Redn. of alcoholic content of wine without affecting flavour - using hydrophobic microporous membrane removing volatile material by difference in partial pressure caused by decreasing pressure or condensn. temp.

摘要

Process for reducing the alcoholic content of a drink, esp. wine uses a hydrophobic, microporous membrane and causes volatile material to be removed from the permeate side of the membrane by forming a partial pressure difference by reducing the pressure and/or reducing the condensation temp. The drink is (a) passed along a microporous hydrophobic membrane opposite drink from which the alcohol has already been removed, to enrich the drink with aromatic substances; (b) the drink has alcohol removed by establishing a partial pressure difference across a second microporous hydrophobic membrane; and then (c) using the drink with alcohol removed, at reduced temp. to absorb aromatic substances in step (a). Pref. the membrane is chiefly polyethylene, polypropylene, or their halogenated deriv. including fluorine atom(s). ADVANTAGE - Undesired change of flavour is avoided. Yield is increased.