| 摘要 |
<p>Prodn. of sparkling wine is carried out by (a) subjecting wine to sec. fermentation in a closed vessel, (b) freezing the bottom portion of the liq. (contg. yeast and fermentation residues) in the vessel, and (c) withdrawing the unfrozen liq. without filtration. Also claimed is the applicn. of the above process to non-sparkling wines, the yeast being omitted. The vessel is equipped with a refrigerating coil positioned so as to freeze the bottom 5% of the contents of the vessel. An outlet for the wine is located first above the max. level of freezing. The pressure in the vessel can be controlled by means of a valve connected to a compressor. The process is simpler than conventional champagne mfr. and is stated to give a wine of equiv. quality.</p> |
