# US 2019/0169555 A1 · Apparatus and method for preserving the aroma of a fermentable beverage

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- Number: US 2019/0169555 A1
- Document ID: US20190169555A1
- Status: Published application
- Kind: A1
- Application number: 16/268,990
- Filed: 2019-02-06
- Published: 2019-06-06
- Earliest claimed: 2013-04-18
- Assignees: Aromaloc Inc.
- Applicants: Aromaloc Inc.
- Inventors: Richard L. Jones
- Web page: https://patentgrep.com/patent/US20190169555A1

## CPC

- C12G 1/0203: {by microbiological or enzymatic treatment}
- B01D 19/0005: {with one or more auxiliary substances}
- C12C 11/006: {Fermentation tanks therefor}
- C12C 11/11: Post fermentation treatments, e.g. carbonation, or concentration (methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00)
- C12F 3/04: Recovery of volatile fermentation products from carbon dioxide
- C12F 3/06: from beer and wine (C12F3/02 takes precedence; removal of yeast C12G1/08)
- C12H 1/00: Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages (simulating ageing by flavouring C12G3/06)
- C12G: WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- B01D: SEPARATION (separating solids from solids by wet methods B03B, B03D; by pneumatic jigs or tables B03B; by other dry methods B07; magnetic or electrostatic separation of solid materials from solid materials or fluids, separation by high-voltage electric fields B03C; centrifuges, vortex apparatus B04; presses per se for squeezing-out liquid from liquid-containing material B30B9/02; treatment of water C02F, e.g. softening by ion-exchange C02F1/42; {arrangements of air intake cleaners in gas turbine plants F02C7/05} ; arrangements or mounting of filters in air-conditioning, air-humidification or ventilation F24F13/28)
- C12C: BEER; PREPARATION OF BEER BY FERMENTATION (ageing or ripening by storing C12H1/22; methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00; venting devices for casks, barrels or the like C12L9/00); PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12F: RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS (removal of yeast from wine or sparkling wine C12G1/08); DENATURED ALCOHOL; PREPARATION THEREOF
- C12H: PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES (simulation ageing by flavouring C12G3/06)

## Abstract

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

## Claims

### Claim at position 1

1-21. (canceled)

### Claim 22

A method for preserving the aroma of a fermentable beverage in a fermentation apparatus, the method comprising:
fermenting the beverage in a fermentation container thereby producing a gaseous headspace mixture, the gaseous headspace mixture including carbon dioxide gas and aromatic fluid in a headspace located above the beverage contained in the fermentation container, the gaseous headspace mixture having a first concentration of aromatic fluid;
moving the gaseous headspace mixture into an upstream portion of a flow passage into contact with a feed side of a rubbery membrane, the rubbery membrane stripping at least a portion of the aromatic fluid from the gaseous headspace mixture thereby reducing a concentration of the aromatic fluid in the gaseous headspace mixture in the upstream portion of the flow passage;
discharging a first portion of the gaseous headspace mixture from the fermentation apparatus, the first portion having a second concentration of aromatic fluid less than the first concentration;
diffusing carbon dioxide gas from a second portion of the gaseous headspace mixture through the rubbery membrane, the diffused carbon dioxide gas entraining the aromatic fluid at the permeate side of the rubbery membrane; and
moving a concentrated gaseous mixture comprising (i) the diffused carbon dioxide gas and (ii) the aromatic fluid entrained at the permeate side of the rubbery membrane, through a downstream portion of the flow passage out of the flow passage and into the headspace of the fermentation container, the concentrated gaseous mixture having a third concentration of aromatic fluid greater than the first concentration.

### Claim 23 (depends on 22)

The method of claim 22, wherein:
said diffusing carbon dioxide gas comprises generating a pressure differential across the rubbery membrane, wherein a downstream gas pressure at the permeate side is less than an upstream gas pressure at the feed side.

### Claim 24 (depends on 23)

The method of claim 23, wherein:
said generating a pressure differential comprises generating a vacuum pressure of between 200 to 500 mbar absolute to the permeate side.

### Claim 25 (depends on 24)

The method of claim 24, wherein:
said generating a pressure differential comprises operating a vacuum pump located downstream of the rubbery membrane.

### Claim 26 (depends on 22)

The method of claim 22, wherein:
the membrane is a silicone rubber membrane.

### Claim 27 (depends on 22)

The method of claim 22, wherein:
the membrane is hydrophobic.

### Claim 28 (depends on 22)

The method of claim 22, wherein:
the aromatic fluid includes hydrophobic compounds and hydrophilic compounds, and the membrane has greater permeability to hydrophobic compounds than to hydrophilic compounds.

### Claim 29 (depends on 22)

The method of claim 22, wherein:
said fermenting the beverage generates carbon dioxide gas at a first volumetric rate, said discharging comprises discharging carbon dioxide gas from the fermentation apparatus at a second volumetric rate, and
the second volumetric rate is substantially the same as the first volumetric rate.

### Claim 30 (depends on 22)

The method of claim 22, wherein:
said stripping comprises dissolving the portion of the aromatic fluid from the gaseous headspace mixture into the rubbery membrane.

### Claim 31 (depends on 22)

The method of claim 22, wherein:
the aromatic fluid includes hydrophobic compounds and hydrophilic compounds; and
said stripping removes at least 50% of the hydrophilic compounds from the aromatic fluid of the gaseous headspace mixture in the upstream portion of the flow passage.

### Claim 32 (depends on 22)

The method of claim 22, wherein:
said discharging comprises measuring the first portion of the gaseous headspace mixture with a mass flow sensor.

### Claim 33

A fermentation apparatus for preserving the aroma of a fermentable beverage, the apparatus comprising:
a fermentation container, the fermentation container including a gas exit port and a gas re-entry port, the gas re-entry port located downstream of the gas exit port;
a flow passage fluidly connecting the gas exit port to the gas re-entry port, the flow passage including an upstream portion connected to the gas exit port and a downstream portion connected to the gas re-entry port;
a rubbery membrane located in the flow passage, the rubbery membrane separating the upstream portion from the downstream portion, the upstream portion terminating at a feed side of the membrane, and the downstream portion beginning at a permeate side of the membrane;
an outlet fluidly connected to the upstream portion of the flow passage; and
a negative pressure generator that when activated reduces a downstream gas pressure on a permeate side of the membrane to below an upstream gas pressure on a feed side of the membrane.

### Claim 34 (depends on 33)

The fermentation apparatus of claim 33, wherein:
the membrane is a silicone rubber membrane.

### Claim 35 (depends on 33)

The method of claim 33, wherein:
the membrane is hydrophobic.

### Claim 36

A fermentation apparatus for preserving the aroma of a fermentable beverage, the apparatus comprising:
a closure engageable with a fermentation container, the closure including a gas exit port and a gas re-entry port, the gas re-entry port located downstream of the gas exit port;
a flow passage fluidly connecting the gas exit port to the gas re-entry port, the flow passage including an upstream portion connected to the gas exit port and a downstream portion connected to the gas re-entry port;
a rubbery membrane located in the flow passage, the rubbery membrane separating the upstream portion from the downstream portion, the upstream portion terminating at a feed side of the membrane, and the downstream portion beginning at a permeate side of the membrane;
a negative pressure generator that when activated reduces a downstream gas pressure on a permeate side of the membrane to below an upstream gas pressure on a feed side of the membrane.

### Claim 37 (depends on 36)

The fermentation apparatus of claim 36, wherein:
the membrane is a silicone rubber membrane.

### Claim 38 (depends on 36)

The method of claim 36, wherein:
the membrane is hydrophobic.

### Claim 39 (depends on 36)

The method of claim 36, wherein:
the membrane has greater permeability to hydrophobic aromatic compounds than to hydrophilic aromatic compounds.

### Claim 40 (depends on 36)

The method of claim 36, wherein:
the membrane is permeable to carbon dioxide gas.

### Claim 41 (depends on 36)

The fermentation apparatus of claim 36, wherein:
the negative pressure generator when activated reduces the downstream gas pressure to between 200 and 500 mbar absolute.