Improved process for the preparation of alcohol-free wine or by the wine having a reduced alcohol content, with simultaneous production of brandy. Preparation of alcohol-free drinks or of drinks with reduced alcohol content

摘要

The invention relates to a process for the production of alcohol-free wine, i.e. wine containing less than 1% by volume of alcohol, and of wines containing reduced concentrations i.e. 1 to 7% by volume of alcohol with the simultaneous production of brandy by using continuous vacuum film distillation with continuous introduction of carbon dioxide and/or an inert gas, producing thereby a dynamic atmosphere of carbon dioxide and/or an inert gas, at the temperature of at most 100 DEG C., preferably 40 DEG -100 DEG C. and in a vacuum of 6.45-25.80 kPa.