| 摘要 |
In order to affect all the liquid mass of a vegetal product in the form of pressed product with a gas, the method provides for (i) storing the pressed product in a first tank (10) to make it ferment therein; (ii) introducing, in the liquid portion contained in the first tank (12), an amount of oxygenating gases (GS) or fermentation promoter gases, such as air and/or oxygen, CO2, nitrogen, argon or a gas in general, wherein said amount is introduced in a substantially instantaneous manner and is suitable for forming one or more macro-bubbles that going up affect and stir substantially all the volume of the liquid portion. |
