Photonic Wine Processor Using Controlled Light Exposure
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Solution Overview
Problem
Existing wine processing techniques are inadequate in modifying the organoleptic properties of wine to meet consumer preferences, particularly due to limited breathing time and aeration time, and the detrimental effects of unintended light exposure, which can result in sub-optimal flavor and spoilage.
Innovation Solution
A photonic beverage processor that uses controlled exposure to light with wavelengths longer than 350 nanometers to modify the organoleptic properties of wine, allowing for pre-bottling processing and reducing the need for extensive breathing or aeration time, while avoiding the negative effects of light-strike.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional breathing or aeration methods are used to modify wine properties, then organoleptic properties can be improved, but the processing time is excessively long and limits consumer convenience
Solution Approach 1:
The patent replaces the mechanical aeration process (breathing) with a photonic system using light sources emitting at specific wavelengths (300-400nm UV and 400-490nm visible light). This substitution enables rapid modification of organoleptic properties without requiring extended time periods, reducing processing from hours to minutes while achieving comparable or superior flavor enhancement.
Solution Approach 2:
The invention changes the fundamental parameter of light exposure by using specific wavelength ranges (300-400nm and 400-490nm) and controlled energy densities (5-2000 kilojoules/liter). This parameter change allows rapid organoleptic modification without the time-consuming mechanical aeration process, directly addressing the time-loss contradiction.
2Manufacturing precision
If wine is exposed to light for extended periods or under uncontrolled conditions, then organoleptic properties might be enhanced, but light-strike occurs causing detrimental effects and spoilage
Solution Approach 1:
The patent applies local quality by using specific wavelength ranges (300-400nm UV and 400-490nm visible) rather than full-spectrum light. This selective wavelength application enhances organoleptic properties while avoiding the harmful shorter wavelengths that cause light-strike, thus resolving the contradiction between beneficial light exposure and harmful effects.
Solution Approach 2:
The invention employs periodic or controlled action through specific energy density ranges (5-2000 kilojoules/liter) and exposure durations. This controlled periodic exposure achieves organoleptic enhancement without exceeding the threshold that causes light-strike damage, preventing spoilage while maintaining flavor improvement.
3Adaptability or versatility
If conventional wine processing methods are used, then production simplicity is maintained, but the ability to meet diverse consumer preferences is limited
Solution Approach 1:
The patent achieves universality by creating a photonic processing system that can handle multiple wine types and consumer preferences through wavelength and energy density adjustments. The same device can process different wines with varying parameters to meet diverse consumer demands, adding versatility without proportionally increasing complexity.
Solution Approach 2:
The invention introduces dynamics through adjustable light source parameters (wavelength 300-490nm, energy density 5-2000 kilojoules/liter) that can be modified based on consumer preferences and wine types. This dynamic adjustability enables the system to adapt to various processing needs while maintaining a relatively simple device architecture.
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 photonic beverage processor effectively modifies wine properties to meet consumer preferences, enhancing flavor and extending the wine's optimal consumption time by creating controlled light exposure conditions that are not achievable through traditional methods, with significant improvements in taste preferences as demonstrated by blind taste tests.
Implementation Method 1
a light source of a first wavelength and a light source of a second wavelength, wherein the light source of the first wavelength has a peak wavelength between three hundred and thirty five nanometers and four hundred nanometers and the light source of the second wavelength has a peak wavelength between four hundred nanometers and four hundred and ninety nanometers
Data Source
AI summary
An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties.