| 摘要 |
A method and apparatus for manufacturing an alcohol-free wine beverage utilizes as a starting material diluted wine, for example, mature table wine, which is thereafter exposed to reduced heat at low feed rates for a short period of time to strip the alcohol under high vacuum conditions in a centrifugal film evaporator while preventing scorching and degradation of the extracted wine base. This wine base is then blended with other ingredients, for example, concentrated grape juice flavorant, carbon dioxide, citric acid, preservatives and further water to cut to a lower level the alcohol content prior to bottling. |
