DE2652048A1 - METHOD OF VARNATION CONTROL IN THE PRODUCTION OF WINE - Google Patents

Description

DR. RUDOLF BAUER. DIPL.-ING. HELMUT HUBBUCH

PATENT LAWYERS 26520 A 8

753 PFORZHEIM, (WEST-GERMANY) WESTLICHE 31 (AM LEOPOLDPLATZ) • TEL .: (07231) 10 22 90

Nov 9, 1976 I / Re

Mr. Rene Marie Charles Clement IAK) N, Meursault (France)

"Process for fermentation control in production of wine "

The invention relates to a method for controlling the Fermentation process in the production of wine.

In the production of red wine, the grapes are pressed before they are pressed as is well known, poured into a fermentation vat after the grapes have been crushed and the stalks have been removed. On the floor The fermentation vat contains selected fermentation agents (yeast) produced in the laboratory.

When fermentation begins, heat is generated and a "hat" of berries and any remaining berries forms over the mass Stumps. This hat must be broken at least two or three times a day during fermentation in order to produce vinegar avoid which volatile acid generates.

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The implementation of the grape juice is monitored by density measurement with a mustimeter (Öchsle balance), which monitors the sugar content measurement is allowed until the end of the alcoholic fermentation is indicated. When the fermentation is over, the juice becomes pumped through the bottom of the fermentation tub into the barrels. The stalks and berries (pomace) remaining in the fermentation vat become lifted out and pressed in a press. The pressed juice is poured back into the fermentation vat and combined in the barrel with the juice pumped out first. This procedure has the following drawbacks:

You need a fermentation vat with a fermentation agent on the bottom is placed that is not specific to the processed grapes. If the grape harvest takes place at a relatively warm time, at During fermentation, excessive heating (40 - 42 ° C) results in too much volatile acidity. The vinegar fermentation is still going on increased if you don't break the "hat" often enough. With a cold harvest, the mash ferments very slowly, so that the Taste suffers due to the long contact of the juice with moldy and rotten grapes. In addition, the leaf mold damages the ferments, which prevent the temperature rise in the fermentation vat and bleach the red color, but on the other hand the Browning is favored.

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If you want to produce white wine with the well-known process, the harvested (grapes are immediately put into the press. The grape juice in the fermentation vat is pumped into the barrels as soon as possible to prevent its oxidation Avoid air and thus its yellowing. This method has the following disadvantages:

In the fermentation vat, the temperature rises as the fermentation begins quickly and "boils" the juice. If this causes greater rot, Bottling and storage of the wine is not possible. The high temperature of the juice also promotes oxidation. As can be seen, there are the disadvantages of the known manufacturing processes of both white and red wine from the uncontrolled heat production during the fermentation process. The object of the invention is therefore to find a fermentation process whose heat development can be controlled.

This object is achieved in that the during the fermentation process monitored by a temperature measuring instrument temperature in the fermentation tank (fermentation vat or barrel) by supply controlled by cold or heat.

After a cold harvest, in the case of red wine, according to the invention, the mash is heated to a normal temperature and

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thereby avoiding the use of an alien fermentation agent. The warming prevents the formation of deciduous coamel and bears at the same time contributes to the formation of a good color. The wine does not turn brown and there is no volatile acidity. on the other hand fermentation takes place very quickly, avoiding moldy and putrid taste. After a warm vintage On the other hand, the mash will be cooled and the formation of volatile acid will thereby also be avoided. With white wine, the juice is cooled in the vat to around 10 ° C, which slows down fermentation and makes decanting easier and reduces the risk of oxidation. When the juice comes into the Passer at a temperature of around 14 ° C, of course, fermentation begins again in the barrel. In the barrel, the temperature at which fermentation takes place, according to the invention are regulated in the same way as in the vat.

The mash is heated or cooled according to the invention via one or more heat exchangers built into the fermentation vat on the bottom with one or more loops or

a flat. Lifting the vat or barrel is / cooling unit, e.g. a compressor that produces a chilled liquid such as water at a temperature of preferably 4 C and

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stored in a thermally insulated container, and as long as the compressor generates waste heat, the liquid is heated at the same time (Water) generated and also stored in a thermally insulated container. When you heat the contents of the vat or if you want to cool, you only need the stored liquid with the help of pumps, valves and pipes to pass through the heat exchanger.

This is expediently done in a closed circuit without loss of liquid, so that the liquid after the passage is reheated or cooled by the heat exchanger.

In principle, a simple thermometer is sufficient to measure the temperature monitor the mash and control the fermentation process according to the invention. Preferably, however, this should take place automatically, namely with the help of a thermostat, which relays depending on the temperature in the mash Controls valves and thereby cools or heats the mash.

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Claims (1)

DR. RUDOLF BAUER. DIPL.-lNG. HELMUT HUBBUCH 753 PFORZHEIM, (west-germany) WESTERN 31 CAM LEOPOLDPLATZ) TEL .: (O7231MO22 9O Nov. 9, 1976 III / Be Patent claims: 1. Thermal method for regulating the fermentation process in the production of wine, characterized in that those during the fermentation process by a temperature measuring instrument monitored temperature in the fermentation tank (fermentation vat or barrel) is controlled by supplying cold or heat. 2. The method according to claim 1, characterized in that a cooled or heated liquid such as water passed through a heat exchanger arranged in the fermentation tank will. 3. The method according to claim 2, characterized in that the heat exchanger is arranged at the bottom of the fermentation tank 4 ·. Method according to claims 1-3 » characterized in that that the cooled or heated liquid up to its Use is stored in thermally insulated containers. - 7 -709821/0716 -W-I 5- Method according to claims 1-3 » characterized in that that a refrigeration unit (e.g. a compressor) generates the cooled liquid and its waste heat to generate the supply is used on heated liquid. 6. The method according to claims 1-3 » characterized in that the cooled or heated liquid by means of pumps and valves is passed through pipes to the heat exchanger. 7. The method according to claims 1-3 » characterized in that the temperature at which the fermentation takes place is regulated thermostatically by controlling Eelais and valves. 8. The method according to claims 1-3 » characterized in that the cooled liquid has a temperature of 4 ° C. 9. The method according to claim 6, characterized in that the liquid is pumped around in a closed circuit. 709821/0716