Preparation of wine with low alcohol content, comprises feeding fraction of fruit juice into aerobic culture reactor containing yeasts in multiplication phase and feeding a medium loaded with yeast into anaerobic fermentation reactor

摘要

#CMT# #/CMT# The preparation of wine with low alcohol content comprises filtering yeast from the wine using filtration unit (8). Relative volumes of fractions of fruit juice are proportional to the final degree of alcohol and final proportion of sugar of the wine. The sugar fraction of the juice is entirely consumed in aerobic culture reactor (1). The yeast concentration in the aerobic culture reactor is 45 g/l. The fractions of fruit juice are introduced into the aerobic culture reactor using introduction unit and are transferred into anaerobic fermentation reactor (2) using transfer unit. #CMT# : #/CMT# The preparation of wine with low alcohol content comprises filtering yeast from the wine using filtration unit (8). Relative volumes of fractions of fruit juice are proportional to the final degree of alcohol and final proportion of sugar of the wine. The sugar fraction of the juice is entirely consumed in aerobic culture reactor (1). The yeast concentration in the aerobic culture reactor is 45 g/l. The fractions of fruit juice are introduced into the aerobic culture reactor using introduction unit and are transferred into anaerobic fermentation reactor (2) using transfer unit. The yeasts in multiplication phase are yeasts naturally present in the fruit juice or inoculated exogenic yeasts cultivated in the fruit juice to destroy whole or part of its endogenous flora. Nutrients are added in the culture reactor. A maturation reactor (3) is equipped with lining of wood slices (4), and entry of gas mixture loaded with volatile flavors and is maintained at alder temperature 2-10[deg]C. The yeast is filtered by frontal filtration, centrifugation or tangential ultrafiltration. The filtered yeast is reintroduced in the culture reactor or in the fermentation reactor. The transformation of the fractions of fruit juice is carried out in continuous mode at an adjustable speed. Independent claims are included for: (1) a device for preparation of wine with low alcohol content; and (2) wine with low alcohol content. #CMT#USE : #/CMT# The invention deals with preparation of wine with low alcohol content (claimed). #CMT#ADVANTAGE : #/CMT# Inexpensive wine preparation. Parasitic taste is not added in the wine. Gustatory qualities and aromatic characteristics of the wine are improved. #CMT#DESCRIPTION OF DRAWINGS : #/CMT# The diagram shows a device for preparation of wine with low alcohol content: 1 : Aerobic culture reactor; 2 : Anaerobic fermentation reactor; 3 : Maturation reactor; 4 : Lining of wood slices; 8 : Filtration unit; 9 : Ventilation unit.