| 摘要 |
A method for the production of sparkling wine in which the secondary fermentation is carried out in medium size metallic vessels (7) that are hermetically sealed after the wine and the syrup containing the yeasts are poured therein. The vessels are submitted to a periodic axial rotation while they are kept inclined on a platform (1) with rollers (2) at least until the fermentation process has come to the end. The less removal takes place through a lees removal device (13), comprising a collecting pot (14) and blocking means (15, 16, 26, 27) arranged upstream and downstream of the pot, placing the vessels (7) in communication with the respective collecting pots (14) closed to the outside and, after having filled them up to a set volume and closed the communication with said vessels, placing the pots in communication with the outside to discharge the lees. |
