GB2145110A - Alcohol-free wine and its manufacture - Google Patents

Abstract

A method and apparatus for manufacturing an alcohol-free wine beverage utilizes as a starting material diluted wine, for example, mature table wine, which is thereafter exposed to reduced heat at low feed rates for a short period of time to strip the alcohol under high vacuum conditions in a centrifugal film evaporator while preventing scorching and degradation of the extracted wine base. This wine base is then blended with other ingredients, for example, concentrated grape juice flavorant, carbon dioxide, citric acid, preservatives and further water to cut to a lower level the alcohol content prior to bottling.

Description

SPECIFICATION Alcohol-free wine and its manufacture There is a containing consumer demand for low calorie foods and beverages. Market growth and penetration of low calorie soft drinks and light beers have risen dramatically. The wine industry has recently introduced several low calorie wines which appear to be gaining consumer appeal.

In keeping with this trend, several alcohol free wines have been introduced but with questionable and varying degrees of acceptance because of quality. However, of far greater importance is the ever increasing requirement for an alcohol free beverage for those who elect not to partake of alcohol for diverse reasons and for those who may have a drinking problem.

Thus, there remains a need for a consumer acceptable alcohol free wine of improved quality.

In the past, efforts have been made to produce non-alcohol wine using methodology of distillation and/or evaporation. Reports on such efforts generally indicate poor quality. These processes involved either high temperatures or long holding time due to the nature of the equipment involved. As would be expected, a large reduction of the original water and consequent concentration of non-volatile acids takes place.

The term "alcohol-free wine" as used herein is a wine derived beverage having less that 0.5% alcohol content considered by the Bureau of Alcohol, Tobacco Products and Firearms Division of the U.S. Treasury Department as not being a wine for tax purposes. It should be understood that if this limit varies it is intended that the term "alcohol-free" as used herein will vary accordingly.

The term "alcohol" is used herein to denote ethanol.

The present invention provides a method of producing an alcohol-reduced base wine suitable for making an alcohol-free wine comprising: feeding a preblend comprising a wine and water from a source of the preblend through an inlet line to a centrifugal film evaporator; converting the preblend into a first part which is a liquid phase and another part which is a vapor phase, the liquid phase being the alcohol-reduced base wine; and removing the liquid phase from the evaporator.

The wine may be fed from one source and the water from another source, the water and wine being admixed, for example, in a tank prior to feeding the resulting preblend into the evaporator. Alternatively, the water and wine may be admixed immediately before their introduction into the evaporator i.e. the steps of admixture and introduction into the evaporator may be substantially simultaneous.

The wine to be used as starting material according to the present invention may be any type of wine, including grape wines and fruit wines. An advantage of the present invention is that a finished wine, for example, a finished table wine, for example, a mature table wine can be used, for example, a white or rosé wine, for example, a white chablis. The water is generally demineralised and/or distilled water.

The addition of water protects and preserves the essential character and organoleptic properties of the wine used as starting material from degradation or scorching during the subsequent processing steps. Enough water is added to the feed wine to result in an alcoholreduced base wine that will permit final dilution (cutting) by water of alcohol to give an alcoholfree wine having an alcohol content below 0.5% and to keep the original feed wine content about 50% in the final product (whether the final water content is derived from this feed wine or added water).

When using wine having an alcohol content of, for example, about 11 to 12%, a ratio of approximately 58% feed wine to 42% water will produce a workable preblend. In any event, the preblend preferably has an alcohol content of 6-7% and according to a preferred embodiment of the invention possesses an alcohol content of approximately 6.8%.

Any type of mixing means may be employed to mix the wine and the water, for example, a pump or a mechanical agitator, and the preblend may be stored before use, for example, in a tank.

The water-wine preblend is then fed into the centrifugal film evaporator where it is converted into a liquid phase which is an alcohol-reduced base wine, and a vapor phase, which is condensed. A suitable centrifugal film evaporator is as disclosed in detail our UK Patent Specifications 2 13712A and 2 130497A, (USA Applications Serial Numbers 341,363 and 445,064 respectively), and such a device may be obtained commercially from Alfa-Laval AB, Lund, Sweden under the trade names CMF 6 or CMF 9.

Although the evaporation process is carried out along the lines disclosed in our earlier applications, the feed rate of the preblend in the method of the present invention is generally reduced in comparison with the feed rates of the starting materials disclosed previously in order to obtain an alcohol-reduced base wine preferably having a alcohol content of 1% or less that 1%. In some instances, the rate is reduced to about one third of that disclosed previously in order to ensure contact of the liquid as a thin film on the steam-heated cones of the evaporator.

The feed rate of the preblend is, for example, from 280 to 310 gallons per hour. Moreover, the operation of the process of the present invention is carried out at very high vacuum conditions.

for example, about 27.5 inches of mercury.

The contact time of the preblend with the heat transfer surfaces of the evaporator is very short and generally less than a second; and, therefore. substantially no molecular decomposition or transformation takes place due to chemical reaction. The alcohol-reduced base wine leaving the evaporator preferably has an alcohol content of from 0.5% to 1%, especially from 0.7 to 0.8% and most preferably 0.75% alcohol. In addition, the yield may range from 60-65% of the feed wine.

Referring now to the vapor phase system, the vapor phase from the evaporator may be processed according to our Specification No. 2 113 71 2A, or may be exposed to a rectifying action within a column which may be of the type disclosed in our Specification No.

2 1 30 497A. Similarly, the higher proof vapor product may be subjected to reflux conditions to facilitate and enhance the distiliation process.

The essential character and organoleptic properties of the original feed wine including the pH level, is retained by the alcohol-reduced base wine obtained from the evaporator. However, some of the original bouquet is lost with the removal of the higher alcohols by the evaporator.

Accordingly, the present invention preferably includes the step of admixing grape juice, preferably in the form of a concentrate, to restore flavor and bouquet. The concentrate is preferably produced in a centrifugal film evaporator as described above as such a concentrate has substantially no molecular decomposition or transformation due to chemical reaction.

The grape juice concentrate may be added to the alcohol-reduced base wine resulting from the evaporator, or the addition may be carried out at another stage of the process.

Examples of grape juice concentrates for use in the present invention for producing an alcoholfree white wine using a chablis feed wine are those derived from the Muscat grape and biends thereof, with the main volume being Thompson or French Columbard seedless grape juice in the proportion of about 20%-10 ,; to t30%-90%. In blending an alcohol free rosé wine, a Malvasia Bianco or Muscat concentrate is preferably substituted for the Muscat in the same proportions. In addition, Red Concord grape juice concentrate for coloring could be added to an alcoholfree white wine beverage along with enough Muscat to impart a ros6 character.

Similarly, in producing an alcohol-free red wine, enough Red Concord grape juice concentrate may be added to the alcohol-free white wine beverage for obtaining the desired red wine color.

The conversion of the alcoho!-reduced base wine into an alcohol-free wine involves blending and/or dilution. The addition of the grape juice concentrate described above can be considered as part of the blending process to produce the alcohol-free wine, or as part of the process for producing the alcohol-reduced base wine.

The blending steps generally comprise the addition of citric acid and of further grape juice concentrate. Water may be added before, during or after blending to bring the alcohol concentration of the product to the desired level.

It is preferable to add citric acid to produce the alcohol-free wine, as this contributes to mouth feel and the desired level of tartness. The amount of citric acid added is especially about 3.5 pounds per 1000 gallons, but it will be appreciated that the amount required, if any, will depend on the nature of the feed wine and the desired organoleptic and taste properties of the end product.

As indicated above, it is also preferable to add a further amount of grape juice concentrate to make the final adjustment to taste and color. Again, it will be appreciated that the nature and amount of grape juice concentrate to be added, if any, will be determined by the desired nature of the final alcohol-free wine.

Filtration is preferably carried out at one or more stages in the process of the invention, in producing the alcohol-reduced base wine and/or the final alcohol-free wine.

Carbonisation of the alcoholfree wine may be carried out. Generally from 350 to 400 mg C02/100 ml of alcohol-free wine is sufficient to attain a desired level of effervescence for improvement of tactual properties.

Sulphur dioxide may be added as a preservative, for example, to give a generally accepted level in the final product. The final product may be pasteurised, if desired, using, for example, a conventional technique, or a centrifugal film evaporator as described above may be used for flash pasteurisation.

If desired, an alcohol-free wine produced in accordance with the present invention may be used to produce a champagne-type product, for example, by using an additive to impart a yeasttype character, or by subjecting the product of the invention to further fermentation.

An alcohoi4ree wine produced according to the invention may be bottled or otherwise filled into a container suitable for transportation and/or sale, for example, by filling into bulk containers, or into wine boxes. The wine may be transported from the manufacturing plant to a separate bottling plant. Indeed, at any stage of the process of the invention, the product may be transported to another plant and the following stages carried out at that other plant, for example, an alcohol-reduced base wine may be transported to another plant either before or after the addition of the grape juice concentrate, to be processed into alcohol-free wine at the second plant. Any one or more of the optional blending and finishing processes may be carried out at a different plant, for example, at a separate bottling plant.All of these embodiments are part of the present invention.

Furthermore, the alcohol-reduced base wine itself, either before or after addition of the grape juice concentrate, may be bottled or packaged in any other way. This is also part of the present invention.

The invention also provides a method of producing an alcohol-free wine comprising the steps of: utilizing as a starting material a water-diluted wine preblend; exposing the preblend to substantially reduced heat at a substantially low feed rate for a relatively short period of time to strip the alcohol from the preblend under relatively high vacuum while preventing scorching and degradation of the extracted alcohol-reduced base wine; thereafter blending materials with the wine base to enhance its organoleptic properties and, if desired, bottling the enhanced wine base.

By the method of the present invention there may be produced an alcoholfree wine that responds to the identified consumer requirement and/or need that is not filled by any other wine now sold in the United Staes or abroad, namely a wine with substantially fewer calories, appealing taste and, above all, substantially no alcohol.

There may also be provided an alcohol-free wine production process that may be installed and deployed all year round without limitation to times of harvest or seasons of the year.

The invention also enables the utilization of a finished table wine and its converstion into a low calorie, alcohol-free wine.

The invention may further provide an improved process for converting a finished table wine to an alcohol-free wine in which essentially all of the feed wine with the exception of the alcohol and highly volatile ingredients, appears in the finished product.

The invention also results in the production of a high proof vapor by-product from the alcoholfree wine production process that is a superior quality brandy alcohol.

Of particular significance in obtaining, by the present invention, an acceptable alcohol-free wine having desirable organoleptic properties while possessing the desirable character of the original feed wine are the following results based on chemical data and analysis comparable to the foregoing tables: i. the hydroxymethyl furfural level is reduced to a level below 1/10 gram/100 liters. (This ingredient contributes to a cooked character.) ii. the furfural level is reduced by approximately 1/3 to 1/2.

iii. The tannins are reduced by about 1/2. (Tannins provide an astringent character.) Bottled alcohol-free white, rosé and red wines of this invention possessed the following ingredients: Dealcoholized wine 57 .0% Reconsituted grape juice concentrate 42.6% (concentrate and water) Carbon dioxide (370ml/100ml) 0.37% Citric acid (3.5 lbs/1000 gal) 0.042% Sulfur Dioxide (170 ppm total) 0.017% Alcohol-free wines having the above properties, individually or in any combination, are themselves part of the present invention.

The present invention also provides apparatus for producing an alcohol-free base wine suitable for making an alcohol-free wine comprising: a source of a preblend comprising a wine and water, an inlet line for the wine-water preblend, which inlet line is coupled with the preblend source; a feeding means for feeding the wine-water preblend from the preblend source through the inlet line; a centrifugal film evaporator coupled with the inlet line for elevating the temperature of the wine-water preblend, while it is being centrifuged, to a temperature at which a predetermined, part thereof is divided into a liquid phase and a vapor phase, the liquid phase being the alcoholreduced base wine, the centrifugal film evaporator having means for removing the liquid phase by centrifugation from the evaporator.

The apparatus of the invention may comprise a source of the wine, a source of the water, and means for coupling the two sources to the preblend source. The apparatus may comprise a source of the wine e.g a tank containing wine, a source of the water, e.g. a tank containing water, and means for producing a preblend and introducing the preblend into the centrifugal film evaporator substantially simultaneously.

The apparatus preferably also comprises a source of grape juice concentrate and means for feeding the concentrate into the resulting alcohol-reduced base wine.

The invention also comprises apparatus for producing an alcohol-free wine, which comprises a source of an alcohol-reduced base wine, a source of water, and means for admixing the base wine and the water to reduce the alcohol content of the wine.

The source of the alcohol-reduced base wine may be apparatus as described above, or the base wine may be produced at a separate plant.

The apparatus for producing the alcohol-free wine may also comprise any one or more of the following: filter means; means for introducing carbon dioxide gas; means for introducing sulphur dioxide; means for introducing citric acid; and means for introducing grape juice concentrate.

The apparatus may also comprise bottling means or other container-filling means.

The means for introducing grape juice concentrate to the resulting alcohol-reduced base wine may be part of the apparatus for producing the alcohol-free wine instead of part of the apparatus for producing the alcohol-reduced base wine. The apparatus for producing the alcohol-reduced base wine may comprise bottling or other filling means.

Apparatus constructed in accordance with the invention will now be described, by way of example only, with reference to the accompanying drawing, which is a schematic representation of apparatus for producing alcohol-free wine.

In the drawing, an embodiment of the invention is illustrated in which a wine-water preblend is processed and converted into an alcohol-free wine and a superior brandy alcohol by-product.

Thus, from tank 10, a wine for example, a finished table wine, normally having an alcohol content of 11 to 12%, and water, preferably demineralized and/or distilled water from tank 1 2 are fed into a mixing tank 14 within which a wine-water preblend is formed. Any type of mixing system may be employed including a pump or mechanical agitator. A ratio of approximately 58% wine to 42% water will produce a workable preblend. In any event, the preblend preferably has an alcohol content of 6-7% and according to a particularly preferred embodiment of the invention possesses an alcohol content of approximately 6.8%. As will be apparent shortly, the addition of water protects and preserves the essential character and organoleptic properties of the original wine from degradation or scorching during the subsequent processing steps.Enough water is added to the wine for the preblend to arrive at an alcohol-reduced base wine that will permit final dilution (cutting) by water to give an alcohol content of below 0.5% and to keep the original wine content about 50% in the final product (whether the final water content is derived from this feed wine or added water).

The wine-water preblend is then fed into a centrifugal film evaporator 1 6 which operates in reducing the preblend into a liquid phase which is an alcohol-reduced base wine which is fed therefrom into a receiver 18, and a vapor phase which is condensed. The centrifugal film evaporator 16 is disclosed in detail in UK Specifications Nos. 2113 712A and 2 130497A, and a suitable evaporator 1 6 may be obtained commercially from Alfa-Laval AB, Lund, Sweden under the trade names CMF 6 or CMF 9. Unlike the above applications, the feed rate of the preblend is reduced enough to obtain a base wine having 1% alcohol or less.In some instances, the feed rate is reduced to one-third of that described in our above specifications to assure contact of the liquid as a thin film on the steamheated cones of the evaporator. Moreover, operation of the process of this invention is at very high vacuum conditions. The contact time of the preblend with the heat transfer surfaces of the evaporator is very short and less than a second; and, therefore, substantially no molecular decomposition or transformation takes place due to chemical reaction. The alcohol-reduced base wine leaving the evaporator 1 6 generally ranges in alcohol content from 0.5% to 1% and in accordance with preferred applications of this invention will normally be approximately 0.7-0.8% and especially 0.75% alcohol. In addition, the yield has ranged from 60-65% of the feed wine.

Referring now to the vapor phase system, the vapor phase from the evaporator 1 6 may be processed according to UK Specification No. 2 113 71 2A or may be exposed to a rectifying action within a column 20 which may be of the type disclosed in Specification No. 2 1 30 497A.

In a method similar to that disclosed therein, the higher proof vapor product is condensed and cooled within a condenser 22, fed- into a receiver 23 and then transferred to a storage tank 24 by pump 26 through back pressure control valve 28. A vacuum for the system is provided by vacuum pump 29 which is connected to the receiver 23 as shown. A reflux return line 30 having a rotometer 32 feeds the higher proof by-product back to the top of the column 20 through a reflux control valve 33 to facilitate and enhance the distillation process.

Pump 34 draws the alcohol-reduced base wine from evaporator 1 6 into a receiver 18. This base wine is then cooled by a heat exchanger 36 and then fed into a storage tank 37. The essential character and organoleptic properties of the original feed wine including the pH level is retained by the alcohol-reduced base wine in tank 37. However, some of the original bouquet is lost with the removal of the higher alcohols by the evaporator 1 6. Accordingly, grape juice concentrate is added to restore flavor and bouquet. The concentrate is preferably produced in the Alfa-Laval evaporator and therefore such a concentrate has substantially no molecular decomposition or transformation due to chemical reaction.This addition may be done directly into tank 37 from juice concentrate tank 38 or perhaps at some other location in the process if desired or found more practical. The resulting mixture of alcohol-reduced base wine and grape juice concentrate will normally have an alcohol content of approximately 0.6% and may be filtered at this time by filter 39 which may be of the Millipore type.

The remaining processing steps, described below, may be performed shortly thereafter or at a later period of time at the same plant, or wine making facility, or at a separate bottling plant.

Towards this end, if the bottling plant is at a different location, the mixture of alcohol-reduced base wine and grape juice concentrate will be appropriately transferred to a tank 40. Further water preferably distilled and/or demineralised, from tank 41 is added together with citric acid from source 42, and further grape juice concentrate from source 43. The citric acid contributes to mouth feel and desired level of tartness. The further grape juice concentrate finally adjusts the organoleptic level of taste. The alcohol content of the mixture is now lowered to a level below 0.5%. Thereafter, the mixture is filtered at station 44 by a millipore filter. Carbonization (CO2) is then carried out at station 48.Normally, 350-400 mg CO2 per 100 ml of alcohol-free wine will be sufficient for such purposes to attain a prescribed level of effervescence for improvement of tactual properties. Then the mixture may have sulphur dioxide (SO2) added as a preservative. At bottling station 52, the mixture is discharged into bottles by means of a conventional counter pressure filler and thereafter capped. In order to complete the preservation of the botled mixture, a pasteurization step 54 is employed if desired or necessary.

Suitable grape juice concentrate usable with the present invention for producing an alcoholfree white wine using a chablis feed wine are from the Muscat and blends thereof, with the main volume being Thompson or French Columbard seedless grape juice in the proportion of about 20%-10% to 80% to 90%. In blending an alcohol-free rosd wine, a Malvasia Bianco or Muscat concentrate would be substituted for the Muscat in the same proportions. In addition, Red Concord grape juice concentrate for coloring could be added to the alcohol-free white wine beverage along with enough Muscat to impart a rosé character. Similarly, in producing an alcohol-free red wine, enough Red Concord grape juice concentrate may be added to the alcohol-free white wine beverage for obtaining the desired red wine color.

It is also contemplated that the alcohol-free drinkable white wine beverage may be utilized to manufacture of a champagne-type beverage. In this connection, a yeast-type of character is sought; and either an additive may be introduced for such purpose or the beverage may be subjected to further fermentation which would have the same effect.

In view of adding sulphur dioxide as a preservative or in conjunction therewith, the finished and bottled alcohol-free wine beverage may be pasteurized according to conventional techniques to eliminate any possible bacteria, yeast or other organism and/or spores. In addition, the CMF equipment could be deployed for flash pasteurization by exposing the thin film of base wine with demineralized watr from tank 37 to cone temperatures of about 170% F. with no vaporization vaccum applied.

The following Examples illustrate the invention. In carrying out these and other examples the chemical analysis results reported were determined by gas chromatograph.

EXAMPLE 1 Employing the apparatus and system described above and depicted in the Figure, a matured California white chablis feed wine at 11.2% alcohol was processed as follows utilizing an Alfa Laval CMF 6 and the following parameters. First a preblend having an alcohol content of 6.35% was produced in mixing tank 1 4 by mixing 11 66 gallons of the feed wine with 870 gallons of demineralized water.

Preblend Feed Rate 284 g.p.h.

CMF Vacuum 27.5" hg CMF Steam Temperature 58 C.

CMF Steam Controller - .88 Bar CMF Vapor Temperature 40 C.

The mixture balance was as follows: Entering CMF - 2036 w.g. at 6.35% = 129.29 absolute Preblend Feed gallons alcohol Leaving CMF - 1297 w.g. at 0.75% = 9.7 absolute Wine Base gallons alcohol Leaving CMF - 717 w.g. at 15.9% = 114.0 absolute Vapor Condensator gallons alcohol Total Recovery 2014 w.g. = 123.7 absolute gallons alcohol Recovery based on diluted wine feed: Wine Base 1297 gal = 63.7% Diluted Wine Feed 2036 gal Recovery based on original wine in process: Wine based product 1297 gal = 112% Original wine at 11 60 gal The base wine thus produced was blended with about 1 85 gallons white grape juice concentrate (at 62 Brix) in tank 37.After transfer to tank 40, final blending was performed utilizing a mixture of 64% base wine (with concentrate), 9.5% white grape juice concentrate (at 62 Brix) and 26.5% demineralized water. About 3.5 Ibs of citric acid were added and thereafter the mixture was filtered. In addition 1/2 Ib of S02/ 1000 gal of liquid was added as a preservative. The beverage was carbonated by introducing 370 + 20 milligram/100 ml of CO2.

The finished product was bottled. It possesses the desirable character of the original chablis feed wine as an alcohol-free white wine beverage with an alcohol content of 0.45%.

Example 2 Employing the apparatus and system described and depicted in the Figure, 966 gallons of a matured California Rose feed wine was blended with 574 gallons of demineralised water to produce a preblend having an alcohol content of 7.42%. The parameters of the system were set as follows: Preblend Feed Rate 310 g.p.h.

CMF Vacuum 27.5" hg CMF Steam Temperature 59 C.

CMF Steam Controller - .85 Bar CMF Vapor Temperature 40 C.

Entering CMF 1540 gals at 7.42% = 114 absolute gallons of alcohol Leaving CMF 990 gals at 0.93% = 9.2 absolute Wine Base gallons alcohol Leaving CMF 539 gals at 18% = 97 absolute Vapor Condensator gallons alcohol Totai Recovery 1529 gals = 106.2 Recovery based on diluted wine feed = 64.3% Recovery based on original wine process = 103% The base wine thus produced was blended with about 1 85 gallons of white grape juice concentrate in tank 37. After transfer to tank 40, final blending was performed utilizing 64% base wine (with concentrate), 1.5% red grape juice concentrate for color, 8% white grape juice concentrate and 26.5% demineralized water. About 3 1/2 libs/1000 gal. of citric acid/1000 gallons of liquid were added and the mixture was then filtered. In addition, 1 /2 lb of S02/1000 gal of liquid was added as a preservative. The beverage was carbonated by introducing 370 + 20 milligram/100 ml of CO2.

The finished product was bottled. It possesses the desirable character of the original ros6 feed wine as an alcohol free ros6 wine beverage having an alcohol content of 0.43%.

EXAMPLE 3 By the procedure of employing the apparatus of the Figure and the method of Example 1, a California white chablis feed wine was treated to produce an alcohol-free wine beverage.

Chemical analysis of the original chablis feed wine, the preblend, the alcohol-reduced wine base, the base with concentrate in tank 37, and the finished bottled alcohol-free white wine beverage is given in Table 1 below.

TABLE 1 Feedwine Preblend Alcohol Base Alcohol (Chablis) Feedwine Reduced Plus Free Plus Wine Concen- White Water Base trate Beverage Finished Bottled Hydroxy- O.1 1 - 0.03 0.02 methyl Furfural Furfural 0.14 0.06 0.11 0.15 0.05 Tannin, 398 160 285 420 228 mg/liter EXAMPLE 4 Employing the apparatus of the Figure and the procedure of Example 2, a California ros6 feed wine was treated to produce an alcohol-free wine beverage. Chemical analysis of the finished, bottled alcohol-free ros6 wine beverage is given in Table 2 below.

TABLE 2 Alcohol Free Rose Beverage Finished Bottle Hydroxymethyl furfural 0.09 Furfural 0.06 Tannin, mg/liter 338

Claims (50)

1. A method of producing an alcohol-reduced base wine suitable for making an alcohol-free wine which comprises subjecting a preblend comprising a mixture of water and a wine to treatment in a centrifugual film evaporator such that the preblend is converted into a liquid phase and a vapor phase, and removing the liquid phase from the evaporator.

2. A method as claimed in claim 1, wherein the preblend is produced by admixing water and the wine prior to feeding the preblend into the evaporator.

3. A method as claimed in claim 1 or claim 2, wherin the wine and the water are admixed in such amounts that the resulting alcohol-reduced base wine will permit final dilution with water to give an alcohol-free wine having an alcohol content of below 0.5% and preferably an original wine content of about 50%.

4. A method as claimed in claim 3, wherein the alcohol content of the preblend is within the range of from 6 to 8%.

5. A method as claimed in any one of claims 1 to 4, wherein the wine and the water are admixed in a ratio such that the water protects and preserves the essential character and organoleptic properties of the wine from substantial degradation and/or scorching during evaporation.

6. A method as claimed in claim 5, wherein approximately 58% of wine is mixed with approximately 42% of water.

7. A method as claimed in any of claims 1 to 6, wherein the preblend is treated in the evaporator under such conditions that the resulting alcohol-reduced base wine has an alcohol content of 1 % or less.

8. A method as claimed in claim 7, wherein the alcohol content of the base wine is within the range of from 0.5 to 1%.

9. A method as claimed in claim 8, wherein the alcohol content of the base wine is within the range of from 0.7 to 0.8%.

10. A method as claimed in any one of claims 1 to 9, wherein the preblend is fed into the evaporator at a rate of from 280 to 310 gallons per hour.

11. A method as claimed in any one of claims 1 to 10, wherein the evaporation is carried out under very high vacuum conditions.

1 2. A method as claimed in any one of claims 1 to 11, which also comprises admixing grape juice concentrate with the resulting alcohol-reduced base wine.

1 3. A method as claimed in any one of claims 1 to 12, which also comprises collecting the vapor phase as a high proof by-product.

14. A method of producing an alcohol-free drinkable wine beverage comprising producing an alcohol-reduced base wine by a method as claimed in any one of claims 1 to 13, and blending and/or diluting the alcohol-reduced base wine to produce the alcohol-free wine.

1 5. A method as claimed in claim 14, which also comprises introducing demineralized and/or distilled water to reduce the alcohol level below a prescribed value defining an alcoholfree wine beverage.

16. A method as claimed in claim 14 or 15, which also comprises introducing carbon dioxide to provide carbonization to the wine.

17. A method as claimed in any one of claims 14 to 16, which also comprises introducing sulphur dioxide to serve as a preservative.

1 8. A method as claimed in any one of claims 14 to 17, which also comprises introducing citric acid to provide tartness.

1 9. A method as claimed in any one of claims 14 to 1 8, which also comprises filtering the wine.

20. A method as claimed in any one of claims 14 to 1 9, which also comprises bottling the wine or filling the wine into other containers.

21. A method as claimed in claim 20, which also comprises pasteurizing the wine.

22. A method as claimed in any one of claims 14 to 21, wherein one of the blending steps comprises the admixture of grape juice concentrate with an alcohol-reduced base wine produced by a method as claimed in any one of claims 1 to 11.

23. A method as claimed in claim 14, including the steps of: lowering the alcohol content of the wine used as starting material by the addition of water in forming the preblend from a level of about 11-1 2% to 6-8%; lowering the alcohol content of the preblend from about 6-8% by the centrifugal film evaporator to a level of about 0.5-1% to give an alcohol-reduced base wine; lowering the alcohol content of the alcohol-reduced wine base, concentrated grape juice mixture by the addition of a further demineralized water as part of the final blending step prior to bottling to a level below 0.5%.

24. A method as claimed in any one of claims 1 4 to 23, wherein the quantity of base wine extracted from the evaporator is about the same as the quantity of original feed wine.

25. A method of producing an alcohol-free wine comprising the steps of: utilizing as a starting material a water-diluted wine preblend; exposing the preblend to substantially reduced heat at a substantially low feed rate for a relatively short period of time to strip the alcohol from the preblend under relatively high vacuum while preventing scorching and degradation of the extracted alcohol-reduced base wine; thereafter blending materials with the wine base to enhace its organoleptic properties.

26. A method as claimed in claim 25, which also comprises bottling the enhanced wine base.

27. A method as claimed in claim 1, carried out substantially as described in Example 1 or Example 2 herein.

28. A method as claimed in claim 14, carried out substantially as described in Example 1 or Example 2 herein.

29. An alcohol-reduced base wine whenever produced by a method as claimed in any one of claims 1 to 1 3 or claim 27 herein.

30. An alcohol-free wine whenever produced by a method as claimed in any one of claims 14 to 26 herein.

31. An alcohol-reduced base wine substantially as described in any one of Examples 1 to 3 herein.

32. An alcohol-free wine substantially as described in any one of Examples 1 to 4 herein.

33. Apparatus for producing an alcohol-reduced base wine suitable for making an alcoholfree wine comprising: a source of a preblend comprising a wine and water; an inlet line for the wine-water preblend, which inlet line is coupled with the preblend source; a feeding means for feeding the wine-water preblend from the preblend source through the inlet line; a centrifugal film evaporator coupled with the inlet line for elevating the temperature of the wine-water preblend, while it is being centrifuged, to a temperature at which a predetermined parth thereof is divided into a liquid. phase and a vapor phase, the liquid phase being the alcohol-reduced base wine, the centrifugal film evaporator having means for removing the liquid phase by centrifugation from the evaporator.

34. Apparatus according to claim 33, which also comprises a source of the wine, a source of the water, and means for coupling the two sources to the preblend source.

35. Apparatus according to claim 33 or claim 34, which also comprises a source of grape juice concentrate, and means for feeding the grape juice concentrate into the resulting alcoholreduced base wine in a predetermined ratio.

36. Apparatus for producing an alcohol-free wine which comprises a source of an alcoholreduced base wine, a source of water, and means for admixing the water and the wine to reduce the alcohol content of the wine.

37. Apparatus as claimed in claim 36, wherein the source of the alcohol-reduced base wine is apparatus as claimed in any one of claims 33 to 35.

38. Apparatus as claimed in claim 36 or claim 37 which also comprises filter means.

39. Apparatus as claimed in any one of claims 36 to 38, which also comprises means for introducing carbon dioxide gas into the resulting alcohol-free wine.

40. Apparatus as claimed in any one of claims 36 to 39, which also comprises means for introducing sulphur dioxide into the resulting alcohol-free wine.

41. Apparatus as claimed in any one of claims 36 to 40, which also comprises means for introducing citric acid into the alcohol-reduced base wine or into the alcohol-free wine.

42. Apparatus as claimed in any one of claims 36 to 41, which also comprises bottling or other filling means.

43. Apparatus for producing an alcohol-reduced base wine substantially as herein described with reference to, and as illustrated by, the accompanying drawing.

44. Apparatus for producing an alcohol-free wine substantially as herein described with reference to, and as illustrated by, the accompanying drawing.

45. A substantially alcohol free wine beverage made from a table wine in which beverage the level of hydroxymethyl furfural is below 1/10 gram/100 liters.

46. A beverage as claimed in claim 45, in which the furfural levels in the table wine are reduced by approximately 1/3 to 1/2.

47. A beverage as claimed in claim 45 or claim 46, wherein the tannins are about one-half the level of those in the table wine.

48. A beverage as claimed in any one of claims 45 to 47, wherein the wine is a matured table wine.

49. An alcohol free wine beverage comprising the following: dealcoholized wine 57.0%, reconstituted grape juice concentrate (concentrate and water) 42.6%, carbon dioxide (370 -r- 20 mg/100 ml) 0.37%, citric acid (3.5 lbs/1000 gal) 0.042%, and sulfur dioxide (170 ppm total) 0.017%.

50. A high proof by-product whenever obtained by a process as claimed in claim 1 3.