Champagne Method Fermentation Apparatus with Pressure Control
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Solution Overview
Problem
The Champagne method of sparkling wine production is labor-intensive and inefficient, with manual riddling processes being hazardous, wasteful, and prone to errors due to the lack of control over secondary fermentation pressures, leading to inefficiencies and potential safety risks.
Innovation Solution
A system comprising a neck collar with a sealing cap, manometer, pressure control valve, and ball valve that allows for controlled monitoring and management of fermentation pressures, enabling safer and more efficient sediment removal without freezing, and reducing waste and labor costs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If manual riddling processes are used for sediment removal, then labor flexibility is maintained, but safety risks increase and productivity decreases
Solution Approach 1:
The patent replaces manual mechanical riddling operations with an automated mechanical system comprising a riddling machine that automatically tilts and rotates bottles to collect sediment in the neck, eliminating hazardous manual handling while increasing processing speed and productivity
Solution Approach 2:
The system enables self-service through automated pressure monitoring and control mechanisms that automatically regulate secondary fermentation pressures without requiring continuous manual intervention, improving both safety and efficiency
2Manufacturing precision
If freezing processes are used for sediment removal, then sediment separation is improved, but energy consumption increases and production time extends
Solution Approach 1:
The patent changes the physical parameters of sediment separation by using controlled pressure differential and automated tilting mechanisms instead of freezing, achieving effective sediment collection in the bottle neck through mechanical means rather than thermal processing
Solution Approach 2:
The system extracts sediment from the wine by tilting bottles to allow sediment to settle and collect in the neck, then uses pressure differential to discharge the sediment through the valve system, separating it from the clarified wine without requiring freezing
3Ease of manufacture
If secondary fermentation pressures are not controlled, then the champagne method authenticity is maintained, but waste increases and safety risks arise
Solution Approach 1:
The patent implements feedback control through pressure sensors and automated valve systems that continuously monitor secondary fermentation pressures and automatically adjust to maintain optimal pressure ranges, preventing both excessive pressure buildup and premature discharge, thereby reducing waste while ensuring safety
Solution Approach 2:
The system dynamically adjusts fermentation parameters and sediment discharge timing based on real-time pressure monitoring, optimizing the balance between maintaining authentic champagne method characteristics and minimizing waste through precise control
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system improves safety, reduces inefficiencies, and enhances the quality of sparkling wine production by allowing precise control over fermentation pressures, safer sediment removal, and minimizing waste, while eliminating the need for costly freezing processes.
Implementation Method 1
The apparatus includes a manometer for measuring pressure inside the wine bottle
Implementation Method 2
The apparatus includes a pressure control valve for controlling pressure inside the wine bottle
Implementation Method 3
The apparatus includes a ball valve for evacuating sediment from the wine bottle
Implementation Method 4
The apparatus includes a sealing cap for sealing the wine bottle and containing pressure generated during fermentation
Data Source
AI summary
Systems, methods, and apparatuses to optimize all stages of sparkling wine production using the ‘Champagne’ method. For instance, there is a specially configured apparatus utilized for a method for producing sparkling wine within the wine bottle through a secondary fermentation. The apparatus is attached to the wine bottle to seal in pressure. Specifically, a neck collar of the apparatus is positioned upon a neck section and a sealing cap is pressed onto a mouth opening wine bottle above the neck collar and coupled to the neck collar of the apparatus. A tensioner of the apparatus induces a clamping force between the neck collar and the sealing cap to seal the pressure generated from fermentation. A pressure indicator measures and displays pressure which is retained and limited to a maximum pressure within the bottle via a Pressure Reduction Valve (PRV) of the apparatus. Sediment from fermentation is removed without freezing via a riddling operations and evacuation of sediment from an inverted bottle through a ball valve configured within the apparatus. Other related embodiments are disclosed.