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 method and apparatus for removing water from a liquid mixture of water and ethanol contacts it with liquid carbon dioxide so that the ethanol is preferentially transferred into solution, dries the solution using an adsorbent, and then recovers dry ethanol by distilling off the carbon dioxide. This process is particularly energy efficient especially when it includes a fermentation process to generate the ethanol and uses the carbon dioxide generated during the fermentation as the source of liquid carbon dioxide. In this case the method and apparatus provide an additional product of dry carbon dioxide.

Abstract: Apparatus for continously producing ethanol from fermentable sugar solutions comprises horizontal, tubular mixing and separating vessel having internal rotating plates inclined relative to the horizontal axis of rotation. The yeast charged to the vessel is extracted from the vessel and is subjected to a multi-stage fermentation within horizontal fermentation vessels. Within the fermentation vessels there are again arranged inclined rotating plates. The ethanol is separated in a gaseous phase, the pressure being reduced stepwise in succeeding fermentation vessels tubes.

Abstract: Process of improving the production of Coconut Brandy is disclosed which results in a smoother, mellower distilled spirit than brandy produced by current methods. Specifically, the instant process replaces sulphur with calamansi juice and jackfruit meat and coconut juice for boiled spring water, adds yeast, ferments, strains and distills this mixture, producing a clear, colorless, fruity improved coconut brandy.

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: A method of processing fermented liquid comprising(a) feeding said fermented liquid into a vacuum vaporizer, (b) heating the feed in said vaporizer to separate it into a vapor and a concentrated liquid fraction, (c) recycling said vapor to said vaporizer by compression so as to achieve heat-exchange with said feed therein thereby generating a new vapor and a condensate fraction; said condensate being discharged as a distillate, (d) supplying the remaining compressed vapor to a multistage distilling column, (e) separating said compressed vapor into two fractions, one with a higher boiling point than the other, within said distilling column, (f) condensing said distillate with the lower boiling point to yield an alcohol-rich distillate, and (g) discharging said fraction with the higher boiling point as a bottom residue, and a processor therefor, thereby discharging to the outside the low COD-liquid alone and recovering useful substances such as drinkable alcohol, livestocks feed and antibiotic substances.

Abstract: A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer. There is also provided a process for producing the above described concentrate.

Abstract: A process for maturing strong beverages comprising activation of an oak stave after separation of a matured strong beverage therefrom by a cyclic application of a multimode electromagnetic field of standing waves with a frequency of from 2,000 to 4,500 MHz thereto to a heating temperature of from 35.degree. to 55.degree. C. At the same time, an oxygen-containing medium is purged. As a result of the cyclic application of the multimode electromagnetic field the stave releases the spirit vapors in a residual content thereof ranging from 5 to 10%. Between cycles of application of the multimode electromagnetic field the stave is cooled to a temperature of 15.degree. to 25.degree. C. by means of an oxygen-containing medium. The spirit vapors are entrained by the oxygen-containing medium and condensed. The strong beverage is kept in the activated oak stave. The matured strong beverage is then from the stave.

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: A flow of fermenting liquor from a fermentor is separated into a yeast concentrate flow, which is recirculated to the fermentor, and a yeast-free flow which is separated in a simple evaporator unit into a first ethanol-enriched vapor flow and a first liquid bottom flow. The first vapor flow is treated to produce the desired ethanol while a major part of the first liquid bottom flow is recirculated to the fermentor. A minor, residual part of the latter flow is fed to a stripping unit where it is separated into a second ethanol-enriched vapor flow and a second liquid bottom flow exhausted of ethanol.

Abstract: The invention relates to a process for the production of ethyl alcohol from citrus molasses fermentation in which improved yields of ethyl alcohol are obtained by preliminarily removing fermentation inhibiting agents, specifically oils, from the fermenter charge. The process may be carried out in batch or by continuous operation. The alcohol formed in the fermentation step is distilled off at about 190.degree. proof and the latter may then be dehydrated in a molecular sieve column to produce a product substantially free of water. Also a novel oil stripper is presented in order that the oils may be effectively and economically removed prior to fermentation.

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: A process for extracting bitter principle and tannin from hops, uses ethanol as the extracting agent in a single extraction. By controlling the water content of the ethanol used, the quantity of extracted tannin can be controlled. The tannin component can be separated out of the obtained extract as desired. By treating the extract with water vapor, all the alcohol can be simultaneously expelled and recovered. Ethanol is preferably removed and recovered from the resultant draff by means of the flash desolventizing system (FDS) 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: A method and microorganism are set out for producing a fermentation product which contains ethanol but has a lower than usual fusel oil content. The mutant microorganism is of the genus Saccharomyces or Torulaspora.

Abstract: A flow of fermenting liquor from a fermentor is separated into a yeast concentrate flow, which is recirculated to the fermentor, and a yeast-free flow which is separated in a simple evaporator unit into a first ethanol-enriched vapor flow and a first liquid bottom flow. The first vapor flow is treated to produce the desired ethanol while a major part of the first liquid bottom flow is recirculated to the fermentor. A minor, residual part of the latter flow is fed to a stripping unit where it is separated into a second ethanol-enriched vapor flow and a second liquid bottom flow exhausted of ethanol.

Abstract: A method and apparatus particularly suitable for the production of alcohol from fermentable substances such as grain. In this method, mash cooking, fermentation, and boiling are carried out sequentially in a single vessel. Boiling produces a first vapor rich in alcohol which is partially condensed to form a liquid condensate and a second vapor which is further enriched in alcohol. The liquid condensate is returned to the vessel and an alcohol product is recovered from the second vapor, preferably without the addition of external heat. Alcohol recovery is effected by passing the second vapor to a second vessel. Vapor from the second vessel is partially condensed to form a third vapor which is still further enriched in alcohol and a liquid condensate which is returned to the second vessel where it is contacted by the second vapor introduced thereto.

Abstract: A distillation/evaporation/drying apparatus wherein alcohol is removed by a dry, warm carrier gas from an alcohol-containing slurry from a fermenter. Carbon dioxide from the fermenter is used as the carrier gas and is suitably dried, warmed and recycled into contact with the slurry to assist in removing alcohol therefrom. The apparatus includes a reflux section to upgrade the alcohol content of the carrier gas.

Abstract: A process for the production of alcohol from a fermented feed wherein insoluble organic matter is separated prior to entry into a first distillation column. The insoluble organic matter is dried under pressure to produce dried distillers grain and wherein excess vapor is removed from the drying zone to provide heat to the distillation system. The present process also includes removing excess water vapor from the evaporation zone, obtained from supplemental heating supplied by the overhead from said first distillation column, compressing said water vapor, and recycling it to the distillation columns and the evaporation zone.

Abstract: There is disclosed, for recovering an aqueous organic solvent in fractions of different concentrations from a miscella, a rectification and stripping process utilizing an evaporation system comprising evaporators, rectifiers and a stripping column wherein the liquid effluent from the evaporation system is stripped free of the organic component of the solvent.

Abstract: A process for the concentration of aqueous solutions which in addition to non-volatile components contain alcohol and small amounts of volatile aroma components. First the alcohol and the volatile aroma components are for the greater part separated from the solution by distillation, and condensed; subsequently the remaining aqueous solution is concentrated by freeze concentration; and finally the concentrate thus produced is mixed with said condensate.

Abstract: Alcohol or an alcoholic beverage is produced by a process wherein a mash of cereal grains and liquefying enzymes is cooked at a temperature of from 75.degree. C to 85.degree. C which is lower than the temperature of maximum viscosity for the mash and which is higher than the sterilization temperature of undesirable microorganisms in the mash which grow during fermentation with yeast. After cooking, the mash is cooled, saccharifying enzymes are added, the resultant mash is fermented with yeast to produce alcohol and the alcohol is distilled.

Abstract: Vodka is produced by a process involving fermenting pre-pasteurized and cooled whey with Candida or Torulopsis yeast to form a mash containing ethanol and products of proteolysis, recovering the ethanol and products of proteolysis from the mash, rectifying the ethanol and purifying it from the products of proteolysis and diluting the resultant purified ethanol with deproteinized whey. This process makes it possible to make a high quality vodka and replace scarce grain, potato and beet raw materials currently used to produce vodka.

Abstract: Red or Rose wine is prepared by fermenting juice and pulp from grapes with colored skins by a process which involves separating skins from juice and pulp, digesting the skins with an aqueous mixture of citric acid and an acid selected from the group consisting of hydrochloric, sulfuric and phosphoric to extract coloring material, protein and aromatic substances, neutralizing the resultant extract with sodium carbonate or the like and adding the neutralized extract to the juice and pulp prior to completing fermentation to wine to provide a wine having a desired color and taste.