Food or edible material: processes – compositions – and products – Fermentation processes – In package
Patent
1973-09-06
1977-02-22
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
In package
426 15, 195139, C12G 106
Patent
active
040092852
ABSTRACT:
Method for secondary fermentation of champagne in the bottle. In the secondary fermentation process solid of liquid yeast is introduced into the bottle permitting interchange of liquid and gaseous products of fermentation and yeast autolysis by confining the yeast in a semipermeable or porous wall or membrane to prevent the introduction or contamination of the wine with solid components. The yeast may be introduced through a special closure fitting underneath a bottle cap. After the secondary fermentation has been completed the pressure may be reduced by piercing the cap after which the cap and the device containing the yeast are removed. Sweetening of the champagne material is then accomplished to complete the process.
REFERENCES:
patent: 2694641 (1964-11-01), Atwood et al.
patent: 2728672 (1955-12-01), Young et al.
patent: 2758932 (1956-08-01), Scott
patent: 3425839 (1969-02-01), Pinnigan
patent: 3545978 (1970-12-01), Agabaliants et al.
Jones Raymond N.
Robbins Glenn K.
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