Porous Container Element for Gradual Fermentation Additive Release
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Solution Overview
Problem
Existing methods for solubilizing and dispersing substances in beverages during alcoholic fermentation result in instantaneous solubilization peaks, leading to alterations in fermentation kinetics, organoleptic properties, and aromatic profiles, and require excessive cold energy use due to rapid fermentation reactions.
Innovation Solution
A method involving the use of a container element with controlled pore sizes and materials for gradual solubilization and dispersion of substances over predefined time intervals, using a container element with adjustable pore sizes and materials to match yeast nutritional requirements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If substances are added in a single moment to beverages, then the solubilization process is completed quickly, but this causes instantaneous solubilization peaks that alter fermentation kinetics and organoleptic properties
Solution Approach 1:
The patent divides the substance addition process into multiple sequential additions rather than a single momentary addition. Each addition occurs at predetermined time intervals, creating a segmented delivery schedule that prevents instantaneous peaks while maintaining overall productivity. The containment space is reused across multiple fermentation batches, with substances added in controlled portions at each stage.
Solution Approach 2:
The patent implements periodic addition of substances at predetermined time intervals during the fermentation process. This periodic action ensures that nutrients and additives are delivered rhythmically to match yeast nutritional requirements throughout different fermentation phases, preventing both instantaneous peaks and prolonged deficiencies, thereby maintaining precise control over fermentation kinetics and organoleptic properties.
2Ease of manufacture
If substances are added in a single moment, then the process is simple and quick, but this causes immediate availability of large amounts of substances leading to rapid fermentation and temperature increase
Solution Approach 1:
The patent prepares the containment space in advance and establishes a predetermined schedule for substance additions at specific time intervals. This preliminary planning allows the fermentation process to proceed with pre-scheduled nutrient deliveries that match yeast requirements, preventing sudden temperature spikes while maintaining operational simplicity through automated or pre-planned addition sequences.
3Manufacturing precision
If substances are added at regular time intervals, then the instantaneous solubilization peaks are reduced, but this method is uneconomical and inefficient
Solution Approach 1:
The patent makes the containment space universal by using it across multiple fermentation batches and for different substance types. The same containment structure serves repeated purposes, eliminating the need for separate addition equipment for each substance or batch. This multi-functionality maintains precise solubilization control while improving economic efficiency and overall productivity through resource reuse.
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 method maintains stable pH, redox potential, and aromatic profiles, optimizes fermentation kinetics, and reduces cold energy consumption by allowing gradual substance release, enhancing the quality and sustainability of the fermentation process.
Implementation Method 1
The walls (12) are provided with pores with a predetermined size and are designed to allow the solubilized substance to pass from the internal cavity (14) into the volume of beverage by diffusion
Implementation Method 2
beverages designed to undergo alcoholic fermentation reactions
Data Source
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Figure 5
AI summary
Method for solubilizing and dispersing substances in beverages designed to undergo alcoholic fermentation reactions, the method comprising a step i) of arranging the beverage in a containment space, a step ii) of arranging a predetermined weight amount of at least one substance to be solubilized and dispersed, and a step iii) of solubilizing and dispersing the predetermined weight amount of the at least one substance in the beverage. Step iii) is performed by preparing the predetermined weight amount of the at least one substance inside at least one container element (10) and keeping the at least one container element (10) immersed in the beverage. The at least one container element (10) comprises walls (12) which delimit an internal cavity (14) and have pores with predetermined sizes designed to allow the at least one solubilized substance to pass from the internal cavity (14) into the volume of the beverage.