Equipment for producing low-alcohol beverages

Abstract

Dealcoholisation techniques using physical methods are already known; however, there are currently no devices that can biologically lower alcohol content. The invention comprises equipment including at least one fermentation tank (1), provided with a plurality of probes and devices for controlling said fermentation, and at least one must reservoir tank (2), said tanks being connected by a transfer pump (4) and controlled by a control panel (18) that controls functions including oxidation, gas inflow, cooling, heating, stirring, transfer, volume measurement, temperature, density, sugar consumption, colour, acetic acid level.

Description

[0001] DESCRIPTION

[0002] Installation for obtaining low-alcohol beverages.

[0003] TECHNICAL SECTOR

[0004] The present invention relates to an installation that has been specially designed to obtain low alcoholic beverages that have a balanced structure, are harmonious in the mouth, and do not lack the volume required to be tasty.

[0005] The invention is specially designed for obtaining fermented fruit-based beverages with a low alcohol content.

[0006] BACKGROUND OF THE INVENTION

[0007] In the practical application of the invention, there is an increasing demand from consumers for beverages with a lower alcohol content or 0.0% beverages.

[0008] Fermented beverages have different alcohol levels depending on the amount of sugars present in the matrix to be fermented.

[0009] Today we can find fermented beverages such as wines, ciders, beers or beverages made from other types of fruits or matrices.

[0010] To lower the alcohol content, dealcoholization techniques using physical methodologies have been proposed, but to date there is no equipment that is capable of lowering the level biologically.

[0011] To lower the sugar level biologically, the microorganisms that will ferment the matrix must grow as much as possible and convert the sugars into microbial biomass to leave the smallest amount of sugars for the fermentation phase.

[0012] To achieve this, the growth of microorganisms must be monitored under controllable conditions, such as oxygen dissolution, an essential parameter for them to complete the respiratory and non-alcoholic phase; temperature, which is vital for cell permeability and rapid sugar acquisition; and pH, which must be optimal for maximum growth and to ensure that the microorganisms do not expend energy or spend as little as possible for their cellular equilibrium.

[0013] Furthermore, it is also necessary to control osmotic pressure, an element which, at higher osmotic pressure, hinders microbial growth since the microorganisms become dehydrated, thus lowering active transport and their functionality and cytoplasmic imbalance.

[0014] EXPLANATION OF THE INVENTION

[0015] The installation for obtaining low-alcohol beverages proposed by the invention fills the previously described technical gap.

[0016] To this end, the installation of the invention consists of at least one fermentation tank equipped with a plurality of probes and equipment for controlling said fermentation and at least one must reservoir tank, joined by a transfer pump and controlled by a control panel that is responsible for controlling the functions of oxidation, gas intake, cooling, heating, agitation, transfer, measurement of volume, temperature, density, sugar consumption, color, acetic level, etc.

[0017] More specifically, the fermentation tank is equipped with the following sensors and equipment:

[0018] Oxygen dissolution probe.

[0019] Temperature probe.

[0020] Acetic acid level probe.

[0021] Density probe.

[0022] Sugar concentration probe.

[0023] Color probe.

[0024] Alcohol probe.

[0025] Radar or pressure transducer. Cooling jacket.

[0026] Steam jacket or submersible heating element. Product inlet port connected to the transfer pump hose, which is connected to the wort reservoir tank.

[0027] Systems for gas diffusion.

[0028] The reservoir tank, for its part, includes the following elements:

[0029] Cooling jacket.

[0030] - Side or central agitator, for homogenizing the must.

[0031] Outlet ports and valves for transfer pumps.

[0032] Transfer pumps.

[0033] Outlet port with hose that is attached to a transfer pump.

[0034] Radar or pressure transducer to control the volume being transferred.

[0035] Temperature probe.

[0036] Density probe to check, by consuming sugars, that there is no contamination by microorganisms.

[0037] In addition, the wort reservoir tank can be provided with as many outlets as required connected to transfer pumps to feed different fermentation tanks, so that each pump can be controlled by a single panel that monitors the fermentation tank or the pumps can be controlled by a single control panel that monitors the functions of each of the heaters.

[0038] Based on this structure, the control panel manages the functions of oxidation, gas intake, refrigeration, heating, agitation, transfer, and measurement of volume, temperature, density, sugar consumption, color, and acetic acid level, in order to obtain a low-alcohol beverage according to pre-programmed parameters. These parameters can be varied as needed according to the specific requirements of each case, so that the yeast grows in a high concentration in the first stage, regulating the different parameters to maintain aromas and prevent peroxidation. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] To complement the description that follows and to aid in a better understanding of the characteristics of the invention, according to a preferred embodiment thereof, a drawing is included as an integral part of said description, in which, for illustrative and non-limiting purposes, the following has been represented:

[0040] Figure 1 shows a schematic diagram of the different elements involved in an installation for obtaining low-alcohol beverages made in accordance with the object of the present invention.

[0041] PREFERRED EMBODIMENT OF THE INVENTION

[0042] In view of the figure described, it can be observed that the installation of the invention includes at least one fermentation tank (1), in the chosen embodiment two, although this number may vary without affecting the essence of the invention, the installation including at least one must reservoir tank (2), these tanks being joined by means of conduits (3) assisted by transfer pumps (4).

[0043] The fermentation tank or tanks (1) will include the following sensors and equipment:

[0044] Oxygen dissolution probe (5): must control the precise oxygen so as not to oxidize the matrix to be fermented and peroxidize the cell membrane of the microorganisms.

[0045] Temperature probe (6): we must control the optimal temperature for greater active transport of cells, and retention of aromas during fermentation.

[0046] Acetic acid concentration probe (7): This is necessary because if the acetic acid level rises during the oxidation phase, it could spoil the beverage due to an imbalance in its smell and taste. Therefore, monitoring it allows us to stop the oxygen intake process. Density probe (8): This is used to verify that the density does not drop too quickly and that the sugars are being converted into biomass, thus ensuring that no alcohol is being produced.

[0047] Brix probe to measure sugar concentration (9): Allows you to see the drop in sugar that is transformed into biomass.

[0048] Color probe (10): Necessary since oxidation causes colors to change towards yellows, hence its incorporation and control of these parameters allows us to cut off oxygenation again.

[0049] Alcohol level probe (11): Allows you to know the alcohol level generated at all times.

[0050] Radar or pressure transducer (12) to calculate by computer the initial volume with which fermentation begins and to control the transfer of liquid from musts to this tank.

[0051] - Central or lateral agitator (13) for homogenization of the must.

[0052] Cooling jacket (14): This allows for temperature control, as fermentation processes are typically exothermic, making it necessary to lower the temperature for control. This cooling jacket contains solenoid valves or pneumatic valves to open the coolant or water valves inside the jacket for temperature control.

[0053] Steam jacket or heating elements (15): Allows you to increase the temperature if necessary.

[0054] Product inlet port (16) (must) that is connected to hose or conduit (3) associated with the transfer pump (4), which is connected to the must reservoir tank (2).

[0055] - Gas diffusion systems (17): For diffusion of air, nitrogen or CO2.

[0056] - Density probe (8) to check, by measuring sugar consumption, that there is no contamination by microorganisms. As for the must reservoir (2), as its name indicates, it serves as a reservoir for the sustained and controlled addition of must, whether from grapes, apples, pears, mangoes, or any other type of must, to the fermentation tank (1).

[0057] The following subsystems are established therein, also controlled by the control panel (18).

[0058] Cooling jacket (14').

[0059] - Side or central agitator, for homogenization of the must (13').

[0060] Outlet ports (19) and valves (20) for connection to the transfer pipes (3).

[0061] Radar or pressure transducer to control the volume being transferred (12').

[0062] Temperature probe (6').

[0063] Density probe (8) to check for the absence of contamination by microorganisms.

[0064] As previously stated, the wort reservoir tank (2) can be provided with as many outlets as required connected to transfer pumps (4) to feed different fermentation tanks, so that each pump can be controlled by a single panel that monitors the fermentation tank or the pumps can be controlled by a single control panel that monitors the functions of each of the heaters.

[0065] Regarding the control panel, it will incorporate software to control the different parameters and equipment involved in both tanks, as well as controlling the transfer pumps (4), with the following functions being particularly noteworthy:

[0066] Oxygenation functions in the fermentation tank: It is important to control oxygen dissolution using filtered air through the gas diffusion systems (17), or using pure oxygen. This parameter is vital for generating yeast or bacterial biomass, not alcohol. This element is controlled by solenoid valves, pressure regulators, filters, and a flow meter for precise oxygenation in terms of volume and time. The introduction of other gases (nitrogen and / or CO2) into the fermentation tank is controlled by the same elements (solenoid valves, pressure regulators, filters, and flow meters). These are important to allow the introduction of these gases if the process is disrupted by an increase in acetic acid or if the color turns yellow due to oxidation.

[0067] Cooling: This controls a series of solenoid valves connected to a refrigeration unit to regulate their opening, as different control temperatures can be set during the process. In the fermentation tank, since the process is exothermic, a flow of coolant or water is required through the tank's jackets. In the reservoir tank, a cold temperature, below 5 degrees Celsius, must be maintained to prevent contamination and initiate fermentation.

[0068] Heating elements or steam inlet through the jacket in the fermentation tank: this heating function is necessary depending on the phases the process is in.

[0069] Transfer functions: The control panel (18) controls the transfer of the transfer pumps (4) from the reservoir tank to the fermentation tank in time and flow rate.

[0070] - Agitation: The agitation of the fermentation tank and the reservoir tank is controlled via a frequency converter in the control panel.

[0071] Volume measurement systems: Using radar, ultrasound, or pressure transducer systems installed in the fermentation tanks and reservoir, the process can be monitored to ensure effective transfer. Furthermore, depending on the volume, the oxygen input signal can be configured, as oxygen levels are directly related to the total volume in the fermentation tank. Additionally, depending on the desired alcohol content, oxygenation and the pump regulating the flow rate can be stopped to introduce the entire fermentation volume through the pump, creating an anoxic and fermentative phase. In other words, the entire non-alcohol production phase can be controlled up to a specific volume, allowing for subsequent calculation of the fermentation volume to avoid biomass formation and thus achieve the desired alcohol content. At this point, oxygenation is stopped, and nitrogen gas is introduced to eliminate dissolved oxygen and initiate alcoholic fermentation.

[0072] Acetic probes: This measure is crucial, as we can configure a maximum value to give us an alert in which the heating tank equipment stops oxygenating so that inert gases (N2 / CO2 or mixtures of both) enter and displace the oxygen present so that there is no rise in acetic.

[0073] Color probe: This measurement is also crucial. If there is oxidation in the process, the yellow tones increase, and it's time for an alert. At this point, the heating tank equipment stops oxygenating so that inert gases (N2 / CO2 or mixtures of both) enter and displace the oxygen present, preventing further oxidation and browning.

[0074] Sugar concentration probe: This probe monitors sugar consumption. This data is very important for determining the presence of microorganisms.

[0075] Density probe: This measurement, which is linked to the Brix probe, is crucial. A rapid drop in density is not good news, as it indicates alcohol production rather than conversion to biomass. Therefore, we need the Brix reading to decrease while the density reading remains stable at high values. This means that the sugars consumed are due to biomass generation throughout the process, not alcohol production.

[0076] Alcohol probe: This serves to confirm that no alcohol is produced. We can also use this invention to create beverages with a custom alcohol percentage, using this probe and referencing it along with the density probe.

[0077] Temperature probes: Important for cell permeability, aroma preservation, and peroxidation. The control panel must regulate the temperature to allow the yeast to grow at a high concentration in the initial stage. It must also regulate the temperature to preserve aromas and prevent peroxidation. This signal will trigger the opening of the cooling jacket valves.

Claims

CLAIMS 1.- Installation for obtaining low alcoholic beverages, characterized in that it is constituted from at least one fermentation tank (1) and at least one must reservoir tank (2), these tanks being joined by means of conduits (3) assisted by transfer pumps (4), controlled by a control panel (18), where: a) The fermentation tank (1) includes the following elements: Oxygen dissolution probe (5). Temperature probe (6). Acetic acid concentration probe (7). Color probe (10). Radar or pressure transducer (12). Central or side agitator (13). Cooling jacket (14). Steam jacket or resistors (15). Product entry port (16) stored in the must reservoir tank (2). Gas diffusion systems (17). b) The must reservoir tank (2) includes the following elements: Cooling jacket (14'). Outlet ports (19) and valves (20) for connection to the transfer pipes (3). Radar or pressure transducer to control the volume being transferred (12'). Temperature probe (6'). Brix probe for measuring sugar concentration (9). c) The control panel (18) includes means for controlling fermentation parameters and processes such as oxidation control, gas inlet, cooling, heating, stirring, transfer, volume measurement, temperature, color and acetic acid level.

2. Installation for obtaining low-alcohol beverages, according to claim 1, wherein the fermentation tank (1) further includes a density probe (8) 3. Installation for obtaining low alcoholic beverages, according to claim 1, wherein the fermentation tank (1) also includes a sugar concentration brix probe (9).

4. Installation for obtaining low alcoholic beverages, according to claim 1, wherein the fermentation tank (1) further includes an alcoholic degree probe (11).

5. Installation for obtaining low alcoholic beverages, according to claim 1, wherein the must reservoir tank (2) also includes a side or central agitator (13').

6. Installation for obtaining low alcoholic beverages, according to claim 1, wherein the control panel (18) also includes means for controlling density.

7. Installation for obtaining low-alcohol beverages, according to claim 1, wherein the control panel (18) also includes means for controlling sugar consumption.

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