| 摘要 |
A method and an apparatus are used for treating red wine must, colourings being elutriated from the grape skins during fermentation of the must 40 in a tank 10. In order to bring this about as gently as possible while keeping the quality of the wine as constant as possible, the must 40 is passed into the tank 10 from below, until its level 43 is above a screen 31 which is arranged on the upper part of the tank 10, covers the entire cross-sectional surface and retains rape components 41 of the must 40. The must 40 is left to ferment in this state for a predetermined period (Figure 1). <IMAGE>
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