Process for fermentation
AssigneeSociete Cooperative Agricole de Canet
InventorsMarcel Modot, Philippe De Lapasse, Francois Maistre
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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.
Claims5
A vinification process using at least one fermentation vat from which escapes during fermentation a vapor mixture of water vapor, aroma constituents, alcohols and CO.sub.2, said process comprising subjecting at least a part of said vapor mixture to a first condensation at a temperature comprised between -5.degree. C. and -15.degree. C. thereby to produce a first condensate and a further vapor mixture rich in alcohols and aroma constituents, and subjecting said further vapor mixture to a second condensation at a temperature comprised between -15.degree. C. and -50.degree. C., thereby to produce a second condensate rich in alcohols and aroma constituents, wherein at least a part of said second condensate is reintroduced in the fermentation vat.
Dependencies are inferred from the claim text.