SU122467A1 - A method for the champanisation of wine in a continuous stream and an installation for implementing the method - Google Patents

Description

The known method of wine champanization in an uninterrupted stream with the constant pressure of champanization in consequently connected tanks of the fermentation apparatus and cooling of the wine at the exit to -5 ° C is co-produced by this type of Bain's solution and the external carbon dioxide containing normal oxygen that contains other and non-volcanic sources of oxygen. As a result, and a rich wine with gases from the iadwine space, the quality of champagne decreases. In the described method, in order to improve the quality of champagne-vii, the fermentation mixture in the supply tank and the wine in the receiving tanks from above are covered with a layer of deodorizing vaselium or iaraffip oil with a thickness of 0.5-1.5 mm. The process in the fermentation plant is carried out at a decreasing temperature in the initial tank at 13–14 ° C and in the final tank at a temperature of 9–10 ° C. In the process of champagnization, continuous dosing of liquid yeast into the fermenting mixture at its entrance to the first fermentation tank is carried out. A continuous dosage of liquor is carried out in an Iotox of champagne wine on the way out of the last fermentation tank, and before the final cooling of the wine is preceded by your pet, until MOMeiria is metered, it is cooled to. The drawing shows a plant for carrying out the method of wine storage in a continuous stream. The set for carrying out method BI I is complete in the form of; u5yx stocked fermentation batteries and consists of a loading part in the form of two vertically placed nano tanks 1 11 2 with spherical bottoms. Each pressure tank is equipped with a pressure gauge, graduated viiomery glass and a stationary pipeline for the supply of the next portion of the fermentation mixture. Through the lid of the upper bottom, the nano tanks are connected to the common gas communication of 3 installations. The lower parts are connected in such a way that the fermentation mixture from any pressure tank can simultaneously receive a stationary pipe line 4 to the first fermentation tanks 5 and 6 of two fermentation batteries. After filling the nano tanks with a fermentation mixture, a thin, continuous film of purified deodorizing iaraffin or vaseline oil 0.5–1.5 mm thick is applied to the surface of the wine, which drastically reduces the rate of absorption of carbon dioxide and oxygen by wine.

When one of the pressure tanks is emptied, which occurs approximately every 38 hours, the unit is powered up: it switches to the second pressure tank. In the first pressure tank, the carbon dioxide pressure is reduced to barometric pressure and filled with a second portion of the fermentation mixture. Such a combination of two pressure tanks into one common node creates more favorable conditional maneuverability in the event of recharging any of the two active fermentation batteries and can release two tanks from the paired installation, since with two units working independently, four nanorp tanks would be required.

From the next pressure tank, it is not possible to enter through the flowmeters-rotameters 7 into the non-continuous reservoirs (5, 8-12 and 6, 13-17), in which the process of chamorisation takes place. Before entering the wine into the first tanks of the wide-open reservoirs 5, 6, the wiring of the pure culture yeast is continuously interrupted.

The preparation of yeast cuts is carried out by pereryvio in a special yeast apparatus. Ou consists of two units of 18, 19, 20, and 21, 22 tanks connected in two blocks. 1 Each tank unit has a common drive of the stirring pad 24. The tanks 18-23 are equipped with graduated wine measuring glasses, pressure gauges and bubble tubes for air purging. From above, the yeast tanks are combined with pipelines e by the gas system of the installation, the system is equipped with stationary yeast pipelines through which the yeast wiring is supplied with two gear pumps and 25, and from them to stationary viioneus 4 with a fermenter, 25 and 25, and from the power supply to the wiring pipelines 4 with the fermenter, 25 and 25, and from the pipelines to the wiring pipelines 4 with the fermenter at the start of the circuit and the main body of the circuit and the mast to the surface of the circuit and the wrists under the circuit and the wrp before the circuit, the main line will be at the outlet to the surface of the circuit and the main body of the circuit and the wrists will get to the main body of the circuit before it will be at the bottom of the circuit and the main body of the circuit and the main body of the circuit will have to go to the main circuit for the flow of the main body of the circuit and the ma- terial circuit of the main body of the circuit and the wiring should be connected to the main body of the system. 6

Yeast Aiarat works in the following manner. During the start-up period, in six tanks of the dredge apparatus, uterine cultures of pure dew of yeast are prepared using the usual method with the same calculation so that to start the flow, at least in one of them, less than 30 million yeast cells in 1 ml of medium . In order to imitate rasmpore yeast, the medium in all yeast cells is stirred and bubbled through the filter air. Then, the combed paesos 25 are switched on, which provide a continuous and uniform supply of yeast wiring to the pipelines 4 with a brood mixture, before entering it into the first-time fermentation tanks 5 b of two batteries. At the moment of the jugging of the yeast to the broadcasters, the bubbling of the medium with air in and out is stopped, but it is continued and continued moving in order to ensure the distribution of the yeast in the metered distribution. The next yeast pack is put into installation every 2.5 days, during which the reproduction takes place, trembling under the most favorable conditions for their reproduction.

Getting into the fermenter, a mixture with yeast introduced into it, and rotates sequentially through all the fermentation tanks 5, 6, 8-17, moving in each of them from the bottom up. In the fermentation tank, a constant flow rate is maintained, according to the flow rate of the wine, 7-7.5 dl / h.

Each fermenting apparatus of the paired installation consists of fermentation tanks-acratophores 5, 8-12 and 6, 13-17, with a capacity of 475-500 dL. The reservoirs of one broadband battery are connected between each other by 4, so that the liquid enters the system, and comes out from above, through the drain pipes installed along the vertical axis of each fermenting tank. There is no free surface contact of wine with carbon dioxide in the fermentation tanks, since the level of shampaizable vipa is located above the neck of the reservoir in the stationary gas pipelines above the creepers, by which all bro, silt tanks are disconnected from the gas system after the start of the stream.

The brodilia mixture, passing through all six fermentation tanks of two independent fermentation batteries, is displaced from the interrupted yeast and chamois is injected. In the last two tanks 11-12 and 16-17 of each fermentation apparatus, the champagnesized wine and passes through a layer of special polyethylene-polyethylene rings, the surface of which retains a portion that undergo natural autolysis over time. In these tanks, champagne is enriched with the products of autolysis of yeast cells, which contributes to the improvement of its taste and bouquet. In addition, an increased concentration of yeast in the last tanks of the fermentation apparatus makes it possible to carry out the process of champagne iri and more efficiently and, consequently, obtain a shamanian with the best sparkling and frothy properties.

The regulation and control of the productivity (flow rate) of each fermentation battery is produced with the help of automatics 26 and electric rotameters 27 installed at the outlet of the heat exchangers 28 directly connected with the last tanks of the fermentation batteries. On leaving the rotameters, the counter-flows of wine, pre-cooled to a temperature of about 0 + 2 ° C, are combined into a single stream. In his by means of a gear pump 29 of

of the next connected liquor tank 30, the expedition liqueur is continuously introduced.

The liquor station of the paired unit consists of two tanks 30 with a capacity of 35 dL located slightly above the hatches of the receiving tanks 31, 32 and 33, 34, equipped with graduated wine glasses and manometers. and stationary gas liqueur pipelines, with the aid of which any liquor tank is connected to the installation. Receiving tanks are interlocked in pairs and are automatically switched when one of them is filled.

After pre-cooling and introducing liquor, the champagne is rapidly cooled to -5 ° C in a countercurrent brine heat exchanger 35.

From the cooling unit, champagne flows into one nz of four receiving thermos tanks with a capacity of 475 dL, in which it is kept at the specified temperature (cold processed). In the receiving thermal reservoirs, the surface of the wine, as well as in the nano tanks, is covered with a thin layer of iarathia or petroleum jelly to protect against the absorption of gases from the nadvinii space in the process of filling and holding the fruit in the cold.

After the cold treatment, the champagne noises for filtration and bottling, which are carried out in the usual way, fresh from the factories, by the tank of champagne.

Subject invention

Claims (2)

1. A method for the champagneization of wine in a continuous stream at a constant pressure in successively connected fermentation annarat tanks and cooling the wine at the exit from the fermentation plant to -5 ° C, characterized in that, in order to improve the quality of shamnapiziropa wine, the fermentation mixture in the feed tank and the wine in the above-mentioned tanks is covered with a layer of 0.5-1.5 mm thick deodorized vaseline or paraffin oil; the process in the fermentation facility leads to decreasing tedure in the initial reservoir at 13-14 ° C and in the final reservoir at 9-10 ° C; while in the process of champagnization, liquid nutrition of yeast is carried out in a dose rate of fermentation mixture at its entrance to the first fermentation tank; Continuous dosage of liqueur is carried out in a stream of shampooed wine at the outlet from the last fermentation tank, and before the final cooling of the wine, it is preliminarily cooled down to 0 ° + 2 ° C prior to dosing with liquor. 2. Installation for an implemented method according to claim 1, which includes fermentation vessels, pressure and receiving tanks and tenders for cooling black diamonds, characterized in that, in order to improve performance, parallel batteries working in and combined together with common pipelines two batteries of fermenting vessels in parallel with parallel pipelines , ityi iyx liquid yeast from the general continuously acting drolling aniaratas and liquor from liquor and a discontinuous device, and the primary and receiving reservoirs are interlocked and There is an automatic switch in operation, respectively, when emptying and filling one of the fir trees.  s tfz N )