GB2483662A - Method and apparatus for delivering yeast to a wine fermentation tank - Google Patents

Method and apparatus for delivering yeast to a wine fermentation tank Download PDF

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Publication number
GB2483662A
GB2483662A GB201015353A GB201015353A GB2483662A GB 2483662 A GB2483662 A GB 2483662A GB 201015353 A GB201015353 A GB 201015353A GB 201015353 A GB201015353 A GB 201015353A GB 2483662 A GB2483662 A GB 2483662A
Authority
GB
United Kingdom
Prior art keywords
pipe
fermentation tank
tank
heated water
yeast
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Withdrawn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
GB201015353A
Other versions
GB201015353D0 (en
Inventor
Alan Cameron Macdonald
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.)
RYMCO INTERNAT AG
Original Assignee
RYMCO INTERNAT AG
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 RYMCO INTERNAT AG filed Critical RYMCO INTERNAT AG
Priority to GB201015353A priority Critical patent/GB2483662A/en
Publication of GB201015353D0 publication Critical patent/GB201015353D0/en
Publication of GB2483662A publication Critical patent/GB2483662A/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Withdrawn legal-status Critical Current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
    • 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

Abstract

A method of delivering yeast to a fermentation tank is disclosed comprising temporarily terminating a flow of grape musk along a feed pipe leading to the fermentation tank, feeding heated water through an inlet into said pipe such that water flows towards the fermentation tank, introducing dry yeast into said pipe between said inlet and the fermentation tank so that it enters the flowing heated water, terminating the introduction of yeast and heated water into said pipe, and re-establishing the flow of grape musk to the fermentation tank. Also disclosed is an apparatus suitable for the above method comprising a pipe 12 for supplying grape musk to a fermentation tank 10, a tank 18 connected to said pipe via an inlet 22 such that heated water therein can flow into said pipe, and a hopper 24 connected to said pipe between the fermentation tank and water inlet for containing yeast.

Description

METHOD OF, AND APPARflTiJS FORMELIVERING YEAST TO A WINE
FERMENTATION TANK
FIELD OF THE INVENTION
This invention relates to a method of, and apparatus for, delivering yeast to a wine fermentation tank.
BACKGROUND TO THE INVENTION
One step in the production of wine is the delivery of yeast to the fermentation tank. Conventionally dry yeast, which can be powder or pellets, is mixed with water in a receptacle such as a bucket, stirred to dissolve it and then poured into the tank.
The water is heated to 38°C to ensure that the yeast is activated before it is poured into the tank.
The grape musk, which is cooled to below ambient temperature, flows to the fermentation tank from the grape crushers. At the temperature to which the grape musk is cooled yeast will not activate and hence it cannot be introduced directly into the musk. This is why the premixing step with heated water is required.
The present invention provides a method of delivering yeast to a wine fermentation tank. The invention further provides apparatus for delivering yeast to a fermentation tank.
BRIEF DESCR1PTION OF THE INVENTION According to one aspect of the present invention there is provided a method of delivering yeast to a fermentation tank, which comprises temporarily terminating flow of grape musk along the feed pipe leading to the fermentation tank, feeding heated water through an inlet into said pipe so that the water flows towards the fermentation tank, introducing dry yeast into said pipe between said inlet and the tank so that it enters the flowing heated water, terminating the introduction of yeast and heated water into said feed pipe, and re-establishing the flow of grape musk to the fermentation tank.
According to a further aspect of the present invention there is provided apparatus for delivering yeast to a fermentation tank, the apparatus comprising a pipe along which grape musk flows to the fermentation tank, a tank for containing heated water and which is connected to said pipe by way of a heated water inlet so that heated water can flow into said pipe from the tank, and a hopper for containing a supply of dry yeast, the hopper being connected to said pipe between said tank and said heated water inlet.
There can be a valve which in one position closes off flow of musk to the fermentation tank and establishes communication between said heated water tank and the pipe and in a further position closes off communication between the heated water tank and said pipe and permits flow of grape musk along the pipe.
There can be a mixer, preferably a static mixer, downstream of the connection between said hopper and said pipe.
BRIEF DESCRIPTION OF DRAWINGS
For a better understanding of the present invention, and to show how the same may be carried into effect, reference will now be made, by way of example, to the accompanying drawing in which the single Figure diagrammatically illustrates apparatus in accordance with the present invention.
DETAILED DESCRIPTIONQF THE DRAWINGS
In the drawing a fermentation tank is designated 10 and a pipe along which cooled grape musk flows to the tank 10 is designated 12. The grape musk can come directly from a wine press 14 (if red wine is being made) or from a settling tank 16 (if the wine being made is white).
A tank 18 is provided for containing water which is heated. The temperature of the water is preferably 38°C which is the optimum temperature for activating the yeast used in the fermentation of wine.
The tank has a bottom outlet 20 which communicates with one of the two inlets of a two position valve 22 which is in the pipe 12. The other inlet of the valve is connected to the part of the pipe 12 which leads to the press 14 or the settling tank 16.
Between the valve 22 and the tank 10 there is a hopper 24 which receives the yeast to be used in the fermentation process. The hopper can contain a single yeast or a mixture of yeasts and can also have in it nutrients and enzymes. The yeast can be in powder form or in the form of pellets.
The hopper 24 can form part of a Silverson feeder which is designed to feed powders or pellets at a controllable rate through the outlet of the hopper and into the pipe 12.
A static mixer 26 is fitted into the pipe downstream of the connection between the hopper 24 and the tank 10.
In use grape musk flows from the press 14 or the settling tank 16 along the pipe 12 to the fermentation tank 10. When it is desired to introduce yeast into the fermentation tank the valve 22 is activated to the position in which it shuts off flow of musk and permits water to flow from the tank 18 into the pipe 12. Once heated water is flowing in the pipe 12, supply of yeast commences, the yeast entering the heated water.
The yeast and water flow through the static mixer 26 before reaching the tank 10. The position of the hopper 24 is chosen so that the yeast is in the hot water for long enough to be activated before it enters the tank 10 and is mixed with the cooled grape musk in the tank.

Claims (5)

  1. CLAIMS: 1. A method of delivering yeast to a fermentation tank, which comprises: temporarily terminating flow of grape musk along the feed pipe leading to the fermentation tank; feeding heated water through an inlet into said pipe so that the water flows towards the fermentation tank; introducing dry yeast into said pipe between said inlet and the fermentation tank so that it enters the flowing heated water; terminating the introduction of yeast and heated water into said feed pipe; and re-establishing the flow of grape musk to the fermentation tank.
  2. 2. Apparatus for delivering dry yeast to a fermentation tank, the apparatus comprising: a pipe along which grape musk flows to the fermentation tank; a tank for containing heated water and which is connected to said pipe by way of a heated water inlet so that heated water can flow into said pipe from the tank; and a hopper for containing a supply of dry yeast, the hopper being connected to said pipe between said fermentation tank and said heated water inlet.
  3. 3. Apparatus according to claim 2 and including a valve which in one position closes off flow of musk to the fermentation tank and establishes communication between said heated water tank and the pipe and in a further position closes off communication between the heated water tank and said pipe and permits flow of grape musk along the pipe.
  4. 4. Apparatus according to claim 2 or 3 and including a mixer positioned downstream of the connection between said hopper and said pipe.
  5. 5. Apparatus according to claim 4, wherein the mixer is a static mixer.
GB201015353A 2010-09-14 2010-09-14 Method and apparatus for delivering yeast to a wine fermentation tank Withdrawn GB2483662A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB201015353A GB2483662A (en) 2010-09-14 2010-09-14 Method and apparatus for delivering yeast to a wine fermentation tank

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB201015353A GB2483662A (en) 2010-09-14 2010-09-14 Method and apparatus for delivering yeast to a wine fermentation tank

Publications (2)

Publication Number Publication Date
GB201015353D0 GB201015353D0 (en) 2010-10-27
GB2483662A true GB2483662A (en) 2012-03-21

Family

ID=43065210

Family Applications (1)

Application Number Title Priority Date Filing Date
GB201015353A Withdrawn GB2483662A (en) 2010-09-14 2010-09-14 Method and apparatus for delivering yeast to a wine fermentation tank

Country Status (1)

Country Link
GB (1) GB2483662A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013050972A1 (en) * 2011-10-07 2013-04-11 Rymco Internatioinal Ag Fermentation of fruit juices

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2151132A2 (en) * 1971-09-08 1973-04-13 Amf Padovan Spa Thermal wine-making process - and plant for treating the must
GB2158458A (en) * 1984-04-30 1985-11-13 Hickinbotham Winemakers Alcoholic fermentation
DE3440832C1 (en) * 1984-11-08 1986-05-15 Helmut Dipl.-Ing. 6509 Gau-Odernheim Becker Process for heating pumpable mixtures by indirect heat exchange, in particular in wine making
FR2674645A1 (en) * 1991-03-27 1992-10-02 Etude Rech Procedes Indls Economical system for temperature control in winemaking
US20030097937A1 (en) * 2001-10-11 2003-05-29 Gimar Tecno S.R.L. Fermentation apparatus for automated wine making
US20040149422A1 (en) * 2003-02-03 2004-08-05 Jungwirth Curtis A. Wine must temperature control apparatus
WO2008054829A2 (en) * 2006-10-30 2008-05-08 Provina Incorporated Wine-making press

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2151132A2 (en) * 1971-09-08 1973-04-13 Amf Padovan Spa Thermal wine-making process - and plant for treating the must
GB2158458A (en) * 1984-04-30 1985-11-13 Hickinbotham Winemakers Alcoholic fermentation
DE3440832C1 (en) * 1984-11-08 1986-05-15 Helmut Dipl.-Ing. 6509 Gau-Odernheim Becker Process for heating pumpable mixtures by indirect heat exchange, in particular in wine making
FR2674645A1 (en) * 1991-03-27 1992-10-02 Etude Rech Procedes Indls Economical system for temperature control in winemaking
US20030097937A1 (en) * 2001-10-11 2003-05-29 Gimar Tecno S.R.L. Fermentation apparatus for automated wine making
US20040149422A1 (en) * 2003-02-03 2004-08-05 Jungwirth Curtis A. Wine must temperature control apparatus
WO2008054829A2 (en) * 2006-10-30 2008-05-08 Provina Incorporated Wine-making press

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013050972A1 (en) * 2011-10-07 2013-04-11 Rymco Internatioinal Ag Fermentation of fruit juices
US9487744B2 (en) 2011-10-07 2016-11-08 Rymco International Ag Fermentation of fruit juices
US20180346853A1 (en) * 2011-10-07 2018-12-06 Rymco International Ag Fermentation of fruit juices
US10590369B2 (en) * 2011-10-07 2020-03-17 Rymco International Ag Fermentation of fruit juices

Also Published As

Publication number Publication date
GB201015353D0 (en) 2010-10-27

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