Abstract: A process is described for preparing in particular alcohol-free wine in which by extraction with supercritical CO.sub.2 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.
Type:
Grant
Filed:
December 10, 1986
Date of Patent:
September 19, 1989
Assignee:
Peter Eckes KG MBH
Inventors:
Alfred Wiesenberger, Rolf Marr, Erich Kolb, Jens A. Schildmann, Reinhard Weisrock
Abstract: A process for the lactic acid fermentation of fruit products is disclosed wherein an initial product in the form of a mash or juice having a pH of less than 3.7 is pasteurized and thereafter subjected to fermentation by lactic acid producing bacteria which produce at least 95% L(+) lactic acid as the fermentation product.
Type:
Grant
Filed:
February 5, 1986
Date of Patent:
October 27, 1987
Assignee:
Peter Eckes KG mbH
Inventors:
Alfred Wiesenberger, Jens A. Schildmann, Erich Kolb, Hans-Mario Dechent
Abstract: Protein-containing conditioning drink on the basis of a mineral- and vitamin-enriched fruit juice beverage, which consists of a content of 30 to 90 wt. % of a fruit juice or of a mixture of different fruit juices corresponding to a content of 4 to 20 wt. % of solids, a content of 2 to 20 wt. % of a liquid whey concentrate corresponding to a whey protein content of 1.2 to 5 wt. %, whose lactose content is enzymatically cleaved, and/or of partially hydrolyzed soya protein, as well as a natural flavor adjustment flavoring, plus mineral salts and added vitamins, and has a pH between 4.0 and 5.0, preferably of pH 4.2 to 4.4.
Type:
Grant
Filed:
September 10, 1982
Date of Patent:
December 4, 1984
Assignee:
Firma Peter Eckes
Inventors:
Alfred Wiesenberger, Erich Kolb, Iris Engelhardt
Abstract: Continuous fermentation of solutions such as grape juice with wine yeast is carried out in a tower under sterile conditions. In the process, a tower with an enlarged upper end section is sterilized with steam followed by introducing sterile gas into the tower to maintain a positive pressure of sterilized gas therein, then continuously introducing a fermentable solution into the lower end of the tower, fermenting the solution while introducing a stream of bubbles of sterile gas to agitate the solution, continuously removing fermentation products from the upper end section of the tower, separating yeast from the products and reintroducing the yeast into the lower end of the tower. Before fermentation of the solution, yeast may be cultured under aerobic conditions and when the desired yeast concentration is reached, the solution to be fermented is introduced and fermented under anaerobic conditions.
Type:
Grant
Filed:
March 7, 1980
Date of Patent:
May 11, 1982
Assignee:
Peter Eckes
Inventors:
Dietrich Seebeck, Jens A. Schildmann, Reinhard Weisrock, Julius Koch
Abstract: Device for the repeated opening and closing of an aperture in a cover of a container which cover is provided at its bottom side with a layer of plastics material, wherein a pouring member 20 of plastics material is provided with a flange 22 which is tightly connected to the plastics material layer 12 on the bottom side of the cover 10 and, at a distance from the upper side of the cover 10, with a bulge 30 which is surrounded by a tightly mounted closing member 28,60.
Type:
Grant
Filed:
November 8, 1979
Date of Patent:
July 28, 1981
Assignees:
Firma Peter Eckes, Adam Heldmann Kunststoffverarbeitung
Inventors:
Alfred Wiesenberger, Lutz Mager, Erich Kolb, Karl Kreim
Abstract: Fermentation of solutions such as grape juice is carried out in an apparatus that permits continuously fermenting under sterile conditions. The apparatus is a closed slender upright hollow tower having connected thereto inlet and outlet means, sterile gas inlet means fitted with membrane filters, sintered candle means to introduce sterile gas, steam inlet means connected via sampling means for sterilizing with steam and pressure regulating means for maintaining excess pressure in the tower.
Type:
Grant
Filed:
November 15, 1978
Date of Patent:
November 11, 1980
Assignee:
Peter Eckes
Inventors:
Dieter Seebeck, Jens A. Schildmann, Reinhard Weisrock, Julius Koch