ITSI20090004A1 - INNOVATIVE SYSTEM FOR THE ORGANOLEPTIC TREATMENT OF WINES AND FOOD-BASED WATER-BASED LIQUIDS THROUGH APPLICATION OF ELECTRIC AND MAGNETIC FIELDS. - Google Patents
INNOVATIVE SYSTEM FOR THE ORGANOLEPTIC TREATMENT OF WINES AND FOOD-BASED WATER-BASED LIQUIDS THROUGH APPLICATION OF ELECTRIC AND MAGNETIC FIELDS. Download PDFInfo
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- ITSI20090004A1 ITSI20090004A1 IT000004A ITSI20090004A ITSI20090004A1 IT SI20090004 A1 ITSI20090004 A1 IT SI20090004A1 IT 000004 A IT000004 A IT 000004A IT SI20090004 A ITSI20090004 A IT SI20090004A IT SI20090004 A1 ITSI20090004 A1 IT SI20090004A1
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- 238000011282 treatment Methods 0.000 title claims description 15
- 239000007788 liquid Substances 0.000 title claims description 4
- 235000014101 wine Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 239000000126 substance Substances 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000003321 amplification Effects 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 3
- 230000004044 response Effects 0.000 claims description 2
- 238000007385 chemical modification Methods 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- 239000007769 metal material Substances 0.000 claims 1
- 238000001556 precipitation Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 23
- 230000000694 effects Effects 0.000 description 5
- 239000002023 wood Substances 0.000 description 5
- 230000007547 defect Effects 0.000 description 4
- 230000005684 electric field Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000007274 generation of a signal involved in cell-cell signaling Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000004567 concrete Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011150 reinforced concrete Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000026676 system process Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
Landscapes
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Toxicology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Water Treatment By Electricity Or Magnetism (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
DESCRIZIONE DESCRIPTION
Allo srato attuale della tecnica, nel processo enologico vengono individuate 3 tasi fondamentali che si sviluppano in modo naturale con le tempistiche stabilite dalla trasformazione di sostanze chimiche, quali ad esempio il passaggio dello zucchero ad alcool. Queste fasi principali sono la fermentazione, Γ invecchiamento in legno e raffinamento in bottiglia. Attualmente gli unici controlli effettuati sul processo durante le suddette tasi di lavoro sono basati principalmente sul controllo della temperatura (in tutte le tre fasi) ed il controllo dell umidità ambientale (nelle fasi dì invecchiamento e affinamento). Tali controlli mantengono il sistema nelle condizioni fisiche richieste, in modo tale che le t rasi orinazioni desiderate possano correttamente avvenire, ma non vanno in alcun modo ad agire sulla velocità con cui avvengono: allo stato attuale della tecnica non esistono sistemi per intervenire sulle tempistiche del processo, tali da poter effettuare un confronto diretto col sistema oggetto del presente brevetto. L<'>unica attuale alternativa per ottenere risultati analoghi (diminuzione dei tempi naturali di processo) è quella di utilizzare sostanze chimiche che possono però alterare la qualità dd proti otto, According to the current technique, in the oenological process 3 fundamental stages are identified that develop naturally with the timing established by the transformation of chemical substances, such as the passage of sugar to alcohol. These main phases are fermentation, Γ aging in wood and refinement in the bottle. Currently, the only controls carried out on the process during the aforementioned work steps are mainly based on temperature control (in all three phases) and environmental humidity control (in the aging and refinement phases). These checks keep the system in the required physical conditions, so that the desired urinations can take place correctly, but they do not in any way affect the speed with which they occur: in the current state of the art there are no systems to intervene on the timing of the process, such as to be able to make a direct comparison with the system object of this patent. The only current alternative to obtain similar results (reduction of natural process times) is to use chemical substances which, however, can alter the quality of the product.
Viene fatto ricorso inoltre alla chimica per la prevenzione o la correzione di eventuali difetti, c questo prevede ovviamente Γ utilizzo di macchine di dosaggio per una maggiore precisione nel fornire i prodotti chimici. Chemicals are also used to prevent or correct any defects, and this obviously involves the use of dosing machines for greater precision in supplying chemicals.
<'>liuti i metodi suddetti hanno del limiti, che sono di seguito brevemente elencati: <'> lutes the above methods have limitations, which are briefly listed below:
1) Agiscono nella maggior parte dei casi solo dopo che si è avuta una causa scatenante, ad esempio arresti di fermentazione o ossidazioni 1) They act in most cases only after a triggering cause has occurred, such as stops of fermentation or oxidation
2) In alcuni casi, occorre aggiungere delle sostanze chimiche al prodotto per la correzione o la prevenzione dei difetti. 2) In some cases, chemicals need to be added to the product for defect correction or prevention.
V) Occorre effettuare delle movimentazioni dd prodotto per omogeneizzare le aggiunte dei prodotti chimici ed ottenere l<'>effetto desiderato; tali movimentazioni introducono rischi di contaminazione e costi di gestione. V) It is necessary to carry out movements of the product to homogenize the additions of chemical products and obtain the desired effect; such movements introduce contamination risks and management costs.
4) Sono difficilmente gestibili, in quanto in alcuni casi dosi in eccesso o in diletto del prodotto possono causare danni o non avere alcun d<’>feUu; si avranno quindi ulteriori danni dovuti alia mancata correzione del problema. 4) They are difficult to manage, as in some cases doses in excess or in delight of the product can cause damage or have no d <'> feUu; there will then be further damage due to the failure to correct the problem.
5) (decorre trattare determinati volumi di prodotto coti dosi specifiche e precise; per fare ciò, spesso sono richiesti macchinari multo costosi, soprattutto per grandi volumi. 6) Alcuni difetti non possono essere cornetti, soprattutto nel caso in cui vengano rilevati in uno stato avanzato. 5) (it is necessary to treat certain volumes of product with specific and precise doses; to do this, very expensive machinery is often required, especially for large volumes. 6) Some defects cannot be croissants, especially if they are detected in a state advanced.
7) Se il difetto si riscontra su vino imbottigliato, può essere necessario dover stappare tutte le bottiglie, svuotarle in un contenitore per lare una massa contane e, una volta eseguite le azioni corretti ve, imbottigliare, tappare ed etichettare tutto nuovamente, 8) Lentezza dei processi; ad esempio la Taso d’invecchiamento in legno, così come quella di affinamento in bottiglia, possono richiedere anni. 7) If the defect is found on bottled wine, it may be necessary to uncork all the bottles, empty them into a container to pour a small mass and, once the correct actions have been carried out, bottle, cork and label everything again, 8) Slowness processes; for example, the aging rate in wood, as well as the aging in bottle, can take years.
h) enorme varietà di prodotti che sono specifici per la tipologia del trattamento da effettuare, h) huge variety of products that are specific to the type of treatment to be carried out,
li sistema oggetto della presente domanda, esplicativa c non limitativa, permette di risolvere i problemi suddetti alimentando la velocità delle reazioni chimiche all’interno del prodotto, sia che si tratti di reazioni che avvengono in modo naturale, sia di quelle che avvengono in risposta a dei trattamenti effettuati mediante raggiunta di correttivi chimici. Inoltre permette di intervenire in maniera selettiva sulle reazioni da accelerare. Si è anche verificato, durante le prove sperimentali di laboratorio, che il prodotto trattato (in genere vino, ma è possibile applicare tale principio a tutti i liquidi alimentari a base acquosa) ha modificato positivamente le proprie qualità organolettiche e gustative, rendendo il vino molto più aperto e gradevole all’assaggio. Io stesso effetto ottenibile dopo circa un anno di invecchiamento in legno. The system object of this question, explanatory and non-limiting, allows to solve the aforementioned problems by increasing the speed of the chemical reactions inside the product, whether they are reactions that occur naturally, or those that occur in response to of the treatments carried out through the achievement of chemical corrective agents. It also allows you to selectively intervene on the reactions to be accelerated. It was also verified, during the experimental laboratory tests, that the treated product (generally wine, but it is possible to apply this principle to all water-based food liquids) has positively modified its organoleptic and gustatory qualities, making the wine very more open and pleasant to taste. The same effect can be obtained after about a year of aging in wood.
j Si là riferimento alla Figura 1, che rappresenta il sistema in generale e in modo esplicativo e non limitativo, nella quale vengono elencate le seguenti parti componenti: j Reference is made to Figure 1, which represents the system in general and in an explanatory and non-limiting way, in which the following component parts are listed:
A: PC per la supervisione del sistema e la gestione tramite software specifico dei cidi di lavoro A: PC for system supervision and management of work cides by means of specific software
B: Apparato hardware per il controllo e l’emissione dei campi elettrici composto da: B: Hardware apparatus for the control and emission of electric fields consisting of:
131 : Stadio di alimentazione 131: Power stage
B2: Stadio d i generazione segnale B2: Signal generation stage
ί B3: Stadio di amplificazione segnale ί B3: Signal amplification stage
B4: Stadio di controllo e interfaccia utente B4: Control stage and user interface
Cestone (o altro sistema non metallico) contenente vino (o altro liquido a base acquosa) da trattare Litter bin (or other non-metallic system) containing wine (or other water-based liquid) to be treated
DI e D2: Piastre per l'applicazione del seguale, dotate di magneti permanenti, anche con possibilità di rotazione attorno all’asse centrale. DI and D2: Plates for the application of the follower, equipped with permanent magnets, also with the possibility of rotation around the central axis.
I THE
Il sistema, di seguito descritto in modo esplicativo e non limitativo, consiste in un dispositivo < B) in grado di applicare un campo elettrico a frequenza e tensione variabili, associato ad un campo magnetico Generato con intensità variabile in funzione del campo elettrico stesso, tale generatore si compone di quattro stadi interni: un blocco di alimentazione (Bl ), un blocco di .Generazione del segnale di uscita (R2), un blocco di amplificazione { B 3 ) e una scheda elettronica di controllo con interfaccia utente ( R4) sulla quale viene eseguito un firmware in grado di controllare in tempo reale tutti i parametri necessari alla generazione del segnale. Si può inoltre espandere il sistema aggiungendo un PC di supervisione (A) per la gestione remota e la memorizzazione di uno storico dei dati. Il prodotto da trattare può essere contenuto in recipienti di materiali e dimensioni diversi, ad esempio in plastica o in cemento, ad eccezione di contenitori metallici che hanno effetti schermanti; per illustrare il sistema, in modo esplicativo e non limitativo, è stato considerato un cestone plastico portabottiglie (C). A tale cestone sono applicate delle piastre emittenti per Γ irraggiamento del segnale ( D I e D2), Il segnale viene applicato con ia presenza o meno di un campo magnetico in grado di effettuare una deviazione del segnale stesso. The system, described below in an explanatory and non-limiting way, consists of a device <B) capable of applying an electric field with variable frequency and voltage, associated with a magnetic field Generated with variable intensity depending on the electric field itself, such generator consists of four internal stages: a power supply block (Bl), an output signal generation block (R2), an amplification block {B 3) and an electronic control board with user interface (R4) on the which is executed a firmware able to control in real time all the parameters necessary to generate the signal. The system can also be expanded by adding a supervision PC (A) for remote management and storage of a data log. The product to be treated can be contained in containers of different materials and sizes, for example in plastic or concrete, with the exception of metal containers which have shielding effects; to illustrate the system, in an explanatory and non-limiting way, a plastic bottle rack (C) was considered. Emitting plates are applied to this basket by Γ irradiation of the signal (D I and D2). The signal is applied with the presence or absence of a magnetic field capable of deviating the signal itself.
li sistema permette di applicare al vino (il principio è applicabile comunque a qualsiasi prodotto a base acquosa) un campo delineo eO magnetico statico e/o dinamico, producendo vari effetti sul prodoho trattato; tali effetti possono essere quelli di accelerare i processi naturali di invecchiamento e affinamento del prodotto, facilitare l’assorbimento e la diffusione delle sostanze chimiche aggiunte per effettare determinati trattamenti, migliorare le qual ila organolettiche del prodotto. The system allows to apply to the wine (the principle is applicable in any case to any water-based product) a static and / or dynamic magnetic field and / or magnetic field, producing various effects on the treated product; these effects may be those of accelerating the natural processes of aging and refinement of the product, facilitating the absorption and diffusion of chemicals added to carry out certain treatments, improving the organoleptic qualities of the product.
il processo si svolge inserendo, da parte di un operatore, determinati parametri chimici nel software di gestione del sistema tramite l<'>interfaccia utente (B4) o il PC (A), quindi selezionando il tipo di trattamento da effettuare: il sistema elabora i dati ottimizzando in modo automatico il tipo di seguale necessario ad ottenere il risili tato richiesto. the process is carried out by inserting, by an operator, certain chemical parameters into the system management software via the user interface (B4) or the PC (A), then selecting the type of treatment to be carried out: the system processes data by automatically optimizing the type of follow-up necessary to obtain the required result.
In ogni caso l<’>operatore può effettuare la supervisione delle fasi di lavoro da un display a distanza di sicurezza dal prodotto trattato. In any case, the operator can supervise the work phases from a display at a safe distance from the treated product.
La macchina non introduce inquinamento ambientale con campi elettromagnetici, in quanto questi sono confinati in un ambiente controllato, in modo da non creare problemi agli operatori situati anche nelle immediate vicinanzeli sistema agisce come un catalizzatore, senza modificare direttamente la struttura chimica del prodotto, ma introducendo delle modi lidie fisiche temporanee {solo durame il trattamento). Il risultato ottenuto è dunque quello dì ridurre drasticamente i tempi necessari all<'>invecchiamento e al raffinamento dei vini contenuti in legno o bottiglia, con un rapporto che va da circa un anno con il sistema tradizionale a circa 40 giorni. Il sistema è anche in rado di intervenire su reazioni elio provocano aggregazioni di molecole che creano dei precipitali; il risultato ottenuto è in questo caso equivalente ad una chiarifica del prodotto. Si è riscontrata inoltre la possibilità di riparare eventuali diletti nel prodotto, ad esempio eccessiva ossidazione, anche quando questi sono in avanzato stalo e difficilmente correggibili con tecniche tradizionali, The machine does not introduce environmental pollution with electromagnetic fields, as these are confined in a controlled environment, so as not to create problems for operators located in the immediate vicinity the system acts as a catalyst, without directly modifying the chemical structure of the product, but introducing temporary physical modalities (only heartwood treatment). The result obtained is therefore that of drastically reducing the time required for aging and refining the wines contained in wood or bottle, with a ratio ranging from about a year with the traditional system to about 40 days. The system is also rarely able to intervene on helium reactions causing aggregations of molecules that create precipitates; the result obtained is in this case equivalent to a clarification of the product. It was also found the possibility of repairing any delights in the product, for example excessive oxidation, even when these are in an advanced state and difficult to correct with traditional techniques,
Lc reazioni che avvengono sono in ogni caso irreversibili, per cui le proprietà acquistate dal vino restano stabili anche dopo la fine del trattamento. The reactions that occur are in any case irreversible, so the properties acquired by the wine remain stable even after the end of the treatment.
I n altro vantaggio del sistema oggetto della presente descrizione, esplicativa e non limitativa, è quello di essere un sistema non invasivo, in quanto non si ha un contatto diretto fra il prodotto da trattare e gli organi che applicano il segnale, quindi senza alcun rilascio di materiale nel prodotto trattato. Inoltre consente una selettività dei trattamenti dovuta al tipo dì segnale applicato al prodotto, ed è in grado di permettere una diminuzione dell<7>uso di eventuali prodotti chimici necessari al trattamento. 1 trattamenti effettuati hanno tempi di reazione molto veloci, tali da ridurre drasticamente ì tempi rispetto allo stalo attuale, che generalmente è quello fisiologico. Il sistema ha un<'>elevata flessibilità di applicazione, visto che può essere utilizzato sulla singola bottiglia, o addirittura su interi ambienti dedicati all<'>invecchiamento in legno e/o all<'>affinamento in bottiglia, utilizzando come organi di applicazione i componenti in ferro delle strutture in cemento armato, fa possibilità di utilizzare per molteplici applicazioni un sistema unico che non richiede particolari manutenzioni nel tempo, lo rende estremamente economico. Il sistema inoltre è assolutamente non inquinante per Γ ambiente e non dannoso per gli operatori. The other advantage of the system object of this description, which is explanatory and non-limiting, is that of being a non-invasive system, as there is no direct contact between the product to be treated and the organs that apply the signal, therefore without any release. of material in the treated product. Furthermore, it allows a selectivity of the treatments due to the type of signal applied to the product, and is able to allow a decrease in the use of any chemical products necessary for the treatment. The treatments carried out have very fast reaction times, such as to drastically reduce the times with respect to the current state, which is generally the physiological one. The system has a <'> high flexibility of application, since it can be used on the single bottle, or even on entire rooms dedicated to aging in wood and / or refinement in the bottle, using as application organs the iron components of reinforced concrete structures, makes it possible to use a single system for multiple applications that does not require special maintenance over time, making it extremely economical. Furthermore, the system is absolutely non-polluting for the environment and not harmful to the operators.
Velocizzando i tempi di reazione dei processi, consente all'operatore di ottenere vini pronti da porre in commercio in tempi rapidi, con conseguente rientro economico anticipato rispetto alle attuali tecnologie. Il PC con il software in dotazione consente la creazione di storici operativi clic possono con facilità essere registrati in un database e richiamali velocemente al ['occorrenza, associandoli al particolare vino da trattare ed eventualmente modificandoli nella maniera opportuna a seconda dei risultati ottenuti. Ciò permette, tramite uno storico delle operazioni effettuate, di poter valutare sulla base delle normali analisi di laboratorio l'effettivo raggiungimento dei risultati desiderali e una ripetibilità dei risultati per masse identiche dì prodotto. By speeding up the reaction times of the processes, it allows the operator to obtain wines ready to be put on the market in a short time, resulting in an earlier economic return compared to current technologies. The PC with the supplied software allows the creation of operational histories. Clicks can easily be recorded in a database and quickly recalled when needed, associating them with the particular wine to be treated and possibly modifying them in the appropriate way according to the results obtained. This allows, through a history of the operations carried out, to be able to evaluate on the basis of normal laboratory analyzes the actual achievement of the desired results and a repeatability of the results for identical masses of product.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000004A ITSI20090004A1 (en) | 2009-06-17 | 2009-06-17 | INNOVATIVE SYSTEM FOR THE ORGANOLEPTIC TREATMENT OF WINES AND FOOD-BASED WATER-BASED LIQUIDS THROUGH APPLICATION OF ELECTRIC AND MAGNETIC FIELDS. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000004A ITSI20090004A1 (en) | 2009-06-17 | 2009-06-17 | INNOVATIVE SYSTEM FOR THE ORGANOLEPTIC TREATMENT OF WINES AND FOOD-BASED WATER-BASED LIQUIDS THROUGH APPLICATION OF ELECTRIC AND MAGNETIC FIELDS. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITSI20090004A1 true ITSI20090004A1 (en) | 2010-12-18 |
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| IT000004A ITSI20090004A1 (en) | 2009-06-17 | 2009-06-17 | INNOVATIVE SYSTEM FOR THE ORGANOLEPTIC TREATMENT OF WINES AND FOOD-BASED WATER-BASED LIQUIDS THROUGH APPLICATION OF ELECTRIC AND MAGNETIC FIELDS. |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4576824A (en) * | 1984-08-31 | 1986-03-18 | Gubiev Jury K | Process for maturing strong beverages |
| DE3922971A1 (en) * | 1989-07-12 | 1991-01-17 | Bossert Gerdi | Improving drink flavour and storage properties - by magnetic field applied to finished prod. or at preceding stage |
| EP0828001A2 (en) * | 1996-09-09 | 1998-03-11 | Caprotti, Guido | Method and apparatus for accelerating aging of alcoholic liquids such as wines, brandies, spirits and the like |
| US20050028679A1 (en) * | 2003-08-05 | 2005-02-10 | Richard Williamson | Method and device for the sterilization of wine utilizing focused electrical fields |
| US20070057753A1 (en) * | 2005-09-14 | 2007-03-15 | Kuo Shu F | Apparatus and method for modifying properties of a substance |
-
2009
- 2009-06-17 IT IT000004A patent/ITSI20090004A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4576824A (en) * | 1984-08-31 | 1986-03-18 | Gubiev Jury K | Process for maturing strong beverages |
| DE3922971A1 (en) * | 1989-07-12 | 1991-01-17 | Bossert Gerdi | Improving drink flavour and storage properties - by magnetic field applied to finished prod. or at preceding stage |
| EP0828001A2 (en) * | 1996-09-09 | 1998-03-11 | Caprotti, Guido | Method and apparatus for accelerating aging of alcoholic liquids such as wines, brandies, spirits and the like |
| US20050028679A1 (en) * | 2003-08-05 | 2005-02-10 | Richard Williamson | Method and device for the sterilization of wine utilizing focused electrical fields |
| US20070057753A1 (en) * | 2005-09-14 | 2007-03-15 | Kuo Shu F | Apparatus and method for modifying properties of a substance |
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