EP2689004A1 - Method for adding an enological product to grapes within a wine press during pressing process - Google Patents

Method for adding an enological product to grapes within a wine press during pressing process

Info

Publication number
EP2689004A1
EP2689004A1 EP11757433.5A EP11757433A EP2689004A1 EP 2689004 A1 EP2689004 A1 EP 2689004A1 EP 11757433 A EP11757433 A EP 11757433A EP 2689004 A1 EP2689004 A1 EP 2689004A1
Authority
EP
European Patent Office
Prior art keywords
grapes
press
mass
wine
tank
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Withdrawn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
EP11757433.5A
Other languages
German (de)
French (fr)
Inventor
Klemen LISJAK
Marko Skrlj
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.)
Skrlj d o o
Original Assignee
Skrlj d o o
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 Skrlj d o o filed Critical Skrlj d o o
Publication of EP2689004A1 publication Critical patent/EP2689004A1/en
Withdrawn legal-status Critical Current

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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
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B30—PRESSES
    • B30B—PRESSES IN GENERAL
    • B30B9/00—Presses specially adapted for particular purposes
    • B30B9/02—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
    • B30B9/04—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using press rams
    • B30B9/047—Control arrangements
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B30—PRESSES
    • B30B—PRESSES IN GENERAL
    • B30B9/00—Presses specially adapted for particular purposes
    • B30B9/02—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
    • B30B9/22—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using a flexible member, e.g. diaphragm, urged by fluid pressure
    • 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
    • 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
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/04—Sulfiting the must; Desulfiting

Definitions

  • the invention concerns a method for adding one or several oenological products to grapes within a wine press during a pressing process, wherein each of oenological products is added to the grapes within a press tank of the wine press automatically and adequately to the current mass of the grapes within the press tank of the wine press as well as to wine maker's data on the mass of the oenological product already added to the grapes and on the mass of the oenological product to be still added to the grapes in one of subsequent pressing cycles.
  • Sulfur dioxide, tartaric acid and enzymes are oenological products that are added to grapes in wine making, e.g. sulfur dioxide from harvesting on.
  • Sulfur dioxide is added to the grapes already prior to destemming and crushing.
  • Patent application FR 2 890 974 Al discloses a device, by means of which several oenological products are added into a duct, which conveys grapes to a wine press, through a flexible tube with a mass flow appropriate to the mass flow of said grapes.
  • the technical problem to be solved by the present invention is to suggest such method for adding an oenological product to the grapes within a wine press during a pressing process that the oenological product will be added to the grapes automatically, so that the concentration of the oenological product will actually equal the anticipated concentration.
  • Said technical problem is solved by a method of the invention for adding an oenological product to the grapes within a wine press during a pressing process, which method is characterized by the features of the characterizing portion of the first claim.
  • Dependent claims characterize the variants to embodiment of said method.
  • the method of the invention for adding an oenological product to the grapes within a wine press during a pressing process is distinguished by being automatic and said adding is precise even when the oenological product is added to the grapes several times during a pressing process.
  • the method is carried out in a way that the oenological product gets evenly distributed over a mass of the grapes within the press tank of the wine press.
  • the method of the invention is further distinguished in that the total mass of sulfur dioxide added to the grapes is reduced because it is calculated each time based on the current mass of the grapes. Despite this fact the activity of sulfur dioxide is increased as adding in subsequent pressing cycles inactivates the oxidizing enzymes of polyphenol oxydase, which contributes to the quality of must and wine.
  • the method of the invention advantageously makes it possible to add tartaric acid within the tank of the wine press and to reduce the pH value of must already during the pressing process thus reducing the activity of microorganisms and causing slower must oxidation.
  • Fig. 1 a setup of a device for carrying out the method of the invention for adding an oenological product to the grapes within a wine press during a pressing process
  • Fig. 2 a schematically presented time chart of the process, in which the oenological product is added to the grapes during a pressing according to the method of the invention.
  • a device for carrying out a method of the invention for adding an oenological product to the grapes within a wine press during a pressing process, wherein the grapes are located above a diaphragm within a press tank PT of a pneumatic wine press is schematically represented in Figure 1.
  • a first and second supporting frame SFl and SF2 support the press tank PT of the wine press.
  • Each supporting frame SFl, SF2 is advantageously supported by its own force sensor FS1 and FS2, respectively.
  • Each force sensor FS1, FS2 measures gravity force, which the pertaining supporting frames SFl or SF2 exert on each one, and they transmit a corresponding signal fl and £2, respectively, to a microcontroller Mp. So both force sensors FS 1 , FS2 together determine the current mass of the wine press.
  • a memory of the microcontroller Mp stores data on the mass of the empty wine press. It also stores wine maker's data on the mass of the oenological product that has already been added to the grapes till then as well and wine maker's data on the mass of the oenological product still to be added to the grapes in one of subsequent pressing cycles.
  • the microcontroller Mp is provided with an algorithm to determine the moment - actually a consecutive number of pressing cycles - and also to calculate the mass of the oenological product to be added to the mass of the grapes within the press tank PT of the wine press in said moment.
  • the microcontroller Mp In said moment the microcontroller Mp generates a signal c, which controls a dosing unit DU. At that time the dosing unit DU takes said mass of the oenological product through a duct D2 from a container Co, which had been filled with said oenological product through a duct Dl, and delivers said oenological product through a duct D3 to one or several sprinklers SI, S2.
  • said sprinklers SI, S2 within the stationary press tank PT are situated above the surface of the the grapes mass.
  • the sprinklers S I, S2 sprinkle the oenological product over the surface of the grapes in the form of spread mass streams dl, d2.
  • Two sprinklers SI, S2 are foreseen for 1000 kg of grapes in the press tank PT.
  • the pressing of the grapes in the press tank PT of the wine press is carried out in pressing cycles 1, i-1, i, i+1, i+2, j, j+1, N (Fig. 2).
  • the whole process of pressing grapes comprises ten to thirty pressing cycles; the value of N ranges from 10 to 30.
  • the pressure p (pi, p2, ...) increases by increments of 0.1 bar to 0.2 bar up to 1.5 bar; from time to time pressing may be repeated at unchanged pressure.
  • Each pressing cycle i comprises a phase pi of pressing the grapes mass and a phase ri of crumbling a mass of the grapes in that the press tank PT rotates several times.
  • Time development of pressure in several pressing cycles is represented in Figure 2 and individual phases in the development of the pressing cycles are marked.
  • the method of the invention for adding an oenological product to the grapes within the wine press during the pressing process is characterized in that in one of early pressing cycles, according to Figure 2 in the pressing cycle i, is carried out and immediately after the phase pi of pressing the grapes additionally the following cycles are carried out as well:
  • the measuring of the current mass of the grapes within the press tank PT of the wine press is carried out by means of said measuring of the current mass of the wine press filled up with grapes by means of two force sensors FS1, FS2 supporting the wine press.
  • the mass of the oenological product to be added in the pressing cycle i to the current mass of the grapes within the press tank PT of the wine press in said early pressing cycle is calculated by means of the microcontroller Mp, to which the data on the current mass of the wine press filled up with grapes are supplied through signals fl, f2.
  • the memory of the microcontroller Mp stores the data on the mass of the empty wine press as well as the wine maker's data on the mass of the oenological product already added to the grapes.
  • the wine maker's data on the mass of the oenological product still to be added to the grapes in one of subsequent pressing cycles, e.g. in the pressing cycle j according to Figure 2, are stored therein as well.
  • the mass of the oenological product to be added to the current mass of the grapes within the press tank PT of the wine press is once again calculated by means of the microcontroller Mp, to which data on the new current mass of the wine press filled with grapes has been delivered.
  • the memory of the microcontroller Mp stores the data on the mass of the empty wine press as well as the wine maker's data on the mass of the oenological product already added to the grapes.
  • the microcontroller Mp controls the dosing unit DU through a signal c to transport said mass of the oenological product from the container Co to the grapes within the press tank PT of the wine press.
  • a peristaltic pump is beneficially used as said dosing unit DU.
  • Said mass of the oenological product is transferred to the grapes within the press tank PT of the wine press in the form of one or several spread mass streams dl, d2, which sprinkle the oenological product over the surface of the grapes mass within the press tank PT of the wine press.
  • Adding the oenological product to the grapes within the press tank PT of the wine press is carried out automatically, upon the wine maker's request and precisely with respect to the current mass of the grapes within the press tank PT of the wine press.
  • the wine maker may add even several different oenological products to the grapes during the pressing process.
  • the microcontroller Mp now calculates the mass of each oenological product to be added to the current mass of the grapes within the press tank PT of the wine press. Based on the data of the mass of each oenological product the microcontroller Mp controls a corresponding dosing unit, which is connected to the corresponding container, or connections of a single dosing unit DU to the corresponding container containing said oenological product to transfer said mass of the oenological product to the grapes within the press tank PT of the wine press.
  • the device for carrying out the method of the invention comprises several containers for the oenological products, e.g. sulfur dioxide, tartaric acid and/or enzymes.
  • the oenological products to be used in the method of the invention are prepared as an aqueous solution in a known way.
  • the wine maker uses starting substances to prepare fresh aqueous solutions having appropriate concentrations before pressing the grapes, such as a 5 % aqueous solution of sulfur dioxide from potassium disulfite K 2 S 2 O 2 or a 30 % aqueous solution of tartaric acid made from the corresponding mass of a powder thereof.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mechanical Engineering (AREA)
  • Physics & Mathematics (AREA)
  • Fluid Mechanics (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)

Abstract

Adding an oenological product to grapes within a wine press is carried out in pressing cycles, of which each comprises a pressing phase, a crumbling phase and according to the invention in one of early pressing cycles, preferably in the first one and in one of subsequent cycles immediately after the pressing phase also a phase of measuring the current mass of the grapes by means of force sensors, a phase of calculating the mass of the oenological product to be added and a phase of adding said product. The method is automatic and adding is precise even when the oenological product is added to the grapes several times during the pressing process. Said product is evenly distributed over the mass of the grapes. The total mass of added sulfur dioxide is reduced as it is calculated each time with respect to the current mass of the grapes, yet its activity is better since especially adding in subsequent pressing cycles inactivates oxidizing enzymes, which contributes to the quality of must and wine.

Description

Method for adding an oenological product to grapes
within a wine press during a pressing process
The invention concerns a method for adding one or several oenological products to grapes within a wine press during a pressing process, wherein each of oenological products is added to the grapes within a press tank of the wine press automatically and adequately to the current mass of the grapes within the press tank of the wine press as well as to wine maker's data on the mass of the oenological product already added to the grapes and on the mass of the oenological product to be still added to the grapes in one of subsequent pressing cycles.
Sulfur dioxide, tartaric acid and enzymes are oenological products that are added to grapes in wine making, e.g. sulfur dioxide from harvesting on.
Sulfur dioxide is added to the grapes already prior to destemming and crushing.
It has been found that a majority of phenolic substances have already oxidized when must leaves a wine press and that the oxidation level can be reduced by adding sulfur dioxide (Cheynier, V., et al.: Estimation of Must Oxidation during Pressing in Champagne. Am. J. Enol. Vitic. 44 (1993), pp. 393-399). In wine making sulfur dioxide is mostly added to grapes once. However, a multiple addition of sulfur dioxide is known as well. It can namely be added as early as mechanical harvesting of grapes, then again at a hopper and a drainer and finally in the wine press between the first and the second pressing cycles (Flanzy, C: Fondements scientifiques et technologiques. London, Paris, New York: Techniques & Documentation 1998).
Patent application FR 2 890 974 Al discloses a device, by means of which several oenological products are added into a duct, which conveys grapes to a wine press, through a flexible tube with a mass flow appropriate to the mass flow of said grapes.
In warm geographic areas tartaric acid is added to must in order to regulate its pH value.
In currently known technical solutions a wine maker only approximately knows the mass of grapes in a press tank of a wine press at the time of adding oenological products. Said mass is not known especially at subsequent adding in the case of a multiple adding of an oenological product during a pressing process.
Consequently, the technical problem to be solved by the present invention is to suggest such method for adding an oenological product to the grapes within a wine press during a pressing process that the oenological product will be added to the grapes automatically, so that the concentration of the oenological product will actually equal the anticipated concentration. Said technical problem is solved by a method of the invention for adding an oenological product to the grapes within a wine press during a pressing process, which method is characterized by the features of the characterizing portion of the first claim. Dependent claims characterize the variants to embodiment of said method.
The method of the invention for adding an oenological product to the grapes within a wine press during a pressing process is distinguished by being automatic and said adding is precise even when the oenological product is added to the grapes several times during a pressing process. The method is carried out in a way that the oenological product gets evenly distributed over a mass of the grapes within the press tank of the wine press.
The method of the invention is further distinguished in that the total mass of sulfur dioxide added to the grapes is reduced because it is calculated each time based on the current mass of the grapes. Despite this fact the activity of sulfur dioxide is increased as adding in subsequent pressing cycles inactivates the oxidizing enzymes of polyphenol oxydase, which contributes to the quality of must and wine.
The method of the invention advantageously makes it possible to add tartaric acid within the tank of the wine press and to reduce the pH value of must already during the pressing process thus reducing the activity of microorganisms and causing slower must oxidation.
The invention will now be described in more detail by way of an example of the method of the invention for adding an oenological product to the grapes within a wine press during a pressing process and with reference to the accompanying drawings representing in
Fig. 1 a setup of a device for carrying out the method of the invention for adding an oenological product to the grapes within a wine press during a pressing process and
Fig. 2 a schematically presented time chart of the process, in which the oenological product is added to the grapes during a pressing according to the method of the invention.
A device for carrying out a method of the invention for adding an oenological product to the grapes within a wine press during a pressing process, wherein the grapes are located above a diaphragm within a press tank PT of a pneumatic wine press is schematically represented in Figure 1.
A first and second supporting frame SFl and SF2 support the press tank PT of the wine press. Each supporting frame SFl, SF2 is advantageously supported by its own force sensor FS1 and FS2, respectively. Each force sensor FS1, FS2 measures gravity force, which the pertaining supporting frames SFl or SF2 exert on each one, and they transmit a corresponding signal fl and £2, respectively, to a microcontroller Mp. So both force sensors FS 1 , FS2 together determine the current mass of the wine press.
A memory of the microcontroller Mp stores data on the mass of the empty wine press. It also stores wine maker's data on the mass of the oenological product that has already been added to the grapes till then as well and wine maker's data on the mass of the oenological product still to be added to the grapes in one of subsequent pressing cycles. The microcontroller Mp is provided with an algorithm to determine the moment - actually a consecutive number of pressing cycles - and also to calculate the mass of the oenological product to be added to the mass of the grapes within the press tank PT of the wine press in said moment.
In said moment the microcontroller Mp generates a signal c, which controls a dosing unit DU. At that time the dosing unit DU takes said mass of the oenological product through a duct D2 from a container Co, which had been filled with said oenological product through a duct Dl, and delivers said oenological product through a duct D3 to one or several sprinklers SI, S2. In this phase said sprinklers SI, S2 within the stationary press tank PT are situated above the surface of the the grapes mass. The sprinklers S I, S2 sprinkle the oenological product over the surface of the grapes in the form of spread mass streams dl, d2. Two sprinklers SI, S2 are foreseen for 1000 kg of grapes in the press tank PT.
The pressing of the grapes in the press tank PT of the wine press is carried out in pressing cycles 1, i-1, i, i+1, i+2, j, j+1, N (Fig. 2). In a known way the whole process of pressing grapes comprises ten to thirty pressing cycles; the value of N ranges from 10 to 30. In a phase of pressing grapes in a known way the pressure p (pi, p2, ...) increases by increments of 0.1 bar to 0.2 bar up to 1.5 bar; from time to time pressing may be repeated at unchanged pressure.
Each pressing cycle i comprises a phase pi of pressing the grapes mass and a phase ri of crumbling a mass of the grapes in that the press tank PT rotates several times. Time development of pressure in several pressing cycles is represented in Figure 2 and individual phases in the development of the pressing cycles are marked.
The method of the invention for adding an oenological product to the grapes within the wine press during the pressing process is characterized in that in one of early pressing cycles, according to Figure 2 in the pressing cycle i, is carried out and immediately after the phase pi of pressing the grapes additionally the following cycles are carried out as well:
1) a phase of measuring the current mass of the grapes within the press tank PT of the wine press,
2) a phase ci of calculating the mass of the oenological product to be added in the cycle i to the current mass of the grapes within the press tank PT of the wine press and
3) a phase si of adding the oenological product by sprinkling it over the grapes within the press tank PT of the wine press.
The measuring of the current mass of the grapes within the press tank PT of the wine press is carried out by means of said measuring of the current mass of the wine press filled up with grapes by means of two force sensors FS1, FS2 supporting the wine press.
The mass of the oenological product to be added in the pressing cycle i to the current mass of the grapes within the press tank PT of the wine press in said early pressing cycle is calculated by means of the microcontroller Mp, to which the data on the current mass of the wine press filled up with grapes are supplied through signals fl, f2. The memory of the microcontroller Mp stores the data on the mass of the empty wine press as well as the wine maker's data on the mass of the oenological product already added to the grapes. The wine maker's data on the mass of the oenological product still to be added to the grapes in one of subsequent pressing cycles, e.g. in the pressing cycle j according to Figure 2, are stored therein as well.
The very first pressing cycle is preferably said early pressing cycle (j=l). Immediately after the phase pj of pressing the grapes in one of a subsequent pressing cycle j is carried out, the following phases are carried out as well:
1) a phase mj of measuring the current mass of the grapes within the press tank of the wine press,
2) a phase cj of calculating the mass of the oenological product to be added to the current mass of the grapes within the press tank of the wine press in the pressing cycle j and
3) a phase sj of adding the oenological product by sprinkling the grapes within the press tank PT.
The mass of the oenological product to be added to the current mass of the grapes within the press tank PT of the wine press is once again calculated by means of the microcontroller Mp, to which data on the new current mass of the wine press filled with grapes has been delivered. The memory of the microcontroller Mp stores the data on the mass of the empty wine press as well as the wine maker's data on the mass of the oenological product already added to the grapes.
Based on the data on the mass of the oenological product to be added to the grapes within the press tank PT of the wine press the microcontroller Mp controls the dosing unit DU through a signal c to transport said mass of the oenological product from the container Co to the grapes within the press tank PT of the wine press.
A peristaltic pump is beneficially used as said dosing unit DU.
Said mass of the oenological product is transferred to the grapes within the press tank PT of the wine press in the form of one or several spread mass streams dl, d2, which sprinkle the oenological product over the surface of the grapes mass within the press tank PT of the wine press.
Adding the oenological product to the grapes within the press tank PT of the wine press is carried out automatically, upon the wine maker's request and precisely with respect to the current mass of the grapes within the press tank PT of the wine press.
Thereafter the mass of the grapes within the press tank PT of the wine press is crumbled by rotating the press tank PT of the wine press twice. This contributes to a better homogeneity in the distribution of the oenological product over the mass of the grapes.
Based on his own experience or oenological expert recommendations the wine maker may add even several different oenological products to the grapes during the pressing process.
The microcontroller Mp now calculates the mass of each oenological product to be added to the current mass of the grapes within the press tank PT of the wine press. Based on the data of the mass of each oenological product the microcontroller Mp controls a corresponding dosing unit, which is connected to the corresponding container, or connections of a single dosing unit DU to the corresponding container containing said oenological product to transfer said mass of the oenological product to the grapes within the press tank PT of the wine press.
In this case the device for carrying out the method of the invention comprises several containers for the oenological products, e.g. sulfur dioxide, tartaric acid and/or enzymes. The oenological products to be used in the method of the invention are prepared as an aqueous solution in a known way. The wine maker uses starting substances to prepare fresh aqueous solutions having appropriate concentrations before pressing the grapes, such as a 5 % aqueous solution of sulfur dioxide from potassium disulfite K2S2O2 or a 30 % aqueous solution of tartaric acid made from the corresponding mass of a powder thereof.

Claims

Claims
1. A method for adding an oenological product to grapes within a wine press during a pressing process,
which method is carried out in pressing cycles whereof each one comprises a phase of pressing the grapes and
a phase of crumbling a mass of the grapes within a press tank of the wine press by way of several rotations of the press tank of the wine press,
characterized in
that in one of early pressing cycles immediately after the phase of pressing the grapes additionally also
a phase of measuring the current mass of the grapes within the press tank of the wine press,
a phase of calculating the mass of the oenological product to be added to the current mass of the grapes within the press tank of the wine press and
a phase of adding the oenological product to the grapes within the press tank of the wine press
are carried out.
2. The method as recited in claim 1, characterized in
that the measuring of the current mass of the grapes within the press tank of the wine press is carried out by measuring the current mass of the wine press filled with grapes by means of force sensors supporting the wine press.
3. The method as recited in claim 2, characterized in that the calculating of the mass of the oenological product to be added to the current mass of the grapes within the press tank of the wine press in said early pressing cycle is carried out by means of a microcontroller,
to which data on the current mass of the wine press filled with the grapes were delivered and
which stores the data on the mass of the empty wine press in a memory
as well as wine maker's data on the mass of the oenological product already added to the grapes
and also wine maker's data on the mass of the oenological product to be still added to the grapes in one of subsequent pressing cycles.
4. The method as recited in claim 3, characterized in
that the first pressing cycle is said early pressing cycle.
5. The method as recited in claim 3 or 4, characterized in
that also immediately after pressing the grapes in one of subsequent pressing cycles the phase of measuring the current mass of the grapes within the press tank of the wine press,
the phase of calculating the mass of the oenological product to be added to the current mass of the grapes within the press tank of the wine press and
the phase of adding the oenological product to the grapes within the press tank of the wine press
are additionally carried out.
6. The method as recited in claim 5, characterized in
that the calculating of the mass of the oenological product to be added to the current mass of the grapes within the press tank of the wine press is carried out by means of a microcontroller, to which data on the current mass of the wine press filled with grapes was delivered and
which stores the data on the mass of the empty wine press
and the wine maker's data on the mass of the oenological product already added to the grapes in the memory.
7. The method as recited in claim 3, 4 or 6, characterized in
that the microcontroller uses the data on the mass of the oenological product to be added to the grapes within the press tank of the wine press to control a dosing unit to transfer said mass of the oenological product from a container to the grapes within the press tank of the wine press.
8. The method as recited in claim 7, characterized in
that the oenological product is prepared as an aqueous solution.
9. The method as recited in claim 8, characterized in
that a peristaltic pump is said dosing unit.
10. The method as recited in any of claims 7 to 9, characterized in
that said mass of the oenological product is transferred to the grapes within the press tank of the wine press
in the form of a spread mass stream,
which is sprinkled over a surface of the grapes mass within the press tank of the wine press.
11. The method as recited in any of claims 7 to 9, characterized in
that said mass of the oenological product is transferred to the grapes within the press tank of the wine press in the form of two spread mass streams,
each of said mass streams being sprinkled over its own part of the surface of the grapes mass within the press tank of the wine press.
12. The method as recited in any previous claim, characterized in
that sulfur dioxide is the oenological product,
which is added to the grapes within the press tank of the wine press.
13. The method as recited in any previous claim, characterized in
that several different oenological products are added to the grapes within the wine press during the pressing process
in that the microcontroller calculates the mass of each oenological product to be added to the current mass of the grapes within the press tank of the wine press and that the microcontroller controls the corresponding dosing unit by means of the data on the mass of each oenological product in a way that from a container with said oenological product
said mass of said oenological product is transferred to the grapes within the press tank of the wine press.
14. The method as recited in claim 13, characterized in
that tartaric acid is the oenological product,
which is added to the grapes within the press tank of the wine press.
15. The method as recited in claim 13, characterized in
that enzymes are the oenological product,
which is added to the grapes within the press tank of the wine press.
16. The method as recited in any previous claim, characterized in that the crumbling of the mass of the grapes within the press tank of the wine press is carried out by rotating the press tank of the wine press twice.
17. The method as recited in any previous claim, characterized in
that the entire process of pressing the grapes comprises ten to thirty pressing cycles.
EP11757433.5A 2011-03-21 2011-07-07 Method for adding an enological product to grapes within a wine press during pressing process Withdrawn EP2689004A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SI201100097A SI23672A (en) 2011-03-21 2011-03-21 Process for adding of oenological product to grapes in the press during the pressing
PCT/SI2011/000036 WO2012128727A1 (en) 2011-03-21 2011-07-07 Method for adding an enological product to grapes within a wine press during pressing process

Publications (1)

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CN103215157B (en) * 2013-04-18 2014-08-06 攀枝花攀西阳光酒业有限公司 Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine

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FR2669266B1 (en) * 1990-11-16 1995-12-01 Chalonnaises Const Mec Met PRESSING PROCESS AND DEVICE FOR ITS IMPLEMENTATION.
FR2695862B1 (en) * 1992-09-23 1994-12-16 Chalonnaises Const Mec Met Method for controlling a press, in particular a grape press with lateral membranes.
ES2173040B1 (en) * 2001-01-23 2003-12-16 Univ La Rioja AUTOMATIC HOMOGENIC DOSAGE SYSTEM OF SULFUROUS IN WINERIES.
FR2890974B1 (en) 2005-09-21 2009-03-20 Oeno Concept Soc Par Actions S DEVICE FOR DELIVERING OENOLOGICAL PRODUCTS

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See references of WO2012128727A1 *

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WO2012128727A1 (en) 2012-09-27

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