary to have the content of sulfur selectivity. It has now been found that

acidic acid in wines and generally in beverages, especially anionic compounds

zen, which can be easily and without affecting the exchanger when styrene-divenylbenzene

Quality of the beverage is possible according to the invention. copolymers with exceptionally high divinylbene

Lactic acid 96

Malic Acid 73

Tartaric acid 82

Phosphoric acid 74

Lactic acid 126

Malic Acid '88

Tartaric acid 82

Phosphoric acid 86

Lactic acid 94

Malic acid 67

Tartaric acid 74

Phosphoric acid 65

634597

zol part according to the German patent DT-PS 1010 738 chloromethylated and these exchangers then aminated with a tested hydroxyalkylamine.

Reduction of the SCh content in the wine by means of the anion exchanger produced according to the invention in various loading forms.

Table II

Anion exchanger loaded with

Total SCh (mg / 1)

Wine before

161

treatment

Wine after the

Lactic acid

63

Treatment with

Malic acid

63

Permutite - W, i.e. With

Tartaric acid

68

according to the invention

phosphoric acid

70

Anion exchanger

Table III

Anion exchanger

Total phe

loaded with nole

(mg / 1)

Cry before

259

treatment

Wine after the

Lactic acid

240

Treatment with

Malic acid

235

according to the invention

Tartaric acid

235

Anion exchanger

phosphoric acid

241

As the table shows, up to 100 mg / 1 SCh can be removed with 8 ml of this anion exchanger according to the invention. By increasing the amount of exchanger, a larger amount of sulfurous acid can also be removed. Furthermore, with higher SO2 contents, more sulfurous acid can be bound in accordance with the distribution equilibrium per volume unit of anion exchanger.

With this treatment, the dye, tannin and polyphenol content are practically unchanged, as the following table shows:

Total phenol content before and after treatment of wine with anion exchangers, produced according to the method according to the invention.

As the table shows, the polyphenol content of the wines 15 is practically unchanged by removing the sulfurous acid with the aid of a highly cross-linked anion exchanger in the aforementioned constellation. The sensory assessment also showed that the properties of wines treated in this way cannot be determined 20 in terms of color, smell and taste. The determination of the SCh requirement in the treated products clearly confirmed that not only unbound sulfuric acid, but also sulfuric acid with its binding partners is removed from the wine.

All in all, it was shown that the treatment of whites according to the process not only reduced the content, but also the need for sulfurous acid.

It was further surprisingly found that, in contrast to the general view, these highly crosslinked anion exchangers can be regenerated with conventional regeneration agents, without requiring particular materials and time. As is known, highly cross-linked ion exchangers can only be used with poor efficiency in general application and can only be regenerated slowly.

The method and the exchanger according to the invention 35 are not only interesting for the treatment of wines, but they can also be used for the treatment of various other beverages, e.g. Use sparkling wines, sparkling wines, musts, fruit juices etc., which contain sulfuric acid and its binding partners, which on the one hand have to be treated for the purpose of improving quality and / or increasing digestibility on the other.

Claims (3)

634597 2 PATENT CLAIMS there are undesirable side effects after enjoying the wine. 1. Method for lowering the content and / or demand Headaches in particular cannot be ruled out, with sulphurous acid in drinks, the individual sensitivity being very different. Treated from drink with an anion exchanger and digestibility (quality) reasons, the anion exchanger, after the replacement of its 5, therefore endeavors to regenerate the legally tolerated maximum amounts of sulfur ions, characterized in that it reduces acidity in the wine. the drink for the selective removal of the sulphurous acid Especially in the case of thiamine deficiency, the body should be treated with an anion exchanger, which is loaded with a weak organically more sensitive to the absorption of sulphurous niche or inorganic acid, for which the reasons are still largely unimportant -whereby the polymer on which the anion exchanger is based are researched. risat a Divinylbenzolmischpolymerisat with a Divinylben- Since the wine is not the only, with sulfurous acid content of at least 15%. treated food and is also for the consumer 2. The method according to claim 1, characterized in that the sum of all additives for its body function - that the divinylbenzene copolymer is a divinylbenzene- the recommendations of the aforementioned content should be at least 30%. 15th expert commission must be followed. 3. The method according to claim 1 or claim 2, characterized according to the current state of knowledge, the sulphurous is characterized in that the anion exchanger is used in such a way that acid in wine has a multiple task, namely: that it acts as counterions for the exchange with ions of a) the biological effect of sulphurous acid and their compounds of the respective b) the enzyme-inactivating effect Beverage anions of phosphoric acid, malic acid, lactic acid 20 c) which has an acidic or tartaric acid effect. d) the reducing effect The biological effect can be seen primarily in connection with microorganisms. A positive selection 25 is made in mash and must when using sulphurous acid, which leads to a more pure fermentation by the suppression of harmful bacteria and weak yeasts. The invention relates to a method of lowering. This effect of sulphurous acid is based on that of the content and / or requirement of sulphurous acid in specific inhibition of dehydrogenases, especially that Drinks, the respective drink with an anion enzyme carrying the SH groups. This involves treating bacteria in the exchanger and damaging the anion exchanger after 30 more than some yeasts. exchange of its ions is regenerable. The enzyme inactivating effect is especially important Because of diverse, long ago carried out on the oxidation enzymes important. The sulphurous acid blok tests have shown that especially the copper, the heavy metal component of the enzyme complex, is digestible for many, both human and animal, which means that the enzyme itself is susceptible to damage to the body - 35 that it becomes inoperable. Interesting are depending on the composition of the same, whereby here the sulphurous connection also includes further results that Acid, also referred to below as sulfur dioxide or SO2, with its effect on polyphenol oxidase, is of particular interest. Because the sulphurous acidity was considered physiological. Here it was found that polyphenol oxidase is not considered to be logically unobjectionable, it is internationally inhibited, but rather the oxygen transfer is customary to limit its addition to foods. 40 preferred by the enzyme to the sulfurous acid As a result, toxicity limits are determined and possible, thereby preventing the oxidation of other must contents in the presence of this compound in human substances. After oxygen transfer or animal body was examined. The ferment has become ineffective. The taste-influencing fact that sulphurous acid and its compounds either have an effect mainly in connection with the air containing sulfur dioxide via the respiratory tract or with «binding of acetaldehyde. SO2-treated foods in human or animal-come to these three effects come the well-known, see body. but little noticed fourth effect, namely the reduced The body responds to the inhalation of sulfur dioxide. The sulphurous acid apparently reduces air containing saftine with breathing difficulties, breathing cramps, substances that have been oxidized in the course of grape processing or must - ultimately with paralysis of the airways and cardiac cramp treatment. In doing so, it will itself turn into sulfates, which in many cases can lead to death. oxidized. That is the reason why wines unite Since many foods, such as fruits, vegetables, cereals, fruit, on average, have higher levels of potassium sulfate than juice, wine, potatoes, meat, fish, sugar and others, to musts, which do not produce any sulphurous acid at any time during processing was treated with sulphurous acid (cf. special print from EEZ No. 3 of 18.1.1974, treated, different amounts of these get into the human organism. 6500 Mainz / FRG) . international expert commission of the world health and the bound, sulphurous acid provides in almost all cases The World Food Organization in Geneva and Rome therefore has a major part of the total sulphurous acid. Despite the foal, the daily intake of sulphurous acid is limited to 7 mg of knowledge about the causes of excessive consumption of per kg body weight. It has long been eo SO2 that it has not been possible until now, through cellar-technical measures, to know that wines contain significant amounts of SO2 and to reduce the need and content of sulphurous acid - thus first among the SO2 suppliers in terms of nutrition. Place, so that average wine drinkers can In most cases, overshoot the foal quantity many times over, such as softening and / or desalination. A portion of the ingested amount of sulphurous tongue of water and others are known to oxidize the to behanic acid to sulfate in the stomach and intestines and to detoxify it in the presence of liquid in contact with an ion exchanger. Another, not insignificant part of the sulfuric acid that is brought in and pretreated in this way for this ion exchanger gets into the bloodstream. This means that depending on the type of treatment, it is able to 3 634597 to remove the substances to be removed. According to the above, it is clear that the exchange of charged ion exchangers will not succeed, wines and many other beverages without sulfur then subjected to regeneration in order to produce this acidic acid, still using cellar-technical measures to be loaded again. Treatment of men’s SCh needs, e.g. from crying, low to liquid from the start using such an ion exchanger can hold 5 each. With the method according to the invention, however, this is possible, depending on the type of method, fully continuously, quasi-continuously, without impairing the quality and or discontinuously. In all cases it is digestible. With this method it is also possible to ensure, however, that a sufficient amount of the sulfurous acid also releases its binding partner from the Ion exchanger available for the beverage exchange process, e.g. Wine to remove. is provided (cf. DT-PS 1 280 761). The method according to the invention is shown below There are also various processes for the production of some examples for the reduction of the SCh content of Anion exchangers known. A method for crying is explained. lead from chloromethyl groups into chloromethylatable benzene. The lowering of the content of sulfurous acid in the core-containing, possibly crosslinked, high-molecular aromatic wine using commercially available anion exchangers in compounds such as polystyrenes, polyvinyltoluenes, polyvinyl 15 different loading forms is known to the inventive naphthalenes, polyvinylanisoles, compared with the on the connection process. The exchanger input volume fertilized methylal and anhydrous aluminum chloride and possibly based on one liter of wine was 40 ml. The untreated anhydrous formaldehyde or polymers thereof, possibly in wine, had a total sulfur dioxide SO2 content of In the presence of further Friedel-Crafts compounds, to act 169 mg / 1. be brought (cf. DT-PS 1010 738). 20th