Other

Peter Eckes Kg Mbh

Jens A Schildmann

Reinhard Weisrock

Alfred Wiesenberger

Erich Kolb

Julius Koch

Rolf Marr

Dieter Seebeck

Hans-Mario Dechent

Dietrich Seebeck

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

Continuous fermentation of solutions such as grape juice with wine yeast is carried out in a tower under sterile conditions. In the process, a tower with an enlarged upper end section is sterilized with steam followed by introducing sterile gas into the tower to maintain a positive pressure of sterilized gas therein, then continuously introducing a fermentable solution into the lower end of the tower, fermenting the solution while introducing a stream of bubbles of sterile gas to agitate the solution, continuously removing fermentation products from the upper end section of the tower, separating yeast from the products and reintroducing the yeast into the lower end of the tower. Before fermentation of the solution, yeast may be cultured under aerobic conditions and when the desired yeast concentration is reached, the solution to be fermented is introduced and fermented under anaerobic conditions.

Process for continuous fermentation

Fermentation of solutions such as grape juice is carried out in an apparatus that permits continuously fermenting under sterile conditions. The apparatus is a closed slender upright hollow tower having connected thereto inlet and outlet means, sterile gas inlet means fitted with membrane filters, sintered candle means to introduce sterile gas, steam inlet means connected via sampling means for sterilizing with steam and pressure regulating means for maintaining excess pressure in the tower.

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Partenheim, Germany

Jens A Schildmann