CA1205401A - Alcoholic beverages and method of manufacture - Google Patents
Alcoholic beverages and method of manufactureInfo
- Publication number
- CA1205401A CA1205401A CA000414161A CA414161A CA1205401A CA 1205401 A CA1205401 A CA 1205401A CA 000414161 A CA000414161 A CA 000414161A CA 414161 A CA414161 A CA 414161A CA 1205401 A CA1205401 A CA 1205401A
- Authority
- CA
- Canada
- Prior art keywords
- permeate
- wine
- alcoholic beverage
- flavouring
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
- C12H3/04—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages using semi-permeable membranes
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Steroid Compounds (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Non-Alcoholic Beverages (AREA)
- Saccharide Compounds (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
- Fats And Perfumes (AREA)
Abstract
A B S T R A C T
ALCOHOLIC BEVERAGES AND METHOD OF MANUFACTURE
A method of manufacturing an alcoholic beverage, wherein a feed-stock alcoholic beverage obtained by normal fermentation (eg. cheap red wine) is subjected to a reverse osmosis process, and the permeate is then used, either on its own or as a major constitutent of an alcoholic beverage.
ALCOHOLIC BEVERAGES AND METHOD OF MANUFACTURE
A method of manufacturing an alcoholic beverage, wherein a feed-stock alcoholic beverage obtained by normal fermentation (eg. cheap red wine) is subjected to a reverse osmosis process, and the permeate is then used, either on its own or as a major constitutent of an alcoholic beverage.
Description
i ~ ~Z05~0~
The present invention relates to a method of manu-facturing alcoholic beverages and to alcoholic bever-ages obtained by the method.
Proposals have already been made to manufacture beverages of low alcohol content, for example, beer or wine, by hyperfiltration or reverse osmosis. A
~ conventional beer or wine is passed under pressure ; into a filter cell having a suitable hyperfiltration membrane which is permeable to molecules of small size, such as water and alcohol.
The concentrate, i.e., the matter which does not pass through the membrane, is retained and then diluted with water to constitute the desired low-alcohol beverage.
When alcoholic beverages are processed by hyper-filtration or even by ultrafiltration, it is usual for the permeate, i.e., the fluid which passes through the membrane, to be disposed of down the drain.
One proposed use for it has been to remove its alcohol and to add it back into the concentrate in order to reduce the level of alcohol therein.
Another proposed use is to use it as an additive for a concentrate of a beverage of the same kind or of a different kind.
Thus, no useful qualities have yet been recognised in the permeate per se.
It has now been discovered that the permeate derived from hyperfiltration or from ultrafiltration of an alcoholic beverage obtained by conventional fermentation, and in particular from wine, itself ; constitutes a high quality product of commerclal value.
Further, its quality is substantially independent of the quality of the original wine.
-- ~z~s~
The present invention therefore provides a method of manufacturing an alcoholic beverage, wherein the major constituent of the beverage comprises the permeate obtained from subjecting an alcoholic bever-age itself obtained by normal fermentation to a pro-cess of reverse osmosis.
By "reverse osmosis" in this specification is contemplated hyperfiltration or ultrafiltration.
The method of the invention particularly con-templates subjecting an alcoholic beverage, especially wine to hyperfiltration or ultrafiltrationto produce a permeate and a concentrate, the permeate being different from the alcoholic beverage and having gustative quality. A flavouring is added to the permeate to form a new beverage.
The invention also contemplates a new beverage produced in accordance with the invention.
The feed-stock beverage obtained by normal fer-mentation may advantageously be a low quality ordinary red wine, i.e., a low quality "vin rouge ordinaire".
To obtain the best quality taste properties for the permeate, the concentrate derived from a first stage of reverse osmosis is subjected to a second stage of reverse osmosis to remove residual "wine flavour" substances therefrom by extraction by water.
A plurality of successive reverse osmosis stages may be applied to the concentrate.
The permeates from successive stages are mixed together and eventually concentrated by subjecting them to a reverse osmosis with a membrane which is substantially impervious to alcohol, the thus recovered water being used as extracting medium for the "wine ; flavour" substances of the concentrate.
.
j z~s~o~
- 2a -The above-defined permeate from a fermented bever-age such as wine may be used on its own as an alcoholic beverage. However, it is preferable to add flavouring.
The method of the invention thus provides a new channel for marketing agriculturally produced wines, and in particular those low quality "heavy" red wines of relatively high alcohol content that are often difficult to sell.
The quality of the end product is probably due to the fact that the permeate, in spite of containing none of the dry residue of wine3 nonetheless contains components which give it the test or flavour of wine.
These components are present in infinitessimal quantities that are not presently measurable3 but their association with added flavouring give rise to an end product with an original and marketable taste.
In this respect, reverse osmosis can be con-sidered as a means for ensuring that the beverage as consumed only J
~L2054~
contains components that contribute to good quality, while components that reduce the quality of the original wine are eliminated.
A particularly useful application of the invention lies in the fact that the permeate obtained from reverse osmosis of ordinary red wine can be used, after adding suitable flavouring, in the manufacture of alcoholic be-verages of the type that have up to now required white wine for their manufacture. As is well known, ordinary red wine is cheaper than white wine.
Flavouring for adding to the permeate may be chosen from fruit extracts, fruit juices, frui~ liqueurs or even spirits.
Sugar may be added, if necessary, in addition to the 15 flavouring.
Alcohol may also be added, in particular to obtain a beverage suitable for use as an aperitif. The required degree of alcohol for this purpose may be obtained either by directly adding alcohol, or by ~ryo-concentration.
Depending on the additives used, and in particular depending on the chosen flavouring, alcoholic beverages of very diferent tastes can be obtained.
By adding black currant liqueur to a permeate obtai-ned by hyperfiltration of ordinary red wine, a beverage is directly obtained that is comparable in all respects to the cocktail known as "Kir", which has hitherto been prepared with white wine.
By adding orange extracts, sugar, and optionally rum, to the permeate, a beverage is obtained which is transpa-rent and comparable to orange wine, in spite of being~btained frcm ordinary red wineO
- The beverage may also be aerated.
The permeate on which beverages in accordance with the invention are based is obtained, as outlined above, by subjecting a wine to reverse osmosis.
If a non-negligeable dry residue is acceptable in the manufactured beverage, the wine is subjected to an ultrafiltration process rather than to reverse osmosis.
. . ~
1 20S9~
In order to increase the efficiency of extraction of the various "wine flavour" substances and in particular the alcoholic efficiency of the method, the concentrate from a first reverse osmosis stage is diluted and subjected to a second reverse osmosis stage, and the permeates from both stages are mixed together before flavouring is added, if any.
Always for the same purpose, but in order to avoid use of wa~er from outside, the invention provides that the concentrate from the first reverse osmosis stage is diluted not wlth fresh water but with the permeate obtai-ned from an intermediate stage of reverse osmosis using a membrane which is substantially impervious to alcohol, and the concentrate from the intermediate stage and the permeate of the second reverse osmosis stage are mixed together before flavouring is added, if any.
Thus all the "wine flavour" substances can be extrac-ted from the concentrate, with a minimal loss due to ex-traction efficiency, ~y an appropriate choice of the type of membrane for the various reverse osmosis stages and of the association of these stages, the extraction medium of said substances being advantageously provided by dealco-holation of the permeate.
The invention is not limited to processjng wine, but is equally applicable to processing other alcoholic beverages manufactured by normal fermentation, eg~ beer.
The invention also provides alcoholic beverages ma-nufactured using the above-defined method.
BRIEF DESCRIPTION OF THE DRAWINGS
Examples of the invention are described with refe-rence to the accompanying drawing in which :
Figure l is a process flow diagram for a single s~age filtration process ;
Figure 2 is a process flow diagram for a two stage filtration process ; and Figure 3 is a process flow diagram for a three stage filtration process.
S4V~
,-- ~
MORE DETAI~ED DESCRIPTION
Generally speaking 9 in all the examples described below, ordinary red wine is subjected to a reverse osmosis process performed under the usual reverse osmosis operating conditions.
Also, alcohol content is expressed throughout in degrees Guy-~ussac, which are equivalent to a volume percentage. Degrees proof (whether US or UK) are not used.
With reference to ~igure 1, wine from a tank 2 is pumped by a high pressure pump 1 into the upstream compartment 3 of a reverse osmosis cell 4 having a suitable semi-permeable membrane 5.
A recycling circuit is set up in known manner for recycling a fraction of the concentrate from the upstream compartment 3 of the cell 4 through a pump 6 which feeds the recycled Goncentrate back into the wine inlet circuit at a point downstream from the high pressure pump 1. The recycling is for the purpose of keeping the upstream side of the membrane clean.
There is an initial setting up period during which various parameters are adjusted, the water initially contained in the downstream compartment 7 of the cell ~ is disposed ofp and the concentrate recycling circuit is established. Thereafter, so long as the supply of feed wine is continuous, steady stata operating conditions apply in which a steady flow of permeate is obtained from the outlet 8 of the downstream compartment 7.
~he flow rate depends on the surface area of the membrane, on the osmotic pressure, on the t e m p e r a t u r e and ~ the pressure delivered by the high pressure pump 1. ~he recycling pump 6 also needs adjusting to obtain a steady flow of non-recycled concentrate from an outlet 9.
- - By suitably adjusting the above-mentioned parameters, a wide range of permeate to concentrate ratios may be obtained, and, in particular, the filter cell equipment may be adjusted to give an unusually high proportion of permeate. ~or example~
the permeate may be as much as 80% of the volume of the wine processed.
The present invention relates to a method of manu-facturing alcoholic beverages and to alcoholic bever-ages obtained by the method.
Proposals have already been made to manufacture beverages of low alcohol content, for example, beer or wine, by hyperfiltration or reverse osmosis. A
~ conventional beer or wine is passed under pressure ; into a filter cell having a suitable hyperfiltration membrane which is permeable to molecules of small size, such as water and alcohol.
The concentrate, i.e., the matter which does not pass through the membrane, is retained and then diluted with water to constitute the desired low-alcohol beverage.
When alcoholic beverages are processed by hyper-filtration or even by ultrafiltration, it is usual for the permeate, i.e., the fluid which passes through the membrane, to be disposed of down the drain.
One proposed use for it has been to remove its alcohol and to add it back into the concentrate in order to reduce the level of alcohol therein.
Another proposed use is to use it as an additive for a concentrate of a beverage of the same kind or of a different kind.
Thus, no useful qualities have yet been recognised in the permeate per se.
It has now been discovered that the permeate derived from hyperfiltration or from ultrafiltration of an alcoholic beverage obtained by conventional fermentation, and in particular from wine, itself ; constitutes a high quality product of commerclal value.
Further, its quality is substantially independent of the quality of the original wine.
-- ~z~s~
The present invention therefore provides a method of manufacturing an alcoholic beverage, wherein the major constituent of the beverage comprises the permeate obtained from subjecting an alcoholic bever-age itself obtained by normal fermentation to a pro-cess of reverse osmosis.
By "reverse osmosis" in this specification is contemplated hyperfiltration or ultrafiltration.
The method of the invention particularly con-templates subjecting an alcoholic beverage, especially wine to hyperfiltration or ultrafiltrationto produce a permeate and a concentrate, the permeate being different from the alcoholic beverage and having gustative quality. A flavouring is added to the permeate to form a new beverage.
The invention also contemplates a new beverage produced in accordance with the invention.
The feed-stock beverage obtained by normal fer-mentation may advantageously be a low quality ordinary red wine, i.e., a low quality "vin rouge ordinaire".
To obtain the best quality taste properties for the permeate, the concentrate derived from a first stage of reverse osmosis is subjected to a second stage of reverse osmosis to remove residual "wine flavour" substances therefrom by extraction by water.
A plurality of successive reverse osmosis stages may be applied to the concentrate.
The permeates from successive stages are mixed together and eventually concentrated by subjecting them to a reverse osmosis with a membrane which is substantially impervious to alcohol, the thus recovered water being used as extracting medium for the "wine ; flavour" substances of the concentrate.
.
j z~s~o~
- 2a -The above-defined permeate from a fermented bever-age such as wine may be used on its own as an alcoholic beverage. However, it is preferable to add flavouring.
The method of the invention thus provides a new channel for marketing agriculturally produced wines, and in particular those low quality "heavy" red wines of relatively high alcohol content that are often difficult to sell.
The quality of the end product is probably due to the fact that the permeate, in spite of containing none of the dry residue of wine3 nonetheless contains components which give it the test or flavour of wine.
These components are present in infinitessimal quantities that are not presently measurable3 but their association with added flavouring give rise to an end product with an original and marketable taste.
In this respect, reverse osmosis can be con-sidered as a means for ensuring that the beverage as consumed only J
~L2054~
contains components that contribute to good quality, while components that reduce the quality of the original wine are eliminated.
A particularly useful application of the invention lies in the fact that the permeate obtained from reverse osmosis of ordinary red wine can be used, after adding suitable flavouring, in the manufacture of alcoholic be-verages of the type that have up to now required white wine for their manufacture. As is well known, ordinary red wine is cheaper than white wine.
Flavouring for adding to the permeate may be chosen from fruit extracts, fruit juices, frui~ liqueurs or even spirits.
Sugar may be added, if necessary, in addition to the 15 flavouring.
Alcohol may also be added, in particular to obtain a beverage suitable for use as an aperitif. The required degree of alcohol for this purpose may be obtained either by directly adding alcohol, or by ~ryo-concentration.
Depending on the additives used, and in particular depending on the chosen flavouring, alcoholic beverages of very diferent tastes can be obtained.
By adding black currant liqueur to a permeate obtai-ned by hyperfiltration of ordinary red wine, a beverage is directly obtained that is comparable in all respects to the cocktail known as "Kir", which has hitherto been prepared with white wine.
By adding orange extracts, sugar, and optionally rum, to the permeate, a beverage is obtained which is transpa-rent and comparable to orange wine, in spite of being~btained frcm ordinary red wineO
- The beverage may also be aerated.
The permeate on which beverages in accordance with the invention are based is obtained, as outlined above, by subjecting a wine to reverse osmosis.
If a non-negligeable dry residue is acceptable in the manufactured beverage, the wine is subjected to an ultrafiltration process rather than to reverse osmosis.
. . ~
1 20S9~
In order to increase the efficiency of extraction of the various "wine flavour" substances and in particular the alcoholic efficiency of the method, the concentrate from a first reverse osmosis stage is diluted and subjected to a second reverse osmosis stage, and the permeates from both stages are mixed together before flavouring is added, if any.
Always for the same purpose, but in order to avoid use of wa~er from outside, the invention provides that the concentrate from the first reverse osmosis stage is diluted not wlth fresh water but with the permeate obtai-ned from an intermediate stage of reverse osmosis using a membrane which is substantially impervious to alcohol, and the concentrate from the intermediate stage and the permeate of the second reverse osmosis stage are mixed together before flavouring is added, if any.
Thus all the "wine flavour" substances can be extrac-ted from the concentrate, with a minimal loss due to ex-traction efficiency, ~y an appropriate choice of the type of membrane for the various reverse osmosis stages and of the association of these stages, the extraction medium of said substances being advantageously provided by dealco-holation of the permeate.
The invention is not limited to processjng wine, but is equally applicable to processing other alcoholic beverages manufactured by normal fermentation, eg~ beer.
The invention also provides alcoholic beverages ma-nufactured using the above-defined method.
BRIEF DESCRIPTION OF THE DRAWINGS
Examples of the invention are described with refe-rence to the accompanying drawing in which :
Figure l is a process flow diagram for a single s~age filtration process ;
Figure 2 is a process flow diagram for a two stage filtration process ; and Figure 3 is a process flow diagram for a three stage filtration process.
S4V~
,-- ~
MORE DETAI~ED DESCRIPTION
Generally speaking 9 in all the examples described below, ordinary red wine is subjected to a reverse osmosis process performed under the usual reverse osmosis operating conditions.
Also, alcohol content is expressed throughout in degrees Guy-~ussac, which are equivalent to a volume percentage. Degrees proof (whether US or UK) are not used.
With reference to ~igure 1, wine from a tank 2 is pumped by a high pressure pump 1 into the upstream compartment 3 of a reverse osmosis cell 4 having a suitable semi-permeable membrane 5.
A recycling circuit is set up in known manner for recycling a fraction of the concentrate from the upstream compartment 3 of the cell 4 through a pump 6 which feeds the recycled Goncentrate back into the wine inlet circuit at a point downstream from the high pressure pump 1. The recycling is for the purpose of keeping the upstream side of the membrane clean.
There is an initial setting up period during which various parameters are adjusted, the water initially contained in the downstream compartment 7 of the cell ~ is disposed ofp and the concentrate recycling circuit is established. Thereafter, so long as the supply of feed wine is continuous, steady stata operating conditions apply in which a steady flow of permeate is obtained from the outlet 8 of the downstream compartment 7.
~he flow rate depends on the surface area of the membrane, on the osmotic pressure, on the t e m p e r a t u r e and ~ the pressure delivered by the high pressure pump 1. ~he recycling pump 6 also needs adjusting to obtain a steady flow of non-recycled concentrate from an outlet 9.
- - By suitably adjusting the above-mentioned parameters, a wide range of permeate to concentrate ratios may be obtained, and, in particular, the filter cell equipment may be adjusted to give an unusually high proportion of permeate. ~or example~
the permeate may be as much as 80% of the volume of the wine processed.
2~S~O~
It has been observed that the rate at which the membranes used for hyperfiltration become clogged is slow enough for the process to remain profitable.
xample 1 Ordinary red wine with 11 alcohol content is subjected to reverse osmosis as has been described with reference to ~igure ~.
~he installation is adjusted to give a steady state flow of 70 parts permeate and 30 parts concentrate for 100 parts of initial wine.
The permeate naturally has 11 alcohol content, so the overall alcohol efficiency of the operation is '70~. The filtering process may be repeated in the manner described below.
Example 2 As shown diagrammatically in ~igure 2, an 11 red wine V
is initially passed through a reverse osmosis cell which is adjusted to give 40 parts concentrate C1 at 11 and 60 parts permeate P1 also at 11 alcohol content.
The concentrate C1 is diluted with 30 par-ts water to reduce its osmotic pressure so that it can be subjected to a second reverse osmosis process. This second process is adjusted to take 70 parts concentrate C1 diluted to 6.3 alcohol and to obtain 28 parts concentrate C2 at 6.3 together with 42 parts permeate P2 likewise at 6.3 alcohol content.
The permeates P1 and P2 are mixed together to obtain 102 parts permeate P at 9 alcohol content. This permeate may be used in the preparation of alcoholic beverages as described further on.
In this example the overall alcohol efficiency is 84%.
Example 3 The process is similar to that described in example 2, but instead of diluting the concentrate with water brought in from outside the system, the concentrate is diluted wlth a permeate obtained by subjecting the permeate of the first filter stage to an intermediate reverse osmosis process (see ~igure 3).
I `' z~s~o~
Thus the 60 parts permeate Pl a-t 11 alcohol content are subjected to the intermediate reverse osmosis process which uses a membrane that is substantially impermeable to alcohol.
The cell is adjusted to give 40 parts concentrate Ci at 15 alcohol and 20 parts permeate Pi at 3 alcohol.
The 20 parts of permeate Pi are added to the 40 parts of concentrate Cl at 11 from the first stage to constitute 60 parts of a product having 8.3 alcohol content. This product is subjected to the second reverse osmosis process which is adjusted to deliver 18 parts concentrate C2 at 8.3 alcohol and 42 parts permeate P2 at 8.3 alcohol~
The permeate P2 from the second reverse osmosis process is added to the concentrate Ci from the intermediate reverse osmosis process to obtain 82 parts of "permeate" P' at 11.6 alcohol, which is then processed as described below.
The overall alcohol efficiency in this example is likewise about 84%.
By suitable combinations of the processes described in examples 2 and 3, the alcohol efficiency of the overall process can be raised to about 95%.
Examples of the manufacture of alcoholic beverages.
The final permeate obtained from the process of one of the ! examples 1, 2 or 3 above is used as the basic constituent, and the following are added thereto.
Beverage Nl ~iltrate: 88 parts by volume Passion fruit juice: 12 parts by volume 30 Sugar: 70 grams/liter Citric acid: 1.5 grams/liter ~ ~ This provides a passion fruit flavoured alcoholic beverage.
`I
I ` 12~?S9~0~L
everage N2 Filtrate: 80 parts by volume Orange juice:15 par-ts by volume Vodka: 5 parts by volume Sugar: 70 grams/liter 5 Citric acid: 1.5 grams/liter This provides an alcoholic orange beverage.
Beverage N3 ~iltrate:84 parts by volume 10 Guava juice:12 parts by volurne Vodka:4 parts by volume Sugar:70 grams/liter Citric acid: 1.5 grams/liter Beverage N4 Filtrate:97 parts by volume Rum: ` 3 parts by volume Sugar: 70 grams/liter Citric acid: 1.5 grarns/liter 20 Orange extract: 0.15 grams/liter This provides an orange punch~
It has been observed that the rate at which the membranes used for hyperfiltration become clogged is slow enough for the process to remain profitable.
xample 1 Ordinary red wine with 11 alcohol content is subjected to reverse osmosis as has been described with reference to ~igure ~.
~he installation is adjusted to give a steady state flow of 70 parts permeate and 30 parts concentrate for 100 parts of initial wine.
The permeate naturally has 11 alcohol content, so the overall alcohol efficiency of the operation is '70~. The filtering process may be repeated in the manner described below.
Example 2 As shown diagrammatically in ~igure 2, an 11 red wine V
is initially passed through a reverse osmosis cell which is adjusted to give 40 parts concentrate C1 at 11 and 60 parts permeate P1 also at 11 alcohol content.
The concentrate C1 is diluted with 30 par-ts water to reduce its osmotic pressure so that it can be subjected to a second reverse osmosis process. This second process is adjusted to take 70 parts concentrate C1 diluted to 6.3 alcohol and to obtain 28 parts concentrate C2 at 6.3 together with 42 parts permeate P2 likewise at 6.3 alcohol content.
The permeates P1 and P2 are mixed together to obtain 102 parts permeate P at 9 alcohol content. This permeate may be used in the preparation of alcoholic beverages as described further on.
In this example the overall alcohol efficiency is 84%.
Example 3 The process is similar to that described in example 2, but instead of diluting the concentrate with water brought in from outside the system, the concentrate is diluted wlth a permeate obtained by subjecting the permeate of the first filter stage to an intermediate reverse osmosis process (see ~igure 3).
I `' z~s~o~
Thus the 60 parts permeate Pl a-t 11 alcohol content are subjected to the intermediate reverse osmosis process which uses a membrane that is substantially impermeable to alcohol.
The cell is adjusted to give 40 parts concentrate Ci at 15 alcohol and 20 parts permeate Pi at 3 alcohol.
The 20 parts of permeate Pi are added to the 40 parts of concentrate Cl at 11 from the first stage to constitute 60 parts of a product having 8.3 alcohol content. This product is subjected to the second reverse osmosis process which is adjusted to deliver 18 parts concentrate C2 at 8.3 alcohol and 42 parts permeate P2 at 8.3 alcohol~
The permeate P2 from the second reverse osmosis process is added to the concentrate Ci from the intermediate reverse osmosis process to obtain 82 parts of "permeate" P' at 11.6 alcohol, which is then processed as described below.
The overall alcohol efficiency in this example is likewise about 84%.
By suitable combinations of the processes described in examples 2 and 3, the alcohol efficiency of the overall process can be raised to about 95%.
Examples of the manufacture of alcoholic beverages.
The final permeate obtained from the process of one of the ! examples 1, 2 or 3 above is used as the basic constituent, and the following are added thereto.
Beverage Nl ~iltrate: 88 parts by volume Passion fruit juice: 12 parts by volume 30 Sugar: 70 grams/liter Citric acid: 1.5 grams/liter ~ ~ This provides a passion fruit flavoured alcoholic beverage.
`I
I ` 12~?S9~0~L
everage N2 Filtrate: 80 parts by volume Orange juice:15 par-ts by volume Vodka: 5 parts by volume Sugar: 70 grams/liter 5 Citric acid: 1.5 grams/liter This provides an alcoholic orange beverage.
Beverage N3 ~iltrate:84 parts by volume 10 Guava juice:12 parts by volurne Vodka:4 parts by volume Sugar:70 grams/liter Citric acid: 1.5 grams/liter Beverage N4 Filtrate:97 parts by volume Rum: ` 3 parts by volume Sugar: 70 grams/liter Citric acid: 1.5 grarns/liter 20 Orange extract: 0.15 grams/liter This provides an orange punch~
Claims (33)
1. An alcoholic beverage based on the permeate obtained by subjecting wine to a hyper-filtration or ultrafiltration process, said permeate being different from wine and having gustative quality and containing a flavouring.
2. An alcoholic beverage according to claim 1, wherein the permeate is obtained from ordinary red wine.
3. An alcoholic beverage according to claim 2, wherein the permeate is light in colour.
4. An alcoholic beverage according to claim 1, 2 or 3, wherein the permeate is substantially free from the dry residue of the starting wine.
5. An alcoholic beverage according to claim 1, wherein the flavouring is chosen in the group comprising fruit extracts, fruit juices and fruit liqueurs.
6. An alcoholic beverage according to claim 1, 2 or 3, further containing sugar.
7. An alcoholic beverage according to claim 1, 2 or 3, further containing alcohol added to the permeate.
8. An alcoholic beverage according to claim 1, 2 or 3, which is aerated.
9. An alcoholic beverage which comprises a permeate obtained from a hyperfiltration or ultra-filtration process applied to wine and a flavouring.
10. An alcoholic beverage according to claim 9, wherein the flavouring is taken from the group comprising fruit extracts, fruit juices and fruit liqueurs.
11. An alcoholic beverage according to claim 9, further comprising sugar.
12. An alcoholic beverage according to claim 10, further comprising sugar.
13. An alcoholic beverage according to claim 9, 10 or 11, which is aerated.
14. An alcoholic beverage according to claim 9, 10 or 11, wherein the permeate is substantially free from dry matter.
15. An alcoholic beverage, which essentially consists of the permeate obtained from a hyper-filtration process applied to ordinary red wine, and a flavouring.
16. An alcoholic beverage according to claim 15, wherein the flavouring is a substance chosen among the group comprising fruit extracts, fruit juices and fruit liqueurs.
17. An alcoholic beverage according to claim 15 or 16, wherein it further contains sugar.
18. An alcoholic beverage according to claim 15 or 16, wherein it further contains alcohol added to the permeate.
19. An alcoholic beverage according to claim 15 or 16, which is aerated.
20. A method of manufacturing an alcoholic beverage, comprising subjecting wine to a hyper-filtration or ultrafiltration process to produce a permeate and a concentrate, said permeate being different from wine and having gustative quality, said permeate providing the basis for the beverage, and adding a flavouring to the permeate to form the beverage.
21. A method according to claim 20, wherein the starting wine is ordinary red wine.
22. A method according to claim 20 or 21, wherein said permeate is mixed with said flavouring to form a cocktail of the type made from white wine.
23. A method according to claim 20, wherein, in order to increase the efficiency with which various "wine flavour" substances are extracted from the original wine, the concentrate from a first reverse osmosis stage is diluted and sub-jected to a second stage of reverse osmosis, with the permeate from said first and second stages being mixed together.
24. A method according to claim 23, including a step of adding flavouring to the mixture of permeates from said first and second stages.
25. A method according to claim 23 or 24, wherein the dilution is with water.
26. A method according to claim 23, wherein the dilution of the concentrate from said first stage is obtained by adding thereto the permeate resulting from the hyperfiltration of the permeate from said first stage through a membrane hardly permeable to alcohol.
27. A method according to claim 20 or 24, wherein said flavouring comprises a fruit extract.
28. A method according to claim 20 or 24, wherein said flavouring comprises a fruit liqueur.
29. A method according to claim 20 or 23, wherein sugar is added to the permeate.
A method according to claim 20 or 23, wherein alcohol is added to the permeate.
31. A method according to claim 20 or 23, wherein the beverage obtained is aerated.
32. A method of manufacturing an alcoholic beverage, comprising subjecting wine to a reverse osmosis process to produce a permeate and a concentrate, said permeate being different from wine and having gustative quality, and adding a flavouring to the permeate to form the beverage.
33. An alcoholic beverage comprising a permeate from wine, said permeate being different from wine and having gustative quality, and a flavouring, prepared by a process which comprises subjecting a wine to a hyperfiltration or ultra-filtration process to produce said permeate and a concentrate, and adding flavouring to said permeate.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8120175 | 1981-10-27 | ||
| FR8120175A FR2515204A1 (en) | 1981-10-27 | 1981-10-27 | PROCESS FOR PROCESSING WINE AND PRODUCTS OBTAINED BY CARRYING OUT SAID METHOD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1205401A true CA1205401A (en) | 1986-06-03 |
Family
ID=9263443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000414161A Expired CA1205401A (en) | 1981-10-27 | 1982-10-26 | Alcoholic beverages and method of manufacture |
Country Status (23)
| Country | Link |
|---|---|
| EP (1) | EP0078226B1 (en) |
| JP (1) | JPS58121788A (en) |
| AT (1) | ATE18574T1 (en) |
| AU (1) | AU554067B2 (en) |
| CA (1) | CA1205401A (en) |
| DE (1) | DE3269870D1 (en) |
| DK (1) | DK473882A (en) |
| ES (1) | ES516896A0 (en) |
| FI (1) | FI76369C (en) |
| FR (1) | FR2515204A1 (en) |
| GR (1) | GR77685B (en) |
| IE (1) | IE53719B1 (en) |
| IL (1) | IL67072A (en) |
| MA (1) | MA19629A1 (en) |
| MC (1) | MC1493A1 (en) |
| MT (1) | MTP916B (en) |
| MX (1) | MX7469E (en) |
| NO (1) | NO163237C (en) |
| NZ (1) | NZ202283A (en) |
| OA (1) | OA07240A (en) |
| PT (1) | PT75744B (en) |
| YU (1) | YU241182A (en) |
| ZA (1) | ZA827812B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK568683A (en) * | 1982-12-10 | 1984-06-11 | Uop Inc | PROCEDURE FOR CONCENTRATING ALCOHOLIC DRINKS |
| US4617127A (en) * | 1985-05-20 | 1986-10-14 | Allied Corporation | Production of low alcoholic content beverages |
| FR2584416B1 (en) * | 1985-07-05 | 1988-09-09 | Inst Nat Rech Chimique | PROCESS FOR ADJUSTING THE ALCOHOLIC DEGREE OF WINE OR ALCOHOLIC BEVERAGES AND INSTALLATION FOR IMPLEMENTING IT |
| FR2795738B1 (en) * | 1999-07-01 | 2001-08-17 | Bourguignonne Des Petits Fruit | LOW ALCOHOLIC BEVERAGE BASED ON FRUIT, MANUFACTURING METHOD AND DEVICE CARRYING OUT SAID METHOD |
| US7780999B2 (en) | 2006-06-01 | 2010-08-24 | Bacardi & Company Limited | Reduced pressure distillation of an alcoholic mixture |
| UA124614C2 (en) | 2015-06-22 | 2021-10-20 | Ангойзер-Буш Інбев С.А. | Beer or cider base |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE717847A (en) * | 1967-07-10 | 1968-12-16 | ||
| FR1585376A (en) * | 1968-10-11 | 1970-01-16 | ||
| DE2339206A1 (en) * | 1973-07-31 | 1975-03-06 | Loewenbraeu Muenchen | Reducing alcohol content in wine or similar drinks - by reverse osmosis through membrane permeable to alcohol and water only |
| JPS54119096A (en) * | 1978-03-06 | 1979-09-14 | Yamasa Shoyu Co Ltd | Production of strong alcoholic drink |
| FR2443503A1 (en) * | 1978-12-04 | 1980-07-04 | Verniers | Clarification of wine and analogous drinks - by ultrafiltration after vinification avoiding present multistage treatments |
| FR2497825A1 (en) * | 1981-01-13 | 1982-07-16 | Bonneau Marc | PROCESS FOR THE PREPARATION OF NATURAL BEVERAGES WITH A LOW ALCOHOLIC CONTENT, BEVERAGES AND VARIOUS PRODUCTS OBTAINED BY CARRYING OUT SAID METHOD |
| EP0057785B1 (en) * | 1981-02-06 | 1985-08-28 | Miller Brewing Company | Process for the preparation of a flavored alcoholic beverage |
-
1981
- 1981-10-27 FR FR8120175A patent/FR2515204A1/en active Granted
-
1982
- 1982-10-21 MC MC821607A patent/MC1493A1/en unknown
- 1982-10-25 FI FI823645A patent/FI76369C/en not_active IP Right Cessation
- 1982-10-25 GR GR69620A patent/GR77685B/el unknown
- 1982-10-26 IL IL67072A patent/IL67072A/en unknown
- 1982-10-26 NO NO823566A patent/NO163237C/en unknown
- 1982-10-26 CA CA000414161A patent/CA1205401A/en not_active Expired
- 1982-10-26 ZA ZA827812A patent/ZA827812B/en unknown
- 1982-10-26 MA MA19841A patent/MA19629A1/en unknown
- 1982-10-26 AU AU89802/82A patent/AU554067B2/en not_active Ceased
- 1982-10-26 EP EP82401982A patent/EP0078226B1/en not_active Expired
- 1982-10-26 AT AT82401982T patent/ATE18574T1/en active
- 1982-10-26 DK DK473882A patent/DK473882A/en not_active Application Discontinuation
- 1982-10-26 DE DE8282401982T patent/DE3269870D1/en not_active Expired
- 1982-10-26 IE IE2562/82A patent/IE53719B1/en unknown
- 1982-10-26 MT MT916A patent/MTP916B/en unknown
- 1982-10-26 PT PT75744A patent/PT75744B/en not_active IP Right Cessation
- 1982-10-26 NZ NZ202283A patent/NZ202283A/en unknown
- 1982-10-27 OA OA57833A patent/OA07240A/en unknown
- 1982-10-27 ES ES516896A patent/ES516896A0/en active Granted
- 1982-10-27 MX MX821971U patent/MX7469E/en unknown
- 1982-10-27 YU YU02411/82A patent/YU241182A/en unknown
- 1982-10-27 JP JP57188918A patent/JPS58121788A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| PT75744B (en) | 1985-07-26 |
| PT75744A (en) | 1982-11-01 |
| FI76369C (en) | 1988-10-10 |
| FR2515204A1 (en) | 1983-04-29 |
| FI76369B (en) | 1988-06-30 |
| IE53719B1 (en) | 1989-01-18 |
| IL67072A (en) | 1986-10-31 |
| MA19629A1 (en) | 1983-07-01 |
| FI823645L (en) | 1983-04-28 |
| MTP916B (en) | 1987-02-13 |
| YU241182A (en) | 1985-03-20 |
| AU8980282A (en) | 1983-05-05 |
| ZA827812B (en) | 1983-08-31 |
| FI823645A0 (en) | 1982-10-25 |
| NO163237B (en) | 1990-01-15 |
| IE822562L (en) | 1983-04-27 |
| AU554067B2 (en) | 1986-08-07 |
| IL67072A0 (en) | 1983-02-23 |
| NO823566L (en) | 1983-04-28 |
| MX7469E (en) | 1989-01-30 |
| GR77685B (en) | 1984-09-25 |
| MC1493A1 (en) | 1983-09-12 |
| NO163237C (en) | 1990-04-25 |
| ES8307289A1 (en) | 1983-06-16 |
| JPS58121788A (en) | 1983-07-20 |
| OA07240A (en) | 1984-12-30 |
| ATE18574T1 (en) | 1986-03-15 |
| EP0078226A1 (en) | 1983-05-04 |
| NZ202283A (en) | 1986-06-11 |
| FR2515204B1 (en) | 1984-10-26 |
| DK473882A (en) | 1983-04-28 |
| EP0078226B1 (en) | 1986-03-12 |
| ES516896A0 (en) | 1983-06-16 |
| DE3269870D1 (en) | 1986-04-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |