Treated wine beverages with reduced noxious constituents

Abstract

A treated wine beverage prepared by a process including exposing a pretreated wine beverage to an ion exchange matrix. The ion exchange matrix includes a mixture of cation exchange media and anion exchange media that includes: (1) cation exchange media that are in hydrogen form, (2) cation exchange media that are in mineral form comprising potassium mineral form, (3) anion exchange media that are in hydroxide form, and (4) anion exchange media that are in chloride mineral form. The exposing results in: binding ions of the mixture to one or more cationic or anionic constituents present in the pretreated wine, reducing concentrations of the one or more cationic or anionic constituents in the wine and maintaining a conductivity value of the treated wine equal to or greater than the pretreated wine beverage's conductivity value.

What is claimed is: 
     
         1 . A treated wine beverage prepared by a process comprising:
 exposing a pretreated wine beverage to an ion exchange matrix that includes a mixture of cation exchange media and anion exchange media that comprise:
 (1) cation exchange media that are in hydrogen form, 
 (2) cation exchange media that are in mineral form comprising potassium mineral form, 
 (3) anion exchange media that are in hydroxide form, and 
 (4) anion exchange media that are in chloride mineral form, the exposing results in: 
   binding ions of the mixture to one or more cationic or anionic constituents present in the pretreated wine;   reducing concentrations of the one or more cationic or anionic constituents in the wine; and   maintaining a conductivity value of the treated wine equal to or greater than the pretreated wine beverage's conductivity value.   
     
     
         2 . The treated wine beverage of  claim 1 , wherein the pre-treated wine beverage is provided after production and bottling. 
     
     
         3 . The treated wine beverage of  claim 1 , wherein the treated wine beverage further includes anti-allergenic ingredients including one or more of anti-histamines or vasoconstrictors, the anti-allergenic ingredients being released from the ion exchange matrix when the pre-treated wine beverage is exposed to the ion exchange matrix. 
     
     
         4 . The treated wine beverage of  claim 1 , wherein the reduced concentrations of the one or more cationic or anionic constituents in the treated wine beverage includes a reduced concentration of sulfite. 
     
     
         5 . The treated wine beverage of  claim 4 , wherein the reduced concentration of sulfite is a total sulfite concentration reduced by at least about 25 percent as compared to the pre-treated wine beverage. 
     
     
         6 . The treated wine beverage of  claim 4 , wherein the reduced concentration of sulfite is a total sulfite concentration in the treated wine beverage of about 300 ppm or less. 
     
     
         7 . The treated wine beverage of  claim 4 , wherein the reduced concentration of sulfite is a total sulfite concentration in the treated wine beverage of about 50 ppm or less. 
     
     
         8 . The treated wine beverage of  claim 1 , wherein the reduced concentration of the one or more cationic or anionic constituents in the treated wine beverage includes a reduced concentration of histamine 
     
     
         9 . The treated wine beverage of  claim 4 , wherein the reduced concentration of histamine is a total histamine concentration reduced by at least about 25 percent as compared to the pre-treated wine beverage. 
     
     
         10 . The treated wine beverage of  claim 4 , wherein the reduced concentration of histamine is a total histamine concentration in the treated wine beverage of about 30 ppm or less. 
     
     
         11 . The treated wine beverage of  claim 4 , wherein the reduced concentration of histamine is a total histamine concentration in the treated wine beverage of about 10 ppm or less. 
     
     
         12 . The treated wine beverage of  claim 1 , wherein the reduced concentrations of the one or more cationic or anionic constituents in the treated wine beverage includes a reduced concentration of sulfite and a reduce concentration of histamine. 
     
     
         13 . The treated wine beverage of  claim 1 , wherein the reduced concentrations of the one or more cationic or anionic constituents in the treated wine beverage includes a reduced concentration of tyramine, putrescine, or cadaverine. 
     
     
         14 . The treated wine beverage of  claim 13 , wherein the reduced concentration of tyramine is a total tyramine concentration reduced by at least about 85 percent as compared to the pre-treated wine beverage. 
     
     
         15 . The treated wine beverage of  claim 13 , wherein the reduced concentration of tyramine is a total tyramine concentration in the treated wine beverage of about 10 ppm or less. 
     
     
         16 . The treated wine beverage of  claim 13 , wherein the reduced concentration of tannin is a total tannin concentration in the treated wine beverage of about 2000 ppm or less. 
     
     
         17 . The treated wine beverage of  claim 13 , wherein the reduced concentration of cadaverine is a total cadaverine concentration in the treated wine beverage of about 0.1 ppm or less.