INNOVATIVE VINIFICATION KIT AND CORRESPONDING OENOLOGICAL AGING PROCESS

Abstract

Winemaking assembly (2) characterized in that it comprises:- a support structure (3);- at least one container (4) intended to contain an oenological liquid (L) intended for the production of wine;said at least one container (4) being intended to be placed at least partly on said support structure (3);said at least one container (4) being able to move relative to said support structure (3);said assembly (2) comprising a stirring system (6) intended to set said oenological liquid (L) in motion inside said container (4). Figure for the abstract: Fig.3A

Description

Title of the invention: INNOVATIVE VINIFICATION UNIT AND CORRESPONDING OENOLOGICAL AGING PROCESS

[0001] The present invention relates to an innovative winemaking assembly, in which the container intended to contain an oenological liquid is supported by a support structure which allows said container to move relative to said support structure.

[0002] The present invention further relates to a method for oenological aging of an oenological liquid in which a winemaking assembly according to the present invention is used.

[0003] Wine-making assemblies are known in which the container is placed on support elements and shear forces are exerted on these containers, which could cause the containers to break, in particular when these containers are made of materials such as ceramic, stoneware and / or porcelain, and / or when said containers are of large dimensions, consequently capable of containing high volumes of oenological liquid.

[0004] It is also known in the winemaking process to periodically break the crust, or the cap of marc or residues which accumulate and float on the surface of the oenological liquid.

[0005] It is further known, in the winemaking process, to periodically stir the oenological liquid by extracting it from the bottom of the container and putting it back into said container from the top. These operations are normally carried out manually because it is not possible to stir the container in relation to its contents.

[0006] It is also known how important it is to generate a mixing of the oenological liquid in order to obtain a wine with marked and persistent organoleptic characteristics, in addition to avoiding sedimentation problems that could compromise the proper progress of the winemaking process.

[0007] It is also known how much the variation of the conditions around the container containing the oenological liquid can cause the organoleptic characteristics of the wine to vary at the end of the winemaking process. For example, in certain winemaking processes, for the production of certain wines, it is necessary for the container containing the oenological liquid to be maintained in an environment in which the temperature gradient during the entire winemaking process would be substantially zero, so that the winemaking takes place at a constant temperature.

[0008] It is further known that temperature variations in a particular region of a container containing a fluid cause convection movement phenomena in said fluid.

[0009] Finally, processes of aging or maturing in bottles are known, consequently different from a winemaking process as such, in which a container, substantially ready for sale to the final consumer, is placed in static housings provided for this purpose, for example a crate, then immersed in a natural basin at a predetermined depth. The wine contained in these containers is not subjected to any force capable of setting it in motion during the time it is kept in the water, and no thermal gradients are observed that could possibly cause a convection movement of the wine contained therein.

[0010] The present invention proposes to solve these technical problems, as well as others, by means of an assembly comprising a support structure, a container and a stirring system so as to allow the movement of the oenological liquid inside said container.

[0011] One aspect of the present invention relates to a winemaking assembly characterized in that it comprises: - a support structure; - at least one container intended to contain an oenological liquid intended for the production of wine; - said at least one container being intended to be placed at least in part on said support structure; - said at least one container being able to move relative to said support structure; - said assembly comprising a stirring system intended to allow the movement of said oenological liquid inside said container; said support structure being a basin containing a liquid substance; said at least one container being able to be immersed at least partially in the liquid substance; said assembly being designed to allow the container to float, at least in part, in said at least one liquid substance.

[0012] Another aspect of the present invention relates to a process for the oenological aging of an oenological liquid, characterized in that said process comprises the following steps: - provide a set as previously mentioned by providing a basin and a container; - introduce the oenological liquid inside the container and introduce a liquid substance into the basin; - immerse said container inside the basin;

[0013] - predict the correct flotation point of the container in the liquid substance contained in the basin; - periodically stir the oenological liquid placed inside the container.

[0014] The characteristics and advantages of the assembly and the method will appear more clearly on reading the description given below of the various possible embodiments, provided as a non-limiting example, of the assembly and the method, as well as the appended figures in which:

[0015] [Fig. 1 A] and [Fig. 1B] represent a preferred embodiment, given as an illustration non-limiting example of the assembly according to the present invention; in particular [Fig.lA] represents the assembly according to a sectional view relative to a vertical plane; [Fig.lB] represents the assembly of [Fig.lA] according to a sectional view in plan from above.

[0016] [Fig.2] represents an alternative embodiment of the set of [Fig.lA] to [Fig.lB], on which one can see a possible embodiment of a stirring device included in the stirring system.

[0017] [Fig.3A] and [Fig.3B] represent an alternative embodiment of the assembly compared to the embodiments of [Fig.1A] to [Fig.2], in which there is included a stirring device of the stirring system comprising an air chamber, in two different configurations; [Fig.3A] represents the stirring system in a resting configuration; [Fig.3B] represents the stirring system in a stirring configuration.

[0018] [Fig.4A] to [Fig.4C] represent another embodiment of the assembly according to the present invention, in which are included a plurality of containers stirred opportunely by means of a stirring system comprising an actuator device, in different configurations; [Fig.4A] represents the assembly in an idle configuration; [Fig.4B] represents a first stirring configuration; [Fig.4C] represents a second stirring configuration.

[0019] [Fig.5] represents another embodiment of the assembly according to the present invention, in which said support structure is a natural basin, in particular a watercourse such as a river or a torrent.

[0020] [Fig.6A] and [Fig.6B] represent various views of a possible embodiment of the container of the assembly according to the present invention, in which on said container the connection and / or stirring points for the cables are visible.

[0021] [Fig.7A] and [Fig.7B] represent various possible embodiments of the assembly according to the present invention, in which [Fig.7A] represents a support structure defining a basin in which are immersed in a liquid substance two containers capable of rotating with respect to their respective vertical axis, on in which these containers are spherical and cubic in shape; [Fig.7B] represents an ovoid-shaped container, included in an assembly in which said container is immersed in a liquid substance contained in a basin, allowing said container to rotate relative to one of its longitudinal axes.

[0022] With reference to the above-mentioned figures, the numerical reference 2 designates the winemaking assembly according to the present invention, in its entirety.

[0023] For the purposes of the present invention, by winemaking assembly is meant an assembly capable of allowing at least one winemaking process to be carried out.

[0024] For the purposes of this description, the expression "winemaking process" means a process for transforming grapes into wine, from the treatment of the grapes from harvest to the bottling of the oenological liquid obtained, therefore excluding the bottle aging phase, where applicable. The assembly 2 according to the present invention is therefore particularly suitable for winemaking.

[0025] The assembly 2 according to the present invention comprises: a support structure 3 and at least one container 4.

[0026] Said at least one container 4 is intended to contain an oenological liquid “L” intended for the production of wine.

[0027] Said container 4 is therefore intended to allow at least one winemaking process inside it.

[0028] For the purposes of the present invention, oenological liquid is understood to mean a liquid in which solid components such as residues, lees, marc cap, skins, etc. can be dispersed. This definition encompasses both the liquid obtained after destemming the grapes and the wine itself.

[0029] In the assembly 2 according to the present invention, said at least one container 4 is intended to be placed at least partly on said support structure 3. Preferably, said support structure 3 is designed so as to minimize any shear forces which are exerted on at least one container 4 supported by said support structure 3.

[0030] Said at least one container 4 can move relative to said support structure 3.

[0031] Preferably, said container 4 has an ovoid shape, a shape particularly prone to breakage due to shear forces.

[0032] The assembly 2 according to the present invention further comprises a stirring system 6. Said stirring system 6 is intended to enable said oenological liquid “L” to be stirred inside said container 4.

[0033] The assembly 2 according to the present invention makes it possible to carry out the stirring of the oenological liquid “L” without opening said container 4, and therefore while keeping said container 4 substantially closed. The assembly 2 according to the present invention makes it possible to carry out the stirring of the oenological liquid “L” without it leaving said container 4. The assembly 2 according to the present invention does not provide for the use of pumping means to extract the oenological liquid from one location in the container in order to deliver it to another location in said container.

[0034] Preferably, said support structure 3 is designed to allow the container 4 to move relative to said support structure 3, preferably by rotating relative to at least one axis, more preferably to an axis of said container 4.

[0035] More generally, said stirring system 6 is intended to stir said oenological liquid “L” in the case where said container 4 is substantially immobile relative to said support structure 3 and / or in the case where said container 4 is in movement relative to said support structure 3.

[0036] According to a generic embodiment of the assembly 2 according to the present invention, said support structure 3 comprises rotating means on which said container 4 rests. Said rotating means are capable of rotating said container 4 around an axis. Said support structure 3 further comprises damping means capable of damping any movement and / or impacts that said container 4 may undergo during its stirring relative to said support structure 3.

[0037] According to another possible embodiment of the assembly 2 according to the present invention, the movement of said oenological liquid “L” contained in said container 4 occurs through the stirring of the container 4 as a whole. According to this embodiment, said stirring system 6 is the combination of the interaction between the outer wall of the container 4 and the rotating means on which said container 4 rests.

[0038] The present embodiment makes it possible to obtain the following technical effects, in particular to make it possible to limit as much as possible the shear forces exerted on the container 4, which is particularly advantageous for containers 4 made of ceramic material in general, in which there could be junctions characterized by lower mechanical resistance; to allow the container 4 to be able to move easily and possibly to rotate completely or partially around an axis, which is particularly advantageous for maceration processes and / or aging processes on lees, insofar as the oenological liquid “L” can be easily stirred and the lees agitated without having to open the container 4 and consequently introduce oxygen or other undesirable altering substances.

[0039] According to a preferred embodiment of the assembly 2 according to the present invention, said support structure 3 is a basin 32 containing a liquid substance “A”. Said at least one container 4 can be immersed at least partly in the liquid substance “A”.

[0040] The assembly 2, comprising said stirring system 6, makes it possible to set said oenological liquid “L” in motion inside said container 4.

[0041] According to the present embodiment of the assembly 2, said basin 32 is substantially a container having larger dimensions than the container 4, which contains the oenological liquid “L”.

[0042] Said liquid substance “A” may be water, even only partially, and / or a mixture or liquid containing substances useful, for example, for preserving said liquid substance “A” in good hygienic and / or microbiological conditions and / or for maintaining determined thermotechnical characteristics. Said liquid substance “A” may be an ionized liquid.

[0043] According to the present embodiment, the action of the liquid substance “A” on the container 4 will be: 1- physical, by allowing the container 4 to float, at least in part, or to sink but with a very low residual weight, taking into account the hydrostatic thrust; 2- mechanical, by limiting as much as possible the shear forces exerted on the container 4 insofar as the hydrostatic pressure is extremely homogeneous, which is particularly advantageous for containers 4 made of a ceramic material in general, in which there could be junctions characterized by less mechanical resistance 3- dynamic, by allowing the container 4 to easily move and possibly rotate completely or partially inside the liquid substance “A”, which is particularly advantageous for maceration processes and / or in aging processes on lees, since the oenological liquid “L” can be easily stirred and the lees agitated without having to open the container 4 and consequently introduce oxygen or other undesirable altering substances 4- thermal, by transmitting inside the container 4, in time and space, the specific thermal gradient determined by the thermal storage characteristics of the liquid substance “A” which can possibly be added with salts to modify its thermal conductivity characteristic or thermally managed using heat pump systems.

[0044] Furthermore, the present embodiment makes it possible to obtain an energetic or activation effect, assuming that there is any interaction between the essential and non-essential components of the oenological liquid “L” with the liquid substance “A” in which the container 4 is contained.

[0045] According to the present embodiment, it is obvious that the movement of said oenological liquid “L” contained in said container 4 can occur through the stirring of the container 4 as a whole. For example, in its rotation around an axis, while said container 4 is at least partly immersed in the liquid substance “A”, it allows said oenological liquid “L” to be stirred.

[0046] More generally, according to a preferred embodiment of the assembly 2 according to the present invention, said stirring system 6 comprises a stirring device 62 intended to allow mixing of said oenological liquid “L” contained in the container 4.

[0047] According to a possible embodiment, said stirring device 62 is placed inside the container 4. This solution is particularly suitable for carrying out operations of maceration of the musts in the container 4. Indeed, said stirring device 62 is capable of setting in motion the residues, the marcs and / or the lees, so as to break the cap which forms during the winemaking processes. This embodiment during the maceration processes of the musts makes it possible to control the extraction of the compounds sought in the skins from the must, thus intensifying their mixing and their reciprocal contact. The present embodiment is applicable both when the container 4 is substantially immobile relative to said basin 32 and in the case where said container 4 is in motion relative to said basin 32.

[0048] According to a possible embodiment of said stirring device 62, the latter comprises one or more rods, fixed and / or movable, intended to crumble the cap of marc which could form, as indicated previously. Said rods could take the form of a grid and / or a net, so as to block or slow down the relative movement of the residues or marc with respect to said oenological liquid “L” and / or said container 4.

[0049] According to a possible embodiment, said stirring device 62, for example said rods, is a rigid structure connected to the internal walls of the container 4.

[0050] According to an alternative embodiment, said stirring device 62, for example said rods, is a mobile structure inside the container 4, for example which interacts at least in part with the walls of the container 4.

[0051] Preferably, according to the embodiment in which said stirring device 62 is represented by rods, these are advantageously positioned at a height such that they are in correspondence with the marc and / or residues, preferably above, which float partially submerged relative to the upper surface of the oenological liquid “L”.

[0052] According to a preferred embodiment, said container 4 has a structure 40 defining an interior volume “Wine”.

[0053] The shape of said structure 40 of the container 4 may be substantially ovoid, spherical, cylindrical or parallelepipedal, cubic, or of any shape making it possible to define said internal volume “Wine”. Preferably, said structure 40 of the container 4 has an ovoid shape, although this shape is particularly prone to breakage due to shear forces.

[0054] [Fig.7A] represents a possible embodiment of the assembly 2 in which the support structure 3 defines a basin 32 in which two containers 4 capable of rotating relative to their respective vertical axis are immersed in a liquid substance “A”. According to the illustrated embodiment, these containers 4 have a structure 40 having respectively a spherical shape and a cubic shape or, generally, a parallelepiped shape. [Fig.7B] represents an alternative embodiment of the assembly 2 in which the container 4 has a structure 40 of ovoid shape. Said container 4 is immersed in a liquid substance “A” contained in a basin 32, and said container 4 is capable of rotating relative to its longitudinal axis.

[0055] According to a possible embodiment, said structure 40 defines an opening 42, which can be placed in correspondence with the distal end of a neck 4L. Said container 4 comprises a closing element 43 intended to hermetically close said opening 42, preferably by closing it in a fluid-tight manner, preferably at least liquid-tight. Said structure 40 of the container 4 may comprise one or more connection and / or stirring points 44 in order to conveniently secure said container 4, for example to limit or block its movements, when this is deemed useful, or, by means of winches and / or pulleys, to allow rotation of the container 4, or for the phases during which the latter is not on the predefined support structure 3 or in the basin 32 but suspended in an aerial position, for example to set it in motion relative to said support structure 3.

[0056] Said container 4 can be made of ceramic, stoneware, porcelain, plastic, fiberglass, metal and / or wood. Preferably, said container 4 is made of ceramic, stoneware or porcelain.

[0057] According to a possible embodiment of the assembly 2 according to the present invention, said basin 32 is an artificial basin, for example an artificial container, a tank or a swimming pool, or other containers capable of containing a liquid substance “A” in which one or more containers 4 can be immersed.

[0058] [Fig.lA] and [Fig.lB] represent an embodiment, by way of non-limiting example, of the assembly 2 according to the present invention, comprising a basin 32 containing a liquid substance “A”, in which a container 4 is immersed, and a stirring device 62, for example as described above.

[0059] In particular, [Fig.1A] represents the assembly 2 in a sectional view relative to a vertical plane. This embodiment of the assembly 2 comprises: a basin 32, containing a liquid substance “A”, for example water; and a container 4, intended to contain an oenological liquid “L”. The container 4 is at least partly immersed in the liquid substance “A”, in particular by floating in this basin 32. Said basin 32 is an artificial basin, for example a tank or a swimming pool. According to the embodiment illustrated in [Fig.lA] and [Fig.lB], the assembly 2 comprises a stirring system 6 intended to set said oenological liquid “L” in motion inside said container 4. In particular, said container 4 has an ovoid-shaped structure 40 defining an interior volume “Wine”. Inside the container 4 is included a stirring device 62 in the form of a grid or net, preferably placed below the level of oenological liquid “L” contained in the container 4 but above the partially submerged residues “R”.Said stirring device 62 is advantageously connected, in a rigid manner, to the internal walls of the structure 40 of the container 4, moving integrally with said structure 40. Said stirring device 62 blocks and / or slows down the relative movement of the marc or residues “R” with respect to said oenological liquid “L” and / or said container 4.

[0060] [Fig.lB] represents the assembly 2 of [Fig.lA] according to a top plan sectional view. This figure shows a possible configuration of the reticular-shaped stirring device 62 conveniently attached to the internal walls of the structure 40 of the container 4. The shape of the basin 32 illustrated is given simply as an example.

[0061] More generally, according to an alternative embodiment of the stirring system 6, said stirring device 62 is a system of paddles, buckets or the like, possibly fixed to a horizontal axis. Said system of paddles, or the axis to which these paddles are fixed, is fixed to the container 4 or this system of paddles, or the axis to which these paddles are fixed, can be fixed to an external fixing system. According to this latter embodiment, this system comes out through orifices, preferably along a horizontal axis of symmetry, so as to allow the container 4 to rotate around an axis, preferably the horizontal axis. According to this latter embodiment, said paddle(s), bucket(s) or the like remain substantially fixed or immobile inside the container 4 while this container 4 can rotate.

[0062] More generally, said paddles or buckets make it possible to crumble the marc cap “R”, which will disperse in the oenological liquid “L”, which is mixed and homogenized, accentuating their mixing and the reciprocal contact, so as to promote the extraction of the compounds sought in the skins by the oenological liquid “L”.

[0063] [Fig. 2] is an alternative embodiment of the assembly 2. In [Fig. 2] one can see an embodiment of the assembly 2 according to the present invention in which the stirring device 62 included in the stirring system 6 is produced in the form of a system of pallets or buckets fixed to a horizontal axis. Said horizontal axis to which these paddles or buckets are fixed is fixed to an external fixing system. Said axis comes out of the container 4 through orifices, suitably hermetically closed, so as to allow the container 4 to be able to rotate around the horizontal axis. As shown in [Fig.2], the action of said paddles or buckets makes it possible to crumble the cap of marc “R” during the rotation of the container 4, and these residues “R” will disperse in the oenological liquid “L” by accentuating their mixing and the reciprocal contact, so as to promote the extraction of the compounds sought in the skins by the oenological liquid “L”. According to the embodiment illustrated by way of non-limiting example, said paddles or buckets are arranged appropriately around said axis, distributed appropriately in order to obtain a uniform effect of crumbling the marc cap and mixing the oenological liquid “L” in the container 4.

[0064] More generally, according to an alternative embodiment of the stirring system 6 according to the present invention, said stirring device 62 is a pneumatic device. Said pneumatic device comprises an air chamber 622, which is intended to modify its volume. Said air chamber 622 is placed inside said container 4, in particular in the interior volume “Wine” defined by said structure 40.

[0065] Said air chamber 622 is connected via a conduit 624 to an air compressor not shown, capable of injecting pressurized air inside said air chamber 622 to increase its volume. The air contained in this air chamber 622 can be expelled through the same conduit 624, which is suitably connected to an air extraction valve system. The variation in volume of the air chamber 622 makes it possible to stir the oenological liquid “L” inside the container 4.

[0066] According to the present embodiment, said container 4 may be stationary relative to said support structure 3 or to the basin 32, or move relative to said support structure 3 or to the basin 32. Indeed, the present embodiment of the riddling device 62, of the riddling system 6, makes it possible to keep said container 4 substantially stationary relative to said support structure 3 or to said basin 32, thus allowing the oenological liquid “L” to be riddled inside the container 4 without having to open said container 4. Furthermore, the increase in the volume of the air chamber 622 makes it possible to break the cap which forms during the winemaking processes, with the advantages indicated above.Furthermore, the increased volume of the air chamber 622 pushes the residues or marcs against the internal walls of the container 4, slowing down the movement and allowing greater interaction with the oenological liquid “L”, with the advantages indicated above.

[0067] Preferably, said stirring device 62 is capable of taking both a rest configuration, in which the air chamber 622 has a minimum volume, and a stirring configuration, in which the air chamber 622 has a maximum volume.

[0068] In the transition between said rest configuration and said stirring configuration, the stirring system 6, and in particular said stirring device 62, is capable of allowing mixing of said oenological liquid “L” contained in said container 4.

[0069] Advantageously, in said embodiment, the container 4, preferably in correspondence with the closing element 43, comprises a valve element 5 capable of allowing at least the exit of the gases present in the container 4 in order to facilitate the increase in the volume of the air chamber 622 without creating excess pressures.

[0070] In correspondence with said closing element 43 is provided the passage of the conduit 624 to allow the variation of volume of said air chamber 622.

[0071] [Fig.3A] and [Fig.3B] represent an embodiment of the assembly 2 according to the present invention in which is included a riddling device 62 of the riddling system 6, comprising an air chamber 622 in two different configurations. In particular, [Fig.3A] represents the riddling device 62 in a resting configuration. In this configuration, said air chamber 622 is placed inside the container 4, in particular floating in the oenological liquid “L”. On the other hand, [Fig.3B] represents the riddling device 62 in a riddling configuration. In this configuration, said air chamber 622 occupies a part of the interior volume “Wine” of the container 4. In this configuration, the residues “R” will exert pressure against the internal walls of the container 4.In the passage between said rest configuration and said stirring configuration and vice versa, the stirring system 6, and in particular said stirring device 62, is capable of allowing a mixing of said oenological liquid "L" contained in said container 4. Said air chamber 622 is selectively inflated and deflated, passing between the different operational configurations by passing the air through said conduit 624. In the figures, one can see a valve element 5 placed in correspondence with the closing element 43 of the container 4.

[0072] More generally, depending on the embodiment, the movement of said oenological liquid “L” contained in said container 4 occurs through the stirring of the container 4 as a whole. These embodiments may be provided with mechanical stirring systems which guide the container 4, although it is supported, in operation, due to its weight by the liquid substance “A”, for example water, to be easily set in motion and possibly turned in this liquid substance “A” without risk of unwanted movement or drift.

[0073] According to a possible embodiment of the stirring system 6 of the assembly 2 according to the present invention, said stirring system 6 comprises an actuator device 61. Said actuator device 61 is intended to set the container 4 in motion in its entirety relative to said support structure 3, for example relative to said basin 32 when this container 4 is at least partly immersed in the liquid substance “A”. Said actuator device is therefore a device capable of setting at least one container 4 in motion.

[0074] According to a possible embodiment of the assembly 2 according to the present invention, the latter comprises several containers 4. Said several containers 4 are advantageously connected to each other in an appropriate manner. Said containers 4 can be connected to each other or to other objects and / or elements by means of one or more cables 63, directly or by means of an actuator device 61.

[0075] More generally, each container 4 can be connected directly to said actuator device 61 or be connected to this actuator device 61 via one or more cables 63.

[0076] According to the embodiment in which one or more containers 4 are fixed to said actuator device 61 by means of cables 63, said cables 63 will be of the same dimensions, so as to act uniformly on the containers 4, presenting the containers 4 in the best possible configuration.

[0077] A possible embodiment of the assembly 2 is for example illustrated in [Fig.4A] to [Fig.4C] on which are included several containers 4 set in motion in a suitable manner by means of a stirring system 6 comprising an actuator device 61, in different configurations. Said actuator device 61, in the form of a movable rod, is capable of sliding along an axis. A plurality of cables 63 are connected to said actuator device 61. To each cable 63 is suitably connected a container 4, said cable 63 being in particular connected to a connection and / or stirring point 44 of the container 4. According to this embodiment, all the cables 63 will advantageously be of the same length, so that said actuator device 61 can have a uniform action on all the containers 4.

[0078] In detail, [Fig.4A] represents the assembly 2 in a rest configuration. In this configuration, said cables 63 are soft, consequently the actuator device 61 does not exert a stirring force on said containers 4 through said cables 63. Said containers 4 are immersed in a liquid substance “A” contained in a basin 32. [Fig.4B] represents a first stirring configuration. In this configuration, the actuator device 61, in the form of a rod, has reached a first end of travel, bringing said cables 63 in traction and consequently setting said containers 4 in motion. [Fig.4C] represents a second stirring configuration. In this configuration, the actuator device 61a reaches a second end of travel, again bringing said cables 63 into traction and consequently setting said containers 4 in motion.

[0079] According to the present embodiment, said containers 4 are advantageously of substantially spherical or cylindrical, ovoid shape or their possible variants, able to rotate around one of their axes, for example by being supported in rotation by rotating means.

[0080] More generally, this embodiment of the stirring system 6 comprising an actuator device 61, for example connected to one or more containers 4 for example by means of one or more cables 63 or rigid rods, is also applicable in the case where said container 4 is supported by a support structure 3, including when the latter is not a basin 32 comprising a liquid substance “A”, as described previously.

[0081] More generally, said stirring system 6 can be produced so as to comprise both said actuator device 61 and said stirring device 62, in all the different possible combinations, in order to allow the movement of said oenological liquid “L” inside said container 4.

[0082] According to a possible embodiment of the assembly 2, in which said support structure 3 is a basin 32 and said basin 32 is an artificial basin, for example a swimming pool, this basin 32 may comprise a system intended to stir the liquid substance “A”, for example by generating a current, for example superficial, of this liquid substance “A” in this basin 32. According to this embodiment, the current generated in this basin is capable at least of setting in motion, for example by rotating it, said container 4, for example when the latter is held against the current, allowing the setting in motion of this container 4 in an innovative manner. This system may be an actuator device 61 included in the stirring system 6 of the assembly 2 according to the present invention.The embodiment comprising this system intended to set the liquid substance “A” in motion makes it possible to rotate said container 4 around an axis, for example by rotating it on itself, for example in the case where this container 4 is secured, for example by means of cables 63 or axes, for example on both sides, preferably transversely to the direction of the current, connected in an appropriate manner using sliding pivots and / or bearings.

[0083] This principle is also applicable in the case where this basin 32 is a natural basin, for example a lake, a well, a river, a torrent, the sea, etc. in which there could exist a natural current of said liquid substance “A”. The basins are in fact characterized, even only occasionally, by surface currents and / or underwater currents. According to this embodiment, said container 4 will be fixed to posts, supports, trees, rocks, anchors, etc., while remaining free to move partially, for example by rotating around an axis and / or by floating, thanks to these natural currents and / or due to stresses induced for example by man, manually or through automatic or semi-automatic instruments, for example through an actuator device 61. The present embodiment in which the natural currents present in a natural basin 32 are used has as its only secondary objectives energy savings, given the presence of said natural currents which would reduce the human work to be provided for a good part of the oenological phase, as well as a simplification of the installations,given the absence of complex motors and gears to set these containers 4 in motion, but on the other hand has the main objectives of characterizing the maintenance and the solicitation of the oenological liquid "L" by the natural environment in various aspects, the water being said liquid substance "A" in which the container 4 is immersed, the external conditions, the mechanical solicitations, for example the currents or the movement of the water specific to the basin, the solar radiation specific to the place, and the probable periodicity of the mechanical waves of the natural basins and electromagnetic waves of the sun, which are not perfectly programmable but which serve to achieve the desired effects.

[0084] [Fig.5] represents an embodiment of the assembly 2, according to the present invention, wherein said support structure 3 is a natural basin 32, in particular a river or a torrent. According to the illustrated embodiment, the container 4 is fixed, using cables 63 suitably connected to the structure 40 of said container 4, to objects present in the environment, and in particular to two trees. The natural current present in the basin 32 allows the periodic stirring of the container 4 and consequently of the oenological liquid “L” contained therein.

[0085] [Fig.6A] and [Fig.6B] show different views of a possible embodiment of the container 4 of the assembly 2 according to the present invention, in which the connection and / or stirring points 44 can be seen to which cables 63 and pulleys and / or winches can be connected with the container 4. In particular, [Fig.6A] shows an ovoid-shaped container 4 seen from one side, the circular section being visible. It can be seen in the figure that a cable 63 is connected to the structure 40 of the container 4, and in particular in correspondence with the connection and / or stirring point 44, which cable 63 could in turn be connected to pulleys and / or winches. [Fig.6B] represents the container 4 in axonometric projection, where the ovoid configuration of the structure 40 can be clearly seen. It is understood from the figure that said cables 63 are connected to respective connection and / or stirring points 44. placed at points of axial symmetry of the structure 40 of the container 4, in order to allow said container 4 to be positioned and / or stirred in a stable manner, for example transversely to a current present in a basin 32 and / or by stirring it relative to said support structure 3.

[0086] According to a preferred embodiment, given as a non-limiting example of the container 4 of the assembly 2 according to the present invention, this container 4 comprises at least one valve element 5. Said valve element 5 is at least intended to allow the escape of carbon dioxide which could be produced inside the container 4, for example during alcoholic fermentation.

[0087] Said valve element 5 is advantageously placed in correspondence with the closing element 43 of the container 4, being able to be positioned in correspondence with the opening 42 of said container 4. [Fig.3A] and [Fig.3B] represent, by way of example, a possible embodiment of the valve element 5 and its location relative to the structure 40 of the container 4.

[0088] Preferably, said valve element 5 is capable of operating in any configuration of the container 4 in the assembly 2 according to the present invention, for example also in the case where said container 4 is partially immersed in said liquid substance “A”, including in the case where said valve element 5 is completely immersed in said liquid substance “A”.

[0089] According to a preferred embodiment, said valve element 5, in addition to fulfilling the function of a purge valve, comprises at least one tap for the arrival of a gas, for example an inert gas and / or oxygen. Said valve element 5 is particularly suitable for allowing the introduction of the inert gas, following the creation of the vacuum, in order to saturate the space not filled by the oenological liquid “L”, in order to obtain a particular oenological aging of the oenological liquid.

[0090] More generally, the introduction of a gas into the interior volume “Wine” of the container 4, possibly by extracting must, when said container 4 is immersed in the liquid substance “A”, makes it possible to obtain the desired buoyancy, or the ideal level of buoyancy, of the container 4 once immersed, at least in part, in said liquid substance “A”. The different level of buoyancy makes it possible to obtain a different interaction of the container 4, and consequently of the oenological liquid “L”, with the external environment, that is to say both with said liquid substance “A”, the ambient air and the solar radiation, with the effects indicated previously.

[0091] Furthermore, in the case where a gas such as carbon dioxide and / or oxygen is introduced into the container 4 through said valve element 5, it is possible to control the duration and / or the quality of the alcoholic fermentation process inside the container 4, allowing the desired aging to be carried out on said oenological liquid “L”.

[0092] The assembly 2 according to the present invention is therefore particularly suitable for carrying out oenological aging techniques on an oenological liquid “L”.

[0093] One aspect of the present invention relates in fact to a process for the oenological aging of an oenological liquid “L”, comprising the following steps, preferably consecutive: - providing an assembly 2 according to the present invention by providing a support structure 3 and a container 4; - introduce the oenological liquid “L” inside the container 4; - placing said container 4 on the support structure 3; - periodically stir the oenological liquid “L” placed inside the container 4.

[0094] The method according to the present invention is particularly advantageous because it allows the stirring of the oenological liquid inside the container 4 without having to extract it from the container 4 and / or without having to open said container 4.

[0095] The step of providing an assembly 2 according to the present invention will not be described in further detail because it has already been extensively described previously in the present description.

[0096] The step of introducing the oenological liquid “L” consists of placing the whole bunches or grape berries, preferably previously destemmed and / or pressed, to obtain said oenological liquid “L”, inside the container “4”. Alternatively, it is possible to introduce into the container 4 an oenological liquid “L” already completely or partially fermented in order to carry out an aging process. Preferably, this step is followed by a sub-step of closing the container 4. The method according to the present invention will not provide for a step of opening said container 4 until the racking or drawing off of said oenological liquid “L”.

[0097] The step of placing said container 4 on the support structure 3 can also be carried out before the step of introducing the oenological liquid “L”. This step essentially consists of placing said container 4 in interaction with said support structure 3, whatever it may be, according to the various possible embodiments previously described. Said container 4 can be placed on the support structure 3 by means of winch and / or pulley systems.

[0098] The step of periodically stirring the oenological liquid “L” can be carried out in various ways, as appears from the preceding description, for example it can be carried out mechanically by stirring said container 4. The stirring of said container 4 can be mechanical, for example using an actuator device 61, manual or natural, for example by exploiting the movement of the water in a basin 32.

[0099] The step of periodically stirring the oenological liquid “L” can be completed by the use of one or more stirring devices 62, in all the embodiments described previously.

[0100] According to a preferred embodiment of the method according to the present invention, the step of periodically stirring the oenological liquid “L” is carried out at least in part using a pneumatic stirring device 62 comprising an air chamber 622. According to this embodiment, by means of said air chamber 622 or inflatable cushion, it is possible to press the skins or residues “R” against the internal walls of the structure 40 of the container 4 and therefore to prevent the must from floating in the oenological liquid “L” during the stirring of the container 4.

[0101] More generally, according to a possible embodiment of the method according to the present invention, the step of periodically stirring the oenological liquid “L” is carried out: at least in part using a stirring device 62 and / or mechanically by stirring said container 4, for example using an actuator device 61.

[0102] A particularly advantageous embodiment of the method according to the present invention provides that the step of providing an assembly 2 consists of providing a basin 32 and a container 4.

[0103] According to this embodiment, during the step of introducing the oenological liquid “L”, a step of introducing a liquid substance “A” into the basin 32 is also carried out. This step can also be carried out before said step of introducing the oenological liquid “L”. Indeed, the step of placing said container 4 on the support structure 3 consists of at least partially immersing said container 4 inside the basin 32. Consequently, the order of the steps could provide for immersing said container 4 inside the basin 32 and then carrying out the step of introducing the oenological liquid “L” into the container 4, while retaining all the aforementioned advantages.

[0104] According to a preferred embodiment of the method according to the present invention, given by way of non-limiting example, said method comprises the following steps consisting of: - providing an assembly 2 according to the present invention by providing a support structure 32 and a container 4; - introduce a liquid substance “A” into the basin 32 and the oenological liquid “L” inside the container 4; - immerse said container 4 inside the basin 32; - periodically stir the oenological liquid “L” placed inside container 4.

[0105] According to a preferred embodiment of the method according to the present invention, a step is provided consisting of predicting the correct flotation point of the container 4 in the liquid substance “A” contained in the basin 32.

[0106] Indeed, as previously emphasized, the more the container 4 is immersed in the liquid substance “A” in the basin 32, considering that said container 4 is partially, not totally, filled with said oenological liquid “L”, the more the thermal equilibrium will be regulated by the characteristics of this liquid substance “A”. Conversely, the more the container 4 is emerged from the liquid substance “A” present in the basin 32, the more the thermal equilibrium will be dependent on the aerial environment outside the system, including possible desired phenomena of direct solar radiation.

[0107] In the case where it is desired to completely immerse the container 4 containing the oenological liquid “L” without altering the corresponding filling of its contents, it will be sufficient to apply ballast and / or anchors or similar elements to the container 4 in flotation, including those of moderate weight. Said ballast and / or said anchors could be made of a material sufficiently dense to allow the threshold between the relative densities of the various materials involved to be exceeded, following the general principle according to which the density of the liquid receiving the container must be lower than the density of the container 4 filled with oenological liquid “L” and the added weights.

[0108] It should be borne in mind that, during alcoholic fermentations, the density of the oenological liquid "L" being transformed into wine will vary significantly, to the extent that the activity of the yeasts transforms the heavy sugars into alcohol and carbon dioxide, the latter being free to escape from the container 4 to avoid overpressures, for example through said valve element 5. The progressively increasing emersion of the container 4 during alcoholic fermentations, which is directly proportional to the density of the oenological liquid "L" contained therein, may be used as an indicator of the degree of progress of this oenological process. For example, starting from a maximum degree of immersion corresponding to a stage of the process prior to alcoholic fermentation, it will be possible to reach a maximum degree of emersion corresponding to a stage of the process after the completion of alcoholic fermentation.

[0109] According to a particular embodiment of the method according to the present invention, the step of periodic stirring of the oenological liquid “L” is carried out by the movement of the water. This movement of the water could be that which is naturally present in a natural basin 32 or due to a current present in this natural basin 32, or a current induced inside an artificial basin, for example using an actuator device 61 or electric pumps or wind systems, also directly connected to the actuators or gears of the system.

[0110] According to the different modes of implementation of the method according to the present invention, the step of providing a basin 32 could designate both a natural basin 32 and an artificial basin 32.

[0111] More generally, in the assembly 2 according to the present invention, the number, shape and composition of the containers 4 can be very varied: spherical or cubic, from ellipsoidal shape, as shown in several of the attached figures, to more irregular shapes; the materials can range from wood to plastics, metals or ceramics.

[0112] Said stirring system 6 can be produced according to various possible embodiments, allowing various possible stirring methods of the oenological liquid “L” inside the container 4, for example automatic, semi-automatic or manual stirring of the container 4, the present description and / or the appended figures only describe some of them, for the sake of simplicity.

[0113] The assembly 2 according to the present invention offers an alternative to the current methods of artisanal (or industrial) packaging of oenological liquids “L”, in the processing stages which start from the transformation of a must into a partially finished wine or a finished wine, consequently including the different processes of maceration, alcoholic fermentation, malolactic fermentation, aging, post-aging, aging, conservation, storage, etc.

[0114] The present invention, according to the embodiment of the assembly 2 comprising a basin 32, makes it possible to float at various levels one or more containers 4 which contain the oenological liquid “L” so that they can be supported only by the liquid substance “A” in which they are placed, in addition to the purpose of thermal regulation.

[0115] The present invention is therefore usable in prolonged fermentation processes. Furthermore, the completely innovative aspect of the present invention is the coupling of the ceramic material, as the material of the container in contact with the oenological liquid "L", in particular porcelain, with the riddling system 6, and in particular in the embodiment in which a pneumatic riddling device is provided directly intended for riddling and partial pressing of the residues "R", for example skins, during the maceration process, without it being necessary to draw off and / or open the container 4, possibly in an atmosphere saturated with inert gas.

[0116] The assembly 2 according to the present invention allows a particular innovative use of the containers 4, in addition to allowing the temperature of the oenological liquid “L” to be regulated through the regulation of the temperature of the liquid substance “A” in which the container 4 is immersed. The assembly according to the present invention allows, in the absence of particular technological systems, the upper part of container 4 in thermal equilibrium with the aerial environment, possibly exposed to direct solar radiation.

[0117] The assembly 2 according to the present invention makes it possible to uniformly support containers made of ceramic material, in particular porcelain, in particular of ovoid shape whose largest axis is horizontal, in order to minimize the shear forces which, with other support systems, would inevitably weigh, in a punctual or linear manner, on possible points of least mechanical resistance.

[0118] The assembly 2 according to the present invention allows to stir the containers 4, for example in the liquid substance "A", until their complete turning over, in the absence of complex technological systems, also through the use of internal components useful for maximizing the extraction processes.

[0119] The assembly 2 according to the present invention allows the oenological liquid “L” to remain for long periods of time inside a liquid substance “A”, for example water, with which contact is only prevented by the material in which the structure 40 of the container 4 is made.

[0120] Other embodiments of the assembly or implementation of the method not described or illustrated in detail herein will be apparent to those skilled in the art in light of the content of this patent application and should be considered as included within the scope of protection of this patent.

[0121] DIGITAL REFERENCES

[0122] Set 2

[0123] Support structure 3

[0124] Basin 32

[0125] Container 4

[0126] Structure 40

[0127] Col 41

[0128] Opening 42

[0129] Closing element 43

[0130] Connection and / or stirring points 44

[0131] Valve element 5

[0132] Stirring system 6

[0133] Actuator device 61

[0134] Stirring device 62

[0135] Air chamber 622

[0136] Conduit 624

[0137] Cables 63

[0138] Liquid substance “A”

[0139]

[0140]

[0141] Oenological liquid “L” Residue “R” Internal volume “Wine”

Claims

Claims

1. Winemaking assembly (2) characterized in that it comprises: - a support structure (3); - at least one container (4) intended to contain an oenological liquid (L) intended for the production of wine; - said at least one container (4) being intended to be placed at least in part on said support structure (3); - said at least one container (4) being able to move relative to said support structure (3); - said assembly (2) comprising a stirring system (6) intended to allow the movement of said oenological liquid (L) inside said container (4); said support structure (3) being a basin (32) containing a liquid substance (A); said at least one container (4) being able to be immersed at least in part in the liquid substance (A); said assembly being designed to allow the floating, at least in part, of the container (4) in said at least one liquid substance (A).

2. Assembly (2) according to claim 1, characterized in that said stirring system (6) comprises a stirring device (62) intended to allow mixing of said oenological liquid (L) contained in said container (4).

3. Assembly (2) according to one of the preceding claims, characterized in that the movement of said oenological liquid (L) contained in said container (4) occurs through the stirring of the container (4) as a whole.

4. Assembly (2) according to one of the preceding claims, characterized in that said container (4) comprises at least one valve element (5), at least intended to allow the release of carbon dioxide which could be produced inside the container (4), for example during alcoholic fermentation.

5. Assembly (2) according to one of the preceding claims, characterized in that said container (4) is made of ceramic, stoneware and / or porcelain.

6. Assembly (2) according to claim 2, characterized in that said stirring device (62) is a pneumatic device comprising an air chamber (622) intended to modify its volume; said air chamber (622) being placed inside said container (4).

7. Assembly (2) according to claim 2, characterized in that said stirring device (62) is a rigid structure connected to the internal walls of the container (4).

8. Assembly (2) according to claim 2, characterized in that said stirring system (6) comprises an actuator device (61) intended to set the container (4) in motion in its entirety, the latter being immersed at least in part in the liquid substance (A).

9. A method for oenological aging of an oenological liquid (L), characterized in that said method comprises the following steps: - providing an assembly (2) according to claim 1 by providing a basin (32), a support structure (3) and a container (4); - introducing the oenological liquid (L) inside the container (4) and introducing a liquid substance (A) into the basin (32); - placing said container (4) on the support structure (3); - immersing said container (4) inside the basin (32); - providing the correct floating point of the container (4) in the liquid substance (A) contained in the basin (32); - periodically stirring the oenological liquid (L) placed inside the container (4).

10. Method according to claim 9, characterized in that the step of periodically stirring the oenological liquid (L) is carried out: - at least partly using a stirring device (62); and / or - mechanically, by stirring said container (4).

11. Method according to claim 10, characterized in that the stirring of said container (4) is carried out using an actuator device (61); manual and / or natural by exploiting a movement of the water in a basin (32).

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