Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1977-04-27
1981-05-05
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 15, 435813, C12G 106
Patent
active
042659140
ABSTRACT:
Wine is champagnized by a continuous-flow process wherein a stream of champagne wine-stock, saccharose and yeast cells is continuously passed for secondary fermentation at a temperature up to 15.degree. C. through a yeast mass accumulated by separation of yeast from the stream. During secondary fermentation the wine is enriched with biologically active substances from autolyzed yeast and is freed of yeast cells while the yeast mass increases in concentration to 5-10 billion cells per ml. Completely champagnized wine stock substantially free of yeast cells is obtained in about 17 days. The process enables intensification of champagnization by 5 to 6 times due to the use of yeast exceeding by 10-15 times the concentrations usually employed. The process can be continued for a time period of 2-3 years without stopping the process to recharge.
REFERENCES:
patent: 3062656 (1962-11-01), Agabalianz et al.
patent: 3545978 (1970-12-01), Agabaliants et al.
patent: 3737323 (1973-06-01), Berdelle-Hilge
Oreshkina Alla E.
Sarishvili Naskid G.
Storchevoi Evgeny N.
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