Wine Infusion via Cyclic Pressure Extraction
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Solution Overview
Problem
Conventional methods for infusing wood chips into wine are inefficient in extracting enological compounds like tannins and polysaccharides, leading to prolonged infusion times and inability to meet the demands of 'just-in-time' markets, resulting in reproducibility issues and increased production costs.
Innovation Solution
A method involving an extraction chamber where wine is pressurized between 6 and 9 bar, then depressurized to 1.5 bar, with continuous recirculation, to facilitate deep penetration and uniform extraction of aromatic substances, tannins, and polysaccharides from wood or plant substances, using a filtering bag containing crumbled wood or plant material.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional infusion methods are used, then the extraction of enological compounds occurs naturally, but the infusion time is excessively long and reproducibility is poor
Solution Approach 1:
The patent applies periodic pressurization and depressurization cycles to the wine during infusion. The system periodically increases pressure to enhance extraction of enological compounds from wood chips, then releases pressure to allow wine recirculation and distribution. This cyclic action accelerates the infusion process while ensuring consistent, reproducible extraction results across multiple batches.
Solution Approach 2:
The patent changes physical parameters of the infusion process by controlling pressure variations. The system maintains pressure between 1-3 bar during infusion, with periodic increases and releases. This parameter control transforms the slow, unpredictable conventional infusion into a fast, reproducible process with consistent extraction of tannins, polysaccharides, and aromatic compounds.
2Productivity
If wood chips are infused in conventional tanks, then the process is simple, but the extraction efficiency is low and uniformity is poor
Solution Approach 1:
The patent designs an infusion system that can be integrated into existing wine processing tanks while adding pressurization capability. The system serves multiple functions: it infuses wood chips into wine, controls pressure cycles, enables recirculation, and ensures uniform distribution. This multi-functional approach increases extraction efficiency without requiring completely new equipment.
Solution Approach 2:
The patent uses pneumatic pressure control to enhance the infusion process. A pressurization system introduces controlled pressure (1-3 bar) into the tank containing wine and wood chips, with periodic pressure variations to improve extraction. This pneumatic element is integrated with the existing hydraulic wine handling system, adding capability while maintaining compatibility with conventional infrastructure.
3Ease of manufacture
If stainless steel tanks are used for wine storage, then hygiene and cost-effectiveness are improved, but reductive states occur causing wine deterioration
Solution Approach 1:
The patent extracts the problematic reductive environment from the wine storage system by introducing controlled oxidation through the wood chip infusion process. The pressurized infusion of wood chips into wine in stainless steel tanks introduces oxygen and tannins that counteract reductive states, eliminating 'steel sickness' while maintaining the hygiene and cost benefits of stainless steel infrastructure.
Solution Approach 2:
The patent converts the harmful reductive environment created by stainless steel tanks into a beneficial process. By intentionally introducing controlled oxidation through pressurized wood chip infusion, the system uses the otherwise harmful lack of oxygenation to drive the extraction and incorporation of protective tannins and antioxidants, transforming 'steel sickness' into enhanced wine stability and flavor.
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 significantly reduces infusion time, enhances the extraction yield of enological compounds, ensures reproducible quality, and allows for specific use of extracted compounds to achieve desired organoleptic properties, improving the stability and flavor of wines.
Implementation Method 1
The pressurization step of the extraction chamber allows to force the penetration of the solvent, that is, the wine or its distillates, inside the wood fiber or plant substance
Implementation Method 2
A method involving an extraction chamber where wine is pressurized between 6 and 9 bar, then depressurized to 1.5 bar, with continuous recirculation, to facilitate deep penetration and uniform extraction of aromatic substances, tannins, and polysaccharides
Data Source
Figure 1
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Figure 2c~2d
AI summary
The present invention concerns a method to enrich wine or its distillates with tannin compounds, preferably but not exclusively extracted from wood to increase its preservability, stability, pleasant taste, wholesomeness and nutraceutical value. In particular, the invention concerns a controlled infusion method in wine, which allows to transfer, to the alcoholic infusion liquid, compounds of food and enological interest, such as tannins, polysaccharides, aromatic compounds, in an effective, economical and reproducible manner, and with high production and purity.