AU2018203047B2

AU2018203047B2 - VBarrel Door

Info

Publication number: AU2018203047B2
Application number: AU2018203047A
Authority: AU
Inventors: Vitalie Popa
Original assignee: Gantenbrink Bruno Alexander
Current assignee: Gantenbrink Bruno Alexander
Priority date: 2017-05-04
Filing date: 2018-05-02
Publication date: 2020-02-27
Anticipated expiration: 2037-05-04
Also published as: AU2018203047A1; AU2017202974A1

Abstract

Abstract The present invention relates to a device for sealing a wooden barrel containing a fermentable or fermented food or beverage comprising: a cover for sealing engagement with an aperture present in the barrel, wherein the cover is provided with at least one fitting for placing and/or maintaining the contents of the barrel under pressure. In a preferred aspect the at least one fitting for placing and/or maintaining the contents of the barrel under pressure increases, maintains or decreases the pressure in the barrel. The present invention further relates to a process of treating a fermentable or fermented food or beverage comprising: placing the fermentable or fermented beverage into a wooden barrel including an aperture; sealing the aperture with a device for sealing a wooden barrel and placing and/or maintaining the contents of the barrel under pressure by means of the at least one fitting provided in the cover. CLEAR PERSPEX BARREL STAVE CLEARPERSPEX FOODGRADE RUBBER SEAL FOOD GRAE RUBBER 21 2 13 5 2 3 6 65

Description

CLEAR PERSPEX FOOD GRADE RUBBER SEAL

2/5

Title of the Invention: VBarrel Door

2018203047 02 May 2018

Background of the Invention [01] The present invention relates to the field of fermentation and in particular to the fermentation and/or aging of food or beverages using wooden barrels.

[02] When fermenting or aging wine, beer, cider, spirits or other food or beverages in wooden barrels or when collecting tasting or laboratory samples, oxidation and product losses occur, particularly through evaporation of liquid from the barrel and air entering the barrel. There is nothing in the wine-making industry which addresses these issues fully.

[03] Losses may occur through bungs provided on the wine barrels. Traditional bungs made of wood, silicone or rubber on wooden barrels do not provide a 100% seal due to differences between the outside pressure, temperature and humidity compared with the inside of the barrel. With the varying pressure, temperature, and humidity, oxidation within and evaporation losses from the barrel continuously occur. Oxidation is undesirable as it reduces the quality of the wine.

[04] Macro and micro-oxidation may be partly controlled by the anti-oxidative effects of sulphur dioxide (SO₂) which is added to the product inside the barrel and the SO₂ level periodically checked and adjusted as required. Evaporation may be partly controlled by controlling the temperature and humidity of the cellar in which the barrels are stored. It is also known for brewers, wine makers and distillers to top up barrels periodically.

[05] There is a need in the industry to provide a device and method which addresses the problems associated with oxidation and evaporation and most notably product losses which occur during fermentation and aging in wooden barrels or at the very least ameliorate one or more disadvantages or limitations associated with the prior art.

[06] It is to be appreciated that any discussion of documents, devices, acts or knowledge in this specification is included to explain the context of the present invention. Further, the discussion throughout this specification comes about due to the realisation of the inventor and/or the identification of certain related art problems by the inventor. Moreover, any discussion of material such as documents, devices, acts or knowledge in this specification is included to explain the context of the invention in terms of the inventor’s knowledge and experience and, accordingly, any such discussion should not be taken as an admission that any of the material forms part of the prior art base or the common general knowledge in the relevant art in Australia, or elsewhere, on or before the priority date of the disclosure and claims herein.

-12018203047 14 Jan 2020

Brief summary of the invention [07] In a first aspect, the present invention provides a device for sealing a wooden barrel containing a fermentable or fermented food or beverage comprising:

a cover for sealing engagement with an aperture present in the barrel staves, wherein the cover is provided with at least one fitting wherein the at least one fitting includes a fitting for placing and/or maintaining the contents of the barrel under pressure, by means of a sparger inside the barrel for introduction of at least one pressurized gas into the barrel.

[08] It is presently impossible to control the pressure in a wine barrel fitted with a bung and because little wine travels into the staves, a long aging process is required. Surprisingly the inventor has found that by using the device of the present invention a wooden barrel, such as a wine barrel, can be, at least in one embodiment, substantially or completely sealed thereby creating a sealed confined space within the barrel. When a barrel is empty and under positive or negative pressure, the wood channels are dry and may leak. In one embodiment, when the barrel contains a liquid under positive pressure, the liquid fills the wood channels, thereby locking them and creating a substantially 100% sealed confined space. In another embodiment, when the barrel contains liquid under negative pressure, the liquid is drawn away from the wood channels also creating a substantially 100% sealed confined space. In one or more embodiments, the device may suitably include a self-release (or self-relief) valve allowing for safe operation in the pressurised environment by controlling the pressure in the barrel.

[09] In at least one embodiment, oxidation may be substantially or 100% controlled by pushing any air (or oxygen) out of the barrel and replacing it with a blanket of neutral (or inert) gas or gases. In at least one embodiment, this may be achieved using the sparger. In at least another embodiment, oxidation may be substantially or 100% controlled by decreasing the pressure in the barrel by pumping any oxygen out of the barrel, for example by using a vacuum pump. In one or more embodiments, no preservatives, such as sulphur dioxide, are required.

[10] In at least one embodiment, evaporation may be substantially or from 90% to 100% controlled by placing and/or maintaining the contents of the barrel under pressure (depending on the product specific gravity (SG) and the technological process in place, for example, fermentation or aging). In at least one embodiment, no topping up of a barrel is required. In at least one embodiment, by use of pressure in accordance with the invention, it is also possible to control the temperature inside the barrel.

[11] In a second aspect, the invention provides a process of treating a fermentable or fermented food beverage comprising:

placing the fermentable or fermented food or beverage into a wooden barrel including an aperture;

sealing the aperture with a device according to the first aspect;

2018203047 14 Jan 2020 placing and/or maintaining the contents of the barrel under pressure by means of the at least one fitting provided in the cover.

[IIA] In another embodiment a device according to the first aspect includes an internal frame member to retaining it in place in use.

[IIB] In a third aspect, the invention provides a wooden barrel includes the device according to the first aspect.

[IIC] In a fourth aspect the invention provides a process for producing wine including the steps of maceration, fermentation and aging, wherein the steps are conducted in a wooden barrel under continuous controlled pressure in the presence of a gas or a mixture of gases using a device according to the first aspect.

Brief description of the Drawings [12] The invention will now be described with reference to the following non-limiting drawings.

[13] Figure 1 is a photograph of a wooden wine barrel including an aperture for use in the process of the present invention.

[14] Figure 2 is a cross-section of the device of the invention shown in place on the wooden wine barrel.

[15] Figure 3 is a photograph of a wine barrel including the device of the invention fixed onto the wooden wine barrel.

[16] Figure 4 is a photograph of parts of another device of the invention.

[17] Figure 5 is a photograph of another device of the invention.

Detailed description of the Invention [18] The present invention relates to a device for sealing a wooden barrel, such as a wine barrel, containing a fermentable or fermented food or beverage comprising a cover for sealing engagement with an aperture present in the barrel, wherein the cover is provided with at least one fitting wherein the at least one fitting includes a fitting for placing and/or maintaining the contents of the barrel under pressure by means of a sparger inside the barrel for introduction of at least one pressurized gas into the barrel.. The present invention also relates to a process of treating a fermentable or fermented food or beverage, wherein the method comprises placing the fermentable or fermented food or beverage into a wooden barrel including an aperture; sealing the aperture with the device for sealing the wooden barrel; and placing and/or maintaining the contents of the barrel under pressure by means of the at least one fitting provided in the cover. The wooden barrel may be an oak barrel, for example a 300L oak barrel (having a bilge diameter of about 0.77m). The aperture may be a factory hole already present in the barrel, such as a bung hole or alternatively,

2018203047 16 Oct 2019 the aperture may be a hole drilled into the barrel or a modified bung hole. The aperture may have a diameter of up to 5 inches.

[19] In one or more embodiments, the fitting for placing and/or maintaining the contents of the barrel under pressure increases, maintains or decreases the pressure in the barrel. Pressure can be controlled continuously or non-continuously. In one or more embodiments, fittings provided in the cover for placing and/or maintaining the contents of the barrel under pressure may include at least one of (i) a self-release valve (safety-relief valve), and/or (iii) a vacuum outlet for connection to a vacuum pump for sucking gases out of the barrel. The sparger suitably includes a one way valve

-3A2018203047 02 May 2018 inside the barrel. Suitable gases which can be introduced include compressed air, oxygen, carbon dioxide, nitrogen, and/or argon. The gases may be filtered. It will be appreciated that carbon dioxide, nitrogen and argon may also function as a preservative. Other gases can also be used provided they are permitted by the food industry. By use of certain gases, an aerobic or anaerobic environment or a mixture of aerobic and anaerobic environments can be created in the barrel. It will be appreciated that increasing or positive pressure can be achieved by introduction of gases/liquids under pressure. Decreasing or negative pressure can be achieved by pumping gases and/or liquid out of the barrel. It will be appreciated that a suitable fitting for decreasing pressure may be a vacuum pump set at various negative pressures (for example, -0.1 to -1 bar, e.g., -0.3 bar).

[20] In one or more embodiments, the pressure within the vessel can be continuously controlled by releasing pressure using the self-release valve as required. In use, suitably the self-release valve is set to a value of 0.1 to 1 bar, e.g., 0.6 or 1 bar.

[21] Whilst the cover may comprise a sparger for introduction of at least one pressurized gas into the barrel, it will be appreciated that gases, such as carbon dioxide, can be generated in the reactions occurring in the barrel, for example during fermentation. Reactions occurring within the barrel can be oxidative or reductive. The barrel may be rotated as desired.

[22] The process can be used for treating wine, cider, vinegar, beer or spirits or other food or beverage suitable for fermentation in a wooden barrel. For example, the barrel may contain fruit berries, whole-bunch grapes, grape berries, grape juice, apple pulp, apple juice or barley. The grapes may be red or white grapes which have been destemmed, crushed and sorted (for example using an harvester such as an optical harvester). The process can be conducted during one or more of maceration (including post-fermentation maceration), fermentation (including malolactic fermentation), post-fermentation, aging (including storage on lees), clarification, stabilisation and/or fining.

[23] The cover of the device may include additional fittings mounted therein. The additional fittings can be mounted in holes provided in the cover. For example there may be 4 or 6 or more holes provided in the cover. As additional fittings, the cover may further comprise one or more of (a) a sensor for determining temperature inside the barrel; (b) a pressure sensor for determining pressure inside the barrel; (c) an additions and sampling tap; (d) a cooler inlet and a cooler outlet; (e) a filter outlet and/or (f) a cleaning inlet. It will be appreciated that a fitting may serve more than one purpose. For example, the fitting may function as both an addition port and a sparger. Additives may include yeast and preservatives such as sulphur dioxide. Other potential sensors which may be provided include one or more of oxygen sensors, carbon dioxide sensors, pH sensors, sugar sensors, turbidity sensors, conductivity sensors, level sensors and/or biosensors. The various sensors may be wireless. In one embodiment the process the various sensors can be

-42018203047 02 May 2018 monitored and data forwarded to a computer or phone application for processing. In one embodiment, the additional fittings enable product to be removed from the barrel and additives added to the barrel without oxygen contact.

[24] The invention will now be better understood with reference to the drawings which should not be construed as limiting on the invention. Turning to Figure 1, this Figure shows a wooden barrel (1) suitable for performing the process of the present invention. In this embodiment, the wooden barrel (1) is a wine barrel. The barrel (1) includes an aperture (2) for sealing by the device of the invention (not shown). An external frame or collar (3), suitably made of Perspex®, is fixed onto the outside of the barrel (1) by means of nuts (4) rotated onto screws/bolts (5) provided through the barrel staves forming the barrel (1). A food grade rubber seal (6) surrounding the aperture (2) can be seen inside the barrel (1) and is fixed to the barrel staves by means of the screws/bolts (5).

[25] Figure 2 shows a cross-section of a device (10) in accordance with one embodiment of the invention in place on the wooden wine barrel (1). Further details regarding the frame/collar (3) can be seen in this drawing. In this regard, the inside of the barrel (1) is provided with an additional flexible frame/collar (8) (which can also be made of clear Perspex®) adjacent a barrel stave (9) forming an internal wall of the barrel (1) and which is joined with the previously described rubber seal (6) surrounding the aperture (2). The previously described screws/bolts (5) attach this internal frame/collar (8) (and its associated rubber seal (6)) to the stave (9) on tightening of the nuts(4) onto the screws/bolts (5). The reason for inclusion of these internal and external frames/collars is to provide an additional seal as most of the time the staves inside of the barrel are uneven and the barrel is curved. In addition, the frames/collars protect the wooden staves from being damaged during tightening of the device of the present invention onto the barrel. Turning to the device (10) of the invention, it can be seen in the drawing that the cover (11) of the device (10) on the invention is placed into the aperture (2) so that it covers the aperture (2) and provides a seal (the cover (11) has dimensions closely approximating the aperture(2)). The cover (11) includes a handle (12) enabling a user to tighten the device (10) onto the barrel (1). Sealing engagement is achieved by means of the pressure created between the rubber seal (6) provided inside the barrel (1) and a food grade rubber seal (13) which is provided on the cover (11) of the device (10) of the invention. The cover (11) when placed in the aperture (2) provides a door enabling various fittings (1 2 3, 4 5 6) to be attached to the cover (11) for direct communication with the contents of the barrel (1), such as a self-release valve and a sparger referred to below.

[26] Figure 3 is a photograph showing the device (10) of the invention in place on the wine barrel (1). The cover (11) is suitably made from a suitable metal and includes a handle (12) as shown. In this regard, for tightening the cover (11) onto the barrel (1), the cover (11) is provided with an upstanding screw (part of which can be seen in the photograph) (13) onto which two purpose built fasteners (14, 15) (a lower one (15) with side wings) can be rotated. During tightening, the wings of

-52018203047 02 May 2018 the lower fastener (15) push onto the outside frame/collar (3). Various fittings are fitted onto the cover (11) including a pressure gauge (16) with self-release valve (17), another self-release valve (18) and a sparger (19). Only partially seen in the photograph is a temperature gauge (20).

[27] It will be appreciated that the invention can be implemented in different ways. Figure 4 shows parts of alternate device of the invention. In this regard, a cover (100) includes a bung portion (101) which can be fitted into an aperture or bung hole in a wine barrel (not shown). The cover (100) includes a connection (A) for a safety release valve (102). The safety release valve (102) includes a connection for a gas inlet (103) to clean the bung if blocked. The cover (100) also includes a connection (B) for connection to a pressure or temperature sensor (not shown). Other connections in the cover (C), (D) connects through the cover (100) to a sparger (104) and filter (105) and appropriate gas supply or pump (not shown). An internal frame member (106) is connected to the cover by a cord (107) and retains the device in place during use by tightening the cord (107). In use, a food-grade rubber seal (not shown) may be provided around the bung portion (101).

[28] Another alternate device of the invention is shown in Figure 5. In this embodiment the cover includes a bulbous portion (200) which is screwed onto a hexagonal (or round) nut (201) and includes a bung portion (202) provided with a food grade seal. The bulbous portion includes various connection points (A, B, C, D and E) including a connection to a pressure release valve (203), to gas supply or pump (not shown) and through the cover to a filter/sparger (204). In use, an external frame in the form of bung having a food-grade seal and an internal hole is placed in the bung hole of the barrel (not shown). The external frame includes external ribs onto which the device of the invention can be mounted. Seated in the internal hole of the external frame is an internal collar (not shown) including a downward portion (205) onto which an internal frame member (206) is rotatably mounted which retains the device in place on the barrel during use.

[29] The present invention provides a device to safely increase (for example creating a positive pressure), maintain and decrease pressure (for example by creating a negative pressure or a vacuum) inside a wooden barrel, such as wine barrel. The invention has the advantage that by placing and/or maintaining the contents of the barrel under pressure, product losses by evaporation are reduced, particularly during aging time and it is not necessary to top up the barrel. There is also more extraction out of the barrel staves into the beverage during aging, especially when pressure control is used in the presence of higher temperatures during maceration and fermentation. By use of the invention, it is possible to control evaporation and macro and microoxidation or reductive processes during fermentation and aging. It is possible to control the environment in each individual barrel and there is no requirement to store the barrel with temperature or humidity control.

-62018203047 02 May 2018 [30] Other advantages of the invention include that by conducting the process anaerobically, for example using carbon dioxide, nitrogen or argon under pressure, it is possible to reduce the amount of preservatives added (by adding at a lower rate) or even conducting the process preservative free resulting in high quality products. In addition, labour, waste and equipment requirements are minimised (no temperature or humidity control is required). In addition, lees can be mixed inside the barrel and samples can also be removed from the barrel without oxygen contact. The process is more sustainable than previous processes for example, by extending the life of old barrels.

[31] From the foregoing, it will be observed that numerous modifications and variations can be effected without departing from the true spirit and scope of the novel concept of the present invention. It is to be understood that no limitation with respect to the specific embodiment illustrated herein is intended or should be inferred. The disclosure is intended to cover, by the appended claims, all such modifications as fall within the scope of the claims.

[32] Throughout this specification and the claims that follow, unless the context requires otherwise the words comprise, comprises, comprising will be understood to mean the inclusion of the stated integer, step or group of integers or steps but not the exclusion of any of other integer, step or group of integers or steps.

Claims

Claims

1. A device for sealing a wooden barrel containing a fermentable or fermented food or beverage comprising: a cover for sealing engagement with an aperture present in the barrel staves, wherein the cover is provided with at least one fitting, wherein the at least one fitting includes a fitting for placing and/or maintaining the contents of the barrel under pressure by means of a sparger inside the barrel for introduction of at least one pressurized gas into the barrel.
2. The device according to claim 1, wherein the cover comprises at least one self-release valve and/or vacuum outlet for connection to a vacuum pump.
3. The device according to claim 1 or 2 wherein the cover further comprises a sensor for determining temperature within the barrel and/or a pressure sensor for determining pressure inside the barrel.
4. The device according to any one of claims 1 to 3, wherein the cover further includes a filter.
5. The device according to any one of claims 1 to 4, wherein the cover further comprises an additions and sampling tap.
6. The device according to any one of claims 1 to 5, wherein the cover further comprises a cooler inlet and a cooler outlet.
7. The device according to any one of claims 1 to 6, wherein an internal frame member is provided for retaining the device in place in use
8. A process of treating a fermentable or fermented food or beverage comprising: placing the fermentable or fermented beverage into a wooden barrel including an aperture; sealing the aperture with a device according to any one of claims 1 to 7; and placing and/or maintaining the contents of the barrel under pressure by means of the at least one fitting provided in the cover.
9. The process according to claim 8, wherein placing and/or maintaining the contents of the barrel under pressure is by increasing, maintaining or decreasing the pressure in the barrel.
10. The process according to claim 9, wherein the pressure is increased by creating a positive pressure and the pressure is decreased by creating a negative pressure or a vacuum inside the barrel.

2018203047 14 Jan 2020
11. The process according to any one of claims 8 to 10 comprising controlling the pressure within the barrel by releasing pressure using at least one self-release valve as required.
12. The process according to claim 11, wherein the self-release valve is set to release at a value of 0.1 to 1 bar.
13. The process according to any one of claims 8 to 12, wherein the barrel is a wine barrel.
14. The process according to any one of claims8 to 13, wherein the beverage is wine, cider, beer or spirits.
15. The process according to any one of claims 8 to 14, wherein the process is conducted during one or more of maceration, fermentation, post-fermentation, aging, clarification, stabilisation and/or fining.
16. The process according to any one of claims 8 to 15, comprising introducing gas or a mixture of gases into the barrel by means of the sparger.
17. The process according to claim 16, wherein the gas or mixture of gases is compressed air, oxygen, carbon dioxide, nitrogen and/or argon.
18. The process according to any one of claims 8 to 17, wherein an aerobic and/or anaerobic environment is created in the vessel.
19. A wooden barrel including the device of any one of claims 1 to 18.
20. A process for producing wine including the steps of maceration, fermentation and aging, wherein the steps are conducted in a wooden barrel under continuous controlled pressure in the presence of a gas or a mixture of gases and using the device of any one of claims 1 to 6.