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1. WO2020113119 - REMOVAL OF SMOKE TAINT FROM WINE

Publication Number WO/2020/113119
Publication Date 04.06.2020
International Application No. PCT/US2019/063774
International Filing Date 27.11.2019
IPC
A23L 2/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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. [US]/[US]
Inventors
  • WU, Jr., Lawrence
Agents
  • HUNT, Gregory A.
Priority Data
16/697,00526.11.2019US
62/773,84130.11.2018US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) REMOVAL OF SMOKE TAINT FROM WINE
(FR) ÉLIMINATION DE L'ODEUR DE FUMÉE DU VIN
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.
(FR)
La présente invention concerne un procédé permettant de réduire la concentration de composés d'odeur de fumée dans un jus de fruit fermenté présentant une odeur de fumée (par exemple, du vin). Le procédé peut consister à éliminer des composés de flaveur et/ou d'arôme volatils à partir du jus de fruit fermenté affecté et, ensuite, à éliminer des composés d'odeur de fumée en mettant en contact le jus de fruit fermenté affecté avec une résine qui absorbe les composés d'odeur de fumée. Après élimination des composés d'odeur de fumée, les composés de flaveur et/ou d'arôme volatils précédemment éliminés sont recombinés avec le jus de fruit fermenté restant. La présente invention porte également sur un appareil permettant de réduire la concentration de composés d'odeur de fumée dans un jus de fruit fermenté présentant une odeur de fumée, ainsi que sur les jus de fruit eux-mêmes fermentés présentant une odeur de fumée réduite.
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