Dealcoholized wine also known as Nonalcoholic or Alcohol-Free wine, is a type of wine with the alcohol artificially removed. Such wine starts as fermented grape juice, but is then subjected to one of a number of processes used for extracting the alcohol. It is not truly free of alcohol; there is usually a small percentage of alcohol leftover.
Market edit
Regulation in different jurisdictions edit
Australia edit
If in reverse osmosis, the water added back is different from that taken out, then it might need to be above 8% alcohol to be considered wine
http://books.google.com/books?id=9hCk1J_5ozIC&pg=PA111
Chile edit
conce column allowed http://www.wynboer.co.za/recentarticles/200601current.php3
European Union edit
In the EU, wine regulations prohibit de-alcoholizing wines. [1][2]. The law does allow importation of such wines into the EU, providing that the alcohol content has not been reduced by more than 2%.[3]
maybe flesh out
Spain edit
Despite being a member of the EU, Spain has allowed such processes.http://www.thirtyfifty.co.uk/wine-news-detail.asp?id=217
South Africa edit
processes allowed are reverse osmosis, nano-filtration, distillation or centrifugation http://www.ita.doc.gov/td/ocg/safrica_schedule3.htm#table7
United States edit
In the United States, wine processing is regulated by the Code of Federal Regulations. Four methods are approved for separating the alchohol[4][5]
- Reverse osmosis
- Osmotic Transport
- Spinning cone column
- Thin-film evaporation under reduced pressure
- Thermal gradient processing
California edit
Simply diluting the must is not illegal under federal law. However, California prohibits it.[6][7]
Methods of reducing alcohol edit
Centrifugation edit
Dilution of must edit
This method
Glucose Oxidase treatment of juice edit
http://www.ajevonline.org/cgi/content/abstract/50/3/291 http://www.google.com/patents/about?id=flM6AAAAEBAJ&dq
4675191
Nano-filtration edit
essentially the same as reverse osmosis
Osmotic transport edit
http://www.winebusiness.com/wbm/?go=getArticle&dataId=47186 (there they call it transfer)
Reverse osmosis edit
This method uses a filtering process called reverse osmosis. The wine passes along a membrane with pores that selectively allow smaller particles, such as ethanol and water molecules to diffuse past. The larger particles that remain form a wine concentrate, which can then be reconstituted into wine by mixing with water.[5][8]
The wine is passed along the membrane so that that the turbulence can prevent the membrane from clogging up. [9]
http://www.freepatentsonline.com/4963381.html http://www.ajevonline.org/cgi/content/abstract/37/4/297
http://www.newworldwinemaker.com/articles/view?id=237
Spinning cone column edit
The equipment required for this method was originally invented by the Germans in World War 2 to isolate the heavy water needed for the production of atomic bomcs.[7] It was developed as a method for reducing the alcohol content of wine in Australia.[10][11]
http://www.wynboer.co.za/recentarticles/200601current.php3 http://www.winebusiness.com/wbm/?go=getArticle&dataId=47186 http://conetech.com/spinning-cone-column.html http://books.google.com/books?id=9hCk1J_5ozIC&pg=PA111 [1]
Thermal gradient processing edit
In this method, wine is placed in a tank and freezed. Since alcohol has a lower freezing point than water, the water forms crystals which float to the top of the tank. The alcohol can then be drained from the bottom, and the ice reheated, leaving dealcoholized wine.
Thin-film evaporation edit
First patented in 1983[12], this method involves having the wine spin in several coneshapedcentrifuges. This causes a thin film of wine to travel up the cone. This film is exposed to elevated temperatures and the presence of a vaccuum. The alcohol soon evaporates, due to its lower boiling temperature, leaving behind the water and other wine components.[12][5]
See also edit
References edit
Sandbox edit
http://www.google.com/patents/about?id=GjQCAAAAEBAJ (through pervaporation)
http://www.winebusiness.com/wbm/?go=getArticle&dataId=47186 (discusses osmotic transport and legality issues)
http://www.ita.doc.gov/td/ocg/safrica_schedule3.htm#table7 (specific reference to what processes allow in south africa)
http://www.capewineacademy.co.za/seminars/CWM_A_Salamon.pdf (very nice, 5.3.1) apparently now is allowed in south africa (october 06)
http://www.cs.wits.ac.za/~vashti/ps/vgalpin-cwm.pdf (A comparison of legislation about winemaking additives and processes) (as of feb? 06)
Alcohol decrease by removal of substances
This is not permitted in the EU or South Africa. However, in the USA reverse
osmosis can be used remove alcohol, as can the osmotic transport process and
the spinning cone column process. In South Africa, reverse osmosis to remove
alcohol is apparently currently permitted on an experimental basis.
http://www.ingentaconnect.com/content/routledg/cjwr/2000/00000011/00000002/art00002 (Low-and reduced-alcohol wine: a review)
http://www.ajevonline.org/cgi/content/abstract/50/3/291 (a fifth method of production?)
http://www.atf.gov/pub/alctob_pub/bevalmanual/chapter8.pdf (another reference to allowed stuff in us)
http://books.google.com/books?id=aFFnTwAit1oC&pg=PA115
http://books.google.com/books?id=9hCk1J_5ozIC&pg=PA109
http://www.nytimes.com/1987/08/12/business/advances-low-alcohol-wine-gains-more-taste.html?pagewanted=all (ariel wine wins a prize)
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:22009A0130(01):EN:HTML (australia-eu trade agreement)
Actual reference edit
- ^ http://www.guardian.co.uk/business/2007/nov/03/drink.foodanddrink
- ^ http://www.timesonline.co.uk/tol/news/world/europe/article6550419.ece
- ^ http://www.food.gov.uk/news/newsarchive/2008/nov/reducedwine
- ^ 27 C.F.R.24.248
- ^ a b c Mermelstein, Neil H (November 2000). "Removing Alcohol from Wine" (PDF). Food Technology. 54 (11). Chicago: Institute of Food Technologists: 89–92. Retrieved 7/8/2009.
{{cite journal}}: Check date values in:|accessdate=(help) - ^ California Section 17010(a)
- ^ a b http://www.winebusiness.com/wbm/?go=getArticle&dataId=47186
- ^ "About Ariel: Process". Ariel: The World's Best Non-Alcoholic Wines. www.arielvineyards.com. Retrieved 2009-07-08.
- ^ Goode, Jamie (2005). The science of wine: from vine to glass. Berkeley: University of California Press. pp. 109–110. ISBN 9780520248007.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help) - ^ http://www.fsascience.net/2006/12/22/lets_raise_a_glass
- ^ Kramer, Matt. Making Sense Of Wine. Running Press Book Publishers. p. 115. ISBN 9780762420209.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help) - ^ a b US patent 4,405,652, Armand R. Boucher, "Preparation of wine having a low calorie content and a reduced alcohol content", issued 1983-September-20
External links edit
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