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AssigneesUniversidade De Aveiro, Sogrape Vinhos SA
InventorsSílvia Maria DA ROCHA SIMÕES CARRIÇO, André Gustavo FARIA ALVES DA SILVA, Natacha Sofia MIRANDA FONTES, António Américo DA ROCHA GRAÇA
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The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8° Brix to 18° Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of said grape mash; and fermenting said mixture with one or more yeast during a period of time from 4 days to 8 days, thereby obtaining a liquid product. Compositions obtained by the method, additives comprising propane-1,2,3-triol, propan-1-ol, quinine hydrochloride, or any combination thereof, particularly from 3 g/L to 12 g/L of propane-1,2,3-triol, from 0.5 g/L to 1 g/L of propan-1-ol and from 0.001% (w/w) to 0.005% (w/w) of quinine hydrochloride and food products comprising the same are also disclosed.
Method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8° Brix to 18° Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of said grape mash;
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Additive or a food additive comprising propane-1,2,3-triol, propan-1-ol, quinine hydrochloride, or any combination thereof, particularly from 3 g/L to 12 g/L of propane-1,2,3-triol, from 0.5 g/L to 1 g/L of propan-1-ol and from 0.001% (w/w) to 0.005% (w/w) of quinine hydrochloride, or any combination thereof.
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Dependencies are inferred from the claim text.