WO2006079987A2 - Systeme et methode de vinification - Google Patents

Systeme et methode de vinification Download PDF

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Publication number
WO2006079987A2
WO2006079987A2 PCT/IB2006/050280 IB2006050280W WO2006079987A2 WO 2006079987 A2 WO2006079987 A2 WO 2006079987A2 IB 2006050280 W IB2006050280 W IB 2006050280W WO 2006079987 A2 WO2006079987 A2 WO 2006079987A2
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WO
WIPO (PCT)
Prior art keywords
level
equipment
grapes
wheel
wine
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Application number
PCT/IB2006/050280
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English (en)
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WO2006079987A3 (fr
Inventor
Johan Wessels
Original Assignee
L'ormarins (Pty) Limited
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Publication date
Application filed by L'ormarins (Pty) Limited filed Critical L'ormarins (Pty) Limited
Publication of WO2006079987A2 publication Critical patent/WO2006079987A2/fr
Publication of WO2006079987A3 publication Critical patent/WO2006079987A3/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation

Definitions

  • the present invention relates to a system, structure, and method for making wine, particularly within wine -making facilities that are based on a gravity-feed principle.
  • Red wme is generally made by crushing grapes, fermenting the resulting
  • “must” consisting of the juice, pulp, skins and seeds all together, and then separating (i.e., pressing) the liquid from the solid mate ⁇ als.
  • the wme is subsequently clarified, allowed to stabilize, and then aged before being bottled.
  • white wine the grapes are crushed and pressed immediately to separate the juice from the solids. That juice (or must) is cooled and allowed to settle before being decanted off from any residue.
  • the clear juice is then fermented followed again by clarification, stabilization, agmg, and bottling.
  • These basic steps or stages in the wine-making process are well known, although the particulars of each step will vary depending on the type and quality of the wme as well as on the techniques and preferences of the wme maker. It should be noted that the term “must” is used generally below to refer to wine at any stage prior to the completion of a wine making process, whether or not the must contains various parts of the grape or only pressed juice and whether or not the juice is unfermented or fermenting.
  • the present invention provides a highly efficient and scaleable wme- making system based on the above-mentioned gravity-feed principle as set out in the appended claim 1.
  • the invention provides a multi-level wme-makmg system comprising a first level at which a first stage of a wine making process is carried out on grapes or must and a second level at which a second stage of the wine making process is carried out on the grapes or must.
  • the second level is located below the first level, and the second stage is a later stage of the wine making process than the first.
  • the system advantageously comprises an equipment wheel horizontally disposed between the first and second levels, the equipment wheel being rotatable with respect to the first and second levels and having at least one piece of wme-making equipment installed thereupon.
  • the first level receives harvested grapes and has a floor with at least one input opening formed therewithm, while the second level has a plurality of receptacles for receiving the grapes or must during the second stage.
  • the equipment wheel is operable to receive the grapes or must in the at least one container via the input opening, and the equipment wheel is then subsequently operable to redistribute the grapes or must into any desired receptacle on the second level.
  • the receptacles on the second level are fermentation vats and the equipment wheel carries at least one device operable to facilitate maceration in any one of the desired fermentation vats [ 0007 ]
  • the invention also provides a corresponding method of making wine as set out in the appended claim 22.
  • FIG. 1 is an overall sectional view of a winery comprising a gravity-feed wine-makmg system in accordance with a preferred embodiment of the present invention
  • FIGS. 2 A and 2B are side elevation views of the winery of Fig. 1;
  • FIG. 3 is more detailed cross-sectional view of the levels m the wme- making section in the winery of Fig. 1, taken along the line HI-III in each of Figs 4-9;
  • FIG. 4 is pi an view of a base entrance level in the wme-making section shown in Fig. 3;
  • FIG. 5 is plan view of a post-devatting tank level in the wme-making section shown in Fig. 3;
  • FIG. 6 is plan view of a fermentation level in the wine-makmg section shown in Fig. 3;
  • FIG. 7 is plan view of a walkway level in the wme-makmg section shown in Fig. 3;
  • Fig. 1 is an overall sectional view of a winery 10 comprising a gravity - feed wme-makmg system in accordance with a preferred embodiment of the present invention.
  • winery 10 is specifically designed to make red wine, winery 10 may also be adapted to produce white wine, as described below.
  • winery 10 comprises a multi-level wme-makmg section 20 with an adjoined wine storage section 30.
  • winery 10 is buill into the base of a hillside, cliff or other precipice 90 so that wine storage section 30 and at least the lower levels of wme-makmg section 20 are effectively located below ground level.
  • winery 10 (and in particular storage section 30) is advantageously provided with environmental conditions similar to those in a wine cave, where the relatively constant humidity and temperature are well suited for the creation and especially the storage of wine.
  • vineyard crops 80 may conveniently be grown on the land on top of wine storage section 30 and especially on the land extending upwards along precipice 90.
  • An entrance 110 to wme-makmg section 20 is preferably provided at the base the precipice 90, as shown m Fig. 2B.
  • the winery according to the present invention, and in particular wme-makmg section 20 may alternatively be built on or under a flat terrain - whether fully above-ground, partially underground, or fully underground.
  • Wine storage section 30 generally includes a barrel maturation cellar 32 in which barrels of wine 35 are stored and a bottle maturation cellar 42 in which bottled wine 45 is stored. Storage section 30 also includes related equipment and facilities for maintaining and controlling the climate (i.e., the temperature and humidity) of cellars 32 and 42 In other embodiments, wine storage section 30 may be more fully integrated with wrne-makmg section 20. For example, section 30 may be located below section 20. [ 00022 ] Fig. 3 shows the principal levels in the structure of wme-makmg section 20 in greater detail.
  • a base entrance level 100 a post- devattmg tank level 200, a fermentation level 300; a walkway level 400; a equipment wheel mechanism level 500; and a grape reception level 600.
  • Plan views of these levels are shown in Figs 4-9 respectively, and the cross-sectional view shown in Fig. 3 is taken approximately along the lines III-III in each of Figs 4-9
  • An optional roof top terrace level 700 shown in Fig 3, may also be built above wine-making section 20.
  • wine-making section 20 is preferably of a generally circular shape as defined by an outer wall 25.
  • Building support structures 22 (only one of which is shown in Fig. 3 for the sake of clarity) may also be disposed around the lower perimeter of section 20.
  • a central staircase 50 and an elevator lift 60 may be used by individuals 70 (such as workers and visitors) to travel between the levels in section 20.
  • base level 100 includes a main entrance 110 accessible from the outdoors as well as an entrance 120 for access to and from wine storage section 30
  • Entrance level 100 is above the foundation for section 20 and provides a solid (e.g., concrete) floor 115 suitable for industrial purposes, such as to allow forklifts 170 and other heavy equipment to operate.
  • Facilities such as a water storage area 130, a chemical storage area 140, and a machine and plant room 150 are preferably provided on level 100 as shown.
  • Machine and plant room 150 generally includes the computer and control equipment necessary to operate many of the electrical and automatic components in winery 10, in particular the equipment wheel mechanism 510 m level 500 as described below.
  • Drainage areas 160 for effluent waste water and sewage are provided near the centre of floor 115, and floor 115 may be slightly slanted downwards towards its centre for that purpose.
  • tank level 200 comprises several tanks 210, 212, 214, and 216 of differing sizes built within a concrete ring 205 disposed around the inside perimeter of level 200.
  • tank any tank that receive wine and/or must in winery 10 at various stages during the wine making process.
  • the use of these different terms to desc ⁇ be different receiving devices is in no way meant to be limiting m any manner, and the above devices should generally be considered to be interchangeable with one another and, in any event to all be included within the general term "receptacle”.
  • tanks 210, 212, 214, 216 are preferably used subsequent to a devatting step in the wine -making process.
  • Each tank has a top valve system 218 for use when filling the tank and a bottom valve system 219 for use when emptying or draining the lank.
  • Level 200 again has an industrial strength floor 220 able to support the tanks, basket press machines 230 for pressing wine, and forkhfts 245 for transporting barrels 35 and other heavy loads.
  • a large opening 260 is provided within floor 200 to enable barrels 35 and or crates 180 of barrels to be transferred (i.e., lifted or lowered) between the levels 200 and 100 using a hoist mechanism 545, as will be described further below. Opening 260 is preferably enclosed by a handrail 265 for safety purposes.
  • Post devatting tank level 200 is accessible by both staircase 50 and lift 60.
  • a storage area 250 may also be provided within a section of concrete ⁇ ng 205, as shown.
  • fermentation level 300 includes a number of fermentation vats 310 and 312 alternately spaced around the perimeter of level 300.
  • the fermentation vats may all be of equal size, as shown, and preferably they are made of either stainless steel or oaic.
  • fermentation vats 310 are made of stainless steel and fermentation vats 312 are made of oak, thereby affording greater flexibility in the wme-makmg process.
  • Vats 310, 312 are mounted on the top surface 208 of concrete ring 205.
  • Each vat 310 and 312 has a large opening 320 and 322, respectively, on its top surface that is used to fill the vat.
  • the openings 320 and 322 are sealable and large enough to allow worker access to the mside of the vats when needed (for example, du ⁇ ng cleaning).
  • Each vat 3 10, 312 further has a side valve system 325 (Fig. 3) near the bottom section of the vat and facing mward toward staircase 50.
  • a free flow pipe 327 (Fig. 3) is connected to side valve system 325 to facilitate draining.
  • each vat 310, 312 has a bottom valve system 329 that is selectively operative to provide a direct flow between the vat and the valve system 218 of the concrete tank directly below it. Fermentation level 300 is not directly accessible by either staircase 50 or lift 60; however, ladders 330 are used to provide access to and from walkway level 400 above.
  • FIG. 7 shows the walkway level 400 comprising a ring-shaped walkway 410 positioned around the perimeter of section 20, just above fermentation vats 310, 312.
  • Walkway 410 is preferably made from steel meshing and includes a bridge 420 linking it to staircase 50 as well as openings 430 for enabling access to ladders 330.
  • Walkway level 400 is not directly accessible by lift 60, and is internally bordered by a handrail 415 for safety purposes.
  • Walkway 410 further includes a set of holes 440 above the top openings 320 of fermentation vats 310 and a set of holes 450 above the top openings 322 of fermentation vats 312.
  • Holes 440 are approximately the same size as openings 320 on vats 310, while holes 450 are larger and approximately the same size as the entire cross- section of oak vats 312. In this manner, holes 450 provide sufficient access for vats 312 to be removed and replaced after several years.
  • Stainless steel vats 310 normally do not need replacement, but holes 440 may also be enlarged to the same size as holes 450 if desired.
  • Fig. 8 shows a top view of level 500 in which the equipment wheel mechanism 510 of winery 10 is located.
  • equipment mechanism 510 is a rotatable, wheel-shaped device onto which at least one piece, and preferably several pieces, of wine-makmg equipment is operatively mounted.
  • equipment wheel 510 oscillates back and forth in a desired and controlled manner in order to facilitate and render more efficient the wme-makmg process.
  • the rotation of wheel 510 is about the center of wine-making section 20 as indicated by the double-headed arrow 515 m Fig. 8.
  • Equipment wheel 510 includes a frame 520 made from galvanized steel.
  • Frame 520 includes an inner concentric support member 530 disposed just outside the wall of central staircase 50, an intermediate concentric support member 532, and an outer concentric support member 534 disposed just inside wall 25 of wme-making section 20.
  • Wheel frame 520 further includes a plurality of radially extending support members 536, each connected between inner support member 530 and outer support member 534. Additionally, near their outer portions, radial support members 536 are each further linked to outer concentric support member 534 by two cross-support members 538.
  • wheel 510 is borne by outer supports 590 positioned around the inside of wall 25 of section 20 as well as by inner supports 597 built on a central ledge 595 around the external wall of staircase 50.
  • wheel 510 has twelve outer supports 590 and four inner supports 597.
  • Rollers 592 are installed on each support 590 and 597.
  • Each roller 592 has a base portion 593 rigidly mounted on the support below it and a roller portion 594 (only part of which is shown in Fig. 3) that engages — by friction or by means of a gearing ⁇ with the underside of outer concentric support member 534 or inner concentric support member 530.
  • roller portions 594 rotate about axles (not shown) that extend radially from wheel 510 and are fixed to base roller portions 593 and therefore to support or 597.
  • axles not shown
  • other roller configurations are also possible.
  • rollers that rotate about an axis parallel to the axis of rotation of wheel 510 and that engage with a side surface of members 530 and 534 may be used (together with additional roller bearings that provide vertical support for wheel 510).
  • At least four of the 12 rollers on outer supports 590 are electronically controllec drive rollers that can automatically effect the rotation of wheel 510 in either direction whenever desired.
  • the drive rollers are spaced equidistantly (e.g., at 90° from one another when there are four of them) for better drive efficiency. Additional rollers on outer supports 590 and/or inner supports 597 may also be used to drive wheel 510 if more power is needed.
  • the back and forth rotations of wheel 510 are preferably limited to an angle range of just under 360° (e.g., about 350-355°), so that wheel 510 never completes a full revolution regardless of which way it is d ⁇ ven. In this manner, the movements of wheel 510 are somewhat similar to those of a balance wheel in a mechanical watch movement.
  • equipment wheel mechanism 510 carries at least one piece and preferably various different pieces of equipment that are used during the wme-making process.
  • two containers 550 for receiving grapes are installed on wheel 510.
  • Wheel 510 further includes other locations 552 where similar containers or other wme-makmg apparatus could be mounted or installed in other embodiments.
  • equipment wheel frame f 20 near its outer portion, equipment wheel frame f 20 further carries a first circular equipment rack 540 and a second circular equipment rack 542.
  • Equipments racks 540 and 542 carry additional apparatus for use during the wme-makmg process and racks 540 and 542 and/or the equipment they carry are free to rotate independently from equipment wheel 510.
  • At least one punch down device 555 is rotatably mounted onto rack 540, and a turbo "pigeur" device 558 is rotatably mounted onto rack 542.
  • devices 555 and 558 may be fixed to racks 540 and 542, but the racks may rotate freely with respect to wheel 510.
  • Punch down device 555 is used to break caps that form at the top of the must mixtures in vats 310, 312 du ⁇ ng fermentation.
  • Turbo pigeur 558 is an adjustable-speed mixing device that may also be used during fermentation as a maceration tool to stir the liquid and solid must materials that tend to form du ⁇ ng that process
  • a hoist (e.g., pulley or lift) system 545 is also installed on wheel 510.
  • Hoist system 545 is used to transfer barrels 35, container tanks 280 and other loads between the various levels of wine-makmg section 20. During their transport, the loads may be securely held by hoist system 545 using any suitable means (not shown) such as a harness, platform or hoist container.
  • Hoist system 545 is preferably automatically controllable by the same control system that controls equipment wheel 510.
  • the above-described limits on the back and forth rotations of wheel 510 are preferably selected so as to avoid the possibility that the base of hoist mechanism 545 is ever positioned directly above bridge 420 on walkway level 400.
  • grape reception and sorting level 600 is shown.
  • This level of wme-makmg section 20 is where crates 610 of grapes are received from the vineyards.
  • winery 10 is built into a precipice 90 with vineyard crops 80 extending upwards therefrom.
  • vineyards 80 can be roughly level with or ramped into a vineyard entrance 620 of level 600.
  • Forkhfts can be used to transfer crates 610 into level 600, and therefore once again its floor 640 is preferably of an industrial strength sufficient to support such heavy equipment.
  • An opening 670 may also be formed in floor 640 to enable barrels 35 or other loads to be transferred directly between level 600 and level 100 or 200 using hoist system 545. Again, opening 670 is preferably enclosed by a handrail 675 for safety purposes.
  • At least one grape input opening 630 is also formed through floor 640, providing access to level 500 and in particular to a container 550 mounted on equipment wheel 510. Opening 630 may be located near a sorting station 650 at which grapes are sorted by workers and optionally destemmed and/or crushed. Grapes from vineyard 80 may be stored in a cold room area 660 before being sorted. Level 600 can also include various others rooms and facilities such as business offices 662, a lab station 664, and tasting rooms 668. Grape reception level 600 is accessible by both staircase 50 and lift 60.
  • grapes are harvested from vineyards 80 preferably by hand (but alternatively they may be gathered by machine). They are then collected in crates 610 and brought to the vineyard entrance 620 of grape reception level 600 by way of a tractor or other suitable means. Some of the harvested grapes may then be transported by forkhft 615 or other means to sorting station 650 for immediate use. However, some or all of the harvested grapes may also be moved to cold room 660 where they are stored for future use. At station 650, rotten or damaged grapes that may compromise the quality of the wine are weeded out and discarded. The grapes may also be partly or fully destemmed at station 650 depending on the preferences of the wmemaker. If desired, a small amount of sulphur dioxide may be added to the grapes at station 650 to neutralize bacterial ferments.
  • the grapes may be gently crushed in a crushing device (not shown) near station 650 before leaving grape reception level 600.
  • This soft crushing gently breaks open the grapes, revealing the pulp, juice, and seeds that make up the well-known must substance of the wine -making process.
  • this preliminary crushing step may be skipped as the grapes will also break open later in the wine-making process (particularly du ⁇ ng the first stages of maceration process in fermentation vats 310, 312).
  • the heap d (and optionally destemmed and/or crushed) grapes are dropped into grape input opening 630.
  • equipment wheel 510 is positioned so that a container 550 is located directly underneath opening 630, so that the sorted grapes fall directly into that container.
  • containers 550 may be equipped with a crusher and/or a destemmmg mechanism so that grapes can be dropped into the coniamer with minimal preparation even when those preliminary steps are to be carried out.
  • equipment wheel 510 is next rotated so that the container is positioned above the top opening 320, 322 of an empty fermentation vat 310, 312.
  • Container 550 may contain extraction means for assuring that it is fully emptied during this step or, alternatively, the complete emptying of container 550 may be facilitated by a worker's manual intervention.
  • the musi typically remains in fermentation vat 310, 312 for a period of one to several weeks, during which the colour and tannins from the skins, seeds and any stems concentrate in the juice and alcoholic fermentation (i.e., the conversion of the must's sugar content into alcohol) takes place.
  • a compact layer or "cap” typically forms at the top of vat 310, 312 above the mass of fermenting must.
  • punch down devices 555 located on wheel 510 are periodically used to push down the caps back into the fermentation vzds and at least partially break them apart.
  • punch down device 555 is rotated along equipment rack 540 on wheel 510 so that device 555 is located above the required vat 310, 312 before it is operated. Both the rotational displacement of device 555 and the punching down action of device 555 may be automated, but one or both may alternatively be carried out mechanically. In particular, in one embodiment, before being operated, punch down device is manually connected to one of several sources of compressed air provided along the inside of wall 25 at level 400 Any rotational movement of punch down device 555 (or equipment rack 540) is preferably blocked while device 555 is operating.
  • turbo pigeur 558 is also periodically used during fermentation to stir and thereby macerate the cap pieces and any other solid materials back into the fermenting must.
  • turbo pigeur 558 is moved along equipment rack 542 until it is above the vat 310, 312 requiring this action.
  • the turbo pigeur is then placed mside the vat and switched on.
  • turbo pigeur 558 is moved manually along equipment rack 542 (e.g , with pigeur 558 on a trolley, not shown) about level 400 to the required vat, and the pigeur is then plugged into one of several electrical wall outlets provided along the mside of wall 25 on level 400 before being turned on.
  • devices 555 and 558 mounted (at least indirectly) on wheel 510 facilitate maceration and allow the must to aerate and become better homogenized, thereby promoting a more even diffusion of the colouring matter.
  • a pump-free racking step may be advantageously earned out in wme-makmg section 20. This step is unlike traditional racking steps where the must is pumped from the bottom of the fermentation vat back into the top of the vat, as no pumping is required.
  • the fermenting must from vat 310, 312 is drained via valve system 325 and pipe 327 into a tank 280 on level 200. Hoist system 545 is then moved above tank 280 and lifts tank 280 back up to level 400 where the contents of tank 280 are emptied back into the same fermentation vat 310, 312.
  • fermentation vats 310, 312 may also be thermo-regulated to carry out a cold maceration step (e.g., at 12-18 0 C) in the first few days immediately after the must enters the vat, i.e., before the alcoholic fermentation occurs. Sensors may be used in vats 310, 312 to monitor the temperature, alcoholic content, and other criteria du ⁇ ng the fermentation process.
  • the computer control system in winery 10 may not only keep track of when specific vats 310, 312 are filled and their punch-down and "pigeage" schedules, but the system can also monitor the fermentation process and help determine when that process is ending for each vat.
  • a devattmg step to separaie liquids from solids is carried out.
  • the free run wine is drained from vat 310, 312 via valve system 325 and flow pipe 327 into a suitable container.
  • fiee run wine may be directly drained into the concrete tank 210, 212, 214, 216 that is below the vat by operatively connecting bottom valve system 329 on vat 310, 312 with part of top valve system 218 on the tank in question.
  • the free run wine may be directly drained into a barrel 35, and that barrel may then be immediately transferred to barrel maturation cellar 32.
  • the choice of how the free run wine is drained will generally depend on the variety of the wine and the preferences of the winemaker.
  • Vats 310, 312 may include a side hatch (not shown) near their bottom sections that can be opened once the free run wine has flowed out.
  • the pomace can then be slid or prodded through the hatch opening and out of vat 310, 312 into the basket 240 of an awaitmg basket press 230 below.
  • Basket press 230 typically uses a plate to push down on the pomace, forcing juice out through small slots and thereby extracting the large amount of wine still contained in the pomace.
  • Other types of press devices exist and can also be used in place of basket press 230.
  • the pomace is repeatedly pressed and released to extract the press wine, however the quality of the press wme decreases as the pressure increases with the number of pressing cycles
  • at least the first batches of the press wine obtained during the pressing step are mixed with some or all of the free run wme.
  • the free run wme was transferred directly to a concrete tank 210, 212, 214, 216
  • the initial mixing may occur inside the concrete tank by running the press wme from press 230 into the tank using the externally accessible portion of the tank's valve system 218.
  • the free run and press wines may be mixed in a barrel or container on level 200 that is then emptied into a concrete tank 210, 212, 214, 216 via the corresponding valve system 218.
  • the free run wine may be aged separately in its own tank (e.g., tank 216) or barrel as a high quality variety. Any remaining press wme that is not mixed with the free run wme may also be separately stored (e.g., in barrels) as a lower quality variety.
  • concrete tanks 210, 212, 214, 216 may even be dispensed with entirely from wine-makmg section 20, in which case all the free run and press wme would be immediately stored in barrels 35 post-devattmg Any remaining pomace substance left over in press devices 230 after devattmg is removed from winery 10 and either discarded or put to some other use (e.g., as fertilizer for the vineyards or for making grappa).
  • barrels 35 are transferred by hoist system 545 through opening 260 in level 200 down to base entrance level 100 and then on to wine storage section 30 of winery 10.
  • Forklifts 245 and 170 on levels 200 and 100 are typically also used in transporting barrels (individually or as crates 180)
  • the wme is aged in barrel maturation cellar 32 under tightly controlled environmental conditions before being bottled Once bottled, the wine is optionally further aged withm bottle maturation cellar 42
  • punch down device 555 and turbo pigeur device 558 can be operated at the same time on different fermentation vats, and each can also be operated during container filling sessions. If wheel 510 is outfitted with plural punch down devices 555 and/or plural turbo pigeurs 558, these can also be operated singly or in tandem (i e., on different vats 310 at the same time) at periodic intervals during the fermentation process. Hoist system 545 further enables pump-free racking to be carried out during fermentation.
  • the wine-making system of the present invention can be advantageously exploited, in particular, to improve and facilitate the fermentation process during the making of red wme.
  • the precise nature of the wme -making process itself, and the location of wheel 510 within the overall wine-makmg system it will be further appreciated that other types of wme-makmg equipment can alternatively or additionally be installed on wheel 510, either as part of the main wheel structure (like containers 550) or as independently rotatable/movable devices (like devices 555 and 558).
  • equipment wheel 510 provides wme-making section 20 with a multitasking functionality in a highly compact and space-efficient form.
  • equipment wheel 510 is particularly well-suited for installation in a circular gravity-feed based winery as described above, it may also be exploited in wineries of different shapes and layouts as long as wheel 510 is accommodated.
  • wine-makmg section 20 is scaleable with the possibility of increasing its capacity by adding or modifying the apparatus and equipment on wheel 510.
  • two additional containers could be added to wheel 510, each diametrically opposite the containers shown in Fig. 8.
  • a second grape input opening 630 could then be formed in level 600 at a corresponding location, i.e., diametrically opposite to the first opening 630 on level 600.
  • the present invention and the use of equipment wheel 510 can be adapted for the making of white wme as well.
  • the primary difference in the white wine-making process is that a pressing step precedes the fermentation step.
  • the solid particles i.e., the seeds, skins, stems, etc.
  • containers 550 on wheel 510 are used to feed barrel press devices 230 (and not fermentation vats 310).
  • equipment wheel 510 may be installed between a wine pressing level above and a fermentation level below, with the wheel thereby being able to feed the pressed wine (preferably after it has settled) into any desired fermentation vat.
  • wheel 510 could carry containers modified to include a built-in pneumatic press functionality. Such containers may receive grapes directly from grape reception level 600 as above, and may then carry out the pressing step before being emptied into vats on the level below, whereafter settling, decanting and eventually fermentation can subsequently take place.

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Abstract

L'invention concerne un système de vinification à plusieurs niveaux, comprenant un premier niveau auquel le raisin ou le moût est soumis à une première étape d'un processus de vinification et un second niveau auquel le raisin ou le moût est soumis à une seconde étape du processus de vinification. Le second niveau est situé sous le premier niveau et la seconde étape est réalisée après la première étape. Le système comprend également une installation circulaire disposée horizontalement entre le premier et le second niveau, l'installation circulaire pouvant tourner par rapport au premier et au second niveau et comportant au moins un équipement de vinification. L'invention concerne également une méthode correspondante de vinification dans laquelle sont utilisés ce système et tout particulièrement l'installation circulaire.
PCT/IB2006/050280 2005-01-28 2006-01-26 Systeme et methode de vinification WO2006079987A2 (fr)

Applications Claiming Priority (2)

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ZA2005/0854 2005-01-28
ZA200500854A ZA200500854B (en) 2005-01-28 2005-01-28 Wine making system.

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WO2006079987A3 WO2006079987A3 (fr) 2006-10-12

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015048325A1 (fr) * 2013-09-26 2015-04-02 Gnekow Barry Procédé de fabrication du vin à palais vertical
US9145538B2 (en) 2012-12-13 2015-09-29 Loos Family Winery, Llc Methods and apparatus for cap management and mitigation of selected undesirable matter during fermentation
EP2957627A1 (fr) * 2014-06-20 2015-12-23 Enoitalia Costruzioni Macchine Enologiche S.r.l. Machine oenologique multifonctionnelle et utilisation dans la chaîne de production oenologique
ITUB20161090A1 (it) * 2016-02-26 2017-08-26 NoForm Srl Apparato e metodo per caricare un prodotto vegetale dentro un serbatoio di fermentazione
FR3048434A1 (fr) * 2016-03-07 2017-09-08 Ingevin Cuvier et batiment comprenant un tel cuvier
CN109984313A (zh) * 2017-12-31 2019-07-09 宁波方太厨具有限公司 一种果蔬发酵机
IT201800007482A1 (it) * 2018-07-25 2020-01-25 Defranceschi Srl Struttura di serbatoio, particolarmente per la vinificazione o per lo stoccaggio di prodotti alcolici.
IT201900021249A1 (it) * 2019-11-15 2021-05-15 Albrigi S R L Serbatoio sospeso ad altezza regolabile

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EP1020514A2 (fr) * 1999-01-16 2000-07-19 Sauerstoffwerk Friedrich Guttroff Gmbh Procédé de raffinement du goût de vin par moulage et pressage à froid de raisins et autres fruits

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FR841333A (fr) * 1938-01-17 1939-05-17 Mode de construction économique des caves de vinification et de conservation des vins
FR863914A (fr) * 1939-10-30 1941-04-12 Procédé et appareil de pasteurisation continue des levures pour production directe de vins très vitaminosés
FR2241615A1 (en) * 1973-08-22 1975-03-21 Aseta Tilting fermentation and homogenisation tank - for e.g. making improved wines, and allowing easy evacuation of marc
US4253390A (en) * 1979-10-22 1981-03-03 Hunt Arthur J System for extracting liquids from fruit and the like
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Cited By (14)

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US9816063B2 (en) 2012-12-13 2017-11-14 Loos Family Winery, Llc Apparatus for mixing a solid botanical component with a liquid botanical component during fermentation
US9145538B2 (en) 2012-12-13 2015-09-29 Loos Family Winery, Llc Methods and apparatus for cap management and mitigation of selected undesirable matter during fermentation
WO2015048325A1 (fr) * 2013-09-26 2015-04-02 Gnekow Barry Procédé de fabrication du vin à palais vertical
US9879209B2 (en) 2013-09-26 2018-01-30 Barry Gnekow Vertical palate wine making process
EP2957627A1 (fr) * 2014-06-20 2015-12-23 Enoitalia Costruzioni Macchine Enologiche S.r.l. Machine oenologique multifonctionnelle et utilisation dans la chaîne de production oenologique
CN109072146A (zh) * 2016-02-26 2018-12-21 诺福姆有限公司 用于将植物产品装载入发酵箱内的设备和方法
WO2017145123A1 (fr) * 2016-02-26 2017-08-31 NoForm Srl Appareil et procédé de chargement d'un produit végétal à l'intérieur d'une cuve de fermentation
ITUB20161090A1 (it) * 2016-02-26 2017-08-26 NoForm Srl Apparato e metodo per caricare un prodotto vegetale dentro un serbatoio di fermentazione
WO2017153641A1 (fr) * 2016-03-07 2017-09-14 Ingevin Cuvier et bâtiment comprenant un tel cuvier
FR3048434A1 (fr) * 2016-03-07 2017-09-08 Ingevin Cuvier et batiment comprenant un tel cuvier
CN109984313A (zh) * 2017-12-31 2019-07-09 宁波方太厨具有限公司 一种果蔬发酵机
IT201800007482A1 (it) * 2018-07-25 2020-01-25 Defranceschi Srl Struttura di serbatoio, particolarmente per la vinificazione o per lo stoccaggio di prodotti alcolici.
WO2020021471A1 (fr) * 2018-07-25 2020-01-30 Defranceschi S.R.L. Structure de réservoir, en particulier pour la production de vin ou pour le stockage de produits alcoolisés
IT201900021249A1 (it) * 2019-11-15 2021-05-15 Albrigi S R L Serbatoio sospeso ad altezza regolabile

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