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WO1998024878A1 - Method for making wine on lees in barrel or vat and implementing device - Google Patents

Method for making wine on lees in barrel or vat and implementing device Download PDF

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Publication number
WO1998024878A1
WO1998024878A1 PCT/FR1997/002180 FR9702180W WO9824878A1 WO 1998024878 A1 WO1998024878 A1 WO 1998024878A1 FR 9702180 W FR9702180 W FR 9702180W WO 9824878 A1 WO9824878 A1 WO 9824878A1
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WO
WIPO (PCT)
Prior art keywords
lees
brush
diffuser
rod
gas
Prior art date
Application number
PCT/FR1997/002180
Other languages
French (fr)
Inventor
Patrick Ducournau
Original Assignee
Oenodev S.A.R.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Oenodev S.A.R.L. filed Critical Oenodev S.A.R.L.
Priority to AU76251/98A priority Critical patent/AU7625198A/en
Publication of WO1998024878A1 publication Critical patent/WO1998024878A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation

Definitions

  • the present invention relates to a method of aging wine on lees in barrels or vats and the implementation device.
  • the aging of wines in barrels or in vats involves the management of lees, the supply of oxygen and the release by degassing of smelly or undesirable compounds.
  • the management of the lees is the choice to keep, to rack or to add a more or less important proportion of them and the choice of the quality of the preserved lees, lees of alcoholic or malolactic fermentation ...
  • the preserved lees can be left to rest or regularly resuspended or agitated more or less strongly.
  • the lees can be brewed by mechanical means such as stick, spoon, dodines, chains or others.
  • mechanical means such as stick, spoon, dodines, chains or others.
  • dissolution of oxygen which, depending on the technique used, ranges from nanograms per liter to milligrams per liter.
  • the process according to the invention for aging wine on the lees is essentially characterized in that the resuspension or stirring of the lees is carried out concomitantly with the gaseous injection for oxygenation and / or removal of undesirable compounds.
  • the concomitant operations of gas injection and suspension or agitation of the lees are carried out with the same tool introduced into the container, barrel or tank.
  • the device for implementing the method that is the subject of the invention consists of a hollow tubular rod connected at one end to a gas distributor and the other end of which carries a gas diffuser and a member mechanical action on lees and wine.
  • the mechanical action member carried by the end of the cane is a brush or a broom in the fibers of which or which is arranged a diffuser.
  • FIG. 1 is a sectional view of the device for implementing the method according to the invention
  • FIG. 2 is another view of a setting device work of the method according to the invention.
  • the process according to the invention for rearing wine in containers such as barrels or vats consists of working concomitantly on the lees and on the liquid.
  • the intervention on the lees according to the process which is the subject of the invention aims to resuspend them and / or to stir them more or less strongly by stirring.
  • Intervention on the liquid consists of a gaseous supply, either to oxygenate the wine, or to remove unwanted volatile compounds, such as sulfur compounds; jointly, a mixing of the liquid is exerted.
  • the mixing of the liquid which resuspends the lees by peeling them from the bottom of the container has the effect of decompacting the lees and releasing the hydrogen disulfide which is retained there.
  • the gas supplied to the liquid entrains the disulfide and the other volatile sulfur compounds towards the surface where they escape.
  • the gas is supplied in the form of a gaseous diffusion of bubbles producing a fine emulsion, which increases the effect of the gas on the lees compounds as well as on the oxygenation of the wine.
  • the concomitant action on the lees and the injection of oxygen during the brewing and at the place where the lees are brewed makes the interactions between the lees and the oxygen very important and modify the reactivity of the wines with aeration .
  • the lees are stirred mechanically and by a longitudinal back and forth movement which is the one which causes the lowest diffusion of exogenous oxygen, which limits the intake to that controlled by the process according to the invention.
  • the wine lees form a very reducing medium which it may be beneficial to make more oxidizing; in fact, with a higher redox potential, the aromatic compounds, in particular, may be in a more reactive form which may be advantageous.
  • the supply of oxygen in particular, the gas supply in general and the situation of the lees are perfectly controlled.
  • situation is meant either lees at rest, or lees in suspension, or agitated lees.
  • FIGS. 1 and 2 The device for implementing the method which is the subject of the invention is shown in FIGS. 1 and 2.
  • the device consists of a hollow tubular rod 1 made of a suitable material, for example food grade stainless steel.
  • the rod 1 is provided at one end with a grip 2. At this end, it has a connection of a gas supply pipe.
  • the handle 2 is carried by a section 3 of hollow tube which is screwed by a tight screw connection 4 on the rod.
  • the section 3 of tube with handle 2 has a gas inlet 5.
  • a calibrated pad 6 is placed during assembly.
  • the rod is straight over most of its length, approximately two-thirds from the upper handle 2, then it has a first fold 9 deviating from its axis and a second fold
  • the mechanical action member is a brush 12 or a broom on a frame carrying synthetic or natural fibers 13 of suitable length.
  • a gas diffuser 14 Under the frame in the middle of the fibers is a gas diffuser 14.
  • the gas diffuser is preferably arranged in the direction of the length of the brush to have the maximum effect.
  • 11 preferably consists of a porous tube, for example of ceramic which is connected to the end 11 of the rod and closed at its other end.
  • the diffuser tube is interchangeable and the brush is the same, which allows variations on the mechanical action and the diffusion action.
  • the diffuser can be placed in another position relative to the brush and for example laterally to its frame or to its fibers 13; as shown in Figure 2 movable cleats 15 articulated to adjust the height of the brush.
  • the tabs 15 are articulated on the device 16 supporting the brush.
  • the cleats can occupy a position perpendicular to the frame and the support of the brush or a parallel position.
  • the height of the cleats is less than that of the fibers of the brush.
  • the brush has an action on the lees which it allows to take off completely if this effect is desired.
  • the gaseous diffusion by arrangement of the gaseous micro-bubble diffuser at the level of the brush takes place in the zone of action thereof, that is to say the brewing zone.
  • the shape of the rod makes it possible to pass in all the bung holes, even when the barrels are stacked; the width of the brush being less than the diameter of the bung hole.
  • the rod is completely rectilinear and that the brush with its diffuser are mounted articulated at the end of the latter; it's at to say that it is able to be in the axis of the rod for the passage of the bung hole then to come then transversely to the rod in the container.
  • the handle installed at the upper end of the cane allows good grip and control of the movement which is preferably, at the level of the brush, a back and forth movement.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention concerns a method for making wine on lees in barrel or vat and an implementing device. Said method consists in simultaneously carrying out a resuspension of the lees and a gas injection .

Description

PROCEDE D'ELEVAGE DE VIN SUR LES LIES EN BARRIQUE OU CUVE ET DISPOSITIF DE MISE EN OEUVRE.PROCESS FOR MATURING WINE ON BARRIES OR TANKS AND DEVICE FOR IMPLEMENTING SAME.
La présente invention concerne un procédé d'élevage de vin sur lies en barrique ou cuve et le dispositif de mise en oeuvre .The present invention relates to a method of aging wine on lees in barrels or vats and the implementation device.
L'élevage des vins en barrique ou en cuve passe par la gestion des lies, l'apport d'oxygène et la libération par dégazage de composés malodorants ou indésirables.The aging of wines in barrels or in vats involves the management of lees, the supply of oxygen and the release by degassing of smelly or undesirable compounds.
La gestion des lies est le choix de garder, de soutirer ou d'ajouter une proportion plus ou moins importante de celles-ci et le choix de la qualité des lies conservées, lies de fermentation alcoolique ou malolactique...The management of the lees is the choice to keep, to rack or to add a more or less important proportion of them and the choice of the quality of the preserved lees, lees of alcoholic or malolactic fermentation ...
Les lies conservées peuvent être laissées en repos ou régulièrement remises en suspension ou agitées plus ou moins fortement.The preserved lees can be left to rest or regularly resuspended or agitated more or less strongly.
Traditionnellement, en barrique, les lies peuvent être brassées par des moyens mécaniques tels que bâton, cuillère, dodines, chaines ou autres. Lors de cette action mécanique, il se produit généralement une dissolution d'oxygène qui suivant la technique utilisée va du nanogramme par litre au milligramme par litre.Traditionally, in barrels, the lees can be brewed by mechanical means such as stick, spoon, dodines, chains or others. During this mechanical action, there is generally a dissolution of oxygen which, depending on the technique used, ranges from nanograms per liter to milligrams per liter.
L'importance de cette dissolution n'est pas maîtrisée et varie selon le volume libre à 1 ' intérieur de la barrique, le matériel utilisé, la forme et la force du mouvement qui est imprimée au liquide.The extent of this dissolution is not controlled and varies according to the free volume inside the barrel, the material used, the shape and the force of the movement which is imparted to the liquid.
Cette absence de maîtrise de l'oxygénation est très préjudiciable dans l'élevage des vins sur lies car les interactions entre les lies et l'oxygène sont très importantes et modifient la réactivité du vin aux aérations. De plus, les lies des vins forment un milieu très réducteur que l'on peut avoir intérêt à rendre plus oxydant car avec un potentiel d 'oxydoréduction plus élevé, les composés aromatiques notamment peuvent se trouver sous une autre forme réactive qui peut être intéressante.This lack of oxygenation control is very detrimental in the aging of wines on the lees because the interactions between the lees and the oxygen are very important and modify the reactivity of the wine during aeration. In addition, the lees of the wines form a very reducing medium which it may be advantageous to make more oxidizing because with a higher redox potential, the aromatic compounds in particular may be in another reactive form which may be of interest.
Il est connu par ailleurs, soit d'apporter de l'oxygène au vin, soit d'y injecter des gaz inertes. L'apport d'oxygène se fait par écoulage du vin avec aération ou en utilisant des diffuseurs en céramique frittée, par exemple tel que l'enseigne le brevet FR 93.11073.It is also known, either to bring oxygen to the wine, or to inject inert gases into it. The oxygen is supplied by flowing the wine with aeration or by using sintered ceramic diffusers, for example as taught in patent FR 93.11073.
Dans le cas de l'élevage de vin sur lies, il se présente souvent des composés volatils indésirables tels que des composés soufres responsables de mauvais goût, qui doivent être entraînés à l'air libre par injection de gaz inerte tel que de 1 ' azote.In the case of wine aging on lees, there are often undesirable volatile compounds such as sulfur compounds responsible for bad taste, which must be entrained in the open air by injection of inert gas such as nitrogen. .
Les procédés connus et les dispositifs de mise en oeuvre pour l'élevage du vin permettent de faire successivement les différentes interventions :The known processes and the implementing devices for the aging of the wine make it possible to carry out the various interventions successively:
- mise en suspension ou agitation des lies,- suspension or agitation of the lees,
- oxygénation des vins,- oxygenation of wines,
- entraînement des composés volatils indésirables par injection de gaz neutre.- entrainment of undesirable volatile compounds by injection of neutral gas.
L'interaction de ces interventions entre elles n'est pas optimale, ni constante en résultat, notamment au niveau de la reproductibilité des effets obtenus sur le vin.The interaction of these interventions with each other is not optimal, nor constant in result, especially in terms of the reproducibility of the effects obtained on the wine.
Le procédé selon l'invention permet d'obvier à ces inconvénients et le dispositif de mise en oeuvre permet une maîtrise a la fois du brassage des lies et de l'apport gazeux. A cet effet, le procédé selon l'invention d'élevage de vin sur lies se caractérise essentiellement en ce que la remise en suspension ou l'agitation des lies est effectuée de manière concomitante avec l'injection gazeuse pour oxygéna- tion et/ou évacuation des composés indésirables.The method according to the invention overcomes these drawbacks and the implementation device allows control both of the mixing of the lees and the gas supply. To this end, the process according to the invention for aging wine on the lees is essentially characterized in that the resuspension or stirring of the lees is carried out concomitantly with the gaseous injection for oxygenation and / or removal of undesirable compounds.
Suivant une autre caractéristique du procédé selon l'invention, les opérations concomitantes d'injection de gaz et de mise en suspension ou agitation des lies sont effectuées avec un même outil introduit dans le contenant, barrique ou cuve.According to another characteristic of the process according to the invention, the concomitant operations of gas injection and suspension or agitation of the lees are carried out with the same tool introduced into the container, barrel or tank.
Suivant une autre caractéristique, le dispositif de mise en oeuvre du procédé objet de l'invention est constitué d'une canne creuse tubulaire raccordée à une extrémité à un appareil distributeur de gaz et dont l'autre extrémité porte un diffuseur de gaz et un organe à action mécanique sur les lies et le vin.According to another characteristic, the device for implementing the method that is the subject of the invention consists of a hollow tubular rod connected at one end to a gas distributor and the other end of which carries a gas diffuser and a member mechanical action on lees and wine.
Suivant une autre caractéristique de 1 ' invention, l'organe à action mécanique porté par l'extrémité de la canne est une brosse ou un balai dans les fibres duquel ou de laquelle est disposé un diffuseur.According to another characteristic of one invention, the mechanical action member carried by the end of the cane is a brush or a broom in the fibers of which or which is arranged a diffuser.
D'autres avantages et caractéristiques de l'invention apparaîtront à la lecture de la description du procédé selon l'invention et de son dispositif de mise en oeuvre donné à titre d'exemple non limitatif et illustré par les dessins joints dans lesquels :Other advantages and characteristics of the invention will appear on reading the description of the process according to the invention and its implementation device given by way of nonlimiting example and illustrated by the accompanying drawings in which:
- la figure 1 est une vue en coupe du dispositif de mise en oeuvre du procédé selon l'invention,FIG. 1 is a sectional view of the device for implementing the method according to the invention,
- la figure 2 est une autre vue d'un dispositif de mise en oeuvre du procédé selon l'invention.- Figure 2 is another view of a setting device work of the method according to the invention.
Le procédé selon l'invention d'élevage de vin en contenant telle que barrique ou cuve consiste à intervenir de manière concomitante sur les lies et sur le liquide. L'intervention sur les lies selon le procédé objet de l'invention vise à les remettre en suspension et/ou à les agiter plus ou moins fortement par brassage.The process according to the invention for rearing wine in containers such as barrels or vats consists of working concomitantly on the lees and on the liquid. The intervention on the lees according to the process which is the subject of the invention aims to resuspend them and / or to stir them more or less strongly by stirring.
L'intervention sur le liquide consiste en un apport gazeux, soit pour oxygéner le vin, soit pour en évacuer les composés volatils indésirables, tels que les composés soufres ; conjointement, est exercé un brassage du liquide.Intervention on the liquid consists of a gaseous supply, either to oxygenate the wine, or to remove unwanted volatile compounds, such as sulfur compounds; jointly, a mixing of the liquid is exerted.
Le brassage du liquide qui remet les lies en suspension en les décollant du fond du contenant a pour effet de décompacter les lies et de libérer le disulfure d'hydrogène qui y est retenu.The mixing of the liquid which resuspends the lees by peeling them from the bottom of the container has the effect of decompacting the lees and releasing the hydrogen disulfide which is retained there.
Le gaz apporté au liquide entraine le disulfure et les autres composés soufres volatils vers la surface où ils s ' échappent .The gas supplied to the liquid entrains the disulfide and the other volatile sulfur compounds towards the surface where they escape.
Avantageusement, le gaz est apporté sous forme de diffusion gazeuse de bulles réalisant une fine émulsion, ce qui accroît l'effet du gaz sur les composés des lies ainsi que sur l'oxygénation du vin.Advantageously, the gas is supplied in the form of a gaseous diffusion of bubbles producing a fine emulsion, which increases the effect of the gas on the lees compounds as well as on the oxygenation of the wine.
L'action concomitante sur les lies et l'injection d'oxygène pendant le brassage et à l'endroit où les lies sont brassées, fait que les interactions entre les lies et l'oxygène sont très importantes et modifient la réactivité des vins aux aérations. Selon le procédé objet de l'invention, les lies sont brassées mécaniquement et par un mouvement de va et vient longitudinal qui est celui qui entraîne la plus faible diffusion d'oxygène exogène, ce qui limite l'apport à celui maîtrisé par le procédé selon l'invention.The concomitant action on the lees and the injection of oxygen during the brewing and at the place where the lees are brewed, makes the interactions between the lees and the oxygen very important and modify the reactivity of the wines with aeration . According to the process which is the subject of the invention, the lees are stirred mechanically and by a longitudinal back and forth movement which is the one which causes the lowest diffusion of exogenous oxygen, which limits the intake to that controlled by the process according to the invention.
Les lies de vin forment un milieu très réducteur qu'il peut y avoir intérêt à rendre plus oxydant ; en effet, à potentiel d ' oxydoréducteur plus élevé, les composés aromatiques, en particulier, peuvent se trouver sous une forme plus réactive qui peut être intéressante.The wine lees form a very reducing medium which it may be beneficial to make more oxidizing; in fact, with a higher redox potential, the aromatic compounds, in particular, may be in a more reactive form which may be advantageous.
De plus, la remise des lies en suspension permet de consommer la totalité de l'oxygène qui est nécessaire à une bonne évolution du vin clair. Un apport simultané permet donc la remise en suspension des lies sans priver totalement le vin clair d'un léger apport d ' oxygène .In addition, the resuspension of the lees in suspension makes it possible to consume all the oxygen which is necessary for a good evolution of the clear wine. A simultaneous supply therefore allows the lees to be resuspended without completely depriving the clear wine of a slight supply of oxygen.
Selon le procédé objet de l'invention, l'apport d'oxygène en particulier, l'apport gazeux en général et la situation des lies sont parfaitement maîtrisés. Par situation, on entend, soit les lies au repos, soit les lies en suspension, soit les lies agitées.According to the process which is the subject of the invention, the supply of oxygen in particular, the gas supply in general and the situation of the lees are perfectly controlled. By situation is meant either lees at rest, or lees in suspension, or agitated lees.
Le dispositif de mise en oeuvre du procédé objet de l'invention est représenté en figures 1 et 2.The device for implementing the method which is the subject of the invention is shown in FIGS. 1 and 2.
Le dispositif est constitué d'une canne 1 tubulaire creuse en un matériau adapté par exemple en inox alimentaire. La canne 1 est dotée à une extrémité d'une poignée 2 de préhension. Au niveau de cette extrémité, elle est dotée d'un raccordement d'un conduit d'alimentation en gaz.The device consists of a hollow tubular rod 1 made of a suitable material, for example food grade stainless steel. The rod 1 is provided at one end with a grip 2. At this end, it has a connection of a gas supply pipe.
Avantageusement, la poignée 2 est portée par un tronçon 3 de tube creux qui se visse par un raccord à vis étanche 4 sur la canne. Le tronçon 3 de tube avec poignée 2 présente une entrée de gaz 5.Advantageously, the handle 2 is carried by a section 3 of hollow tube which is screwed by a tight screw connection 4 on the rod. The section 3 of tube with handle 2 has a gas inlet 5.
Entre le tronçon 3 et la canne, au niveau du raccord à vis étanche 4 est placée au montage une pastille calibrée 6Between the section 3 and the rod, at the sealed screw connection 4, a calibrated pad 6 is placed during assembly.
(fig. 2) permettant une régulation du débit de gaz. Cette pastille est logée au-dessus de la canne 1 dans(fig. 2) allowing regulation of the gas flow. This patch is housed above the rod 1 in
1 ' écrou 7 du raccord 4 qui se visse sur un pas fileté 8 mâle fixé à l'extrémité de la canne.1 nut 7 of the connector 4 which is screwed on a threaded pitch 8 male fixed to the end of the rod.
La canne est rectiligne sur la plus grande partie de sa longueur, soit approximativement les deux tiers depuis la poignée supérieure 2, puis elle présente un premier pliage 9 déviant par rapport à son axe et un deuxième pliageThe rod is straight over most of its length, approximately two-thirds from the upper handle 2, then it has a first fold 9 deviating from its axis and a second fold
10 qui oriente son extrémité 11 transversalement et orthogonalement à son axe.10 which directs its end 11 transversely and orthogonally to its axis.
A l'extrémité 11 de la canne est fixé un organe d'action mécanique sur les lies et un diffuseur de gaz. L'organe d'action mécanique est une brosse 12 ou un balai sur monture portant des fibres 13 synthétiques ou naturelles de longueur adaptée.At the end 11 of the rod is fixed a mechanical action member on the lees and a gas diffuser. The mechanical action member is a brush 12 or a broom on a frame carrying synthetic or natural fibers 13 of suitable length.
Sous la monture au milieu des fibres est disposé un diffuseur gazeux 14.Under the frame in the middle of the fibers is a gas diffuser 14.
Le diffuseur gazeux est de préférence disposé dans le sens de la longueur de la brosse pour avoir le maximum d'effet.The gas diffuser is preferably arranged in the direction of the length of the brush to have the maximum effect.
11 est constitué de préférence d'un tube poreux, par exemple en céramique qui est raccordé à l'extrémité 11 de la canne et obturé à son autre extrémité.11 preferably consists of a porous tube, for example of ceramic which is connected to the end 11 of the rod and closed at its other end.
Le tube diffuseur est interchangeable et de même la brosse, ce qui permet des variations sur l'action mécanique et l'action de diffusion. Le diffuseur peut être placé à une autre position par rapport à la brosse et par exemple latéralement à sa monture ou à ses fibres 13 ; comme représenté à la figure 2 des taquets mobiles 15 articulés permettant de régler la hauteur de la brosse. Les taquets 15 sont articulés sur le dispositif 16 support de la brosse.The diffuser tube is interchangeable and the brush is the same, which allows variations on the mechanical action and the diffusion action. The diffuser can be placed in another position relative to the brush and for example laterally to its frame or to its fibers 13; as shown in Figure 2 movable cleats 15 articulated to adjust the height of the brush. The tabs 15 are articulated on the device 16 supporting the brush.
Ils peuvent occuper une position perpendiculaire à la monture et au support de la brosse ou une position parallèle. Avantageusement, la hauteur des taquets est inférieure à celle des fibres de la brosse.They can occupy a position perpendicular to the frame and the support of the brush or a parallel position. Advantageously, the height of the cleats is less than that of the fibers of the brush.
La brosse a une action sur les lies qu'elle permet de décoller totalement si cet effet est désiré.The brush has an action on the lees which it allows to take off completely if this effect is desired.
La diffusion gazeuse par disposition du diffuseur de micro- bulles gazeuses au niveau de la brosse s'effectue dans la zone d'action de celle-ci, c'est à dire la zone de brassage. La forme de la canne permet de passer dans tous les trous de bonde, même lorsque les barriques sont empilées ; la largeur de la brosse étant inférieure au diamètre du trou de bonde.The gaseous diffusion by arrangement of the gaseous micro-bubble diffuser at the level of the brush takes place in the zone of action thereof, that is to say the brewing zone. The shape of the rod makes it possible to pass in all the bung holes, even when the barrels are stacked; the width of the brush being less than the diameter of the bung hole.
On peut également concevoir que la canne soit totalement rectiligne et que la brosse avec son diffuseur soient montés articulés à l'extrémité de celle-ci ; c'est à dire qu'elle soit apte à être dans l'axe de la canne pour le passage du trou de bonde puis à venir ensuite transversalement à la canne dans le contenant.It is also conceivable that the rod is completely rectilinear and that the brush with its diffuser are mounted articulated at the end of the latter; it's at to say that it is able to be in the axis of the rod for the passage of the bung hole then to come then transversely to the rod in the container.
La poignée installée à l'extrémité supérieure de la canne permet une bonne préhension et une maîtrise du mouvement qui est de préférence, au niveau de la brosse, un va et vient longitudinal. The handle installed at the upper end of the cane allows good grip and control of the movement which is preferably, at the level of the brush, a back and forth movement.

Claims

REVENDICATIONS : 1. Procédé d'élevage des vins sur lies en barrique ou cuve caractérisé en ce qu'il consiste à effectuer de manière concomitante une remise en suspension des lies dans le liquide et une injection gazeuse. CLAIMS: 1. Method of aging wines on lees in barrels or tanks, characterized in that it consists in concomitantly resuspending the lees in the liquid and a gaseous injection.
2. Procédé d'élevage des vins sur lies en barrique ou cuve selon la revendication 1 caractérisé en ce que l'injection de gaz est effectuée par l'outil mécanique de remise en suspension des lies.2. A method of aging wines on lees in barrels or tanks according to claim 1 characterized in that the gas injection is carried out by the mechanical tool for resuspending the lees.
3. Dispositif de mise en oeuvre du procédé selon les revendications 1 et 2 caractérisé en ce qu'il est constitué d'une canne (1) raccordée à une extrémité à un appareil de distribution de gaz, l'autre extrémité de la canne portant un diffuseur de gaz (14) et un organe mécanique de brossage ou balayage des lies.3. Device for implementing the method according to claims 1 and 2 characterized in that it consists of a cane (1) connected at one end to a gas distribution device, the other end of the cane carrying a gas diffuser (14) and a mechanical member for brushing or sweeping the lees.
4. Dispositif selon la revendication précédente caractérisé en ce que l'extrémité de la canne plongée dans le liquide porte une brosse (12) dans les fibres (13) de laquelle est monté le diffuseur de gaz (14).4. Device according to the preceding claim characterized in that the end of the cane immersed in the liquid carries a brush (12) in the fibers (13) of which is mounted the gas diffuser (14).
5. Dispositif selon les revendications 3 et 4 caractérisé en ce que la brosse (12) et le diffuseur (14) sont orthogonaux à 1 ' axe de la canne ( 1 ) .5. Device according to claims 3 and 4 characterized in that the brush (12) and the diffuser (14) are orthogonal to one axis of the rod (1).
6. Dispositif selon la revendication 5 caractérisé en ce que la canne présente un premier pliage ( 9 ) déviant de son axe et un deuxième pliage (10) orientant son extrémité transversalement à l'axe.6. Device according to claim 5 characterized in that the rod has a first folding (9) deviating from its axis and a second folding (10) orienting its end transversely to the axis.
7. Dispositif selon les revendications 3 et 4 caractérisé en ce que la brosse (12) est dotée de taquets articulés ( 15 ) . 7. Device according to claims 3 and 4 characterized in that the brush (12) is provided with articulated cleats (15).
8. Dispositif selon les revendications 3 et 4 caractérisé en ce que le diffuseur (14) est disposé dans le sens de la longueur de la brosse.8. Device according to claims 3 and 4 characterized in that the diffuser (14) is arranged in the direction of the length of the brush.
9. Dispositif selon la revendication 3 caractérisé en ce que la brosse (12) avec son diffuseur (14), est articulée à l'extrémité de la canne (1). 9. Device according to claim 3 characterized in that the brush (12) with its diffuser (14), is articulated at the end of the rod (1).
PCT/FR1997/002180 1996-12-02 1997-12-02 Method for making wine on lees in barrel or vat and implementing device WO1998024878A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU76251/98A AU7625198A (en) 1996-12-02 1997-12-02 Method for making wine on lees in barrel or vat and implementing device

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9614908A FR2756568B1 (en) 1996-12-02 1996-12-02 METHOD OF MATURING WINE ON LINES IN BARRELS OR TANKS AND DEVICE FOR IMPLEMENTING IT
FR96/14908 1996-12-02

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WO1998024878A1 true WO1998024878A1 (en) 1998-06-11

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PCT/FR1997/002180 WO1998024878A1 (en) 1996-12-02 1997-12-02 Method for making wine on lees in barrel or vat and implementing device

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AU (1) AU7625198A (en)
FR (1) FR2756568B1 (en)
WO (1) WO1998024878A1 (en)

Cited By (6)

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Publication number Priority date Publication date Assignee Title
ES2331685A1 (en) * 2009-06-17 2010-01-12 Jose Luis Godoy Varo Method for controlling the evolution of a bottled alcoholic beverage with a closing stopper
ES2354555A1 (en) * 2010-08-05 2011-03-16 Jose Luis Godoy Varo Procedure, device and installation for the control of the evolution of an alcoholic beverage located in a deposit. (Machine-translation by Google Translate, not legally binding)
WO2012017110A1 (en) * 2010-08-05 2012-02-09 Godoy Varo Jose Luis Method, device and installation for controlling the evolution of an alcoholic beverage placed in a tank
ES2386565A1 (en) * 2010-09-06 2012-08-23 José Luis Godoy Varo Procedure, device and installation for the control of the evolution of an alcoholic drink located in a deposit, improved. (Machine-translation by Google Translate, not legally binding)
CN103131620A (en) * 2013-02-28 2013-06-05 华南理工大学 Fruit wine ageing accelerating method
CN106978325A (en) * 2017-05-26 2017-07-25 威龙葡萄酒股份有限公司 One kind distillation hotel catering method

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FR2797271B1 (en) * 1999-08-03 2002-06-07 Brunet DYNAMIC HOT MACERATION PROCESS AND DEVICE FOR IMPLEMENTING IT
FR2828495B1 (en) * 2001-08-07 2004-06-11 Sarl Mpc LINER SUSPENSION AGITATOR
ITTO20020706A1 (en) * 2002-08-07 2004-02-08 Gimar Tecno Srl WINE STORAGE EQUIPMENT.
IT1394263B1 (en) * 2008-09-12 2012-06-01 Albrigi S R L METHOD AND MEANS OF HANDLING OF THE FECKS IN TANKS FOR THE PRODUCTION OF WINE OR SIMILAR

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GB1455311A (en) * 1972-11-13 1976-11-10 Asahi Chemical Ind Method and apparatus for aerobic fermentation
FR2596410A2 (en) * 1986-08-28 1987-10-02 Magyar Sa Improvements made to methods and devices for vinification

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FR2030618A5 (en) * 1969-11-13 1969-11-13 Blachere Henri Dispersing gases in liquids and passing them into - solution
GB1455311A (en) * 1972-11-13 1976-11-10 Asahi Chemical Ind Method and apparatus for aerobic fermentation
FR2596410A2 (en) * 1986-08-28 1987-10-02 Magyar Sa Improvements made to methods and devices for vinification

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2331685A1 (en) * 2009-06-17 2010-01-12 Jose Luis Godoy Varo Method for controlling the evolution of a bottled alcoholic beverage with a closing stopper
ES2354555A1 (en) * 2010-08-05 2011-03-16 Jose Luis Godoy Varo Procedure, device and installation for the control of the evolution of an alcoholic beverage located in a deposit. (Machine-translation by Google Translate, not legally binding)
WO2012017110A1 (en) * 2010-08-05 2012-02-09 Godoy Varo Jose Luis Method, device and installation for controlling the evolution of an alcoholic beverage placed in a tank
ES2386565A1 (en) * 2010-09-06 2012-08-23 José Luis Godoy Varo Procedure, device and installation for the control of the evolution of an alcoholic drink located in a deposit, improved. (Machine-translation by Google Translate, not legally binding)
CN103131620A (en) * 2013-02-28 2013-06-05 华南理工大学 Fruit wine ageing accelerating method
CN106978325A (en) * 2017-05-26 2017-07-25 威龙葡萄酒股份有限公司 One kind distillation hotel catering method

Also Published As

Publication number Publication date
FR2756568A1 (en) 1998-06-05
AU7625198A (en) 1998-06-29
FR2756568B1 (en) 1999-02-05

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