SU605830A1 - Device for processing strong wines with heat and saturating with air oxygen - Google Patents

Device for processing strong wines with heat and saturating with air oxygen

Info

Publication number
SU605830A1
SU605830A1 SU762399981A SU2399981A SU605830A1 SU 605830 A1 SU605830 A1 SU 605830A1 SU 762399981 A SU762399981 A SU 762399981A SU 2399981 A SU2399981 A SU 2399981A SU 605830 A1 SU605830 A1 SU 605830A1
Authority
SU
USSR - Soviet Union
Prior art keywords
heat
saturating
air oxygen
wine
processing strong
Prior art date
Application number
SU762399981A
Other languages
Russian (ru)
Inventor
Аркадий Алексеевич Мартаков
Original Assignee
Институт Микробиологии И Вирусологии Ан Казахской Сср
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 Институт Микробиологии И Вирусологии Ан Казахской Сср filed Critical Институт Микробиологии И Вирусологии Ан Казахской Сср
Priority to SU762399981A priority Critical patent/SU605830A1/en
Application granted granted Critical
Publication of SU605830A1 publication Critical patent/SU605830A1/en

Links

Landscapes

  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Description

(54)(54)

УСТАНОВКА ДЛЯ ОБРАБОТКИ КРЕПКИХ ВИН ТЕПЛОМ И НАСЫЩЕНИЯ КИСЛОГОДОМ ВОЗДУХАINSTALLATION FOR TREATMENT OF STRONG WINE BY HEAT AND SATURATION WITH AIR ACID

краны ёмкостей 1 и трехходовой кран 14 на свр бедный переток вина по первому замкнутому контуру и ВКЛЮЧ2Н1ГГ центробежный насос 5. Путем прокачивани  виш на себ  в первом KOI уре его нагревают до 50-60° С. Прн нагревании избыток воздуха и часть вина из емкостей 1 вытесн ютс  по трубопроводу 15 в емкость 2. Избытс с воздуха выходит через обратный холодилышк 13. Произвед  нагрев вина в первом контуре до нужной температуры, приступают к тшпом всей массы вина в аэробном режиме. С этой целью закрывают трехходовые краны емкостей 1, а треххо довой кран 14 устанавливают на переток вина из емкости 2 в емкости 1. Затем включают насос 6 и открьшают вентиль 9, обеспечива  тем самым автоматическое поступление в азратор-слюсктель кислорода воздуха. Вино насосами 5 и б откатавакпг из емкости 2 и рвздетихют на даа потока. Пер вый поток нагревают в теплообменншсе 4 до 50- 60° С, выдерживают при повьпшнной температуре в емкост х 1 и направл ют в аэратор смеситель 3 Второй поток направл ют в аэратор-смеса1тель 3, где насыщают кислородом воздуха и смешивают с первым потоком. После аэратора-смесител  всюcranes of tanks 1 and three-way valve 14 on the low flow of wine along the first closed circuit and the ON-2N1YY centrifugal pump 5. By pumping the cherry in the first KOI ur it is heated to 50-60 ° C. Prn heating the excess air and part of the wine from the tanks 1 displaced through conduit 15 into container 2. Exhausted from the air through the reverse refrigeration unit 13. After heating the wine in the primary circuit to the required temperature, proceed to the mass of the wine in aerobic mode. For this purpose, three-way valves of containers 1 are closed, and a three-way valve 14 is installed on the flow of wine from tank 2 into tank 1. Then the pump 6 is turned on and the valve 9 is opened, thereby ensuring the automatic flow of oxygen into the sieve tank. Wine pumps 5 and b skate from tank 2 and rush down on the stream. The first stream is heated in heat exchanger 4 to 50-60 ° C, maintained at reflux temperature in containers 1 and sent to the aerator. Mixer 3 The second stream is sent to the aerator-mixer 3, where it is saturated with oxygen and mixed with the first stream. After the aerator-mixer all

массу вина при умерениш теишературе 30-35° С направл ют в емкость 2. Обработку виш теплом и шсьвдение кислородом воздуха в остальных реэервуарах осуществл ют аналогичным образом.the mass of wine at a temperatury of 30-35 ° C is directed to container 2. The treatment of vis heat and oxygenation of air in the other reervars is carried out in the same way.

Claims (1)

1. Авторское свидетельство tP 226538, кл. С 12 G 1/02, 1967.1. Copyright certificate tP 226538, cl. C 12 G 1/02, 1967.
SU762399981A 1976-08-17 1976-08-17 Device for processing strong wines with heat and saturating with air oxygen SU605830A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU762399981A SU605830A1 (en) 1976-08-17 1976-08-17 Device for processing strong wines with heat and saturating with air oxygen

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU762399981A SU605830A1 (en) 1976-08-17 1976-08-17 Device for processing strong wines with heat and saturating with air oxygen

Publications (1)

Publication Number Publication Date
SU605830A1 true SU605830A1 (en) 1978-05-05

Family

ID=20675389

Family Applications (1)

Application Number Title Priority Date Filing Date
SU762399981A SU605830A1 (en) 1976-08-17 1976-08-17 Device for processing strong wines with heat and saturating with air oxygen

Country Status (1)

Country Link
SU (1) SU605830A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
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
US9415355B2 (en) 2011-02-16 2016-08-16 Thomas J Casper Venturi device and method
USD778667S1 (en) 2012-02-16 2017-02-14 Thomas J Casper Venturi device

Cited By (15)

* Cited by examiner, † Cited by third party
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
US9415355B2 (en) 2011-02-16 2016-08-16 Thomas J Casper Venturi device and method
US9643137B2 (en) 2011-02-16 2017-05-09 Thomas Casper Venturi device and method
USD778667S1 (en) 2012-02-16 2017-02-14 Thomas J Casper Venturi device
USD798659S1 (en) 2012-02-16 2017-10-03 Thomas J Casper Venturi device
USD833218S1 (en) 2012-02-16 2018-11-13 Thomas J Casper Venturi device
USD838543S1 (en) 2012-02-16 2019-01-22 Thomas J Casper Venturi device
USD838544S1 (en) 2012-02-16 2019-01-22 Thomas J Casper Venturi device
USD838542S1 (en) 2012-02-16 2019-01-22 Thomas J Casper Venturi device
USD845703S1 (en) 2012-02-16 2019-04-16 Thomas J Casper Venturi device

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