US4401678A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Production of wine
Assignee: TG BRIGHT & Co Ltd
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Filing: 1981-11-10
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Granted: 1983-08-30
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Expires: 2001-11-10
Abstract
Abstract The Labrusca Flavour Index (LFI) of grape wine made from Labrusca grapes is decreased substantially by subjecting grape juice or wine produced from the grape juice to reverse osmosis with a semi-permeable membrane at ambient temperatures to cause the low molecular weight volatile esters, especially methyl anthranilate, to pass through the semi-permeable membrane. The reverse osmosis usually is effected with a membrane having a molecular weight cut-off of about 200 which enables colorants and sugars to be retained. By decreasing the LFI value of the wine, larger proportions may be used to blend with less proportions of higher quality Vinifera wines.
Inventors
- 👤 Ronald E. Beaumont
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-29 16:38
CPC Classifications
B; B01; B01D; B01D61/00; B01D61/02; B01D61/025; C; C12; C12H; C12H3/00; C12H3/04
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
208 words
In a process for the production of wine from grapes which produce a highly flavored wine having a high Labrusca Flavor index wherein grape juice is formed from the grapes and wine is formed from the grape juice by fermentation, the improvement which comprises: effecting ultrafiltration of said grape juice using a semi-permeable membrane having a molecular weight cut-off of from 175 to 200 so as to permit at least a substantial proportion of low molecular weight volatile esters having a molecular weight lower than 175 to 200 to pass therethrough as a filtrate while retaining essentially all sugars and colorants in the grape juice having a molecular weight greater than 175 to 200 as a grape juice retentate, and adding water to the grape juice retentate during said ultrafiltration at a flow rate which is essentially the same as the flow rate of filtrate through the membrane until about 25 to about 75% of the initial volume of the grape juice passes through the membrane to produce a grape juice retentate having essentially the same volume and containing essentially the same amount of sugar as said grape juice before ultrafiltration, whereby wine produced from said grape juice retentate has a decreased flavor and lowered Labrusca Flavor Index.
Claim 2
Dependent Claim
208 words
In a process for the production of wine from grapes which produce a highly flavored wine having a high Labrusca Flavor index wherein grape juice is formed from the grapes and wine is formed from the grape juice by fermentation, the improvement which comprises: effecting ultrafiltration of said grape juice using a semi-permeable membrane having a molecular weight cut-off of from 175 to 200 so as to permit at least a substantial proportion of low molecular weight volatile esters having a molecular weight lower than 175 to 200 to pass therethrough as a filtrate while retaining essentially all sugars and colorants in the grape juice having a molecular weight greater than 175 to 200 as a grape juice retentate, and adding water to the grape juice retentate during said ultrafiltration at a flow rate which is essentially the same as the flow rate of filtrate through the membrane until about 25 to about 75% of the initial volume of the grape juice passes through the membrane to produce a grape juice retentate having essentially the same volume and containing essentially the same amount of sugar as said grape juice before ultrafiltration, whereby wine produced from said grape juice retentate has a decreased flavor and lowered Labrusca Flavor Index.
Claim 3
Dependent Claim
169 words
A process for the treatment of wine produced by fermentation from grapes which produce a highly flavored wine having a high Labrusca Flavor Index, which comprises: effecting ultrafiltration of said wine using a semi-permeable membrane having a molecular weight cut-off of from 175 to 200 so as to permit at least a substantial proportion of low molecular weight volatile esters having a molecular weight less than 175 to 200 to pass therethrough as a filtrate while retaining in the wine essentially all colorants and sugars having a molecular weight greater than the 175 to 200 as a wine retentate, and concentrating the wine during the ultrafiltration to a volume of about 25 to about 75% of the initial volume of the wine by allowing about 25% to about 75% of the initial wine volume to pass through the membrane, thereby to produce as the wine retentate, a concentrated wine having essentially the same alcohol content as the wine before ultrafiltration, an intensified color and a lowered Labrusca Flavor Index.
Claim 4
Dependent Claim
169 words
A process for the treatment of wine produced by fermentation from grapes which produce a highly flavored wine having a high Labrusca Flavor Index, which comprises: effecting ultrafiltration of said wine using a semi-permeable membrane having a molecular weight cut-off of from 175 to 200 so as to permit at least a substantial proportion of low molecular weight volatile esters having a molecular weight less than 175 to 200 to pass therethrough as a filtrate while retaining in the wine essentially all colorants and sugars having a molecular weight greater than the 175 to 200 as a wine retentate, and concentrating the wine during the ultrafiltration to a volume of about 25 to about 75% of the initial volume of the wine by allowing about 25% to about 75% of the initial wine volume to pass through the membrane, thereby to produce as the wine retentate, a concentrated wine having essentially the same alcohol content as the wine before ultrafiltration, an intensified color and a lowered Labrusca Flavor Index.
Claim 5
Dependent Claim
23 words
The process of claim 1 or 2 wherein said ultrafiltration is effected at an ambient temperature of about 15° to about 25° C.
Claim 6
Dependent Claim
27 words
The process of claim 1 or 2 wherein said ultrafiltration is effected to a sufficient degree to decrease the Labrusca Flavour Index by at least about 50%.
Claim 7
Dependent Claim
15 words
The process of claim 1 or 2 wherein said wine is formed from Labrusca grapes.
Claim 8
Dependent Claim
20 words
The process of claim 1 or 2 wherein said wine is formed from Labrusca hybrid grapes or French hybrid grapes.
Claim 9
Dependent Claim
39 words
The process of claim 1 or 2 wherein said ultrafiltration is effected at an ambient temperature of about 15° to about 25° C. and to a sufficient degree to decrease the Labrusca Flavour Index by at least about 50%.
Claim 10
Dependent Claim
13 words
The process of claim 2 wherein said filtrate is a highly flavored wine.
References Cited (Backward Citations)
JPS4832356A
Cited
DE2339206A1
Cited
DE2523720A1
Cited
US4083779A
Cited
US4322448A
Cited
JPS558147A
Cited
FR2443503A1
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-08-29 | 1987-02-28 | 1987-08-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-08-29 | 1991-02-28 | 1991-08-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-08-29 | 1995-02-28 | 1995-08-30 | $7700.00 | Window Closed / Lapsed |