Pneumatic Must Extraction Using Inert Gas Saturation
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Solution Overview
Problem
Traditional winemaking methods face challenges in complete de-oxidation during maceration, leading to potential oxidation and degradation of wine quality, and mechanical pressing methods often result in limited liquid extraction and oxidation of the must, along with the extraction of bitter flavors.
Innovation Solution
A method involving increasing gas pressure inside a container with a crushed vegetable material to dissolve gas in the liquid, followed by a controlled decrease in pressure to extract the interstitial fluid, using inert gases like CO2 or nitrogen to prevent mechanical pulping and oxidation, and utilizing a system with a main and auxiliary container to facilitate efficient drainage without mechanical devices.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional mechanical pressing methods are used to extract liquid from marc, then liquid extraction is achieved, but the marc compacts and plugs the draining holes, limiting further extraction and requiring high pressure or vacuum that can cause oxidation and extract bitter flavors
Solution Approach 1:
The patent replaces traditional mechanical pressing systems with a pneumatic system that uses pressurized gas (preferably CO2) to extract liquid from marc. The gas is introduced at the bottom of the tank and rises through the marc, carrying liquid droplets with it, thereby eliminating the need for mechanical pressure or vacuum that cause compaction and oxidation.
Solution Approach 2:
The patent uses an inert gas, preferably carbon dioxide (CO2), to create an oxygen-free atmosphere during the extraction process. This prevents oxidation of the must and protects wine quality by eliminating contact with atmospheric oxygen throughout the pressing operation.
2Productivity
If traditional pressing with high pressure or vacuum is applied, then liquid extraction is improved, but the must gets oxidized by contact with air and bitter flavors are extracted
Solution Approach 1:
The patent substitutes mechanical pressing and vacuum systems with a pneumatic flotation system using pressurized inert gas. The gas flow rate and pressure are controlled to optimize liquid extraction while maintaining must quality and preventing oxidation throughout the process.
Solution Approach 2:
The entire extraction process occurs in an inert atmosphere created by CO2 gas, which prevents oxidation of the must. The inert gas replaces air throughout the tank, ensuring that the must never contacts atmospheric oxygen during extraction.
3Quantity of substance
If maceration time is extended to improve wine quality, then better extraction is achieved, but the probability of acetic bacteria proliferation increases due to incomplete de-oxidation
Solution Approach 1:
The patent applies inert atmosphere technology during maceration by saturating the tank with CO2 gas before and during the maceration process. This complete de-oxidation prevents acetic bacteria proliferation while allowing extended maceration times for improved wine quality extraction.
Solution Approach 2:
The patent performs preliminary saturation of the maceration tank with inert gas (CO2) before introducing the crushed material. This pre-de-oxidation step ensures that no oxygen remains to support bacterial growth before maceration begins and maintains an oxygen-free environment 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 method enhances the extraction of liquid from the solid part while maintaining the quality of the wine by preventing oxidation and minimizing the extraction of bitter flavors, resulting in a superior must quality compared to traditional methods.
Implementation Method 1
increasing the gas pressure inside the container so that the gas dissolves o diffuses in said liquid part
Implementation Method 2
increasing the gas pressure inside the container so that the gas dissolves o diffuses in said liquid part
Implementation Method 3
decreasing the gas pressure inside the container through a vent (preferably equipped with valve means) placed on the lower part of the container and near a draining septum
Data Source
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AI summary
To decrease the oxidation of the liquid and to increase the extracted quantity thereof from the solid part, it is presented a method for processing a crushed vegetal material (14), which has a solid part (16) and liquid part and is placed inside a container (10; 10p), comprising preferably the steps of (i) injecting gas inside the container by making the gas get in through the lower part of the container where in use there is the crushed material so that the gas dissolves in said liquid; (ii) decreasing the gas pressure inside the container.