• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A reusable wine making apparatus for fermenting wine containing skins, seeds, and cakes that form a hat, comprising a dual-use, single-use plastic bag that includes a mechanism for shaking and dispersing the hat to maximize extraction of color and flavor. It also includes an integral press mechanism for pressing the fermented juice through a sieve, and retaining the marc in the disposable bag. The device can also be used for racking and wine transfer during aging.
    公开号:FR3013726A1
    申请号:FR1461410
    申请日:2014-11-25
    公开日:2015-05-29
    发明作者:Vijay Singh
    申请人:Vijay Singh；
    IPC主号:
    专利说明:

    [0001] FIELD OF THE INVENTION Field of the Invention [0001] The present invention generally relates to fermentation devices and processes for making wine, and more particularly, a tank. 10 disposable wine fermentation system with hat management and integral press. State of the art [0002] Modern wine making typically involves mixing ingredients to make wine in a clean, substantially sterile fermentation vessel with minimal air introduction. For the production of red wine, these ingredients include grape skins that must be separated after fermentation. This separation operation is performed traditionally in a press. During the fermentation of red wine, the grape skins present in the fermentation tend to float above the liquid of the fermentation tank and form what is called "a hat". This hat should be periodically broken so that the skins can be mixed with the liquid to extract the pigments and aromas of the skins and seed compounds. The hat should also remain moist to prevent the growth of deleterious anaerobic bacteria. Traditionally, the shaking of the hat has been achieved by pushing / pushing the hat with a stick to break it. This is called "punching" and there are also automated punching devices. These devices are generally mechanically complex and require a movable seal to prevent contamination of the fermenting wine. More modern processes include pumping the liquid into the fermentation tank to raise the bottom liquid and water the hat to break it. [0004] Other techniques include the use of horizontally rotating fermentation tanks, such as those described in US Patent 4,474,890 (Rieger) and published European Patent Application EP 0,337,060 (Speidel) which entail the cap in the liquid. These are expensive and complex machines with large rotating assemblies, which does not make them practical for most wineries. US Patent 6,703,055 (Klein et al.) Also discloses a fermentation tank with rotating mechanical agitators for submerging the cap when necessary. Hat management is a major factor in the production of red wine, since the hat has a very significant impact on the color and aroma of the wine, and thus determines the value of the resulting red wine. [0005] At the end of the fermentation, the contents (i.e. the fermented juice, the skins used, and yeasts) are typically pumped to a press where the fermented juice is separated from the skins, pips, and dead yeasts. It is a complex operation that requires a lot of work, and that requires emptying and cleaning the press many times. Presses are very easily blocked and must be emptied and cleaned manually to continue the pressing operation. Multiple transfers between equipment also increase the risk of contamination. This problem is well recognized and there have been numerous attempts in the prior art (eg US Pat. No. 7,552,675 (Lorincz) and US Pat. No. 7,891,291 (Lorincz)) to develop fermentation tanks that have built-in pressing capabilities. These tests too are too complex and have led to very expensive and very complex machines with computer-controlled hydraulic rams. Solid elements that are called "marc" and which include skins, cores, seeds and dead yeasts are left in the fermentation tank, and personnel must enter the tank and remove it. In certain operations during the manufacture of the wine, the contents of the fermentation tank can be deposited at the bottom and then the clarified fermented juice is recovered, leaving "the lees" (that is to say the deposits of dead yeast or residual yeast and other particles that precipitate, or are transported by the action of "sticking", at the bottom of a barrel of wine after fermentation and aging). This is traditionally done by siphon, which takes a considerable time. The transfer can be accelerated by pressurizing the fermentation vessel, but this requires the fermentation vessel to be staggered in pressure-greatly increasing costs. U.S. Patent No. 8,015,915 (Powerful) discloses a fermentation vessel with containment of internal lees, but this includes a very complex conical vessel and expensive mechanical apparatus. Thus, there is a need in the wine-making process for rapidly transferring liquids from a container to another container without contamination. [0007] Another major issue, particularly for small wineries, is the removal of used wash water. Traditionally, wine making equipment is made of stainless steel and this equipment must be cleaned before and after each use. The wash water contains a high biological load because of the grape skins used and the yeast. The water may also include a large amount of hard detergents and disinfecting chemicals. This wash water can reach up to ten times the volume of the fermentation tank and must be treated before being released into municipal streams or treatment plants. Operation and capital costs of this wastewater treatment can be prohibitive for a small winery. In addition, many municipalities reduce the use of water and the disposal of wash water / dirty water to protect the environment. Embodiments of the present invention address this problem by providing a pre-cleaned fermentation tank comprising a disposable plastic bag. At the end of the fermentation, the fermented juice is squeezed and most solids (i.e. marc) are held in the plastic bag which can then be disposed of as solid municipal waste or landfill.
    [0002] This virtually eliminates the need for enema and manual cleaning. [0008] Thus, there are four important problems to be solved in the wine fermentation process, in particular with red wines: i) means of providing an anaerobic, clean, preferably sterile environment for fermentation in order to prevent contaminations; ii) means for shaking the hat to extract the flavors and colors of the skins; iii) means for pressing the fermented juice without having to transfer it to another tank; and finally iv) means to perform all of these functions with a pre-cleaned single-use disposable fermentation vessel that generates minimal waste wash water and eliminates intensive washing operations. As will be apparent from the description, embodiments of the present invention address these problems.
    [0003] SUMMARY OF THE INVENTION [0009] Thus, an object of the embodiments of the present invention is to provide a fermentation tank for the production of wine, especially red wine, which is supplied clean and ready for use. An integral blade may be provided to facilitate agitation of the hat and to squeeze and remove the grape skins used and the yeast. The complete fermentation tank containing most solid waste materials can be discarded / eliminated, thus avoiding decontamination or cleaning. Expected benefits may include improved hat management, minimal wastewater generation, and drastic reduction in labor costs. The device can also be used for secondary fermentations or for solid separation (called "racking"). The device may comprise a plastic bag with a form-fitting shape that can be contained within a rigid outer container. The plastic bag suitably comprises a closed container with two isolated cavities. The "must" (that is, grape juice, pressed grapes, skins, pips, and stems) are only in contact with the inner surface of a fermentation cavity or primary cavity of the plastic bag. These materials can be loaded into the fermentation cavity of the bag at the beginning of the fermentation process. The bag also includes a pressurization cavity or secondary cavity that can be isolated from the fermentation cavity and is pressurized by an external compressed air supply. The function of this pressurization cavity will be described in more detail below. But, at the beginning of the fermentation process, the pressurization cavity will be completely deflated. At this beginning stage, the empty bag will be partially filled with the must to be fermented, leaving minimal air in the upper empty space or head space. This effectively limits the air in the fermentation, allowing moderate anaerobic conditions that promote yeast overgrowth, and suppress the growth of contaminating aerobic bacteria. The use of an empty bag eliminates the traditional need to purge the top space of the fermentation tank / tank with nitrogen or other inert gases.
    [0004] A spring-loaded release valve on the vent port of the bag ensures that air from the environment does not enter the fermentation cavity. As yeast fermentation progresses, carbon dioxide (CO2) is produced and this CO2 fills the upper void space or head space of the fermentation cavity so that it becomes swollen. Excess CO2 can be automatically released through the release valve to maintain pressure in the constant head space. This ensures the necessary anaerobic environment. The positive pressure inside the fermentation cavity prevents the entry of contaminant. When the fermentation progresses, a hat of grape skins, seeds and stalks rises and floats above the fermentation liquid. This is due to the constant updraft of CO2 bubbles. It may be necessary to periodically break and mix this cap in the gaseous liquid. This can be easily accomplished by inflating the secondary cavity with compressed air, thereby expanding the secondary cavity. The fermentation cavity can be simultaneously depressurized, so that when the secondary cavity is allowed to expand, it forces the material in the fermentation cellar to be brought upward. This squeezes the hat and forces the liquid to pass through the hat. After a few minutes, the secondary cavity can be deflated and the fermentation cavity returns to a horizontal configuration. The hat is now dispersed and wet. The fermentation cavity is then forced to fan through the valve or pressure release valve. When the fermentation continues, more CO2 is produced and the fermentation cavity will re-inflate. It is important that the fermentation cavity is depressurized during the mixing / mixing operation. If it is not depressurized, then the gas in the fermentation cavity will resist the expansion of the secondary cavity, and there will be minimal movement of the cap. This cap mixing cycle can be periodically repeated during the fermentation, depending on the amount of cap management desired and on the basis of the desired degree of color extraction and aroma. A simple electric air blower can be used to inflate the secondary cavity. Since the secondary cavity is isolated from the fermentation cavity, there is no air introduced into the fermentation. Embodiments of the present invention take advantage of the fact that the thick cap body flocculates in the upper part of the fermentation tank. As noted above, conventional cap management methods attempt to drive the cap into the liquid by pressing on it. The hat, which is floating, resists being pushed, and is thus dispersed at least by the driving operation. Other techniques use a pump to circulate the liquid from the bottom of the fermentation tank and to raise the juice and water the hat. This pumping method only humidifies the hat - watering through the hat is not enough to break the hat. According to the embodiments of the present invention, the new and unanticipated approach is to use a method of "pressing up" - in which all the fermentation contents are pressed and pressed from the bottom, bringing the liquid above the cap, which in turn is squeezed and tightened through a cross-sectional air that is about 50% smaller than the original cross-sectional air. This upward force and cross-section reduction shears the hat and breaks it. The liquid from the bottom is passed through the hat and wets it completely. Such clamping / pressing also makes it possible to extract the color and the aromas more quickly, from all the parts of the hat. When the pressure is removed, the dispersed cap falls back and covers the entire cross-sectional air of the fermenter. This remarkably effective operation can be achieved only by using a flexible two-cavity fermentation tank as disclosed in the embodiments of the present invention. At the end of the fermentation, the agitation of the cap is stopped for several hours. During this time, most of the solid materials in the fermentation cavity float to form a thick, dense hat. A valve can be connected to an orifice located in the bottom of the fermentation cavity. The head space of the fermentation cavity can thus be depressurized. The outlet to the faucet can be opened. At this time, the secondary cavity can be inflated. This forces the contents of the fermentation cavity to drain through the orifice to the faucet. The faucet can be adjusted to a size suitable for removing particulate material while the clear fermented juice from the faucet port can be connected for further processing. A duplex tap can be used to avoid any interruption in the pressing process. The pressure of the secondary cavity can be regulated to provide the desired degree of pressing. Fine wines are typically gently pressed to minimize astringent components, while lower-grade wines require more aggressive pressing to achieve higher wine production. Once pressing is complete, the outlet can be closed and the drain hose disconnected. The design of the double cavity bag is such that the fermented wine near the bottom is first pumped first and the floating cap containing lumps of solids is then pumped last. This technique makes it possible to put the minimum of cap or pomace solid in the discharge pipe, but on the contrary most of the solids are retained in the fermentation cavity of the original fermentation bag. The bag containing the marc can simply be removed from the rigid containment container and disposed in a landfill. There is no manual operation required to scrape and clean the fermentation tank. There is no washing required and there is no waste water generated. [0016] Other objects, advantages and novel features of the present invention will become apparent from the following detailed description of the invention when considered in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE FIGURES [0017] Fig. 1 is a side sectional view of the wine fermentation vessel illustrating the fermentation cavity or primary cavity filled with the fermentation vessel, the secondary pressurizing cavity being deflated; Figure 2 is a side sectional view of the wine fermentation vessel illustrating the fermentation cavity or primary cavity filled with the fermentation vessel, the secondary pressurizing cavity being inflated; Figure 3 is a side sectional view of the wine fermentation tank illustrating the fermentation cavity or primary cavity deflated, but filled, just after the pressurization cavity or secondary cavity has been deflated; Figure 4 is a side sectional view of the wine fermentation tank showing how the fermentation tank or empty primary tank is filled with a minimum of contact with air; Figure 5 is a side sectional view of the wine fermentation tank illustrating the beginning of the pressing operation; Figure 6 is a side sectional view of the wine fermentation tank illustrating the end of the pressing operation; and Fig. 7 is a side sectional view of the wine fermentation tank illustrating how embodiments of the present invention can be used for storage. DETAILED DESCRIPTION OF THE INVENTION [0024] Exemplary embodiments are discussed in detail below. Although specific exemplary embodiments are discussed, it should be understood that this is for illustrative purposes only. In the description and illustration of the exemplary embodiments, specific terminology is used for purposes of clarity. However, the embodiments should not be limited to the specific terminology so chosen. Those skilled in the art will recognize that other components and configurations can be used without departing from the spirit and scope of the embodiments. It should be understood that each specific element includes all technical equivalents that act similarly to achieve a similar goal. The examples and embodiments described herein are non-limiting examples. Referring now to the drawings, in which like reference numerals and like characters represent corresponding parts and steps or the like throughout each of the different views, there is shown in FIG. 1 a sectional view. Side view of a wine fermentation tank illustrating a fermentation cavity or primary cavity filled with the fermentation tank, with a pressurized cavity or secondary cavity which is deflated. In this particular embodiment, a dual-cavity plastic bag may be used, such as an Air-Assist® IBC Liner, manufactured by CDF Corporation, 77 Industrial Park Poad, Plymouth, Mass., 02360, USA. These bags are manufactured for the pneumatically assisted distribution of highly viscous materials, such as syrup. In this exemplary embodiment, the bag has an overall volume of 1000 liters although these bags can be obtained in various sizes, ranging from 10 to 1000 liters. A headspace, or upper void space, must be provided for the gases developed, and also for the movement of the cap during pressurization. A maximum of about 60% of the total bag volume can be used for the liquid (Le., A 100 liter bag is capable of holding about 600 liters of must). There is no limitation on the minimum volume that must ferment since the bag is empty at the beginning. [0027] Figure 1 shows a sectional view of a wine fermentation tank. In this embodiment, a rigid outer container 10 contains a double-cavity bag 20, which is placed inside the rigid outer container 10. The bag 20 includes a fermentation cavity 21 or primary cavity, and a pressurizing cavity 22 or secondary cavity.
    [0005] An outlet port 40 of the fermentation cavity 21 may be passed through a hole 41 in the rigid outer container 10. Figure 1 shows a typical configuration during fermentation. Here, the fermentation cavity 21 is partially filled with fermentation must 23 (for example, up to 60%). The head space 26 in the fermentation cavity 21 inflates under the voltage due to the CO2 gas generated by the must in fermentation. An electrically activated 3-way valve 44 directs gas into the head space through a release valve 30 which is capable of maintaining a constant pressure. That is, a particular pressure can be adjusted by appropriate selection of a spring in the release valve 30. In this configuration, the pressurizing cavity 22 is deflated. During fermentation, the cap 25 (ie worn, seeded and stalked skin) floats above the liquid 23. The cross-section 100 of the cap 25 is the entire transverse section of the rigid outer container 10. [ A means for periodically stirring the wort and breaking the cap 25 can be seen with reference to FIG. 2. This figure shows a side sectional view of the configuration when the pressurizing cavity 22 is pressurized, by activating a blower device. or by the introduction of compressed air 34 through the valve 33. The vent valve 32 is closed. The introduction of air causes the pressurizing cavity 22 to swell, which compresses the fermentation cavity 21. The three-way valve 44 is simultaneously fed for evacuation of the gases from the head space 26 to the atmosphere 36 This causes the excess gas in the head space 26 to be evacuated and the fermentation cavity 21 deforms upwards.
    [0006] The expansion of the pressurizing cavity 22 brings the liquid 23 into the fermentation cavity 21, upwards, pressing and pressing on the cap 25 through a reduced transverse section 101. This creates shear forces and breaks the cap . The liquid 23 is also caused to propagate through the broken cap 25 to the headspace 26, completely wetting the cap and extracting the color and aroma of the components. After a few minutes in this pressurized configuration, the pressurizing cavity 22 can be depressurized either by extinguishing the blower device 48 or by opening the valve 32 and closing the valve 33. Since a large part of the gas in the space head was evacuated when the pressurizing cavity was pressurized, it is no longer inflated or is no longer held taut as shown in Figure 3. However, there will be no air introduced into the headspace 26, so that the fermentation is always anaerobic. The three-way valve 44 switches to direct and direct any gas discharged from the head space 26 through the release valve 30, and this does not allow air to return to the fermentation cavity. When the fermentation continues, the CO2 accumulates again and the fermentation cavity 21 becomes tense and inflated again, and the system returns to the initial configuration shown in FIG. 1. This cap management operation can be repeated periodically. (typically typically twice daily or as determined by the desired color extraction and flavor profile desired). In the fermentation of wine, it is critical that the air is not in contact with the juice in fermentation. In a preferred embodiment, the dual cavity bag 20 is provided with both cavities 21, 22, completely empty. The empty bag 20 can be placed inside the rigid outer container 10, as shown in FIG. 4. Pressed grapes, grape juice, pips, and stalks (i.e. must) can be pumped using a pump 60, to pass through the open feed / discharge valve 42 through the outlet port connection 40 to fill the fermentation cavity 21. The fermentation cavity 21 inflates with the liquid as it fills the cavity. The vent port of the fermentation cavity is closed by a cap 12. There is essentially no air in the headspace 26 during this operation. The fermentation cavity 21 may be filled alternately through the vent port 41 leaving the outlet port 40 closed. Once the fermentation cavity 21 is filled to the required volume, the supply / discharge valve 42 is closed and the filling pump 60 is disconnected. The three-way valve 44 may then be connected so as to vent the head space gases through a spring release valve 30, if the head space pressure exceeds a prefixed limit. The must must now be inoculated with yeast and fermentation begins. When the CO2 develops during the fermentation, it fills the previously empty head space 26 and maintains the desired anaerobic environment in the fermentation tank 21. [0031] At the end of the fermentation, it is necessary to squeeze the juice fermented to separate it from the grape skins used, pips, stalks, and yeast debris (that is, marc). Figure 5 shows how this can be achieved in the present embodiment. The appliance can be rested for several hours before the juice is harvested. This allows most of the grounds in the fermentation cavity 21 to float to form a dense and thick "hat". Next, a two-stage basket-shaped sieve filter 50 (eg manufactured by Eaton Strainers, formerly Hayward Strainers, of Hayward, California, USA) is connected to the feed / discharge valve 42. 4 "inlet port and double polymer baskets for trapping solids The unit is made of PVC and clear polyester.The duplex / dual design allows to remove a filled basket without interrupting operations. polyester were used which are available in mesh sizes of between 1/32 "and 3/16" The preferred embodiment used is a 1/32 "mesh aperture. Now, the pressurizing cavity 22 is gently pressurizing the blower device 44 or by opening the valve 33 and closing the valve 32. The three-way valve 44 is switched to evacuate the gases from the head space to the outlet port 36. Now, the supply / discharge valve 42 is open, introducing the fermented juice into the sieve 50. The clarified fermented juice flows through the sieve orifice 56 to recovery tanks for further processing. . The pressurization is maintained in the pressurizing cavity 22 until all the juice is pressed and recovered from the fermentation cavity 21. This pressing / pressing process is intrinsically very gentle and does not damage or crush the glitches and raids. This results in better flavors and minimal extraction of undesirable astringent components. Some debris is collected in the sieve basket 58 and must be emptied periodically during the pressing operation, however, due to the gentle nature of the pressing in the present invention, there is no turbulence in the fermentation cavity and the majority / the solid part of the marc remains flocculated in the upper section of the fermentation. This material is kept compact and is pushed down when the liquid is squeezed and evacuated downwards. Once the flow of liquid from the fermentation cavity stops, the pressing operation is completed and the feed / discharge valve 42 is closed. Most of the marc is retained in the bag as shown in Figure 6. The bag is then disconnected, and the double cavity bag 20 containing the waste is simply discarded or used as a fertilizer / fertilizer. The embodiment may also be used for racking. Racking involves the repeated transfer of one container to another and is part of the wine aging process. Each withdrawal involves the deposition of sediment for several days or even weeks and then the removal of the clarified wine until the next treatment stage. The accumulated waste (ie lees) is left behind. In the present embodiment, the wine in the fermentation cavity can decant with the pressurizing cavity being deflated and the rigid outer container 10 lying on a horizontal surface. A shim 14 may be used to hold the container in an inclined manner so that the solids 27 can decant away from the outlet port 40, as shown in Figure 7. A check valve 18 may be provided on the vent port 41 to prevent entry of air into the liquid cavity 21. When the solids have sufficiently decanted, the outlet port is connected to the next treatment stage and the supply / discharge valve 42 is open . The pressurization cavity is then pressurized and the flow begins as described for the pressing operation. The next process steps could be a tank or other double-cavity bag for a subsequent withdrawal operation. This gentle transfer minimizes disturbance of settled solids and results in a wine that is clearer. This allows for a much faster transfer than traditional siphoning. Another application of the present embodiment is the transport of fresh grapes for the manufacture of wine. Currently, wineries must be located near vineyards since fresh grapes must be processed a few hours after being picked up to ensure the quality of the wine. It is not practical to send refrigerated wine grapes in large quantities since they will ferment and rot unless the greatest care is taken during packaging and transport. This alternative of transporting frozen grapes is not efficient in terms of cost beyond the amateur wine making scale. Grape juice and derived products are not suitable for the production of high quality wine. However, with the present invention, the rigid container 10 containing the double cavity bag 20 can be filled with fresh grapes harvested from the vines. The wort can then be cooled to about 45 to 55 ° F and the necessary additives and yeast added. The rigid container 10 is then sent by refrigerated truck to the winery. The refrigeration temperature will prevent decay, but more importantly, the yeast will begin the fermentation process and remove any other unwanted organisms in competition. The low temperature will prevent activation and full active growth of the yeast, ie only partial fermentation will take place during the anticipated three to five days of transport. Once the rigid container 10 is received at the winery, it is gently heated to fermentation temperature to begin fermentation and the hat management techniques described above can be applied. At the end of the fermentation, the fermented juice can be pressed as described above. This operation allows small wineries to conveniently use wine grapes that are a few hundred miles away. The present invention is more particularly intended for the production of red wine. Here, the fermentation is carried out in the presence of skins of grapes, pips, and stalks.
    [0007] However, it can also be used for the production of white wine, in the production of white wine, the crushed grapes (that is to say the must) are pressed immediately after crushing and only the clarified juice is fermented. With the present invention, it is possible to fill the fermentation cavity 21 with the wort and then immediately squeeze, through the pressurizing cavity 22, as described before. The clarified juice can then be fermented in a fermentation tank of identical or similar design or in an alternative tank. Embodiments of the present invention may be useful as containers for transporting crushed grapes (ie wort) from the vines to remote wineries. The rigid outer container 10 would be suitable for truck transport. The inner flexible bag 20 would be filled first with the must and inoculated with the wine making yeast. The container would then be transported in a refrigerated state (40-50 ° F) to slow down yeast metabolism. The container with the partially fermented wort would then be received by the winery, heated to a normal fermentation temperature (65-80 ° F) and fermentation of the finished wine as described above. The transport could take up to 5 days, and the container having the vent with a release valve would release any CO2 gases that could be generated during transport. Although the present invention has been described and illustrated in detail, it should be understood that it is purely illustrative and illustrative, and that this description is in no way limiting. The scope of the present invention is to be limited only by the appended claims.
    权利要求:
    Claims (2)
    [0001]
    REVENDICATIONS1. A wine fermentation tank adapted to receive pressed grapes comprising: a clean anaerobic environment providing means for fermenting the grapes to prevent contamination of the agitation means of a hat formed by the pressed grapes to extract flavors and colors of the skins of grapes; and means for pressing to extract the fermented juice inside the wine fermentation tank without having to carry out a transfer to another tank. A wine fermentation tank according to claim 1, wherein said clean anaerobic environment providing means comprises a dual cavity bag having a fermentation cavity and a pressurizing cavity. A wine fermentation tank according to claim 2, wherein the dual cavity bag comprises a flexible bag contained within a rigid outer container. A wine fermentation tank according to claim 2 or 3, wherein the pressurizing cavity of the double cavity bag further comprises an inlet port connected to receive air from a source of compressed air. A wine fermentation tank according to claim 4, wherein the source of compressed air comprises a blower device. A wine fermentation tank according to claim 4, wherein the source of compressed air comprises: a compressed air reservoir a supply valve coupling the compressed air reservoir to the pressurization cavity; and an air discharge valve coupled to selectively release pressure from the pressurizing cavity. The wine fermentation vessel according to any one of claims 2 to 6, wherein the fermentation cavity further comprises: a vent port near a top of the fermentation cavity;
    [0002]
    2. 153. 4. 20 5. 25 6.a three-way valve coupled to the vent port and having a pair of outlet ports, one of which is adapted for venting gas to the atmosphere; a release valve coupled to the other of said pair of outlet ports of the three-way valve; a wine opening near a bottom of the fermentation cavity; and a supply / discharge valve adapted to open and close said wine opening. The wine fermentation vessel according to claim 7, wherein the release valve further comprises a spring adapted to maintain a selected pressure within the fermentation cavity. The wine fermentation vessel according to any one of claims 7 to 8, further comprising a pump coupled to said supply / discharge valve. The wine fermentation vessel according to any one of claims 7 to 9, further comprising a sieve connected to said feed / discharge valve. The wine fermentation vessel of claim 10, wherein said screen comprises a double basket screen. A wine fermentation process comprising: providing a flexible, dual cavity bag comprised in a rigid outer container, wherein the bag comprises: a fermentation cavity; a vent port near a top of the fermentation cavity; a three-way valve coupled to said vent port and having a pair of outlets, one of which is adapted for venting gases to the atmosphere; a release valve coupled to the other of said pair of outlet ports of the three-way valve; a wine opening near a bottom of the fermentation cavity; a feed / unload valve for opening and closing the wine opening; a pressurizing cavity; a source of compressed air; an air supply valve coupling the source of compressed air to the pressurization cavity; and a vent valve coupled to selectively release pressure from the pressurizing cavity; close the air supply valve; anaerobically introducing the must into the fermentation cavity through the feed / discharge valve; inoculate the must with the yeast; and close the supply / discharge valve. The method of fermenting wine according to claim 12, further comprising: observing a cap formed in the fermentation cavity during fermentation periodically, dispersing and wetting said cap by: opening the three-way valve to relieve the pressure; inside the fermentation cavity fed by CO2 during fermentation to the atmosphere; opening the supply valve and pressurizing the pressurizing cavity through the vent port from the source of compressed air to compress the contents of the fermentation cavity; closing the air supply valve when the hat is sufficiently dispersed and wet; and closing the three-way valve. The wine fermentation process of claim 12 or 13, wherein the release valve is adjusted to maintain a pressure within the fermentation cavity at a predetermined pressure. The method of fermenting wine according to any one of claims 12 or 14, further comprising the step of providing a sieve coupled to an outlet port of the feed / discharge valve. The method of fermenting wine according to claim 15, further comprising, at the end of the fermentation process: opening the air supply valve and pressurizing the pressurizing cavity through the vent port, since the source of compressed air, for compressing the contents of the fermentation cavity; andopening the supply / discharge valve to discharge the contents of the fermentation cavity through the screen. A method of transporting must from a vineyard to one or more remote wineries, comprising: providing a dual cavity flexible bag contained within a rigid outer container, wherein said bag comprises a fermentation cavity; a vent port near a top of the fermentation cavity; a three-way valve coupled to the vent port and having a pair of outlets, one of which is adapted for venting gases to the atmosphere; a release valve coupled to the other of said pair of outlet ports of the three-way valve; a wine opening near a bottom of the fermentation cavity; a supply / discharge valve adapted to open and close the wine opening; a pressurizing cavity; a source of compressed air; an air supply valve coupling the source of compressed air to the pressurizing cavity; and a vent valve coupled to selectively release pressure from the pressurizing cavity; close the air supply valve; anaerobically introducing the must into the fermentation cavity through the feed / discharge valve; inoculate the must with the yeast; close the supply / discharge valve; refrigerate the inoculated must contained inside the flexible bag and the rigid outer container; upon delivery to one or more wineries, heat the inoculated wort contained in the flexible bag and the rigid outer container to a temperature suitable for fermentation; ferment the must.18. The process of claim 17 wherein the refrigeration is maintained at temperatures of about 40-50 ° F. 19. The method of claim 17 or 18, wherein the heating is performed at temperatures of about 65-80 ° F.
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    AU2014268161A1|2015-06-11|
    US20160002578A1|2016-01-07|
    US9260682B2|2016-02-16|
    AU2014268161B2|2017-09-14|
    US20150147433A1|2015-05-28|
    FR3013726B1|2017-08-11|
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    法律状态:
    2015-11-12| PLFP| Fee payment|Year of fee payment: 2 |
    2016-05-20| PLSC| Publication of the preliminary search report|Effective date: 20160520 |
    2016-11-14| PLFP| Fee payment|Year of fee payment: 3 |
    2017-11-17| PLFP| Fee payment|Year of fee payment: 4 |
    2019-11-25| PLFP| Fee payment|Year of fee payment: 6 |
    2020-11-25| PLFP| Fee payment|Year of fee payment: 7 |
    2021-11-23| PLFP| Fee payment|Year of fee payment: 8 |
    优先权:
    申请号 | 申请日 | 专利标题
    US14/089,170|US9260682B2|2013-11-25|2013-11-25|Disposable wine fermentation vessel with cap management and integral press|
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