Wine-making plant including heating portion of grapes - before fermentation to improve maceration and extn. of colouring matter

摘要

The grapes are removed from their stalks and crushed. Depending upon the quality of the vintage, a portion of the juice is sent directly to the wine-making tower. The portion to be heated goes to the drainer which is fitted with an inclined endless screw where the mass remains for the time necessary for half the juice to drain out and be transferred to the tower. The drained mass passes to a heater, also fitted with an inclined endless screw, where it is heated to 50-80 degrees C. by a boiler and heat exchanger. On leaving the heat it passes into a vertical cooler which is provided with a closed cold water circuit. After cooling to 30 degrees the treated mass is introduced into the tower. During bad ripening years the process gives a better extn. of the polyphenols without accentuating the roughness of the wine as well as the optimum extn. of the colouring matter. During normal years of maceration is accelerated and a better yield obtd. A portion of the polyphenoloxydase enzymes is destroyed.