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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
First Claim
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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.

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