Kruse, 2023 - Google Patents
The Aesthetics of Dealcoholized WineKruse, 2023
View PDF- Document ID
- 16923851523339097486
- Author
- Kruse L
- Publication year
External Links
Snippet
Starting a conversation about dealcoholized wine is not a trivial undertaking. Although dealcoholized wine receives positive responses from the health-conscious consumers, wine enthusiasts give it the cold shoulder. Some people point to its lack of wine-like …
- 235000014101 wine 0 title abstract description 278
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content
- C12G3/10—Increasing the alcohol content
- C12G3/12—Increasing the alcohol content by distillation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5909050B2 (en) | Alcoholic beverages including fruit juice-containing storage | |
| US20120164300A1 (en) | Accelerated Aging of Wines and Sprits | |
| JP5306791B2 (en) | Alcoholic beverage containing citrus fruit juice and / or citrus fruit ingredient-containing raw material liquor and glycerin | |
| Koussissi et al. | Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis | |
| US9879209B2 (en) | Vertical palate wine making process | |
| US6846503B2 (en) | Method and apparatus for production of an alcoholic beverage | |
| JP7092826B2 (en) | Beverages containing wood ingredients | |
| JP5498085B2 (en) | Alcoholic beverage containing fruit juice heated for a long time | |
| JP6762136B2 (en) | Lemon-flavored beverage, lemon-flavored beverage base, lemon-flavored beverage manufacturing method, lemon-flavored beverage-based manufacturing method, and lemon-flavored beverage flavor improving method | |
| Ivanova et al. | Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept | |
| Akhtar et al. | Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry | |
| Kruse | The Aesthetics of Dealcoholized Wine | |
| García et al. | Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages: Original language of the article: English. | |
| RU2058092C1 (en) | Nonalcoholic beverage | |
| JP2017225359A (en) | Plum wine or plum wine-containing beverage | |
| RU2040538C1 (en) | Method for production of wine drink | |
| JP2005095068A (en) | Alcoholic beverage | |
| Dupas de Matos et al. | Exploring Consumer and Producer Views of Verjuice: A Grape‐Based Product Made from Viticultural Waste | |
| RU2039808C1 (en) | Wine drink | |
| JP6949689B2 (en) | Juice-containing beverage | |
| CN105838533A (en) | Production method of summer black grape liqueur | |
| JP7083409B1 (en) | Juice-containing raw sake | |
| Vilela | Sensory and Volatile Flavor Analysis of Beverages. Foods 2021, 10, 177 | |
| An et al. | A Critical Review of Alcohol Reduction Methods for Red Wines From the Perspective of Phenolic Compositions | |
| JP7267844B2 (en) | Distilled liquor |