| 摘要 |
The fermentation vessel (1) is subdivided by an intermediate bottom (3) into a fermentation chamber (7) and an overflow chamber (9). Must is transported by the pressure of the fermentation gases from the fermentation chamber (7) via the gas discharge pipe (23) into the overflow chamber (9). This continues until the liquid level falls as far as the orifice (26). Fermentation gas is then discharged into the overflow chamber (9). Virtually the same pressure then prevails in the fermentation chamber (7) and in the overflow chamber (9). As a result of the weight of the must in the overflow chamber (9), the valve (30) therefore opens and the must flows into the fermentation chamber (7) and dissolves pigments from the pomace cap (55). The fermentation gases in the overflow chamber (9) can slowly escape through the orifice (67). The orifice (67) therefore acts as a throttle. This throttle has the advantage that not all of the pressure in the fermentation chamber (7) has to be reduced until the valve (30) opens. Therefore, by the fermentation gas produced, more must can be circulated than without a throttle and the pigment yield is increased. <IMAGE>
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