Producing drinks of low to zero alcohol content - oxygen is added to liq. in controlled manner during fermentation to convert sugars to water and carbon di:oxide

摘要

In a system for producing low-alcohol drinks, oxygen is added to the fermenting liq. in a controlled manner in order to convert the sugars to water and carbon dioxide, the supply of oxygen is interrupted when the required level of residual alcohol is reached, the yeast is sepd. from the liq., and finally the liq. is micro-filtered in order to produce a clear liq. prod.. The quantity of oxygen dissolved in the liq. and/or the oxygen redn. potential of the liq. is continuously monitored during fermentation and is compared with a required value, and the rate of supply of oxygen is controlled to achieve an oxygen concn. of less than approximately 0.3 mg/l. The oxygen supply may be an oxygen-contg. gas,. such as air. The fermentation is carried out at normal pressure, and, depending on the type of yeast being used, at a temp. between about 20 and 30 deg.C.. Yeast of type Saccharomyces Cerevisiae may be added. USE/ADVANTAGE - This invention is used for producing drinks of low to zero alcohol content from fermentable liqs., esp. grape must and fruit juices to which yeasts are added for fermentation, without reducing the natural flavour and aroma of the product. The procedure effectively preserves the taste, aroma and appearance of the drinks produced.