SU825621A1 - Method and device for control of champagne wine in bottles - Google Patents

Description

(54) METHOD OF CONTROLLING CHAMPAGNE EXPANSION

IN BOTTLES AND INSTALLATION FOR ITS IMPLEMENTATION

extracts of champagne in bottles, plan view; figure 2 - cross section; on fig.Z - section A-L in figure 2.

The installation contains a heat chamber 1, in the lower part of which steam registers 2 and infrared emitters are installed, 3 with reflectors 4. Heat chamber 1 is placed on a conveyor 5 equipped with guides 6 with holders 7 bottles 8. At the sections of the entrance and exit of bottles 8 of heat chambers 1 on the conveyor 5 are installed at least two dushiruyuschie device 9. The upper part of the heat chamber 1 is equipped with hinged lids 10 with viewing windows 11 ,,

The installation works as follows.

After bottling 8 bottles of champagne having a temperature of 1-2, having passed preliminary scavenging, are fed by conveyor 5 along guides with holders 7 to the control exposure, where, during the movement of bottles 8 on conveyor 5, they are introduced into heat chamber 1 subjected to heat treatment by acting from the dresser 9 with a coolant — water with a temperature of 25–30 ° C for 16–17 s — first heat treatment step. Then, moving through the heat chamber 1, the champagne is heated to 17–4 ° C for 7–8 min, exposed to heat from the steam registers 2 and infrared emitters 3 and maintaining the temperature in the heat chamber bO – c C. To prevent the melting of the polyethylene plugs above the infrared radiators 3 have reflectors 4 installed. At the exit point of bottles 8 from heat chamber 1, the bottles are heat treated in the third stage by douche from a shower device 9 with water at a temperature of 5-8 ° C for 17-18 s.

In order to observe the process of moving and to eliminate broken bottles, the upper part of the heat chamber 1 is equipped with hinged lids 10 with observation windows 31.

After a control outflow, providing a transition from a minus temperature of the contents in the bottle to 17–40 ° C and eliminating the dynamic effect on the wine, which prevents it from destruction of the associated carbon dioxide, the bottle 8 is subjected to drying, scavenging, and the known technology. finishing with the subsequent aging of decorated bottles in trade containers for up to three days.

Example. Bottles of champagne having a temperature of -1 ° C after bottling, moved along the conveyor 5 and subjected to heat treatment in three stages. In the first stage, bottles of champagne 8 are heated with water at a temperature of 21 ° C supplied from a chopper 9 for 16 seconds, then the champagne is heated to 40 ° C in a heat chamber 1. Heat treatment in a heat chamber 1 from steam registers providing a temperature of 62 ° C, carried out for 3 min. 10 s. Subsequently, in the middle part, its lower half of the bottles 8 heat the heats of the infrared emitters 3 with reflectors 4 for 1 minute 4 s. After exposure to infrared emitters, 3 bottles of 8 champagne are heat treated with steam registers for 3 min. 10 s. At the exit of bottles 8 from heat chamber 1, bottles of 8 with champagne are subjected to heat treatment at the third stage by spraying from a dresser 9 with water at a temperature of 7 ° C for 17 s. Upon further movement of the conveyor 5, the bottle 8 is subjected to drying, grading, finishing and packing in a trade container using a known technology.

The proposed method of controlling the bottling of champagne in bottles and an installation for its implementation can shorten the process time from 5 days to 9-10 minutes, increase the stability of the finished product due to the gradual increase and decrease of the temperature of champagne and reduce the loss of champagne by reducing the bottle

In addition, the production area is reduced, the process is discontinued, the yield of the finished product and plant capacity is increased, the safety technique and ease of maintenance of the installation are improved.

The annual economic efficiency from the use at the Odessa experimental plant of sparkling wines is 85.3 thousand rubles. in the experimental workshop and 150 thousand rubles. around the plant.

Claims (2)

1. A method of controlling the supply of champagne in bottles by heat treating it, characterized in that, in order to shorten the process, increase stability and reduce the loss of the finished product, the champagne is heat treated in three stages, the first of which is heated by its coolant with temperature 25–30 ° C for 16–17 s, the second one is heated to 17–40 0 for 7–8 min, and the third is exposed to a coolant with a temperature of 5–8 s for 17–18 s. 2. An installation for carrying out the method according to Claim 1, comprising a conveyor for moving the bottles after pouring the champagne, a heat chamber and a heat source, characterized by -; so that the heat chamber is placed on the conveyor to move the bottles after the champagne is bottled, and the last in the sections of the inlet and outlet of the heat chamber, at least, two showers are installed, with steam registers and infrared emitters fixed in bottom of the heat chamber. Installation according to claim 2, characterized in that the heat chamber in its upper part is equipped with a folding cover with viewing windows. Sources of information taken into account in the examination 1. Technological instructions for the production and quality control of Soviet champagne and champagne wine materials. M ,, TsNIITEEIpischeprom, 1973, p.29. 2. USSR author's certificate number 163146, cl. C 12 G 1/06, 1963.