Direct Dry Yeast Inoculation in Fruit Juice Fermentation

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Solution Overview

Problem

The existing rehydration process for dry yeast in the fermentation industry is time-consuming, complex, and not suitable for large quantities, leading to potential yeast viability issues and cross-contamination, while also requiring significant water and energy consumption.

Innovation Solution

A method and apparatus for directly introducing dry yeast into a flowing stream of fruit juice using a high shear mixer, which includes dispersing yeast with nutrients like inactivated yeasts, autolysates, and sterols, and then feeding the mixture into a fermentation tank, eliminating the need for rehydration and reducing the lag phase.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If standard rehydration process is used, then yeast viability is maintained, but the process is time-consuming and complex

Engineering Contradiction:

Improveyeast viabilityVSAvoidrehydration time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The invention extracts and eliminates the rehydration step from the yeast preparation process. By formulating yeast with protective additives (sterols, fatty acids, proteins) directly in the dry state, the patent removes the time-consuming rehydration phase while maintaining yeast viability through the protective formulation that prevents damage during direct inoculation

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent applies preliminary action by pre-formulating yeast with protective substances (sterols, fatty acids, proteins) before use. This preliminary enrichment of the yeast formulation with protective components enables direct inoculation without rehydration, as the protective substances are already in place to shield yeast cells during the critical transition phase

Inventive Principle:

Principle #10Preliminary action

2Reliability

If rehydration process is followed, then yeast is activated, but cross-contamination risk increases

Engineering Contradiction:

Improveyeast activationVSAvoidcross-contamination

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The invention removes the intermediate rehydration step that creates cross-contamination risks. By enabling direct inoculation of formulated yeast into the fermenter, the patent eliminates the rehydration vessel and transfer operations that are primary sources of cross-contamination between batches and strains

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The protective formulation components (sterols, fatty acids, proteins) act as intermediaries that protect yeast cells during direct inoculation. These substances mediate the transition of yeast from dry stored state to active fermentation state without requiring contact with external media that could introduce contaminants

Inventive Principle:

Principle #24Intermediary (Mediator)

3Reliability

If rehydration is performed, then yeast is prepared for fermentation, but water consumption increases

Engineering Contradiction:

Improveyeast preparationVSAvoidwater consumption

Core Design Contradiction:

ReliabilityVSLoss of substance

Solution Approach 1:

The invention extracts and eliminates the water-intensive rehydration step from the yeast preparation process. By formulating yeast with protective additives that enable direct inoculation, the patent removes the need for large volumes of water used in rehydration and subsequent rinsing operations

Inventive Principle:

Principle #2Taking out (Extraction)

4Productivity

If dry yeast is added directly, then process time is reduced, but yeast viability may decrease

Engineering Contradiction:

Improveprocess speedVSAvoidyeast viability

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention changes the physical-chemical parameters of the yeast formulation by incorporating protective substances that alter the cell membrane properties and stress resistance. This parameter modification enables yeast to survive direct inoculation from dry state without rehydration, maintaining viability while accelerating the process

Inventive Principle:

Principle #35Parameter changes

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 approach saves time, labor, and water, prevents cross-contamination, and ensures higher yeast viability and fermentation efficiency, resulting in wines with higher ester content and lower acetic acid, improving overall winemaking efficiency and quality.

Implementation Method 1

delivering the flowing stream of fruit juice with the yeast in it to a mixer

Methodology Applied

Scientific EffectShear mixing: Shear Stress

Implementation Method 2

Fermentation of fruit juices to produce alcoholic beverages

Methodology Applied

Scientific EffectFermentation: Fermentation

Data Source

PatentUS10590369B2Fermentation of fruit juices

Publication Date: 2020.03.17 RYMCO INT

AI summary

A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.