Wine Vat Air Injection for Faster Grape Devatting
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Solution Overview
Problem
Existing methods for devatting grape harvests in wine production require manual intervention to remove residual pulp, are time-consuming, and rely on bulky, expensive stirrers that do not fully homogenize the mixture, leading to incomplete discharge and increased operational effort.
Innovation Solution
The method involves the controlled pressurized injection of air or inert gases into the bottom of wine making vats to homogenize the grape harvest mixture, allowing automated and efficient separation of liquid and solid phases using diffusers and pumps, with optional integration into a microprocessor-controlled system for precise operation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional gravity-based devatting is used, then the structure is simple, but manual intervention is required and devatting time is long (4 hours)
Solution Approach 1:
The patent applies pneumatic principles by injecting pressurized air through diffusers at the bottom of the tank to fluidize and homogenize the grape harvest mixture. This pneumatic agitation enables complete devatting without manual intervention, reducing time from 4 hours to approximately 1 hour while maintaining system automation.
2Stability of the object's composition
If stirrers are used to homogenize the mixture, then homogenization is improved, but the equipment becomes bulky, expensive, and requires complex maintenance
Solution Approach 1:
The patent replaces mechanical stirrers with pneumatic diffusers that inject pressurized air to create bubbles and currents for homogenization. This eliminates bulky mechanical components, reduces maintenance requirements, and achieves complete homogenization of the grape harvest mixture without the complexity of mechanical stirring systems.
Solution Approach 2:
The patent substitutes mechanical stirring systems with a pneumatic system. Instead of using rotating blades or mechanical agitators, pressurized air is injected through diffusers to achieve homogenization, thereby eliminating mechanical complexity and maintenance needs while improving homogenization effectiveness.
3Stability of the object's composition
If stirrers are used for homogenization, then mixing is facilitated, but operator intervention is still needed due to incomplete homogenization
Solution Approach 1:
The pneumatic diffuser system injects pressurized air throughout the mixture, creating vigorous circulation and complete homogenization. This eliminates residual pulp that would otherwise require manual removal, enabling fully automated devatting operation without operator intervention inside the tank.
4Ease of operation
If conventional devatting method is used, then equipment is simple, but devatting time is long and manual labor is required
Solution Approach 1:
The patent implements a fully automated pneumatic devatting system where pressurized air is injected through diffusers to homogenize and fluidize the grape harvest mixture. This automated pneumatic system reduces devatting time from 4 hours to approximately 1 hour and eliminates the need for manual intervention, achieving both time efficiency and operational automation.
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
Enables complete homogenization of the grape harvest mixture, reducing manual intervention and devatting time, while ensuring efficient separation and recovery of liquid and solid components, and includes a cleaning mechanism to prevent putrefaction.
Implementation Method 1
pressurised injection of air or other gases in a controlled manner into self-emptying wine making vats
Implementation Method 2
injection of pressurised air into the lower portion of the frustoconical-shaped bottom of the tank... the liquid and solid phases of the grape harvest are perfectly homogenised
Implementation Method 3
the entire dry solid portion is extracted... The pulp therefore falls, due to the effect of gravity, into an open pipe
Data Source
Figure 1
Figure 1B
Figure 1C
AI summary
The invention relates to a method for devatting the grape harvest and a means for devatting a grape harvest via the pressurised injection of air or other gases in a controlled manner into self-emptying wine making vats or similar, for the purpose of emptying the grape harvest once the maceration thereof has been completed, after the homogenisation of the mixture, transferring the liquid portion to another tank and the crushed grape pulp to the press, thereby obtaining a solid phase (pomace) as a waste product which can be used to produce associated products.