Wine-making plant
First Claim
9. A ONCE-THROUGH PROCESS OF PREPARING WINE WHICH COMPRISES PROGRESSIVELY PASSING CRUSHED GRAPES TO BE FERMENTED THROUGH A SERIES OF CONNECTED ZONES, INITIALLY SUPPLYING CRUSHED GRAPES AT THE DESIRED LEVEL IN CORRECTIVES TO THE CRUSHED GRAPES AT THE DESIRED LEVEL IN THE STARTING ZONE, INITIATING FERMENTATION IN THE STARTING IN THE STARTING ZONE, INITIATING FERMENTATION IN THE STARTING ZONE, PASSING THE TREATED GRAPE MASS BY GRAVITY TO THE BOTTOM OF THE FIRST OF A PLURALITY OF FERME TATION ZONES, FORMING A MARC AND A MUST THEREIN, SELECTIVELY STIRRING THE MARC INTO THE MUST IN THE UPPER PORTION OF EACH OF SAID FERMENTATION ZONES TO RETARD THE MOVEMENT OF THE MARC TO THE TOP OF THE MUST, SELECTIVELY REMOVING THE REFUSE FROM THE BOTTOM OF EACH OF THE FERMENTATION ZONES, SELECTIVELY COOLING THE MARC AND MUST IN THE UPPER PORTION OF EACH OF THE FERMENTATION ZONES TO THE DESIRED FERMENTATION TEMPERATURE, PROGRESSIVELY DISCHARGING THE MARC AND THE MUST FROM THE UPPER PORTION OF EACH OF THE FERMENTATION ZONES TO THE BOTTOM OF THE NEXT OF THE SERIES FERMENTATION ZONES, SELECTIVELY EXCLUDING ACCESS OF AIR IN EACH OF THE FERMENTATION ZONES BY BUILDING UP GAS PRESSURE FROM THE FERMENTATION THEREIN, CONTROLLING THE DEGREE OF IMMERSION OF THE MARC IN THE MUST BY THE INTERNAL GAS PRESSURE MAINTAINED INDEPENDENTLY IN THE TOP OF EACH OF THE FERMENTATION ZONES, REMOVING THE MARC AND MUST FROM THE LAST OF THE FERMENTATION ZONES AND SEPARATING THE COMPLETELY FERMENTED MUST FROM THE MARC.
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Accused Products
12 Citations
9 Claims
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9. A ONCE-THROUGH PROCESS OF PREPARING WINE WHICH COMPRISES PROGRESSIVELY PASSING CRUSHED GRAPES TO BE FERMENTED THROUGH A SERIES OF CONNECTED ZONES, INITIALLY SUPPLYING CRUSHED GRAPES AT THE DESIRED LEVEL IN CORRECTIVES TO THE CRUSHED GRAPES AT THE DESIRED LEVEL IN THE STARTING ZONE, INITIATING FERMENTATION IN THE STARTING IN THE STARTING ZONE, INITIATING FERMENTATION IN THE STARTING ZONE, PASSING THE TREATED GRAPE MASS BY GRAVITY TO THE BOTTOM OF THE FIRST OF A PLURALITY OF FERME TATION ZONES, FORMING A MARC AND A MUST THEREIN, SELECTIVELY STIRRING THE MARC INTO THE MUST IN THE UPPER PORTION OF EACH OF SAID FERMENTATION ZONES TO RETARD THE MOVEMENT OF THE MARC TO THE TOP OF THE MUST, SELECTIVELY REMOVING THE REFUSE FROM THE BOTTOM OF EACH OF THE FERMENTATION ZONES, SELECTIVELY COOLING THE MARC AND MUST IN THE UPPER PORTION OF EACH OF THE FERMENTATION ZONES TO THE DESIRED FERMENTATION TEMPERATURE, PROGRESSIVELY DISCHARGING THE MARC AND THE MUST FROM THE UPPER PORTION OF EACH OF THE FERMENTATION ZONES TO THE BOTTOM OF THE NEXT OF THE SERIES FERMENTATION ZONES, SELECTIVELY EXCLUDING ACCESS OF AIR IN EACH OF THE FERMENTATION ZONES BY BUILDING UP GAS PRESSURE FROM THE FERMENTATION THEREIN, CONTROLLING THE DEGREE OF IMMERSION OF THE MARC IN THE MUST BY THE INTERNAL GAS PRESSURE MAINTAINED INDEPENDENTLY IN THE TOP OF EACH OF THE FERMENTATION ZONES, REMOVING THE MARC AND MUST FROM THE LAST OF THE FERMENTATION ZONES AND SEPARATING THE COMPLETELY FERMENTED MUST FROM THE MARC.
Specification
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- Resources
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Current AssigneeAdolphe Marcilly Jean
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Original AssigneeAdolphe Marcilly Jean
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InventorsADOLPHE MARCILLY JEAN
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Application NumberUS03/415,113Time in Patent Office1,344 DaysField of SearchUS Class Current426/15CPC Class CodesC12G 1/02 Preparation of must from gr...C12G 2200/25 Preparation of wine or spar...
