Wine Preparation TRIZ Cases

See how wall-embedded circulation pipes adjust wine temperature in concrete tanks without metal

See how a rigid lock-on cap replaces adhesive seals to enable rounded rims, secure resealing, a

Premeasured malt extract and alcohol in a frangible cartridge enable fast beer mixing and bottle carbonation without fermentation.

Brief pulse-width modulated EM treatment rapidly smooths alcoholic beverages by reducing A-Amyl alcohol and improving flavor consistency.

Toasted vine-shoot material added during or after fermentation reduces green character in wine by lowering isoamyl alcohol and anthocyanin compounds.

Side-by-side disgorging and dosage modules raise sparkling wine bottle throughput without the complexity and cost of rotary carousel machines.

Adsorption and desorption columns recover innate aroma compounds during dealcoholization while limiting alcohol and methanol loss of flavor.

Surface-deposited sorbents such as cyclodextrins and zeolites adsorb smoke volatiles on grapes while preserving desirable flavor and aroma.

Porous immersed containers diffuse additives into fermenting beverages over time, avoiding solubilization peaks and stabilizing kinetics, pH, and aroma.

A dual-container fermentation setup holds constant pressure and a controlled atmosphere to limit leakage, oxidation, and batch inconsistency.

Internal conduits route material from the axial filling orifice toward drainage points, speeding free-juice evacuation and reducing tank rotation.

Pump-driven recirculation accelerates fermented liquid maturation, limits oxidation during transfer, and supports easier tank cleaning.

Controlled stem toasting forms aroma compounds for wine aging, replacing oak barrels while limiting waste and contamination.

Explore a ceramic winemaking vat with oxygenation channels and heat exchange surfaces that support food-safe, cleanable operation.

Alternating pressurization and depressurization drives inert gas into vegetable mass and extracts oxygen-containing air to limit oxidation.

Pre-fermentation addition of polyphenol-rich ingredients raises resveratrol concentrations in beverages, addressing low nutrient levels in traditional products.

Programmable air treatment alternates dehydration and humidification stages to resolve inconsistent noble rot formation across all berries.

Cationic starch and gelatin reduce calcium levels by 20% to prevent haze formation in white wine.

Optimized alcohol concentration dissolves Amadori compounds from black garlic and baked onion, reducing blood viscosity while maintaining sensory quality.

An electric linear actuator drives a punch plate to compress wine caps, replacing pneumatic systems and reducing energy consumption.

Treating unfermented grape juice with glucose oxidase and isomerase reduces alcohol levels without causing stuck fermentations or sensorial quality loss.

A screw press separator mounts directly to a rotating drum inlet, conveying solids into the unit for microbiological heating.

Recessed extraction intakes around the access hatch capture carbon dioxide directly at the source.

Glutathione and ascorbic acid replace sulphur dioxide to inhibit oxidation while preserving varietal aromas.

Basket self-ejects using fermentation mass expansion, eliminating manual tank entry and reducing contamination risks.

Circular fermentation cellar layout with radial sectors minimizes travel distance for personnel and fluids while maximizing storage capacity.

An offset inflatable pouch regulates liquid level in wine tanks by resting against the upper inner wall, optimizing maceration without mechanical intervention.

An immersed coil heat exchanger overcomes low wall-transfer rates by circulating fluid directly into the wine tank volume.

Cutinase treatment releases aroma glycosides and tannins from grape skins, overcoming low glycosidase activity in standard yeast.

Plate sonoplates generate cavitation to extract phenolic compounds while minimizing heat production and hydroxymethylfurfural formation.

A fermenter uses a pumping-over conduit to aerate and stir the wine cap without mechanical devices.

Vibrating elements induce ultrasonic frequencies in tilted bottles, reducing remuage duration from thirty days to four hours without complex motion systems.

Recirculating cooled juice through a separating machine chills crushed grapes while reducing frictional pressure losses.

A horizontal fermentor uses a convex bottom to enable rocking motion that mixes wine must and degasses CO2 gas, eliminating repetitive lifting of heavy vessels.

Replacing sulfur dioxide with resveratrol and pterostilbene prevents oxidation and bacterial growth while maintaining polyphenol stability.

Aureobasidium pullulans strains accelerate alcoholic beverage production by colonizing fruit surfaces and displacing interfering microorganisms.

Toasted wood particles enhance beverage aroma while reducing tannin diffusion, solving the trade-off between flavor intensity and bitterness.

A fermentation apparatus introduces oxygen via macro-bubbles to stir liquid mass.

Low ferulic acid Acacia catechu tannins form ethanal bridges with anthocyanins, preventing organoleptic defects from undesirable phenolic derivatives.

Partial jiuqu fermentation followed by spirit blending retains sugar content while resolving dissolution issues in strong liquor.

Suspended tanks feed presses via gravity and sealed conduits, eliminating oxidation and mechanical stress during wine marc transfer.

Direct dry yeast inoculation into flowing fruit juice eliminates rehydration, saving water and reducing cross-contamination risks.

Agar gelation elevates the freezing point of alcoholic mixtures, enabling hard solidification at -4°C without dilution.

A beverage receptacle drips cold water through a channel into alcohol, eliminating manual flow control.

Segmented wooden barrel heads use angled grooves and structural rods to inhibit warping, maintaining flavor consistency while reducing manufacturing costs.

Enzymatic hydrolysis of beta-glucans and pectins eliminates colloidal haze, restoring wine filterability without complex mechanical fining steps.

Controlling pH and sulphur dioxide stabilizes anthocyanins in white grapes, resolving the contradiction between color generation and process complexity.

A flexible plunging plate expands via inflation to mix and compress fermentation caps, preventing mechanical stress on pomace that degrades wine quality.

Ozone treatment sanitizes grapes and equipment using strong oxidants to eliminate microbial loads without chemical residues.

Cyclic pressure extraction forces wine into wood chips, resolving slow infusion times and poor reproducibility in enological processing.

A wood-based aromatic extract powder enhances wine flavor through controlled heating and aqueous extraction.