| 摘要 |
During the maceration of fruit e.g. grapes in the production of wine, the fruit is introduced into an enclosed vessel (8) into which carbon dioxide snowflakes are introduced. The carbon dioxide snowflakes are injected by a lance (6) with an open bell housing (6) at the tip, located close to the vessel base. Prior to its introduction into the vessel (8) the lance is purged with gaseous carbon dioxide and expelling mashed fruit pre-cooled with dry ice from the bell (6). Liquid carbon dioxide is then introduced through the lance at 20-40 bar, creating carbon dioxide snow under the bell. After the temperature has fallen to a pre-determined value, the lance is again purged with gaseous carbon dioxide. The lance (6) has fittings for supplies of both liquid (14) and gaseous (13) carbon dioxide. |
