Disposable Wine Fermentation Vessel with Cap Agitation
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Solution Overview
Problem
Current winemaking processes face challenges in maintaining a clean, anaerobic environment for fermentation, effectively managing the cap to extract flavor and color from grape skins, efficiently pressing out fermented juice without contamination, and minimizing waste water and labor-intensive cleaning, particularly for smaller wineries.
Innovation Solution
A disposable dual-chamber fermentation vessel with a plastic bag inside a rigid container, where the secondary chamber is used for cap agitation and pressing, maintaining anaerobic conditions through CO2 management and eliminating the need for manual cleaning by disposing of the bag with pomace after use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional presses and fermentation vessels are used, then fermentation and pressing can be performed, but the equipment requires extensive cleaning and generates large amounts of waste water
Solution Approach 1:
The patent employs a disposable plastic bag as the fermentation vessel liner that is discarded after a single use. This eliminates the need for cleaning the fermentation vessel and prevents contamination risks. The plastic bag contains all fermentation contents including pomace, which is disposed of together with the bag, thereby eliminating waste water generation from cleaning operations.
Solution Approach 2:
The system discards the entire plastic bag containing fermentation contents (must, pomace, yeast) after fermentation and pressing. This approach recovers the valuable fermented juice while disposing of all waste materials (spent skins, yeast, water) in a single action, eliminating the need for separate cleaning operations and waste water treatment.
2Ease of operation
If mechanically complex automated punch down devices are used, then cap agitation can be performed, but the device complexity increases and requires moving seals to prevent contamination
Solution Approach 1:
The patent uses a simple air pump connected to a flexible tube to agitate the cap. Compressed air is introduced through the tube to blow air over the cap surface, causing it to move and mix. This pneumatic approach replaces complex mechanical devices with a simple, contamination-free system that requires no moving seals or complex mechanisms inside the fermentation vessel.
Solution Approach 2:
Compressed air serves as an intermediary substance to transfer energy to the cap for agitation. Instead of direct mechanical contact with the wine, air bubbles and flow patterns are used to move the cap, eliminating the need for mechanical components that would require sealing and maintenance.
3Ease of operation
If horizontally rotating fermentation vessels are used, then cap management is improved, but the equipment becomes expensive and complex with large rotating assemblies
Solution Approach 1:
The patent replaces expensive rotating mechanical systems with a simple pneumatic system using an air pump and flexible tube. The air flow achieves cap management objectives without requiring the vessel to rotate or any complex mechanical assemblies, thereby eliminating high capital costs and maintenance requirements.
Solution Approach 2:
The fermentation vessel design allows the cap to be agitated by air flow that circulates naturally within the vessel. The system uses the vessel's own geometry and air pressure differential to achieve cap movement without external mechanical assistance, simplifying the overall system.
4Productivity
If presses are emptied and cleaned manually multiple times, then pressing operation can continue, but labor intensity increases and contamination risk increases
Solution Approach 1:
The plastic bag is discarded after a single pressing operation, eliminating the need to empty, clean, and sanitize the press multiple times. This disposable approach maintains continuous productivity while eliminating labor-intensive cleaning operations and reducing contamination risks associated with repeated handling of the press.
Solution Approach 2:
The entire plastic bag containing pomace and fermentation contents is removed and discarded as a single unit after pressing. This allows the press to be immediately ready for the next operation without cleaning, maintaining productivity while eliminating labor-intensive emptying and cleaning steps.
5Productivity
If siphoning is used to remove clarified fermented juice, then liquid transfer can be performed, but the process takes considerable time
Solution Approach 1:
The patent uses air pressure applied to the plastic bag to force the fermented juice through the press and into collection containers. This pneumatic pressing method is much faster than siphoning, as it actively pushes the liquid through the system rather than relying on passive siphon action, thereby increasing productivity and reducing transfer time.
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 provides better cap management, reduces waste water generation, minimizes labor costs, and ensures a sterile fermentation environment, allowing for efficient extraction of flavor and color while eliminating the need for complex and costly equipment.
Implementation Method 1
As the plastic bag is pressurized, the cap is agitated and the fermented juice is pressed out of the spent skins, seeds and yeast
Data Source
AI summary
A disposable winemaking apparatus for fermenting wine containing skins, seeds, and stems that form a cap includes a single-use, dual chamber plastic bag that incorporates a mechanism to agitate and disperse the cap in order to maximize extraction of color and flavor. It also includes an integral press mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging.