Abstract: An apparatus and method for stripping volatiles from a feed stream and concentrating the volatiles in the overhead vapors forming a condensate product and simultaneously producing a low percent volatiles outlet stream as a concentrate product. The volatiles separator and concentrator, ("VSC"), unit has many applications in the reduction and the concentration of volatiles in the beverage, fuel, and industrial alcohol industries, as well as in chemical applications for removing or stripping volatiles from heat sensitive feed substrates which require low temperatures and a short residence time to prevent degradation of the product. The preferred embodiment of the VSC unit utilizes a short feed stream preheat contact time in combination with turbulent high velocity flow at temperatures below 100.degree. F. to provide flash vaporization for volatiles separation with reboil capability to adjust volatiles concentration in the residue and product. The application of high vacuum in the range of 27" to 28.

Abstract: An apparatus and method for stripping volatiles from a feed stream and concentrating the volatiles in the overhead vapors forming a condensate product and simultaneously producing a low percent volatiles outlet stream as a concentrate product. The volatiles separator and concentrator, ("VSC"), unit has many applications in the reduction and the concentration of voiatiles in the beverage, fuel, and industrial alcohol industries, as well as in chemical applications for removing or stripping volatiles from heat sensitive feed substrates which require low temperatures and a short residence time to prevent degradation of the product. For heat sensitive applications, the VSC unit utilizes a short feed stream preheat contact time in combination with turbulent high velocity flow to separate and concentrate volatile and nonvolatile components at temperatures below 100.degree. F. utilizing flash vaporization for volatiles separation with reboil capability to adjust volatiles concentration in the residue and product.

Abstract: An apparatus and method for stripping volatiles from a feed stream and concentrating the volatiles in the overhead vapors forming a condensate product and simultaneously producing a low percent volatiles outlet stream as a concentrate product. The volatiles separator and concentrator, ("VSC"), unit has many applications in the reduction and the concentration of volatiles in the beverage, fuel, and industrial alcohol industries, as well as in chemical applications for removing or stripping volatiles from heat sensitive feed substrates which require low temperatures and a short residence time to prevent degradation of the product.The preferred embodiment of the VSC unit utilizes a short feed stream preheat contact time in combination with turbulent high velocity flow at temperatures below 100.degree. F. to provide flash aporization for volatiles separation with reboil capability to adjust volatiles concentration in the residue and product. The application of high vacuum in the range of 27" to 28.

Abstract: An alcohol free wine beverage is produced by diluting a table wine with demineralized water and feeding the diluted wine to a centrifugal film evaporator where alcohol is stripped from the wine to produce an alcohol free wine base. The wine base is then mixed with grape juice concentrate to produce a finished alcohol free wine. Other ingredients may be added to the wine base such as carbon dioxide, citrus juice and preservatives, and additional demineralized water may be added to further lower the alcohol content prior to bottling.

Abstract: A system and method of manufacturing an alcohol free wine beverage utilizes as a starting material diluted mature table wine which is thereafter exposed to reduced heat at low feed rates for a short period of time to strip the alcohol under high vacuum conditions while preventing scorching and degradation of the extracted wine base. This wine base is then blended with other ingredients including concentrated grape juice flavorant, carbon dioxide, citrus acid preservatives and further water to cut to a lower level the alcohol content prior to bottling.

Abstract: The alcohol content of an original wine is reduced to produce a low calorie wine having the character of the original wine by evaporating alcohol from the wine in a centrifugal film evaporator. In the evaporator, a thin film of wine is formed by centrifugation and alcohol is evaporated under vacuum and at an elevated temperature. The evaporated alcohol is recovered as a high proof by-product.