Abstract: There is disclosed a method for preparing an alcohol-free wine product. A completely fermented wine is evaporated to produce a dealcholized wine concentrate and a vapor condensate containing alcohol and aromatic substances. The condensate is separated into a fraction comprising alcohol and aromatic substances. The aromatic substances are mixed with dealcoholized wine concentrate, fruit juice concentrate, fruit juice or water to produce an alcohol-free wine product.

Abstract: The method consists in subjecting a natural alcoholic liquid to three successive steps of non denaturating physical fractionation; the first step is a molecular utltrafiltration under low pressure through a semi-permeable ultra-filter the splitting threshold of which is between 30,000 and 1000 and preferably around 10,000; the second step is a reverse osmosis step applied to the ultra-filtrate resulting from the preceding operation through semi-permeable membranes the splitting threshold of which is between 500 and 100 and preferably around 250; the third step consists in evaporating and distillating under vacuum, at low temperature, the ultra-filtrate resulting from the second step. Natural beverages having a low alcohol content thus obtained. Products obtained from the filtrates or retention products of the various steps of the method.

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: Apparatus for the continuous boiling of wort serving for beer production in a reactor at a temperature increased and a pressure increased during the time of stay in the reactor, which reactor is preceded by a wort preheater heated by wort vapor, and by an outside boiler heated by outside steam, and is followed by at least one expansion stage. The reactor and the at least single expansion stage are followed by at least two evaporation stages, to which wort vapor condensers are connected, to which the wort vapors from their associated evaporation stages are fed, and in which water is heated by the use of the condensate heat, while a wort cooler is connected to the output of the vacuum evaporator.

Abstract: An apparatus and method for improving the aging of alcoholic liquors, whereby the liquor to be aged is placed in a char-lined container incorporating a char-coated manifold assembly therein, which is connected to a vapor recovery system. The liquor is moved relative to the char surfaces by agitation provided by the manifold assembly or by recirculation of the liquor through the container. The vapor recovery system is provided with pumping means for controlling the permeation rate and vaporization of the liquor entering the manifold assembly. Means are provided to remove any liquid that accumulates in the manifold system.

Abstract: A method of treating wine, comprising introducing crude wine to both the dilution and concentration chambers of an electrodialysis apparatus; operating said apparatus so that the potassium concentration of the wine in the dilution chamber falls to below 500 mg/liter and the potassium content of the wine in the concentration chamber is increased into the range 1000 to 2000 mg/liters; cooling the wine from the concentration chamber to below 10.degree. C and adding tartaric acid crystals to said wine in order to adjust the pH into the range of 2.8 to 3.2 thereby precipitating tartar; separating the tartar from the wine and admixing said wine with wine emerging from the dilution chamber of the electrodialysis apparatus in a ratio such that the potassium content of the resulting mixture is below 500 mg/liter.

Abstract: A method is provided for processing and drying potato vinasse, produced from fermented mash. The mash is crushed, distilled and the resulting vinasse is fractionated in a decanter where the clear liquid is then passed into a three-phase downfall vaporizer to thicken the liquid. The resulting liquid is then recombined with the solids in a cross-winged mixer where it is then dried.