Fermenter Pneumatic Cap Management via Gas Injection
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Solution Overview
Problem
Existing fermenters in the wine industry require expensive and complex mechanical devices to manage the cap during fermentation, leading to excessive dregs formation and potential wine loss, as they act aggressively on the marc after it has solidified, increasing operational costs and complexity.
Innovation Solution
A fermenter design that utilizes a pumping-over conduit with a gas accumulation membrane to aerate and stir the cap without mechanical devices, using the natural fermentation gases to prevent solidification and facilitate the extraction of colorant and polyphenolic substances, reducing the need for external gases and mechanical actions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If mechanical devices (pumps, piping) are used to manage the cap during fermentation, then the cap can be moved and stirred, but the device complexity and operational costs increase
Solution Approach 1:
The patent replaces mechanical pumping systems with a pneumatic system that uses compressed air injected through a lance to move and stir the cap. This substitution eliminates complex mechanical devices like pumps and piping while achieving the same cap management function through gas injection and fluid dynamics
Solution Approach 2:
The invention uses compressed air (pneumatics) injected through a lance to create fluid motion in the must, which moves and stirs the cap. This pneumatic approach provides simple cap management without requiring mechanical moving parts, reducing device complexity while maintaining operational effectiveness
2Ease of operation
If aggressive mechanical action is applied to the cap to break it up, then the cap is effectively managed, but excessive dregs are formed
Solution Approach 1:
The patent uses gentle pneumatic action from compressed air injection to stir and move the cap rather than aggressive mechanical pounding. This creates fluid circulation that breaks up the cap gradually through flow patterns while minimizing cell wall rupture and dregs formation
Solution Approach 2:
The invention changes the parameter of action intensity from aggressive mechanical force to gentle pneumatic flow. By controlling air injection rate and creating circulating flow patterns, the cap is broken up effectively without excessive force that would cause dregs formation
3Productivity
If compressed air is injected at high pressure to move the cap, then the cap is effectively stirred, but alcohol loss and acetic acid fermentation increase
Solution Approach 1:
The patent optimizes the air injection parameters by using moderate pressure and controlling the injection rate. This creates effective cap movement and stirring while preventing excessive aeration that would lead to alcohol oxidation and acetic acid fermentation. The flow rate and pressure are tuned to achieve productive fermentation without harmful effects
4Stability of the object's composition
If manual punching down is performed to break the cap, then the cap solidity is reduced, but the operation requires skilled personnel and increases labor complexity
Solution Approach 1:
The patent replaces manual mechanical punching with automated pneumatic injection. The compressed air system automatically stirs and breaks up the cap through fluid flow, eliminating the need for skilled manual operation while achieving the same effect of reducing cap solidity and preventing excessive compaction
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 reduces operational costs, minimizes dregs formation, and enhances the quality of wine by continuously aerating and stirring the cap, ensuring efficient extraction of desirable substances while simplifying the fermentation process and reducing the risk of wine loss.
Implementation Method 1
a gas accumulation membrane to aerate and stir the cap
Implementation Method 2
pumping-over conduit with a gas accumulation membrane to aerate and stir the cap
Implementation Method 3
using the natural fermentation gases to prevent solidification and facilitate the extraction of colorant and polyphenolic substances
Implementation Method 4
facilitate the extraction of colorant and polyphenolic substances
Data Source
AI summary
A fermenter for fermenting a solution, comprising: a vat (2) predisposed for containing a solution (3) to be fermented, and provided with an inlet opening (4, 33) and an outlet opening (5, 25); a pumping-over conduit (100) provided with a first connection (101), which is placed in communication with a lower zone of the vat (2), and a dispensing opening (103), disposed in an upper zone of the vat (2) so as to be capable of dispensing a liquid above the upper level of the solution (3). The pumping-over conduit (100) comprises a second connection (102), disposed in an intermediate position between the first connection (101) and the dispensing opening (103), which dispensing opening (103) is so arranged as to allow the gas to be introduced into the pumping-over conduit (100).