Method for producing champagne
US4009285A · kind A · utility
Inventor
Key dates
| Filing date | Sep 6, 1973 |
| Grant date | Feb 22, 1977 |
| Priority date | — |
| Expiry date | Sep 6, 1993 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12G1/064
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Method for secondary fermentation of champagne in the bottle. In the secondary fermentation process solid of liquid yeast is introduced into the bottle permitting interchange of liquid and gaseous products of fermentation and yeast autolysis by confining the yeast in a semipermeable or porous wall or membrane to prevent the introduction or contamination of the wine with solid components. The yeast may be introduced through a special closure fitting underneath a bottle cap. After the secondary fermentation has been completed the pressure may be reduced by piercing the cap after which the cap and the device containing the yeast are removed. Sweetening of the champagne material is then accomplished to complete the process.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.