WO2025129266A1 - Mid-strength beverage and process for its preparation - Google Patents

Abstract

A process for producing an alcoholic beverage having reduced alcohol content compared to a first alcoholic beverage including combining an aroma fraction and a dealcoholised fraction with the first alcoholic beverage to produce an alcoholic beverage having reduced alcohol content.

Description

Mid-strength beverage and process for its preparation

Cross-reference to related applications

[0001] This application claims priority to Australian provisional application no. 2023904222, filed on 22 December 2023, the entire disclosure of which is hereby incorporated by reference.

Field of the disclosure

[0002] The present disclosure relates to processes for producing beverages, particularly reduced alcohol versions of alcoholic beverages. The disclosure also relates to products produced by the processes and systems for conducting the processes.

Background of the disclosure

[0003] Alcoholic beverages, particularly beer, with no alcohol content or a lower alcohol content have been gaining in market share. There is interest in wine products with reduced alcohol. Unfortunately, the quality of reduced alcohol wine products is more markedly impacted compared to the full alcohol beverage than their beer counterparts. This is partly due to the higher volume of alcohol in a wine (typically, 13- 15% ABV) that needs to be removed compared to lower alcohol ABV products (eg beer, which are typically between 4-6%). Furthermore, dealcoholisation of wine typically readds water, which will further impact the quality of the final product. Even mid-strength wine production has more impact on flavour than desirable when the mid-strength wine is prepared by removal of alcohol from a full strength wine.

[0004] There are many methods of that have been utilised to remove ethanol from an alcoholic beverage. For example distillation techniques such as vacuum distillation and fractional distillation, or membrane technologies like reverse osmosis, forward osmosis and evaporative perstraction.

[0005] For wine, aroma is the key factor determining its quality and also the main difference between the different types of wine. Wines have a complex flavour and aroma chemistry profile in comparison to many other lower ABV beverages and many of the flavour and aroma compounds can be detrimentally modified or removed during the dealcoholisation process. Because of this, the dealcoholisation processes tend to result in reduced aroma and a poorer flavour profile due to loss of volatile flavour compounds during dealcoholisation. Attempts to improve the aroma or flavour of a low or no alcohol wine tend to involve the addition of added water or other external flavour additives.

[0006] While there has been some success with reduced alcohol beers, progress has been slower with wines, which are significantly more chemically complex beverages.

[0007] There is a clear need for wine having reduced alcohol content including midstrength wines. It is desirable that the wine is produced without significant loss of flavour for improved organoleptic properties and/or with minimal addition of water or other additives. It is desirable that the improvement is achieved by starting from a traditional alcoholic wine base to maximise the original aroma and flavour options and designed to conserve as much of the aromatic and flavour components as possible. There is a need for an improved process to facilitate this outcome, given the apparent shortcomings of known methods.

[0008] Reference to any prior art in the specification is not an acknowledgment or suggestion that this prior art forms part of the common general knowledge in any jurisdiction or that this prior art could reasonably be expected to be understood, regarded as relevant, and/or combined with other pieces of prior art by a skilled person in the art.

Summary of the disclosure

[0009] In one aspect, the present disclosure provides a process for producing an alcoholic beverage having reduced alcohol content compared to a first alcoholic beverage including:

- combining an aroma fraction and a dealcoholised fraction with the first alcoholic beverage to produce an alcoholic beverage having reduced alcohol content.

[0010] Optionally, the first alcoholic beverage is a wine and the alcoholic beverage having reduced alcohol content is a wine. Optionally, the first alcoholic beverage is a full strength wine. Optionally, the wine is a grape wine. Optionally, the wine is a fortified wine or a non-fortified wine. Preferably, the wine is a non-fortified wine. [0011] In some embodiments, the aroma fraction and dealcoholised fraction are combined to form an aromatised dealcoholised fraction prior to use of the aromatised dealcoholised fraction to dilute the alcoholic beverage. The alcoholic beverage can be the same original wine as the aroma fraction and dealcoholised fraction or a different wine.

[0012] In some embodiments, the process further comprises preparing the aroma fraction by separating the aroma fraction from the body (or main mass) of a second alcoholic beverage. Optionally, the preparation of the aroma fraction results in a dearomatised fraction. Optionally, the aroma fraction is 1 to 5%, 2 to 4% or about 5% w/w of the second alcoholic beverage. Optionally, the dearomatised fraction is 95 to 99%, 96 to 98% or about 97% w/w of the second beverage.

[0013] In some embodiments, the aroma fraction is separated from a first portion of the first alcoholic beverage (ie the second alcoholic beverage is a first portion of the first alcoholic beverage and the aromatised dealcoholised fraction is combined with a second portion of the same alcoholic beverage).

[0014] In some embodiments, the dealcoholised fraction is prepared by dealcoholising a third alcoholic beverage, preferably a second portion of the second alcoholic beverage, preferably a third portion of the first alcoholic beverage. Optionally, there are one or more dealcoholisation processes. Optionally the dealcoholisation process is an alcohol strip process. Optionally, the dealcoholised fraction from 2 or more alcohol strip processes are combined into the alcoholic beverage having reduced alcohol content. Optionally, there are 2 alcohol strips.

[0015] Where there are 2 or more alcohol strips, the alcohol containing fraction following the first dealcoholisation process is subjected to a further dealcoholisation process and so on.

[0016] In some embodiments, the dealcoholisation process involves at least one alcohol strip process and at least one alcohol concentration process (eg a rectifying strip process), wherein the alcohol concentration process is conducted on the alcohol fraction produced by one or more of the alcohol strip processes. The dealcoholised faction includes the reduced alcohol product of the at least one alcohol strip and the condensate following the alcohol concentration process (ie not the concentrate containing the majority of the alcohol).

[0017] Optionally, the dealcoholised fraction is prepared by dealcoholising (ie removing alcohol from) the dearomatised fraction.

[0018] Optionally, the first alcohol strip process results in about 2/3^rd reduced alcohol product to about 1 /3^rd alcohol fraction (alternatively about 60-70% to about 30-40% or about 65-67% to about 33-35% v/v). Optionally, the alcohol concentration process results in about 2/3^rd condensate (reduced alcohol product) to about 1 /3^rd concentrate (alcohol fraction) (alternatively about 60-70% to about 30-40% or about 65-67% to about 33-35% v/v).

[0019] In another aspect, the present disclosure provides a process for producing an alcoholic beverage having reduced alcohol content including:

- separating a first portion of an alcoholic beverage from a second portion of the alcoholic beverage;

- separating the aroma fraction from the first portion of the alcoholic beverage to produce an aroma fraction and a dearomatised fraction of the first portion of the alcoholic beverage;

- removing the ethanol from a dearomatised fraction to produce a dealcoholised fraction;

- combining the aroma fraction, the dealcoholised fraction, and the second portion of the alcoholic beverage to produce an alcoholic beverage having reduced alcohol content.

[0020] Optionally, there are 2 or more processes removing ethanol from the dearomatised fraction ie an alcohol strip process and an alcohol concentration process. Optionally, the dealcoholised or reduced alcohol fraction from both of the 2 or more dealcoholisation processes are combined into the alcoholic beverage having reduced alcohol content.

[0021] In some embodiments, the alcoholic beverage is wine. Optionally, the wine is a grape wine. Optionally, the wine is a non-fortified wine. [0022] In some embodiments, the aroma fraction comprises an ethanol content of between about 5% to about 80% v/v, or between about 10% to about 75% v/v, or between about 20% to about 70% v/v. In other embodiments, the aroma fraction comprises an ethanol content of between about 50% to about 80% v/v.

[0023] In some embodiments, the alcoholic beverage having reduced alcohol content comprises ethanol of about 4.5% to about 12% v/v.

[0024] Optionally, the alcoholic beverage having reduced alcohol content is about 30 to 60%, 30 to 50%, 35 to 50%, 35 to 45% or about 40% full strength alcoholic beverage (ie second portion of the alcoholic beverage or second alcoholic beverage or second portion of the first alcoholic beverage). Optionally, the alcoholic beverage having reduced alcohol content is about 1 to 3% or about 2% v/v aroma fraction. Optionally, the alcoholic beverage having reduced alcohol content is about 40 to 70%, 50 to 70%, 50 to 65%, 55 to 65%, about 55 to 60% or about 55 to 56% v/v dealcoholised fraction.

[0025] Optionally, the dealcoholised fraction (reduced alcohol portion) is 60 to 90%, 70 to 80% or about 75% v/v following a first strip process. Optionally, the condensate following concentration of the alcohol fraction from the alcohol strip process is 10 to 40%, 20 to 30% or about 25% v/v alcohol.

[0026] In some embodiments, the dealcoholised fraction or dealcoholised dearomatised fraction comprises ethanol of less than about 0.1%, less than about 0.05%, or about 0.0% w/w.

[0027] In some embodiments, the first, second and third alcoholic beverage are fullstrength wines.

[0028] In some embodiments, the alcoholic beverage having reduced alcohol content is a mid-strength wine.

[0029] In some embodiments, the dealcoholised fraction is produced from the dearomatised fraction by one or more of reverse osmosis, evaporative perstraction, vacuum distillation, osmotic distillation, and spinning cone column.

[0030] In some embodiments, separating the aroma fraction from the body of the second alcoholic beverage is by vacuum distillation. [0031] In some embodiments, the dealcoholised fraction is prepared by vacuum distillation to dealcoholise the third alcoholic beverage, preferably the second portion of the second alcoholic beverage, preferably the third portion of the first alcoholic beverage.

[0032] In some embodiments, separating the aroma fraction from the body of the second alcoholic beverage and dealcoholising the third alcoholic beverage are performed using the same vacuum distillation apparatus in separate stages.

[0033] In some embodiments, the vacuum distillation process has an operating temperature from about 0 to about 60 °C, or from about 40 to about 60 °C, Preferably, the vacuum distillation process has an operating temperature from about 40 to about 60 °C, more preferably between about 44 to about 52 °C.

[0034] In some embodiments, the vacuum distillation process has an operating pressure from about 10 to about 95 kPa below atmospheric pressure. Preferably, the vacuum distillation process has an operating pressure from about 80 to 95 kPa below atmospheric pressure.

[0035] In some embodiments, the operating temperature of the vacuum distillation process is set such that it is within about 5 °C, or about 4 °C, or about 3 °C, or about 2 °C, of the relative boiling point of the aroma fraction or alcohol fraction at the set pressure.

[0036] In some embodiments, the process is a continuous process or an in series process. Optionally, the process includes parallel processing.

[0037] In some embodiments, the process does not include the addition of water to the aroma fraction or dealcoholised fraction. Optionally, the process of preparing a reduced alcohol beverage does not include the addition of water to the beverage or any part thereof.

[0038] The disclosure further provides a product prepared according to the processes of the disclosure.

[0039] In another aspect, the disclosure further provides an alcoholic beverage comprising: - from about 30% to about 85% v/v, about 30 to about 75% v/v, about 40% to about 60% v/v of a first portion of a wine; and

- from about 15% to about 70% v/v, about 25 to about 70% v/v, about 40% to about 60% v/v of a second dealcoholised portion of the wine, including an aroma fraction of about 0.3% to about 5% v/v.

[0040] Optionally, the alcoholic beverage has 4.5% to 12% v/v alcohol.

[0041] Optionally, the aroma fraction has been separated from the second dealcoholised portion of the wine.

[0042] In some embodiments, the alcoholic beverage comprises:

- about 5% to about 8% v/v alcohol;

- about 40% to about 60% v/v of a first portion of a full strength wine body;

- about 40% to about 60% v/v of a second dealcoholised portion of the full strength wine body.

[0043] In some embodiments, the second dealcoholised portion of the full strength wine body is formed from a dearomatised portion of the full strength wine body, wherein the aroma fraction has been removed from the full strength wine body.

[0044] In some embodiments, the aroma fraction is a treated aroma fraction.

Optionally, the aroma fraction is treated by evaporative perstraction to prepare a treated aroma fraction. The aroma fraction may also be a concentrated aroma fraction. The treated aroma fraction may be concentrated by reverse osmosis.

[0045] In some embodiments, the aroma fraction comprises an ethanol content of between about 5% to about 80% v/v, or between about 10% to about 75% v/v, or between about 20% to about 70% v/v. In other embodiments, the aroma fraction comprises an ethanol content of between about 50% to about 80% v/v.

[0046] In some embodiments, the aroma fraction is diluted prior to the evaporative perstraction. Optionally, the dilution is with water or wine water, preferably wine water, more preferably juice free extract. Optionally, the diluted aroma fraction comprises an ethanol content of between about 5% to about 30% v/v, or between about 10% to about

25% v/v, or between about 10% to about 20% v/v.

[0047] In some embodiments, the concentrated aroma fraction comprises an ethanol content of between about 0.1 % to about 10% v/v, about 0.1 % to about 7% v/v, about 0.1 % to about 5% v/v, about 2% to about 10% v/v, about 2% to about 7% v/v, about 5% to about 10% v/v, about 0.1 to about 3% v/v, or between about 0.1 % to about 2% v/v, or between about 0.1 % to about 1 % v/v, or between about 0.2% to about 0.8% v/v.

[0048] In some embodiments, the concentrated aroma fraction comprises an ethanol content of between about 0.1 % to about 15% v/v, 0.1 % to about 14% v/v, about 0.1 % to about 13% v/v, about 0.1 % to about 12% v/v, about 0.1 % to about 1 1 % v/v, about 0.1 % to about 10% v/v, about 0.5% to about 15% v/v, 0.5% to about 14% v/v, about 0.5% to about 13% v/v, about 0.5% to about 12% v/v, about 0.5% to about 1 1 %, about 0.5% to about 10% v/v, about 1 % to about 15% v/v, 1 % to about 14% v/v, about 1 % to about 13% v/v, about 1 % to about 12% v/v, about 1 % to about 11 % v/v, about 1 % to about 10% v/v, about 2% to about 15% v/v, 0.1 % to about 14% v/v, about 2% to about 13% v/v, about 2% to about 12% v/v, about 2% to about 1 1 % v/v, about 2% to about 10% v/v, about 3% to about 15% v/v, 3% to about 14% v/v, about 3% to about 13% v/v, about 3% to about 12% v/v, about 3% to about 1 1 % v/v, about 3% to about 10% v/v.

[0049] In some embodiments, the evaporative perstraction is with water and produces a water alcohol in addition to the treated aroma fraction.

[0050] In some embodiments, the reverse osmosis produced an alcohol fraction, such as a wine alcohol, in addition to the concentrated aroma fraction.

[0051] In some embodiments, the process further comprises combining the concentrated aroma with a reduced beverage to produce a mid-strength alcohol beverage.

[0052] In some embodiments, the aroma fraction and the dealcoholised beverage are made from the same alcoholic beverage. Optionally, (i) the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage; (ii) this separating produces a dearomatised fraction; (iii) the dealcoholised beverage is prepared by removing alcohol from the dearomatised fraction. [0053] In another aspect, the present disclosure provides a process for producing a mid-strength alcohol beverage including:

- processing an aroma fraction to produce a treated aroma fraction (with reduced alcohol and preserved aromatics);

- combining the treated aroma fraction with a reduced alcohol beverage to produce a mid-strength alcohol beverage.

[0054] In the present invention, removing and treating the aroma fraction is advantageous as it allows more of the alcohol contained within the aroma fraction to be removed, while retaining the aromatics, prior to recombination to produce the midstrength alcohol beverage. This allows for greater flexibility in terms of what v/v alcohol is ultimately obtained.

[0055] In some embodiments the aroma fraction is processed by evaporative perstraction to reduce the alcohol content (with minimal loss of the aromatics) and then concentrated using reverse osmosis to produce a concentrated aroma fraction before being combined with the reduced alcohol beverage to produce a mid-strength beverage.

[0056] In some embodiments, the aroma fraction is diluted prior to treating the aroma fraction by evaporative perstraction. Optionally, the dilution is with venous water such as JFE.

[0057] In some embodiments, (i) the aroma fraction is prepared by separating the aroma fraction from the body of an alcoholic beverage; (ii) this separating produces a dearomatised fraction; (iii) the dealcoholised beverage is prepared by removing alcohol from the dearomatised fraction.

[0058] In another aspect, the present disclosure provides a process of making a midstrength wine, wherein the process comprises the addition of a concentrated aroma fraction to a reduced alcohol wine, said concentrated aroma fraction having been produced by the process according to one of the herein disclosed embodiments.

[0059] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a carrier flow rate from about 0.1 to about 16 L/min. [0060] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a feed flow rate from about 0.1 to about 16 L/min.

[0061] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has an operating pressure from about 0.1 to about 5 bar.

[0062] In some embodiments, treating the aroma fraction by evaporative perstraction or the evaporative perstraction apparatus, has an operating temperature from about 25 to about 60 °C.

[0063] In some embodiments, treating the aroma fraction by evaporative perstraction or the evaporative perstraction apparatus, has an inlet or input temperature from about 0 to about 20 °C.

[0064] In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating pressure from about 0.2 to about 50 bar.

[0065] In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating temperature from about 0 to about 40 °C.

[0066] In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has a membrane with an active area from about 1 to about 50 m².

[0067] In some embodiments of the composition of the alcoholic beverage the physical characteristics are described in relation to the process described in the present disclosure.

[0068] In another aspect, the present disclosure provides a compliant wine as defined in Australia New Zealand Food Standards Code - Standard 4.5. 1 - Wine Production Requirements. [0069] Further aspects of the present invention and further embodiments of the aspects described in the preceding paragraphs will become apparent from the following description, given by way of example and with reference to the accompanying drawings.

Brief description of the drawings

[0070] Figure 1 illustrates a process for preparing an alcoholic beverage having reduced alcoholic content as described below in detail in the description of embodiments of the invention with reference to the figures.

[0071] Figure 2 illustrates a process for preparing an alcoholic beverage having reduced alcoholic content where the aroma fraction and dealcoholised fraction are combined, then combined with the remainder of the full strength beverage from which they were prepared, as described in further detail in the description of embodiments of the invention with reference to the figures.

[0072] Figure 3 illustrates a process for preparing an alcoholic beverage having reduced alcoholic content where the aroma fraction and dealcoholised fraction are separately recombined with the remainder of the full strength beverage from which they were prepared, as described in further detail in the description of embodiments of the invention with reference to the figures.

Detailed description of the embodiments

[0073] The present invention provides a method for preparing an alcoholic beverage with reduced alcohol content, preferably mid-strength wine, comprising separating the aroma fraction of the alcoholic beverage from a full strength alcoholic beverage to produce a dearomatised fraction. Dealcoholising the dearomatised fraction and combining the aroma fraction and dealcoholised fraction with a full strength alcoholic beverage to prepare an alcoholic beverage having reduced alcohol content.

[0074] It will be understood that the invention disclosed and defined in this specification extends to all alternative combinations of two or more of the individual features mentioned or evident from the text or drawings. All of these different combinations constitute various alternative aspects of the invention. Definitions

[0075] For purposes of interpreting this specification, terms used in the singular will also include the plural and vice versa.

[0076] As used herein, except where the context requires otherwise, the term "comprise" and variations of the term, such as "comprising", "comprises" and "comprised", are not intended to exclude further additives, components, integers or steps.

[0077] "About" as used herein when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ±20% or ±10%, in some instances ±5%, in some instances ±1%, and in some instances ±0.1% from the specified value, as such variations are appropriate to perform the disclosed methods.

[0078] Ranges: throughout this disclosure, various aspects of the disclosure can be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1 , 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the range.

[0079] All of the patents and publications referred to herein are incorporated by reference in their entirety.

[0080] Unless otherwise herein defined, the following terms will be understood to have the general meanings which follow.

[0081] The term “no alcohol” refers to beverages having no or essentially no alcohol. Essentially no alcohol may refer up to less than 1% (ie 0.01 to 0.9%), 0.01 to 0.5%, or 0.01 to 0.05% v/v alcohol. Any beverage with an alcohol content of less than 0.05% is considered to contain no alcohol. [0082] The term “low alcohol” refers to beverages having less alcohol than a traditional version of the beverage. For example, a no or low alcohol wine may be 0 to 4.4%v/v alcohol (low being up to 4.4% v/v such as 0.01 to 4.4% v/v).

[0083] The terms “light wine” or “mid-strength” wine refers to wines having greater than 4.5% v/v alcohol or 4.5% or more v/v alcohol. Or having 4.5 to 9%, or 4.5 to 8% v/v alcohol.

[0084] The term “reduced alcohol” refers to mid-strength, low alcohol or no alcohol versions of traditionally alcoholic beverages such as wines or beverages adjusted to. Reduced alcohol wines can be from 0.01 to 12% v/v alcohol. Optionally, a reduced alcohol wine may be an alcohol adjusted wine with decreased alcohol content compared to the initial wine base. These may be, for example, 10 to 12% v/v alcohol.

[0085] The term “aroma fraction” refers to the fraction of a beverage containing the compounds that have aroma. The aroma fraction can be separated from the body of the beverage by several methods including fractional distillation, evaporative distillation, vacuum distillation, falling film evaporator and evaporative vacuum distillation in all of its various forms. Other methods known in the art are contemplated. The aroma fraction consists of the first fraction of volatile components removed from a body of wine and consists of from about 0.1 to about 5% of the body of wine. Optionally, the aroma fraction consists of from about 1 to about 3% of the body of wine.

[0086] The term “treated aroma fraction” as used herein refers to the product from the aroma fraction of a beverage that has undergone an evaporative perstraction and/or reverse osmosis process. The alcohol content of a treated aroma fraction compared to an untreated aroma fraction may be lower.

[0087] The term “dearomatised wine” refers to the body of a wine after the aroma fraction has been separated from the body of the wine. This process of separating the aroma fraction from the body of the wine is referred to as “dearomatisation” which may comprise one or more “dearomatisation steps”.

[0088] The term “dealcoholised wine” refers to the body of a wine after the alcohol (ethanol) fraction has been separated from the body of the wine. In the present disclosure, this occurs after the removal of the aroma fraction in a dearomatisation process. The process of separating the alcohol is referred to as “dealcoholisation” and may comprise one or more “dealcoholisation steps”.

[0089] The term “wine” refers to a must, in which the alcohol quantity produced by alcoholic fermentation is at least 4.5% (v/v or ABV), including but not limited to fermented grape must. The wine may be any relevant type of wine such as white wine, red wine, rose wine, dessert wine, still wine or sparkling wine. In some embodiments, the wine includes a fortified wine, or a non-fortified wine. Preferably, a non-fortified wine. Where the wine is a base wine that is the starting material for the processes of the invention, the wine is post-fermentation ie a fermented base wine.

[0090] Wine is a complex mixture of organic and inorganic compounds, many of which give the wine its character and taste. The main constituents of wine are water and ethanol. It is generally expected to find compounds such as sugar in the form of glucose, fructose and pentose; alcohols such as glycerol, 2,3-butanediol, acetoin, amyl, isobutyl and n-propyl alcohols; esters such as ethyl acetate, ethyl succinate and ethyl lactate; acids such as tartaric acid, malic acid, citric acid, succinic acid acid, lactic acid and acetic acid; minerals such as sodium, potassium, calcium, iron, phosphorus, sulfur and copper; nitrogenous substances such as ammonia, amino acids and proteins; acetaldehyde; phenolic substances; and vitamins in a smaller part.

[0091] Many of these organic and inorganic compounds, separately or in combination, gives the wine its terrestrial taste and aroma. It is expected that some of the more volatile of these flavour compounds, some of which make up the aroma fraction of the wine, are removed during typical dealcoholisation processes. This applies in particular to its higher alcohols, such as aliphatic alcohols with 3-12 carbon atoms. The loss of these volatile compounds can adversely affect the desired taste and properties of the wine.

[0092] The methods of this invention effect the removal of a substantial portion of the alcoholic content of an alcoholic beverage, while at the same time retaining the other organic constituents of the beverage that contribute to its colour, bouquet or aroma, and flavour. The latter aspects are perhaps most critical in the production of "light" wines (approximately 4.5-9 volume % ethanol content), low-alcohol wines and non-alcoholic wines. Any process for the removal of alcohol from wine should ideally minimize the loss of these constituents in the final product, and the present invention substantially achieves this goal by selectively separating the aroma constituents and reintroducing the desired or targeted compounds back into a dealcoholised beverage. The identity and concentrations of other (ie non-ethanol) organic constituents obviously are different for distilled spirits (eg whiskey) and for beer, but the nature of the separation problem is the same: namely the selective removal of ethanol in preference to water and these other organic constituents. For the sake of definiteness, the invention will be described in greatest detail for the case where the process is applied to the production wines.

[0093] The term “consecutive” or “consecutive production” refers to a production process having 2 or more steps or system for a production process having 2 or more steps such as the process described by the present disclosure. In a consecutive production process or system there are two separate production lines. The product of the first production line is fed into the second production line. The second production line can be at the same or a different location to the first production line. There can be a delay between the processing on the first production line and the second production line. Third and further production lines are possible depending on the process. For example, removal of an aroma fraction may be performed on a separate production line to dealcoholisation of the beverage.

[0094] The term “in series” or “in series production” to a production process having 2 or more steps or system for a production process having 2 or more steps such as the process described by the present disclosure. The part of the process that is “in series” includes two or more process steps connected end-to-end in the same production line. These steps are performed at the same location and, typically, without a delay between the processing steps. The “in series” process forms a single path through the process or system. For example, apparatus for the removal of the aroma fraction and dealcoholisation of the beverage from a first alcoholic beverage may be arranged such that the dearomatised beverage after removal of the aroma fraction is subsequently treated by a dealcoholisation apparatus in the same production line.

[0095] The term “parallel” or “parallel production” also refers to an arrangement of the components in a production process or system. Parallel production refers to multiple production lines that are next to each other (often with a common initial input). In some embodiments, a single input may be split and fed into separate apparatus, for example a single dearomatised beverage could be fed into several dealcoholisation apparatus for processing. In some preferred embodiments of the present disclosure, the production is not in parallel. However, parallel processing is contemplated. The output of parallel processing is optionally combined to form a single output. The parallel processing can be in series or consecutive. Parallel processing for one production step does not necessitate parallel processing for subsequent steps.

ABV & LALs

[0096] Alcohol by volume (or ABV) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage and is expressed as a volume percent standardised at 20 °C. 4% v/v alcohol is 4 ABV.

[0097] Litres of alcohol (or LALs) is a measure of the litres of alcohol (ethanol) contained in a given volume. This is calculated by multiplying the percent ABV by the total volume of the alcoholic beverage standardised at 20 °C.

[0098] Alternatively, a beverage (such as a wine) may be described by using Baume. Baume is usually a pre-fermentation measure for wine. As an approximation, 1 Baume = 1 .8 Brix = 18 g/L sugar = 1% potential ABV or expected ABV post fermentation. The exact conversion between Baume and ABV may change due to yeast activity, fermenter type and fermentation parameters, and temperature. Typically, 1 Baume translates to between 0.8-1 .2% ABV.

At low concentrations of alcohol (primarily ethanol), gas chromatography with flameionisation detection is used as the gold standard to quantify the amount of ethanol contained in a sample. This may be headspace gas chromatography. The person skilled in the art would be aware of this method and would be able to use it to routinely screen samples to calculate the amount of ethanol present in said samples. This method allows quantification of ethanol with excellent precision at levels as low as 0.010 g/dL (or 0.01% v/v ethanol).

Vinous water, LSJ & JFE

[0099] Juice free extract (JFE)/Low sugar juice (LSJ)/vinous water is the wine water derived from the concentration of grape juice/must or partially fermented grape juice/must. Partially fermented refers to 0.001 to 3% v/v ethanol or 0.01 to 3% v/v ethanol standardised at 20 °C. It is typically a clear concentrate derived from the concentration process. It retains the integrity of the base juice / must - for example characteristics such as grape variety, year, and Geographical Indication. The liquid may contain some aromatic characters of the base juice. LSJ/JFE/vinous water is produced by removal of water from wine juice. The process for producing JFE/LSJ/vinous water involves concentrating a grape juice/must by evaporative concentration under vacuum, with resultant product streams being 1 ) Concentrated high sugar juice, and; 2) Water condensate commonly known as JFE/LSJ/vinous water. This can be a closed loop process.

[0100] LSJ and JFE are narrower terms under wine water or vinous water, which are generated through juice concentration as a by-product. This is the clear condensate from the concentration of grape juice or other fruit juices. It is a clear liquid and may contain some aromatic characters from the base juice and retains the integrity of the original grape juice (e.g. variety, year, geographical indication). The terms LSJ and JFE are synonymous and are used herein interchangeably.

[0101] The term “must” designates the crushed grape or other fruit from which juice is extracted/purified. Preferably, fresh or in the initial stages of fermentation.

Evaporative perstraction

[0102] Evaporative perstraction (EP) is a method that can be used to lower the alcohol content of an alcoholic beverage by up to 15% ABV, down to about 5.0% ABV. EP is a membrane-based process in which a feed (alcoholic beverage) and a stripping solution (usually water but other alternatives are contemplated) pass through a microporous, hydrophobic hollow fibre membrane contactor on opposite sides. This method is also known as “isothermal membrane distillation” or “osmotic distillation.” When referring to the elimination of alcohol from wine, however, the term “evaporative perstraction” is most commonly used.

[0103] The vapour pressure difference between the volatile solute (alcohol) in the feed (wine) and stripping solution (water) drives the transfer of the alcohol across the membrane into the water, removing the alcohol from the feed. The working pressure is normally kept lower than the capillary penetration pressure of liquid (wine) into the pores, so the hydrophobic membrane does not get wet. As a result, air gaps are generated in the pores to allow alcohol vapour from wine to flow through to the stripping solution. Because alcohol (ethyl alcohol) is one of the most volatile substances in wine, it moves through membrane pores faster than water. In addition, the solubility of aromatic molecules in wine is higher than in pure water, limiting their loss.

[0104] Other factors may also limit the loss of aroma compounds such as the running conditions. Reducing the wine and water flow rates from 600 to 300 L/h, lowering the pH of the water stream from 7 to 3, and changing the feed/stripping volume ratio from 1 .5:1 to 1 :4.7 all assist offsetting the loss of volatile aroma components in wine.

[0105] In some embodiments, the evaporative perstraction membrane is a hydrophobic membrane. Preferably, the membrane is a polypropylene membrane (for example a 3M^TM Liqui-Cel™ polypropylene X40 or X50 membrane). Other membranes known in the art are contemplated.

[0106] The person skilled in the art would appreciate that optimisation of an evaporative perstraction process in wine can vary based on different inputs to achieve the desired outputs. For example, different starting materials such as one from a different wine variety or having a different alcohol content might require an adjustment in temperature, pressure, flow rates or membrane characteristics. The skilled person can make these adjustments by routine optimisation.

- Alcohol Content: Higher initial alcohol content may require more efficient removal, which can be achieved by adjusting the carrier water flow rate to create an optimal concentration gradient across the membrane or by adjusting the feed flow rate. Increasing the concentration gradient of ethanol in the system will drive higher removal rates.

- Membrane choice: Many commercially available membranes are known and available to be used. Each membrane may have slight variations in their performance between manufacturers and models. Therefore, the skilled person may need to adjust certain parameters accordingly.

- Temperature and Pressure: Operating conditions such as temperature and pressure may also affect the flow rates. Higher temperatures may increase the rate of alcohol evaporation, while pressure may influence the permeation rate through the membranes. - Variety: wine varieties may contain similar amounts of volatile aroma compounds, but the alcohol content can still vary slightly. This variation can affect the flow rates needed for effective alcohol removal.

- Volume: Larger volumes will require higher flow rates to maintain the same efficiency of alcohol removal. The system may need to be scaled accordingly to handle different volumes without compromising the process efficiency.

[0107]The person skilled in the art would readily know and be able to adjust the parameters described above based on their input and desired output. For example, the input may vary in alcohol content, wine variety and the volume to be processed. The output may be adjusted accordingly by altering the membrane, operating temperature or pressure, the carrier water flow rate or the feed flow rate.

[0108] In some embodiments, treating an aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a carrier flow rate from about 0.1 to about 16 L/min, or from about 1 to about 16 L/min, or from about 3 to about 16 L/min, or from about 5 to about 16 L/min, or from about 7 to about 16 L/min, or from about 9 to about 16 L/min, or from about 11 to about 16 L/min.

[0109] In some embodiments, treating an aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has a feed flow rate from about 0.1 to about 16 L/min, or from about 1 to about 16 L/min, or from about 3 to about 16 L/min, or from about 5 to about 16 L/min, or from about 7 to about 16 L/min, or from about 9 to about 16 L/min, or from about 11 to about 16 L/min.

[0110] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has an operating pressure from about 0.1 bar to about 5 bar, or from about 0.5 bar to about 5 bar, or from about 1 bar to about 5 bar, or from about 2 bar to about 5 bar, or from about 3 bar to about 5 bar, or from about 0.1 bar to about 3 bar, or from about 0.5 bar to about 3 bar, or from about 1 bar to about 3 bar, or from about 2 bar to about 3 bar, or from about 0.1 bar to about 2 bar, or from about 0.5 bar to about 2 bar, or from about 1 bar to about 2 bar. Preferably, the operating pressure is from about 0.5 to about 3 bar, more preferably about 1 bar.

[0111] In some embodiments, treating the aroma fraction by evaporative perstraction, or the evaporative perstraction apparatus, has an operating temperature from about 25 to about 60 °C, or from about 30 to about 60 °C, or from about 35 to about 60 °C, or from about 40 to about 60 °C, or from about 45 to about 60 °C, or from about 50 to about 60 °C. Preferably, treating the aroma fraction by evaporative perstraction has an operating temperature of about 40 to about 60 °C, more preferably about 50 °C.

[0112] In some embodiments, treating the aroma fraction by evaporative perstraction has an inlet or input temperature from about 0 to about 20 °C, or from about 5 to about 20 °C, or from about 10 to about 20 °C, or from about 15 to about 20 °C, or from about 0 to about 15 °C, or from about 5 to about 15 °C, or from about 10 to about 15 °C, or from about 0 to about 10 °C, or from about 5 to about 10 °C. Preferably, the inlet or input temperature is less than about 10 °C (ie from about 0 to about 10 °C, or from about 5 to about 10 °C).

Reverse osmosis

[0113] Reverse Osmosis (RO) is a form of nanofiltration performed under pressure where the aroma and flavour compounds are concentrated by separating the aroma into 2 streams. One which contains lightweight molecular compounds (the permeate) and the other contains larger compounds, held by the membrane (the retentate). In the processing of a wine or wine derived mixture (eg a treated aroma), reverse osmosis results in volatile components like alcohol passing through the membrane with the water and leaving the behind non-volatile flavour components of wine in a concentrate.

[0114] In some embodiments, the reverse osmosis membrane has a molecular weight up to about 150 Da, up to about 180 Da, up to about 200 Da, or up to about 250 Da. In some embodiments, the reverse osmosis membrane has a molecular weight from about 50 Da to about 250 Da, or from about 50 Da to about 200 Da, or from about 50 Da to about 150 Da, or from about 100 Da to about 250 Da, or from about 100 Da to about 200 Da.

[0115] The operating pressure of a reverse osmosis system may vary dramatically depending on the system used. Some systems may operate as low as 0.2 bars of pressure, while others may operate at around 800-1000 bar. In the production of beverages, particularly winemaking, lower pressures are typically used and range from about 0.2 bar to about 50 bar. In some embodiments, treating the treated aroma fraction by reverse osmosis, or the reverse osmosis apparatus, has an operating pressure from about 0.2 bar to about 50 bar, about 0.2 bar to about 45 bar, or from about 0.2 bar to about 40 bar, about 0.2 bar to about 35 bar or from about 0.2 bar to about 30 bar, or from about 0.2 bar to about 20 bar, or from about 0.2 bar to about 15 bar, or from about 0.2 bar to about 10 bar, or from about 0.2 to about 5 bar, or from 0.2 to about 4 bar, or from 0.2 to about 3 bar, or from about 0.3 bar to about 50 bar, about 0.3 bar to about 45 bar, or from about 0.3 bar to about 40 bar, about 0.3 bar to about 35 bar, or from about 0.3 bar to about 30 bar, or from about 0.3 bar to about 20 bar, or from about 0.3 bar to about 15 bar, or from about 0.3 bar to about 10 bar, or from about 0.3 to about 5 bar, or from 0.3 to about 4 bar, or from 0.3 to about 3 bar, from about 0.4 bar to about 50 bar, about 0.4 bar to about 45 bar, or from about 0.4 bar to about 40 bar, or from about 0.4 bar to about 35 bar, or from about 0.4 bar to about 30 bar, or from about 0.4 bar to about 20 bar, or from about 0.4 bar to about 15 bar, or from about 0.4 bar to about 10 bar, or from about 0.4 to about 5 bar, or from 0.4 to about 4 bar, or from 0.4 to about 3 bar, or from about 0.5 bar to about 50 bar, about 0.5 bar to about 45 bar, or from about 0.5 bar to about 40 bar, about 0.5 bar to about 35 bar or from about 0.5 bar to about 30 bar, or from about 0.5 bar to about 20 bar, or from about 0.5 bar to about 15 bar, or from about 0.5 bar to about 10 bar, or from about 0.5 to about 5 bar, or from 0.5 to about 4 bar, or from 0.5 to about 3 bar.

[0116] In some embodiments, treating the treated aroma fraction by reverse osmosis has an operating temperature of about 0 to about 40 °C, or from about 10 to about 40 °C, or from about 20 to about 40 °C, or from about 30 to about 40 °C, or from about 0 to about 30 °C, or from about 10 to about 30 °C, or from about 20 to about 30 °C. Preferably, treating the treated aroma fraction by reverse osmosis operates at a temperature of about 10 to about 30 °C.

[0117] In some embodiments, the reverse osmosis membrane has an active area from about 1 to about 50 m², or from about 5 to about 50 m², or from about 10 to about 50 m², or from about 15 to about 50 m², or from about 20 to about 50 m², or from about 25 to about 50 m², or from about 30 to about 50 m², or from about 1 to about 45 m², or from about 5 to about 45 m², or from about 10 to about 45 m², or from about 15 to about 45 m², or from about 20 to about 45 m², or from about 25 to about 45 m², or from about 1 to about 40 m², or from about 5 to about 40 m², or from about 10 to about 40 m², or from about 15 to about 40 m², or from about 20 to about 40 m², or from about 25 to about 40 m², or from about 1 to about 35 m², or from about 5 to about 35 m², or from about 10 to about 35 m², or from about 15 to about 35 m², or from about 20 to about 35 m², or from about 25 to about 35 m².

[0118] In some embodiments, the reverse osmosis membrane comprises polyamide or composites thereof. Other membrane materials known in the art are contemplated. In preferred embodiments the membrane is a Veolia VinoCon RO5 or RO7, VinoPro NF 8040, Parker RO2, Parker 4038, Parker 4080, or Nitto ESPA4-LD. Other membranes known in the art are contemplated.

[0119] In order to test whether a membrane not listed above is workable in the invention, the person skilled in the art would readily know how to remove a membrane from a reverse osmosis system and replace it with the membrane to be tested. Membranes used in RO systems are readily interchangeable and could be done as a matter of routine.

[0120] Examples of suitable RO systems include, but are not limited to, systems produced by BHF Technologies, Bucher Vaslin, Della Toffola, or Vinovation.

Vacuum distillation

[0121] Vacuum distillation refers to a method of separating compounds in a mixture under reduced pressure based on the differences in the boiling points of said compounds. Vacuum distillation may include fractional distillation, evaporative distillation, vacuum distillation, falling film evaporator, vacuum steam distillation (eg spinning cone) and evaporative vacuum distillation in all of its various forms. In preferred embodiments, the vacuum distillation method is performed using a GoLo vacuum distillation system. For example, the GoLo system may be a 1000, or 2200 L/h GoLo system. Other systems known in the art are contemplated.

[0122] In preferred embodiments, the vacuum distillation method may remove the aroma fraction from a body of wine. The aroma fraction may consist of from about 0.1 to about 5%, or from about 1 to about 3% by volume of the initial wine.

[0123] In preferred embodiments, the vacuum distillation may consist of three stages aroma removal to produce a dearomatized beverage, alcohol removal from the dearomatized beverage to produce an alcohol or spirit fraction, and alcohol concentration and rectification. [0124] In some embodiments, the vacuum distillation process has an operating temperature from about 0 to about 60 °C, or from about 10 to about 60 °C, or from about 20 to about 60 °C, or from about 30 to about 60 °C, or from about 40 to about 60 °C, or from about 50 to about 60 °C, or from about 0 to about 50 °C, or from about 10 to about 50 °C, or from about 20 to about 50 °C, or from about 30 to about 50 °C, or from about 40 to about 50 °C, or from about 0 to about 40 °C, or from about 10 to about 40 °C, or from about 20 to about 40 °C, or from about 30 to about 40 °C. Preferably, the vacuum distillation process has an operating temperature from about 40 to about 60 °C, more preferably between about 44 to about 52 °C.

[0125] In some embodiments, the vacuum distillation process has an operating pressure from about 10 to about 95 kPa below atmospheric pressure, or from about 30 to about 95 kPa below atmospheric pressure, or from about 50 to about 95 kPa below atmospheric pressure, or from about 70 to about 95 kPa below atmospheric pressure, or from about 80 to about 95 kPa below atmospheric pressure. Preferably, the vacuum distillation process has an operating pressure from about 80 to 95 kPa below atmospheric pressure, or from about 80 to about 90 kPa below atmospheric pressure, or from about 85 to about 90 kPa below atmospheric pressure.

[0126] The person skilled in the art would be aware that the boiling point of compounds are lower under reduced pressure as compared to the boiling point under standard conditions. The person skilled in the art could adjust the vacuum distillation process to account for the changes in pressure by lowering the temperature needed to distil the aroma or ethanol fractions from a base.

[0127] In some embodiments, the operating temperature of the vacuum distillation process is set such that it is within about 5 °C, or about 4 °C, or about 3 °C, or about 2 °C, of the relative boiling point of the aroma fraction or alcohol fraction at the set pressure.

[0128] Alcohol concentration and rectification may include concentrating the volume of alcohol in the alcohol or spirit fraction, and combining the non-alcohol containing fractions from the alcohol removal and alcohol concentration stages of the vacuum distillation process. Optionally, the aroma fraction is further combined with the nonalcohol containing fractions to produce a dealcoholized beverage for use in the process of the present invention. [0129]

Description of embodiments of the invention with reference to the figures

[0130] Figure 1 illustrates one embodiment of the disclosed process for producing a reduced alcohol beverage. An aroma fraction 103 is removed from a full-strength alcoholic beverage 101 to produce a dearomatised beverage 104. This can be achieved through several processes known in the art 102. This may optionally comprise one or more dearomatisation steps. The dearomatised beverage is subsequently treated in at least one dealcoholisation step 105, to remove the alcohol containing fractions 106 and provide a dealcoholised beverage 107. The dealcoholisation step may be carried out by several process known in the art and may comprise one or more steps. The dealcoholised beverage and aroma fraction are then combined and diluted with a fullstrength beverage 108 to produce a reduced alcohol beverage 109. It is also suitable to combine the dealcoholised beverage with the full-strength beverage and the aroma fraction with the full-strength beverage in either order or at the same time.

[0131] Figure 2 illustrates another embodiment of the disclosed process for producing a reduced alcohol beverage. In this alternative process, the aroma fraction 203 is removed from a portion of a full-strength alcoholic beverage 201 to produce a dearomatised fraction 204 and this process is indicated as 202. The dearomatised beverage is subsequently treated in at least one dealcoholisation step 205, to remove the alcohol containing fractions 206 and provide a dealcoholised beverage 207. The dealcoholised beverage and aroma fraction are combined 208 and transferred 210 to the remaining portion of the initial full-strength alcoholic beverage to dilute said beverage and produce a reduced alcohol beverage 209. It is also suitable to combine the dealcoholised beverage with the full-strength beverage and the aroma fraction with the full-strength beverage in either order or at the same time.

[0132] Figure 3 illustrates another embodiment of the disclosed process for producing a reduced alcohol beverage. In this process, the aroma fraction 303 is removed from a portion of a full-strength alcoholic beverage 301 to produce a dearomatised beverage 304. This process is indicated as 302. The aroma fraction is transferred back to the remaining full-strength alcoholic beverage shown in 311 . The dearomatised beverage is treated by at least one dealcoholisation step 305, to remove the alcohol containing fractions 306 and provide a dealcoholised beverage 307. The dealcoholised beverage is then transferred 312 to the remaining initial full-strength alcoholic beverage to dilute said beverage and produce a reduced alcohol beverage 309.

Examples

Example 1 - Materials and methods

Materials

[0133] The cabernet wine was produced by fermentation of the juice obtained from 400 kg of crushed wine grapes with a South Australian geographical indication obtained from Robe. The juice was 13.5 Baume. Three lots of juice were placed in three separate 500 kg fermenters in the presence of the commercially available 2056 yeast. Pre fermentation, the wine was adjusted by the addition of acid (to 1 .8 g/L) , Grand Cru enzyme (30 ppm), tanin oenologique (200 ppm) and diammonium phosphate (300 PPm).

[0134] The Chardonnay wine was produced by fermentation of a Chardonnay juice with a South Eastern Australian geographical indication obtained from Padthaway Estate that had been filtered and kept cold pre-trial. The juice was 12.5 Baume. 3 x 85 litres of juice was placed in three fermenters in the presence of the commercially available CY3079 yeast and kept at the same temperature. Pre fermentation, the wine was adjusted by the addition of acid (to 1 .8 g/L), Grand Cru enzyme (30 ppm), tanin oenologique (200 ppm) and diammonium phosphate (300 ppm).

[0135] Juice Free Extract (JFE) was prepared by processing a South Eastern Australia Cabernet juice obtained from Treasury Wine Estates (TWE) Karadoc winery through a CT9 concentrator - with 30 ppm SO2, 0.1 g/L citric acid and carbon fined with de- odourising carbon 0.2 g/L). The Juice Free Extract was taken from a tank containing a mixture of multiple regional juices with a South Eastern Australian Gl.

[0136] Grand Cru enzyme, CY3079 yeast, 2056 yeast, tanin oenologique and diammonium phosphate were obtained from commercial suppliers.

Vacuum distillation

[0137] A G0L0 vacuum distillation system purchased from Logichem was used to separate the aroma strip and alcohol from a base wine. The G0L0 process consists of three stages, the first stage is the removal of the aroma fraction, the second stage is removal of the alcohol fraction to produce an alcohol strip (spirit) and a dealcoholized & dearomatized wine, and the third stage is concentration of the alcohol strip to about 85% v/v alcohol by removing water and combining the removed water with the dealcoholized & dearomatized wine to form. The aroma strip was then combined to produce the dealcoholized wine used in the subsequent methods. The temperature of the GoLo system was increased during the second stage of distillation to remove the alcohol from the dearomatized wine.

[0138] The GoLo vacuum distillation system was run at a temperature between 46-49 °C and at a pressure between 87-89 kPa below atmospheric pressure.

Evaporative perstraction

[0139] A 3M Liqui-Cel 10-inch X-50 polypropylene evaporative perstraction contactor or 3M Liqui-Cel 10-inch X-40 polypropylene evaporative perstraction contactor was used in the evaporative perstraction methods. The membrane has the following specifications:

[0140] Membrane Material: Polypropylene.

[0141]Priming Volume (approximate): Shellside (where the diluted aroma flows): 1.3 liters (0.3 gallons); Lumenside (where the carrier water flows): 0.6 liters (0.2 gallons).

[0142] Maximum Shellside Liquid Working Temperature/Pressure: Temperature: 5-30 °C (41 -86 °F) at 7.2 barg (105 psig); Pressure: Up to 40 °C (104 °F) at 5.2 barg (75 psig).

[0143]Maximum Applied Gas Pressure: 4.1 barg (60 psig) at 25 °C (77 °F)

Reverse osmosis

[0144] A custom built BHF Technologies reverse osmosis system modified to run at lower pressures was used with a 150-200 Da MWCO (Molecular Weight Cut-Off) Nanofiltration (NF) sea water membrane for processing the aroma through reverse osmosis.

[0145] Nanofiltration sea water membranes were obtained from Nitto Hydronautics (Nitto ESPA4-LD) and used as received. [0146] Example 2 - comparison of the process of the invention and alternative processes

[0147] Preference testing was performed using a cabernet wine produced from the ferment described in Example 1 . The ferment was subjected to one of three methods in order to reduce the cabernet Baume from 13.5 to 12. The three methods were:

1 ) Dilution of the wine with JFE to achieve the desired alcohol concentration (alternative process 1 ). About 47 litres of JFE was needed to achieve the desired Baume.

2) Removal of an amount of full-strength wine, followed by replacement with an equal amount of JFE to achieve the desired alcohol concentration (alternative process 2). About 33 litres was runoff and replaced with JFE.

3) Removal of an amount of full-strength wine, followed by replacement with an equal amount of a dealcoholized wine produced via a GOLO process with the aroma fraction blended back to achieve the desired alcohol concentration (a process of the present invention). About 33 litres was run off and replaced with dealcoholized wine.

[0148] After the above processes, the wines were racked pressed and combined before being transferred to a small oak cask to complete fermentation and Malolactic fermentation in a warm room. When fermentation and Malolactic fermentation were completed, all wines were racked off lees and returned to cask in cool storage where samples for tastings were taken.

[0149] Winemakers were asked to grade each of the wines. The wine produced by process 1 ) received the lowest average grade. The wine produced by process 2) was considered better than the wine produced by process 1 ) but, the wine produced by the process of the present invention was the most preferred.

Example 3 - Aroma and Palate comparison

[0150] Aroma and Palate analysis was conducted for the wines produced by the three processes described in Example 2. Palate comparison

[0151] The palate of the wine produced by process 1 ) was described as elegant, fragrant, lightweight, and thin, lacking varietal definition. No testers identified this wine as a defined, complex, or rich cabernet.

[0152] The palate of the wine produced by process 2) was primarily described as lightweight and elegant but also leaning slightly towards a defined, rich cabernet.

[0153] The palate of the wine produced by process 3) leaned heavily towards being defined, complex, and rich, though the majority still considered it elegant, fragrant, and mid/lightweight. No testers described the wine as thin or lacking definition.

Aroma comparison

[0154] The aroma of the wine produced by process 1 ) leaned towards being elegant, fragrant, lightweight, and thin, lacking varietal definition.

[0155] The aroma of the wine produced by process 2) was similarly described to the aroma of the wine using process 1 ), ie, leaning more towards being thin and lacking varietal definition.

[0156] The aroma of the wine produced by process 3) was primarily considered elegant and lightweight but leaned heavily towards being defined, complex, and rich.

[0157] This experiment suggests that using a dealcoholized wine with the aroma blended back, even if it is a lower grade, enhances the overall quality of the wine compared to using JFE as has been done previously.

Example 4 - 7% alcohol v/v Chardonnay

[0158] A Chardonnay wine with 7% v/v alcohol (about 7 Baume) was produced from the Chardonnay wine described by Example 1 by utilising the dealcoholized wine process 3) as described in Example 2. In this example 37.4 L of wine was runoff and replaced with the dealcoholized wine. Palate and aroma testing was then performed on the wine by 8 judges to assess the overall quality. Aroma

[0159] The aroma of the wine was predominantly perceived as high or moderate, with three participants selecting high and four choosing moderate. Only one taster found the aroma to be low, indicating a generally favourable aromatic profile.

Palate

[0160] The mouthfeel of the wine was mainly described as moderate by six participants. Only one person identified it as lean and crisp, and another as buttery and creamy. This suggests a strong preference for a moderate palate texture.

Prominent characteristics

[0161] The leading characteristic of the wine was identified as buttery/creamy by 50% of the judges. The remaining 50% was split equally between lean/thin and other descriptors, reflecting a mixed perception of the wine's defining traits. Feedback highlighted the wine’s appealing fruit characteristics, with notes of citrus, apricot, peaches, and pear. Tasters appreciated the creamy, buttery flavours and the fresh finish. Many noted a well-balanced acidity and a pleasant texture. Comments also mentioned the wine's pale colour, crisp palate, and good length. Overall, the wine was described as neutral, clean, and smooth, with a good balance of lean and creamy elements.

[0162] Overall, the use of dealcoholized wine for amelioration produced a well- balanced mid-strength wine at around 7%.

Example 5 - 10% alcohol v/v Chardonnay

[0163] In a similar process to Example 4, a Chardonnay wine with 10% v/v alcohol was produced utilising a dealcoholized wine process 3) as described in Example 2. In this example, 17 L of wine was runoff and replaced with dealcoholized wine. Palate and aroma testing was then performed on the pre- and post-fermentation wines by 10 judges to assess the overall quality.

Aroma

[0164] The aroma of the wine was predominantly rated as moderate, with six judges agreeing on this assessment. Four judges found the aroma to be low in intensity, while only one judge noted a high aromatic profile. This indicated that the wine's scent was generally perceived as subdued or mild.

Palate

[0165] The mouthfeel of the wine was primarily characterised as buttery and creamy, with five judges identifying these qualities as the dominant traits. Four others described the palate as moderate, suggesting a balance between richness and acidity. Only one judge perceived the wine as lean and crisp, indicating a less common preference for a lighter, more refreshing style.

Prominent characteristics

[0166] The leading characteristic of the wine was identified by the majority (60%) of tasters as buttery and creamy, consistent with the palate analysis. Meanwhile, 40% found it had a leaner, crisper profile. Notably, 20% of participants detected what they described as a taint in the wine, likening it to cork taint, chlorine, or an off-putting, nonwine character. Additional comments highlighted the wine's buttery creaminess, with some suggesting that it tasted as though vanillin oak chips had been used. There were also mentions of pear and stone fruit flavours, contributing to a full-bodied and viscous mouthfeel, which reinforced the perception of a rich and creamy Chardonnay.

[0167] For the 10% wines produced in this process, dealcoholized wine addition does not significantly impact the wine's sensory characteristics.

Example 6 - aroma processing

[0168] The aroma fraction produced from the GoLo vacuum distillation system described in Example 1 was processed as follows:

1 . Aroma fraction was diluted with juice free extract (JFE) to 14.5% v/v alcohol;

2. Diluted aroma at 14.5% alcohol v/v was processed through a 3M Liqui-Cel 10- inch X-50 polypropylene evaporative perstraction contactor to remove approximately 50% of the alcohol (14.5% alcohol v/v down to 8% alcohol v/v). It is possible to run the perstractor for longer to get down to 5, 4, 3 or even 2% alcohol v/v; Equipment was not available to trial reverse osmosis of the aroma fraction following evaporative perstraction. Viability of this process was tested on diluted aroma (4.5% ABV as a substitute for the evaporative perstraction output). For the 4.5% ABV aroma, the reverse osmosis processing produced 50% retentate at 4.5 % alcohol v/v (fraction 1 ) and 50% permeate at 4.5% alcohol v/v (fraction 2); A portion of the retentate is then re-combined with the original dealcoholised base wine to achieve a final alcohol of <0.5% v/v. Using the output of the evaporative perstraction process as the input of the reverse osmosis process, it is expected that this will lead to an aroma fraction output with lower alcohol content. It is proposed that the re-combined dealcoholised base wine and aroma fraction could be blended with a full-strength wine to produce a mid-strength wine with reduced alcohol, while retaining the flavour components from the aroma fraction. The person skilled in the art armed with the ABV of the base wine and the ABV of the re-combined dealcoholised base wine and aroma fraction would be able to calculate the amount of each component required based on the desired strength of the mid-strength wine to be produced.

Claims

1 . A process for producing an alcoholic beverage having reduced alcohol content compared to a first alcoholic beverage including:

- combining an aroma fraction and a dealcoholised fraction with the first alcoholic beverage to produce an alcoholic beverage having reduced alcohol content.

2. The process of claim 1 , wherein the first alcoholic beverage is a wine and the alcoholic beverage having reduced alcohol content is a wine.

3. The process of claim 2, wherein the first alcoholic beverage is a full strength wine.

4. The process of any one of the preceding claims, wherein the aroma fraction and dealcoholised fraction are combined to form an aromatised dealcoholised fraction prior to use of the aromatised dealcoholised fraction to dilute the alcoholic beverage.

5. The process of any one of the preceding claims, further comprising preparing the aroma fraction by separating the aroma fraction from the body (or main mass) of a second alcoholic beverage.

6. The process of any one of the preceding claims, wherein the preparation of the aroma fraction results in a dearomatised fraction.

7. The process of claim 5 or claim 6, wherein the aroma fraction is separated from a first portion of the first alcoholic beverage (ie the second alcoholic beverage is a first portion of the first alcoholic beverage and the aromatised dealcoholised fraction is combined with a second portion of the same alcoholic beverage).

8. The process of any one of claims 5 to 7, wherein the dealcoholised fraction is prepared by dealcoholising a third alcoholic beverage, preferably a second portion of the second alcoholic beverage, preferably a third portion of the first alcoholic beverage.

9. The process of any one of claims 6 to 8, wherein the dealcoholised fraction is prepared by dealcoholising (ie removing alcohol from) the dearomatised fraction.

10. A process for producing an alcoholic beverage having reduced alcohol content including:

- separating a first portion of an alcoholic beverage from a second portion of the alcoholic beverage;

- separating the aroma fraction from the first portion of the alcoholic beverage to produce an aroma fraction and a dearomatised fraction of the first portion of the alcoholic beverage;

- removing the ethanol from a dearomatised fraction to produce a dealcoholised fraction;

- combining the aroma fraction, the dealcoholised fraction, and the second portion of the alcoholic beverage to produce an alcoholic beverage having reduced alcohol content.

11 . The process of claim 10, wherein the alcoholic beverage is wine.

12. The process of any one of the preceding claims, wherein the wine is a grape wine.

13. The process of any one of the preceding claims, wherein the wine is a nonfortified wine or a fortified wine.

14. The process of any one of the preceding claims, wherein the aroma fraction comprises an ethanol content from about 5% to about 80% v/v, or from about

10% to about 75% v/v, or from about 20% to about 70% v/v, or from about 50% to about 80% v/v.

15. The process of any one of the preceding claims, wherein the alcoholic beverage having reduced alcohol content comprises ethanol of about 4.5% to about 9% v/v.

16. The process of any one of the preceding claims, wherein the dealcoholised fraction or dealcoholised dearomatised fraction comprises ethanol of about 0.1% or less, about 0.05% or less, or about 0.0% w/w.

17. The process of any one of the preceding claims, wherein the first, second and third alcoholic beverage are full-strength wines.

18. The process of any one of the preceding claims, wherein the alcoholic beverage having reduced alcohol content is a mid-strength wine or an alcohol adjusted wine.

19. The process of any one of the preceding claims, wherein the dealcoholised fraction is produced from the dearomatised fraction by one or more of reverse osmosis, evaporative perstraction, vacuum distillation, osmotic distillation, and spinning cone column.

20. The process of any one of the preceding claims, wherein the process is a continuous process or an in series process.

21 . The process of any one of the preceding claims, wherein alcoholic beverage having reduced alcohol content is about 30 to 60%, 30 to 50%, 35 to 50%, 35 to 45% or about 40% full strength alcoholic beverage (ie second portion of the alcoholic beverage or second alcoholic beverage or second portion of the first alcoholic beverage).

22. The process of any one of the preceding claims, wherein the alcoholic beverage having reduced alcohol content is about 1 to 3% or about 2% v/v aroma fraction.

23. The process of any one of the preceding claims, wherein the alcoholic beverage having reduced alcohol content is about 40 to 70%, 50 to 70%, 50 to 65%, 55 to 65%, about 55 to 60% or about 55 to 56% v/v dealcoholised fraction.

24. The process of any one of the preceding claims, wherein there are 2 or more processes removing ethanol from the dearomatised fraction and the second process is conducted on the alcohol containing portion prepared from the first process.

25. The process of claim 24, wherein the dealcoholised fraction is 60 to 90%, 70 to 80% or about 75% v/v from the first dealcoholisation step (eg the alcohol strip).

26. The process of claim 24 or 25, wherein the dealcoholised fraction is 10 to 40%, 20 to 30% or about 25% v/v from the second dealcoholisation step (eg the condensate following the alcohol concentration step).

27. The process of any one of the preceding claims, wherein preparing the alcoholic beverage having reduced alcohol content does not include the addition of water to the beverage or any part thereof.

28. A process for producing a mid-strength alcohol beverage including:

- processing an aroma fraction to produce a treated aroma fraction (with reduced alcohol and preserved aromatics);

- combining the treated aroma fraction with a reduced alcohol beverage to produce a mid-strength alcohol beverage.

29. The process of claim 28, wherein the aroma fraction is processed by evaporative perstraction to reduce the alcohol content (with minimal loss of the aromatics) and then concentrated using reverse osmosis to produce a concentrated aroma fraction before being combined with the reduced alcohol beverage to produce a mid-strength beverage.

30. The process of claim 28 or claim 29, wherein the aroma fraction is diluted prior to treating the aroma fraction by evaporative perstraction, optionally, with venous water such as JFE.

31 . A product prepared according to the process of any one of claims 1 to 30.