| 摘要 |
<p>Wines are treated by a pasteurisation process which consists in bringing them to 50-70 degrees C, so as to assure their preservation and to improve their taste, and after this, the wine is pumped to a constant temp. tank in which it is kept at a temp. near that of pasteurisation, and in a still condition, before bottling. As a result the still, undisturbed wine, free from foam, can be bottled correctly without any difficulties. The wine passes through a heat-exchanger and is brought up to the pasteurisation temp. by the circulation of hot water; it is maintained at this temp. in a constant temp. tank fitted with a condensing lid to condense any alcohol vapours and prevent their escape into the bottling room. The wine enters the tank at the bottom and is diffused in a stream so that any aeration is avoided and no emulsion is formed. The clear, still liq. is pumped, by a slow-acting pump so that any risk of foam formation is avoided, to the bottlers. The plant is entirely automatic.</p> |
