Fermentation Apparatus Macro-Bubble Oxygenation
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Solution Overview
Problem
Existing wine-making processes face challenges in evenly oxygenating the must during fermentation, leading to poor wine quality, as well as issues with mechanical equipment deteriorating the organoleptic qualities of the must and limitations in controlling oxygen introduction due to clogging and hygiene concerns with porous plugs and nozzles.
Innovation Solution
A method and apparatus that introduces a controlled amount of oxygen or gases into the fermentation tank using a secondary storage tank with a pressure difference to create macro-bubbles, ensuring uniform oxygenation and temperature control, eliminating the need for multiple nozzles or porous plugs, and allowing for precise gas dosing and micro-oxygenation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If porous plugs or nozzles are used to introduce gas into the must, then the gas amount can be controlled precisely, but the plugs and nozzles become clogged and require frequent cleaning, increasing device complexity and maintenance burden
Solution Approach 1:
The patent removes the porous plugs and nozzles from the system entirely. Instead of introducing gas through these problematic components, the invention uses a mechanical stirrer that creates bubbles through mechanical action, eliminating the clogging and hygiene issues associated with porous plugs and nozzles while maintaining precise gas control through the stirrer's rotational speed and position control
Solution Approach 2:
The patent replaces the gas injection mechanical system (porous plugs, nozzles, pumps) with a mechanical stirrer system. The stirrer creates bubbles through its rotation, mixing the gas with the must through mechanical action rather than through specialized gas injection hardware, thereby simplifying the device and reducing maintenance needs
2Reliability
If mechanical members or pumps are used during fermentation, then oxygenation can be achieved, but the organoleptic qualities of the must are considerably deteriorated
Solution Approach 1:
The patent employs periodic or intermittent stirring action rather than continuous mechanical agitation. The mechanical stirrer operates in cycles, creating bubbles and mixing the must periodically, which provides effective oxygenation while minimizing the mechanical stress and contamination risk that would deteriorate organoleptic qualities if continuous agitation were used
Solution Approach 2:
The patent changes the parameters of the stirring action (speed, duration, intensity) to optimize the balance between oxygenation effectiveness and preservation of organoleptic qualities. By controlling the stirrer's rotational speed and operation duration, the system achieves sufficient gas transfer without the excessive mechanical action that would harm the must's sensory properties
3Area of stationary object
If multiple nozzles or porous plugs are installed to affect all liquid column, then oxygenation coverage is improved, but clogging problems increase and internal hygiene becomes more difficult to maintain
Solution Approach 1:
The mechanical stirrer serves multiple functions simultaneously: it mixes the must, creates bubbles for gas transfer, and distributes the gas throughout the entire liquid volume. This single multi-functional device replaces the need for multiple specialized nozzles or porous plugs, providing comprehensive oxygenation coverage while being easier to clean and maintain
Solution Approach 2:
The mechanical stirrer creates its own mixing and gas distribution action through its rotation, eliminating the need for separate gas injection components. The system self-regulates gas distribution through the stirrer's mechanical action, providing uniform coverage without requiring multiple specialized components that would be difficult to maintain and clean
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 achieves uniform oxygenation and temperature control, improving fermentation quality, organoleptic properties, and preventing wine oxidation, while maintaining hygiene and reducing mechanical interference, resulting in better flavor and aroma preservation.
Implementation Method 1
a second storage tank is preferably pre-charged. The invention provides means for charging a predetermined amount of oxygenating gases (GS) or fermentation promoter gases, such as air and/or oxygen, CO2, nitrogen, etc., or mixtures, into the second tank at a higher pressure than that present into the (first) fermentation tank
Implementation Method 2
An amount of gas is introduced in the liquid part in a substantially instantaneous manner so as to form one or more macro-bubbles that going up turbulently affect and stir substantially all the volume of the liquid part
Implementation Method 3
macro-bubbles that going up turbulently affect and stir substantially all the volume of the liquid part
Implementation Method 4
The formation of macro-bubbles and/or bubbles thus allows shaking all the mass of liquid must, mixing it and affecting it all with the gas introduced
Implementation Method 5
macro-bubbles that going up turbulently affect and stir substantially all the volume of the liquid part
Implementation Method 6
During the alcoholic fermentation process, the yeasts, which need oxygen for their life and multiplication, transform the sugar into alcohol and release large amounts of CO2 (40 to 50 litres of CO2 per litre of must)
Implementation Method 7
a second storage tank is preferably pre-charged. The invention provides means for charging a predetermined amount of oxygenating gases (GS) or fermentation promoter gases
Data Source
Figure 1
AI summary
In order to affect all the liquid mass of a vegetal product in the form of pressed product with a gas, the method provides for (i) storing the pressed product in a first tank (10) to make it ferment therein; (ii) introducing, in the liquid portion contained in the first tank (12), an amount of oxygenating gases (GS) or fermentation promoter gases, such as air and/or oxygen, CO2, nitrogen, argon or a gas in general, wherein said amount is introduced in a substantially instantaneous manner and is suitable for forming one or more macro-bubbles that going up affect and stir substantially all the volume of the liquid portion.