Process for eliminating smell defects and/or off-flavors in fermented or non-fermented fruit juices, in particular wine,
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
C12C-003/08
A23P-001/00
C12G-002/40
A23L-002/00
출원번호
US-0930090
(1997-11-10)
우선권정보
DE-0017845 (1995-05-16)
국제출원번호
PCT/EP96/02056
(1996-05-14)
§371/§102 date
19971110
(19971110)
국제공개번호
WO-9636690
(1996-11-21)
발명자
/ 주소
Scholl Willy,DEX
Eschnauer Heinz,DEX
출원인 / 주소
Erbslohr-Getranke-Technologie GmbH & Co. KG, DEX
대리인 / 주소
Dick and Harris
인용정보
피인용 횟수 :
5인용 특허 :
2
초록▼
To eliminate from non-fermented or fermented fruit juices obtained from fruit or grapes, in particular wine, the undesirable odors and/or taste caused by sulphur or sulphur compounds, called "Bockser", it is proposed according to the invention to add hardly soluble or insoluble organic Cu-compounds
To eliminate from non-fermented or fermented fruit juices obtained from fruit or grapes, in particular wine, the undesirable odors and/or taste caused by sulphur or sulphur compounds, called "Bockser", it is proposed according to the invention to add hardly soluble or insoluble organic Cu-compounds to the liquid, which, by reacting with the sulphur or sulphur compounds, form insoluble sulphides that can easily be separated from the liquid by precipitation. Particularly suitable for this are copper salts of citric acid, tartaric acid, malic acid or stearic acid or mixtures of these salts.
대표청구항▼
[ We claim:] [1.] A process for the elimination, through addition of Cu compounds, of undesirable odors and tastes from non-fermented or fermented fruit juices obtained from fruit or grapes, the cause of which lies in the formation of sulfur compounds, characterized in that one or more organic Cu co
[ We claim:] [1.] A process for the elimination, through addition of Cu compounds, of undesirable odors and tastes from non-fermented or fermented fruit juices obtained from fruit or grapes, the cause of which lies in the formation of sulfur compounds, characterized in that one or more organic Cu compounds, which are hardly soluble or insoluble in water, as well as in non-fermented and fermented fruit juices, wine, fruit wine, or fruit distillates, are added to the non-fermented or fermented fruit juices, wine, fruit wine, or fruit distillates, and which, by reacting with the sulfur compounds in said non-fermented or fermented fruit juices, wine, fruit wine, or fruit distillates, insoluble sulfides are formed which are then separated from the non-fermented or fermented fruit juice, wine, fruit wine, or fruit distillate, by precipitation, wherein the Cu compounds used are hardly soluble or insoluble copper salts of monovalent or multivalent carboxylic acids.
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이 특허에 인용된 특허 (2)
Detering Juergen (Mannheim DEX) Sanner Axel (Frankenthal DEX) Fussnegger Bernhard (Kirrweiler DEX), Removal of heavy metal ions from wine and wine-like beverages.
Boucher Armand R. (605 Hatherleigh La. Louisville KY 40222) Hambrick Philip N. (1927 Lowell Ave. Louisville KY 40205), Volatiles separator and concentrator.
Rule, David D., Methods for processing the contents of containers and tanks and methods for modifying the processing capabilities of tanks and containers.
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