Process for fermentation

Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...

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426 11, 426387, 426592, 426494, 99276, C12G 100

Patent

active

049082191

ABSTRACT:
In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO.sub.2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, 7) operating at temperatures of about -5.degree. C. to -15.degree. C. in the first stage and -15.degree. C. to -50.degree. C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation product, in particular of wine in the case of grapes fermentation.

REFERENCES:
patent: 4626437 (1986-12-01), Schobinger et al.

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