METHOD FOR ASSAY OF WINE TYPE SUPERSATURATED WITH CARBON DIOXIDE Russian patent published in 2004 - IPC

FIELD: wine-making industry.

SUBSTANCE: invention can be used in tool control of champagne and carbonated wines. Method involves thermostatic control and measurement of the initial excessive pressure. Then artificial cavitation center exhibiting air-dry microrough surface is added and dynamics in carbon dioxide release from the drink is recorded. On recording stage of carbon dioxide release dynamics the present measurable flow rate of carbon dioxide consumption is determined in the ranges from 100 cm³/s to 0.1 cm³/s and time when the flow rate consumption is reduced by 15-20 times from the initial value. Wine type supersaturated with carbon dioxide is determined by time values that for carbonated wines is 190 s and less and for champagne - 260 s and above. The measurable flow rate of carbon dioxide consumption is determined in high, middle and small regions that are 100.0-5.0 cm³/s, 5.0-1.0 cm³/s and 1.0-0.1 cm³/s, respectively. In the first two regions the flow rate of carbon dioxide consumption is determined by the pressure differential value and the consumption in small region is determined by measurement of passing time of liquid drop in the gas flow in calibrated tube between two gages. Invention provides to develop the reliable method for assay of wine type supersaturated with carbon dioxide.

EFFECT: improved assay method.

2 cl, 1 tbl, 11 dwg, 3 ex