METHOD OF COLLECTING COMPONENTS FORMED DURING FERMENTATION OF MUST OR BERRY JUICE Russian patent published in 2008 - IPC C12F3/06 

FIELD: chemistry.

SUBSTANCE: in the period of rapid fermentation of must or berry juice, the components formed in the process are collected. The first portions of the vapours are let through a fine pored glass filter at pressure of up to 2 atm, thereby converting into fine dispersed droplets (mist). Carbon dioxide is then passed through, which is capable of enriching the condensate of the collected components due to a more complete collection of highly volatile components of the berry aroma using carbon dioxide. The vapours then undergo fractional condensation in a condenser - cooler and carbon dioxide is separated with subsequent collection of the vapours. In the condensation process, the vapours are cooled to temperature of minus 3°C and the condensate of native is collected. At minus 10°C ethyl alcohol is collected, while at minus 15°C highly volatile aromatic compounds are collected. This allows for more complete collection of the required components, formed in the fermentation process, and using them in the production of various beverages, as well as for obtaining wines of different qualities.

EFFECT: fermentation process can be carried out in containers of any configurations and different volumes without regulation of temperature under conditions providing for taking the released carbon dioxide to the collector of the condenser.

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