Introduction of yeast into wine bottle for secondary fermentation - during champagne prodn. where yeast cells are held in binder which dissolves on contact with wine

摘要

Introducing yeast cells (4) which are either free, complexed or encapsulated, into a bottle of wine comprises passing them through a hollow bung (1) which is open at 1 end (2). The yeast cells are held in place by a biologically inert material (3) which releases them when it comes into contact with the wine.