IMPROVED PROCESS FOR PRODUCING ALCOHOL-FREE WINE OR ALCOHOL-REDUCED WINE, IN CONJUNCTION WITH BRANDY PRODUCTION AND THEIR USE IN THE MANUFACTURE OF NON-ALCOHOLIC BEVERAGES OR LOW ALCOHOLIC BEVERAGES

摘要

The subject of the invention is the production of alcohol-free wine (less than 1% by volume) and wine with a reduced concentration of alcohol (1 to 7%) with simultaneous production of brandy. / P P It is distilled under vacuum and introducing CO2 or an inert gas to obtain a dynamic atmosphere, at a temperature of less than 100 degree (s) C under a vacuum of 6.5 to 26 kPa; this wine is bottled or sugar is added or saturated with CO2 to obtain refreshing drinks or, optionally, 5 to 50 g / l of sugar and a little champagne yeast are added; you can saturate with CO2 to get refreshing drinks; we ferment, we disgorge, liquorise and post-treat to obtain a product champagne; and the distillates are used to prepare liquors and brandies.