Fermentation Turbidity Control via Unclarified Must Blending
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Solution Overview
Problem
The traditional vinification process lacks reliability and consistency due to subjective oenologist intervention in modifying clarified must for fermentation, leading to variability in wine quality, and existing clarification methods like vacuum rotary drum filter press and flotation are inefficient or costly, while tangential microfiltration, though stable, depletes wine of indigenous yeasts and aroma precursors.
Innovation Solution
A two-stage method involving tangential microfiltration followed by controlled addition of unclarified must to adjust turbidity to predetermined values, ensuring consistent wine quality, and an apparatus with a turbidimeter and metering pump for precise turbidity control during the fermentation process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional clarification methods (vacuum rotary drum filter press, flotation) are used, then turbidity reduction is achieved, but the process becomes inefficient or costly
Solution Approach 1:
The patent changes the key parameter from complete clarification (near-zero turbidity) to controlled turbidity (specific range), achieving both efficiency and quality by adjusting the clarification intensity to match fermentation requirements
2Reliability
If tangential microfiltration is used for clarification, then stable and predictable results are obtained, but indigenous yeasts and aroma precursors are depleted
Solution Approach 1:
The patent changes the turbidity parameter from minimum possible (complete filtration) to optimal range (50-500 NTU), preserving yeasts and aroma precursors while maintaining fermentation reliability through controlled clarification
3Adaptability or versatility
If subjective oenologist intervention is used for modifying clarified must, then flexibility in wine-making is maintained, but variability and lack of reliability in final result occur
Solution Approach 1:
The patent implements feedback control by measuring actual turbidity and adjusting unclarified must addition accordingly, combining objective measurement with adaptive adjustment to ensure consistent results while maintaining flexibility
Solution Approach 2:
The patent performs preliminary turbidity measurement and calculation of required unclarified must quantity before mixing, ensuring reliable and reproducible results while maintaining the ability to adapt to different must characteristics
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 method allows for predictable and desirable wine characteristics, reducing subjective intervention and improving organoleptic properties by maintaining essential yeasts and aroma precursors, while optimizing the clarification process for both wine and beer production.
Implementation Method 1
a first line liquid to be clarified is fed to a tangential microfiltration filter
Implementation Method 2
a turbidimeter downstream of the mixer for measuring a degree of turbidity of the mixture
Data Source
Figure 1
AI summary
The present invention relates to a fermentation method, in particular a vinification method, of the type in which the must from the press, directly or after remaining in a temporary storage tank, undergoes clarification, in particular tangential filtration, in order to determine in the filtered must pre-determined turbidity values, said method being characterized in that the must from the clarification phase has, added thereto, a quantity of the same must which has not been clarified, i.e. prior to the clarification phase, until a predetermined turbidity value is obtained depending on the desired quality of the wine. This method may also be advantageously used to regulate the turbidity of wine undergoing maturation and of beer. The present invention also relates to a fermentation apparatus.