Offset Inflatable Pouch Regulates Wine Tank Level
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Solution Overview
Problem
Existing devices for regulating the liquid level in large-capacity wine tanks are inefficient due to the limitations of inflatable pockets under pressure, and they do not adequately promote the extraction and diffusion of tannins and colored compounds during the maceration process in red wine vinification, often requiring external mechanical means for pumping and punching down.
Innovation Solution
A device featuring an inflatable pocket placed offset from the vertical axis of the tank, which can be inflated or deflated to adjust the liquid level without adding external liquid, and is anchored to maintain verticality, allowing it to exert thrust on the tank's internal wall, thereby optimizing maceration by promoting contact between the juice and marc without mechanical intervention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If an inflatable pocket is used in large-capacity tanks, then the liquid level can be regulated, but the pocket is subjected to significant pressure from the liquid column making it difficult to use
Solution Approach 1:
The patent introduces a rigid or semi-rigid structure as an intermediary between the inflation system and the liquid column. This structure transmits the thrust from the inflatable pocket to the tank wall, allowing the pocket to function at depth without being crushed by the liquid pressure. The intermediary structure bears the mechanical load while the inflatable pocket provides the actuating force.
Solution Approach 2:
The invention extracts the load-bearing function from the inflatable pocket itself. Instead of relying on the pocket's material strength to resist liquid pressure, the design separates the thrust-generating function (inflation) from the load-bearing function (structural support), with the thrust being transferred to the tank wall through a dedicated transmission mechanism.
2Quantity of substance
If the pocket volume is increased to regulate liquid level in large tanks, then level regulation becomes effective, but excessive thrust is exerted on closure means
Solution Approach 1:
The invention extracts the force transmission path from the closure means. Instead of mounting the inflatable pocket on the bung or closure, the design redirects the thrust to act against the tank wall. This separation allows the pocket to generate sufficient force for level regulation without imposing excessive loads on the closure components.
Solution Approach 2:
A structural intermediary is introduced to redirect the thrust force from the inflatable pocket away from the closure means. This intermediary structure serves as a force transmission element that channels the inflation pressure to the tank wall, protecting the closure from excessive mechanical stress.
3Productivity
If conventional pumping and filtering systems are used for punching down, then marc can be processed, but significant labor time and yeast exchange risks are involved
Solution Approach 1:
The system enables self-service maceration processing where the inflatable pocket directly manipulates the marc within the tank. The pocket can be inflated to push down the marc cap or deflated to create suction that draws juice through the marc, eliminating the need for external pumping systems and manual intervention.
Solution Approach 2:
The invention replaces complex mechanical pumping and filtering systems with a simpler inflatable pocket mechanism. Instead of using motors, pumps, and filters, the system uses pneumatic inflation and deflation of a flexible pocket to achieve marc processing, significantly reducing mechanical complexity and operational time.
4Productivity
If filter flow rate is increased to improve pumping over, then juice extraction efficiency improves, but preferential circuits through marc are reduced
Solution Approach 1:
The system employs periodic inflation and deflation cycles of the inflatable pocket to process the marc. This rhythmic action prevents the formation of preferential flow circuits by continuously redistributing the marc and juice, ensuring complete exploitation of the marc material while maintaining efficient juice extraction throughout the process.
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 effectively regulates the liquid level in large-capacity tanks, reduces oxidation, and enhances the extraction of anthocyanins, polyphenols, and tannins, minimizing the need for external mechanical pumping and reducing the use of sulphites, while maintaining a homogeneous temperature and preventing tank overflow.
Implementation Method 1
The pocket is connected to a source of gas or liquid and makes it possible, after filling with said gas or liquid, to adjust the level of the liquid in the tank
Implementation Method 2
The pocket is connected to inflation and deflation means controlled by the float
Implementation Method 3
the pocket(s) is (are) placed in the tank according to an arrangement offset with respect to the vertical passing through the filling opening of the tank and, in the state at least partially inflated, resting on the upper internal wall of the tank
Data Source
Figure 1
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Figure 4
AI summary
A device to aid in the vinification and/or storage of wine in a tank by regulating the liquid level in said tank, comprising: a tank (1) containing fermenting grape juice or wine (2), means for indicating the liquid level in the tank, such as a float (8), means for adjusting the liquid level (4), in the form of at least one inflatable pouch (10, 20) immersed in the liquid and coupled to inflation and deflation means controlled by the float (8), characterized in that the pouch(es) is/are placed in the tank in an arrangement offset from the vertical line passing through the tank's filling opening (18) and, in at least a partially inflated state, resting against the upper inner wall (5) of the tank. Particularly applicable to red wine vinification processes during the maceration stage.