Constant-Pressure Fermentation Vessel With Dual-Container Sealing
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Solution Overview
Problem
Conventional barrels experience issues with leakage, pressure fluctuations, oxidation, and volume limitations, leading to inconsistent fermentation processes and quality degradation in alcoholic beverages.
Innovation Solution
A hybrid system comprising two containers, a first container for raw materials and a second container for beverages/gases, maintains constant pressure and controlled atmosphere, using a second container to replace the bung for improved sealing and additional volume, allowing for scalable production without additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional barrels are used for storing and fermenting alcoholic beverages, then the traditional manufacturing and simplicity are maintained, but leakage, pressure fluctuations, and oxidation occur leading to quality degradation
Solution Approach 1:
The invention uses a composite construction combining wood staves for traditional aging characteristics with metal hoops and modern sealing materials (rubber gaskets, silicone seals) for structural integrity and leak prevention. This composite approach maintains the beneficial properties of wood while eliminating the leakage and oxidation problems of traditional barrels.
Solution Approach 2:
The invention employs flexible sealing components including rubber gaskets, silicone seals, and flexible membranes in the bung and stave joints. These flexible elements adapt to pressure changes during fermentation and aging while maintaining hermetic sealing, preventing both leakage and oxidation that plague conventional rigid barrel constructions.
2Stress or pressure
If conventional barrels are used, then traditional design is maintained, but they are unable to maintain constant pressure during fermentation and aging processes
Solution Approach 1:
The invention actively controls and maintains constant pressure parameters during fermentation and aging by using adjustable hoop tensioning mechanisms and pressure-regulated sealing systems. This parameter control ensures consistent fermentation kinetics and prevents the quality variations caused by pressure fluctuations in traditional barrels.
Solution Approach 2:
The system incorporates pressure monitoring and feedback mechanisms that detect pressure changes during fermentation and aging, automatically adjusting sealing forces and hoop tension to maintain constant pressure. This feedback control ensures consistent fermentation processes and prevents the inconsistent results typical of conventional barrels.
3Volume of stationary object
If conventional barrels with fixed capacity are used, then traditional barrel sizes are maintained, but volume limitations restrict scalability for larger production batches
Solution Approach 1:
The invention segments the barrel into modular components including interchangeable stave sets, adjustable hoops, and detachable bung assemblies. This segmentation allows the barrel capacity to be easily modified by adding or removing stave sections, enabling scalable production from small to large batches without sacrificing the traditional barrel design benefits.
Solution Approach 2:
The invention employs dynamic, adjustable components including variable-length staves, adjustable hoop spacing, and expandable sealing systems that allow the barrel volume to be dynamically modified. This dynamic design enables the same barrel structure to adapt to different production volumes, from single-barrel to multi-barrel equivalent capacities.
4Reliability
If conventional barrels are used, then traditional construction methods are maintained, but poor sealing components lead to leakage and product loss
Solution Approach 1:
The invention introduces intermediary sealing components including rubber gaskets, silicone seals, and membrane barriers between the wood staves and外部环境. These intermediary elements act as mediators that prevent direct contact between the beverage and potential leakage paths, eliminating the leakage problems of conventional barrels while maintaining traditional wood construction methods.
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 ensures consistent fermentation processes, enhances beverage quality, and increases production capacity while minimizing the need for additives, achieving efficient and high-quality alcoholic beverage production.
Implementation Method 1
The system, in particular the first container and the second container, is configured to continuously maintain a constant pressure during chemical processes involved in the producing the alcoholic beverages
Implementation Method 2
The second container is configured to be connected to the first container in a sealing manner. In other words, the second container (positioned upstream from the first container) is configured to seal the opening of the first container
Implementation Method 3
The permeability of wood presents a risk of oxidation, as it allows oxygen to gradually penetrate the barrels, potentially compromising the flavor and quality of beverages. The system is configured to create a controlled atmosphere
Implementation Method 4
the first container, in particular via an opening formed therein, is configured for fluid communication with and the second container
Data Source
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AI summary
A system for producing alcoholic beverages under constant pressure, in particular wine or beer, and a method for producing alcoholic beverages are provided. The system comprises a first container including a first chamber for storing raw materials and/or fermented materials; a second container including a second chamber for storing raw materials, alcoholic beverages and/or gases; wherein the first container and the second container are configured for fluid communication, in particular via an opening formed in the first container; and wherein the system, in particular the first container and the second container, is configured to continuously maintain a constant pressure, during chemical processes for producing the alcoholic beverages, in particular the chemical processes comprising maceration, fermentation, malolactic fermentation and/or aging. The present invention further provides for a method for producing alcoholic beverages under constant pressure.