Wine and process for its preparation

Abstract

A process for producing a concentrated aroma from an alcoholic beverage including treating an aroma fraction by evaporative perstraction to produce a treated aroma fraction and treating the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.

Description

10054598701Wine and process for its preparationCross-reference to related applications

[0001] This application claims priority to Australian provisional application no. 2023904221 , filed on 22 December 2023, the entire disclosure of which is hereby incorporated by reference.Field of the invention

[0002] The present disclosure relates to methods of producing wine, preferably with a low alcohol content or no alcohol content. The wine produced by the process preferably provides a low alcohol content or no alcohol wine with improved organoleptic properties.Background of the invention

[0003] Alcoholic beverages, particularly beer, with no alcohol content or a lower alcohol content have been gaining in market share. There is interest in wine products with reduced alcohol. Unfortunately, the quality of no and low alcohol wine products is more markedly impacted compared to the full alcohol beverage than their beer counterparts. This is partly due to the higher volume of alcohol in a wine (typically, 13- 15% ABV) that needs to be removed compared to lower alcohol ABV products (eg beer, which are typically between 4-6%). Furthermore, dealcoholisation of wine typically readds water, which further impacts the quality of the final product.

[0004] Aroma is the key factor determining the quality of wine and also the main difference between the different types of wine. Wines have a complex flavour and aroma chemistry profile in comparison to many other lower ABV beverages and many of the flavour and aroma compounds can be detrimentally modified or removed during the dealcoholisation process. Because of this, the dealcoholisation processes tend to result in reduced aroma and a poorer flavour profile. Attempts to improve the aroma or flavour of a low or no alcohol wine tend to involve the addition of added water or other external flavour additives.

[0005] While there has been some success with reduced alcohol beers, progress has been slower with wines, which are significantly more chemically complex beverages.10054598702

[0006] Methods to reduce the alcohol content in wines and other beverages include starting with a low sugar wine base that leads to a lower alcohol content during wine production. Another method is vacuum distillation, where the ethanol is removed under reduced pressure from the wine product. Another method is reverse osmosis which removes the alcohol component of a beverage by pumping the beverage against a semi-permeable membrane so that ethanol and water diffuse separately.

[0007] There are distinct problems with each of these methods. For example, as shown in FR2653443A1 , starting with a lower sugar wine base means that the production process leads to a different flavour profile when compared to the corresponding full alcohol product. This process also reduces the flexibility in the grapes able to be chosen and this technique still leads to some alcohol being produced which requires further processing to create a no alcohol product.

[0008] Vacuum distillation leads to volatile flavour and aroma compounds being modified during the process. Attempts to capture these compounds and reintroduce them to the wine have been partially successful and the addition of other additives have been needed to recover the loss in flavour.

[0009] There is a clear need for wine having reduced alcohol content. It is desirable that the wine is produced without significant loss of aromatic flavour compounds for improved organoleptic properties and / or with minimal addition of water or other additives. It is desirable that the improvement is achieved by starting from a traditional alcoholic wine base to maximise the original aroma and flavour options and designed to conserve as much of the aromatic and flavour components as possible. There is a need for an improved process to facilitate this outcome, given the apparent shortcomings of known methods.

[0010] Reference to any prior art in the specification is not an acknowledgment or suggestion that this prior art forms part of the common general knowledge in any jurisdiction or that this prior art could reasonably be expected to be understood, regarded as relevant, and / or combined with other pieces of prior art by a skilled person in the art.10054598703Summary of the disclosure

[0011] In one aspect, the present disclosure provides a process for producing a concentrated aroma from an alcoholic beverage including:- treating an aroma fraction by evaporative perstraction to produce a treated aroma fraction;- treating the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.

[0012] In some embodiments, the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage. Optionally, the alcoholic beverage is wine. Optionally, the wine is a fruit derived beverage, optionally the fruit is a grape. Preferably, the wine is a wine grape derived product.

[0013] In some embodiments, the aroma fraction comprises an ethanol content of between about 5% to about 80% v / v, or between about 10% to about 75% v / v, or between about 20% to about 70% v / v. In other embodiments, the aroma fraction comprises an ethanol content of between about 50% to about 80% v / v.

[0014] In some embodiments, the aroma fraction is diluted prior to the evaporative perstraction. Optionally, the dilution is with water or wine water, preferably wine water, more preferably juice free extract. Optionally, the diluted aroma fraction comprises an ethanol content of between about 5% to about 30% v / v, or between about 10% to about 25% v / v, or between about 10% to about 20% v / v.

[0015] In some embodiments, the concentrated aroma fraction comprises an ethanol content of between about 0.1 % to about 10% v / v, about 0.1 % to about 7% v / v, about 0.1 % to about 5% v / v, about 2% to about 10% v / v, about 2% to about 7% v / v, about 5% to about 10% v / v, about 0.1 to about 3% v / v, or between about 0.1 % to about 2% v / v, or between about 0.1 % to about 1 % v / v, or between about 0.2% to about 0.8% v / v.

[0016] In some embodiments, the concentrated aroma fraction comprises an ethanol content of between about 0.1 % to about 15% v / v, 0.1 % to about 14% v / v, about 0.1 % to about 13% v / v, about 0.1 % to about 12% v / v, about 0.1 % to about 11 % v / v, about 0.1 % to about 10% v / v, about 0.5% to about 15% v / v, 0.5% to about 14% v / v, about 0.5% to about 13% v / v, about 0.5% to about 12% v / v, about 0.5% to about 11 %, about 0.5% to10054598704 about 10% v / v, about 1% to about 15% v / v, 1% to about 14% v / v, about 1% to about 13% v / v, about 1 % to about 12% v / v, about 1 % to about 11 % v / v, about 1 % to about 10% v / v, about 2% to about 15% v / v, 0.1 % to about 14% v / v, about 2% to about 13% v / v, about 2% to about 12% v / v, about 2% to about 11 % v / v, about 2% to about 10% v / v, about 3% to about 15% v / v, 3% to about 14% v / v, about 3% to about 13% v / v, about 3% to about 12% v / v, about 3% to about 11 % v / v, or about 3% to about 10% v / v.

[0017] In some embodiments, the evaporative perstraction is with water and produces a water alcohol in addition to the treated aroma fraction.

[0018] In some embodiments, the reverse osmosis produced an alcohol fraction, such as a wine alcohol, in addition to the concentrated aroma fraction.

[0019] In some embodiments, the process further comprises combining the concentrated aroma with a dealcoholised beverage to produce a reduced alcohol beverage. Optionally, the reduced alcohol beverage comprises between about 0.01% and 1% v / v of ethanol. Optionally, the reduced alcohol beverage comprises between about 0.01% and about 1% v / v of ethanol, about 0.05% and about 1% v / v of ethanol, about 0.1% and about 1% v / v of ethanol, about 0.2% and about 1% v / v of ethanol, about 0.3% and about 1% v / v of ethanol, about 0.4% and about 1% v / v of ethanol, about 0.5% and about 1% v / v of ethanol, about 0.6% and about 1% v / v of ethanol, about 0.7% and about 1% v / v of ethanol, 0.01% and about 0.7% v / v of ethanol, about0.05% and about 0.7% v / v of ethanol, about 0.1% and about 0.7% v / v of ethanol, about 0.2% and about 0.7% v / v of ethanol, about 0.3% and about 0.7% v / v of ethanol, about 0.4% and about 0.7% v / v of ethanol, about 0.5% and about 0.7% v / v of ethanol, 0.01% and about 0.6% v / v of ethanol, about 0.05% and about 0.6% v / v of ethanol, about 0.1% and about 0.6% v / v of ethanol, about 0.2% and about 0.6% v / v of ethanol, about 0.3% and about 0.6% v / v of ethanol, about 0.4% and about 0.6% v / v of ethanol, about 0.5% and about 0.6% v / v of ethanol, 0.01% and about 0.5% v / v of ethanol, about 0.05% and about 0.5% v / v of ethanol, about 0.1% and about 0.5% v / v of ethanol, about 0.2% and about 0.5% v / v of ethanol, about 0.3% and about 0.5% v / v of ethanol, or about 0.4% and about 0.5% v / v of ethanol.

[0020] In some embodiments, the aroma fraction and the dealcoholised beverage are made from the same alcoholic beverage. Optionally, (i) the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage; (ii) this10054598705 separating produces a dearomatised fraction; (iii) the dealcoholised beverage is prepared by removing alcohol from the dearomatised fraction.

[0021] In some embodiments, the alcoholic beverage comprises an alcohol content of between about 4% to about 60% v / v, or between about 4% to about 40% v / v, or between about 8% to about 25% v / v, or between about 10% to about 20% v / v.

[0022] In some embodiments, the dealcoholised beverage is produced by one or more of reverse osmosis, evaporative perstraction, vacuum distillation, osmotic distillation, falling film evaporator and spinning cone column.

[0023] In preferred embodiments, the dealcoholized beverage is produced by vacuum distillation.

[0024] In some embodiments, the vacuum distillation process has an operating temperature from about 0 to about 60 °C, or from about 40 to about 60 °C, Preferably, the vacuum distillation process has an operating temperature from about 40 to about 60 °C, more preferably between about 44 to about 52 °C.

[0025] In some embodiments, the vacuum distillation process has an operating pressure from about 10 to about 95 kPa below atmospheric pressure. Preferably, the vacuum distillation process has an operating pressure from about 80 to 95 kPa below atmospheric pressure.

[0026] In some embodiments, the operating temperature of the vacuum distillation process is set such that it is within about 5 °C, or about 4 °C, or about 3 °C, or about 2 °C, of the relative boiling point of the aroma fraction or alcohol fraction at the set pressure.

[0027] In some embodiments, the alcoholic beverage and the concentrated aroma have about the same v / v% alcohol. For example, the same v / v% alcohol ± 5%, 3% or 2%.

[0028] In another aspect, the present disclosure provides a process for producing a reduced alcohol beverage including: processing an aroma fraction by evaporative perstraction to produce a treated aroma fraction;10054598706- processing the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.- combining the concentrated aroma fraction with a dealcoholised beverage to produce a reduced alcohol beverage comprising between about 0.01% and 1% v / v of ethanol.

[0029] In some embodiments, the aroma fraction is diluted prior to treating the aroma fraction by evaporative perstraction.

[0030] In some embodiments, (i) the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage; (ii) this separating produces a dearomatised fraction; (iii) the dealcoholised beverage is prepared by removing alcohol from the dearomatised fraction.

[0031] In another aspect, the present disclosure provides a process of making a dealcoholised wine, wherein the process comprises the addition of a concentrated aroma fraction to a dealcoholised wine, said concentrated aroma fraction having been produced by the process according to one of the herein disclosed embodiments.

[0032] Other embodiments of this aspect of the disclosure are as described for other aspects of the disclosure.

[0033] In another aspect, the present disclosure provides a product prepared according to the processes of the disclosure.

[0034] In another aspect, the present disclosure provides a system for producing a reduced alcohol beverage including:- one or more evaporative perstraction apparatus configured to receive an aroma fraction or diluted aroma fraction and produce both a treated aroma fraction and an alcohol water- one or more reverse osmosis apparatus configured to produce an concentrated aroma fraction, wherein said evaporative perstraction apparatus and reverse osmosis apparatus are connected consecutively or in series such that the treated aroma fraction produced by the evaporative perstraction is fed into the one or more reverse osmosis apparatus.10054598707

[0035] In some embodiments, the system further comprises a means to combine the concentrated aroma fraction and a dealcoholised beverage to produce a reduced alcohol beverage. Optionally, the reduced alcohol beverage comprises between about 0.01% and 1% v / v of ethanol. Optionally, the reduced alcohol beverage comprises between about 0.01% and about 1% v / v of ethanol, about 0.05% and about 1% v / v of ethanol, about 0.1% and about 1% v / v of ethanol, about 0.2% and about 1% v / v of ethanol, about 0.3% and about 1% v / v of ethanol, about 0.4% and about 1% v / v of ethanol, about 0.5% and about 1% v / v of ethanol, about 0.6% and about 1% v / v of ethanol, about 0.7% and about 1% v / v of ethanol, 0.01% and about 0.7% v / v of ethanol, about 0.05% and about 0.7% v / v of ethanol, about 0.1% and about 0.7% v / v of ethanol, about 0.2% and about 0.7% v / v of ethanol, about 0.3% and about 0.7% v / v of ethanol, about 0.4% and about 0.7% v / v of ethanol, about 0.5% and about 0.7% v / v of ethanol, 0.01% and about 0.6% v / v of ethanol, about 0.05% and about 0.6% v / v of ethanol, about 0.1% and about 0.6% v / v of ethanol, about 0.2% and about 0.6% v / v of ethanol, about 0.3% and about 0.6% v / v of ethanol, about 0.4% and about 0.6% v / v of ethanol, about 0.5% and about 0.6% v / v of ethanol, 0.01% and about 0.5% v / v of ethanol, about 0.05% and about 0.5% v / v of ethanol, about 0.1% and about 0.5% v / v of ethanol, about 0.2% and about 0.5% v / v of ethanol, about 0.3% and about 0.5% v / v of ethanol, about 0.4% and about 0.5% v / v of ethanol.

[0036] In some embodiments, the system further comprises a means to remove an aroma fraction from an alcoholic beverage thereby producing a dearomatised beverage.

[0037] In some embodiments, the system further comprises a means to remove alcohol the dearomatised beverage to produce a dealcoholised beverage.

[0038] In some embodiments, the system further comprises a means to combine the aroma fraction with wine water to produce a diluted aroma fraction.

[0039] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a carrier flow rate from about 0.1 to about 16 L / min.

[0040] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a feed flow rate from about 0.1 to about 16 L / min.10054598708

[0041] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has an operating pressure from about 0.1 to about 5 bar.

[0042] In some embodiments, treating the aroma fraction by evaporative perstraction or the evaporative perstraction apparatus, has an operating temperature from about 25 to about 60 °C.

[0043] In some embodiments, treating the aroma fraction by evaporative perstraction or the evaporative perstraction apparatus, has an inlet or input temperature from about 0 to about 20 °C.

[0044] In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating pressure from about 0.2 to about 50 bar.

[0045] In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating temperature from about 0 to about 40 °C.

[0046] In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has a membrane with an active area from about 1 to about 50 m2.

[0047] In another aspect, the present disclosure provides a beverage production facility including the system of the disclosure.

[0048] In another aspect, the present disclosure provides a beverage comprising:- an aroma fraction, preferably a concentrated aroma fraction obtainable or obtained by the processes of the disclosure;- a dealcoholised beverage, preferably a dearomatised dealcoholised beverage, preferably the dearomatised dealcoholised beverage being prepared from the same beverage as the aroma fraction.

[0049] The proportions and components of the aroma fraction and dealcoholised beverage are optionally as described in relation to the processes of the disclosure.10054598709

[0050] In another aspect, the present disclosure provides a compliant wine as defined in Australia New Zealand Food Standards Code - Standard 4.5. 1 - Wine Production Requirements.

[0051] Further aspects of the present invention and further embodiments of the aspects described in the preceding paragraphs will become apparent from the following description, given by way of example and with reference to the accompanying drawings.Brief description of the drawings

[0052] Figure 1a illustrates a process for producing a concentrated aroma fraction as described below in detail in the description of embodiments of the invention with reference to the figures.

[0053] Figure 1b illustrates a second process for producing a concentrated aroma fraction, where the aroma fraction is diluted by combining the aroma fraction with a diluent. In an exemplary embodiment of the process, the diluent is juice free extract, as described in further detail in the description of embodiments of the invention with reference to the figures.

[0054] Figure 2 illustrates a process for producing a beverage with reduced alcohol content by combining a concentrated aroma fraction with a dealcoholised beverage, as described in further detail in the description of embodiments of the invention with reference to the figures.Detailed description of the embodiments

[0055] The present invention provides a method for preparing wine with reduced alcohol content, preferably low or no alcohol wine, comprising evaporative perstraction of the aroma fraction of wine (optionally diluted) to remove alcohol from that fraction of the wine and then reverse osmosis of the aroma fraction. The treated aroma fraction may be combined with a dealcoholised non-aroma wine fraction to prepare a final reduced alcohol wine product.

[0056] It will be understood that the invention disclosed and defined in this specification extends to all alternative combinations of two or more of the individual features mentioned or evident from the text or drawings. All of these different combinations constitute various alternative aspects of the invention.100545987010Definitions

[0057] For purposes of interpreting this specification, terms used in the singular will also include the plural and vice versa.

[0058] As used herein, except where the context requires otherwise, the term "comprise" and variations of the term, such as "comprising", "comprises" and "comprised", are not intended to exclude further additives, components, integers or steps.

[0059] "About" as used herein when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ±20% or ±10%, in some instances ±5%, in some instances ±1%, and in some instances ±0.1% from the specified value, as such variations are appropriate to perform the disclosed methods.

[0060] Ranges: throughout this disclosure, various aspects of the disclosure can be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1 , 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the range.

[0061] All of the patents and publications referred to herein are incorporated by reference in their entirety.

[0062] Unless otherwise herein defined, the following terms will be understood to have the general meanings which follow.

[0063] The term “no alcohol” refers to beverages having no or essentially no alcohol. Essentially no alcohol may refer to up to less than 1% (ie 0.01 to 0.9%), 0.01 to 0.5% or 0.01 to 0.05% v / v alcohol. Any beverage with an alcohol content of less than 0.05% is considered to contain no alcohol and can be classified as “alcohol free”.100545987011

[0064] The term “low alcohol” refers to beverages having less alcohol than a traditional version of the beverage. For example, a no or low alcohol wine may be 0 to 4.4% v / v alcohol (low being up to 4.4% v / v such as 0.01 to 4.4% v / v).

[0065] The terms “light wine” or “mid-strength” wine refers to wines having greater than 4.5% v / v alcohol or 4.5% or more v / v alcohol. Or having 4.5 to 9%, or 4.5 to 8% v / v alcohol.

[0066] The term “reduced alcohol” refers to mid-strength, low alcohol or no alcohol versions of traditionally alcoholic beverages such as wines. Reduced alcohol wines can be from 0.01 to 12% v / v alcohol. Optionally, a reduced alcohol wine may be an alcohol adjusted wine with decreased alcohol content compared to the initial wine base. These may be, for example, 10 to 12% v / v alcohol.

[0067] The term “aroma fraction” refers to the fraction of a beverage containing the compounds that have aroma that has been separated from its base product. The aroma fraction can be separated from the body of the beverage by several methods including fractional distillation, evaporative distillation, vacuum distillation, falling film evaporator and evaporative vacuum distillation in all of its various forms. Other methods known in the art are contemplated. The aroma fraction consists of the initial fraction of volatile components removed from a body of wine and consists of from about 0.1 to about 5% by volume of the body of the initial wine. Optionally, the aroma fraction consists of from about 1 to about 3% by volume of the body of the initial wine.

[0068] The term “treated aroma fraction” as used herein refers to the product from the aroma fraction of a beverage that has undergone an evaporative perstraction process. The alcohol content of a treated aroma fraction compared to an untreated aroma fraction may be lower.

[0069] The term “dearomatised wine” refers to the body of a wine after the aroma fraction has been separated from the body of the wine. This process of separating the aroma fraction from the body of the wine is referred to as “dearomatisation” which may comprise one or more “dearomatisation steps”.

[0070] The term “dealcoholised wine” refers to the body of a wine after the alcohol (ethanol) fraction has been separated from the body of the wine. In the present disclosure, this occurs after the removal of the aroma fraction in a dearomatisation100545987012 process. The process of separating the alcohol is referred to as “dealcoholisation” and may comprise one or more “dealcoholisation steps”.

[0071] The term “wine” refers to a must, in which the alcohol quantity produced by alcoholic fermentation is at least 4.5% (v / v or ABV), including but not limited to fermented grape must. The wine may be any relevant type of wine such as white wine, red wine, rose wine, dessert wine, still wine or sparkling wine. In some embodiments, the wine includes a fortified wine or a non-fortified wine. Preferably, the wine is a nonfortified wine. Where the wine is a base wine that is the starting material for the processes of the invention, the wine is post-fermentation ie a fermented base wine.

[0072] Wine is a complex mixture of organic and inorganic compounds, many of which give the wine its character and taste. The main constituents of wine are water and ethanol. It is generally expected to find compounds such as sugar in the form of glucose, fructose and pentose; alcohols such as glycerol, 2,3-butanediol, acetoin, amyl, isobutyl and n-propyl alcohols; esters such as ethyl acetate, ethyl succinate and ethyl lactate; acids such as tartaric acid, maleic acid, citric acid, succinic acid acid, lactic acid and acetic acid; minerals such as sodium, potassium, calcium, iron, phosphorus, sulfur and copper; nitrogenous substances such as ammonia, amino acids and proteins; acetaldehyde; phenolic substances; dyes and vitamins in a smaller part.

[0073] Many of these organic and inorganic compounds, separately or in combination, gives the wine its organoleptic taste and aroma. It is expected that some of the more volatile of these flavour compounds, some of which make up the aroma fraction of the wine, are removed during typical dealcoholisation processes. This applies in particular to its higher alcohols, such as aliphatic alcohols with 3-12 carbon atoms. The loss of these volatile compounds can adversely affect the desired taste and properties of the wine.

[0074] The methods of this invention effect the removal of a substantial portion of the alcoholic content of an alcoholic beverage, while at the same time retaining the other organic constituents of the beverage that contribute to its colour, bouquet or aroma, and flavour. The latter aspects are perhaps most critical in the production of "light" wines (approximately 6-8 volume % ethanol content), low-alcohol wines and non-alcoholic wines. Any process for the removal of alcohol from wine should ideally minimize the loss of these constituents in the final product, and the present invention substantially100545987013 achieves this goal by reintroducing these lost compounds back into a dealcoholised beverage. The identity and concentrations of other (ie non-ethanol) organic constituents obviously are different for distilled spirits (eg whiskey) and for beer, but the nature of the separation problem is the same: namely the selective removal of ethanol in preference to water and these other organic constituents. For the sake of definiteness, the invention will be described in greatest detail for the case where the process is applied to the production wines.

[0075] The term “consecutive” or “consecutive production” refers to a production process having 2 or more steps or system for a production process having 2 or more steps such as the process described by the present disclosure. In a consecutive production process or system there are two separate production lines. The product of the first production line is fed into the second production line. The second production line can be at the same or a different location to the first production line. There can be a delay between the processing on the first production line and the second production line. Third and further production lines are possible depending on the process. For example, treatment of the aroma fraction by evaporative perstraction may be performed on a separate production line to reverse osmosis of the product from the evaporative perstraction apparatus.

[0076] The term “in series” or “in series production” to a production process having 2 or more steps or system for a production process having 2 or more steps such as the process described by the present disclosure. The part of the process that is “in series” includes two or more process steps connected end-to-end in the same production line. These steps are performed at the same location and, typically, without a delay between the processing steps. The “in series” process forms a single path through the process or system. For example, the evaporative perstraction and reverse osmosis apparatus may be arranged such that the aroma fraction is first treated by the evaporative perstraction apparatus and then subsequently treated with the reverse osmosis apparatus in the same production line.

[0077] The term “parallel” or “parallel production” also refers to an arrangement of the components in a production process or system. Parallel production refers to multiple production lines that are next to each other (often with a common initial input). In some embodiments, a single input may be split and fed into separate apparatus, for example a single aroma fraction could be fed into several evaporative perstraction apparatus for100545987014 processing. In some preferred embodiments of the present disclosure, the production is not in parallel. However, parallel processing is contemplated. The output of parallel processing is optionally combined to form a single output. The parallel processing can be in series or consecutive. Parallel processing for one production step does not necessitate parallel processing for subsequent steps.ABV & LALs

[0078] Alcohol by volume (or ABV) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage and is expressed as a volume percent standardised at 20 °C. 4% v / v alcohol is 4 ABV.

[0079] Litres of alcohol (or LALs) is a measure of the litres of alcohol (ethanol) contained in a given volume. This is calculated by multiplying the percent ABV by the total volume of the alcoholic beverage standardised at 20 °C.

[0080] Alternatively, a beverage (such as a wine) may be described by using Baume. Baume is usually a pre-fermentation measure for wine. As an approximation, 1 Baume = 1 .8 Brix = 18 g / L sugar = 1% potential ABV or expected ABV post fermentation. The exact conversion between Baume and ABV may change due to yeast activity, fermenter type and fermentation parameters, and temperature. Typically, 1 Baume translates to between 0.8-1 .2% ABV.

[0081] At low concentrations of alcohol (primarily ethanol), gas chromatography with flame-ionisation detection is used as the gold standard to quantify the amount of ethanol contained in a sample. This may be headspace gas chromatography. The person skilled in the art would be aware of this method and would be able to use it to routinely screen samples to calculate the amount of ethanol present in said samples. This method allows quantification of ethanol with excellent precision at levels as low as 0.010 g / dL (or 0.01% v / v ethanol).Vinous water, LSJ & JFE

[0082] Juice free extract (JFE) / Low sugar juice (LSJ) / vinous water is the wine water derived from the concentration of grape juice / must or partially fermented grape juice / must. Partially fermented refers to 0.001 to 3% v / v ethanol or 0.01 to 3% v / v ethanol standardised at 20 °C. It is typically a clear concentrate derived from the100545987015 concentration process. It retains the integrity of the base juice I must - for example characteristics such as grape variety, year, and Geographical Indication. The liquid may contain some aromatic characters of the base juice. LSJ / JFE / vinous water is produced by removal of water from wine juice. The process for producing JFE / LSJ / vinous water involves concentrating a grape juice / must by evaporative concentration under vacuum, with resultant product streams being 1 ) Concentrated high sugar juice, and; 2) Water condensate commonly known as JFE / LSJ / vinous water. This can be a closed loop process.

[0083] LSJ and JFE are narrower terms under wine water or vinous water, which are generated through juice concentration as a by-product. This is the clear condensate from the concentration of grape juice or other fruit juices. It is a clear liquid and may contain some aromatic characters from the base juice and retains the integrity of the original grape juice (e.g. variety, year, geographical indication). The terms LSJ and JFE are synonymous and are used herein interchangeably.

[0084] The term “must” designates the crushed grape or other fruit from which juice is extracted / purified. Preferably, fresh or in the initial stages of fermentation.Evaporative perstraction

[0085] Evaporative perstraction (EP) is a method that can be used to lower the alcohol content of an alcoholic beverage by up to 15% ABV, down to about 5.0% ABV. EP is a membrane-based process in which a feed (alcoholic beverage) and a stripping solution (usually water but other alternatives are contemplated) pass through a microporous, hydrophobic hollow fibre membrane contactor on opposite sides. This method is also known as “isothermal membrane distillation” or “osmotic distillation.” When referring to the elimination of alcohol from wine, however, the term “evaporative perstraction” is most commonly used.

[0086] The vapour pressure difference between the volatile solute (alcohol) in the feed (wine) and stripping solution (water) drives the transfer of the alcohol across the membrane into the water, removing the alcohol from the feed. The working pressure is normally kept lower than the capillary penetration pressure of liquid (wine) into the pores, so the hydrophobic membrane does not get wet. As a result, air gaps are generated in the pores to allow alcohol vapour from wine to flow through to the stripping100545987016 solution. Because alcohol (ethyl alcohol) is one of the most volatile substances in wine, it moves through membrane pores faster than water. In addition, the solubility of aromatic molecules in wine is higher than in pure water, limiting their loss.

[0087] Other factors may also limit the loss of aroma compounds such as the running conditions. Reducing the wine and water flow rates from 600 to 300 L / h, lowering the pH of the water stream from 7 to 3, and changing the feed / stripping volume ratio from 1 .5:1 to 1 :4.7 all assist offsetting the loss of volatile aroma components in wine.

[0088] In some embodiments, the evaporative perstraction membrane is a hydrophobic membrane. Preferably, the membrane is a polypropylene membrane (for example a 3MTMLiqui-Cel™ polypropylene X40 or X50 membrane). Other membranes known in the art are contemplated.

[0089] The person skilled in the art would appreciate that optimisation of an evaporative perstraction process in wine can vary based on different inputs to achieve the desired outputs. For example, different starting materials such as one from a different wine variety or having a different alcohol content might require an adjustment in temperature, pressure, flow rates or membrane characteristics. The skilled person can make these adjustments by routine optimisation.- Alcohol Content: Higher initial alcohol content may require more efficient removal, which can be achieved by adjusting the carrier water flow rate to create an optimal concentration gradient across the membrane or by adjusting the feed flow rate. Increasing the concentration gradient of ethanol in the system will drive higher removal rates.- Membrane choice: Many commercially available membranes are known and available to be used. Each membrane may have slight variations in their performance between manufacturers and models. Therefore, the skilled person may need to adjust certain parameters accordingly.- Temperature and Pressure: Operating conditions such as temperature and pressure may also affect the flow rates. Higher temperatures may increase the rate of alcohol evaporation, while pressure may influence the permeation rate through the membranes.100545987017- Variety: wine varieties may contain similar amounts of volatile aroma compounds, but the alcohol content can still vary slightly. This variation can affect the flow rates needed for effective alcohol removal.- Volume: Larger volumes will require higher flow rates to maintain the same efficiency of alcohol removal. The system may need to be scaled accordingly to handle different volumes without compromising the process efficiency.

[0090] The person skilled in the art would readily know and be able to adjust the parameters described above based on their input and desired output. For example, the input may vary in alcohol content, wine variety and the volume to be processed. The output may be adjusted accordingly by altering the membrane, operating temperature or pressure, the carrier water flow rate or the feed flow rate.

[0091] In some embodiments, treating an aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a carrier flow rate from about 0.1 to about 16 L / min, or from about 1 to about 16 L / min, or from about 3 to about 16 L / min, or from about 5 to about 16 L / min, or from about 7 to about 16 L / min, or from about 9 to about 16 L / min, or from about 11 to about 16 L / min.

[0092] In some embodiments, treating an aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a feed flow rate from about 0.1 to about 16 L / min, or from about 1 to about 16 L / min, or from about 3 to about 16 L / min, or from about 5 to about 16 L / min, or from about 7 to about 16 L / min, or from about 9 to about 16 L / min, or from about 11 to about 16 L / min.

[0093] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has an operating pressure from about 0.1 bar to about 5 bar, or from about 0.5 bar to about 5 bar, or from about 1 bar to about 5 bar, or from about 2 bar to about 5 bar, or from about 3 bar to about 5 bar, or from about 0.1 bar to about 3 bar, or from about 0.5 bar to about 3 bar, or from about 1 bar to about 3 bar, or from about 2 bar to about 3 bar, or from about 0.1 bar to about 2 bar, or from about 0.5 bar to about 2 bar, or from about 1 bar to about 2 bar. Preferably, the operating pressure is from about 0.5 to about 3 bar, more preferably about 1 bar.

[0094] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has an operating temperature from about 25100545987018 to about 60 °C, or from about 30 to about 60 °C, or from about 35 to about 60 °C, or from about 40 to about 60 °C, or from about 45 to about 60 °C, or from about 50 to about 60 °C. Preferably, treating the aroma fraction by evaporative perstraction has an operating temperature of about 40 to about 60 °C, more preferably about 50 °C.

[0095] In some embodiments, treating the aroma fraction by evaporative perstraction has an inlet or input temperature from about 0 to about 20 °C, or from about 5 to about 20 °C, or from about 10 to about 20 °C, or from about 15 to about 20 °C, or from about 0 to about 15 °C, or from about 5 to about 15 °C, or from about 10 to about 15 °C, or from about 0 to about 10 °C, or from about 5 to about 10 °C. Preferably, the inlet or input temperature is less than about 10 °C (ie from about 0 to about 10 °C, or from about 5 to about 10 °C).

[0096] In the present disclosure, the use of LSJ or JFE to dilute the aroma fraction is particularly advantageous for the evaporative perstraction process in the production of a wine beverage. Evaporative perstraction requires the input to be colourless and therefore, wine is often not a good diluent. Additionally, water cannot be used as a diluent as without converting a compliant wine to a non-compliant one. As LSJ or JFE is a clear, colourless liquid that is lower in phenolics, tannins, acids and sugars compared to a wine, this allows the evaporative perstraction process to function optimally and operate at lower pressures. It also allows the beverage produced from this process to be a compliant wine, as opposed to a wine product, which would be made if the process used water instead of LSJ or JFE. Furthermore, the use of LSJ or JFE is beneficial for the reverse osmosis process that follows the evaporative perstraction process as phenolics, tannins, acids and sugars make concentration of the treated aroma fraction less efficient.Reverse osmosis

[0097] Reverse Osmosis (RO) is a form of nanofiltration performed under pressure where the aroma and flavour compounds are concentrated by separating the aroma into 2 streams. One which contains lightweight molecular compounds (the permeate) and the other contains larger compounds, held by the membrane (the retentate). In the processing of a wine or wine derived mixture (eg a treated aroma), reverse osmosis results in volatile components like alcohol passing through the membrane with the water and leaving the behind non-volatile flavour components of wine in a concentrate.100545987019

[0098] In some embodiments, the reverse osmosis membrane has a molecular weight up to about 150 Da, up to about 180 Da, up to about 200 Da, or up to about 250 Da. In some embodiments, the reverse osmosis membrane has a molecular weight from about 50 Da to about 250 Da, or from about 50 Da to about 200 Da, or from about 50 Da to about 150 Da, or from about 100 Da to about 250 Da, or from about 100 Da to about 200 Da.

[0099] The operating pressure of a reverse osmosis system may vary dramatically depending on the system used. Some systems may operate as low as 0.2 bars of pressure, while others may operate at around 800-1000 bar. In the production of beverages, particularly winemaking, lower pressures are typically used and range from about 0.2 bar to about 50 bar. In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating pressure from about 0.2 bar to about 50 bar, about 0.2 bar to about 45 bar, or from about 0.2 bar to about 40 bar, about 0.2 bar to about 35 bar or from about 0.2 bar to about 30 bar, or from about 0.2 bar to about 20 bar, or from about 0.2 bar to about 15 bar, or from about 0.2 bar to about 10 bar, or from about 0.2 to about 5 bar, or from 0.2 to about 4 bar, or from 0.2 to about 3 bar, or from about 0.3 bar to about 50 bar, about 0.3 bar to about 45 bar, or from about 0.3 bar to about 40 bar, about 0.3 bar to about 35 bar, or from about 0.3 bar to about 30 bar, or from about 0.3 bar to about 20 bar, or from about 0.3 bar to about 15 bar, or from about 0.3 bar to about 10 bar, or from about 0.3 to about 5 bar, or from 0.3 to about 4 bar, or from 0.3 to about 3 bar, from about 0.4 bar to about 50 bar, about 0.4 bar to about 45 bar, or from about 0.4 bar to about 40 bar, or from about 0.4 bar to about 35 bar, or from about 0.4 bar to about 30 bar, or from about 0.4 bar to about 20 bar, or from about 0.4 bar to about 15 bar, or from about 0.4 bar to about 10 bar, or from about 0.4 to about 5 bar, or from 0.4 to about 4 bar, or from 0.4 to about 3 bar, or from about 0.5 bar to about 50 bar, about 0.5 bar to about 45 bar, or from about 0.5 bar to about 40 bar, about 0.5 bar to about 35 bar or from about 0.5 bar to about 30 bar, or from about 0.5 bar to about 20 bar, or from about 0.5 bar to about 15 bar, or from about 0.5 bar to about 10 bar, or from about 0.5 to about 5 bar, or from 0.5 to about 4 bar, or from 0.5 to about 3 bar.

[0100] In some embodiments, treating the treated aroma fraction by reverse osmosis has an operating temperature of about 0 to about 40 °C, or from about 10 to about 40 °C, or from about 20 to about 40 °C, or from about 30 to about 40 °C, or from about 0 to100545987020 about 30 °C, or from about 10 to about 30 °C, or from about 20 to about 30 °C. Preferably, treating the treated aroma fraction by reverse osmosis operates at a temperature of about 10 to about 30 °C.

[0101] In some embodiments, the reverse osmosis membrane has an active area from about 1 to about 50 m2, or from about 5 to about 50 m2, or from about 10 to about 50 m2, or from about 15 to about 50 m2, or from about 20 to about 50 m2, or from about 25 to about 50 m2, or from about 30 to about 50 m2, or from about 1 to about 45 m2, or from about 5 to about 45 m2, or from about 10 to about 45 m2, or from about 15 to about 45 m2, or from about 20 to about 45 m2, or from about 25 to about 45 m2, or from about 1 to about 40 m2, or from about 5 to about 40 m2, or from about 10 to about 40 m2, or from about 15 to about 40 m2, or from about 20 to about 40 m2, or from about 25 to about 40 m2, or from about 1 to about 35 m2, or from about 5 to about 35 m2, or from about 10 to about 35 m2, or from about 15 to about 35 m2, or from about 20 to about 35 m2, or from about 25 to about 35 m2.

[0102] In some embodiments, the reverse osmosis membrane comprises polyamide or composites thereof. Other membrane materials known in the art are contemplated. In preferred embodiments the membrane is a Veolia VinoCon RO5 or RO7, VinoPro NF 8040, Parker RO2, Parker 4038, Parker 4080, or Nitto ESPA4-LD. Other membranes known in the art are contemplated.

[0103] In order to test whether a membrane not listed above is workable in the invention, the person skilled in the art would readily know how to remove a membrane from a reverse osmosis system and replace it with the membrane to be tested. Membranes used in RO systems are readily interchangeable and could be done as a matter of routine.

[0104] Examples of suitable RO systems include, but are not limited to, systems produced by BHF Technologies, Bucher Vaslin, Della Toffola, or Vinovation.Vacuum distillation

[0105] Vacuum distillation refers to a method of separating compounds in a mixture under reduced pressure based on the differences in the boiling points of said compounds. Vacuum distillation may include fractional distillation, evaporative distillation, vacuum distillation, falling film evaporator, vacuum steam distillation (eg100545987021 spinning cone) and evaporative vacuum distillation in all of its various forms. In preferred embodiments, the vacuum distillation method is performed using a GoLo vacuum distillation system. For example, the GoLo system may be a 1000 or 2200 L / h GoLo system. The volume processed with the GoLo system may be lower than the volume stated. In use, the volume processed may vary due to the variation on input, eg input flow rate. Other systems known in the art are contemplated.

[0106] In preferred embodiments, the vacuum distillation method may remove the aroma fraction from a body of wine. The aroma fraction may consist of from about 0.1 to about 5%, or from about 1 to about 3% by volume of the initial wine.

[0107] In preferred embodiments, the vacuum distillation may consist of three stages aroma removal to produce a dearomatized beverage, alcohol removal from the dearomatized beverage to produce an alcohol or spirit fraction, and alcohol concentration and rectification.

[0108] In some embodiments, the vacuum distillation process has an operating temperature from about 0 to about 60 °C, or from about 10 to about 60 °C, or from about 20 to about 60 °C, or from about 30 to about 60 °C, or from about 40 to about 60 °C, or from about 50 to about 60 °C, or from about 0 to about 50 °C, or from about 10 to about 50 °C, or from about 20 to about 50 °C, or from about 30 to about 50 °C, or from about 40 to about 50 °C, or from about 0 to about 40 °C, or from about 10 to about 40 °C, or from about 20 to about 40 °C, or from about 30 to about 40 °C. Preferably, the vacuum distillation process has an operating temperature from about 40 to about 60 °C, more preferably between about 44 to about 52 °C.

[0109] In some embodiments, the vacuum distillation process has an operating pressure from about 10 to about 95 kPa below atmospheric pressure, or from about 30 to about 95 kPa below atmospheric pressure, or from about 50 to about 95 kPa below atmospheric pressure, or from about 70 to about 95 kPa below atmospheric pressure, or from about 80 to about 95 kPa below atmospheric pressure. Preferably, the vacuum distillation process has an operating pressure from about 80 to 95 kPa below atmospheric pressure, or from about 80 to about 90 kPa below atmospheric pressure, or from about 85 to about 90 kPa below atmospheric pressure.100545987022

[0110] The person skilled in the art would be aware that the boiling point of compounds are lower under reduced pressure as compared to the boiling point under standard conditions. The person skilled in the art could adjust the vacuum distillation process to account for the changes in pressure by lowering the temperature needed to distil the aroma or ethanol fractions from a base.

[0111] In some embodiments, the operating temperature of the vacuum distillation process is set such that it is within about 5 °C, or about 4 °C, or about 3 °C, or about 2 °C, of the relative boiling point of the aroma fraction or alcohol fraction at the set pressure.

[0112] Alcohol concentration and rectification may include concentrating the volume of alcohol in the alcohol or spirit fraction, and combining the non-alcohol containing fractions from the alcohol removal and alcohol concentration stages of the vacuum distillation process to produce a dealcoholized beverage, preferably a dearomatized dealcoholized beverage.Description of embodiments of the invention with reference to the figures

[0113] Figure 1a illustrates one embodiment of the process for producing a concentrated aroma fraction. An aroma fraction (optionally diluted with juice free extract, vinous water or water to create a diluted aroma fraction) including alcohol 101 is treated by evaporative perstraction 102. The aroma fraction has, for example, 5 to 70% v / v alcohol, preferably about 5 to 30%, 5 to 25% or 55 to 20% v / v alcohol. The diluted aroma fraction has, for example, 1 to 16%, v / v alcohol, preferably about 3 to 16%, 5 to 16% or 10 to 16% v / v alcohol The evaporative perstraction apparatus has an infeed of water 103 in addition to the infeed of aroma fraction / diluted aroma fraction 101 . The alcohol from the aroma fraction / diluted aroma fraction crosses the membrane in the evaporative perstraction apparatus and into the water. This removes alcohol content from the aroma fraction / diluted aroma fraction. Output from the evaporative perstraction treatment is an alcohol containing water stream 104 and a treated (reduced alcohol) aroma fraction that may still contain some alcohol 105. The alcohol containing water stream optionally has 1 to 10% v / v alcohol, or 1 to 20% v / v alcohol, or 1 to 15% v / v alcohol, or 1 to 14% v / v alcohol, or 3 to 20% v / v alcohol, or 3 to 15% v / v alcohol, or 3 to 14% v / v alcohol. The treated aroma fraction optionally has about 1 to 30%, 1 to 20%, 1 to 10% or 3 to 8% v / v alcohol. Optionally, the percentage of alcohol removed from the100545987023 aroma fraction by the evaporative perstraction apparatus is from about 40% to about 90%, about 40% to about 80% or about 50% to about 75%.

[0114] The treated aroma fraction 105 is fed into a reverse osmosis apparatus 106 for additional treatment. Treatment in a reverse osmosis step 106 separates volatile components including alcohol with water and concentrates selected components to produce a concentrated aroma that is free or substantially free of alcohol, the permeate 107, and a wine-alcohol mixture, the retentate 108. The wine alcohol mixture is optionally 0.3 to 3% v / v preferable 0.4 to 0.7% v / v alcohol. The concentrated aroma is optionally about 0.1 to about 10% or about 0.1 to about 7% or about 0.1% to about 5%, or about 2 to about 10%, or about 2 to about 7% or about 5 to about 10% v / v alcohol. Optionally, the percentage of alcohol removed from the treated aroma fraction by the reverse osmosis apparatus is from about 65% to about 95%, about 75% to about 85%, or about 80%. In some embodiments, the percentage of alcohol removed from the treated aroma fraction by the reverse osmosis apparatus is from about 40% to about 60%, or about 45% to about 60%, or about 50% to about 60%, or about 40% to about 55%, or about 40% to about 50%, or about 40% to about 45%, or about 45% to about 55%, or about 45% to about 50%.

[0115] Figure 1b illustrates another embodiment of the process for producing a concentrated aroma from an alcoholic beverage. In this process, the aroma fraction 101 is further diluted by combining the aroma fraction 101 with juice free extract 109 to prepare a diluted aroma fraction 110. The aroma fraction is optionally 50 to 80%, 60 to 70% or about 65% v / v alcohol. Optionally, the aroma fraction contains from about 10% to about 25% of the total alcohol contained in the alcoholic beverage. Optionally, the aroma fraction or diluted aroma fraction includes 5 to 17.5% v / v alcohol, or 5 to 16% v / v alcohol. The diluted aroma fraction is optionally 3 to 7 or about 5% v / v alcohol. The diluted aroma fraction is then treated with evaporative perstraction 102 and the process proceeds as described in Figure 1a.

[0116] Figure 2 illustrates the process for producing a beverage with reduced alcohol content comprises removing the aroma fraction 209 from a full strength beverage 210 by a dearomatisation process 212 to produce a dearomatised beverage 213 in addition to the aroma fraction. Several dearomatisation processes are known in the art having one or more dearomatisation steps. The aroma fraction 209 may optionally be combined with juice free extract 211 to provide a diluted aroma fraction 201 . Processing100545987024 of the aroma fraction or diluted aroma fraction proceeds as described for Figure 1 item 201 from Figure 2 mirrors item 101 from Figure 1 and so on to produce the concentrated aroma 207.

[0117] The dearomatised beverage 213 is treated by at least one dealcoholisation process 214, to remove one or more alcohol containing fractions 215 and provide a reduced alcohol dearomatised beverage 216. Optionally, the reduced alcohol dearomatised beverage has 0.05% v / v or less alcohol, for example, less than 0.05% or 0 to 0.04% v / v alcohol or 0.005 to 0.04% v / v alcohol. Optionally, the reduced alcohol dearomatised beverage has had about 90% or more of the alcohol removed, about 95% or more of the alcohol removed, or about 98% or more removed. In each of these options, there can be at most 99.9% or 99% of the alcohol removed from the dearomatised beverage. The dealcoholisation process may be carried out by one or more of several process known in the art and may comprise one or more steps. The dealcoholised dearomatised beverage 216 and the concentrated aroma 207 are combined to provide a reduced alcohol beverage 217. Optionally, the reduced alcohol beverage is 3% v / v or less, 2% v / v or less, 1% v / v or less, 0.05% v / v or less, or 0.02% v / v or less alcohol. Optionally, there is at least 0.001% v / v alcohol in the reduced alcohol beverage. Optionally, the reduced alcohol beverage includes or consists of from about 75% to about 95% or 80% to 90% v / v of the original alcoholic beverage.Optionally, the reduced alcohol beverage has from about 99% to about 90% or 95% to 99% or 98% to 99% v / v of the alcohol removed compared to the original alcoholic beverage.ExamplesExample 1 - Materials and methodsMaterials

[0118] The test wine was a 2022 vintage Lindeman Semilion Chardonnay trade base wine, with South Eastern Australian geographical indication, LIP, MPF code LS3 2022. Analysis of the wine gave the following parameters: pH = 3.51 , titratable acidity = 5.8 T, residual sugar (glucose / fructose) = 0.2 g / L, turbidity = 0.34 NTU, temperature = 12.6 °C, free SO2 = 36 mg / L, total SO2 = 141 mg / L, dissolved 02 = 0.21 mg / L, dissolved CO2 = 0.21 g / L.100545987025

[0119] Juice Free Extract (JFE) was prepared by processing a South Eastern Australia Cabernet juice obtained from Treasury Wine Estates (TWE) Karadoc Winery through a CT9 concentrator - with 30 ppm SO2, 0.1 g / L citric acid and carbon fined with de- odourising carbon 0.2 g / L) . The Juice Free Extract was taken from a tank containing a mixture of multiple regional juices with a South Eastern Australian Gl.

[0120] CSR liquid sugar, food grade gum Arabic, glycerol, sulfur dioxide and potassium bicarbonate were obtained from commercial sources. Surli® velvet (blend of yeast mannoproteins extracted from yeast cell walls) was obtained from Enartis.Vacuum distillation

[0121] A 2200 L / h G0L0 vacuum distillation system purchased from Logichem was used to separate the aroma strip and alcohol from a base wine. The G0L0 process consists of three stages, the first stage is the removal of the aroma fraction, the second stage is removal of the alcohol fraction to produce an alcohol strip (spirit) and a dealcoholized & dearomatized wine, and the third stage is concentration of the alcohol strip to about 85% v / v alcohol by removing water and combining the removed water with the dealcoholized & dearomatized wine to form. The aroma strip was then processed according to the subsequent methods. The temperature of the G0L0 system was increased during the second stage of distillation to remove the alcohol from the dearomatized wine.

[0122] The G0L0 vacuum distillation system was run at a temperature between 46-49 °C and at a pressure between 87-89 kPa below atmospheric pressure.Evaporative perstraction

[0123] A 3M Liqui-Cel 10-inch X-50 polypropylene evaporative perstraction contactor or 3M Liqui-Cel 10-inch X-40 polypropylene evaporative perstraction contactor was used in the evaporative perstraction methods. The membrane has the following specifications:

[0124] Membrane Material: Polypropylene.

[0125] Priming Volume (approximate): Shellside (where the diluted aroma flows): 1 .3 liters (0.3 gallons); Lumenside (where the carrier water flows): 0.6 liters (0.2 gallons).100545987026

[0126] Maximum Shellside Liquid Working Temperature / Pressure: Temperature: 5-30 °C (41 -86 °F) at 7.2 barg (105 psig); Pressure: Up to 40 °C (104 °F) at 5.2 barg (75 psig).

[0127] Maximum Applied Gas Pressure: 4.1 barg (60 psig) at 25 °C (77 °F)Reverse osmosis

[0128] A custom built BHF Technologies reverse osmosis system modified to run at lower pressures was used with a 150-200 Da MWCO (Molecular Weight Cut-Off) Nanofiltration (NF) sea water membrane for processing the aroma through reverse osmosis.

[0129] Nanofiltration sea water membranes were obtained from Nitto Hydronautics (Nitto ESPA4-LD) and used as received.Example 2 - Process of producing low-alcohol wine

[0130] The test wine of Example 1 was processed through a GoLo vacuum distillation wine dealcoholisation system at approximately 1000 L / hr in 3 stages (aroma removal, alcohol removal, alcohol concentration and rectification) in closed loop as a continuous series as follows:1 . Resultant product streams: 1 .5 - 2% Aroma fraction used for the trial was 516L at 61 .7% alcohol v / v; Dealcoholised base wine at < 0.05 alcohol % v / v, rectified spirit at ~80 - 85 % alcohol % v / v;2. The dealcoholised base wine (final base blend ex-aroma) at < 0.05% alcohol was then blended with standard additions (liquid cane sugar to 10 -15 g / L, Stabivin (solution of arabic gum 1 .5 mL / L) , sulfur dioxide (FSO2 30-38 ppm ; TSO2 <200 ppm ), potassium bicarbonate 0.2-1.8 g / L, ascorbic acid (100 - 120 mg / L), glycerol (10 mL / L));3. Aroma fraction was diluted with juice free extract (JFE) to 14.5% v / v alcohol & 4.5% v / v alcohol;4. Diluted aroma at 14.5% alcohol v / v was processed through a 3M Liqui-Cel 10- inch X-50 polypropylene evaporative perstraction contactor to remove approximately 50% of the alcohol (14.5% alcohol v / v down to 8% alcohol v / v). It100545987027 is possible to run the perstractor for longer to get down to 5, 4, 3 or even 2% alcohol v / v;5. Equipment was not available to trial reverse osmosis of the aroma fraction following evaporative perstraction. Viability of this process was tested on diluted aroma (4.5% ABV as a substitute for the evaporative perstraction output). For the 4.5% ABV aroma, the reverse osmosis processing produced 50% retentate at 4.5 % alcohol v / v (fraction 1 ) and 50% permeate at 4.5% alcohol v / v (fraction 2);6. A portion of the retentate is then re-combined with the original dealcoholised base wine to achieve a final alcohol of <0.5% v / v. Using the output of the evaporative perstraction process as the input of the reverse osmosis process, it is expected that this will lead to an aroma fraction output with between about 2% v / v to about 8% v / v alcohol content. This could then be used in a low alcoholic wine to produce a wine with <0.5% v / v alcohol content while retaining more of the volatile aromatic compounds to produce a better flavoured wine. In theory, the evaporative perstraction system could be continuously run to lower the alcohol content of the output. This would lead to a dealcoholized wine produced with <0.05% v / v alcohol content.

Claims

100545987028CLAIMS1 . A process for producing a concentrated aroma from an alcoholic beverage including:- treating an aroma fraction by evaporative perstraction to produce a treated aroma fraction;- treating the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.

2. The process of claim 1 , wherein the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage.

3. The process of claim 1 or claim 2, wherein the alcoholic beverage is wine.

4. The process of any one of the preceding claims, wherein the wine is a grape wine.

5. The process according to any one of the preceding claims, wherein the aroma fraction comprises an ethanol content of between about 5% to about 80% v / v, or between about 10% to about 75% v / v, or between about 20% to about 70% v / v, or between about 50% to about 80% v / v.

6. The process of any one of the preceding claims, wherein the aroma fraction is diluted prior to the evaporative perstraction.

7. The process of claim 6, wherein the dilution is with water or wine water, preferably wine water, preferably juice free extract.

8. The process according to any one of claims 5 to 9, wherein the diluted aroma fraction comprises an ethanol content of between about 5% to about 30% v / v, or between about 10% to about 25% v / v, or between about 10% to about 20% v / v.

9. The process according to any one of claims 1 to 10, wherein the concentrated aroma comprises an ethanol content of between about 0.1% to about 15% v / v, or between about 0.5% to about 15% v / v, or between about 1% to about 12% v / v, or between about 3% to about 10% v / v.10054598702910. The process of any one of the preceding claims, wherein the evaporative perstraction is with water and produces a water alcohol in addition to the treated aroma fraction.11 . The process of any one of the preceding claims, wherein the reverse osmosis produced an alcohol fraction (such as a wine alcohol) in addition to the concentrated aroma fraction.

12. The process of any one of the preceding claims, wherein the process further comprises combining the concentrated aroma with a dealcoholised beverage to produce a reduced alcohol beverage.

13. The process of any one of the preceding claims, wherein the reduced alcohol beverage comprises between about 0.01% and 1% v / v of ethanol.

14. The process of claim 12 or claim 13, wherein the aroma fraction and the dealcoholised beverage are made from the same alcoholic beverage.

15. The process of claim 14, wherein (i) the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage; (ii) this separating produces a dearomatised fraction; (iii) the dealcoholised beverage is prepared by removing alcohol from the dearomatised fraction.

16. The process according to any one of claims 12 to 15, wherein the alcoholic beverage comprises an alcohol content of between about 4% to about 60% v / v, or between about 4% to about 40% v / v, or between about 8% to about 25% v / v, or between about 10% to about 20% v / v.

17. The process according to any one of claims 12 to 16, wherein the dealcoholised beverage is produced by one or more of reverse osmosis, evaporative perstraction, vacuum distillation, osmotic distillation and spinning cone column.

18. A process for producing a reduced alcohol beverage including:- treating an aroma fraction by evaporative perstraction to produce a treated aroma fraction;- treating the treated aroma fraction by reverse osmosis to produce a concentrated aroma fraction.100545987030- combining the concentrated aroma fraction with a dealcoholised beverage to produce a reduced alcohol beverage comprising between about 0.01% and 1% v / v of ethanol.

19. The process of claim 18, wherein the aroma fraction is diluted prior to treating the aroma fraction by evaporative perstraction.

20. The process of claim 18 or claim 19, wherein (i) the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage; (ii) this separating produces a dearomatised fraction; (iii) the dealcoholised beverage is prepared by removing alcohol from the dearomatised fraction.21 . A process of making a dealcoholised wine, wherein the process comprises the addition of a concentrated aroma to a dealcoholised wine, said concentrated aroma being produced by the process according to any one of claims 1 to 11 .

22. The process of process for producing a reduced alcohol beverage of any one of claims 18 to 20 or the process of claim 21 , wherein the wine is a fortified wine or a non-fortified wine.

23. A product prepared according to the process of any one of claims 1 to 23.

24. A system for producing a reduced alcohol beverage including:- one or more evaporative perstraction apparatus configured to receive an aroma fraction or diluted aroma fraction and produce both a treated aroma fraction and an alcohol water- one or more reverse osmosis apparatus configured to produce an concentrated aroma fraction, wherein said evaporative perstraction apparatus and reverse osmosis apparatus are connected consecutively or in series such that the treated aroma fraction produced by the evaporative perstraction is fed into the one or more reverse osmosis apparatus.

25. The system of claim 24, wherein the system further comprises a means to combine the concentrated aroma fraction and a dealcoholised beverage to produce a reduced alcohol beverage.10054598703126. The system of claim 25, wherein the reduced alcohol beverage comprises between about 0.01% and 1% v / v of ethanol.

27. The system of any one of claims 24 to 26, wherein the system further comprises a means to remove an aroma fraction from an alcoholic beverage thereby producing a dearomatised beverage.

28. The system of claim 27, wherein the system further comprises a means to remove alcohol the dearomatised beverage to produce a dealcoholised beverage.

29. The system of any one of claims 24 to 28, further comprising a means to combine the aroma fraction with wine water to produce a diluted aroma fraction.

30. The process of any one of claims 1 to 23, or the system of any one of claims 24 to 29, wherein treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a carrier flow rate from about 0.1 to about 16 L / min.31 . The process of any one of claims 1 to 23, or 30, or the system of any one of claims 24 to 30, wherein treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a feed flow rate from about 0.1 to about 16 L / min.

32. The process of any one of claims 1 to 23, 30 or 31 , or the system of any one of claims 24 to 31 , wherein treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has an operating pressure from about 0.1 to about 5 bar.

33. The process of any one of claims 1 to 23, or 30 to 32, or the system of any one of claims 24 to 32, wherein treating the aroma fraction by evaporative perstraction or the evaporative perstraction apparatus, has an operating temperature from about 25 to about 60 °C.

34. The process of any one of claims 1 to 23, or 30 to 33, or the system of any one of claims 24 to 33, wherein treating the aroma fraction by evaporative perstraction or the evaporative perstraction apparatus, has an inlet or input temperature from about 0 to about 20 °C.10054598703235. The process of any one of claims 1 to 23, or 30 to 34, or the system of any one of claims 24 to 34, wherein treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating pressure from about 0.2 to about 50 bar.

36. The process of any one of claims 1 to 23, or 30 to 35, or the system of any one of claims 24 to 35, wherein treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating temperature from about 0 to about 40 °C.

37. The process of any one of claims 1 to 23, or 30 to 36, or the system of any one of claims 24 to 36, wherein treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has a membrane with an active area from about 1 to about 50 m2.

38. A beverage production facility including the system according to any one of claims 24 to 37.

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