Abstract: An integrated facility for the co-production of ethanol and renewable diesel fuel is provided. Corn oil, an ethanol production by-product, is utilized as a feedstock for a renewable diesel plant operating within the same general facility as the corn ethanol plant. By-products of the renewable diesel plant, such as fuel gas, steam, and/or naphtha, can be utilized in various parts of the ethanol plant to increase the operating efficiency thereof.

Abstract: Systems and methods for separating an alcohol, and in particular butanol, from a fermented feed and concentrating thin stillage into syrup includes operation of one or more alcohol recovery distillation columns using the heat supplied by steam generated from concentration of the thin stillage in a multi-train, multi-effect evaporation system.

Abstract: Certain embodiments provide apparatuses and methods for removing alcohol from alcoholic beverages. In certain embodiments, the apparatus includes a vessel, a fluid conduit configured to be inserted into a beverage, the fluid conduit configured to allow the beverage to flow into the vessel, a heating system comprising a distribution surface within the vessel, the distribution surface configured to receive the beverage and to heat the beverage, and a vacuum system configured to apply a vacuum to the beverage while the beverage is heated by the distribution surface. In certain embodiments, the method includes using the apparatuses described herein to reduce the alcohol content of an alcoholic beverage.

Abstract: Treated Brassica seeds and their extracts for use as a flavor and/or a flavor modifier in consumables. Treatment includes heating, and optionally grinding methods and/or recovery methods. Consumables include foods, beverages, health-care products, oral hygiene and oral care products, beauty-care products, and tobacco products. The extract contains elevated amounts of flavor and flavor modifier. One flavor modifier of the extract may be 2-furfurylthiol (“FFT”). A process for producing treated Brassica seeds extract.

Abstract: Processes for the recovery of ethanol, useful as a fuel, from various cellulosic feedstock materials fermented to produce ethanol-containing beer are disclosed. The present invention provides a method and a system for ethanol recovery from highly viscous fermented citrus waste biomass. The systems overcome various challenges, including effectively stripping the ethanol from biomass beer in an energy efficient and economical manner that may allow for the further dehydration of the ethanol/water mix in a traditional rectifier distillation column. In certain embodiments, a series of flash stages and beer stripping columns are capable of operating with highly viscous slurries and/or feedstocks containing high levels of solids.

Abstract: The present invention relates to a process and a system for producing alcohol by distillation with energy optimization using split-feed technology. The process of the present invention comprises the steps of: a) splitting a stream of wine to feed two depuration columns , the depuration column generating a stream of phlegma and the depuration column generating a stream of phlegma and a stream of vinasse; b) feeding the stream of phlegma into at least one rectification column generating a top flow and a stream of hydrated alcohol; c) effecting the heat exchange between the top flow from at least one rectification column and the stream of vinasse from the depuration column in at least one heat exchanger; and d) feeding the stream of phlegma into a rectification column generating a stream of hydrated alcohol. The present invention further relates to hydrated alcohol produced by the process described above and to a process for producing anhydrous alcohol.

Abstract: Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapors, separating the oil phase condensate from the aqueous phase and refluxing the substantially oil-free aqueous phase.

Abstract: An energy-efficient extractive distillation process for producing anhydrous ethanol from aqueous/ethanol feeds containing any range of ethanol employs an extractive distillation column (EDC) that operates under no or greatly reduced liquid reflux conditions. The EDC can be incorporated into an integrated process for producing anhydrous ethanol used for gasoline blending from fermentation broth. By using a high-boiling extractive distillation solvent, no solvent, is entrained by the vapor phase to the EDC overhead stream, even under no liquid reflux conditions. The energy requirement and severity of the EDC can be further improved by limiting ethanol recovery in the EDC. In this partial ethanol recovery design, ethanol which remains in the aqueous stream from the EDC is recovered in a post-distillation column or the aqueous stream is recycled to a front-end pre-distillation column where the ethanol is readily recovered since the VLE curve for ethanol/water is extremely favorable for distillation.

Abstract: An energy-efficient extractive distillation process for producing anhydrous ethanol from aqueous/ethanol feeds containing any range of ethanol employs an extractive distillation column (EDC) that operates under no or greatly reduced liquid reflux conditions. The EDC can be incorporated into an integrated process for producing anhydrous ethanol used for gasoline blending from fermentation broth. By using a high-boiling extractive distillation solvent, no solvent is entrained by the vapor phase to the EDC overhead stream, even under no liquid reflux conditions. The energy requirement and severity of the EDC can be further improved by limiting ethanol recovery in the EDC. In this partial ethanol recovery design, ethanol which remains in the aqueous stream from the EDC is recovered in a post-distillation column or the aqueous stream is recycled to a front-end pre-distillation column where the ethanol is readily recovered since the VLE curve for ethanol/water is extremely favorable for distillation.

Abstract: Method of pretreating citrus waste to break cell structure, pasteurize or sterilize citrus waste solids and remove inhibitory peel oil components (e.g., limonene) involving optionally reducing the particle size of the citrus waste prior to preheating, preheating the citrus waste through indirect heating in a preheater reactor to form preheated citrus waste and conveying the preheated citrus waste to a main reactor, heating the citrus waste through a combination of (simultaneous) indirect heating and direct heating to produce treated citrus waste solids that are pasteurized and a vapor containing water and peel oil components, separating the pasteurized citrus waste solids and the vapor containing water and peel oil components, and collecting the separated vapor containing water and peel oil components by condensation. The method optionally includes cooling the pasteurized citrus waste solids followed by saccharifying with enzymes and fermentation to produce ethanol or other products.

Abstract: This relates to an apparatus and method for removing solutes from a solution using nano-filtration to provide a treated wine.

Abstract: A method for distilling ethanol from a mash includes feeding a fluid to a first distillation column. The fluid and a distillate of the first distillation column are delivered to a second distillation column. The fed fluid and/or distillate of the second distillation column is/are purified in a first and/or last step of the method by a membrane separation process.

Abstract: An apparatus for use in a vacuum stripping process having a first stripping vessel (2); at least one second further downstream stripping vessel (3), said at least one second further downstream stripping vessel (3) containing at least two trays (12), (13), (14) and (15) each provided with sparging (16), (17), (18) and (19) respectively, and further having a collector (4) connecting said first stripping vessel (2) and said at least one second stripping vessel (3), said collector (4) being provided with inlet openings above each said tray (12), (13), (14) and (15) and said collector (4) being connected to a pump (5) with a discharge into said first stripping vessel (2).

Abstract: The present invention concerns a process for enriching the aroma profile of beverages, especially beer and wine, by means of extraction, using pervaporation, of aromas from the original beverage and subsequent addition of the extracted aromas to the beverage, after total or partial dealcoholization. The original beverage (1) is fed to the membrane separation module (4) wherein the permeate side (5) is under vacuum, provided by a vacuum pump (12). The feed contacts with the membrane surface and the aromas are selectively permeated to the permeate side of the membrane, where they suffer evaporation. The vapor permeate stream (5) is condensed (10) at an appropriate temperature, which can be cryogenic. After the aroma extraction, the beverage (6) is fed to a dealcoholization unit (14) for obtaining a non-alcoholic drink (15), however depleted in aroma compounds.

Abstract: The invention is a process for the purification of ethanol. In one embodiment the process includes boiling a degassed beer feed (106) in a pre-boiler (110) to provide a vapor by-pass fraction (112) that by-passes the conventional beer column and is fed into the rectifier column (124). The process allows free capacity in the rectifier column of new or established plants to be filled by ethanol-water vapor and/or condensate streams that do not originate from the beer column.

Abstract: This invention relates to an apparatus for removing solutes from a solution using nano-filtration means to provide a treated wine.

Abstract: The present invention relates to a process and a system for producing alcohol by distillation with energy optimization using split-feed technology. The process of the present invention comprises the steps of: a) splitting a stream of wine (1) to feed two depuration columns (2, 3), the depuration column (2) generating a stream of phlegma (4) and the depuration column (3) generating a stream of phlegma (5) and a stream of vinasse (6); b) feeding the stream of phlegma (4) into at least one rectification column (7) generating a top flow (8) and a stream of hydrated alcohol (9); c) effecting the heat exchange between the top flow (8) from at least one rectification column (7) and the stream of vinasse (6) from the depuration column (3) in at least one heat exchanger (10); and d) feeding the stream of phlegma (5) into a rectification column (11) generating a stream of hydrated alcohol (12).

Abstract: The present invention provides an isolation process of the pure sterols from the SODD by simple acid catalyzed esterification and the separation of the reagents by distillation and water washing followed by the crystallization of phytosterols and purification. Soybean oil deodorizer distillate (SODD) and distillate from other vegetable oil refining contain free sterols, in addition to steryl esters, tocopherols squalene and unknown compounds. The process is also applicable to other vegetable oil distillate containing more than 1% phytosterols in the free form. Phytosterols thus obtained is of high purity (95-99%) and high yield (80-90%) and contains ?-sitosterol, Stigmasterol and campesterol.

Abstract: Processes for preparing extracts of natural products such as plant material, and for preparing purified extracts from crude extracts of natural products, by extraction with hot gas. Apparatus suitable for use in preparing extracts of natural products are also described.

Abstract: A process arrangement for distilling fuel grade ethanol include a distillation portion which distills beer to produce thin stillage and hot ethanol vapor. In an evaporation portion, a set of first effect evaporators which are heated either by plant steam or hot ethanol vapor, concentrate thin stillage into mid stillage while producing first effect steam. The first effect steam from the first effect evaporators provides heat to a set of second effect evaporators which concentrate the mid stillage into a syrup for further drying. The second effect evaporators produce second effect steam which is used to heat the distillation portion of the process arrangement. The multiple evaporators of the first and second effects of the evaporation portion can be selectively taken off-line for maintenance while the evaporation portion and the remainder of the process arrangement continue to operate at full capacity.

Abstract: Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phytochemical composition may be applied directly to the skin to provide emolliency. Alternatively, the phytolipid composition may be formulated in various aqueous or anhydrous cosmetic compositions such as creams, lotions, gels, ointments, lip balms, sticks, or pencils for treatment of the skin and lips. The phytolipid composition also may be incorporated into foods, beverages, and nutraceuticals to provide health benefits.

Abstract: A process for releasing a volatile honey components form a liquid honey is described wherein water is added to honey, extracting the volatile component and optionally adding the honey component to dried honey. The volatile honey product obtained by the process can be used in food and pharmaceutical products. The invention relates to a process for treating honey comprising the steps of adding water to the liquid honey; releasing a volatile honey component from the liquid honey by evaporation to product a residual partially dried honey; and collecting the volatile honey component, the volatile honey component may be then added to dried honey solids to improve the flavor and aroma or the volatile honey component can be added to food or medicaments.

Abstract: This invention relates to processes for the production of tocotrienol compounds from biological sources such as palm oil, cereals, grains, and grain oils. The tocotrienol products are recovered in high yields. These tocotrienols are useful as pharmaceuticals, in foodstuffs and as dietary supplements. These compositions are hypocholesterolemic, antioxidizing, antithrombotic, antiatherogenic, antiinflammatory and immunoregulatory in nature. Tocotrienols are known to lower the levels of low density lipoproteins in the bloodstream.

Abstract: A method for removing essential oil from industrially-produced non-concentrated orange juice wherein raw orange juice is submitted to a heat exchanger for heating, then directed to a vacuum chamber where vapors from the essential oil and other substances of the orange essence are produced and condensed wherein the liquid collected therein is subjected to a phase separation stage wherein an oily phase thus produced is removed and an aqueous phase is aggregated with the orange juice passing through the vacuum chamber.

Abstract: Blends of glycerides and/or fatty acids comprising 20 to 65 wt % C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a C16:1 to C16:0 fatty acid ratio of more than 2.0 and an C16:1 to C18:1 fatty acid ratio of more than 1.2 perform well in food applications and can be made by a process involving a partial enzymic hydrolysis of materials derived from fish oil using an enzyme with specificity for C16:1, removal of the fatty acids and a fractionation of the acids.

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: Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.

Abstract: A simple and cost effective enrichment process for enhancing antioxidant content of rice bran oil from crude rice bran oil (CrRBO) is described. The process comprises extracting the CrRBO using alcohol at 25-77.degree. C., obtaining the enriched rice bran oil (ERBO) from alcohol extracts which contain 74 to 300 percent more antioxidants than the starting CrRBO. The anti-oxidant enriched rice bran oil is useful in pharmaceutical, therapeutic, and dietary preparations.

Abstract: Process for flavouring an edible oil by incorporating into a recipient oil flavour substances of which a part has been derived from liquid/liquid extraction, particularly using an ethanol/water mixture of a flavour source liquid, characterized in that another part of the flavour substances has been derived from gas/liquid extraction using an extraction gas which is conducted first through a heated flavour oil and then through a cooler recipient oil.

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: Methods for producing a liquor having a high alcohol content are disclosed. Such methods employ mild conditions for increasing the alcohol content of the liquor, resulting in decreased levels of by-products that may adversely affect the taste. The high proof liquor generated by the methods disclosed herein is suitable for the preparation of alcoholic beverages such as brandy.

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: A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600.degree. F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produce an exothermic gaseous material. The gaseous material is cooled rapidly to produce a liquid phase and a vapor containing an aerosol. The liquid phase is collected as a first flavorant and the vapor phase passed through a condenser to recover the aerosol as a flavorant with a more intense grill flavor. The remaining smoke or vapor is exhausted from the apparatus to remove the tarry and acrid flavor notes.

Abstract: Method and apparatus for the treatment of fluids, particularly wine, to remove unwanted substances. The wine is treated in a reverse osmosis (R.O.) treatment unit, generating a retentate and a raw permeate. The membrane for the R.O. unit is selected to pass in the permeate the unwanted substances, such as volatile acidity (ethyl acetate and acetic acid). The raw permeate is subjected to a treatment column. In the case of volatile acidity, this is an anion exchange column, which removes the acetic acid from the permeate by anion exchange and removes the ethyl acetate by base hydrolysis. This produces a purified permeate, which is depleted in volatile acidity, but contains other components desirable for the wine. The purified permeate is then recombined with the retentate from the R.O. column, and the result is wine with the volatile acidity and little else removed. This wine may be recirculated through the system to remove yet more of the volatile acidity.

Abstract: A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into a vegetable oil by ultra high pressure homogenization producing liquid egg yolk having reduced amount of cholesterol. The cholesterol extracted into the vegetable oil is further removed from the oil by steam stripping method, allowing a recycling of the steam stripped extraction oil. Cholesterol is recovered as the extraction by-product from the aqueous steam stripping distillate.

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: The present invention provides a method for refining peppermint oil containing compositions. Additionally, the present invention provides a method for making chewing gum having a peppermint flavor. To this end, a method for refining a peppermint oil containing composition that includes sulfur compounds to remove at least a portion of the sulfur compounds is provided. The method comprises the step of subjecting the composition to a distillation process that removes at least a portion of the sulfur compounds from the composition, but does not remove more than 3% of the total composition.

Abstract: A method for producing a coffee aroma component is disclosed, which comprises the steps of feeding an aqueous solution containing from 10 to 80% by weight of ethanol and an inert gas into roasted and milled coffee beans heated to 80.degree. to 20.degree. C., contacting the mixture with the coffee beans, and then condensing and collecting a volatile aroma component evolving from the coffee beans. According to the present invention, the preferable aroma of fresh milled coffee beans after roasted can be perfectly collected. Further, the method of the present invention requires neither any complicated apparatus nor any special conditions. Namely, this method can be easily and inexpensively embodied. Further, it is an advantageous method from an industrial viewpoint. The coffee aroma component obtained by the method of the present invention suffers from little change in aroma during the processing and over prolonged storage.

Abstract: A process for reducing the alcohol content of alcohol-containing beverages, in particular of beer or wine, wherein the alcohol is partially or completely removed by way of pervaporation.

Abstract: A multi-stage reactor-separator for the fermentative production of volatile inhibitory products from non-volatile substrate includes a stirred tank reactor and a packed or tray-type gas-liquid contacting column separator. Each reactor and separator form a stage and a plurality of stages may be stacked into a tower, or otherwise placed to operate consecutively, forming a reactor-separator in which stages having gas flowing cocurrent to the liquid flow in the separator portion form an enriching section, and stages having gas flowing countercurrent to the liquid flow in the separator portion form a stripping section. In a method of using the reactor-separator, a volatile fermentation product is produced and simultaneously separated into a gas phase.

Abstract: The invention relates to a process for the production of alcohol-free wine, i.e. wine containing less than 1% by volume of alcohol, and of wines containing reduced concentrations i.e. 1 to 7% by volume of alcohol with the simultaneous production of brandy by using continuous vacuum film distillation with continuous introduction of carbon dioxide and/or an inert gas, producing thereby a dynamic atmosphere of carbon dioxide and/or an inert gas, at the temperature of at most 100.degree. C., preferably 40.degree.-100.degree. C. and in a vacuum of 6.45-25.80 kPa.

Abstract: A thermally-integrated extractive distillation process for recovering anhydrous ethanol from fermentation or synthetic feedstocks has a distillation train of four columns. Two columns are preconcentrators operated in parallel. The remaining columns are an extractive distillation dehydrating tower, and an entrainer-recovery column. The two preconcentrators and the dehydrating tower are operated at three successively increasing pressures so that the condensing vapors of the overhead product of the dehydrating tower supply the necessary heat to the reboiler of the intermediate-pressure preconcentrator. The overhead vapors of this preconcentrator are, in turn, used to supply the required heat to the reboiler of the lowest-pressure preconcentrator. The bottom product from each preconcentrator is used to preheat the dilute feed. Additional energy savings are accomplished by the appropriate heat exchange between the various feeds, overheads, and bottoms.

Abstract: In a process for the reduction of the alcohol content of alcoholic beverages, in which aromatic substances are extracted with liquid or supercritical CO.sub.2, alcohol is separated by distillation and the extracted aromatic substances are at least partially recycled to the beverage with reduced alcohol content, the feedstock, especially wine or beer, is first subjected to a distillation under subatmospheric pressure. The distillate is subjected to an extraction with liquid or supercritical CO.sub.2, after which the extract is partially expanded to separate the aroma, and then under the residual pressure is recycled to the bottom product of the distillation in a collecting tank for the end product.

Abstract: A counter-current contacting device which includes a number of features which increase the efficiency and/or increase the pressure differential across the device is disclosed. Systems for reducing the alcohol content of an alcohol containing beverage or wine, for stripping aroma and flavor from a fruit juice and for desulphuring a liquid containing dissolved sulphur dioxide are also disclosed. Each of these systems incorporate a counter-current contact device of the invention.

Abstract: In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so produced to a vacuum concentrating column before it ferments, heating the grape juice in the column and subjecting it to a low pressure (vacuum) to separate it into a distillate and a first stage grape juice concentrate which has a Baume of about 35, separate storing the first stage grape juice concentrate, remixing some of the stored concentrate with the distillate to produce a low calorie grape juice drink and further concentrating the first stage concentrate to produce a food product having a Baume above 35.

Abstract: In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pressure (vacuum) to separate it into a distillate and a grape juice concentrate which has a Baume between 25 and 40, subsequently subjecting the concentrate to a second stage of vacuum concentration (31), also by heating under vacuum conditions, and packaging (42) the second stage concentrate when its Baume lies between 38 and 55. The second stage concentrate can be creamed (43) by high speed agitation before packaging, provided it is sufficiently fluent (e.g. a Baume of 40).

Abstract: In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO.sub.2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, 7) operating at temperatures of about -5.degree. C. to -15.degree. C. in the first stage and -15.degree. C. to -50.degree. C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation product, in particular of wine in the case of grapes fermentation.

Abstract: A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction and adding them to the low sugar fraction, and fermenting the low sugar fraction. A preferred method of separating the fruit juice into high and low sugar fractions is by fractional crystallization.

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.

Abstract: A heavy concentration of volatile substances and high degree of purity are achieved in a short time in a closed system by transferring the volatile substances from a vessel containing the gas phase into a condensation vessel by means of a capillary with a small inner diameter. Preferably there is a temperature drop from the vessel containing the gas phase to the condensation vessel.