| 摘要 |
The fermentation process comprises the steps of: (i) preparing a must to feed the fermentation medium containing a high sugar content, containing between 16% to 30% of TRS; (ii) cooling the must to temperatures between 8°C and 30°C; (iii) feeding the yeast cream of Saccharomyces cerevisiae, into the fermenter, so as to maintain a concentration from 5% to 15%; (iv) gradually feeding the cooled must, at increasing flow rates to the fermenter containing the yeast, accompanying the progressive increase of the metabolic activity of the microorganism; (v) starting the cooling process of the fermenter, at the stage in which the temperature of the fermentation system surpasses from 28°C - 30°C; (vi) maintaining the fermentation and must feeding; (vii) maintaining the fermentation until the TRS value is substantially zero; (viii) separating the wine and yeast in a centrifugation system; (ix) re-using the separated yeast in the process; and (x) distilling the centrifuged wine to distillation. |
