| 摘要 |
FIELD: wine-making industry. SUBSTANCE: champagne wine-material treated by the known technology is fed continuously at stirring into fermenter where adsorbent representing vertical longitudinally-sectionizing surfaces is placed. Here biological deoxygenation occurs in the presence of yeast fluctuating and immobilized on the adsorbent surface in the ratio 70-90% and 10-30%, respectively, of their total amount and this process is carried out in uniform flow along vertical surfaces followed by removing wine-material at stirring. Fermenting mixture is prepared by its blending with liqueur followed by addition of yeast dilution to mixture and fed to champanizing. For this purpose the fermenting mixture is fed continuously at stirring into fermenter with the placed adsorbent as vertical longitudinally-sectionizing surfaces containing immobilized yeast cells. Fermentation is carried out in the presence of fluctuating and immobilized yeast cells taken in the ratio 70-90% and 10-30%, respectively, of their total amount. For all fermentation period from feeding to removal from fermenter device champanizing wine is enriched with yeast biologically active substances and enzymatic transformation of separate wine components inside of yeast cells is carried out. Stirring is carried in removal of champanizing wine from fermenter device and fed it to transversely-sectionizing biogenerator with packing having variable filtering capacity increasing by the current course. In biogenerator stirring champanizing wine in feeding and biogeneration in the presence of yeast cells on packing where champanizing wine is enriched with yeast biologically active substances and where biochemical processes promoting to accumulation substances that improve taste, flavor and specific properties of champagne occur. Then champanizing wine is removed at stirring from biogenerator for cooling by the known technology and bottling or champanizing wine is remove from middle section and subjected it for exposition from 1 month to 2 years at constant maintaining yeast as suspension using mixer. Then wine is separated from yeast, treated by cold and fed to bottling. Depending on manufacturing brand of champagne the expeditionary liqueur is dosed to wine after cooling taken in the amount providing the required concentration by sugar content. Champanizing wine is cooled to temperature from 1 to 4 C in each 3-6 months in the process of biogeneration and periodic sequential roiling yeast deposits is carried out for 0.5-1 h in each section of biogenerator by circulating stirring. Simultaneously with roiling yeast cells removing from biogenerator are trapped into additional device with packing or filtering unit from which cells are returned to the first section of biogenerator after stabilization of process. Flat or spherical developed vertical surfaces with different degree of roughness and rigidity made of polymers, wood or metal are used as adsorbent. The proposed invention provides preparing champagne with higher organoleptic indices due to activation of the fermentation process. EFFECT: improved manufacturing method. 3 cl, 3 ex |
