| 摘要 |
The production of fermented alcoholic beverages in large volumes such as wine is accelerated by a process of introducing a fermentable mixture into a large volume batch container so that a portion of the container volume remains unfilled, substantially evacuating the unfilled volume of the container to produce an anaerobic environment within the container, introducing an outside source of fermentation gas into the unfilled volume of the container while maintaining the anaerobic environment, allowing fermentation to proceed and increase gaseous pressure, periodically reducing the gaseous pressure to a lower pressure limit when a pressure upper limit is reached, continuing periodic pressure reduction until primary fermentation is complete, and allowing aging to occur under controlled pressure of fermentation gas until aging is complete as indicated by a certain drop in pressure or by chemical analysis. Pressure is controlled by passing fermentation gas from the container to a reservoir tank or by passing fermentation gas from the reservoir tank to the container.
|
