Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine

A technology for fermenting alcohol and fermenting wine, which is applied in the preparation of alcoholic beverages, beer brewing, biochemical equipment and methods, etc. problem, to achieve the effect of low alcohol concentration, low alcohol content and low cost

Inactive Publication Date: 2002-10-09
NANJING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses a silicon rubber membrane filled with silicalite to selectively remove ethanol from wine, condenses the ethanol vapor passing through the membrane in stages, separates and recovers aroma substances and sends them back to the original wine, keeping the flavor of the original wine unchanged , the main problem with this approach is that the membranes used do not have high permeate flux, and the unacceptably large membrane area requirements make it less technically and economically feasible

Method used

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  • Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine
  • Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine
  • Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine

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Experimental program
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Effect test

Embodiment 1

[0022] Embodiment 1: it is 0.024m with a silicone rubber composite membrane area 2 membrane components, press figure 1 According to the process, 3L of beer (Jinling brand, Nanjing Brewery) was taken and heated to 40°C for pervaporation dealcoholization, and the ethanol concentration of the original wine was > 3.7% (w / w). After 5 hours of circulation, the ethanol content in the beer was reduced to below 1%, and the volume was reduced to 2.6L. The high-boiling condensate contains about 20% ethanol, which accounts for most of the total permeate. A small amount of low-boiling condensate is returned to dealcoholized wine and replenished to a volume of 3L, and dry ice is added to supplement carbon dioxide loss. The appearance and color of de-alcoholized beer are exactly the same as the original wine, and the taste is almost exactly the same as the original wine. The condensate with high ethanol content is colorless and transparent, and tastes like distilled liquor with a strong b...

Embodiment 2

[0023] Embodiment 2: same as the method of embodiment 1, get dry red wine (Changyu dry red, Yantai Changyu Company) 3L and heat to 40 ℃ and carry out pervaporation dealcoholization, former wine ethanol concentration 12% (V / V) or 9.2% ( W / W). After / 8 hour cycle, the wine ethanol content was reduced to 5.5% (V / V), and the volume was reduced to 2.5L. The high-boiling condensate contains more than 40% ethanol, accounting for most of the total permeate. A very small amount of low-boiling condensate is returned to the de-alcoholized wine, and pure water is added to the original volume of 3L. The appearance and color of de-alcoholized wine are exactly the same as the original wine, and the taste is almost the same as that of the original wine. The condensate with high ethanol content is colorless and transparent, and tastes like distilled spirits with a strong wine aroma.

Embodiment 3

[0024] Embodiment 3: same as the method of embodiment 1, get dry red wine (Changyu dry red, Yantai Changyu Company) 3L and heat to 40 ℃ and carry out pervaporation dealcoholization, former wine ethanol concentration 12% (V / V) or 9.2% ( W / W). After a 12 hour cycle, the ethanol content of the wine was reduced to 3.2% (V / V) and the volume was reduced to 2.4L. The high-boiling condensate contains more than 37% ethanol, accounting for most of the total permeate. A very small amount of low-boiling condensate is returned to the de-alcoholized wine, and pure water is added to the original volume of 3L. The appearance and color of de-alcoholized wine are exactly the same as the original wine, and the taste is almost the same as that of the original wine. The condensate with high ethanol content is colorless and transparent, and tastes like distilled spirits with a strong wine aroma.

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Abstract

A process for preparing a fermented alcohol beverage with low (or no) alcohol content includes fermenting raw juice and osmotic evaporation by composite silicone rubber membrane for selectively removing alcohol. The evapour passed through the membrane is fractionally condensed in vacuum state. Its advantages are simple process, low cost, high operatibility and low content of alcohol.

Description

1. Technical field [0001] The invention relates to a method for preparing low-alcohol or no-alcohol raw juice fermented alcoholic beverages by using a silicon rubber composite membrane to dealcoholize. 2. Background technology [0002] Original juice fermented low-concentration alcoholic beverages mainly include beer and fruit wine (wine, cider, hawthorn wine, plum wine, kiwi fruit wine, and other fruit juice fermented wines, etc.), which occupy a large share in the entire beverage market. Taking wine and beer as an example, the alcohol content in beer produced by ordinary original wort fermentation is between 3-5% (w / w), and the alcohol content in wine produced by original grape juice fermentation is 9-10% (w / w). ) or 11 to 12% (v / v). For some consumers, such alcohol content is too high, limiting their consumption. Therefore people seek to remove the method of ethanol in these beverages, to manufacture the novel original juice fermented beverage product of lower alcohol c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38C12C12/00C12G1/02C12G3/02
Inventor 张志炳肖泽仪李磊谭淑娟
Owner NANJING UNIV
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