WO2012056433A1 - Procédé et appareil de fermentation - Google Patents

Procédé et appareil de fermentation Download PDF

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Publication number
WO2012056433A1
WO2012056433A1 PCT/IB2011/054816 IB2011054816W WO2012056433A1 WO 2012056433 A1 WO2012056433 A1 WO 2012056433A1 IB 2011054816 W IB2011054816 W IB 2011054816W WO 2012056433 A1 WO2012056433 A1 WO 2012056433A1
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WO
WIPO (PCT)
Prior art keywords
gas
tank
sat
pressure
interface
Prior art date
Application number
PCT/IB2011/054816
Other languages
English (en)
Inventor
Remo Crosato
Original Assignee
L.A.S.I. Srl
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 L.A.S.I. Srl filed Critical L.A.S.I. Srl
Priority to EP11797352.9A priority Critical patent/EP2633024A1/fr
Publication of WO2012056433A1 publication Critical patent/WO2012056433A1/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
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment

Definitions

  • the invention relates to a controlling method of a fermenter, and to a fermenter that carries it out.
  • the invention is useful for the treatment of any vegetal material in crushed form, the following description will refer to wine-making by way of example, a field in which the invention has turned out to be particularly effective.
  • the wine-making of the must takes place in fermenters wherein the alcoholic fermentation takes place by means of yeasts contained in the grapes, yeasts both selected in laboratory and injected into the fermenter.
  • yeasts which require oxygen for their life and their multiplication, convert sugar into alcohol and emit 40 to 50 liters of C0 2 per liter of must.
  • the gaseous products of fermentation, especially C0 2 push the marc and any solid part upwards, forming a solid layer called "cap".
  • the fermentation occurs in the presence of added oxygen. Knowing the level of sugars in the must, the volume of must contained into the fermenter, the type of yeast available, and the need of oxygen per liter of must, one can define in advance how much oxygen is needed for the alcoholic fermentation to take place properly with controlled times and temperature.
  • the Applicant obtains the two effects simultaneously: to feed the yeasts, 0 2 is added to the C0 2 stored in the auxiliary tank, so that during the next violent injection one is able to fully oxygenate the must through ascending macro and micro bubbles.
  • the main object of the present invention is to propose a control method, and a fermenter, to improve the state of the art, facilitating the management and planning of the winemaking stages.
  • the method generally envisages to acquire from a user electronic interface a first numerical data P sat > 0; a second numerical data P A dd > 0; and a third numerical data Pins ⁇ Psat- Then a first tank is set at a pressure Pi ns by inserting in it a first gas with partial pressure P sa t and a second gas with partial pressure of PAdd; and the gas accumulated in the first tank is injected into a second tank containing the crushed product in fermentation.
  • a further expansion of the system which increases the degrees of freedom in the control of winemaking by adding another injected gas, is obtained by acquiring from the interface a fourth numerical data P sn d > 0, and by setting the first tank at a certain pressure by inserting therein a first gas with partial pressure P sat , a second gas with partial pressure of PAdd, and a third gas with partial pressure P sn d.
  • a type of gas to be used as the first gas can be acquired, the gas being selectable among the gas generated by fermentation in the second tank and/or the one contained in one or more external sources.
  • the gas in the second tank can be maintained under controlled pressure P sat and/or from the interface a type of gas to be used as the second and, when present, third gas, is acquired, the gas being selectable among gases contained in one or more external sources.
  • pre-fermentation gases a type of gas
  • duration of gas injection a pre- fermentative gas mixture as selected is injected in the second tank, wherein the crushed product is still not fermenting, for a time equal to the specified duration of injection.
  • post-fermentation gases From the interface one or more types of gas, called post-fermentation gases, and a duration of gas injection can be acquired, and after injecting the gas accumulated in the first tank into the second tank, a post-fermentation gas mixture as selected can be injected in the second tank for a time equal to the specified duration of injection.
  • the inventions refers also to a fermenter implementing the method. It can generally comprise
  • a first tank for containing the crushed product and letting it ferment therein;
  • valve means characterized by
  • processing unit connected to a data acquisition interface, the processing unit being adapted for acquiring from the interface
  • the acquisition interface can be any device capable of interaction with a user and of receiving an input, and preferably of giving a direct feedback to whom introduces it.
  • a computer with a screen and/or a keyboard and/or a voice analyzer are contemplated.
  • the fermenter comprises means and/or devices for implementing each step of the method as defined above and in the claims.
  • an elaborating unit programmed so as to perform the steps by controlling in the fermenter actuators, drives, sensors and interfaces can be used. Therefore, what is described for the method is meant as executable by the computer: for example the pressure consistency checks, managing input/output in the interface with data acquisition and visualization, control of valves, reading of sensors, setting of timers and timings.
  • the invention comprises a program, and/or a data carrier medium that contains it, that when loaded into a computer or microprocessor is capable of carrying out or monitoring said phases.
  • Figure 1 schematically shows a preferred structure of winemaking apparatus
  • Figure 2 shows a video screen of a control display.
  • MC With MC a preferred architecture of winemaking apparatus is indicated.
  • a second conduit 18 sets in communication in a controlled manner, through a valve 26, the bottom part of the tank 10 with the tank 12.
  • the tank 10 has an upper vent 20 (optional) controlled by a valve 22 for venting.
  • tanks 10, 12 are shown isolated, but they could be, for example, partitions of a single tank.
  • a gas GS1 e.g. air, nitrogen, 0 2 or other processing gas
  • tanks There can be a plurality of tanks, e.g. other two tanks 50x, 50y, each containing a different gas GS2, GS3 (see dashed line in Fig. 1) and with flow controlled by independent valves.
  • tanks 50, 50x, 50y one can also use a machine or means for the production of technical gases, such as a compressor (if it is compressed air), or a producer of nitrogen or other.
  • a machine or means for the production of technical gases such as a compressor (if it is compressed air), or a producer of nitrogen or other.
  • the management of the processes in the fermenter, the detection of the various sensors (e.g. pressure in tank 10, 12) and the driving of all the valves (such as those indicated with 22, 24, 26, 54) occurs through an electronic elaborating unit 90, e.g. a PLC, with a touch screen 92.
  • the touch-screen 92 serves as a display and capturing data interface for a user. See Figure 2.
  • the interface comprises some on-screen menus which can be navigated through a button 94.
  • Fig. 2 shows a particular screen that presents to the user with three programmable numeric fields 92a, 92b, 92c, expressing pressures for example in mbar.
  • P sat the saturation pressure which the must is desired to ferment at in the tank 10.
  • P sat also corresponds to the pressure of gas accumulated in the tank 12 when the valve 24 is open;
  • a keypad for entering the values.
  • the program first checks that the three typed pressures are positive, and that Pi ns > P sat . Otherwise it requires a new input and/or warn the user of the error.
  • the parameter P sat or parameter P mS is adjusted according to the importance that the various parameters at play have in relation to the type of winemaking. It is important however to respect the oxygenation parameter P add , which defines the correct macro- oxygenation of yeasts, and preferably is always the one unaffected by the program.
  • the elaborating unit 90 then controls the valves 24, 54 to bring the tank 12 at a pressure Pi ns . It does this by opening the valve 24 and allowing the gas of tank 10 to develop a partial pressure P sat in the tank 12, and by injecting a second gas, e.g. GS1, with partial pressure P Add in the tank 12. Essentially Dalton law of partial pressures is exploited.
  • valve 26 controls the valve 26 to inject all of the gas accumulated in the tank 12 into the tank 10.
  • means for adjusting the amount of injected gas and/or means for controlling the pressure of introduced gas can be used, in order to deduce the injected quantity thereof.
  • Technologically the measurement of gas pressure in a tank is easier than to measure the amount of injected gas, thus an indirect measure is preferred.
  • the pressures corresponding to amounts of gas are indicated here, meaning that the corresponding quantity value can be derived algorithmically (e.g. by using the software of the elaborating unit 90) or empirically from the pressure value, for which it is sufficient a resolution of 1/100 bar.
  • the pressure measurement gives information about the moles of the contained gas, and thus about the moles of the transferred gas (the ratio between the initial and final pressures in the tank equals that between the initial and final moles).
  • the gas at pressure P sat can also be injected into the tank 12 from a source external to the winemaking apparatus (e.g. the tanks 50, 50x and 50y), e.g. at the beginning of winemaking when the tank 10 is almost without gas. This selection is done via a PREGAS button, by which the gas to pressurize the tank 10 with is associated with the pressure P sat .
  • the user can select the type of gas to be associated with the parameters P sat , PAdd, and communicate them to the program (in this example one chooses between gases GS1, GS2 and GS3).
  • the gases are selected from nitrogen or food air or C0 2 .
  • the gas at pressure PAdd is preferably food air (which contains oxygen) or pure oxygen.
  • the oxygen indeed serves to feed the yeasts in the must 30 during their multiplication phase.
  • another type of gas e.g. Nitrogen, argon, or a special mixture of gas
  • it is sufficient to vary the gas in the sources 50, 50x, 50y to vary the mixture injected in the tank 12.
  • the system MC therefore has the advantage of being expandable for, and open to, new and more complex techniques of winemaking.
  • the program advantageously envisages to acquire from the user also a fourth numeric data P sn d> 0, which corresponds to the pressure of an additional gas injected into the reservoir 12 (e.g. GS3).
  • the gas at pressure P sn d can be e.g. nitrogen, C0 2 or another inert gas.
  • the fermentation pressure P sa t the amount of 0 2 specified by the operator and the pressure of cap breaking remain the programmed ones. This results in extreme process accuracy and absolute repeatability of the process.
  • the tank 12 is led to the pressure Pi ns by inserting therein (as before) a gas at partial pressure P sat , a second gas with partial pressure PAdd and third gas with partial pressure P sn d.
  • any number of fermentation phases can be programmed, e.g. by linking together working cycles such as those described below:
  • the storage time is programmable, e.g. again with the touch screen 92.
  • Phase II In parallel to Phase I, by the valve 22 the pressure in the tank 10 can also be adjusted during the fermentation at a controlled value P sat . In addition to saturating the must 30 and the cap CP with C0 2 , this phase allows for the accumulation (Henry's Law) in the must 30 of large quantities of fermentation C0 2 , gas which is given off during degassing (see Phase VI).
  • a certain amount of C0 2 being present in the tank 12 at pressure P sat (see Phase II), gas such as air or 0 2 from outside is added, e.g. taken from the tank 50 by opening the valve 54.
  • gas such as air or 0 2 from outside is added, e.g. taken from the tank 50 by opening the valve 54.
  • the injection of gas into the tank 12 can occur through pressure difference or forced pumping (by pumping means not shown).
  • the addition of 0 2 or external air is used to improve the fermentation process, as yeasts require a certain amount by weight (or volume) of 0 2 per day per liter of must in the fermentation tank 10.
  • the valve 26 and preferably also the valve 22 is opened.
  • the gas 80 flows spontaneously in must 30 until the pressure equilibrium between the tanks 10, 12 is established. Going up the gas will determine the soft braking of the cap CP and its leaching, extracting natural flavors and colorings therefrom. There is also the effect of stirring all the must 30.
  • the sudden release of an adequate volume of gas into the tank 10 has the effect of creating macro-bubbles and bubbles of gas at low pressure and therefore of promoting the oxygenation of the whole must with a certain amount of oxygen and in a limited time.
  • the use of the tank 12 allows to have a gas accumulation chamber in which to load the precise amount of gas to be injected into the tank 10.
  • Displacements of must and breakages of the cap can be done, essentially to keep the cap wet, even during the pre-fermentation and post-fermentation phases, when there is not sufficient production of C0 2 in the tank 10.
  • non-oxidizing gases are injected into the tank 12, or gases functional to the given phase of the fermentation process.
  • First into the tank 12 from the outside nitrogen or other gases or appropriate gas mixtures are injected, taken from the external tank 50, 5 Ox and 50y, and then the mixture is discharged into the tank 10.
  • the valve 22 is opened to vent the tank 10 from P sat to atmospheric pressure.
  • the degassing quickly transforms the C0 2 stored in the must 30 from liquid to gaseous: the gas imbued with the must will ascend in the cap and will break it and make it wet. The effect will be greater the higher the pressure P sat .
  • the alternation between natural controlled pressure and depressurization inside the tank 10 causes the dissolution of the substances contained in grape skins, substances that give the wine its unique character of color, aroma and taste.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Apparatus Associated With Microorganisms And Enzymes (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Pour automatiser et commander un fermenteur (MC) pour un produit végétal sous une forme broyée, un procédé selon l'invention est caractérisé par les étapes consistant à - acquérir, d'une interface électronique utilisateur (90), des premières données numériques Psat > 0; des deuxièmes données numériques PAdd > 0; des troisièmes données numériques Pins ≥ Psat; - régler une première cuve (12) à une pression P^ par introduction d'un premier gaz ayant une pression partielle Psat et d'un second gaz ayant une pression partielle de PAdd; - injecter le gaz accumulé dans la première cuve dans une seconde cuve (10) contenant le produit broyé en fermentation.
PCT/IB2011/054816 2010-10-29 2011-10-29 Procédé et appareil de fermentation WO2012056433A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP11797352.9A EP2633024A1 (fr) 2010-10-29 2011-10-29 Procédé et appareil de fermentation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITVR2010A000208 2010-10-29
ITVR2010A000208A IT1402702B1 (it) 2010-10-29 2010-10-29 Metodo e apparato di fermentazione

Publications (1)

Publication Number Publication Date
WO2012056433A1 true WO2012056433A1 (fr) 2012-05-03

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PCT/IB2011/054816 WO2012056433A1 (fr) 2010-10-29 2011-10-29 Procédé et appareil de fermentation

Country Status (3)

Country Link
EP (1) EP2633024A1 (fr)
IT (1) IT1402702B1 (fr)
WO (1) WO2012056433A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2690166A1 (fr) * 2012-07-25 2014-01-29 Mecánica Logroñesa 71, S.L. Procédé et appareil de fermentation
ITTV20120234A1 (it) * 2012-12-13 2014-06-14 NoForm Srl Sistema di fermentazione
EP2918666A4 (fr) * 2012-11-08 2016-09-07 Maquinas Y Herramientas La Rioja S L Processus de fermentation de moût et cuve de fermentation
EP3231862A1 (fr) * 2016-04-15 2017-10-18 Noform S.r.l. Procédé et appareil de commande pour la pression interne d'une cuve de fermentation
IT201800006829A1 (it) * 2018-06-29 2019-12-29 “metodo di fermentazione”
CN112877156A (zh) * 2021-03-08 2021-06-01 珠海格力电器股份有限公司 酿酒设备和酿酒控制方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2111490A1 (es) * 1996-01-23 1998-03-01 Univ Cadiz Un fermentador cerrado para la acetificacion de medios alcoholicos con control automatico de las condiciones de operacion.
DE20303829U1 (de) * 2003-03-08 2004-07-22 Saur, Dietrich, Dr.rer.nat. Eine Vorrichtung zur Überwachung und Steuerung der alkoholischen Gärung von Mosten und anderen Fruchtsäften
EP2060623A1 (fr) * 2007-11-13 2009-05-20 L.A.S.I. s.r.l. Appareil et procédé pour un traitement de fermentation d'un produit végétal pressé
WO2010105676A1 (fr) * 2009-03-18 2010-09-23 L.A.S.I. S.R.L. Appareil de fermentation
WO2010105675A1 (fr) * 2009-03-18 2010-09-23 L.A.S.I. S.R.L. Procédé de fermentation et appareil conçu pour mettre le procédé en œuvre

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2111490A1 (es) * 1996-01-23 1998-03-01 Univ Cadiz Un fermentador cerrado para la acetificacion de medios alcoholicos con control automatico de las condiciones de operacion.
DE20303829U1 (de) * 2003-03-08 2004-07-22 Saur, Dietrich, Dr.rer.nat. Eine Vorrichtung zur Überwachung und Steuerung der alkoholischen Gärung von Mosten und anderen Fruchtsäften
EP2060623A1 (fr) * 2007-11-13 2009-05-20 L.A.S.I. s.r.l. Appareil et procédé pour un traitement de fermentation d'un produit végétal pressé
WO2010105676A1 (fr) * 2009-03-18 2010-09-23 L.A.S.I. S.R.L. Appareil de fermentation
WO2010105675A1 (fr) * 2009-03-18 2010-09-23 L.A.S.I. S.R.L. Procédé de fermentation et appareil conçu pour mettre le procédé en œuvre

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2690166A1 (fr) * 2012-07-25 2014-01-29 Mecánica Logroñesa 71, S.L. Procédé et appareil de fermentation
WO2014016348A1 (fr) 2012-07-25 2014-01-30 Mecanica Logroñesa 71, S.L. Procédé et appareil de fermentation
AU2013295002B2 (en) * 2012-07-25 2016-07-28 Mecanica Logronesa 71, S.L. Fermentation method and apparatus
EP2918666A4 (fr) * 2012-11-08 2016-09-07 Maquinas Y Herramientas La Rioja S L Processus de fermentation de moût et cuve de fermentation
ITTV20120234A1 (it) * 2012-12-13 2014-06-14 NoForm Srl Sistema di fermentazione
EP3231862A1 (fr) * 2016-04-15 2017-10-18 Noform S.r.l. Procédé et appareil de commande pour la pression interne d'une cuve de fermentation
IT201800006829A1 (it) * 2018-06-29 2019-12-29 “metodo di fermentazione”
EP3587549A1 (fr) * 2018-06-29 2020-01-01 Noform S.r.l. Procédé de fermentation
CN112877156A (zh) * 2021-03-08 2021-06-01 珠海格力电器股份有限公司 酿酒设备和酿酒控制方法

Also Published As

Publication number Publication date
IT1402702B1 (it) 2013-09-13
EP2633024A1 (fr) 2013-09-04
ITVR20100208A1 (it) 2012-04-30

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