NZ702322A - Disposable wine fermentation vessel with cap management and integral press - Google Patents
Disposable wine fermentation vessel with cap management and integral pressInfo
- Publication number
- NZ702322A NZ702322A NZ702322A NZ70232214A NZ702322A NZ 702322 A NZ702322 A NZ 702322A NZ 702322 A NZ702322 A NZ 702322A NZ 70232214 A NZ70232214 A NZ 70232214A NZ 702322 A NZ702322 A NZ 702322A
- Authority
- NZ
- New Zealand
- Prior art keywords
- fermentation
- chamber
- wine
- valve
- supply
- Prior art date
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 56
- 238000000855 fermentation Methods 0.000 title claims description 153
- 230000004151 fermentation Effects 0.000 title claims description 153
- 210000003491 Skin Anatomy 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 238000003825 pressing Methods 0.000 claims description 14
- 241000219094 Vitaceae Species 0.000 claims description 12
- 235000021021 grapes Nutrition 0.000 claims description 12
- 238000011109 contamination Methods 0.000 claims description 5
- 238000009736 wetting Methods 0.000 claims description 2
- 230000001808 coupling Effects 0.000 claims 3
- 238000010168 coupling process Methods 0.000 claims 3
- 238000005859 coupling reaction Methods 0.000 claims 3
- 238000010438 heat treatment Methods 0.000 claims 2
- 229920003023 plastic Polymers 0.000 abstract description 7
- 230000032683 aging Effects 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 description 20
- 239000007787 solid Substances 0.000 description 11
- 235000014787 Vitis vinifera Nutrition 0.000 description 9
- 239000007789 gas Substances 0.000 description 9
- 241000219095 Vitis Species 0.000 description 7
- 235000009754 grape Nutrition 0.000 description 7
- 235000012333 grape Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000020095 red wine Nutrition 0.000 description 7
- 239000002699 waste material Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000002351 wastewater Substances 0.000 description 4
- 235000019674 grape juice Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000717 retained Effects 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 2
- 230000003213 activating Effects 0.000 description 2
- 241001148470 aerobic bacillus Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 240000000800 Allium ursinum Species 0.000 description 1
- 230000036740 Metabolism Effects 0.000 description 1
- 210000003932 Urinary Bladder Anatomy 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003466 anti-cipated Effects 0.000 description 1
- 230000000712 assembly Effects 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative Effects 0.000 description 1
- 230000002939 deleterious Effects 0.000 description 1
- 230000000249 desinfective Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000000670 limiting Effects 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000036961 partial Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
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- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000135 prohibitive Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000002829 reduced Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory Effects 0.000 description 1
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Abstract
disposable winemaking apparatus for fermenting wine containing skins, seeds, and stems that form a cap includes a single-use, dual chamber plastic bag that incorporates a mechanism to agitate and disperse the cap in order to maximize extraction of color and flavor. It also includes an integral press mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging. ss mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging.
Description
Attorney Docket: 53773-555139
PATENT
DISPOSABLE WINE FERMENTATION VESSEL
WITH CAP MANAGEMENT AND INTEGRAL PRESS
BACKGROUND OF THE INVENTION
Field of the Invention
The present disclosure relates generally to fermentation devices and methods for
the making of wine, and more particularly to a disposable wine fermentation vessel with
cap management and integral press.
Statement of the Prior Art
Modern winemaking typically comprises combining winemaking ingredients in a
clean, essentially sterile fermentation vessel with minimal introduction of air. For the
production of red wine, these ingredients include grape skins which must be separated
after fermentation. This separation operation is traditionally performed in a press.
In the fermentation of red wine, the grape skins present in the fermentation tend
to float up to the top of the liquid in the fermentation vessel and form what is termed a
“cap.” This cap needs to be periodically broken up so that the skins may be mixed into
the liquid in order to extract color and flavor compounds from the skins and seeds. The
cap must also be kept moistened to prevent the growth of deleterious aerobic
bacteria. Traditionally, the agitation of the cap has been done by poking the cap with a
pole to break it up. This is termed “punch down” and even automated punch down
devices are available. These are usually mechanically complex and require a moving seal
to prevent contamination of the fermenting wine. More modern methods include
pumping the liquid in the fermenter over the cap to break it up.
Other techniques include using horizontally rotating fermentation vessels such as
those described in U.S. Patent No. 4,474,890 (R ieger) and published European patent
application EP0337060 ( Speidel) that force the cap into the liquid. These are expensive
and complex machines with large rotating assemblies, making them impractical for most
wineries. U.S. Patent No. 6,703,055 (K lein et al.) also describe a fermentation vessel
with rotating mechanical agitators to flood the cap when needed. Cap management is a
major factor in red wine production, since it has a tremendous impact on the wine’s color
and flavor, and thereby determines the value of the resulting red wine.
At the conclusion of the fermentation, the contents (i.e., fermented juice, spent
skins, and yeast) are typically pumped to a press where the fermented juice is separated
from the skins, seeds, and dead yeast. This is a complex and labor-intensive operation,
and requires the press to by emptied and cleaned multiple times. Presses are very prone
to clogging and must be emptied and cleaned manually to continue the pressing
operation. Multiple transfers between the equipment also increases the risk of
contamination. This problem is well recognized and there have been some attempts in
the prior art (e.g., U.S. Patent No. 7,552,675 (Lorincz) and U.S. Patent No. 7,891,291
( Lorincz) ) to develop fermentation vessels that have integral pressing capabilities. These
attempts too are very complex and expensive machines with hydraulic rams under
computer control. Solids, which are called “pomace” and consist of skins, stems, seeds
and dead yeast, are left behind in the fermentation vessel and requires personnel to enter
the vessel and shovel it out.
In certain winemaking operations, the contents of the fermentation vessel are
allowed to settle and then the clarified fermented juice is removed, leaving the spent
“lees” (i.e., the deposits of dead yeast or residual yeast and other particles that
precipitate, or are carried by the action of “fining,” to the bottom of a vat of wine after
fermentation and aging) behind. This is traditionally done by siphon which takes
considerable time. Transfer can be speeded up by pressurizing the fermentation vessel,
but this requires the fermentation vessel to be pressure rated — considerably increasing
the cost. U.S. Patent No. 8,015,915 (P uissant) describes a fermentation vessel with
internal lees containment, but this comprises a very complex conical vessel and
expensive mechanical apparatus. It can be seen, therefore, that a need exists in the
winemaking process to rapidly transfer liquids from one container to another without
contamination.
Another major issue, especially for smaller wineries, is the disposal of waste
wash water. Traditionally, winemaking equipment is made of stainless steel and this
equipment must be cleaned before and after each use. The wash water contains a high
biological load due to the spent grape skins and yeast. The water may also contain large
amounts of harsh detergents and disinfecting chemicals. This waste water can amount to
as much as 10 times the fermentation vessel volume and must be treated before discharge
to streams or municipal treatment facilities. The capital and operating cost of this waste
treatment can be prohibitive to a small winery. Furthermore, many communities restrict
the water usage and also the discharge of waste water in order to protect the
environment. Embodiments of the present invention overcome this problem by providing
a pre-cleaned fermentation vessel comprising a single-use plastic bag. At the end of the
fermentation, the fermented juice is pressed and most of the solids (i.e., pomace) are
retained in the plastic bag which can then be disposed of as solid municipal waste or
landfill. This eliminates almost all the washing requirements and manual cleaning
operations.
Thus, there are four important problems to be solved in the wine fermentation
process, particularly with red wines: i) a means to provide a clean, preferably sterile,
anaerobic environment for the fermentation to prevent contamination; ii) a means to
agitate the cap to extract flavor and color from the skins; iii) a means to press out the
fermented juice without the need to transfer to another vessel; and finally iv) a means to
perform all these functions with a pre-cleaned single-use disposable fermentation vessel
that generates minimal waste wash water and eliminates labor-intensive cleaning. As will
be evident from the description, embodiments of the present invention overcome all
these problems.
SUMMARY OF THE INVENTION
Accordingly, it is one object of embodiments of the present invention to provide
a fermentation vessel for the production of wine, particularly red wine, that is supplied
clean and ready to use. An integral bladder may be provided to facilitate agitation of the
cap and to press out the spent grape skins and yeast. The entire fermentation vessel
containing most of the waste solid material may then be discarded, thus obviating any
need for decontamination or cleaning. Expected advantages may include better cap
management, minimal waste water generation, and a drastic reduction in labor costs. The
device may also be used for secondary fermentations and for the separation of settled
solids (c alled “racking”).
The device may comprise a plastic bag with a form-fitting shape that may be
contained inside a rigid outer container. The plastic bag suitably comprises a closed
container with two isolated chambers. The must (i.e., grape juice, crushed grapes, skins,
seeds, and stems) only contacts the inside surface of a primary or fermentation chamber
of the plastic bag. These materials may be loaded into the fermentation chamber of the
bag at the start of the fermentation process. The bag also comprises a secondary or
pressurization chamber which may be isolated from the fermentation chamber and
pressurized by an external compressed air supply. The function of this pressurization
chamber will be described in greater detail herein below. But, at the start of the
fermentation process, the pressurization chamber will be completely deflated.
At this starting stage, the empty bag may be partially filled with the must to be
fermented leaving minimal air in the headspace. This effectively eliminates air in the
fermentation, allowing for mildly anaerobic conditions that favor proliferation of the
yeast, and suppresses growth of contaminating aerobic bacteria. The use of an empty bag
eliminates the traditional need to purge the headspace of the fermenting tank with
nitrogen or other inert gases. A spring-loaded pressure relief valve on the bag vent
ensures that air from the environment does not enter the fermentation chamber. As the
yeast fermentation progresses, carbon dioxide (C O ) is produced and this CO fills the
headspace of the fermentation chamber so that it becomes inflated. Excess CO may be
automatically vented through the relief value to keep the headspace pressure
constant. This ensures the necessary anaerobic environment. The positive pressure inside
the fermentation chamber prevents contaminants from entering.
As the fermentation progresses, a cap of grape skins, seeds, and stems rises and
floats on top of the fermenting liquid. This is due to the constant rising stream of CO
bubbles. It may be necessary to periodically break up and mix this cap into the bulk
liquid. This may be readily achieved by inflating the secondary chamber with
compressed air, thus causing the secondary chamber to expand. The fermentation
chamber may be simultaneously depressurized so that when the secondary chamber
expands it forces the material in the fermentation chamber to be pushed up. This
squeezes the cap and forces liquid up through the cap. After a few minutes, the
secondary chamber may be deflated and the fermentation chamber settles back to a
horizontal configuration. The cap is now dispersed and wet. The fermentation chamber is
then forced to vent through the pressure relief valve. As the fermentation continues, more
CO is produced and the fermentation chamber will inflate again. It is important that the
fermentation chamber be depressurized during the mixing operation. If it is not
depressurized, then the gas in the fermentation chamber will resist the expansion of the
secondary chamber and there will be minimal movement of the cap. This cap mixing
cycle may be repeated periodically during the fermentation, depending on the amount of
cap management desired and based on the degree of color and flavor extraction
desired. A simple electric blower may be used to inflate the secondary chamber. Since
the secondary chamber is isolated from the fermentation chamber, no air is introduced
into the fermentation.
Embodiments of the present invention take advantage of the fact that the thick
mass of the cap flocculates to the upper part of the fermentation vessel. As noted above,
traditional cap management methods try to push the cap down into the liquid by punch
down. The cap, being buoyant, resists being pushed down and is therefore minimally
dispersed by the punch down. Other techniques use a pump to circulate liquid from the
bottom of the fermentation vessel to spray over the cap. This “pump-around” method
only wets the cap — the trickling down through the cap is not sufficient to break up the
cap. According to embodiments of the present invention, the novel and unanticipated
approach is to use a “squeeze-up” method — where the entire fermenter contents are
squeezed from the bottom and side, forcing liquid up through the cap which, in turn, is
forced up through a cross-sectional area that is about 50% smaller than the original
cross-sectional area. This upward force and reduction in cross-section shears the cap and
breaks it up. Liquid from below is forced through and wets it completely. Such a gentle
squeeze also extracts color and flavor faster from all parts of the cap. When the pressure
is removed, the dispersed cap collapses and covers the entire cross-sectional area of the
fermenter. This remarkably efficient operation may only be performed using a two
chamber flexible fermentation vessel as disclosed in the embodiments of the present
invention.
At the conclusion of the fermentation, cap agitation is stopped for several
hours. During this time, most of the solid material in the fermentation chamber floats up
to form a thick dense cap. A strainer may be connected to an outlet located on the bottom
of the fermentation chamber. The headspace of the fermentation chamber may then be
depressurized. The outlet to the strainer may then be opened. At this point, the secondary
chamber may then be inflated. This forces the contents of the fermentation chamber out
through the outlet and into the strainer. The strainer may be suitably sized to remove
particulate matter, while the clear fermented juice from the strainer outlet may be
collected for further processing. A duplex strainer may be used to avoid any interruption
in the pressing process. The secondary chamber pressure may be regulated to provide the
desired degree of pressing. Fine wines are typically pressed gently to minimize astringent
components, while lower grade wines require more aggressive pressing to get a greater
wine yield. Once the pressing is complete, the outlet may be closed and the strainer
disconnected.
The design of the dual chamber bag is such that the fermented wine near the
bottom is pumped out first and the floating cap containing bulk of the solids is pumped
out last. This technique puts minimal cap solids or pomace in the strainer, but instead
most of it is retained in the fermentation chamber of the original fermentation bag. The
bag containing the pomace may simply be removed from the rigid containment container
and disposed of in a landfill. No manual operations are needed to scrape and clean the
fermentation vessel. No washing is needed, and no waste water is generated.
Other objects, advantages and novel features of the present invention will become
apparent from the following detailed description of the invention when considered in
conjunction with the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
is a side sectional view of the wine fermentation vessel illustrating the
filled primary or fermentation chamber of the fermentation vessel with the secondary
pressurization chamber deflated;
is a side sectional view of the wine fermentation vessel illustrating the
filled primary or fermentation chamber of the fermentation vessel with the secondary
pressurization chamber inflated;
is a side sectional view of the wine fermentation vessel illustrating the
deflated, yet filled primary or fermentation chamber just after the secondary or
pressurization chamber has been deflated;
is a side sectional view of the wine fermentation vessel showing how the
empty primary or fermentation chamber is filled with minimal air contact;
is a side sectional view of the wine fermentation vessel illustrating the
start of the pressing operation;
is a side sectional view of the wine fermentation vessel illustrating the end
of the pressing operation; and
is a side sectional view of the wine fermentation vessel illustrating how
embodiments of the present invention may be used for racking.
DETAILED DESCRIPTION OF THE INVENTION
Exemplary embodiments are discussed in detail below. While specific exemplary
embodiments are discussed, it should be understood that this is done for illustration
purposes only. In describing and illustrating the exemplary embodiments, specific
terminology is employed for the sake of clarity. However, the embodiments are not
intended to be limited to the specific terminology so selected. Persons of ordinary skill in
the relevant art will recognize that other components and configurations may be used
without departing from the true spirit and scope of the embodiments. It is to be
understood that each specific element includes all technical equivalents that operate in a
similar manner to accomplish a similar purpose. The examples and embodiments
described herein are non-limiting examples.
Referring now to the drawings, wherein like reference numerals and characters
represent like or corresponding parts and steps throughout each of the views, there is
shown in Fig. 1 a side sectional view of a wine fermentation vessel illustrating a filled
primary or fermentation chamber of the fermentation vessel with a secondary or
pressurization chamber deflated. In this particular embodiment, a dual chamber plastic
bag may be used, such as an Air-Assist IBC Liner, manufactured by CDF Corporation
of 77 Industrial Park Road, Plymouth, Massachusetts 02360 USA.
These bags are manufactured for the pneumatically-assisted dispensing of high
viscous materials such as syrup. In this illustrative embodiment, the bag has an overall
volume of 1000 liters though these bags can be obtained in various sizes from 10 to 1000
liters. Headspace needs to be provided for evolved gases and also for movement of the
cap during pressurization. A maximum of about 60% of the total bag volume may be
usable for liquid (i.e., a 1000 liter bag is capable of holding about 600 liters of
must) . There is no limitation on the minimum volume that be fermented since the bag is
empty to start with.
Fig. 1 shows a side sectional view of the wine fermentation vessel. In this
embodiment, a rigid outer container 10 contains a dual chamber bag 20, which is placed
inside the rigid outer container 10. The bag 20 includes a primary or fermentation
chamber 21 and a secondary or pressurization chamber 22. An outlet 40 from the
fermentation chamber 21 may be routed through a hole 41 in the rigid outer container
. Fig.1 shows a typical configuration during fermentation. Here, the fermentation
chamber 21 is partially (e.g., up to 60%) full of the fermenting must 23. The headspace
26 in the fermentation chamber 21 inflates to tautness due to the CO gas generated by
the fermenting must. An electrically-actuated, 3-way valve 44 directs headspace gases
through a relief valve 30 which is capable of maintaining a constant pressure. That is, a
particular pressure may be set by appropriate selection of a spring in the relief valve
. In this configuration, pressurization chamber 22 is deflated. During the fermentation,
the cap 25 (i.e., spent skins, seeds, stems) floats on the top of the liquid 23. The cross-
sectional area 100 of the cap 25 is the entire cross section of the rigid outer container 10.
A means to periodically agitate the must and break up the cap 25 may be found
by reference to Fig. 2. This figure shows a side sectional view of the configuration when
pressurization chamber 22 is pressurized by activating a blower 48, or by the
introduction of compressed air 34 through valve 33. Vent valve 32 is closed. The
introduction of air causes pressurization chamber 22 to expand compressing the
fermentation chamber 21. Three-way valve 44 is simultaneously energized to vent the
headspace 26 to atmosphere 36. This causes excess gas in the headspace 26 to be forced
out and fermentation chamber 21 distorts upwards. The expansion of the pressurization
chamber 22 forces the liquid 23 in the fermentation chamber 21 upwards, squeezing the
cap 25 through a reduced cross-section 101. This shears and breaks up the cap. Liquid 23
is also forced up through the broken cap 25 up into the headspace 26 completely wetting
the cap and extracting color and flavor compounds.
After a few minutes in this pressurized configuration, the pressurization chamber
22 may be depressurized by either shutting off blower 48 or by opening valve 32 and
closing valve 33. Since much of the headspace gas was forced out when the
pressurization chamber was pressurized earlier, it is now no longer tautly inflated as
shown in Fig. 3. However, there will be no air introduced into the headspace 26 so the
fermentation still remains anaerobic. Three-way valve 44 switches to direct any vent
gases from headspace 26 through the relief valve 30 and this does not permit any air to
backflow into the fermentation vessel. As the fermentation continues, the CO builds up
again and the fermentation chamber 21 becomes tautly inflated and the system returns to
the starting configuration shown in Fig. 1. This cap management operation may be
repeated periodically (e .g., typically twice a day or as determined by the desired color
extraction and flavor profile).
In wine fermentation, it is critical that air be excluded from contact with the
fermenting juice. In a preferred embodiment, the dual chamber bag 20 is supplied with
both chambers 21, 22 completely empty. The empty bag 20 may be placed inside the
rigid outer container 10 as shown in Fig. 4. The crushed grapes, grape juice, seeds, stems
( i .e., must) may be pumped using pump 60 through the open supply/discharge valve 42
into the outlet connection 40 to fill the fermentation chamber 21. The fermentation
chamber 21 expands with liquid as it is filled. The vent from the fermentation chamber is
capped 12. There is essentially no air in the headspace 26 during this operation. The
fermentation chamber 21 can alternatively be filled through the vent port 41 leaving the
outlet 40 closed. Once the fermentation chamber 21 is filled to the required volume,
supply/discharge 42 is closed and the fill pump 60 disconnected. The three-way valve 44
may then be connected so as to vent headspace gases through spring relief valve 30 if the
pressure in the headspace exceeds a preset limit. The must is now inoculated with yeast
and the fermentation begins. As CO evolves during the fermentation, it fills the
previously empty headspace 26 and maintains the desired anaerobic environment in the
fermentation chamber 21.
At the conclusion of the fermentation, it is necessary to press out the fermented
juice separating it from the spent grape skins, seeds, stems, and yeast debris (i.e.,
pomace). Fig. 5 shows how this is done in the present embodiment. The apparatus may
be allowed to rest for several hours prior to harvest. This allows the bulk of the pomace
in the fermentation chamber 21 to float up to form a thick dense “cap”. Then, a duplex
basket strainer 50 (e.g., manufactured by Eaton Strainers, formally Hayward Strainers, of
Hayward, California USA) is connected to the supply/discharge valve 42. This particular
unit had a 4” inlet and dual polymer baskets to trap solids. The unit is made of PVC and
clear polyester. The duplex design allows a filled basket to be removed without
interrupting the operation. A polyester strainer basket was used. These are available in
mesh sizes from 1/32” to 3/16”. The preferred embodiment utilized a 1/32” mesh
opening. Now the pressurization chamber 22 is then slowly pressurized by activating
blower 44 or by opening valve 33 and closing valve 32. Three-way valve 44 is switched
to vent the headspace to outlet 36. Now supply/discharge valve 42 is opened, introducing
the fermented juice into the strainer 50. Clarified fermented juice flows out of strainer
outlet 56 to collection vessels for further processing. Pressurization is maintained in
pressurization chamber 22 until all the juice is pressed out of the fermentation chamber
21. This method of pressing is intrinsically very gentle and does not crush seeds and
stems. This results in better flavor and the least extraction of unwanted astringent
components. Some debris is collected in the strainer basket 58 and needs to be emptied
periodically during the pressing operation, however, due to the gentle nature of the
pressing in the present invention, there is no turbulence in the fermentation chamber and
the bulk of the pomace 25 remains flocculated in the upper section of the
fermentation. This material keeps getting compacted and pushed down as the liquid is
forced out underneath. Once the flow of liquid from the fermentation chamber stops, the
pressing operation is complete and supply/discharge valve 42 closed. Most of the
pomace is retained in the bag as shown in Fig. 6. The bag is now disconnected, and the
dual chamber bag 20 containing the waste pomace is simply thrown away or used as
fertilizer.
The present embodiment can also be used for racking. Racking involves the
repeated transfer from one container to another and is part of the wine aging
process. Each racking involves the settling of sediments for many days or even weeks
and then removal of the clarified wine to the next processing step. The settled solids (i.e.,
lees) are left behind. In the present embodiment the wine in fermentation chamber is
allowed to settle with the pressurization chamber deflated and the rigid outer container
resting on a horizontal surface. A jack 14 can be used to keep the container tilted so
that the solids 27 settle away from the outlet 40 as shown in Fig. 7. A check valve 18 can
be provided on vent port 41 to prevent any ingress of air into the liquid chamber
21. When the solids have settled sufficiently, the outlet is connected to the next
processing step and the supply/discharge valve 42 opened. The pressurization chamber is
then pressurized and the flow begins as described for the pressing operation. The next
process steps could be a tank or another dual chamber bag for a subsequent racking
operation. This gentle transfer process minimizes disturbance of the settled solids and
results in a clearer wine. It enables a much faster transfer than the traditional siphon.
Another application of the present embodiment is the shipment of fresh grapes
for winemaking. Currently wineries have to be located near vineyards because fresh
grapes must be processed within hours of being picked to assure quality wine. It is not
practical to ship refrigerated wine grapes in large quantities because they will ferment
and spoil unless utmost care is taken during packaging and transportation. The
alternative of shipping frozen grapes is not cost effective beyond the hobby winemaking
scale. Grape juice and derived products are not suitable for the production of high quality
wine. However, with the present invention, rigid container 10 containing the dual
chamber bag 20 can be filled with fresh crushed grapes at the vineyard. The must can
then be chilled to around 45 to 55°F and necessary additives and yeast added. The rigid
container 10 is then shipped by refrigerated truck to the winery. The refrigeration
temperature will inhibit spoilage, but more importantly the yeast will start the
fermentation process and suppress any competing undesired organisms. The low
temperature will inhibit full active growth of the yeast so only a partial fermentation will
take place during the anticipated 3-5 day shipping time. Once the rigid container 10 is
received at the winery, it is heated up slowly to fermentation temperature to jump start
the fermentation and the cap management techniques described earlier can be applied. At
the end of fermentation the fermented juice can be pressed out as described earlier. This
operation makes it practical for small wineries to use wine grapes from vineyards located
hundreds of miles away.
The prevent invention is mainly intended for the production of red wine. Here,
the fermentation is performed in the presence of grape skins, seeds, and stems. However,
it can also be used for white wine production. In white wine production, the crushed
grapes (i .e., must) are pressed immediately after crushing and then only the clarified
juice is fermented. With the present invention it is possible to fill the fermentation
chamber 21 with must and then press immediately by pressurizing chamber 22 as
described earlier. The clarified juice can be then be fermented in a fermentation vessel of
the same design or in an alternate vessel.
Embodiments of the present invention may also be useful as a container for
transporting crushed grapes ( i.e., must) from the vineyard to remotely located wineries.
The rigid outer container 10 would be suitable for shipment by truck. The inner flexible
bag 20 would first be filled with must and inoculated with wine-making yeast. The
container could then be shipped in a refrigerated (40 -50°F) state to slow down the
metabolism of the yeast. The container with the partially fermented must would then be
received at the winery, heated to a normal fermentation temperature ( 65 -80°F), and the
wine fermentation completed as described earlier. Shipment could take up to 5 days, and
the container having the vent with a relief valve would exhaust any CO gases that may
be generated during shipment.
Although the present invention has been described and illustrated in detail, it is to
be clearly understood that the same is by way of illustration and example only, and is not
to be taken by way of limitation. The scope of the present invention is to be limited only
by the terms of the appended claims.
Claims (19)
1. A wine fermentation vessel adapted to receive pressed grapes, comprising: means for providing a clean, anaerobic environment for fermentation of the grapes to prevent contamination; means for agitating a cap formed by the pressed grapes to extract flavor and color from skins of the grapes; and means for pressing out the fermented juice within the wine fermentation vessel without the need to transfer to another vessel.
2. The wine fermentation vessel according to claim 1, wherein said means for providing a clean, anaerobic environment comprises a dual chamber bag having a fermentation chamber and a pressurization chamber.
3. The wine fermentation vessel according to claim 2, wherein said dual chamber bag comprises a flexible bag contained within a rigid outer container.
4. The wine fermentation vessel according to claim 2, wherein said pressurization chamber of said dual chamber bag further comprises an inlet coupled to receive air from a source of compressed air.
5. The wine fermentation vessel according to claim 4, wherein said source of compressed air comprises a blower.
6. The wine fermentation vessel according to claim 4, wherein said source of compressed air comprises: a compressed air tank; an supply valve coupling said compressed air tank to said pressurization chamber; and a vent valve coupled to selectively relieve pressure from said pressurization chamber.
7. The wine fermentation vessel according to claim 2, wherein said fermentation chamber further comprises: a vent port proximate to a top of said fermentation chamber; a three-way valve coupled to said vent port and having a pair of outlets, one of which is adapted to vent to atmosphere; a relief valve coupled to another one of said pair of outlets of said three-way valve; a wine port proximate to a bottom of said fermentation chamber; and a supply/discharge valve adapted to open and close said wine port.
8. The wine fermentation vessel according to claim 7, wherein said relief valve further comprises a spring adapted to maintain a selected pressure within said fermentation chamber.
9. The wine fermentation vessel according to claim 7, further comprising a pump coupled to said supply/discharge valve
10. The wine fermentation vessel according to claim 7, further comprising a strainer coupled to said supply/discharge valve.
11. The wine fermentation vessel according to claim 10, wherein said strainer comprises a dual basket strainer.
12. A method of fermenting wine, comprising: providing a dual chamber, flexible bag contained within a rigid outer container, wherein said bag comprises: a fermentation chamber; a vent port proximate to a top of said fermentation chamber; a three-way valve coupled to said vent port and having a pair of outlets, one of which is adapted to vent to atmosphere; a relief valve coupled to another one of said pair of outlets of said three- way valve; a wine port proximate to a bottom of said fermentation chamber; a supply/discharge valve adapted to open and close said wine port; a pressurization chamber; a source compressed air; an air supply valve coupling said source of compressed air to said pressurization chamber; and a vent valve coupled to selectively relieve pressure from said pressurization chamber; closing said air supply valve; anaerobically introducing must into said fermentation chamber through said supply/discharge valve; inoculating said must with yeast; and closing said supply/discharge valve.
13. The method of fermenting wine according to claim 12, further comprising: observing a cap formed in said fermentation chamber during fermentation; periodically dispersing and wetting said cap by: opening said three-way valve to vent pressure within said fermentation chamber caused by CO during fermentation to atmosphere; opening said air supply valve and pressurizing said pressurization chamber through said vent port from said source of compressed air to compress the contents of said fermentation chamber; closing said air supply valve when said cap is sufficiently dispersed and wetted; and closing said three-way valve.
14. The method of fermenting wine according to claim 13, wherein said a relief valve is set to maintain pressure within said fermentation chamber at a predetermined pressure.
15. The method of fermenting wine according to claim 13, further comprising providing a strainer coupled to an outlet of the supply/discharge valve.
16. The method of fermenting wine according to claim 15, further comprising upon completion of the fermentation process: opening said air supply valve and pressurizing said pressurization chamber through said vent port from said source of compressed air to compress the contents of said fermentation chamber; and opening said supply/discharge valve to discharge the contents of said fermentation chamber through said strainer.
17. A method of transporting must from a vineyard to one or more remotely located wineries, comprising: providing a dual chamber, flexible bag contained within a rigid outer container, wherein said bag comprises: a fermentation chamber; a vent port proximate to a top of said fermentation chamber; a three-way valve coupled to said vent port and having a pair of outlets, one of which is adapted to vent to atmosphere; a relief valve coupled to another one of said pair of outlets of said three- way valve; a wine port proximate to a bottom of said fermentation chamber; a supply/discharge valve adapted to open and close said wine port; a pressurization chamber; a source compressed air; an air supply valve coupling said source of compressed air to said pressurization chamber; and a vent valve coupled to selectively relieve pressure from said pressurization chamber; closing said air supply valve; anaerobically introducing the must into said fermentation chamber through said supply/discharge valve; inoculating said must with yeast; closing said supply/discharge valve; refrigerating said inoculated must contained within said flexible bag and said rigid outer container; upon delivery to the one or more wineries, heating said inoculated must contained within said flexible bag and said rigid outer container to a temperature suitable for fermentation; fermenting said must.
18. The method according to claim 17, wherein said refrigerating is maintained at about 40-50°F.
19. The method according to claim 17, wherein said heating is done at about 65- 80°F.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US14/089,170 | 2013-11-25 |
Publications (1)
Publication Number | Publication Date |
---|---|
NZ702322A true NZ702322A (en) |
Family
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