Ion exchange method of treating liquid fermentation products to reduce the content of coloring matter therein
AssigneeMitco Water Laboratories, Inc.
InventorsSand T. Brown, John R. Derrick, Jr., C. Byron Smith
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Abstract
Liquid natural fermentation products, such as wines, are treated to reduce the content of coloring matter therein without substantially deleteriously affecting the other vinous qualities thereby by the steps of passing the liquid product through a granular bed of a strongly basic macro-porous anion exchange resin in hydroxyl form to substantially increase the alkalinity of such liquid product, then passing the more alkaline liquid product through a granular bed of a strongly acidic cation exchange resin in hydrogen form to generally restore its acidity, and recovering the thus-treated liquid product.
Claims6
A method of reducing the content of coloring matter contained in a generally acidic wine without substantially impairing the natural complex odor and taste of said wine which comprises the steps of:
- passing said wine through a first granular bed of a strongly basic macro-porous anion exchange resin in hydroxyl form to substantially increase the alkalinity of said wine at least as high as about pH 11, then passing the thus-treated wine with increased alkalinity through a second granular bed of a strongly acidic cation exchange resin in hydrogen form to generally restore the acidity of said wine, and recovering the thus-treated wine.
Dependencies are inferred from the claim text.