ES2008754A6 - Procedimiento para la obtencion de un vino sensorialmente perfecto, de un determinado contenido alcoholico. - Google Patents

Procedimiento para la obtencion de un vino sensorialmente perfecto, de un determinado contenido alcoholico.

Info

Publication number
ES2008754A6
ES2008754A6 ES8703036A ES8703036A ES2008754A6 ES 2008754 A6 ES2008754 A6 ES 2008754A6 ES 8703036 A ES8703036 A ES 8703036A ES 8703036 A ES8703036 A ES 8703036A ES 2008754 A6 ES2008754 A6 ES 2008754A6
Authority
ES
Spain
Prior art keywords
wine
alcohol content
making wine
improves
much
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES8703036A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=6331127&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2008754(A6) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Publication of ES2008754A6 publication Critical patent/ES2008754A6/es
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
    • C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Alcoholic Beverages (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

EL PROCEDIMIENTO, QUE TRATA DE OBTENER UN VINO, QUE DA LA SENSACION DE PERFECCION Y QUE TIENE UN DETERMINADO CONTENIDO ALCOHOLICO, SE REALIZA MEZCLANDO UN VINO, QUE TIENE UN CONTENIDO ALCOHOLICO MUY REDUCIDO, CON UN VINO ORIGINAL, AL QUE HA DEJADO SU CONTENIDO DE ALCOHOL. DE ESTA MANERA, SE PUEDE INGERIR LAS CANTIDADES USUALES DE VINO SIN LLEGAR A SUFRIR LOS INCONVENIENTES DE LOS VINOS CON FUERTE CONTENIDO ALCOHOLICO, CON LA VENTAJA DE TENER LA SENSACION DE BEBER UN VINO DE CALIDAD.
ES8703036A 1987-07-08 1987-10-23 Procedimiento para la obtencion de un vino sensorialmente perfecto, de un determinado contenido alcoholico. Expired ES2008754A6 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19873722535 DE3722535A1 (de) 1987-07-08 1987-07-08 Weinherstellungsverfahren

Publications (1)

Publication Number Publication Date
ES2008754A6 true ES2008754A6 (es) 1989-08-01

Family

ID=6331127

Family Applications (2)

Application Number Title Priority Date Filing Date
ES8703036A Expired ES2008754A6 (es) 1987-07-08 1987-10-23 Procedimiento para la obtencion de un vino sensorialmente perfecto, de un determinado contenido alcoholico.
ES88110079T Expired - Lifetime ES2019437B3 (es) 1987-07-08 1988-06-24 Procedimiento de obtencion de vino.

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES88110079T Expired - Lifetime ES2019437B3 (es) 1987-07-08 1988-06-24 Procedimiento de obtencion de vino.

Country Status (6)

Country Link
EP (1) EP0298317B1 (es)
AT (1) ATE59203T1 (es)
DE (2) DE3722535A1 (es)
ES (2) ES2008754A6 (es)
FR (1) FR2617863B1 (es)
IT (1) IT214822Z2 (es)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU460403B2 (en) * 1973-05-28 1975-04-24 John Thumm Hermann Low alcohol wine
US4570534A (en) * 1982-01-21 1986-02-18 Joseph E. Seagram & Sons, Inc. Reduced alcohol wine and its manufacture
DE3617654A1 (de) * 1986-05-26 1987-12-03 Horst Petershans Vorrichtung zum herstellen von alkoholarmem wein

Also Published As

Publication number Publication date
IT8860309V0 (it) 1988-02-12
DE3861305D1 (de) 1991-01-31
EP0298317A1 (de) 1989-01-11
IT214822Z2 (it) 1990-06-18
ATE59203T1 (de) 1991-01-15
EP0298317B1 (de) 1990-12-19
DE3722535A1 (de) 1989-01-19
FR2617863A1 (fr) 1989-01-13
ES2019437B3 (es) 1991-06-16
FR2617863B1 (fr) 1991-12-13

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20001102