IT202100005510A1 - OENOLOGICAL CONTAINERS IN CERAMIC WITH CONTROLLED POROSITY AND RELATED OENOLOGICAL PROCESSING METHOD. - Google Patents

Description

TITLE: POROSIT CERAMIC WINE CONTAINERS CONTROLLED AND RELATIVE ENOLOGICAL PROCESSING METHOD.

The present invention refers to oenological containers or for oenological processes, made of ceramic having a porosity? desired able to allow the transpiration of oxygen being able to be controlled and varied in innovative oenological processing methods.

In the wine world? it is known how the control of the micro-oxygenation of an alcoholic liquid in evolution, in particular must, wine or similar, has significant effects on multiple oenological processes or processes, especially in the oenological field such as for example: activation of yeasts at start-up of fermentation or in case of stuck fermentation, color stabilization during punching down, hyper-oxidation of musts undergoing pre-fermentation, structuring of wines at the end of fermentation, simulation of decanting and aeration, avoiding the formation of sulfur compounds, harmonizing tannic wines, reducing herbaceous tastes and smells, obtaining wines more? soft, color stabilization, prevention of reductions, activation of natural enzymatic processes, increase of the gustatory gradient.

In the wine sector? therefore present the technical problem of how to be able to control the micro-oxygenation of alcoholic liquids.

Containers used in the oenological sector are known which are made, at least in part, of vitrified ceramic, and which are characterized by a completely zero propensity for oxygen-perspiration. In fact, this type of material? chosen in the state of the art precisely for its properties? of impermeability? and not perspiration, being impermeable to oxygen. Also known are ceramic oenological containers, of the terracotta, gr?s, porcelainized gr?s type, etc. which allow the liquid contained in them during the vinification, refinement and storage processes to have significant oxygen exchanges with the outside, such as to allow the liquid contained in them to be influenced in its evolution.

This type of containers do not have the possibility? to control and vary the transpiration of oxygen and also have the? drawback that if immersed in a liquid, such as water, ? there is the risk that this external liquid may enter the internal volume of the container, contaminating the liquid contained in this container. This type of container cannot be used for particular winemaking processes in which the container, and in particular the external walls, come into contact with a liquid, for example water. Such a glitch? found in other types of containers which allow significant oxygen exchanges with the outside, such as wooden containers for example.

? also known that due to some historical shipwrecks ? was indirectly allowed the stationing at sea for several years of traditional containers, for example terracotta amphorae and glass bottles, allowing posterity to observe a particular evolution of the alcoholic substances found in them, sometimes characterized by unique organoleptic evolutions. Following these findings have they been re-proposed in multiple locations? marine of the methods of refining wine in glass bottles, immersing these bottles in water, probably seeking natural environments with storage temperatures at specific depths. In these approaches, the containers employed are completely impermeable containers, both to gases and liquids.

In fact, as previously indicated, ? known as it is important to control, during the periods of vinification, refinement and storage of a must, wine or similar, the capacity? of the same oenological liquid to be able to be micro-oxygenated.

This micro oxygenation can take place in different ways, for example by transferring the liquid into a container with different oxygen-breathing characteristics, for example by passing from a completely impermeable metal container to a wooden container such as barriques. This approach does that with each movement of liquid, especially for wine or the like, there is both a physical stress, for example agitation, mixing, shaking of the precipitates, etc. that a chemical stress, in particular a? marked oxygenation and / or release of polluting substances during the passage in contact with less valuable and more? invasive present in pipes, fittings, tires, pumps, etc., which sometimes cannot be negligible.

An alternative approach could consist in using a container with significant oxygen-transpiration characteristics and significantly vary the characteristics of the surrounding air environment, markedly influencing the temperature and humidity parameters? relative to air. Such an approach? rare, difficult to control and monitor, in addition to being difficult to apply to a single container and sometimes not decisive, in fact, this approach could allow to act on a slowdown of the oxygen transpiration phenomenon and not on its complete interruption.

Micro-oxygenation techniques in containers impermeable to gases and liquids are also known. A technique of ?micro-oxygenation? consists in using micro-filters, for example ceramic, which blow in quantities from inside the container? controlled oxygen, evidently through a punctual and non-diffuse source and typically with periodic actions, in containers impermeable to oxygen. This approach can be therefore define as a ?micro-oxygenation? of type ?discreet? and not ?continue? both spatially and temporally.

? also known from the Italian patent application n? 102020000005845, a winemaking method in which water and oxygen-impermeable containers were placed partially immersed in water. The method described in this patent application ? designed to easily move the same containers and to control their temperature in space and time.

The present invention proposes to solve these and other technical problems by means of a porosity ceramic oenological container. desired which allows the transpiration of oxygen being able, in a controlled way, to control and in particular vary the micro-oxygenation during the oenological processing methods such as for example winemaking.

One aspect of the present invention relates to a ceramic container with the characteristics according to claim 1.

A further aspect of the present invention relates to an oenological processing method in which possible to control the micro-oxygenation in an innovative way, having the characteristics according to claim 8.

The accessory features of the container and of the method are included in the respective dependent claims.

The characteristics and advantages of the container and of the method will be clear and evident from the following description of different possible embodiments, exemplifying and not thereby limiting, of the container and of the method in addition to the attached figures, which illustrate respectively:

- figure 1 shows, in a sectional view, a ceramic container, according to the present invention, in which ? visible significant breathability? compared to gases such as oxygen ?O? for the purposes of the method described below, but the?impermeability? almost total, for the purposes of the method described below, with respect to liquids, in particular water-based mixtures;

- figures 2A, 2B and 2C show different possible implementations of a phase of the oenological processing method, according to the present invention, in particular, figure 2A shows a container immersed for the substantial whole in in the liquid substance, reducing the micro-oxygenation of the oenological product contained in the container; figure 2B shows a container partially immersed in the liquid substance having a part of the container exposed to the air, increasing the micro-oxygenation of the oenological product contained in the container, with respect to the configuration of figure 2A; figure 2C shows a container substantially emerged from the liquid substance being substantially for the entirety to the air, considerably increasing the micro-oxygenation of the oenological product contained in the container, with respect to the configurations of figure 2A and figure 2B;

- figures 3A and 3B show two different possible implementations of a phase of the oenological processing method, according to the present invention, in particular, figure 3A shows a container immersed for the substantial whole in in the liquid substance, reducing the micro-oxygenation of the oenological product in the container; figure 3B shows a container substantially emerged from the liquid substance, increasing the micro-oxygenation of the substance contained in the container, with respect to the configuration of figure 3A, in which ? Is there a handling system suitable for handling said container with respect to the basin in which it is located? place;

- figure 4 shows a detail of figure 2B in which ? visible the difference in level between the liquid substance in which the container? immersed and the level of the oenological product contained in the container;

- figure 5 shows a particular implementation of the method according to the present invention in which the pelvis ? a natural basin.

With reference to the cited figures, the reference number 4 identifies the ceramic container according to the present invention.

The container 4, according to the present invention, is particularly suitable for use in oenological processes.

For the purposes of this description, oenological processes mean processes that can be performed on one or more? wine products ?L? until obtaining a finished product, such as wine, ready for bottling. Some of the possible oenological processes are already? been described and defined in the preamble of the description by way of non-exhaustive example.

For the purposes of this description, with wine product ?L? you must mean one or more? of the raw materials and semi-finished products that allow the production of an alcoholic beverage such as wine, therefore the bunch of grapes still intact, the grapes once the stalks have been removed, the pressed and/or pressed grapes, the must, etc., up to the wine same.

Said container 4 ? ceramic. The preferred detail characteristics of such pottery will be specified below.

Said container 4 comprises an external structure 40. Said external structure 40 ? designed to define an internal volume ?Vin? in which ? possible to contain a wine product ?L?.

Said external structure 40 in turn comprises at least one opening 41. Through said opening 41 the oenological product ?L? can? enter and/or exit said internal volume ?Vin? of container 4.

In particular, this oenological product ?L? can? be inserted, upon entering said internal volume ?Vin, exclusively through said at least one?opening 41. Furthermore, this oenological product ?L? can? be removed, leaving said internal volume ?Vin, exclusively through said at least one? opening 41.

Said external structure 40 of the container 4 ? made, at least partially, preferably entirely, of ceramic. Said opening 41 ? selectively closable, preferably liquid-tight, by means of a closure element 42, for example a cap, which can be completely waterproof, or at least partially permeable to gases, such as oxygen ?O?, according to requirements.

The container 4, according to the present invention, foresees that said ceramic, with which this external structure 40 is made, has a porosity? included within a certain range. In particular, the porosity of ceramics? such as to be approximately impermeable to liquids, preferably totally impermeable to liquids.

Furthermore, the porosity of the ceramic of the external structure 40 ? such as to be permeable to oxygen ?O?.

The present embodiment allows to obtain a container 4 capable of allowing an exchange of oxygen ?O? between the exterior of the container 4 and the internal volume ?Vin? through said external ceramic structure 40. This feature will allow?, thanks to? approximately impermeabilit? to liquids, preferably total impermeability? to liquids, to be able to actively control micro-oxygenation in oenological processing methods, as explained more? in detail later.

The container 4, according to the present invention, foresees that the porosity? of the ceramic with which ? realized said external structure 40 is such as to allow a transpiration of oxygen ?O? between an? external area, in which said container ? positioned, and said internal volume ?Vin? of the container 4. In particular, transpiration takes place via the external ceramic structure 40.

This solution? such as to guarantee the passage of oxygen ?O? from? external environment in which the container 4 ? positioned at the internal volume ?Vin? in which ? content said wine product ?L?.

In a possible, exemplifying and non-limiting embodiment of the container 4, according to the present invention, the porosity? of the ceramic with which ? made said external structure 40 ? such as to render the container 4 impermeable to water-based solutions.

This solution? therefore at least capable of preventing a water-based solution, for example water, from passing through said external ceramic structure 40 due to its own porosity.

In an alternative, exemplary and non-limiting embodiment of the container 4, according to the present invention, the porosity? of the ceramic with which ? made said external structure 40 ? at least capable of preventing a water-based solution, for example water, from passing through said external ceramic structure 40 if inside the container 4? an alcoholic liquid is present to a level at least equivalent to or greater than the external hydrostatic level of a water-based solution.

In a preferred embodiment of the container 4, according to the present invention, the porosity? of the ceramic with which ? made said external structure 40 ? such as to prevent the entry of a water-based solution into the internal volume ?Vin? of container 4.

This solution? therefore at least capable of preventing a water-based solution, for example water, from entering said internal volume ?Vin? of the container 4 crossing said external ceramic structure 40.

The container 4, according to the present invention, is designed in such a way that the same container 4 is capable of being completely immersed in a basin 3 containing a liquid substance ?A?, for example a water-based solution. In particular, the present invention does s? that the container 4 can be immersed in a basin 3 containing a liquid substance ?A? avoiding that the same liquid substance ?A? can enter inside the internal volume ?Vin? of the container 4, passing through the external ceramic structure 40.

The volume variation of the container 4 immersed in the liquid substance ?A?, and consequently the volume variation of the container 4 exposed to the environment in which the container 4 is? positioned, in particular exposed to the air, causes the porous surface of the external structure 40 of the container 4 to vary when exposed to the air, therefore to concentrations of oxygen ?O? more high compared to the oxygen concentration ?O? present in said liquid substance ?A?.

Furthermore, without referring to particular scientific theories, the part of the volume of the container 4 immersed in the liquid substance ?A? will have a substantial reduction, if not a complete interruption of micro-oxygenation, both for the concentration of oxygen ?O? dissolved in the liquid substance ?A? lower than that present in the air, both from a pi? complex procedure of passage of the molecules of oxygen ?O? dissolved in the liquid substance ?A? through said pores, reducing the percentage of oxygen molecules ?O? capable of crossing said external porous ceramic structure 40 reaching said internal volume ?Vin?. The sum of the chemical-physical differences between the fluids, both liquid, for example water, and gaseous, for example and air, including their propensity to host on average different percentages of dissolved oxygen, lead us to observe and compare the two systems in their transpiring relationship with the ceramic container 4 filled with an alcoholic liquid, introducing the concept of ?transpirantly available oxygen? how the quantity? of oxygen ?O? that actually manages to enter, in? unit? of time, through the ceramic container 4.

The present solution allows to vary the porosity? of the container 4 by varying the micro-oxygenation in an active and controllable way. In particular, by varying the volume of the container 4 immersed in the liquid substance ?A?, it will vary micro-oxygenation in an active and controllable way. In fact, immersing in the totality? the container 4 in the liquid substance ?A? the micro-oxygenation sar? substantially reduced, up to zero, with respect to the configuration in which the same container 4 has partially or totally emerged from the liquid substance ?A?.

In a preferred, exemplifying and non-limiting embodiment of the container 4, according to the present invention, it comprises a handling system 6. Said handling system 6? adapted to vary the volume percentage of the container 4 immersed in the liquid substance ?A?. This movement system 6 allows to control the micro-oxygenation, by varying the volume of the container 4 immersed in the liquid substance ?A?.

In a possible embodiment, said movement system 6 ? connected directly to the container 4, for example by varying its position with respect to the surface of the liquid substance ?A? contained in the basin 3, by immersing or making the container 4 emerge from the liquid substance ?A? contained in the basin 3, for example being the quantity of said liquid substance ?A? in basin 3 substantially known and constant over time. According to the present solution, moving said container 4? possible to immerse it or make it emerge from the liquid substance ?A?. Said handling system 6 comprises for example a lifting device such as for example a crane, a forklift or a jack connected to said container 4, directly or by means of ropes and cords.

In the present embodiment, where ? the ceramic container 4 adapted to be moved, are advantageously comprised of anchoring devices, such as for example ropes or steel cables, adapted to keep said container in the desired position, even for prolonged periods.

In a possible alternative embodiment, said movement system 6 ? a hydraulic circuit able to vary the quantity? of liquid substance ?A? contained in a basin 3 of substantially known volume. This movement system 6 therefore comprises at least one suction pump, in order to remove the quantity of liquid substance ?A? contained in basin 3, lowering the level of liquid substance ?A? causing the container 4 to emerge, and at least one valve system, capable of controlling the introduction of liquid substance ?A? inside the basin 3, cos? to allow the entry of more? liquid substance ?A? and allow the raising of the level of liquid substance ?A? inside the basin 3 submerging, at least in part, said container 4.

Alternative and/or hybrid embodiments capable of varying the volume percentage of the container 4 immersed in the liquid substance ?A? contained in basin 3 ? to be considered in any case included in the scope of protection of the present invention.

In a possible embodiment said basin 3 can? have a defined shape suitable for containing a known volume of liquid substance ?A?. Alternatively, said basin 3 pu? have a variable volume, being able to vary the maximum volume of liquid substance ?A? contained in it. For example said basin 3 pu? be assembled around the container 4 itself, for example at variable heights according to need, and be completely removable.

Each basin 3 pu? host one or more containers 4. Pi? in general said basin pu? be artificial as such, natural, or a plurality? of artificial basins created in a natural basin. For the purposes of this description, artificial basin means rivers, lakes not created artificially by man.

Said basin 3, in the artificial embodiment, can be made with multiple materials, starting from plastic ones, such as pvc, polyethylene, plexiglass, glass, metal, wood, etc.

Said container 4, in a preferred, exemplifying and non-limiting embodiment, comprises support elements, for example feet or pins. Said support elements have sufficient dimensions to support the container 4 containing the oenological product ?L? and avoid exerting excessive pressure, in particular on the bottom of the basin 3, and not damage the base of the basin 3 itself, if this is made of easily tearable material, for example wood or PVC. In a possible embodiment, said support elements are covered with plastic, wooden material, etc., capable of not damaging the base of the basin 3.

Said liquid substance ?A? ? preferably water, for example distilled water or a water-based mixture in which compounds useful in oenological processes are dissolved and/or mixed, such as for example oxygen ?O?.

In a preferred, exemplifying and non-limiting embodiment of the container 4, according to the present invention, it comprises a sanitizing system 7. Said sanitizing system 7? designed to sanitize said liquid substance ?A? in which ? immersed, at least partially, said container 4.

Said sanitization system 7 can? be passive, being capable of introducing sanitizing substances of the liquid substance ?A?, for example at preferably constant time intervals, or of the active type, being capable of cyclically replacing or moving said liquid substance ?A?, for example by aspirating it in order to be able to suitably sanitizing and subsequently re-entering the basin 3, for example by including filters and/or sanitizing sources. In this embodiment ? including a control system able to keep substantially constant the amount of liquid substance ?A? contained in the basin 3.

Pi? in general, the liquid substance ?A? in which can? be immersed said container 4 will have to? be managed so as not to allow the uncontrolled proliferation of microorganisms inside the liquid substance ?A?. Therefore, said sanitation system 7 ? designed to perform this sanitization automatically, for example by performing periodic filtrations, oxygenations, replacements of the liquid and/or use of dedicated substances, etc.

Entering now more? in detail of the preferred characteristics of the container 4, according to the present invention, said ceramic containers 4 are containers of the industrial type, therefore barrels, tanks, etc., having a volume greater than 50 litres.

Said containers 4 are suitable for use in the oenological field, in particular for the processing of oenological products ?L?, for example for the production of wine and secondarily for the production of fermented products, liqueurs and distillates in general or the like. Said containers 4, as previously specified, are made of a material which is approximately impermeable to liquids and permeable to oxygen ?0?. The characteristics of the container 4, according to the present invention, as specified above, consist in the fact that it can be immersed, totally or partially, and remain for a predetermined period of time even greater than one day, in a liquid substance ?A?, for example, a water-based solution or any aqueous solution capable of altering, failing that, the capacity? transpiration of the container 4 itself towards the oenological product ?L? contained therein.

Entering more in detail of the physical-chemical characteristics of the ceramic material with which to make the container 4, and in particular the external structure 40, this ceramic material, in an airborne environment, must not have a completely zero propensity to oxygen-transpiration, must therefore allow the passage at least of the molecules of oxygen ?O? through said external structure 40, thus defining a lower porosity limit. Furthermore, this ceramic material must not have an excessive propensity for oxygen-transpiration, in order to avoid the risk of entry of the liquid substance ?A?, external to the container 4, into the internal volume ?Vin? and therefore contaminate the oenological product ?L?, for example an alcoholic liquid. The container 4 and in particular said external structure 40 must therefore have a porosity? such as to prevent the passage of liquid substances, in particular water-based, through said external structure 40, thus defining an upper porosity limit.

The chemical-physical mechanisms that allow the different fluid phases to pass through the different ceramic materials allowing a specific liquid under examination to exchange substances with the outside are complex and typically framed in the fields of fluid dynamics and osmosis, sometimes therefore they can be theorized and quantifiable, but often, in particular for wine or similar and alcoholic beverages in general, necessarily complementary to specific organoleptic tests. It is therefore preferable to induce the expert in the field to identify the containers 4 relating to the present invention and suitable for carrying out the oenological processing method according to the present invention, mainly through empirical tests on various samples of containers 4 and sensory analyzes on the oenological products ?L ? contained in it.

As a first approximation, assuming the parameter of porosity? open of a ceramic material directly proportional to its capacity? oxygen-transpiration, a test is performed on the samples of containers 4 available, in particular a test, which is indicated here to identify the lower limit of porosity, which is ? defined by the UNI EN ISO 10545-3:2018 standard for determining the water absorption of a ceramic material. For the samples of containers 4 in which the result emerged is different from zero, we could consider them suitable, according to this first approximation, to be containers 4 according to the present invention and to be able to be used to carry out the method according to the present invention, as potentially with propensity to pass oxygen ?O? in the air environment. The samples of containers 4 in which the resulting result is equal to zero will have to be discarded, as they are also completely impermeable to oxygen ?O?.

Starting from the selected containers, always according to a first approximation, using a liquid substance of a contrasting color with the color of the container 4 itself, for example white wine with a dark container or red wine with a clear container, following the filling of the containers 4, previously selected , with this colored liquid substance in an aerial environment, preferably with an air temperature not lower than 25°C, the containers are observed after a pre-established period of time T1, for example not less than 10 days, by analyzing the external surface of the containers 4, looking for potential leaks of the liquid contained therein.

Containers 4 which show visible signs of liquid, even in the form of micro drops of this colored liquid substance, for example by observing carefully with the naked eye at a distance of 10-20 cm from the container 4, these containers 4 will be discarded since the porosity? of the latter will be? higher than the upper limit of porosity? desired. These containers 4 are discarded to avoid the risk, even if only potential, associated with the contamination of the oenological product ?L? contained in the container 4 by the liquid substance ?A? in which the container 4 could be immersed. Without referring to particular scientific theories, this phenomenon would be due to excessive porosity? passing in relation to the specific liquid, which could? be widespread, and therefore the ceramic material is intrinsically unsuitable, or punctual, for example due to production anomalies and therefore, in any case, this container 4 would not be suitable.

In summary, only the containers 4 will be selected which after this period of time T1 do not show visible signs of liquid, even in the form of micro drops, for example by carefully observing with the naked eye at a distance of 10-20 cm from the container 4.

Through these empirical tests ? Is it possible to select the containers 4 having the characteristics of porosity? researched and used as specified below, according to the present invention.

Pi? in general, the ceramic containers 4 can therefore be made using various possible manufacturing processes, depending on the dimensions and structural characteristics, both mass-produced and made-to-measure by hand, without thereby departing from the scope of protection of the present invention. In fact, the empirical methods shown above will in any case be valid and applicable for the selection of the containers 4 according to the present invention, for any production process used to make said ceramic containers 4.

Possibly, according to a second approximation and refinement of the search for suitable containers 4, more? experimental of the previous one, within the theoretical range of porosity? of the containers 4, can you? proceed to identify a sub-range, in the positive neighborhood of the lower porosity limit, which identifies the non-suitability? of the ceramic material by arranging a test capable of best characterizing the oxygen-transpiration characteristics. This test consists in carrying out specific measurements of oxygen ?O? dissolved in a specific liquid, for example distilled water, with the possible presence of oxidizing substances such as potassium metabisulphite, ascorbic acid and/or oenological tannin, examined after significant time intervals so? to determine whether transpiration is actually zero, therefore the ceramic is also impermeable to oxygen ?O?.

The same characterization of the ceramic container 4 through the analytical approach of oxygen ?O? dissolved previously described pu? moreover be useful to quantitatively define the propensity of the same material, if this turns out to be non-zero, and therefore to search for a porosity? desired, just in case you want to check the quantity? of oxygen ?O? passing through said external ceramic structure 40. In this case, with the experimental test, wanting to determine a value ?x? of oxygen ?O? in ?g/l/cm2/hour, capable of transiting, it could be appropriate to make a sample of ceramic material in the shape of a parallelepiped, like a tile, of the ceramic material of the container 4 under study. To determine this oxygen value ?O? transiting ? It is necessary to apply this sample to a container made ad hoc in stainless steel, also in the shape of a parallelepiped, where the tile forms a wall, for example a lateral one, arriving at knowing the oxygen value ?O? actually transferred through the wall of the ceramic tile in the unit? of time and per unit? surface. The values obtained will be normalized for the extension of the surface of the container 4, in particular of the external structure 40. In this way it will be possible to easily get the time needed to transfer this amount? of oxygen ?O? in the oenological liquid.

A further experimental test useful for analyzing the range around the upper limit of porosity? of the ceramic, therefore the propensity to oxygen transpiration of the container 4 in question, in order to avoid any contamination of the oenological product ?L? by the liquid substance ?A?, consists in a periodic analysis of the alcohol percentage by volume (mg/l) also following total immersion of the container 4 in the liquid substance ?A?, for example water. If a variation, in particular a decrease of this parameter over time, were to be found, the container 4 would not be feasible since the real risk of contamination by the liquid substance ?A? would persist. surrounding.

Once the container 4 and/or the ceramic material with which to make the external structure 40 of the container 4, according to the present invention, has been selected, the same container 4 can be used to implement the oenological processing method of an oenological product ?L?, according to the present invention.

In particular, will necessary to introduce the oenological product ?L? selected, for example an alcoholic liquid, in particular in evolution, inside the container 4, making it remain for the time necessary for the required micro-oxygenation.

Pi? in general, the oenological processing method of an oenological product ?L?, according to the present invention, ? adapted to be performed using the container 4 with the characteristics defined above.

The oenological processing method of an oenological product ?L? includes the following phases, preferably consecutive:

- providing a basin 3 and a container 4, the latter having the technical characteristics previously described;

- enter the wine product ?L? inside the container 4, for example through said opening 41; and introduce a liquid substance ?A? in basin 3;

- immerse, at least partially, said container 4 in the liquid substance ?A? in basin 3;

- determining a degree of micro-oxygenation desired as a function of one or at least one oenological process to be carried out, for example as a function of a vinification period;

- vary a volume percentage of the container 4 immersed in the liquid substance ?A? in order to obtain the desired degree of micro-oxygenation.

The method according to the present invention can be applied even only on an oenological process, or be applied only once during the succession of more? oenological phases and/or oenological processes.

Preferably, the method further comprises at least a step of repeating the steps of determining a degree of micro-oxygenation and of varying a volume percentage of the immersed container 4, for each oenological process to be performed, for example according to each vinification period from to execute.

In a preferred embodiment of the method, according to the present invention, said liquid substance ?A? ? a water-based solution. Preferably, such water-based solution has an amount of oxygen ?0? dissolved within itself transpiringly available for the particular ceramic material chosen substantially known, more? in particular lower than the amount of oxygen ?O? contained in the external atmospheric environment, in particular air, transpiringly available for the particular selected ceramic material, in which the container 4 is positioned.

For the purposes of this description, breathablely available means effective breathability? of oxygen obtainable from a ceramic immersed in a fluid regardless of the percentage of oxygen present in the fluid and the type of fluid.

The oenological processes to be performed can be one or more? of the various oenological processes mentioned and/or described in this patent description, in particular the oenological processes in which ? the control of the micro-oxygenation of the oenological product ?L? is important.

The step of determining a desired degree of micro-oxygenation can? be performed through calculations, for example on the basis of data obtained for example through tests, or estimated empirically in relation to empirical data gained with the experience of the technician in the sector or to simple organoleptic analyzes of evolving oenological liquids.

The method according to the present invention can also be implemented on one or more? containers 4 contextually, for example being placed in the same basin 3 or each container 4 being placed in a respective basin 3.

Therefore the container 4 and the method according to the present invention can also be used in the together for the innovative winemaking and related oenological processing method described in the Italian patent application n? 102020000005845, in the name of Porcellanea S.r.l., the content of which? to be considered included in the content of this patent application.

If analytical tools are not available, the analysis of the best moment to interrupt the period in oxygen-transpiration, will be able to take place, as still happens today in most of the cellars, through gustatory-olfactory sensory analyses. Sar? then it is the responsibility of the expert in the sector to decide when to vary a volume percentage of the container 4 immersed in the liquid substance ?A?, by moving the container 4 or the level of liquid substance ?A?, proportionally to the degree of oxygen-transpiration desired. The permanence of the container 4 at a predetermined volume percentage of the container 4 immersed in the liquid substance ?A? will have to persist as long as? the expert you want. Once the expert deems it appropriate to vary the degree of micro-oxygenation, he can vary the volume percentage of the container 4 immersed in the liquid substance ?A?.

Pi? in general, the micro-oxygenation will grow? of degree as the percentage of volume of the container 4 immersed in the liquid substance ?A? decreases; therefore, the micro-oxygenation will grow? of degree with the increase of the percentage of volume of the container 4 exposed to the air. Similarly, micro-oxygenation will decrease? of degree with the increase of the percentage of volume of the container 4 immersed in the liquid substance; therefore, the micro-oxygenation will decrease? of degree with the decrease of the percentage of volume of the container 4 exposed to the air.

Pi? in general when the container 4, and in particular the external structure 40, is totally immersed in the liquid substance ?A? will you have the minimum or zero degree of micro-oxygenation; while, when the container 4, and in particular the external structure 40, is totally emerged in the liquid substance ?A?, therefore totally exposed to?air, will one have? the maximum degree of micro-oxygenation.

Therefore, by positioning the ceramic container 4 outside, outside the liquid substance ?A?, one will have an increase in the oxygen-transpiration process to its maximum degree. If you want to carry out an oenological process in a phase with reduced transpiration? or lack of breathability?, sar? necessary to totally or partially immerse the container 4 in the liquid substance ?A?. Instead, if you want to carry out an oenological process in one phase, with a level of breathability? non-zero, even with breathability? high, will be necessary to make the container 4 emerge, totally or partially, from the liquid substance ?A?.

In a possible embodiment of the method, according to the present invention, ? foreseen a phase of variation of the concentration or percentage of oxygen ?O? dissolved in the liquid substance ?A? in which container 4 ? at least partially immersed. This solution allows to obtain significant effects in the oxygen transpiration of the oenological product ?L? under exam.

In a further possible embodiment of the method, according to the present invention, ? foreseen a phase of variation of the concentration or percentage of a substance preparatory to the oenological processing to be performed in the liquid substance ?A? in which container 4 ? at least partially immersed. This solution makes it possible to supply the wine product with ?L? said preparatory substance to the oenological processing in a more gradual and more slowly, as needed.

Preferably, in the step of varying a volume percentage of the container 4 immersed in the liquid substance ?A?, for example in the case in which it is necessary to obtain a configuration of partial immersion of the container 4 in the liquid substance ?A?, said container 4? immersed in such a way that the level of the oenological product ?L?, for example an alcoholic liquid, is at a higher piezometric level than that of the liquid substance ?A? contained in the basin 3.

Without referring to particular physical principles, the partial immersion of the container 4 in the liquid substance ?A? is useful to help minimize the risk of contamination of the oenological product ?L? with the liquid substance ?A?, as a hydraulic pressure gradient would be obtained always facing from?inside the internal volume ?Vin? outside the container 4, since the alcoholic liquid is at a higher piezometric level than that of the liquid substance ?A? contained in basin 3. Furthermore, in order to exclude any specific osmotic mechanisms that are difficult to predict theoretically, ? however, it is always necessary to carry out specific analyzes on the liquid inside in order to observe any alterations in this sense, due to possible contamination of the liquid substance ?A?.

Figure 1 shows, in a sectional view, a ceramic container 4, according to the present invention, in which ? visible breathability? compared to gases such as oxygen ?O?, but the?impermeability? compared to liquids especially water-based mixtures.

Figure 1 shows, by way of example, a spherical-shaped container 4, for example to ensure a uniform micro-oxygenation effect on the oenological product which can be be hosted there. Shapes and structures different from the one illustrated must however be considered included in the scope of the present invention.

From figure 1 ? visible the external structure 40 which defines an internal volume ?Vin? who ? accessible through the opening 41. Said external structure 40 is made of ceramic with characteristics of porosity? such as to be impermeable to liquid substances ?A? impending to said liquid substance ?A? to enter the internal volume ?Vin? and viceversa. The characteristics of porosity? of the external structure 40 are such as to allow transpiration, therefore an empty exchange in both directions, of gases such as for example oxygen ?O? which can? cross the external structure 40 to reach the internal volume ?Vin? and viceversa.

Figure 2A shows a container 4 immersed substantially for the whole in the liquid substance ?A?, reducing the micro-oxygenation of the oenological product ?L? contained in the internal volume ?Vin? container 4.

As ? visible, any micro-oxygenation would only take place in the upper portion outside the hair of the liquid substance ?A?, from which oxygen ?O? can? enter the internal volume ?Vin? of the container 4. In fact, said opening 41 ? preferably closed by means of a closure element 42 preferably impermeable to both liquids and gases.

In the figure ? shown is a possible embodiment of the movement system 6, which comprises a system of pumps and valves not shown in detail, able to vary the level of liquid substance ?A? contained in the basin 3, for example by raising or lowering it. In the same embodiment to said movement system 6 ? connected a sanitation system 7 which? for example capable of filtering and disinfecting said liquid substance ?A? before being introduced into the basin 3, liquid substance ?A? which ? for example taken from the movement system 6, for example by means of a pump.

Figure 2B shows a container 4 partially immersed in the liquid substance ?A? having a part of the container 4 exposed to the air, increasing the micro-oxygenation of the oenological product ?L? contained in the internal volume ?Vin? of the container 4, with respect to the configuration of figure 2A.

The variation of the volume percentage of the container 4 immersed in the liquid substance ?A? ? such as to obtain the desired degree of micro-oxygenation. As ? visible, the micro-oxygenation takes place on a major portion of the container 4, in particular in the portion of the volume emerging from the liquid substance ?A? increasing cos? the surface from which? Oxygen? Or? can? enter the internal volume ?Vin? of container 4.

The variation of the volume percentage of the container 4 immersed in the liquid substance ?A? ? obtained by varying the level of liquid substance ?A? contained in the basin 3, in particular by activating said movement system 6 in order to suck the liquid substance ?A? contained in basin 3. Also in the present embodiment ? Is there a sanitization system 7 similar to the one described in figure 2A, so? like the other characteristics of the container 4, which are similar to those described and illustrated in figure 2A.

Figure 2C shows a container 4 substantially emerged from the liquid substance ?A? being essentially for the totality? in the air, considerably increasing the micro-oxygenation of the wine product ?L? in the internal volume ?Vin? of the container 4, with respect to the configurations of figure 2A and figure 2B.

In the present configuration ? visible how, through said handling system 6, the level of liquid substance ?A? contained in basin 3 ? further decreased than shown in Figure 2B.

The substantial totality of the volume of the container 4 emerged from the liquid substance ?A? ? such as to obtain a high degree of micro-oxygenation. As ? visible, the micro-oxygenation takes place on substantial totality? of the container 4, since substantially all the volume of the container 4 substantially emerges from the liquid substance ?A?. The present form of implementation exposes essentially the entirety? of the surface of the container 4 to the possibility? to transpire oxygen ?O?.

Figure 3A shows a container 4 substantially immersed in in the liquid substance ?A?, in a similar way to what is illustrated in figure 2A, reducing the micro-oxygenation of the oenological product ?L? contained in container 4. In the present embodiment ? there is a different movement system. Also in this embodiment, the closing device 42 is substantially impermeable to both gases and liquids. As ? visible, any micro-oxygenation would take place only in the upper portion of the external structure 40 of the container 4, in particular only for the portion outside the surface of the liquid substance ?A?.

Figure 3B shows a substantially emerged container 4 of the liquid substance ?A?, substantially similar to what is illustrated in figure 2C, in which substantially all? of container 4 ? exposed to air. In the present embodiment ? illustrated a different handling system 6 which provides a sling for the container 4 which allows it to be lifted so as to be able to make it emerge, even completely, from the liquid substance ?A?. The substantial totality of the volume of the container 4 emerged from the liquid substance ?A? ? such as to obtain the maximum degree of micro-oxygenation.

Figure 4 shows a detail of Figure 2B in which ? visible the difference in level between the liquid substance ?A? in which container 4 ? partially immersed and the level of the oenological product ?L? contained in the internal volume ?Vin? of container 4.

In particular, said container 4 ? immersed in such a way that the level of the oenological product ?L?, in particular an alcoholic liquid, is at a piezometric level higher than that of the liquid substance ?A? contained in the basin 3. This configuration allows to obtain a hydraulic pressure gradient always facing from the inside of the internal volume ?Vin? outside the container 4, shown for simplicity? with wavy arrows, being the alcoholic liquid at a higher piezometric level than that of the liquid substance ?A? contained in the basin 3, obtaining the advantages described above.

Figure 5 shows a particular implementation of the method according to the present invention in which the basin 3 ? a natural basin, in particular a river, in which at least one container 4 ? immersed, at least in part, in water ?A?. In the embodiment ? shown is a movement system 6 consisting of ropes suitable for being fixed to support points, in particular trees. This handling system 6 ? adapted to allow the variation of the volume percentage of the container 4 immersed in the water ?A? of the river, in order to obtain the desired degree of micro-oxygenation. In the present embodiment, since the basin is a river or stream, it may not be necessary to use a sanitation system.

The present invention allows the container 4 of ceramic material to be immersed almost impermeable to liquids and permeable to oxygen ?O? in a liquid substance, in particular liquid substances ?A? such as water or a water-based solution, interrupting the oxygen-transpiration process in the following ways:

a) abruptly, immersing the container 4 entirely in the liquid substance ?A?, so to obtain a complete interruption of the oxygen transpiration process;

b) gradually, by immersing the container 4 partially in the liquid substance ?A? what? to obtain a partial interruption of the oxygen-transpiration process.

The degree of oxygen-perspiration remaining in the mode? operational b) will be? proportional to the percentage of residual surface of the external structure 40 exposed to the air.

The present invention makes it possible to evolve an oenological product ?L?, for example an alcoholic liquid, typically must, wine or the like, inside a ceramic container 4 with oxygen-transpiring characteristics according to the present invention, being able to gradually vary the same according to defect until they are cancelled, without having to transfer the liquid into another container 4.

Furthermore, the present invention allows the degree of oxygen-transpiration to be varied over time and/or as a function of the winemaking process to be performed.

The present invention provides an empirical approach to a person skilled in the sector in order to be able to vary ?in more? or ?less? the oxygen-transpiration environment, solely in relation to empirical data gained with experience in reference to the same method or to simple organoleptic analyzes of evolving oenological liquids.

The present invention does not need to move the oenological product ?L?, for example an alcoholic liquid, from one container to another in which the two containers have different oxygen-transpiration characteristics from each other.

The present invention minimizes the movements of the oenological product ?L?, in particular wine or the like, eliminating the physical and chemical stresses being able to keep the oenological product ?L? always in the same container 4.

The present invention does not require to vary the characteristics of the surrounding air environment, markedly influencing the temperature and humidity parameters. relative to the air, but allows in any environment to vary the oxygen-transpiration characteristics of the container according to the needs, therefore both in very humid environments and in environments with high temperatures being able to act on the single container 4 in a targeted way, according to the needs.

NUMERICAL REFERENCES

Basin 3 Container 4 External structure 40 Opening 41 Closing element 42 Movement system 6 Sanitization system 7 Liquid substance A Oenological product L Oxygen O Internal volume Vin

Claims (11)

CLAIMS: 1. Ceramic container (4) for oenological processes comprising an external structure (40) able to define an internal volume (Vin) in which ? possible to contain a wine product (L); said external structure (40) comprising an opening (41) through which the oenological product (L) can entering and/or leaving said internal volume (Vin) of the container (4); said external structure (40) being made of ceramic; said ceramic with which ? made said external structure (40) has a porosity? such as to be approximately impermeable to liquids and permeable to oxygen (O). 2. Container (4) according to claim 1, wherein the porosity? of the ceramic with which ? built said external structure (40) ? such as to allow transpiration of oxygen (O) between an external area, in which said container (4) is? positioned, and said external volume (Vin) of the container (4). 3. Container (4) according to claim 1 or 2, wherein the porosity? of the ceramic with which ? built said external structure (40) ? such as to make the container (4) impermeable to water-based solutions. 4. Container (4) according to claim 3, wherein the porosity? of the ceramic with which ? built said external structure (40) ? such as to prevent the water-based solution from entering the internal volume (Vin) of the container (4). 5. Container (4) according to one of the preceding claims, wherein said container (4) is suitable for being completely immersed in a basin (3) containing a liquid substance (A), for example a water-based solution. 6. Container (4) according to claim 5, wherein ? including a movement system (6) adapted to vary the volume percentage of the container (4) immersed in the liquid substance (A). 7. Container (4) according to claim 5 or 6, wherein ? including a sanitization system (7) suitable for sanitizing said liquid substance (A) in which ? immersed, at least partially, said container (4). 8. Oenological processing method of an oenological product (L), said method comprising the following steps: - providing a basin (3) and a container (4), the latter having the technical characteristics according to claim 1; - insert the oenological product (L) inside the container (4) and pour a liquid substance (A) into the basin (3); - immerse said container (4) at least partially in the liquid substance (A) in the basin (3); - determining a degree of micro-oxygenation desired as a function of an oenological process to be carried out, for example as a function of a winemaking period; - vary a volume percentage of the container (4) immersed in the liquid substance (A) in order to obtain the desired degree of micro-oxygenation; 9. Method according to claim 8, wherein ? there is a further step of repeating the steps of determining a degree of micro-oxygenation and varying a volume percentage of the immersed container (4) for each oenological process to be performed, for example according to each vinification period to be performed. 10. Method according to claim 8 or 9, wherein said liquid substance (A) is a water-based solution having a substantially known quantity of oxygen (O) dissolved inside, breathablely available, lower than the quantity of oxygen (O) contained in the external environment, breathablely available, in which the container is? positioned. 11. Method according to claim 8, 9 and 10, wherein in the step of varying a volume percentage of the container (4) immersed in the liquid substance (A), said container (4) ? immersed in such a way that the level of the oenological product (L) is at a higher piezometric level than that of the liquid substance (A) contained in the basin (3).