LU85497A1 - NON ALCOHOLIC WINE AND ITS PRODUCTION - Google Patents

Description

NON ALCOHOLIC WINE AND ITS PRODUCTION

The invention relates to the production of non-alcoholic wine.

There is continuing consumer demand for 5 low-calorie foods and drinks. The

Market growth and the spread of low-calorie light drinks and light beers have increased dramatically. The wine industry has recently introduced several low calorie wines which seem to be increasingly popular with consumers. With this in mind, several non-alcoholic wines have been introduced, but their intake has been questionable and varied due to their quality. However, of ever greater importance is the increasing demand for a non-alcoholic drink for those who do not want to participate in alcohol consumption for various reasons and for those who may have a drinking problem. So there remains a need for an alcohol-free wine of improved quality, which is accepted by the consumer.

Attempts have been made in the past to produce non-alcoholic wine using the teachings of distillation and / or evaporation processes. Reports of such attempts generally indicate poor quality. These methods use either high temperatures or long hold times due to the nature of the equipment used. As would be expected, there would be a sharp reduction in the original water content and the resulting concentration of non-volatile acids.

30 The object of the present invention is

Providing an alcohol-free wine that meets identified consumer needs and / or needs that are not met by another wine currently sold in the United States or elsewhere, that is, a wine with significantly fewer calories, appealing taste, and especially essentially no alcohol.

Another object of the invention is a production process for non-alcoholic wine which can be carried out all year round without being limited to the - 2 -

Time of harvest or the seasons.

An additional object of the invention is to use a finished table wine and to convert it into a low-alkali, low-alcohol wine.

Yet another object of the invention is to provide an improved process for converting finished table wine to a non-alcoholic wine in which substantially all of the initial wine appears without the alcohol and the highly volatile components in the final product.

Yet another object of the invention is to produce a by-product in the form of a strongly alcoholic vapor during the manufacturing process of the non-alcoholic wine, which is a higher quality brandy alcohol by-product. 15 The term "non-alcoholic" as used herein is a wine-derived beverage with less than 0.5% alcohol by volume, for example, from the responsible office of the U.S. Alcohol, Tobacco Products and Firearms Department. Treasury is not considered wine for tax collection 20. It goes without saying that when this limit value changes, the term "non-alcoholic" as used herein is to be interpreted accordingly.

The invention will now be described, for example, with reference to the accompanying drawing which is a flow diagram of the non-alcoholic wine production process according to the present invention.

In the drawing, an embodiment of the invention is shown in which a pre-blend is treated and converted into a non-alcoholic wine and a spirits alcohol of higher quality. Thus, an original finished table wine from tank 10, normally with 11-12% alcohol content and demineralized and / or distilled water, is fed from tank 10 to a mixing tank 14, in which a pre-blend is produced. 35 Any mixing system can be used, including a pump or mechanical stirrer. A ratio of approximately 58% wine to 42% water will provide a useful pre-blend. In any case, the pre-blend will have an alcohol content of 6-7% and according to a successful embodiment of the invention - 3 - the pre-blend will have an alcohol content of about 6.8%.

As will be seen shortly, the addition of water protects and maintains the essential character and the organoleptic properties of the original table wine without deterioration or discoloration during the subsequent process steps. Enough water is added to the input wine to form the pre-blend in order to arrive at an alcohol-reduced base wine, which allows the final blend with water to an alcohol content of less than 0.5% and enables the original input wine content of about 50% to be retained in the end product (regardless of this whether the final water content comes from this feed wine or from the added water 15).

The wine is then fed to a centrifugal film evaporator 16, which reduces the pre-blending into a liquid phase, which is an alcohol-reduced base wine, which flows from there into a container 18, and a vapor-20 phase, which is condensed. The centrifugal film evaporator 16 is described in detail in LU patents 84332 and 85104. The evaporator 16 can be obtained, for example, from Alfa-Laval AB, Lund, Sweden, under the trademarks CMF6 and CMF9. Contrary to the above-mentioned patents, the feed rate of the pre-blend is reduced sufficiently to obtain a base wine with less than 1% alcohol. In some cases the speed is reduced to 1/3 to ensure the contact of the liquid as a thin film on steam heated 30 cones of the evaporator. In addition, the processes of the method described run at a very high vacuum. The contact time of the pre-cut with the heat transfer surfaces of the evaporator is very short and is less than 1 second. Therefore, there is no molecular decomposition or transformation through chemical reactions. The reduced alcohol base wine leaving vaporizer 16 will have an alcohol content of 0.5% to 1% and, in accordance with successful applications of the invention, will normally be about 40 0.7 to 0.8% and preferably 0.75% alcohol . In addition, the yield was about 60-65% of the input wine.

Let us now consider the vapor phase system; the vapor phase of the evaporator 16 can be treated in accordance with LU Patent No. 5,84332 or may be subjected to a rectification process in a column 20 which may be of the type and type as shown in Lü Patent No. 85104. Similarly, the high grade vapor product is condensed and cooled in a condenser 22, fed to a container 23 and then into one

Storage tank 24 by means of a pump 26. Check control valve 28 passed. The vacuum for the system is provided by the vacuum pump 29, which is connected to the container 23 in the manner shown.

15 A reflux line 30 with a rotometer 32 returns the high grade by-product back to the top of the column 20 via a reflux control valve 33 to facilitate and improve the distillation process.

The pump 34 draws the reduced-alcohol base wine 20 from the evaporator into the container 18. This base wine is then cooled in the heat exchanger 36 and fed to a storage tank 37. The essential character and the organoleptic properties of the original wine, including the PH level, are retained by the alcohol-free base wine in tank 37. However, some of the original bouquet was lost with the removal of the higher alcohols by the evaporator 16. Accordingly, the present invention contemplates adding grape juice concentrate to restore the aroma and bouquet. Concentrate 30 is made in an Alfa Laval evaporator and therefore this concentrate has no molecular decomposition or conversion through chemical reactions. This clogging can be done directly into the tank 37 from the juice concentrate tank 38 or at another point in the manufacturing process, 35 if desired or more practical.

This mixture will normally have an alcohol content of approximately 0.6% and can now be filtered by Milliporentype filter 39.

The remaining process steps can shortly afterwards 40 or later in the same factory, wine production plant. or be carried out in a remote bottling plant. If the bottling plant is in a different location, the mixture of alcohol-based wine and 5 grape juice concentrate is suitably transferred to a tank 40. Further demineralized water from the tank 41 is added together with citric acid from a source 42, and further grape juice concentrate from a source 43. The citric acid causes the response 10 in the mouth and the desired tartness. The added

Finally, grape juice concentrate improves the organoleptic level of the taste. The alcohol content of the mixture is now reduced to less than 0.5%. The mixture is then filtered in station 44 using a millipore filter. Carbon dioxide (CO 2) is then added in station 48. Typically 350-400 mg / 100 ml will be sufficient to achieve the desired level of foaming to improve tactile properties. Then sulfur dioxide 20 (S02) can be added to the mixture as a preservative. In the

Filling station 52, the mixture is filled into bottles by means of conventional counter-pressure filling devices and then closed. To complete the shelf life of the filled mixture, a pasteurization step 54 can be used if desired or required.

A suitable grape juice concentrate which can be used in the present invention to produce an alcohol-free white wine using a Chablis 30 feed wine is nutmeg and mixtures thereof, the main volume of Thompson or French Columbard seedless grape juice in the ratio of 20% to 10% Is 80% to 90%. When blending non-alcoholic rose wine, a malvasia bianco or 35 nutmeg concentrate in the same proportions would replace it. Furthermore, Red Concord grape juice concentrate could be added to the alcohol-free white wine drink together with enough nutmeg to provide a rosé character. In the same way, enough Red Concord grape juice concentrate - 6 - concentrate can be added to the alcohol-free white wine drink when producing al-40 non-alcoholic red wine in order to obtain the desired red wine color. It is also envisaged that the alcohol-free drinkable Weiss-5 wine drink can be used to produce sparkling wine. In this context, a yeast-like character is sought; and either an additive can be added for such purposes or the beverage can be subjected to another fermentation process / which would rather have the same effect.

With regard to the addition of sulfur dioxide as a preservative or in connection therewith, the finished and bottled alcohol-free wine beverage can be pasteurized according to conventional techniques to eliminate any bacteria, yeast or other organisms and / or spores. In addition, the CMF equipment could be used for quick pasteurization by exposing the thin film of the base wine with demineralized water from the tank 37 to cone temperatures of around 77 ° C 20 without applying an evaporator vacuum.

The following examples describe the manner and method of making and using the invention and assume the best mode contemplated by the inventor to practice the invention 25, but are not to be considered limiting. In carrying out these or others Examples were the results of the chemical. Analysis determined using a gas chromatograph.

EXAMPLE 1 30 Using the device and system described above and shown in the drawing, a mature Californian white Chablis feed wine with 11.2% alcohol was made as follows using an Alfa-Laval CMF6 vaporizer and 35 or more Treated parameters. First, a pre-blend was prepared in the mixing tank 14 with an alcohol content of 6.35% by mixing 4414 liters of the input wine with 3293 liters of demineralized water.

- 7 -

Pre-blend feed speed. 1075 liters / hour CMF vacuum 27.5inn mercury

CMF steam temperature 58 ° C

5 CMF steam regulator 0.88 bar

CMF steam temperature 40 ° C

The mixture balance was as follows: the pre-blending insert fed to the CMF: 7707 liters at 6.35% = 489.4 liters of absolute alcohol 10 base wine leaving the CMF: 4910 liters at 0.75% = 37 liters of absolute alcohol after the steam leaving the CMF Condenser: 2714 liters at 15.9% = 432 liters of absolute alcohol Total recovery: 15 7624 liters = 469 liters of absolute alcohol Recovery based on the use of diluted wine: base wine 4910 liters _ ^ 7% diluted wine 7707 liters recovery based on original wine in the process : Basic wine product 4910 liters _ ^ 2%

Original wine 4391 liters

The base wine produced in this way was mixed with about 700 liters of white grape juice concentrate (at 62 ° Brix) in tank 37.

25 After transfer to tank 40, the final blending was carried out using a mixture of 64% base wine (with concentrate), 9.5% white grape juice concentrate (with 62 ° Brix) and 26.5% demineralized water. About 1.587 kg of citric acid was added and then the mixture was filtered. In addition, about 226 grams of S02 / 3785 liters of liquid were added as a preservative. The beverage was aerated by introducing about 3? 0 ± 20mgCQ2 / 100ml.

The finished product was bottled 35 and had the desired character of the original Chablis wine as an alcohol-free white wine drink with an alcohol content of 0.45%.

- 8 - EXAMPLE 2

Using the apparatus and system described and shown in the drawing, 3657 5 liters of a matured California rose wine was blended with 2173 liters of demineralized water to produce a pre-blend with an alcohol content of 7.42%. The parameters of the system were set as follows: 10 \ fcrverschnittSuppeed rate 1174 liters / hour CMF vacuum 27.5 mm mercury CMF water vapor temperature 59 ° C.

CMF steam controller 0.85 bar CMF steam temperature 40 ° C.

15 pre-cut insert fed to the CMF: 5830 liters at 7.42% = 431.5 liters of absolute alcohol base wine leaving the CMF: 3748 liters at 0.93% = 35 liters of absolute alcohol steam condenser: 20 2040 'liters at 18% ~ = 367 liters of absolute alcohol

Total yield: 5788 liters = 402 liters of absolute alcohol

Yield based on diluted wine input = 64.3%

Yield based on the original wine = 103%

The resulting base wine was blended with 700 liters of white grape juice concentrate in tank 37. After transfer to tank 40, the final blending was performed using 64% base wine (with concentrate), 1.5% red grape juice concentrate for the color, 8% white grape juice concentrate and 26.5% demineralized Ο Λ

Water. About 1.587 kg of citric acid was added per 3785 liters of liquid and the mixture was then filtered. Furthermore, 227 grams of S02 / 100 liters of liquid were added as a preservative. The beverage was carbonated by introducing 370-20 mg of 35 CO 2/100 ml.

The finished product was bottled and had the desired character of the original rosé wine as an alcohol-free rose wine drink with one

Alcohol content of 0.45%.

40-9 EXAMPLE 3

Using the device shown in the figure and Example 1, a Californian 5 white Chablis EL wine was treated to obtain an alcohol-free white wine drink. The chemical analyzes of the original Chablis ELnsatzwein, the alcohol-free wine base and the base with concentrate in the tank 37 of the finished bottled alcohol-free white wine beverage 10 are summarized in Table 1.

TABLE 1

Use of pre-blended alcohol-free base Finished and (Chablis) from wine base plus afc-filled water and concentrate alcohol-free

Einsatzwein white wine drink 15 hydroxymes 0.01 -------- ------- 0.03 0.02 thyl-furfural

Furfural 0.14 0.06 0.11 0.15 0.05

Tannin, rng / 1 398 160 285 420 228 EXAMPLE 4 20 Using those shown in the figure

Device and method according to Example 2, a California rose wine was treated to obtain a non-alcoholic wine drink. The chemical analyzes of the finished filled non-alcoholic rosé wine drink are shown in Table 2.

TABLE 2

Ready-made, non-alcoholic rose drink

Hydroxymethyl furfural 0.09

Furfural 0.06

Tannin, mg / 1,338

Of particular importance in obtaining an acceptable non-alcoholic wine beverage according to the invention with desirable organoleptic properties while maintaining the desirable character of the original matured feed wine are the following results, which are based on the chemical data and analyzes which are comparable to the previous tables: i. the hydroxymethyl furfural level is reduced to 40 below 0.1 grams / 100 liters. This - 10 -

Ingredient creates a cooked character.

ii. The furfural level is reduced by about a third to a half.

5 iii. Tannin is reduced by half. Tannin has a contracting character.

Bottled alcohol-free white, rosé and red wines according to the invention have the following components: 10 dealcoholized wine 57/0% recovered grape juice concentrate 42/6% (concentrate and water)

Carbonic acid (370mg / 100 ml) 0.37%

Citric acid (1.587 kg / 3785 liters) 0.042% 15 sulfur dioxide (170 ppm total) 0.017% t

Claims (28)

1. System for the production of an alcohol-free base wine for the production of an alcohol-free drinkable 2. System according to claim 1, characterized by a first source of the original finished wine and 25 a second source of demineralized water and means for connecting the first and second sources to the pre-blending source. 3. System according to claim 1, characterized by a grape juice concentrate source and means for supplying the 30 grape juice concentrates in the alcohol-free base wine in a certain ratio. 4. System for producing an alcohol-free drinkable wine beverage, characterized by a first source of a finished feed wine, a second source of demineralized water, a mixing device which is connected to the sources in order to produce the original finished feed wine and the demineralized water in one a certain ratio to form a source of a pre-blend from feed wine and water, a 40 inlet line for the pre-blend from feed wine and water, which is connected to the pre-blend source, a conveyor for the pre-blend from feed wine and water In order to convey this pre-cut from the pre-cut source through the inlet line, a centrifugal film evaporator, which is connected to the inlet line, in order to raise the temperature of the pre-cut from feed wine and water at the Centri-10 to a temperature at which a certain Part of the pre-cut is divided into a liquid phase and another part into a vapor phase, the liquid phase being the alcohol-free base wine and the centrifugal film evaporator having means for removing the liquid phase by centrifugation from the evaporator, a source of grape juice concentrate, a device for Mixing the grape juice concentrate in the non-alcoholic base wine in a certain ratio, a second source of demineralized water, 20 in order to add demineralized water from this second source to the mixture of base wine and grape juice concentrate to reduce the alcohol content thereof to an even lower amount, and a bottle filling device, to fill the mixture with the still reduced alcohol 25 in bottles. 5. System according to claim 4, characterized by a filter device for filtering the mixture with still further reduced alcohol content before filling. 5 wine drinks, characterized by a source for a pre-blending of an original finished insert wine and demineralized water, a feed line for the pre-blending of insert wine and water, which is connected to the pre-blending source, a feed device 10 for the pre-blending of insert wine and water for the feeding of the pre-blend from feed wine and water from the pre-blend source through the input line, a centrifugal film evaporator connected to the input line to raise the temperature of the pre-blend 15 from feed wine and water during centrifugation to a temperature at which a predetermined portion of it enters one liquid phase and another part is divided into a vapor phase, the liquid phase being the non-alcoholic base wine and means being provided in the centrifugal film evaporator to remove the liquid phase from the evaporator by centrifugation. 6. System according to claim 4 or 5, characterized 30 by a device for introducing carbonic acid into the mixture with an even further reduced alcohol content before bottling. 7. System according to any one of claims 4 to 6, characterized by a device for introducing sulfur dioxide 35 into the mixture with an even further reduced alcohol content before filling. 8. Device according to one of claims 4 to 7, characterized by means for feeding citric acid into the mixture with an even further reduced alcohol content. - 13 - 9. A process for producing an alcohol-free base wine for producing an alcohol-free drinkable wine beverage, characterized in that a pre-blend from an original finished feed wine and demineralized water is fed from a source through a feed line to a centrifugal film evaporator, that the pre-blend into a first part , which is a liquid phase and a second part, which is a vapor phase, is divided, the liquid phase being the non-alcoholic base wine, and the liquid phase being removed from the evaporator. 10. The method according to claim 9, characterized in that the original finished wine from a first 11. The method according to claim 9 or 10, characterized in that grape juice concentrate is supplied from a source to the alcohol-free base wine in a certain ratio. 12. The method according to any one of claims 9 to 11, characterized in that the liquid phase is collected as a high-grade by-product. 13. A process for producing a non-alcoholic drinkable wine beverage, characterized in that an original finished feed wine is supplied from a source 30, that demineralized water is supplied from a source, that the original finished feed wine and the demineralized water are mixed in a certain ratio, in order to produce a pre-blend from feed wine and water, that the pre-blend 35 from feed wine and water is fed through an inlet line to a centrifugal film evaporator, that the pre-blend is divided into a first part, which is a liquid phase, and another part, which is a vapor phase , the liquid phase being an alcohol-free base wine, the liquid phase of alcohol-free base wine being removed from the evaporator, grape juice concentrate being mixed with the non-alcoholic base wine from a source, and finally the 5 mixture being blended, around to get to a finished non-alcoholic wine drink and that the finished al- <. non-alcoholic wine drink is bottled. 14. The method according to claim 13, characterized in that further demineralized water is added before bottling in order to reduce the alcohol content below a prescribed value, which defines an alcohol-free wine drink. 15. The method according to claim 13 or 14, characterized by the addition of carbonic acid before bottling in order to impose 15 the beverage on carbonated. 15 source that the demineralized water is supplied from a second source and that the original finished wine and the demineralized water are mixed before the pre-cut is fed into the evaporator. 16. The method according to any one of claims 13 to 15, characterized by the addition of sulfur dioxide as a preservative before filling. 17. The method according to any one of claims 13 to 16, 20, characterized in that citric acid is added before filling to give the tartness. 18. The method according to any one of claims 13 to 17, characterized in that the bottled beverage is pasteurized. 19. The method according to any one of claims 13 to 18, characterized in that the mixture of non-alcoholic base wine and grape juice is filtered before bottling. 20. The method according to any one of claims 13 to 19, characterized in that the alcohol content of the original insert wine is reduced by adding demineralized water when producing the pre-blend from about 11 to 12% to 6 to 8%, that the alcohol content of the pre-blend of about 6 to 8% is reduced to a value of about 0.5 to 1% by the centrifugal evaporator 35 and that the alcohol content of the mixture of non-alcoholic base wine and concentrated grape juice is added by adding further demineralized water as part of the final blend before bottling is reduced below 0.5%. 21. The method according to claim 20, characterized in that 15 grape juice concentrate, citric acid and carbonic acid are added as part of the final blending process. 22. The method according to any one of claims 13 to 21, characterized in that the amount of the base wine which is taken out of the evaporator is approximately equal to the amount of the original feed wine. 23. Substantially alcohol-free wine drink, which has been produced 10 according to the method of one of claims 13 to 22. 24. A process for the production of an alcohol-free wine beverage, characterized in that a ripe TafeLweinvorver- pre-cut is used as the starting material, that the pre-cut is exposed to significantly reduced heat driven out of the pre-blend at a relatively high vacuum, while scorching and degrading the extracted alcohol-free base wine prevents the base wine from being subsequently blended to improve the organoleptic properties and the improved base wine is bottled. 25. Substantially alcohol-free wine drink which has been produced from a matured table wine with a hydroxymethyl furfural content of less than 0.1 gram / 100 liters. 26. A wine drink according to claim 25, in which the fur-30 fural content has been reduced by about a third to a half. 27. Wine drink according to claim 25 or 26, in which the tannin content has been reduced by about half. 28. Alcohol-free wine drink, characterized in 35 that it contains 57.0% dealcoholized wine, 42.6% recycled grape juice concentrate (concentrate and water), 0.37% carbonic acid (370-20 mg / 100ml), 0.042 citric acid (1.59kg / 3785 liters) and 0.017% sulfur dioxide (170 ppm total).