Method for producing a liquid food product having a reduced alcohol content

Abstract

The invention relates to a method for producing a liquid food product comprising a phase of reducing the actual alcoholic strength, comprising: a) a first step of fermenting a first must, giving a first advanced fermentation must (10) having an actual alcoholic strength of greater than 2% by volume; b) a phase of reducing the actual alcoholic strength, comprising: i. a heating step, ii. a vacuum expansion step; c) blending the first advanced fermentation must having a reduced actual alcoholic strength (14) with a second advanced fermentation must (12) that was not used in the phase of reducing the actual alcoholic strength, the first advanced fermentation must having a reduced actual alcoholic strength (14) representing from 20 to 80% of the total volume of the blend (18); d) a second step of alcoholic fermentation of the blend (18) obtained in step c). The invention can be used in the agri-food sector for the preparation of fermented alcoholic beverages.

Description

Description Title of the invention: Process for manufacturing a liquid food product with reduced alcohol content. Technical field

[0001] The present invention relates to a process for preparing a food product based on fruit, in particular based on berries, and in particular from grape berries, or based on cereals.

[0002] The invention finds applications in the agri-food sector for the preparation of fermented alcoholic beverages and in particular for the production of wine, but also of fermented products derived from fruit juices, for example apple, pear, cherry, blueberry juice or even cereal-based products such as beer, sake, etc. STATE OF THE ART

[0003] Wine consumption has been declining since the mid-twentieth century. Moreover, the trend is now shifting toward white and rosé wines at the expense of red wines.

[0004] The organoleptic characteristics of red wines have also evolved over time, with consumers now preferring an easy-drinking, low-tannin wine with sweet woody, spicy and vanilla notes.

[0005] In the context of global warming and the search for healthier food and drinks, consumers are showing interest in lower alcohol wines.

[0006] In order to meet this new demand, different techniques are being used or studied to reduce the alcohol content of alcoholic beverages; a delicate matter, because the aromatic potential of the wine must be preserved and the flavors respected.

[0007] There is a range of different technologies for reducing the alcoholic strength of an alcoholic beverage, particularly wine, by working either on the must, i.e. the juice of berries or cereals, or on the finished beverage.

[0008] First of all, we know of de-sugaring processes aimed at lowering the sugar content initially present in the must, in order to obtain a drink with less alcohol at the end of alcoholic fermentation.

[0009] This method is based on membrane processes: by tangential microfiltration, then by nanofiltration. The maximum reduction is then around 2° of acquired alcohol, within the regulatory limit accepted to date.

[0010] The implementation of the process is relatively cumbersome, because the juice must undergo a preliminary summary clarification. In addition, the loss in volume is relatively significant, of the order of 15% to 20%. Indeed, the concentrated sugar solution extracted has no authorized oenological use to date. Finally, in the case of red winemaking, the total compounds are concentrated and cause an imbalance in the wines produced by this process, particularly due to a strong presence of tannins

[0011] For finished beverages, we know of processes based on reverse osmosis. This is a physical process aimed at separating alcohol from other residues through the use of membranes. Thanks to a pressure exerted higher than the osmotic pressure of the wine, a mixture of water and alcohol (and some other molecules such as potassium or organic acids) is extracted: this is the permeate. Then, the alcohol must be removed from this permeate and then the non-alcoholic permeate reintegrated into the already treated wine and thus limit losses. To do this, there are two possibilities: the use of a membrane contactor (removing the alcohol by osmosis using microfiltration) or distillation (removing the alcohol by evaporation). The first will extract an alcohol at 10% vol and the second around 85% vol. It is the least expensive technology for reducing the alcohol content of a product by a few degrees and it is the least bulky.On the other hand, it is a very water-intensive technology. The material balance of this method is a loss of 10 to 15% of the initial volume.

[0012] This method is only applicable to finished, clarified beverages with low turbidity, so that the nanofiltration stage can be passed without clogging the equipment. The concentration effect of compounds can sometimes lead to a taste imbalance, particularly in red wines, due to the concentration of tannins.

[0013] Spinning Cone Column treatments are also known, as disclosed by US4995945, which describes a method consisting of two passages of the wine over a vacuum evaporation column. The first passage allows the aromatic fraction of the wine to be recovered in a hydroalcoholic solution of between 65 and 70% vol. Then a second passage aims to drastically eliminate the ethanol in a second hydroalcoholic solution devoid of aromas.

[0014] At the end of the process, the first fraction will be treated on a resin column to extract the aromas without the alcoholic fraction. The aromatic compounds are therefore reintegrated in the form of an aqueous solution in order to preserve the organoleptic properties of the wine.

[0015] This method allows to obtain a final alcoholic degree very close to 0% vol. However, this method requires a colossal investment and generates a loss of total volume which can reach 30% of the initial volume, inducing a serious obstacle to its use. In addition, the wine must be prepared, namely: clarified and of low turbidity so as not to clog the equipment.

[0016] There is therefore a need to propose a process for manufacturing food products liquid, beverage type, having a reduced alcohol content while retaining organoleptic properties satisfactory to the consumer. SUMMARY

[0017] To achieve this objective, according to one embodiment, a method for manufacturing a liquid food product is provided comprising a phase of reduction of the acquired alcoholic strength, characterized in that the method comprises: a. A first stage of fermentation of a first must allowing the production of a first advanced fermentation must, having an acquired alcoholic strength greater than 2% vol., and preferably less than its probable alcoholic strength, b. A phase of reduction of the acquired alcoholic strength of at least a first part of the first advanced fermentation must comprising i. A heating stage at a temperature between 45°C and 85°C, ii. A pressure reduction stage in a pressure reduction chamber maintained at an absolute pressure between 0.003 MPa and 0.050 MPa to obtain a first advanced fermentation must with a reduced acquired alcoholic strength, the pressure reduction stage following, preferably immediately, the heating stage, c.A blend of the first advanced fermentation must with reduced acquired alcoholic strength and a second advanced fermentation must not having been used in the phase of reduction of the acquired alcoholic strength, preferably having an acquired alcoholic strength greater than 2% vol., and preferably lower than the probable alcoholic strength, the first advanced fermentation must with reduced acquired alcoholic strength representing from 20 to 80% of the total volume of the blend, d. A second stage of alcoholic fermentation on the blend obtained in stage c).

[0018] The present process allows, by applying the phase of reduction of the alcoholic strength to a first must during fermentation, that is to say having already started it, but not having finished it, to obtain a liquid food product of the alcoholic beverage type with optimal taste and olfactory characteristics with a reduced alcohol content.

[0019] By continuing, after the alcoholic strength reduction phase, the fermentation using a second must which has not undergone the alcoholic strength reduction phase, we obtain a fermentation almost identical to a classically fermented must, resulting however in a reduced alcohol level.

[0020] According to one aspect, the method comprises a step of separating a first part of the first advanced fermentation must, corresponding to 20 to 80% of the total volume of the first fermentation must, intended to be used in the phase of reduction of the acquired alcoholic strength, and of a second part of the first advanced fermentation must corresponding, in whole or in part, to the second advanced fermentation must. The second part of the first fermentation must corresponding to the remaining volume of the first advanced fermentation must.

[0021] According to another aspect, the method comprises a first stage of parallel fermentation of a second must allowing the obtaining of the second advanced fermentation must, having an acquired alcoholic strength greater than 2% vol., and preferably lower than the probable alcoholic strength. BRIEF DESCRIPTION OF THE FIGURES

[0022] The aims, objects, as well as the characteristics and advantages of the invention will emerge more clearly from the detailed description of one embodiment thereof which is illustrated by the following accompanying drawings:

[0023] [Fig.l] [Fig.l] represents a diagram of the method according to the invention.

[0024] The drawing is given by way of example and is not limiting of the invention. It constitutes a schematic representation of principle intended to facilitate the understanding of the invention and is not necessarily on the scale of practical applications.

[0025] [Fig.2] [Fig.2] represents a graph with the density of the must and its temperature on the ordinate, and the time on the abscissa, illustrating the comparative measurements between a control situation and a sample according to the method of the invention. DETAILED DESCRIPTION

[0026] Before commencing a detailed review of embodiments of the invention, optional features which may optionally be used in combination or alternatively are set out below:

[0027] - For example, - the heating step i) of the alcoholic strength reduction phase has a maximum duration of 5 hours.

[0028] - By way of example, the method comprises a step of decarbonization of at least the first part 11 of the first advanced fermentation must prior to the step of reduction of the acquired alcoholic strength;

[0029] - By way of example, the decarbonation step comprises a heating step at a temperature, advantageously lower than the temperature of the heating step i) of the phase b) of reduction of the alcoholic strength, preferably between 30°C and 40°C, preferably at a temperature of 35°C, and, followed, preferably immediately, by a relaxation step in a relaxation chamber 6 maintained at an absolute pressure between 0.003 MPa and 0.05 MPa, advantageously ensuring a high vacuum, to obtain a degassed advanced fermentation must 16 and a condensate 17;

[0030] - For example, the condensate 17 is added to the assembly 18 obtained in step c);

[0031] - For example, the first advanced fermentation must 10 consists of a liquid phase;

[0032] - For example, the second advanced fermentation must consists of a liquid phase;

[0033] - For example, the first advanced fermentation must 10 consists of a liquid phase and a solid phase;

[0034] For example, the second advanced fermentation must consists of a liquid phase and a solid phase;

[0035] - For example, the advanced fermentation must 10 obtained at the end of the first fermentation stage is characterized by a minimum density of 1000 or approximately 20 g / L of residual sugars; This arrangement ensures that there is enough sugar left to complete the fermentation when the dealcoholized must is reintroduced.

[0036] - For example, the second advanced fermentation must is characterized by a minimum density of 1000 or approximately 20 g / L of residual sugars; this arrangement ensures that there is enough sugar left to complete fermentation when the dealcoholized must is reintroduced.

[0037] - For example, the first advanced fermentation must obtained at the end of the first fermentation stage has an acquired alcoholic strength of between 2% vol. and 10% vol.;

[0038] - For example, the second advanced fermentation must obtained at the end of the first parallel fermentation stage has an acquired alcoholic strength of between 2% vol. and 10% vol.;

[0039] - For example, the heating step i) of the reduction phase b) is carried out at a temperature of 60°C to 75°C;

[0040] - For example, the method comprises at least one phase of reduction of the additional acquired alcoholic strength after phase b) of reduction.

[0041] In the following description, the reference to grape berries is understood as not excluding the implementation of the invention with other types of berries or fruits or cereals.

[0042] The "alcoholic strength" of a liquid product is understood as the acquired alcoholic strength by volume (TAV or TAVa), or acquired alcoholic strength or alcohol content or alcoholic strength. These terms all correspond to the proportion of alcohol actually contained in a beverage. They correspond to the ratio between the volume of alcohol, in particular ethanol, contained in the beverage and the total volume of the beverage, established at a temperature of 20 °C. The alcoholic strength by volume (TAV) is expressed as a percentage by volume. The figure contains a maximum of one decimal place. This figure is followed by the symbol % vol., it can be preceded by the word alcohol or the abbreviation aie., or by the symbol ° for degree.

[0043] Several instruments can be used to measure the acquired alcoholic strength, for example electronic densimeters, hydrometers and pyenometers. The different instruments used give the same result with only a variation depending on the precision of the instrument. The methods are detailed in the international collection of analytical methods.

[0044] The probable alcoholic strength (PAT) can also be defined by measuring the potential for transformation of sugar into alcohol by yeasts.

[0045] Advanced fermentation must is understood to mean a must, that is to say a plant juice prepared to undergo alcoholic fermentation, the fermentation of which has begun but is not complete. Advanced fermentation must is understood to mean a must in the process of fermentation and therefore partially fermented. Partially fermented must is defined as a product originating from the fermentation of a must, in particular grapes, having an acquired alcoholic strength greater than 1% vol. and less than 90% of its probable alcoholic strength by volume. Preferably, the advanced fermentation must 10 which is intended to be subjected to the process of the invention has an acquired alcoholic strength greater than 2% vol. The objective is in fact to substantially reduce the total alcoholic strength by volume. Thus, and even if it remains possible, the process of the invention has little interest in being carried out on an advanced fermentation must at a stage where its acquired alcoholic strength is less than 2% vol.taking into account the additional cost of this operation in the winemaking process.

[0046] Upstream and downstream, inlet, outlet, at a given point are taken in reference to the direction of circulation of the fluid.

[0047] A parameter "substantially equal / greater / less than" or "of the order of" a given value means that this parameter is equal / greater / less than the given value, to within plus or minus 10%, or even plus or minus 5%, of this value.

[0048] Fluidly connected or in fluid connection means when a line provides a connection through or in which a fluid circulates.

[0049] In the present description, the expression "A fluidically connected to B" is synonymous with "A is in fluidic connection with B" and does not necessarily mean that there is no member between A and B, such as for example flow reducers, exchangers, or other known devices which nevertheless maintain a continuous fluid connection between A and B. The expressions "arranged on" or "on" are synonymous with "fluidically connected to".

[0050] By hot, cold, cooled, we mean a temperature relative to another point in the system.

[0051] The use of the indefinite article "a" or "an" for an element or a step does not exclude not, unless otherwise stated, the presence of a plurality of such elements or steps

[0052] The present invention relates to a method for manufacturing a liquid food product comprising a phase of reducing the acquired alcoholic strength. The method is intended to reduce the alcohol of an alcoholic beverage. According to one embodiment, the method is intended to reduce the alcohol of the finished liquid food product.

[0053] Advantageously, the process according to the invention is carried out from must consisting solely of a liquid phase, for example white or red grape juice, or comprising a solid phase such as the skins of red grapes in traditional winemaking and thus being a mixture of a solid phase and a liquid phase. The musts used throughout the process according to the invention do not need to be clarified or filtered, the equipment is configured to allow the process to be implemented on any type of must.

[0054] The method according to the invention advantageously comprises a first step of alcoholic fermentation of a first must allowing the production of a first advanced fermentation must 10. The alcoholic fermentation will generate, by consumption of sugars, volatile compounds such as ethanol or volatile aromatic substances. The alcoholic fermentation must have started so that the first advanced fermentation must 10 contains alcohol, a compound which will be extracted by the phase of reduction of the alcoholic strength.

[0055] Advantageously, this first stage of alcoholic fermentation is incomplete. The first stage of alcoholic fermentation is configured to allow the production of a first quantity of alcohol in the must, but without reaching the probable alcoholic strength, preferably the acquired alcoholic strength by volume is less than 90% of the probable alcoholic strength. This first stage can be characterized, for example for a must made of grapes, by a measurement of a loss of density or a loss of sugar concentration greater than 10% of the initial measurement at the start of fermentation while maintaining a density greater than 1000 or possibly by measuring a quantity of sugar greater than 20g / L. This arrangement makes it possible to maintain a population of yeasts sufficiently active to complete the alcoholic fermentation after blending with the part of the must having undergone the dealcoholization process.

[0056] This first stage of alcoholic fermentation is intended to obtain a first advanced fermentation must 10 having an acquired alcoholic strength of between 2 and 12% vol, preferably between 4 and 8% vol.

[0057] The first stage of alcoholic fermentation is partial fermentation.

[0058] For example, an advanced red fermentation must of Tannat grape variety with an acquired TAV of 7.8% vol., with a density of around 1060, or around 150 g / L of residual sugars remaining to be fermented, can be used for the reduction phase of the alcoholic strength according to the invention.

[0059] According to a preferred embodiment, the first fermentation step is carried out on a liquid must or a solid / liquid mixture.

[0060] According to one embodiment, the first stage of alcoholic fermentation is carried out in a first fermentation tank 1.

[0061] This first stage of alcoholic fermentation can be carried out on different equipment, or even in a plurality of fermentation tanks. All the stages of the process are preferably carried out on the same site to optimize the fermentation conditions of the first and second stages of alcoholic fermentation. The tanks can therefore be different and the process can use several buffer tanks.

[0062] The method according to the invention then comprises the phase of reducing the acquired alcoholic strength of at least a part 11 of the first advanced fermentation must.

[0063] According to one embodiment, the phase of reduction of the acquired alcoholic strength comprises a heating step preferably followed directly by a relaxation step.

[0064] Preferably, the heating step is carried out at a temperature between 45°C and 85°C, more preferably between 55°C and 80°C, even more preferably between 65 and 75°C.

[0065] Advantageously, the heating step is carried out over a short period, for example between 1 minute and 5 hours. According to one possibility, the duration of the heating step is calibrated to ensure an increase in the temperature of the first fermentation must, for example when passing through an exchanger, to exit at a target temperature corresponding to the temperature required at the inlet of the expansion chamber 4 for the expansion step ii).

[0066] The heating step can be carried out by any methods known to those skilled in the art. In certain embodiments, the heating is carried out by a technique chosen from the group consisting of heating by a heat exchanger, heating by immersion in a hot liquid, heating by a steam flow, ohmic heating and heating by microwaves. Preferably, the heating is indirect and is carried out by a heat exchanger of any type such as a coaxial or scraped surface exchanger. Those skilled in the art may also use one of the commercial devices available for heating racks, and in particular coaxial exchangers such as those marketed by the company Pera-Pellenc.

[0067] The first advanced fermentation must is introduced into a heating member 3, preferably chosen from one of the techniques mentioned above. The first advanced fermentation must emerges from the heated heating member 3, preferably at a target temperature between 65 and 75°C. Alternatively, a storage tank can be positioned in parallel with the heating member 3 in order to heat progress- sively the volume to be heated to take into account the capacities and / or technology of the heating element 3.

[0068] The heating stage can be carried out continuously or discontinuously, using intermediate storage tanks in series or parallel in the circuit if necessary. The objective of the heating stage is to ensure a target temperature for the first advanced fermentation must when it is used for the relaxation stage.

[0069] The phase of reduction of the acquired alcoholic strength then includes a relaxation stage.

[0070] Preferably, the expansion step follows directly and immediately on from the heating step, that is to say that these two steps follow one another in time without an intermediate step other than a transfer of the heated advanced fermentation must 14 from the heating member to the expansion chamber 4. This makes it possible in particular to avoid a significant loss of temperature between the outlet from the heating step i) and the inlet into the expansion chamber 4.

[0071] The relaxation step is also called flash relaxation or vacuum relaxation and consists of suddenly subjecting the heated advanced fermentation must 13 to a high vacuum. The relaxation causes the vaporization of the alcohol, in particular ethanol, possibly accompanied by a small quantity of water, included in the heated advanced fermentation must 13 accompanied by a decrease in the temperature of the advanced fermentation must.

[0072] The relaxation step is advantageously carried out by maintaining the relaxation chamber 4 under vacuum into which the heated advanced fermentation must 13 is introduced, for example continuously, preferably at an absolute pressure ranging from 0.003 MPa to 0.05 MPa.

[0073] The vacuum is instantaneous, meaning it lasts from a few fractions of a second to at most a few seconds.

[0074] Advantageously, the phase of reduction of the acquired alcoholic strength is configured to optimize the vaporization of alcohol, in particular ethanol, and reduce the vaporization of water so as to avoid excessive volume losses. The reduction of water loss is mainly achieved by controlling the temperature of the must at the inlet of the expansion chamber, a temperature sufficient to vaporize the alcohol, but insufficient to vaporize the water which is then found mainly in the retentate. The boiling point of ethanol is in fact 78.5 °C compared to 100 °C for water at atmospheric pressure (1015 hPa).

[0075] The expansion step can be carried out by suddenly lowering the pressure of an enclosure containing the heated advanced fermentation must 13. Preferably, the expansion step can also take place continuously by passing the heated advanced fermentation must 13 into a flash-expansion reactor in which a depression (also referred to as "vacuum") relative to atmospheric pressure. Such equipment is known in itself and marketed, for example, by the company Pera-Pellenc.

[0076] According to one embodiment, the evacuation of the heated advanced fermentation must 13 can be carried out using an expansion chamber 4 equipped with a vacuum pump. Advantageously, a condenser 5 arranged at the outlet of the expansion chamber makes it possible to recover and then condense the vapor emitted during the evacuation. The recovered condensates 15 are mainly composed of alcohol and are evacuated. For example, the condensate 15 represents from 2 to 10%, preferably from 4 to 8% by volume of the volume of heated advanced fermentation must 13 at the inlet of the expansion step. The condensate 15 is in particular an alcoholic solution having an alcohol content of 40 to 50° Aie.

[0077] The heated advanced fermentation must 13 is introduced into the expansion chamber 4 at a temperature preferably between 65°C and 75°C. The expansion operation cools the advanced fermentation must and reduces its acquired alcoholic strength during its passage through the expansion chamber 4 by the expansion operation. For example, the advanced fermentation must leaves the expansion chamber 4 at a temperature of the order of 35 to 55°C. Preferably, the advanced fermentation must with reduced acquired alcoholic strength 14 has lost from 20 to 90% of its acquired alcoholic strength, more preferably of the order of 30 to 80%.

[0078] The alcoholic strength reduction phase also has an effect on the yeast population present in the treated advanced fermentation must. The relaxation step, consisting of instantaneous vacuuming of the must, produces a phenomenon similar to yeast lysis, releasing their content into the treated advanced fermentation must by providing in particular polysaccharides, mannoproteins and various yeast compounds giving the wine perceptions of "volume", "fat" and "roundness" in the mouth. This contribution is particularly interesting, because it helps to compensate for the loss of sweetness linked to the reduction of alcohol in the present process without having to add any quantity of sugar. Advantageously, the process according to the invention does not include a step of adding sugar and / or adding yeast.

[0079] According to one embodiment, the method comprises several phases of reduction of the acquired alcoholic strength carried out successively. The advanced fermentation must with reduced acquired alcoholic strength 14 obtained at the end of a first reduction phase can again be subjected to a second reduction phase as described above. This arrangement makes it possible to reduce the acquired alcoholic strength of the advanced fermentation must more significantly by acting on the alcohol which would still reside in the advanced fermentation must with reduced acquired alcoholic strength 14.

[0080] According to the invention, the method comprises an assembly step in which the first advanced fermentation must with reduced acquired alcoholic strength 14 is mixed with a second advanced fermentation must to form a blend 18.

[0081] Advantageously, the first advanced fermentation must with reduced acquired alcoholic strength 14 represents from 20 to 80% of the blend 18, preferably between 30 and 60%. The proportion of the first advanced fermentation must with reduced acquired alcoholic strength 14 is advantageously chosen to allow a selected reduction in the acquired alcoholic strength. The greater the proportion of the first advanced fermentation must with reduced acquired alcoholic strength by volume 14, the greater the reduction in the acquired alcoholic strength by volume will be in the finished liquid food product.

[0082] Advantageously, the method comprises a second stage of alcoholic fermentation carried out on the assembly 18. The second stage of alcoholic fermentation is carried out to obtain the final liquid food product.

[0083] Preferably, the second alcoholic fermentation step is carried out directly after the alcoholic strength reduction phase and the blending step. It may be envisaged that the process comprises one or more intermediate steps between the end of the alcoholic strength reduction phase and the blending step and / or between the blending step and the second alcoholic fermentation step. The intermediate steps could be of the solid / liquid phase separation type in the case of an advanced solid / liquid fermentation must, or other steps that the person skilled in the art knows how to manage in his winemaking process.

[0084] The second stage of alcoholic fermentation is carried out on the assembly 18 in a fermentation tank, which can also be the first fermentation tank 1 as illustrated in [Fig.l].

[0085] According to one possibility, the second fermentation stage is configured so that the blend 18 reaches its probable alcoholic strength.

[0086] The finished liquid product obtained at the end of the second fermentation stage can then be subjected to various actions known to treat the finished liquid product, in particular vinification for wine.

[0087] The method according to the invention thus makes it possible to obtain a finished liquid food product with taste and olfactory properties advantageously similar to an untreated product. Only a portion of the must of the assembly 18 intended to undergo a second fermentation step is treated by the method of the invention, the other portion of the untreated must makes it possible to provide a population of yeasts necessary for the continuation of the fermentation, including after reintroduction of the treated portion, and thus not to denature the liquid food product, not to unbalance it.

[0088] The second advanced fermentation must is a must that has or has not started alcoholic fermentation. If the second fermentation must has started its fermentation it has not However, it has not finished its alcoholic fermentation and in particular it has not reached its probable alcoholic strength as described above for the first fermentation must. It still contains sufficient yeast to continue fermentation after the blending stage.

[0089] The second fermentation must is either formed by a part 12 of the first advanced fermentation must 10 which has not undergone the phase of reduction of the acquired alcoholic strength, or comes from a first fermentation stage parallel to the first fermentation stage of the first must.

[0090] According to a first embodiment, the method according to the invention advantageously comprises a step of separating the first advanced fermentation must 10, obtained during the first fermentation step, into a first part 11 and a second part 12. The first part 11 is formed from a sample of between 20 and 80% of the first advanced fermentation must 10, preferably between 30 and 60%. The proportion of the first part 11 of the first advanced fermentation must is advantageously chosen to allow a selected reduction in the acquired alcoholic strength. The greater the proportion of the first part 11, the greater the reduction in the total alcoholic strength by volume in the finished liquid food product.

[0091] The first part 11 is intended to be used in the phase of reduction of the acquired alcoholic strength while the second part 12 is intended to continue the alcoholic fermentation.

[0092] According to one possibility, illustrated by [Fig. 1], the first part 11 of the first advanced fermentation must is placed in a second storage tank 2, while the second part 12 of the first fermentation must continues its fermentation in the first storage tank 1 before being reassembled with the first part of the first advanced fermentation must in order to undergo a second fermentation stage.

[0093] According to an alternative possibility, the first part 11 of the first advanced fermentation must is taken from the first storage tank 1 by racking and in-line treatment. The first part 11 is directly used to carry out the process according to the invention without being placed in an intermediate storage tank before the phase of reducing the acquired alcoholic strength. The second part 12 of the first advanced fermentation must remains, for example, in the first storage tank 1 to continue fermentation.

[0094] According to a second alternative, or possibly complementary, embodiment, the method comprises a first stage of parallel fermentation of a second must. This first stage of parallel fermentation makes it possible to start the alcoholic fermentation of the second must. Preferably, this first stage of parallel fermentation is carried out on a tank in parallel with the first stage of fer- fermentation of the first must. The second must may or may not come from the same plot, from the same grape variety as the first must. Advantageously, as indicated, the second must added to the blend 18 must not have finished its alcoholic fermentation so as to allow the second stage of alcoholic fermentation described above to be carried out.

[0095] The acquired alcoholic strength of the blend 18 corresponds approximately to the acquired alcoholic strength of the first advanced fermentation must 10 reduced by the ratio between the alcohol content of the condensate 15 and the proportion of the first part 11 of the advanced fermentation must. It is considered that even if the second part 12 of the fermentation must or the second fermentation must continues its fermentation during the treatment of the first part, the duration of this treatment is sufficiently short (for example a few hours) so that the acquired alcoholic strength of this second part has only slightly increased. This is therefore translated by the following formula:

[0096] TAVA blend 18 = TAVA advanced fermentation must 10 - (TAVA condensate / proportion first part 11). For example, the Tannat must mentioned above had a TAP of 16.2°. By treating approximately 50% of the tank volume to remove 3.9% alcohol, the TAV acquired from blend 18 is 16.2 - (0.5x3.9), or a final TAP of 14.3% Aie.

[0097] According to an optional embodiment, the method according to the invention comprises a step of decarbonation of the first fermentation must intended to undergo the phase of reduction of the alcoholic strength, for example of the first part 11 of the advanced fermentation must. Preferably, this decarbonation step is intended to release the carbon dioxide present in the first part 11 of the advanced fermentation must so as to avoid excessive foam production during the expansion step of the reduction phase which would affect the efficiency of the evaporation during the expansion step. Indeed, the carbon dioxide contained in the advanced fermentation must will be released in the form of gas during the expansion step. However, carbon dioxide has the disadvantage of not condensing and will therefore significantly increase the pressure in the expansion chamber, thus limiting the desired effect of vaporization of the alcohol.This decarbonization step is also called the degassing step.

[0098] Advantageously, this decarbonation step is carried out before the phase of reduction of the acquired alcoholic strength of the advanced fermentation must.

[0099] The decarbonization step includes a heating step followed, preferably immediately, by an expansion step.

[0100] Preferably, the heating step is carried out at a temperature between 30°C and 40°C, preferably around 35°C.

[0101] Advantageously, the heating step is carried out over a short period of time, as for example between 1 minute and 5 hours. According to one possibility, the duration of the heating step is calibrated to ensure an increase in the temperature of the first part 11 of the fermentation must, for example when passing through an exchanger, to exit at a target temperature corresponding to the temperature required at the entrance to the expansion chamber 6 for the expansion step.

[0102] The heating step can be carried out by any methods known to those skilled in the art. In certain embodiments, the heating is carried out by a technique chosen from the group consisting of heating by a heat exchanger, heating by immersion in a hot liquid, heating by a steam flow, ohmic heating and heating by microwaves. Preferably, the heating is indirect and is carried out by a heat exchanger of any type such as a coaxial or scraped surface exchanger. Those skilled in the art may also use one of the commercial devices available for heating the bays, and in particular coaxial exchangers such as those marketed by the company Pera-pellenc.

[0103] According to one possibility, the heating step is carried out by a heating member 33 separate from the heating member 3 or otherwise the same heating member 3 can be used.

[0104] The first part 11 of the advanced fermentation must is introduced into the heating member 33, preferably chosen from one of the techniques mentioned above. The first part 11 of the advanced fermentation must leaves the heating member 33 heated, preferably to a target temperature of the order of 35°C.

[0105] The heating step can be carried out continuously or discontinuously, using intermediate storage tanks in series or parallel in the circuit if necessary. The objective of the heating step is to ensure a target temperature for the first part of the first advanced fermentation must when it is used for the relaxation step.

[0106] The expansion stage under these conditions causes the release of dissolved carbon dioxide, without causing any significant loss of alcohol or water. This stage causes an increase in pressure in the enclosure, as the CO2 cannot be condensed. It is then gradually removed by the vacuum pump.

[0107] The relaxation step is advantageously carried out by prior vacuuming of the first part of the fermentation must heated to an absolute pressure ranging from 0.003 MPa to 0.05 MPa.

[0108] Advantageously, the decarbonation step is configured to optimize the strong reduction of dissolved carbon dioxide, so as to avoid disruption of the reduction step of the acquired alcoholic strength.

[0109] The relaxation step can be carried out advantageously in the same manner and by similar equipment as the relaxation step of the alcoholic strength reduction phase. acquired metric, that is to say an expansion chamber 6 associated with a condenser 7 and preferably a vacuum pump. The vacuum pump is not illustrated in [Fig.l], but is an integral part of the expansion chamber 6.

[0110] Advantageously, a condenser 7 arranged at the outlet of the expansion chamber 6 makes it possible to recover the steam emitted during vacuuming. The recovered condensates 17 are advantageously reintroduced into the assembly 18 so as to avoid creating an olfactory imbalance in the liquid food product.

[0111] The degassed advanced fermentation must 16 obtained at the end of the decarbonation step, more precisely at the end of the expansion step of the decarbonation step, is advantageously subjected to the phase of reduction of the acquired alcoholic strength. It is introduced into the heating member 3 to undergo the heating step of the phase of reduction of the alcoholic strength.

[0112] An example of equipment capable of carrying out the method according to the invention is illustrated in [Fig.l],

[0113] The equipment comprises a first fermentation tank 1 in which a must is placed to undergo alcoholic fermentation.

[0114] The equipment comprises a storage tank 2 for the first part 11 of the advanced fermentation must. This storage tank 2 can also be the storage tank for the degassed advanced fermentation must 16 when the first part 11 is subjected to the optional decarbonation step.

[0115] The equipment comprises a heating member 3 intended to ensure the heating of the first part 11 of the advanced fermentation must, or of the degassed advanced fermentation must 16 if the optional decarbonation step has been previously carried out.

[0116] The equipment includes a relaxation chamber 4 intended to ensure the vacuuming of the heated advanced fermentation must 13 with a view to reducing the acquired alcoholic strength.

[0117] The equipment includes a condenser 5 intended to condense the vapors produced during the expansion stage.

[0118] The equipment optionally includes a heating member 33 intended to ensure the heating of the first part 11 of the advanced fermentation must during the preliminary and optional decarbonation step.

[0119] The equipment optionally includes an optional expansion chamber 6 intended to ensure the vacuuming of the heated advanced fermentation must 23 for decarbonization.

[0120] The equipment includes a condenser 7 intended to condense the vapors produced in the optional expansion chamber 6 into a condensate 17.

[0121] According to a possibility not shown, the equipment comprises a storage tank for the second part 12 of the advanced fermentation must for the second stage of fermentation. According to the possibility shown, the second part 12 remains in the first fermentation tank 1, once the first part 11 has been removed.

[0122] According to a possibility not shown, the equipment comprises a second fermentation tank intended to receive the assembly 18. According to the possibility shown, the assembly 18 is formed by adding the advanced fermentation must with reduced alcoholic strength 14 to the second part 12 remaining in the first fermentation tank 1.

[0123] Advantageously, the equipment comprises a set of pipes connecting the different components described above. Preferably, the first fermentation tank 1 comprises an outlet fluidly connected to the inlet of the first storage tank 2, if the latter is present, or directly to the inlet of the heating member 3 and alternatively directly to the inlet of the heating member 33 in the optional decarbonation step, if the latter is present. In the case where the equipment comprises a first storage tank 2, the outlet of this tank 2 is fluidly connected to the inlet of the heating member 3. The outlet of the heating member 3 is fluidly connected to the inlet of the expansion chamber 4. The expansion chamber 4 comprises, in its upper part, an outlet for the vapors produced towards the condenser 5. The condenser 5 comprises a condensate outlet 15.The relaxation chamber 4 comprises in the lower part an evacuation of the advanced fermentation must having a reduced alcoholic strength 14, this evacuation is, according to one possibility, advantageously directly, fluidically connected to an intermediate storage tank 22.

[0124] If a second phase of reduction of the acquired alcoholic strength is desired, the outlet of the intermediate storage tank 22 is then connected directly to the inlet of the heating member 3 to begin this second phase. The advantage is to begin it quickly to benefit from the still high temperature of the fermentation must with reduced alcoholic strength 14 acquired at the outlet of the expansion chamber 6. Alternatively, the fermentation must with reduced alcoholic strength 14 remains temporarily stored in the intermediate storage tank 22 so as to reduce its temperature to the temperature of the second part 12 so as to proceed to the assembly step. Alternatively, the fermentation must with reduced alcoholic strength 14 may be fluidically connected directly to the first fermentation tank, the fluid circuit however comprising a heat exchanger to reduce the temperature to that of the second part 12.

[0125] The optional expansion chamber 6 comprises in the upper part an evacuation of the vapors produced towards the condenser 7. The condenser 7 comprises a condensate evacuation 17 which can be fluidically connected to the first fermentation tank or possibly to the second fermentation tank if the latter is present. The optional expansion chamber 6 comprises in the lower part a evacuation of the degassed advanced fermentation must 16, this evacuation is fluidically connected to the inlet of the heating member 3 or alternatively to the inlet of the storage tank 2.

[0126] Preferably, the equipment also includes a set of valves to adapt the circulation of fluids.

[0127] Preferably, the equipment also includes temperature, pressure and flow sensors at different points of the equipment.

[0128] Preferably, the equipment comprises a control unit intended to control the circulation of fluids and / or the flow rates of fluids and / or the temperatures of the different components and / or the pressure in the different components. Examples

[0129] Example 1

[0130] A Carignan must with a probable TAP of 14.6° is treated by the process according to the invention.

[0131] The advanced fermentation must contains 12.0% vol. The advanced fermentation must consists of a liquid phase.

[0132] 25% of the advanced fermentation must constitutes the first part 11 and is subjected to the phase of reduction of the acquired alcoholic strength according to the following conditions: heating step at 65°C, for 2 minutes, then relaxation step at 0.05MPa. The advanced fermentation must with reduced alcoholic strength 14 is assembled with the 75% of the untreated advanced fermentation must forming the second part 12 to continue the second fermentation step.

[0133] The volume of condensate 15 represents 9% by volume of the volume of the first part 11 of the advanced fermentation must.

[0134] Alcohol of condensate 15 i.e. acquired alcoholic strength of condensate 15: 47%v / v.

[0135] The alcohol loss of the reduced 14 advanced fermented must is 3.5° of alcohol. This measurement is carried out by infralyser (automatic device giving the alcohol content of a fermenting must).

[0136] The residual alcohol of the advanced fermentation must with reduced alcoholic strength 14, that is to say the acquired alcoholic strength of the advanced fermentation must with reduced alcoholic strength 14 is 8%v / v.

[0137] After blending the reduced advanced fermented must 14 with the second part 12 of the untreated advanced fermented must, and at the end of the second fermentation stage, the final alcoholic strength of the product is 13.6%v / v.

[0138] Example 2

[0139] A must of Mourvèdre grape variety having a TAP of 13.5° is treated by the process according to the invention.

[0140] The advanced fermentation must contains 11.5% vol. The advanced fermentation must consists of a liquid phase.

[0141] 50% of the advanced fermentation must constitutes the first part 11 and is subjected to the phase of reduction of the acquired alcoholic strength according to the following conditions: heating step at 75°C, for 2 minutes, then expansion step at 0.05MPa. The advanced fermentation must with reduced alcoholic strength 14 is assembled with the 50% of the untreated advanced fermentation must forming the second part 12 to continue the second fermentation step.

[0142] The volume of condensate 15 represents 8.6% by volume of the total volume of the first part 11 of the advanced fermentation must.

[0143] The alcohol of condensate 15, i.e. the acquired alcoholic strength of condensate 15, is 48%v / v.

[0144] The alcohol loss of the reduced advanced fermented must 14 is 3.2° aie.

[0145] The residual alcohol of the advanced fermentation must with reduced alcoholic strength 14, i.e. the acquired alcoholic strength of the advanced fermentation must with reduced alcoholic strength 14 is 8.3%v / v

[0146] After blending the reduced advanced fermented must 14 with the second part 12 of the untreated advanced fermented must, and at the end of the second fermentation stage, the final alcoholic strength of the product is 1 l.9%v / v.

[0147] Example 3

[0148] A Tannat grape must obtained during the 2022 harvest is treated using the process according to the invention. This example is illustrated in [Fig.2].

[0149] The advanced fermentation must contains 7.6% vol. The advanced fermentation must consists of a liquid phase from the initial fermentation tank which also contained the solid parts of the grape berry, as is usually done in red winemaking. The advanced fermentation must was separated into two separate batches: a control batch, whose temperature (Tte) and density (TDe) were measured regularly; and a sample batch whose temperature (ETe) and density (Ede) were also monitored. These curves are shown in [Fig.2] which shows the daily evolution of the density (De) and temperature (Te) parameters of each batch.

[0150] For the sample, 60% of the advanced fermentation must constitutes the first part 11 and is subjected to the reduction phase of the acquired alcoholic strength according to the following conditions: heating step at 70°C, for 2 minutes, then expansion step at 0.070 MPa. The advanced fermentation must with reduced alcoholic strength 14 is assembled with the 40% of the untreated advanced fermentation must forming the second part 12 to form the assembly 18 and continue the second fermentation stage. The results are given in [Fig.2]. The density of the assembly is followed day after day.

[0151] Fermentation monitoring is also carried out on a control sample made from the same grape must.

[0152] The 2 musts (Sample and Control) come from the same plot. The control must and the blend 18 corresponding to the sample are placed in 2 identical fermentation tanks. They were filled one day apart. The density and temperature of the two tanks are monitored over the days. No slowdown in fermentation related to the process according to the invention is observed and, above all, it is observed that fermentation continues normally in the sample batch despite the dealcoholization operation.

[0153] The invention is not limited to the embodiments previously described and extends to all embodiments covered by the invention.

[0154] List of references

[0155] 1. First fermentation tank

[0156] 2. Storage tank for the phase of reduction of the acquired alcoholic strength

[0157] 3. Heating element for the alcoholic strength reduction phase

[0158] 4. Relaxation room

[0159] 5. Condenser

[0160] 6. Optional relaxation room

[0161] 7. Optional condenser

[0162] 10. Advanced fermentation must

[0163] 11. First part of the advanced fermentation must

[0164] 12. Second part of the advanced fermentation must

[0165] 13. Heated advanced fermentation must

[0166] 14. Advanced fermentation must with reduced acquired alcoholic strength

[0167] 15. Condensate

[0168] 16. Degassed advanced fermentation must

[0169] 17. Condensate

[0170] 18. Blending of the advanced fermentation must with reduced acquired alcoholic strength and the second part of the advanced fermentation must

[0171] 20. Decarbonization step

[0172] 22. Storage tank for the second fermentation stage

[0173] 23. Advanced fermentation must heated during the decarbonation stage

[0174] 33. Heating organ of the decarbonation stage

[0175] Of. Density

[0176] Te. Temperature

[0177] ETe. Sample Temperature

[0178] TTe. Temperature Indicator

[0179] EDe. Sample Density

[0180] TDe. Sample Temperature

Claims

Claims

1. A method of manufacturing a liquid food product comprising a phase of reduction of the acquired alcoholic strength, characterized in that the method comprises: a) A first stage of fermentation of a first must allowing the production of a first advanced fermentation must (10), having an acquired alcoholic strength greater than 2% vol., b) A phase of reduction of the acquired alcoholic strength of at least a first part (11) of the first advanced fermentation must (10) comprising i. A stage of heating to a temperature between 45°C and 85°C, ii.A stage of relaxation in a relaxation chamber (4) maintained at an absolute pressure of between 0.003 MPa and 0.050 MPa to obtain a first advanced fermentation must with reduced acquired alcoholic strength (14), the stage of relaxation following the heating stage, c) A blend of the first advanced fermentation must with reduced acquired alcoholic strength (14) and a second advanced fermentation must (12) not having been used in the phase of reduction of the acquired alcoholic strength, the first advanced fermentation must with reduced acquired alcoholic strength (14) representing from 20 to 80% of the total volume of the blend (18), d) A second stage of alcoholic fermentation on the blend (18) obtained in stage c).

2. Method according to the preceding claim comprising a separation of a first part (11) of the first advanced fermentation must, corresponding to between 20 and 80% of the total volume of the first advanced fermentation must, intended to be used in the phase of reduction of the acquired alcoholic strength, and of a second part of the first advanced fermentation must corresponding, in whole or in part, to the second advanced fermentation must.

3. Method according to claim 1 comprising a first step of parallel fermentation of a second must allowing the obtaining of the second advanced fermentation must, having an acquired alcoholic strength greater than 2% vol.

4. A method according to any preceding claim comprising a step of decarbonizing the at least first part (11) of the fermentation must advanced prior to the stage of reduction of the acquired alcoholic strength.

5. Method according to the preceding claim in which the decarbonation step comprises a heating step, at a temperature lower than the temperature of the heating step i) of the phase b) of reduction of the alcoholic strength, followed by a step of expansion in a expansion chamber (6) maintained at an absolute pressure of between 0.003 MPa and 0.050 MPa of the heated advanced fermentation must (23) obtained in the previous heating step and obtaining a degassed advanced fermentation must (16) and a condensate (17).

6. Method according to the preceding claim in which the condensate (17) is added to the assembly (18) obtained in step c).

7. Method according to any one of the preceding claims in which the first advanced fermentation must (10) and / or the second advanced fermentation must consists of a liquid phase.

8. Method according to any one of claims 1 to 4 in which the first advanced fermentation must (10) and / or the second advanced fermentation must consists of a liquid phase and a solid phase.

9. Method according to any one of the preceding claims in which the first advanced fermentation must obtained at the end of the first fermentation step and / or the second advanced fermentation must comprises a minimum density of 1000 or approximately 20 g / L of residual sugars.

10. Process according to any one of the preceding claims in which the first advanced fermentation must obtained at the end of the first fermentation stage comprises an acquired alcoholic strength of between 2% vol. and 10% vol.

11. A method according to any preceding claim wherein the step of heating the reduction phase is carried out at a temperature between 65°C and 75°C.

12. Method according to any one of the preceding claims comprising at least one phase of reduction of the additional acquired alcoholic strength after the reduction phase b).

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