Extraction of coloring and aromatic substances from wine grapes by subjecting heated grapes to pressure and releasing it sharply

摘要

Extraction from wine grapes consisting of subjecting the grapes pre-heated to a temperature of 50-70 deg C prior to any fermentation to a pressure of 1-4 bars, and then releasing the pressure suddenly to burst the cell vacuoles in the grape skins, is new. Extraction from wine grapes of subjecting the grapes pre-heated to a temperature of 50-70 deg C prior to any fermentation to a pressure of 1-4 bars, and then releasing the pressure suddenly to burst the cell vacuoles in the grape skins. The grapes are processed in batches in a chamber(2), or two chambers (2, 2') operated alternately, subjected to pressure by a gas, typically air, with the pressure released after a short time by opening the chamber to allow the grapes to flow into a storage vat (9), with a macerator (16).