AU763503B2 - Materials handling apparatus and method - Google Patents

Description

WO 01/28889 PCT/AU00/01247 MATERIALS HANDLING APPARATUS AND METHOD Field of the Invention This invention relates generally to an apparatus and method for materials handling and, in particular, container apparatus for handling flowable material as well as a method for handling that material using the container apparatus.

The apparatus and method are applicable for handling crushed fruit such as grapes and/or its juice during processing, including fermentation into wine and pre- and post-fermentation maceration, and it will be convenient to hereinafter disclose the invention in relation to that exemplary application. In so describing the invention, the term "crushed" should be understood as referring to the fruit which has been crushed and which includes the fruit juice, pulp, and skins, and may also include the seeds and stems. As will be appreciated by those skilled in this art, the juice before fermentation, either alone or together with the pulp, skins, seeds and/or stems, may be known as "must", and that term will be used accordingly hereinafter.

Background of the Invention Handling of crushed grapes and must, including fermentation into wine, is currently conducted using reusable stainless steel tanks, concrete vats and other rigid, permanent containers. The stainless steel tanks, purpose designed and constructed and capable of holding grape material, are very expensive.

Such containers are only cost effective with high volumes of grape material, where they can be repeatedly cleaned and recharged with must batches during a grape processing season. Accordingly, such tanks are not cost effective propositions for small to medium wine makers. Even with large volume wine makers, a coordinated regular supply of grapes through an extended season is necessary to ensure efficient use of the tanks, and that can be difficult to achieve with unpredictable weather patterns and fermentation rates.

Season-to-season fluctuations in the volume of grapes to be processed compound difficulties of individual wine makers in determining the optimum equipment requirements to achieve that processing. The specialist nature of, and attendant capital investment in, the equipment involved means that wine 21. MAY. 2003 16:10 PHILLIPS ORMONDE FITZPATRICK NO. 6395 P. 5/22 2 makers want to try and avoid excess processing capacity. However, a shortage of equipment, even for one season, may result in substantial wine grape spoilage and so loss of production income. These difficulties particularly extend to the currently adopted container arrangements where rigid containers provide wine makers with fixed grape handling and fermenting capacities, and thus little scope for effectively accommodating fluctuating grape volumes.

An additional problem with these container arrangements Is that their cleaning and recharging is time consuming and costly. That is more so given that it necessitates down time in the use of the containers during their most productive period.

Summary of the Invention An object of the present invention is to provide an alternative container apparatus which is both relatively simple and inexpensive. As a consequence, the apparatus is particularly suited for handling seasonally fluctuating volumes of flowable material such as crushed grapes and other fruit during wine production.

Another object of the present invention is to provide container apparatus which requires reduced cleaning, or can be readily disposed of, following use.

A further object of the present invention is the provision of container apparatus which has reduced storage requirements when not in use.

Another object of the present invention is the provision of a simple and inexpensive method for handling flowable material such as crushed grapes and S. other fruit during wine production.

An additional object of the present invention is the provision of a flexible bag container suitable for use in the container apparatus and method.

In one aspect, the present invention provides a flexible bag container for fruit must fermentation, the container including: contaIner walls composed of flexible sheet material and defining a holding compartment, for holding a quantity of fruit must during fermentation, and a control compartment, one of the compartments being within the other compartment; at least one opening in at least one of the container walls through which ferment is removed from the holding compartment; and, at least one opening in at least one of the container w.waeWORI78937.0.Sped,2105.DOC COMS ID No: SMBI-00257864 Received by IP Australia: Time 16:15 Date 2003-05-21 21. MAY. 2003 16:10 PHILLIPS ORMONDE FITZPATRICK~NO 6395-P. 6/22' 3 walls for introducing a pressing fluid into the control compartment so as to expand the control compartment and apply a force to the holding compartment causing at least juice of the ferment, or wine, to flow out through the or at least one opening from the holding compartment.

In a further aspect, the present invention provides a container apparatus for fruit must fermentation, including: a igid support structure; and, a flexible bag container supported in the support structure, the bag container including container walls composed of flexible sheet material and defining a holding compartment, for holding a quantity.of fruit must during fermentation, and a control compartment, one of the compartments being within the other compartment, at least one opening in at least one of the container walls through which ferment is removed from the holding compartment, and at least one opening in at least one of the container walls for introducing a pressing fluid into the control compartment so as to expand the control compartment and apply a force to the holding compartment causing at least juice of the ferment to flow out through the or at least one opening from the holding compartment.

In another aspect, the present invention "provides a method for fermenting fruit must, Including: positioning a flexible bag container in a rigid support structure, the container Including walls composed of flexible sheet material and defining a fruit must holding compartment and a control compartment, one of the compartments being within the other compartment; :pouring a quantity of fruit must into the holding container, the holding container being supported by the support structure; fermenting the must; and, introducing fluid under pressure into the control compartment causing the control compartment to expand and apply a force to the holding compartment whereby at least juice of the ferment flows out through an opening from the holding compartment.

In one preferred arrangement, the holding compartment Is located within 3o the control compartment. With this arrangement, the rigid support structure restrains the control compartment and controls the direction of expansion of COMS ID No: SMBI-00257864 Received by IP Australia: Time 16:15 Date 2003-05-21 21-MAY2003 16:10 PHILLIPS ORMONDE FITZPATRICK NO- 6395 P. 7/22 the control compartment toward the holding compartment so as to apply the force to the holding compartment In another preferred arrangement, the control compartment is located within the holding compartment. With this arrangement, the rigid support structure restrains the holding compartment as the control compartment inflates or expands so as to apply a force to the must.

The control compartment may be pneumatically or hydraulically expanded with fluid supplied from a suitable pressurised source through a pipe or hose to an opening into the control compartment. In one form, the fluid is 10 water and in another form the fluid is air. The opening may be located adjacent the bottom of the control compartment, or toward a side or the top of the control compartment, in alternative forms.

In a preferred form and in the exemplary application of the invention, expansion of the control compartment occurs over an extended period of time, for example several hours,. Moreover, in this form the compartment is expanded with relatively low pressure fluid, for example fluid at or below about 8Kpa.

o o W:.-MQIODkMO7Sfi9S743SpSO2105.OOO COMS ID No: SMBI-00257864 Received by IP Australia: Time 16:15 Date 2003-05-21 Preferably, the holding compartment is provided by a holding bag and the control compartment is provided by a control or press bag. The control bag may be formed integral with, or separate from, the holding bag.

In at least one preferred form, the holding bag is composed at least in part of stretchable, flexible sheet material. The control bag may also be composed at least in part of that same material. This form is particularly suitable for the arrangement in which the juice is fermented in the container, since it enables at least part of the bag(s) to stretch expand or inflate under internal pressure produced by fermentation. In this form, the support structure will not so completely support or restrain the bag(s) as to prevent some expansion or inflation thereof. In a preferred form, the bag(s) will be free to expand at least in its upper region, so that the upper region will distend to a dome shape under pressure of the ferment.

In a preferred form, the sheet material is inert to the material held 15 therein so as to not adversely affect the qualities thereof. Moreover, in the exemplary application the material is impermeable to liquid so as to retain the fruit juice therein. The material may also be gas impermeable, although some gas permeability is acceptable such as to permit micro oxygenation of the ferment and to assist in escape of the ferment gas.

20 The holding bag sheet material may be a laminate of two or more sheets in order to provide the above and other acceptable characteristics for the container, having regard to its intended application. Those other .rc• characteristics may include being durable and strong. One or more sheets may be composed of plastics such as nylon, and one or more other sheets may be composed of metal such as aluminium. The sheet material will be typically of food grade quality, at least where it comes into contact with the must in the exemplary application of the apparatus.

In one preferred form, the opening into the holding compartment is located at or adjacent the top of the container. That opening is located centrally within a top wall of the holding bag, in one form.

The upper opening is relatively small compared with the size and holding capacity of the container. The must preferably flows in a pipe through 6 this opening into the holding compartment and the juice or wine flows out through the opening, in one form. The container may have a connection facility at the opening to enable a pipe to be connected to the container at that opening so as to facilitate fluid flow into and out of the compartment without spillage.

Preferably, the apparatus further includes means for controlling the temperature of the fruit must in the holding compartment. In one preferred form, at least two openings are provided into the control passageway for flow of heat exchange fluid therethrough into and out of the control compartment, respectively, so as to cause convected transfer of heat between the heat exchange fluid in the control compartment and the fermenting fruit in the holding compartment.

In at least one preferred form, the support structure for the container provides at least side support so as to prevent the container from laterally 15 shifting upon any movement of the holding compartment contents. To that end, in one form the support structure includes one or more upright support walls against which the container holding fruit must rests for support. Four walls arranged in a quadrangular box-like configuration and defining a storage space for receiving the container are provided, in one form.

In one form, the support structure also provides bottom support for the container bearing thereon. Accordingly, in this form the support structure also includes a support base. The support walls upstand from that base, in this form.

S* In one preferred form, the support structure is a support crate. In this form, the crate is open topped, and the four support walls are connected to the base so as to provide a unitary construction. The crate may be collapsible when not in use so as to reduce the storage space required. The base of the crate may be of a pallet construction to enable handling by forklift trucks and other handling equipment. The crate is preferably of a size so that the container is at least substantially, if not completely, contained therein when full of fruit must.

During fermentation the upper opening in the holding compartment is left open to permit ferment gas to escape. In order to direct the gas away from the opening, the apparatus can further include a gas discharge tube for extending externally away from the container opening. The tube is removably connected to the connection facility at the container opening, in one form.

As will be well known to those skilled in this art, within the must the skins tend to rise and float on top of the juice. During fermentation this separation is stimulated and increased under action of the ferment gas. The gas forces the skins to the top where they may form into a relatively solid cap. This cap constricts ferment gas flow from the underlying fermenting juice, thereby increasing gas pressure within the container. As a result, the cap is forced against the top wall of the container causing it to distend whilst all other dimensions of the container are maintained by the support walls.

In order to relieve excessive gas pressure build up beneath the cap, the 15 container apparatus, in one preferred form, includes a fermentation tube. That

S**

WO 01/28889 PCT/AU00/01247 8 tube extends within the gas discharge tube into the container to a level beneath that at which the cap forms. Thus, in use, the ferment tube protrudes through the cap into the fermenting grape juice thereby providing communication for the ferment gas through the cap into the gas discharge tube.

In one form, the fermentation tube extends from a lower end opening below the level at which the cap forms, through the container opening, to an upper end opening in the gas discharge tube. The fermentation tube has a smaller cross-sectional dimension than the gas discharge tube so that a passage is defined between them. With this arrangement, in use, pressure build up in the container forces fermenting juice and the ferment gas up through the fermentation tube. As the juice and gas flow from the open upper end of the fermentation tube into the discharge tube, the juice returns through the passage, under influence of gravity, to the container, whilst the ferment gas escapes through the discharge tube to the atmosphere. The fermenting juice flowing onto the skins helps irrigate them and extract colour into the juice.

In a preferred form of the present invention, the fruit must is pumped or otherwise poured into the holding compartment. When the must is supplied through a hose or pipe, then that hose or pipe may be connected or coupled to the connection facility at the opening, although that is not necessary. In this form, the holding container is positioned in the support crate prior to must supply. The container is typically completely filled with the must.

Brief Description of the Drawings It will be convenient to hereinafter describe the invention in greater detail by reference to the accompanying drawings which illustrate two embodiments of the invention applied to a container apparatus and method for handling crushed grapes or grape must. The particularity of the drawings and the related description is not to be understood as superseding the generality of the preceding broad description of the invention.

In the drawings (where the same reference numerals identify the same components or features): WO 01/28889 PCT/AU00/01247 9 Fig. 1 is a cross-sectional side view of handling apparatus according to one embodiment of the present invention; Fig. 2 is a sideview similar to Fig. 1 but with the apparatus containing a quantity of crushed grapes or grape must; Fig. 3 is a side view similar to Fig. 2 but with the grapes or must undergoing fermentation; Fig. 4 is a side view similar to Fig. 3 but following commencement of removal of wine therefrom; Fig. 5 is a side view similar to Fig. 4 following removal of the wine therefrom; Fig. 6 is a cross-sectional view similar to Fig. 2 of handling apparatus according to another embodiment of the present invention; and Fig. 7 is a cross-sectional view similar to Figs. 3 and 6 of handling apparatus according to a further embodiment of the present invention.

Detailed Description of the Preferred Embodiments Referring to Figs. 1 to 5 of the drawings, there is generally shown a container apparatus 1 for handling crushed grapes or grape must M. The grapes or must M contain at least grape juice J and skins S which, as shown in Fig. 3 and as will be explained in more detail hereinafter, tends to form a cap C during fermentation.

The apparatus 1 includes a support crate 2 having a pallet-like base 3 and supporting side walls 4 extending upwardly therefrom so as to define an open topped storage space 5. The walls 4 may be dismountable from the base 3 for flat stacking thereon in order to reduce volume storage and transportation of the crate 2 when not in use.

One of the side walls 4 has an access opening 6 adjacent the base 3 for access into the storage space 5. The purpose of this opening 6 will become more apparent hereinafter.

The apparatus 1 also includes a bag like holding container 7 removably placable within the storage space 5. The container 7 has a holding compartment 8 for holding a quantity of crushed grapes or must M. In the exemplary application, the holding compartment 8 has a capacity of about 800 WO 01/28889 PCT/AU00/01247 litres, although it will be appreciated that other compartment volumes may be selected for particular applications. The compartment 8 is defined by a top wall 9, bottom wall 10 and. one or more side walls 11 extending therebetween.

The container 7 is composed of flexible plastic and/or metal laminate sheet material. Where the apparatus 1 is used for fermenting juice J then at least the top wall 9 will be composed of stretchable material allowing it to distend into a dome shape under pressure generated during the fermentation process. In the exemplary application, the container 7 will typically have a single use life, ie the handling of one batch quantity of grapes or must M prior to disposal.

An opening 12 is provided in the top wall 9 for supply of grapes or must M into the holding compartment 8 and removal of grape juice J or wine therefrom. The container 7 is closed from liquid flow into and out of the holding compartment 8 except through opening 12. The opening 12 is defined by a pipe or hose coupling 13 fitted into the top wall 9 and to which a pipe or hose H can be connected for flow of grapes or must M, and juice J or wine therethrough. The coupling 13 may be seam welded or otherwise sealed into the top wall 9, and provide any suitable sealed connection to the pipe or hose

H.

The apparatus 1 further includes a gas discharge tube 14 releasably connectable to the coupling 13. That discharge tube 14 extends externally of the container 7 to an open end 15 communicating with the surrounding atmosphere.

In addition, a ferment tube 16 is fitted within the discharge tube 14. That tube 16 extends from an open lower end 17 within holding compartment 8 to an open upper end 18 within the discharge tube 14 below the open end thereof. The ferment tube 16 is of a smaller cross sectional size than the discharge tube 14 so as to define flow passage 19 therebetween.

The apparatus 1 further includes control means 20 operable to apply an extemrnal force to the container 7 so as to cause it to be compressed or collapse. The control means 20 includes a control member 21 which, in this embodiment, is constructed integral with the container 7. It should be WO 01/28889 PCT/AU00/01247 11 appreciated, however, that in alternative embodiments (not shown), the control means 20 may be quite separate from the container 7.

The control member 21 includes a bag-like control container 22 arranged beneath the container 7 between the bottom wall 10 thereof and the crate base 3. The control container 22 is composed of the same material as the holding container 7, and has a bottom wall 23 and at least one side wall 24 which, together with the bottom wall 10 of the holding container 7, defines a expandable control compartment 25. Bottom wall 10 forms a dividing wall between the holding compartment 8 and control compartment An opening 26 is provided in the side wall 24 adjacent the bottom wall 23 for supplying low pressure fluid, such as water, into the compartment 25 for expansion thereof. Opening 26 is defined by a pipe or hose coupling 27 which may be similar to coupling 13, fitted into the side wall 24 and to which a pipe or hose H' can be connected for flow of pressurised fluid into the compartment 25. The coupling 27 is aligned with the access opening 6 in the crate side wall 4 to enable easy access by the pipe or hose H'.

In use of the apparatus 1 in the exemplary application, the integral containers 7 and 22 are placed in the storage space 5 of crate 2, with the coupling 27 aligned with access opening 6. The respective holding compartment 8 and control compartment 25 are initially collapsed as shown in Fig. 1. Hose H is connected to coupling 13 and grapes or must M pumped into the holding compartment 8 so as to completely fill the compartment 8 as shown in Fig. 2. The hose H is then disconnected from the coupling 13.

In one arrangement, the apparatus may be simply used to separate the grape juice J out of the crushed grapes or must M. In that application, when it is desired to remove the juice J from the compartment 8, compartment 25 is connected to a source of low pressure water through hose H' connected to coupling 27. As water is supplied into the compartment 25 it progressively expands, inflating the container 22 and applying a force to the bottom wall of the container 7. As a result the bottom wall 10 tends to rise toward the top wall 9 as shown in Fig. 4.

WO 01/28889 PCT/AU00/01247 12 Frictional contact between the crate side walls 4 and container side walls 11 may be sufficient to restrain the entire container 7 within storage space 5 against riding upwardly on the expanding control container 22.

However, an auxiliary restraint, such as tie down straps (not shown) may be provided so as to restrain container 7 against that upward movement.

Continued expansion of the control compartment 25 causes the juice J to commence flowing out of the holding compartment 8 through the opening 12. Another hose H" may be connected to coupling 13 as shown in that Fig. 4 to enable the juice J to be taken away for further processing. The skins S within the crushed grapes or must M will tend to float upwardly within the grapes or must M and accumulate against the top wall 9. The restricted size of the opening 12, and relatively slow expansion of the control compartment minimises entrainment of those skins S in the juice J being removed from the compartment 8.

Expansion of the control compartment 25 continues until the compartment 25 is fully expanded and all of the free running juice J is removed from the compartment 8 as shown in Fig. 5. In addition, the fruit pulp and skins S may undergo some pressing during the final expansion of the compartment releasing further juice J from the grapes or must M.

The control compartment 25 is then emptied through reverse flow of the low pressure water through hose The integral containers 7 and 22 can then be removed from the crate 2 and container 7 slashed open to access the retained skins S. Those skins S may undergo a secondary pressing in separate equipment for removal of any residual juice J and eventually composted or discarded.

In using the apparatus 1 to ferment the grape juice J into wine, after pumping the grapes or must M into the holding compartment 8, the gas discharge tube 14 is connected to the coupling 13. The must M is then inoculated with a fermentation yeast.

As fermentation commences, the skins S are forced toward the top wall 9 under influence of ferment gas produced during the fermentation. That gas rises through the grapes or must M and escapes via the discharge tube 14.

WO 01/28889 PCT/AU00/01247 13 As the fermentation becomes more active, the skins S become compacted against the top wall 9 restricting escape of the ferment gas.

Progressively increasing pressure within the compartment 8 causes the top wall 9 to distend to a dome shape as shown in Fig. 3. To alleviate excess pressure build up the ferment tube 16 is fitted into the discharge tube 14. That ferment tube 16 extends through the skin cap C into the fermenting juice J.

The fermenting juice J and ferment gas flow up the ferment tube 16 to its open upper end 18 where the gas is released into the discharge tube 14 whilst the juice return flows through passage 19 into the holding compartment 8, irrigating the cap C in the process.

This circulation of the fermenting juice J continues until the end of fermentation. At that stage the skins S slowly sink through the fermented juice (wine) to settle on the bottom wall Upon completion of the fermentation process the wine is removed from the holding compartment 8. That can be achieved by disconnecting the tubes 14 and 16 from the coupling 13, and operating the control means 20 as described above.

Fig. 6 of the drawings shows a similar container apparatus 1 to that of Figs. 1 to 5, but with a modified control means 20'. Fig. 6 shows the same stage of use of the apparatus as shown in Fig. 3 of the previous embodiment.

It will be appreciated that the apparatus of this embodiment will proceed through each of the stages of the earlier embodiment during apparatus use.

In this embodiment, control means 20' includes an outer bag like control container 22' defining control compartment 25' in which inner bag like holding container 7 is positioned. Coupling 13 in the top wall 9 of the container 7 also extends through the top wall of container 22' to provide access opening 12 for flow of grapes or must M and juice J or wine therethrough. Container 22' may be seam welded or otherwise sealed to the coupling 13 to maintain the integrity of the compartment At least one opening 26' is provided in the container 22' toward the top thereof for supplying low pressure fluid into the compartment 25'. That fluid pressure acts to compress or deflate the holding container 7 within the WO 01/28889 PCT/AU00101247 14 compartment 25' to cause juice or wine to be removed from the compartment 8 as described above in relation to the previous embodiment. Opening 26' is defined by a pipe or. hose coupling 27' for connection of a pipe or hose H' supplying the low pressure fluid into the compartment Only one opening 26' is required for pressurising the compartment However, as shown in this embodiment, a pair of spaced apart openings 26' can be provided. These openings 26' can function as an inlet and outlet respectively for flow of heat exchange fluid through the compartment Thus, for example, during the fermentation process, a fluid can flow through an inlet opening 26' to circulate within the compartment 25' about container 7 before exiting through the outlet opening 26'. That fluid may be either a liquid or gas, and may be heated or cooled so as to control the temperature of the must M in the container 7 during the fermentation process.

In a variation of the embodiment described with reference to Fig. 6, the function of the holding container 7 and the control container 22' are reversed.

That is, the control container 22' becomes the holding container 7 holding a quantity of must M in the control compartment 25, whilst the holding container 7 acts as the control container 22' to force the juice J from the control compartment 25 out through opening 26'. With this variation, pressure fluid is introduced by hose H into the holding compartment 8 through opening 12 causing the holding container 7 to inflate and apply a force to the must M in the control compartment 25. That force causes the juice J to flow out through opening 26'. The juice J can be removed through hose H'.

A further embodiment of the apparatus is shown in Fig. 7 of the drawings. That drawing again shows the apparatus 1 in the same stage of use as shown in Figs. 3 and 6 of the previous embodiments.

In this embodiment, apparatus 1 incorporates an inner bag like holding container 7" and an outer bag like control container 22" manufactured together in a pillow-like construction. Thus, the holding container 7" and control container 22" are each fabricated from flat pieces of sheet material welded or otherwise sealed together along their edges to form seam 28" extending continuously about the edges of the sheet material pieces. With this WO 01/28889 PCT/AU00/01247 arrangement, an upper sheet material piece forms the top wall 9" and the upper part of the side walls 11" of the holding container whilst a lower sheet material piece forms the bottom wall 10" and the lower part of the side walls 11" of that container At least the upper sheet material pieces forming the containers 7" and 22" are composed of stretchable material. As with the previous embodiments, ihis construction allows the upper part of the containers 7" and 22" to distend into a dome shape under internal pressure generated during the fermentation process.

The control container 22A defines control compartment 25" in which holding container 7" is positioned. Coupling 13 in the top wall 9" of the container 7" also extends through the top wall of container 22" to provide access opening 12 for flow of grapes or must M and juice J or wine therethrough. Container 22" may be seam welded or otherwise sealed to the coupling 13 to maintain the integrity of the compartment An opening 26" is provided in the container 22" adjacent the bottom thereof for supplying low pressure fluid into the compartment 25". That pressure acts to raise the lower sheet material piece forming the bottom wall and lower part of the side walls 11" of the holding container As a result, juice or wine is cause to be removed from the compartment 8 as in previous embodiments. Opening 26" is defined by a pipe or hose coupling 27" for connection of a pipe or hose (not shown) supplying the low pressure fluid into the compartment Although not shown, additional openings 26" can be provided into compartment 25" for flow of heat exchange fluid through that compartment.

The composition of the sheet material forming the holding and control containers will vary depending on the purpose of the apparatus 1. In the exemplary application of the apparatus, the sheet material composition can vary for fermentation of red and white wines as well as for pre- and postmaceration. Variation of the sheet material properties, such as carbon dioxide and oxygen permeability characteristics can lead to significant improvements in wine quality including wine colour, aroma and astringency.

WO 01/28889 PCT/AU00/01247 16 Examples of suitable sheet materials for containers of apparatus embodiments shown in Figs. 6 and 7 of the drawings, when used for grape fermentation and maturation, are as follows: Red Wine Fermentation A control container comprising two layers of 150 micron ultrastrong blended polyethylene.

A holding container comprising a single layer of 80 micron food contact polyethylene.

White Wine Fermentation A control container comprising a single layer of 112 micron metallised polyester.

A holding container comprising two layers of 100 micron food contact polyethylene.

The metallised polyester layer minimises transmission of carbon dioxide and oxygen between the must M and external environment, whilst the polyethylene layers provide excellent integrity and overall container strength.

Wine Maturation The containers can be made in different materials to provide different levels of oxygen permeability. Control and holding containers each comprising a single layer of 100 micron linear polyethylene would allow approximately 1000cc/M 2 /24 hours (100% oxygen) at 25 0 C. Such a container construction could be used for rapid maturation.

Holding containers made from various thicknesses of polyethylene sheet material, and control containers made of nylon co-extrusion would-allow varying levels of carbon dioxide and oxygen to permeate to the holding compartment, creating opportunities for medium and slow maturation of between approximately 80 and 250cc/M 2 /24 hours (100% oxygen) at It will be appreciated from the foregoing description that the apparatus, container and method are relatively simple and inexpensive. They are particularly suitable for handling crushed fruit and must, and other flowable materials, where the volume of material to be handled is difficult to predict and has seasonal fluctuations. In that regard, the apparatus and container provide WO 01/28889 PCT/AU00/01247 17 considerable capital cost savings compared with existing handling apparatus.

In particular, the apparatus does not require expensive special purpose equipment to assist in handling the crushed fruit or must. Moreover, additional machinery for separating the fruit juice or wine and skins, and for pressing the ferment to extract the resultant wine can be avoided.

Preliminary trials in fermenting wine grapes using the apparatus and method indicate a significant increase in the levels of phenolics leading to better wine colour stability. In addition, varietal aromas are enhanced, as is the level of wine astringency, leading to a more balanced and stable wine. In addition, pre-fermentation maceration of the grape must using the apparatus and method has revealed good colour extraction from Shiraz grapes, with subsequent post-fermentation maceration softening the wine.

The apparatus and method of the present invention requires minimal cleanup following use. The single use, removable container means that it can be discarded following use, and the crushed fruit or must residue can be similarly discarded or simply removed for separate processing.

Finally, it is to be understood that various alterations, modifications and/or additions may be made to the apparatus and method without departing from the ambit of the present invention as defined in the claims appended hereto.

Claims (10)

1. 21. MAY. 2003 16:10 PHILLIPS ORMONDE FITZPATRICK NO. 6395 P. 8/22 The claims defining the invention are as follows: 1. A flexible bag container for fruit must fermentation, the container including: container walls composed of flexible sheet material and defining a holding compartment, for holding a quantity of fruit must during fermentation. 6 and a control compartment, one of the compartments being within the other compartment; at least one opening In at least one of the container walls through which ferment Is removed from the holding compartment; and, at least one opening in at least one of the container walls for introducing a pressing fluid into the control compartment so as to expand the control compartment and apply a force to the holding compartment causing at least juice of the ferment, or wine, to flow out through the or at least one opening from the holding compartment. A flexible bag container as claimed in claim 1, wherein the holding compartment is located within the control compartment. 3. A flexible bag container as claimed in claim 1, wherein the control compartment is located within the holding compartment. 4. A flexible bag container as claimed in claim 2 or 3, wherein the container walls form an outer bag, and an Inner bag within the outer bag, one of the compartments being provided within the inner bag and the other compartment being provided externally of the inner bag and within the outer bag. A flexible bag container as claimed in claim 4, wherein the inner and :outer bags are at least substantially separate from one another. 6. A flexible bag container as claimed in claim 4, wherein the inner bag walls are provided by overlying portions of flexible sheet material, and the outer bag walls are provided by overlying portions of flexible sheet material, the sheet material portions providing the inner bag walls being located between the sheet material portions providing the outer bag walls, and the sheet material portions are sealed together along overlapping peripheral edges thereof to form the Inner and outer bags. 7. A flexible bag container as claimed in any preceding claim, wherein the at least one opening from the holding compartment is located in a container wall located at the top of the bag container. COMS ID No: SMBI-00257864 Received by IP Australia: Time 16:15 Date 2003-05-21 21. MAY. 2003 16:11 PHILLIPS ORMONDE FITZPATRICK N0. 6395 9/22 8. A flexible bag container as claimed In any preceding claim, wherein the at least one opening into the control compartment is located in a container wall at a side of the bag container adjacent the bottom thereof. 9. A flexible bag container as claimed in any one of claims I to 7, wherein the at least one opening into the control compartment is located in a container wall located at the top of the bag container. A flexible bag container as claimed in any preceding claim, wherein at least one container wall defining the holding compartment is composed of gas permeable sheet material to* permit micro oxygenation of the must in the holding compartment. 11. A flexible bag container as claimed In any preceding claim, wherein at least one container wall defining the holding compartment Is composed of gas permeable sheet material to permit escape of ferment gas from the holding compartment. 12. A flexible bag container as claimed in any preceding claim, wherein at least one container wall defining the holding compartment is composed of stretchable sheet material to permit the container wall to distend into a dome shape under internal pressure of the ferment generated during fermentation. 13. A flexible bag container as claimed in any preceding claim, wherein at least two openings are provided into the control compartment for flow of heat exchange fluid therethrough into and out of the control compartment, :respectively, so as to cause convected transfer of heat between the heat exchange fluid in the control compartment and the fermenting fruit must in the :holding compartment. 14. A container apparatus for fruit must fermentation, including: a rigid support structure; and, a flexible bag container supported in the support structure, the bag container including container walls composed of flexible sheet material and defining a holding compartment, for holding a quantity of fruit must during fermentation, and a control compartment, one of the compartments being within the other compartment, at least one opening in at least one of the container walls through which ferment is removed from the holding compartment, and at least one opening In at least one of the container walls for introducing a pressing fluid into the contmol compartment so as to W.-"tWOW"Wfr?-O.SpeS21O.DOC COMS ID No: SMBI-00257864 Received by IF' Australia: Time 16:15 Date 2003-05-21 21. MAY. 2003 16:11 PHILLIPS ORMONDE FITZPATRICK NO.6395 P. 10/22 expand the control compartment and apply a force to the holding compartment causing at least juice of the ferment to flow out through the or at least one opening from the holding compartment. A container apparatus as claimed in claim 14, wherein the holding compartment is located within the contirol compartment, the rigid support structure restraining the control compartment and controlling the direction of expansion of the control compartment toward the holding compartment so as to apply the force to the holding compartment. 16. A container apparatus as claimed in claim 14, wherein the control compartment is located within the holding compartment, the rigid support structure restraining the holding compartment as the control compartment ***expands so as to apply a force to the holding compartment. 17. A container apparatus as claimed in any one of claims 14 to 16, wherein the bag container includes a holding bag defining the holding compartment. 18. A container apparatus as claimed in any one of claims 14 to 17, wherein the bag container includes a press bag defining the control compartment. 19. A container apparatus as claimed in claim 18 wherein appended to claim 17, wherein the press bag is formed integral with the holding bag. A container apparatus as claimed in any one of claims 14 to 19, wherein 20 at least one container wall defining the holding compartment is composed of gas permeable sheet material to permit micro oxygenation of the must. 21. A container apparatus as claimed in any one of claims 14 to 20, wherein at least one container wall defining the holding compartment is composed of gas permeable sheet material to permit escape of ferment gas from the holding container.
2. 22. A container apparatus as claimed in any one of claims 14 to 21, wherein the at least one opening from the holding compartment is located in a container wall located at the top of the bag container.
3. 23. A container apparatus as claimed in any one of claims 14 to 22, wherein the bag container has at least two openings into the control compartment for flow of heat exchange fluid therethrough into and out of the control compartment, respectively, so as to cause convected transfer of heat between W*.rAlwOkVM e937-.pct.21Q5.DOG COMS ID No: SMBI-00257864 Received by IP Australia: Time 16:15 Date 2003-05-21 21. MAY. 2003 16:11 PHILLIPS ORMONDE FITZPATRICK NO. 6395 P. 11/22 21 the heat exchange fluid in the control compartment and the fermenting fruit must in the holding compartment
4. 24. A container apparatus as claimed in any one of claims 14 to 23, wherein the rigid support structure includes a support base and at least one support wall upstanding from the base and together defining a storage space in which the bag container is located. A container apparatus as claimed in claim 24, wherein the rigid support structure includes a support crate having a pallet support base and 4 support wall upstanding therefrom.
5. 26. A method for fermenting fruit must, including: positioning a flexible bag container in a rigid support structure, the container including walls composed of 9999flexible sheet material and defining a fruit must holding compartment and a control compartment, one of the compartments being within the other 9 compartment; pouring a quantity of fruit must into the holding container, the :999,15 holding container being supported by the support structure; fermenting the must; and, introducing fluid under pressure into the control compartment causing the control compartment to expand and apply a force to the holding compartment whereby at least juice of the ferment flows out through an opening from the holding compartment. 9 20 27. A method as claimed in claim 26, wherein applying the force to the holding compartment causes the must to be pressed and juice to be separated 999 99from fruit pulp and skins of the must.
6. 28. A method as claimed in claim 26 or 27, wherein the holding 9 compartment is located within the control compartment, and the fluid 925 introduced into the control compartment causes the holding compartment to progressively deflate so as to press the must.
7. 29. A method as claimed In claims 26 or 27, wherein the control compartment is located within the holding compartment and the fluid introduced into the control compartment causes the control compartment to inflate and apply a force to the must. A method as claimed in any one of claims 26 to 29, and further including permeating oxygenating gas through wall of the holding compartment to micro oxygenate the must in the holding compartment. COMS ID No: SMBI-00257864 Received by IP Australia: Time 16:15 Date 2003-05-21 21. MAY. 2003 16:12 PHILLIPS ORMONDE FITZPATRICK NO. 6395 P. 12/22 22
8. 31. A method as claimed in any one of claims 26 to 31, and further including permeating ferment gas through walls of the holding compartment from the must out of the holding compartment.
9. 32. A method as claimed in any one of claims 31 to 37, and further including inserting a fermentation tube through the opening form the holding compartment into the must, fermenting juice and ferment gas flowing along the fermentation tube and exiting from an upper open end thereof, the ferment gas being removed and the fermenting juice returning to the holding container.
10. 33. A flexible bag container of fruit must fermentation, substantially as hereinbefore described in any one of the embodiments with reference to what is shown in the accompanying drawings. io*& 34. A container apparatus for fruit must fermentation, substantially as hereinbefore described in any one of the embodiments with reference to what is shown in the accompanying drawings. 15 35. A method for fermenting fruit must, substantially as hereinbefore .described in any one of the embodiments with reference to what is shown in the accompanying drawings. DATED: 21 May 2003 20 PHILLIPS ORMONDE FITZPATRICK Attorneys for: AUSTRALIAN VINEYARD DEVELOPMENTS PTY. LTD. *l S0 W:atmW0oRK78937O.5p1L,2105.VQC COMS ID No: SMBI-00257864 Received by IP Australia: Time 16:15 Date 2003-05-21