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A SMALL WINERY FREEZING UNIT FOR DISGORGING BOTTLE-FERMENTED CHAMPAGNE.

Author(s) : SHUMAN F. L. Jr

Type of article: Article

Summary

A SMALL FROZEN FOOD CABINET WAS ALTERED FOR COOLING THE DEPOT OF BOTTLES OF SPARKLING WINE, FOR DISGORGING. THE COST OF THE PROCESS IS LOW. THE ONLY NEGATIVE SIDE IS THE SLOW EVAPORATION OF ALCOHOL FROM THE WATER-ALCOHOL SOLUTION. THE SOLUTION HAD TO BE MAINTAINED AT 35% ALCOHOL (VOL/VOL) IN ORDER TO PREVENT FREEZING, WHICH WAS FINALLY DONE. DESCRIPTION OF THE STRUCTURE AND OPERATION OF THIS EQUIPMENT, VERY INTERESTING FOR SMALL WINERY UNITS.

Details

  • Original title: A SMALL WINERY FREEZING UNIT FOR DISGORGING BOTTLE-FERMENTED CHAMPAGNE.
  • Record ID : 1984-0685
  • Languages: English
  • Source: Am. J. Enol. Vitic. - vol. 34 - n. 1
  • Publication date: 1983

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