Fermentation Gas Pressure Differential Cap Breaking
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current wine-making methods do not effectively manage fermentation gases to efficiently mix and break the cap in fermentation tanks, leading to suboptimal wine production.
Innovation Solution
A method and apparatus that involves storing crushed material in a first tank to form a cap, capturing and pumping fermentation gases into a second tank to create a pressure differential, allowing spontaneous gas transfer into the liquid mass to interact with the cap, and mechanically pumping gases into the second tank for controlled pressure management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If gases are used to push the cap upwards and compact it, then the cap forms a solid layer, but the gases are not effectively utilized to mix and break the cap
Solution Approach 1:
A second tank is introduced as an intermediary device between the fermentation tank and the cap. This tank captures fermentation gases, pressurizes them, and reintroduces them under the cap to achieve effective mixing and breaking, resolving the inefficiency of direct gas use
Solution Approach 2:
Fermentation gases are extracted from the fermentation tank and transferred to a separate second tank for processing. This separation allows the gases to be pressurized and controlled independently before being reintroduced to break the cap, improving overall process efficiency
2Productivity
If a second tank is added to capture and pressurize gases, then gas utilization improves, but the device complexity increases
Solution Approach 1:
The second tank serves multiple functions: capturing fermentation gases, pressurizing them through compression, storing the pressurized gases, and reintroducing them under the cap. This multi-functionality justifies the added complexity by consolidating multiple operations into a single device
Solution Approach 2:
The system merges gas capture, compression, storage, and reintroduction functions into an integrated two-tank system with coordinated valve control. This combination improves gas utilization efficiency while managing complexity through functional integration
3Ease of operation
If gases are spontaneously transferred into the liquid mass, then the process is simplified, but pressure control precision is reduced
Solution Approach 1:
Pressure sensors are installed in both tanks to monitor gas pressure in real-time. The control unit receives feedback from these sensors and automatically activates or deactivates the pump and valves to maintain precise pressure control during gas transfer and cap breaking operations
Solution Approach 2:
Manual pressure control is replaced with an automated electronic control system that uses pressure sensors and a control unit to manage gas transfer. This substitution maintains ease of operation while significantly improving pressure control precision
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 enhances gas utilization during fermentation, improving cap mixing and breaking, leading to more efficient wine production with automated control and potential for inert gas storage for energy and cost savings.
Implementation Method 1
connecting the second tank to the first tank at a point under the cap so that, thanks to the pressure differential between the two tanks, the spontaneous transfer of gaseous products takes place
Implementation Method 2
the spontaneous transfer of gaseous products into the liquid mass takes place, so that while going up they hit the cap
Implementation Method 3
The fermentation process generates a great quantity of gaseous products, especially CO2, which actively participate to the success of a good wine. The gases released from the must push the marc and each solid part upwards where they compact and form a solid layer, called 'cap'
Data Source
Figure 1
Figure 2
AI summary
To improve the processing of a vegetable product in the form of crushed material, a method is described comprising the steps of (i) storing the crushed material in a first tank (50) so as to let it ferment therein and form a cap (92) of solid parts floating on a liquid mass (90); (ii) connecting a second tank (30) to the first to capture therein gaseous fermentation products generated inside the first tank; (iii) connecting the second tank (30) to the first one (50) at a point under the cap so that, thanks to the pressure differential between the two tanks, the spontaneous transfer of gaseous products into the liquid mass occurs, so that while going up they hit the cap, e mechanically pumping the gaseous products generated in the first tank (50) into the second tank (30).