Computer-controlled fermentation means for wines

• US 4,856,421 A
• Filed: 12/29/1987
• Issued: 08/15/1989
• Est. Priority Date: 05/02/1986
• Status: Expired due to Fees

• Current Assignee: S Smith & Son Pty Ltd.
• Original Assignee: S Smith & Son Pty Ltd.
• Inventors: Whitford, Darryl R.
• Primary Examiner(s): Jenkins, Robert W.
• Application Number:
  US07/178,916
• Time in Patent Office: 595 Days
• Field of Search: 99/276, 99/277, 99/277.1, 99/277.2, 99/278, 435/3, 435/4, 426/13, 426/14, 426/11
• US Class Current: 99/276
• CPC Class Codes: C12G 1/02 Preparation of must from grapes; Must treatment and fermentation
• CPC Class Codes: C12M 41/32 of substances in solution
• CPC Class Codes: C12M 41/36 of biomass, e.g. colony counters or by turbidity measurements electrooptical investigation of individual particles G01N15/14, flow cytometers G01N15/1404
• CPC Class Codes: C12M 41/48 Automatic or computerized control automatic analysis G01N35/00
• CPC Class Codes: Y02E 50/10 Biofuels, e.g. bio-diesel

Abstract

In the production of wine it is desireable that yeast propagation should remain substantially constant during fermentation and the wine to yeast propagation is normally cyclic. A computer controls functions between limits which are set both for Baume and cell count in a continuous fermenting tank. A Baume sensing means (for example a specific gravity sensing means) and a turbidity sensing means (for example a nephelometer sensor) sense the contents of the continuous fermenting tank. A pump pumps yeast from a yeast propagating tank in response to the requirements of the continuous fermenting tank. A second pump pumps partly fermented wine from the continuous fermenting tank into a buffer tank.

Claims

1. Fermentation control means for controlling fermentation of sugar solution in the production of an alcoholic beverage, comprising:

(a) a yeast propagating tank;

(b) a continuous fermenting tank;

(c) a first pump having an input conduit connected to a source of sugar solution and an output conduit connected to the continuous fermenting tank;

(d) a second pump having an input conduit connected to an outlet of said continuous fermenting tank;

(e) at least one of Baume sensing means and yeast concentration sensing means in communication with the contents of the continuous fermenting tank and both indirectly sensitive to yeast activity therein; and

(f) a computer interconnecting said sensing means with both said pumps and arranged to control the pumps so that the feed rate of sugar solution and product discharge are controlled to vary in accordance with yeast activity in said continuous fermenting tank so as to retain both the Baume and yeast cell count substantially constant in said tank during most of the time of fermentation.

2. Fermentation control means according to claim 1 wherein each said pump has a variable output, and the variation of said output is controlled by said computer.

3. Fermentation control means according to claim 1 wherein the or each said Baume sensor is a specific gravity sensor.

4. Fermentation control means for controlling fermentation of sugar solution in the production of an alcoholic beverage, comprising:

(a) a yeast propagating tank;

(b) a continuous fermenting tank;

(c) a fermentation buffer tank;

(d) a first pump having an input conduit connected to a source of sugar solution and an output conduit connected to the continuous fermenting tank;

(e) a second pump having an input conduit connected to an outlet of said continuous fermenting tank and an output conduit connected to said fermentation buffer tank;

(f) at least one of Baume sensing means and yeast concentration sensing means in communication with the contents of the continuous fermenting tank and both indirectly sensitive to yeast activity therein; and

(g) a computer interconnecting said sensing means with both said pumps and arranged to control the pumps so that the feed rate of sugar solution and product discharge are controlled to vary in accordance with yeast activity in said continuous fermenting tank so as to retain both the Baume and yeast cell count substantially constant in said tank during most of the time of fermentation.

5. Fermentation control means according to claim 4 wherein each said output conduit connects to its said tank near the upper end thereof, and terminates above liquid level therein.

6. Fermentation control means according to claim 5 comprising a third pump having an inlet conduit connected to said fermentation buffer tank, and an outlet conduit connected to storage means.

7. Fermentation control means according to claim 6 wherein said fermentation buffer tank also comprises Baume sensing means and yeast concentration sensing means, and said computer also connects those said sensing means and said third pump.

8. Fermentation control means according to claim 4 wherein both said continuous fermenting and fermentation buffer tanks have temperature sensing means and heat exchangers, and said computer so interconnects respective said temperature sensing means and heat exchangers as to open valves to said heat exchangers to in turn cause flow of heat exchange fluid therethrough so as to maintain temperature within said tanks in a narrow range.

9. Fermentation control means according to claim 4 further comprising agitators in both said continuous fermenting and fermentation buffer tanks, said agitators being effective for maintaining homogeneity and releasing carbon-dioxide gas from liquid in said tanks.

10. Fermentation control means according to claim 4 wherein each said pump has a variable output, and the variation of said output is controlled by said computer.

11. Fermentation control means according to claim 4 wherein the or each said Baume sensor is a specific gravity sensor.

12. Fermentation control means according to claim 4 wherein the or each said yeast concentration sensor is a light sensitive nephelometer which determines yeast cell count by sensing liquid turbidity.

13. Fermentation control means for controlling fermentation of sugar solution in the production of an alcoholic beverage, comprising:

(a) a yeast propagating tank;

(b) a continuous fermenting tank;

(c) a first pump having an input conduit connected to a source of sugar solution and an output conduit connected to the continuous fermenting tank;

(d) a second pump having an input conduit connected to an outlet of said continuous fermenting tank;

(e) at least one of Baume sensing means and yeast concentration sensing means in communication with the contents of the continuous fermenting tank, and both indirectly sensitive to yeast activity therein, wherein the yeast concentration sensing means is a light sensitive nephelometer which determines yeast cell count by sensing liquid turbidity; and

(f) a computer interconnecting said sensing means with both said pumps and arranged to control the pumps so that the feed rate of sugar solution and product discharge are controlled to vary in accordance with yeast activity in said continuous fermenting tank so as to retain both the Baume and yeast cell count substantially constant in said tank during most of the time of fermentation.