Ferreira Cameira dos Santos, Paulo Jorge;Lopes Lima Barros, Maria Teresa
发明人:
申请号：
EP16731661.1
公开号：
EP3303543B1
申请日:
2016.05.27
申请国别(地区):
EP
年份:
2019
代理人:
摘要：
The present application discusses a method for extracting weak acids from a drinkable liquid, like wines and other beverages, namely through the use of nanofiltration and electrodialysis. By applying this method, for example to a wine, a dealcoholized wine or a wine lees spirit which has high concentrations of 4-ethylphenol and/or 4-ethylguaiacol, these two molecules, which can be considered as weak acids, because both have the pKa equal to 10, we obtain such beverages with low concentration of these molecules and without its bad organoleptic properties, preserving all original organoleptic characteristics. By removing the bad aromas and flavorings caused by 4- ethylphenol and 4-ethylguaiacol, according to the method herein described, the good latent aromas remain, preserving the original wine in a sensorial point of view. The main uses of this method are: reduction of the concentration of 4-ethylphenol and/or 4-ethylguaiacol in wine, dealcoholized wine, must, beer, dealcoholized beer, spirits, wine lees spirit, cider, dealcoholized cider, and other fermented or non-fermented beverages.
