Concentrated de-alcoholized wine product

Claim 1

A PROCESS FOR PREPARING A WINE CONCENTRATE CONTAINING NO ALCOHOL AND LESSER QUANTITIES OF WATER THAN NATURAL WINE COMPRISING: PREPARING A FERMENTED WINE PRODUCT BY FERMENTING JUICE IN A CLOSED FERMENTATION ZONE WHILE REMOVING THE CARBON DIOXIDE SO FORMED; PASSING WHILE REMOVING THE CARBON DIOXIDE SO FORMED; PASSING ZONE CONTACTING THE SAID WINE BEING ENTIRELY CONSTRUCTED OF A MATERIAL INERT TO SAID WINE AT 150*F. MAINTAINING THE SAID WINE WITHIN THE SAID ZONE AT A TEMPERATURE OF BETWEEN ABOUT 100*F. AND 150*F. AND UNDER A PRESSURE OF ABOUT 48-192 MM. HG ABOSLUTE AND FOR A TIME SUFFICIENT TO CAUSE THE VOLATILIZATION OF ALCOHOL THEREFROM WITHOUT SUBSTANTIAL VOLATILIZATION OF WATER; REMOVING THE CONCENTRATED VOLATILIZED ALCOHOL THEREFROM; REMOVING A SUBSTANTIALLY ALCOHOL-FREE COMPONENT FROM THE SAID ZONE AND PASSING THE DE-ALCOHOLIZED COMPONENT INTO A VACUUM EVAPORATION ZONE HAVING INTERNAL SURFACES WHICH ARE INERT WITH RESPECT TO THE SAID DE-ALCOHOLIZED COMPONENT AT TEMPERATURES OF ABOUT 150*F. AND BELOW; HEATING THE SAID DE-ALCOHOLIZED COMPONENT THEREIN TO A TEMPERATURE OF BETWEEN 100* F. AND 150*F. UNDER A PRESSURE OF ABOUT 48-192 MM. HG ABSOLUTE TO CAUSE THE VOLATILIZATION OF WATER THEREFROM; AND RETAINING SAID COMPONENT THEREIN UNTIL SUFFICIENT WATER IS REMOVED THEREFROM TO YIELD A DEALCOHOLIZED AND PARTIALLY DEHYDRATED PRODUCT REPRESENTING BETWEEN ABOUT 10 AND 20 PERCENT OF THE VOLUME OF THE ORIGINAL NATURAL WINE PRODUCT.