Abstract: A method of removing sulfites from standard wine comprising the steps of passing a standard wine through a base anion exchange resin, then passing the wine through an acid cation exchange resin, and then treating the wine with carbon, whereby a standard wine having less than 10 ppm of sulfites is obtained. The invention further includes a method of producing a grape standard wine having less than 10 ppm of sulfites.

Abstract: Liquid natural fermentation products, such as wines, are treated to reduce the content of coloring matter therein without substantially deleteriously affecting the other vinous qualities thereby by the steps of passing the liquid product through a granular bed of a strongly basic macro-porous anion exchange resin in hydroxyl form to substantially increase the alkalinity of such liquid product, then passing the more alkaline liquid product through a granular bed of a strongly acidic cation exchange resin in hydrogen form to generally restore its acidity, and recovering the thus-treated liquid product.

Abstract: A naturally acidic, edible fruit or vegetable juice containing a significant concentration of suspended matter, such as pulp, is effectively subjected to ion exchange without substantial loss in pulp content by passing the juice through a supported laterally confined particulate bed of a weak base anionic resin in an upwardly flowing direction through the bed at a liquid velocity which is sufficient to cause the bed to undergo a vertical expansion of at least about 20-25% by volume and preferably 50% but not so great as to cause significant entrainment of resin particles in the treated juice. The volume of the resin relative to the throughput of juice is large enough to extract a substantial amount of the natural acidity of the juice. Preferably, the juice is passed through the bed at a rate sufficient to impart to the expanded bed a slowing rolling motion at least in the region adjacent its upper surface.

Abstract: The principle bitter flavor components of natural grapefruit juice, naringin and limonin are substantially reduced by treatment of the grapefruit juice with a weak base anion exchange resin having a styrene polymer matrix carrying functional groups derived from a mono or poly amine. The ion exchange treatment also reduces the acid content of the grapefruit juice and does not impair the nutrient content or the desirable flavors in the treated juice.