Nested Fermented Beverage Concentration With Membrane ABV Control
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Solution Overview
Problem
Existing methods for producing fermented beverage concentrates face challenges such as increased production time, equipment costs, and susceptibility to oxidation and microbial contamination due to deconstruction approaches, which also reduce production capacity and shelf stability.
Innovation Solution
A nested fermentation process is employed, where the final flavor concentration is built through additive steps, reducing the residence time of the beverage in the fermentation vessel and using a separation system with filters and membranes to control alcohol by volume and increase concentration, allowing for a stable oxidative state.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If a deconstruction approach is used to produce fermented beverage concentrate, then the beverage can be concentrated for improved transportability, but production time increases and production capacity decreases
Solution Approach 1:
The patent applies preliminary action by performing the concentration process during or near the end of fermentation rather than after complete fermentation. The beverage is concentrated while still in the fermentation vessel, which reduces the residence time and allows for faster production cycles, thereby maintaining high production capacity while achieving the desired concentrate concentration.
2Productivity
If the beverage residence time in the fermentation vessel is reduced, then production capacity increases, but the beverage may be more susceptible to oxidation and microbial contamination
Solution Approach 1:
The patent maintains an inert atmosphere (typically nitrogen or carbon dioxide) in the fermentation vessel throughout the concentration process. This inert environment protects the beverage from oxidation and microbial contamination even though the residence time is reduced, thereby maintaining shelf stability while enabling faster production.
3Quantity of substance
If alcohol by volume is reduced in the concentrate, then non-alcoholic beverages can be produced, but the fermentation process may be limited by alcohol inhibition
Solution Approach 1:
The patent segments the fermentation and concentration processes into distinct phases. Fermentation is allowed to proceed to a controlled level, then concentration is applied to remove alcohol and water selectively. This segmentation enables the production of non-alcoholic concentrates while maintaining efficient fermentation rates during the active fermentation phase, avoiding alcohol inhibition issues.
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 increases production capacity, maintains flavor integrity, and extends the shelf life of the concentrate by reducing degradative effects, while minimizing exposure to oxidation and microbial contamination.
Implementation Method 1
using a separation system with filters and membranes to control alcohol by volume and increase concentration
Implementation Method 2
using a separation system with filters and membranes to control alcohol by volume and increase concentration
Implementation Method 3
A nested fermentation process is employed, where the final flavor concentration is built through additive steps
Data Source
AI summary
A system and method for improved fermented beverage concentrate is described. One embodiment includes a method for producing a fermented beverage concentrate, the method comprising: fermenting a first fermentable aqueous product to produce a base product; and performing a nesting process on the base product, wherein the nesting process comprises: a concentration phase wherein at least a portion of the base product is passed through a separation system and a retentate is returned to the base product to produce a nesting solution, a water nest wherein water is added to at least a portion of the nesting solution and passed through the separation system, and a fermentable aqueous product nest wherein a second fermentable aqueous product is added to at least a portion of the nesting solution and passed through the separation system to increase the concentration of the nesting solution.