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JP-2026514209-A - A barrel for fermenting food or beverages in a controlled atmosphere.

JP2026514209AJP 2026514209 AJP2026514209 AJP 2026514209AJP-2026514209-A

Abstract

Vats 100, 200 are provided for fermenting food and beverages in a controlled atmosphere without the use of additives or preservatives. The barrel 100 is a container comprising a barrel body 102, a barrel bottom plate 104, and a barrel top plate 106, wherein the barrel body 102 is provided with a plurality of staves 110 and is connected to the barrel bottom plate 104 and the barrel top plate 106 in a sealed manner along a longitudinal axis 101; a device 108 is connected to the container in a sealed manner and is configured to control the pressure inside the barrel to pressurize or depressurize the barrel; retaining elements 112 are arranged around the barrel body 102 along the longitudinal axis 101 and each is configured to be adjustable; a first sealing element is positioned between the barrel body 102 and the barrel bottom plate 104 and the barrel top plate 106; the barrel top plate 106 is provided with a window 128 for exposing light to the inside of the barrel 100; and a second sealing element 126 is positioned between two adjacent staves among the plurality of staves 110 of the barrel body 102. [Selection Diagram] Figure 1

Inventors

  • ポパ、ヴィタリエ
  • ガンテンブリンク、ブルーノ アレクサンダー

Assignees

  • ポパ、ヴィタリエ
  • ガンテンブリンク、ブルーノ アレクサンダー

Dates

Publication Date
20260507
Application Date
20240215
Priority Date
20230215

Claims (16)

  1. A vat (100, 200) for fermenting food or beverages under a controlled atmosphere, The barrel (100) is A container comprising a barrel body (102), a barrel bottom plate (104), and a barrel top plate (106), wherein the barrel body (102) is provided with a plurality of staves (110) and is connected to the barrel bottom plate (104) and the barrel top plate (106) by a sealing method along the longitudinal axis (101), A device (108) connected to the container by a sealing method and configured to control the pressure inside the barrel to pressurize or depressurize the barrel, The barrel body (102) is surrounded by the longitudinal axis (101) and each retaining element (112) is configured to be adjustable, A first sealing element is disposed between the barrel body (102), the barrel bottom plate (104), and the barrel top plate (106), and the barrel top plate (106) is provided with a window (128) for exposing light to the inside of the barrel (100), A second sealing element (126) is positioned between two adjacent staves (110) of the barrel body (102), Barrels equipped with (100, 200).
  2. The retaining element (112) includes a hoop (114) and a fastener (116) connected to the hoop (114). The barrel (100, 200) according to claim 1, characterized in that the hoop (114) is configured to be adjustable by tightening or loosening the fastener (116).
  3. The barrel (100, 200) according to claim 1 or 2, characterized in that, in order to accommodate the second sealing element (126), grooved channels (122) are formed on one side edge of the plurality of staves (110), and preferably, a hole (124) is formed at one end of the grooved channel, and the second sealing element (126) is partially positioned therein.
  4. The apparatus (108) comprises at least one inlet port (132) for introducing gas or liquid into the container, and/or a sensor port (140) for a temperature or pressure sensor, as described in any one of claims 1 to 3, for the barrel (100, 200).
  5. The aforementioned barrels (100, 200) A sample tap (133) connected to the container by a sealing method for introducing liquid into the container, A first tube element (136) is connected to the sample tap and extends into the container such that its free end is positioned within the liquid volume inside the container, A barrel (100, 200) according to any one of claims 1 to 4, further comprising an adjustable pressure relief valve connected to the container in a sealing manner for releasing excess pressure from the barrel.
  6. The barrel (100, 200) according to any one of claims 1 to 5, characterized in that the device (108) is attached to the barrel body (102) or the barrel bottom plate (104).
  7. The barrel (100) according to claim 6, characterized in that the device (108) is attached to an opening (118) formed in the bulging region of one of the plurality of staves (110) of the barrel body (102).
  8. The aforementioned device (108) is A sample tap (133) and an inlet/outlet port (134) for housing a first tube element (136) connected thereto in a sealed manner, A valve port (138) for housing a pressure relief valve in a sealed manner, The barrel (100) according to claim 7, comprising at least one of the following: a filter element disposed between the device and the inside of the barrel body.
  9. The barrel (100) according to claim 8, wherein the first tubular element (136) includes a first tubular section (135) and a second tubular section (137), the first tubular section being configured to move at the inlet/outlet port (134), the outer diameter of the first tubular section being smaller than the inner diameter of the inlet/outlet port (134), and the outer diameter of the second tubular section being larger than the inner diameter of the inlet/outlet port (134).
  10. The barrel (100) according to claim 9, characterized in that the first tubular element (136) further includes a perforated section (129) connected to the second tubular section (137).
  11. The barrel (200) according to claim 6, characterized in that the device (108) is attached to an opening (118) formed in the barrel bottom plate (104), and in particular to the central part of the barrel bottom plate (104).
  12. The barrel bottom plate (104) is A sample tap and an inlet/outlet port (134) for housing a tube element (136) connected thereto in a sealed manner, The barrel (200) according to claim 11, further comprising a valve port (138) for housing a pressure relief valve in a sealed manner, preferably a second tube element (139) connected to the valve port (138) and extending into the interior of the container, with the free end of the second tube element (139) positioned in the gas volume inside the container.
  13. The barrel (200) according to claim 12, wherein the first tube element (136) includes a first tube section (135) and a second tube section (137), the first tube section and the second tube section defining an angle between them, preferably the angle between the first tube section and the second tube section being 100 to 160 degrees, and preferably the first tube element (136) being movably connected to the inlet/outlet port (134).
  14. The barrel (100, 200) according to any one of claims 1 to 13, characterized in that it is configured to carry out a chemical process, preferably including aerobic and/or anaerobic maceration, fermentation, malolactic fermentation, or maturation, with or without the use of additives and preservatives, under continuous and constant positive and/or negative pressure.
  15. A method (300) for producing a barrel (100, 200) for fermenting food or beverages in a controlled atmosphere, according to any one of claims 1 to 14, A step (302) of providing a plurality of staves, wherein each of the plurality of staves (110) has a grooved channel (122) formed on the edge of the side surface of the stave (110), A step (304) for processing the plurality of staves (110), preferably the processing step (304) includes a step of fire bending the plurality of staves (110), and after the fire bending step, the plurality of staves are tossed, and the tossed staves are deformed using compression molding. The steps include inserting a sealing element into the grooved channel (122) of the processed stave (306), Step (308) of assembling the plurality of staves (110) to form the barrel body (102), the step of positioning one sealing element between two adjacent staves, Step (310) of arranging a retaining element (112) around the barrel body (102), wherein the retaining element is configured to be adjustable, A step (312) of providing a barrel bottom plate (104) and a barrel top plate (106), wherein the barrel top plate (106) is provided with a window (128), Step (314) of arranging additional sealing elements around the peripheral portion (120) of the barrel bottom plate (104) and the peripheral portion (120) of the barrel top plate (106), Step (316) of connecting the barrel bottom plate (104) and the barrel top plate (106) to the free end of the barrel body (102) to form a container, Step (318) of attaching the device (108) to an opening (118) formed in the barrel body (102) or the barrel bottom plate (104) in a sealing manner, wherein the device (108) is configured to control the pressure inside the container to pressurize or depressurize the container, Step (320) of attaching a sample tap and/or a pressure relief valve to the apparatus or the barrel bottom plate (104), A method including (300).
  16. The processing step (304) includes a step of steam bending at least one layer (146) of the plurality of staves, each layer (146) includes a plurality of staves for forming the barrel body. After steam treatment under pressure, the plurality of staves (110) of at least one layer are deformed by press molding, and the at least one layer (146) is placed between two molds (142). The deformed staves are dried under vacuum, and preferably, the deformed staves are dried using a high-frequency wood dryer until the moisture content of the staves is 7-10%. A method (300) for manufacturing a barrel (100) according to claim 14, characterized in that the staves are subsequently tossed.

Description

This invention relates to a vat for fermenting food or beverages under a controlled atmosphere, particularly with or without additives and preservatives, and to a method for manufacturing the same. Fermentation is the process by which microorganisms such as yeast, bacteria, and enzymes convert sugars into alcohol or organic acids. This process is used to produce a variety of foods and beverages, including beer, wine, cheese, yogurt, and sourdough bread. Using wooden barrels for fermentation has been a traditional method for centuries. Wooden barrels typically include a stopper inserted into a spit. Such barrels provide a natural environment for fermentation and maturation, which can impart a unique flavor to the fermented contents. However, traditional wooden barrels are prone to leakage, evaporation, and oxidation of the fermented contents. Wooden barrels involve various complex transfer phenomena, which differ depending on the inherent physical and chemical properties of the wood used in their manufacture. For example, selecting a specific type of wood can impart a variety of flavors to the fermented contents. For example, the amount of oxygen present in a wooden barrel, as well as the temperature and humidity within the cellar, are known to directly affect the fermentation and/or maturation process. In this regard, the porosity of the wood, its moisture content, and the barrel's structure, such as the connections between the staves, play important roles in the dynamics of oxygen transport within the barrel. One study demonstrates the effect of barrel moisture on changes in the diffusion coefficient of oak barrels. This study was the first to report that the diffusion coefficient of an entire oak barrel is between 10⁻¹⁰ and 10⁻⁹ m² /s, contributing to a deeper understanding of the complex phenomena that induce oxygen inflow during wine aging in barrels stored under storage conditions. The results highlight the importance of wood moisture content in oxygen transport and provide barrel weight as a simple and reliable parameter for monitoring this. According to the methodology developed by the authors, the OTR of a new oak barrel was found to be 14.4 mg/L per year. Considering the oxygen released from the pores of the wood, a new barrel supplies wine with 14.4 mg/L of oxygen per year, of which 46% is supplied during the first three months of aging (Junqua et al., Vol. 55 No. 3 (2021): OENO One). Therefore, for example, in the winemaking process, wooden barrels are considered active vessels that react with the wine (Alamo-Sanza, Critical Reviews In Food Science and Nutrition, Vol. 58, No. 16, 2711-2726, 2019). While barrels allow for the transport of substances from the wood to the wine, they also affect the transport of oxygen from the air to the wine during the one-year aging period. For example, when using standard wooden barrels with silicone stoppers, such barrels may experience undesirable positive or negative pressure during the winemaking or aging process due to environmental parameters (such as temperature and humidity in the storage room and the barrel itself), and evaporation of the liquid contents inside the barrel. Furthermore, uncontrolled and undesirable amounts of oxygen may enter the barrel, for example, when collecting samples for laboratory testing and analysis, tasting the fermented contents, or refilling the barrels. However, to date, little research has been conducted on methods to improve the barrel manufacturing process to more effectively control evaporation and oxygen transport, and to generate and maintain the desired positive/negative pressure within the barrel. Therefore, when fermenting or aging wine, beer, cider, spirits, or other foods and beverages in standard wooden barrels, or when tasting or collecting laboratory samples, oxidation and product loss occur, particularly due to evaporation of the liquid from the barrel and air entering the barrel. Furthermore, the traditional winemaking process is a technical process strictly regulated by law. EU Regulation 2019/934 sets out rules regarding vine-growing regions where alcohol content can be increased, authorized winemaking practices, restrictions applicable to the production and storage of grape products, minimum alcohol content and disposal of by-products, and the publication of the International Organization of Vine and Wine (OIV) file. The winemaking process includes the physical processes used in processing raw materials, additives, and processing aids. With increasing public awareness of the link between food and health, and the negative impacts of traditional food production methods on environmental resources, consumers have become more cautious and pay more attention to the materials and ingredients acting on the food and beverages they consume daily (Asioli et al. Food Research International, 99(1). pp. 58-71, 2017). In the wine industry, the production of "natural wine" generally aims to reduce or eliminate additives a