| Abstract [eng] |
The work provides a literature review on sparkling wine, its distribution and production methods, the main production components, and the compounds formed at various stages of production. The research part presents the determination of the optimal temperature regime suitable for the secondary fermentation process when the concentration of preservative (SO2) in the main raw material – wine, is higher than usual. A detailed description of the technological line to produce sparkling wine is also given. Engineering calculations have been carried out to select a suitable circulating heat exchanger. The final master’s thesis presents economic and financial calculations for the optimised and modernised coupage section. The protective work equipment required to ensure the safety of the work is described. An environmental assessment of the coupage compartment has been carried out as part of the work. The graphical part of the study includes A1 drawings: a technological schema of the sparkling wine production line, a site plan, a plan of the production facilities detailing the layout of the equipment in the coupage compartment and a crosssection of the coupe compartment. |
