PROCEDURE FOR THE MAGNETIC SEPARATION OF YEAST BIOMASS FROM SPARKLING WINE

摘要

The topic of this invention is a procedure for the magnetic separation of yeast biomass from sparkling wine using magnetic particles. The procedure will replace the time-consuming and expensive classic procedure. The classic procedure is based on manual rotation and simultaneous tilting of the bottles from the horizontal to the vertical position with the bottle neck facing down (remuage). For the classic procedure to be completed, approximately 60 days of manual labour are needed to sediment the used yeast biomass in the bottle neck. When the sediment is in the bottle neck, it is removed by freezing and expelled from the bottle during disgorgement. The application of the magnetic particles, which are adsorbed onto the yeast cells needed for the secondary fermentation, and/or on the used yeast biomass after the secondary fermentation, makes the yeast biomass responsive to the magnetic field and thus enables the magnetic separation. The biomass with magnetic particles absorbed onto its surfaces is separated into the bottle neck using an external magnetic field in approximately 15 minutes, whereas the subsequent procedure of purification for the yeast biomass from the wine remains the same as in the classic champagne procedure, including the freezing of the sediment and its expulsion from the bottle during disgorgement.