Process for eliminating smell defects and/or off-flavors in fermented or non-fermented fruit juices, in particular wine, fruit wine or fruit distillate products

摘要

PCT No. PCT/EP96/02056 Sec. 371 Date Nov. 10, 1997 Sec. 102(e) Date Nov. 10, 1997 PCT Filed May 14, 1996 PCT Pub. No. WO96/36690 PCT Pub. Date Nov. 21, 1996To 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 "B+E,uml o+EE ckser", 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.