WO2008020101A1 - Système amélioré d'élaboration de vins - Google Patents

Système amélioré d'élaboration de vins Download PDF

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Publication number
WO2008020101A1
WO2008020101A1 PCT/ES2007/000477 ES2007000477W WO2008020101A1 WO 2008020101 A1 WO2008020101 A1 WO 2008020101A1 ES 2007000477 W ES2007000477 W ES 2007000477W WO 2008020101 A1 WO2008020101 A1 WO 2008020101A1
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WO
WIPO (PCT)
Prior art keywords
tank
designed
fermentation
phase
grape
Prior art date
Application number
PCT/ES2007/000477
Other languages
English (en)
Spanish (es)
Inventor
Francisco José LESMES BLANCO
Alfonso Velasco Fernandez-Nespral
Angel Luis Marguello Gonzalez
Rafael MUÑOZ ALONSO
Original Assignee
Conal Tecnología, S.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Conal Tecnología, S.L. filed Critical Conal Tecnología, S.L.
Publication of WO2008020101A1 publication Critical patent/WO2008020101A1/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
    • 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
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • 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
    • C12G1/0213—Preparation of must from grapes; Must treatment and fermentation with thermal treatment of the vintage

Definitions

  • the present invention relates to an improved system for winemaking, which provides essential novelty characteristics and notable advantages over known means and used for the same purposes in the current state of the art.
  • the invention develops. a system for • winemaking that presents substantial changes in certain phases of the process, with respect to the procedures of the current technique, and whose system includes the incorporation of modified equipment advantageously for an optimization of the process with a view to obtaining quality wines
  • the procedure has been designed in a way that allows a drastic reduction of the oxidative processes during processing, and at the same time considerably improves the ecological slope of the preparation by being designed in a way that allows a complete recovery of CO gas 2 that is generated during fermentation.
  • - Unloading the grapes transported to the winery are deposited in a stainless steel hopper from which it is fed, with the help of an endless screw, to the destemmer;
  • - De-stemming it is an operation in which the grapes from the hopper are assembled and by rotating a perforated cylinder inside which an axis with rods rotates in the opposite direction, the grape is separated from the scrapes;
  • - Crushed the grape grains from the destemmer are subjected to the action of rubber rollers through which the grapes are crushed, forming a semi-liquid paste;
  • the present invention has proposed as its main objective the development of an improved system that allows to provide effective solutions to the problems raised in relation to the systems of the current technique. This objective has been fully achieved by means of the system that will be described in the following, and whose essential characteristics are compiled in the characterizing portion of the attached reinvindication 1.
  • the invention has set objectives specific clear that substantially improve the manufacturing process, and for this purpose it has developed improved equipment that affects some specific phases of the procedure. These specific objectives are defined below: 1) In the first place, the invention has designed a new fermentation equipment, designed to improve the techniques used in the current elaboration such as stripping, bleeding, defanging, etc., when said equipment is constituted. by two bodies that facilitate these operations, under a CO2 atmosphere to avoid possible oxidation;
  • Another main objective is directly related to energy and environmental aspects, since it consists in the recovery and reuse of CO 2 that occurs during the wine fermentation phase.
  • the recovery and non-elimination of CO 2 produced by fermentation is achieved in the atmosphere, and on the other hand, a saving of the energy expenditure necessary for the production of CO 2 used to achieve inert atmospheres for processing and the storage;
  • the system of the invention has provided that the harvesting operation be carried out in a manner that allows the grape to be protected from the moment of its collection, for which purpose a deposit located on a mobile platform has been designed , capable of being positioned directly in the place of the vineyard, and destined to receive the must obtained by mechanical harvest, to be treated as if in fact it was already in the cellar.
  • This embodiment allows a treatment under different concepts to those of the traditional vintage, since now "the winery is transported to the vineyard".
  • the different operations of destemming, crushing and pumping, are now carried out under the shelter of the air, in avoidance of oxidative risks, in a completely different way from what happens in traditional procedures.
  • Figures la and lb are schematic views in side elevation and top plan of an embodiment of a carrier mobile platform deposit in situ reception must from a vintage;
  • Figure 2 is a schematic elevational view of a two body reservoir according to the invention.
  • Figure 3 is an illustration, also schematic, of a removable device, designed for positioning at a variable height inside the tank for the purpose of maceration and / or pressing. Description of a preferred embodiment
  • a first proposal of the invention is to provide equipment that minimizes the time the must has to be in contact with the air.
  • Oxidations during winemaking are the most serious, because the must is much more sensitive than wine, and therefore more difficult to protect.
  • the oxidations of the must are enzymatic in nature and in the process two oxidized ones take part: the tyrosines, always present in the grapes, and the larynx of Botrytis cineérea, present in the rotten harvests.
  • the oxidized ones are located on the solid parts of the grapes, and their passage in the must and the damages that cause them, depend on the more or less energetic way of the work of the grapes. His interest increases with the maceration, the mechanical crushing of the pomace, and the pressure t of the pressing.
  • the device consists essentially of a receiving tank, referenced with 1, of t predetermined capacity, located on a mobile platform 2 provided with wheels 2a so that it can be dragged by some tractor equipment (not shown).
  • the tank is connected to a cooling unit 3 and to inerting means 4, fixed to the same platform 2, by means of which the maintenance of the temperature and the internal pressure is guaranteed at predetermined limit values.
  • the inertization gas control is carried out through a socket 5 provided with a pressure gauge 6 indicating the internal pressure, and the tank also has stirring devices 7 located inside it, while in the lower position it has an outlet socket 8 for transfer of the must from the inside of the tank 1.
  • In the upper part it is provided with an entrance mouth indicated with the reference ( Figure Ib), as well as an entrance 10 for the supply of CO 2 gas.
  • the developed system allows the wine making process to be carried out in a much more ecological and less aggressive way for the environment than in traditional procedures, because the system of the invention allows an efficient recovery of the
  • the improvement provided by the present invention in relation to said gas consists in incorporating CO 2 recuperators in the fermentation tank, by means of which an effective recovery of said gas is carried out so that it can be reused for the creation of protective atmospheres of grapes and must against unwanted oxidation.
  • Reclaimers used by the invention correspond to specially designed designs for use in these industries, and endowed with the required characteristics in relation to the working pressure, the degree of purification of CO 2 obtained, the possibility of recovery of the alcohols emerging, ..., etc.
  • the generation of CO 2 gas is produced by the fermentation of the sugars contained in the musts, inside the tank provided for that purpose.
  • FIG. 2 illustrates an example of a tank designed according to the invention, indicated in general by reference numeral 11, which is composed of two separate, superimposed bodies, an upper one indicated by the numerical reference lia, and a lower one indicated by the numerical reference 11b.
  • the design characteristics of the tank 11 are such that they can withstand the pressure derived from the pressing. Both bodies are separated by a dividing element 12, with a configuration that recalls the shape of an inverted spoon, inclined positioning, which facilitates the automatic discharge from the upper body lia.
  • Figure 3 shows a diagrammatic view, diametrically sectioned, of a device 13 specially designed and designed for positioning inside the tank 11, and prepared for fixing in the chosen position, at the corresponding height.
  • This device performs a phase separation and is composed of a base 14 which usually consists of an extractor canvas through which the liquid can pass to the bottom of the tank or area Fermentation.
  • the device incorporates several inflatable O-rings 15, which surround the base perimeter, and whose inflation pressure exerted against the inner wall of the tank 11 itself, immobilizes the device in the chosen position. The deflation of said toric elements 15 allows the device to be removed, for cleaning purposes or for any other cause.
  • Said separating device 13 is of fundamental importance in relation to the phases of the process related to maceration and pressing, since as an intermediate element it also acts as a filter for the liquid that descends by gravity to the lower body 11b
  • the system has also planned to pay attention to the pressing operation carried out on the grape harvest or on the fermented pomace, so that the action of extracting the liquid from the grape (or the remaining liquid) is carried out under conditions that guarantee The best quality possible of the liquid obtained.
  • the system of the invention has provided that the pressing operation be carried out by pressure, smoothly, within pre-established limits that help to ensure that the extraction is limited to the sugary juice of the vacuoles, without reaching extracting intracellular fluids that negatively affect the properties of the wine, avoiding the dilation of solid parts and with minimal oxidation and maceration.
  • the pressing operation is carried out inside the fermentation tank 11b itself, with the use of an elastic device specially designed for this purpose (not shown in this description) and so that by virtue of the pressure exerted on it by the gas itself, the clamping action of the elastic device is produced on the solid parts to which it is applied.
  • an elastic device specially designed for this purpose (not shown in this description) and so that by virtue of the pressure exerted on it by the gas itself, the clamping action of the elastic device is produced on the solid parts to which it is applied.

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  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne un système d'élaboration de vins, en particulier pour maintenir une inertisation des produits à l'état solide ou liquide dans une relation de contact minimun avec l'air afin d'éviter les processus d'oxydation qui réduisent la qualité du vin obtenu. Ledit système comprend des moyens (1) de réception directe de la vendange dans le lieu de récupération et de maintien du produit dans des conditions de réfrigération et sous atmosphère inerte; une cuve (11) formée dans sa partie interne de deux corps superposés (11a, 11b), dans laquelle est exécutée la phase de macération dans le corps supérieur (11a) et la phase de fermentation dans le corps inférieur (11b); des moyens de récupération du gaz CO2 généré dans la cuve au cours de la phase de fermentation pour le stockage et la réutilisation de celui-ci; un dispositif (13) de séparation de phases, pouvant être positionné de manière amovible à l'intérieur de la cuve (11), et un dispositif de pressage doté de moyens de fixation sur une position sélectionné.
PCT/ES2007/000477 2006-08-09 2007-08-02 Système amélioré d'élaboration de vins WO2008020101A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP200602169 2006-08-09
ES200602169A ES2298054B1 (es) 2006-08-09 2006-08-09 Sistema mejorado para la elaboracion de vinos.

Publications (1)

Publication Number Publication Date
WO2008020101A1 true WO2008020101A1 (fr) 2008-02-21

Family

ID=39081980

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2007/000477 WO2008020101A1 (fr) 2006-08-09 2007-08-02 Système amélioré d'élaboration de vins

Country Status (2)

Country Link
ES (1) ES2298054B1 (fr)
WO (1) WO2008020101A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120093988A1 (en) * 2009-03-05 2012-04-19 L'air Liquide Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method and Equipment for Removing Dissolved Oxygen from Grapes or Other Plant Products and for Maintaining Them in a Controlled Atmosphere in Mechanical Means for Harvesting, Transport and Storage

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2507619A1 (fr) * 1981-06-11 1982-12-17 Novo Industri As Procede pour ameliorer la filtrabilite des mouts de raisins infectes par botrytis et des vins produits par fermentation de ces mouts
FR2562558A1 (fr) * 1984-04-05 1985-10-11 Bertaud Pierre Procede et installation pour la vinification
DE3500654A1 (de) * 1985-01-10 1986-07-10 Inox - Industrija Nerdajuce Opreme i Armature, Bački Petrovac, Voivodina Vorrichtung zur weinbereitung
WO2002074895A2 (fr) * 2001-03-19 2002-09-26 Novozymes A/S Procede ameliore de fermentation
WO2003079826A2 (fr) * 2002-03-22 2003-10-02 Matthias Griebl Procede de fermentation regulee de boissons a l'aide de capteurs et methodes d'analyse automatisees
FR2844275A1 (fr) * 2002-09-11 2004-03-12 Jean Louis Despagne Procede de vinification naturelle de la vendange et preparation de la vendange
WO2005005133A2 (fr) * 2003-07-08 2005-01-20 Willmes Anlagentechnik Gmbh Procede et installation pour recevoir et traiter automatiquement des grappes

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2507619A1 (fr) * 1981-06-11 1982-12-17 Novo Industri As Procede pour ameliorer la filtrabilite des mouts de raisins infectes par botrytis et des vins produits par fermentation de ces mouts
FR2562558A1 (fr) * 1984-04-05 1985-10-11 Bertaud Pierre Procede et installation pour la vinification
DE3500654A1 (de) * 1985-01-10 1986-07-10 Inox - Industrija Nerdajuce Opreme i Armature, Bački Petrovac, Voivodina Vorrichtung zur weinbereitung
WO2002074895A2 (fr) * 2001-03-19 2002-09-26 Novozymes A/S Procede ameliore de fermentation
WO2003079826A2 (fr) * 2002-03-22 2003-10-02 Matthias Griebl Procede de fermentation regulee de boissons a l'aide de capteurs et methodes d'analyse automatisees
FR2844275A1 (fr) * 2002-09-11 2004-03-12 Jean Louis Despagne Procede de vinification naturelle de la vendange et preparation de la vendange
WO2005005133A2 (fr) * 2003-07-08 2005-01-20 Willmes Anlagentechnik Gmbh Procede et installation pour recevoir et traiter automatiquement des grappes

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120093988A1 (en) * 2009-03-05 2012-04-19 L'air Liquide Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method and Equipment for Removing Dissolved Oxygen from Grapes or Other Plant Products and for Maintaining Them in a Controlled Atmosphere in Mechanical Means for Harvesting, Transport and Storage
US9068154B2 (en) * 2009-03-05 2015-06-30 L'air Liquide Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method and equipment for removing dissolved oxygen from grapes or other plant products and for maintaining them in a controlled atmosphere in mechanical means for harvesting, transport and storage

Also Published As

Publication number Publication date
ES2298054B1 (es) 2009-08-03
ES2298054A1 (es) 2008-05-01

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