Container for fermentation, aging or storage of an alcoholic food preparation.

Abstract

The container (100) for fermenting, aging, or storing an alcoholic food preparation comprises: - at least one main wall (8) made of wood having internal (16) and external (18) faces, and - at least one coil (122) suitable for receiving a heat transfer fluid and comprising main sections (124) extending fully within the wall between the internal and external faces. Figure from the abstract: Fig. 1

Description

Title of the invention: Container for fermentation, aging or storage of an alcoholic food preparation. FIELD OF THE INVENTION

[0001] The invention relates to containers for fermentation, breeding or storage of a food preparation. STATE OF THE ART

[0002] Containers such as vats, tuns and wooden barrels can be used for both winemaking and aging. They have been used for centuries for the production of great wines, eaux-de-vie, beers, in fact for the production of all alcoholic beverages.

[0003] Oak wood allows both the successful completion of fermentations and aging due to its thermal properties but also its unique physicochemical properties. The wood is known for its contribution of tannins and polyphenolic compounds from the wood which allow the stabilization and polyphenolic structuring of drinks, in particular the color but also the volume, texture and length in the mouth.

[0004] It is commonly accepted that wood is a thermal insulator. However, its use in a vat, a barrel or a wine or alcoholic beverage vat results in the impregnation of the wall over a layer of several millimeters of wood by a hydro-alcoholic solution from the fermented or aged beverage. This impregnated layer as well as the humidity gradient towards the outside of the container give the wood significant thermal conduction properties, to the point that it is not useful to thermo-regulate a 225 L barrel of grape must in alcoholic fermentation, even though it is highly exothermic, the exchanges through the shell and the bottoms being sufficient to maintain the fermenting must below 25°C in temperate cellar conditions. It is especially when one wishes to ferment larger volumes and significantly from volumes of 500 L that the question of adding additional cooling means arises.

[0005] Thus, 1000 L wooden fermentation tanks generally contain a stainless steel exchanger which at the very least prevents excessive heating at the peak of fermentation and optimally regulates the temperature according to the desired recipe at each moment of fermentation. However, this optimal function is rarely fulfilled satisfactorily precisely because of interference with the thermal capacity of the wooden shell. As soon as it is desired to maintain conditions in the tank which deviate significantly from cellar conditions, for example if it is desired keep the must cool below 15°C while the cellar temperature is 25°C, or conversely if we want to keep the marc above 25°C while the nights are cool, then the thermal flows through the wood are no longer negligible and oppose the chosen technical route.

[0006] It is common to provide for this purpose an exchanger installed in the enclosure of the tank. There are two types of exchangers, namely flag type exchangers and serpentine type exchangers.

[0007] A flag-type exchanger extends in the tank along a vertical plane having a radial orientation with reference to an axis of the tank. It therefore extends from the axis of the tank to its wall, on one side of the axis only. A serpentine-type exchanger has a cylindrical shape defined by the helical winding of the heat exchange coil. The exchanger is arranged in the tank with its axis vertical. In a compact version, it is located on one side of the axis only, the diameter of the cylinder then being less than the radius of the tank. In a peripheral version, its axis coincides with that of the tank, in which case the coil extends in the tank all around the axis.

[0008] These exchangers aim to regulate the temperature inside the tanks. To ensure good efficiency of the exchanger, two points must be taken into account when designing wooden containers.

[0009] The first is positioning. Indeed, the positioning of the exchanger is a key point in good temperature control. Too high, it makes heating difficult, too low, cooling is not optimal. This is why it is important to design an exchanger that extends over the greatest possible height. In addition, the lack of homogeneity of the temperature inside the tank (for example, during fermentation, the temperature of the marc cap is higher than the temperature of the wine) makes it difficult to position the probe which is used to control the regulation.

[0010] The second point to take into account is the sizing of the exchanger. Indeed, the exchange surface must be in line with the thermal needs (calories and frigories) defined during the thermal study. The exchanger must also have a dimension adapted to the capacities of the thermal installation.

[0011] Furthermore, the bulkiness of the additional heat exchange devices, coils or flags, prevents the grapes and must from being properly stirred near the walls and therefore the marc from being homogenized during pumping over, racking or punching down in red winemaking.

[0012] Finally, these devices have retention or blind areas which are difficult to clean.

[0013] Furthermore, we have shown that the thermal conductivity of wood is sufficient to achieve heat exchanges between the external environment (cellar) and internal environment (must or wine) and that it increases significantly with the increase in water content in the wood. We then understand that the temperature of the cellar has an impact on the temperature of the liquid present inside the wooden container.

[0014] We therefore note that the wood has a significant thermal conductivity and that it therefore plays an important role as an interface between the wine and the cellar. Since heat exchange is possible through the thickness of the wood, it is easy to understand that the shell of the tank can therefore be considered as the largest heat exchange surface in the system. And this large exchanger generally plays a role opposite to that of the coil or the flag, since it allows the exchange of heat with the air in the cellar. In other words, the shell is a major source of heat loss.

[0015] One aim of the invention is to facilitate the thermal regulation of the preparation contained in the container. Statement of the invention

[0016] For this purpose, a container is provided for fermentation, breeding or storage of a food preparation,

[0017] the container comprising:

[0018] - at least one main wooden wall having internal and external faces, and

[0019] - at least one coil capable of receiving a heat transfer fluid and comprising main sections extending entirely within the wall between the internal and external faces.

[0020] Thus, the invention makes it possible to use the wooden wall of the container as an exchanger. The advantages are multiple:

[0021] - we therefore no longer have any opposition to manage between an internal exchanger and the fault insulation of soaked wood;

[0022] - the wall of the container offers a large heat exchange surface which allows to work with a smaller temperature difference between the objective to be achieved and the temperature of the heat transfer fluid. This allows for energy savings and makes thermal regulation faster and more efficient; and

[0023] - cleaning the inside of the container is made easier because there is no longer heat exchanger, this being integrated into the wall.

[0024] The fluid can be used for heating or cooling the container depending on the needs of its contents. The temperature of the fluid, especially if it is water, can vary from 0 to 40°C depending on the cooling / heating needs. It can be at a temperature below 0°C for cooling, especially if it is water. glycolated. The coil can be formed by a rigid or flexible pipe. Thus, the invention provides an intelligent mode of regulation that takes advantage of the thermal properties of the wood rather than fighting against them. It makes it possible to stop thermal losses through the wall and to carry out thermal regulation by the vector of the wood itself.

[0025] The container according to the invention may in particular be a vat, a barrel, a tuns or a cask.

[0026] “Internal face” means a face of the wall facing the inside of the container, and “external face” means a face facing the outside.

[0027] Advantageously, the main sections extend in a direction parallel to the internal and external faces.

[0028] This makes it easier to install the coil.

[0029] It can be provided that the main sections extend entirely away from the internal and external faces, for example at equal distance from these faces.

[0030] The humidity of the wood presents a positive gradient from the outside to the inside of the container when it is full of must or wine, and moreover over a thickness of several millimeters it is even soaked with liquid from the inner face. If the exchanger is placed in the thickness, in particular at an equal distance from the two faces, once the wall is impregnated with water, the thermal conductivity is better towards the inside than towards the outside.

[0031] Advantageously, the main wall is a side wall.

[0032] Thus, the heat exchange can take place over a large part of the height of the container, or even over its entire height, which improves the homogenization of the contents.

[0033] It can be provided that the main wall is a bottom wall, a ceiling or an end wall of the container.

[0034] It can be provided that the wall comprises wall elements.

[0035] These elements may be staves in the case of a vertical wall. They may be thin layers sandwiching the coil in the direction of the thickness of the wall when the wall is a bottom wall, ceiling wall or an end wall.

[0036] It may be provided that at least some of the wall elements have at least one cavity receiving the coil.

[0037] In one embodiment, the cavity comprises a groove.

[0038] Thus the main sections are interposed between the wall elements, which facilitates the assembly of the container.

[0039] It is possible to provide that the groove extends over at least two edges of the wall element, for example over three edges.

[0040] For example, at least one of the main sections is received in the grooves of two of the respective wall elements by being interposed between the wall elements.

[0041] In another embodiment, the cavity comprises an orifice extending from a first edge of the wall element to a second edge of the wall element.

[0042] It can be provided that at least some of the main sections extend in a direction parallel to an axis of the container.

[0043] It may also be provided that at least some of the main sections extend in a circumferential direction to an axis of the container.

[0044] According to the invention, a heat exchanger is also provided comprising:

[0045] - at least one main wooden wall having external faces, and

[0046] - at least one coil capable of receiving a heat transfer fluid and extending entirely in the wall between the external faces.

[0047] The invention also provides a container for fermenting, raising or storing a food preparation,

[0048] the container comprising:

[0049] - at least one wall delimiting an internal enclosure of the container, and

[0050] - at least one exchanger according to the invention and received in the enclosure so that the external faces of the exchanger extend into the enclosure.

[0051] This heat exchanger operates in the same way as the wall of the container according to the invention and has the same advantages. But, this time, the exchanger is entirely housed inside the enclosure and forms an added element. It can thus be in contact with the food preparation on both sides.

[0052] It may be provided that the container itself is in accordance with the invention. But it may also be a container whose wall is not made of wood or not entirely of wood, but for example of metal or an alloy such as stainless steel, or even of concrete.

[0053] Finally, according to the invention, there is provided a method for thermal regulation of a container for fermentation, breeding or storage of a food preparation, a method in which a heat transfer fluid is circulated in a wooden wall between faces of the wall, the wall being a wall of the container or a wall received in the container.

[0054] This method can be implemented by means of the container according to the invention or the heat exchanger according to the invention received in a container. DESCRIPTION OF FIGURES

[0055] We will now present embodiments of the invention by way of non-limiting example with the support of the drawings in which:

[0056] [Fig. 1] [Fig. 1] is an elevational view of a tank according to a first embodiment of the invention with parts broken away;

[0057] [Fig.2]

[0058] [Fig.3]

[0059] Figures 2 and 3 are perspective views of a stave of the side wall of the tank of [Fig.l];

[0060] [Fig.4]

[0061] [Fig.5]

[0062] [Fig.6]

[0063] [Fig.7]

[0064] [Fig.8]

[0065] Figures 4 to 8 illustrate test results of the tank of [Fig.l];

[0066] [Fig.9] [Fig.9] is an elevation view of a tank according to a second method of realization of the invention;

[0067] [Fig. 10] [Fig. 10] is an elevational view of the same tank showing the transparent heat exchangers;

[0068] [Fig. 11] [Fig. 11] is a perspective view showing elements of the tank of the [Fig.9] being assembled;

[0069] [Fig. 12] [Fig. 12] is an enlarged view of a detail of [Fig.l 1];

[0070] [Fig. 13] [Fig. 13] is a view of the rear part of the tank of [Fig.9]; and

[0071] [Fig. 14]

[0072] [Fig.15]

[0073] Figures 14 and 15 illustrate test results of the tank of [Fig.9]. First embodiment

[0074] We will describe with the support of figures 1 to 8 a tank 100 which forms a container according to a first embodiment of the invention.

[0075] This is a tank for vinification, fermentation, aging or storage of an alcoholic food preparation such as wine must.

[0076] It comprises three main walls forming respectively:

[0077] - a horizontal bottom 4 of the tank in the lower part,

[0078] - a horizontal ceiling 6 of the tank in the upper part, and

[0079] - a vertical circumferential tubular side wall 8.

[0080] The side wall 8 has in this example a slight curvature giving it a convex shape. In addition, its diameter decreases slightly from bottom to top. Despite this curvature and because of this decrease, such a shape is usually referred to as “truncated cone” in this field.

[0081] It has upper and lower circular edges connected respectively to the bottom 4 and to the ceiling 6.

[0082] The tank has a main vertical axis XX forming an axis of symmetry of revolution of the tank.

[0083] The tank 100 in this case has an upper opening in its ceiling in the form of a hatch closed by a door 10 and giving access to the interior of the tank. It also includes a drain valve 12 in the lower part of the side wall.

[0084] The three walls 4, 6 and 8 are formed from wooden elements delimiting external 14 and internal 16 faces of the tank.

[0085] In the side wall 8, these elements are formed by staves 18 each extending from the upper edge to the lower edge. The staves 18 each have the general shape of an elongated rectangular parallelepiped, as illustrated in [Fig. 2], although the stave is slightly curved since the side wall 8 has a horizontal section whose diameter tapers from the bottom to the top in the present example. The staves are juxtaposed with each other and held in this position by suitable means known per se and not illustrated.

[0086] As illustrated in [Fig.l], the tank comprises a coil 122 capable of receiving a heat transfer fluid for the thermal regulation of the interior of the tank and the food preparation it contains. This is a flexible pipe.

[0087] In this case, the coil 122 comprises vertical rectilinear main sections 124 each extending in a plane radial to the axis XX, in a direction parallel to the axis of the tank and junction parts 126 in an arc of a circle connecting them to each other.

[0088] Here it has a boustrophedon configuration which allows a fluid to circulate from one end of the coil to the other by making it travel the entire length of the latter. This is a configuration in which each line is connected to the next by a single end, this end changing from one line to the other, as in a zig-zag configuration.

[0089] In this embodiment, the coil, in particular its main sections, extends entirely in the side wall 8 between the internal 16 and external 14 faces. The main sections 124 extend in a direction parallel to the internal and external faces and entirely at a distance from the latter.

[0090] To this end, in this example, the side wall has cavities formed by grooves 128 machined in the edges of the staves 18 for receiving the coil. These grooves are visible in Figures 2 and 3. On each stave 18, the groove 128 extends in this case over three edges of the stave, halfway between its internal 16 and external 14 faces.

[0091] On the longitudinal edges 30, the groove 128 is sized to accommodate a longitudinal half of a main section. In this way, each main section 124 is received in the grooves 128 of two adjacent respective staves by being interposed between them. The two grooves thus form a closed housing for the main section 124. A seal not shown is interposed between the longitudinal edges to ensure the tank is watertight, as is conventionally known.

[0092] On the end edge 32 of the stave, the groove is sized, for example, to accommodate the entire corresponding joining part 126. The coil is therefore entirely housed in the thickness of the side wall 8.

[0093] For the assembly of the staves 18 and the coil 122, the coil is placed between the staves as the latter are put in place.

[0094] The tank 100 comprises means for connecting the coil to a supply of thermal regulation fluid, means for heating or cooling the latter and automated means for controlling the assembly.

[0095] Thanks to this arrangement, it is possible to ensure thermal regulation of the tank and the food preparation it contains. To do this, a heat transfer fluid is circulated in the coil 122 in the side wall 8, between its internal 16 and external 14 faces. Depending on the choice of regulation, this fluid can provide calories or frigories, namely it can heat or cool the preparation.

[0096] Thus, [Fig.4] illustrates tests carried out using this tank 100. Curve 136, in the lower part over the majority of the diagram, illustrates the temperature of the fluid in the coil 122 on the ordinate as a function of time on the abscissa. The other curve 138 illustrates the temperature of the interior of the tank as a function of time. The infrared photographs of the tank which will be presented are taken using a thermal camera from outside the tank.

[0097] For this test, the tank 100 is initially empty. Water vapor is injected into the tank for 15 minutes. [Fig. 5] is an infrared photograph of the wall 8 at the end of this period.

[0098] The side wall 8 of the tank then undergoes a rise in temperature for 35 minutes. [Fig.6] is an infrared photograph of the wall 8 at the end of this period, which appears hotter.

[0099] Then, the thermoregulation is started by circulating a cooling fluid in the coil 122 for one hour and ten minutes. [Fig.7] is an infrared photograph of the wall 8 at the end of this period, which appears colder, in particular at the level of the edges of the staves 18 receiving the main sections 124 of the coil.

[0100] Finally, [Fig.8] is an infrared photograph of wall 8 after a period of 5 hours and 10 minutes of thermoregulation. The tank appears even colder, and the cold temperature of the side wall has become more uniform. Second embodiment

[0101] We will now describe, with the support of figures 9 to 15, a tank 200 according to a second embodiment of the invention. Only the characteristics of the tank which are different from those of the first mode will be described. Some numerical references are increased by 100.

[0102] This time, the tank 200 comprises a vertical opening located in the lower half of the side wall 8, closed by a door 10, replacing the upper hatch.

[0103] Independently of this, the tank 200 this time comprises two coils 222a and 222b. The coil 222a occupies the upper half of the side wall 8 and the other 222b its lower half.

[0104] Regardless of this, each coil is rigid here, for example made of metal or a metal alloy such as stainless steel.

[0105] Independently of this, the main sections 224 of each coil extend this time in a circumferential direction to the axis XX of the tank 200, having an arcuate shape. These sections extend in horizontal planes, one above the other, always in the thickness of the side wall 8. The main sections are sufficiently short to leave free the front part of the side wall 8 occupied by the opening provided with the door 10.

[0106] The main sections 224 are organized in pairs. In each pair, the two main sections are connected at one end by an arcuate junction portion 226, as illustrated in particular in [Fig. 11]. They thus have a hairpin configuration. These curved junction portions 226 extend in the front part of the side wall, on either side of the opening as seen in [Fig. 10]. One group of hairpins is located in the left part and the other group in the right part, as illustrated in [Fig.10]. The curved junction portions 226 are at the same height from one group to the other, as are the main sections 224.

[0107] With reference to [Fig. 13], in the rear part of the tank 200, the other ends of the main sections 224 are connected by inclined rectilinear joining parts 227 ensuring a transition from one stage to another and from one hairpin to another of the coil. Each rectilinear joining part 227 connects a main section 224 of the left group to the main section 224 of the right group located at the level just below. These joining parts 227 are made of flexible material, for example elastomer.

[0108] Each coil 222a-ba therefore again has a boustrophedon arrangement which allows a fluid to circulate from one end of the coil to the other, making it travel through the entirety of the latter.

[0109] The receiving cavities of each coil are not formed by grooves in the edges in this case. With reference to Figures 11 and 12, they are here each formed by an orifice 228 extending from a first longitudinal edge of the stave 18 to its second longitudinal edge. Thus, while the groove 128 was open all the along the groove in the first embodiment, the orifice 228 is closed along its entire length and open only at its axial ends. This orifice has an axis in the shape of an arc of a circle, extending in a horizontal plane to match the curvature of the side wall 8.

[0110] For the assembly of the staves 18 and the coils 222, for the left group, a part of the staves is arranged vertically and then the pins of the group are installed in the holes. The other staves 18 are then installed one by one by threading them onto the main sections of the pins and sliding them along them. [Fig.l 1] illustrates this assembly in progress. The same procedure is carried out separately for the right group. Then the assembly is completed with the staves 18 comprising the rectilinear joining parts 227 by connecting the latter to the main sections of the two groups.

[0111] At the front of the tank, the staves receiving the curved joining portions 226 are formed by half-staves comprising grooves receiving the joining portions. Each half-stave forms only half the thickness of the side wall at this location.

[0112] At the rear of the tank, the upper coil 222a is also connected to the lower coil 222b by means of a conduit 242 and the connection of these to the heat transfer fluid supply circuit by means of a connector 240.

[0113] Figures 13 and 14 illustrate infrared photographs of the tank 200 taken during a test, respectively after one hour of operation of the exchanger as a cooler and then after 15 hours. They show both the interior and the exterior of the tank, the ceiling of which was removed only at the time of taking the picture. It can be seen that, after 15 hours, the temperature inside the tank is significantly cooler than outside. The coldest parts of the wall 8 correspond to the areas occupied by the coils 222a, b. Third embodiment

[0114] In a third embodiment, a heat exchanger is produced comprising:

[0115] - at least one main wooden wall having external faces, and

[0116] - at least one coil capable of receiving a heat transfer fluid and extending entirely in the wall between the external faces.

[0117] This exchanger can be made for example by means of staves. It can be a flag type exchanger. It can have a flat rectangular shape.

[0118] It is placed in a container such as a tank similar to that of the first two embodiments. The tank may conform to one of these embodiments but this is not obligatory and its own walls may be devoid of coils.

[0119] The exchanger is arranged in the internal enclosure of the tank and so that the external faces of the exchanger extend into the enclosure. If it is of the flag type, it extends into the tank along a vertical plane having a radial orientation with reference to the axis of the tank. It therefore extends from the axis towards the wall of the tank, on one side of the axis only. As previously, the coil of the exchanger is connected to a heat transfer fluid circuit.

[0120] To implement the thermal regulation process of the tank and / or the preparation in this case, a heat transfer fluid is circulated in the exchanger, in its wooden wall between the faces of the wall.

[0121] Numerous modifications may be made to the invention without departing from its scope. Conclusion

[0122] Although the invention has been presented in two embodiments with the coil(s) integrated into the side wall, it is possible to integrate at least one coil into the bottom 4, the ceiling 6, an end wall, or even into several of these walls at the same time.

[0123] The coil of the side wall may have a configuration different from those of the first two embodiments, for example a configuration combining these two modes.

[0124] The invention is applicable to various containers and receptacles. It has been described in detail in two examples in which the container forms a tank. It is also applicable to other containers. It may be, for example, a tuna, which is a container which also has a shape with symmetry of revolution but whose axis is horizontal. It is then advantageous for the side wall and the two vertical end walls to be equipped with a coil in accordance with the invention.

Claims

Claims

1. Container (100; 200) for fermenting, raising or storing a food preparation, the container comprising: - at least one main wall (8) made of wood having internal (16) and external (14) faces, and - at least one coil (122; 222a-b) capable of receiving a heat transfer fluid and comprising main sections (124; 224) extending entirely in the wall between the internal and external faces.

2. Container (100; 200) according to the preceding claim in which the main sections (124; 224) extend in a direction parallel to the internal (16) and external (14) faces.

3. Container (100; 200) according to one of the preceding claims in which the main sections (124; 224) extend entirely at a distance from the internal (16) and external (14) faces, for example at an equal distance from the internal (16) and external (14) faces.

4. Container (100; 200) according to one of the preceding claims in which the main wall (8) is a side wall.

5. Container (100; 200) according to one of the preceding claims in which the main wall (8) is a bottom wall (4), a ceiling (6) or an end wall of the container.

6. Container (100; 200) according to one of the preceding claims in which the wall (8) comprises wall elements (18), at least some of the wall elements having at least one cavity (128; 228) receiving the coil (122; 222a-b).

7. Container (100) according to the preceding claim in which the cavity comprises a groove (128).

8. Container (100) according to the preceding claim in which the groove (128) extends over at least two edges (30, 32) of the wall element, for example over three edges.

9. Container (100) according to the preceding claim wherein at least one of the main sections (124) is received in the grooves (128) of two of the respective wall elements (18) by being interposed between the wall elements.

10. Container (200) according to one of claims 6 to 9 wherein the cavity comprises an orifice (228) extending from a first edge (30) of the wall element to a second edge (30) of the wall element.

11. Container (100) according to one of the preceding claims in which at least some of the main sections (124) extend in a direction parallel to an axis (XX) of the container.

12. Container (200) according to one of the preceding claims in which at least some of the main sections (224) extend in a circumferential direction to an axis (XX) of the container.

13. Heat exchanger comprising: - at least one main wooden wall having external faces, and - at least one coil capable of receiving a heat transfer fluid and extending entirely in the wall between the external faces.

14. Container for fermenting, raising or storing a food preparation, the container comprising: - at least one wall delimiting an internal enclosure of the container, and - at least one exchanger according to claim 13 and received in the enclosure so that the external faces of the exchanger extend into the enclosure.

15. Method for thermal regulation of a container (100; 200) for fermentation, aging or storage of a food preparation, method in which a heat transfer fluid is circulated in a wooden wall (8) between faces (14, 16) of the wall, the wall being a wall of the container or a wall received in the container.

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