GB616090A - Improvements in the manufacture of sparkling beverages - Google Patents

Improvements in the manufacture of sparkling beverages

Info

Publication number
GB616090A
GB616090A GB25580/46A GB2558046A GB616090A GB 616090 A GB616090 A GB 616090A GB 25580/46 A GB25580/46 A GB 25580/46A GB 2558046 A GB2558046 A GB 2558046A GB 616090 A GB616090 A GB 616090A
Authority
GB
United Kingdom
Prior art keywords
fermentation
sparkling beverages
manufacture
tartars
ciders
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
Application number
GB25580/46A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
G PEPIN FILS AINE ETS
Original Assignee
G PEPIN FILS AINE ETS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by G PEPIN FILS AINE ETS filed Critical G PEPIN FILS AINE ETS
Publication of GB616090A publication Critical patent/GB616090A/en
Expired legal-status Critical Current

Links

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
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide

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)
  • Non-Alcoholic Beverages (AREA)

Abstract

Sparkling beverages such as wines, ciders and fruit juices are obtained by carrying out the fermentation, cooling and deposition of lees or tartars in separate and distinct apparatus. Fermentation is preferably carried out in closed vessels at a temperature of 20 - 25 DEG C., and at a carbon dioxide pressure of 5 - 7 kgs. per sq. cm., after which the fermented liquid passes through a refrigerator such as that described in French Specification 770,013, having a large heat exchange surface where the liquid is subjected under pressure to a lively agitation and finally it is discharged to a settling vat.
GB25580/46A 1939-08-02 1946-08-27 Improvements in the manufacture of sparkling beverages Expired GB616090A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR616090X 1939-08-02

Publications (1)

Publication Number Publication Date
GB616090A true GB616090A (en) 1949-01-17

Family

ID=8981356

Family Applications (1)

Application Number Title Priority Date Filing Date
GB25580/46A Expired GB616090A (en) 1939-08-02 1946-08-27 Improvements in the manufacture of sparkling beverages

Country Status (1)

Country Link
GB (1) GB616090A (en)

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