METHOD FOR CAPTURING COMPONENTS AT ANY STAGE OF THE FERMENTATION PROCESS OR AT A STAGE AFTER THE TERMINATION OF FERMENTATION Russian patent published in 2021 - IPC C12F3/06 

FIELD: beverage industry.

SUBSTANCE: inventive method of capturing the components formed during the brown fermentation of grape must or juice from fruits and berries includes periodic, as necessary, separation of carbon dioxide or other natural gas from the place of fermentation together with ethyl alcohol vapor and volatile aromatic compounds at any stage of fermentation, for example, at the stage of the beginning of fermentation, at the stage of violent fermentation, at the stage of the end of violent fermentation, at the stage of the subsequent continuation of fermentation, etc., or at the stage after the termination of the fermentation process, and after condensation of ethyl alcohol vapors, volatile aromatic compounds and collection of condensates, the carbon dioxide or other gas in whole or in part is returned to the place of fermentation to continue the process of capturing the components.

EFFECT: invention makes it possible to prevent a slowdown in the rate of the fermentation process due to increase in the concentration of alcohol at the place of fermentation.

8 cl, 3 dwg