DE231375C

DE231375C -

Info

Publication number: DE231375C
Application number: DENDAT231375D
Authority: DE

Description

KAISERLICHESIMPERIAL

PATENTAMT.PATENT OFFICE.

PATENTSCHRIFTPATENT LETTERING

- M 231375 KLASSE 6 b. GRUPPE- M 231375 CLASS 6 b. GROUP

Patentiert im Deutschen Reiche vom 14. Juli 1909 ab.Patented in the German Empire on July 14, 1909.

Bei einem bekannten Verfahren zur Herstellung eines alkoholfreien, die Aromastoffe von Naturwein enthaltenden Getränkes aus Wein wird in der Weise vorgegangen, daß dem Wein durch Destillation im luftverdünnten Raum bei entsprechender Temperatur zunächst im wesentlichen nur die bei niedrigerer Temperatur als der Äthylalkohol flüchtigen Aromastoffe entzogen und in einem GemischIn a known method for producing an alcohol-free, the flavoring substances of natural wine containing beverages made from wine is proceeded in such a way that the wine by distillation in an air-diluted room at the appropriate temperature essentially only those volatile at a lower temperature than the ethyl alcohol Flavorings removed and in a mixture

ίο von Most,· Zucker und alkohol- und aromafreien Wein aufgefangen werden, worauf das dies Gemisch enthaltende Gefäß von der Luftpumpe abgeschlossen und nun der bei höherer Temperatur flüchtige Alkohol ausgetrieben, in einem Kühler verflüssigt und in einem besonderen Gefäß aufgefangen wird. Der Destillationsrückstand und der Inhalt des zum Auffangen der Aromastoffe dienenden Gefäßes werden schließlich miteinander verschnitten und mit Kohlensäure imprägniert.ίο of must, sugar and non-alcoholic and aroma-free Wine is collected, whereupon the vessel containing this mixture is removed from the air pump completed and now the alcohol, which is volatile at a higher temperature, is expelled, in is liquefied in a cooler and collected in a special vessel. The still residue and the contents of the vessel used to collect the flavoring substances are finally blended with one another and impregnated with carbonic acid.

Bei diesem Verfahren können nur die feinsten und besten vor Eintritt des Siedepunktes des Äthylalkohols flüchtig werdenden Aromastoffe getrennt aufgefangen und nutzbar gemacht werden, während die erst mit dem schon verdampfenden Alkohol flüchtig werdenden weniger feinen Aromastoffe verloren gehen.In this process, only the finest and best can be used before the boiling point of the Ethyl alcohol volatile aromatic substances are collected separately and made usable become, while those that only become volatile with the alcohol already evaporating become less fine aromas are lost.

Bei einem anderen bekannten Verfahren, bei welchem das bei der Destillation von Wein im luftverdünnten Raum verflüchtigte Gemisch von Alkoholdämpf und Aromastoffen . einer fraktionierten Kühlung unter Abtrennung und gesonderter Absorbierung der Aromastoffe unterworfen wird, wird der flüchtigste und dabei feinste und beste Teil der im Anfang des Verfahrens dem Absorptionsgefäß zugeführten Aromastoffe durch die zum Zweck der Entalkohohsierung fortgesetzte Vakuumverdampfung dem Absorptionsgefäß . wieder entzogen, so daß diese Aromastoffe durch die Luftpumpe hindurch entweichen und verloren gehen.In another known method, in which that in the distillation of wine Mixture of alcohol vapors and aromatic substances volatilized in the air-diluted room . fractional cooling with separation and separate absorption of the Is subjected to flavorings, becomes the most volatile and at the same time the finest and best part the flavoring substances added to the absorption vessel at the beginning of the process the continued vacuum evaporation to the absorption vessel for the purpose of dealcoholization . withdrawn again, so that these aromas escape through the air pump and are lost.

Die vorliegende Erfindung betrifft nun ein Verfahren, durch welches diese Verluste an · wertvollen Aromastoffen möglichst vermieden werden sollen.The present invention relates to a method by which these losses on valuable flavorings should be avoided as far as possible.

Das neue Verfahren ist ein dreistufiges. Bei der ersten Stufe werden bei schwacher Erwärmung und entsprechender , Luftverdünnung die feinsten, am leichtesten flüchtigen Aromastoffe verdampft, in einem Absorptionsgefäß durch ein Gemisch von entalkoholisiertem Wein, Most und Zucker aufgenommen und in diesem Gefäß unter Abschließung desselben von der Luftpumpe so aufbewahrt, daß eine Wiederverflüchtigung der Aromastoffe nicht stattfinden kann. Bei der zweiten Stufe werden diejenigen schwerer flüchtigen, restlichen Aromastoffe, bei deren Verflüchtigung auch der Alkohol bereits zu verdampfen beginnt, unter stärkerer Erwärmung und dementsprechend stärkerer Luftleere verdampft, durch einen Kühler geleitet, indem die mit übergegangenen Alkoholdämpfe niedergeschlagen werden, und in einem zweiten Absorptionsgefäß aufgefangen und aufbewahrt.The new process is a three-step process. At the first level, be weaker Warming and corresponding, air dilution the finest, the most volatile Flavorings evaporated in an absorption vessel through a mixture of dealcoholized Wine, must and sugar taken up and kept in this vessel with the air pump locked in such a way that that a re-volatilization of the aroma substances cannot take place. The second Stage are those less volatile, remaining flavoring substances when they are volatilized even the alcohol already begins to evaporate, with greater warming and accordingly stronger evaporation, passed through a cooler, in which the alcohol vapors which have passed over are precipitated are collected and stored in a second absorption vessel.

Bei der dritten Stufe des Verfahrens endlich wird auch das zweite Absorptionsgefäß aus der zur Luftpumpe führenden Leitung ausgeschaltet, darauf der Rest des Alkohols ausFinally, in the third stage of the process, the second absorption vessel is also turned off the line leading to the air pump is switched off, then the rest of the alcohol is switched off

Claims

driven out of the wine and deposited in the cooler. So there during the second stage of the procedure. the first absorption vessel and in the third stage also the second remains switched off, then the mixtures used for absorption with the separately collected flavoring substances can already be withdrawn during this latter stage and replaced with fresh mixtures without interrupting the dealcoholization process. At the end of the third stage of the process, a second still, which has now been filled, can be put into operation immediately by connecting it to the absorption vessels filled with fresh mixtures, with the air pump operating continuously. In its three-stage nature, the new process offers, in addition to avoiding loss of aroma, the further great advantage of operation that can be carried out completely continuously. In the drawing, the apparatus used to carry out this process is shown as an evaporation and cooling system. The stills A containing the natural wine, beer, fruit wine or the like are connected to the air pump K by a common pipe B-J. Several line branches are connected to this line by pairs of three-way taps C1C1, C2C2, C8C3 etc. the aroma substances serving mixtures are located, or through the cooler D together with the separator M, in which the alcohol vapors are precipitated and separated in order to flow from there into the collecting vessel N. In the lower main figure 1, the position of the three-way cocks is such that the vapors take the path required for the first stage of the process through the absorption cylinders G2 and G1. In Fig. 2 the pipeline is shown with the valid position of the three-way cocks for the second stage of the process, in which the vapors are passed through the cooler D, the separator 'M and the absorption vessels G4 and G3. The top position marked III applies to the third stage of the procedure and. allows the vapors coming from A to flow only through the cooler D and separator M, while all absorption vessels G1 to G4 have no conductive connection with boiler A and air pump K. . In all three tap positions, only kettle A, shown on the left, is under the action of the air pump. If, instead of this first kettle A, the second one, drawn to the right of it, is to be placed under air dilution, all that is required is to turn the three-way valve above the second kettle by 90 °. In this way it is possible to carry out continuous three-stage operation by simply adjusting the corresponding three-way cocks with one and the same main line. 70 godparents τ-an proverbs:

1. Process for the production of alcohol-free, the aromatic substances of the starting liquids containing drinks made from wine, beer, fruit wines and the like by fractional distillation of these liquids in the air-diluted Space and excretion with passed alcohol through fractionated Cooling as well as by absorption of the different fractions of the flavoring substances suitable liquid genes and combination of the latter with the distillation residue, characterized in that the individual with appropriate measurement of the temperatures and air dilutions obtained fractions immediately after their recovery from the field the air dilution in the apparatus, as well as by the fact that the fractionated Distillation itself 'is carried out in three stages, with only the most volatile aromatic substances in the first evaporated and collected in the first absorption vessel., while in the second, from the mixture obtained of the less volatile aromatic substances and the alcohol vapor, the latter is carried out fractional cooling is excreted and the flavors for themselves in the second Absorption vessel are collected and in the third stage finally the one that is still present Alcohol is distilled off.

2. A device for carrying out the. Comparison

drive according to claim 1, characterized in that a number of absorption vessels (G ₁ to G ₄ ) and the cooler (D) are connected to the line (BJ) leading from one or more stills (A) to the air pump (K). and separators (M) are connected, which can be switched on or off with the help of the three-way cocks (C ₁ to CJ).

1 sheet of drawings.