DE2413236A1 - Concentrating grape juice - by reverse osmosis pref using membrane having greater permeability for organic acids than for sugar - Google Patents
Concentrating grape juice - by reverse osmosis pref using membrane having greater permeability for organic acids than for sugarInfo
- Publication number
- DE2413236A1 DE2413236A1 DE2413236A DE2413236A DE2413236A1 DE 2413236 A1 DE2413236 A1 DE 2413236A1 DE 2413236 A DE2413236 A DE 2413236A DE 2413236 A DE2413236 A DE 2413236A DE 2413236 A1 DE2413236 A1 DE 2413236A1
- Authority
- DE
- Germany
- Prior art keywords
- grape juice
- reverse osmosis
- membrane
- sugar
- pref
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
- A23L2/085—Concentrating or drying of juices by membrane processes by osmosis, reverse osmosis, electrodialysis
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Water Supply & Treatment (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
Description
B E S 0 H R E I B U N G zu der Patentanmeldung Verfahren zum Konzentrieren von Uraubensaft Die Erfindung betrifft ein Verfahren zum Konzentrieren von -raubensaft zur Weinherstellung durch umgekehrte Osmose.B E S 0 H R E I B U N G to the patent application method for concentrating of grape juice The invention relates to a method for concentrating grape juice for winemaking through reverse osmosis.
Traubensaft zur Weinherstellung sollte eine hohe Zuckerkonzentration besitzen, um qualitativ gute Weine zu erhalten. Andererseits sollte der Säuregehalt nicht zu hoch sein.Grape juice for winemaking should have a high concentration of sugar in order to obtain good quality wines. On the other hand, the acidity should not be too high.
Verschiedene Verfahren zum Konzentrieren von Traubensaft mit Hilfe von Wärme sind beschrieben worden. Derartige Verfahren zur Konzentrierung durch Wärme besitzen jedoch den Nachteil, daß die Wärmebehandlung zu irreversiblen Änderungen des Draubensaftes führt, die sich auf die Qualität des aus so konzentrierten Säften erhaltenen Weines nachteilig auswirkt.Different methods of concentrating grape juice with the help of warmth have been described. Such methods of concentration by However, heat have the disadvantage that the heat treatment leads to irreversible changes of the Draubensaftes, which affects the quality of the juices concentrated in this way the wine obtained has an adverse effect.
Es ist Aufgabe der vorliegenden Erfindung, die Zuckerkonzentration von Traubensaft zu erhöhen und besonders die Konzentration von Traubensaft, der aus Trauben niederer Qualität erhalten worden ist, ohne die Qualität des Saftes negativ zu beeinflußen.It is the object of the present invention to control the sugar concentration of grape juice to increase and especially the concentration of grape juice that obtained from low quality grapes without compromising the quality of the juice to influence negatively.
Das erfindungsgemäße Verfahren besteht darin, daß man den Traubensaft durch umgekehrte Osmose konzentriert.The method according to the invention consists in that the grape juice concentrated by reverse osmosis.
Die Konzentration von Traubensaft durch umgekehrte Osmose, d.h. Piltration mit Hilfe einer Membran, die den Durchgang von nieder-molekularen tomponenten ermöglicht bei einem Druck von 20 kg/cm2 oder daruber, umfaßt nicht die Anwendung von Wärme, und folglich treten keine irreversiblen Veränderungen des Traubensaftes auf. Die Qualität des Saftes kann sogar verbessert werden durch Entfernung eines Teils der Säure zusammen mit dem Wasser.The concentration of grape juice through reverse osmosis, i.e. piltration With the help of a membrane that allows the passage of low molecular weight components at a pressure of 20 kg / cm2 or above, does not include the application of heat, and consequently no irreversible changes in the grape juice occur. the Quality of the juice can be improved by removing part of the juice even Acid along with the water.
Der Traubensaft wird vorzugsweise einer Vorbehandlung unterworten, bevor er konzentriert wird. Eine solche Vorbehandlung umfaßt vorzugsweise eine Filtration und/oder Zentrifugation. In einigen Bällen kann die Vorbehandlung auch eine Pasteurisierung und/oder eine Behandlung mit dem Enzym Pektase umfassen.The grape juice is preferably subjected to a pre-treatment, before he becomes focused. Such pretreatment preferably includes filtration and / or centrifugation. In some balls, the pretreatment can also be pasteurization and / or a treatment with the enzyme pectase.
Wenn die für die umgekehrte Osmose angewandte Membran eine dichte Membran ist, gehen nur sehr kleine Feststoffmengen durch die Membran hindurch. Wenn jedoch eine stärker offene Membran angewandt wird, kann ein Teil der in dem Traubensaft enthaltenen Säure während der Konzentration von dem Traubensaft entfernt werden.If the membrane used for reverse osmosis has a dense Membrane, only very small amounts of solids pass through the membrane. if however, a more open membrane is applied, some of which may be present in the grape juice acid contained in the grape juice are removed during concentration.
Die Erfindung wird durch das folgende Beispiel näher erläutert.The invention is illustrated in more detail by the following example.
Beispiel Traubensaft wurde in einer Vorrichtung zur umgekehrten Osmose 2 im Labormaßstab mit einer Gesamtmembranoberfläche von 0,36 m konzentriert bzw. eingeengt. Drei verschiedene Arten von Celluloseacetatmembranen wurden angewandt und drei verschiedene Drücke bei jeder Membran. Bei allen Versuchen betrug die Viskosität des Saftes 1,64 cP bei 2000 und der pH-Wert 2,8.Example grape juice was in a reverse osmosis device 2 on a laboratory scale with a total membrane surface of 0.36 m concentrated or constricted. Three different types of cellulose acetate membranes have been used and three different pressures on each membrane. In all experiments the viscosity was of the juice 1.64 cP at 2000 and the pH 2.8.
Der behandelte Traubensaft besaß einen Gehalt an reduzierendem Zucker von 16,3 % und einen Beststoffgehalt von 16,6 %, wie refraktometrisch bestimmt wurde. Der Säuregehalt betrug 81 mÄq./l.The treated grape juice contained reducing sugar of 16.3% and a powder content of 16.6%, as determined by refractometry. The acidity was 81 meq / l.
Die Analyse der durch die Membran hindurchgehenden Flüssigkeit ist in der folgenden Tabelle angegeben.The analysis of the liquid passing through the membrane is indicated in the table below.
- Tabelle - TABELLE Art Druck Gehalt an Verlust Feststoff- Verlust Milli- Entfer- Durchfluß Entfernung der (kg/ reduzie- an redu- gehalt, an Fest- äquiva- nung der des nicht der Säure Miem- cm²) renden zieren- refrakte- stoffen lent- Säuren konzen- (mÄg./m² x h) bran Zuckern den Zuk- metrisch (%) säuren (%) trierten (%) kern bestimmt pro Li- Saftes (%) (%) ter (1/m².h) 975 30 2,60 16 2,90 17,0 50 63 5,5 275 40 1,40 8,6 2,0 12,0 41 51 8,9 385 50 0,73 4,5 0,90 5,5 30 37 11,9 354 985 30 1,34 8,2 1,90 11,0 46 57 2,4 110 40 1,50 3,1 0,80 5,5 33 40 5,8 191 60 0,23 1,4 0,35 2,0 26 32 9,5 247 995 30 0,41 2,5 0,60 3,5 30 37 1,1 33 40 0,08 0,4 0,40 2,0 20 25 3,4 68 60 0,03 0,2 0,0 0,0 13 16 7,2 94 Die'Menge des entfernten Wassers kann auf der Basis des Zuckergehalts des Traubensaftes berechnet werden. Um z.B.- Tabel - TABLE Type Pressure Content of Loss Solids Loss of milli- distance flow removal of the (kg / reduced- an redu- content, an Solid equivalence of the decorative refractories that do not contain the acid Miem- cm²) lent acids concen- (mÄg. / m² x h) bran sugars the zu- metric (%) acids (%) trated (%) core determined per Li juice (%) (%) ter (1 / m².h) 975 30 2.60 16 2.90 17.0 50 63 5.5 275 40 1.40 8.6 2.0 12.0 41 51 8.9 385 50 0.73 4.5 0.90 5.5 30 37 11.9 354 985 30 1.34 8.2 1.90 11.0 46 57 2.4 110 40 1.50 3.1 0.80 5.5 33 40 5.8 191 60 0.23 1.4 0.35 2.0 26 32 9.5 247 995 30 0.41 2.5 0.60 3.5 30 37 1.1 33 40 0.08 0.4 0.40 2.0 20 25 3.4 68 60 0.03 0.2 0.0 0.0 13 16 7.2 94 The amount the water removed can be calculated based on the sugar content of the grape juice will. To e.g.
einen guten roten Tafelwein herzustellen, ist ein Zuckergehalt in dem Saft von ungefähr-22° Balling erforderlich.Making a good red table wine is a sugar content in the juice of about -22 ° balling required.
Wenn der ursprüngliche Saft einen Gehalt von. 160 Balling besitzt, wird der Traubensaft auf ein Volumen konzentriert, das 16/22 des ursprünglichen Volumens beträgt.If the original juice has a content of. 160 Balling owns, the grape juice is concentrated to a volume that is 16/22 of the original Volume is.
Üblicherweise wird der Saft bis zu einem Volumen von 60 % des ursprünglichen Volumens konzentriert.Usually the juice is made up to a volume of 60% of the original Concentrated in volume.
Weine, die mit oder ohne Anwendung der umgekehrten Osmose hergestellt werden, können durch Ultrafiltration geklärt werden, d.h.. indem sie:durch eine Membran filtriert werden, die den Durchgang von Äthylalkohol und Saccharose erlaubt, aber einen wesentlichen Durchgang von Hämoglobin verhindert .Wines produced with or without the use of reverse osmosis can be clarified by ultrafiltration, i.e. by: by a Filtered membrane that allows the passage of ethyl alcohol and sucrose, but prevents substantial passage of hemoglobin.
Versuche haben gezeigt, daß die Farbe und Trübung-durch dieses Verfahren wesentlich verbessert werden können.Tests have shown that the color and haze-by this method can be significantly improved.
- Patentansprüche -- patent claims -
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2413236A DE2413236A1 (en) | 1974-03-19 | 1974-03-19 | Concentrating grape juice - by reverse osmosis pref using membrane having greater permeability for organic acids than for sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2413236A DE2413236A1 (en) | 1974-03-19 | 1974-03-19 | Concentrating grape juice - by reverse osmosis pref using membrane having greater permeability for organic acids than for sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2413236A1 true DE2413236A1 (en) | 1975-09-25 |
Family
ID=5910536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2413236A Pending DE2413236A1 (en) | 1974-03-19 | 1974-03-19 | Concentrating grape juice - by reverse osmosis pref using membrane having greater permeability for organic acids than for sugar |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE2413236A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| WO2000059318A1 (en) * | 1997-09-08 | 2000-10-12 | Vinopur Ag | Device and method for concentrating fruit juices and vegetable juices |
| EP3626838A1 (en) | 2018-09-24 | 2020-03-25 | Heineken Supply Chain B.V. | Maltotriose metabolizing mutants of saccharomyces eubayanus |
| WO2021034191A1 (en) | 2019-08-16 | 2021-02-25 | Heineken Supply Chain B.V. | Production of an alcohol-free beverage |
-
1974
- 1974-03-19 DE DE2413236A patent/DE2413236A1/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| WO1982002405A1 (en) * | 1981-01-13 | 1982-07-22 | Marc Bonneau | Method of preparing natural beverages having a low alcohol content,beverages and various products prepared by applying that method |
| US4499117A (en) * | 1981-01-13 | 1985-02-12 | Marc Bonneau | Method of preparing natural beverages having a low alcohol level, using ultrafiltration techniques |
| WO2000059318A1 (en) * | 1997-09-08 | 2000-10-12 | Vinopur Ag | Device and method for concentrating fruit juices and vegetable juices |
| EP3626838A1 (en) | 2018-09-24 | 2020-03-25 | Heineken Supply Chain B.V. | Maltotriose metabolizing mutants of saccharomyces eubayanus |
| WO2020067890A1 (en) | 2018-09-24 | 2020-04-02 | Heineken Supply Chain B.V. | Maltotriose metabolizing mutants of saccharomyces eubayanus |
| WO2021034191A1 (en) | 2019-08-16 | 2021-02-25 | Heineken Supply Chain B.V. | Production of an alcohol-free beverage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OHJ | Non-payment of the annual fee |