Wine Vat Air Injection for Faster Grape Devatting
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Solution Overview
Problem
Existing methods for devatting grape harvests in wine production are inefficient, requiring manual intervention and bulky, expensive equipment that do not fully homogenize the liquid and solid phases, leading to prolonged operation times and potential contamination risks.
Innovation Solution
The method involves the controlled pressurized injection of air or inert gases into self-emptying wine making vats to homogenize the mixture, using diffusers at the tank's bottom for 10-20 minutes, followed by continuous air injection during devatting, and automated control via a microprocessor to facilitate complete extraction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual intervention is used to push/drag pulp to the discharge opening, then complete discharge of pulp is achieved, but operator safety is compromised and operation time increases
Solution Approach 1:
The patent replaces manual mechanical intervention with a pneumatic system. Compressed air is injected through diffusers positioned at the bottom and sides of the tank, creating upward and lateral airflow that automatically propels the pulp mixture toward the discharge opening, eliminating the need for operators to enter the tank and manually push pulp
Solution Approach 2:
The invention uses compressed air (pneumatics) as the driving force to move the pulp. Multiple diffusers distribute the compressed air throughout the tank, generating pneumatic pressure that fluidizes and transports the solid-liquid mixture to the discharge point, replacing manual mechanical pushing with controlled pneumatic flow
2Stability of the object's composition
If stirrers are used to homogenize the mixture, then devatting is facilitated, but tank capacity is reduced and equipment complexity increases
Solution Approach 1:
Instead of mechanical stirrers, the patent employs compressed air diffusers that inject pneumatic flow into the mixture. This pneumatic agitation homogenizes the solid-liquid mixture by creating turbulence and circulation patterns, achieving effective mixing without mechanical moving parts, thereby simplifying the equipment while maintaining homogenization quality
Solution Approach 2:
The patent substitutes mechanical stirring equipment with a pneumatic system. Compressed air injected through strategically positioned diffusers creates fluid dynamic motion that homogenizes the mixture, replacing complex mechanical stirrers with a simpler pneumatic delivery system that has fewer moving parts and lower maintenance requirements
3Productivity
If the entire dry solid portion is extracted after liquid extraction, then complete devatting is achieved, but operation time increases to about 4 hours for a 100,000-litre tank
Solution Approach 1:
The patent applies preliminary action by injecting compressed air during the liquid extraction phase to pre-agitate and position the pulp mixture. This preliminary pneumatic treatment prepares the mixture for faster subsequent discharge, reducing the total devatting time by addressing the solid phase before the traditional sequential extraction process
Solution Approach 2:
The use of compressed air diffusers creates pneumatic flow that simultaneously facilitates liquid drainage and solid pulp movement toward the discharge opening. This pneumatic assistance eliminates the need for lengthy gravitational drainage of dry solids, dramatically reducing the overall devatting duration from 4 hours to a much shorter period
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
Achieves rapid, complete, and automated devatting with reduced manual intervention, ensuring efficient separation of liquid and solid phases, and includes a cleaning system to prevent contamination.
Implementation Method 1
pressurised injection of air or other gases in a controlled manner into self-emptying wine making vats
Implementation Method 2
for the purpose of homogenising the mixture before devatting
Implementation Method 3
injections of air are maintained until the end of devatting
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.