Inflatable Plunging Mechanism for Wine Cap Management
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Solution Overview
Problem
Conventional fermentation apparatuses for vinification fail to effectively remix and press the cap (skin) during fermentation, leading to organoleptic degradation of wine due to mechanical stress and inefficient processing, and they are not suitable for automated or repetitive processing.
Innovation Solution
An improved fermentation apparatus using inflatable means to vary the plunging surface and volume, allowing for efficient remixing and pressing of the cap, which integrates the functionalities of a fermentation tank and a press, avoiding mechanical stress and enabling aseptic conditions to prevent oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If rigid grids or fixed plunging plates are used, then the plunging action is simple and reliable, but the surface area of the plunging means cannot be modified, limiting the quantity of cap immersed at each operation
Solution Approach 1:
The patent applies the dynamics principle by making the plunging plate flexible rather than rigid. The plate can dynamically adjust its shape and surface area during operation, allowing modification of the plunging surface to match different cap volumes and tank configurations, thereby resolving the contradiction between adaptability and device complexity
Solution Approach 2:
The patent changes the physical parameter of the plunging plate from rigid to flexible, enabling the surface area parameter to be modified during operation. This allows the same device to adapt to different processing requirements without increasing mechanical complexity, as the flexibility itself provides the adaptability
2Ease of operation
If conventional plunging means are used to immerse cap into must, then the cap is sunk, but the cap is not effectively mixed or remixed
Solution Approach 1:
The flexible plunging plate dynamically deforms upon contact with the cap, creating effective mixing action as it conforms to and breaks up the cap structure. This dynamic interaction achieves thorough mixing without requiring additional mechanical mixing devices, resolving the contradiction between mixing effectiveness and device complexity
Solution Approach 2:
The flexible plate performs multiple functions simultaneously - it plunges, breaks up the cap, and mixes it through its own deformation during operation. The plate's flexibility enables it to self-generate the mixing action needed, eliminating the requirement for separate mixing mechanisms
3Productivity
If pumps and mechanical transfer systems are used to move pomace from vinificator to press, then the transfer is efficient, but the pomace and must undergo mechanical stress causing organoleptic degradation
Solution Approach 1:
The patent merges the fermentation tank and press into a single integrated device. The flexible plunging plate serves both as a fermentation agitator and as a pressing mechanism, eliminating the need for separate transfer operations. This combination allows efficient processing while avoiding mechanical stress from pumps and transfer systems, thereby preventing organoleptic degradation
Solution Approach 2:
The patent extracts the transfer function from the system by integrating pressing directly into the fermentation tank. By removing the intermediate transfer step that causes mechanical stress, the system achieves both productivity and preservation of organoleptic properties through the dual-function plunging mechanism
4Extent of automation
If the vinificator is opened for manual membrane insertion, then the system is simple to operate, but the pomace is contaminated with air and automated processing is not possible
Solution Approach 1:
The flexible plunging plate is a self-contained component that requires no manual insertion or inflation operations. It automatically performs both fermentation agitation and pressing functions through its mechanical flexibility, enabling fully automated closed-system processing while preventing oxidation and contamination, thus resolving the contradiction between automation and contamination risk
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 ensures excellent cap circulation and remixing, maintains organoleptic properties, and allows for efficient pressing without transferring pomace, reducing organoleptic degradation and oxidation risks, while enabling automated and controlled processing.
Implementation Method 1
The means are inflated with fluid before lowering the plunging means to the suitable level on the pomace cap
Data Source
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AI summary
A fermentation apparatus (10) is described for pressed vegetable products made up of juice or fruit extract, in particular grape must, and the relative skin comprising a tank (12) for the must, suitable for making the must ferment so that it creates a layer of floating skin called cap; plunging means (14, 16, 18) for breaking and pushing the cap, or part of it, towards the bottom of the tank with a plunging surface. In order to press the cap or to carry out other functions the apparatus comprises inflatable means (20) mounted on the plunging means.