SI25223A - Device and process for return of the aromatics in the fermentation broth - Google Patents

Device and process for return of the aromatics in the fermentation broth Download PDF

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SI25223A
SI25223A SI201600161A SI201600161A SI25223A SI 25223 A SI25223 A SI 25223A SI 201600161 A SI201600161 A SI 201600161A SI 201600161 A SI201600161 A SI 201600161A SI 25223 A SI25223 A SI 25223A
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wine
fermentation broth
fermentation
flavors
temperature
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Marin BeroviÄŤ
Rok BeroviÄŤ
Uroš Pečaver
Miha KavÄŤiÄŤ
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Vintech, Procesne Tehnologije, D.O.O.
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Priority to SI201600161A priority Critical patent/SI25223A/en
Priority to PCT/SI2017/000015 priority patent/WO2018004468A1/en
Publication of SI25223A publication Critical patent/SI25223A/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/02—Recovery of by-products of carbon dioxide
    • C12F3/04—Recovery of volatile fermentation products from carbon dioxide
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

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Abstract

Naprava in postopek za vračanje aromatov v fermentacijsko brozgo rešuje tehnični problem izgube aromatov med vrenjem fermentacijske brozge v postopku pridelave vina, kadar se vrenje izvaja pri temperaturah, ki so idealne za delovanje kvasovk tako, da se omogoča temperatura fermentacijske brozge 15 stopinj Celzija do 30 stopinj Celzija oziroma temperatura, ki je idealna za razvoj kvasovk. Ob tem se tvori CO2, ter pare aromatov. Mešanico plinov se vodi v kondenzator, tam se aromati kondenzirajo, CO2 pa nadaljuje pot. Kodenzirane aromate se vrača v fermentacijsko brozgo.The device and procedure for returning aromatics to the fermentation broth solves the technical problem of the loss of aromatics during fermentation broth fermentation in the wine-making process when fermentation is carried out at temperatures that are ideal for yeast operation so as to allow the temperature of the fermentation broth to be 15 degrees Celsius to 30 degrees Celsius or temperature, which is ideal for the development of yeasts. At the same time, CO2 is formed, and vapors of aromatics. The gas mixture is fed into the condenser, where the aromatics are condensed, and CO2 continues the path. The codified aromatics return to the fermentation broth.

Description

NAPRAVA IN POSTOPEK ZA VRAČANJE AROMATOV V FERMENTACIJSKO BROZGOAPPARATUS AND PROCEDURE FOR RETURNING FLAVORS TO FERMENTATION SPRAY

Področje tehnike vinarstvo; fermentacija; fermentativna tehnologijaTechnical field of winemaking; fermentation; fermentative technology

Tehnični problemA technical problem

Tehnični problem, ki ga rešuje pričujoči izum, je izguba aromatov med vrenjem fermentacijske brozge v postopku pridelave vina, kadar se vrenje izvaja pri temperaturah, ki so idealne za delovanje kvasovk.A technical problem solved by the present invention is the loss of flavors during the fermentation broth boiling in the wine production process, when the fermentation is carried out at temperatures that are ideal for yeast activity.

Stanje tehnikeThe state of the art

FR2307037 opisuje čistilnik plinov, obsegajoč hlajeni kondenzator, ki je prednostno v obliki navpičnega prenosnika s cevnim snopom in plaščem, s hladilom etilen glikolom pri -50°C, ki cirkulira v plašču. Kondenzator ima lijak pod cevmi, ki zbira kondenzat in ga vrača v posodo.FR2307037 describes a gas purifier comprising a refrigerated condenser, preferably in the form of a vertical tube and sheath transducer, with an ethylene glycol coolant at -50 ° C circulating in the sheath. The condenser has a funnel under the tubes, which collects the condensate and returns it to the container.

FR2459280 opisuje napravo za povratek par, ki so zajete v ogljikovem dioksidu, ki se ga tvori v fermentacijskih posodah, zlasti tistih, ki se jih uporablja pri proizvodnji vina. Postrojenje je take vrste, pri kateri se pare ločijo od ogljikovega dioksida v kondenzatorju, kondenzat pa se nato vrne v fermentacijsko posodo. V prikazanem postrojenju je prikazana množina fermentacij skih posod, kjer se vodijo pare in plini v skupni plinski zbiralnik, ter nato v kondenzator, kjer se loči ogljikov dioksid od kondenziranih par. Nato se kondenzat vrača v vsako od fermentacij skih posod, pri čemer se to dogaja zaporedoma, z zapletenim odpiranjem in zapiranjem ventilov.FR2459280 describes a vapor recovery device covered by carbon dioxide formed in fermentation vessels, in particular those used in the production of wine. The plant is of the type where the vapors are separated from the carbon dioxide in the condenser and the condensate is then returned to the fermentation vessel. The plant shown shows a plurality of fermentation vessels, where vapors and gases are led into a common gas reservoir and then into a condenser, where carbon dioxide is separated from the condensed vapors. The condensate is then returned to each of the fermentation vessels, in succession, with complicated opening and closing of the valves.

V kemijskem smislu so predvsem na področju destilacije (žganje, wiskey, cognac) v uporabi kondenzorji, ki kondenzirajo hlape destilacije, ki se sproščajo pri visokih temperaturah, v vinarstvu pa je do sedaj kondenzacija aromatov bila vezana predvsem na vezavo aromatskih substanc v absorbcijskih raztopinah, katere po uporabi vračajo nazaj v proces. Na ta način je možna absorbcija aromatskih komponent, hkrati pa gre tudi za dodatno razredčevanje fermentacijske brozge, saj je zaradi sprotnega nasičenja absorbcijsko tekočino potrebno velikokrat zamenjati in jo spet vračati nazaj v proces. Omenjeni proces predstavlja umetno poseganje v pridelavo vina in je zato kot tak nezaželen v tehnologiji pridelave vrhunskih vin.In the chemical sense, especially in the field of distillation (spirits, wiskey, cognac), condensers are used which condense distillation vapors released at high temperatures, and in winemaking so far the aroma condensation has been mainly related to the binding of aromatic substances in absorption solutions, which are returned to the process after use. In this way, the absorption of aromatic components is possible, as well as an additional dilution of the fermentation broth, since, due to the current saturation, the absorption fluid must be replaced many times and returned back into the process. This process constitutes an artificial interference with wine production and is, as such, undesirable in the production of premium wines.

Vrhunska vina se v stanju tehnike prideluje tako, da se uporabljajo temperature vrenja v področju med 10 in 15°C, saj je tako uparjanje aromatov nižje kot pri višjih temperaturah.Top quality wines are produced in the prior art by using fermentation temperatures in the range of 10 to 15 ° C, since the aroma evaporation is lower than at higher temperatures.

V tehnologiji pridelave vrhunskih vin predstavljajo različni estri - aromatične komponente kvasnega metabolizma, ki bogatijo vinsko cvetico in s tem bogatijo aromo in kvaliteto vina (Eustace R., Thomton R.J. 1987. Selective hybridiation of vrine yeasts for higher yields of aromats and glycerol. Can. J. Microbiol. 33: 112-117). Povišana produkcija aromatov v vinu ugodno vpliva tudi na senzorične zaznave vina (PretoriusIn the technology of premium wine production, different esters represent the aromatic components of yeast metabolism, which enrich the wine blossom and thereby enhance the aroma and quality of the wine (Eustace R., Thomton R.J. 1987. Selective hybridization of the yeast for higher yields of aromats and glycerol. Can. J. Microbiol. 33: 112-117). The increased production of aromas in the wine also has a beneficial effect on the sensory perception of the wine (Pretorius

I. S., Van der Westhuizen T.J. 1991. The impact of yeast genetics and recombinant DNA technology on the vrine industry. A review. S. Aff. J. Enol. Vitic. 12: 3-31). Med parametre, ki pospešujejo rast kvalitete metabolizma in komponent, ki dajejo polnost vina prištevajo tudi karakter izbranega soja kvasovk in mešanje s pretokom izstopnih plinov (Radler F., Schutz H. 1982. Production of various strains of Saccharomyces. Am.I. S., Van der Westhuizen T.J. 1991. The impact of yeast genetics and recombinant DNA technology on the vrine industry. A review. S. Aff. J. Enol. Vitic. 12: 3-31). Parameters that promote the growth of metabolism quality and components that give wine fullness include the character of the selected yeast strain and mixing with the exhaust gas flow (Radler F., Schutz H. 1982. Production of various strains of Saccharomyces. Am.

J. Enol. Vitic., Vol. 33, No. 1: 36-40). Rezultati raziskav so pokazali, da z postopnim povišanjem temperature počasi raste vsebnost metabolitov v nastajajočem vinu (Ough C.S., Fong D., Amerine M.A. 1972. Determination and some factors affecting. Amer. J. Enol. Vitic. 23: 1-5; Gardner N., Rodrigue N:, Champagne C.P. 1993. Combined effect of sulfites, temperature and agitation time on production of aromates in grape juice by Saccharomyces cerevisiae. Applied and Environmental Microbiology. 59:2022-2028).J. Enol. Vitic., Vol. 33, No. 1 1: 36-40). Research results have shown that as the temperature rises, the metabolite content of the emerging wine slowly increases (Ough CS, Fong D., Amerine MA 1972. Determination and some factors affecting. Amer. J. Enol. Vitic. 23: 1-5; Gardner N., Rodrigue N: Champagne CP 1993. Combined effect of sulfites, temperature and agitation time on the production of aromatics in grape juice by Saccharomyces cerevisiae. Applied and Environmental Microbiology. 59: 2022-2028).

Opis nove rešitve • ·Description of the new solution • ·

Naprava in postopek za vračanje aromatov v fermentacijsko brozgo rešuje zgoraj opisani tehnični problem tako, da se omogoča temperatura fermentacijske brozge 15°C do 22°C oziroma temperatura, ki je idealna za razvoj kvasovk. Ob tem se tvori CO2, ter pare aromatov. Mešanico plinov se vodi v kondenzator, tam se aromati kondenzirajo, CO2 pa nadaljuje pot. Kondenzirane aromate se vrača v fermentacij sko brozgo.The apparatus and process for returning the aromatics to the fermentation broth solves the technical problem described above by allowing a fermentation broth temperature of 15 ° C to 22 ° C, or a temperature ideal for yeast development. This produces CO2 and aroma vapors. The gas mixture is led into the condenser, where the aromatics condense, and CO2 continues to flow. The condensed aromatics are returned to the fermentation broth.

Pridelava vina s fermentacijo grozdnega soka v vino poteka v tehnologiji vinarstva v fermentoijih (to je posoda, v kateri se izvaja fermentacija), prednostno prostornine od 1.000 do 100.000 litrov. Postopek fermentacije je v začetku endotermen proces, ki v svojem startu potrebuje temperaturno stimulacijo, v svojem nadaljevanju pa v eksponencialni ali burni fazi rasti potrebuje odvajanje toplote, ki tudi pospešuje upaijanje. V tej fazi z reakcijo fermentacije ali pretvorbe glukoze nastaja etanol in ogljikov dioksid, ki se sprošča iz fermentacije. Ogljikov dioksid se ob izhajanju iz fermentacijskih tankov v burni fazi fermentacije do 100 % navlaži s vodno paro v kateri pa se raztapljajo aromati, ki dajejo vinu polnost vonja in okusa. Nastala mešanica plinov odvaja aromatske substance, ki so za potrebe te prijave imenovani tudi aromati, iz fermentacij ske brozge, običajno v okolje kletnega prostora in s tem izhlapevanje aromatskih substanc iz nastajajočega vina. Posledično pri tem prihaja do slabljenja potenciala nastajajočega vina, to se predvsem pozna na polnosti vonja in okusa.The production of wine by fermentation of grape juice into wine is carried out in wine-making technology in fermentoi (ie the vessel in which the fermentation is carried out), preferably with a capacity of 1,000 to 100,000 liters. The fermentation process is initially an endothermic process that requires temperature stimulation at its inception, but in its exponential or turbulent growth phase it requires heat dissipation, which also accelerates the uptake. At this stage, the fermentation or glucose conversion reaction produces ethanol and carbon dioxide, which is released from fermentation. Carbon dioxide is moistened with water vapor in the turbulent fermentation phase during the turbulent fermentation phase, in which aromas dissolve, which give the wine its full aroma and taste. The resulting mixture of gases separates aromatic substances, also referred to as aromatics, for the purposes of this application, from the fermentation broth, usually to the cellar environment, thereby evaporating the aromatic substances from the resulting wine. As a result, the potential of the emerging wine is weakened, this is especially known for its full aroma and taste.

Problem izhlapevanja aromatskih substanc se sedaj v vinarstvu rešuje z nižanjem temperature vrenja in s tem pri manj burnem procesu fermentacije, tipično se proces vrenja odvija v temperaturnem razponu med 12 in 16°C. V primeru spremembe tehnološkega procesa vrenja z dvigom temperature vrenja iz 12-16°C na 16-22°C (mogoče 16-30°C) v napravi in postopku po izumu, je omogočen optimalen metabolizem kvasovk. Kvasovke v spremenjen tehnološkem procesu proizvajajo maksimalne produkte aromatov, posledično je reakcija bolj burna in s tem se arome preko odvajanja nasičenega CO2 iz vrelne posode, z napravo in postopkom po izumu se aromati vračajo v fermentor..The problem of evaporation of aromatic substances is now solved in winemaking by lowering the fermentation temperature and thus in the less fermented fermentation process, typically the fermentation process takes place in the temperature range between 12 and 16 ° C. In the case of a change in the technological fermentation process by raising the fermentation temperature from 12-16 ° C to 16-22 ° C (possibly 16-30 ° C) in the apparatus and process according to the invention, optimal yeast metabolism is enabled. Yeast in the technological process produces maximum aroma products, as a result, the reaction is more turbulent, and thus the aromas are returned to the fermenter through the separation of saturated CO2 from the boiling vessel, with the device and process of the invention.

Proces fermentacije grozdnega soka v vino je odvisen od posameznih želja vinarja po izrazitih markeijih (vonj, okus,...) in njegove tehnologije pridelave, prav tako je proces • · odvisen od grozdne sorte in vrste kvasovk. Tradicionalno se temperature fermentacija držijo v rangu v določenem rangu da se omeji burnost reakcije.The process of fermenting grape juice into wine depends on the winemaker's individual preferences for pronounced brandies (smell, taste, ...) and his production technology, as well as the process of the grape variety and the type of yeast. Traditionally, fermentation temperatures are held in a rank in a certain rank to limit the turbulence of the reaction.

Postopek po izumu obsega naslednje korake:The process of the invention comprises the following steps:

pridobitev fermentacijske brozge, obsegajoče kvasovke za predelavo v vino; temperaturna regulacija fermentacij ske brozge na temperaturo med 16°C in 30°C;obtaining a fermentation broth comprising yeast for processing into wine; temperature regulation of the fermentation broth to a temperature between 16 ° C and 30 ° C;

kondenzacija izstopnih plinov - mešanice CO2 in aromatov; vodenje omenjene mešanice v kondenzator;condensation of exhaust gases - mixtures of CO2 and aromatics; conducting said mixture into a condenser;

ohlajanje omenjene mešanice v kondenzatorju in kondenzacija aromatov; vračanje aromatov v fermentacijsko brozgo.cooling said mixture in a condenser and condensing aromas; returning the aromatics to the fermentation broth.

Postopek po izumu je nadalje označen po tem, da obsega naslednje korake:The process of the invention is further characterized in that it comprises the following steps:

- priprava suspenzije vinskih kvasovk;- preparation of wine yeast suspension;

- priprava vinskega mošta;- preparation of wine must;

- dodajanja suspenzije vinskih kvasovk v pripravljeni vinski mošt;- adding a suspension of wine yeasts to the prepared wine must;

- nadaljnje fermentacije tako dobljene mešanice.- further fermentation of the mixture thus obtained.

Korak priprave vinskega mošta po izumu pri tem obsega:The step of preparing a wine must according to the invention in this case comprises:

- priprava vinskega mošta v fermentorju pri temperaturi med 15°C in 30°C, prednostno pri okoli 18° C- preparation of wine must in fermenter at a temperature between 15 ° C and 30 ° C, preferably at about 18 ° C

- v posebnem izvedbenem primeru, za manjše fermentoije, se omenjeni vinski mošt meša z mešalom, prednostno pri 20 - 80 obr/min, še bolj prednostno okoli 50 obr/min ob sočasnem prepihavanju površine kapljevine s plinastim dušikom, prednostno s pretokom od 0.3 - 1.2 1/min, še bolj prednostno 0.5 1/min od 10 - 30 min, prednostno 20 min.- in a particular embodiment, for smaller fermentoi, said wine must be mixed with a mixer, preferably at 20-80 rpm, more preferably about 50 rpm, with simultaneous blowing of the liquid surface with gaseous nitrogen, preferably at a flow rate of 0.3 - 1.2 1 / min, more preferably 0.5 1 / min from 10 - 30 min, preferably 20 min.

Korak fermentacije tako dobljene mešanice po tem izumu tako obsega:The fermentation step of the mixture thus obtained according to the present invention thus comprises:

- fermentacija omenjene mešanice omenjenega vinskega mošta in omenjene suspenzije vinskih kvasovk za čas do 360 ur, prednostno do 240 ur, ob mešanju • · · omenjene mešanice z mešalom, prednostno pri 20 - 80 obr/min, še bolj prednostno okoli 50 obr/min ob sočasnem prepihavanju površine kapljevine s plinastim dušikom, prednostno s pretokom od 0.3 -1.2 1/min- fermentation of said blend of said wine must and said suspension of wine yeast for up to 360 hours, preferably up to 240 hours, while mixing • · · said blend with a blend, preferably at 20 - 80 rpm, more preferably about 50 rpm with simultaneous blowing of the liquid surface with gaseous nitrogen, preferably at a flow rate of 0.3 -1.2 1 / min

Opisan postopek se bistveno loči od tistega, opisanega v FR2307037 in FR2459280 zlasti po tem, da omejuje temperaturo na temperaturo, ki je optimalna za razvoj kvasovk, pa tudi po konstrukciji kondenzatoija, ki se loči od kondenzatorja s cevnim snopom in plaščem ter s prigrajenim protipovratnim ventilom, ter končno, da natančno določa parametre procesa.The process described is substantially different from that described in FR2307037 and FR2459280, in particular in that it limits the temperature to a temperature that is optimal for yeast development, as well as in the design of a condensate, which is separated from the tube-sheath and sheath capacitor by an integrated non-return valves, and finally that it specifies the process parameters.

Naprava po izumu je kondenzator v obliki posode prednostno ovalne oblike, ki deluje kot kondenzator, ki je prednostno nameščena na vrh fermentorja. V izvedbenem primeru ima naprava kondenzacijsko površino, prednostno v obliki cevne kače, še bolj prednostno orebreno. Na kondenzacijski površini iz mešanice plinov kondenzirajo hlapi aromatov, ki se jih nato vrača v fermentacijsko brozgo. Kondenzatorska površina je hlajena z medijem temperature, nižje od temperature mešanice CO2 in hlapov, prednostno med -5°C do 10°C .The device according to the invention is a condenser in the form of a container, preferably an oval shape, which acts as a condenser, which is preferably mounted on top of the fermenter. In the embodiment, the device has a condensation surface, preferably in the form of a tubular snake, even more preferably ribbed. On the condensation surface, aromatic vapors condense from the gas mixture, which is then returned to the fermentation broth. The condenser surface is cooled by a medium of temperature lower than the temperature of the mixture of CO2 and vapor, preferably between -5 ° C and 10 ° C.

Naprava po izumu je nadalje lahko opremljena s protipovratnim ventilom, ki po zaključku intenzivnega izhajanja plinov onemogoča vdor plinov iz okolice v fermentor. Protipovratni ventil je po izvedbenem primeru loputa, prednostno vzmetna, ki se ob nadtlaku v fermentoiju samodejno odpre in omogoča prehod mešanice plinov v kondenzator, ob zmanjšani tlačni razliki med fermentoijem in okolico oziroma kondenzatoijem pa se ponovno v bistvu plinotesno pripre.The device according to the invention may further be provided with a non-return valve which, upon completion of the intensive gas outflow, prevents the entry of gases from the environment into the fermenter. The non-return valve is, according to the embodiment, a damper, preferably a spring valve, which automatically opens at the pressure in the fermentoi and allows the gas mixture to pass into the condenser, and again essentially gas tightly closes with the reduced pressure difference between the fermentoi and the surroundings.

V nadaljevanju je bistvo izuma podrobneje predstavljeno s pomočjo skic, pri čemer skice tvorijo sestavni del te prijave, in obsegajo:In the following, the essence of the invention is presented in greater detail by means of sketches, the sketches forming an integral part of this application and comprising:

Skica 1 prikazuje napravo po izumu, to je kondenzator (1), obsegajoč ohišje (8), tok vstopne mešanice CO2 in aromatov (2), protipovratni ventil, prednostno v obliki nihajne lopute (3), cevi cevne kače, skozi katere se pretaka hladilo (4), tok izstopajočega plina, obsegajočega zlasti preostali CO2 (5), hladilna rebra (6).1 shows a device according to the invention, that is, a condenser (1) comprising a housing (8), a flow of CO2 and aromatics inlet (2), a non-return valve, preferably in the form of a swing flap (3), a pipe of a snake pipe through which it flows. refrigerant (4), discharge gas flow, comprising in particular residual CO2 (5), cooling fins (6).

« 4«4

Skica 2 prikazuje napravo po izumu, to je kondenzator (1) v prerezu in sicer ohišje (8), cevi cevne kače, skozi katere se pretaka hladilo (4), hladilna rebra (6).2 shows a device according to the invention, that is, a cross-section of a condenser (1), namely a housing (8), a tube of a snake pipe through which a coolant (4) flows, a cooling rib (6).

Skica 3 prikazuje napravo po izumu , to je kondenzator (1) v prerezu in sicer ohišje (8), cevi cevne kače, skozi katere se pretaka hladilo (4), hladilna rebra (6).Figure 3 shows a device according to the invention, that is, a condenser (1) in cross section, namely a housing (8), a tube of a snake pipe through which a coolant (4) flows, a cooling rib (6).

Skica 4 prikazuje kondenzator (1), fermentor (7).Figure 4 shows the condenser (1), the fermenter (7).

Naprava po izumu je kondenzator, ki obsega ohišje (1), v katerem je cevna kača, po kateri se pretaka hladilo skozi cevi (4). Naprava po izumu lahko ima opcijsko tudi hladilna rebra (6), lahko pa ima samo hladilna rebra (6) brez cevne kače (4) in se v tem primeru hladilo pretaka znotraj hladilnih reber (6)The device according to the invention is a condenser comprising a housing (1) in which there is a tubular snake, through which the coolant flows through the tubes (4). The device according to the invention may optionally also have cooling fins (6), but may only have cooling fins (6) without a tubular snake (4), in which case the coolant flows inside the cooling fins (6)

Mešanica plinov, namreč nasičeno vlažnega CO2 in aromatov, produktov vrenja v fermentacijski brozgi, se dviga iz fermentoija (7) v smeri toka vstopne mešanice CO2 in aromatov (2) v kondenzator (1). Mešanica se dviga skozi cevno kačo, ki je hlajena s hladilom, in v v bistvu prečnem toku obliva cevi (4) cevne kače in/ali obliva hladilna rebra (6). Ob tem prihaja do kondenzacije aromatov, kijih obsega obtekajoča mešanica. Kapljeviti aromati tečejo nazaj v fermentor, medtem ko preostali plin, ki obsega zlasti CO2 teče skozi skozi protipovratni ventil, prednostno v obliki nihajne lopute (3), prednostno z vzmetjo, ki se upira odpiranju lopute, v smeri toka izstopajočega plina, obsegajočega zlasti preostali CO2 (5) v bodisi nadaljnjo obdelavo ali v okolico.The mixture of gases, namely saturated wet CO2 and aromatics, fermentation products in the fermentation broth, is lifted from the fermentoi (7) in the direction of the flow of the CO2 and aromatics mixture (2) into the condenser (1). The mixture is raised through a refrigerated cooled snake tube and essentially a transverse flow of the snake tube (4) and / or the coolant fins (6). This causes the condensation of the aromas, which comprises the swollen mixture. Liquid aromatics flow back into the fermenter, while the remaining gas, comprising in particular CO2, flows through a non-return valve, preferably in the form of a swing flap (3), preferably with a spring that resists opening the flap, in the direction of the outflow of gas, comprising in particular the residual gas. CO2 (5) to either further treatment or the environment.

Izvedbeni primeri in poskusiCase studies and experiments

V nadaljevanju je postopek podrobneje opisan z izvedbenimi primeri, ter z rezultati poskusov, pri čemer prvi in tretji poskus opisujeta postopek brez uporabe naprave po izumu, drugi in četrti poskus pa z uporabo naprave po izumu. Pri tem je strokovnjaku takoj vidna bistvena razlika med obema postopkoma.Below, the process is described in more detail with embodiments, and with the results of the experiments, the first and third experiments describe the process without using the device according to the invention, and the second and fourth experiments using the device according to the invention. In doing so, an essential difference between the two procedures is immediately apparent to the expert.

Po izvedbenem primeru je postopek izveden, kot sledi:Following the embodiment, the process is as follows:

• · *·<• · * · <

a) Uporabimo mošt laškega rizlinga iz Ljutomerško-Ormoških Goric, ki ni bil predhodno žveplan ne filtriran. Pred začetkom fermentacije je koncentracija reducirajoičih sladkoijev 110 g/1 glukoze in 105 g/1 fruktoze, pH 3.15 in vsebnost organskih kislin 8.0 g 1 _1. Kot bioaktivator uporabimo Fermaid E (Danstar Ferment AG) v razmerju 30 g na 1001 mošta.a) Use the Riesling must of Ljutomer-Ormož Gorice, which has not been previously sulfurized or filtered. Before the start of fermentation, the concentration of reducing sweeteners is 110 g / l glucose and 105 g / l fructose, pH 3.15 and the organic acid content is 8.0 g 1 _1 . Fermaid E (Danstar Ferment AG) in the ratio of 30 g per 1001 must is used as the bioactivator.

b) pripravimo 10 litrov vinskega mošta sorte laškega rizlinga, katerega temperaturo vzdržujemo v fermentoiju na temperaturi 15 - 30° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 - 1.2 l/min, prednostno 0.5 l/min od 10 - 30 min, prednostno 20 min.b) prepare 10 liters of mustard wine of Riesling variety, the temperature of which is maintained in fermentoi at a temperature of 15 - 30 ° C, preferably at 18 ° C and mixed with a spatula Rushton mixer with a mixing rate of 20 80 rpm, preferably 50 rpm by blowing the surface over the liquid substrate with a gaseous nitrogen of flow rate of 0.3 - 1.2 l / min, preferably 0.5 l / min from 10 - 30 min, preferably 20 min.

c) tako kondicioniranem moštu dodamo vcepek 0.1-0.5 g/1, prednostno 0.3 g/1, vinskih kvasovk Saccharomyces cerevisiae ( Fermicru, AR2Val de Loire, France ), revitaliziranih in toplotno obdelanih v skladu z odstavkom a) in ponovno v bistvu vzdržujemo to temperaturo 60 minut pri 18 °C, vinskemu moštu, kondicioniranem pri temperaturi 15 - 30° C, prednostno pri 18 ° C, opcijsko 45 minut do 75 minut, prednostno okoli 60 minutc) add 0.1-0.5 g / l, preferably 0.3 g / l, of the yeast Saccharomyces cerevisiae (Fermicru, AR2Val de Loire, France) revitalized and heat treated in accordance with paragraph a) to the conditioned must and again essentially maintain this temperature 60 minutes at 18 ° C, wine must conditioned at 15 - 30 ° C, preferably at 18 ° C, optionally 45 minutes to 75 minutes, preferably about 60 minutes

d) nadaljnji proces fermentacije vodimo do 240 ure pri temperaturi 15 - 30° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 -1.2 l/min, prednostno 0.5 l/min.d) the further fermentation process is conducted for up to 240 hours at a temperature of 15-30 ° C, preferably at 18 ° C and mixed with a spatula Rushton mixer with a mixing rate of 20-80 rpm, preferably 50 rpm with the surface inflated over the liquid substrate with a nitrogen gas flow rate of 0.3 -1.2 l / min, preferably 0.5 l / min.

e) Kot kontrolno instrumentacijo procesa uporabljamo redoks in pH elektrodi (Mettler Toledo) ter elektrodo za meijenje parcialnega tlaka ogljikovega dioksida (Mettler Toledo), ki omogoča kontrolo procesa v odsotnosti kisika.e) As a control instrument of the process, we use redox and pH electrodes (Mettler Toledo) and a carbon dioxide partial pressure electrode (Mettler Toledo), which allows the process to be controlled in the absence of oxygen.

Prvi poskusThe first attempt

Pripravimo 10 litrov vinskega mošta sorte Sauvignon blanc blanc, ki ga vzdržujemo na temperaturi 15 - 22° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 1.2 1/min, prednostno 0.5 1/min od 10 - 30 min, prednostno 20 min. Mošt pred tem ne sme biti žveplan.Prepare 10 liters of Sauvignon blanc blanc wine, maintained at 15 - 22 ° C, preferably at 18 ° C, and mix with a Rushton blade blender with a mixing rate of 20 - 80 rpm, preferably 50 rpm surfaces above the liquid substrate with a gaseous nitrogen of flow rate of 0.3 1.2 1 / min, preferably 0.5 1 / min of 10 - 30 min, preferably 20 min. The must must not be sulfuric before.

Tako kondicioniranemu moštu dodamo vcepek 0.1-0.5 g/1, prednostno 0.3 g/1, vinskih kvasovk Saccharomyces cerevisiae (Uvaferm SLO ) revitaliziranih v vinskem moštu sorte Sauvignon blanc blanc, pri temperaturi 15 - 22° C, prednostno pri 18 ° C, opcijsko 45 minut do 75 minut, prednostno okoli 60 minut,To this conditioned must is added a pinch of 0.1-0.5 g / l, preferably 0.3 g / l, of the yeast Saccharomyces cerevisiae (Uvaferm SLO) revitalized in Sauvignon blanc blanc wine, at a temperature of 15 - 22 ° C, preferably at 18 ° C, optionally 45 minutes to 75 minutes, preferably about 60 minutes,

Nadaljnji proces fermentacije vodimo pri temperaturi 15 - 22° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 - 1.2 1/min, prednostno 0.5 1/min od 10-30 min, prednostno 20 min, do konca fermentacije, ki jo zaključimo po 200 urah.The further fermentation process is conducted at a temperature of 15 - 22 ° C, preferably at 18 ° C and mixed with a spatula Rushton mixer with a mixing intensity of 20 - 80 rpm, preferably 50 rpm while blowing the surface over the liquid substrate with gaseous nitrogen flow from 0.3 - 1.2 1 / min, preferably 0.5 1 / min from 10-30 minutes, preferably 20 minutes, until the end of the fermentation, which is completed after 200 hours.

Ta poskus izvajamo brez naprave po izumu.This experiment is performed without the device of the invention.

Kot kontrolno instrumentacijo procesa uporabljamo redoks in pH elektrodi (Mettler Toledo) in elektrodo za meijenje parcialnega tlaka ogljikovega dioksida (Mettler Toledo), ki omogoča kontrolo procesa v odsotnosti kisika.We use redox and pH electrodes (Mettler Toledo) and carbon dioxide partial pressure electrode (Mettler Toledo) to control the process in the absence of oxygen as the instrumentation of the process.

V opisanem primeru je bilo v vinu izmeijenih 2,64 mg/1 skupnih metoksipirazinov in tiolov.In the example described, 2.64 mg / l of total methoxypyrazines and thiols were mixed in the wine.

Drugi poskus ··Second attempt ··

Pripravimo 10 litrov vinskega mošta sorte Sauvignon blanc blanc, ki ga vzdržujemo pri temperaturi 15 - 30° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 1.2 1/min, prednostno 0.5 1/min od 10-30 min, prednostno 20 min. Mošt pred tem ne sme biti žveplan.Prepare 10 liters of Sauvignon blanc blanc wine, maintained at a temperature of 15 - 30 ° C, preferably at 18 ° C, and mix with a Rushton spatula mixer with a mixing rate of 20 - 80 rpm, preferably 50 rpm surfaces above the liquid substrate with a gaseous nitrogen of flow rate of 0.3 1.2 1 / min, preferably 0.5 1 / min of 10-30 min, preferably 20 min. The must must not be sulfuric before.

Tako kondicioniranemu moštu dodamo vcepek 0.1-0.5 g/1, prednostno 0.3 g/1, vinskih kvasovk Saccharomyces cerevisiae (Uvaferm SLO ) revitaliziranih v vinskem moštu sorte Sauvignon blanc blanc, pri temperaturi 15 - 30° C, prednostno pri 18 ° C, opcijsko 45 minut do 75 minut, prednostno okoli 60 minut,To this conditioned must is added a pinch of 0.1-0.5 g / l, preferably 0.3 g / l, of the yeast Saccharomyces cerevisiae (Uvaferm SLO) revitalized in Sauvignon blanc blanc, at a temperature of 15 - 30 ° C, preferably at 18 ° C, optionally 45 minutes to 75 minutes, preferably about 60 minutes,

Nadaljnji proces fermentacije vodimo pri temperaturi 15 - 30° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 - 1.2 1/min, prednostno 0.5 1/min od 10-30 min, prednostno 20 min, do konca fermentacije, ki jo zaključimo po 200 urah.The further fermentation process is conducted at a temperature of 15 - 30 ° C, preferably at 18 ° C and mixed with a spatula Rushton mixer with a mixing rate of 20 - 80 rpm, preferably 50 rpm while blowing the surface over the liquid substrate with gaseous nitrogen flow from 0.3 - 1.2 1 / min, preferably 0.5 1 / min from 10-30 minutes, preferably 20 minutes, until the end of the fermentation, which is completed after 200 hours.

Ta poskus izvajamo z uporabo naprave po izumu, ki je ves čas priključena na pokrovu fermentoma, ter povezana s fermentoijem tako, da plini tečejo iz fermentoija v napravo po izumu skozi protipovratni ventil po izumu. Temperatura hladila v kondenzatoiju je med 4°C in 10°C, prednostno okoli 6°C.This experiment is carried out using a device according to the invention which is permanently connected to the fermenter cover and connected to the fermentoium so that the gases flow from the fermentoi to the device according to the invention through a non-return valve according to the invention. The condensate coolant temperature is between 4 ° C and 10 ° C, preferably about 6 ° C.

Kot kontrolno instrumentacijo procesa uporabljamo redoks in pH elektrodi (Mettler Toledo) in elektrodo za merjenje parcialnega tlaka ogljikovega dioksida (Mettler Toledo), ki omogoča kontrolo procesa v odsotnosti kisika.We use redox and pH electrodes (Mettler Toledo) and carbon dioxide partial pressure electrode (Mettler Toledo) to control the process in the absence of oxygen.

V opisanem primeru je bilo v vinu izmerjenih 7,73 mg/1 metoksipirazinov in tiolov.In the case described, 7.73 mg / l of methoxypyrazines and thiols were measured in the wine.

Tretji poskus • ·Third attempt • ·

Pripravimo 10 litrov vinskega mošta sorte Sauvignon blanc, ki ga vzdržujemo pri temperaturi 15 - 22° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 1.21/min, prednostno 0.5 1/min od 10 - 30 min, prednostno 20 min. Mošt pred tem ni bil žveplan.Tako kondicioniranemu moštu dodamo vcepek 0.1-0.5 g/1, prednostno 0.3 g/1, vinskih kvasovk Saccharomyces cerevisiae (Uvaferm SLO ) revitaliziranih v vinskem moštu sorte Sauvignon blanc, pri temperaturi 18 - 28° C, prednostno pri 24 0 C, opcijsko 45 minut do 75 minut, prednostno okoli 60 minut,Prepare 10 liters of Sauvignon blanc wine must, maintained at 15 - 22 ° C, preferably at 18 ° C, and mix with a Rushton blade blender with a blending intensity of 20 - 80 rpm, preferably 50 rpm with surface infiltration over a liquid substrate with a gaseous nitrogen of flow rate of 0.3 1.21 / min, preferably 0.5 1 / min from 10 - 30 min, preferably 20 min. The must has not previously been sulfuric. To this conditioned must is added a pinch of 0.1-0.5 g / l, preferably 0.3 g / l, of the yeast Saccharomyces cerevisiae (Uvaferm SLO) revitalized in Sauvignon blanc wine must, at a temperature of 18 - 28 ° C, preferably at 24 0 C, optionally 45 minutes to 75 minutes, preferably about 60 minutes,

Nadaljnji proces fermentacije vodimo do 4 ure pri temperaturi 18 - 28° C, prednostno na 24° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 - 1.2 1/min, prednostno 0.5 1/min od 10 30 min, prednostno 20 min.The further fermentation process is conducted for up to 4 hours at a temperature of 18 - 28 ° C, preferably at 24 ° C, and mixed with a Rushton blade blender with a blending intensity of 20 - 80 rpm, preferably 50 rpm while blowing the surface over the liquid substrate with gaseous with a nitrogen flow rate of 0.3-1.2 l / min, preferably 0.5 l / min of 10 30 min, preferably 20 min.

Po 4 urah , povišamo temperaturo fermentacije iz 24° C na temperaturo 28-36° C, prednostno na 34° C, ter vzdržujemo proces fermentacije pri tej temperaturi do konca fermentacije, ki jo zaključimo po 200 urah.After 4 hours, the fermentation temperature is increased from 24 ° C to 28-36 ° C, preferably 34 ° C, and the fermentation process is maintained at this temperature until the end of the fermentation, which is completed after 200 hours.

Ta poskus izvajamo brez uporabe naprave po izumu.This experiment is performed without using the device according to the invention.

Kot kontrolno instrumentacijo procesa uporabljamo redoks in pH elektrodi (Mettler Toledo) in elektrodo za meijenje parcialnega tlaka kisika (Mettler Toledo), ki omogoča kontrolo procesa v odsotnosti kisika.As a control instrumentation of the process, we use redox and pH electrodes (Mettler Toledo) and an electrode for changes in the partial pressure of oxygen (Mettler Toledo), which allows the control of the process in the absence of oxygen.

V opisanem primeru je bilo v vinu izmerjenih 2,94 mg/1 skupnih metoksipirazinov in tiolov.In the example described, 2.94 mg / l of total methoxypyrazines and thiols were measured in wine.

Četrti poskus • ·The fourth attempt • ·

Pripravimo 10 litrov vinskega mošta sorte Sauvignon blanc, ki ga vzdržujemo pri temperaturi 15 - 30° C, prednostno na 18° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 1.2 1/min, prednostno 0.5 1/min od 10 - 30 min, prednostno 20 min. Mošt pred tem ni bil žveplan.Tako kondicioniranemu moštu dodamo vcepek 0.1-0.5 g/1, prednostno 0.3 g/1, vinskih kvasovk Saccharomyces cerevisiae (Uvaferm SLO ) revitaliziranih v vinskem moštu sorte Sauvignon blanc, pri temperaturi 18 - 28° C, prednostno pri 24 ° C, opcijsko 45 minut do 75 minut, prednostno okoli 60 minut,Prepare 10 liters of Sauvignon blanc wine, maintained at 15 - 30 ° C, preferably at 18 ° C, and mix with a spatula Rushton mixer with a mixing intensity of 20 - 80 rpm, preferably 50 rpm when the surface is blown over a liquid substrate with a gaseous nitrogen of flow rate of 0.3 1.2 1 / min, preferably 0.5 1 / min of 10 - 30 min, preferably 20 min. The must has not previously been sulfuric. To this conditioned must is added a pinch of 0.1-0.5 g / l, preferably 0.3 g / l, of the yeast Saccharomyces cerevisiae (Uvaferm SLO) revitalized in Sauvignon blanc wine must, at a temperature of 18 - 28 ° C, preferably at 24 ° C, optionally 45 minutes to 75 minutes, preferably about 60 minutes,

Nadaljnji proces fermentacije vodimo do 4 ure pri temperaturi 18 - 28° C, prednostno na 24° C in mešamo z lopatičastim Rushtonovim mešalom z intenzivnostjo mešanja od 20 - 80 obr/min, prednostno 50 obr/min ob prepihavanju površine nad tekočim substratom s plinastim dušikom pretoka od 0.3 - 1.2 1/min, prednostno 0.5 1/min od 10 30 min, prednostno 20 min.The further fermentation process is conducted for up to 4 hours at a temperature of 18 - 28 ° C, preferably at 24 ° C, and mixed with a Rushton blade blender with a blending intensity of 20 - 80 rpm, preferably 50 rpm while blowing the surface over the liquid substrate with gaseous with a nitrogen flow rate of 0.3-1.2 l / min, preferably 0.5 l / min of 10 30 min, preferably 20 min.

Po 4 urah , povišamo temperaturo fermentacije iz 24° C na temperaturo 28-36° C, prednostno na 34° C, ter vzdržujemo proces fermentacije pri tej temperaturi do konca fermentacije, ki jo zaključimo po 200 urah.After 4 hours, the fermentation temperature is increased from 24 ° C to 28-36 ° C, preferably 34 ° C, and the fermentation process is maintained at this temperature until the end of the fermentation, which is completed after 200 hours.

Pri opisanem eksperimentu uporabljamo napravo po izumu, ki je v bistvu ves čas fermentacije priključena na pokrovu fermentorja. Ob tem uporabljamo protipovratni ventil po izumu, temperatura hladilne tekočine v povratnem hladilniku je od 1 - 6° C, prednostno 3° C.In the described experiment, a device according to the invention is used, which is essentially connected to the fermenter cover throughout the fermentation. We use a non-return valve according to the invention, the coolant temperature in the reflux is from 1 - 6 ° C, preferably 3 ° C.

Kot kontrolno instrumentacijo procesa uporabljamo redoks in pH elektrodi (Mettler Toledo) in elektrodo za merjenje parcialnega tlaka ogljikovega dioksida (Mettler Toledo), ki omogoča kontrolo procesa v odsotnosti kisika.We use redox and pH electrodes (Mettler Toledo) and carbon dioxide partial pressure electrode (Mettler Toledo) to control the process in the absence of oxygen.

V opisanem primeru je bilo v vinu izmerjenih 9,88 mg/1 skupnih metoksipirazinov in tiolov.In the example described, 9.88 mg / l of total methoxypyrazines and thiols were measured in wine.

Claims (9)

1. Postopek za vračanje aromatov v fermentacijsko brozgo, označen po tem, da obsega naslednje korake:1. A process for returning flavors to a fermentation broth, characterized in that it comprises the following steps: pridobitev fermentacijske brozge, obsegajoče kvasovke za predelavo v vino; temperaturna regulacija fermentacij ske brozge na temperaturo med 16°C in 30°C; zbiranje mešanice CO2 in aromatov;obtaining a fermentation broth comprising yeast for processing into wine; temperature regulation of the fermentation broth to a temperature between 16 ° C and 30 ° C; collecting a mixture of CO2 and aromatics; vodenje omenjene mešanice v kondenzator;conducting said mixture into a condenser; ohlajanje omenjene mešanice v kondenzatorju in kondenzacija aromatov; vračanje aromatov v fermentacij sko brozgo.cooling said mixture in a condenser and condensing aromas; the return of flavors to fermentation broth. 2. Postopek za vračanje aromatov v fermentacij sko brozgo po zahtevku 1, pri čemer postopek nadalje obsega naslednje korake:A process for returning flavors to a fermentation broth according to claim 1, the method further comprising the following steps: priprava suspenzije vinskih kvasovk; priprava vinskega mošta;preparation of wine yeast suspension; preparation of wine musts; - dodajanja suspenzije vinskih kvasovk v pripravljeni vinski mošt; nadaljnje fermentacije tako dobljene mešanice.- adding a suspension of wine yeasts to the prepared wine must; further fermentation of the mixture thus obtained. 3. Postopek za vračanje aromatov v fermentacijsko brozgo po kateremkoli od predhodnih zahtevkov, pri čemer korak priprave vinskega mošta nadalje obsega:A process for returning flavors to a fermentation broth according to any one of the preceding claims, wherein the step of preparing the wine must further comprises: - priprava vinskega mošta v fermentorju pri temperaturi med 15°C in 30°C, prednostno pri okoli 18° C.- preparation of wine must in a fermenter at a temperature between 15 ° C and 30 ° C, preferably at about 18 ° C. 4. Postopek za vračanje aromatov v fermentacijsko brozgo po kateremkoli od predhodnih zahtevkov, pri čemer se omenjeni vinski mošt , meša z mešalom, prednostno pri 20 - 80 obr/min, še bolj prednostno okoli 50 obr/min ob sočasnem prepihavanju površine kapljevine s plinastim dušikom, prednostno s pretokom od 0.3 - 1.2 l/min, še bolj prednostno 0.5 l/min od 10-30 min, prednostno 20 min.A method for returning flavors to a fermentation broth according to any one of the preceding claims, wherein said wine must is mixed with a blender, preferably at 20-80 rpm, more preferably about 50 rpm, while simultaneously bubbling the liquid surface with gaseous nitrogen, preferably at a flow rate of 0.3-1.2 l / min, more preferably 0.5 l / min from 10-30 min, preferably 20 min. 5. Postopek za vračanje aromatov v fermentacijsko brozgo po kateremkoli od predhodnih zahtevkov, pri čemer korak dodajanja suspenzije vinskih kvasovk v pripravljeni vinski mošt nadalje obsega:5. A process for returning flavors to a fermentation broth according to any one of the preceding claims, wherein the step of adding a suspension of wine yeasts to the prepared wine must further comprises: dodajanje omenjenemu vinskemu moštu vcepek omenjene suspenzije vinskih • · kvasovk v deležu 0,1 do 0,5 g/1, prednostno okoli 0,3 g/1adding to said wine must a pinch of said wine yeast suspension in the proportion of 0.1 to 0.5 g / l, preferably about 0.3 g / l - vzdrževanje temperature tako dobljene mešanice pri temperaturi med 15°C in 30°C, prednostno pri okoli 18° C, opcijsko za obdobje 45 minut do 75 minut, prednostno okoli 60 minut;maintaining the temperature of the mixture thus obtained at a temperature between 15 ° C and 30 ° C, preferably at about 18 ° C, optionally for a period of 45 minutes to 75 minutes, preferably about 60 minutes; 6. Postopek za vračanje aromatov v fermentacijsko brozgo po kateremkoli od predhodnih zahtevkov, pri čemer korak fermentacije tako dobljene mešanice nadalje obsega:A process for returning flavors to a fermentation broth according to any one of the preceding claims, wherein the fermentation step of the mixture thus obtained further comprises: - fermentacija omenjene mešanice omenjenega vinskega mošta in omenjene suspenzije vinskih kvasovk za čas do 360 ur, prednostno do 240 ur, ob mešanju omenjene mešanice z mešalom, prednostno pri 20 - 80 obr/min, še bolj prednostno okoli 50 obr/min ob sočasnem prepihavanju površine kapljevine s plinastim dušikom, prednostno s pretokom od 0.3 -1.2 1/min- fermentation of said blend of said wine must and said suspension of wine yeast for up to 360 hours, preferably up to 240 hours, by mixing said blend with a blender, preferably at 20-80 rpm, more preferably about 50 rpm with simultaneous blowing of the liquid surface with gaseous nitrogen, preferably at a flow rate of 0.3 -1.2 1 / min 7. Naprava za vračanje aromatov v fermentacij sko brozgo, označena po tem, da v njej poteka postopek po kateremkoli od predhodnih patentnih zahtevkov.A device for returning flavors to a fermentation broth, characterized in that it is subjected to the process according to any one of the preceding claims. 8. Naprava za vračanje aromatov v fermentacijsko brozgo po zahtevku 7, pri čemer naprava obsega protipovratni ventil (3), prednostno v obliki lopute z vzmetjo, ki se upira odpiranju lopute, za preprečevanje vdora plinov v fermentor v smeri, nasprotni izhajajoči mešanici CO2 in aromatov med vrenjem fermentacijske brozge.The fermentation aroma flavoring device according to claim 7, wherein the device comprises a non-return valve (3), preferably in the form of a spring-resistant flap, to prevent gas from entering the fermenter in a direction opposite to the resulting CO2 mixture, and flavors during fermentation broth boiling. 9. Naprava za vračanje aromatov v fermentacijsko brozgo po zahtevku 7 ali zahtevku 8, pri čemer naprava obsega kondenzator (1), obsegajoč ohišje (8), protipovratni ventil, prednostno v obliki nihajne lopute (3), hladilna sredstva izbrana izmed skupine, vsebujoče cevi cevne kače, skozi katere se pretaka hladilo (4) , hladilna rebra (6), cevi cevne kače (4) in hladilna rebra (6).A fermentation broth return apparatus according to claim 7 or claim 8, wherein the device comprises a condenser (1) comprising a housing (8), a non-return valve, preferably in the form of a swing flap (3), refrigerants selected from the group consisting of pipe snake tubes through which coolant (4) flows, cooling fins (6), snake tube tubes (4) and cooling fins (6).
SI201600161A 2016-06-28 2016-06-28 Device and process for return of the aromatics in the fermentation broth SI25223A (en)

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FR2307037A1 (en) 1975-04-08 1976-11-05 Poinsard Robert Wine fermenting exhaust providing purified carbon dioxide - as vapour condensates, esp. fusel oil and alcohol, are returned to the wine
FR2459280A1 (en) 1979-06-19 1981-01-09 Poinsard Robert Recovering vapours entrained in gas from wine fermenting - with condensed vapour always returned to vessel of origin
FR2617184B1 (en) * 1987-06-25 1994-10-21 Rech Oenologiques Et PROCESS FOR IMPROVING THE AROMATIC QUALITIES OF FERMENTATION PRODUCTS AND DEVICE FOR IMPLEMENTING SAME

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