Process for preparing low-alcohol or alcohol-free beverages obtained by natural fermentation

摘要

A process is described for preparing in particular alcohol-free wine in which by extraction with supercritical CO2 firstly a specific aroma fraction with limited ethanol content is separated from the starting wine. The residual wine is then subjected to a vacuum distillation in which apart from the complete separation of the ethanol from the residual wine a fraction of more difficulty extractable aromatic substances not affected by the extraction is recovered which in the end together with the extract is added to the dealcoholized residual wine again to obtain an alcohol-free wine. The method permits an almost complete removal of the alcohol content without detrimentally affecting the basic wine and with retention of all the aromatic and flavoring substances characteristic of the wine.