Disposable wine fermentation vessel with cap management and integral press
OwnerVijay SINGHinventor
Life of this patent
Estimating the term…
Abstract
A disposable winemaking apparatus for fermenting wine containing skins, seeds, and stems that form a cap includes a single-use, dual chamber plastic bag that incorporates a mechanism to agitate and disperse the cap in order to maximize extraction of color and flavor. It also includes an integral press mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging.
Claims19
A wine fermentation vessel adapted to receive pressed grapes, comprising:
- means for providing a clean, anaerobic environment fur fermentation of the grapes to prevent contamination;
- means for agitating a cap formed by the pressed grapes to extract flavor and color from skins of the grapes;
- and
- means for pressing out the fermented juice within the wine fermentation vessel without the need to transfer to another vessel
A method of fermenting wine, comprising:
- providing a dual chamber, flexible bag contained within a rigid outer container, wherein said bag comprises:
- a fermentation chamber;
- a vent port proximate to a top of said fermentation chamber;
- a three-way valve coupled to said vent port and having a pair of outlets, one of which is adapted to vent to atmosphere;
- a relief valve coupled to another one of said pair of outlets of said three-way valve;
- a wine port proximate to a bottom of said fermentation chamber;
- a supply/discharge valve adapted to open and close said wine port;
- a pressurization chamber;
- a source compressed air;
- an air supply valve coupling said source of compressed air to said pressurization chamber;
- and
- a vent valve coupled to selectively relieve pressure from said pressurization chamber;
- closing said air supply valve;
- anaerobically introducing must into said fermentation chamber through said supply/discharge valve;
- inoculating said must with yeast;
- and
- closing said supply/discharge valve.
A method of transporting must from a vineyard to one or more remotely located wineries, comprising:
- providing a dual chamber, flexible bag contained within a rigid outer container, wherein said bag comprises:
- a fermentation chamber;
- a vent port proximate to a top of said fermentation chamber;
- a three-way valve coupled to said vent port and having a pair of outlets, one of which is adapted to vent to atmosphere;
- a relief valve coupled to another one of said pair of outlets of said three-way valve;
- a wine port proximate to a bottom of said fermentation chamber;
- a supply/discharge valve adapted to open and close said wine port;
- a pressurization chamber;
- a source compressed air;
- an air supply valve coupling said source of compressed air to said pressurization chamber;
- and
- a vent valve coupled to selectively relieve pressure from said pressurization chamber;
- closing said air supply valve;
- anaerobically introducing the must into said fermentation chamber through said supply/discharge valve;
- inoculating said must with yeast;
- closing said supply/discharge valve;
- refrigerating said inoculated must contained within said flexible bag and said rigid outer container;
- upon delivery to the one or more wineries, heating said inoculated must contained within said flexible bag and said rigid outer container to a temperature suitable for fermentation;
- and
- fermenting said must.
Dependencies are inferred from the claim text.