Low alcohol wine
AssigneesBioquip Australia Pty. Limited, Commonwealth Scientific and Industrial Research Organization
InventorsTimothy R. Lang, Donald J. Casimir
Life of this patent
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Abstract
A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction and adding them to the low sugar fraction, and fermenting the low sugar fraction. A preferred method of separating the fruit juice into high and low sugar fractions is by fractional crystallization.
Claims9
A method for the production of low alcohol wine, comprising the steps of crushing a fruit, separating the crushed fruit into juice and skins, freezing the separated juice to form a slush, separating the slush into a liquid high sugar fraction and a solid low sugar fraction, the volume ratio of said high sugar to said low sugar fraction being from 40:60 to 70:30, each fraction having a sugar content of from 2 to 30% by weight, melting the low sugar fraction, stripping volatile components in an amount of from 1 to 15% by volume from either the juice obtained after crushing the fruit or the high sugar fraction obtained after slush separation and adding resultant stripped volatile components to the low sugar fraction, forming a skin extract by extracting the skins with water or low sugar fraction, adding the resultant skin extract to the low sugar fraction, and fermenting the low sugar fraction.
A method for the production of low alcohol wine comprising the steps of freezing a fruit juice to form a slush, separating the slush into a liquid high sugar fraction and a solid low sugar fraction, the volume ratio of said high sugar to said low sugar fraction being from 40:60 to 70:30, each fraction having a sugar content of from 2 to 30% by weight, melting the low sugar fraction, stripping volatile components in an amount of from 1 to 15% by volume from either said fruit juice or the high sugar fraction obtained after slush separation and adding resultant stripped volatile components to the low sugar fraction, forming a skin extract by extracting fruit skins with water or the aforesaid low sugar fraction, adding the resultant skin extract to the low sugar fraction, and fermenting the low sugar fraction.
Dependencies are inferred from the claim text.