A barrel for fermenting food or beverages in a controlled atmosphere.

Abstract

100 and 200 barrels are provided for fermenting food and beverages in a controlled atmosphere without the use of additives or preservatives. The barrel 100 is a container comprising a barrel body 102, a barrel bottom plate 104, and a barrel top plate 106, wherein the barrel body 102 is provided with a plurality of staves 110 and is connected in a sealed manner to the barrel bottom plate 104 and the barrel top plate 106 along a longitudinal axis 101; a device 108 is connected in a sealed manner to the container and is configured to control the pressure inside the barrel to pressurize or depressurize the barrel; retaining elements 112 are arranged around the barrel body 102 along the longitudinal axis 101 and each is configured to be adjustable; a first sealing element is positioned between the barrel body 102 and the barrel bottom plate 104 and the barrel top plate 106; the barrel top plate 106 is provided with a window 128 for exposing light to the inside of the barrel 100; and a second sealing element 126 is positioned between two adjacent staves among the plurality of staves 110 of the barrel body 102.

Description

Technical Field

[0001] The present invention relates to a vat for fermenting food or beverage under a controlled atmosphere, especially regardless of the presence or absence of additives and preservatives, and a method for manufacturing the same.

Background Art

[0002] Fermentation is a process in which microorganisms such as yeast, bacteria, and enzymes convert sugar into alcohol or organic acids. This process is used to produce various foods and beverages including beer, wine, cheese, yogurt, and sourdough bread.

[0003] Using wooden vats for fermentation has been a traditional method for centuries. Wooden vats generally include a stopper inserted into a bung hole. Such vats provide a natural environment for fermentation and aging, which can impart a unique flavor to the fermented contents. However, traditional wooden vats are prone to leakage, evaporation, and oxidation of the fermented contents inside the vat.

[0004] In wooden vats, various complex transfer phenomena occur, which vary depending on the inherent physical and chemical properties of the wood used in the manufacture of the vat. For example, by selecting a specific type of wood, various flavors can be imparted to the fermented contents.

[0005] For example, it is known that the amount of oxygen present in a wooden vat, the temperature and humidity in a cellar directly affect the fermentation and / or aging process. In this regard, the porosity of the wood, the moisture content of the wood, and the structure of the vat, for example, the connection between staves, play an important role in the kinetics of oxygen transport into the interior of the vat.

[0006] According to a certain study, it is proven that the moisture in the vat affects the change in the diffusion coefficient of an oak vat. This study shows that the diffusion coefficient of the entire oak vat ranges from 10-10 to 10-9 m

[0005] , , , ,

[0004] , 2 ,

[0006] , , The authors were the first to report that the value was between / s, contributing to a deeper understanding of the complex phenomenon that induces oxygen inflow during wine aging in barrels stored under storage conditions. The results highlight the importance of wood moisture content in oxygen transport and provide barrel weight as a simple and reliable parameter for monitoring this. According to the methodology developed by the authors, the OTR of a new oak barrel was found to be 14.4 mg / L per year. Considering the oxygen released from the pores of the wood, a new barrel supplies wine with 14.4 mg / L of oxygen per year, of which 46% is supplied during the first three months of aging (Junqua et al., Vol. 55 No. 3 (2021): OENO One).

[0007] Therefore, for example, in the winemaking process, wooden barrels are considered active vessels that react with the wine (Alamo-Sanza, Critical Reviews In Food Science And Nutrition, Vol. 58, No. 16, 2711-2726, 2019). While barrels allow for the transport of substances from the wood to the wine, they also affect the transport of oxygen from the air to the wine during the one-year aging period.

[0008] For example, when using standard wooden barrels with silicone stoppers, such barrels may experience undesirable positive or negative pressure during the winemaking or aging process due to environmental parameters (such as temperature and humidity in the storage room and the barrel itself) and evaporation of the liquid contents inside the barrel. Also, uncontrolled and undesirable amounts of oxygen may enter the barrel when, for example, collecting samples for laboratory testing and analysis, tasting the fermented contents, or refilling the barrels.

[0009] However, to date, little research has been conducted on methods to improve the barrel manufacturing process in order to more effectively control evaporation and oxygen transport and to generate and maintain the desired positive / negative pressure within the barrel.

[0010] Therefore, when fermenting or aging wine, beer, cider, spirits, or other foods and beverages in standard wooden barrels, or when tasting or collecting laboratory samples, oxidation and product loss occur, particularly due to evaporation of the liquid from the barrel and air entering the barrel.

[0011] Furthermore, the traditional winemaking process is a technical process that is strictly regulated by law. EU Regulation 2019 / 934 sets out regulations concerning viticultural regions where alcohol content can be increased, authorized winemaking practices, restrictions applicable to the production and storage of grape products, minimum alcohol content and disposal of by-products, and the publication of International Organisation of Vine and Wine (OIV) files. The winemaking process includes the physical processes used to process raw materials, additives, and processing aids. With increasing public awareness of the link between food and health, and the negative impact of traditional food production methods on environmental resources, consumers have become more cautious and pay more attention to the materials and ingredients acting on the food and beverages they eat and drink in their daily lives (Asioli et al. Food Research International, 99(1). pp.58-71, 2017).

[0012] In the wine industry, the production of "natural wine" generally aims to reduce or eliminate additives and processing aids. While the use of sulfur dioxide (SO2) is viewed critically, very few winemaking methods are known that do not use SO2. [Overview of the Initiative] [Problems that the invention aims to solve]

[0013] Therefore, the objective of the present invention is to solve the above-mentioned problems related to the structure of standard barrels and facilities and to provide a sustainable (for example, without the use of sulfur dioxide, additives and processing aids) winemaking process that is also time and cost-effective. [Means for solving the problem]

[0014] Such objectives are achieved by the barrel described in claim 1 of the present invention. This provides a barrel for fermenting food or beverages in a controlled atmosphere without additives and preservatives, - A container including the barrel body, barrel bottom plate, and barrel top plate (where the barrel body includes multiple staves, which are connected to the barrel bottom plate (one end) and barrel top plate (the other end) along the longitudinal axis in a sealed manner), - A device connected to the container by a sealing mechanism (where the device is configured to control the pressure inside the barrel and pressurize or depressurize the barrel), - Retaining elements arranged along the longitudinal axis around the barrel body (where each retaining element is configured to be adjustable), -A first sealing element positioned between the barrel body and the barrel bottom plate and barrel top plate (where the barrel top plate includes a window for exposing light to the inside of the barrel), -Includes a second sealing element (located between two adjacent staves of the barrel body).

[0015] The present invention is based on the fundamental idea of ​​providing a barrel for fermenting food or beverages, which facilitates the fermentation and / or maturation of fermentable food or beverages under conditions of a controlled atmosphere, continuous pressure (positive and / or negative pressure), and the absence or presence of small amounts of additives and preservatives. The barrel comprises a (sealed) container including a barrel body, a barrel bottom plate, and a barrel top plate, the barrel body comprising a plurality of staves. The barrel includes a device for controlling the pressure inside the container and for pressurizing or depressurizing the barrel. The barrel body is sealed at one end to the barrel bottom plate and sealed at the other end to the barrel top plate. This device is detachably inserted into an opening formed in the barrel body or barrel bottom plate. This device is sealed to the barrel. The barrel body comprises a plurality of staves secured to each other by retaining elements, the retaining elements being adjustable to tighten or loosen the retaining elements. A first sealing element is positioned between the barrel body and the barrel bottom plate and barrel top plate. A further second sealing element is positioned between two adjacent staves of the barrel body. The barrel top plate includes a window that allows light to enter the barrel.

[0016] Furthermore, it is also possible to consider using cylindrical or tubular shapes (i.e., shapes with a uniform radius along the longitudinal axis of the body) instead of the existing shapes of the barrel body.

[0017] In particular, the inventors have recognized that known standard wooden barrels have various structural defects that adversely affect the fermentation and / or aging process due to undesirable contamination, evaporation, and oxidation processes that occur within the barrel (for example, a new barrel can supply wine with up to 14.4 mg / L of oxygen per year).

[0018] For example, a weak (wood-to-wood) connection between two adjacent staves (e.g., a poor contact geometric structure) can create gaps between stave joints that are fixed to each other by conventional hoops. Also, for example, differences in curvature due to the shape of the barrel, the length of the staves, and the weight distribution of the wine inside the barrel can result in an uneven distribution of force within the barrel, causing the size of the gaps between stave joints to vary throughout the barrel body.

[0019] Known hoops are fixed to the barrel body with rivets and cannot be adjusted (e.g., tightened or loosened).

[0020] Advantageously, the adjustable retaining elements compensate for the non-uniform pressure / force distribution existing between two adjacent staves across the barrel body. In particular, the retaining elements can be adjusted individually according to their positions on the body.

[0021] The inventors have further recognized that sunlight improves the reactivity of yeast (produces a thicker yeast cell wall) during fermentation. In such a manner, strong yeast cells can be obtained in a natural way by simply improving the structure of the barrel and exposing the contents of the barrel to light without using any additives or preservatives.

[0022] In particular, the rate of chemical reactions inside the barrel is accelerated by exposure to direct sunlight, which can thereby act as a catalyst for the yeast (or bacteria) inside the barrel.

[0023] In particular, the inventors have recognized that, as another major drawback of conventional barrels, there are (undesirable) oxidation, contamination, and evaporation processes occurring in conventional barrels, for example, via a silicon stopper. In particular, conventional stoppers (e.g., silicon or cork stoppers) cannot provide a proper and reliable seal that is maintained regardless of the ambient temperature and / or humidity.

[0024] Advantageously, an apparatus mounted inside the barrel in a sealing manner is used to remove or greatly reduce undesirable processes such as oxidation, contamination, and evaporation of the liquid and / or fermented contents inside the barrel.

[0025] Advantageously, the barrel of the present invention provides a sustainable bioreactor, which in combination with biohydrate yeast (or bacteria) enables wine production easily under a controlled atmosphere, for example, in the presence of oxygen or carbon dioxide, under a predetermined pressure, and without using any additives or preservatives as required.

[0026] In particular, the cask of the present invention is configured to perform chemical processes such as aerobic and / or anaerobic maceration, fermentation, malolactic fermentation, or aging, with or without the use of additives and preservatives, under continuous and constant positive and / or negative pressure.

[0027] In particular, according to the cask of the present invention, the life of the wooden cask is extended by a customized and improved cask structure that provides an even better seal under a controlled atmosphere that can be generated and maintained inside the cask.

[0028] Advantageously, the cask of the present invention can be easily regenerated with compressed gas (e.g., oxygen or air or any suitable food-grade gas) and can be stored under pressure using a gas such as nitrogen or carbon dioxide. In this way, the preparation and storage of the cask are improved, and the growth of fungi in the empty cask is reliably prevented.

[0029] In particular, the cask of the present invention provides a sealed container capable of controlling (or regulating) the pressure inside the cask and removing (or reducing) leaks between the staves of the cask.

[0030] Advantageously, when the contents of the cask are spoiled or deteriorated, the cask can be isolated without contaminating the air in the storage room and / or without risking adversely affecting the performance of other casks in the storage room.

[0031] Advantageously, chemical processes including aerobic and / or anaerobic maceration, fermentation, malolactic fermentation, and aging can be stably performed by the cask of the present invention under continuous and safe constant positive and / or negative pressure, with or without sunlight, and regardless of the presence or absence of a cooling stabilization process. In particular, the amount of fermentable food and beverage inside the cask and / or the fermented contents is preserved, and there is no need to further replenish with new fermentable food / beverage.

[0032] In particular, the inventors have recognized that by applying (utilizing) the concept of intermolecular forces at the interface between liquid and solid surfaces, the concepts of viscosity, cohesive force, adhesive force, surface tension, and capillary current in the barrel according to the present invention can be clearly clarified.

[0033] In particular, the barrel according to the present invention advantageously utilizes the physical and chemical properties of wood, the liquid contents within the barrel, and the interactions between them to seal channels in the wood to maintain the barrel under pressure for extended periods (e.g., naturally via CO2 produced as a byproduct of fermentation, or artificially by introducing food-grade gas). However, due to the structural shortcomings of conventional barrels (made of wood or stainless steel), these advantages cannot be obtained with known (conventional) barrels.

[0034] The apparatus used in the barrel of the present invention includes, for example, the apparatus disclosed in AU 2018203047 A1, which is incorporated herein by reference.

[0035] In particular, the retaining element includes a hoop (for example, a ring or band that can be positioned around the periphery of the barrel body) and a fastener connected to the hoop, and the hoop, i.e., its size and circumference, is configured to be adjustable by tightening or loosening the fastener.

[0036] In particular, by individually tightening the hoops, the force applied to a given stave can be selectively increased, thereby stably sealing (or minimizing) the gap between two adjacent (or neighboring) staves throughout the entire barrel body. In this way, oxygen transport and barrel leakage caused by gaps or weak connections between staves and between the stopper and stopper hole is prevented (or at least significantly reduced).

[0037] In particular, the hoops are fixedly connected (for example, by welding or riveting) by fasteners, such as bolts or any suitable adjustable fastening means. This method allows for adjustment (tightening or loosening bolts) to apply adjustable force to different parts of the staves throughout the entire barrel body.

[0038] In particular, grooved channels are formed on one side edge of multiple staves to accommodate a second sealing element. Advantageously, a hole is formed at one end of the grooved channel, partially positioning the second sealing element within it.

[0039] In particular, one sealing element is positioned within a grooved channel and hole formed in the corresponding edge of the stave along the longitudinal axis. In this configuration, the second sealing element is stably positioned within the grooved channel and firmly fixed in place.

[0040] In particular, the grooved channel has a width corresponding to the width of the sealing element, for example, a length of 2-4 mm, and extends between the closed grooves formed within the barrel body.

[0041] In particular, the hole depth is 8-14 mm and has a diameter corresponding to the size of the sealing element, for example, 2-6 mm.

[0042] In particular, the barrel bottom plate (i.e., the head of the barrel) includes staves connected to each other by, for example, Z-finger joints. More specifically, a third sealing element is positioned between two adjacent staves.

[0043] In particular, the first, second, and third sealing elements include a food-grade sealant such as silicone, rubber, or any suitable food-grade sealant. The sealing elements are preferably in the shape of a rod, band, ribbon, strap, or ring.

[0044] For example, rubber materials include fluorocarbon-based fluoroelastomers (FKM) or ethylene propylene diene monomers (EPDM).

[0045] Preferably, the sealing element has dimensions corresponding to the dimensions of the barrel body, i.e., the size of the grooved channel formed in the staves, and the sizes of the barrel top plate and bottom plate. For example, the sealing element includes a silicone rod with a diameter of 2 to 6 mm.

[0046] In particular, the windows on the bottom of the barrel include food-grade transparent materials such as acrylic (acrylic glass).

[0047] In particular, the barrel further includes a lid cover that is detachably positioned on the bottom top plate to cover the window.

[0048] In particular, the barrel may include at least one staves made of stainless steel (for example, at least one staves are made of stainless steel). Alternatively or additionally, the bottom plate and / or top plate (head of the barrel) may include stainless steel material.

[0049] In particular, stainless steel staves include multiple ports, such as at least one inlet port for introducing gas or liquid into a container, and / or a sensor port for a temperature or pressure sensor, and / or a pressure safety port for housing a pressure relief valve, and / or a sample port for housing a sample tap. Specifically, the multiple ports are formed (attached) to the staves in a sealing manner.

[0050] In particular, the barrel has a tubular body and includes a plurality of wooden staves and at least one metal stave (e.g., a stainless steel stave), wherein the metal stave includes at least one inlet / outlet port and / or safety port and / or sensor port and / or sample port.

[0051] In particular, the barrel further includes multiple retaining elements (e.g., hoops) for holding multiple wooden staves and at least one stainless steel staves in place, forming a tubular barrel body.

[0052] The retaining element is configured to be attached around the tubular (cylindrical) body of the barrel, providing structural support and reinforcement.

[0053] For example, retaining elements are typically spaced along the length of the barrel to secure the staves and prevent the barrel from separating under pressure.

[0054] In particular, the retaining elements are configured to be selectively tightened or loosened using the fastening elements attached to them. In other words, each retaining element is individually adjustable, designed and configured to tighten or loosen itself without affecting other elements. This provides the flexibility to individually adjust each retaining element according to specific requirements and conditions.

[0055] In particular, the first sealing element is in the form of a strap.

[0056] In particular, the diameter of the opening for accommodation is 40 to 140 mm, preferably 50 mm, 110 mm, or 120 mm.

[0057] Advantageously, the fermentation process, for example, the fermentation of fruit, berries, and / or fruit juice, allows for the optimization of the size of the openings in the barrel body or the top and bottom plates of the barrel.

[0058] In particular, the opening has a diameter of 50 mm for must fermentation and a diameter of 110 mm or 120 mm for mash fermentation.

[0059] In particular, the apparatus includes inlet / outlet ports for introducing gas or liquid into a container. The inlet / outlet ports include conduits of a predetermined length for introducing a predetermined gas or liquid into, for example, a gas volume (formed on the fermented liquid) or a liquid volume of the fermented contents (or liquid).

[0060] For example, after fermentation is complete, it is possible to mix different wines and / or different fermented contents between different barrels without the risk of oxidative contamination and evaporation. In particular, the apparatus may include a gas port for pressurizing or depressurizing the container with food-grade gases such as oxygen, nitrogen, and / or carbon dioxide.

[0061] In particular, the device further includes sensor ports for temperature and pressure sensors. More specifically, the sensors include radioelectric sensors and / or mechanical sensors, such as pressure gauges or monometers. It is also possible to utilize other types of sensors, for example, to sense oxygen, carbon dioxide, or pH.

[0062] In particular, the sensors are configured to communicate with mobile devices, for example, via wireless and wired connections, or Bluetooth®.

[0063] Advantageously, parameters such as temperature and / or pressure can be precisely monitored within the barrel throughout the fermentation and aging process (e.g., the winemaking process).

[0064] Advantageously, further processing such as purification processes (by flotation, cold settling, or centrifugation) is unnecessary.

[0065] In particular, the barrel further includes a sample tap connected to the container in a sealing manner for introducing liquid and / or gas into the container. A tubular element is connected to the sample tap and extends into the container, with the free end of the tubular element positioned in the liquid volume inside the container.

[0066] The barrel may also include an adjustable pressure relief valve connected to the container in a sealing manner to release any excess pressure that may have formed inside the container.

[0067] Advantageously, by exposing the inside of the barrel to air, laboratory samples and / or tasting samples can be taken from the barrel via a sample tap without damaging the atmosphere. In particular, unlike conventional barrels where the stopper must be removed from the spit, sampling can be performed without the risk of undesirable oxidation, contamination, and evaporation of the fermented contents inside the barrel.

[0068] For example, if the pressure inside the barrel drops due to collected laboratory or tasting samples, a pressurized, neutral, food-grade gas, such as nitrogen, can be introduced into the barrel.

[0069] In particular, the barrel further includes an adjustable pressure relief valve (e.g., a self-release valve). Advantageously, this prevents excessive pressure exceeding a given set pressure.

[0070] In particular, the device is attached to the barrel body, the barrel bottom plate, or the top plate.

[0071] In particular, the device is attached, for example, to an opening formed in the bulged central region of one of the staves of the barrel body. Preferably, the barrel bottom plate includes a plurality of second staves, each having a third sealing element positioned between every two adjacent staves. Alternatively, the barrel bottom plate includes a window for viewing the inside of the barrel and exposing it to light.

[0072] The apparatus may also include inlet / outlet ports for housing a sample tap and a first tubular element in a sealed manner. Alternatively or additionally, the apparatus may further include a valve port for housing a pressure relief valve in a sealed manner.

[0073] In particular, the tubular element may be detachably connected to the sample tap, for example, by a screw connection or a push-in connection.

[0074] In particular, the first tubular element includes a first tubular section and a second tubular section. More specifically, the first tubular section is configured to move (or slide) at the inlet / outlet port and can be pulled out from inside the container, the outer diameter of the first tubular section is smaller than the inner diameter of the inlet / outlet port, and the outer diameter of the second tubular section is larger than the inner diameter of the inlet / outlet port. This configuration is possible.

[0075] In particular, the first tubular element further includes a perforated section (removably) connected to the second tubular section.

[0076] In particular, the apparatus may further include a filter element (e.g., a circular filter or a disc filter) positioned between the apparatus and the inside of the barrel body. The filter element includes multiple orifices (openings) that prevent the passage of particles and / or fermented contents. This effectively prevents clogging of the apparatus and reduces the risk of explosion. In particular, the apparatus is mounted, for example, to an opening formed in the center of the barrel bottom plate. More specifically, the barrel bottom plate may include any suitable material such as metal, wood, or glass.

[0077] In particular, the barrel bottom plate further includes an inlet / outlet port for sealing a sample tap and a (first) tubular element connected thereto, and a valve port for sealing a pressure relief valve. Preferably, a second tubular element is connected to the valve port, and this tubular element extends into the interior of the container, with its free end positioned in the gas volume within the container.

[0078] The second tube element includes a first tube section and a second tube section, where the first and second tube sections form an angle between them, for example, between 100 and 160 degrees. For example, the second tube element is curved.

[0079] In particular, the tubular elements are designed and configured to properly introduce gas or liquid into the liquid and / or gas volume within the barrel.

[0080] In particular, multiple staves include wooden staves made from specific types of wood selected to impart a particular flavor to the fermented contents, especially oak, acacia, ash, cherry, walnut, or linden.

[0081] Advantageously, the barrel according to the present invention allows the final product to be removed from the barrel and served, or to be filtered without oxygen and / or bottled without the use of any additives or preservatives.

[0082] In particular, the barrel according to the present invention may further include a temperature element for externally adjusting the temperature of the fermented contents inside the barrel.

[0083] Advantageously, the temperature element includes heating and cooling mechanisms for heating or cooling the liquid inside the barrel.

[0084] In particular, the temperature element is configured to be connected to the barrel, for example, to at least one port formed in the barrel body, the barrel bottom plate, or the barrel top plate.

[0085] Furthermore, according to the present invention, it is assumed that the temperature element is connected to at least one port of the device.

[0086] In particular, the temperature element includes a closed circulating element configured to be cooled or heated by a circulating flow of liquid or gas.

[0087] Due to the poor construction of conventional barrels (the aforementioned silicone stoppers and leak problems), which result in relatively high oxygen concentrations inside the barrel, it is necessary to add preservatives or additives such as SO2 to prevent oxidation of the wine. Oxidation by so-called solvent wine (i.e., fault wine, volatile acids) causes the dissolution of wooden barrels. This phenomenon is generally accelerated by reducing the evaporation rate of solvent wine, which is achieved by controlling the temperature and humidity of the storage room.

[0088] The inventors observed that when a conventional barrel was filled with oxygen-free water, the oxygen content inside the barrel did not rise above a certain level (for example, it remained constant at approximately 0.03 mg / L at a constant room temperature), but rather remained at a generally very low level. In particular, levels between 0.00 mg / L (milligrams / liter) and 0.15 mg / L were observed.

[0089] Without being bound by any specific theory, it has been observed that micro-oxidation can occur due to factors such as high alcohol content and low (acidic) pH. While SO2 helps to suppress the oxidation of wine, it can also chemically react with wood, potentially causing the wood to dissolve.

[0090] Furthermore, it has been confirmed that the dissolution of oxygen is temperature-dependent. For example, the oxygen content is higher at 16°C compared to 14°C.

[0091] In particular, the barrel of the present invention facilitates the creation of a controlled atmosphere within the barrel (i.e., by preventing oxygen leakage and / or undesirable contamination), and the oxygen level can be maintained between 0.10 mg / l and 0.135 mg / l. This oxygen level is related to the reaction by-products between the solvent wine and the wood.

[0092] Advantageously, by using the barrels of the present invention, wood dissolution can be continuously obtained through maceration, fermentation, malacotic fermentation, and aging, all processed in the absence of oxygen.

[0093] In particular, the barrel of the present invention is configured to be stored under pressure using, for example, a suitable food-grade gas. That is, the barrel is designed to withstand pressure and can be stored under pressure using a suitable food-grade gas or an inert gas.

[0094] In particular, the object of the present invention is also achieved by a method for producing a barrel for fermenting food or beverages in a controlled atmosphere and free from additives and preservatives, as described in independent method claim 14.

[0095] Therefore, this method is The steps include providing multiple staves (where each of the multiple staves includes a grooved channel formed on the side edge of the stave), The steps involve processing multiple staves, The steps include inserting a sealing element into a grooved channel of a machined stave, The steps include assembling multiple staves to form the barrel body (where one sealing element is placed between two adjacent staves), The steps include: arranging retaining elements around the barrel body (where the retaining elements are configured to be adjustable), The steps include providing the barrel bottom board and barrel top board (where the barrel top board includes a window), The steps include: placing additional sealing elements around the periphery of the barrel bottom plate and the periphery of the barrel top plate; The steps include: connecting the barrel bottom plate and barrel top plate 106 to the free end of the barrel body to form a container (where an additional sealing element is positioned between the closed groove of the barrel body and the periphery of the barrel bottom plate and barrel top plate); The steps include: attaching the device to an opening formed in the container body 102 or the container bottom plate using a sealing method (where the device 108 is configured to control the pressure inside the container and to pressurize or depressurize the container); The process includes the step of attaching a sample tap and / or pressure relief valve to the apparatus or barrel bottom plate (in particular, to corresponding ports formed in the apparatus and barrel bottom plate).

[0096] In particular, the processing step includes a step of fire-bending multiple staves, after which the multiple staves are toasted, and the toasted staves are deformed by compression molding.

[0097] In particular, the processing step includes steam-bending at least one layer of multiple staves, where each layer comprises multiple staves necessary to form the barrel body; after steam treatment under pressure, the multiple staves are deformed by press-molding, with at least one layer placed between two (deformed) molds; and the deformed staves are then dried under vacuum.

[0098] In particular, deformed staves are preferably dried using a high-frequency wood dryer until their moisture content reaches 7-10%, and then selectively tossed. Air drying of the staves is also considered, in other words, allowing them to dry naturally by exposing them to the air for a certain period of time.

[0099] In particular, the deformation step further includes the step of tossing the deformed staves. [Brief explanation of the drawing]

[0100] This is shown as follows: [Figure 1] This is a perspective view of a barrel for fermenting food or beverages according to the present invention, partially showing the inside of the barrel and a device attached to the opening of the barrel body. [Figure 2] This is a perspective view of a barrel according to the present invention, partially showing the inside of the barrel and the device attached to the opening of the barrel bottom plate. [Figure 3] This is an illustrative diagram showing the straightened and deformed states of multiple staves in the barrel body according to the present invention. [Figure 4] This is an illustrative diagram of a barrel bottom plate including a stave according to the present invention. [Figure 5] This is an exemplary diagram of a barrel according to the present invention. [Figure 6] This is a conceptual diagram of a method for manufacturing a barrel according to the present invention. [Figure 7] This is a conceptual diagram of multiple stave layers according to one modified embodiment of the present invention. [Figure 8]This is a conceptual diagram of multiple layers of staves according to another embodiment of the deformed step of the present invention. [Figure 9] This is a conceptual diagram showing eight experimental variations. [Figure 10] This is an illustrative diagram of eight experimental variations during alcoholic fermentation, with a stainless steel tank in the background and a barrique barrel according to the present invention in the foreground. [Figure 11] This is a conceptual diagram of a barrel, where a and b represent the cases of wines 21713c and 21713d, and c and d represent the cases of wines 21714c and 21714d, and also shows two designs for the opening for housing the apparatus according to the present invention. [Figure 12] These are experimental results showing the decrease in density during alcoholic fermentation for must fermentation (modified versions 21713a-d). [Figure 13] These are experimental results showing the temperature profile during alcoholic fermentation for must fermentation (modified versions 21713A-D). [Figure 14] These are experimental results showing the decrease in density during alcoholic fermentation for mash fermentation (modified versions 21714A-D). [Figure 15] These are experimental results showing the temperature profile during alcoholic fermentation for mash fermentation (modified versions 21714A-D). [Figure 16] A: Muller Thurgau 2021 in a VBUNG® barrel (modified example 21713D), B: Change in color of sterile filtered wine (modified example 21713D) [h = hour; d = day; 21713D = spontaneous fermentation in a barrel (VBUNG® technology) according to the present invention]. [Figure 17] This is a perspective view of a barrel according to the present invention, partially showing the temperature elements (e.g., cooling elements) inside the barrel.

[0101] This is shown in the table.

[0102] Table 1: Grape must analysis [calc. = calculated; nn = not detected; photom = photometrically; FOLIN = Folin-Ciocalteu method] Variations: 21713A = pressureless fermentation using yeast strains cultured in stainless steel tanks; 21713B = spontaneous fermentation in stainless steel tanks under counterpressure; 21713C = spontaneous fermentation in barrels according to the present invention; 21713D = spontaneous fermentation in barrels according to the present invention; 21714A = pressureless fermentation using yeast strains cultured in stainless steel tanks; 21714B = spontaneous fermentation in stainless steel tanks under counterpressure; 21714C = spontaneous fermentation in barrels according to the present invention; 21714D = spontaneous fermentation in barrels according to the present invention; Table 2: Wine Analysis [calc. = calculated; nn = not detected; photom = photometrically; FOLIN = Folin-Ciocalteu method] Variations: 21713A = No-pressure fermentation using yeast strains cultured in stainless steel tanks; 21713B = Spontaneous fermentation in stainless steel tanks under reverse pressure; 21713C = Spontaneous fermentation in barrels according to the present invention; 21713D = Spontaneous fermentation in barrels according to the present invention; 21714A = No-pressure fermentation using yeast strains cultured in stainless steel tanks; 21714B = Spontaneous fermentation in stainless steel tanks under reverse pressure; 21714C = Spontaneous fermentation in barrels according to the present invention; 21714D = Spontaneous fermentation in barrels according to the present invention; Table 3: Wine color analysis using LAB space (380-770nm). [Modes for carrying out the invention]

[0103] Figure 1 shows a perspective view of a barrel 100 for fermenting food and beverages (e.g., wine, beer, cider, distilled spirits) according to the present invention. Fermentation may be carried out using the barrel 100 under a controlled atmosphere, without the use of any additives or preservatives.

[0104] The barrel 100 includes a container comprising a barrel body 102, a barrel bottom plate 104, and a barrel top plate 106.

[0105] The barrel body 102 has a cylindrical hollow shape, for example, connected to the barrel bottom plate 104 (at one end) and the barrel top plate 106 (at the other end) by a seal along the longitudinal axis 101.

[0106] The barrel body 102 includes multiple staves 110 that are securely fixed by retaining elements 112.

[0107] For example, multiple staves 110 include wooden staves made from specific types of wood selected to impart a particular flavor to the fermented contents. In particular, wooden staves may include oak, acacia, ash, cherry, walnut, or linden.

[0108] The retaining element 112 is configured to be adjustable so that it can be tightened or loosened selectively (or independently). This configuration allows, for example, a given retaining element to be tightened to selectively compensate for the pressure present in the corresponding region / location of the stave.

[0109] Advantageously, the adjustable retaining elements compensate for the non-uniform pressure distribution present between two adjacent staves along the longitudinal axis of the barrel, for example, due to the barrel shape, the difference in curvature due to the length of the staves, and the contact geometry between the staves.

[0110] In particular, the retaining element 112 includes a hoop 114 equipped with a fastener (e.g., a bolt) 116 that can be tightened or loosened as needed. For example, the hoop may be made of metal, plastic, or any other suitable material.

[0111] In particular, the first sealing element (not shown) is positioned between the barrel bottom plate 104 and the barrel top plate 106 and the barrel body (i.e., the inside of the barrel body).

[0112] For example, the first sealing element is positioned around the peripheral portion 120 of the barrel bottom plate 104 and the barrel top plate 106.

[0113] The barrel 100 further includes a second sealing element 126 positioned between two adjacent staves 110 of the barrel body 102.

[0114] In particular, the barrel top plate 106 includes a window 128 for viewing the inside of the barrel 100. Advantageously, it is also possible to expose the contents inside the barrel 100 to light, such as sunlight, through the window 128.

[0115] For example, windows include acrylic glass.

[0116] The barrel 100 further includes a device 108 that is detachably connected to the barrel body 102 by a sealing mechanism. The device 108 is configured to introduce gas or liquid into the barrel container and to discharge the fermented contents from the container.

[0117] The aforementioned device (e.g., a bunging valve system) ensures a constant bung pressure throughout the fermentation process and during storage. In particular, if the pressure inside the barrel exceeds a given set pressure, excess gas (e.g., CO2 gas) is released (or blown out) from barrel 100.

[0118] The device 108 is positioned within an opening 118 (e.g., a plug hole) formed in one of the multiple staves 110 (see left side of Figure 1) and is connected to the barrel body 102 by a sealing mechanism (see right side of Figure 1).

[0119] In particular, for example, the apparatus is of the same type as that disclosed in AU 2018203047 A1, which is incorporated herein by reference.

[0120] The size of the opening 118 can vary between 40 and 120 mm depending on the fermentation process. For example, the opening 118 may have a diameter of 50 mm for must fermentation and a diameter of 110 mm for mash fermentation.

[0121] The apparatus 108 includes at least one inlet port 132 for introducing a gas (e.g., oxygen, nitrogen, or carbon dioxide) or a liquid (e.g., fruit juice) into the container.

[0122] The device 108 may further include a sensor port 140 for housing a temperature or pressure sensor.

[0123] The apparatus 108 further includes an inlet / outlet port 134 for housing a sample tap in a sealed manner. The sample tap is connected to a tubular element 136 extending into the container (i.e., along a transverse axis perpendicular to the longitudinal axis 101) for discharging liquid or fermentable food and beverage from the barrel.

[0124] In particular, the first tube 136 is a stainless steel tube extending from an inlet / outlet port 134 on one side of the barrel body 102 to the other side of the barrel body. In this manner, the tube reaches the bottom of the barrel, making it easy to fill and empty the barrel in a manner similar to that of a keg tank.

[0125] Advantageously, the barrel is emptied by introducing gas (i.e., creating pressure inside the barrel) without using a pump.

[0126] The first tubular element 136 includes a first tubular section 135 and a second tubular section 137. The first tubular section is movable at the inlet / outlet port 134 and is configured to slide within it.

[0127] The first tube section has an outer diameter smaller than the inner diameter of the inlet / outlet port 134. The second tube section has an outer diameter larger than the inner diameter of the inlet / outlet port 134.

[0128] The apparatus 108 further includes an adjustable valve (pressure relief valve) attached to a valve port 138 for releasing excess pressure so that the pressure inside the container reaches a given pressure.

[0129] The perforated section 129 is detachably connected to the second tubing section of the first tubing element 136. The perforated section serves a function for the liquid contents.

[0130] Once the perforated section 129 is removed, the first tubular element 126 can be easily cleaned.

[0131] The barrel may further include a pressure relief valve attached to a valve port 138 formed in the apparatus 108.

[0132] The second tubular element may be connected to a valve port 138 extending into the container, with its free end positioned within the gas volume in the container. This configuration allows for the introduction of gas over the liquid volume in the barrel.

[0133] For example, a pressure relief valve includes solenoid valves configured to have different pressure settings from each other.

[0134] In particular, the positive pressure inside the barrel 100 may be generated naturally during fermentation (i.e., by CO2), or it may be generated artificially using food-grade gas introduced through the inlet port 132.

[0135] Alternatively, a vacuum system (not shown) connected to the apparatus 108 may be used to generate negative pressure.

[0136] The pressure inside barrel 100 may be maintained or changed, for example, using a pressure regulator.

[0137] Figure 2 shows a partial perspective view of the barrel 200 according to the present invention, partially showing the inside of the barrel and the device attached to the opening of the barrel bottom plate.

[0138] The device 108 shown on the left side of Figure 2 is attached to an opening 118 formed in the barrel bottom plate 104. In this example, the opening is located in the center of the barrel bottom plate 104.

[0139] The barrel bottom plate 104 includes, for example, a metal plate or a wooden plate.

[0140] The temperature element 141 extending into the container of barrel 200 is connected to the device 108.

[0141] In particular, the temperature element 141 is connected to the port 132 of the apparatus and includes, for example, a circulation element, which is configured to be cooled or heated by the flow of liquid or gas circulating through it.

[0142] The temperature element may be installed in an opening formed in the barrel bottom plate or the barrel body.

[0143] Another example of a temperature element 141 configured to be connected to a barrel 200 is shown in Figure 17.

[0144] In this example, the temperature element 141 includes, for example, an inlet and outlet for the circulation of a cooling fluid. The inlet and outlet of the temperature element are configured to be connected to corresponding ports included in the device 108. The temperature element 141 is conceptually shown on the right side of Figure 17.

[0145] In this example, the barrel includes a tubular body (i.e., it does not have a centrally bulging region). For example, the barrel may include several wooden staves and at least one stainless steel stave (not shown).

[0146] At least one stainless steel staves are configured to include multiple ports or openings for housing, for example, inlet / outlet ports, pressure relief valves, sample taps, and / or sensors (e.g., temperature sensors or pressure sensors).

[0147] The barrel may further include retaining elements 114 and fasteners 116 similar to those described above.

[0148] For example, the barrel may or may not have the device 108 attached to it. In the latter case, multiple ports of the device are incorporated into or on a stainless steel staves.

[0149] The barrel bottom plate 104 may further include a sample tap 133 and an inlet / outlet port 134 for sealing and housing a tube element 136 connected thereto.

[0150] In the example shown in Figure 2, the first tubular element 136 connected to the sample tap 133 includes a first tubular section 135 and a second tubular section 137.

[0151] The first tube element 136 is configured to be movable. For example, the position of the first tube element 136 is configured to be adjustable so that the first tube element 136 can be moved into or over the liquid volume in the barrel.

[0152] The first tube section 135 and the second tube section 137 form an angle between them, for example, between 100 and 160 degrees. The free end of the second tube section is positioned further into the liquid volume.

[0153] For example, a valve port 138 for housing a pressure relief valve in a sealed manner is also provided on the barrel bottom plate 104.

[0154] In this example, the second tube element 139 is connected to the valve port 138. The second tube element 139 extends into the container, with its free end positioned within the gas volume inside the container.

[0155] As shown on the left side of Figure 2, the tubular element is inclined toward the gas volume generated above the liquid contents in the barrel.

[0156] Figure 3 shows an illustrative diagram of one of the multiple staves 110 used in the barrel body 102 according to the present invention.

[0157] The topmost figure in Figure 3 shows a stave 110 including a grooved channel 122 formed on its side edge and a hole 124 formed at one end of the grooved channel 122. In this figure, the stave is straight and undeformed.

[0158] In particular, the grooved channel 122 includes a width between 2 and 6 mm (e.g., 3 mm) and a length spanning between closed grooves formed in the barrel body. The hole 124 includes a depth of 8 to 14 mm (e.g., 10 mm) and a diameter between 2 and 5 mm (e.g., 3 mm) or 2 to 10 mm.

[0159] The central diagram in Figure 3 shows the staves 110 that have been deformed (or bent) to form a convex shape on the barrel body when multiple staves 110 are fixed to each other.

[0160] The bottom diagram of Figure 3 shows a modified stave with a second sealing element 126 partially inserted into the grooved channel 122.

[0161] In particular, one end of the second sealing element 126 is inserted into the hole 124. In this manner, the second sealing element is stably positioned in the grooved channel 122 and firmly fixed in place.

[0162] In particular, the second sealing element 126 contains a food-grade sealant such as a silicone rod.

[0163] Figure 4 shows an exemplary diagram of the barrel bottom plate 104 according to the present invention.

[0164] The upper view of Figure 4 partially shows the barrel bottom plate 104 and the barrel body 102. In particular, the first sealing element (not shown) is positioned around the periphery 120 of the barrel bottom plate 104 and around the barrel body 102. In this manner, the barrel bottom plate is sealed to the barrel body (i.e., the barrel bottom plate and the barrel body are connected by a seal).

[0165] In addition, an additional sealing element (i.e., a further first sealing element) is provided around the periphery of the barrel top plate 106 to seal the connection between the barrel top plate and the barrel body 102.

[0166] In particular, the barrel bottom plate 104 includes staves that are fixed to each other. Similar to the multiple staves 110 of the barrel body 102, a sealing element (i.e., a third sealing element, not shown) is also placed between two adjacent staves of the barrel bottom plate 104 within a grooved channel 130 (for example, a groove in a finger joint used to connect multiple staves in the barrel bottom plate).

[0167] The grooved channel 130 (partially shown in the lower drawing of Figure 4) is formed on the (longitudinal) side edge of the staves of the barrel bottom plate 104.

[0168] Figure 5 shows an illustrative diagram of the barrel 100 according to the present invention.

[0169] The barrel 100 includes a barrel bottom plate 104 and a barrel top plate 106 connected to the barrel body 102.

[0170] The retaining elements 112 are positioned around the outside of the barrel body 102 to fix the multiple staves 110 and form the shape of the barrel.

[0171] The barrel top board 106 includes a window 128 for viewing the inside of the barrel 100 and exposing the contents of the barrel 100 to light, such as sunlight.

[0172] In particular, the barrel 100 further includes a lid cover (not shown) that is detachably positioned on top of the bottom top plate 106 to cover the window 128 as needed.

[0173] When the barrel according to the present invention is activated, fermentation begins, consuming the oxygen inside the barrel, and carbon dioxide, a byproduct of fermentation, increases the pressure inside the barrel.

[0174] Excess pressure may be released into the atmosphere via a safety relief valve (or spinning valve). Since the barrel is isolated from the atmosphere, there is no need to control the ambient temperature or humidity.

[0175] Laboratory and tasting samples can be easily collected using a sample tap connected to the apparatus's tubular element (e.g., filter pipe). For this purpose, the sample liquid is collected under pressure without oxidation, contamination, or evaporation.

[0176] Furthermore, blended juices or fermented juices can be introduced into the barrels via the device's inlet port. Compressed gases (e.g., CO2, N2, Ar, or any food-grade gas permitted in the beverage industry) can also be easily introduced into the barrels via the device's inlet port.

[0177] Figure 6 shows a conceptual diagram of a method 300 for producing barrels 100, 200 for fermenting food or beverages without additives or preservatives under a controlled atmosphere according to the present invention.

[0178] A method 300 for manufacturing a barrel 100 for fermenting food or beverages, for example, a wooden wine barrel, - Step (302) of providing multiple staves (where each of the multiple staves 110 includes a grooved channel 122 formed on the side edge of the stave 110), - A step (304) of processing multiple staves 110, - Step 306 involves inserting a sealing element into the grooved channel 122 of the machined stave, - Step 308 involves assembling multiple staves 110 to form the barrel body 102 (where one sealing element is positioned between two adjacent staves), -Step 310 involves arranging the retaining elements 112 around the barrel body 102 (where the retaining elements are configured to be adjustable), - Step 312 provides the barrel bottom plate 104 and the barrel top plate 106 (where the barrel top plate 106 includes a window 128), - Step 314 involves placing additional sealing elements around the periphery (120) of the barrel bottom plate 104 and the periphery 120 of the barrel top plate 106, - Step 316 involves connecting the barrel bottom plate 104 and the barrel top plate 106 to the free end of the barrel body 102 to form a container, -Step 318 involves attaching the device 108 to an opening 118 formed in the barrel body 102 or barrel bottom plate 104 using a sealing method (where the device 108 is configured to control the pressure inside the container to pressurize or depressurize the container), -The process includes step 320 of attaching a sample tap and / or pressure relief valve to the apparatus or barrel bottom plate 108.

[0179] Multiple staves have different dimensions from one another and are of appropriate size and shape to fit together to form the desired barrel shape.

[0180] The barrel body 102 and the barrel bottom plate 104 include multiple staves (for example, wooden staves) cut into vertical boards, and the staves of the barrel bottom plate 104 are shorter than the staves of the barrel body 102.

[0181] Multiple shorter staves are connected, for example, via Z-finger joints and cut to form, for example, the head of a circular barrel.

[0182] Multiple (longer) staves are secured to each other by retaining elements 112, which include hoops and bolts. The bolts are adjustable and tightened to apply uniform force to the multiple staves (i.e., to the entire barrel body 102).

[0183] In particular, the deformation step 304 includes a step of fire bending a plurality of staves 110, after which the plurality of staves are toasted, for example, the toasting process includes light toast, medium toast, medium plus toast, or heavy toast. The toasted staves are then compressed by compression molding.

[0184] Alternatively, the deformation step includes steam bending of multiple staves 110, and deformation by press forming using a deformed mold 142 and press 144. The deformed staves are then dried under vacuum until their moisture content is approximately 7-10%.

[0185] In particular, the staves before press bending had a moisture content of 15-22%. The staves were steam-treated in a steam chamber for 1-2 minutes per 1 mm of thickness.

[0186] The staves are bent in one go using a multi-layered curved mold. In particular, by providing different heating systems on the bottom surface of the mold, a variety of desired heating profiles can be obtained.

[0187] The staves are dried using high-frequency drying equipment or in a heated chamber until their moisture content reaches 7-10%. This moisture content maintains the curved shape of the staves.

[0188] In particular, deformed staves are dried using a high-frequency wood dryer.

[0189] In particular, the deformation step further includes the step of tossing the deformed staves.

[0190] Figure 7 conceptually shows a layer 146 containing multiple staves 110 necessary to form one barrel body 102. The layer 146 is placed between two deformed molds 142. The press 144 is placed on the upper mold 142.

[0191] Figure 8 conceptually illustrates another embodiment of the present invention. In particular, it is possible to perform the steam bending step simultaneously on different layers 146 of multiple staves. The layers 146 are stacked on top of each other, with one (deformed) die 142 placed between two layers 146. The press 144 is placed / applied on the uppermost die 142.

[0192] The steam bending process includes, for example, the step of steaming the staves for about an hour until they reach a moisture content of 15-22%, and the step of placing the curved mold between the layers (and also under the bottom and top layers).

[0193] In particular, the bottom of the curved mold has a heating system that can toss the wooden staves. The uppermost part of the curved mold 142 is insulated, so the outer portions of the other layers of wooden staves are not tossed. Only the inner portions of the staves are tossed. The staves are then dried under vacuum until their moisture content is about 7%, and heated, for example, using a high-frequency wood dryer.

[0194] Materials and methods

[0195] The experiment was conducted using white wine made from Müller-Thurga grapes. The grapes were in good condition, with a 3% infection rate of gray mold (botrytis). The grapes were hand-harvested on September 28, 2021, in the Geisenheimer Fuchsberg region (Eibinger Weg, test area E6) and transported to the winery in standard tanks (vat) capable of holding 450 kg of grapes. As shown in Figure 9, the grapes were fermented into wine using eight different methods.

[0196] Figure 10 shows diagrams of eight variations during alcoholic fermentation. The stainless steel tanks are in the back row, and the barrels of the present invention are in the front row.

[0197] The first half of the grapes were directly pressed by gravity in a semi-open tank press with a basket capacity of 1,800 L (Flath, FWP, made in 2016). The must was then directly filled into new barriques (199 L must / barrique) without any need for pre-purification, and no SO2 was added (modifications 21713c and 21713d). Subsequent natural fermentation in barriques (Slavonian oak, Croatian, medium toast, Tonnellerie Auric) was carried out under reverse pressure of 0.8 bar overpressure. During fermentation, the heads of the acrylic barrels in modifications 21713C, 21714C and 21714D were not covered and were exposed to sunlight because the barrels were stored outdoors. After alcoholic fermentation was complete, the wine was stored in barriques under a cool winter temperature and a carbon dioxide (CO2) atmosphere with an overpressure of 0.8 bar.

[0198] Other portions of the same batch of mast were pre-purified by sedimentation at 10°C for 16 hours and fermented in stainless steel tanks containing pure cultured yeast (20 g / hl Oenoferm Freddo, manufactured by Erbsloh). In variation 21713A, no-pressure fermentation was performed, while in variations 21713B and 21713D, the mast was fermented under reverse pressure of 0.8 bar overpressure. All fermentation was carried out without temperature control.

[0199] The remaining half of the grapes were destemmed and fermented with the skins. In this wine, the berries were separated from the stems using a drum destemmer (Amos, 1988), and the mash was filled by gravity into new barriques to which the present invention's technique (i.e., VBUNG® technique) was applied. Fermentation with the skins proceeded spontaneously under a reverse pressure of 0.8 bar overpressure (modifications 21714C and 21714D). After the completion of alcoholic fermentation, the wine was aged outdoors in barriques under a CO2 overpressure of 0.8 bar without the addition of SO2. Modifications 21714A and 21714B were fermented in stainless steel tanks; the first modification (21714A) was fermented without reverse pressure with the addition of pure cultured yeast (20 g / hl Oenoferm Freddo, Erbsloh), and the second modification (21714B) underwent spontaneous fermentation under a reverse pressure of 0.8 bar.

[0200] Figure 11 shows two different designs for the puncture hole. For must fermentation, the diameter is 50 mm, and for mash fermentation, the diameter is 110 mm.

[0201] The barrels used in this technology differ from standard barrels due to the following various characteristics.

[0202] 1. A sealing element (e.g., a silicone gasket) inserted between staves to seal them together and reduce gas exchange between them. 2. A transparent window (e.g., an acrylic plate) is inserted into one side of the barrel, head side. 3. The stopper is fitted with a bunging valve that can be precisely adjusted to the desired opening pressure. The bunging valve ensures a constant bunging pressure throughout the fermentation process and during storage. If the pressure inside the barrel exceeds the set pressure, excess CO2 is released. 4. A metal tube (e.g., stainless steel tube) running from the bunging valve to the bottom of the barrique, enabling filling and emptying of the barrique in a manner similar to that of a barrel tank. This has the added advantage of eliminating the need for a pump, as the emptying step is performed by gas pressure.

[0203] Analysis of must and wine

[0204] Turbidity was measured using a turbidiphotometer (Dr. Lange, Nephla LPG 239). Yeast-available nitrogen content (N-OPA) was measured by enzymatic method (Megazyme, Primary Amino Nitrogen Kit). Grape must and wine were analyzed by FTIR analysis (FOSS, WineScan SO2). Density and temperature during alcoholic fermentation were measured daily using a densimeter (Metler Toledo, DensitoPro). Yeast growth was monitored by microscopic observation. Total phenol content was measured using the Folin-Ciocalteu method (Singleton et al., 1999). Flavonoid content was measured by colorimetric determination of catechin content in must and wine using a dimethylaminocinnamaldehyde (DAC) solution from the Institute of Wine Science (references: ZIRONI et al., 1992; SCHNEIDER, 1995; SCHNEIDER and KOST, 2020). Sample color was recorded using a spectrophotometer (photoLab, 7600 UV-VIS), and absorbance was measured in 10 nm increments in the wavelength range of 380 nm to 770 nm. Color values ​​were calculated from the measured values. In addition to the standard color values ​​XYZ, these are values ​​in the L*a*b* color space, also known as the CIELab color space.

[0205] Results and discussions

[0206] Must analysis of the eight distinct variations listed in Table 1 showed no significant differences between the must variation (21713) and the mash fermentation variation (21714). Only the must turbidity for variation 21713C was significantly higher than that of the other three must fermentation variations (21713A, B, and D) (913 NTU). This is attributed to the lack of must clarification for this variation. Generally, winemakers aim for a turbidity value of 100-200 NTU after clarification for white must fermentation. The analytical values ​​for sugar content and organic acid composition were similar, indicating uniformity in grape and must quality across the various variations. In the case of the mash fermentation variation in wooden barrels, the total phenol content was slightly higher compared to stainless steel tanks. This is thought to be due to the slightly more difficult barrel filling process, which increased mechanical stress on the fruit.

[0207] Figures 12 to 15 show the fermentation curves for each modified example.

[0208] In Figures 12 and 13, sample 21713A shows unpressurized fermentation using a yeast strain cultured in a stainless steel tank. Sample 21713B shows spontaneous fermentation in a stainless steel tank under reverse pressure. Sample 21713C shows spontaneous fermentation in a barrique VBUNG®. Sample 21713D shows spontaneous fermentation in a barrique VBUNG®.

[0209] In the case of the must fermentation variant (21713), the must fermented in barrique barrels at a temperature approximately 3°C higher than in the two variants in stainless steel tanks, which can be explained by the even lower heat radiation through the wood. This resulted in a faster fermentation process in variants 21713C and 21713D.

[0210] Wine fermented in barrels completed alcoholic fermentation three days earlier than wine fermented in stainless steel tanks.

[0211] Interestingly, the naturally fermented must fermented faster than the two variations using cultured yeast strains.

[0212] Microscopic observation revealed that yeast from modified samples (21713C, 21714C+D) exposed to sunlight during fermentation had thicker cell walls compared to yeast cells from modified sample (21713D) and modified samples from stainless steel tanks.

[0213] In Figures 14 and 15, sample 21714A shows unpressurized fermentation using a yeast strain cultured in a stainless steel tank. Sample 21714B shows spontaneous fermentation in a stainless steel tank under reverse pressure. Sample 21714C shows spontaneous fermentation in a barrique VBUNG®. Sample 21714D shows spontaneous fermentation in a barrique VBUNG®.

[0214] Alcoholic fermentation in four variants (21714) fermented with the skins was even more uneven. Fermentation in three variants 21714A, C, and D was completed within 10 days. In the case of variant 21714B, fermentation stopped, meaning that the sugars did not ferment completely. This variant was not further investigated in subsequent brewing processes (see Figure 14).

[0215] During the primary fermentation step, the fermentation temperature of the wine in barrique barrels was approximately 5°C higher than that of the wine in stainless steel tanks (see Figure 15).

[0216] Table 2 shows the analysis results for the young wines. Therefore, the analysis shows nearly identical values ​​for the seven variations. Variations 21714C and 21714D contain residual sugars of 2.8 g / L and 2.4 g / L, respectively. However, no further residual sugar was observed in subsequent analyses (results not published). Malic acid breakdown and low levels of lactic acid suggest that malolactic fermentation is underway.

[0217] In the modified must from barrique barrels (barrels according to the present invention), the proteins were already stable immediately after the end of fermentation (heat test ΔNTU < 1), and bentonite was unnecessary. It is possible that oak-derived tannins reacted with heat-sensitive proteins to form tannin-protein complexes, which then aggregated. This effect was not observed in the modified mash fermentation.

[0218] During the fermentation process, the wine was periodically evaluated by five scientists. No larger-scale sensory evaluations were conducted.

[0219] Sensory evaluations of young wines revealed that wines from stainless steel tanks received generally lower ratings than those fermented in barriques, exhibiting reductive aromas likely due to hydrogen sulfide (H2S). The main aromas were masked by the reductive aromas.

[0220] Surprisingly, the wine from the (barrique) barrels showed no reductive aromas whatsoever. This wine did not exhibit the typical bouquet of a young wine and was deemed ready to drink immediately. Its flavor profile was described as similar to that of a wine aged for a minimum of 3-6 months in traditional winemaking. The barrel-fermented wine was characterized by a distinct primary aroma. A carbonation overpressure of 0.8 bar at 20°C was not perceptibly noticeable, and no increase in carbonation was observed in the wine's taste.

[0221] In variations 21713C and 21713D, the refining of the wine began very soon after alcoholic fermentation was complete.

[0222] The wine, fermented in barrels, remained almost visually clear for 14 days after fermentation was complete.

[0223] All must-fermented wines exhibited similar colors, and no oxidation or browning was observed (see Table 3). All variations fermented with the skins were described as having a slight bitterness and astringency. The wines were slightly darker in color than the must-fermented variations, but did not exhibit the typical orange or amber color of mash-fermented white wines (see Table 3).

[0224] Variations 21713C and 21713D were regularly tasted over an 11-month period and were characterized by a powerful and fresh primary aroma. No oxidative notes or free acetaldehyde aromas were detected.

[0225] Mash-fermented wine reacted violently upon contact with air. After several hours of air exposure, the wine turned dark brown and its aroma became strongly oxidative. This phenomenon is thought to be due to the oxidation of flavonoid phenols. The flavonoid phenol content of mash-fermented wine increased, ranging from 69.5 to 75.8 mg / L. (Schneider et al., INTERNAT. JOURNAL OF VITICULTURE AND ENOLOGY, N. 6 / 3) reports that catechin / epicatechin levels were less than 20 mg / L in 858 white wines worldwide. This includes a large-scale test of 664 wines, in which the average flavanol level for all grape varieties was less than 6 mg / L. Brown discoloration was prevented by cooling the mash-fermented wine to -4°C for 24 hours and performing sterile filtration (results not shown). As shown in Figure 16, such a strong oxidation reaction did not occur in wine fermented in barriques.

[0226] Figure 16, left-hand diagram A, shows Müller-Thurga 2021 in a VBUNG® barrel (modified example 21713D), and Figure 16, right-hand diagram B, shows the color change of aseptically filtered wine (modified example 21713D) [h = hour; d = day; 21713D = natural fermentation in a VBUNG® barrique].

[0227] conclusion

[0228] The initial tests using VBUNG® technology in barrels demonstrated that this technology can produce wines that are sensorily comparable to those produced using conventional methods without the use of additives or processing aids. Wines produced in wooden barrels treated with VBUNG® showed a remarkably faster rate of drinkable maturation compared not only to variants fermented in stainless steel tanks, but also to wines produced using conventional methods, which typically require 3 to 6 months of aging until the fermentation aromas are sufficiently blended so that they dominate the wine aroma.

[0229] After pressing the grapes and transferring the must to barrels, no further winemaking techniques are required. Since the wine is transferred using gas pressure, there is no need to pump the wine. Because the barrels are airtightly sealed with corks, regular refilling of the barrels is also unnecessary. The barrel's headspace (the space above the sealed container) is composed of carbon dioxide or nitrogen gas, and the absence of oxygen prevents the growth of harmful microorganisms and chemical oxidation reactions in the wine. Gas pressure allows the wine to be extracted directly from the barrel, and it is also possible to filter and bottle it using gas pressure.

[0230] Even after 11 months of aging in partially filled barrels, this white wine showed no oxidative aromas whatsoever, despite the absence of SO2. The bottled wine also remained free of any unusual flavors for 6 months and received positive reviews. To prevent the occurrence of undesirable oxidation processes, the wine must be bottled under low-oxygen conditions. No longer aging periods have yet been observed.

[0231] [Table 1]

[0232] [Table 2]

[0233] [Table 3] [Explanation of Symbols]

[0234] 100 barrels 101 Longitudinal axis 102 Barrel body 104 Barrel bottom plate 106 Barrel top board 108 Equipment 110 Multiple staves 112 Holding Element 114 hoops 116 Zippers 118 Opening 120 Peripheral part of the barrel bottom plate or top plate 122 Grooved channels of multiple staves on the barrel body 124 Holes on the side edges of multiple staves on the barrel body 126 Second seal element 128 windows 129 Perforation Section 130 Grooved channels for staves on barrel bottom boards 132 Entrance Port 134 Inlet / Exit Ports 135 First Tube Section 136 First tube element 137 Second Tube Section 138 Valve Ports 139 Second tube element 140 sensor ports 141 Temperature Element 142 (deformed) mold 144 Press 146 Layers containing multiple staves 200 barrels How to make 300 barrels 302 Method Steps 304 Method Steps 306 Method Steps 308 Method Steps 310 Method Steps 312 Method Steps 314 Method Steps 316 Method Steps 318 Method Steps 320 Method Steps

Claims

1. A vat (100, 200) for fermenting food or beverages under a controlled atmosphere, The barrel (100) is A container comprising a barrel body (102), a barrel bottom plate (104), and a barrel top plate (106), wherein the barrel body (102) is provided with a plurality of staves (110) and is connected to the barrel bottom plate (104) and the barrel top plate (106) by a sealing method along the longitudinal axis (101), A device (108) connected to the container by a sealing method and configured to control the pressure inside the barrel to pressurize or depressurize the barrel, The barrel body (102) is surrounded by the longitudinal axis (101) and each retaining element (112) is configured to be adjustable, A first sealing element is disposed between the barrel body (102), the barrel bottom plate (104), and the barrel top plate (106), and the barrel top plate (106) is provided with a window (128) for exposing light to the inside of the barrel (100), A second sealing element (126) is positioned between two adjacent staves (110) of the barrel body (102), Barrels equipped with (100, 200).

2. The retaining element (112) includes a hoop (114) and a fastener (116) connected to the hoop (114). The barrel (100, 200) according to claim 1, characterized in that the hoop (114) is configured to be adjustable by tightening or loosening the fastener (116).

3. The barrel (100, 200) according to claim 1 or 2, characterized in that, in order to accommodate the second sealing element (126), grooved channels (122) are formed on one side edge of the plurality of staves (110), and preferably, a hole (124) is formed at one end of the grooved channel, and the second sealing element (126) is partially positioned therein.

4. The barrel (100, 200) according to any one of claims 1 to 3, wherein the apparatus (108) includes at least one inlet port (132) for introducing gas or liquid into the container, and / or a sensor port (140) for a temperature or pressure sensor.

5. The aforementioned barrels (100, 200) A sample tap (133) connected to the container by a sealing method for introducing liquid into the container, A first tubular element (136) is connected to the sample tap and extends into the container such that its free end is positioned within the liquid volume inside the container, A barrel (100, 200) according to any one of claims 1 to 4, further comprising an adjustable pressure relief valve connected to the container in a sealing manner for releasing excess pressure from the barrel.

6. The barrel (100, 200) according to any one of claims 1 to 5, characterized in that the device (108) is attached to the barrel body (102) or the barrel bottom plate (104).

7. The barrel (100) according to claim 6, characterized in that the device (108) is attached to an opening (118) formed in a bulging region of one of the plurality of staves (110) of the barrel body (102).

8. The aforementioned device (108) is A sample tap (133) and an inlet / outlet port (134) for housing a first tube element (136) connected thereto in a sealed manner, A valve port (138) for housing a pressure relief valve in a sealed manner, The barrel (100) according to claim 7, comprising at least one of the following: a filter element disposed between the device and the inside of the barrel body.

9. The barrel (100) according to claim 8, wherein the first tubular element (136) includes a first tubular section (135) and a second tubular section (137), the first tubular section being configured to move in the inlet / outlet port (134), the outer diameter of the first tubular section being smaller than the inner diameter of the inlet / outlet port (134), and the outer diameter of the second tubular section being larger than the inner diameter of the inlet / outlet port (134).

10. The barrel (100) according to claim 9, characterized in that the first tubular element (136) further includes a perforated section (129) connected to the second tubular section (137).

11. The barrel (200) according to claim 6, wherein the device (108) is attached to an opening (118) formed in the barrel bottom plate (104), and in particular to the central part of the barrel bottom plate (104).

12. The barrel bottom plate (104) is A sample tap and an inlet / outlet port (134) for housing a tube element (136) connected thereto in a sealed manner, The barrel (200) according to claim 11, further comprising a valve port (138) for housing a pressure relief valve in a sealed manner, preferably a second tube element (139) connected to the valve port (138) and extending into the interior of the container, with the free end of the second tube element (139) positioned in the gas volume inside the container.

13. The barrel (200) according to claim 12, wherein the first tube element (136) includes a first tube section (135) and a second tube section (137), the first tube section and the second tube section defining an angle between them, preferably the angle between the first tube section and the second tube section being 100 to 160 degrees, and preferably the first tube element (136) is movably connected to the inlet / outlet port (134).

14. The barrel (100, 200) according to any one of claims 1 to 13, characterized in that it is configured to carry out a chemical process, preferably including aerobic and / or anaerobic maceration, fermentation, malolactic fermentation, or maturation, with or without the use of additives and preservatives, under continuous and constant positive and / or negative pressure.

15. A method (300) for producing a barrel (100, 200) for fermenting food or beverages in a controlled atmosphere, according to any one of claims 1 to 14, A step (302) of providing a plurality of staves, wherein each of the plurality of staves (110) has a grooved channel (122) formed on the edge of the side surface of the stave (110), A step (304) for processing the plurality of staves (110), preferably the processing step (304) includes a step of fire bending the plurality of staves (110), and after the fire bending step, the plurality of staves are tossed, and the tossed staves are deformed using compression molding. The steps include inserting a sealing element into the grooved channel (122) of the processed stave (306), Step (308) of assembling the plurality of staves (110) to form the barrel body (102), the step of positioning one sealing element between two adjacent staves, Step (310) of arranging a retaining element (112) around the barrel body (102), wherein the retaining element is configured to be adjustable, A step (312) of providing a barrel bottom plate (104) and a barrel top plate (106), wherein the barrel top plate (106) is provided with a window (128), Step (314) of arranging additional sealing elements around the peripheral portion (120) of the barrel bottom plate (104) and the peripheral portion (120) of the barrel top plate (106), Step (316) of connecting the barrel bottom plate (104) and the barrel top plate (106) to the free end of the barrel body (102) to form a container, Step (318) of attaching the device (108) to an opening (118) formed in the barrel body (102) or the barrel bottom plate (104) in a sealing manner, wherein the device (108) is configured to control the pressure inside the container to pressurize or depressurize the container, Step (320) of attaching a sample tap and / or a pressure relief valve to the apparatus or the barrel bottom plate (104), A method including (300).

16. The processing step (304) includes a step of steam bending at least one layer (146) of the plurality of staves, each layer (146) includes a plurality of staves for forming the barrel body. After steam treatment under pressure, the plurality of staves (110) of at least one layer are deformed by press molding, and the at least one layer (146) is placed between two molds (142). The deformed staves are dried under vacuum, and preferably, the deformed staves are dried using a high-frequency wood dryer until the moisture content of the staves is 7-10%. A method (300) for manufacturing a barrel (100) according to claim 14, characterized in that the staves are subsequently tossed.

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