WO2023166229A1 - Hermetic barrel provided with a rotary device, which includes wood chips and aeolipic dispensing, for ageing wines or spirits and method for using same - Google Patents

Hermetic barrel provided with a rotary device, which includes wood chips and aeolipic dispensing, for ageing wines or spirits and method for using same Download PDF

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Publication number
WO2023166229A1
WO2023166229A1 PCT/ES2022/070113 ES2022070113W WO2023166229A1 WO 2023166229 A1 WO2023166229 A1 WO 2023166229A1 ES 2022070113 W ES2022070113 W ES 2022070113W WO 2023166229 A1 WO2023166229 A1 WO 2023166229A1
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WO
WIPO (PCT)
Prior art keywords
wine
barrel
gas
hermetic
wood
Prior art date
Application number
PCT/ES2022/070113
Other languages
Spanish (es)
French (fr)
Inventor
Juan Carlos SÁENZ-DÍEZ MURO
Roberto RUIZ CABEZA
Sergio MAMOLAR DOMENECH
Emilio JIMÉNEZ MACÍAS
Julio BLANCO FERNÁNDEZ
Eduardo MARTÍNEZ CÁMARA
Hipólito Domingo CARVAJAL FALS
Ángel SÁNCHEZ ROCA
Harold Crespo Sariol
Mario César SÁNCHEZ OROZCO
Daniel NIÑO MARTIN
Original Assignee
Tallerez Ruiz, S.A.
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.)
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Publication date
Application filed by Tallerez Ruiz, S.A. filed Critical Tallerez Ruiz, S.A.
Priority to PCT/ES2022/070113 priority Critical patent/WO2023166229A1/en
Publication of WO2023166229A1 publication Critical patent/WO2023166229A1/en

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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
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Definitions

  • the invention refers to a hermetic barrel, for the maturation or aging of wines or distillates, and a procedure for its implementation, consisting of a stainless steel container or another non-porous material with suitable sanitary characteristics, which also has a rotating device comprising a box, with a lid, with perforated walls to contain a plurality of fragments of wood, generally oak, and equipped with an aeoliptic gas dosing system.
  • An aeolipile is a machine made up of an air chamber (generally a sphere or a cylinder), with curved tubes through which the steam is expelled. The force resulting from this expulsion causes the mechanism to start rotating, according to the action-reaction law (https://es.wikipedia.org/wiki/Eol%C3%ADpila).
  • the dosage obtained with an aeolipile-shaped device is designated by the term "eoliptic" (for clarity the reference is not placed between parentheses or quotes).
  • the invention belongs to the sector of winemaking and alcoholic beverages.
  • a barrel or barrel refers to a container for wine generally made of oak wood, being elaborated applying a secular craft activity called cooperage.
  • the best wines and distillates are matured or aged, in the case of white wines they are vinified, in new or used barrels.
  • the barrel or barrel therefore constitutes a useful container for vinification, conservation and aging of wines and distillates; in the past it was also used for transportation.
  • Wood generally oak, is not an inert material, favoring the gas exchange between the wine and the environment allowing, in turn, the dissolution of sapids and odorants that constitute the organoleptic characteristics of the wine.
  • the intensity of these reactions will depend on the time the wine remains in the barrel, acquiring the wine at the end of its aging, in long periods, a very different composition and quality from the wine in its initial state.
  • the wood must have a degree of porosity that allows a slow and continuous passage of oxygen, as well as provide extractable phenolic compounds (phenolic acids, hydrolyzable tannins: gallotannins and ellagitannins, etc.) and aromatics (vanillin, whiskey-lactones, etc.) so as not to enhance astringency and bitterness or excess woody aromas.
  • extractable phenolic compounds phenolic acids, hydrolyzable tannins: gallotannins and ellagitannins, etc.
  • aromatics vanillin, whiskey-lactones, etc.
  • the barrel is a container generally of small capacity and made of porous wood that allows the continuous passage of traces of oxygen.
  • the exchange is carried out through the mouth, through the joints of the staves that make up the barrel and through the staves themselves.
  • the dissolved oxygen concentration in a new barrel is of the order of 0.3 to 0.5 mg/1, while in a barrel that has been used 3 to 5 times it is ⁇ 0.1 mg/1. It should be noted that the fillers to compensate for losses provide around 1 mg/1 of oxygen in the first 20 cm of wine; the racking allows to dissolve from 2.5 to 5 mg/1 of oxygen.
  • the oxidation in the barrel is described as controlled because it causes a slow evolution of the wine (Vivas, 2005), producing a stabilization of the coloring matter of the wine and an increase in the quality of the wine (Nguyen, 2010);
  • the contact of the wine with the wood of the barrel causes a release of tannins, phenolic acids and volatile compounds from the wood that gradually modify its sensory characteristics (Gade-Cerdán, 2006).
  • the proportion of tannins and anthocyanins must be balanced so as not to cause oxidative degradation reactions: the partial degradation of tannins reinforces the yellow coloration; Overall, the wine prematurely acquires a brick-red colour. To prevent this from happening, sulfylation should not block controlled oxidation reactions, so it must be maintained at a level of 20 to 25 mg/1 in free SO 2 (Vivas, 2005).
  • the wood especially the new barrel, gives the wine a good number of compounds, advantageously completing the effect of controlled oxidation.
  • ellagitannins hydrolyzable tannins
  • phenolic compounds are much more oxidizable than most of the natural compounds in wine; they primarily consume dissolved oxygen, protecting certain compounds in the wine and therefore slowing down the oxidation of the wine.
  • the polysaccharides coming from the wall of the wooden barrel gradually dissolve in the wine; they contribute to the oily sensations of the wine and significantly reduce the astringency of the tannins (Vivas, 2005).
  • the new barrel provides a taste and olfactory improvement to the wine if it is cared for through adequate aging conditions, so that the wood does not dominate and that the whole is harmonious and intimately amalgamated.
  • the used barrel provides more discrete characters and, on occasions, defects (volatile acidity, ethyl acetate, hardening of the wine by redissolution of sulfate anions); if the maintenance of the barrels is not correct, the results can be disastrous.
  • the metal drum does not give the wine particular characteristics, except those provided by maintenance in a private environment of controlled oxidation.
  • the resulting wine is simple and modest.
  • US invention patent (US5054381A, 10.08.1991) is known, which recommends a method and a device consisting of introducing boards, in particular oak wood, into a container for wine or other liquids.
  • Spanish invention patent (ES2237274B1, 07.16.2005), which claims a stainless steel barrel for aging that incorporates supports for a plurality of tables inside.
  • Wooden barrels have a very high cost both in their acquisition and in their maintenance, they also require conditioning before their first use.
  • ⁇ One of the restrictive factors of wooden barrels is the considerable economic loss caused by the evaporation of the wine through the surface of the barrel, which can be estimated annually at 2% to 5% of the wine volume; the loss is more significant at higher ambient temperatures and lower relative humidity.
  • tartrates and tannins accumulate on the inside walls of the staves and lids, which are expensive and difficult to remove if we want to reuse the barrels.
  • the level of toasting of a barrel decreases with use, so the behavior of the new barrel will be different from the used one.
  • the wooden barrel is a system that requires a very long time for the aging of wines.
  • the wooden barrel uses a plurality of straps, to withstand the pressure of the liquid transmitted to the wooden staves; Well, these straps are usually made of galvanized iron, zinc being a highly polluting heavy metal.
  • the wine that reaches the wooden barrel may contain a high level of dissolved oxygen that is very difficult to correct and can negatively affect the quality of aging.
  • the hermetic barrel that the invention recommends has a very low cost both in its acquisition and in its maintenance, in addition it does not require conditioning before its first use.
  • ⁇ in the hermetic barrel to which the invention refers during its use in the maturation of wines, it is very easy to eliminate, on the interior walls of, for example, stainless steel, the accumulations of tartrates and tannins in order to reuse practically indefinitely the invention.
  • the hermetic barrel that the invention recommends presents, changing the wood fragments, a behavior equivalent to a new wood barrel (level of toasting, contribution of hydrolyzable tannins, etc.).
  • the wine aging process can be accelerated by increasing the dose and level of toasting of the fragments of wood, as well as modifying the dissolved oxygen set point (DO, mg/L) that you want to achieve; therefore, the aging time can be reduced with the consequent economic savings, but obtaining a wine of similar quality, or even better, to that obtained in wooden barrels.
  • no polluting materials for wine are used, such as heavy metals such as zinc.
  • the invention recommends that the wine that reaches the hermetic barrel, in the case of containing a high level of dissolved oxygen, can be corrected by deoxygenation using an inert gas, positively affecting the quality of aging.
  • the invention claims that the wine that comes out of the hermetic barrel, once the aging time has elapsed, will contain a desired level of oxygen, positively affecting the evolution of the wine in the subsequent bottling phase.
  • an equivalent degree of porosity can be obtained, modifying the nano-oxygenation dosage (mLO 2 /time);
  • it can be nano-oxygenated with pure oxygen, instead of ambient air, so the harmful influence of environmental pollution can be avoided.
  • Gas selector valve equipped with a flow sensor (F), for nano-oxygenation and nano-nitrogenization; normally closed (NC); 3-way type 3-position straight seat valve actuated either pneumatically or electrically and commanded by the programmable logic relay (15); Its function is to allow the injection of gas: N 2 or air/O 2 into the hermetic barrel (1) as well as to measure the flow rate (F) of injected gas; capable of allowing the passage of low flows: 0 to 5 L/min;
  • DO sensor its function is to measure dissolved oxygen (DO); capable of measuring low concentrations: 0 to 5 mg/L;
  • Rotating device It comprises a box, with a lid, with perforated walls to contain a plurality of wood fragments, generally oak, and equipped with a nano-oxygenation system;
  • Upper nano-diffuser housed threaded inside the upper end of the diffuser (204); cylindrical body element composed of ceramic nano-porous material or synthesized stainless steel; 10 nm pore size; equipped with a non-return valve (so that the liquid cannot pass through it);
  • (205b) Lower nano-diffuser; housed threaded inside the lower end of the diffuser (204); with the same characteristics as the element (205a);
  • Figure 01 (FIG.01) - shows a perspective view of a wooden container or barrel (0), any of the prior state of the art.
  • Figure 02 (FIG.02) .- shows a perspective view of a hermetic barrel equipped with a rotating device that incorporates fragments of wood and aeol ⁇ ptica dosing (1), object of the invention.
  • Figure 03 shows a view of a section in elevation, of a hermetic barrel (1), object of the invention; in which you can see the elements it comprises.
  • FIG.04 shows a view of a section in elevation, of a hermetic barrel (1), object of the invention; in which it can be seen how a rotary device (20) is inserted or extracted.
  • FIG. 05 shows a perspective view of the rotary device (20); in which you can see the exterior elements of which it is composed.
  • Figure 06 shows a perspective view of the rotary device (20); in which it is possible to observe, once the casing (200) has been removed, the interior elements of which it is composed.
  • Figure 07 shows a perspective view of how to fill the rotary device (20) with fragments of wood for winemaking (30).
  • FIG.08 shows a GRAFCET diagram with STAGE "d” for optimal control of dissolved oxygen (DO) in the wine or distillates contained in the hermetic barrel (1), of a controller program (Pl l) implemented in a programmable logic relay (15).
  • DO dissolved oxygen
  • the invention recommends a hermetic barrel equipped with a rotating device that wood fragments and dosage (1), of the type that incorporates a stainless steel container for maturing wines or distillates, which is made up of a hermetic barrel (1), (see FIG.02-04), formed by a left cover (1la) and a right cover (11b), both with a torispherical shape, arranged on the sides of a ferrule (10), with a cylindrical shape, in which it has made a convex housing, thus preventing a door (12) located inside it from protruding from the body of the barrel, and through which said container is filled or emptied of wine, it also serves to extract or introduce the device (20 ), (see FIG. 04), and which in a non-limiting preferred embodiment is characterized in that it comprises: A series of actuation, instrumentation and control elements arranged in the hermetic barrel (1), these being:
  • a DO sensor (16), (see FIG. 03-04), arranged in a preferred embodiment on the left lid (l ia), whose functionality is to measure low concentrations of dissolved oxygen (DO) in the wine, range from 0 at 5mg/L;
  • a programmable logic relay (15), (see FIG. 03-04), whose functionality is to maintain the dissolved oxygen (DO) set point in the wine, according to the reading of the biosensor (16) and acting on the gas control valve (14) provided with a flow sensor (F); the tendency of dissolved oxygen (DO) in the wine or distillate is to decrease, due to the consumption of oxygen by the wine and by the water-soluble tannins provided by the wood fragments, so the controller (15) will open the valve (14 ), in position 2 (141) to dose air, or O 2 , until said value is restored; however, if the DO is excessively high, it will dose an inert gas: N 2 , activating position 1 (140) to deoxygenate the wine or distillate.
  • N 2 activating position 1 (140)
  • a selector valve 14
  • F flow sensor
  • N 2 normally closed
  • O 2 normally closed
  • Its function is to allow in position 1 (140) the passage of an inert gas N 2 and in position 2 (141) air, or O 2 , into the hermetic barrel (1) as well as to measure the flow (F ) of said gas; capable of allowing the passage of low flows: 0 to 5 L/min.
  • a blind right pipe (18b), (see FIG. 03-04), which serves as a right support, and ends in a right spring-loaded pivot (19b), which is a pointed end, where the right side of a device is inserted.
  • rotary (20) so that it can rotate easily, as well as move when pressed and return to its original position by means of a spring, in order to allow the retention of the device (20).
  • a rotary device (20), (see FIG. 03-04), comprising a casing (200) with a lid (201) that incorporates a manual opening and closing element, in a preferred embodiment made of perforated stainless steel plate, of interior capacity (V CM , in L) to contain a mass (M FM , in g) of a plurality of fragments of oak wood (30), which has left (206a) and right (206b) grooves on its sides ), to allow the casing (200) to slide through the left power supply pivots (19a) and right with spring (19b), the grooves ending in their upper part with left (207a) and right (207b) cavities, and inside said cavities there are internal left feed bearings (203a) and right bearing (203b), to allow the casing (200) to engage the left feed (19a) and right spring-loaded pivots (19b). ); and equipped with a nano-dosing system, which contains the following elements:
  • Homogenization in this case, involves a bancrofting (beating or shaking) the wine, that is, keeping the lees in suspension so that, together with the dissolved oxygen gas (DO), they form a homogeneous set with the wine. Homogenization is achieved in two ways: in its rotational movement when the casing (200) beats the wine and due to the aeoliptic dosage of gas produced by the diffuser (204).
  • V H Volume, in L of the hermetic barrel
  • V FM Volume, in L of the set of cubic wood fragments
  • e Stacking factor of the set of cubic wood fragments
  • the fragments of wood for winemaking (30) added to the hermetic barrel (1) must present a behavior (contribution of aromatic and tannic substances to the wine) similar to the wood of the staves that make up a wooden barrel (0).
  • the ideal shape of the pieces of wood (30) used in the invention in a preferred embodiment of the invention, is a hexahedron with square faces, that is, regular or cube* (the shape ideal is the sphere, but Similar effects are achieved with the cubic being its manufacture much simpler presenting better use of raw wood).
  • the wood fragments (30) present a contribution to the wine of a plurality of substances with the same diffusion speed, as well as the same concentration gradients of reactant compounds, similar to the wood of the staves that make up a wooden barrel (0).
  • the ideal dimensions of the pieces of wood (30) used in the invention in a preferred embodiment of the invention, cube-shaped, have a width equal to the thickness of the wooden staves. from any barrel**, since small pieces of wood (eg sawdust, shavings, etc.) will produce a very rapid reaction with very unpleasant effects for the wine.
  • small pieces of wood eg sawdust, shavings, etc.
  • the invention recommends that, in order to maintain the same properties of a wooden barrel, any of the state of the art, with the hermetic barrel, object of the invention, therefore the following relationship of geometric similarity must be maintained: where from: from where, substituting in Eq.(2) we obtain the necessary number (N FM ) of cubic wood fragments:
  • the volume (V FM ), in L, of the cubic wood fragments is obtained by the following equation:
  • the volume (V CM ), in L, of the container to house all the cubic pieces of wood is obtained by the following equation:
  • the nano-oxygenation provided to the hermetic barrel (1) must present a similar behavior to the slow oxygenation that occurs naturally through the staves that make up a wooden barrel (0).
  • the calculation of the dosage in a hermetic barrel (1) by means of nano-oxygenation can be made from ambient air (being the composition (% vol) of dry air: 78.09% N 2 , 20, 95% O 2 , 0.93 Ar 2 , 0.03 CO 2 ), using pure O 2 gas, or combined with N 2 .
  • a wooden barrel (0) with a volume of 225 L provides an amount of oxygen of «4L of oxygen per year, therefore, for the hermetic barrel (1) a dosage for nano-oxygenation of 4L is needed of pure O 2 gas per year or in the case of using air, considering that each volume of air provides one fifth of oxygen, a dosage of 20 L of air is required.
  • the wine that reaches the wooden barrel (0) may contain a high level of dissolved oxygen that is very difficult to correct and that can negatively affect the quality of aging, because each time the wine is moved during vinification (clarifications, racking, filtration, addition of products, etc.) oxygen is provided dissolved (OD) in an amount that will vary according to the type of pump, work flow, pipe diameter, type of filtration, homogenization medium, etc. In such a way that we can find increases from 1 or 2 mg/1 of DO in normal conditions to the saturation point in extreme cases. In the case of tartaric stabilization by cold, the average values are even higher due to the increase in oxygen solubility as the temperature drops.
  • the wine that comes out of the wooden barrel (0), once the aging time has elapsed, may contain a high level of dissolved oxygen that is very difficult to correct and that can negatively affect the quality of the subsequent bottling phase.
  • the invention recommends carrying out a nano-nitrogenization, that is to say a dosage of N 2 gas to carry out a deoxygenation displacing the oxygen by means of the inert gas; It is also used to carry out punching and keep the lees in suspension.
  • a nano-nitrogenization that is to say a dosage of N 2 gas to carry out a deoxygenation displacing the oxygen by means of the inert gas; It is also used to carry out punching and keep the lees in suspension.
  • the inert gas N 2 can be replaced by CO 2 .
  • a wine and distillates (Pl) maturation procedure that uses a device (1) for its implementation is described in detail, by enumerating the stages to be executed according to the indicated order.
  • the invention recommends a process for the maturation of wine and distillates (Pl) through the use of the device (1) for its implementation, of the type that interacts with a series of actuation, instrumentation and control elements, which uses the hermetic barrel equipped with with a rotating device, which incorporates wood fragments and aeoliptic dosing, for the maturation of wines and distillates (1), and which comprises at least the following stages: STAGE "a”. Extract the rotary device (20) from the hermetic barrel (1)
  • a wine technician extracts the rotary device (20) from the hermetic barrel (1) through the door (12), (see Fig.04), for this, simultaneously with the extraction force, he must manually unlock the right spring-loaded pivot (19b). .
  • a wine technician doses the quantity by weight (M FM ), in g, of cubic wood fragments for vinification (30) and pours the quantity dosed by weight (M FM ), in g, of cubic wood fragments for vinification (30 ) in the casing (200), (see Fig.07), which is characterized in that the amount dosed by weight (M FM ), in g, maintains the same diffusion rate and concentration gradients of reactant compounds generated in a barrel of conventional wood (0), and is given by the following equation:
  • a wine technician introduces the rotating device (20) into the hermetic barrel (1) through the door (12), sliding it through left (206a) and right (206b) grooves, in such a way that at the beginning of sliding the right groove (206b) will move the right spring-loaded pivot (19b) outwards until it is locked through two left (207a) and right (207b) cavities in the pivots (19a, 19b), (see Fig.04), since the right spring-loaded pivot (19b) will snap back in as it enters the right socket (207b).
  • a flow sensor (F) being characterized in that it comprises at least the following sub-stages:
  • Sub-step "dl" Reading of dissolved oxygen (DO) in the wine and if it is greater than a set value (OD SP ) added to a saturation hysteresis value ( ⁇ SAT ), open the Position 1 (140) of the valve (14) to produce a nano-nitrogenization of distilled wine
  • nano-nitrogenization is performed if the following conditional statement is fulfilled:
  • Sub-stage "d.2" Dissolved oxygen reading (DO) in the wine v if it is less than a setpoint value (OD SP ) minus a hysteresis value ( ⁇ SP ), close position 1 (140) and open position 2 (141) of the valve (14) to produce a nano-oxygenation of the wine and distillates
  • nano-oxygenation is performed if the following conditional statement is met:
  • ⁇ RESET 140 and SET 141 deactivating the activation coil of position 1 (140), of the selector valve (14), and activating the activation coil of position 2 (141), feeding the rotary device (20) with air gas, or O 2 . and causing a dosage of said gas in the wine simultaneously with a rotation of the device (20), which simultaneously produces:
  • Sub-stage "d.3" Dissolved oxygen reading (DO) in the wine and if it is greater than a set value (OD SP ) added to the hysteresis value ( ⁇ SP ), close position 2 (141) of the valve (14) to produce a maturation of wine and spirits
  • a wine technician once the maturation process of the wine or distillate is finished, manually regulates the pressure control valve (121), to allow the pressurization action, and through the mini screen of the programmable logic relay (15) activates (140 ) the activation coil of position 1 (1 0) of the selector valve (14) to fill the hermetic barrel (1) with inert gas N 2 , in order to maintain a protective atmosphere inside.
  • the operator stops the inerting operation when he checks that the valve (121) is triggered, then the optimal pressure inside the barrel (1); N 2 inert gas mixed with CO 2 can also be used.

Abstract

Disclosed is a hermetic barrel (1) provided with a rotary device, which includes wood chips and aeolipic dispensing, for ageing wines and spirits. The barrel (1) comprises: a series of actuation, instrumentation and control elements, disposed therein; pipes (13, 17, 18) and pivots (19); and a rotary device (20) comprising a case (200) with a cover (201) and a nano dispensing system formed mainly by a diffusor (204) in the form of an aeolipile. A method for using the hermetic barrel is also disclosed.

Description

DESCRIPCIÓN DESCRIPTION
BARRICA HERMÉTICA DOTADA CON UN DISPOSITIVO ROTATORIO, QUE INCORPORA FRAGMENTOS DE MADERA Y DOSIFICACIÓN EOLÍPTICA, PARA MADURACIÓN DE VINOS O DESTILADOS Y PROCEDIMIENTO PARA SU IMPLEMENTACIÓN. HERMETIC BARREL EQUIPPED WITH A ROTARY DEVICE, WHICH INCORPORATES WOODEN FRAGMENTS AND EOLYPTIC DOSAGE, FOR MATURING WINES OR DISTILLATES AND PROCEDURE FOR THEIR IMPLEMENTATION.
Objeto y sector de la técnica al que se refiere la invención Object and sector of the technique to which the invention refers
La invención se refiere a una barrica hermética, para maduración o envejecimiento de vinos o destilados, y a un procedimiento para su implementación, constituida por un recipiente de acero inoxidable o de otro material no poroso de características sanitaras adecuadas, que además dispone en su interior un dispositivo rotatorio que comprende una caja, con tapa, de paredes perforadas para contener una pluralidad de fragmentos de madera, generalmente de roble, y dotado de un sistema de dosificación eolíptica de gas. The invention refers to a hermetic barrel, for the maturation or aging of wines or distillates, and a procedure for its implementation, consisting of a stainless steel container or another non-porous material with suitable sanitary characteristics, which also has a rotating device comprising a box, with a lid, with perforated walls to contain a plurality of fragments of wood, generally oak, and equipped with an aeoliptic gas dosing system.
Una eolípila es una máquina constituida por una cámara de aire (generalmente una esfera o un cilindro), con tubos curvos por donde es expulsado el vapor. La fuerza resultante por esta expulsión hace que el mecanismo comience a girar, según la ley de acción-reacción (https://es.wikipedia.org/wiki/Eol%C3%ADpila). An aeolipile is a machine made up of an air chamber (generally a sphere or a cylinder), with curved tubes through which the steam is expelled. The force resulting from this expulsion causes the mechanism to start rotating, according to the action-reaction law (https://es.wikipedia.org/wiki/Eol%C3%ADpila).
En el presente documento a la dosificación obtenida con un dispositivo con forma de eolípila se le designa con el término “eolíptica” (por claridad la referencia no se pone entre paréntesis ni entrecomillada). In this document, the dosage obtained with an aeolipile-shaped device is designated by the term "eoliptic" (for clarity the reference is not placed between parentheses or quotes).
La invención pertenece al sector de elaboración de vino y bebidas alcohólicas. The invention belongs to the sector of winemaking and alcoholic beverages.
Generalidades Generalities
Una barrica o tonel se refiere a un recipiente para vino fabricado generalmente con madera de roble, siendo elaborado aplicando una actividad artesanal secular denominada tonelería. Los mejores vinos y destilados son madurados o envejecidos, en el caso de los vinos blancos son vinificados, en barricas nuevas o usadas. La barrica o tonel constituye por tanto un recipiente de utilidad para vinificación, conservación y crianza de vinos y destilados; en el pasado también servía para su transporte. A barrel or barrel refers to a container for wine generally made of oak wood, being elaborated applying a secular craft activity called cooperage. The best wines and distillates are matured or aged, in the case of white wines they are vinified, in new or used barrels. The barrel or barrel therefore constitutes a useful container for vinification, conservation and aging of wines and distillates; in the past it was also used for transportation.
La madera, generalmente roble, no es un material inerte, favoreciendo el intercambio gaseoso entre el vino y el ambiente permitiendo, a su vez, la disolución de sápidos y odorantes que constituyen las características organolépticas del vino. La intensidad de estas reacciones dependerá del tiempo de permanencia del vino en la barrica, adquiriendo el vino al finalizar su crianza, en periodos largos, una composición y calidad muy diferentes del vino en su estado inicial. Wood, generally oak, is not an inert material, favoring the gas exchange between the wine and the environment allowing, in turn, the dissolution of sapids and odorants that constitute the organoleptic characteristics of the wine. The intensity of these reactions will depend on the time the wine remains in the barrel, acquiring the wine at the end of its aging, in long periods, a very different composition and quality from the wine in its initial state.
Características de la barrica Barrel characteristics
La madera debe tener un grado de porosidad que permita un paso lento y continuo de oxígeno, así como aportar compuestos fenólicos extraíbles (ácidos fenólicos, taninos hidrolizables: galotaninos y elagitaninos, etc.) y aromáticos (vanillina, whisky-lactonas, etc.) para no potenciar la astringencia y amargor ni exceso de aromas maderizados. Además, las fibras de la madera deben ser rectas y no cortadas con la finalidad de asegurar la estanqueidad. Estos parámetros son difíciles de controlar en todos los lotes de madera destinada a fabricar barricas. The wood must have a degree of porosity that allows a slow and continuous passage of oxygen, as well as provide extractable phenolic compounds (phenolic acids, hydrolyzable tannins: gallotannins and ellagitannins, etc.) and aromatics (vanillin, whiskey-lactones, etc.) so as not to enhance astringency and bitterness or excess woody aromas. In addition, the wood fibers must be straight and not cut in order to ensure watertightness. These parameters are difficult to control in all batches of wood used to make barrels.
En la actualidad la barrica más empleada es la denominada bordelesa de 225 litros de capacidad, con diferentes niveles de tostado interior de la madera. Currently, the most widely used barrel is the so-called Bordeaux, with a capacity of 225 liters, with different levels of internal toasting of the wood.
Revisión del estado del arte anterior más próximo Review of the closest previous state of the art
Utilización de barricas en la maduración o crianza de vinos tintos Use of barrels in the maturation or aging of red wines
La barrica es un recipiente generalmente de pequeña capacidad y de madera porosa que permite el paso continuo de trazas de oxígeno. El intercambio se realiza por la boca, por las juntas de las duelas que conforman la barrica y a través de las propias duelas. La concentración de oxígeno disuelto en una barrica nueva es del orden de 0,3 a 0,5 mg/1, en cambio en una barrica de 3 a 5 usos es < 0,1 mg/1. Cabe reseñar que los rellenos para compensar mermas aportan alrededor de 1 mg/1 de oxígeno en los primeros 20 cm de vino; los trasiegos permiten disolver de 2,5 a 5 mg/1 de oxígeno. La oxidación en barrica se califica de controlada porque provoca una lenta evolución del vino (Vivas, 2005), produciendo una estabilización de la materia colorante del vino y un aumento en la calidad del vino (Nguyen, 2010); además el contacto del vino con la madera de la barrica provoca una liberación de taninos, ácidos fenólicos y compuestos volátiles de la madera que van modificando sus características sensoriales (Gade-Cerdán, 2006). The barrel is a container generally of small capacity and made of porous wood that allows the continuous passage of traces of oxygen. The exchange is carried out through the mouth, through the joints of the staves that make up the barrel and through the staves themselves. The dissolved oxygen concentration in a new barrel is of the order of 0.3 to 0.5 mg/1, while in a barrel that has been used 3 to 5 times it is <0.1 mg/1. It should be noted that the fillers to compensate for losses provide around 1 mg/1 of oxygen in the first 20 cm of wine; the racking allows to dissolve from 2.5 to 5 mg/1 of oxygen. The oxidation in the barrel is described as controlled because it causes a slow evolution of the wine (Vivas, 2005), producing a stabilization of the coloring matter of the wine and an increase in the quality of the wine (Nguyen, 2010); In addition, the contact of the wine with the wood of the barrel causes a release of tannins, phenolic acids and volatile compounds from the wood that gradually modify its sensory characteristics (Gade-Cerdán, 2006).
Durante la crianza en barrica de madera se observa: During the aging in wooden barrels it is observed:
- una descarbonificación progresiva o pérdida de CO2; - a progressive decarbonization or loss of CO 2 ;
- una clarificación espontánea consecuencia de la floculación de abundantes depósitos en suspensión en el vino turbio al concluirse la fermentación alcohólica y maloláctica y a la pérdida progresiva de la materia colorante coloidal; - a spontaneous clarification resulting from the flocculation of abundant deposits in suspension in the cloudy wine at the end of the alcoholic and malolactic fermentation and the progressive loss of colloidal coloring matter;
- una estabilización tartárica del vino por precipitación de los tartratos ácidos de potasio excedentarios. - a tartaric stabilization of the wine by precipitation of excess potassium acid tartrates.
Además, los complejos fenólicos experimentan modificaciones profundas: In addition, the phenolic complexes undergo profound modifications:
- las combinaciones taninos/antocianos estabilizan el color de los vinos; - tannin/anthocyanin combinations stabilize the color of wines;
- la condensación de los taninos entre sí, por medio del etanol, asegura la pérdida de agresividad del vino; - the condensation of the tannins among themselves, by means of ethanol, ensures the loss of aggressiveness of the wine;
- el color del vino evoluciona hacia el malva-rojo y parece más obscuro. - the color of the wine evolves towards mauve-red and appears darker.
La proporción de taninos y antocianos debe ser equilibrada para no causar reacciones de degradación oxidativa: la degradación parcial de taninos refuerza la coloración amarilla; en conjunto el vino adquiere prematuramente una coloración rojo teja. Para evitar que esto ocurra el sulfilado no debe bloquear las reacciones de oxidación controlada, por lo que hay que mantenerlo a un nivel de 20 a 25 mg/1 en SO2 libre (Vivas, 2005). La madera, sobre todo la barrica nueva, cede al vino un buen número de compuestos, completando ventajosamente el efecto de la oxidación controlada. En el caso de madera de roble y castaño, se transfieren elagitaninos (taninos hidrolizables). Estos compuestos fenólicos son mucho más oxidables que la mayoría de los compuestos naturales del vino; consumen prioritariamente el oxígeno disuelto protegiendo ciertos compuestos del vino y por lo tanto provocando una ralentización en la oxidación del vino. Los polisacáridos procedentes de la pared de la barrica de madera se solubilizan progresivamente en el vino; contribuyen a las sensaciones grasas del vino y disminuyen significativamente la astringencia de los taninos (Vivas, 2005). The proportion of tannins and anthocyanins must be balanced so as not to cause oxidative degradation reactions: the partial degradation of tannins reinforces the yellow coloration; Overall, the wine prematurely acquires a brick-red colour. To prevent this from happening, sulfylation should not block controlled oxidation reactions, so it must be maintained at a level of 20 to 25 mg/1 in free SO 2 (Vivas, 2005). The wood, especially the new barrel, gives the wine a good number of compounds, advantageously completing the effect of controlled oxidation. In the case of oak and chestnut wood, ellagitannins (hydrolyzable tannins) are transferred. These phenolic compounds are much more oxidizable than most of the natural compounds in wine; they primarily consume dissolved oxygen, protecting certain compounds in the wine and therefore slowing down the oxidation of the wine. The polysaccharides coming from the wall of the wooden barrel gradually dissolve in the wine; they contribute to the oily sensations of the wine and significantly reduce the astringency of the tannins (Vivas, 2005).
En literatura no de patentes se conoce (Vivas, 2005) la siguiente experiencia (Ribéreau- Gayon, 1971): se comparó la crianza de un mismo vino, de variedad Merlot, en barricas bordelesas de 225 1 nuevas y usadas, así como en un bidón de acero inoxidable de 125 1 y se llegó a las siguientes conclusiones: In non-patent literature, the following experience is known (Vivas, 2005) (Ribéreau-Gayon, 1971): the aging of the same wine, of the Merlot variety, was compared in new and used 225 1 Bordeaux barrels, as well as in a 125 1 stainless steel drum and the following conclusions were reached:
- La barrica nueva aporta una mejora gustativa y olfativa al vino si se atiende mediante condiciones de crianza adecuadas, a que la madera no domine y que el conjunto sea armonioso e íntimamente amalgamado. - The new barrel provides a taste and olfactory improvement to the wine if it is cared for through adequate aging conditions, so that the wood does not dominate and that the whole is harmonious and intimately amalgamated.
- La barrica usada aporta caracteres más discretos y, en ocasiones, defectos (acidez volátil, acetato de etilo, endurecimiento del vino por redisolución de aniones sulfato); si el mantenimiento de las barricas no es correcto, los resultados pueden ser desastrosos. - The used barrel provides more discrete characters and, on occasions, defects (volatile acidity, ethyl acetate, hardening of the wine by redissolution of sulfate anions); if the maintenance of the barrels is not correct, the results can be disastrous.
- El bidón metálico no da al vino caracteres particulares, salvo los aportados por mantenimiento en medio privado de oxidación controlada. El vino resultante es simple y modesto. - The metal drum does not give the wine particular characteristics, except those provided by maintenance in a private environment of controlled oxidation. The resulting wine is simple and modest.
No obstante, no se conocen muchas experiencias de recipientes de acero inoxidable en los que se hayan sumergido duelas de madera, ya que esta práctica estaba estrictamente prohibida por las denominaciones de origen que históricamente elaboraban los mejores vinos del mundo (Francia, España e Italia), por el contrario su uso está extendido en los países con una historia vitivinícola más reciente (Australia, Nueva Zelanda, Sudáfrica) así como otros con menos problemas de imagen de calidad (Argentina, Chile, EE.UU.). However, not many experiences are known of stainless steel containers in which wooden staves have been submerged, since this practice was strictly prohibited by the appellations of origin that historically produced the best wines in the world (France, Spain and Italy). On the contrary, its use is widespread in the countries with a more recent wine history (Australia, New Zealand, South Africa) as well as others with fewer quality image problems (Argentina, Chile, USA).
La Unión Europea aprobó su uso para los distintos miembros en 2006 (Reglamento CE N.°: 1507/2006), autorizando el uso alternativo de aporte de madera de roble en la vinificación, aunque permite a cada Estado miembro desarrollar su propia legislación. Algunos países obligan a que esta práctica quede reflejada en la etiqueta o contraetiqueta, pero en el caso de España está permitido, sin obligación de indicarlo, pero prohibiendo utilizar en el etiquetado palabras que induzcan a la confusión como “crianza” o “reserva”. The European Union approved its use for the different members in 2006 (EC Regulation No.: 1507/2006), authorizing the alternative use of oak wood input in winemaking, although it allows each Member State to develop its own legislation. Some countries require that this practice be reflected on the label or back label, but in the case of Spain it is allowed, without the obligation to indicate it, but prohibiting the use of words that lead to confusion such as “crianza” or “reserva” on the label.
Utilización de fragmentos de madera de roble en la vinificación Use of fragments of oak wood in winemaking
Dado el elevado coste en la adquisición y en el mantenimiento de la barrica de madera, recientemente se ha propuesto como alternativa el uso en vinificación de fragmentos de madera de distinto tamaño (polvo, viruta, chip y tablas) con diferentes grados de tostado, obteniéndose un vino similar al obtenido en la elaboración tradicional (Araptisas, 2004). No obstante, una mala praxis: morfología o tamaño de los fragmentos de madera inadecuados, elevada dosis o tiempo de aplicación excesivo, dan lugar a una elevada transferencia de compuestos fenólicos que producen astringencia (sabor amargo), por el contrario, una morfología o tamaño de los fragmentos de madera inadecuados, baja dosis o tiempo de aplicación insuficiente, dan lugar a una baja transferencia que producen un vino simple y modesto. Given the high cost of purchasing and maintaining wooden barrels, the use of different sized wood fragments (powder, shavings, chips and planks) with different degrees of toasting in winemaking has recently been proposed as an alternative, obtaining a wine similar to that obtained in traditional production (Araptisas, 2004). However, malpractice: inadequate morphology or size of the wood fragments, high doses or excessive application time, give rise to a high transfer of phenolic compounds that produce astringency (bitter taste), on the contrary, a morphology or size of inadequate wood fragments, low dosage or insufficient application time, give rise to a low transfer that produces a simple and modest wine.
En el estado de la técnica más cercana en literatura de patentes encontramos diferentes tipos de barricas fabricadas de otros materiales diferentes a la madera, y en el que en su interior se introducen tablas de madera de roble, convenientemente sujetas, que se persigue interactúen con el vino. In the closest state of the art in patent literature, we find different types of barrels made of materials other than wood, and in which oak wooden boards are inserted inside, conveniently fastened, which are intended to interact with the came.
En este sentido se conoce la patente de invención estadounidense (US5054381A, 08.10.1991), que preconiza un método y un dispositivo consistente en introducir tablas, en particular de madera de roble, en un recipiente para vino u otros líquidos. También se encuentra la patente de invención española (ES2237274B1, 16.07.2005), que reivindica una barrica de acero inoxidable para envejecimiento que incorpora en su interior unos soportes para una pluralidad de tablas. In this sense, the US invention patent (US5054381A, 10.08.1991) is known, which recommends a method and a device consisting of introducing boards, in particular oak wood, into a container for wine or other liquids. There is also the Spanish invention patent (ES2237274B1, 07.16.2005), which claims a stainless steel barrel for aging that incorporates supports for a plurality of tables inside.
Referencias literaturas no de patentes Non-patent literature references
- Arapitsas, P., Antonopoulos, A., Stefanou, E., Dourtoglou, V.G. (2004). Artificial aging of wines using oak chips. Food Chemistry 86, 563-570. - Arapitsas, P., Antonopoulos, A., Stefanou, E., Dourtoglou, V.G. (2004). Artificial aging of wines using oak chips. Food Chemistry 86, 563-570.
- Garde-Cerdán, T., Ancin- Azpilicueta, C. (2006). Review of quality factors on wine ageing in oak barrels. Trends in Food Science and Technology 17(8), 438-477. - Garde-Cerdán, T., Ancin-Azpilicueta, C. (2006). Review of quality factors on wine aging in oak barrels. Trends in Food Science and Technology 17(8), 438-477.
- Reglamento (CE) N.°: 1507/2006 de la comisión de 11 de octubre de 2006 por el que se modifican los Reglamentos (CE) N.°: 1622/2000, 884/2001, 753/2002, que establecen disposiciones de aplicación del Reglamento (CE) N.°: 1493/1999 del Consejo, por el que se establece la organización común del mercado vitivinícola, en lo referente a la utilización de trozos de madera de roble en la elaboración de vinos y a la designación y presentación de los vinos sometidos a ese tratamiento. - Regulation (CE) No.: 1507/2006 of the commission of October 11, 2006, which modifies Regulations (CE) No.: 1622/2000, 884/2001, 753/2002, which establish provisions application of Regulation (CE) No.: 1493/1999 of the Council, which establishes the common organization of the wine market, regarding the use of pieces of oak wood in the production of wines and the designation and presentation of the wines subjected to this treatment.
- Ribéreau-Gayon, P., Dubourdieu, D., Donéche, B., Lonvaud, A. (2006a). Handbook of Enology - Volume 1 - The Microbiology of Wine and Vinifications, 2nd ed. John Wiley & Sons, Chichester. - Ribéreau-Gayon, P., Dubourdieu, D., Donéche, B., Lonvaud, A. (2006a). Handbook of Enology - Volume 1 - The Microbiology of Wine and Vinifications, 2nd ed. John Wiley & Sons, Chichester.
- Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006b). Handbook of Enology - - Volume 2 - The Chemistry of Wine Stabilization and Treatments, 2nd ed. John Wiley & Sons, Chichester. - Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006b). Handbook of Enology - - Volume 2 - The Chemistry of Wine Stabilization and Treatments, 2nd ed. John Wiley & Sons, Chichester.
- Vivas, N. (2005). Manual de tonelería. Destinado a usuarios de toneles. EDICIONES MUNDI-PRENSA, Madrid. - Alive, N. (2005). Cooperage Manual. Intended for barrel users. MUNDI-PRESS EDITIONS, Madrid.
Problema técnico technical problem
Los dispositivos conocidos en el estado de la técnica anterior presentan una limitación técnica o problemática, que se centra fundamentalmente en los siguientes aspectos: ꭙ Las barricas de madera tienen un coste muy alto tanto en su adquisición como en su mantenimiento, además requieren de acondicionamiento antes de su primer uso. ꭙ Uno de los factores restrictivos de las barricas de madera es la considerable pérdida económica que supone la evaporación del vino a través de la superficie de la barrica, que se puede estimar anualmente de un 2% a un 5% del volumen del vino; la merma es más significativa con temperatura ambiente más alta y con humedad relativa más baja. ꭙ En las barricas de madera, durante su uso en la maduración de vinos, se acumula, en las paredes interiores de las duelas y tapas, tartratos y taninos que son costosos y difíciles de eliminar si deseamos reutilizar las barricas. ꭙ El nivel de tostado de una barrica disminuye con el uso, por lo que el comportamiento de la barrica nueva será diferente de la usada. ꭙ La barrica de madera es un sistema que requiere un tiempo muy prolongado para el envejecimiento de vinos. ꭙ La barrica de madera emplea una pluralidad de flejes, para soportar la presión del líquido transmitido a las duelas de madera; pues bien, estos flejes suelen ser de hierro galvanizado, siendo el zinc un metal pesado altamente contaminante. ꭙ El vino que llega a la barrica de madera puede contener un elevado nivel de oxígeno disuelto que es muy difícil de corregir y que puede afectar negativamente a la calidad del envejecimiento. ꭙ El vino que sale de la barrica de madera, una vez transcurrido el tiempo de envejecimiento, puede contener un elevado nivel de oxígeno disuelto que es muy difícil de corregir y que puede afectar negativamente a la calidad de la fase posterior de embotellado, ya que cuando se embotella un vino que contiene mucho oxígeno disuelto este evoluciona muy rápido debido al descenso de sulfuroso libre (3-5 mg por cada mg de oxígeno di suelto). ꭙ Las barricas de nuevos materiales, p.ej., acero inoxidable, PVC de categoría alimentaria, etc., en las que se dispone en su interior una pluralidad de tablas, no permiten regular, la cantidad idónea de oxígeno disuelto en el vino, dando como resultado un vino simple y modesto. The devices known in the prior state of the art have a technical or problematic limitation, which is mainly focused on the following aspects: ꭙ Wooden barrels have a very high cost both in their acquisition and in their maintenance, they also require conditioning before their first use. ꭙ One of the restrictive factors of wooden barrels is the considerable economic loss caused by the evaporation of the wine through the surface of the barrel, which can be estimated annually at 2% to 5% of the wine volume; the loss is more significant at higher ambient temperatures and lower relative humidity. ꭙ In wooden barrels, during their use in the maturation of wines, tartrates and tannins accumulate on the inside walls of the staves and lids, which are expensive and difficult to remove if we want to reuse the barrels. ꭙ The level of toasting of a barrel decreases with use, so the behavior of the new barrel will be different from the used one. ꭙ The wooden barrel is a system that requires a very long time for the aging of wines. ꭙ The wooden barrel uses a plurality of straps, to withstand the pressure of the liquid transmitted to the wooden staves; Well, these straps are usually made of galvanized iron, zinc being a highly polluting heavy metal. ꭙ The wine that reaches the wooden barrel may contain a high level of dissolved oxygen that is very difficult to correct and can negatively affect the quality of aging. ꭙ The wine that comes out of the wooden barrel, once the aging time has elapsed, may contain a high level of dissolved oxygen that is very difficult to correct and that can negatively affect the quality of the subsequent bottling phase, since it when bottling a wine that contains a lot of oxygen dissolved, it evolves very quickly due to the decrease in free sulfur (3-5 mg for each mg of dissolved oxygen). ꭙ Barrels made of new materials, for example, stainless steel, food-grade PVC, etc., in which a plurality of tables are located inside, do not allow the regulation of the ideal amount of dissolved oxygen in the wine, resulting in a simple and modest wine.
Ventaja técnica que aporta la invención Technical advantage provided by the invention
La presente invención resuelve de forma plenamente satisfactoria la problemática anteriormente expuesta, en todos y cada uno de los diferentes aspectos comentados y que se detallan a continuación: The present invention satisfactorily resolves the aforementioned problem, in each and every one of the different aspects discussed and detailed below:
✓ La barrica hermética que preconiza la invención tiene un coste muy bajo tanto en su adquisición como en su mantenimiento, además no requiere de acondicionamiento antes de su primer uso. ✓ En la barrica hermética que reivindica la invención no se produce evaporación del vino a través de la superficie de la barrica. ✓ En la barrica hermética a la que se refiere la invención, durante su uso en la maduración de vinos, es muy sencillo eliminar, en las paredes interiores de p.ej. acero inoxidable, los cúmulos de tartratos y taninos con el fin de reutilizar prácticamente de forma indefinida la invención. ✓ The hermetic barrel that the invention recommends has a very low cost both in its acquisition and in its maintenance, in addition it does not require conditioning before its first use. ✓ In the hermetic barrel that the invention claims, there is no evaporation of the wine through the surface of the barrel. ✓ In the hermetic barrel to which the invention refers, during its use in the maturation of wines, it is very easy to eliminate, on the interior walls of, for example, stainless steel, the accumulations of tartrates and tannins in order to reuse practically indefinitely the invention.
✓ La barrica hermética que preconiza la invención presenta, cambiando los fragmentos de madera, un comportamiento equivalente a una barrica de madera nueva (nivel de tostado, aporte de taninos hidrolizables, etc.). ✓ En la barrica hermética que reivindica la invención se puede acelerar el proceso de envejecimiento de vinos aumentando la dosis y el nivel de tostado de los fragmentos de madera, así como modificando el punto de consigna de oxígeno disuelto (OD, mg/L) que se desee conseguir; por lo tanto, se puede reducir el tiempo de crianza con el consiguiente ahorro económico, pero obteniéndose un vino de calidad semejante, o incluso mejor, al obtenido en barrica de madera. ✓ En la barrica hermética a la que se refiere la invención no se emplean materiales contaminantes para el vino, como p.ej. metales pesados como puede ser el zinc. ✓ La invención preconiza que el vino que llega a la barrica hermética, en el caso de contener un elevado nivel de oxígeno disuelto, se puede corregir mediante desoxigenación mediante un gas inerte, afectando positivamente a la calidad del envejecimiento. ✓ La invención reivindica que el vino que sale de la barrica hermética, una vez transcurrido el tiempo de envejecimiento, contendrá un nivel de oxígeno deseado afectando positivamente a la evolución del vino en la fase posterior de embotellado. ✓ En la barrica hermética que preconiza la invención, se puede obtener un grado de porosidad equivalente, modificando la dosificación de nano-oxigenación (mLO2/tiempo); además, se puede nano-oxigenar con oxígeno puro, en lugar de aire ambiental, por lo que se puede evitar la influencia nociva de la contaminación ambiental. ✓ The hermetic barrel that the invention recommends presents, changing the wood fragments, a behavior equivalent to a new wood barrel (level of toasting, contribution of hydrolyzable tannins, etc.). ✓ In the hermetic barrel that the invention claims, the wine aging process can be accelerated by increasing the dose and level of toasting of the fragments of wood, as well as modifying the dissolved oxygen set point (DO, mg/L) that you want to achieve; therefore, the aging time can be reduced with the consequent economic savings, but obtaining a wine of similar quality, or even better, to that obtained in wooden barrels. ✓ In the hermetic barrel to which the invention refers, no polluting materials for wine are used, such as heavy metals such as zinc. ✓ The invention recommends that the wine that reaches the hermetic barrel, in the case of containing a high level of dissolved oxygen, can be corrected by deoxygenation using an inert gas, positively affecting the quality of aging. ✓ The invention claims that the wine that comes out of the hermetic barrel, once the aging time has elapsed, will contain a desired level of oxygen, positively affecting the evolution of the wine in the subsequent bottling phase. ✓ In the hermetic barrel that the invention advocates, an equivalent degree of porosity can be obtained, modifying the nano-oxygenation dosage (mLO 2 /time); In addition, it can be nano-oxygenated with pure oxygen, instead of ambient air, so the harmful influence of environmental pollution can be avoided.
Breve descripción de las figuras Brief description of the figures
Para complementar la descripción y con objeto de ayudar a una mejor comprensión de las características de la invención, se acompaña como parte integrante de dicha descripción, un juego de figuras con carácter ilustrativo y no limitativo, así como un glosario con las referencias empleadas en las figuras acompañado de una descripción de cada referencia. Glosario de referencias y descripción de las mismas To complement the description and in order to help a better understanding of the characteristics of the invention, a set of illustrative and non-limiting figures is attached as an integral part of said description, as well as a glossary with the references used in the descriptions. figures accompanied by a description of each reference. Glossary of references and description of the same
(0) Recipiente de madera o barrica, cualquiera del estado de la técnica anterior;(0) Wooden container or barrel, any of the prior state of the art;
(1) Barrica hermética dotada con un dispositivo rotatorio que incorpora fragmentos de madera y nano-oxigenación, objeto de la invención; (1) Hermetic barrel equipped with a rotating device that incorporates fragments of wood and nano-oxygenation, object of the invention;
(10) Virola; parte central con forma cilindrica, del recipiente; (10) Ferrule; central part with a cylindrical shape, of the container;
(11a) Tapa izquierda; parte lateral con forma toriesférica, del recipiente; (11a) Left cover; lateral part with a torispherical shape, of the container;
(11b) Tapa derecha; parte lateral con forma toriesférica, del recipiente; (11b) Right cover; lateral part with a torispherical shape, of the container;
(12) Puerta; ubicada en un alojamiento convexo practicado en la virola (10) para evitar que sobresalga respecto del cuerpo de la barrica y por la cual se llena o vacía de vino el recipiente, además también sirve para insertar o extraer el dispositivo (20);(12) Door; located in a convex housing made in the ferrule (10) to prevent it from protruding from the body of the barrel and through which the container is filled or emptied of wine, it also serves to insert or remove the device (20);
(121) Válvula de control de presión; válvula colocada en la parte superior de la puerta (12) la cual permite la acción de presurización ajustable de la barrica hermética (i); (121) Pressure control valve; valve placed in the upper part of the door (12) which allows the adjustable pressurization action of the hermetic barrel (i);
(13a) Tubería externa de impulsión; para conexión con el suministro de gas: N2; (13a) External drive pipe; for connection to gas supply: N 2 ;
(13b) Tubería externa de impulsión; para conexión con el suministro de gas: aire o O2;(13b) External drive pipe; for connection to the gas supply: air or O 2 ;
(14) Válvula selectora de gas dotada de sensor de flujo (F), para nano-oxigenación y nano-nitrogenización; normalmente cerrada (NC); válvula de asiento de paso recto tipo 3 vías de 3 posiciones accionada bien neumática o eléctricamente y comandada por el relé lógico programable (15); su función es permitir la inyección de gas: N2 o aire/O2 al interior de la barrica hermética (1) así como medir el caudal (F) de gas inyectado; capaz de permitir el paso de flujos bajos: 0 a 5 L/min;(14) Gas selector valve equipped with a flow sensor (F), for nano-oxygenation and nano-nitrogenization; normally closed (NC); 3-way type 3-position straight seat valve actuated either pneumatically or electrically and commanded by the programmable logic relay (15); Its function is to allow the injection of gas: N 2 or air/O 2 into the hermetic barrel (1) as well as to measure the flow rate (F) of injected gas; capable of allowing the passage of low flows: 0 to 5 L/min;
(140) Bobina de activación de la posición 1 de la válvula selectora (14) captación N2;(140) Activation coil of position 1 of the selector valve (14) feedback N 2 ;
(141) Bobina de activación de la posición 2 de la válvula selectora (14) captación aire u O2; (141) Activation coil of position 2 of the selector valve (14) air or O 2 intake;
(15) Relé lógico programable; dotado de una mini pantalla para control y supervisión;(15) Programmable logic relay; equipped with a mini screen for control and supervision;
(16) Sensor OD; su función es medir el oxígeno disuelto (OD); capaz de medir concentraciones bajas: 0 a 5 mg/L; (16) DO sensor; its function is to measure dissolved oxygen (DO); capable of measuring low concentrations: 0 to 5 mg/L;
(17) Tubería externa de alimentación; por la cual se suministra el gas: N2 o aire/O2;(17) External supply pipe; by which the gas is supplied: N 2 or air/O 2 ;
(18a) Tubería izquierda interna de alimentación; por la cual se suministra el gas: N2 o aire/O2; también sirve de soporte izquierdo; (18b) Tubería derecha ciega; su función es servir de soporte; (18a) Left internal supply pipe; by which the gas is supplied: N 2 or air/O 2 ; also serves as left support; (18b) Right blind pipe; its function is to serve as a support;
(19a) Pivote izquierdo de alimentación; extremo izquierdo puntiagudo, donde se inserta el lateral izquierdo del dispositivo rotatorio (20) de manera que pueda girar con facilidad, así como alimentarse de gas; (19a) Left power pivot; pointed left end, where the left side of the rotary device (20) is inserted so that it can rotate easily, as well as feed gas;
(19b) Pivote derecho con resorte; extremo derecho puntiagudo, donde se inserta el lateral derecho del dispositivo rotatorio (20) de manera que pueda girar con facilidad, así como desplazarse cuando es presionado y volver a su posición original mediante un resorte; (19b) Right pivot with spring; pointed right end, where the right side of the rotary device (20) is inserted so that it can rotate easily, as well as move when pressed and return to its original position by means of a spring;
(20) Dispositivo rotatorio; comprende una caja, con tapa, de paredes perforadas para contener una pluralidad de fragmentos de madera, generalmente de roble, y dotada de un sistema de nano-oxigenación; (20) Rotating device; It comprises a box, with a lid, with perforated walls to contain a plurality of wood fragments, generally oak, and equipped with a nano-oxygenation system;
(200) Carcasa; preferentemente de chapa perforada de acero inoxidable; (200) Casing; preferably made of perforated stainless steel plate;
(201) Tapa; incorpora un elemento manual de apertura y cierre; (201) Lid; it incorporates a manual opening and closing element;
(202) Tubería central interna de alimentación; por la cual se suministra el gas: N2 o aire/O2, al difusor (204); (202) Internal central feeding pipe; by which the gas is supplied: N 2 or air/O 2 , to the diffuser (204);
(203a) Cojinete izquierdo interno de alimentación; por el cual se suministra el gas: N2 o aire/O2; también sirve de soporte de giro pivote izquierdo; dotado de una junta tórica de goma o similar de estanqueidad para el suministro de gas; (203a) Left inner feed bearing; by which the gas is supplied: N 2 or air/O 2 ; it also serves as a left pivot support; equipped with a rubber O-ring or similar sealing for the gas supply;
(203b) Cojinete derecho; sirve de soporte de giro pivote derecho; (203b) Right bearing; serves as right pivot support;
(204) Difusor, con forma de eolípila; (204) Diffuser, shaped like an aeolipile;
(205a) Nano-difusor superior; alojado roscado en el interior del extremo superior del difusor (204); elemento de cuerpo cilindrico compuesto de material nano-poroso cerámico o de acero inoxidable sintetizado; de 10 nm de tamaño de poro; dotado de válvula antirretorno (para que el líquido no pueda atravesarlo); (205a) Upper nano-diffuser; housed threaded inside the upper end of the diffuser (204); cylindrical body element composed of ceramic nano-porous material or synthesized stainless steel; 10 nm pore size; equipped with a non-return valve (so that the liquid cannot pass through it);
(205b) Nano-difusor inferior; alojado roscado en el interior del extremo inferior del difusor (204); de idénticas características que el elemento (205a); (205b) Lower nano-diffuser; housed threaded inside the lower end of the diffuser (204); with the same characteristics as the element (205a);
(206a) Acanaladura izquierda; para permitir que la carcasa (200) se deslice por el pivote izquierdo de alimentación (19a); (206a) Left groove; to allow the casing (200) to slide on the left feed pivot (19a);
(206b) Acanaladura derecha; para permitir que la carcasa (200) se deslice por el pivote derecho (19b); (207a) Oquedad izquierda; para permitir que la carcasa (200) se enclave al pivote izquierdo de alimentación (19a); (206b) Right groove; to allow the casing (200) to slide on the right pivot (19b); (207a) Left socket; to allow the casing (200) to engage the left feed pivot (19a);
(207b) Oquedad derecha; para permitir que la carcasa (200) se enclave al pivote derecho (19b); (207b) Right socket; to allow the casing (200) to lock to the right pivot (19b);
(30) Fragmentos de madera para vinificación; con forma cúbica y con diferentes grados de tostado; (30) Wood fragments for winemaking; cubic in shape and with different degrees of toasting;
(P1) Procedimiento de maduración de vino y destilados (Pl) mediante el empleo del dispositivo (1) para su implementación, objeto de la invención; (P1) Procedure for the maturation of wine and distillates (Pl) by means of the use of the device (1) for its implementation, object of the invention;
(P11) Programa controlador. (P11) Controller program.
Figura 01 (FIG.01) - muestra una vista en perspectiva de un recipiente de madera o barrica (0), cualquiera del estado de la técnica anterior. Figure 01 (FIG.01) - shows a perspective view of a wooden container or barrel (0), any of the prior state of the art.
Figura 02 (FIG.02) .- muestra una vista en perspectiva de una barrica hermética dotada con un dispositivo rotatorio que incorpora fragmentos de madera y dosificación eolíptica (1), objeto de la invención. Figure 02 (FIG.02) .- shows a perspective view of a hermetic barrel equipped with a rotating device that incorporates fragments of wood and aeolíptica dosing (1), object of the invention.
Figura 03 (FIG.03) .- muestra una vista de un corte en alzado, de una barrica hermética (1), objeto de la invención; en la que se puede observar los elementos que comprende. Figure 03 (FIG.03) .- shows a view of a section in elevation, of a hermetic barrel (1), object of the invention; in which you can see the elements it comprises.
Figura 04 (FIG.04) .- muestra una vista de un corte en alzado, de una barrica hermética (1), objeto de la invención; en la que se puede apreciar cómo se inserta o se extrae un dispositivo rotatorio (20). Figure 04 (FIG.04) .- shows a view of a section in elevation, of a hermetic barrel (1), object of the invention; in which it can be seen how a rotary device (20) is inserted or extracted.
Figura 05 (FIG.05) .- muestra una vista en perspectiva, del dispositivo rotatorio (20); en la que se puede observar los elementos exteriores de los que se compone. Figure 05 (FIG. 05) .- shows a perspective view of the rotary device (20); in which you can see the exterior elements of which it is composed.
Figura 06 (FIG.06) .- muestra una vista en perspectiva, del dispositivo rotatorio (20); en la que se puede observar, una vez quitada la carcasa (200), los elementos interiores de los que se compone. Figura 07 (FIG.07) muestra una vista en perspectiva, de cómo rellenar con fragmentos de madera para vinificación (30) el dispositivo rotatorio (20). Figure 06 (FIG. 06) .- shows a perspective view of the rotary device (20); in which it is possible to observe, once the casing (200) has been removed, the interior elements of which it is composed. Figure 07 (FIG.07) shows a perspective view of how to fill the rotary device (20) with fragments of wood for winemaking (30).
Figura 08 (FIG.08).- muestra un diagrama GRAFCET con la ETAPA “d” de control óptimo del oxígeno disuelto (OD) en el vino o destilados contenido en la barrica hermética (1), de un programa controlador (Pl l) implementado en un relé lógico programable (15). Figure 08 (FIG.08).- shows a GRAFCET diagram with STAGE "d" for optimal control of dissolved oxygen (DO) in the wine or distillates contained in the hermetic barrel (1), of a controller program (Pl l) implemented in a programmable logic relay (15).
Descripción detallada de la invención y exposición detallada de un modo de realización preferente de la invención Detailed description of the invention and detailed description of a preferred embodiment of the invention
Se describe detalladamente una realización preferente de la invención, de entre las distintas alternativas posibles, mediante enumeración de sus componentes, así como de su relación funcional en base a referencias a las figuras, que se han incluido, a título ilustrativo y no limitativo, según los principios de las reivindicaciones. A preferred embodiment of the invention is described in detail, among the different possible alternatives, by listing its components, as well as their functional relationship based on references to the figures, which have been included, for illustrative and non-limiting purposes, according to the principles of claims.
Se hace referencia a las figuras según sea necesario de acuerdo con conseguir una mejor comprensión de lo mostrado en las mismas. Reference is made to the figures as necessary in order to gain a better understanding of what is shown therein.
La invención preconiza una barrica hermética dotada con un dispositivo rotatorio que fragmentos de madera y dosificación (1), del tipo de las que incorporan un recipiente de acero inoxidable para maduración de vinos o destilados, que se compone de una barrica hermética (1), (ver FIG.02-04), formada por una tapa izquierda (1 la) y una tapa derecha (11b), ambas con forma toriesférica, dispuestas en los laterales de una virola (10), con forma cilindrica, en el que se ha practicado un alojamiento convexo, evitando así que sobresalga respecto del cuerpo de la barrica una puerta (12) situada en su interior, y por la cual se llena o vacía de vino dicho recipiente, además también sirve para extraer o introducir el dispositivo (20), (ver FIG.04), y que en una realización preferente no limitativa se caracteriza porque comprende: Una serie de elementos de actuación, instrumentación y control dispuestos en la barrica hermética (1), siendo estos: The invention recommends a hermetic barrel equipped with a rotating device that wood fragments and dosage (1), of the type that incorporates a stainless steel container for maturing wines or distillates, which is made up of a hermetic barrel (1), (see FIG.02-04), formed by a left cover (1la) and a right cover (11b), both with a torispherical shape, arranged on the sides of a ferrule (10), with a cylindrical shape, in which it has made a convex housing, thus preventing a door (12) located inside it from protruding from the body of the barrel, and through which said container is filled or emptied of wine, it also serves to extract or introduce the device (20 ), (see FIG. 04), and which in a non-limiting preferred embodiment is characterized in that it comprises: A series of actuation, instrumentation and control elements arranged in the hermetic barrel (1), these being:
- una válvula de control de presión (121), que es un actuador mecánico dispuesto, en una realización preferente, en la parte superior de la puerta (12), (ver FIG.03- 04), cuya funcionalidad es permitir la acción de presurización ajustable de la barrica hermética (1); - A pressure control valve (121), which is a mechanical actuator arranged, in a preferred embodiment, in the upper part of the door (12), (see FIG. 03-04), whose functionality is to allow the action of adjustable pressurization of the hermetic barrel (1);
- un sensor OD (16), (ver FIG.03-04), dispuesto en una realización preferente en la tapa izquierda (l ia), cuya funcionalidad es medir bajas concentraciones de oxígeno disuelto (OD) en el vino, rango de 0 a 5 mg/L; - A DO sensor (16), (see FIG. 03-04), arranged in a preferred embodiment on the left lid (l ia), whose functionality is to measure low concentrations of dissolved oxygen (DO) in the wine, range from 0 at 5mg/L;
- un relé lógico programable (15), (ver FIG.03-04), cuya funcionalidad es mantener el punto de consigna de oxígeno disuelto (OD) en el vino, de acuerdo a la lectura del biosensor (16) y actuando en la válvula (14) de control de gas dotada de sensor de flujo (F); la tendencia del oxígeno disuelto (OD) en el vino o destilado es disminuir, debido al consumo del oxígeno por parte del vino y por los taninos hidrosolubles que aportan los fragmentos de madera, por lo que el controlador (15) abrirá la válvula (14), en la posición 2 (141) para dosificar aire, u O2, hasta que dicho valor se reestablezca; no obstante, si el OD es excesivamente alto dosificará un gas inerte: N2, activando la posición 1 (140) para desoxigenar el vino o destilado. - a programmable logic relay (15), (see FIG. 03-04), whose functionality is to maintain the dissolved oxygen (DO) set point in the wine, according to the reading of the biosensor (16) and acting on the gas control valve (14) provided with a flow sensor (F); the tendency of dissolved oxygen (DO) in the wine or distillate is to decrease, due to the consumption of oxygen by the wine and by the water-soluble tannins provided by the wood fragments, so the controller (15) will open the valve (14 ), in position 2 (141) to dose air, or O 2 , until said value is restored; however, if the DO is excessively high, it will dose an inert gas: N 2 , activating position 1 (140) to deoxygenate the wine or distillate.
- una válvula selectora (14), (ver FIG.03-04), de control de gas dotada de sensor de flujo (F), para nano-dosificación; normalmente cerrada (NC); válvula de asiento de paso recto tipo 3 vías de 3 posiciones accionada bien neumática o eléctricamente y comandada por el relé lógico programable (15); su función es permitir en la posición 1 (140) el paso de un gas inerte N2 y en la posición 2 (141) de aire, u O2, al interior de la barrica hermética (1) así como medir el caudal (F) de dicho gas; capaz de permitir el paso de flujos bajos: 0 a 5 L/min. Una tubería extema de impulsión (13), (ver FIG.03-04), que alimenta de gas, mediante la válvula (14), a una tubería extema de alimentación (17) que está conectada a una tubería izquierda interna de alimentación (18a), por la cual se suministra el gas y también sirve de soporte izquierdo, y que termina en un pivote izquierdo de alimentación (19a) que es un extremo puntiagudo, donde se inserta el lateral izquierdo de un dispositivo rotatorio (20) de manera que pueda girar con facilidad, así como alimentarse de gas. - a selector valve (14), (see FIG.03-04), for gas control equipped with a flow sensor (F), for nano-dosing; normally closed (NC); 3-way type 3-position straight seat valve actuated either pneumatically or electrically and commanded by the programmable logic relay (15); Its function is to allow in position 1 (140) the passage of an inert gas N 2 and in position 2 (141) air, or O 2 , into the hermetic barrel (1) as well as to measure the flow (F ) of said gas; capable of allowing the passage of low flows: 0 to 5 L/min. An external drive pipe (13), (see FIG. 03-04), which feeds gas, through the valve (14), to an external supply pipe (17) that is connected to a left internal supply pipe ( 18a), through which the gas is supplied and also serves as a left support, and which ends in a left feeding pin (19a) which is a pointed end, where the left side of a rotary device (20) is inserted in such a way that can rotate easily, as well as feed on gas.
Una tubería derecha ciega (18b), (ver FIG.03-04), que sirve de soporte derecho, y que termina en un pivote derecho con resorte (19b) que es un extremo puntiagudo, donde se inserta el lateral derecho de un dispositivo rotatorio (20) de manera que pueda girar con facilidad, así como desplazarse cuando es presionado y volver a su posición original mediante un resorte, con la finalidad de permitir la retención del dispositivo (20). A blind right pipe (18b), (see FIG. 03-04), which serves as a right support, and ends in a right spring-loaded pivot (19b), which is a pointed end, where the right side of a device is inserted. rotary (20) so that it can rotate easily, as well as move when pressed and return to its original position by means of a spring, in order to allow the retention of the device (20).
Un dispositivo rotatorio (20), (ver FIG.03-04), que comprende una carcasa (200) con tapa (201) que incorpora un elemento manual de apertura y cierre, en una realización preferente construida de chapa perforada de acero inoxidable, de capacidad interior (VCM, en L) para contener una masa (MFM, en g) de una pluralidad de fragmentos de madera de roble (30), que dispone en sus laterales de unas acanaladuras izquierda (206a) y derecha (206b), para permitir que la carcasa (200) se deslice por los pivotes izquierdo de alimentación (19a) y derecho con resorte (19b), rematadas las acanaladuras en su parte superior por unas oquedades izquierda (207a) y derecha (207b), y en cuyo interior de dichas oquedades se disponen de unos cojinetes izquierdo interno de alimentación (203a) y cojinete derecho (203b), para permitir que la carcasa (200) se enclave a los pivotes izquierdo de alimentación (19a) y derecho con resorte (19b); y dotado de un sistema de nano-dosificación, que contiene los siguientes elementos: A rotary device (20), (see FIG. 03-04), comprising a casing (200) with a lid (201) that incorporates a manual opening and closing element, in a preferred embodiment made of perforated stainless steel plate, of interior capacity (V CM , in L) to contain a mass (M FM , in g) of a plurality of fragments of oak wood (30), which has left (206a) and right (206b) grooves on its sides ), to allow the casing (200) to slide through the left power supply pivots (19a) and right with spring (19b), the grooves ending in their upper part with left (207a) and right (207b) cavities, and inside said cavities there are internal left feed bearings (203a) and right bearing (203b), to allow the casing (200) to engage the left feed (19a) and right spring-loaded pivots (19b). ); and equipped with a nano-dosing system, which contains the following elements:
- una tubería central interna de alimentación (202) que hace de eje de giro y de alimentación de gas, rematada en sus extremos por el cojinete izquierdo interno de alimentación (203a), por el cual se suministra el gas y también sirve de soporte de giro pivote izquierdo, dotado de una junta tórica de goma o similar de estanqueidad para el suministro de gas, y por un cojinete derecho (203b) que sirve de soporte de giro pivote derecho; - A central internal supply pipe (202) that acts as a turning axis and gas supply, topped at its ends by the internal left supply bearing (203a), through which the gas is supplied and also serves as a support for left pivot turn, equipped with a rubber O-ring or similar of sealing for the gas supply, and by a right bearing (203b) that serves as a support for right pivot rotation;
- un difusor (204), con forma de eolípila, conformado por un tubo hueco conectado a la tubería (202) para alimentarse de gas y rematada en su extremo superior por un nano-difusor (205a) y en su extremo inferior por otro nano-difusor (205b), elementos de cuerpo cilindrico compuesto de material nano-poroso cerámico o de acero inoxidable sintetizado, los nano-difusores (205a, 205b) se disponen enrasados con la carcasa (200) y roscados en el interior de los extremos del difusor (204); el difusor (204), debido a su forma eolíptica, cuando se alimente de gas generará un par de giro que producirá un movimiento rotatorio autónomo en el dispositivo rotatorio (20), que causará un triple efecto: homogeneizar el vino contenido en la barrica hermética (1), mover los fragmentos de madera (30) para que en su rotación se liberen las caras activas de los mismos y nano-oxigenación o desoxigenación, según proceda, del vino. - A diffuser (204), in the shape of an aeolipile, made up of a hollow tube connected to the pipe (202) to feed gas and topped at its upper end by a nano-diffuser (205a) and at its lower end by another nano - Diffuser (205b), cylindrical body elements composed of ceramic nano-porous material or synthesized stainless steel, the nano-diffusers (205a, 205b) are arranged flush with the casing (200) and threaded inside the ends of the diffuser (204); the diffuser (204), due to its aeolliptic shape, when it is fed with gas, will generate a torque that will produce an autonomous rotary movement in the rotary device (20), which will cause a triple effect: homogenize the wine contained in the hermetic barrel (1), move the wood fragments (30) so that their active faces are released during their rotation and nano-oxygenation or deoxygenation, as appropriate, of the wine.
La homogeneización, en este caso, se trata de bazucar (batir o agitar), el vino, es decir mantener las lías en suspensión para que, junto con el gas oxígeno disuelto (OD), formen un conjunto homogéneo con el vino. La homogeneización se consigue por dos vías: en su movimiento de rotación al batir la carcasa (200) el vino y debido a la dosificación eolíptica de gas que produce el difusor (204). Homogenization, in this case, involves bazucating (beating or shaking) the wine, that is, keeping the lees in suspension so that, together with the dissolved oxygen gas (DO), they form a homogeneous set with the wine. Homogenization is achieved in two ways: in its rotational movement when the casing (200) beats the wine and due to the aeoliptic dosage of gas produced by the diffuser (204).
Referencias de una barrica de madera (0) cualquiera, del estado de la técnica: ed Espesor, en mm, de las duelas de una barrica de madera; References of any (0) wooden barrel, from the state of the art: e d Thickness, in mm, of the staves of a wooden barrel;
S Superficie interior, en m2; S Interior surface, in m 2 ;
V Volumen, en L; V Volume, in L;
Referencias de una barrica hermética (1), objeto de la invención: References of a hermetic barrel (1), object of the invention:
VH Volumen, en L, de la barrica hermética; RSG Relación de semejanza geométrica, en m-1; αc Área, en mm2, de la cara de un fragmento cúbico; aFM Área, en mm2, de todas las caras de un fragmento cúbico; V H Volume, in L, of the hermetic barrel; R SG Ratio of geometric similarity, in m -1 ; α c Area, in mm 2 , of the face of a cubic fragment; a FM Area, in mm 2 , of all faces of a cubic fragment;
SFM Superficie, en m2, del conjunto de fragmentos de madera cúbicos; S FM Surface, in m 2 , of the set of cubic wood fragments;
VFM Volumen, en mm3, de un fragmento cúbico; V FM Volume, in mm 3 , of a cubic fragment;
NFM Número de fragmentos de madera cúbicos; N FM Number of cubic wood chips;
VFM Volumen, en L, del conjunto de los fragmentos de madera cúbicos; e Factor de apilamiento, del conjunto de fragmentos de madera cúbicos; V FM Volume, in L, of the set of cubic wood fragments; e Stacking factor, of the set of cubic wood fragments;
VCM Volumen, en L, del contenedor para albergar el conjunto de los fragmentos de madera cúbicos; р Densidad, kg/m3 (g/L), de la madera empleada para los fragmentos de madera cúbicos, para madera de roble tenemos 750 kg/m3; V CM Volume, in L, of the container to house all the cubic pieces of wood; р Density, kg/m 3 (g/L), of the wood used for the cubic wood fragments, for oak wood we have 750 kg/m 3 ;
MFM Peso, en g, de los fragmentos de madera cúbicos; M FM Weight, in g, of the cubic wood fragments;
DFM Dosificación en peso, en g/L, del conjunto de los fragmentos de madera cúbicos por unidad de volumen (L). D FM Dosage by weight, in g/L, of the set of cubic wood fragments per unit volume (L).
Morfología de los fragmentos de madera para vinificación (30), que preconiza la invención Morphology of the fragments of wood for winemaking (30), which recommends the invention
En la invención se preconiza que la maduración de vinos y destilados en la barrica hermética (1) se comporte de forma similar a una barrica de madera (0) cualquiera del estado de la técnica, pero superando las limitaciones técnicas de ésta. In the invention it is recommended that the maturation of wines and distillates in the hermetic barrel (1) behave in a similar way to any wooden barrel (0) of the state of the art, but exceeding its technical limitations.
Por lo tanto, además de otros factores, los fragmentos de madera para vinificación (30) aportados a la barrica hermética (1) tienen que presentar un comportamiento (aporte al vino de sustancias aromáticas y tánicas) similar a la madera de las duelas que conforman una barrica de madera (0). Therefore, in addition to other factors, the fragments of wood for winemaking (30) added to the hermetic barrel (1) must present a behavior (contribution of aromatic and tannic substances to the wine) similar to the wood of the staves that make up a wooden barrel (0).
Debido a ello, se ha descubierto que la forma idónea de los fragmentos de madera (30) empleados en la invención, en un modo de realización preferente de la invención, es de hexaedro con caras cuadradas, es decir regular o cubo* (la forma ideal es la esfera, pero se consiguen unos efectos similares con la cúbica siendo su fabricación mucho más sencilla presentando mejor aprovechamiento de la madera en bruto). Due to this, it has been discovered that the ideal shape of the pieces of wood (30) used in the invention, in a preferred embodiment of the invention, is a hexahedron with square faces, that is, regular or cube* (the shape ideal is the sphere, but Similar effects are achieved with the cubic being its manufacture much simpler presenting better use of raw wood).
(*) Resultados obtenidos por la UNIVERSIDAD DE LA RIOJA durante las vendimias de 2018 y 2019, se comparó la crianza de un mismo vino (100% tempranillo) en varias barricas (bordelesas de 225L) nuevas y usadas (dos y tres vinos) con una barrica hermética (1) de acero inoxidable (225L). (*) Results obtained by the UNIVERSIDAD DE LA RIOJA during the 2018 and 2019 vintages, comparing the aging of the same wine (100% Tempranillo) in several new and used barrels (225L Bordeaux) with a hermetic barrel (1) of stainless steel (225L).
Dimensiones de los fragmentos de madera para vinificación (30), que preconiza la invención Dimensions of the fragments of wood for winemaking (30), which the invention recommends
En la invención se preconiza que los fragmentos de madera (30) presenten un aporte al vino de una pluralidad de sustancias con la misma velocidad de difusión, así como los mismos gradientes de concentración de compuestos reaccionantes, similar a la madera de las duelas que conforman una barrica de madera (0). In the invention, it is recommended that the wood fragments (30) present a contribution to the wine of a plurality of substances with the same diffusion speed, as well as the same concentration gradients of reactant compounds, similar to the wood of the staves that make up a wooden barrel (0).
Debido a ello, se ha descubierto que las dimensiones idóneas de los fragmentos de madera (30) empleados en la invención, en un modo de realización preferente de la invención, con forma de cubo, son de anchura igual al espesor de las duelas de madera de una barrica cualquiera**, ya que fragmentos de madera de espesores reducidos (p.ej. serrín, virutas, etc.) producirán una reacción muy rápida con efectos muy desagradables para el vino. Due to this, it has been discovered that the ideal dimensions of the pieces of wood (30) used in the invention, in a preferred embodiment of the invention, cube-shaped, have a width equal to the thickness of the wooden staves. from any barrel**, since small pieces of wood (eg sawdust, shavings, etc.) will produce a very rapid reaction with very unpleasant effects for the wine.
(**) Resultados obtenidos por la UNIVERSIDAD DE LA RIOJA durante las vendimias de 2018 y 2019, se comparó la crianza de un mismo vino (100% tempranillo) en varias barricas (bordelesas de 225L) nuevas y usadas (dos y tres vinos) con una barrica hermética (1) de acero inoxidable (225L). (**) Results obtained by the UNIVERSIDAD DE LA RIOJA during the 2018 and 2019 vintages, comparing the aging of the same wine (100% Tempranillo) in several new and used barrels (225L Bordeaux) (two and three wines). with a hermetic barrel (1) of stainless steel (225L).
P.ej., para una barrica de madera (0) de volumen 225 L, y de espesor de duelas de 25,4 mm (1 pulgada) los fragmentos de madera serán cubos de 25,4 mm de arista. Dosificación de los fragmentos de madera para vinificación (30), que preconiza la invención For example, for a wooden barrel (0) with a volume of 225 L, and a stave thickness of 25.4 mm (1 inch), the wood fragments will be cubes with an edge of 25.4 mm. Dosage of wood fragments for vinification (30), which recommends the invention
El área (αFM), en mm2, de todas las caras de un fragmento cúbico, se obtiene mediante la siguiente ecuación:
Figure imgf000021_0001
The area (α FM ), in mm 2 , of all the faces of a cubic fragment, is obtained by the following equation:
Figure imgf000021_0001
La superficie (SFM), en m2, del conjunto de fragmentos de madera cúbicos, se obtiene a partir de la siguiente ecuación:
Figure imgf000021_0002
The surface (S FM ), in m 2 , of the set of cubic wood fragments, is obtained from the following equation:
Figure imgf000021_0002
La invención preconiza que, para mantener las mismas propiedades de una barrica de madera, cualquiera del estado de la técnica, con la barrica hermética, objeto de la invención, por lo que se debe mantener la siguiente relación de semejanza geométrica:
Figure imgf000021_0003
de dónde:
Figure imgf000021_0004
de dónde, sustituyendo en la Ec.(2) obtenemos el número (NFM ) necesario de fragmentos de madera cúbicos:
Figure imgf000021_0005
The invention recommends that, in order to maintain the same properties of a wooden barrel, any of the state of the art, with the hermetic barrel, object of the invention, therefore the following relationship of geometric similarity must be maintained:
Figure imgf000021_0003
where from:
Figure imgf000021_0004
from where, substituting in Eq.(2) we obtain the necessary number (N FM ) of cubic wood fragments:
Figure imgf000021_0005
El volumen (VFM ), en L, de los fragmentos de madera cúbicos se obtiene mediante la siguiente ecuación:
Figure imgf000021_0006
El volumen (VCM ), en L, del contenedor para albergar el conjunto de los fragmentos de madera cúbicos se obtiene mediante la siguiente ecuación:
Figure imgf000022_0001
The volume (V FM ), in L, of the cubic wood fragments is obtained by the following equation:
Figure imgf000021_0006
The volume (V CM ), in L, of the container to house all the cubic pieces of wood is obtained by the following equation:
Figure imgf000022_0001
Considerando una densidad ( ), en kg/m3 (g/L), para la madera de roble de 750, se obtiene el peso (MFM , en g, de los fragmentos de madera cúbicos, aplicando la siguiente ecuación:
Figure imgf000022_0002
Considering a density ( ), in kg/m 3 (g/L), for oak wood of 750, the weight (M FM , in g, of the cubic wood fragments is obtained, applying the following equation:
Figure imgf000022_0002
Entonces, obtenemos la dosificación en peso (DFM), en g/L, del conjunto de los fragmentos de madera cúbicos por unidad de volumen (L), mediante la aplicación de la siguiente ecuación:
Figure imgf000022_0003
siendo la dosificación en peso (DFM independiente del volumen (VH de la barrica hermética. Then, we obtain the dosage by weight (D FM ), in g/L, of the set of cubic wood fragments per unit volume (L), by applying the following equation:
Figure imgf000022_0003
being the dosage by weight (D FM independent of the volume (V H of the hermetic barrel.
Finalmente, disponiendo en la Ec. (9) los parámetros de una barrica de madera (0) con la que se desea obtener la semejanza de vinificación, tendremos la siguiente ecuación:
Figure imgf000022_0004
y el peso (MFM), en g, de los fragmentos de madera cúbicos, lo obtenemos aplicando la siguiente ecuación:
Figure imgf000022_0005
donde: Finally, setting in Eq. (9) the parameters of a wooden barrel (0) with which it is desired to obtain the vinification similarity, we will have the following equation:
Figure imgf000022_0004
and the weight (M FM ), in g, of the cubic wood fragments, we obtain it by applying the following equation:
Figure imgf000022_0005
where:
S Superficie interior, en m2, de la barrica de madera (0); S Interior surface, in m 2 , of the wooden barrel (0);
V Volumen, en L, de la barrica de madera (0); ed Espesor, en mm, de las duelas, de la barrica de madera (0); V Volume, in L, of the wooden barrel (0); e d Thickness, in mm, of the staves, of the wooden barrel (0);
VH Volumen, en L, de la barrica hermética (1), de la barrica de madera (0); p Densidad, kg/m3 (g/L), de la madera empleada para los fragmentos de madera cúbicos, para madera de roble tenemos 750 kg/m3 (g/L). V H Volume, in L, of the hermetic barrel (1), of the wooden barrel (0); p Density, kg/m 3 (g/L), of the wood used for the cubic wood fragments, for oak wood we have 750 kg/m 3 (g/L).
P.ej., para una barrica de madera (0) de volumen 225 L, superficie interior (S) de 2 m2 y de espesor de duelas ( ed) de 25,4 mm los fragmentos de madera para vinificación (30), de roble con una densidad ( ) de 750 kg/m3 (g/L), aplicando la Ec. (8) tendremos que: la dosificación en peso (DFM), independiente del volumen (VH) de la barrica hermética (1), será de 28,22 g/L con cubos de 25,4 mm de arista, siendo necesarios, para una barrica hermética (1) de 225 L VH), 6,35 kg de fragmentos de madera (30) cúbicos, que necesitarán un volumen (VCM) del contenedor (200) de 14,11 L para albergar el conjunto de los fragmentos de madera cúbicos. For example, for a wooden barrel (0) with a volume of 225 L, an internal surface (S) of 2 m 2 and a stave thickness ( ed ) of 25.4 mm, the fragments of wood for winemaking (30) , of oak with a density ( ) of 750 kg/m 3 (g/L), applying Eq. (8) we will have: the dosage by weight (D FM ), independent of the volume (V H ) of the hermetic barrel (1), it will be 28.22 g/L with cubes of 25.4 mm edge, being necessary, for a hermetic barrel (1) of 225 LV H ), 6.35 kg of wood fragments (30) cubic , which will require a volume (V CM ) of the container (200) of 14.11 L to house all the cubic pieces of wood.
Dosificación de la nano-oxigenación, que preconiza la invención Dosage of nano-oxygenation, which the invention recommends
En la invención se preconiza que la maduración de vinos y destilados en la barrica hermética (1) se comporte de forma similar a una barrica de madera (0) cualquiera del estado de la técnica, pero superando las limitaciones técnicas de ésta. In the invention it is recommended that the maturation of wines and distillates in the hermetic barrel (1) behave in a similar way to any wooden barrel (0) of the state of the art, but exceeding its technical limitations.
Además de otros factores, la nano-oxigenación aportada a la barrica hermética (1) tiene que presentar un comportamiento similar a la lenta oxigenación que de forma natural se produce a través de las duelas que conforman una barrica de madera (0). In addition to other factors, the nano-oxygenation provided to the hermetic barrel (1) must present a similar behavior to the slow oxygenation that occurs naturally through the staves that make up a wooden barrel (0).
Se conoce (Vivas, N., 2005) que una barrica de madera nueva aporta una cantidad de oxígeno de 15 a 20 mL por litro y año. Por lo tanto, el cálculo de la dosificación en una barrica hermética (1) mediante nano- oxigenación, se puede realizar a partir de aire ambiental (siendo la composición (% vol) del aire seco: 78,09% N2, 20,95% O2, 0,93 Ar2, 0,03 CO2), mediante gas O2 puro, o combinado con N2. It is known (Vivas, N., 2005) that a new wooden barrel provides an amount of oxygen of 15 to 20 mL per liter per year. Therefore, the calculation of the dosage in a hermetic barrel (1) by means of nano-oxygenation, can be made from ambient air (being the composition (% vol) of dry air: 78.09% N 2 , 20, 95% O 2 , 0.93 Ar 2 , 0.03 CO 2 ), using pure O 2 gas, or combined with N 2 .
P.ej., para una barrica de madera (0) de volumen 225 L supone 1,125 g de oxígeno por año; considerando que el aire tiene una densidad de 1,2 g/L, pero cada volumen de aire aporta la cuarta parte de oxígeno, por lo que se requiere un caudal de 4,3 L aire/año o lo que es lo mismo 11,8 mL/día. En el caso de nano-oxigenación necesitaremos una cuarta parte menos de caudal, es decir 1,1 L aire/año o 2,9 mL/día. For example, for a wooden barrel (0) with a volume of 225 L, it supposes 1.125 g of oxygen per year; considering that air has a density of 1.2 g/L, but each volume of air provides a quarter of oxygen, so a flow rate of 4.3 L air/year is required, or what is the same 11, 8 mL/day. In the case of nano-oxygenation we will need a quarter less flow, that is, 1.1 L air/year or 2.9 mL/day.
P.ej., una barrica de madera (0) de volumen 225 L aporta una cantidad de oxígeno de « 4L de oxígeno por año, por lo tanto, para la barrica hermética (1) se necesita una dosificación para nano-oxigenación de 4L de gas O2 puro por año o en caso de emplear aire, considerando que cada volumen de aire aporta la quinta parte de oxígeno, se requiere una dosificación de 20 L de aire. For example, a wooden barrel (0) with a volume of 225 L provides an amount of oxygen of «4L of oxygen per year, therefore, for the hermetic barrel (1) a dosage for nano-oxygenation of 4L is needed of pure O 2 gas per year or in the case of using air, considering that each volume of air provides one fifth of oxygen, a dosage of 20 L of air is required.
Dosificación de la nano-nitrogenización, que preconiza la invención Dosage of nano-nitrogenization, which the invention recommends
En la invención se preconiza que la maduración de vinos y destilados en la barrica hermética (1) se comporte de forma similar a una barrica de madera (0) cualquiera del estado de la técnica, pero superando las limitaciones técnicas de ésta. In the invention it is recommended that the maturation of wines and distillates in the hermetic barrel (1) behave in a similar way to any wooden barrel (0) of the state of the art, but exceeding its technical limitations.
Pues bien, una limitación técnica de la barrica de madera (0) es no poder eliminar el exceso de oxígeno disuelto que pudiese contener el vino tanto a la entrada como a la salida de la barrica. Well, a technical limitation of the wooden barrel (0) is not being able to eliminate the excess dissolved oxygen that the wine could contain both at the entrance and exit of the barrel.
El vino que llega a la barrica de madera (0) puede contener un elevado nivel de oxígeno disuelto que es muy difícil de corregir y que puede afectar negativamente a la calidad del envejecimiento, debido a que cada vez que en la vinificación se mueve el vino (clarificaciones, trasiegos, filtraciones, adición de productos, etc.) se aporta oxígeno disuelto (OD) en una cantidad que variará según el tipo de bomba, caudal de trabajo, diámetro de tubería, tipo de filtración, medio de homogeneización, etc. De tal manera que podemos encontrarnos con aumentos desde 1 ó 2 mg/1 de OD en condiciones normales hasta el punto de saturación en casos extremos. En el caso de la estabilización tartárica por frío los valores medios son todavía más altos debido al aumento de la solubilidad del oxígeno a medida que baja la temperatura. The wine that reaches the wooden barrel (0) may contain a high level of dissolved oxygen that is very difficult to correct and that can negatively affect the quality of aging, because each time the wine is moved during vinification (clarifications, racking, filtration, addition of products, etc.) oxygen is provided dissolved (OD) in an amount that will vary according to the type of pump, work flow, pipe diameter, type of filtration, homogenization medium, etc. In such a way that we can find increases from 1 or 2 mg/1 of DO in normal conditions to the saturation point in extreme cases. In the case of tartaric stabilization by cold, the average values are even higher due to the increase in oxygen solubility as the temperature drops.
El vino que sale de la barrica de madera (0), una vez transcurrido el tiempo de envejecimiento, puede contener un elevado nivel de oxígeno disuelto que es muy difícil de corregir y que puede afectar negativamente a la calidad de la fase posterior de embotellado. The wine that comes out of the wooden barrel (0), once the aging time has elapsed, may contain a high level of dissolved oxygen that is very difficult to correct and that can negatively affect the quality of the subsequent bottling phase.
La invención preconiza realizar una nano-nitrogenización, es decir una dosificación de gas N2 para realizar una desoxigenación desplazando el oxígeno mediante el gas inerte; también sirve para realizar bazuqueos y mantener las lías en suspensión. En algunos casos se puede sustituir el gas inerte N2 por CO2. The invention recommends carrying out a nano-nitrogenization, that is to say a dosage of N 2 gas to carry out a deoxygenation displacing the oxygen by means of the inert gas; It is also used to carry out punching and keep the lees in suspension. In some cases the inert gas N 2 can be replaced by CO 2 .
PROCEDIMIENTO DE MADURACIÓN DE VINO Y DESTILADOS (Pl)WINE AND DISTILLATE MATURATION PROCEDURE (Pl)
MEDIANTE EL EMPLEO DEL DISPOSITIVO (1) PARA SU IMPLEMENTACIÓN THROUGH THE USE OF THE DEVICE (1) FOR ITS IMPLEMENTATION
Se describe detalladamente un procedimiento de maduración de vino y destilados (Pl) que utiliza un dispositivo (1) para su implementación, mediante la enumeración de las etapas a ejecutar según el orden indicado. A wine and distillates (Pl) maturation procedure that uses a device (1) for its implementation is described in detail, by enumerating the stages to be executed according to the indicated order.
La invención preconiza un procedimiento de maduración de vino y destilados (Pl) mediante el empleo del dispositivo (1) para su implementación, del tipo de los que interactúan con una serie de elementos de actuación, instrumentación y control, que emplea la barrica hermética dotada con un dispositivo rotatorio, que incorpora fragmentos de madera y dosificación eolíptica, para maduración de vinos y destilados (1), y que comprende al menos las siguientes etapas: ETAPA “a”. Extraer el dispositivo rotatorio (20) de la barrica hermética (1) The invention recommends a process for the maturation of wine and distillates (Pl) through the use of the device (1) for its implementation, of the type that interacts with a series of actuation, instrumentation and control elements, which uses the hermetic barrel equipped with with a rotating device, which incorporates wood fragments and aeoliptic dosing, for the maturation of wines and distillates (1), and which comprises at least the following stages: STAGE "a". Extract the rotary device (20) from the hermetic barrel (1)
Un técnico vitivinícola extrae el dispositivo rotatorio (20) de la barrica hermética (1) por la puerta (12), (ver Fig.04), para ello simultáneamente con la fuerza de extracción debe desbloquear manualmente el pivote derecho con resorte (19b). A wine technician extracts the rotary device (20) from the hermetic barrel (1) through the door (12), (see Fig.04), for this, simultaneously with the extraction force, he must manually unlock the right spring-loaded pivot (19b). .
ETAPA “b”. Calcular la cantidad en peso (MFM), en g, de fragmentos de madera cúbicos para vinificación (30) v verterlo en la carcasa (200) del dispositivo rotatorio de la barrica hermética (1) STAGE "b". Calculate the quantity by weight (M FM ), in g, of cubic wood fragments for vinification (30) and pour it into the casing (200) of the rotating device of the hermetic barrel (1)
Un técnico vitivinícola dosifica la cantidad en peso (MFM), en g, de fragmentos de madera cúbicos para vinificación (30) y vierte la cantidad dosificada en peso (MFM), en g, de fragmentos de madera cúbicos para vinificación (30) en la carcasa (200), (ver Fig.07), que se caracteriza porque la cantidad dosificada en peso (MFM), en g, mantiene la misma velocidad de difusión y gradientes de concentración de compuestos reaccionantes generados en una barrica de madera (0) convencional, y viene dada por la siguiente ecuación:
Figure imgf000026_0001
donde: A wine technician doses the quantity by weight (M FM ), in g, of cubic wood fragments for vinification (30) and pours the quantity dosed by weight (M FM ), in g, of cubic wood fragments for vinification (30 ) in the casing (200), (see Fig.07), which is characterized in that the amount dosed by weight (M FM ), in g, maintains the same diffusion rate and concentration gradients of reactant compounds generated in a barrel of conventional wood (0), and is given by the following equation:
Figure imgf000026_0001
where:
S Superficie interior, en m2, de la barrica de madera (0); S Interior surface, in m 2 , of the wooden barrel (0);
V Volumen, en L, de la barrica de madera (0); ed Espesor, en mm, de las duelas, de la barrica de madera (0); V Volume, in L, of the wooden barrel (0); e d Thickness, in mm, of the staves, of the wooden barrel (0);
VH Volumen, en L, de la barrica hermética (1), de la barrica de madera (0); p Densidad, kg/m3 (g/L), de la madera empleada para los fragmentos de madera cúbicos, para madera de roble tenemos 750 kg/m3 (g/L). ETAPA “c”. Introducir el dispositivo rotatorio (20) en la barrica hermética (1) V H Volume, in L, of the hermetic barrel (1), of the wooden barrel (0); p Density, kg/m 3 (g/L), of the wood used for the cubic wood fragments, for oak wood we have 750 kg/m 3 (g/L). STAGE "c". Insert the rotating device (20) into the hermetic barrel (1)
Un técnico vitivinícola introduce el dispositivo rotatorio (20) en la barrica hermética (1) por la puerta (12), deslizándolo por sendas acanaladuras izquierdas (206a) y derecha (206b), de tal modo, que al inicio del deslizamiento la acanaladura derecha (206b) desplazará, hacia afuera, el pivote derecho con resorte (19b) hasta que se enclave mediante sendas oquedades izquierda (207a) y derecha (207b) en los pivotes (19a, 19b), (ver Fig.04), ya que el pivote derecho con resorte (19b) volverá hacia adentro al entrar en la oquedad derecha (207b). A wine technician introduces the rotating device (20) into the hermetic barrel (1) through the door (12), sliding it through left (206a) and right (206b) grooves, in such a way that at the beginning of sliding the right groove (206b) will move the right spring-loaded pivot (19b) outwards until it is locked through two left (207a) and right (207b) cavities in the pivots (19a, 19b), (see Fig.04), since the right spring-loaded pivot (19b) will snap back in as it enters the right socket (207b).
ETAPA “d”. Control óptimo del oxígeno disuelto (OD) en el vino y destilados contenido en la barrica hermética (1) STAGE "d". Optimal control of dissolved oxygen (DO) in the wine and distillates contained in the hermetic barrel (1)
Glosario de referencias empleadas en las ecuaciones condicionales Glossary of references used in the conditional equations
(OD) Medida del sensor OD (16), que mide el oxígeno disuelto en el vino;(OD) Measurement of the OD sensor (16), which measures the oxygen dissolved in the wine;
(ODSP) Consigna de oxígeno disuelto (SETPOINT); (OD SP ) Dissolved oxygen setpoint (SETPOINT);
(ΔSP) Histéresis consigna; (Δ SP ) Setpoint hysteresis;
(ΔSAT) Histéresis saturación; (Δ SAT ) Saturation hysteresis;
Etapa implementada en un programa controlador (Pl 1), (Fig.08), instalado en un relé lógico programable (15), que incorpora medios de comunicación con el sensor OD (16) y con la válvula de control de gas dotada de sensor de flujo (F) (14), cuya funcionalidad es mantener el punto de consigna de oxígeno disuelto (OD) en el vino, de acuerdo a la lectura del sensor OD (16) y actuando en la válvula (14) de control de gas dotada de sensor de flujo (F), estando caracterizada porque que comprende al menos las siguientes subetapas: Stage implemented in a controller program (Pl 1), (Fig.08), installed in a programmable logic relay (15), which incorporates means of communication with the DO sensor (16) and with the gas control valve equipped with sensor flow (F) (14), whose functionality is to maintain the dissolved oxygen (DO) set point in the wine, according to the reading of the DO sensor (16) and acting on the gas control valve (14). equipped with a flow sensor (F), being characterized in that it comprises at least the following sub-stages:
Sub-etapa “d.l”. Lectura del oxígeno disuelto (OD) en el vino y si es mayor que un valor de consigna (ODSP) sumado un valor de histéresis saturación (ΔSAT), abrir la osición 1 (140) de la válvula (14) para producir una nano-nitrogenización del vino destilados Sub-step "dl". Reading of dissolved oxygen (DO) in the wine and if it is greater than a set value (OD SP ) added to a saturation hysteresis value (Δ SAT ), open the Position 1 (140) of the valve (14) to produce a nano-nitrogenization of distilled wine
De acuerdo con la lectura del sensor OD (16), se realiza nano-nitrogenización si se cumple la siguiente sentencia condicional: According to the reading of the OD sensor (16), nano-nitrogenization is performed if the following conditional statement is fulfilled:
Si {OD > (ODSP + ΔSAT)} entonces {SET 140 } activándose la bobina de activación de la posición 1 (140), de la válvula selectora (14), alimentándose con gas N2 el dispositivo rotatorio (20) y provocando una dosificación de dicho gas en el vino simultáneamente con una rotación del dispositivo (20), que produce simultáneamente: If {OD > (OD SP + Δ SAT )} then {SET 140 } activating the activation coil of position 1 (140), of the selector valve (14), feeding N 2 gas to the rotary device (20) and causing a dosage of said gas in the wine simultaneously with a rotation of the device (20), which simultaneously produces:
- homogeneización del vino contenido en la barrica hermética (1), producida por el bazuqueo al batir en su movimiento de rotación la carcasa (200) el vino y debido a la dosificación eolíptica de gas N2 que produce el difusor (204). - Homogenization of the wine contained in the hermetic barrel (1), produced by punching the wine by beating the casing (200) in its rotation movement and due to the aeolíptic dosage of N 2 gas produced by the diffuser (204).
- movimiento de los fragmentos de madera (30) para que en su rotación se liberen las caras activas de los mismos; - Movement of the pieces of wood (30) so that their active faces are released during their rotation;
- nano-nitrogenización, es decir una lenta desoxigenación al desplazar el oxígeno del vino mediante un gas inerte: N2. - nano-nitrogenization, that is to say a slow deoxygenation by displacing the oxygen from the wine by means of an inert gas: N 2 .
Sub-etapa “d.2”. Lectura del oxígeno disuelto (OD) en el vino v si es menor que un valor de consigna (ODSP) restado un valor de histéresis (ΔSP), cerrar la posición 1 (140) y abrir la posición 2 (141) de la válvula (14) para producir una nano- oxigeneción del vino y destilados Sub-stage "d.2". Dissolved oxygen reading (DO) in the wine v if it is less than a setpoint value (OD SP ) minus a hysteresis value (Δ SP ), close position 1 (140) and open position 2 (141) of the valve (14) to produce a nano-oxygenation of the wine and distillates
De acuerdo con la lectura del sensor OD (16), se realiza nano-oxigenación si se cumple la siguiente sentencia condicional: According to the reading of the OD sensor (16), nano-oxygenation is performed if the following conditional statement is met:
Si {OD < 0DSP — ΔSP)} entonces {RESET 140 y SET 141 } desactivándose la bobina de activación de la posición 1 (140), de la válvula selectora (14), y activándose la bobina de activación de la posición 2 (141), alimentándose con gas aire, u O2, el dispositivo rotatorio (20) y provocando una dosificación de dicho gas en el vino simultáneamente con una rotación del dispositivo (20), que produce simultáneamente: If {OD < 0D SP — Δ SP )} then {RESET 140 and SET 141 } deactivating the activation coil of position 1 (140), of the selector valve (14), and activating the activation coil of position 2 (141), feeding the rotary device (20) with air gas, or O 2 . and causing a dosage of said gas in the wine simultaneously with a rotation of the device (20), which simultaneously produces:
- homogeneización del vino contenido en la barrica hermética (1), producida por el bazuqueo al batir en su movimiento de rotación la carcasa (200) el vino y debido a la dosificación eolíptica de gas aire, u O2, que produce el difusor (204). - Homogenization of the wine contained in the hermetic barrel (1), produced by punching the wine by beating the casing (200) in its rotation movement and due to the aeoliptic dosing of air gas, or O 2 , produced by the diffuser ( 204).
- movimiento de los fragmentos de madera (30) para que en su rotación se liberen las caras activas de los mismos; - Movement of the pieces of wood (30) so that their active faces are released during their rotation;
- nano-oxigenación, es decir una lenta oxigenación del vino mediante aire u oxígeno. - nano-oxygenation, that is to say a slow oxygenation of the wine by means of air or oxygen.
Sub-etapa “d.3”. Lectura del oxígeno disuelto (OD) en el vino y si es mayor que un valor de consigna (ODSP) sumado el valor de histéresis (ΔSP), cerrar la posición 2 (141) de la válvula (14) para producir una maduración del vino y destilados Sub-stage "d.3". Dissolved oxygen reading (DO) in the wine and if it is greater than a set value (OD SP ) added to the hysteresis value (Δ SP ), close position 2 (141) of the valve (14) to produce a maturation of wine and spirits
De acuerdo con la lectura del sensor OD (16), se realiza una maduración del vino y destilados, al dejar el vino quieto y sin aporte de gas, si se cumple la siguiente sentencia condicional: According to the reading of the OD sensor (16), the wine and distillates are matured, by leaving the wine still and without gas input, if the following conditional sentence is met:
Si {OD > (ODSP + ΔSP) entonces {RESET 141 } desactivándose la bobina de activación de la posición 2 (141), de la válvula selectora (14), por lo que se deja de alimentar con gas el dispositivo rotatorio (20), dejando de dosificar con gas el vino y provocando una parada en la rotación del dispositivo (20) que produce: If {OD > (OD SP + Δ SP ) then {RESET 141 } deactivating the activation coil of position 2 (141), of the selector valve (14), so that the rotary device is no longer supplied with gas ( 20), ceasing to dose the wine with gas and causing a stop in the rotation of the device (20) that produces:
- maduración del vino y destilados en la barrica hermética (1) al estar los fragmentos de madera para vinificación (30) en contacto con el vino y destilados y al disponerse de un oxígeno disuelto (OD) de valor adecuado para el envejecimiento. ETAPA “e”. Inertizado de la barrica hermética (1) - maturation of the wine and distillates in the hermetic barrel (1) as the fragments of wood for vinification (30) are in contact with the wine and distillates and when a dissolved oxygen (DO) of adequate value is available for ageing. STAGE "e". Inerting of the hermetic barrel (1)
Un técnico vitivinícola, una vez terminado el proceso de maduración del vino o destilado, regula manualmente la válvula de control de presión (121), para permitir la acción de presurización, y mediante la mini pantalla del relé lógico programable (15) activa (140) la bobina de activación de la posición 1 (1 0) de la válvula selectora (14) para rellenar la barrica hermética (1) con gas inerte N2, con la finalidad de mantener en su interior una atmósfera protectora. El operario para la operación de inertizado cuando comprueba que se dispara la válvula (121), siendo entonces la presión óptima en el interior de la barrica (1); también se puede emplear el gas inerte N2 mezclado con CO2. A wine technician, once the maturation process of the wine or distillate is finished, manually regulates the pressure control valve (121), to allow the pressurization action, and through the mini screen of the programmable logic relay (15) activates (140 ) the activation coil of position 1 (1 0) of the selector valve (14) to fill the hermetic barrel (1) with inert gas N 2 , in order to maintain a protective atmosphere inside. The operator stops the inerting operation when he checks that the valve (121) is triggered, then the optimal pressure inside the barrel (1); N 2 inert gas mixed with CO 2 can also be used.

Claims

REIVINDICACIONES Barrica hermética dotada con un dispositivo rotatorio que incorpora fragmentos de madera y dosificación eolíptica_(l), del tipo de las que incorporan un recipiente de acero inoxidable para maduración de vinos o destilados, que se compone de una barrica hermética (1), formada por una tapa izquierda (1 la) y una tapa derecha (11b), ambas con forma toriesférica, dispuestas en los laterales de una virola (10), con forma cilindrica, en el que se ha practicado un alojamiento convexo, evitando así que sobresalga respecto del cuerpo de la barrica una puerta (12) situada en su interior, y por la cual se llena o vacía de vino dicho recipiente, además también sirve para extraer o introducir el dispositivo (20), que se caracteriza porque contiene: CLAIMS Hermetic barrel equipped with a rotary device that incorporates fragments of wood and eolíptica dosing_(l), of the type that incorporates a stainless steel container for maturing wines or distillates, which is made up of a hermetic barrel (1), formed by a left cover (1la) and a right cover (11b), both with a torispherical shape, arranged on the sides of a cylindrical ferrule (10), in which a convex housing has been made, thus preventing it from protruding With respect to the body of the barrel, a door (12) located inside it, and through which said container is filled or emptied of wine, also serves to extract or introduce the device (20), which is characterized because it contains:
Una serie de elementos de actuación, instrumentación y control dispuestos en la barrica hermética (1), siendo estos: A series of actuation, instrumentation and control elements arranged in the hermetic barrel (1), these being:
- una válvula de control de presión (121), que es un actuador mecánico dispuesto, en una realización preferente, en la parte superior de la puerta (12), cuya funcionalidad es permitir la acción de presurización ajustable de la barrica hermética (1); - a pressure control valve (121), which is a mechanical actuator arranged, in a preferred embodiment, in the upper part of the door (12), whose functionality is to allow the adjustable pressurization action of the hermetic barrel (1) ;
- un sensor OD (16), dispuesto en una realización preferente en la tapa izquierda (l ia), cuya funcionalidad es medir bajas concentraciones de oxígeno disuelto (OD) en el vino, rango de 0 a 5 mg/L; - a DO sensor (16), arranged in a preferred embodiment in the left lid (l ia), whose function is to measure low concentrations of dissolved oxygen (DO) in the wine, range from 0 to 5 mg/L;
- un relé lógico programable (15), cuya funcionalidad es mantener el punto de consigna de oxígeno disuelto (OD) en el vino, de acuerdo a la lectura del biosensor (16) y actuando en la válvula (14) de control de gas dotada de sensor de flujo (F); - a programmable logic relay (15), whose functionality is to maintain the dissolved oxygen (DO) set point in the wine, according to the reading of the biosensor (16) and acting on the gas control valve (14) equipped with flow sensor (F);
- una válvula selectora (14), de control de gas dotada de sensor de flujo (F), para nano-dosificación; normalmente cerrada (NC); válvula de asiento de paso recto tipo 3 vías de 3 posiciones accionada bien neumática o eléctricamente y comandada por el relé lógico programable (15); su función es permitir en la posición 1 (140) el paso de un gas inerte N2 y en la posición 2 (141) de aire, u O2, al interior de la barrica hermética (1) así como medir el caudal (F) de dicho gas; capaz de permitir el paso de flujos bajos: 0 a 5 L/min. - a selector valve (14), for gas control equipped with a flow sensor (F), for nano-dosing; normally closed (NC); 3-way type 3-position straight seat valve actuated either pneumatically or electrically and commanded by the programmable logic relay (15); its function is to allow in position 1 (140) the passage of an inert gas N 2 and in position 2 (141) of air, or O 2 , inside the hermetic barrel (1) as well as measuring the flow (F) of said gas; capable of allowing the passage of low flows: 0 to 5 L/min.
Una tubería externa de impulsión (13), que alimenta de gas, mediante la válvula (14), a una tubería externa de alimentación (17) que está conectada a una tubería izquierda interna de alimentación (18a), por la cual se suministra el gas y también sirve de soporte izquierdo, y que termina en un pivote izquierdo de alimentación (19a) que es un extremo puntiagudo, donde se inserta el lateral izquierdo de un dispositivo rotatorio (20) de manera que pueda girar con facilidad, así como alimentarse de gas. An external drive pipe (13), which feeds gas, through the valve (14), to an external feed pipe (17) that is connected to an internal left feed pipe (18a), through which the gas is supplied. gas and also serves as a left support, and which ends in a left feeding pivot (19a) which is a pointed end, where the left side of a rotary device (20) is inserted so that it can rotate easily, as well as be fed Of gas.
Una tubería derecha ciega (18b), que sirve de soporte derecho, y que termina en un pivote derecho con resorte (19b) que es un extremo puntiagudo, donde se inserta el lateral derecho de un dispositivo rotatorio (20) de manera que pueda girar con facilidad, así como desplazarse cuando es presionado y volver a su posición original mediante un resorte, con la finalidad de permitir la retención del dispositivo (20). A blind right pipe (18b), which serves as a right support, and ends in a right spring-loaded pivot (19b) which is a pointed end, where the right side of a rotary device (20) is inserted so that it can rotate easily, as well as move when pressed and return to its original position by means of a spring, in order to allow the retention of the device (20).
Un dispositivo rotatorio (20), que comprende una carcasa (200) con tapa (201) que incorpora un elemento manual de apertura y cierre, en una realización preferente construida de chapa perforada de acero inoxidable, de capacidad interior ( C ) para contener una masa (MFM) de una pluralidad de fragmentos de madera de roble (30), que dispone en sus laterales de unas acanaladuras izquierda (206a) y derecha (206b), para permitir que la carcasa (200) se deslice por los pivotes izquierdo de alimentación (19a) y derecho con resorte (19b), rematadas las acanaladuras en su parte superior por unas oquedades izquierda (207a) y derecha (207b), y en cuyo interior de dichas oquedades se disponen de unos cojinetes izquierdo interno de alimentación (203a) y cojinete derecho (203b), para permitir que la carcasa (200) se enclave a los pivotes izquierdo de alimentación (19a) y derecho con resorte (19b); y dotado de un sistema de nano-dosificación, que contiene los siguientes elementos: A rotary device (20), comprising a casing (200) with a lid (201) that incorporates a manual opening and closing element, in a preferred embodiment made of perforated stainless steel sheet, with internal capacity (C) to contain a mass (M FM ) of a plurality of fragments of oak wood (30), which has left (206a) and right (206b) grooves on its sides, to allow the casing (200) to slide through the left pivots feeding (19a) and right with spring (19b), the grooves finished in their upper part by some left (207a) and right (207b) cavities, and inside these cavities there are left internal feeding bearings ( 203a) and right bearing (203b), to allow the casing (200) to engage the left power (19a) and right spring-loaded (19b) pivots; and equipped with a nano-dosing system, which contains the following elements:
- una tubería central interna de alimentación (202) que hace de eje de giro y de alimentación de gas, rematada en sus extremos por el cojinete izquierdo interno de alimentación (203a), por el cual se suministra el gas y también sirve de soporte de giro pivote izquierdo, dotado de una junta tórica de goma o similar de estanqueidad para el suministro de gas, y por un cojinete derecho (203b) que sirve de soporte de giro pivote derecho; - A central internal supply pipe (202) that acts as a turning axis and gas supply, topped at its ends by the internal left bearing of supply (203a), through which the gas is supplied and also serves as a left pivot support, equipped with a rubber O-ring or similar sealing for the gas supply, and by a right bearing (203b) that serves as a right pivot bracket;
- un difusor (204), con forma de eolípila, conformado por un tubo hueco conectado a la tubería (202) para alimentarse de gas y rematada en su extremo superior por un nano-difusor (205a) y en su extremo inferior por otro nano-difusor (205b), elementos de cuerpo cilindrico compuesto de material nano-poroso cerámico o de acero inoxidable sinterizado, los nano-difusores (205a, 205b) se disponen enrasados con la carcasa (200) y roscados en el interior de los extremos del difusor (204); el difusor (204), debido a su forma eolíptica, cuando se alimente de gas generará un par de giro que producirá un movimiento rotatorio autónomo en el dispositivo rotatorio (20), que causará un triple efecto: homogeneizar el vino contenido en la barrica hermética (1), mover los fragmentos de madera (30) para que en su rotación se liberen las caras activas de los mismos y nano-oxigenación o desoxigenación, según proceda, del vino. - A diffuser (204), in the shape of an aeolipile, made up of a hollow tube connected to the pipe (202) to feed gas and topped at its upper end by a nano-diffuser (205a) and at its lower end by another nano - Diffuser (205b), cylindrical body elements composed of ceramic nanoporous material or sintered stainless steel, the nano-diffusers (205a, 205b) are arranged flush with the casing (200) and threaded inside the ends of the diffuser (204); the diffuser (204), due to its aeolliptic shape, when it is fed with gas, will generate a torque that will produce an autonomous rotary movement in the rotary device (20), which will cause a triple effect: homogenize the wine contained in the hermetic barrel (1), move the wood fragments (30) so that their active faces are released during their rotation and nano-oxygenation or deoxygenation, as appropriate, of the wine.
2. Procedimiento de maduración de vino y destilados (Pl) mediante el empleo del dispositivo (1) para su implementación, del tipo de los que interactúan con una serie de elementos de actuación, instrumentación y control, que emplea la barrica hermética dotada con un dispositivo rotatorio, que incorpora fragmentos de madera y dosificación eolíptica, para maduración de vinos y destilados (1), estando caracterizado dicho procedimiento porque comprende al menos las siguientes etapas: 2. Procedure for maturation of wine and distillates (Pl) through the use of the device (1) for its implementation, of the type that interacts with a series of actuation, instrumentation and control elements, which uses the hermetic barrel equipped with a rotary device, which incorporates wood fragments and aeolíptica dosing, for maturation of wines and distillates (1), said procedure being characterized in that it comprises at least the following stages:
ETAPA “a”. Extraer el dispositivo rotatorio (20) de la barrica hermética (1) STAGE "a". Extract the rotary device (20) from the hermetic barrel (1)
Un técnico vitivinícola extrae el dispositivo rotatorio (20) de la barrica hermética (1) por la puerta (12), para ello simultáneamente con la fuerza de extracción debe desbloquear manualmente el pivote derecho con resorte (19b). ETAPA “b”. Calcular la cantidad en peso (MFM\ en g, de fragmentos de madera cúbicos para vinificación (30) y verterlo en la carcasa (200) del dispositivo rotatorioA wine technician extracts the rotating device (20) from the hermetic barrel (1) through the door (12), for this, simultaneously with the extraction force, he must manually unlock the right spring-loaded pivot (19b). STAGE "b". Calculate the amount by weight (M FM \ in g, of cubic wood fragments for vinification (30) and pour it into the casing (200) of the rotary device
(20) de la barrica hermética (1) Un técnico vitivinícola dosifica la cantidad en peso (MFM), en g, de fragmentos de madera cúbicos para vinificación (30) y vierte la cantidad dosificada en peso (MFM), en g, de fragmentos de madera cúbicos para vinificación (30) en la carcasa (200), que se caracteriza porque la cantidad dosificada en peso (MFM), en g, mantiene la misma velocidad de difusión y gradientes de concentración de compuestos reaccionantes generados en una barrica de madera (0) convencional, y viene dada por la siguiente ecuación:
Figure imgf000034_0001
donde: (20) from the hermetic barrel (1) A wine technician doses the quantity by weight (M FM ), in g, of cubic wood fragments for vinification (30) and pours the quantity dosed by weight (M FM ), in g , of cubic wood fragments for vinification (30) in the casing (200), characterized in that the amount dosed by weight (M FM ), in g, maintains the same diffusion rate and concentration gradients of reactant compounds generated in a conventional wooden barrel (0), and is given by the following equation:
Figure imgf000034_0001
where:
5 Superficie interior, en m2, de la barrica de madera (0); 5 Interior surface, in m 2 , of the wooden barrel (0);
V Volumen, en L, de la barrica de madera (0); ed Espesor, en mm, de las duelas, de la barrica de madera (0); V Volume, in L, of the wooden barrel (0); e d Thickness, in mm, of the staves, of the wooden barrel (0);
VH Volumen, en L, de la barrica hermética (1), de la barrica de madera (0); p Densidad, kg/m3 (g/L), de la madera empleada para los fragmentos de madera cúbicos, para madera de roble tenemos 750 kg/m3 (g/L). VH Volume, in L, of the hermetic barrel (1), of the wooden barrel (0); p Density, kg/m 3 (g/L), of the wood used for the cubic wood fragments, for oak wood we have 750 kg/m 3 (g/L).
ETAPA “c”. Introducir el dispositivo rotatorio (20) en la barrica hermética (1) Un técnico vitivinícola introduce el dispositivo rotatorio (20) en la barrica hermética (1) por la puerta (12), deslizándolo por sendas acanaladuras izquierdas (206a) y derecha (206b), de tal modo, que al inicio del deslizamiento la acanaladura derecha (206b) desplazará, hacia afuera, el pivote derecho con resorte (19b) hasta que se enclave mediante sendas oquedades izquierda (207a) y derecha (207b) en los pivotes (19a, 19b), ya que el pivote derecho con resorte (19b) volverá hacia adentro al entrar en la oquedad derecha (207b). ETAPA “d”. Control óptimo del oxígeno disuelto (OD) en el vino y destilados contenido en la barrica hermética (1) STAGE "c". Introducing the rotating device (20) into the hermetic barrel (1) A wine technician introduces the rotating device (20) into the hermetic barrel (1) through the door (12), sliding it through two left (206a) and right (206b) grooves. ), in such a way that at the beginning of sliding the right groove (206b) will move the right spring-loaded pivot (19b) outwards until it is locked by means of two left (207a) and right (207b) cavities in the pivots ( 19a, 19b), as the right spring-loaded pin (19b) will snap back in as it enters the right socket (207b). STAGE "d". Optimal control of dissolved oxygen (DO) in the wine and distillates contained in the hermetic barrel (1)
Etapa implementada en un programa controlador (Pl 1), instalado en un relé lógico programable (15), que incorpora medios de comunicación con el sensor OD (16) y con la válvula de control de gas dotada de sensor de flujo (F) (14), cuya funcionalidad es mantener el punto de consigna de oxígeno disuelto (OD) en el vino, de acuerdo a la lectura del sensor OD (16) y actuando en la válvula (14) de control de gas dotada de sensor de flujo (F), estando caracterizada porque que comprende al menos las siguientes subetapas: Stage implemented in a controller program (Pl 1), installed in a programmable logic relay (15), which incorporates means of communication with the OD sensor (16) and with the gas control valve equipped with a flow sensor (F) ( 14), whose functionality is to maintain the dissolved oxygen (DO) set point in the wine, according to the reading of the DO sensor (16) and acting on the gas control valve (14) equipped with a flow sensor ( F), being characterized in that it comprises at least the following sub-stages:
Sub-etapa “d.l”. Lectura del oxígeno disuelto (OD) en el vino v si es mayor que un valor de consigna (ODSP sumado un valor de histéresis saturación (ΔSAT), abrir la osición 1 (140) de la válvula (14) para producir una nano-nitrogenización del vino destilados Sub-step "dl". Dissolved oxygen (DO) reading in the wine v if it is greater than a set value (OD SP added a saturation hysteresis value (Δ SAT ), open position 1 (140) of the valve (14) to produce a nano -nitrogenization of distilled wine
De acuerdo con la lectura del sensor OD (16), se realiza nano-nitrogenización si se cumple la siguiente sentencia condicional: According to the reading of the OD sensor (16), nano-nitrogenization is performed if the following conditional statement is fulfilled:
Si {OD > (ODSP + ΔSAT)} entonces {SET 140 } activándose la bobina de activación de la posición 1 (140), de la válvula selectora (14), alimentándose con gas N2 el dispositivo rotatorio (20) y provocando una dosificación de dicho gas en el vino simultáneamente con una rotación del dispositivo (20), que produce simultáneamente: If {OD > (OD SP + Δ SAT )} then {SET 140 } activating the activation coil of position 1 (140), of the selector valve (14), feeding N 2 gas to the rotary device (20) and causing a dosage of said gas in the wine simultaneously with a rotation of the device (20), which simultaneously produces:
- homogeneización del vino contenido en la barrica hermética (1), producida por el bazuqueo al batir en su movimiento de rotación la carcasa (200) el vino y debido a la dosificación eolíptica de gas N2 que produce el difusor (204). - Homogenization of the wine contained in the hermetic barrel (1), produced by punching the wine by beating the casing (200) in its rotation movement and due to the aeolíptic dosage of N 2 gas produced by the diffuser (204).
- movimiento de los fragmentos de madera (30) para que en su rotación se liberen las caras activas de los mismos; nano-nitrogenización, es decir una lenta desoxigenación al desplazar el oxígeno del vino mediante un gas inerte: N2. - Movement of the pieces of wood (30) so that their active faces are released during their rotation; nano-nitrogenization, that is to say a slow deoxygenation by displacing the oxygen from the wine by means of an inert gas: N 2 .
Sub-etapa “d.2”. Lectura del oxígeno disuelto (OD) en el vino y si es menor que un valor de consigna (ODSP) restado un valor de histéresis (ΔSP), cerrar la posición 1Sub-stage "d.2". Dissolved oxygen reading (DO) in the wine and if it is less than a set value (OD SP ) minus a hysteresis value (Δ SP ), close position 1
(140) y abrir la posición 2 (141) de la válvula (14) para producir una nano- oxigenación del vino y destilados (140) and open position 2 (141) of the valve (14) to produce a nano-oxygenation of the wine and distillates
De acuerdo con la lectura del sensor OD (16), se realiza nano-oxigenación si se cumple la siguiente sentencia condicional: According to the reading of the OD sensor (16), nano-oxygenation is performed if the following conditional statement is met:
Si {OD < (ODSP — ΔSP) entonces {RESET 140 y SET 141 } desactivándose la bobina de activación de la posición 1 (140), de la válvula selectora (14), y activándose la bobina de activación de la posición 2 (141), alimentándose con gas aire, u O2, el dispositivo rotatorio (20) y provocando una dosificación de dicho gas en el vino simultáneamente con una rotación del dispositivo (20), que produce simultáneamente: If {OD < (OD SP — Δ SP ) then {RESET 140 and SET 141 } deactivating the activation coil of position 1 (140), of the selector valve (14), and activating the activation coil of position 2 (141), feeding air gas, or O 2 , to the rotary device (20) and causing a dosage of said gas in the wine simultaneously with a rotation of the device (20), which simultaneously produces:
- homogeneización del vino contenido en la barrica hermética (1), producida por el bazuqueo al batir en su movimiento de rotación la carcasa (200) el vino y debido a la dosificación eolíptica de gas aire, u O2, que produce el difusor (204). - Homogenization of the wine contained in the hermetic barrel (1), produced by punching the wine by beating the casing (200) in its rotation movement and due to the aeoliptic dosing of air gas, or O 2 , produced by the diffuser ( 204).
- movimiento de los fragmentos de madera (30) para que en su rotación se liberen las caras activas de los mismos; - Movement of the pieces of wood (30) so that their active faces are released during their rotation;
- nano-oxigenación, es decir una lenta oxigenación del vino mediante aire u oxígeno. - nano-oxygenation, that is to say a slow oxygenation of the wine by means of air or oxygen.
Sub-etapa “d.3”. Lectura del oxígeno disuelto (OD) en el vino v si es mayor que un valor de consigna (ODSP) sumado el valor de histéresis (ΔSP), cerrar la posición 2Sub-stage "d.3". Reading of dissolved oxygen (DO) in the wine v if it is greater than a set value (OD SP ) added to the hysteresis value (Δ SP ), close position 2
(141) de la válvula (14) para producir una maduración del vino y destilados De acuerdo con la lectura del sensor OD (16), se realiza una maduración del vino y destilados, al dejar el vino quieto y sin aporte de gas, si se cumple la siguiente sentencia condicional: (141) valve (14) to produce a maturation of wine and distillates According to the reading of the OD sensor (16), the wine and distillates are matured, by leaving the wine still and without gas input, if the following conditional sentence is met:
Si {OD > (ODSP + ΔSP) entonces {RESET 141 } desactivándose la bobina de activación de la posición 2 (141), de la válvula selectora (14), por lo que se deja de alimentar con gas el dispositivo rotatorio (20), dejando de dosificar con gas el vino y provocando una parada en la rotación del dispositivo (20) que produce: If {OD > (OD SP + Δ SP ) then {RESET 141 } deactivating the activation coil of position 2 (141), of the selector valve (14), so that the rotary device is no longer supplied with gas ( 20), ceasing to dose the wine with gas and causing a stop in the rotation of the device (20) that produces:
- maduración del vino y destilados en la barrica hermética (1) al estar los fragmentos de madera para vinificación (30) en contacto con el vino y destilados y al disponerse de un oxígeno disuelto (OD) de valor adecuado para el envejecimiento. - maturation of the wine and distillates in the hermetic barrel (1) as the fragments of wood for vinification (30) are in contact with the wine and distillates and when a dissolved oxygen (DO) of adequate value is available for ageing.
ETAPA “e”. Inertizado de la barrica hermética (1) STAGE "e". Inerting of the hermetic barrel (1)
Un técnico vitivinícola, una vez terminado el proceso de maduración del vino o destilado, regula manualmente la válvula de control de presión (121), para permitir la acción de presurización, y mediante la mini pantalla del relé lógico programable (15) activa (140) la bobina de activación de la posición 1 (140) de la válvula selectora (14) para rellenar la barrica hermética (1) con gas inerte N2, con la finalidad de mantener en su interior una atmósfera protectora. El operario para la operación de inertizado cuando comprueba que se dispara la válvula (121), siendo entonces la presión óptima en el interior de la barrica (1); también se puede emplear el gas inerte N2 mezclado con CO2. A wine technician, once the maturation process of the wine or distillate is finished, manually regulates the pressure control valve (121), to allow the pressurization action, and through the mini screen of the programmable logic relay (15) activates (140 ) the activation coil of position 1 (140) of the selector valve (14) to fill the hermetic barrel (1) with inert gas N 2 , in order to maintain a protective atmosphere inside. The operator stops the inerting operation when he checks that the valve (121) is triggered, thus being the optimum pressure inside the barrel (1); N 2 inert gas mixed with CO 2 can also be used.
PCT/ES2022/070113 2022-03-02 2022-03-02 Hermetic barrel provided with a rotary device, which includes wood chips and aeolipic dispensing, for ageing wines or spirits and method for using same WO2023166229A1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3119321A (en) * 1962-10-04 1964-01-28 Lewis A Deal Apparatus for aging alcoholic spirits
FR2504498A1 (en) * 1981-04-27 1982-10-29 Stem Inc Chester Oak cask for ageing and maturing wine, whisky etc. - contains pocketed oak contacting element to speed process and extend life of cask
US20080000356A1 (en) * 2001-10-04 2008-01-03 Eustis Robert H System for non-deleterious accelerated aging of wine or spirits
US20180057781A1 (en) * 2009-10-16 2018-03-01 Jonathan Roleder Container assembly for aging a liquid
US10407652B1 (en) * 2016-07-14 2019-09-10 Raymond L. Graf Barrel apparatus

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3119321A (en) * 1962-10-04 1964-01-28 Lewis A Deal Apparatus for aging alcoholic spirits
FR2504498A1 (en) * 1981-04-27 1982-10-29 Stem Inc Chester Oak cask for ageing and maturing wine, whisky etc. - contains pocketed oak contacting element to speed process and extend life of cask
US20080000356A1 (en) * 2001-10-04 2008-01-03 Eustis Robert H System for non-deleterious accelerated aging of wine or spirits
US20180057781A1 (en) * 2009-10-16 2018-03-01 Jonathan Roleder Container assembly for aging a liquid
US10407652B1 (en) * 2016-07-14 2019-09-10 Raymond L. Graf Barrel apparatus

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