GB2183673A - Device for the preparation of alcoholic beverages - Google Patents

Abstract

Apparatus comprises one or a pair of synthetic plastics containers provided with a filler opening, means for suspending or supporting the container, a non-return gas escape valve and an exit opening. When two containers are used the upper has a sediment trap or sump and a passage to the lower container to allow the fluid to be transferred. The two containers may be permanently connected or detachable and there may be rigid stands for one or both containers. The communicating duct may have one or two control valves and a disengageable coupling. The containers may include treatment materials such as yeast, enzymes, and foaming agents which may be contained in a pocket which is separated from the main part of the container by a porous membrane. <IMAGE>

Description

SPECIFICATION Device for the preparation of alcoholic beverages This invention relates to a device for use in wine or beer making for example for producing a fermented beverage on the kind of scale associated with "home-made" wine etc.

Conventionally the preparation of wine or beer on such a scale as mentioned above is attended, ifthe process is to be at all convenient, by the purchase of quite a quantity of equipment such as fermenting bins, demi-johns, siphoning tubes, bottles, corks, air locks, steriiising solutions, filters etc. and although the cost of these may be small when spread over a large number of fermentations it is nevertheless considerable in relation to initial production. It also requires considerable storage space.

Broadly stated the invention consists in apparatus for use in fermentation ofliquidsto produce alcoholic beverages, comprising a container having an upperfiller opening, a closure therefor or other means for closing the container, a valve permitting escape of gases, and an exit opening or passage.

Preferably the exit opening is adjacent the lower end ofthecontainerandthere may bea sumpfor sediment. Conveniently the sump is below the level of the exit opening, or otherwise arranged to prevent or discourage sediments being withdrawn through the exit.

The container is preferably a flexible collapsible bag and it may have a carrying handle and there may be a rigid structure to supportthe bag: the structure may be arranged externally ofthe bag and may have a supported base orfoot and it may be rigid or col lapsible.

In any case the bag is formed of a synthetic plastics material, which conveniently has oxygen-barrier characteristics, and which may also be opaque or re sistantto light. The wall may also include a conduc tor or other means acting as an anti-static system.

According to a preferred feature of the invention the exit opening or passage incorporates a control valve and the container may include an internal pocket, sub-container, or compartment, containing a material useful in the fermentation process, such as yeast, yeast nutrient, enzymes, foaming or antifoaming agents.The pocket may have a rupturable wail, oropenable closure, actuable from outside the main container, and the pocket may include a mem brane, or porous cell wall, capable of affording limi ted transmission of components in the fermentation process, but of restraining movement of other com ponents such as yeast. In a preferred form of the in vention the container includes an internal filter, pre venting exit of sediments or solids through the exit and the containerwall may include a thermal insulat ing layer and/or a heater element. The container may also include an acidity and/or specific gravity sensor or indicator, and the container filler opening may in clude a fillerfunnel.There may also be an additional tapping outlet for use in assessing the condition of the contents, and the exit passage may have an in ternal flexible conduit attached to a float arranged to hold the conduit entrance close belowthe liquid surface.

According to a particular preferred feature ofthe invention the container is provided in combination orconjunctionwith a second container, designed to receive the fermented contents. The second container is preferably connected, or connectable, to the first container, via a communicating passage, which may include a valve. Conveniently the communicating passage can be parted or separated, or detached from one or both containers and there may be a det achablecouplingfordisconnecting or reconnecting the passage to the two containers. Preferablythere will be a valve on each side of the point of separation.

According to another preferred feature of the in ventionthe apparatus includes meansformechanic- ally connecting or attaching thetwo containers, or supporting the first off the second. The connection between the containers may be via the communicating passage or independent thereof. In one particular form of the invention the walls of the two containers are initially joined, and they can be separated, for example, by cutting, or tearing, or by undoing a detachable connection. The detachable connection may be a zip fastener, velcro fastener, detachable studs, snap fasteners, buttons or other detachable connectors.

The apparatus may also include a compressed gas bottle connector or other gas pressurising system, and there may be a motor driven or manual pumpto assist in removing the contents of the first container.

For example, the second container may be a bag with flexible walls and means for moving the walls apart to act as a suction pump.

A number of embodiments will now be described, by way of example, with reference to the accompanying drawings, in which Figure 1 is a front elevation of a first example of the invention, Figure2 is a side elevation thereof, while fermentation is in progress, Figure 3 is a further side elevation showing the liquid transferred to the lower container, Figures4and 6 are side elevations of top and bottom containers of a further embodiment, Figure 5is a side elevation illustratingthecon- tainers of Figures 4 and 6 combined, one above the other, Figure 7is a diagrammatic side elevation illustrating afurtherform ofthe invention incorporating a rigid skeleton frame, Figure 8 is an end elevation ofthe Figure 7 embodiment, Figure 9 is a diagrammatic illustration of another embodiment illustrating the communicating passage and valve, Figure 10is a diagrammatic sectional view on an enlarged scale illustrating the detachable coupling between the two containers of Figure 9, and Figure 11 is a diagram illustrating anotherform of the invention incorporating an internal barrierwall.

In the first embodiment of Figures 1 to 3, a container indicated generally at 1 is formed from a pair of sheets 2, 3, of thin flexible plastics material such as polyethelene and the sheets are secured together at their margins 4for example by heat sealing. The container 1 may be provided with a stiffening rib 5 across the top and with a loop or handle 6.

The container 1 is provided with a liquid inlet 7, the outer orifice ofwhich may be sealed by a flap 8 of thin sheet material secured in place by an adhesive so that it can be peeled backforadmission of liquid when required for use. The inlet7 leads through a pairofinverted U tubes 9 to the interiorofthecon- tainer 1.The inlet7 and the U tubes 9may be formed as a rigid or semi-rigid component 10 which is sealed into the structure formed by the sheets 2 and 3, or it may be actually formed in the sheets 2 and 3 by heat sealing, in which case a rigid or semi-rigid spacer of appropriate shape (not shown) may be located between the sheets in a position to be occupied bythe inlet and U tubes so as to prevent the walls of the sheets 2 and 3 remaining in contact in those areas.

A liquid outlet 11 is provided near the bottom of the container 1 so as to leave a space 12 within the container which can be calculated so as to be sufficientto retain any solid residue which sinks to the bottom of the container as a resultofthefermenta- tion process. The liquid outlet 11 has a shut-off device shown as a plug-cock 13, and in this case the duct 14in which itis located may be made as a solid component as is the case ofthe component 10,orion the same way made by heat sealing of the late rally extended portion of the sheets 2 and 3.

In the example of the invention thus far described a substantiallyflatflexiblebag may be purchased by the user the interior of which is in a sterile condition and after peeling backthe flap 8 appropriate ferment ation materials can be introduced consisting for ex ample of grape juice and if necessary yeast, oraltern atively the bag may be arranged to be sold already containing forexample a grape concentrate and per haps a yeast concentrate in the lower part of the con tainer. If reactive materials are involved these may be sealed within separate packages within the con tainerthatcan be opened by bending or twisting from outside the container. In such a case the only additional material that needs to be introduced through the inlet7 is water.In either case some water is arranged to be contained in the U tubes 9 so asto serve as a fermentation trap. Control of thefermenta tion temperature may be facilitated by the addition to the outside of the container 1 of a temperature indi cating thermally sensitive liquid crystal display 15.

When liquid is added the bag constituted by the container 1 will swell out as shown in Figure 2 and the gaseous products of fermentation will be permitted to escape through the U tubes 9. On completion of fermentation the residue solids will settle in the narrow lower portion 12 ofthe container below the level of the liquid outlet 11. On completion therefore ofthisfermentation process the cock 13 may be op ened to permitthe contents to be discharged through a spout into a suitable container.

In this illustrated example of the invention the sheets 2 and 3 are extended downwards and their edges sealed in a similar manner along the margins 17 toform afurthercontainer 18 which servesforthe reception ofthe fermented liquor so thatthefer- mentation process can be completed after the liquid in the container 1 has cleared, with the liquid free from the lees, and without being subject two oxidation orothercontaminations. In this casethe duct 14is continued downwards as a further duct 19 with corresponding plug-cock 20 and knob 21. The container 18 is provided with a stiffening rib 22 and a loop 23.

Afteropening the plug-cocks 13 and 20so asto permitthe liquid to be transferred from the container 1 to the container 18these plug-cocks can then be closed and the two containers separated by cutting along the chain-dotted line shown at 24 in the draw ing.Thecontainermaythen be hung up byte loop 23 when the plug-cock 20 and duct 19 will serve as an appropriate withdrawal spigot for serving the liquid when required. Suitablefilters and/orfining or polishing agents can be included inthetransferductif desired as may a yeast-retarding chemical serving to arrest fermentation when the liquid reaches the con tainerl8.

Since the material from which the containers 1 and 18areconstructed is extremelyflexible,asthe liquid is allowed to run from the container into the container 18, as shown in Figure 3,there is no tendency for the liquid in the trap formed by U tubes 9 to be drawn into the container 1. Moreover no air is drawn in either.

In the event that some fermentation continues in the container 18, it can be provided with a suitable valve (not shown) for permitting the discharge of gaseous fermentation products while retaining the liquid. This can be located nearthe loop 23.

The arch-like sides ofthe component 10 perm it the contentsofthecontainerl to beshaken upforinitial mixing without splashing up into the U tubes 9. The fermented liquid in container 18 is thus not subjected to oxidation or contamination by acetic acid, bacteria orfungi and may be stored in the container 18foran appreciable period and used in small quantities ata time without deterioration. The invention as described above can be produced at low cost so that if desired both containers may be discarded after use and a fresh unit purchased for the next brew that is required. Inthiswaycapital costs involved in makingwine and beer etc. at home are kept to a minimum and there is no storage involved of other utensils and instruments.

In the embodiment illustrated in Figures 4, and 6 the equipment comprises two separately formed bags or containers 30,31 each in the form of a flat collapsibledoublewalledenvelopeformedofthin plastics sheet material, each having a rigid transverse bar or rail 32 along one end connected to a han gerorstrap33to allowthe bag to be hung on a peg 34. Each bag has a shortcommunicatingtube35 adjacent one end, but spaced from the extreme end to provide a sediment trap and each of these tubes 35 is fitted with a valve or cock 36. The extreme ends of the two tubes 35 are formed to make a detachable interlocking seal when required. One or both ofthe bags is also provided with an inlet 37 with a closure which mayincorporatea non-return valve orthe equivalent to allow gas to escape. In this embodi mentthe two containers 30,31, are separately formed and the first bag 30 can be used forfermenta- tion while the second bag is stored. When fermenta tion is complete the second bag 31 is inverted and the adjacent ends of the bags are joined mechanically bya zipfastenerorvelcro connection 39, the ends ofthetwotubes 35 also being joined together to provide a communicating passage.By opening the valves 36 the liquid contents can then betransferred from bag 30 to bag 31 afterwhich the valves 36 are again closed, the two containers are separated and the lowercontainer31 is inverted and hung on the peg 34. The fermented contents can then be drawn off as required through the tube 35. Meanwhile, the first bag 30 can be washed out, sterilised and used again forfermenting a further batch.

The example illustrated in Figures 7 and 8 is in many respects similarto the previous examples, but in this case each of the two containers incorporates a rigid supporting stand. The top container 40 is a double walled flexible bag, as in the previous examples, and this is rigidly ortemporarily attached to a stand comprising two rigid uprights 41,42, connected to crossbars 43, 44, the two uprights being formed with enlarged feet 45 formed with projections or sockets 46 to engage with the corresponding feet 47 ofthe stand forthe lowercontainer48.

This lower stand also has uprights and crossbars and in addition to the feet 47 atthe upper ends ofthe uprights there are further feet 49 at the lower ends. The two containers 40, 48, can be connected by means of a detachable hose coupling 50 provided with one or more valves 51 and this equipment can be used in the same way as the previous examples, but does not require any overhead support since each ofthe containers with its rigid support frame can stand on thefloor and, as illustrated, an upper container can stand on the lower container.

The further example illustrated in Figures 9 and 10 is in some aspects similarto that of Figures 4to 6 and includes separately formed upper and lowerflexible bags 54,55 with an intercommunicating duct 56 having a disengagable coupling, as illustrated in more detail in Figure 10. The lower coupling elementcom- prises a short tube section 57 having an enlarged spigot head 58 and avalve 59,whilethe uppercoupi- ing section 60 has a re-entrant socket 61 to engage tightly over the head 58 and form a fluid seal between the two passages 62, 63. This upper coupling element includes another valve 64.In this example, as illustrated, the coupling provides the sole mechanical connection between the two flexible containers 54,55, but other permanent or detachable connections may be provided, if necessary. In this example the outlet ductfrom the upper container 54 includes a flexible tube 66 with its further end connectedto a float 67so arranged that the inlet end 68 will always be positioned closely below the surface ofthe liquid in the container.

In the example of Figure 11 the container 70 has a main fermentation compartment71 separated by an internal barrier wall 72 from a subsidiary yeast com- partment 73. The barrier wall 72 is specially construc ted anddesignedto permitliquidstotransfer through the wall, but prevent transfer of yeast and other substances. Thus expired yeast collects as a sediment in the lower part 74 and does not transfer into the main chamber 71. In this case gas escape valves 75 may be provided for both compartments 71,73 with an outlettap 76 connected to the main compartment 71. In this way it is possible to achieve all the necessary functions within one container.

Avalve may be used to release the gas instead of the air lock mentioned; there may be a rubberdia phragmwhich is suitably perforated to enablethe correctpressureto be maintained in the container.

The valve may be removable to allow filling and easy sterilisation. There may also be a larger separate op ening to allow the containerto be filled, forexample with bulky fruits, and a filter may be provided to prevent transfer of any waste material from thins fruit being transferred via the duct.

As stated the materials used to manufacture the parts of the device should have a good oxygen bar rierpotential so as to preventoxidisation of the beverage. For example, metallised polyester, co-ex, nylon, plastic laminate or waxed cardboard lined with a suitable barrier may be used. If used the heating system may be sandwiched in the lining ofthe container and may include a graphite resistance heaterwhich would be self-regulating, or with a separate thermostatic control.

As an alternative to the communicating duct shown in the drawings a syphon tube may pass from an inlet adjacent the bottom ofthe top container, to issue from the top of that container and lead down into the lower container. As stated the lower con tainermay be provided with atagoneitherwallso that its walls can be pulled apartto create a vacuum to initiate the syphon.

The sediment sump may be so shaped, or have some form of deflector, as to direct or entrap the yeast into a smaller, neater section of the container, as the yeast falls out of suspension.The handles used for the device may be formed like a coat hanger (orsome similar shape) so that each container may be hung on a suitable rack or even in a wardrobe.

When using fruit or vegetables, enzymes, for example pectolytic enzyme or amylase, may need to be added or retained in the container, to help extraction and clarification. Also when using fruit and veg etables for fermenting, a mechanical or electrical appliance may be employed either inside or outside the device to pulverize or mix ingredients.

Many different types offrame may be used to sup- port the containers, which could, for example, be madeto expand, collapse, concertina, unwindorun- fold to adapt to different stages of the process or any other conditions. Either container may have a base to allow itto be free-standing, and the lowercontainer may have a base (orfeet) at top and bottom. A base at one end only could supportthetop containerwhilst fermenting or during syphoning and then, with the lower containerturned upside down to be freestanding for withdrawal of beverage when the containers are separated after syphoning. In the case of both containers having feet, the top containerjoins the top ofthe bottom container with interlocking feet,when they need to bejoinedforsyphoning.

Handles may be provided for lifting and positioning and carriage.

The container material could be coated or encase in insulating material such as polystyrene orcould be surrounded by a vacuum so asto help keep the beverage warm or at a constanttemperature orto reduce energy loss. Energy loss is either from fermentation orfrom external or internal electrical or chemical heating.This may prove useful in adverse climatic conditions.

Pressure could be applied to either containerto force beverage out. This pressure could be injected gas, e.g. carbon dioxide or nitrogen, or by hand, or a mechanical method such as a spring or pump. Thus the beverage could be made to pourfaster orto have more force. Such pressure would be useful if the beverge was needed to be moved against gravity in an upward movement such as to fill a containerata higherlevel ortoforce liquid through afilter.

Afloat could be fixed to the end of a flexible tube, the other end of the tube being fitted to the outlet duct. This would keep the outlet pipe nearthe sur- face ofthe beverage whilstwithdrawal of liquid is in progress, thus keeping any turbulence awayfrom the yeast settling area.

The provision of flexible sides enables the sides to close during emptying resulting in compacting ofthe yeast. A demijohn does not do this. It has a wider surface area, so any slightturbulence will make the yeast rise and be carried into the syphon tube.

Ant3-foaming chemicals can be used.

Alternatively an anti-foaming pad may be used which would floaton the surface ofthe beverage and disperse any collection of bubbles or soak up any impurities. This could stop anyfoaming going intothe outlet gas valve.

Foaming or head inducing chemicals could be used to increase the head on beer. (Either packed in container or added later).

Antistatic controls can be used to reduce any buildup of positive ions in the beverage which could inhibit yeast settling. The earthing ofthe container or containers by a suitable means helps cancel positive ion build-up.

A suitable electrical conductor fitted to the inside ofthe container will allow the ions to be neutralized.

Printed, easytofollow, instructions or other artvvorkcan be putonthe containers. A line can be printed to show wherethe liquid level should be and a line to show the expected yeast deposit, thus mak ing the stages offermentation easy to follow. Numbers can be used to show each stage in the process with written instructions to follow separately. Markings for a hydrometer may be made on the container with the hydrometerfloat connected to the side to enable itto move up and down. It will indicate the specific gravity.

Afermenting vessel may be provided where a membrane (not individual cell traps) could be used, such that the yeast and its action is confined to one section ofthe container. Nutrientflows in and the products oCermentation of fermentation flow out with liquid medium.

In another possible modification a dual-bag system may be provided, the container bags being permanently attached and non-separable. Atap may 3e provided atthe bottom of the lower container so tl,etthe container does not need to be turned upside down to pour outthe contents. The containers could be collapsible bags in supporting outercardboard casings. It is also possible to provide a series of more than two containers, constructed in any of the forms described above, so that the liquid contents can be transferred in succession from one to the other. For example,thiswould allowfor "racking" several times. It will be understood that afterthe second con tainerhas been filled it will normally be inverted to allowthecontentsto be drawn off. The handlesprov- idedonthecontainersare not merely for carrying purposes, but allowthe containers to be hung upon awall,forexample, during orafterfermentation.

Claims (39)

1. Apparatus for use in fermentation of liquids to produce alcoholic beverages, comprising a container having an upper filler opening, a closure therefor or other means for closing the container, a valve permitting escape of gases, and an exitopening or passage.

2. Apparatus according to Claim 1, in which the exit opening is adjacent the lower end ofthe container.

3. Apparatus accordingto Claim 1 orClaim 2, in- cluding asumpforsediment.

4. Apparatus according to Claim 3, in which the sump is belowthe level oftheexitopening,orother- wise arranged to prevent or discourage sediments being withdrawn through the exit.

5. Apparatus according to any of the preceding claims, in which the container is a flexible collapsible bag.

6. Apparatus according to Claim 5, in which the bag has a carrying handle.

7. Apparatus according to Claim 5 or Claim 6, in cluding a rigidstructuretosupportthebag.

8. Apparatus according to Claim 7, in which the structure is arranged externally ofthe bag and has a supporting base or foot.

9. Apparatus according to Claim 7 or Claim 8, in which the structure is collapsible.

10. Apparatus according to any of Claims 5to 9, in which the bag is formed of a synthetic plastics material.

11. Apparatus according to Claim 10, in which the container is formed of a plastics material having oxygen-barrier characteristics.

12. Apparatus according to any ofthe preceding claims, in which thewall ofthe container is opaque orresistantto light.

13. Apparatus according to any ofthe preceding claims, in which the wall ofthe container includes a conductor or other means acting as an anti-static system.

14. Apparatus according to any ofthe preceding claims, in which the exit opening or passage incor porates a control valve.

15. Apparatus according to any ofthe preceding claims, in which the container includes an internal pocket, sub-container, or compartment, containng a material useful in the fermentation process, such as yeast, yeast nutrient, enzymes, foaming or anti foaming agents.

16. Apparatus according to Claim 15, in which the internal pocket has a rupturablewall, or openable closure, actuablefrom outside the main container.

17. Apparatus according to Claim 15, in which the internal pocket includes a membrane, or porous cell wall, capable of affording limited transmission of components in the fermentation process, but of restraining movement of other components such as yeast.

18. Apparatus according to any ofthe preceding claims, in which the container includes an internal filter, preventing exit of sediments or solids through the exit.

19. Apparatus according to any ofthe preceding claims, in which the container wall is or includes a thermal insulating layer.

20. Apparatus according to any of the preceding claims in which the container wall includes a heater element.

21. Apparatus according to any ofthe preceding claims, in which the container includes an acidity and/or specific gravity sensor or indicator.

22. Apparatus according to any of the preceding claims, in which the containerfiller opening includes or is combined with a fil ler funnel.

23. Apparatus according to any ofthe preceding claims, including an additional tapping outlet for use in assessing the condition ofthe contents.

24. Apparatus according to any of the preceding claims, in which the exit passage has an internal flexible conduit attached to afloatarrangedto hold the conduit entrance close below the liquid surface.

25. Apparatus according to any of the preceding claims, in combination or conjunction with a second container, designed to receive the fermented contents.

26. Apparatus according to Claim 25, in which the second container is connected, or connectable, to the first container, via a communicating passage.

27. Apparatus according to Claim 26, in which the communicating passage includes a valve.

28. Apparatus according to Claim 25 or 26, in which the communicating passage can be parted or separated, or detached from one or both containers.

29. Apparatus according to Claim 28, including a detachable coupling for disconnecting or reconnecting the passage to the two containers.

30. Apparatus according to Claim 28 or 29, including a valve on each side of the pointofsepar- ation.

31. Apparatus according to any of Claims 25to 30, including meansformechanicallyconnectingor attaching the two containers, or supporting the first offthe second.

32. Apparatus according to Claim 31, in which the walls of the two containers are initially joined.

33. Apparatus according to Claim 32, in which the containerwalls can be separated by cutting, or tearing, or by undoing a detachable connection.

34. Apparatus according to Claim 32 or 33, in which the two containers are connected by a zipfastener, velcro (R.T.M.) fastener, detachable studs, snap fasteners, buttons or other detachable connectors.

35. Apparatus according to any ofthe preceding claims, including a compressed gas bottle connector or other gas pressurising system.

36. Apparatus according to any ofthe preceding claims, including a motor driven or manual pump two assist in removing the contents of the first container.

37. Apparatus according to any of Claims 25 to 36, in which the second container is a bag with flexible walls, and has means for moving the walls apart to act as a suction pump.

38. Apparatus according to any of Claims 25to 37, in which the second container incorporates any orall ofthefeatures of Claims 2to 24.

39. Apparatusforuse in fermenting liquids sub stantially in any of the forms described or illustrated in the accompanying drawings.