UV-C Headspace Disinfection for Wine Vat Preservation
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Solution Overview
Problem
Existing methods for preserving wine during partial emptying of tanks are inadequate, leading to microbiological contamination, oxidation, and deterioration due to air exposure, with solutions like sulfur wicks, nitrogen use, and floating-lid tanks being inefficient or costly.
Innovation Solution
A UV-C system is used to continuously disinfect the headspace of partially emptied tanks with UV-C light, maintaining the organoleptic properties of wine without requiring hermetically sealed tanks, using a robust stainless steel chassis and integrated UV-C lamp with a ballast for monitoring lamp life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sulfur wicks are used to preserve wine during partial emptying, then temporary protection from oxidation is achieved, but the duration of protection is variable and total SO2 content increases
Solution Approach 1:
The patent replaces the chemical mechanism of sulfur wicks with a physical UV-C radiation system. The UV-C lamps continuously irradiate the headspace, creating a sterile barrier that prevents microbial growth and oxidation without consuming sulfur dioxide. This substitution eliminates the trade-off between protection duration and SO2 accumulation.
Solution Approach 2:
The invention implements continuous UV-C irradiation throughout the storage period, maintaining constant protection against oxidation and microbial contamination. This continuous action eliminates the variable protection duration issue of sulfur wicks, as the UV-C system operates without interruption until wine removal.
2Reliability
If nitrogen is used to preserve wine, then oxidation protection is achieved, but hermetically sealed tanks and significant nitrogen consumption are required
Solution Approach 1:
The patent replaces the mechanical hermetic sealing system with a UV-C radiation field. Instead of requiring airtight seals to prevent oxygen contact, the UV-C lamps create a biological barrier in the headspace that prevents microbial growth and oxidation. This eliminates the need for complex sealing mechanisms.
Solution Approach 2:
The UV-C irradiation creates a sterile, inert environment in the headspace by continuously destroying microorganisms and preventing oxidation. This functional inert atmosphere replaces the need for physical hermetic seals and nitrogen gas, simplifying the tank design while maintaining protection.
3Reliability
If floating-lid tanks are used for wine storage, then wine preservation is achieved, but friction within the chamber leads to seal damage and wine deterioration
Solution Approach 1:
The patent replaces the mechanical floating-lid sealing system with UV-C radiation. The UV-C lamps continuously irradiate the headspace to prevent microbial growth and oxidation, eliminating the need for a movable lid and its associated friction-induced seal damage. This substitution preserves wine quality without compromising seal integrity.
4Reliability
If UV-C radiation is used to treat wine in flow through a turbulator, then microbial load is reduced, but the method is not approved by regulatory authorities
Solution Approach 1:
The patent applies UV-C radiation locally to the headspace environment rather than treating the wine flow itself. By irradiating the air space above the wine, the system creates a sterile barrier that prevents microbial contamination without directly contacting the wine. This localized approach may facilitate regulatory approval by avoiding direct wine treatment modifications.
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 effectively prevents microbiological contamination and maintains wine quality for several months without acetaldehyde or acetic acid formation, normal SO2 consumption, and preserves organoleptic characteristics.
Implementation Method 1
a disinfection step of a headspace of said tank by irradiation with UV-C light using a UV-C system
Implementation Method 2
Due to their germicidal activity (destruction or inactivation of microorganisms), UV-C is used in a growing number of applications
Data Source
Figure 1~2
Figure 3
AI summary
The present invention relates to a new method for preserving food liquids (1) in tanks (2), such as wine. The method comprises a step of storing a food liquid (1) in a partially emptied or filled tank (2), and in which a disinfection step is performed on a headspace (3) of said tank by irradiation with UV light using a UV-C system (10). The headspace (3) is irradiated continuously and substantially throughout the duration of said storage step. This method allows for the effective preservation of wine in the presence of air and in the absence of chemicals during its temporary storage pending optimal storage. The invention also relates to a UV-C system specifically designed for this method.