Fermentation Apparatus Using CO2 Scrubber to Retain Aroma
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Solution Overview
Problem
During fermentation of beverages like wine and beer, desirable aroma compounds are lost due to carbon dioxide stripping, where volatile aroma compounds diffuse into the headspace and are carried away with escaping carbon dioxide, leading to a decrease in the concentration of these compounds in the finished beverage.
Innovation Solution
A fermentation apparatus and method that uses a carbon dioxide scrubber to selectively remove carbon dioxide from the headspace fluid mixture, allowing aromatic fluids to recirculate back into the fermentation container, thereby reducing aroma loss by maintaining a higher concentration of aromatic compounds in the beverage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stress or pressure
If carbon dioxide gas is vented to the atmosphere during fermentation, then pressure in the fermentation container is avoided increasing, but desirable aroma compounds are carried away with the escaping carbon dioxide
Solution Approach 1:
The patent extracts only the harmful component (carbon dioxide) from the headspace fluid mixture while retaining the valuable aroma compounds. The selective membrane allows CO2 to pass through while blocking aromatic compounds, effectively separating the two substances based on their different permeability properties
Solution Approach 2:
The selective membrane acts as an intermediary between the fermentation container and the external environment. It mediates the removal of carbon dioxide while preventing loss of aroma compounds, allowing controlled interaction between the internal fermentation environment and external atmosphere
2Loss of information
If volatile aroma compounds diffuse into the headspace, then they can be detected by aroma detection, but they are lost when carbon dioxide gas is released from the system
Solution Approach 1:
The patent converts the harmful effect of headspace formation (aroma loss) into a beneficial effect by using the headspace as a controlled intermediate chamber. Aroma compounds that naturally diffuse into the headspace are now retained and recirculated back into the beverage, transforming a loss mechanism into a preservation mechanism
3Quantity of substance
If the concentration of aroma compounds is maintained in the beverage, then aroma and flavor quality is improved, but carbon dioxide accumulation increases pressure in the system
Solution Approach 1:
The patent segments the headspace fluid mixture into two distinct components based on their different properties: carbon dioxide (which passes through the selective membrane) and aroma compounds (which are retained). This segmentation allows independent control of pressure relief and aroma preservation
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 apparatus effectively retains aromatic compounds in the beverage, enhancing its aroma and flavor by minimizing carbon dioxide stripping, which can improve the overall quality and intensity of the fermented beverage.
Implementation Method 1
The carbon dioxide selective membrane permits the carbon dioxide gas in the headspace fluid mixture to pass therethrough and out of the flow passage and retains the aromatic fluid in the flow passage
Implementation Method 2
A sweep gas may be directed across an exterior surface of the carbon dioxide selective membrane located external to the flow passage to lower the carbon dioxide partial pressure on an exterior side of the carbon dioxide selective membrane relative to a flow passage side of the carbon dioxide selective membrane, to facilitate the passage of the carbon dioxide gas through the carbon dioxide selective membrane
Implementation Method 3
Fermenting a beverage in a fermentation container to produce a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid in a headspace located above the beverage contained in the fermentation container
Data Source
AI summary
A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.