GB418196A - Improvements in or relating to apparatus for use in the fermentation of liquids - Google Patents

Abstract

418,196. Fermenting wort &c. LANDOUZY, P., 27, Rue de Wazemmes, Lille, France. June 26, 1934, No. 18868. Convention date, Sept. 30, 1933. [Class 14 (ii).] The fermentation of liquids, especially the musts or worts of beer by the vat-tun process, in which a primary fermentation is carried out in a large-capacity tun while froth mixed with yeast and barm is allowed to rise through an aperture in the top of the tun and overflow into a superimposed shallow vat adapted both to retain impurities and live yeasts and to return must or wort containing live yeast to the bottom of the tun through a pipe connection, is carried out by isolating the tun at a predetermined stage of the fermentation by closing the pipe connection and the aperture through which the froth rises, and conducting the remainder of the fermentation in the isolated tun under temperature and pressure conditions appropriate for causing absorption by the liquor of the carbon dioxide generated. The process may be carried out in the apparatus shown, wherein the vat-tun comprises a lower and upper compartment 1, 2 respectively capable of being put into communication by means of a tubular extension 3 disposed at the top of the lower compartment, and by means of a pipe 4 which returns the decanted wort to the bottom of the same compartment. The pipe 4 is provided with a suitable number of valves 5. A cage 6 serves for filtering the ascending wort. A drawing-off pipe 9 may be provided. The fermentation is terminated by closing the aperture 3 with a cover 10. A cooling coil 11 may be used to assist in causing the absorption of carbon dioxide by the liquor.