- working with propylene
glycol at -25/-30°C
- digital thermostat for
temperature control
- steel frame, mounted on
wheels
|
Model
|
BOT 3
|
BOT 7
|
BOT 10
|
BOT 32
|
BOT 32 (3-phase)
|
|
Watts
|
100 W
|
300 W
|
800 W
|
1400 W
|
1200 W
|
|
Height
|
460 mm
|
790 mm
|
790 mm
|
850 mm
|
850 mm
|
|
Diameter
|
260 mm
|
400 mm
|
460 mm
|
850 mm
|
850 mm
|
|
Weight
|
12 kg
|
30 kg
|
40 kg
|
80 kg
|
90 kg
|
|
Glycol volume
|
3 l
|
9 l
|
15 l
|
60 l
|
60 l
|
|
Capacity, bottles per hour
|
15-20 pcs/h
|
30-45 pcs/h
|
60-80 pcs /h
|
120-180 pcs/h
|
130-200 pcs/h
|
|
Gas
|
R134a
|
R507
|
R404
|
R404
|
R404
|
The "Champenoise" or traditional method mainly consists of the fermentation from still wine to sparkling
wine directly in the bottles, as well as in its subsequent maturation together
with its yeast sediments that give more body and flavour. The yeast sediments are removed from the beverage later, after the maturation process.
Therefore, after the first core fermentation the wine is poured directly into bottles that can be capped with a crown cap. The bottles are then put to rest for some time, from a few months up to three years or more, into a cool cellar and away from sunlight, depending on the quality to be obtained.
At the end of ripening, bottles must be turned upside down to collect all the sediments close to the crown cap. Bottles need to be tilted almost vertically and rotated periodically in the "pupitres" that are tilt tables with holes in them and which are designed specifically for this task.
Once all of the sediments have accumulated into the neck of the bottle and the clean wine is at the top part of the bottle, it is possible to open the bottle and remove all the sediments. At this stage a small portion of the wine close to the cap where the sediments are accumulated has to be frozen. This is done with a bottle neck freezer. The machine consisting of a refrigeration unit and the container that contains propylene glycol which freezes the beverage from -25 to -30 °C. The refrigeration unit only freezes a small portion of the beverage in the neck of the bottle, the part where the sediments have accumulated. After freezing it is possible to turn the bottle in the right direction and open it. When uncapping the bottle, the pressure in the sparkling wine pushes the frozen part of the beverage out of the bottle neck and only a clean and clear beverage is left in the bottle. The bottle is then sealed again, this time with a special cap for sparkling wine.
