Fermentation Apparatus Pressure Control via Dual Tank Segmentation
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Solution Overview
Problem
Current winemaking technologies face challenges in maintaining precise pressure control during fermentation, leading to suboptimal wine quality due to inaccuracies in pressure regulation, especially with membrane and mechanical valves which suffer from inertia and temperature-related issues, resulting in potential denaturation of must and alteration of the fermentation process.
Innovation Solution
A fermentation apparatus comprising a first tank for crushed material and a second tank for gaseous products, with a piping system and valve means that allow for precise adjustment of pressure to programmed values, utilizing a processing unit and pressure sensors for feedback control to maintain pressure within a tolerance of less than 0.01 bar, enabling customizable pressure trends and optimal fermentation conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If membrane valves are used for pressure regulation, then the valve structure is simple, but the pressure control precision deteriorates due to inertia and temperature effects causing errors of 0.1 bar
Solution Approach 1:
The system is divided into two independent tanks: a first tank for crushed material and a second tank for gaseous products. This segmentation allows pressure control to be applied to the gas collection tank separately from the fermentation tank, enabling precise pressure regulation without directly interfering with the fermentation process.
Solution Approach 2:
A piping system with valve means is introduced as an intermediary between the two tanks. This intermediary system allows controlled transfer of gaseous products and enables precise pressure adjustment through adjustment means without requiring direct modification of the fermentation tank or the grapes themselves.
2Ease of operation
If mechanical valves with spring pressure adjustment are used, then the device is simple to operate, but the pressure control precision deteriorates with swinging values of 0.1 bar representing about 25% of maximum working pressure
Solution Approach 1:
The system incorporates pressure sensors that continuously monitor the pressure inside the tanks and provide feedback to a processing unit. This feedback mechanism enables real-time adjustments to maintain pressure within the precise tolerance range of 0.01 bar, eliminating the swinging values problem of mechanical valves.
Solution Approach 2:
The patent replaces traditional mechanical spring-based pressure adjustment with an automated control system comprising pressure sensors, a processing unit, and electronically controlled valve means. This substitution eliminates mechanical inertia and temperature-related drift, achieving precise pressure control through electronic sensing and actuation.
3Productivity
If pressure is increased to improve fermentation efficiency, then the fermentation process accelerates, but the must quality deteriorates due to berry breakage and dregs production
Solution Approach 1:
The system dynamically adjusts pressure according to programmed trends and specific grape parameters. Rather than applying constant high pressure, the pressure is optimized in real-time based on fermentation stage, grape type, and temperature conditions, maintaining efficiency while preventing berry breakage.
Solution Approach 2:
The patent implements customizable pressure parameters tailored to specific grape varieties and fermentation stages. By changing pressure parameters dynamically rather than maintaining constant high pressure, the system achieves optimal fermentation efficiency while staying below the threshold that causes berry breakage and dregs production.
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 provides precise control over fermentation pressure, ensuring optimal wine quality by adapting to specific grape parameters, reducing dregs production, and allowing for customizable pressure settings, thereby improving the winemaking process.
Implementation Method 1
The fermentation process generates large amounts of gaseous products, especially CO2, participating actively to the success of a good wine
Implementation Method 2
The gases are released from the must and push the marc and every solid part upward where they compact and form a solid layer, called cap
Data Source
AI summary
An apparatus for the fermentation of a vegetable product in the form of crushed material, includes a first tank for containing the crushed material and a second collection tank for the gaseous products generated from the crushed material's fermentation, a first piping system adapted to let communicate a part of the first tank, where the gaseous products are gathered, with the second tank, a second piping system adapted to let communicate the second and the first tank, the system having a outlet in the first tank where, in use, the liquid of the crushed material is present, first and second valves associated respectively to the first and second piping system to make the two tanks selectively communicating conditionally to the open/closed status of said valves. To allow fermentation in controlled environment there are provided an adjustment device adapted to finely adjust the gaseous product's pressure to one or more values programmed by a user inside the first and second tank when they are communicating and/or within the second tank when it is isolated.