METHOD FOR THE PREPARATION OF WINE OR FRUIT WINE WITHOUT ALCOHOL

摘要

To obtain a product containing a residue of alcohol of less than 5 g/kg, an evaporation is first carried out in order to separate the alcohol and aromatic products. The condensate obtained containing the alcohol and the aromatic products is subjected to a counter current distillation into a distillation column during which a sufficient number of fractions is collected. The aromatic substances collected between 77 and 97`C are mixed with the concentrate of wine or fruit wine without alcohol, or grape juice or fruit free of aroma and with demineralized water so as to obtain an alcohol-free beverage that is stabilized against microbial deteriorations and oxidation.