SU600178A1 - Device for ripening wine materials - Google Patents
Device for ripening wine materialsInfo
- Publication number
- SU600178A1 SU600178A1 SU762429620A SU2429620A SU600178A1 SU 600178 A1 SU600178 A1 SU 600178A1 SU 762429620 A SU762429620 A SU 762429620A SU 2429620 A SU2429620 A SU 2429620A SU 600178 A1 SU600178 A1 SU 600178A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- capacity
- wine
- wine material
- heat
- cooled state
- Prior art date
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
При достижении необходимой температуры виноматериала в емкости 1, в результате разности уровней, за счет теплового расширени происходит переток виноматериала из емкости 1 через узлы верхней коммуникации в емкость 2.Upon reaching the required temperature of the wine material in the tank 1, as a result of the level difference, due to thermal expansion, the wine material flows from the tank 1 through the nodes of the upper communication into the tank 2.
Нагретый виноматериал из емкости 1 поступает в теплообменник 4, охлаждаетс в нем, проходит через измеритель 7 скорости потока и датчик 6 кислорода, насыщаетс кислородом в устройстве 3 дл ввода кислорода , проходит второй датчик 6 кислорода и поступает в верхнюю часть емкости 2.The heated wine material from the tank 1 enters the heat exchanger 4, is cooled therein, passes through the flow rate meter 7 and the oxygen sensor 6, is saturated with oxygen in the oxygen input device 3, passes the second oxygen sensor 6 and enters the upper part of the tank 2.
Устройство дл ввода кислорода выполнено в виде проточной емкости с гофрированной нижней поверхностью и св зано через кран 10 с кислородной емкостью 5, что позвол ет насыщать виноматериал кислородом в тонком слое. Емкость 5 подключаетс к установке после запуска ее по определенному режиму перетока виноматериала.The device for introducing oxygen is made in the form of a flow tank with a corrugated bottom surface and connected through a valve 10 with an oxygen capacity 5, which allows the wine material to be saturated with oxygen in a thin layer. Capacity 5 is connected to the plant after its launch according to a certain flow regime of the wine material.
За врем прохождени виноматериала в емкости 2 с верхней ее части вниз он ассимилирует кислород и затем перемещаетс через кран 9 в нижнюю часть емкости 1. В нижней части емкости 1 виноматериал снова подвергаетс нагреванию, под действием которого ускор етс процесс ассимил ции кислорода и происходит перемещение виноматериала в верхнюю часть емкости 1. Таким образом, жидкость обращаетс в установке с циклическим повторением всех процессов. Режим цикличности и ЧИсло циклов устанавливаютс в зависимости от типа вина и его химического состава. При завершении процесса отключаетс кислородна емкость 5 и виноматернал выпускаетс из установки через кран 8.During the passage of the wine material in the tank 2 from its upper part downwards, it assimilates oxygen and then moves through the valve 9 to the lower part of the tank 1. In the lower part of the tank 1, the wine material is again heated, under the action of which the process of oxygen assimilation is accelerated in the upper part of the tank 1. Thus, the liquid turns in the installation with cyclical repetition of all processes. The cycling mode and the number of cycles are set depending on the type of wine and its chemical composition. At the end of the process, the oxygen tank 5 is switched off and the wine-mantle is discharged from the plant through a valve 8.
Дл созревани различных типов вин необходимо различное соотношение времени выдержки виноматериалов в холодном и нагретом состо нии. Дл обеспечени этого установка монтируетс из емкостей, имеющих различное соотношение объемов, а именно от 1 : 1 до 1 : 5.For the maturation of various types of wines, a different ratio of the exposure time of the wine materials in the cold and heated state is necessary. To ensure this, the installation is mounted from tanks having a different volume ratio, namely from 1: 1 to 1: 5.
Предлагаема установка позвол ет ускорить процесс созревани и повысить таким образом качество готового продукта.The proposed installation allows accelerating the ripening process and thus improving the quality of the finished product.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU762429620A SU600178A1 (en) | 1976-12-14 | 1976-12-14 | Device for ripening wine materials |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU762429620A SU600178A1 (en) | 1976-12-14 | 1976-12-14 | Device for ripening wine materials |
Publications (1)
Publication Number | Publication Date |
---|---|
SU600178A1 true SU600178A1 (en) | 1978-03-30 |
Family
ID=20686495
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU762429620A SU600178A1 (en) | 1976-12-14 | 1976-12-14 | Device for ripening wine materials |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU600178A1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5304384A (en) | 1993-03-23 | 1994-04-19 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
US5695795A (en) | 1993-03-23 | 1997-12-09 | Labatt Brewing Company Limited | Methods for chill-treating non-distilled malted barley beverages |
US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
USRE36897E (en) | 1993-03-23 | 2000-10-03 | Labatt Brewing Company Limited | Methods for chill treating non-distilled malted barley beverages |
-
1976
- 1976-12-14 SU SU762429620A patent/SU600178A1/en active
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5304384A (en) | 1993-03-23 | 1994-04-19 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
US5536512A (en) | 1993-03-23 | 1996-07-16 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
US5695795A (en) | 1993-03-23 | 1997-12-09 | Labatt Brewing Company Limited | Methods for chill-treating non-distilled malted barley beverages |
US5728413A (en) | 1993-03-23 | 1998-03-17 | Labatt Brewing Company Limited | Production of fermented malt beverages |
USRE36897E (en) | 1993-03-23 | 2000-10-03 | Labatt Brewing Company Limited | Methods for chill treating non-distilled malted barley beverages |
US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
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