JPS60145074A - Apparatus and method for producing wine free from alcohol - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] The present invention provides an alcohol-free wine manufacturing apparatus, J:U
tj method (Ilrj Japanese Patent Application No. 132920 i1
3 and Patent Application No. 171043 of 1982)
Ru.

BACKGROUND OF THE INVENTION Consumer demand for low-strength foods and beverages continues. Low Calorisof 1 - Beverages and Lies - Beer penetration and market growth are rising dramatically.

Recently, the wine industry has introduced a variety of low calorie wines to meet this consumer demand.

Consistent with this trend, various alcohol-free wines have been introduced, but with varying degrees of questionable quality and tolerance. But most importantly, on the contrary, there is still a growing demand for alcohol-free wines that contain very little alcohol and are safe from over-drinking. Therefore, there remains a need to improve the quality of alcohol-free wines to meet consumer demands.

In the past, efforts have been made to produce alcohol-free wine using distillation or evaporation methods.

Reports of such efforts usually show poor quality.

These methods involve high temperature conditions or long contact times depending on the characteristics of the equipment used.

As expected, a significant reduction in feed water J3 and a consequent concentration of non-volatile acids took place.

OBJECTS OF THE INVENTION The main object of the present invention is to provide alcohol-free wines in response to consumer demands or other wines sold in the United States or other countries. The goal is to produce low-calorie wine that is treated as all or almost alcohol while preserving its flavor.

Another object is to provide an alcohol-free wine production method that can be installed and produced year-round without harvest season or seasonal production restrictions.

Furthermore, the purpose is to use a finishing table wine and lower this)
``1'' is to convert to real alcohol-free wine.

Another purpose is to convert finished table wines into j
The objective is to produce an alcohol-treated wine in which all the essential components of one-pull wine, except for fourcohol and high volatile components, appear in the final product.

A further object is to produce a high-bruf vapor by-product (higher alcohol), which is an excellent Frandy alcohol, from the alcohol-treated winemaking process.

The term "alcohol-free" as used here refers to wine beverages that contain less than 0.5% alcohol B, as specified by the U.S. Treasury Department's Alcohol and Tobacco Products J3 and Fire Department, and which are tax-free. Not applicable. Therefore,
When this limit value changes, the alcohol concentration in the term "alcohol-free" used here also changes.

Other objects and advantages of the invention will become apparent from the following description, taken in conjunction with the accompanying drawings.

First, the drawings show an apparatus according to an embodiment of the present invention.
The diluted wine is processed to convert it into alcohol-free wine and premium brandy alcohol by-products. The raw finished table wine, typically 11-12% alcohol and having an alcohol content of 81 degrees, from the C1 tank 10 and the demineralized and distilled water from the tank 12 are then fed to the mixing tank 14, where the diluted wine is formed. Any type of mixing system may use a pump or mechanical agitator.

This diluted wine has a good ratio of about 58% raw wine and 42% water, and has an alcohol concentration of 6-7%, with successful examples having an alcohol concentration of about 6.8%. . As will be readily apparent, the addition of water preserves and protects the essential properties of the raw table wine without quality loss or burning during subsequent processing steps. Sufficient water is added to the raw wine to dilute the wine to 0.5% in the final product.
An alcohol-treated base wine is arrived at which preserves the following alcohol and approximately 50% of the raw wine components (the final water content is either drawn from this feed wine or provided by additional water).

This diluted wine is then fed to a centrifugal film evaporator 16 which separates it into a liquid phase of reduced alcohol base wine that is fed to a receiver 18 and a vapor phase that is concentrated. This centrifugal film evaporator 16 is disclosed in detail in each of the referenced patent applications. The evaporator 16 is manufactured by Arno 1-Laval of Lund, Sweden under the trade name CMF6 and C
Commercially available in MF9. Unlike these special applications, the feed rate for diluted wines is less than 1% Alco 1.
- is reduced sufficiently to obtain a basic wine with a concentration of -1. In some instances, this rate is reduced by a factor of 3 to ensure a thin film of -C liquid contact time on the vapor heating cone of the evaporator. Furthermore, the process of the invention is operated under high vacuum conditions. The contact period of the heat transfer surfaces of the diluted wine evaporator is very short, therefore less than 2 seconds, and no molecular decomposition or molecular transition takes place by chemical reaction. The alcohol-free base wine taken out from this evaporator 16 has a flucohol concentration of 0.5-1%, and in successful cases 0.70-0.8%.
and 0.74% is preferable. Furthermore, the yield is 60-65% of the wine fed.

Referring now to the vapor phase system, the vapor phase from the evaporator 16 is treated by method C as described in Patent Application No. 132,920 of 1982. Alternatively, it may be distilled by repeated reflux operations in the column 20 by the method described in Patent Application No. 171,043 of 1981. Similarly, this high proof vapor product is supplied to a condenser 22 which is fed to a receiver 23.
It is then condensed and cooled within the tank and then transferred by a pump 26 through a pressure control valve 28 to a storage tank 24 . The vacuum system is formed by a vacuum pump 29 connected to the receiver 18 as shown. A reflux path with a rotometer 32 directs high Bruch vapor products to a reflux control valve 3.
3 to the upper part of the column 20 to facilitate the distillation process.

Pump 3/I transfers alcohol-free basic wine to evaporator 1
6 to the receiver 18. This base wine is cooled in a heat exchanger 36 and stored in a storage tank 37. The essential characteristics and tactile characteristics of the raw wine that determine the pH level are retained in the de-alcoholized base wine in tank 37. However, some of the raw fragrances are
is lost in the removal of higher alcohols. Therefore, the present invention contemplates adding concentrated grape juice to add aroma and taste. This concentrated juice is produced in an alpha label evaporator and therefore, at this concentration, does not have molecular decomposition and molecular transitions due to chemical reactions. This addition may be made directly from the concentrated juice tank 38 to the tank 37, or may be added at multiple locations if desired or practical.

This mixture typically has an alcohol concentration of 0.6%;
At this point, it is filtered by a Millipore filter 39.

The remaining processing steps may be performed in the same plant or in the winemaking equipment plant other than bottling plans 1 to 1, in a short period of time or even less time. As a result, if Plan i were to be implemented at another location, the alcohol free base wine and concentrated grape juice mixture would be transferred to tank 40 accordingly. Furthermore, tank 4
Demineralized water from source 1 may be added along with additional concentrated grape juice from source 43 as well as citric acid from source 42. This citric acid improves the per U and desired cutout levels.

The added concentrated grape sicose ultimately adjusts the taste impression. The mixture is also reduced in alcohol concentration to below 0.5% and then filtered to the filtration station 44.
is filtered with a Millipore filter. Carbonic acid is then encapsulated at station 48. In order to maintain the desired foam for improved tactile properties, 350-400 grams/10 Qml of carbonic acid is usually sufficient for this purpose. after that,
*C is added as acetic acid preservative. At bottling station 52, this mixture is filled into bottles by means of a conventional pressurized filler and then sealed in a cab. In order to preserve this bottled mixture completely, it must be sterilized.
may be used if desired or necessary.

The concentrated grape juice suitable for use in the present invention, in which alcohol-free white wine is produced using Chablis raw wine, is a blend with Muscat ojo and this.
Its main ingredient is Thompson and French Colombard seedless grape juice ranging from about 20-10% to 80-90%.

In a blend of alcohol-free low wines, equal proportions of Malvasia Pianco or Muscat 1-concentrate juice are used. In addition, red Concord grape juice for coloring is added to the alcohol-free white wine made from sufficient muscatel to add O-ze character. Similarly, to make a non-alcoholic red wine, sufficient red Concord grape juice is added to the non-alcoholic white wine to obtain the desired red wine color.

It is, of course, contemplated that non-alcoholic white wine beverages may also be used in making the sippen. Fermentation characteristics may be considered in this connection. Alternatively, additives for this purpose may be introduced or the beverage may undergo further fermentation with the same effect.

Considering the addition of sulfuric acid as a preservative or in connection therewith, the finished bottled alcohol-free wine drink II is sterilized by conventional techniques to remove all possible bacteria, ghost bacteria or Other organic substances or impurities may also be removed. Additionally, CMF equipment can develop flash sterilization without using vacuum evaporation by contacting a thin film of base wine with demineralized water from tank 37 at a cone temperature of about 170 degrees Fahrenheit.

The examples described herein are illustrative of the method and steps of the invention and are intended by the inventor to be carried out in the best mode and are not intended to limit the invention. 1. In these examples, the chemical analysis
Chroma 1-determined by graph.

Example 1 Using the apparatus and method described above as shown in the drawings, 11.2%
Mature Carino A runia white V Nori 1 fin with an alcohol concentration of First, a diluted wine having a 6.35% alcohol concentration was made by mixing 1166 gallons of raw wine with 8.7 million tons of demineralized water in mixing tank 1/I.

Dilute wine feed rate 284 gallons/hour CMF vacuum 27, 5 mml-NIC M. F water vapor temperature 5
8 degrees C CMF steam control -, 88 bar CMF steam temperature 401 The balance of the mixture is as follows.

Diluted wine 2036wg G. 35% - 129.2
9 aga basic wine +297wg 0.75%-
9.7 aga steam byproduct 717wg 15.9%-
114.0 aga recovery rate 2014wg = 12
3.7 a (Ia, however, wg indicates the weight in gallons, and aga indicates the absolute amount of alcohol in gallons C.

Recovery rate based on diluted wine Base wine 1297 gallons Diluted wine 2036 gallons = 63.7% Recovery rate based on source wine Base wine 1297 gallons −112% source wine
The base wine was then blended with approximately 185 gallons of concentrated white grape juice (62 gallons) in tank 37. The final blended culm was transferred to tank 40 and then formed using 64% base wine mixture, 9.5% white grape juice concentrate and 26.5% demineralized water.

Then 3.5 pounds of citric acid was added and the mixture was then filtered. In addition, 1772 pounds of sulfuric acid/1000 gallons of liquid was added as a preservative.

This beverage was sodadized by introducing 370±201ns/1QQm+ of carbonic acid.

This final product is bottled as a non-alcoholic white wine beverage with an alcohol content of 0.45%, retaining the desired characteristics of the Chaturis sourced wine from Raw 1! ζ0 EXAMPLE 2 Using the apparatus and method described above and shown in the drawings, 966 gallons of mature Californian red wine had 57
Four gallons of demineralized water were mixed to create a diluted wine with an alcohol concentration of 1C, 7, and 42%. The parameters of this system are as follows.

Dilute wine feed rate 310 gallons/hour CMF vacuum 27. ! MmHg C IVLF steam thirst 59 degrees C CMF steam control -, 85 bar CMF steam temperature 40 degrees The balance of the mixture is as follows.

Diluted wine 1540wg 7.42% - 114 a
ga basic wine 990wg 0.93%-9.2
if (Ja steam byproduct 539wg 48%-97
aga recovery rate 1529W (! = 106.2 8
(Recovery based on Ia diluted wine - 64.3% Recovery based on raw wine - 103% The base wine is then blended with approximately 185 gallons of concentrated white grape juice (62 ml) in tank 37. After being transferred to tank 40, the final blending process consisted of 64% base wine mixture, 1.5% concentrated red grape juice for coloring, and 8% concentrated white grape juice.

Formed using 5% 112 mineral water. After that,
Approximately 3.5 pounds of citric acid was added and the mixture was then filtered. Additionally, 1/2 pound sulfuric acid/10
0.00 gallons of liquid was added as a preservative. This beverage was sodadized by introducing 370±20 mu/100 ml of carbonic acid.

This final product contains 0.43% i) alcohol δ strength, which is used for drinking rose wine without alcohol.
I:J-6 was bottled retaining the desired characteristics of the feed wine.

Example 3 Using the structure shown in the drawings and the first example, California Shirashi 17 Buri Wine is an alcohol-free wine drinker i3.
It was processed as soon as it arrived at 1. Raw material Chablis supply wine, diluted wine, alcohol-free basic wine, tank 3
The chemical analysis results of the base wine U compound and the finished bottled alcohol-free white wine beverage with concentrated gicose within 7 are shown in Table 1 below.

First table 1 dilution group 111i! Mixed Finish Twin Wine Wine Wine Wine IF O,01... ・
・・0.03 0.02F O,140,060,1
10,150,051-39816028542022
8 However, 1-IF is hydromethyl furfural, " is furfural, and T is mg/liter tannin.

Example 4 Using the apparatus shown in the figures and the second example, California rose wine was processed to arrive at an alcohol-free wine beverage. (l) The chemical analysis results of the J-bottled non-alcoholic white wine beverage are shown in Table 2 below.

Table 2 Finishing Wine Hydromethyl Furfural 0.09 Furfural 0.06 Tannin mg/L 338 Effect of the Invention Acceptance according to the invention having the desired tactile properties while retaining the desired characteristics of the raw material maturation supply wine The particular significance of non-alcoholic wine beverages is highlighted by the following results based on chemical data and analysis compared to the table above.

■ Hydromethylfurfural is 0.1g/10
It is less than 0 liters.

■ Furfural is reduced to about 1/2 to 1/3.

■ Tannins are reduced by about half. These tannins form the astringent character.

Bottled alcohol-free white, low and red wines according to the invention possess the following ingredients:

Dealalization: 1-wine 57.0% Reconstituted grape juice 42.6% (concentrated water, water) Carbonic acid 0.37% (370-1-20mg/100ml)
i 0.0'12% (3.5 lb/1000 gal) Sulfite (combined 1 it 1701) I) m ), 0.01
Accordingly, the various aforementioned objects and advantages have been best and effectively obtained. The present invention has been described based on the above embodiments, but is not limited only to these embodiments. ,
J2C limited to the scope of the claims.

[Brief explanation of the drawing]

The drawing is a schematic diagram of a flowchart of the method for producing alcohol-free wine according to the present invention. 14... Dilution tank, 16... Evaporator, 18... Receiver, 20... Tower, 3
7... Second mixing tank, 44... Filter means. Applicant: Joseph E. Cedarham & Sons
Incoholated agent patent attorney Masatake Shiga 1, case display ff? 11159 Special WFFIRm-170980 No. 2, Title of Invention j Production of Fourcol-Free Wine'JA Equipment and Method 3,
Person making the amendment: E. Seagram & Sons Incorporated 4, Special Y of the attorney's application [Applicant column, power of attorney, translation, and drawings]

Claims (1)

[Scope of Claims] (1) A supply source for diluted wine consisting of raw wine and 012 mineral water; an inlet pipe connected to this supply source; and a supply source for supplying the diluted wine from the supply source through the inlet pipe. a supply means connected to the inlet pipe and centrifuging the diluted wine at a temperature that can separate it into a liquid phase of a predetermined component and a gas phase of another component, and removing the alcohol from the liquid phase. 1. An apparatus for producing alcohol-free wine for producing alcohol-free wine beverages, which is a base wine, and includes a rotating film evaporator equipped with a take-out means for taking out the liquid phase by centrifugal force. (2) The source of the diluted wine includes a first source of the raw wine, a second source of demineralized water, and means for coupling these first and second sources. An apparatus according to claim 1, characterized in that it comprises: (3) The alcohol-free basic wine is supplied with concentrated grape juice from a concentrated grape juice source in a predetermined ratio.
Apparatus described in section. (4) a first supply source of raw material wine and a second supply source of demineralized water; connected to each of these first and second supply sources, and for mixing the raw material wine and demineralized water; mixing means for forming a diluted wine source; an inlet pipe connected to the diluted wine source; diluted wine supply means for supplying the diluted wine from the diluted wine source through the inlet pipe; The diluted wine is connected to an inlet pipe, and the diluted wine is centrifuged at a temperature that can be separated into a liquid phase of a predetermined component and a gas phase of another component, and the liquid phase is an alcohol-free basic wine; a rotary film evaporator equipped with a means for extracting by centrifugal force; a source of concentrated grape juice; a second mixing means for mixing the concentrated grape juice with the alcohol-free basic wine; a second demineralized water source for adding demineralized water to the concentrated grape juice mixture to further reduce the alcohol concentration; and bottling means for bottling the alcohol concentration reduced mixture. -Equipment for producing wine without wine. (5) The apparatus according to claim 4, characterized in that a filter means for filtering the alcohol concentration-reduced mixture is formed before the bottling means. (6) The apparatus according to claim 4, wherein means for supplying carbonic acid to the alcohol content reduced mixture is formed before the bottling means. (7) The apparatus according to claim 4, wherein means for supplying sulfite to the alcohol concentration-reduced mixture is formed before the bottling means. (8) The apparatus according to claim 4, wherein means for supplying citric acid to the alcohol concentration reduced mixture is formed between the second mixing means and the bottling means. 9) supplying diluted wine consisting of raw wine and demineralized water from a source through an inlet pipe to a centrifugal film evaporator, dividing said diluted wine into a liquid phase of a first component and a gaseous phase of another component; . A method for producing an alcohol-treated wine for producing an alcohol-free wine beverage, wherein the liquid phase is an alcohol-free base wine, and the liquid phase is removed from a centrifugal film evaporator. (10) The raw wine is sent from a first source, the demineralized water is sent from a second source, and the raw wine and demineralized water are fed to the diluted wine centrifugal film evaporator. 10. A method according to claim 9, characterized in that it is mixed beforehand. (11) The method according to claim F, 1711, item 9, characterized in that the alcohol-free basic wine is supplied with concentrated grape juice at a predetermined ratio from a supply source. (12) The method according to claim 9, characterized in that a high 1 roof by-product is collected as the vapor phase. (13) Raw wine is sent from a first source, and nt>
Mineral water is sent from a second source to form a diluted wine by mixing these raw materials and demineralized water in a predetermined ratio, and this diluted wine is passed through an inlet tube to centrifugal film evaporation. the diluted wine is divided into a liquid phase of a first component and a gas phase of another component, the liquid phase is an alcohol-free base wine, the liquid phase is taken out from a centrifugal film evaporator, and the alcohol A non-alcoholic wine beverage in which the base wine is mixed with concentrated grape juice from a source, the mixture is blended into a final alcoholic beverage to form a finished alcoholic wine beverage, and the finished alcoholic wine beverage is bottled. manufacturing method. 14. The method of claim 13, further comprising adding demineralized water prior to bottling to reduce the alcohol concentration below a predetermined amount defining an alcohol-free wine beverage. (15) The method according to claim 13, wherein carbonic acid is supplied to the alcohol-free wine beverage before bottling. (16) The method according to claim 13, characterized in that, before the bottling, sulfurous acid is supplied to the alcohol-free wine beverage by binding it with a preservative. (17) The method according to claim 13, characterized in that citric acid is supplied to the alcohol-treated wine beverage before bottling. (18) The method according to claim 13, characterized in that the bottled alcohol-free wine beverage is sterilized. (19) The method according to claim 13, wherein the alcohol-treated wine beverage is allowed to pass through the alcohol-treated wine beverage before being bottled. (20) Adding the 1B2 mineral water to the raw wine to form a diluted wine with a reduced noflul concentration of about 1-12% to 6-8%, and passing the diluted wine in a centrifugal evaporator. , to form an alcohol-free basic wine with an alcohol concentration reduced from about 6-8% to 0.5-1%, and to this alcohol-rich basic wine, add concentrated grape cicose A3 and the demineralized water to η-10. 14. A process according to claim 13, characterized in that a final blend having an alcohol concentration of less than 5% is formed prior to bottling. (21) The method according to claim 20, characterized in that concentrated grape sicose, phosphoric acid and carbonic acid are further added in the final blending step. (22) The method according to claim 13, wherein the quality of the base wine extracted from the evaporator is approximately equal to the quality of the raw material wine. (2. A substantially alcoholic wine beverage produced by the method described in claim 13. (24) Using a diluted mature table wine diluted with water as a starting material, this dilution exposing the wine to reduced heat under a fairly high degree of vacuum at a fairly slow feeding rate for a fairly short time to remove alcohol from said diluted wine while preventing burning and downgrading of the extracted alcohol-free basic wine; A method for producing an alcohol-free wine beverage by then adding a substance that improves the tactile properties to this base wine and bottling the improved base wine. (25) Hydromethylfurfural is 0.1 g/
A substantially alcohol-free wine beverage produced from a single table serving of wine having an amount of less than 100 liters. (26) The beverage according to claim 25, wherein the furfural is reduced to about 1/2 to 1/3. (27) The beverage according to claim 25, characterized in that tannins are reduced by about half. (28) 57. Q% n; 1 alcoholic wine and
4266% reconstituted grape juice (concentrated water, water) and 0.37% (7) carbonic acid (370±20mg/100m
1), 0.042% citric acid (365 lbs/1000 gallons), and 0.017% sulfite (170 ppm total).