Preparation of wine having a low calorie content and a reduced alcohol content
AssigneeJoseph E. Seagram & Sons, Inc.
InventorArmand R. Boucher
Life of this patent
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Abstract
The alcohol content of an original wine is reduced to produce a low calorie wine having the character of the original wine by evaporating alcohol from the wine in a centrifugal film evaporator. In the evaporator, a thin film of wine is formed by centrifugation and alcohol is evaporated under vacuum and at an elevated temperature. The evaporated alcohol is recovered as a high proof by-product.
Claims16
A continuous method of directly substantially reducing the alcohol content of the entire original wine to produce a low calorie wine having a substantial amount of its original alcohol content comprising:
- feeding an original wine product from a source through an inlet line to a centrifugal film evaporator having an air tight chamber;
- pulling a vacuum in the chamber;
- forming a thin film of the original wine product by centrifugation within the chamber;
- utilizing indirect heat exchange with the thin film while it is subject to centrifugation;
- exposing the thin film for a relatively short period of time to elevated temperatures and the vacuum in the chamber while it is subjected to centrifugation to remove alcohol as a vaporized product from the original wine product leaving a reduced alcohol wine;
- feeding the reduced alcohol wine under the influence of centrifugal force from the evaporator and then into a receiving tank to obtain said low calorie wine;
- passing the vaporized product through a condensor;
- and
- collecting the vaporized product as a high proof by-product.
A continuous method of directly substantially reducing the alcohol content of the entire original wine to produce a low calorie wine having selected characteristics of the original wine comprising:
- feeding an original wine product from a source through an inlet line to a centrifugal film evaporator having an air tight chamber;
- pulling a vacuum in the chamber;
- rotating a plurality of cone-shaped members that are hollow and that are disposed in the chamber;
- introducing steam into the hollow of the members for purposes of elevating the temperature of the outer bottom face of the cone-shaped members;
- feeding the steam condensate within the cone-shaped members outwardly for removal;
- feeding the original wine product through nozzles centrally of the members onto the lower face of the cone-shaped members, the wine product covering the outer lower face of the cone-shaped members as a thin film under the influence of centrifugal force, as it travels over the lower face of the cone-shaped members;
- the heat of the outer bottom face of the cone-shaped members and the vacuum in the chamber combine to remove alcohol, as a vaporized product from the original wine product leaving a wine product having its alcohol content substantially reduced;
- feeding the reduced alcohol wine beverage under the influence of centrifugal force from the evaporator and then into a receiving tank for producing said low calorie wine;
- passing the vaporized product through a condensor;
- and
- collecting the vaporized product as a high proof by-product.
A continuous method of directly substantially reducing the alcohol content of the entire original wine to produce a low calorie wine having a substantial amount of its original alcohol content comprising:
- feeding an original wine product from a source through an inlet line to a centrifugal film evaporator having an airtight chamber;
- pulling a vacuum in the chamber;
- rotating a plurality of cone-shaped members that are hollow and that are disposed in the chamber;
- introducing steam into the hollow of the members for purposes of elevating the temperature of the outer bottom face of the cone-shaped members;
- feeding the steam condensate within the cone-shaped members outwardly for removal;
- feeding the original wine product through nozzles centrally of the members onto the lower face of the cone-shaped members, the wine product covering the outer lower face of the cone-shaped members as a thin film under the influence of centrifugal force, as it travels over the lower face of the cone-shaped members;
- the heat of the outer bottom face of the cone-shaped members and the vacuum in the chamber combine to remove alcohol, as a vaporized product from the original wine product leaving a reduced alcohol wine;
- feeding the reduced alcohol wine under the influence of centrifugal force from the evaporator and then into a receiving tank to obtain said low calorie wine;
- passing the vaporized product through a condensor;
- and
- collecting the vaporized product as a high proof by-product.
Dependencies are inferred from the claim text.