PROCESSING OF WINE RAW MATERIAL

Abstract

Freezing and desorption method by inert gas for the separation of non-volatile and volatile aromatic compounds from wine raw material, particularly the aromatic compounds determining the aroma and flavor of final products, and the subsequent blending of fractions for the preparation of beverages with the required parameters. It is thus possible to prepare non-alcoholic (<0.5% vol. alc.) and low alcoholic (<5% vol. alc.) beverages with non-volatile and volatile aromatic compounds comparable to their content in the original wine raw material, which is not possible by the individual utilization of the given methods. By utilization of this solution it is possible to prepare also alcoholic beverages with alcohol levels higher than 5% vol.

Claims

1. A process for preparation of beverages with different alcohol levels, characterized in that it consists in the combination of separation method of freezing 2 for separation of the non-volatile compounds, and method of desorption 7 by inert gas for separation of the volatile aromatic compounds and alcohol from the input wine raw material 1, with the consequent blending 10 of obtained fractions for preparation of beverages 19 with required parameters of levels of alcohol and content of non-volatile and volatile aromatic compounds.

2. A process for preparation of beverages with different alcohol levels, according to claim 1, characterized in that it consists in that the separation method of freezing 2 occurs at temperature −10° C. or lower, where the input wine raw material 1 yields a mixture of ice water fraction 4 with content of the non-volatile compound lower that 30% of their content in the input wine raw material, and the liquid alcohol fraction 5, which is separated by the spin-drying, filtration or other similar technique 3.

3. A process for preparation of beverages with different alcohol levels, according to claim 1, characterized in that it consists in that the separation method of desorption by inert gas occurs at temperature up to 20° C., where the inert gas is contacted with the input liquid with alcohol level up to 25% vol., where this input liquid is the input wine raw material 1 or the liquid alcohol fraction 5 exiting the separation method of freezing 2.

4. A process for preparation of beverages with different alcohol levels, according to claim 1, characterized in that it consists in that the separation method of freezing 2 includes the fast one-step freezing down to final temperature −10° C. or lower, or the equilibrium freezing, in which the temperature difference between the liquid and forming ice is kept at 1° C. by gradual cooling of liquid with temperature gradient approx. −1° C. per hour down to final temperature −10° C. or lower.

5. A process for preparation of beverages with different alcohol levels, according to claim 1, characterized in that it consists in that the separation method of desorption 7 by inert gas includes bubbling through the liquid volume or dispersing of the input liquid 1, 5 into the stream of inert gas yielding the inert gas fraction 9 saturated with the volatile compound vapors from the input liquid 1, 5, where these volatile compounds represent the aromatic compounds, alcohol, and water, and the liquid fractions 8, while during the consequent fractional condensation the inert gas fraction 9 saturated with the volatile compound vapors is cooled in several steps 12, 15, 17 with different temperatures yielding at least two fractions 11, 14, 16 with different concentration of the volatile compounds.

6. A process for preparation of beverages with different alcohol levels, according to claim 1, characterized in that it consists in blending 10 of obtained fractions realized by mixing the suitable ratio of liquid fractions obtained from freezing 2 and desorption 7 by inert gas, yielding the beverages with different levels of alcohol and non-volatile and volatile aromatic compounds.

7. A process for preparation of beverages with different alcohol levels, according to claim 6, characterized in that it consists in that the obtained beverage 19 is the non-alcoholic beverage with the alcohol level below 0.5% vol., or low alcoholic beverage with the alcohol level below 5% vol., or alcoholic beverage with the alcohol level below 25% vol., or alcoholic beverage with the alcohol level above 25% vol.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Presented drawing clarifies the claimed technical solution for the preparation of beverages with the different alcohol levels (detailed description is mentioned in the chapter Principles of technical solution).

EXAMPLES OF TECHNICAL SOLUTION

Example 1

[0024] 1.39 kg of wine was frozen to temperature −20° C. Obtained mixture of ice (ice water fraction) and liquid alcohol fraction was separated in the spin-dryer yielding 0.74 kg of ice and 0.652 kg of liquid. Liquid alcohol fraction and ice water fraction differed in composition, i.e. levels of alcohol, non-volatile (e.g. sugars, extract, acids) and volatile aromatic compounds (Table 1).

TABLE-US-00001 TABLE 1 original ice water liquid alcohol wine fraction fraction alcohol 12.41 % vol. 0.33 % vol. 22.8 % vol. sugars 1.2 g/l 0 g/l 2.3 g/l extract 20.3 g/l 5.9 g/l 33.0 g/l acids 0.53 g/l 0.16 g/l 0.86 g/l volatile aromatic 0.99 g/l 0.1 g/l 1.80 g/l compounds

[0025] 2.21 kg of wine at temperature 19° C. was thoroughly bubbled with nitrogen. Nitrogen saturated with the volatile compound vapors was fractionally condensed in two steps at temperatures 1° C. and −25° C. Two fraction containing the aromatic compounds, and a liquid fraction were obtained; first fraction (aromatic compounds 1) weighted 0.651 kg, second fraction (aromatic compounds 2) weighted 0.210 kg, liquid fraction weighted 1.350 kg. Individual fractions and liquid fraction differed in composition, i.e. levels of alcohol, non-volatile (e.g. sugars, extract, acids) and volatile aromatic compounds (Table 2).

TABLE-US-00002 TABLE 2 aromatic aromatic liquid fraction compounds 1 compounds 2 from desorption alcohol 3.5 % vol. 30 % vol. 0 % vol. sugars 0 g/l 0 g/l 1.6 g/l extract 0 g/l 0 g/l 39.3 g/l acids 0 g/l 0 g/l 0.81 g/l volatile aromatic 3.1 g/l 0.63 g/l 0.1 g/l compounds

[0026] The blending of the melted ice water fraction, the liquid fraction from desorption and the first fraction (aromatic compounds 1) from the fractional condensation in the given ratio (Table 3) yielded a product containing 0.48% vol. of alcohol (non-alcoholic wine) with weight of 2.09 kg, i.e. 58% wt. of the raw material entering the freezing and desorption by inert gas.

TABLE-US-00003 TABLE 3 ice water liquid fraction aromatic fraction from desorption compounds 1 product weight 0.735 kg 1.243 kg 0.115 kg 2.093 kg alcohol 0.33 % vol. 0 % vol. 3.5 % vol. 0.48 % vol. sugars 0 g/l 1.6 g/l 0 g/l 0.95 g/l extract 5.9 g/l 39.3 g/l 0 g/l 25.4 g/l acids 0.16 g/l 0.81 g/l 0 g/l 0.54 g/l volatile aromatic 0.1 g/l 0.1 g/l 3.1 g/l 0.43 g/l compounds

Example 2

[0027] 1.95 kg of wine was frozen to temperature −20° C. Obtained mixture of ice and liquid alcohol fraction was separated in the spin-dryer yielding 1.086 kg of ice and 0.864 kg of liquid. Liquid alcohol fraction and ice water fraction differed in composition, i.e. levels of alcohol, non-volatile (e.g. sugars, extract, acids) and volatile aromatic compounds (Table 4).

TABLE-US-00004 TABLE 4 original ice water liquid alcohol wine fraction fraction alcohol 12.41 % vol. 0.40 % vol. 21.72 % vol. sugars 1.2 g/l 0 g/l 2.2 g/l extract 20.3 g/l 6.4 g/l 31.4 g/l acids 0.53 g/l 0.06 g/l 0.90 g/l volatile aromatic 0. 99 g/l 0.12 g/l 1.7 g/l compounds

[0028] 0.729 kg of the liquid alcohol fraction from freezing, with alcohol level of 19.55 vol. and temperature 18.5° C., was thoroughly bubbled with nitrogen. Nitrogen saturated with the volatile compound vapors was fractionally condensed in two steps at temperatures 1° C. and −25° C. Two fraction containing the aromatic compounds, and a liquid fraction were obtained; first fraction (aromatic compounds 1) weighted 0.198 kg, second fraction (aromatic compounds 2) weighted 0.109 kg, liquid fraction weighted 0.422 kg. Individual fractions and liquid fraction differed in composition, i.e. levels of alcohol, non-volatile (e.g. sugars, extract, acids) and volatile aromatic compounds (Table 5).

TABLE-US-00005 TABLE 5 aromatic aromatic liquid fraction compounds 1 compounds 2 from desorption alcohol 36.4 % vol. 59.0 % vol. 0 % vol. sugars 0 g/l 0 g/l 2.6 g/l extract 0 g/l 0 g/l 52.1 g/l acids 0 g/l 0 g/l 1.48 g/l volatile aromatic 5.5 g/l 1.92 g/l 0.1 g/l compounds

[0029] The blending of the melted ice water fraction, the liquid fraction from desorption and the first fraction from the fractional condensation (aromatic compounds 1) in the given ratio (Table 6) yielded a product containing 4.93% vol. of alcohol (low alcoholic wine) with weight of 1.155 kg.

TABLE-US-00006 TABLE 6 ice water liquid fraction aromatic fraction from desorption comounds 1 product weight 0.592 kg 0.422 kg 0.141 kg 1.155 kg alcohol 0.4 % vol. 0 % vol. 36.4 % vol. 4.93 % vol. sugars 0 g/l 2.6 g/l 0 g/l 0.95 g/l extract 6.4 g/l 52.1 g/l 0 g/l 22.3 g/l acids 0.06 g/l 1.48 g/l 0 g/l 0.57 g/l volatile aromatic 0.12 g/l 0.1 g/l 5.5 g/l 0.77 g/l compounds

[0030] Blending of part of the melted ice water fraction and the first fraction from the fractional condensation (aromatic compounds 1), remaining after the preparation of low alcoholic wine, in the given ratio (Table 7) yielded a product containing 27.8% vol. of alcohol (liquor) with weight of 0.08 kg.

TABLE-US-00007 TABLE 7 ice water aromatic fraction compounds 1 product weight 0.023 kg 0.057 kg 0.080 kg alcohol 0.4 % vol. 36.4 % vol. 27.8 % vol. sugars 0 g/l 0 g/l 0 g/l extract 6.4 g/l 0 g/l 1.8 g/l acids 0.06 g/l 0 g/l 0.02 g/l volatile aromatic 0.12 g/l 5.5 g/l 4.0 g/l compounds

[0031] Blending of part of the melted ice water fraction and the second fraction from the fractional condensation (aromatic compounds 1), remaining after the preparation of low alcoholic wine and liquor, in the given ratio (Table 8) yielded a product containing 39.2% vol. of alcohol (spirits) with weight of 0.187 kg.

TABLE-US-00008 TABLE 8 ice water aromatic fraction compounds 2 product weight 0.078 kg 0.109 kg 0.187 kg alcohol 0.4 % obj 59 % obj 39.2 % obj sugars 0 g/l 0 g/l 0 g/l extract 6.4 g/l 0 g/l 2.7 g/l acids 0.06 g/l 0 g/l 0.03 g/l volatile aromatic 0.12 g/l 1.92 g/l 1.2 g/l compounds