The discharging is a stage of the process of wine making of the Champagne which consists in causing the expulsion of the deposit present in the bottle under the effect of the internal pressure.
Two methodsIt is a question for the cleaner of emerging the bottle, which was brought back beforehand to the vertical. This one can act in two manners:
with stolen the , i.e. without preliminary preparation of the wine. It maintains the bottle vertical or slightly tilted on the left front armlever, the Culot on the level of the hollow of the arm and engages the key (or the grip to be discharged) on closing and raises the bottle quickly. When the bubble of Carbonic gas arrives at the level of the deposit, it tears off the capsule-crown highly (or the stopper and staples). The pressure then drives out the thingummy (or stopper) and the deposit simultaneously.
It remains to him to control the limpidity of the wine, with the humer to check that it does not have the least abnormal odor, to seal the neck of the bottle with the inch of the left hand and to on standby place this one on the quantimeter.
A skilled of hand and a solid experiment are essential to indeed hold the average rate of 400 bouteilles/h. if the bottle is raised too early, the deposit remélange with the wine and makes it unsuitable to consumption. If on the contrary it is not raised enough, a great quantity of wine is lost.
with the ice , i.e. after Congelation of the deposit in the collar of the bottle. The technique consists in plunging the collar of the bottle in a vat cooling of Saumure maintained at a constant temperature about - 18° C. It is then formed a stopper of ice on approximately four centimetres which imprisons the deposit. After a few minutes, the bottle is rectified and décapsulée. The pressure expels the thingummy and, with him, the ice floe and the deposit which are prisoners.
For an observer which attends these operations, there is an astonishing phenomenon at the time of the opening of the bottles: no gaseous emission, no " mousse" even light does not appear at the exit of the neck. That is due at the same time to the effect of gas supersaturation which was established in the bottle during the catch of foam, at the low temperature which supports the maintenance of it, and especially with the delicacy of handling and the absence of any shock on the walls of the bottle. If the least clash comes to shake the bottle, gas supersaturation explodes and the bottle sheaf (i.e. empties itself) in a few seconds.
The materialDischarging is carried out on projects more or less mechanized and automated, whose rates vary from 2.000 to 18.000 bouteilles/h. Those include/understand in general:
a system of depalettisation able to take the bottles in the case-pallets of moving by the base and to introduce them upside down into the vat of discharging,
- a vat of congelation in which the stopper of ice will be formed,
- a system of reversal at exit of vat to give the bottles upright on the chain,
- dégorgeuse, which is in fact décapsuleuse a little special,
- a quantimeter to introduce the " dose " , which consists of a head of draining to make place in the bottle, of a head of proportioning itself and a head of handing-over on level,
- a retournor who will allow to make homogeneous dose and the wine,
- a palletizer of bottles to give those out of case-pallets, while waiting for their preparing.
See tooWine from champagne
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