REDUCTION OF VOLATILE ACIDITY IN HYDROALCOHOLIC LIQUIDS FOR FOOD USE

摘要

The method described reduces the content of acetic acid and optionally of ethyl acetate by a dialysis process. The membrane features eliminate said substances in short time periods and without energy consumption. The system includes a device substantially comprising two stainless steel chambers separated by a membrane. The design of the membrane is the most appropriate for selective elimination of acetic acid and ethyl acetate because of the rapid diffusion thereof, while the more useful compounds in hydroalcoholic beverages (organic acides, sugars, polyphenols, etc) diffuse more slowly because of their greater molecular size. Also the systems does not require the use of potential gradients prohibited by legislation, such as pressure gradients.