Method and apparatus for stabilizing wine or other beverages
AssigneeSchenk-Filterbau Gesellschaft mit beschrankter Haftung
InventorsEmil Heess, Norbert Hums, Kurt Krug
Life of this patent
Estimating the term…
Abstract
A method for stabilizing of wine or other tartaric acid containing beverages. Separation of dissolved wine lees (tartar and/or calcium tartrate) from the beverage is effected by passing the beverage through a deposit or settling layer containing tartar crystals and/or calcium crystals. The disclosure for carrying out the method includes a heat exchanger, a cooler, a dosing container, a stabilizing unit, and a sheet filter. The stabilizing unit has several filter elements arranged one above the other and spaced with respect to each other.
Claims12
A method of stabilizing already shiny-bright filtrated clear wine and other beverages containing tartaric acid or potassium hydrogen tartrate dissolved therein, which under certain conditions can become cloudy in the presence of potassium and/or calcium ions, said method comprising in combination the steps of:
- first lowering the temperature of said beverage to cool-off the beverage;
- then providing a deposit layer containing crystals selected from the group consisting of wine lees and calcium crystals;
- and
- finally passing said cooled-off beverage and filtrating the beverage solely through said deposit layer for time measured in seconds to separate out therefrom dissolved wine lees held by said deposit layer without attaining any immediate crystalization on the deposit layer.
Dependencies are inferred from the claim text.