WO2011088809A2 - Method of alcohol-free wine production - Google Patents

Method of alcohol-free wine production Download PDF

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Publication number
WO2011088809A2
WO2011088809A2 PCT/CZ2011/000007 CZ2011000007W WO2011088809A2 WO 2011088809 A2 WO2011088809 A2 WO 2011088809A2 CZ 2011000007 W CZ2011000007 W CZ 2011000007W WO 2011088809 A2 WO2011088809 A2 WO 2011088809A2
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WO
WIPO (PCT)
Prior art keywords
alcohol
wine
liquid phase
content
free
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.)
Ceased
Application number
PCT/CZ2011/000007
Other languages
French (fr)
Other versions
WO2011088809A3 (en
Inventor
Jindřich SOBOTA
Roman ŽDÁRSKÝ
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
Application filed by Individual filed Critical Individual
Publication of WO2011088809A2 publication Critical patent/WO2011088809A2/en
Publication of WO2011088809A3 publication Critical patent/WO2011088809A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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

Definitions

  • Alcohol-free wine is filled into the bottles destined for this purpose and consequently it is sterilized.
  • the method of alcohol-free wine production according to this invention has the advantage in that the drink has all the characteristics of wine and ongoing process of production in low temperatures cause that the chemical reactions are considerably slowed-down or do not occur at all, whereby all the aromatic substances are retained. Furthermore, the concentrated high- alcoholic product is created which can be used again whereby the technology of production becomes very advantageous compared to other technologies.
  • Alcohol-free wine has 0,1 % of alcohol and all aromatic substances contained in wine.
  • Method of its production proceeds so that the wine is frozen to temperature -14 °C whereby the drift-ice is created which continuously divides in screen so that the liquid phase drops away and the crystals slip to the end of the screens. There the crystals totally let melt and this drink will be filled into the case. Then the stabilization can follow, but also it is possible to consume this drink directly, for a certain period.
  • Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine.
  • Method of its production proceeds so that the drift-ice obtained according to example 1 repeatedly centrifuges and obtained compound of crystals melts. This drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
  • Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine.
  • Method of its production proceeds so that the drift-ice of wine is separated out imperfectly and obtained compound of crystals and non-freezable phases melt and the phase with the content of 0,5 % of alcohol will be made. 100 ml of this phase will be replenish with suspension of live yeasts of strain Torulopsis ethanolitolerans containing 0,1 gram of dry biomass which by metabolisation decreases the alcohol content to the minimal specified limit 0,5 % of the content. After centrifugation of microorganism drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
  • Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine.
  • Method of its production proceeds so that the drift-ice of wine is separated out imperfectly and obtained compound of crystals and non-freezable phases melt and the phase with the content of 0,5 % of alcohol will be made. 100 ml of this phase will be replenish with suspension of live yeasts of strain Candida utilis containing 0, 1 gram of dry biomass which by metabolisation decreases the alcohol content to the minimal specified limit 0,5 % of the content. After centrifugation of microorganism drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
  • Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine.
  • Method of its production proceeds so that the drift-ice of wine is separated out imperfectly and obtained compound of crystals and non-freezable phases melt and the phase with the content of 0,5 % of alcohol will be made.
  • 100 ml of this phase will be replenish with suspension of live yeasts of strain Torulopsis ethanolitolerans and Candida utilis containing 0,1 gram of dry biomass which by metabolisation decreases the alcohol content to the minimal specified limit 0,5 % of the content.
  • centrifugation of microorganism drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
  • Alcoholic concentrate from this production is also usable in food- processing industry or for direct consummation.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Alcohol-free wine is drink which contains maximum 0,5 % of alcohol and all aromatic substances contained in wine. Method of alcohol-free wine production consists in that the dry wine is frozen to the temperature -4°C and lower and created drift-ice, characterized as the compound of crystals and in this temperature uncongeable alcoholic liquid phase, will be divided so that the alcoholic liquid phase let drop away e. g. through screen as long as the alcoholic liquid phase almost drop away. At the end of the process the alcohol-free wine is made. Content of alcohol can be also decreased so that the vital suspension of ethanol yeasts, which by metabolisation decreases the alcohol content to the required limit, is added. Alcohol-free wine is filled into the case designed for it and consequently it is sterilized.

Description

Method of alcohol-free wine production
Technology area
Technical solution relates to the method of alcohol-free wine production when the drink with the content of alcohol to 0,5 % is the result of this process. This drink has the distinct and original taste. The deprivation of alcohol is reached by the separation of alcohol by the process of freezing, eventually only the content of alcohol is decreased by the freezing and other microbial method decreases the content of alcohol to the specified limit 0,5 % of the content and less.
Present condition of technology
Till this time the alcohol-free drinks from wine have been made so that the alcohol was evaporated from vacuum. In so doing the wine has to be warmed up what leads to the nonreturnable taste changes. During this procedure the content of aromatic substances is decreased. During the mixing and manipulating the oxidation of aromatic substances with the creation undesired aftertaste happens. Other method of alcohol deprivation from wine has been made by the help of membrane technologies what is very expensive. Known method of alcohol minimization is the method by the help of yeasts which produce the alcohol ;but they cease their activity in the desirable low content of alcohol. Thanks to the perfect protection of this technology it cannot be used in public for wines.
Principle of technical solution
The above mentioned deficiencies are taken away by the method of alcohol-free wine production according to this invention which consists in that the dry wine is frozen to the temperature -4 °C and lower and created drift-ice, characterized as the compound of crystals and in this temperature uncongeable alcoholic liquid phase will be divided so that the alcoholic liquid phase let drop away e. g. through screen as long as the alcoholic liquid phase totally drop away, ice crystals let melt and this drink will be filled into the case. At the end of the process the alcohol-free wine is made.
Alcohol-free wine is filled into the bottles destined for this purpose and consequently it is sterilized.
Principle of the method of alcohol-free wine production, with following decrease of alcohol content, consists in that the suspension of vital culture of ethanol yeasts with the advantage of strain Torulopsis ethanolitolerans or Candida utilis or their compounds is added to the liquid phase of 5 % alcohol content or lower. This culture by metabolisation decreases the alcohol content to the minimal specified limit 0,5 % of the content or less.
The method of alcohol-free wine production according to this invention has the advantage in that the drink has all the characteristics of wine and ongoing process of production in low temperatures cause that the chemical reactions are considerably slowed-down or do not occur at all, whereby all the aromatic substances are retained. Furthermore, the concentrated high- alcoholic product is created which can be used again whereby the technology of production becomes very advantageous compared to other technologies.
Examples of technical solution conduct
1. Alcohol-free wine has 0,1 % of alcohol and all aromatic substances contained in wine.
Method of its production proceeds so that the wine is frozen to temperature -14 °C whereby the drift-ice is created which continuously divides in screen so that the liquid phase drops away and the crystals slip to the end of the screens. There the crystals totally let melt and this drink will be filled into the case. Then the stabilization can follow, but also it is possible to consume this drink directly, for a certain period.
2. Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine.
Method of its production proceeds so that the drift-ice obtained according to example 1 repeatedly centrifuges and obtained compound of crystals melts. This drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
3. Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine.
Method of its production proceeds so that the drift-ice of wine is separated out imperfectly and obtained compound of crystals and non-freezable phases melt and the phase with the content of 0,5 % of alcohol will be made. 100 ml of this phase will be replenish with suspension of live yeasts of strain Torulopsis ethanolitolerans containing 0,1 gram of dry biomass which by metabolisation decreases the alcohol content to the minimal specified limit 0,5 % of the content. After centrifugation of microorganism drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
4. Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine.
Method of its production proceeds so that the drift-ice of wine is separated out imperfectly and obtained compound of crystals and non-freezable phases melt and the phase with the content of 0,5 % of alcohol will be made. 100 ml of this phase will be replenish with suspension of live yeasts of strain Candida utilis containing 0, 1 gram of dry biomass which by metabolisation decreases the alcohol content to the minimal specified limit 0,5 % of the content. After centrifugation of microorganism drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
5. Alcohol-free wine has 0,5 % of alcohol and all aromatic substances contained in wine. Method of its production proceeds so that the drift-ice of wine is separated out imperfectly and obtained compound of crystals and non-freezable phases melt and the phase with the content of 0,5 % of alcohol will be made. 100 ml of this phase will be replenish with suspension of live yeasts of strain Torulopsis ethanolitolerans and Candida utilis containing 0,1 gram of dry biomass which by metabolisation decreases the alcohol content to the minimal specified limit 0,5 % of the content. After centrifugation of microorganism drink is filled into the case for the alcohol-free wine. Drink is ready for distribution.
High content of aromatic content in low-alcoholic drink is retained thanks to the frugal processing method. Alcoholic concentrate from this production is also usable in food- processing industry or for direct consummation.

Claims

CLAIMS FOR PROTECTION
1. Method of alcohol-free wine production, characterized by that, that the dry wine is frozen to the temperature -4 °C and lower and created drift-ice, characterized as the compound of crystals and in this temperature uncongeable alcoholic liquid phase will be divided so that the alcoholic liquid phase let drop away e. g. through screen as long as the alcoholic liquid phase totally drop away, ice crystals let melt and this drink will be filled into the case.
2. Method of alcohol-free wine production according to the claim 1, characterized by that that drink is filled into the case and consequently it is sterilized.
3. Method of alcohol-free wine production according to the claim 1, characterized by that that the suspension of vital culture of ethanol yeasts, which by metabolisation decreases the alcohol content to the limit 0,5 % or less, is added to the liquid phase of at least 3 % alcohol content.
PCT/CZ2011/000007 2010-01-20 2011-01-20 Method of alcohol-free wine production Ceased WO2011088809A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CZPV2010-46 2010-01-20
CZ20100046A CZ201046A3 (en) 2010-01-20 2010-01-20 Process for preparing alcohol-free vine

Publications (2)

Publication Number Publication Date
WO2011088809A2 true WO2011088809A2 (en) 2011-07-28
WO2011088809A3 WO2011088809A3 (en) 2011-09-29

Family

ID=44123190

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CZ2011/000007 Ceased WO2011088809A2 (en) 2010-01-20 2011-01-20 Method of alcohol-free wine production

Country Status (2)

Country Link
CZ (1) CZ201046A3 (en)
WO (1) WO2011088809A2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014161998A1 (en) 2013-04-05 2014-10-09 D'alcante B.V. Improved process for reducing the alcohol and/or sugar content of a beverage
EP2921550A1 (en) * 2014-03-19 2015-09-23 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Method for reducing the alcohol content of alcoholic beverages, in particular of beer
WO2016091229A1 (en) 2014-12-12 2016-06-16 Ustav Chemických Processů Av Cr, V.V.I. Processing of wine raw material
WO2023037080A1 (en) 2021-09-10 2023-03-16 M H C S Method for dealcoholization of a wine
CN116463189A (en) * 2023-02-16 2023-07-21 宁夏大学 A kind of preparation method of alcohol-free wine

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3323920A (en) * 1963-02-25 1967-06-06 Phillips Petroleum Co Concentration of beer by crystallization and distillation
GB1570944A (en) * 1977-03-19 1980-07-09 Douwe Egberts Tabaksfab Process for the concentration of aqueous solutions
JPS5645185A (en) * 1979-09-19 1981-04-24 Kamaya:Kk Production of alcoholic beverages with different concentrations
US4468407A (en) * 1982-08-05 1984-08-28 E. & J. Gallo Winery Process for the reduction of alcohol content of beverages
EP0177282B1 (en) * 1984-09-27 1992-02-26 Processing Technologies International Limited Low alcohol wine
DE19526829A1 (en) * 1995-07-17 1997-03-06 Klaus Pinnow Method of varying concn. of liquids partic. juices
FR2898362B1 (en) * 2006-03-08 2008-05-16 Patrick Garnier PROCESS FOR REDUCING THE ALCOHOL CONTENT OF AN ALCOHOLIC BEVERAGE

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014161998A1 (en) 2013-04-05 2014-10-09 D'alcante B.V. Improved process for reducing the alcohol and/or sugar content of a beverage
EP2921550A1 (en) * 2014-03-19 2015-09-23 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Method for reducing the alcohol content of alcoholic beverages, in particular of beer
WO2016091229A1 (en) 2014-12-12 2016-06-16 Ustav Chemických Processů Av Cr, V.V.I. Processing of wine raw material
WO2023037080A1 (en) 2021-09-10 2023-03-16 M H C S Method for dealcoholization of a wine
FR3126989A1 (en) 2021-09-10 2023-03-17 M H C S WINE DEALCOHOLIZATION PROCESS
CN116463189A (en) * 2023-02-16 2023-07-21 宁夏大学 A kind of preparation method of alcohol-free wine

Also Published As

Publication number Publication date
WO2011088809A3 (en) 2011-09-29
CZ201046A3 (en) 2011-07-27

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