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1. US20200172842 - REMOVAL OF SMOKE TAINT FROM WINE

Office United States of America
Application Number 16697005
Application Date 26.11.2019
Publication Number 20200172842
Publication Date 04.06.2020
Publication Kind A1
IPC
C12H 1/056
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
1Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
02combined with removal of precipitate or added materials, e.g. adsorption material
04with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
052with the aid of organic material
056with the aid of polymers
CPC
C12H 1/0424
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
1Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
02combined with removal of precipitate or added materials, e.g. adsorption material
04with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
0416with the aid of organic added material
0424with the aid of a polymer
Applicants ConeTech, Inc.
Inventors Lawrence Wu, JR.
Title
(EN) REMOVAL OF SMOKE TAINT FROM WINE
Abstract
(EN)

A method for reducing the concentration of smoke taint compounds in smoke tainted fermented fruit juice (e.g., wine) is described. The method can include removing volatile flavor and/or aroma compounds from the affected fermented fruit juice and then removing smoke taint compounds by contacting the affected fermented fruit juice with a resin that absorbs smoke taint compounds. After removal of the smoke taint compounds, the previously removed volatile flavor and/or aroma compounds are recombined with the remaining fermented fruit juice. Also described is an apparatus for reducing the concentration of smoke taint compounds in smoke tainted fermented fruit juice, as well as the reduced smoke taint fermented fruit juices themselves.

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