DE102011107294B4 - Apparatus and method for wine making - Google Patents

Abstract

Wine making device, with a. a tank device (1) i. with connections (7) and (9) and a tank outlet (3), ii. with a temperature control bottom (22) with inlet (6) and outlet (5) for a cooling or heating fluid, b. an airtight lid (8), c. a pressing device, i. with a press cover (12), ii. with a press bottom (16) which is inserted into the tank device (1) before filling, iii. wherein press cover (12) and press bottom (16) are connected, iv. with Scheiter chains (14) or steel cables, d. a filter and reverse sedimentation device, i. with a press cover (12), ii. with a filter bottom (20) with built-in pre-filter (19) and a check valve (17) which is inserted from above into the tank device, iii. wherein press cover (12) and filter bottom (20) are connected, wherein instead of the airtight cover (8), a press cover (12) which can be connected to the press bottom (16) or the filter bottom (20) is placed.

Description

Technical area classification

The invention relates to a tank device and accessories, which enables wine production according to an optimized manufacturing process. The process relates to the entire wine development from the harvest to bottling and optimizes advantageously the transport and storage logistics, the mashing, the pressing process, the filtering process, the expansion and bottling. Optionally, maceration in vacuum and in a carbon dioxide atmosphere (Mazération Carbonique) can be carried out with the apparatus and method. Likewise, a Versektung or sparkling wine production can take place in the container.

State of the art

The classic winemaking process, which has been refined and developed for hundreds of years, provides that the berries in the vineyard are either harvested by hand or by machine and then transported to the winery with a grape cart. In red wine production, the grapes are transferred from the trolley to a container for mash fermentation and then transferred to a press. After pressing, a gradual filtration of the young wine to the finished wine. The process for white wine preparation initially provides for filling the press with grapes from the trolley. Only after pressing and subsequent primary clarification does the alcoholic fermentation take place. Until bottling, many refilling operations and containers are required in both wine processes.

As long as there is viticulture, there is also the process of maceration or fermentation of grape mash or grape juice in the ambient air. The grapes are struck or crushed and left to stand in their own juice, so that the conversion of sugar into alcohol can begin and color and aroma from the shell pass into the wine. In the many years of wine history, more and more processes have been developed and tested to improve the wine flavor and quality.

One example is the prior art tanks for moving the sinker up and down in grape mash tables DE 258 102 A to achieve a thorough mixing of the grape mash.

A further developed process is the production of red and white wine by Macération Carbonique under carbon dioxide atmosphere, which meanwhile belongs to the good professional practice in the cellar technology (See fermentation process and device for the Maceration Carbonique DE 3410768 A ). In contrast to the mash fermentation, the whole, undamaged grapes are filled into a container and covered with carbon dioxide in order to suppress an increase of the natural yeast flora and the accompanying onset of alcoholic fermentation (See tank presses with protective gas atmosphere) WO 2005/051642 A1 ). Through the created anaerobic environment an enzymatic digestion of berry ingredients takes place. It is advantageous for the aroma that, in addition to alcohols, the chemical and enzymatic reactions also give rise to phenols, benzaldehydes, ethyl cinnamate, ethyl vanillin, methyl vanillin and vinylbenzene. In addition, malate degradation occurs by 32-57% of the original level, increasing the pH and promoting malolactic fermentation. The result is a wine that presents itself sensory fruity and fresh and has a more intense color, than wines after conventional mash fermentation.

Reductive wine production is also state of the art and is described in the following literature: GROSSMANN-KÜHNAU S .: Reductive wine production: Does it produce better wines? In: German Food Rundschau (2010) 106, 304-305.

The process of Macération Carbonique is usually carried out in practice with red grape varieties, but it is already described in the literature and teaching for white grape varieties. The Macération Carbonique can be varied by varying levels of mash, which creates a protective carbon dioxide atmosphere through brief fermentation.

Furthermore, known in the prior art tanks with temperature control systems EP 1 785 553 A2 in order to achieve advantages in the transport and further expansion of the wine.

Defects of the prior art - task

The harvesting and processing of the grapes in general requires a multiple shift and later pumping the mash or wine for further process steps. Moving the grapes, the mash or the wine increases the workload. By pumping grapes, mash, must and wine, a mechanical stress takes place, whereby oxygen, phenolic substances and air germs are introduced, which has a negative effect on the quality and aroma. The task is seen as the work processes To optimize the beginning of the harvest to bottling and reduce the mechanical stress on the grape and the product to achieve better product quality.

In viticulture extra containers are needed for the transport of the pigeons from the vineyard to the winery, for the maceration, for pressing and later for the expansion of the wine. It is further considered a task to reduce the number of containers required and to make the cultivation volume of the tanks scalable for each operating size.

The method described by the Macération Carbonique requires that the grape berries remain undamaged, which is only possible with small container sizes, otherwise the static pressure on the grapes is too large. The grape skin becomes more sensitive to mechanical stress at the time of harvesting. By transferring from a transport container in the maceration container thus the berries are damaged, whereby the process of Macération Carbonique is limited. As an inventive task is seen to optimize the process of Macération Carbonique with a universal tank device.

Another factor that affects the economy of the process is the carbon dioxide required, which causes additional costs and must be transported. As an inventive task is seen to develop a container and method which manages without supplied carbon dioxide.

Troubleshooting

These objects are achieved by the teachings of claims 1 to 7, wherein the claims 3 to 7 use the device in an advantageous manner. A container which enables transport, maceration, fermentation, pressing, pre-clarification, filtering, and further disassembly and storage in one device is illustrated in this invention.

A container of standardized dimensions and receptacles can be easily brought into the vineyard by truck, forklift, tractor or other transport vehicles to be loaded there directly with the grapes. Conversely, the loaded containers can be transported to the winery. The containers are closed in the vineyard with an airtight lid, which protects the contents from oxidation and contamination of microorganisms. Now either carbon dioxide can be channeled through one of the ports into the tank, with the air escaping from a vent valve, or a vacuum is drawn from one of the tank ports. In the vacuum and especially low-oxygen container an incipient fermentation is prevented.

The bottom of the container is double-walled, so that a liquid for cooling and / or heating can be introduced. Thus, the maceration and the fermentation process can be favorably influenced. In addition, the tank has a drainage and clear draining process, a fermentation bung, a connection for taking samples, a temperature measuring point, a level indicator, a pressure fitting and connections for drawing a vacuum and for introducing carbon dioxide. Forklift tabs allow flexible handling of the container.

After harvesting or after completion of Macération Carbonique, the berries must be separated from the stalks for the subsequent mash fermentation, which can be carried out either with a instead of the airtight lid attached Entrappermoduls or with an external Entrapper. For external de-stemming, the container can either be emptied into a destacker by a stacker with slewing ring, or a mesh-filled net or bag with an outlet opening placed in the empty container before harvesting is emptied into the entrapper.

For pressing the whole or de-stemmed grapes, a press cover is placed on the container and connected to the press bottom, which was inserted before filling. The press cover pulls the press floor upwards, by pressure release and chains or steel cables, which are clamped between the floor and the cover, a mechanical loosening of the pomace is achieved and a better juice yield is ensured. The press bottom is constructed so as to prefilter the juice.

After pressing the wine is further expanded in the container. Advantageous effect of the double bottom, with which, depending on the oenological or cellar technology process, can be cooled or warmed. The chilled floor can also be used for tartar stabilization by means of refrigeration. In addition, with an end cover made of oak wood and a lowerable, perforated or slotted, below it, optional oak wood plate of the pomace can be subverted in the mash fermentation and carried out the oxidative wood removal.

In the further expansion of various filtration processes are necessary, which can be performed by introducing filter trays, which are connected to the press cover. The filter bottoms have a valve system so that they can be inserted from the top, without the sediments on the bottom remain. Only at Hochzeihen is filtered.

This process can also be carried out with several filter stages. Also, the clarification of the must as well as the removal of the tartar crystals after the tartaric stabilization by means of cooling process can be carried out in this way.

Through the Trub- or clear drain the finished wine can be bottled by lifting the container directly by gravity. This protects the finished wine from mechanical stress and oxygen input through pumps.

embodiment

In the drawings, an embodiment of the invention described in more detail below is shown. It shows:

1 a schematic side view of a tank device with lid.

2 a schematic side view of a press cover with hinged press bottom.

3 a schematic side view of a tank device with inserted pressing device.

4 a schematic plan view of a filter bottom with filter chambers and check valve.

5 a schematic cross section of the side view of a filter bottom with check valve.

6 a spatial representation of a tank device with lid.

7 a spatial representation of a press cover with hinged press bottom.

A tank device shown in FIGS. 1 ) can be transported and stored very flexibly by the standardized design, such as IBC container or Euro pallet system, so that offers a direct filling in the vineyard. By stacker shots ( 2 ), the tank device can be transported safely even in the filled state and even rotated. An airtight lid ( 8th ) can protect the contents from oxidation and contamination of microorganisms already in the vineyard. If desired, through the connection ( 7 ) are pulled a vacuum, so that an anaerobic environment is formed, an increase of undesirable yeasts or other microorganisms prevented and an incipient fermentation is prevented. It can also be connected by the connection ( 7 ) a protective gas such as carbon dioxide are introduced, which the remaining air through the valve at the port ( 9 ) pushes out of the tank device. At the connections ( 7 . 9 ), depending on the process step, a fermentation pound may be appropriate to drain the pressure from the tank. In addition, the tank device has a temperature control floor ( 22 ), which has an inlet ( 6 ) and expiration ( 5 ), with which a cooling or heat fluid through the ground ( 22 ), so that the biochemical processes can be influenced in an advantageous manner. Through a connection ( 4 ) or a revision cover ( 21 ) for sampling, the entire wine making process can be monitored.

An advantage for the cleaning of all components of the tank system is that through the airtight lid ( 8th ) and the valve connections ( 7 . 9 ) Ozone can be introduced to achieve a cleaning and disinfecting effect. As a result, the pressing device, filter and wood inserts can be reliably cleaned with low labor costs.

The characteristics of the refueling device also allow the Macération Carbonique process to be carried out, which requires intact grapes in an anaerobic atmosphere. In addition, you can through the pressure-tight lid ( 8th ) also produce sparkling wine or sparkling wine.

After the Macération Carbonique or the normal maceration in the grape juice, a mash fermentation can be carried out in the tank device. The advantage here is that is pushed through the end cap with underlying pom-pus sub steamer made of oak or stainless steel, the top floating pomace cap down, so that no contamination by microorganisms and macroorganisms can take place. A good extraction of the berry ingredients and the mixing of the mash are thus guaranteed.

Before pressing the grapes, the berries must be detached from the grapes, which is called de-stemming. This can be done with a suitable device in the tank device or with an external Entrapper. If an external Entrapper is used, you can either the tank device on the stacker tabs ( 2 ) with a forklift or overhead crane in Entrapper or remove a previously inserted into the tank device network, which stores the grapes.

A press cover ( 12 ), which on the tank device ( 1 ) as in 3 and 7 can be placed, allows pressing the grapes in the same container. The pressing process is carried out so that the tie rods ( 11 ) during retraction, in the pre-filled press bottom ( 16 ), on the detents ( 15 ) are attached. After that, the hydraulic cylinder ( 13 ) extending over the connection ( 10 ) between drawbars and the hydraulic cylinder creates a pressing pressure between press floor and press cover, the berries are pressed upwards. In order to achieve a more optimal juice yield, you have to loosen the press-rest several times and press again, which is called failure. The loosening of the pomace is through the Scheiter chains ( 14 ) or ropes, which are pressed into the pomace and fall after releasing the pressing force by gravity down. An advantage of the method is that the pomace be removed upwards from the tank device and the juice can remain in the container.

After pressing, the must must be preclarified or filtered in several steps. In the cellar technology this is achieved according to the prior art by a prefiltration or primary clarification by means of sedimentation and the subsequent decanting of the juice. Since one of the objects of the invention is to perform as few transfer operations as possible in order to ensure better quality, an inverse sedimentation has been developed in an inventive manner. In reverse sedimentation, a filter bottom ( 20 ) with built-in pre-filter ( 19 ) with the press cover ( 12 ) on the locks ( 18 ) with the tie rods ( 11 ) and pressed from above into the tank device. Through a check valve ( 17 ) or non-return valve, the unfiltered juice can flow up into the resulting filter chamber. By pulling up the filter bottom ( 20 ) closes the check valve ( 17 ) and it is the Trub up against the press cover ( 12 ) and can be removed without having to refill the tank contents. Alternatively or additionally, the central juice drain ( 3 ) into the tank device ( 1 ) over the press cover ( 12 ) are recirculated to leach a remaining under the filter bottom Trub when depressing into the filter chamber, resulting in a better filtration performance. By replacing the filters ( 19 ) with different filter levels can with the filter bottom ( 20 ) all necessary filtering operations are performed.

For oxidative wood removal of the wine can in the lid ( 8th ) Oak plates or so-called staves and chips are attached until the final product via the central juice drain ( 3 ) can be filled.

Advantages of the invention

It is ensured in the containers and modules described a flexible use, which allows scaling according to the operating size and the methods used. The maintenance and cleaning of the modules is ensured thanks to good accessibility and disassembly. The selection of the modules can be adapted very well to the operating conditions. The handling of the container can be performed, for example, with the forklift truck with and without slewing ring, with the plate lizard, the tractor with front loader or even the overhead crane in the wine cellar.

The method described in the container concept with standard dimensions according to, for example, the Euro pallets or IBC container system, is not only possible in the classic wine cellar, since the temperature and aroma development can be ensured by the methods described in the invention. Thus, for example, the containers could be operated in a warehouse or even on a transport unit such as a ship or truck.

It is also advantageous that additional carbon dioxide does not necessarily have to be introduced and that a temperature control is made possible by the double bottom. By keeping the grapes from harvest to filling of the wine or beverage and carrying out all cellaring measures in the container, the use of pumps and the transfer to other containers is unnecessary, the product quality guaranteed and improved, optimized work processes and costs and time saved.

Claims (7)

Wine making device, with a. a tank device ( 1 i. with connections ( 7 ) and ( 9 ) and a tank drain ( 3 ii. with a temperature control floor ( 22 ) with inlet ( 6 ) and expiration ( 5 ) for a cooling or heating fluid, b. an airtight lid ( 8th c. a pressing device, i. with a press cover ( 12 ii. with a press floor ( 16 ), which before filling into the tank device ( 1 ), iii. with press cover ( 12 ) and press floor ( 16 ), iv. with Scheiter chains ( 14 ) or steel cables, d. a filter and reverse sedimentation device, i. with a press cover ( 12 ii. with a filter bottom ( 20 ) with built-in pre-filter ( 19 ) and a check valve ( 17 ) introduced from above into the tank device, iii. with press cover ( 12 ) and filter bottom ( 20 ), wherein instead of the airtight cover ( 8th ) a press cover ( 12 ), which with the press floor ( 16 ) or the filter bottom ( 20 ), is put on. Apparatus according to claim 1, wherein a. the refueling device ( 1 i. Stacker recordings ( 2 ) and / or ii. a connection ( 4 ) for sampling, and / or b. in the pressing device on the press bottom ( 16 ) Locks ( 15 ) are present and the pressing device tie rods ( 11 ), which on the detents ( 15 ), and the tie rods ( 11 ) the press floor ( 16 ) with a connection ( 10 ) and through the press cover ( 12 ), and / or c. in the filter and reverse sedimentation system at the filter bottom ( 20 ) Locks ( 18 ) and the filter and reverse sedimentation system tie rods ( 11 ), wherein the filter bottom ( 20 ) with inserted pre-filter ( 19 ) with the press cover ( 12 ) on the locks ( 18 ) with the tie rods ( 11 ), and / or d. the airtight lid ( 8th ) an inspection cover ( 21 ) and / or e. an end cover made of oak wood and underneath a lowerable, perforated or slotted oak panel is present and / or f. in the airtight lid ( 8th ) Oak panels or staves and chips are attached and / or g. into the tank device ( 1 ) a net or sack with outlet opening is inserted or instead of the airtight lid ( 8th ) an additional Entrappermodul is placed. Method for producing wine in the device according to one of claims 1 or 2, characterized by one or more of the following method steps: - gentle transport in anaerobic environment is carried out in the tank device, - a subsequent mash fermentation without decanting is carried out, - an integrated destemming of Grapes are interposed, - in the tanker an integrated pressing ( 12 ) carried out without previous rearrangement of the grapes, - an integrated clarification of the grape juice is carried out, - a subsequent integrated filtration in several filter stages is carried out, - a final reductive wine aging or an oxidative wood removal is carried out. Method according to claim 3, characterized in that the tank device ( 1 ) with an airtight lid ( 8th ) and by valve connections ( 7 . 9 ) either a vacuum is generated or an inert gas is introduced, which protects the tank contents or advantageously influences a biochemical process and that, if appropriate, a sparkling wine production or sparkling wine production by the airtight and pressure-tight lid ( 8th ) is carried out. Process according to claims 3 or 4, characterized in that instead of an airtight cover ( 8th ) a press cover ( 12 ), which is filled with a press bottom inserted before filling the tank ( 16 ), that the press floor ( 16 ) up against the press cover ( 12 ) is pulled to squeeze the juice from the mash or from the whole grapes and that by releasing the pressing pressure and the weight of Scheiter chains ( 14 ) or steel ropes of the press cake is loosened, so that a failure during the integrated pressing operation is performed and the press cake can be pressed again. Process according to claims 3 to 5, characterized in that on the press cover ( 12 ) Alternatively, a filter bottom ( 20 ), which by a check valve ( 17 ) is pressed from above through the tank contents on the tank bottom, and that when pulling up against the press cover ( 12 ) a reverse sedimentation or filtration is achieved and the filter residues are removed without draining the contents through the lid, and that alternatively or in addition to the non-return valve ( 17 ) the tank drain ( 3 ) over the press cover ( 12 ) is returned to the tank device, so that when draining the filter bottom of the remaining unfiltered tank contents is passed into the resulting filter chamber, which allows filtration with less Trubresten. Process according to claims 3 to 6, characterized in that a Macération Carbonique is carried out, the grapes in the tank device ( 1 ) transported undamaged and stored undamaged by the airtight lid ( 8th ) and the connections ( 7 . 9 in an anaerobic environment enzymatic digestion of the berry ingredients takes place, the anaerobic environment being created either by introducing protective gas such as carbon dioxide or by creating a vacuum through the connections ( 7 . 9 ), so that an increase of microorganisms and an incipient fermentation is suppressed, which may be due to the temperature control floor ( 22 ) is favored.

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