EP0535169A1 - Recipient et procede pour l'extraction de mout - Google Patents

Recipient et procede pour l'extraction de mout

Info

Publication number
EP0535169A1
EP0535169A1 EP19910918213 EP91918213A EP0535169A1 EP 0535169 A1 EP0535169 A1 EP 0535169A1 EP 19910918213 EP19910918213 EP 19910918213 EP 91918213 A EP91918213 A EP 91918213A EP 0535169 A1 EP0535169 A1 EP 0535169A1
Authority
EP
European Patent Office
Prior art keywords
juice
container
mash
container according
room
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19910918213
Other languages
German (de)
English (en)
Inventor
Herbert Rieger
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0535169A1 publication Critical patent/EP0535169A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/005—Methods or means to load or unload, to weigh or to sample the vintage; Replenishing; Separation of the liquids from the solids before or after fermentation

Definitions

  • the invention relates to a mash disposal container with at least one mash room, at least one juice room and at least one screen wall arranged between the mash room and the juice room.
  • the invention further relates to a method for juicing mash, in which the mash is filled into a mash room of a juicing container, which is separated from a juice room via a sieve wall.
  • a first known mash juicing container as depicted and described in Figure 32a on page 66 of the aforementioned DE book, is of a standing cylindrical shape with a bottom which is tapered and tapers downwards.
  • the known container is equipped with a central must drain, which consists essentially of a.
  • Juice tube exists.
  • the juicing tube can be extended telescopically and is in alignment with the vertical axis of the container.
  • the juicing pipe is loosely suspended from the upper container dome and is extended downwards like a telescope until its lower end is just above the lower container bottom.
  • the lower end of the juicing tube is connected to a lateral pipe socket which is guided outwards through the bottom of the container. If the space around the juicing tube is now filled with mash, for example white wine mash, the grape juice flows out of the mash into the juicing tube and can be drawn off below through the pipe socket mentioned.
  • the telescopic juicing tube is retracted upwards, and a slide can now be opened at the lower, conically tapering end of the container, so that the partially juiced mash is directly down into a press can drain. It will already be in the press pre-juiced mash completely squeezed out under mechanical influence.
  • a second known mash juicing container as shown and described in Figure 35 on page 69 of the aforementioned DE book, is also of a standing cylindrical shape. However, the bottom of this known container is designed as an inclined plane.
  • two vertical sieve walls running parallel to one another are provided which, viewed in horizontal section, form chords in the circular cross section of the container. The mash is filled into the inner space between the two sieve walls, while the two lateral spaces, which are circular in section, serve as juice spaces.
  • grape juice soon enters through the sieve walls into the two juice spaces under the effect of the dead weight of the mash and can then be drawn off below through extraction nozzles arranged just above the bottom of the container.
  • these known juicing containers and other known juicing containers have the disadvantage that the openings in the sieve walls become clogged very quickly because grape skins or whole grapes lay against the sieve walls from the inside and clog most of the openings. This is expressed in practice in such a way that with a continuous sieve wall, the grape juice only passes through the sieve wall in isolated jets, while most of the sieve openings are blocked.
  • Eggs can be found for example in the production of champagne and sparkling wine.
  • a white wine mash is filled into a juicing container for the production of base wines for champagne or sparkling wine production.
  • the grape juice that emerges through natural juicing under the effect of the weight of the mash is assigned to a first, particularly preferred quality category.
  • This grape juice, which emerges first is only mechanically loaded to a minimal extent and is also hardly provided with solid particles because the mash through which the grape juice passes has a similar effect to a gravel filter.
  • the grape juice that emerges first in this way is therefore of particular clarity and in practice does not need to be clarified, or almost no longer.
  • the invention is therefore based on the object of creating a juicing container of this type or of providing a method for juicing mash which corresponds to the above-mentioned wishes of the experts.
  • the object is further achieved according to the invention as the second mentioned mash juicing container in that the floor of the mash room is curved upwards, that a discharge opening is arranged adjacent to the floor, and that a drive drives at least one scraper wing sweeping over the floor of the mash room .
  • REPLACEMENT SHEET The object is finally achieved according to the invention as the third mentioned mash juicing container in that the floor of the mash room is curved upwards, that a discharge opening is arranged adjacent to the floor, and that a screen wall runs concentrically to the jacket at a distance from it and in passes essentially over the entire height of the jacket.
  • the object on which the invention is based is achieved in that the screen wall is moved at least in one direction parallel to its surface during the juicing process.
  • the invention thus has the very considerable advantage that from expensive reading material, i.e. A high juice yield can be achieved from grapes in particularly preferred growing areas, which is directly reflected in the fact that considerably more high-quality products, for example champagne or sparkling wine, can be produced from one and the same amount of grapes this was the case with conventional waste disposal containers using conventional methods.
  • this wall is a structure that is rotationally symmetrical about an axis, and the motor drive rotates the screen wall about the axis.
  • This measure has the advantage that a particularly simple arrangement is created in which the desired movement of the screen can be achieved in a structurally particularly simple manner.
  • the screen wall is a structure which is at least approximately rotationally symmetrical about a first axis, and the motor drive rotates the screen wall about a second axis which runs parallel to the first axis at a distance.
  • the screen wall also acts as an agitator, so that the mash can not only be juiced, but also stirred.
  • This stirring process when juicing the mash prevents the mash from segregating, so that with a suitable design of the screen wall, the mash can be stirred in every volume area and perfectly juiced. This applies in particular if the stirring movement ensures that the mash is conveyed from top to bottom or vice versa, because then all the components of the mash reach the lower region in which the pressure is due to the weight of the mash components above is particularly large.
  • the container is of a standing cylindrical shape
  • the drive is arranged on the bottom of the container and the axis of rotation of the drive coincides with the vertical axis of the container or at least approximately parallel to it.
  • the drive has a hollow shaft and the hollow shaft is connected to the juice chamber.
  • This measure has the advantage that the extraction of the grape juice is possible in a particularly elegant manner, because an element, namely the drive shaft for the moving screen wall, which has to penetrate the container wall anyway, is used in two ways to simultaneously remove the grape juice from the To pull off the juice compartment.
  • a line can point away from a moving surface element delimiting the juice chamber, the line being able to be brought into alignment with a discharge nozzle arranged in the container wall.
  • the line goes off the screen wall.
  • This measure has the advantage that an extremely simple and thus reliable arrangement is created with minimal design effort.
  • the line is designed as a bore in a drive flange which supports the screen wall and is arranged directly above the bottom of the container.
  • this exemplary embodiment is structurally somewhat more complex, it has the advantage that none are externally visible. There is a line connection because the deduction is made directly through the hole in the floor of the juice room.
  • the screen wall is supported at its end facing away from the drive, in particular, therefore, at the upper end, for example in an upper bottom of the container.
  • This measure has the advantage that the screen wall can be mounted more easily on the drive side.
  • the screen wall can be designed in a variety of ways. However, it is particularly preferred if the screen wall delimits a prismatic juice space.
  • the juice space can be circular-cylindrical or conical or pyramid-shaped, the shape of the It depends on the individual case whether a stirring effect is intended at the same time, in which case non-rotationally symmetrical structures are preferred, or whether optimal emptying of the mashing room is important because then conical shapes are available, in which the sieve wall is designed in such a way that that the mash room increases in cross-section towards a discharge opening.
  • the screen wall is arranged on a central drive flange of the clearing wing.
  • This measure has the advantage that a simple and easy to clean arrangement is created.
  • the clearing wing has an outlet line which is connected to a juice room enclosed by the mashing room.
  • This measure has the advantage that the juice room located centrally in the container can be easily emptied because the scraper wing in the double use also has a scavenging function and is also used as a drain line. Additional installations are therefore not necessary.
  • ZBLATT This embodiment has the advantage that the path for the grape juice out of the mash into the juice trap. is particularly short because it is significantly less than half the diameter of the juice container.
  • the mashing space is delimited by a sieve wall both on an inner surface and on an outer surface, so that the grape juice can escape into one or the other juice chamber.
  • a particularly good effect is achieved when the essentially hollow cylindrical mashing space widens conically towards the bottom of the container.
  • This measure has the advantage indicated above that self-emptying of the container is promoted because the juiced mash, the emptying of which from a container is always problematic, will move more easily towards the bottom of the container the more conically the mashing space widens downward .
  • the screen wall delimiting the juice space bordering on the jacket is radially closed vertically above the bottom of the container to the jacket.
  • the screen wall bordering the juice space bordering the jacket can pass vertically to the bottom of the container, provided that in the area of a discharge opening adjacent to the floor in the screen wall there is a passage for discharging pomace from the mash room through the passage and the Discharge opening is provided.
  • a motor-operated scraper wing is arranged on the floor, which in the first case passes radially to close to the casing or in the second case extends to the vertically continuous screen wall.
  • a plurality of vertically spaced discharge nozzles are connected to the juice chamber.
  • This measure has the advantage that the juice can be drawn off at different heights when the juice chamber is full. In this way e.g. Avoid that fine solid particles that have entered the juice room are deposited at the lower end of the juice room and that the particularly clear grape juice is drawn off via an elevated discharge nozzle.
  • the container is designed as an open container, but it can also be designed as a pressure container.
  • the container can also be used advantageously for red wine production if the so-called pressure relief process (Klenk's process) is used.
  • the volume ratio of juice room to mash room is between 1: 0.4 and 1: 2.5.
  • This measure has the advantage that an optimal space ratio between the mashing room and the juice room is available, depending on the desired juicing process. If, when the mash is poured into the container, the juice room is emptied continuously by means of a drain line, the juice room can be dimensioned very small so that the volume ratio of the juice room to the mash room can be of the order of 1: 2.5. If, on the other hand, it is intended to let the mash rest for some time without the juice draining, it is necessary for juicing of the mash to be as extensive as possible and only under gravity to dimension the juice space as large as possible so that the mash can collapse as much as possible . In this case, the volume ratio of juice room to mash room can e.g. are in the order of magnitude of 1: 0.4.
  • the screen wall is moved at intervals. This measure has the advantage that the mechanical action on the mash, even if it is as minimal as possible due to the tangential movement of the screen wall, is further reduced to the absolute minimum.
  • the screen wall is additionally moved in a direction perpendicular to its surface in order to stir the mash.
  • This measure has the advantage already mentioned above that, in addition to exposing the openings in the screen wall, a tangential movement can also be achieved by moving the screen wall tangentially when the screen wall is moved through the mash in the radial direction.
  • REPLACEMENT LEAF 1 shows a side view, in section, through a first exemplary embodiment of a juicing container according to the invention
  • Fig. 2 is a sectional view taken along the line I-I of Fig. 1;
  • FIG. 3 shows an illustration, similar to FIG. 1, partially simplified, illustrating a second exemplary embodiment of the invention
  • Fig. 4 is an illustration, similar to Fig. 3, illustrating a third embodiment of the invention.
  • FIG. 5 shows a further illustration, similar to FIG. 3, illustrating a fourth exemplary embodiment of the invention
  • Fig. 6 is a sectional view taken along the line VI-VI of Fig. 5;
  • FIG. 7 shows a detail from FIG. 6, for a variant of the exemplary embodiment shown there;
  • FIG. 8 shows a representation, similar to FIG. 7, for a further variant
  • FIG. 9 shows a further illustration, similar to FIG. 3, illustrating a further exemplary embodiment of the invention.
  • FIG. 10 is a sectional view on an enlarged scale through the bottom region of an exemplary embodiment of a waste disposal container according to the invention
  • FIG. 11 shows an illustration, similar to FIG. 11, for an embodiment of the invention modified from FIG. 10.
  • 10 designates a total of a mash juicing container, as can preferably be used for juicing wine mash, in particular white wine mash.
  • the container 10 like the further exemplary embodiments of the invention which will be described later, can also be used for juicing other mixtures of liquid and solids.
  • other mashes for example fruit or berry mashes, are to be considered, but the invention can also be used in other areas of the food industry or in environmental technology, for example for clarifying waste water.
  • the container 10 in Fig. 1 is of a standing cylindrical and open design.
  • a bottom 11 of the container 10 is curved inward, for example in the form of a cone, a spherical cap or an inlaid dished bottom.
  • a cylindrical jacket 12 adjoins the bottom 11 and passes through to an open upper side 13 of the container 10.
  • the container 10 is therefore of an essentially rotationally symmetrical design with a vertical axis 14.
  • the container 10 can have a height H between one and fifteen meters, while the outer diameter D is preferably between one and five meters. What is important in containers of the type of interest here is the ratio of the height H to the outer diameter D, this ratio H / D being between 1 and 6, preferably between 1.5 and 3.
  • the containers therefore have a capacity of between 1,000 and 100,000 liters or more. It may be stated at this point that the values mentioned represent only preferred ranges and that deviations upwards and downwards are of course possible without going beyond the scope of the present invention.
  • the jacket 12 has a cylindrical inner side 20, to which a first screen wall 21 is arranged concentrically at a distance.
  • the first sieve wall 21 is open at the top, but at the bottom is guided to the inside 20 of the jacket 12 via a radial conical section 22. In this way, a first, toroidal juice space 23 is created.
  • a second, optional screen wall 26 is of a standing cylindrical shape and is concentric with the vertical axis 14.
  • the second screen wall 26 is also open at the top and delimited at the bottom by a funnel-shaped insert 27.
  • the second screen wall 26 thus delimits a second juice chamber 28 of cylindrical shape.
  • the second screen wall 26 projects with a height hi vertically beyond the first screen wall 21 with a height h_, which in turn projects vertically over the upper edge of the jacket 12, the height of which over the foundation 16 with a Height h3 is indicated.
  • the stepped design h_ / z / h3 of the sieve walls 26, 21 and the jacket 12 ensures that when mash is poured into the mashing chamber 30, no undivided liquid and solid components get into one of the juice chambers 23 or 28.
  • the diameter di of the first sieve wall 21 and d_ of the second sieve wall 26 are in a preferred ratio to the outer diameter D of the container 10.
  • the sizes D: d_: d2 are preferably in a ratio of 10: 6: 2, although this information is also only to be understood as a guideline.
  • pomace 35 which has already been substantially juiced, i.e. the solid components of the mash consisting of grape juice and pomace.
  • grape juice 36 has already largely flowed into the juice spaces 23 and 28, specifically through the sieve walls 21 and 26, respectively.
  • the remaining filling level 37 of the pomace 35 which has already been substantially juiced is thus above a level 38 of the grape juice 36 which has already been partially removed.
  • ERSA TZBLATT Extraction nozzles are used to remove the grapes 36.
  • two extraction ports 39, 40 of conventional construction are provided, which are arranged in the casing 12 at different heights h 4 and h_.
  • the grape juice 36 can be drawn off via the outlet connections 39, 40 by means of lines 41, 42.
  • the different heights h 1 and h_ have the meaning that, for example, if a lot of grape juice 36 has collected in the first juice chamber 23 (as shown), a higher quality grape juice can be drawn off at the upper discharge nozzle 40, because the grape juice 36 small solid or suspended matter contained in the bottom of the first juice chamber 23 in a mud-like manner, a clearer and therefore higher-quality grape juice can be drawn off via the upper extraction nozzle 40, while a complete emptying of the first juice chamber 23 is only possible via the lower extraction nozzle 39, which, however, is then possible also leaves out the above-mentioned sludge from suspended violets and small solids.
  • a clearing wing 46 is provided just above a surface 45 of the bottom 11 of the container 10, the shape of which is adapted to the shape of the bottom 11.
  • the clearing wing 46 is S-shaped in plan view. At its free ends it is provided with scoop-like clearing plates 47. A further increase in stability is achieved by means of stiffening beads 48 which extend over the length of the clearing wing 46.
  • a drive 50 is arranged below the floor 11 concentrically with the vertical axis 14. The drive 50 preferably consists of an electric motor with a reduction gear connected downstream.
  • the drive shaft of the drive 50 is designed as a hollow shaft 51.
  • the hollow shaft 51 passes through the bottom 11 of the container 10 and is connected in a rotationally fixed manner to a drive flange 52 at its free end projecting into the interior of the container 10.
  • the drive flange 52 is in turn connected to the clearing wing 46 or more such clearing wings.
  • the drive flange 52 also carries the funnel-shaped insert 27 and the second screen wall 26.
  • the drive 50 is provided with a hollow shaft 51, its bore 53, which opens into the second juice chamber 28, can be used to pull the grape juice 36 out of the second juice chamber 28. 'This purpose, a line 54 which is connected to the bore 53rd
  • a discharge opening 58 is provided on the bottom 11 at the side.
  • the discharge opening 58 which preferably widens conically outwards, is connected to a closure slide 59.
  • the second screen wall 26 can still be radially supported at its upper end, as indicated by 62.
  • the mode of operation of the container 10 shown in FIGS. 1 and 2 is as follows:
  • E RSA TZ B LATT For juicing wine mash, this is filled into the mashing space 30 via the top 13 of the container 10.
  • the grape juice 36 is pressed out of the mash and flows through the sieve walls 21 outwards into the first juice room 23 and through the second sieve wall 26 inwards into the second juice room 28 Grape juice 36 are withdrawn from the first juice room 23, while it is possible to withdraw the grape juice 36 from the second juice room 28 via the bore 53.
  • a mirror 38 is then set, as shown in FIG. 1.
  • the drive 50 is switched on.
  • the drive 50 can run continuously, but it is also possible to operate at intervals.
  • Switching on the drive 50 causes the second screen wall 26 to rotate about the vertical axis 14. This is indicated in Fig. 2 with an arrow 63.
  • the surface of the second sieve wall 26 is designated by 64 in FIG. 2, and it can be seen that the rotary movement of the second sieve wall 26 characterized by the arrow 63 proceeds in the direction of its surface 64, namely tangentially.
  • This movement of the second sieve wall 26 ensures that it moves past the pomace 35 so that grape skins or whole berries which are in front of an opening in the
  • T second screen wall 26 have to be stripped. Accordingly, each individual opening in the second sieve wall 26 is repeatedly wiped free, so that the grape juice 36 is undamaged 25 through can enter the second juice room 28.
  • a brush 67 can also be provided, which extends axially and runs along a surface line of the second screen wall 26.
  • the brush 67 can be rotated in the opposite direction to the second screen wall 26 if this should be necessary.
  • a wiper or the like can also be used. be used.
  • the second screen wall 26 with the second juice chamber 28 is sufficient and a first screen wall 21 with the first juice chamber 23 can be dispensed with.
  • the slide valve 59 is opened and the discharge opening 58 is thus released.
  • the first screen wall 21 is closed at the bottom by a radial and conical section 22 at a distance from the bottom 11.
  • an annular space arises above the base 11 in the vicinity of the casing 12, which is swept by the clearing wing 46, in particular its clearing plates 47.
  • the pomace 35 now slide out of the discharge opening 58 under the action of the clearing-out wing 46 and directly into a press arranged below the container 10, or they are conveyed by means of a screw trough or the like to a spaced-apart press.
  • the pomace 35 meanwhile slide downward in the mashing room 30, with the rotating clearing flights! 46 ensures that the pomace 35 is always fed to the discharge opening 58 above the base 11.
  • the container 10 As soon as the container 10 has been completely emptied, it can be cleaned from the open upper side 13 in a simple manner, for example by spraying it out with a water hose, the water likewise being able to run out through the discharge opening 58.
  • the drive 50 can be designed, for example, via two coaxial shafts in such a way that it alternatively drives the second screen wall 26 or the clearing wing 46 by actuating couplings, but in a structurally simpler solution these elements are coupled to one another so that the second screen wall 26 rotates synchronously with the Aushoffrculatel 46.
  • FIG. 3 shows a container 70 which essentially corresponds to the container 10 of FIGS. 1 and 2. Therefore, only different components are to be explained in the following.
  • a first screen wall 71 is in turn arranged in the vicinity of the container shell.
  • the first sieve wall 71 of the container 70 passes axially downward through to a surface 72 of a base 73.
  • a clearing wing 74 is designed to be radially shorter and extends only to the first Sieve wall 71, ie up to a position spaced from the jacket.
  • Fig. 3 is also indicated at 75 that the clearing wing 74 can be penetrated by a drain ' line.
  • the drain line 75 connects the central juice space surrounded by the mashing space 79 to the outer juice space surrounding the mashing space 79.
  • the grape juice from the central juice space is therefore automatically drawn off via the drain line 75 and fed to the juice space located outside the first sieve wall 71 or, in other words, the two juice spaces communicate with one another via the drain line 75.
  • the drain line 75 can be integrated in the manner shown in broken lines in the clearing wing 74, which is designed for this purpose, for example, as a square hollow profile.
  • the drain line can also be located on or next to the clearing flights for mechanical reasons! 74 are arranged
  • E RSAT Z B LATT for example in the form of a welded-on U-profile.
  • the latter variant is recommended when the clearing wing 74 must be made mechanically very stable and therefore consists of a solid flat material that would be mechanically weakened too much by an integrated drain line 75.
  • drain line 75 or 75 can also be used in those embodiments of containers (see FIG. 4 ff. Below) in which the clearing wing 74 extends radially to the outer container wall.
  • the drain line can e.g. to a discharge user. connected, which must be provided with a suitable strainer and juice drain for this purpose.
  • a discharge opening 76 passes through the juice space defined by the first screen wall 71.
  • a radial section 77 of the first screen wall 71 is in vertical section, i.e. 3 seen from the left, horseshoe-shaped, so that a tunnel is formed between a mashing room 79 and the discharge opening 76.
  • This tunnel can be filled by a sieve insert 78. This has the advantage that the juice can be drawn out of the juice space delimited by the first screen wall 71 through the discharge opening 76.
  • FIG. 4 shows a further exemplary embodiment of a container 80, which is also designed similarly to that of FIGS. 1 and 2.
  • the container 80 has a first sieve wall 82 and a second sieve wall 83, which are not cylindrical, but rather conical. This is indicated in Fig. 1 with cone angles ⁇ i and ⁇ , 2.
  • REPLACEMENT Z B LATT 5 and 6 show a further exemplary embodiment of a container 90, which largely corresponds externally to that of FIGS. 1 and 2.
  • the container 90 is externally rotationally symmetrical with respect to a vertical axis 92.
  • a first deviation from the container 10 in FIGS. 1 and 2 is that the hollow shaft runs into a flange 93, which is followed by a counter flange 94 from above.
  • a second screen wall 95 is in turn attached to the top of the counter flange 94. This results in a vertically elongated design, in which, however, the second screen wall 95 can be more easily removed from one another by detaching the flanges 93, 94.
  • the second sieve wall 95 is essentially rotationally symmetrical with respect to an axis of symmetry 96 which runs parallel to the vertical axis 92 of the container 90 and at a distance e therefrom. This can be seen particularly clearly in the top view of FIG. 6.
  • the second screen wall 95 is therefore designed at its lower end as a slide cone 97.
  • the second screen wall 95 rotates in the direction of the arrow 98 shown in FIG. 6. Its surface 99 now moves partly in the tangential and partly in the radial direction. In this way, the second sieve wall 95 also serves as an agitator because it is moved through the mashing room,
  • the second sieve wall 95 can also be designed to be rotationally symmetrical about the axis of symmetry 95.
  • FIG. 7 A first example of this is shown in FIG. 7, where a second screen wall 95a, which is octagonal in plan view, can be seen, while the conditions with vertical axis 92a, symmetry axis 96a and eccentricity ei are unchanged compared to FIG. 6.
  • FIG. 8 shows a further variant in which the second screen wall 95b is square in plan view, the eccentricity e ⁇ between the vertical axis 92b and the axis of symmetry 96b also being chosen to be larger.
  • a container 100 is designed as a pressure container.
  • the pressure vessel 100 therefore has a shape closed at the top by means of a dished bottom 101.
  • a first screen wall 102 can be provided in the pressure vessel 100, but this is only indicated schematically.
  • a second screen wall 103 is designed similarly to the previous exemplary embodiments of FIGS. 1 to 5. Its upper end, as indicated at 104a, can end freely below the El ⁇ pper bottom 101; it can also be mounted radially, as indicated at 62 in the exemplary embodiment described there in FIG. 1. However, an embodiment is particularly preferred in which the upper end 104b is mounted radially in a holder 105 which is integrated in the dished bottom 101.
  • a filling dome 106 is also provided with which the pressure vessel 100 can be filled.
  • the functions of the holder 105 and the filling dome 106 can also be structurally combined, provided that it is ensured that the filled mash only gets into the mashing room.
  • a bottom 107 of the pressure container 100 is also designed as an inwardly facing dished bottom.
  • a clearing wing 108 is adapted to this curved design.
  • red wine can preferably be produced by fermenting the red wine mash in the pressure vessel 100 and releasing the fermentation pressure which is produced intermittently, as is known per se in the so-called pressure relaxation process.
  • FIG. 10 shows, on an enlarged scale, a bottom area of a further container 109 with a bottom 110, to which an axial discharge nozzle 111 is connected.
  • a pipe 113 is connected to a second sieve wall 112, which first leads in the radial direction away from the second sieve wall 112 and is then bent downward in an axial direction in order to end in a flange 114.
  • the flange 114 abuts the exhaust nozzle 111 and has a minimal axial distance from it.
  • the drive 115 is stopped by a suitable index control at the moment in which the flange 114 with the pipeline 113 is just in alignment with the discharge nozzle 111.
  • the extraction nozzle 111 can now be opened to remove the grape juice, as indicated by arrows in FIG. 10. That between the flange 114 and the discharge nozzle 111 is a small axial distance
  • REPLACEMENT LEAF is not critical because, in the exterior around the flange 114, there is mash that is under the same pressure as the grape juice in the pipe 113.
  • the arrangement is such that an axial bore 117 is arranged in a drive flange 118, which is located directly above the base 110a.
  • the drive flange 118 carries the second sieve wall 112a on its upper side and thus limits the associated juice space downwards.
  • the hole 117 can now be brought into line with the discharge nozzle by the already mentioned index control in order to drain grape juice from the juice room.
  • index control is not necessary if an annular groove 119 is introduced on the underside of the drive flange 118, which causes the bore 117 to have a purple connection to the exhaust port in every rotational position of the drive flange 118.
  • the pipeline 113a can also protrude radially outward and adjoin the first in an outer region of the base 110a.
  • the volume ratio of juice room to mashing room plays a special role. It must be taken into account here that the freshly filled mash
  • T According to the invention should juice as largely as possible automatically under the influence of gravity.
  • the juicing of the mash succeeds the better, the more grape juice can pass from the mash room into the juice room.
  • cellar masters sometimes prefer to leave the mash to itself for a certain time before draining the grape juice. This time can be a few hours, in any case it is significantly longer than the time needed to fill the mash.
  • the volume of the juice room can be made very small.
  • the mash poured into the mash room will in fact juice itself immediately under the influence of gravity and the juice which passes into the juice room will be drained off immediately. A larger storage volume for the juice is not necessary.
  • the volume share of the juice room in the total volume of the container can therefore be between 30 and 70%.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food-Manufacturing Devices (AREA)

Abstract

Un récipient pour l'extraction de moût permet la mise en oeuvre d'un procédé pour l'extraction de moût, notamment de moût de vin. Le récipient (10) comporte au moins une chambre de moût (30), au moins une chambre de jus (28) et au moins un tamis (26) situé entre la chambre de moût (30) et la chambre de jus (28). Ce tamis (26) est entraîné par un moteur au moins dans une direction (63) parallèle à sa surface (64).
EP19910918213 1990-11-06 1991-11-02 Recipient et procede pour l'extraction de mout Withdrawn EP0535169A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4035228 1990-11-06
DE19904035228 DE4035228C2 (de) 1990-11-06 1990-11-06 Maische-Entsaftungsbehälter

Publications (1)

Publication Number Publication Date
EP0535169A1 true EP0535169A1 (fr) 1993-04-07

Family

ID=6417724

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19910918213 Withdrawn EP0535169A1 (fr) 1990-11-06 1991-11-02 Recipient et procede pour l'extraction de mout

Country Status (4)

Country Link
EP (1) EP0535169A1 (fr)
AU (1) AU8733691A (fr)
DE (1) DE4035228C2 (fr)
WO (1) WO1992018607A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4200975C2 (de) * 1992-01-16 1994-12-08 Herbert Rieger Behälter und Verfahren zum Behandeln von Maische
DE4238598C1 (de) * 1992-11-16 1994-03-24 Herbert Rieger Stehender Behälter zum Behandeln von Traubenmaische
DE4238591C1 (de) * 1992-11-16 1993-12-02 Herbert Rieger Behälter zum Behandeln von Traubenmaische
IT249047Y1 (it) * 2000-12-13 2003-03-25 Valentino Valentini Macchina per la fermentazione e la macerazione di frutta e vegetali.
ES2340685T3 (es) * 2005-07-13 2010-06-08 Krones Aktiengesellschaft Dispositivo agitador y su utilizacion.

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH471895A (de) * 1966-07-25 1969-04-30 Bucher Guyer Ag Masch Abtropfbehälter für Traubenmaische
FR2277888A1 (fr) * 1974-07-08 1976-02-06 Coteau Const Soudees Procede et cuve de fermentation ou de maceration

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9218607A1 *

Also Published As

Publication number Publication date
DE4035228A1 (de) 1992-05-07
WO1992018607A1 (fr) 1992-10-29
DE4035228C2 (de) 1997-06-19
AU8733691A (en) 1992-11-17

Similar Documents

Publication Publication Date Title
DE2501547C3 (de) Zylindersieb zur Trennung von flüssigen Bestandteilen von festen Bestandteilen
DE2660950C2 (de) Presse zum Trennen von flüssigen und festen Stoffen
EP0155693B1 (fr) Procédé et appareil pour le traitement de liquides alimentaires, plus spécialement du mout de vin rouge
EP0052298A2 (fr) Dispositif agitateur pour récipient de fermentation du moût de raisin
EP0666045A1 (fr) Machine à café
DE3341007A1 (de) Presse zum auspressen von fluessigkeitshaltigen stoffen
EP0535169A1 (fr) Recipient et procede pour l'extraction de mout
DE1517970A1 (de) Filtervorrichtung fuer breiartige Stoffe
DE3902620C2 (fr)
CH650648A5 (de) Membranpresse fuer trauben, obst und andere fruechte.
EP0678583B1 (fr) Procédé d'extraction solide-liquide et tour d'extraction pour la mise en oeuvre du procédé
EP0022186A1 (fr) Dispositif d'extraction liquide-liquide
DE4238598C1 (de) Stehender Behälter zum Behandeln von Traubenmaische
CH650021A5 (en) Fermentation and draining container for mash
DE3043540C2 (de) Stehender Behälter für Traubenmaische
DE19636030C2 (de) Presse, insbesondere Wein-, Obst- oder dergleichen Saftpresse
DE3415701C1 (de) Stehender Weinmaische-Tank
DE4238591C1 (de) Behälter zum Behandeln von Traubenmaische
EP0241828A2 (fr) Cuve pour le traitement, l'extraction du jus et/ou le stockage du moût
DE2954524C2 (fr)
EP0085368B1 (fr) Réservoir
DE3927173C1 (fr)
DE3200712C2 (de) Liegender Behälter zur Behandlung von Rotweinmaische
DE4009841A1 (de) Stehender tank zur behandlung von nahrungsmittelmengen aus fluessig- und feststoffbestandteilen, insbesondere zur behandlung von rotweinmaische
AT352539B (de) Einrichtung zum trennen von fluessigen und festen stoffen

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19920704

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT CH DE FR IT LI

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN WITHDRAWN

18W Application withdrawn

Withdrawal date: 19940916