Process for the extraction of wine must flavours using supercritical fluids

摘要

The invention relates to a process for the extraction of wine must flavours using supercritical fluids, in particular carbon dioxide. In this process a pressurized gas slightly above its critical temperature and pressure is used as the extraction solvent. Carbon dioxide is specially suitable for this application given that it is harmless and is a good solvent of the aromatic substances which have to be separated from the musts. The extraction can be followed by fractionation of the mixture of flavours, obtained by a method of precipitation by successive decompression of the solvent. This process makes it possible to obtain extracts which are highly enriched in aromatic substances present in small quantities in the musts, extracts which are suitable for flavouring wines.