Enriching grape juice with carbon di:oxide - by injection immediately after breaking the grapes, useful in wine making

摘要

Enriching pressed grapes and fresh grape juice with CO2 comprises adding CO2 gas directly after destroying the skins of the fruit, so that some of the CO2 dissolves. Pref. the CO2 is introduced under pressued through a nozzle so that intensive mixing is achieved. Opt. the subsequent fermentation, draining, clarification and collecting vessels are also blanketed with CO2, and pref. treatment is carried out at the temp. required for subsequent fermentation. Used in wine making. Improved protection against oxidn., reduced amts. of SO2 needed (by up to 40%), superior colour, aroma and taste, and improved capacity are obtd. since foaming is reduced.