CA1051804A - Fermentation apparatus - Google Patents
Fermentation apparatusInfo
- Publication number
- CA1051804A CA1051804A CA245,128A CA245128A CA1051804A CA 1051804 A CA1051804 A CA 1051804A CA 245128 A CA245128 A CA 245128A CA 1051804 A CA1051804 A CA 1051804A
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- Prior art keywords
- containers
- container
- fluid
- contents
- gases
- Prior art date
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/02—Form or structure of the vessel
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/32—Frangible parts
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/34—Internal compartments or partitions
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/38—Caps; Covers; Plugs; Pouring means
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- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Sustainable Development (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Clinical Laboratory Science (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
ABSTRACT
In fermentation processes, it is known to conduct the processes by employing a series of vessels and by conducting the processes under conditions which enable thorough cleaning of all vessels and auxiliary equipment. In this invention, the series of vessels are completely combined and in a manner which reduces space, the required distances involved in transfer operations and also the exposure of the materials during stages of the fermentation process.
In fermentation processes, it is known to conduct the processes by employing a series of vessels and by conducting the processes under conditions which enable thorough cleaning of all vessels and auxiliary equipment. In this invention, the series of vessels are completely combined and in a manner which reduces space, the required distances involved in transfer operations and also the exposure of the materials during stages of the fermentation process.
Description
105~ 4 This invention concerns fermentation, particularly processes which require limited use of auxiliary facilities.
In one embodiment, this invention ls concerned with the preparation of alcoholic beverages, from sugar containing liquids, which are suitable for human consumption. In another embodiment, this invention is concerned with the preparation of fermentation products, from primarily hydrocarbon and carbohydrate compounds~ for the purposes of experimentation, testing, development and sampling in which rigorously controlled, and often small ~cale, fermentations are required.
It i8 an object of the present invention to conduct fermentations with reduced space requirementsO
It iB an object of the present invention to permit fermentations to be conducted in the absence of external water supply and washing facilities.
It is a rurther object of the present in~ention to permit fermentations to be conducted with the fermenting substance being substantially isolated from the ezternal environment.
It is a ~till further object of the invention to permit ferment-stions to be conducted under substantially sterile conditions~
By fermentation is meant a chemical change produced with the participation of a living organism, or an en~ymatic excretion from a living organism, in which some of the products of the chemical change are more complex than carbon dioxide and such changes are understood to be conducted without direct dependence on photosynthesis.
'~he process Or fermenting sugar to form ethyl alcohol, using the yeast organism belonging to the Saccharomyces family, is one process of many which proceed by similar ~tep~ and ha~e common characteristics.
The microorganisms of intersst in fermentation are members of the biological group Thallophyta and may be classified generally as bacteria and fungi and more specific~lly to include yeasts, molds and actinomycetes. The useful microorganisms of these catagories inte-ract with the materials to ~hich they are exposed often ~i~h the ability to propogate rapidly. In the case of specific fermentation systems, the - ~aterials with which the microorganisms react may be termed nutrients and include materials present to enhance the formation of the useful product even though some ~uch material may not be permanently consumed in the process. Where materials are added to facilitate conduct of the process or to otherwise enhance the quality or quantity of the end product, the term additive may be employed to describe said materials.
Fermentation processes are known to require the following; a 10518~)4 source of carbon, a source o~ nitrogen, mineral~ and trace elements and a carrier, usually waterJ to facilitate co~duct of the chemical reactions involved. The useful products of fermentation are either chemical materials or heat generation, and the chemicals in many applications mu~t be recovered from the fermenting system before subsquent u~e. The degree of purity of the recovered material ~ay be ver~ important in the ca~e Or medecinal chemical materials fo~-,human treatment. The present inv~ntion i3 chiefly concerned with the conduct of the fermentation process and not with the extraction and purification of specific chemical products.
Fermentation processes are conveniently conducted with materials in a fluidized form. By fluidized form is meant the condition which permits the material to flow in a useful manner, which frequently may be accomplished by crushing and grinding to reduce particle sizes and to release llquid otherwise not available for the fluidi~ing function. In other cases, the addition of chemicals~ and frequently addition of water alone, i8 9Urfi¢ient, with agitation, to cause the fermentation materials to be in fluid form.
In the case of fermentation of fruit Juices and the rermentation of malt graln products, such as for winss, beer and ale beverages for human consumption, respectively, the processe~ that are employed, especially after the sugar containing liquids are obtained, are relevant to the present invention.
In the case o$ fermentation of fruit extracts for wine for human consumption, it i9 known to collect the fruit extract in a separate vessel and normally to sterilize the extract, with a mea~ured amount of sulfur dioxide being provided to the extract. The fermentation is commenced upon transfer of the nececsary ingredients, preferably in substantially sterile condition, including the fruit extract, to a clean vessel and the desired yeast species being added with modest agitation. A ~ource of clean water and space for cleaning utensiles and ~essels i8 required in current practice.
The con~entional fermentation proces~es for wine making are understood to involve at lea~t two distinct stage~ of fermentation.
~uring the first stage, the major proportion of the sugars are converted into carbon dioxide and ethyl alcohol. At this same time the yeast specie~
may be growing actively~ as products of the yeast specie~ are necessary for the fermentation process to proceed ~igorously~ and agitation and availability of oxygen facilitate the yeast growth.( For reference, see American Wines And Wine-Making by Philip M. Wagner, published by Alfred A. Knopf, New York, N.Y.,1956.) 0XYgen may be readily supplied by passing air into the fermenting substances. It is known to ~terilize the air by passage through filter
In one embodiment, this invention ls concerned with the preparation of alcoholic beverages, from sugar containing liquids, which are suitable for human consumption. In another embodiment, this invention is concerned with the preparation of fermentation products, from primarily hydrocarbon and carbohydrate compounds~ for the purposes of experimentation, testing, development and sampling in which rigorously controlled, and often small ~cale, fermentations are required.
It i8 an object of the present invention to conduct fermentations with reduced space requirementsO
It iB an object of the present invention to permit fermentations to be conducted in the absence of external water supply and washing facilities.
It is a rurther object of the present in~ention to permit fermentations to be conducted with the fermenting substance being substantially isolated from the ezternal environment.
It is a ~till further object of the invention to permit ferment-stions to be conducted under substantially sterile conditions~
By fermentation is meant a chemical change produced with the participation of a living organism, or an en~ymatic excretion from a living organism, in which some of the products of the chemical change are more complex than carbon dioxide and such changes are understood to be conducted without direct dependence on photosynthesis.
'~he process Or fermenting sugar to form ethyl alcohol, using the yeast organism belonging to the Saccharomyces family, is one process of many which proceed by similar ~tep~ and ha~e common characteristics.
The microorganisms of intersst in fermentation are members of the biological group Thallophyta and may be classified generally as bacteria and fungi and more specific~lly to include yeasts, molds and actinomycetes. The useful microorganisms of these catagories inte-ract with the materials to ~hich they are exposed often ~i~h the ability to propogate rapidly. In the case of specific fermentation systems, the - ~aterials with which the microorganisms react may be termed nutrients and include materials present to enhance the formation of the useful product even though some ~uch material may not be permanently consumed in the process. Where materials are added to facilitate conduct of the process or to otherwise enhance the quality or quantity of the end product, the term additive may be employed to describe said materials.
Fermentation processes are known to require the following; a 10518~)4 source of carbon, a source o~ nitrogen, mineral~ and trace elements and a carrier, usually waterJ to facilitate co~duct of the chemical reactions involved. The useful products of fermentation are either chemical materials or heat generation, and the chemicals in many applications mu~t be recovered from the fermenting system before subsquent u~e. The degree of purity of the recovered material ~ay be ver~ important in the ca~e Or medecinal chemical materials fo~-,human treatment. The present inv~ntion i3 chiefly concerned with the conduct of the fermentation process and not with the extraction and purification of specific chemical products.
Fermentation processes are conveniently conducted with materials in a fluidized form. By fluidized form is meant the condition which permits the material to flow in a useful manner, which frequently may be accomplished by crushing and grinding to reduce particle sizes and to release llquid otherwise not available for the fluidi~ing function. In other cases, the addition of chemicals~ and frequently addition of water alone, i8 9Urfi¢ient, with agitation, to cause the fermentation materials to be in fluid form.
In the case of fermentation of fruit Juices and the rermentation of malt graln products, such as for winss, beer and ale beverages for human consumption, respectively, the processe~ that are employed, especially after the sugar containing liquids are obtained, are relevant to the present invention.
In the case o$ fermentation of fruit extracts for wine for human consumption, it i9 known to collect the fruit extract in a separate vessel and normally to sterilize the extract, with a mea~ured amount of sulfur dioxide being provided to the extract. The fermentation is commenced upon transfer of the nececsary ingredients, preferably in substantially sterile condition, including the fruit extract, to a clean vessel and the desired yeast species being added with modest agitation. A ~ource of clean water and space for cleaning utensiles and ~essels i8 required in current practice.
The con~entional fermentation proces~es for wine making are understood to involve at lea~t two distinct stage~ of fermentation.
~uring the first stage, the major proportion of the sugars are converted into carbon dioxide and ethyl alcohol. At this same time the yeast specie~
may be growing actively~ as products of the yeast specie~ are necessary for the fermentation process to proceed ~igorously~ and agitation and availability of oxygen facilitate the yeast growth.( For reference, see American Wines And Wine-Making by Philip M. Wagner, published by Alfred A. Knopf, New York, N.Y.,1956.) 0XYgen may be readily supplied by passing air into the fermenting substances. It is known to ~terilize the air by passage through filter
-2-~051804 article~ , which remove the microbes. Unwanted substances in the air may be removed by bubbling the air through selected liquids prior to passage into the fermenting substances. In small scale fermentations, and others, air may be simply allowed to contact the fermenting substanc~.
Arrangements must generally be made to agitate the fermenting substances, particularly if the fermenting ma~s i~ viscous in nature and particularly if there is substantial separation of the components during fermentation.
Upon substantial completion of the alcohol formation stage it i~ normally desirable to separate the yeast~ and other solid matsrials pre~ent in tho fermenting substances, from the liquid portion. The actual frequency and thoroughnes~ of separation operations depends on the end use requiremrnts and the above noted separation operation is performed particularly to control the flavour and general taste characteristics of wine beverages.
It is also desirable at this stage ~n a wine making process to restrict contact of the fermenting liquid with air and particularly oxygen. For this purpose the fermenting liquid portion, upon separation from the solids portion, is transferred to a clean container with provision for limiting exposure to air.
The subsquent stage of fermentation to form a wine be~erage is le88 well understood but is known to in~ol~e changes in diverse chemic~-species and to proceed, within specifiod temperature limits, more 910wly than the earlier stage. At this latter stage, changes in the acidity and flavour occur determine acceptability Or the wine beverage for human consu~ption. To enhance the acceptability, the solids portions are periodically separated from the liquid portion. Normally this requires transfer Or the contents o$ one vessel to another clean vessel, sometimes through ~ilter9, with resultant risk of contaminatiDn, exposure to air and invol~es tho need ~or eleaning facilities. In addition, space must be provided for the two vessels in~olved in the transfer operation.
The above noted ~teps, of separation of solids portion from liquid portlon and of transfer, may be repeated, usually after a period of ~tanding to allow accumulation of solids, and depending on the resources available and the product requirementa, untll finally the product is considered adequately aged and then may be bottled or disposed of otherwise.
The aforementioned process is substantially si~ilar for laree ~cale a~ well a~ for small scale production of wine beverage~. However, in the case of large scale fermentation~, the larger mass of materials involved necessitate~ that adequate support structures be carefully selected and provision for handling the material~ and products of lOS180~
fer~entation, including the heat generated by fermentation, all be adequately arrangedO
In the case of fermentations for purposes other than the production of alcoholic beverages, the selection and manner of combining of the materials will be such as required for the intended purposeO In some instances the control of the quantity and rate of supply of oxygen will be important, while in other caseq control of the fermentation process will be exercised by periodic removal of materials or by introduction Or fermentation rate controlling agentq to the fermentation ~ystem. The number of possible variations is large but all have basic asp~cts qimilar to the de-qcribed process. ~ For reference, see Chemicals From Fermentation, b~ Peter A. Hahn, published by Doubleday and Company Inc.,Garden City, N. Y., 1968.) Some fermentation processes occur in the absence Or oxygen with microbes,"anaerobes", which function in the absence of oxygen and such fermentation processes commonly result in reduction chemical proce~ses rather than oxidation chemic~l proco~ses.
By comparison with the process described heretofore, the present invention enables the substance to be fermented and the total fermenting mixture to be supported by the same container throughout all stages Or fermentation. In addition, it has beon diqcovered that the separation qteps outlined, the separation o~ solids portion from liquid portion, may be undertaken between compartments of one overall ve3sel with unexpectedly advantageous re-qults. The degree of dependence on cleaning facilitie~
may be readily controlled and, if warranted, after initial assembly Or the fermentation apparatus and its contents, neither water nor cleaning facilities are required in some embodiments of the instant invention.
A prsferred embodiment concerns the use of containers, within one overall supporting container, with flexible or ~emie flexible members.
By the use of such containers the void space above the fermenting substance may be conveniently controlled and the transfer and isolation of the contents may be undertaken so as to appreciably minimize risk of contam-ination and air entrainment, at stages when air entrainment may adversely affect the quality of the product.
The use of flexible or semie flexible members, as hereto ~eferred, permits appreciable saving in space. According to the instant invention the space otherwise required for two vessels, one initially full and one initially empty, when transferring contents from one to another is reduc-~ed to the space required for one full vessel and one collapsed vessel all within ~arginally more space than that of one of the heretofore referred vessels.
~ _4_ 105~
The following is a preferred embodiment~ An apparatus for conducting fermentations comprising; an outer supporting container, with an opening therein; at least two separate expandable and collapsible fluid containable containers, within the outer supporting container, of a kind suitable for containing at least one fluid selected from the group including; water, ethyl alcohol and water, water vapour, ethyl alcohol vapour, air, oxygen, and carbon dioxide, with the fluid containable containers arranged whereby the contents of at least one of all containers may be combined with the contents of another container by at least one of the following; manipulation of the containers, joining of the containers and pumping contents so as to combine the contents, and opening of containers within containers, with combining of contents of containers being operable in the absence of contact of contents with the environment exterior to the apparatus;
means for conducting gases into fluid containable containers; means for conducting gases from fluid containable containers so as to isolate the contents of said containers from the environment exterior to the apparatus; means permitting separation of solids portion of container contents from liquid portion of contents; means for adjusting the fluid level in at least one of the fluid containable containers and;
at least one releasable cover for the outer supporting container, which substantially encloses members of the apparatus not otherwise enclosed within the outer supporting containerO
-4a-~' 1~5~ 4 The operation of transferring fluid normally requires the application Or energy to accomplish the transfer. For small scale fer~entations, this may be accomplished by use Or hand operated pumps~
particularly pumps employing one or two Yalves to permit one way movement of rluid. It i9 known to use such pumping de~ices, construsted substantiall~ from rubber or plastic, with ends of a shape and size such that semie flexible tubing may be closely fitted thereto. An alternate but similar pumping arrangement may be employed with an a~sembly of one or two valves in which a moveable diaphram,or a bellows, i~ operated 90 as to force fluid alternately through onc valve then into the diaphram, or bellows chamber, as the case may be, through the cha~ber inlet line, which may or may not be valved. Such pumps may be con~truct~d of rubber, plastic or metal.
The pumping arrangements may be hand operated or operated with labour assisting devices or may be motor operated. The hand operation may be of a squeezing nature, permitting operation with one hand, or may be of a compressing nature conducted with two hand~. The latter type Or operation may be particularly suitable in conducting operations inside of a flexible protective cover~ with the compre~sing operation being directed from outside the protective cover.
The use of valves i8 undesirable in some instanceR, particularly where a high degree of sterili~y is being controlled. Where de~ired, perist~ltic pumping devi¢es may be employed. In such cases either hand operated or motor operated dovices may accomplish transfer without emplo~ing valves but such tranYfer requires the use Or tubing of an ela3tic nature.
The pumping devices, particularly the hand operated devices, may be operated without exposing the pumping device and content~ to the exterior environment.
Depending on the configuration of the containers with respect to each other, fluids, low viscosity liquids in particular~ma~ be allowed to n ow by gravity rorces from one containsr to another. Such transfer ma~ be as~isted, or cau~ed, by tilting the containers and by devices employed especially for the purpo~e Or raising one container, or a portion of one container, with respect to another or of compressing the walls of the container being emptied.
The fluid containable containers may be flexible, semie flexible or rigid in construction and may be made of the following material~;
plastics, polyethylene specifically, glas~, treated paper, metal and ~0 ma~ consi~t of compo~ite structures of paper, textiles, non wovens, metals and plastics. The said containers must be substantially imperviou~
~05~80~
to each and ~1l of the following: water, water vapour, air, oxygen, ethyl alcohol-water, ethyl alcohol vapour and carbon dioxide. The said containers may be constructed with portions o~ a hinged nature or bellows containing and with or without folding members.
The combining of vessels within an enclosed assembly lead~ to consideration of the inclusion of all substances necessary for the fermentation process in the one overall container. It has been disco~ered that thisiassembly of ingredients combined with the advantages already shown leads unexpectedly to further u~eful consquences. In particular, a total package permitting conduct of a fermentation process may now be employed by persons otherwise not able to assemble the nece~sary members and, additionally, may be employed by persons otherwise without the resources to conduct such fermentation~
In drawings which illustrate embodiments of the invention, Figure 1 is an elevation partly in section of one embodiment, Figure 2 is a plan view, as viewed from below the top Or the protective cover~ of this embodiment, Figure 3 is an elevation partly in section, of the top portion of another embodiment in which the lower portion is as shown in Figure 1.
A favored way of practicing the instant in~ention wiIl be described in detail and be used as a basis for comparing other embodiments of the invention.
In Figure 1 is shown a drawing o$ a vessel, 1, inside of ~hich are two flexible containers, 2 and 3. The two latter containers each have two tublngs, 4 and 5, 7 and 8, respectively, which extend through the inner cover~ 11. Tubing 6 extends through the inner co~r, 11, also and into the space contained by container 1. In preparation for fermentation, one container, 3, has introduced into it a measured quantity Or a fermentable fluid, which may be prepared to ~tandards to onsure acceptability for the intended purpose. In the case of fermentation to produce a wine product, the content~ of container 3 would include sterile fruit ~uice, with desired sugar content and desired acidity. In container 2 would bs placed nutrient~, additives and yeast. These may be placed in separate regions of container 2, enclosed by th~ walls of container 2 or otherwise, and the void volu~e of container 2 would be of controlled moisture and oxygen content. In one embodiment, the aforementioned contents of container 2 wo~ld be further contained in water rupturabls capsules and the gas inside the container would bc carbon dioxide.
The nutrient~, additives and yeast, some or all, may be in mechanically rupturable containers, in which case means to rupture the container~ must be provided. This provision may comprise ~imply acess for bending of a fracturable member, possibly located inside a flexible, non fracturable, member such as a tubing, or attachment of a member specifically to be operated to ca~se rupture. The said member may comprise an inert shaft extending through the containers' connections, or otherwise, to be manipulated to cause rupture and, ir de~ired, the manipulated member may be thereafter removed. In other cases~ acess to the general region of the containers may provide sufficient opportunity to conduct ruptùring of the said rupturable containers.
The nutrients, additives and yeast may be in solid form or in liquid form.
In the case of a wine product, the nutrients added, other than pro~ided in the fruit extract~ would include, as required, none, some or all of the following; grape tannin, ammonium sulfate, magnesium sulfate, potassiu~ phosphate~ dried fruit, citri¢ acid, tartaric acid and maleic acid, all in clean and sterile condition. The additives would include, as required; aBents to assist clarification of the wine product, preservatiYes and agents to as~ist control Or acidity.
In the case of a fermentation process for the production Or a chemical sub~tance other than ethyl alcohol, the contents of containers 2 and 3 would be those neces~ary for the conduct of the desired process~
Upon filling container-~ 2 and 3 a~ desired, the open upper end~
of the tubing~ noted as 4, 5, 6, 7 and 8, would be sealed, with caps, 9.
The inner cover to the outer vess-l, 1, designated as 11 in Figure 1, would be sealed to all tub~ngs, to containers 2 and 3 and to the outer vessel, 1 , and finally, under clean conditions, and conditions as sterile as required, the outer co~er, 10, would be ~nstalled.
The assembly prepared as described may be stored ~or extensive periods, permitting tho fermentation process to be started at a selected time, To conduct the ~ermentation, the following a~ iary items may be required in addition to the heretofore described items noted in Figure 1.
(1) One or more short sections of U shaped semie flexible tubing of a size, or with ends or connectors, to fit closely to tubings 4, 5, 6, 7 and 8 of Figure 1. Each ~ection to be in separated, sealed, sterile containers.
(2) One or more extra cover caps, 9 , in separate, seAled~ ~terile containers.
t3) One or more pumping devices with semie flexible outlet and inlet tubing connections capable of fitting closely to tubings 4, 5, 6, 7 and 8.
~051~304 (~) 3 ounce of a 4:1 combination of water:oil, the oil being of a non volatile type ~uitable for human con~umption, such as corn oil.
(5) An air tight cover capable of sealing the outer vessel, 1 of Pigure 1, in place of the inner cover 11 of Figure 1.
The items in the five catagories must be in clean, sterile containers and each ~eparate it~m enclosed in individual container~ so that, if desired and as required, they may be used and returned to their containers bet~een uses, or discarded and new items subsquently used as required.
The fermentation operation may be commenced by removing the outer cover, 10, and remo~ing the sealed caps, 9, from tubings 4 and 8, all as shown in Figure 1. In ~ome cases it may be desirable to also remove the caps of tubings 5 and 7. The outlet connection, or pressure connection, of the pumping device would then be ~oined to tubing ~ and the inlet connection, or suction connection, of the pumping device joined to tubing 8. On operating the pumping device, the contents Or container 3 would be tran~ferred to container 2.
As the liquid is tran3ferred into container 2 the volume of container 2 would increase and thi~ would be ~atched by a corresponding and simultaneous reduction in the volume of container 3. The transrer near the end may be facilitated, if conveniont, b~ tilting the ves~el 1 to the side where tubing 8 is lowest, 90 as to minimize the amount of material remaining untransferred in container 3.
The space saving advantage of the instant invention is apparent from the description presented, in that on transfer of the fluid from one container to another little additional volume is required above that required of the contents in one container. An uaexpected consquence of this method of space saving is that transfer of air to the containers is substantiPlly eliminated, unless specirically arranged.
The availability o~ container 3 in a substantiall~ empty condition permits use Or a compartment, if de~ired, whereb~ water may be added and removed or c~rculatad through container 3 in order to control the temperature of the fermenting ~ub~tances in container 2. It i9 desirable in the case of a fermentation to produce wine, that the temperature not exceed 32 degree~ Celsius. In the case of fermentations to make some white wines it is desirable to maintain the temperature near 21 degrees Celsius at this stage.
~ ollowing the transrer to container 2, thi~ container would then include all the materials necessary for fermentation. Upon completing the transfer to container 2, the pumping device would be disconnected from ~0 tubing g and a cap, 9, placed on tubing 8 to seal it.
Agitation and aeration Or the content~ of container 2 may be achieved _g_ by bubbling air through the contents. To accomplish this the cover, 9 on tubing 5 would be removed and the pumping de~ice operated so a~ to bubble air through the contents of container 2. If possible~ the vessel 1 could be tilted during this operation. The air may be made sterile by passage through filter media prior to being introduced into container 2.
If necessary, the air may be cleaned by passage through decontamination traps in addition to f;lters.
The oxygen introducing step may be performed with a device suitable only for inJecting air into the fermentinB substances and not necesAarily requiring use Or a pumping device. Said device may be a sterilized compressed oxygen containing contalner, the use of which would be part-icularly favored in applicatlons requiring highly sterile o~nditionQ.
On completion of the aerating operation, the pumping device would be disconnected from tubing ~ and a clean cap, 9, inserted on tubing ~.
The pumping device may be discardod but would preferably be cleaned, returned to a clean container and sealed therein.
The vessel 1 should be located where the temperature is compatable with the fermentation process. In the case of fermentation to produce a wine product, the temperature at this stage should preferably be between lg and 26 degrees Celsius.
In one or two days the fermentation should be proceeding noticeably.
Evolving carbon dioxide w~-l escape from container 2 through t~bing 5, which should be left open for this purpose. In the case of a large vessel, provi~ion should be mado for th~ ~essel surroundings to be ventilated 50 the concentration Or gas doe~ not create a safety ha~ard and interfere with breathing of nearby per~ons.
As required, samples of the contents may be removed from container 2 through tubing 4.
Nhen the fermentation is nearly complete, as determined by measurement of physical or chemical properties~ or as indicated by diminishing evolution of ¢arbon dioxide, the content~ ~hould be left undisturbed for about one day to psrmit solid materials to segregate from the liquid portion of the contents of container 2.
The ¢ontents of container 2 are then transferred back to container
Arrangements must generally be made to agitate the fermenting substances, particularly if the fermenting ma~s i~ viscous in nature and particularly if there is substantial separation of the components during fermentation.
Upon substantial completion of the alcohol formation stage it i~ normally desirable to separate the yeast~ and other solid matsrials pre~ent in tho fermenting substances, from the liquid portion. The actual frequency and thoroughnes~ of separation operations depends on the end use requiremrnts and the above noted separation operation is performed particularly to control the flavour and general taste characteristics of wine beverages.
It is also desirable at this stage ~n a wine making process to restrict contact of the fermenting liquid with air and particularly oxygen. For this purpose the fermenting liquid portion, upon separation from the solids portion, is transferred to a clean container with provision for limiting exposure to air.
The subsquent stage of fermentation to form a wine be~erage is le88 well understood but is known to in~ol~e changes in diverse chemic~-species and to proceed, within specifiod temperature limits, more 910wly than the earlier stage. At this latter stage, changes in the acidity and flavour occur determine acceptability Or the wine beverage for human consu~ption. To enhance the acceptability, the solids portions are periodically separated from the liquid portion. Normally this requires transfer Or the contents o$ one vessel to another clean vessel, sometimes through ~ilter9, with resultant risk of contaminatiDn, exposure to air and invol~es tho need ~or eleaning facilities. In addition, space must be provided for the two vessels in~olved in the transfer operation.
The above noted ~teps, of separation of solids portion from liquid portlon and of transfer, may be repeated, usually after a period of ~tanding to allow accumulation of solids, and depending on the resources available and the product requirementa, untll finally the product is considered adequately aged and then may be bottled or disposed of otherwise.
The aforementioned process is substantially si~ilar for laree ~cale a~ well a~ for small scale production of wine beverage~. However, in the case of large scale fermentation~, the larger mass of materials involved necessitate~ that adequate support structures be carefully selected and provision for handling the material~ and products of lOS180~
fer~entation, including the heat generated by fermentation, all be adequately arrangedO
In the case of fermentations for purposes other than the production of alcoholic beverages, the selection and manner of combining of the materials will be such as required for the intended purposeO In some instances the control of the quantity and rate of supply of oxygen will be important, while in other caseq control of the fermentation process will be exercised by periodic removal of materials or by introduction Or fermentation rate controlling agentq to the fermentation ~ystem. The number of possible variations is large but all have basic asp~cts qimilar to the de-qcribed process. ~ For reference, see Chemicals From Fermentation, b~ Peter A. Hahn, published by Doubleday and Company Inc.,Garden City, N. Y., 1968.) Some fermentation processes occur in the absence Or oxygen with microbes,"anaerobes", which function in the absence of oxygen and such fermentation processes commonly result in reduction chemical proce~ses rather than oxidation chemic~l proco~ses.
By comparison with the process described heretofore, the present invention enables the substance to be fermented and the total fermenting mixture to be supported by the same container throughout all stages Or fermentation. In addition, it has beon diqcovered that the separation qteps outlined, the separation o~ solids portion from liquid portion, may be undertaken between compartments of one overall ve3sel with unexpectedly advantageous re-qults. The degree of dependence on cleaning facilitie~
may be readily controlled and, if warranted, after initial assembly Or the fermentation apparatus and its contents, neither water nor cleaning facilities are required in some embodiments of the instant invention.
A prsferred embodiment concerns the use of containers, within one overall supporting container, with flexible or ~emie flexible members.
By the use of such containers the void space above the fermenting substance may be conveniently controlled and the transfer and isolation of the contents may be undertaken so as to appreciably minimize risk of contam-ination and air entrainment, at stages when air entrainment may adversely affect the quality of the product.
The use of flexible or semie flexible members, as hereto ~eferred, permits appreciable saving in space. According to the instant invention the space otherwise required for two vessels, one initially full and one initially empty, when transferring contents from one to another is reduc-~ed to the space required for one full vessel and one collapsed vessel all within ~arginally more space than that of one of the heretofore referred vessels.
~ _4_ 105~
The following is a preferred embodiment~ An apparatus for conducting fermentations comprising; an outer supporting container, with an opening therein; at least two separate expandable and collapsible fluid containable containers, within the outer supporting container, of a kind suitable for containing at least one fluid selected from the group including; water, ethyl alcohol and water, water vapour, ethyl alcohol vapour, air, oxygen, and carbon dioxide, with the fluid containable containers arranged whereby the contents of at least one of all containers may be combined with the contents of another container by at least one of the following; manipulation of the containers, joining of the containers and pumping contents so as to combine the contents, and opening of containers within containers, with combining of contents of containers being operable in the absence of contact of contents with the environment exterior to the apparatus;
means for conducting gases into fluid containable containers; means for conducting gases from fluid containable containers so as to isolate the contents of said containers from the environment exterior to the apparatus; means permitting separation of solids portion of container contents from liquid portion of contents; means for adjusting the fluid level in at least one of the fluid containable containers and;
at least one releasable cover for the outer supporting container, which substantially encloses members of the apparatus not otherwise enclosed within the outer supporting containerO
-4a-~' 1~5~ 4 The operation of transferring fluid normally requires the application Or energy to accomplish the transfer. For small scale fer~entations, this may be accomplished by use Or hand operated pumps~
particularly pumps employing one or two Yalves to permit one way movement of rluid. It i9 known to use such pumping de~ices, construsted substantiall~ from rubber or plastic, with ends of a shape and size such that semie flexible tubing may be closely fitted thereto. An alternate but similar pumping arrangement may be employed with an a~sembly of one or two valves in which a moveable diaphram,or a bellows, i~ operated 90 as to force fluid alternately through onc valve then into the diaphram, or bellows chamber, as the case may be, through the cha~ber inlet line, which may or may not be valved. Such pumps may be con~truct~d of rubber, plastic or metal.
The pumping arrangements may be hand operated or operated with labour assisting devices or may be motor operated. The hand operation may be of a squeezing nature, permitting operation with one hand, or may be of a compressing nature conducted with two hand~. The latter type Or operation may be particularly suitable in conducting operations inside of a flexible protective cover~ with the compre~sing operation being directed from outside the protective cover.
The use of valves i8 undesirable in some instanceR, particularly where a high degree of sterili~y is being controlled. Where de~ired, perist~ltic pumping devi¢es may be employed. In such cases either hand operated or motor operated dovices may accomplish transfer without emplo~ing valves but such tranYfer requires the use Or tubing of an ela3tic nature.
The pumping devices, particularly the hand operated devices, may be operated without exposing the pumping device and content~ to the exterior environment.
Depending on the configuration of the containers with respect to each other, fluids, low viscosity liquids in particular~ma~ be allowed to n ow by gravity rorces from one containsr to another. Such transfer ma~ be as~isted, or cau~ed, by tilting the containers and by devices employed especially for the purpo~e Or raising one container, or a portion of one container, with respect to another or of compressing the walls of the container being emptied.
The fluid containable containers may be flexible, semie flexible or rigid in construction and may be made of the following material~;
plastics, polyethylene specifically, glas~, treated paper, metal and ~0 ma~ consi~t of compo~ite structures of paper, textiles, non wovens, metals and plastics. The said containers must be substantially imperviou~
~05~80~
to each and ~1l of the following: water, water vapour, air, oxygen, ethyl alcohol-water, ethyl alcohol vapour and carbon dioxide. The said containers may be constructed with portions o~ a hinged nature or bellows containing and with or without folding members.
The combining of vessels within an enclosed assembly lead~ to consideration of the inclusion of all substances necessary for the fermentation process in the one overall container. It has been disco~ered that thisiassembly of ingredients combined with the advantages already shown leads unexpectedly to further u~eful consquences. In particular, a total package permitting conduct of a fermentation process may now be employed by persons otherwise not able to assemble the nece~sary members and, additionally, may be employed by persons otherwise without the resources to conduct such fermentation~
In drawings which illustrate embodiments of the invention, Figure 1 is an elevation partly in section of one embodiment, Figure 2 is a plan view, as viewed from below the top Or the protective cover~ of this embodiment, Figure 3 is an elevation partly in section, of the top portion of another embodiment in which the lower portion is as shown in Figure 1.
A favored way of practicing the instant in~ention wiIl be described in detail and be used as a basis for comparing other embodiments of the invention.
In Figure 1 is shown a drawing o$ a vessel, 1, inside of ~hich are two flexible containers, 2 and 3. The two latter containers each have two tublngs, 4 and 5, 7 and 8, respectively, which extend through the inner cover~ 11. Tubing 6 extends through the inner co~r, 11, also and into the space contained by container 1. In preparation for fermentation, one container, 3, has introduced into it a measured quantity Or a fermentable fluid, which may be prepared to ~tandards to onsure acceptability for the intended purpose. In the case of fermentation to produce a wine product, the content~ of container 3 would include sterile fruit ~uice, with desired sugar content and desired acidity. In container 2 would bs placed nutrient~, additives and yeast. These may be placed in separate regions of container 2, enclosed by th~ walls of container 2 or otherwise, and the void volu~e of container 2 would be of controlled moisture and oxygen content. In one embodiment, the aforementioned contents of container 2 wo~ld be further contained in water rupturabls capsules and the gas inside the container would bc carbon dioxide.
The nutrient~, additives and yeast, some or all, may be in mechanically rupturable containers, in which case means to rupture the container~ must be provided. This provision may comprise ~imply acess for bending of a fracturable member, possibly located inside a flexible, non fracturable, member such as a tubing, or attachment of a member specifically to be operated to ca~se rupture. The said member may comprise an inert shaft extending through the containers' connections, or otherwise, to be manipulated to cause rupture and, ir de~ired, the manipulated member may be thereafter removed. In other cases~ acess to the general region of the containers may provide sufficient opportunity to conduct ruptùring of the said rupturable containers.
The nutrients, additives and yeast may be in solid form or in liquid form.
In the case of a wine product, the nutrients added, other than pro~ided in the fruit extract~ would include, as required, none, some or all of the following; grape tannin, ammonium sulfate, magnesium sulfate, potassiu~ phosphate~ dried fruit, citri¢ acid, tartaric acid and maleic acid, all in clean and sterile condition. The additives would include, as required; aBents to assist clarification of the wine product, preservatiYes and agents to as~ist control Or acidity.
In the case of a fermentation process for the production Or a chemical sub~tance other than ethyl alcohol, the contents of containers 2 and 3 would be those neces~ary for the conduct of the desired process~
Upon filling container-~ 2 and 3 a~ desired, the open upper end~
of the tubing~ noted as 4, 5, 6, 7 and 8, would be sealed, with caps, 9.
The inner cover to the outer vess-l, 1, designated as 11 in Figure 1, would be sealed to all tub~ngs, to containers 2 and 3 and to the outer vessel, 1 , and finally, under clean conditions, and conditions as sterile as required, the outer co~er, 10, would be ~nstalled.
The assembly prepared as described may be stored ~or extensive periods, permitting tho fermentation process to be started at a selected time, To conduct the ~ermentation, the following a~ iary items may be required in addition to the heretofore described items noted in Figure 1.
(1) One or more short sections of U shaped semie flexible tubing of a size, or with ends or connectors, to fit closely to tubings 4, 5, 6, 7 and 8 of Figure 1. Each ~ection to be in separated, sealed, sterile containers.
(2) One or more extra cover caps, 9 , in separate, seAled~ ~terile containers.
t3) One or more pumping devices with semie flexible outlet and inlet tubing connections capable of fitting closely to tubings 4, 5, 6, 7 and 8.
~051~304 (~) 3 ounce of a 4:1 combination of water:oil, the oil being of a non volatile type ~uitable for human con~umption, such as corn oil.
(5) An air tight cover capable of sealing the outer vessel, 1 of Pigure 1, in place of the inner cover 11 of Figure 1.
The items in the five catagories must be in clean, sterile containers and each ~eparate it~m enclosed in individual container~ so that, if desired and as required, they may be used and returned to their containers bet~een uses, or discarded and new items subsquently used as required.
The fermentation operation may be commenced by removing the outer cover, 10, and remo~ing the sealed caps, 9, from tubings 4 and 8, all as shown in Figure 1. In ~ome cases it may be desirable to also remove the caps of tubings 5 and 7. The outlet connection, or pressure connection, of the pumping device would then be ~oined to tubing ~ and the inlet connection, or suction connection, of the pumping device joined to tubing 8. On operating the pumping device, the contents Or container 3 would be tran~ferred to container 2.
As the liquid is tran3ferred into container 2 the volume of container 2 would increase and thi~ would be ~atched by a corresponding and simultaneous reduction in the volume of container 3. The transrer near the end may be facilitated, if conveniont, b~ tilting the ves~el 1 to the side where tubing 8 is lowest, 90 as to minimize the amount of material remaining untransferred in container 3.
The space saving advantage of the instant invention is apparent from the description presented, in that on transfer of the fluid from one container to another little additional volume is required above that required of the contents in one container. An uaexpected consquence of this method of space saving is that transfer of air to the containers is substantiPlly eliminated, unless specirically arranged.
The availability o~ container 3 in a substantiall~ empty condition permits use Or a compartment, if de~ired, whereb~ water may be added and removed or c~rculatad through container 3 in order to control the temperature of the fermenting ~ub~tances in container 2. It i9 desirable in the case of a fermentation to produce wine, that the temperature not exceed 32 degree~ Celsius. In the case of fermentations to make some white wines it is desirable to maintain the temperature near 21 degrees Celsius at this stage.
~ ollowing the transrer to container 2, thi~ container would then include all the materials necessary for fermentation. Upon completing the transfer to container 2, the pumping device would be disconnected from ~0 tubing g and a cap, 9, placed on tubing 8 to seal it.
Agitation and aeration Or the content~ of container 2 may be achieved _g_ by bubbling air through the contents. To accomplish this the cover, 9 on tubing 5 would be removed and the pumping de~ice operated so a~ to bubble air through the contents of container 2. If possible~ the vessel 1 could be tilted during this operation. The air may be made sterile by passage through filter media prior to being introduced into container 2.
If necessary, the air may be cleaned by passage through decontamination traps in addition to f;lters.
The oxygen introducing step may be performed with a device suitable only for inJecting air into the fermentinB substances and not necesAarily requiring use Or a pumping device. Said device may be a sterilized compressed oxygen containing contalner, the use of which would be part-icularly favored in applicatlons requiring highly sterile o~nditionQ.
On completion of the aerating operation, the pumping device would be disconnected from tubing ~ and a clean cap, 9, inserted on tubing ~.
The pumping device may be discardod but would preferably be cleaned, returned to a clean container and sealed therein.
The vessel 1 should be located where the temperature is compatable with the fermentation process. In the case of fermentation to produce a wine product, the temperature at this stage should preferably be between lg and 26 degrees Celsius.
In one or two days the fermentation should be proceeding noticeably.
Evolving carbon dioxide w~-l escape from container 2 through t~bing 5, which should be left open for this purpose. In the case of a large vessel, provi~ion should be mado for th~ ~essel surroundings to be ventilated 50 the concentration Or gas doe~ not create a safety ha~ard and interfere with breathing of nearby per~ons.
As required, samples of the contents may be removed from container 2 through tubing 4.
Nhen the fermentation is nearly complete, as determined by measurement of physical or chemical properties~ or as indicated by diminishing evolution of ¢arbon dioxide, the content~ ~hould be left undisturbed for about one day to psrmit solid materials to segregate from the liquid portion of the contents of container 2.
The ¢ontents of container 2 are then transferred back to container
3 in a similar manner to that in which they were initially transferred from container 3 to container 2. In this trans~er, however, precautions mu~t be taken to transfer mainly liquid and not solids material, which may be mainly on the surface o~ the liquid or mainly on th~ bottom of the liquid,normally.
For some wine products it is known to conduct the entire fermentation without separating the liquid portion from the solids portion.
_9_ 105180~
On completion of the transfer to container 3, the ends of tubings and 5 are substantially sealed with caps, 9, ~ith precaution3 taken to ensure that pressure possibly developing from the residue in container 2 may escape.
The contents of container 3 may be expected to continue fermenting and the end of tubing 7 should be sealed with a C8p while a U tube connector should be connected to the end Or tubing 8. The other end of the U tube should be inserted into a container, the container containing the water:oil combination ma~ be used, and said container should preferably be supported to vessel l. The water:oil combination must be placed in the said container so that the lower portion of tbe U tube extends well below the surface of the liquid. After a period normally comprising a few days to two weeks, the fermentation should be complete with respect to the evolution of carbon dioxide. The U tube should be removed and discarded or cleaned and saved in a clean container as desired.
In the caRe of fermentation to produce a wino product~ when evolution of carbon dioxide has appreciably ceased~ the void space above the fermenting liquid should be reduced to a practical minimumO With a s~m~e flexible outer container, 1 of Figure l, a convenient method of accomplishing this i9 to tighten a belt around the outer waIls of the container 90 as to restrict the w~l1s and to reduce the interior volume and thereby force the liquid contents to occupy all~the available interior space. This operation should preferably be undertaken as early as practical and no later than when the U tube connector is removed.
On removal of the U tube connector, the end of tubing 8 should be sealed with a cap, 9, and the clean outer cover,lO, placed over ressel 1 as shown~ in Figure l.
In tho case of a fermentation to produce a wine product, after one to three months the contents of container 3 should be processed, preferably, so as to separate the liquid from the solids portion. For this purpose, the liq~id portion Or the contents of container 3 may be tran~ferred to the main interior of vessel l. This may be accomplished b~ removing the cover capa, 9, from tubings 6 and 8 and by connecting the pumping de~ice's pressure connection to tubing 6 and connecting the suction connection of the pumping device to tubing ~. Figure 2 shows the location Or these tubings with respect to each other in this embodimentO On operating the pumping device, ~he contentq would be transferred to the interior of container l, with precautiors taken to minimize transfer of solids.
On completion of the transfer, the inner cover of vessel l, ll, with attached tubines 4, 5, 6, 7 and ~ and the containers 2 and 3 also attached to the cover ll, should be unsealed from vessel l and removed from the container and all discarded or disposed of as desired. The ~oid volume above the liquid in vessel 1 should be reduced, as before or otherwise, and a clean closely fitting cover placed over the open~ng of vessel 1, substantially in the position occupied by 11 and sub~quently the outer cover 10 replaced.
Ve~sel 1 and the contents therein may be stored and, when desired~
bottled or otherwise di~posed of.
The illustrations and description presented heretofore are presented primarily for the purpose of illustrating the nature of the instant invention and an~ specific enumeration o~ detail contained therein should not be interpreted as a limitation except as indicated in the claimr,0 In the case of fermentations under fully sterile conditions, other than the pre_ence of the controlled microorganism, the assembly of Figure 1 may be modified to form the embodiment shown in Figure 3. The assembly of Figure 3 comprises an air tight attached enclosure~ 15, attached over the entire upper region of the fluid containable container assembly, with 1 or portiong of the enclosure being flexible. Incorporated in the enclosure is an elastomeric septum, 14, self sealable to punctures from ~ine in~ection needles~ which may be employed to permit transrer o~
materisls as required from outside into an~ of the containers.The cover caps, 9, may have portions constituting an ~lastomeric septum, as described and useable in combination with 14 or otherwise.
The evolutio~ of gases from any container directly to the exterior of the assembl~ may be arranged through tubing 16, when connected manually by manipulation of the flexible portion of 15 to the necessary tubing~ and with sterile liquid, 18, in container 17 80 that material may pas~ only from inside 15 to the exterior and not in the reverse direction.The ~torage Or the pumping devices and caps, 9, for the tubings must all be insid~ the cover 15. When required, these items and others must be available in resealable containers with sufficient replacement items, that all operations may be conducted u~ing new, qterile, items without introduction of additional items from outside 15~
In one embodiment of the instant in~ention, a sealed rubber glove is incorporated into 15 of Figure 3, with transpsr~nt regions of 15, permitting msnuPll~ conducted operations.
In another embodiment, the gas transferring member 16 may be a series of gas isolating traps arranged 80 as to ensure ~terilityO
In another embodiment, the pumping de~ice is operable, inside the enclosure 15 o~ Figure 3 by alternate compression-decompre3sion operations ~0 being conducted externally through the flexible enclosure 15, either manuslly or by other means, and transmitted by contact to enclo~ure 15 --11_ from the exterior to the interior.
In another embodiment, the inner cover, 11 of Fi~ure 1, which in one embodiment supports the contained fluid containable containers, may be divided so that each said container attached thereto may be removed as desired, rather than all inner containers being removed at the end of the fermentation.
In ons embodiment, the supporting walls of the container enclosing the enclosed containers are not fluid containable nor without voids. Such walls may be arranged so as to permit manual access to outer walls Or the inner containers.
In another embodiment, the fluid containable containers may be removable and replaceable while otherwise being enclosed together.
In one embodiment, the fluid containable containers comprise integral compartment~, with one or more moveable portions, within a larger container and may not be readily removeable. The said integr~l compartments may be employed as supporting structures for flexible fluid containable containers of a readily removeable nature.
ln one embodiment of the instant in~ention, the contained fluid containable containers may be more than six in number and a number ufficient to permit every operation between containers to employ a previously unused container.
In one embodiment, the final ageing and storing takes place in a container ~ithin the outer containing vessel.
In one embodiment, the tubings Joining the containers one to another are all installed initially and blocked with secure clamps which are released as required, the tubings bein8 severed or punctured to permit levolution of gases.
In another embodiment, the tubing~ project sufficiently beyond their cover conncctions that they may be joined one to another, or to other members, without use of an intermediate connector section.
In one embodiment, the transfer of the principal nutrient to the container containing the yeast may be performed sufficiently-slowly, posibly involving a period comprising days, that the yeast species may perfor~ in an advantageous manner.
In one embodiment, the combining of materials may be achieved by having rupturable containers located so pressure exercised on the container~ or tubing sections may be applied to rupture said containers and thereby release the contents for combining with other contents of the container.
In one embodiment, the transfer of fluids from one container to another is caused by pressure on the contents of one container with the 105180~
containers arranged to be sufficiently rigid to maintain the pressure difference required for transfer.
In another embodiment, the transfer of fluids is caused by suctionO
In an embodiment, agitation of the fermenting mass may be achie~ed by transfer of fluid to a second container and back to the source container in which the fermentation process is principally occuring.
In one embodiment of the present invention, the adjustment of void volume is accomplished by inflating an in M atable device installed to be suitable for occupying the void spaceO
In another embodiment, the adjustment of void volume may be accomplished by installing inert sterile members, as for example glass balls, into one of the containersO
In one embodiment, the separate items of the group comprising the nutrients, additives and yeast are, some or all, inserted into separate containers and some may be in more than one container.
In one embodiment, fruit concentrate may be used as the fermentable fluid.
In one embodiment, either or both fibrous filters and ~creens may be employed in the separation of solids from liquids.
In another embodiment, one way passage of gases is achieved using one way val~es, or perviou~ membranes, or fibrous materials inserted in small dimension tubes~
In one embodiment, fluid may be protected from contact with air b~ c~vering the surface of the fluid with a second fluid or inert material.
The outer supporting container may be chosen to enclose a volume selected from the following group; ~ gallon,l gallon, 5 gallons and 50 gallons and the tubing sizes are selected from the following group; ~ inch, ~ inch~ 1 inch, and 2 inches, the foregoing corresponding to the diameter size in a tubing of circular cross section, and wherein the fluid containable containers include vessels with rigid moveable membersO
For some wine products it is known to conduct the entire fermentation without separating the liquid portion from the solids portion.
_9_ 105180~
On completion of the transfer to container 3, the ends of tubings and 5 are substantially sealed with caps, 9, ~ith precaution3 taken to ensure that pressure possibly developing from the residue in container 2 may escape.
The contents of container 3 may be expected to continue fermenting and the end of tubing 7 should be sealed with a C8p while a U tube connector should be connected to the end Or tubing 8. The other end of the U tube should be inserted into a container, the container containing the water:oil combination ma~ be used, and said container should preferably be supported to vessel l. The water:oil combination must be placed in the said container so that the lower portion of tbe U tube extends well below the surface of the liquid. After a period normally comprising a few days to two weeks, the fermentation should be complete with respect to the evolution of carbon dioxide. The U tube should be removed and discarded or cleaned and saved in a clean container as desired.
In the caRe of fermentation to produce a wino product~ when evolution of carbon dioxide has appreciably ceased~ the void space above the fermenting liquid should be reduced to a practical minimumO With a s~m~e flexible outer container, 1 of Figure l, a convenient method of accomplishing this i9 to tighten a belt around the outer waIls of the container 90 as to restrict the w~l1s and to reduce the interior volume and thereby force the liquid contents to occupy all~the available interior space. This operation should preferably be undertaken as early as practical and no later than when the U tube connector is removed.
On removal of the U tube connector, the end of tubing 8 should be sealed with a cap, 9, and the clean outer cover,lO, placed over ressel 1 as shown~ in Figure l.
In tho case of a fermentation to produce a wine product, after one to three months the contents of container 3 should be processed, preferably, so as to separate the liquid from the solids portion. For this purpose, the liq~id portion Or the contents of container 3 may be tran~ferred to the main interior of vessel l. This may be accomplished b~ removing the cover capa, 9, from tubings 6 and 8 and by connecting the pumping de~ice's pressure connection to tubing 6 and connecting the suction connection of the pumping device to tubing ~. Figure 2 shows the location Or these tubings with respect to each other in this embodimentO On operating the pumping device, ~he contentq would be transferred to the interior of container l, with precautiors taken to minimize transfer of solids.
On completion of the transfer, the inner cover of vessel l, ll, with attached tubines 4, 5, 6, 7 and ~ and the containers 2 and 3 also attached to the cover ll, should be unsealed from vessel l and removed from the container and all discarded or disposed of as desired. The ~oid volume above the liquid in vessel 1 should be reduced, as before or otherwise, and a clean closely fitting cover placed over the open~ng of vessel 1, substantially in the position occupied by 11 and sub~quently the outer cover 10 replaced.
Ve~sel 1 and the contents therein may be stored and, when desired~
bottled or otherwise di~posed of.
The illustrations and description presented heretofore are presented primarily for the purpose of illustrating the nature of the instant invention and an~ specific enumeration o~ detail contained therein should not be interpreted as a limitation except as indicated in the claimr,0 In the case of fermentations under fully sterile conditions, other than the pre_ence of the controlled microorganism, the assembly of Figure 1 may be modified to form the embodiment shown in Figure 3. The assembly of Figure 3 comprises an air tight attached enclosure~ 15, attached over the entire upper region of the fluid containable container assembly, with 1 or portiong of the enclosure being flexible. Incorporated in the enclosure is an elastomeric septum, 14, self sealable to punctures from ~ine in~ection needles~ which may be employed to permit transrer o~
materisls as required from outside into an~ of the containers.The cover caps, 9, may have portions constituting an ~lastomeric septum, as described and useable in combination with 14 or otherwise.
The evolutio~ of gases from any container directly to the exterior of the assembl~ may be arranged through tubing 16, when connected manually by manipulation of the flexible portion of 15 to the necessary tubing~ and with sterile liquid, 18, in container 17 80 that material may pas~ only from inside 15 to the exterior and not in the reverse direction.The ~torage Or the pumping devices and caps, 9, for the tubings must all be insid~ the cover 15. When required, these items and others must be available in resealable containers with sufficient replacement items, that all operations may be conducted u~ing new, qterile, items without introduction of additional items from outside 15~
In one embodiment of the instant in~ention, a sealed rubber glove is incorporated into 15 of Figure 3, with transpsr~nt regions of 15, permitting msnuPll~ conducted operations.
In another embodiment, the gas transferring member 16 may be a series of gas isolating traps arranged 80 as to ensure ~terilityO
In another embodiment, the pumping de~ice is operable, inside the enclosure 15 o~ Figure 3 by alternate compression-decompre3sion operations ~0 being conducted externally through the flexible enclosure 15, either manuslly or by other means, and transmitted by contact to enclo~ure 15 --11_ from the exterior to the interior.
In another embodiment, the inner cover, 11 of Fi~ure 1, which in one embodiment supports the contained fluid containable containers, may be divided so that each said container attached thereto may be removed as desired, rather than all inner containers being removed at the end of the fermentation.
In ons embodiment, the supporting walls of the container enclosing the enclosed containers are not fluid containable nor without voids. Such walls may be arranged so as to permit manual access to outer walls Or the inner containers.
In another embodiment, the fluid containable containers may be removable and replaceable while otherwise being enclosed together.
In one embodiment, the fluid containable containers comprise integral compartment~, with one or more moveable portions, within a larger container and may not be readily removeable. The said integr~l compartments may be employed as supporting structures for flexible fluid containable containers of a readily removeable nature.
ln one embodiment of the instant in~ention, the contained fluid containable containers may be more than six in number and a number ufficient to permit every operation between containers to employ a previously unused container.
In one embodiment, the final ageing and storing takes place in a container ~ithin the outer containing vessel.
In one embodiment, the tubings Joining the containers one to another are all installed initially and blocked with secure clamps which are released as required, the tubings bein8 severed or punctured to permit levolution of gases.
In another embodiment, the tubing~ project sufficiently beyond their cover conncctions that they may be joined one to another, or to other members, without use of an intermediate connector section.
In one embodiment, the transfer of the principal nutrient to the container containing the yeast may be performed sufficiently-slowly, posibly involving a period comprising days, that the yeast species may perfor~ in an advantageous manner.
In one embodiment, the combining of materials may be achieved by having rupturable containers located so pressure exercised on the container~ or tubing sections may be applied to rupture said containers and thereby release the contents for combining with other contents of the container.
In one embodiment, the transfer of fluids from one container to another is caused by pressure on the contents of one container with the 105180~
containers arranged to be sufficiently rigid to maintain the pressure difference required for transfer.
In another embodiment, the transfer of fluids is caused by suctionO
In an embodiment, agitation of the fermenting mass may be achie~ed by transfer of fluid to a second container and back to the source container in which the fermentation process is principally occuring.
In one embodiment of the present invention, the adjustment of void volume is accomplished by inflating an in M atable device installed to be suitable for occupying the void spaceO
In another embodiment, the adjustment of void volume may be accomplished by installing inert sterile members, as for example glass balls, into one of the containersO
In one embodiment, the separate items of the group comprising the nutrients, additives and yeast are, some or all, inserted into separate containers and some may be in more than one container.
In one embodiment, fruit concentrate may be used as the fermentable fluid.
In one embodiment, either or both fibrous filters and ~creens may be employed in the separation of solids from liquids.
In another embodiment, one way passage of gases is achieved using one way val~es, or perviou~ membranes, or fibrous materials inserted in small dimension tubes~
In one embodiment, fluid may be protected from contact with air b~ c~vering the surface of the fluid with a second fluid or inert material.
The outer supporting container may be chosen to enclose a volume selected from the following group; ~ gallon,l gallon, 5 gallons and 50 gallons and the tubing sizes are selected from the following group; ~ inch, ~ inch~ 1 inch, and 2 inches, the foregoing corresponding to the diameter size in a tubing of circular cross section, and wherein the fluid containable containers include vessels with rigid moveable membersO
Claims (6)
1. An apparatus for conducting fermentations comprising;
an outer supporting container, with an opening therein;
at least two separate expandable and collapsible fluid containable containers, within the outer supporting container, of a kind suitable for containing at least one fluid selected from the group including; water, ethyl alcohol and water, water vapour, ethyl alcohol vapour, air, oxygen, and carbon dioxide, with the fluid containable containers arranged whereby the contents of at least one of all containers may be combined with the contents of another container by at least one of the following; manipulation of the containers, joining of the containers and pumping contents so as to combine the contents, and opening of containers within containers, with combining of contents of containers being operable in the absence of contact of contents with the environment exterior to the apparatus;
means for conducting gases into fluid containable containers;
means for conducting gases from fluid containable containers so as to isolate the contents of said containers from the environment exterior to the apparatus;
means permitting separation of solids portion of container contents from liquid portion of contents;
means for adjusting the fluid level in at least one of the fluid containable containers and;
at least one releasable cover for the outer supporting container, which substantially encloses members of the apparatus not otherwise enclosed within the outer supporting container.
an outer supporting container, with an opening therein;
at least two separate expandable and collapsible fluid containable containers, within the outer supporting container, of a kind suitable for containing at least one fluid selected from the group including; water, ethyl alcohol and water, water vapour, ethyl alcohol vapour, air, oxygen, and carbon dioxide, with the fluid containable containers arranged whereby the contents of at least one of all containers may be combined with the contents of another container by at least one of the following; manipulation of the containers, joining of the containers and pumping contents so as to combine the contents, and opening of containers within containers, with combining of contents of containers being operable in the absence of contact of contents with the environment exterior to the apparatus;
means for conducting gases into fluid containable containers;
means for conducting gases from fluid containable containers so as to isolate the contents of said containers from the environment exterior to the apparatus;
means permitting separation of solids portion of container contents from liquid portion of contents;
means for adjusting the fluid level in at least one of the fluid containable containers and;
at least one releasable cover for the outer supporting container, which substantially encloses members of the apparatus not otherwise enclosed within the outer supporting container.
2. An apparatus as claimed in claim 1 wherein the fluid containable containers are selected from the group including;
containers which may be removeable, containers which may be removeable and replaceable, containers with rupturable inner containers, containers made at least in part of plastic, containers made at least in part of glass, containers made at least in part of paper, containers made at least in part of metal and containers made at least in part of a textile-polymer composition; wherein the outer supporting container is selected from the group including; a rigid container, a flexible container, a rigid container with moveable portions; wherein the means for conducting gases into fluid containable containers is selected from the following; a pumping device, a pressurized gas, a pressurizing device capable of directing gases into the fermenting fluid and manipulation of the containers to enhance contact of gas with the fluid contents; wherein the means for conducting gases from the fluid containable containers so as to isolate the contents of said containers from the environment exterior to the apparatus is selected from the following; a liquid and tube assembly arranged so the evolving gases pass through the tube assembly and outwardly through the liquid, a valve assembly permitting passage of gases in one direction only, a flexible tube assembly in which evolution of gases moves restrictions and thereby permits flow of gases in one direction only, a fibrous assembly and a membrane assembly pervious to the evolving gases;wherein means to be used in the separation of solids portion from liquid portion of the contents of a container include at least one of the following; a fibrous filter, said filter having capacity for retaining fine particles, a screen article, and tubing members extending into each container to a predetermined position; wherein the adjustment of fluid level employs at least one member selected from the following; a member suitable for inwardly directing at least one portion of deformable outer supporting container, an inflatable article located within the outer supporting container; and wherein at least one of the following are included; at least one short section of flexible tubing suitable for fitting closely to connectors attached to the fluid containable containers,extra cover members sealable to connectors attached to the fluid containable containers, at least one pumping device with members for connecting to the connectors of the fluid containable containers and at least one cover of a kind suitable for enclosing a container in which the fermented product is stored.
containers which may be removeable, containers which may be removeable and replaceable, containers with rupturable inner containers, containers made at least in part of plastic, containers made at least in part of glass, containers made at least in part of paper, containers made at least in part of metal and containers made at least in part of a textile-polymer composition; wherein the outer supporting container is selected from the group including; a rigid container, a flexible container, a rigid container with moveable portions; wherein the means for conducting gases into fluid containable containers is selected from the following; a pumping device, a pressurized gas, a pressurizing device capable of directing gases into the fermenting fluid and manipulation of the containers to enhance contact of gas with the fluid contents; wherein the means for conducting gases from the fluid containable containers so as to isolate the contents of said containers from the environment exterior to the apparatus is selected from the following; a liquid and tube assembly arranged so the evolving gases pass through the tube assembly and outwardly through the liquid, a valve assembly permitting passage of gases in one direction only, a flexible tube assembly in which evolution of gases moves restrictions and thereby permits flow of gases in one direction only, a fibrous assembly and a membrane assembly pervious to the evolving gases;wherein means to be used in the separation of solids portion from liquid portion of the contents of a container include at least one of the following; a fibrous filter, said filter having capacity for retaining fine particles, a screen article, and tubing members extending into each container to a predetermined position; wherein the adjustment of fluid level employs at least one member selected from the following; a member suitable for inwardly directing at least one portion of deformable outer supporting container, an inflatable article located within the outer supporting container; and wherein at least one of the following are included; at least one short section of flexible tubing suitable for fitting closely to connectors attached to the fluid containable containers,extra cover members sealable to connectors attached to the fluid containable containers, at least one pumping device with members for connecting to the connectors of the fluid containable containers and at least one cover of a kind suitable for enclosing a container in which the fermented product is stored.
3. An apparatus as claimed in claim 2 further including an inner cover closing said outer supporting container with tubings connecting each of the expandable and collapsible fluid containable containers projecting outwardly through said inner cover and all enclosed by said releasable cover for the outer supporting container.
4. An apparatus as claimed in claim 2 wherein the fluid containable containers are joinable through tubings with connectable portions and tubings provided suitable for conveying gases into containers and for conveying gases away from containers so that the gases may be passed through a liquid before the environment exterior to the apparatus is contacted by the gases, with closing devices for all openable members.
5. An apparatus as claimed in claim 3 wherein the outer region of the connecting members of the fluid containable containers is surrounded by a protective cover member, part being flexible, part being transparent and part including a tubing joined thereto and extending inwardly and outwardly, the outward portion being sealed, and said cover member having at least one elastomeric septum, each septum being of a kind self sealing to puncture by fine injecting needles, said cover member being constructed so as to maintain sterile conditions within said cover members wherein closing members to the fluid containable containers have elastomeric septa as in the cover member, permitting gases to be introduced from exterior to the cover member into a container while maintaining sterility.
6. An apparatus as claimed in claim 4 wherein the outer container encloses a volume selected from the following group;
gallon, 1 gallon, 5 gallons and 50 gallons and wherein the tubing sizes are selected from the following group; ? inch, ? inch, 1 inch, and 2 inches, the foregoing corresponding to the diameter size in a tubing of circular cross section, and wherein the fluid containable containers include vessels with rigid moveable members.
gallon, 1 gallon, 5 gallons and 50 gallons and wherein the tubing sizes are selected from the following group; ? inch, ? inch, 1 inch, and 2 inches, the foregoing corresponding to the diameter size in a tubing of circular cross section, and wherein the fluid containable containers include vessels with rigid moveable members.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA245,128A CA1051804A (en) | 1976-02-05 | 1976-02-05 | Fermentation apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA245,128A CA1051804A (en) | 1976-02-05 | 1976-02-05 | Fermentation apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1051804A true CA1051804A (en) | 1979-04-03 |
Family
ID=4105167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA245,128A Expired CA1051804A (en) | 1976-02-05 | 1976-02-05 | Fermentation apparatus |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1051804A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2767530A1 (en) * | 1997-08-19 | 1999-02-26 | Anne Maitena Marie Peyret | Grape juice extraction on a small scale |
| CN114149284A (en) * | 2021-12-23 | 2022-03-08 | 南通市白龙有机肥科技有限公司 | Cultivation equipment for producing microbial organic fertilizer |
| CN117682899A (en) * | 2024-01-30 | 2024-03-12 | 云南省林业和草原科学院 | Olive pomace fermentation equipment |
-
1976
- 1976-02-05 CA CA245,128A patent/CA1051804A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2767530A1 (en) * | 1997-08-19 | 1999-02-26 | Anne Maitena Marie Peyret | Grape juice extraction on a small scale |
| CN114149284A (en) * | 2021-12-23 | 2022-03-08 | 南通市白龙有机肥科技有限公司 | Cultivation equipment for producing microbial organic fertilizer |
| CN117682899A (en) * | 2024-01-30 | 2024-03-12 | 云南省林业和草原科学院 | Olive pomace fermentation equipment |
| CN117682899B (en) * | 2024-01-30 | 2024-04-16 | 云南省林业和草原科学院 | Olive pomace fermentation equipment |
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