Apparatuses and Systems of Fermentation
a technology of apparatuses and systems, applied in the field of methods, apparatuses and systems of fermentation, can solve the problems of fermentation occurring, and affecting the final produ
Inactive Publication Date: 2013-08-08
RULE DAVID D
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Benefits of technology
This system ensures consistent temperature control and optimal contact between grape juice and the cap, enhancing the extraction of beneficial compounds and improving wine quality while reducing labor and operational costs through automation.
Problems solved by technology
However, fermentation occurs only within a specific range of temperatures and chemical conditions.
If the temperature of the material to be fermented changes to a temperature value outside the specific temperature range, the fermentation process chemically changes, and ultimately the fermentation ceases, both of which are routinely detrimental to the final product.
Moreover, gases develop during the fermentation process, and a majority of the gases are detrimental or toxic to the fermentation process.
Accordingly, optimizing the quality of the final wine product is difficult.
Moreover, the portion of the cap elevationally above the juice will tend to dry out which can release a different chemistry into the juice that is detrimental to the final product being produced.
These problems impede the goal of maximizing a volume of the cap coming in contact with a maximum volume of grape juice which optimizes release of the beneficial chemistry into the juice during fermentation.
For example, the plunging down method promotes disintegration of the cap within the grape juice which “generates an undesired quantity of dregs” being formed in the grape juice (Marin at col.
“Dregs may give rise to undesirable tastes and require further operations for subsequent cleaning of the wine.” (Marin at col.
Furthermore, the plunging down or punch down method is manually performed which makes the method labor intensive, expensive, inexact and additionally, undesirably exposes the surface of the grape juice to oxygen.
Gravity is not sufficient to move the juice through a substantially portion of the cap due to the compactness of the cap, and therefore, the penetration is minimal.
Some alleged corrective methods include a combination of the “pumping over” and “punching down.” However, this simply means that a combination of the problems discussed above now exist during the fermentation.
Accordingly, the alleged corrective methods of “pumping over” and “punching down” are ineffective for optimizing cap contact with the juice during fermentation, and therefore, the quality of the wine greatly suffers.
Moreover, as suggested previously, these alleged resolutions are “labor intensive” requiring extensive man hours.
Accordingly, these methods are expensive, and more problematic, inexact.
That is, being labor intensive, there is no systematic monitoring and controlling of the fermentation process.
The industry does not understand how quickly the fermentation process can get out of control and how drastically the process can be removed from an optimal process.
Still further, the methods that rely on pumping over and plunging actions do not address the fact that the actions can crush or crack open solid components of the cap which can release detrimental chemistries into the juice.
For example, the pumps used in these methods routinely receive solid components of the grapes such as seeds that cause the pumps to malfunction and release the detrimental chemistries into the juice.
Furthermore, there is a need to automate the fermentation process thereby doing away with the expense and inexactness of using labor intensive methods during the fermentation process.
Method used
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[0038]This disclosure of the invention is submitted in furtherance of the constitutional purposes of the U.S. Patent Laws “to promote” the progress of science and useful arts” (Article 1, Section 8).
[0039]The following various embodiments of the invention are directed to discussions and descriptions of fermentation methods and systems directed to fermenting fluids. However, it should be understood that various embodiments of the invention are applicable to fermenting substances or materials other than fluids.
[0040]FIG. 1 illustrates an exemplary one of various embodiments of the invention directed to a fermentation system 800. Fermentation system 800 comprises a vessel, container, tank and / or vat to hold a material to be fermented. One exemplary embodiment of the invention relies on a vat 802 to hold an exemplary material to be fermented, for example, a fluid. In one embodiment, vat 802 comprises a sidewall 806 extending between a bottom wall 804 and an open top or upper rim 808 opp...
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Abstract
A fermentation method and system which includes providing juice to be fermented into a container. The juice having a cap that is a collection of solid components of grapes. The cap has a permeable consistency and floats in the juice. The method includes moving a portion of the juice from below the cap upward into contact with the cap.
Description
TECHNICAL FIELD[0001]The invention pertains to methods, apparatuses and systems of fermentation. The invention further pertains to methods, apparatuses and systems of fermenting juices.BACKGROUND OF THE INVENTION[0002]Fermentation is a process defined as a chemical breakdown of a substance by bacteria, yeasts, or other micro-organisms. In the food industry, a simple definition of fermentation is the conversion of sugar to ethanol by using yeast. Ethanol is a form of alcohol, and is the alcohol in alcoholic beverages. Exemplary food industry products formed by fermentation include wine (converting juice into wine), beer (converting grains into beer), bread (converting carbohydrates into carbon dioxide to leaven the bread), and numerous other food products for the food industry.[0003]It should be understood that all fermentation processes produce thermal energy during the chemical breakdown of the substance, whether by using bacteria, yeasts, or other micro-organisms. Accordingly, fer...
Claims
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IPC IPC(8): C12G1/02
CPCC12G1/02C12G1/0203B65D88/34B65D88/42
InventorRULE, DAVID D.
OwnerRULE DAVID D