method for removing at least a part of the ethyl alcohol and the volatile species from a liquid obtained by the alcoholic fermentation of a natural product

摘要

Ethylalcohol and volatile fractions are removed from a liq. produced by alcoholic fermentation (wine) of a natural prod. (except malt) by distillation at reduced pressure (10-50 degrees C, pref. 10-25 degrees C and 4-150 mm pref. 4-20 mm Hg) and fractional condensation (at 5 to -70 degrees C pref. 5 to -30 degrees C) 100 vol. % pref. 30-40 vol. % oxygen is added to the air stream during distillation. The residual wine contains 6% ethylalcohol and may be blended with distilled water, 15 g/l sugar, CO2, and ascorbic acid. The extraction is rapid and economic and gives prods. of excellent taste and fragrance.