FR3074187A1 - AUTOMATED DEVICE FOR CONTROLLING WINE-MAKING AND WINE-BREEDING - Google Patents

Abstract

The present invention relates to an automated device (1) for controlling vinification and raising of juice (2) contained in a container 3, characterized in that it comprises a control cabinet (4) external to said container (3), a action column (5) immersed at least partially in the juice (2), and a measuring column (6) immersed entirely in the juice (2), the control cabinet (4) controlling the column of action (5) to perform at least one sticking function of lees deposited at the bottom of the container (3) and / or a stirring function of said juice (2) from the measurements made by the measuring column (6).

Description

(57) The present invention relates to an automated device (1) for controlling vinification and aging of juice (2) contained in a container 3 characterized in that it comprises a control cabinet (4) external to said container (3 ), an action column (5) immersed at least partially in the juice (2), and a measurement column (6) fully immersed in the juice (2), the control cabinet (4) controlling the action column (5) performing at least one function of stirring the lees deposited at the bottom of the container (3) and / or a function of brewing said juice (2) from the measurements carried out by the measurement column (6 ).

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Technical area

The present invention relates to the field of winemaking and maturing of wine in barrels and more particularly a device for controlling one of these two delicate stages with a view to obtaining a quality wine.

Prior art

We know that the vinification stage, which follows

The stage of pressing or crushing the white or red grapes respectively received after the harvest giving the grape must, consists in transforming the latter into wine endowed with specific organoleptic characteristics. This vinification step is conventionally completed by the aging of the wine which is a phase of physico-chemical or even organochemical transformation of the wines, the purpose of which is to confer specific organoleptic and physico-chemical characteristics to the wines concerned, complementing those resulting from the phases maceration and alcoholic or acetic fermentation occurring during the vinification stage.

These two stages are carried out in a conventional manner in stainless steel tanks or wooden barrels placed in cellars.

The main drawback of these vinification and aging stages is that, in order to obtain a quality wine, it is necessary to monitor almost in real time the grape must contained in these tanks or barrels in order to control and regulate precisely physicochemical characteristics such as, for example, the temperature, the pressure, the pH or even the sugar or alcohol level of said grape must, in order to guarantee the smooth running of these two stages of vinification and aging, these surveillance, control and regulation operations requiring the

RTECH1-FR-2TEXTE DEPOSE_RG / AG implementation of very specific specialized and technological human resources which can turn out to be very expensive.

Statement of the invention

The aim of the present invention is therefore to overcome the drawbacks mentioned above and to propose a device for automatically controlling the stages of vinification and aging of the wine contained in a container of the stainless steel vat, barrel or cask type. made of wood, said solution being easy to implement in any type of new or old container and allowing real-time monitoring of said steps.

In accordance with the invention, there is therefore proposed an automated device for piloting winemaking and aging the juice contained in a container, remarkable in that it comprises a control cabinet external to said container, an action column immersed at least partly in the juice, and a measuring column immersed entirely in the juice, the control cabinet commanding the action column to perform at least a function of stirring the lees deposited at the bottom of the container and / or a function stirring said juice from the measurements made by the measuring column.

Advantageously, the control cabinet commands the action column to carry out, from the measurements carried out by the measurement column, at least one of the following functions: pumping up the juice, decompacting, supplying oxygen to the juice, control of filling of the container, control of the pressure in the container and degassing of the juice.

The control cabinet preferably comprises at least one automaton, a compressor, a supply solenoid valve, a distribution solenoid valve, a gas measurement chamber, connections to the action and measurement columns, an input

RTECH1-FR-2 TEXT DEPOSE_RG / AG of pure oxygen, a pure gas recycling input and a pure gas thermoregulation control.

The action column comprises at least, from bottom to top, a float, a winder connected to said float and a ballast connected to said winder by a cable and making it possible to maintain the action column at the bottom of the container.

The action column also advantageously comprises a dispersing member disposed above the float and connected at least in part to the latter.

According to a preferred embodiment, each float comprises a bell trapping air to guarantee the flotation of the action column, a guide tube allowing the passage of the juice, and a tube for supplying compressed air; the winder therefore comprises a tube connected by its upper end to the lower end of the guide tube of the adjacent float and provided with a constriction, and a compressed air injection tube connected to said tube on a side upstream of said constriction and the other at the lower end of the compressed air supply tube of the adjacent float; the ballast comprises a body comprising at least one oxygen inlet, one between decompaction air and one baton air inlet, the latter being respectively connected to oxygen outlets, decompaction air outlets and batonnage air outlets, the latter also being arranged on said body.

The dispersing member advantageously comprises a hollow tube allowing the passage of the juice, connected by its lower end to the upper end of the guide tube of the adjacent float and provided at its upper end with a dispersion nozzle in the overall shape of a hollow ball provided with a plurality of orifices connecting the interior of said dispersion nozzle with the exterior and allowing the dispersion of the juice outside the dispersing member.

According to a preferred embodiment, the column of

RTECH1-FR-2 TEXTE DEPOSE_RG / AG measurement includes at least one upper buoy, a lower buoy kept spaced vertically from said upper buoy, and a ballast connected to said lower buoy by a cable and allowing to maintain the measurement column on the bottom of the container, said upper and lower buoys being equipped with sensors making it possible to measure at least one of the following characteristics of the juice: temperature, pressure, level, oxygen rate, pH and density.

Advantageously, the upper buoy comprises on its upper face at least one pressure sensor, a temperature sensor and a RedOx sensor, and the lower buoy comprises on its lower face at least one pressure sensor, a temperature sensor and a pH sensor.

The device is preferably associated with an inflatable bag placed in the juice and connected to the compressor of the control cabinet and a level detector present on the measurement column.

The device further comprises means for measuring by circulation of a gas G in a closed circuit making it possible to measure the quantity of said gas G dissolved in the juice contained in the container by measuring the latter in the gas phase.

Preferably, the measurement means by gas circulation in a closed circuit comprise a sealed measurement chamber in contact with the surface of the juice, a blowing tube connected to the control cabinet and the free end of which is immersed in the juice for blowing into the latter a determined quantity of a gas G of which it is desired to know the proportion which will dissolve in the juice (2), and a suction tube which sucks from the measuring chamber seals the quantity of gas G not dissolved in the juice.

Brief description of the figures

Other advantages and features will emerge

RTECH1-FR-2 TEXT DEPOSE_RG / AG better from the description which follows of an alternative embodiment of an automated device for controlling vinification and aging of wine according to the invention with reference to the appended figures in which:

- Figure 1 is a schematic view of an automated device for controlling winemaking and aging wine according to the invention;

- Figure 2 is a perspective view of the control cabinet of the automated device for controlling the vinification and aging of the wine of Figure 1;

- Figure 3 is a perspective view of the interior of the control cabinet of Figure 2;

- Figure 4 is a perspective view of the action column of the automated device for controlling the vinification and aging of the wine of Figure 1;

- Figures 5 to 8 are enlarged views showing different details of the action column of Figure 4, Figures 6 and 7 being views in vertical section;

- Figure 9 is a perspective view of the measurement column of the automated wine-making and wine aging device of Figure 1;

FIGS. 10 and 11 are respectively enlarged views from above of the upper buoy and from below of the lower buoy of the measurement column of FIG. 9.

Best way to realize the technical invention

With reference to FIG. 1, the automated device 1 for controlling the vinification and aging of the wine or grape must, hereinafter called juice 2, contained in a container 3, according to the invention, comprises a control cabinet 4 external to said container 3, an action column 5 immersed at least partly in the wine or grape must, and a measurement column 6 entirely immersed in the wine or grape must.

With reference to Figures 2 and 3, to allow

RTECH1-FR-2 TEXT DEPOSE_RG / AG the automation of the control of the vinification and the aging of the juice 2, the control cabinet 4 advantageously comprises at least one automaton 41, a compressor 42, a supply solenoid valve 43 , a distribution solenoid valve 44, a gas measurement chamber 45, connections 46 to the action 5 and measurement 6 columns, a pure oxygen inlet 47, a 48 pure gas recycling inlet and a 49 pure gas thermoregulation control .

The action column 5 makes it possible, in association with the control cabinet in particular, to perform, during the vinification step, the following functions: the brewing of the juice 2 from the container 3, the reassembly of the juice 2, the unpacking , concreting, oxygen supply to the juice 2, control of filling of the container 3, control of the pressure in

the container 3 and the degassing of i us 2. During 1 ' step livestock of i us 2, only the functions of brewing of container 3 and of concreting are

traditionally performed.

The different functions can be performed independently or simultaneously.

The mixing of the container 3 consists in circulating the juice 2 contained in said container 3 without any moving mechanical part in order to homogenize said juice 2.

In the container 3, during the vinification step, all the solid materials rise to the surface of the juice 2 to form a cap of marc 7 floating on said surface. This marc cap 7 is composed mainly of grape skins, pips, and stalks and by mixing it with the juice 2 to give the latter its color, from the pigments contained in the films, but also its tannins, and some of its aromas.

The reassembly of the juice 2 consists, when a cap of marc 7 appears, of passing the juice 2 situated under the cap of marc 7 above the latter (see FIG. 1)

RTECH1-FR-2 TEXT DEPOSE_RG / AG in order to maintain its humidity and to avoid acid sting.

The decompaction consists in crumbling the cap of marc 7, in order to favor the contact of its compounds with the juice 2 in order to extract a maximum of phenolic compounds (anthocyanins, tannins ...) present in said cap of marc 7.

Batonnage is the action of resuspending the lees (dead yeasts and grape residues) deposited at the bottom of the container 3 in the juice 2, in order to promote the autolysis of the lees which has the effect of giving more body and from fat to juice 2 and promote the development of complex aromas.

The supply of oxygen to juice 2 in controlled quantity is essential in the vinification and aging stages of juice 2, because during fermentation, which is an anaerobic phenomenon but cannot do without oxygen, oxygen is essential to the multiplication of yeasts and allows the formation of nutrients such as sterols and certain polyunsaturated fatty acids. Likewise, during the stage of aging of the juice 2, the controlled supply of oxygen causes for example a reduction in astringency and a softening of the red wines.

The filling control of the container 3 makes it possible to compensate for the volume of juice 2 missing in the upper part of the container 3 in order to limit the contact of the juice 2 with the air, in particular to avoid an uncontrolled supply of oxygen.

The pressure control in the container 3 ensures an overpressure or a depression in the latter. This pressure variation makes it possible to play on the gases dissolved in the container 3 by following Henry's law and to ensure and in particular degass the juice 2.

To perform all of its functions, with reference to FIGS. 1, 4 to 8, the action column 5 comprises, from bottom to

RTECH1-FR-2 TEXT DEPOSE_RG / AG

- 8 high, a plurality of equipment taken from the group comprising: a dispersing member 8, at least one float 9, a winder 10 and a ballast 11 connected to said winder 10 by a cable 12 and making it possible to maintain the column of action 5 at the bottom of container 3.

With reference to FIG. 5, the dispersing member 8 comprises a hollow tube 81 allowing the passage of the juice 2 and provided at its upper end with a dispersing nozzle 82 in the overall shape of a hollow ball provided with a plurality of orifices 83 relating the interior of said dispersion nozzle 82 to the exterior and allowing the dispersion of the juice 2 outside the dispersion member 8 and above the marc cap during the reassembly of the juice 2.

With reference to FIG. 6, each float 9 comprises a bell 91 trapping air to guarantee the flotation of the action column 5, a guide tube 92 allowing the passage of the juice 2, and an air supply tube compressed 93, the guide tube 92 being able to be connected by its upper end to the tube 81 of the dispersing member 8, the guide tube 92 and the compressed air supply tube 93 advantageously passing through the bell 91 vertically for reasons compactness.

Each float 9 acts as an extension making it possible to adapt the length of the action column 5 to the height of the juice 2 contained in the container 3 so as to position at least the dispersing nozzle 82 of the dispersing member 8 at above the marc hat 7. Thus, it is clear that the action column 5 may include several floats 9 arranged one after the other and connected at their guide tube 92 and their air supply tube tablet 93. In the embodiment shown in FIG. 1, the action column includes two floats 9.

Referring to Figure 7, the winder 10 is based on the Venturi effect in combination with two fluids: air

RTECH1-FR-2TEXTE DEPOSE_RG / AG compressed and the juice 2 contained in the container 3. The winder 10 therefore comprises a tube 100 connected by its upper end to the lower end of the guide tube 92 of the float 9 disposed at the bottom of the action column 5 and provided with a constriction 101, and a compressed air injection tube 102 connected to said tube 100 on one side upstream of said constriction 101 and on the other at the lower end of the tube supply of compressed air 93 to the float 9 disposed at the bottom of the action column 5.

The term upstream or downstream is defined here with respect to the circulation of the juice 2 during reassembly, that is to say from the bottom of the container 3 to the surface of the juice 2.

Furthermore, the lower end of the tube 100 of the winder 10 allows the juice 2 to enter the said winder 10 during reassembly.

It will then be understood that the reduction in diameter to the right of said narrowing 101 associated with the overpressure generated by the injection of compressed air by the compressed air injection tube 102 allows a rise of the juice 2 in the action column 5 without any mechanical action.

With reference to FIG. 8, the ballast 11 makes it possible to run the entire action column 5 and hold it at the bottom of the container 3, and also to perform the functions of stirring and unpacking the marc cap 7 Furthermore, it can also allow the connection of the oxygen diffuser of the control cabinet 4 in order to ensure the oxygen supply function.

For this, the ballast 11 comprises a body 110 in the overall shape of a flattened cylinder provided with an upper face 111, a lower face 112 and a perimeter face 113 joining said upper 111 and lower 112 faces together. The ballast 11 further comprises at least one oxygen inlet 114, one between decompaction air 115 and one

RTECH1-FR-2 TEXT DEPOSE_RG / AG stirring air inlet 116. These oxygen inlets 114, decompaction air 115 and stirring air 116 are advantageously arranged on the perimeter face 113 of the ballast 11 and are respectively connected to oxygen outlets 117, decompaction air outlets 118 and batonnage air outlets (not shown in the figure) arranged on the upper face 111 and / or the lower face 112 of said ballast 11, the batonnage outputs being preferably arranged on the lower face 112 of said ballast 11.

The ballast 11 makes it possible, in association with the float 9, to maintain the action column 5 in a vertical position in the container 3 without requiring any specific additional attachment with respect to said container 3.

Indeed, the association of the gravitational force acting on the ballast 11 and the ascending vertical force exerted on the float 9 by the Archimedes push ensures perfect verticality of the action column 5, even when the bottom of the container 3 is not horizontal.

In a normal configuration during the vinification step, the action column 5 comprises at least one float 9, a winder 10 and a ballast 11 connected to said winder 10 by a cable 12, the guide tube 92 and the supply tube in compressed air 93 of the float 9 being respectively connected to the tube 100 and to the compressed air injection tube 102 of the winder 10. In addition, the upper end of the compressed air supply tube 93 of the float 9 and the inlets oxygen 114, decompaction air 115 and draft air 116 are connected by hoses 13 to the connections 46 of the control cabinet 4 to supply the action column 5 with compressed air and / or oxygen .

Thus, with this normal configuration, to perform the brewing function, it suffices to inject

RTECH1-FR-2TEXTE DEPOSE_RG / AG the compressed air coming from the compressor 42 of the control cabinet 4 following a command from the automaton 41 in the compressed air injection tube 102 of the winder 10 for bring the juice 2 up into the tube 100 of the winder 10 then guide tube 92 of the float 9 and create a vortex current at the upper end of the latter making it possible to stir the juice 2 contained in the container 3.

Likewise, for the unpacking function of the marc cap 7, it suffices to inject compressed air coming from the compressor 42 of the control cabinet 4 following a command from the automaton 41 in the decompaction air inlet 115 of the ballast 11 so as to create, at the decompaction air outlets 118 of the ballast 11, large air bubbles coming to crumble said marc cap 7 up towards the surface of the juice 2 .

With regard to the concreting function, it suffices to inject compressed air from the compressor 42 of the control cabinet 4 following a command from the automaton 41 into the air inlet of concreting 116 of the ballast 11 so as to create, at the concreting air outlets arranged under the said ballast 11, air bubbles coming to resuspend the lees deposited at the bottom of the container 3 in the juice 2.

In addition, for the oxygen supply function, it suffices to inject oxygen from the control cabinet 4 following a command from the controller 41 into the oxygen inlet 114 of the ballast 11 so as to create, at the level of the oxygen outlets 117, bubbles of oxygen mixing with the juice 2.

For the juice pumping function 2, it is first necessary to set up the dispersing member 8 above the float 9 by connecting its tube 81 to the upper end of the guide tube 92 of the float 9. If necessary, it will need to set up an additional float 9 between

RTECH1-FR-2TEXTE DEPOSE_RG / AG the dispersing member 8 and the float 9 so as to position at least the dispersing nozzle 82 of the dispersing member 8 above the marc cap 7. Then, it suffices to bring the juice 2 up into said dispersion nozzle 82 to moisten the upper surface of said marc cap 7, by injecting compressed air into the compressed air injection tube 102 of the winder 10 as described above.

For the container filling control function 3, it is necessary to associate with the automated device 1 for controlling the vinification and aging of the juice 2 an inflatable bag, not shown in the figures, placed in the juice 2 and connected to the compressor 42 of the control cabinet 4 and a level detector present on the measuring column 6. Thus, when the level detector detects an air space above the juice surface 2, the control automaton 41 actuates the inflating the bag so as to compensate for the volume of juice 2 missing inside the container 3 in order to expel the air contained in said space to avoid any risk of oxidation of the juice 3.

The automated device 1 for controlling the vinification and aging of the juice 2 further comprises a measurement column 6 the operating principle of which is based on the positioning of the sensors placed in the juice 2 at the heart of the container 3, said sensors making it possible to measure at least the temperature, pressure, level, oxygen level, pH and density of the juice 2 contained in the container 3.

To do this, the measurement column 6 comprises at least one upper buoy 60, a lower buoy 61 kept spaced vertically from said upper buoy 60, and a ballast 62 connected to said lower buoy 61 by a cable 63 and making it possible to maintain, thanks at the force of gravity, the measurement column 6 on the bottom of the container 3, whatever

RTECH1-FR-2TEXTE DEPOSE_RG / AG the type of container 3. In addition, the upward vertical force exerted on the upper 60 and lower 61 buoys by Archimedes' thrust ensures perfect verticality of said upper 60 and lower 61 buoys and their sensors, even when the bottom of the container 3 is not horizontal.

To carry out all of the above-mentioned measurements, the upper 60 and lower 61 buoys are equipped with various measurement sensors.

Thus, the upper buoy 60 advantageously comprises on its upper face at least one pressure sensor 64, a temperature sensor 65 and a RedOx sensor 66 (RedOx: redox potential indicating the oxidizing or reducing power of the juice 2).

Likewise, the lower buoy 61 advantageously comprises on its lower face at least one pressure sensor 67, a temperature sensor 68 and a pH sensor 69 (pH: hydrogen potential indicating the acidity or basicity of the juice 2).

With this configuration of the measurement column 6, to measure the density of the juice 2, the pressure difference between the pressure sensors 64, 67 of the upper 60 and lower 61 buoys is measured.

Then, insofar as, on the one hand, the measuring column is in a perfect vertical position and, on the other hand, the difference between said pressure sensors 64, 67 is perfectly known, the density p of the juice 2 is obtained by applying to jus 2 Pascal's theorem which indicates that the pressure difference between two points A and B, located respectively at a depth h _A and h _B in a liquid is given by the equation:

Pa - Pb = pg (h _A - h _B ) in which p is the density of the liquid and g the acceleration of gravity.

The measurement of the temperature of juice 2 is difficult in

RTECH1-FR-2TEXTE DEPOSE_RG / AG due to the large volume of juice 3 contained in the container 3 and the high risk of temperature stratification, that is to say a temperature which is not uniform but distributed vertically. In addition, during the fermentation phases, the exothermic release of the chemical reaction increases the risks of stratification.

To determine the variation of the stratification temperature in the container 3, the temperature sensors 65, 68 of the upper 60 and lower buoys 61 are associated with a temperature probe, not shown in the figures, floating on the surface of the juice 3, this temperature probe being conventionally connected by wire to the temperature sensor 65 of the upper buoy 60 and making it possible to adapt to the variation in volume in the container 3.

It is understandable that with the automated device 1 for controlling the vinification and aging of juice 2 according to the invention, the control cabinet 4 controls via its automaton 41 in the action column 5 to carry out a its functions from the measurements made by the measurement column 6.

Furthermore, the automated device 1 for controlling the vinification and aging of juice 2 comprises means for measuring by circulation of a gas G in a closed circuit making it possible to measure the quantity of said gas G dissolved in the juice 2 contained in the container. 3 by measuring the latter in the gas phase, which is simpler and less expensive than making a measurement directly in the juice 2.

According to an embodiment not shown, said measuring means by gas circulation in a closed circuit include a sealed measuring chamber in contact with the surface of the juice 2, a blowing tube connected to the control cabinet 4 and the free end is immersed in the juice 2 to blow into the latter a determined quantity

RTECH1-FR-2TEXTE DEPOSE_RG / AG of a gas G of which one wishes to know the proportion which will dissolve in the juice 2, and a suction tube which sucks from the sealed chamber the quantity of gas G not dissolved in juice 2, in order to obtain the quantity or proportion of gas G dissolved in juice 2.

Finally, it is clear that the automated device 1 for controlling the vinification and aging of the juice 2 can advantageously be associated with a thermoregulation device ensuring a temperature of the juice 2 which is generally homogeneous and independent of the ambient temperature of the cellar or the cellar. where container 2 is installed.

Similarly, the automated device 1 for controlling the vinification and aging of the juice 2 can advantageously be associated with a display screen making it possible to see, for example, the characteristics of the juice 2, the functions in progress or even the functions to be provided for. .

Possibility of industrial application

It will be understood that the automated device 1 for controlling the vinification and aging of the juice 2 contained in a container 3 according to the invention is particularly suitable for wine. However, this container 1 can also be applied to any other juice 2 such as whiskey for example.

Finally, it goes without saying that the example of an automated device 1 in accordance with the invention which has just been described is only a particular illustration, in no way limiting the invention.

Claims (6)

1 - Device (1) for automated control of vinification and aging of juice (2) contained in a container (3) characterized in that it comprises a control cabinet (4) external to said container (3), a column action (5) immersed at least partly in the juice (2), and a measurement column (6) fully immersed in the juice (2), the control cabinet (4) controlling the action column (5) performing at least one function of concreting the lees deposited at the bottom of the container (3) and / or a function of stirring said juice (2) from the measurements carried out by the measurement column (6). 2 - Device (1) according to claim 1 characterized in that the control cabinet (4) commands the action column (5) to carry out at least the measurements made by the measurement column (6) one of the following functions: pumping up the juice (2), decompacting, supplying oxygen to the juice (2), checking the filling of the container (3), checking the pressure in the container (3) and degassing the juice (2). 3 - Device (1) according to any one of claims 1 or 2, characterized in that the control cabinet ( 4) comprises at least one automaton (41), a compressor (42), a supply solenoid valve (43), a distribution solenoid valve (44), a gas measurement chamber (45), connections (46) to the columns action (5) and measuring (6), an oxygen inlet pure (47), a Entrance recycling (48) gas pure and a ordered of thermoregulation (49) pure gas. 4 - Device l : i) according to one any of the claims 1 to 3, characterized in this that the column RTECH1-FR-2 TEXT DEPOSE_RQ / AQ of action (5) comprises at least, from bottom to top, a float (9), a winder (10) connected to said float (9) and a ballast (11) connected to said winder (10) by a cable (12) and making it possible to maintain the action column (5) at the bottom of the container (3). 5 - Device (1) according to claim 4, characterized in that the action column (5) comprises a dispersing member (8) disposed above the float (9) and connected at least in part to the latter. 6 - Device (1) according to one any of the claims 4 or 5, characterized in this than each float (9) includes a bell (91) trapping from 1' air for to guarantee the waterline of the column Action (5), a tube guide (92 ) allowing the passage of i us (2), and a tube air supply tablet (93), in this than the rewinder (10) therefore includes a tube (100) connected through his end better than 1'extrémité lower of tube guide (92 ) of the float (9) adjacent and provided of a constriction (101), and a compressed air injection tube (102) connected to said tube (100) on one side upstream of said constriction (101) and on the other at the lower end of the supply tube in compressed air (93) from the adjacent float (9), and in that the ballast (11) comprises a body (110) comprising at least one oxygen inlet (114), an inlet for decompaction air (115) and a baton air inlet (116), the latter being respectively connected to oxygen outlets (117), decompaction air outlets (118) and baton air outlets, the latter also being arranged on said body (110). 7 - Device (1) according to any one of claims 5 and 6, characterized in that the member RTECH1-FR-2 TEXT DEPOSE_RG / AG dispersion (8) includes a hollow tube (81) allowing the passage of the juice (2), connected by its lower end to the upper end of the guide tube (92) of the float (9) adjacent and provided at its upper end with a dispersion nozzle (82) in the overall shape of a hollow ball provided with a plurality of orifices (83) relating the interior of said dispersion nozzle (82) to the outside and allowing the dispersion of the juice (2) outside the dispersing member (8).