Firma Peter Eckes

Peter Eckes Kg Mbh

Adam Heldmann Kunststoffverarbeitung

Erich Kolb

Alfred Wiesenberger

Jens A Schildmann

Rolf Marr

Reinhard Weisrock

Lutz Mager

Hans-Mario Dechent

Karl Kreim

Iris Engelhardt

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.

Process for producing alcohol-reduced or alcohol-free beverages made by

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.

Fruit products containing lactic acid and process for the lactic acid

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.

Protein containing conditioning drink

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.

Device for the repeated opening and closing of an aperture in a cover of

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Nieder-Olm, Germany

Erich Kolb