| 摘要 |
<p>The pressed marc is mixed with and soaked in fresh must until the must extracts a controlled amt. of colour and tannins from the marc. The wet, spent marc is then drained and finally pressed to recover all the must. Coloure extraction is pref. controlled automatically by recirculating must through the marc until a colour detector senses a satisfactory colour and redirects the flow of must to a prod. outlet. During colour extraction, the must soaks through the marc and is then recirculated via a fixed head balance tank which receives must from the post-extraction drainage operation and also has a fresh must make-up supply. The colour detector pref. actuates one only of two pumps at any time; one pump recirculates for further extraction while the other pumps away adequately enriched must to prod. discharge. The more attractive wines are obtd. by increasing the extraction from pre-pressed marc. The process is made automatic to handle industrial scale production.</p> |
