• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a winemaking vat (1) comprising a monolithic hollow body (2) for storing wine having a smooth inner wall (4A) of non-constant circular or oval cross-section, delimiting a storage space (5) of the wine, the hollow body (2) being made of magmatic material.
    公开号:FR3019831A1
    申请号:FR1453369
    申请日:2014-04-15
    公开日:2015-10-16
    发明作者:Wayne Mostert
    申请人:Wayne Mostert；
    IPC主号:
    专利说明:

    [0001] TECHNICAL FIELD OF THE INVENTION [1] The invention relates to the field of winemaking and wine aging. It relates more particularly to a winemaking tank. STATE OF THE ART [2] Depending on the country, the climate and the "philosophy" of the farm (traditional production, yield, etc.), the tanks used can be made of different basic materials. [003] The tanks traditionally used are the oak vats. Such tanks allow a moderate oxygenation of the wine. They also impart a woody taste to the wine and intervene in the polymerization of tannins to achieve generally rounder wines. Such tanks, however, offer a limited capacity and remain expensive after all because of the base material used. In addition, they remain difficult to disinfect, existing disinfection products generally having a limited effectiveness. [004] As an alternative to oak vats, tanks made of stainless steel, coated steel, concrete and plastic are used. While these materials have certain advantages, they also have a number of disadvantages. [005] The stainless steel tanks have the advantage of being neutral and without any direct influence on the wine stored therein. In addition, they are easy to maintain so that the risk of bacterial proliferation is almost zero. However, they have the disadvantage of having a high thermal conductivity so that it is necessary to use complementary techniques to control temperatures for the purpose of wine fermentation (runoff, girdling, etc.). The wine stored in such tanks is also placed under very reducing conditions, which has the effect of frequently giving very offensive sulfur odors, often close to a smell of "rotten egg". In addition, stainless steel remains an expensive material. [6] The coated steel tanks have the advantage of preserving the aroma of the wine. However cleaning of such tanks is difficult. Indeed, during the storage of wine in the tank, vinous deposits are deposited on the inner walls thereof, which should be removed regularly to avoid any bacterial proliferation. The withdrawal of these deposits is usually done by scratching. However, it is common that the scraping operation damages the coating which can not only potentially lead to a proliferation of bacteria, but also affect the quality of the barrier function of the coating. Wine stored in a vat with a damaged coating can therefore lose its quality. On the other hand, it usually tastes bad. The coated steel tanks therefore require regular checks both in terms of its tightness and that of its hygiene. In addition, such tanks have, like stainless steel tanks, a high thermal conductivity. [7] Concrete tanks have the advantage of offering good thermal inertia.
    [0002] They make it possible to maintain stable temperatures in the wine without requiring large energy expenditure. However, in order to allow the wine to be stored, concrete vats must be lined. They therefore have the same disadvantages as those encountered with coated steel tanks linked to the lining and its cleaning and disinfection (risk of deterioration). Concrete tanks require regular checks both in terms of its tightness and that of its hygiene. [8] Plastic tanks (especially polyester) have the advantage of being inexpensive and offering varying shapes and volumes. The safety of this type of vat relative to the wine however remains average. In addition, these are altered over time, which can lead to a loss in the quality of the stored wine. Moreover, when the wine is stored for too long in plastic tanks, it also ends up deteriorating. In addition, the plastic tanks also have a high thermal conductivity. [9] The invention aims to remedy these problems by proposing a winemaking tank with low thermal inertia, and ensuring limited bacterial proliferation while preserving the natural aromas of the wine in the tank. The invention also aims to provide a winemaking vat resistant in time and does not require any prior treatment for the storage of wines. OBJECT OF THE INVENTION [0011] For this purpose, and according to a first aspect, the invention proposes a tank for vinification of wine comprising a monolithic hollow body for storing wine having a smooth inner wall, of circular or oval section, not constant, delimiting a wine storage space, the hollow body being made of magmatic material. "Non-constant circular or oval section" means a body having a circular or oval section that varies along its longitudinal axis. The term "smooth wall" means a non-porous wall. The smooth character of the inner wall of the hollow body can be obtained by polishing the wall. The combination of the material (magmatic material which has a low thermal inertia), the quality of the inner wall of the tank with which the wine is in contact (smooth wall) and the shape thereof (shape, circular or oval and not constant) allows to amplify the phenomenon of stirring naturally obtained and thus to mix the wine, and this in a homogeneous way. To this is added the advantages specific to the magmatic material itself. In particular, one of the advantages of a magmatic material is to allow a polish, advantageously bright, so as to improve its non-permeable nature as well as its hardness. In addition, being non-porous, it does not require the use of a protective layer and remains relatively unalterable. As a result, the risk of the tank being subjected to bacterial growth is limited. It also offers a much longer life than the materials used to date for the realization of winemaking tanks, which generally have a certain porosity. Moreover, being inert, it preserves the natural aromas of the wine contained in the tank. Advantageously, the material of the tank is basalt or granite. Advantageously, the inner wall is arranged to define an ovoid shaped receiving space, preferably inverted. The advantage of this form is that it favors the natural convection movement. This thus makes it possible to reinforce the effectiveness of the sticking operation when this is done. Advantageously, the hollow body has an outer wall in oval shape, and preferably in the form of an ovoid. Advantageously, the tank comprises a base supporting the hollow body. According to an advantageous embodiment, the base is formed in one piece with the hollow body. BRIEF DESCRIPTION OF THE FIGURES [0020] Other objects and advantages of the invention will become apparent from the description which follows, made with reference to the accompanying drawings, in which: - Figure 1 shows a schematic front view of a tank vinification according to the invention; - Figure 2 shows a sectional view of the winemaking tank along the axis II-II; - Figure 3 shows a sectional view of the vinification tank of Figure 2 along the axis; - Figure 4 shows a sectional view of the vinification tank of Figure 2 along the axis IV-IV. DETAILED DESCRIPTION OF THE FIGURES [0021] In relation to FIGS. 1 to 4, there is described a vessel 1 intended for wine-making comprising a monolithic hollow body 2 and a base 3 supporting the hollow body 2. In the illustrated embodiment , the hollow body 2 is formed in one piece with the base 3. It is of course obvious that the base 3 may be a separate part of the hollow body 2 without leaving the scope of the invention. We will designate the tank 1 for vinification of wine indifferently by "winemaking tank 1" and "tank 1". The hollow body 2 of the vessel 1 has an inner wall 4A defining a storage space 5 of the wine. In order to promote the movement of the wine involved in the tank 1, which will be described later, the inner wall 4A is smooth. The inner wall 4A of the hollow body 2 is configured to define a receiving space 5 inverted egg-shaped. This ovoid shape, or oval shape with a single axis of symmetry, inverted, as will be described in detail below, to promote natural agitation of the wine in the tank 1. Advantageously, the outer wall 4B is also ovoidal in shape. Unlike the inner wall 4A, it is not reversed so that the side wall 4 of the hollow body 2 has an increasing thickness towards the base 3 of the tank 1. It is of course obvious that the tank is not limited to such a shape and may have an outer wall 4B of any shape. In a particular configuration, the hollow body 2 will be arranged to have a geometry in accordance with the golden ratio. The hollow body 2 is made of magmatic material, such as basalt or granite. The use of this type of material has the advantage of limiting heat exchange and bacterial proliferation. In addition, it limits the interactions between the hollow body 2 itself and the wine contained therein. The natural aromas of the wine are thus preserved. Advantageously, the hollow body 2 has in the upper part (opposite end to the base 3) a flange 6 defining an opening for the passage of the wine to be vinified in the storage space 5. The opening is closed by a cover 7 removable removable device mounted on the flange 6. The provision of the opening in the upper part of the hollow body 2 allows the filling of the tank with a swirling flow of wine, thus ensuring the homogenization of the latter. The tank 1 further comprises means 9, 10, 11 for extracting the wine from the storage space 5. More particularly, the tank 1 comprises first and second means respectively for emptying and drawing clear. As illustrated in Figure 2, said means 9, 10 are contained in a plane passing through the longitudinal axis BB of the hollow body 2 and extend in the same direction. As illustrated in this same figure, said means 9, 10 are spaced angularly from an angle (3 of the order of 45 degrees), one of the means 9, 10 is arranged to extend from the bottom 50 of the storage space 5. The tank 1 further comprises a third means 11 for drawing wine for tasting purposes In the illustrated embodiment, the third means 11 is placed in the same plane as that containing the first and second means 9, 10 (Figure 3), the third means 11 is located at a height greater than the height corresponding to half of the storage space 5 of the tank 1. The vinification tank 1 further comprises a door 8 to allow the cleaning of the tank 1. The door 8 is placed at the bottom, near the base 3 of the tank 1. More particularly, and as shown in Figure 4, the door 8 is placed so as to define a input axis AA having angular spacing a with respect to a plane corresponding to the lower face 30 of the base 3 between 10 and 20 degrees. In the illustrated embodiment, the angular spacing a is of the order of 25 degrees. The term "bottom face" means the face of the base 3 resting on the ground. The term "input axis", the axis substantially perpendicular to the side wall 4 of the hollow body 2. Due to the shape of the winemaking tank 1 and the material in which it is made, the wine when placed in the storage space 5, undergoes gentle agitation due to natural convection. This agitation is created by the difference in temperature existing between the wall 4 of tank 1 and the wine. The change in temperature of the wall of the tank 1 will influence the wine layer located in the vicinity of the inner wall 4A and thus change the temperature thereof, to then change the density of this wine in the vicinity of the inner wall 4A . This difference in density will result in the rise or fall of the wine in the vicinity of the inner wall 4A of the tank 1. Thus, when the inner wall 4A of the vinification tank 1 has a lower temperature than the wine, the latter in the vicinity of the inner wall 4A, will cool. This cooling results in an increase in the density of the wine. Due to the ovoid shape of the inner wall 4A, the wine layer near the inner wall 4A converges towards the bottom towards the center, pushing a central stream of current upwards in a substantially vertical direction. Conversely, when the inner wall 4A of the vinification tank 1 has a temperature greater than that of the wine, the latter, in the vicinity of the inner wall 4A, will heat up by heat transfer. This warming results in a decrease in density. The wine layer near the inner wall 4A converges upward toward the center, pushing a central stream downward in a substantially vertical direction. This process will continue, driven only by the ambient temperature in the cellar that fluctuates from day to day and with the changing seasons. The agitation thus obtained is comparable to a gentle stirring. The ovoid shape of the inner wall thus prevents the wine from being in a stagnant state throughout the storage space 5 of the vinification tank 1, thus helping to prevent the growth of pathogenic bacteria. The shape avoids the formation of dead zones in which the wine would not be put in contact with the lees. In the embodiment described above, the vinification tank 1 comprises a door 8. It is obvious that the tank according to the invention can be provided without a door. The invention is described in the foregoing by way of example. It is understood that the skilled person is able to achieve different embodiments of the invention without departing from the scope of the invention.
    权利要求:
    Claims (7)
    [0001]
    REVENDICATIONS1. Wine-making vat (1) comprising a monolithic hollow body (2) for the storage of wine having a smooth internal wall (4A), of circular or oval non-constant section, delimiting a storage space (5) of the wine, the hollow body (2) being made of magmatic material.
    [0002]
    2. vinification vessel (1) according to claim 1, characterized in that the material is basalt.
    [0003]
    3. vinification tank (1) according to claim 1, characterized in that the material is granite.
    [0004]
    4. vinification tank (1) according to any one of the preceding claims, characterized in that the inner wall (4A) is arranged to define an inverted ovoid shaped receiving space.
    [0005]
    5. Vinification tank (1) according to any one of the preceding claims, characterized in that the hollow body (2) has an outer wall of ovoid shape.
    [0006]
    6. Vinification vessel (1) according to any one of the preceding claims, characterized in that the vessel (1) comprises a base (3) supporting the hollow body (2).
    [0007]
    7. Vinification tank (1) according to the preceding claim, characterized in that the base (3) is formed integrally with the hollow body (2).
    类似技术:
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    同族专利:
    公开号 | 公开日
    EP3132018B1|2018-06-06|
    AR100082A1|2016-09-07|
    EP3132018A1|2017-02-22|
    FR3019831B1|2016-04-29|
    WO2015158981A1|2015-10-22|
    US20170029755A1|2017-02-02|
    AU2015247248A1|2016-10-27|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR1031383A|1951-01-25|1953-06-23|Aging process for wines and spirits|
    KR20110139852A|2010-06-24|2011-12-30|김순남|Menufacturing method of korean traditional alcohol using stone|
    DE202013011467U1|2013-01-03|2014-03-12|Alois Bauer|Liquid container for producing and / or storing a liquid intended for drinking|WO2020016518A1|2018-07-17|2020-01-23|Galileo Sas|Container for a food liquid, in particular for making and ageing wine and spirits|
    WO2020016519A1|2018-07-17|2020-01-23|Galileo Sas|Temperature-controlled food liquid container|US2713169A|1952-10-29|1955-07-19|Fata Sylvester La|Lining for a coat|
    JPH0810293A|1994-06-27|1996-01-16|Takata:Kk|Cinerary urn made of stone and manufacture of the same|
    CA2334989A1|1998-06-09|1999-12-16|Societe Des Fontaites|Cinerary urn forming an element of a funerary column and method for making such urns in stone|
    JP5257197B2|2008-03-31|2013-08-07|住友化学株式会社|Organometallic compound feeder|
    KR20110013985A|2009-08-04|2011-02-10|웅진코웨이주식회사|Tank of clean water being able to remove micro particle and water purifier having the same|ITUB20151248A1|2015-05-29|2016-11-29|Azienda Agricola Di Fabio Gea Impresa Individuale|VINIFICATION PROCEDURE|
    US10189470B2|2016-08-17|2019-01-29|GM Global Technology Operations LLC|Hybrid vehicle propulsion systems and methods|
    IT201700017238A1|2017-02-17|2018-08-17|Deusanio Franco|Wine production technique by vinification in stone containersobtained from the processing of stone typical of the municipality of Pietranico.|
    IT201700076208A1|2017-07-07|2019-01-07|Manuele Mauri|MARBLE CONTAINER WITH STACKABLE MODULES FOR FERMENTED ALCOHOLIC DRINKS|
    WO2021053593A1|2019-09-18|2021-03-25|Clayver S.R.L.|Container for the storage and/or fermentation of alcoholic beverages|
    法律状态:
    2015-03-19| PLFP| Fee payment|Year of fee payment: 2 |
    2016-03-23| PLFP| Fee payment|Year of fee payment: 3 |
    2017-03-22| PLFP| Fee payment|Year of fee payment: 4 |
    2018-03-22| PLFP| Fee payment|Year of fee payment: 5 |
    2019-03-25| PLFP| Fee payment|Year of fee payment: 6 |
    2021-01-15| ST| Notification of lapse|Effective date: 20201214 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1453369A|FR3019831B1|2014-04-15|2014-04-15|VINIFICATION TANK IN MAGMATIC MATERIAL|FR1453369A| FR3019831B1|2014-04-15|2014-04-15|VINIFICATION TANK IN MAGMATIC MATERIAL|
    US15/303,938| US20170029755A1|2014-04-15|2015-04-02|Winemaking tank made of a magmatic material|
    EP15719792.2A| EP3132018B1|2014-04-15|2015-04-02|Winemaking tank made of a magmatic material|
    AU2015247248A| AU2015247248A1|2014-04-15|2015-04-02|Winemaking tank made of a magmatic material|
    PCT/FR2015/050865| WO2015158981A1|2014-04-15|2015-04-02|Winemaking tank made of a magmatic material|
    ARP150101131A| AR100082A1|2014-04-15|2015-04-14|MAGNETIC MATERIAL VINIFICATION CUBE|
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