DE2424954A1 - PROCESS FOR MAKING A LOW ALCOHOLIC WINE - Google Patents

Description

Patent attorney

Patent attorney A Λ I 4 ^ ^

Dipl.-Ing. Walter Jackisch f \ J / j IJj

Stuttgart N, Menzelstrasse 40

A 34 156

May 21, 1974

Applicant: Hermann John Thumm, Comersäl Road, Lycloch, Australia

Process for making a wine with a low alcohol content.

The invention relates to a method of manufacture a wine-based beverage that is either very low in alcohol (less than 1 vol. #) or has a higher alcohol content, but less than 8 vol .- #, and forms a wine with a lower alcohol content.

The object of the invention is to provide a method in which the desired aroma and the desired taste of Grape juice derived from non-volatile acids and alcohols; Esters ,, carbonyl compounds, aldehydes, polyvalent Alcohols, sugar; Ions and cations; phenolic and nitrogenous compounds as well as vitamins that are in the Wine can be retained even in a drink with such a low alcohol content that it can be considered a non-alcoholic drink or a low-alcohol wine, that is, a drink that contains less than $ 8 by volume alcohol.

Because of bad or unlawful treatment, laws have been passed in many countries around the world to change the designation Allow "wine" and "fruit juice" only on products that are completely unadulterated, with the exception of the addition · small amounts of sugar and / or preservatives.

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The method according to the invention creates a product, correctly as a wine, or by minor changes in the process steps the product as a fruit juice can be called. The process makes it possible to produce a wine that is essentially is alcohol-free or has a low alcohol content or to form a fruit juice that is less sweet than the conventional fruit juices. A sweetness of about 6 Beaume degrees is generally considered to be a very satisfactory degree of sweetness. Most fruit juices, however, have between 11 and 14 Beaume. With the method according to the invention, it is possible adjust the drink to an acceptable level of Beaume sweetness. (The term "Beaurne" is a common one used in the wine industry known and applied measure. The Beaume degree of pure water is set to zero, while a liquid with the same specific gravity as a 10 # sodium chloride solution (i.e. a specific gravity of 1.7 ^ at 20 ° C) 10 beaume. This measure is used when measuring the sweetness of fresh grape juice and when fermenting is about 1 vol .- # of alcohol produced for each Beaume grade.)

The method according to the invention for producing a beverage is characterized in that

.a) healthy grapes are pressed into grape juice, this with fermented in a yeast culture and thereby wine yeast or sediment and a base wine is formed, with the grape juice is kept sufficiently free from impurities and the fermentation at temperature, time and conservation conditions for the formation of a drinkable base wine is carried out j

b) after the wine yeast or the sediment has settled, the base wine is separated;

c) the base wine to a temperature above 70 ° but below 100 ° C.

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.heated and residue from the distillery (fine) and alcohol are separated;

d) the base wine residue is protected from bacterial contamination and mixed with a fruit juice product to make a drink will; and

e) the beverage is filled under sterile conditions.

Furthermore, in the method according to the invention, the drink can through be pasteurized for a sufficiently long period of time.

When pressing the grapes according to process step a) into a grape juice, much more care is required than this is often practiced in the production of brandy. While in many cases brandy from a base wine is distilled, which has been produced with the greatest care, there are still cases in which the base wine itself Is not considered drinkable due to some washing water, wine yeast or sediment, spoiled grapes or other impurities is dirty. While it is not necessary to completely eliminate such contaminants, it is must be reduced to such an extent that the base wine is drinkable. The cleaner the base wine, the better it becomes afterwards beverage produced by the process according to the invention. As an alternative, a filter may be required afterwards made of activated charcoal to remove unwanted aromas and / or flavors.

When making brandy from a base wine, it is customary to separate the residue from the distillery (feint), there this, although only present in very small proportions in the base wine, has a strong taste. In the inventive Process, the residue does not have to be thrown away and its strong taste can be reintroduced into the drink, so that the complete, or almost complete,

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The taste and aroma of the original grape juice is preserved, with the exception of the excess sweetness.

The base wine residue can be mixed with fruit juices of various types after distillation and is in accordance with the law most countries fair. It can also be mixed with fruit juice products such as non-distilled wine to make a drink. It must be noted, however, that after the base wine has cooled down under unfavorable Bacterial contamination within a few hours can occur and it must of course be ensured that this does not happen.

Furthermore, the filling of the drinkable beverage must be carried out under sterile conditions in order to avoid a possible bacterial Avoid contamination. In some cases the drink must be heated until it is pasteurized. It is not always necessary to reheat the potable product and in many cases the heat from the still leaving the still Remnants can be used to pasteurize the drinkable product. In some cases it can be pasteurized omitted and an appropriate preservative added to the drinkable product.

One embodiment of the method according to the invention is explained in more detail with reference to the schematic representation of the process steps in the drawing.

Clean grapes, freed from spoiled or bad berries, are placed in a grape press 10 and pressed or squeezed. The pressed grapes are then placed in vats 11 and 7 to 10 with a corresponding yeast culture Days fermented. After about 10 days under normal medium conditions, most of the sugars will be in alcohol

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passed over. To avoid deterioration, will a very small amount of sulfur dioxide (preferably less than 20 parts per million by weight) is added. After fermentation is complete, another very small amount (again less than 20 parts per million based on the weight) sulfur dioxide was added and the reaction product was left to stand for about 2 weeks to allow the wine yeast to settle or the sediment settles. The main part of the wine is freed from the wine yeast and is put into a centrifuge 12 brought to separate solid particles such as yeast or pieces of fruit. Then the base wine is passed through an ion exchange resin bed passed in a container 1J5 to remove the heavy metal ions. The base wine arrives from here into a stripping or still 14 and the distillate (brandy) is transferred to a rectifying column 15. However, the residue from the distillery is drained separately into the container 16 and then with it mixed with the wine, which is then filtered through an asbestos filter 17 will. The asbestos filter is made from a germicidal material commonly used in the wine industry and causes a clarification of the wine. It can be used along with activated carbon particles to avoid unwanted To remove odorous substances from the wine. The carbon particles are then separated off by settling and filtering. If an activated carbon filter is used, an asbestos filter 17 can be dispensed with in many cases.

Since the base wine residue was subjected to very high temperatures, it is in a sterile state and this is maintained while it is kept in a storage tank 18. In the In the present embodiment, this is done by application of a liquid paraffin on the surface of the wine. On the other hand, the wine can be in a sterile gas atmosphere, for example Carbon dioxide or nitrogen. To continue

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again a very small amount (less than 20 parts per million) of SO _{2 is} added to ensure that the wine does not become infected.

The grape juice product or any other fruit juice product, that is to be mixed with the product obtained (in those cases where it is not mixed with other wines), is produced by pressing the fruit in a press 20, the solid particles are removed from the liquid in a Separated centrifuge 21, filtered through another germicidal asbestos filter 22 and stored in container 23. at another embodiment when large amounts of fruit juice are to be stored, the juice can be pasteurized and placed in a previously sterilized tank with a liquid paraffin layer be kept on the surface and an aseptic bung to allow expansion and contraction. The juice is expediently stored at a low temperature, usually around 0 ° C. In most cases but the fruit juice product is itself a wine.

The Beaume degree of the base wine residue in the container 18 is at about 1 and in the container 23 between 8 and 14. The two products are in a mixing tub 24 in such quantities mixed together so that the resulting drink has a Beaume degree of about 6, with a useful sweetness Has. (The Beaume degree should not be less than 4 and not more than 8.) The mixture is then ready for filling and, if desired, to saturate with carbonic acid. The drink goes through a carbonation device 25, known per se Design in a filling device 26, where it is filled under sterile conditions in a manner known per se. On the other hand, the bottled beverage can be passed through a pasteurizer 27, where it is also in on known way, is pasteurized. With this execution

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- 1 -

form the drink is about 15 minutes at a temperature of 75 ° C so that the entire contents of the bottle are heated to a temperature of 72 ° C, at least 15 seconds (the minimum pasteurization time for this Temperature). It is known that a lower temperature (for example 65 ° C) a longer residence time (at least JO minutes). The bottles are then in a Labeling station 28 is provided with a label and packed in a packaging station 29.

The fruit juice can be selected from the wide range of known fruit juices, for example juice from grapes, Oranges, peaches, tomatoes, etc., but you can also make one yourself Be wine. In the event that a wine is mixed with the base wine residue, this is done in such an amount that the Alcohol content of the beverage is significantly reduced, in this embodiment less than 6 vol .- $ based on the Total drink. If a sparkling wine is desired, a stage for introducing carbon dioxide can be switched on.

In a modified embodiment, the mixture can be subjected to additional fermentation in a pressure vessel. In order to obtain the required pressure of 0.35 kg / cm, either 21 g / l of simple sugar or g / l grape sugar are added and the bottling takes place after the second fermentation.

In most cases there is no need to pasteurize. There can be preservatives, for example SOp in amounts of less than 20 parts per million, can be used. The maximum permitted amounts are determined by ordinance. That Filling can be done in any of the known standard filling machines, for example in the "Seitz" machine, the. in the Wine industry is widespread.

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The inventive method is together with a ' Pot still described.

The temperature can be lowered to a normal pasteurization temperature (75 C) using a vacuum pump Distillation device is connected to lower the boiling point of the alcohol. In this case the wine will mixed with the fruit juice before distilling and after distilling the separated residue is sent to the distillery (but not the distilled alcohol) is returned to the mixture 'which is quickly cooled and then, while it is still in the pasteurized state, bottled. The product can, if it still has a (non-sparkling) Grape juice is to be bottled hot. This procedure has the additional advantage that some of the otherwise destroyed Grape products are preserved.

If desired, a continuous still can also be used used and the analyzer (or the entire still) operated under vacuum. In order to prevent unwanted aromatic or flavoring substances from penetrating into the drink is not supposed to be copper, but a other metal (preferably stainless steel) can be used.

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Claims (11)

A 34 136 21. Mai197 * · 2424354 1. A method for producing a beverage in which healthy grapes are pressed into grape juice, this with a yeast culture fermented and thereby wine yeast or sediment and a base wine is formed, the grape juice from impurities is kept sufficiently free and fermentation at temperature, time and conservation conditions for the formation of a drinkable base wine is carried out, characterized in that the base wine heated to a temperature above 70 ° but below 100 ° C and the residue of the distillery and alcohol be separated, the base wine is protected from bacterial contamination and this is mixed with a fruit juice product to make a drink, and
the beverage is filled under sterile conditions. 2. The method according to claim 1, characterized in that the amounts of the base wine residue and the fruit juice product are selected that a sweetness between 4 to 8 Beaume degrees is obtained in the finished drink. 3 · Method according to claim 1 or 2, characterized in that the residue from the distillery is mixed with the drink before it is bottled, 4. The method according to one or more of claims 1 to 5 * thereby characterized in that the beverage is subjected to a pasteurization temperature for a sufficient time for pasteurization. 5. The method according to any one of claims 1 to J5, characterized in that that the base wine and the fruit juice product are mixed before the base wine is heated and after the removal of the 409851/0772 'The base wine is cooled from the residue and alcohol and the
Geraisch is pasteurized. 6. The method according to one or more of claims 1 to 5, characterized characterized in that the base wine is under reduced pressure during heating to separate residue and alcohol, 7. The method according to one or more of claims 1 to 6, characterized characterized in that the base wine is heated in a distillation device to separate the residue and alcohol is. 8. The method ach one or more of claims 1 to 7 *, characterized in that the base wine before heating
is passed through a bed of ion exchange resin in a container. 9. The method according to one or more of claims 1 to 8, characterized in that both the base wine and the
Fruit juice product must be filtered through appropriate asbestos filters before mixing. 10. The method according to one or more of claims 1 to 9, characterized characterized in that grape juice is used as the fruit juice. 11. The method according to one or more of claims 1 to 9, characterized characterized in that a wine is used as the fruit juice product. AO 98 5 1/0772