Horizontal Fermentor with Convex Bottom for Rocking Mixing
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Solution Overview
Problem
Conventional home winemaking methods require multiple stages and equipment, leading to repetitive lifting, air exposure, contamination risks, and labor-intensive cleaning, making the process cumbersome and inaccessible to those with limited strength or space.
Innovation Solution
A single-stage fermentor apparatus with a convexly curved bottom for rocking motion and a one-way venting system that allows for mixing, fermentation, and degassing within a controlled environment, eliminating the need for multiple vessels and manual stirring, and enabling direct bottling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional multi-stage winemaking method is used, then fermentation process can be completed, but repetitive lifting of heavy fermentors is required
Solution Approach 1:
The patent combines multiple fermentation stages into a single fermentor design. The fermentor includes a primary fermentation chamber and a secondary fermentation chamber that can both be used within the same vessel, eliminating the need to transfer wine between separate primary and secondary fermentors. This merging of functions directly addresses the lifting problem by requiring only one fermentor to be handled throughout the entire winemaking process.
Solution Approach 2:
The patent introduces a horizontal rocking motion dimension to the traditional vertical fermentation process. By enabling the fermentor to rock back and forth on its convex bottom surface, the system achieves mixing and aeration without requiring vertical lifting or transfer operations. This dimensional change transforms the operation from vertically-oriented transfers to horizontally-oriented rocking motions.
2Ease of operation
If conventional siphoning method is used, then wine can be transferred between fermentors, but air exposure causes oxidization and contamination
Solution Approach 1:
The patent employs CO2 generated during fermentation to create an inert atmosphere within the fermentor. The system captures and retains the CO2 produced by yeast fermentation, allowing it to displace oxygen in the headspace of the fermentor. This creates a protective atmosphere that prevents oxidization and contamination during wine handling and aging, eliminating the need for air-contacting transfer operations.
Solution Approach 2:
The patent uses CO2 as an intermediary substance to protect the wine from harmful air exposure. Rather than directly transferring wine between vessels (which exposes it to air), the system uses CO2 as a mediating atmosphere that fills the space above the wine, preventing direct contact with oxygen-containing air during all operations within the fermentor.
3Ease of operation
If manual stirring and degassing is used, then wine can be mixed and degassed, but air exposure increases contamination risk
Solution Approach 1:
The patent replaces manual mechanical stirring with a rocking motion mechanism. By rocking the fermentor back and forth on its convex bottom, the system achieves thorough mixing of the wine must and later degassing of CO2 without requiring manual intervention that would expose the wine to air. The rocking motion naturally creates agitation and gas release while maintaining the closed, inert atmosphere.
4Reliability
If conventional cleaning and sanitizing process is used, then contamination can be prevented, but repetitive cleaning is labor-intensive
Solution Approach 1:
The patent merges all fermentation and processing functions into a single fermentor, which means only one vessel needs to be cleaned and sanitized throughout the entire winemaking process. Additionally, the bottling tap system allows for closed-system dispensing, reducing the number of openings and potential contamination points that would require cleaning. This consolidation dramatically reduces the repetitive cleaning workload while maintaining sanitation standards.
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
This solution simplifies the winemaking process by reducing manual lifting, preventing oxidation and contamination, and allowing winemaking in any environment, regardless of space or physical strength, while maintaining a clean and oxygen-free environment for fermentation.
Implementation Method 1
a convexly curved bottom surface residing externally of the fermentor and underlying the bottom half of the peripheral wall structure to enable rocking motion of the fermentor back and forth on said support surface by rolling contact between said convexly bottom surface and the support surface
Implementation Method 2
a one-way venting closure operable at the vent opening to enable venting of gaseous substances out of the fermentor while preventing ambient gaseous substances from entering the fermentor from an outside environment and retaining fermentation emitted CO2 gas within the cavity space
Implementation Method 3
the wine must undergoes primary fermentation, then is transferred by siphoning with a hose into the air-protected and vented secondary fermentor, and the secondary fermentor is then placed in a elevated position where fermentation process is completed
Data Source
AI summary
A novel fermentation method uses a novel single stage horizontal cylindrical or partial cylindrical fermentor, larger in volume than the target volume of wine, which bounds the entire winemaking process. Fermentor has at least one opening for ingredient insert/removal, one-way venting gaseous closure, fermentor tilting prop, cavity space and bottling tap. Fermentor's cavity space and convex curvature underside provides for a fermentor rocking motion creating agitation and splashing for mixing the wine must and inducing ambient air/oxygen therein. A cavity space for fermentation foam expansion, heavier fermentation emitted CO2 gas purges out the ambient air/oxygen then retains CO2 gas providing a safe substantially oxygen free environment for a manually applied to the fermentor rocking motion creating agitation and splashing for mixing, degassing and resting the wine to clear in a safe substantially oxygen free environment until ready for direct bottling via bottling tap.