Wine Storage Box with Cave Environment Sealing
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Solution Overview
Problem
Wines imported to Japan are susceptible to putrefactive bacteria intrusion during transportation and storage, leading to quality degradation and adverse health effects due to the presence of sulfite additives, which are toxic and halt fermentation and maturation processes.
Innovation Solution
A wine transport and storage box with a housing, sealing film, and buffer material that recreates a cave environment with minimal putrefactive bacteria, using a sealing film to prevent bacterial intrusion and maintaining a controlled oxygen level to support yeast activity, ensuring the wine is stored in a favorable state.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If wine is transported and stored in conventional boxes, then the wine can be moved and stored, but putrefactive bacteria intrude and cause quality degradation
Solution Approach 1:
The patent creates a cave-like environment inside the storage box that mimics the low-bacteria conditions of natural wine caves. This controlled environment suppresses putrefactive bacteria growth without requiring chemical additives, thereby maintaining wine quality during transport and storage while eliminating the harmful effects of bacterial intrusion
Solution Approach 2:
The invention replicates the favorable cave environment conditions (low humidity, controlled temperature, minimal bacteria) inside a portable storage box. By copying the essential characteristics of natural wine caves, the system provides protective storage conditions that prevent bacterial intrusion and quality degradation during transportation
2Reliability
If sulfite is added to prevent putrefaction, then wine quality is preserved, but fermentation and maturation processes are halted and health risks increase
Solution Approach 1:
The patent converts the harmful effect of putrefactive bacteria into a beneficial controlled environment. By creating a cave-like atmosphere that naturally suppresses bacterial growth through physical conditions (temperature, humidity, air composition) rather than chemical additives, the system eliminates the need for sulfite while maintaining quality preservation and allowing natural fermentation processes to continue
3Productivity
If conventional transport boxes are used, then wine can be transported, but the wine quality alters due to bacterial intrusion within one week
Solution Approach 1:
The storage box maintains a controlled cave-like atmosphere that suppresses bacterial activity throughout the transport process. This inert environment prevents the rapid quality degradation that normally occurs within one week, extending the duration during which wine maintains its original quality while being transported to distribution points
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 solution effectively prevents putrefaction and maintains the quality of wines by replicating the cave environment, allowing for favorable fermentation and maturation during transport and storage, ensuring the wine retains its original aroma and taste without adverse health effects.
Implementation Method 1
sealing means for accommodating and sealing the wine bottle therein while suppressing intrusion of putrefactive bacteria
Implementation Method 2
a buffer material for protecting the wine bottle accommodated in the housing
Data Source
Figure 1~2
AI summary
This invention is related to a wine transport and storage box which transports and stores wine in a favorable state while putrefaction thereof is suppressed. The wine transport and storage box comprises a housing for accommodating one or a plurality of wine bottles, sealing means for accommodating and sealing the wine bottle therein while suppressing intrusion of putrefactive bacteria, a buffer material for protecting the wine bottle accommodated in the housing, and a cave environment enclosed space enclosing an environment in a cave in which the wine is stored. The buffer material creates an environment in which yeasts and microorganisms specific to a cave where the wine to be transported is stored can easily live and more faithfully reproduces the environment in the cave in the cave environment enclosed space.