Continuously cold-stabilising wine - by stirring ice crystal-contg. wine in tank to maintain homogeneous ice and tartrate crystal suspension

摘要

Deep-cooling wine stabilisation takes place by (i) cooling the wine to a first temp. where ice crystals are formed in wine but the wine is still pumpable, (ii) passing the wine to a holding tank where tartrate crystals are formed, (iii) heating the wine to a 2nd temp. at which the ice crystals melt and then (iv) sepg. the tartrate crystals from wine. Novelty comprises continuously supplying and discharging the wine from the holding tank. In the tank, the wine is kept moving so as to maintain a homogeneous ice and tartrate crystal suspension in the wine. Appts. is claimed. The process is applicable to grape juice, sparkling wines, high % wines and spirits. The wines can be cold-stored for several weeks without clouding. Holding time is short.