Method of stabilizing must, still wines and sparkling wines with respect to precipitation

Patent 4560565 Issued on December 24, 1985. Estimated Expiration Date:

November 22, 2003. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Abstract Claims Description Full Text

Patent References

3865960

Process for manufacture of L(+)-tartaric acid or salts thereof
Patent #: 4092220
Issued on: 05/30/1978
Inventor: Tsurumi, et al.

Process of cold stabilizing wine
Patent #: 4112128
Issued on: 09/05/1978
Inventor: Fessler

Method and apparatus for stabilizing wine or other beverages Patent #: 4322446
Issued on: 03/30/1982
Inventor: Heess , et al.

Inventors

Assignee

Westfalia Separator AG

Application

No. 06/554158 filed on 11/22/1983

US Classes:

426/330.4, Alcohol containing426/490, Starting material is liquid426/592Alcohol containing

Examiners

Primary: Weinstein, Steven
Assistant: Weimar, Elizabeth C.

Attorney, Agent or Firm

Sprung Horn Kramer & Woods

International Classes

C12H 1/00 (20060101)
C12H 1/08 (20060101)

Foreign Application Priority Data

1982-11-30 DE

Abstract

A method of stabilizing must and still and sparkling wines with respect to crystalline precipitation. Seed crystals of potassium hydrogentartrate are added to the products during processing to accelerate crystal growth. Since any calcium ions in the wine affect the crystallization of potassium hydrogentartrate, dipotassium DL-tartrate is also added to precipitate the calcium ions. The wine is cooled in a cooler and the colloids filtered out in a filter before the seed crystals are added and is finally stored at a low temperature in a tank. The precipitated crystals are removed in a hydrocyclone and 80% of them added along with dipotassium DL-tartrate to fresh wine that is to be stabilized. The added crystals are finely milled in colloid mills if necessary. The wine from the hydrocyclone is highly clarified in a centrifugal separator to eliminate any crystals not removed in the hydrocyclone.

Other References

Amerine, M. A.; Wine Production Technology in the United States Am. Chem. Society, .COPYRGT.1981, pp. 47 & 48
Amerine, M. A. et al.; The Technology of Wine Making, 3rd ed., AVI Publ. Co., Conn. .COPYRGT.1972, pp. 562-564