Wine Alcohol Reduction via Controlled Distillation and Reflux
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Solution Overview
Problem
Existing methods for reducing alcohol in wine, such as evaporation and membrane processes, suffer from heat damage, significant water loss, and loss of flavor components, with equipment being expensive and energy-intensive.
Innovation Solution
A process involving pre-heating wine and using a two-stage distillation system with controlled pressures and temperatures to strip aromatics and alcohol, followed by refluxing and condensing to reintroduce water and aromatics, minimizing heat damage and water loss while maintaining flavor components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If evaporation technology is used to remove water from fruit juice, then the fruit juice is concentrated, but significant water loss occurs and heat damage is caused to the wine
Solution Approach 1:
The patent uses phase transition of water from liquid to vapor through controlled heating at temperatures between 40-80°C, allowing water removal without excessive heat damage. The distillation column enables selective vaporization of water while preserving wine components through controlled temperature and pressure conditions.
Solution Approach 2:
The patent changes physical parameters (temperature, pressure) to control the distillation process. By operating at reduced pressures (5-50 kPa) and controlled temperatures (40-80°C), the system achieves water removal while minimizing heat damage to the wine, resolving the contradiction between water removal and heat damage prevention.
2Quantity of substance
If membrane processes are used to extract alcohol from wine, then alcohol removal is achieved, but equipment cost and energy consumption increase
Solution Approach 1:
The patent employs phase transition through distillation, where alcohol and water are separated based on their different volatility characteristics. By controlling temperature and pressure, alcohol is vaporized and separated from the wine matrix, achieving effective alcohol removal without requiring expensive membrane equipment or excessive energy input.
Solution Approach 2:
The patent replaces mechanical membrane separation systems with a thermal distillation process. Instead of using expensive membranes that require high pressure and energy, the system uses controlled heating and vaporization to achieve alcohol removal, significantly reducing equipment cost and energy consumption.
3Quantity of substance
If ConeTech spinning cone column is used to remove alcohol, then alcohol stripping is achieved, but flavour components are also removed and equipment complexity increases
Solution Approach 1:
The patent divides the distillation process into multiple sections within the column, with different regions optimized for different functions. The upper section removes aromatics while the lower section removes alcohol, allowing selective removal of specific components without requiring complex external equipment systems.
Solution Approach 2:
The distillation column is designed to perform multiple functions simultaneously: removing alcohol, removing aromatics, and concentrating the wine. This multi-functionality eliminates the need for separate equipment systems, reducing overall equipment complexity while achieving comprehensive alcohol stripping.
4Quantity of substance
If alcohol vapour is removed from wine, then alcohol content is reduced, but water loss increases
Solution Approach 1:
The patent incorporates a feedback mechanism where the alcohol vapour removed from the wine is condensed and returned to the wine. This feedback loop prevents water loss by recovering the water contained in the alcohol vapour, allowing continuous alcohol removal while maintaining water content in the wine.
Solution Approach 2:
The system recovers the water and aromatics that are carried over in the alcohol vapour stream. By condensing the vapour and returning it to the wine, the process recovers valuable water and flavor components that would otherwise be lost, achieving alcohol reduction without excessive water loss.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process effectively reduces alcohol content while preserving aromatics and flavor, avoiding heat damage and excessive water loss, and is more energy-efficient compared to existing technologies.
Implementation Method 1
subjecting the fermented beverage feedstock, as it flows down the first distillation column, to alcohol vapour rising up the first distillation column, thereby stripping aromatics from the fermented beverage feedstock to yield an aromatic vapour
Implementation Method 2
passing the aromatic vapour through a first condenser to condense the aromatics from the aromatic vapour
Implementation Method 3
subjecting the fermented beverage, as it flows down the second distillation column, to steam rising up the second distillation column, thereby stripping alcohol from the fermented beverage to yield an alcohol vapour
Implementation Method 4
refluxing the second stream of alcohol vapour in the rectifier to increase its alcohol concentration
Implementation Method 5
passing the refluxed alcohol vapour exiting the rectifier through a second condenser to condense the alcohol from the alcohol vapour
Data Source
AI summary
A process is disclosed for reducing alcohol in a fermented beverage without heat damage and without degrading the original flavor profile of the fermented beverage. The process generally includes the steps of: (i) removing aromatics from the wine; (ii) removing alcohol from the wine; (iii) refluxing a portion of the alcohol removed from the wine to increase the alcohol concentration of the alcohol vapor and return at least a portion of the condensed/recovered water to the wine; and (iv) condensing the aromatics removed from the wine and returning at least a portion thereof to the wine.