Process for eliminating smell defects and/or off-flavors in fermented or non-fermented fruit juices, in particular wine, fruit wine or fruit distillate products
AssigneeErbslohr-Getranke-Technologie GmbH & Co. KG
InventorsWilly Scholl, Heinz Eschnauer
Life of this patent
Estimating the term…
Abstract
To eliminate from non-fermented or fermented fruit juices obtained from fruit or grapes, in particular wine, the undesirable odors and/or taste caused by sulphur or sulphur compounds, called "Bockser", it is proposed according to the invention to add hardly soluble or insoluble organic Cu-compounds to the liquid, which, by reacting with the sulphur or sulphur compounds, form insoluble sulphides that can easily be separated from the liquid by precipitation. Particularly suitable for this are copper salts of citric acid, tartaric acid, malic acid or stearic acid or mixtures of these salts.
Claims18
A process for the elimination, through addition of Cu compounds, of undesirable odors and tastes from non-fermented or fermented fruit juices obtained from fruit or grapes, the cause of which lies in the formation of sulfur compounds, characterized in that one or more organic Cu compounds, which are hardly soluble or insoluble in water, as well as in non-fermented and fermented fruit juices, wine, fruit wine, or fruit distillates, are added to the non-fermented or fermented fruit juices, wine, fruit wine, or fruit distillates, and which, by reacting with the sulfur compounds in said non-fermented or fermented fruit juices, wine, fruit wine, or fruit distillates, insoluble sulfides are formed which are then separated from the non-fermented or fermented fruit juice, wine, fruit wine, or fruit distillate, by precipitation, wherein the Cu compounds used are hardly soluble or insoluble copper salts of monovalent or multivalent carboxylic acids.
A process for eliminating undesirable odors and off-flavours from a liquid selected from the group consisting of non-fermented and fermented fruit juices from fruits and from grapes, wine, fruit wine and fruit distillates, wherein the cause of said odors and off-flavours lies in the formation of Bockser, wherein one or more organic Cu-compounds which are hardly soluble or insoluble in water and in non-fermented fruit juices, fermented fruit juices, wine, fruit wine and fruit distillates, are added to said liquid for forming insoluble sulfides, and wherein said insoluble sulfides are separated from said liquid by precipitation.
A process for eliminating undesirable odors and off-flavours from a liquid selected from the group consisting of non-fermented and fermented fruit juices from fruits and from grades, wine, fruit wine and fruit distillates, wherein the cause of said odors and off-flavours lines in the formation of Bockser, wherein one or more organic Cu-compounds which are hardly soluble or insoluble in water and in non-fermented fruit juices, fermented fruit juices, wine, fruit wine and fruit distillates, are added to said liquid for forming insoluble sulfides, and wherein said insoluble sulfides are separated from said liquid by precipitation, said organic Cu-compounds are selected from the group consisting of copper salts of carboxylic acids.
Dependencies are inferred from the claim text.