improved process for the production of wine process improved for the production of alcohol free wine or wine alcohol content riprivi alcohol and alcohol content in winelearned, combined with the production of brandy and lordotto.combined with the production of brandy, and their use for the production of beverages without alo used for beverage production without alcohol or drink to cool or reduced alcohol contentof alcohol beverages limited

摘要

The invention relates to a process for the production of alcohol-free wine, i.e. wine containing less than 1% by volume of alcohol, and of wines containing reduced concentrations i.e. 1 to 7% by volume of alcohol with the simultaneous production of brandy by using continuous vacuum film distillation with continuous introduction of carbon dioxide and/or an inert gas, producing thereby a dynamic atmosphere of carbon dioxide and/or an inert gas, at the temperature of at most 100 DEG C., preferably 40 DEG -100 DEG C. and in a vacuum of 6.45-25.80 kPa.