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1. WO2014169378 - APPARATUS AND METHOD FOR PRESERVING THE AROMA OF A FERMENTABLE BEVERAGE

Publication Number WO/2014/169378
Publication Date 23.10.2014
International Application No. PCT/CA2014/000359
International Filing Date 17.04.2014
IPC
C12G 1/00 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
1Preparation of wine or sparkling wine
C12C 11/00 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
11Fermentation processes for beer
C12C 13/00 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
13Brewing devices, not covered by a single group of C12C1/-C12C12/04102
C12G 3/00 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
CPC
B01D 19/0005
BPERFORMING OPERATIONS; TRANSPORTING
01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
DSEPARATION
19Degasification of liquids
0005with one or more auxiliary substances
C12C 11/00
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
11Fermentation processes for beer
C12C 13/00
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
13Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
C12F 3/04
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
FRECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS
3Recovery of by-products
02of carbon dioxide
04Recovery of volatile fermentation products from carbon dioxide
C12F 3/06
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
FRECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS
3Recovery of by-products
06from beer and wine
C12G 1/02
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
1Preparation of wine or sparkling wine
02Preparation of must from grapes; Must treatment and fermentation
Applicants
  • JONES, Richard L. [CA]/[CA]
Inventors
  • JONES, Richard L.
Agents
  • BERESKIN & PARR LLP/S.E.N.C.R.L., S.R.L.
Priority Data
61/813,52918.04.2013US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) APPARATUS AND METHOD FOR PRESERVING THE AROMA OF A FERMENTABLE BEVERAGE
(FR) APPAREIL ET MÉTHODE DE CONSERVATION DE L’ARÔME D'UNE BOISSON FERMENTESCIBLE
Abstract
(EN)
A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.
(FR)
La présente invention concerne un appareil de fermentation permettant de conserver l'arôme d'une boisson fermentescible. L'appareil de fermentation comprend un passage d'écoulement pouvant être relié de manière fluidique à l'espace de tête situé au-dessus d'une boisson fermentescible dans un récipient de fermentation. Un fixateur de gaz carbonique placé dans le passage d'écoulement reçoit un mélange de fluide d'espace de tête comprenant au moins du dioxyde de carbone gazeux et un fluide aromatique provenant de la boisson en fermentation. Lorsque le mélange de fluide d'espace de tête entre en contact avec le fixateur de gaz carbonique, le dioxyde de carbone retient un fluide modifié dans le passage d'écoulement. Le fluide modifié a une plus faible concentration en dioxyde de carbone gazeux et une concentration plus élevée en fluide aromatique que le mélange de fluide d'espace de tête. Le passage d'écoulement renvoie le fluide modifié vers l'espace de tête afin de retenir au moins en partie le fluide aromatique dans la boisson fermentescible dans le récipient de fermentation. L'invention concerne également une méthode de conservation de l’arôme d'une boisson fermentescible.
Also published as
Latest bibliographic data on file with the International Bureau