FR2483945A1 - Sparkling wine prodn. in closed vessel - with sepn. of lees by freezing in situ - Google Patents
Sparkling wine prodn. in closed vessel - with sepn. of lees by freezing in situ Download PDFInfo
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- FR2483945A1 FR2483945A1 FR8012753A FR8012753A FR2483945A1 FR 2483945 A1 FR2483945 A1 FR 2483945A1 FR 8012753 A FR8012753 A FR 8012753A FR 8012753 A FR8012753 A FR 8012753A FR 2483945 A1 FR2483945 A1 FR 2483945A1
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- tank
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- 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"]
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
La présente invention concerne un nouveau procédé pour la fabrication de vins mousseux. The present invention relates to a new process for the production of sparkling wines.
Actuellement, on fabrique des vins de ce type essentiellement selon deux méthodes. Currently, wines of this type are made essentially by two methods.
La première est la methode traditionnelle dite "champenoise". La prise de mousse s'effectue en bouteilles
Il faut, pour éliminer les levures et les résidus de fermentation, procéder au remuage et au dégorgement des bouteilles.The first is the traditional method called "champenoise". The foam is taken in bottles
To remove the yeasts and fermentation residues, the bottles must be riddled and disgorged.
pour faciliter ce degorgement, on trempe le goulot des bout teilles dans une saumure réfrigérante pour emprisonner les dépôts accumulés sur le bouchon dans un bloc de glace plus facile à expulser.to facilitate this disgorgement, the neck of the tips is dipped in a freezing brine to trap the deposits accumulated on the stopper in a block of ice easier to expel.
La méthode champenoise est peu et difficilement mécanisable, elle nécessite l'emploi d'un personnel spécialisé et des surfaces d'installation importante50 Elle est de ce fait réservée pour la fabrication de vins chers et de haute qualité
La seconde méthode est appelée fermentation en cuve close. La prise de mousse s'effectue dans une cuve close de grande capacité, puis le vin est transvasé pour sa mise en bouteille dans une ouve de soutirage après avoir été filtré.The Champagne method is little and difficult to mechanize, it requires the use of specialized personnel and large installation areas50 It is therefore reserved for the manufacture of expensive and high quality wines
The second method is called closed tank fermentation. The foam is taken in a large capacity closed tank, then the wine is transferred for bottling in a racking opening after being filtered.
Afin de maintenir pendant tout le traitement un équilibre constant de la pression, toute l'installation y compris l'installation de filtrage doit être isobarométrique. In order to maintain a constant pressure balance throughout the treatment, the entire installation, including the filtering installation, must be isobarometric.
Cette méthode permet de traiter relativement rapidement de grandes quantités de vins , Elle nécessite cependant des installations complexes et importantes comportant plusieurs cuves de grandes dimensions et des dispositifs de filtrage. This method allows large quantities of wine to be treated relatively quickly. However, it requires complex and large installations comprising several large tanks and filtering devices.
L'opération de filtrage soumet le vin à un traitement violent qui nuit a' sa qualité. En outre, les filtres sont coûteux et doivent être fréquemment nettoyés ou remplacés.The filtering operation subjects the wine to a violent treatment which harms its quality. In addition, filters are expensive and need to be cleaned or replaced frequently.
La présente invention a pour but de permettre la fabrication en cuve close d'un vin mousseux de qualité équivalente a celle du vin fabriqué par la méthode champenoise. The present invention aims to allow the manufacture in closed tanks of a sparkling wine of equivalent quality to that of wine made by the Champagne method.
Ce but est atteint selon l'invention en congelant après la prise de mousse la partie inférieure du contenu de la cuve, On emprisonne ainsi les levures et résidus de fermentation accumulés au fond de la cuve et l'on peut soutirer directement "sur lie" la partie non congelée du vin sans la filtrer. This object is achieved according to the invention by freezing after the foaming of the lower part of the contents of the tank. The yeasts and fermentation residues accumulated in the bottom of the tank are thus imprisoned and it is possible to draw directly "on lees" the unfrozen part of the wine without filtering it.
Cette méthode permet de supprimer d'une part les opérations de remuage et de dégorgement de la méthode champenoise et d'autre part les opérations de filtration de transvasement en cuve de soutirage de la méthode de la cuve close0
Selon une caractéristique préférentielle, on congèle environ 5 ffi du contenu de la cuve.This method makes it possible to eliminate on the one hand the riddling and disgorging operations of the Champagne method and on the other hand the filtration operations of transfer to racking tank of the closed tank method.
According to a preferred characteristic, approximately 5 ffi of the contents of the tank are frozen.
Selon un autre aspect de llinventions pour la mise en oeuvre du procédé, on utilise une cuve du type des cuves closes connues,-dans la partie inférieure de laquelle on a placé un dispositif réfrigérant,
D'autres caractéristiques et avantages de linven- tion ressortiront au cours de la description d'un exemple de réalisation en référence au dessin annexé qui représente schématiquement une cuve conforme à 1tinvention. According to another aspect of the invention for implementing the method, a tank of the type of known closed tanks is used, in the lower part of which a cooling device has been placed,
Other characteristics and advantages of the invention will emerge during the description of an exemplary embodiment with reference to the appended drawing which schematically represents a tank according to the invention.
Sur ce dessin la cuve porte la référence 1, le dispositif de contrôle de la pression porte la référence 2. Sa vanne 3 est reliée à un compresseur non représenté et sa cannule 4 aboutit dans ltespace libre 5 réservé lors du remplissage au sommet de la cuve. In this drawing, the tank bears the reference 1, the pressure control device bears the reference 2. Its valve 3 is connected to a compressor not shown and its cannula 4 ends in the free space 5 reserved during filling at the top of the tank. .
Au bas de la cuve est placé un serpentin réfrigérant 6 relié à des moyens de commande et un compresseur de gaz carbonique non représentés. De préférence, ce dispositif réfrigérant est de capacité suffisante pour congeler environ 5 du liquide contenu. La partie congelée occupera par conséquent 1/20e environ de la hauteur de la cuve. Légèrement au-dessus du niveau de congélation maximal, est placé un dispositif de soutirage isobarométrique 7. At the bottom of the tank is placed a cooling coil 6 connected to control means and a carbon dioxide compressor not shown. Preferably, this refrigerating device is of sufficient capacity to freeze about 5 of the liquid contained. The frozen part will therefore occupy about 1 / 20th of the height of the tank. Slightly above the maximum freezing level, an isobarometric racking device 7 is placed.
Le procédé selon ltinvention est mis en oeuvre de la façon suivante. The method according to the invention is implemented as follows.
On remplit la cuve de manière à laisser un espace libre 5 permettant de contrôler et d'équilibrer la pression à l'intérieur de la cuve au cours de la prise de mousse au moyen de la vanne 3. On ajoute une quantité de levure appropriée et éventuellement du sucre. En fonction de la qualité du vin et du dosage des levures et du sucre, la prise de mousse s'effectue avec une rapidité variable. The tank is filled so as to leave a free space 5 making it possible to control and balance the pressure inside the tank during the foaming by means of the valve 3. An appropriate amount of yeast is added and possibly sugar. Depending on the quality of the wine and the dosage of yeasts and sugar, the foaming takes place with variable speed.
Au cours de celle-ci, il se produit une décantation et les levures et résidus de fermentation se déposent au fond de la cuve. Lorsque la prise de mousse est achevée, en général lorsque la pression à l'intérieur de la cuve atteint 7 bars, on met en marche le dispositif pour emprisonner les levures et les résidus de fermentation dans un bloc de glace. Le vin situé au-dessus de ce bloc de glace est parfaitement clair et peut être soutire sans risque d'etre troublé par les dépôts. During this, decantation takes place and the yeasts and fermentation residues are deposited at the bottom of the tank. When the foaming is complete, in general when the pressure inside the tank reaches 7 bars, the device is started to trap the yeasts and fermentation residues in a block of ice. The wine located above this block of ice is perfectly clear and can be racked without risk of being disturbed by deposits.
De ce fait, il n'est pas nécessaire de le filtrer. Il peut donc être directement embouteillé.Therefore, there is no need to filter it. It can therefore be directly bottled.
Lorsque le soutirage de la partie liquide est terminé, on dispose dun excellent "pied de cuve" pour une nouvelle fermentation. Il suffit en effet de remplir à nouveau la cuve. La température plus élevée du vin (12-130 environ) suffit à faire fondre le vin gelé et à libérer les levures et dépôts demeurant dans la cuve. When the withdrawal of the liquid part is finished, there is an excellent "base" for a new fermentation. It suffices to fill the tank again. The higher temperature of the wine (around 12-130) is enough to melt the frozen wine and to release the yeasts and deposits remaining in the tank.
Ce procédé procure de nombreux avantages : la suppression de la filtration entraîne la suppression des équipements correspondants et de leur maintenance. On obtient de surcroit un vin soutiré "sur lie" de qualité équivalente à celle du vin obtenu par la méthode champenoise en évitant les opérations de remuage et de dégorgement. This process provides many advantages: the elimination of filtration results in the elimination of the corresponding equipment and its maintenance. We also obtain a wine racked "on lees" of equivalent quality to that of the wine obtained by the Champagne method, avoiding riddling and disgorging operations.
Le procédé ne nécessitant qu'une seule cuve peut être mis en oeuvre par des petits producteurs pour la fabrication de quantités relativement faibles. The process requiring only a single tank can be implemented by small producers for the production of relatively small quantities.
Il peut également être avantageusement utilisé pour la fabrication de vins non mousseux en supprimant les levures. It can also be advantageously used for the production of non-sparkling wines by eliminating yeasts.
Il y a alors fermentation, décantation des résidus, congélation du fond de cuve et soutirage. There is then fermentation, settling of the residues, freezing of the bottom of the tank and racking.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8012753A FR2483945A1 (en) | 1980-06-09 | 1980-06-09 | Sparkling wine prodn. in closed vessel - with sepn. of lees by freezing in situ |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8012753A FR2483945A1 (en) | 1980-06-09 | 1980-06-09 | Sparkling wine prodn. in closed vessel - with sepn. of lees by freezing in situ |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2483945A1 true FR2483945A1 (en) | 1981-12-11 |
FR2483945B1 FR2483945B1 (en) | 1983-10-14 |
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Application Number | Title | Priority Date | Filing Date |
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FR8012753A Granted FR2483945A1 (en) | 1980-06-09 | 1980-06-09 | Sparkling wine prodn. in closed vessel - with sepn. of lees by freezing in situ |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0079996A1 (en) * | 1981-11-20 | 1983-06-01 | Robert Charmat | Process for the manufacture of alcoholic beverages, and vessel for carrying out this process |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE609240C (en) * | 1933-05-12 | 1935-02-11 | Chr Adt Kupferberg & Co Komman | Process for removing tartaric acid from sparkling wine |
FR828463A (en) * | 1937-01-27 | 1938-05-18 | Etablissements Daubron Soc D | Improvements to the cold separation of products in solution, more specifically applicable to the treatment of wines |
FR1594987A (en) * | 1968-12-10 | 1970-06-08 | ||
FR2388581A1 (en) * | 1977-04-26 | 1978-11-24 | Tardieu Andre | Liquid separator for removing oils from water - employing a refrigerator to freeze the oil and thereby achieve separation |
-
1980
- 1980-06-09 FR FR8012753A patent/FR2483945A1/en active Granted
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE609240C (en) * | 1933-05-12 | 1935-02-11 | Chr Adt Kupferberg & Co Komman | Process for removing tartaric acid from sparkling wine |
FR828463A (en) * | 1937-01-27 | 1938-05-18 | Etablissements Daubron Soc D | Improvements to the cold separation of products in solution, more specifically applicable to the treatment of wines |
FR1594987A (en) * | 1968-12-10 | 1970-06-08 | ||
FR2388581A1 (en) * | 1977-04-26 | 1978-11-24 | Tardieu Andre | Liquid separator for removing oils from water - employing a refrigerator to freeze the oil and thereby achieve separation |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0079996A1 (en) * | 1981-11-20 | 1983-06-01 | Robert Charmat | Process for the manufacture of alcoholic beverages, and vessel for carrying out this process |
Also Published As
Publication number | Publication date |
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FR2483945B1 (en) | 1983-10-14 |
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