DE60351C - Method of expelling the yeast sediment collected on the cork from sparkling wine bottles - Google Patents
Method of expelling the yeast sediment collected on the cork from sparkling wine bottlesInfo
- Publication number
- DE60351C DE60351C DENDAT60351D DE60351DA DE60351C DE 60351 C DE60351 C DE 60351C DE NDAT60351 D DENDAT60351 D DE NDAT60351D DE 60351D A DE60351D A DE 60351DA DE 60351 C DE60351 C DE 60351C
- Authority
- DE
- Germany
- Prior art keywords
- cork
- yeast
- expelling
- wine bottles
- sparkling wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims description 12
- 239000007799 cork Substances 0.000 title claims description 8
- 235000015040 sparkling wine Nutrition 0.000 title claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 210000000474 Heel Anatomy 0.000 claims 2
- 235000014101 wine Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 210000003800 Pharynx Anatomy 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/08—Removal of yeast ["degorgeage"]
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
PATENTSCHRIFTPATENT LETTERING
KLASSE 6: Bier,. Branntwein, Wein, Essig und Hefe.CLASS 6: Beer ,. Brandy, wine, vinegar and yeast.
Patentirt im Deutschen Reiche vom 13. Mai 1891 ab.Patented in the German Empire on May 13, 1891.
Bei der Fabrikation von Schaumwein läfst man die Gährung bekanntlich in Flaschen vor sich gehen und lagert dann nach erfolgter Zersetzung des Zuckers die Flaschen in geneigter Lage mit dem Hals nach unten gekehrt, wobei man die Neigung allmälig verstärkt, bis die Flaschen schliefslich auf dem Kopf stehen, damit sich die Hefe in den Hals hineinziehe und auf dem Kork ansammle. Um diesen Hefenabsatz zu entfernen, verfährt man gegenwärtig so, dafs man die Flasche (und zwar um Wiedervermischung der Hefe mit dem Wein zu verhüten), mit dem Hals leicht nach unten geneigt, mit der einen Hand festhält, mit der anderen Hand die Üeberschnürung löst, dann mit Hülfe einer Zange den Kork lockert und denselben durch einen kräftigen Stofs heraustreibt, wobei man zugleich die Flasche mit dem Hals nach oben schwingt.In the production of sparkling wine, fermentation is known to take place in bottles walk and then, after the sugar has broken down, store the bottles in an inclined position Face down with the neck turned down, gradually increasing the inclination until the Finally, turn the bottles upside down so that the yeast draws into the throat and accumulate on the cork. In order to remove this yeast deposit, one is presently proceeding so that one can open the bottle (to re-mix the yeast with the wine to prevent), with the neck tilted slightly downwards, holding on with one hand, with the the other hand loosens the constriction, then loosens the cork with the help of a pair of pliers and drive it out with a sturdy material, and at the same time take the bottle with it swings up the neck.
Hierbei treibt die Kohlensäure einen Strahl Wein aus der Flasche, welcher den Hefeabsatz herausspült. Bei dieser, übrigens nur durch sehr geschickte Arbeiter ausführbaren Arbeitsweise gerathen nicht nur 8 bis 1 ö pCt. Wein in Abgang, sondern es tritt auch eine ganz bemerkenswerthe Verminderung des Gasgehalts und folglich Verlust an Bouquet ein.Here, the carbonic acid drives a jet of wine out of the bottle, which causes the yeast sales flushes out. In this way of working, which, by the way, can only be carried out by very skilled workers not only recommend 8 to 1 pCt. Wine in finish, but there is also a whole a notable reduction in gas content and consequent loss of bouquet.
Um diese Uebelstände zu vermeiden, werden dieser Erfindung gemäfs die Flaschen C mit dem Hals nach unten (Fig. 1) in eine nicht gefrierende Flüssigkeit B, wie z. B. Alkohol, welche mittels Kältemaschine oder Kältemischung auf etwa ■— 15 bis — 200 abgekühlt gehalten wird, so tief eingetaucht, dafs die Kälteflüssigkeit etwa 1 bis 2 cm über dem Halswulst f steht. Nach einigen Minuten gefriert der im eingetauchten Halstheil befindliche Wein unter Bildung eines kleinen, etwa ι cm dicken Eispfropfens g, der rasch fest wird und zwischen sich und dem Kork b den Hefeabsatz d einschliefst. Dann richtet man die Flasche mit dem Hals nach oben (Fig. 2) und löst die Üeberschnürung. Der Kork hat sich unter Einwirkung der Kälte so stark zusammengezogen , dafs der in der Flasche herrschende Gasdruck genügt, um den Eispfropfen aus dem Flaschenhals zu treiben und so den zwischen ihm und dem Kork eingeschlossenen Hefeabsatz aus der Flasche zu entfernen.To avoid these inconveniences, according to this invention, the bottles C with the neck down (Fig. 1) in a non-freezing liquid B, such as. B. alcohol, which is kept cooled to about ■ - 15 to - 20 0 by means of a refrigeration machine or cold mixture, immersed so deep that the cold liquid is about 1 to 2 cm above the neck bead f . After a few minutes, the wine in the submerged part of the neck freezes, forming a small ice plug g about ι cm thick, which quickly solidifies and encloses the yeast deposit d between itself and the cork b . Then you direct the bottle with the neck upwards (Fig. 2) and loosen the constriction. The cork has contracted so much under the action of the cold that the gas pressure prevailing in the bottle is sufficient to drive the plug of ice out of the neck of the bottle and thus to remove the yeast deposit trapped between it and the cork from the bottle.
In dieser Weise ausgeführt, wird das Austreiben der Hefe zu einer sicheren, reinlichen und wirthschaftlichen Verrichtung; der Abgang an Wein beträgt kaum 1 pCt. und die Verluste an Gas und Bouquet sind infolge der Abkühlung des Weines nur geringfügig.Done in this way, the yeast stripping becomes a safe, clean one and economic activity; the loss of wine is barely 1 pCt. and the losses the gas and bouquet are only marginally due to the cooling of the wine.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE60351C true DE60351C (en) |
Family
ID=334496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT60351D Expired - Lifetime DE60351C (en) | Method of expelling the yeast sediment collected on the cork from sparkling wine bottles |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE60351C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2538885A1 (en) * | 1982-12-31 | 1984-07-06 | Air Liquide | PROCESS AND INSTALLATION FOR AT LEAST PARTIALLY COOLING A CONTAINER, PARTICULARLY FOR FREEZING THE NECK OF A BOTTLE OF INVERTED CHAMPAGNE |
-
0
- DE DENDAT60351D patent/DE60351C/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2538885A1 (en) * | 1982-12-31 | 1984-07-06 | Air Liquide | PROCESS AND INSTALLATION FOR AT LEAST PARTIALLY COOLING A CONTAINER, PARTICULARLY FOR FREEZING THE NECK OF A BOTTLE OF INVERTED CHAMPAGNE |
| US4541251A (en) * | 1982-12-31 | 1985-09-17 | L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude | Method for freezing the neck of an inverted champagne bottle |
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