| 摘要 |
The bubbles given off during fermentation of the load present in the chamber 1 cause a head to float at the surface of the liquid, whose overflow occurs via the overflow tube 4 and enters the chamber 2. When the pressure inside the chamber 1 exceeds the hydrostatic pressure of a regulator 5, CO2 escapes into the atmosphere and the liquid returns, via a valve 3, from the chamber 2 into the chamber 1, spraying the head. The process is repeated until fermentation of the must is completed. Application to the production of coloured wines. <IMAGE>
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