首页>
外国专利>
PROCESS FOR ELIMINATING SMELL DEFECTS AND/OR OFF-FLAVOURS IN FERMENTED OR NON-FERMENTED FRUIT JUICES, IN PARTICULAR WINE, FRUIT WINE OR FRUIT DISTILLATE PRODUCTS
PROCESS FOR ELIMINATING SMELL DEFECTS AND/OR OFF-FLAVOURS IN FERMENTED OR NON-FERMENTED FRUIT JUICES, IN PARTICULAR WINE, FRUIT WINE OR FRUIT DISTILLATE PRODUCTS
展开▼
机译：消除发酵或非发酵果汁，特别是葡萄酒，水果酒或蒸馏酒产品中的小缺陷和/或异味的过程
展开▼
页面导航
摘要
著录项
相似文献
摘要
PCT No. PCT/EP96/02056 Sec. 371 Date Nov. 10, 1997 Sec. 102(e) Date Nov. 10, 1997 PCT Filed May 14, 1996 PCT Pub. No. WO96/36690 PCT Pub. Date Nov. 21, 1996To eliminate from non-fermented or fermented fruit juices obtained from fruit or grapes, in particular wine, the undesirable odors and/or taste caused by sulphur or sulphur compounds, called "B+E,uml o+EE ckser", it is proposed according to the invention to add hardly soluble or insoluble organic Cu-compounds to the liquid, which, by reacting with the sulphur or sulphur compounds, form insoluble sulphides that can easily be separated from the liquid by precipitation. Particularly suitable for this are copper salts of citric acid, tartaric acid, malic acid or stearic acid or mixtures of these salts.
展开▼
机译：PCT号PCT / EP96 / 02056第Sec。 371日期1997年11月10日102（e），1997年11月10日，PCT，1996年5月14日提交，PCT Pub。 WO96 / 36690 PCT公开号日期：1996年11月21日，为了消除从水果或葡萄，特别是葡萄酒获得的非发酵或发酵果汁中，硫或硫磺化合物引起的不良气味和/或味道，称为“ B + E，umo + EE ckser” ”，根据本发明提出，向液体中添加难溶或不溶的有机铜化合物，所述有机铜化合物通过与硫或硫化合物反应形成不溶的硫化物，其可以通过沉淀容易地与液体分离。特别合适的是柠檬酸，酒石酸，苹果酸或硬脂酸的铜盐或这些盐的混合物。
展开▼
