GB2100750A - Desulfitation - Google Patents

Abstract

Excess sulphur dioxide contained in e.g. juices, concentrates, wines and spirits, is removed by addition of a strong solution of hydrogen peroxide.

Description

SPECIFICATION New method desulfitation (Combine and Free Sulfur dioxide, SO2) The Sulfur dioxide (SO2) in steel cylinders or in the form of Potassium Metabisulfite are used in considerable amounts in Wineries or in Industries dealing with juice for wines, fruit wines like Cider, Cherry, Plum, Berry, wines or concentrates, juices for beverages etc.

The action of the Sulfur dioxide is to stop the fermentation of the juices or to select enzymes so as to have the convertion of the sugar content to alcohol at the maximum percentage.

Internationally the maximum content of the Sulfur dioxide in wines is up to 200--400 p. p. m.

(mlg %), for the concentrates comes to 1 500 p.p.m. combine SO2 and 600 p.p.m. free. For the distillates same depends upon the intended use of the product in each country. To U.S.S.R. for the Eau de Vie de vin of 69/70% alcohol is limited to 8 p.p.m.

It is essential therefore the products to bear desulfitation to facilitate same to ferment or the finished products to conform to the International limits.

The desulfitation is still done in the industries by special desulfitators (machines etc.) Using steam with the result of losses, costs, time, and only the free Sulfur dioxide is removed, while the combine Sulfur dioxide remains unaffected with all disadvantages to the finished products.

This procedure is foliowed in all cases regarding excess of sulfur dioxide in juices, concentrates, wines, Eau de Vie de vin 69/70% alcohol and to the pure spirit of 95/96% alcohol for brandies.

My method of desulfitation is quite simple, avoids losses, saves costs, time and removes the total Sulfur dioxide (Combine and Free) without leaving sediment, and while does not affect the colour, clarity, organoleptic character of the products, increases the aroma, bouquet and general maturation (the content of Esters, Aldehydes). The added amounts are negligible and the relative reaction stands on the "Status Nascendi" of the bearer.

The above method has been exclusively, continuously, and extensively applied by me for years in a big factory to thousands of tons of Eau de Vie de vin 69/70% alcohol especially, and to the concentrates with excellent results in twelve hours time, keeping treated product under the international specifications. Same is done personally by me with the help of a labourer.

My method depends on the use of Perhydrol of 30/50% of 120/200 volumes, plus 0.002 p.p.m.

glycerine at the corresponding analogy of Sulfur dioxide 1 and our solution 2.

Example Our wines have Sulfur dioxide 1 50 p.p.m. After distillation the distillade contains 36 p.p.m. Sulfur dioxide. To conform to our agreement with Russia (U.S.S.R.) to 8 p.p.m. content we use our solution to decrease content from 36 p.p.m. to less than 8 p.p.m.

We ship to Russia up to 2000 tons of Eau de Vie de vin 69/70% alcohol every year.

Claims (Filed on 18 Jan. 1982) 1. My method of Desulfitation covers, a) Juice mut8:-- All kinds of unfermented juice (high sulfited) which may be produced from grapes, raisins, oranges, lemons, apples, plum berries, currants or loganberries.

This juice should be desulfited prior concentration into must (concentrate juice).

b) The concentrated Juice (Must). The concentrated juice used in making wines, fruit wines, beverages, jellies, vinegar, home made wine, and bakery products should be desulfitized before used.

Juice MutB:-- Regarding juice muté white, red, or bleached which may stay unfermented for years (right now we keep in our premises 3500 tons of juice mute) this juice should contain bound and free Sulfur Dioxide 1500/750 p.p.m. respectively.

Before concentration takes place this juice muté should bear desulfitation.

In all countries desulfitation is done by vacuum-desulfiters operating at 122 F.

temperature at a vacuum of 200 mm.

With my method "Desulfitation" the reducing of the SO2 (Sulfur dioxide) is effected in two days saving cost, loss of product and time.

Desulf7tation is done by simply adding 2-4 litres of perhydrol in 100000 litres of juice mute.

The desulfitation is due to oxygen evolved in "Status-Nascendi" which creates chain reactions with the bound and free SO2, especially with the reactive group (c:o) of aldehydes, (addition compounds) as per equation (see Appendix 3(b)).

and 3c.

From equation 2e (see Appendix) it becomes apparent that part of SO2 evolves, part of it is oxidised and reacts with Tartrate salts (see Appendix 2g) the 9/1 7 of the quantity added becomes water (see Appendix 1(a)).

The products treated mature and the colour, clarity and organoleptic character remain unaffected.

The concentrated juice which will be produced by concentrating the above treated juice will have reduced sulfur dioxide.

This is an advantage in the sense that new quantity of sulfur dioxide can be added in the concentrate (must) to keep it unfermented during transport, shipment or storing.

The concentrated juice (must) used in producing wine, vinegar, home made wine, beverages, and jellies must bear desulfitation.

Desulfitation is necessary if we are to have a good fermentation as in the case of wine, vinegar, and home made wine.

My claim refers to all kinds of Juice Muté (high sulfited) and concentrated juice, white, red, or bleached.

I claim that the use of perhydrol of any concentration which evolves oxygen in "Status Nascendi" to reduce the sulfur dioxide in either juice muté or concentrated juice white, red, or bleached must be an infringement on my invention.

2. My method Desulfitation covers, All kinds of Spirit distillates of any alcoholic content of which the sulfur dioxide must be reduced to the International specifications.

The spirit distillates produced by distilling wines or other fermented sugar containing juices, should have a certain content p.p.m. sulfur dioxide (SO2) depending on the content of Sulfur dioxide of the distilled wine.

So far to reduce SO2 content Industries had to let the distillate mature in oak-wood cases for at least a year.

With my method this can be effected in less than twelve hours.

In our continuous distillery which is fed every 24 hours with an average of 70 tons of wine containing 1 50-200 p.p.m. sulfur dioxide the distillate has 60-80 p.p.m. sulfur dioxide.

To reduce the content of sulfur dioxide to 810 p.p.m. of the distillate instead of storing the distillate in oak-wood casks for at least a year, we use my method of Desulfitation, with all the advantages mentioned above.

My method consists in adding 2-3 litres Perhydrol of 200 volumes to a tank of 100000 litres of Eau de Vie 69/70% alcoholic content and in few hours the sulfur dioxide is reduced to 810 p.p.m. with the result that the distillate spirit is ready for shipment.

It has helped us so far ship to U.S.S.R. about 30000 tons of Eau de Vie of 69/70 degrees Gay Lussac and 8 p.p.m., SO2.

Right now we keep in our premises 1600 tons of Eau de Vie 69/70% alcoholic content ready to be shipped to U.S.S.R. and my method is to be applied to this products.

I claim that the use of Perhydrol of any concentration which evolves oxygen in "Status Nascendi reduce the Sulfur Dioxide in either pure spirit or Eau de Vie of any alcoholic content must be an infringement on my invention.

Aging:- 3. My method desulfitation helps maturation of the pure Spirit, Eau de Vie, of any alcoholic content, wines, sherries, Flor sherries, brandies, and vinegar because of Esterification effected and so brings rapid aging see equation (appendix 1 (b) and 3(d).

Regarding vinegar it loses harshness in taste and odour and becomes mellow.

I claim that the use of Perhydrol of any concentration which evolves oxygen in "Status Nascendi" to reduce sulfur dioxide content or sulfur and achieve maturation of all the above mentioned products must be considered an infringement on my method (invention).

4. 1 claim that the use of Perhydrol of any concentration (H202) to reduce the content of SO2 in any gas or vapors especially in Air Pollution, of the Atmosphere etc. and also to reduce sulfur or sulfur dioxide form dry fruits F.e. raisins (Dry grapes) must be considered as an infringement of my invention.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims (4)

1. **WARNING** start of CLMS field may overlap end of DESC **.

   I claim that the use of perhydrol of any concentration which evolves oxygen in "Status Nascendi" to reduce the sulfur dioxide in either juice muté or concentrated juice white, red, or bleached must be an infringement on my invention.
2. 2. My method Desulfitation covers, All kinds of Spirit distillates of any alcoholic content of which the sulfur dioxide must be reduced to the International specifications.

   The spirit distillates produced by distilling wines or other fermented sugar containing juices, should have a certain content p.p.m. sulfur dioxide (SO2) depending on the content of Sulfur dioxide of the distilled wine.

   So far to reduce SO2 content Industries had to let the distillate mature in oak-wood cases for at least a year.

   With my method this can be effected in less than twelve hours.

   In our continuous distillery which is fed every 24 hours with an average of 70 tons of wine containing 1 50-200 p.p.m. sulfur dioxide the distillate has 60-80 p.p.m. sulfur dioxide.

   To reduce the content of sulfur dioxide to 810 p.p.m. of the distillate instead of storing the distillate in oak-wood casks for at least a year, we use my method of Desulfitation, with all the advantages mentioned above.

   My method consists in adding 2-3 litres Perhydrol of 200 volumes to a tank of 100000 litres of Eau de Vie 69/70% alcoholic content and in few hours the sulfur dioxide is reduced to 810 p.p.m. with the result that the distillate spirit is ready for shipment.

   It has helped us so far ship to U.S.S.R. about 30000 tons of Eau de Vie of 69/70 degrees Gay Lussac and 8 p.p.m., SO2.

   Right now we keep in our premises 1600 tons of Eau de Vie 69/70% alcoholic content ready to be shipped to U.S.S.R. and my method is to be applied to this products.

   I claim that the use of Perhydrol of any concentration which evolves oxygen in "Status Nascendi reduce the Sulfur Dioxide in either pure spirit or Eau de Vie of any alcoholic content must be an infringement on my invention.

   Aging:-
3. 3. My method desulfitation helps maturation of the pure Spirit, Eau de Vie, of any alcoholic content, wines, sherries, Flor sherries, brandies, and vinegar because of Esterification effected and so brings rapid aging see equation (appendix 1 (b) and 3(d).

   Regarding vinegar it loses harshness in taste and odour and becomes mellow.

   I claim that the use of Perhydrol of any concentration which evolves oxygen in "Status Nascendi" to reduce sulfur dioxide content or sulfur and achieve maturation of all the above mentioned products must be considered an infringement on my method (invention).
4. 4. 1 claim that the use of Perhydrol of any concentration (H202) to reduce the content of SO2 in any gas or vapors especially in Air Pollution, of the Atmosphere etc. and also to reduce sulfur or sulfur dioxide form dry fruits F.e. raisins (Dry grapes) must be considered as an infringement of my invention.