Abstract: A process for the recovery of valuable products from citrus peel includes comminuting the peel, belt filter pressing to remove contained liquid and solvent extraction to remove organic compounds. The dried, milled flour is useful as an ingredient in breads and other baked products, replacing part of the grain flour conventionally used.

Abstract: The invention comtemplates a process for the removal of a portion of the alcohol from a distilled spirit without destroying the organoleptic properties of the spirit. The process comprises passing a barrel strength feed stream through a permeable membrane at high pressures, splitting the feed into permeate and retentate components. The entire process occurs in one pass through the permeator system.

Abstract: The present invention involves a system and method for preparing cream liqueur products having improved emulsion stability and products thereof. The method comprises the steps of preparing a spirits premix by combining spirits, a carbohydrate, and water, and preferably including flavoring and colorant; preparing a protein premix by dissolving citric acid or a salt thereof and caseinate in water; thoroughly mixing the protein premix with cream, preferably double cream; thereafter preparing a product mixture by mixing the spirit premix with the mixture of cream and the protein premix; and homogenizing the product mixture so that the average particle size is reduced to less than 5 microns, preferably less than 2 microns.

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: A system and method of reducing the alcohol content of wine by exposing an original wine product to an elevated temperature in a centrifugal film evaporator and removing therefrom a liquid phase reduced alcohol wine and a vapor phase of relatively high proof. The original wine product is added to the reduced alcohol wine in predetermined ratio to increase the alcohol content and introduced desired properties and characteristics. The vapor phase is passed through a distillation unit and step to increase the alcohol content of the vapor phase.

Abstract: Special natural wines are prepared by sweetening and flavoring of selected natural wines having particular acidity, sugar and alcohol content. The special natural wines so prepared simulate distilled liqueurs in taste.

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.

Abstract: Grain alcohol is produced from a mash of high cereal grain content by cooking a dispersion of cereal grains in water at a temperature of about 300.degree. to 350.degree. F under a pressure of about 50-120 psig, converting the cooked mash with a glucoamylase ferment produced by A. awamori NRRL 3112 and fermenting the converted mash with yeast to produce grain alcohol. The glucoamylase ferment is preferably produced by propagation of A. awamori NRRL 3112 on a mash of cereal grains dispersed in water which has been cooked at the same pressure and temperature used for cooking of the mash when producing grain alcohol.