NZ742731B2 - Method and apparatus for releasing gas - Google Patents
Method and apparatus for releasing gas Download PDFInfo
- Publication number
- NZ742731B2 NZ742731B2 NZ742731A NZ74273116A NZ742731B2 NZ 742731 B2 NZ742731 B2 NZ 742731B2 NZ 742731 A NZ742731 A NZ 742731A NZ 74273116 A NZ74273116 A NZ 74273116A NZ 742731 B2 NZ742731 B2 NZ 742731B2
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- New Zealand
- Prior art keywords
- gas
- float
- source
- liquid
- membrane
- Prior art date
Links
- 239000012528 membrane Substances 0.000 claims abstract description 112
- 239000007788 liquid Substances 0.000 claims abstract description 61
- 239000012530 fluid Substances 0.000 claims abstract description 17
- 235000013361 beverage Nutrition 0.000 claims abstract description 13
- 238000004891 communication Methods 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000007789 gas Substances 0.000 claims description 165
- 235000014101 wine Nutrition 0.000 claims description 60
- 239000001301 oxygen Substances 0.000 claims description 57
- 229910052760 oxygen Inorganic materials 0.000 claims description 57
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 57
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000004291 sulphur dioxide Substances 0.000 claims description 7
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 235000019568 aromas Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 240000006245 Dichrostachys cinerea Species 0.000 claims 1
- 229910000831 Steel Inorganic materials 0.000 abstract description 13
- 239000010959 steel Substances 0.000 abstract description 13
- 238000006213 oxygenation reaction Methods 0.000 description 13
- 238000004458 analytical method Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 229920001864 tannin Polymers 0.000 description 5
- 239000001648 tannin Substances 0.000 description 5
- 235000018553 tannin Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 244000020998 Acacia farnesiana Species 0.000 description 3
- 244000305267 Quercus macrolepis Species 0.000 description 3
- 235000016976 Quercus macrolepis Nutrition 0.000 description 3
- HGAZMNJKRQFZKS-UHFFFAOYSA-N chloroethene;ethenyl acetate Chemical compound ClC=C.CC(=O)OC=C HGAZMNJKRQFZKS-UHFFFAOYSA-N 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001264 neutralization Effects 0.000 description 3
- 229920001296 polysiloxane Polymers 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 102220387490 LIPC C12L Human genes 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N Malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-XIXRPRMCSA-N Mesotartaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-XIXRPRMCSA-N 0.000 description 1
- 210000001331 Nose Anatomy 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000002349 favourable Effects 0.000 description 1
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- 235000019525 fullness Nutrition 0.000 description 1
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- 239000001630 malic acid Substances 0.000 description 1
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- 235000013533 rum Nutrition 0.000 description 1
- 235000020046 sherry Nutrition 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002459 sustained Effects 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
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- 238000004642 transportation engineering Methods 0.000 description 1
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- 238000004149 wine analysis Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
Classifications
-
- B01F13/0049—
-
- B01F15/00357—
-
- B01F2003/04212—
-
- B01F2003/04319—
-
- B01F2003/04404—
-
- B01F2003/04879—
-
- B01F2215/007—
-
- B01F3/04269—
-
- B01F3/04808—
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12L—PITCHING OR DEPITCHING MACHINES; CELLAR TOOLS
- C12L11/00—Cellar tools
Abstract
apparatus for releasing a gas into a liquid housed in a container has a gas assembly including a source of compressed gas; a float in fluid communication with the source of compressed gas; and a gas release member in fluid communication with the source of compressed gas and the float. The gas release member is adapted to release gas into the liquid, the gas release membrane extending or partially extending between the gas assembly and the float. The float has variable buoyancy that causes the float and the gas release member to ascend and descend depending on the buoyancy of the float, the buoyancy of the float being reduced as the gas is released into the liquid. This apparatus solves the problem faced by beverage makers when using non-permeable steel tanks. The beverage needs to be exposed to gas to mature the beverage and improve its flavour. As steel does not allow gas through its walls, this apparatus with its own compressed air source solves this issue and releases gas into an existing steel tank without having to modify said tank. ease member is adapted to release gas into the liquid, the gas release membrane extending or partially extending between the gas assembly and the float. The float has variable buoyancy that causes the float and the gas release member to ascend and descend depending on the buoyancy of the float, the buoyancy of the float being reduced as the gas is released into the liquid. This apparatus solves the problem faced by beverage makers when using non-permeable steel tanks. The beverage needs to be exposed to gas to mature the beverage and improve its flavour. As steel does not allow gas through its walls, this apparatus with its own compressed air source solves this issue and releases gas into an existing steel tank without having to modify said tank.
Description
(12) Granted patent specificaon (19) NZ (11) 742731 (13) B2
(47) Publicaon date: 2021.12.24
(54) METHOD AND APPARATUS FOR RELEASING GAS
(51) Internaonal Patent Classificaon(s):
B01F 3/04 C12H 1/22 C12H 1/14 C12L 11/00 B01F 13/00 B01F 15/00
(22) Filing date: (73) Owner(s):
2016.11.18 THE NEW ZEALAND INSTITUTE FOR PLANT A
ND FOOD RESEARCH LIMITED
(23) Complete specificaon filing date:
2016.11.18 (74) Contact:
AJ PARK
(30) Internaonal Priority Data:
NZ 714409 2015.11.23 (72) Inventor(s):
ELMSLIE, Hamish John Alexander
(86) Internaonal Applicaon No.: KING, Benjamin Martin
(87) Internaonal Publicaon number:
WO/2017/091088
(57) Abstract:
An apparatus for releasing a gas into a liquid housed in a container has a gas assembly including
a source of compressed gas; a float in fluid communicaon with the source of compressed gas;
and a gas release member in fluid communicaon with the source of compressed gas and the
float. The gas release member is adapted to release gas into the liquid, the gas release membrane
extending or parally extending between the gas assembly and the float. The float has variable
buoyancy that causes the float and the gas release member to ascend and descend depending on
the buoyancy of the float, the buoyancy of the float being reduced as the gas is released into the
liquid. This apparatus solves the problem faced by beverage makers when using non-permeable
steel tanks. The beverage needs to be exposed to gas to mature the beverage and improve its
flavour. As steel does not allow gas through its walls, this apparatus with its own compressed air
source solves this issue and releases gas into an exisng steel tank without having to modify said
tank.
NZ 742731 B2
METHOD AND APPARATUS FOR RELEASING GAS
FIELD
This disclosure relates to an apparatus and method for release of gas into a liquid.
BACKGROUND
To improve the colour, taste and mouth-feel of wine, the wine is typically matured for a
period of time. That maturation process has traditionally taken place inside oak barrels.
The oak naturally lets in small amounts of oxygen that develop the tannins in the wine to
result in a more palatable product. As the scale of wine production increases, winemakers
are producing wine in large steel tanks to allow for larger production volumes. However,
steel isn't permeable to oxygen, which inhibits the maturation of the wine. Instead,
winemakers use dedicated micro-oxygenation systems to mimic the oxygen permeated in
barrels. Not only does the micro-oxygenation process improve colour taste and mouth-
feel, it can speed up the maturation process allowing wines to be brought to market in a
shorter time frame compared to untreated wines and barrel aged wines. A major
drawback with known micro-oxygenation systems is that the initial cost and complexity
of the systems are prohibitive for many winemakers.
Known micro-oxygenation systems typically operate through a bubble plume diffusion
method. That method involves releasing small bubbles of oxygen near the bottom of a
tank through a diffuser. The oxygen is absorbed by the wine as it travels upwards. The
efficacy of such a method is determined by the size of the bubbles and the depth of the
tank.
It is an object of at least preferred embodiments of the present invention to provide an
apparatus and method for release of gas into a liquid to improve the qualities of the
liquid. It is an additional or alternative object of at least preferred embodiments of the
present invention to at least provide the public with a useful alternative.
SUMMARY OF THE INVENTION
In accordance with a first aspect of the invention, there is provided an apparatus for
releasing a gas into a liquid housed in a container, the apparatus comprising:
a. a gas assembly including a source of compressed gas;
b. a float in fluid communication with the source of compressed gas; and
c. a gas release membrane in fluid communication with the source of compressed
gas and the float, the gas release membrane being adapted to release gas into the liquid,
the gas release membrane extending or partially extending between the gas assembly
and the float;
wherein the float has variable buoyancy that causes the float and the gas release
membrane to ascend and descend depending on the buoyancy of the float, the buoyancy
of the float being reduced as the gas is released into the liquid.
In an embodiment, the source of compressed gas is adapted to be provided outside the
container, and the float and at least part of the gas release membrane are adapted to be
housed within the container. In an alternative embodiment, the source of compressed
gas, the float, and the gas release membrane are a self-contained assembly that is
adapted to be housed within the container.
In an embodiment, the membrane comprises a flexible tube.
In an embodiment, the float is shaped to create a hydrodynamic effect that causes the
float to move generally laterally as it ascends and/or descends.
In an embodiment, the float has one or more laterally extending fins.
In an embodiment, the apparatus further comprises a valve for controlling the flow of gas
from the source of gas to the float and the gas release membrane.
In an embodiment, the gas is or comprises one or more of oxygen, sulphur dioxide,
carbon dioxide, and/or nitrogen, either alone or in combination.
In an embodiment, the gas is or comprises oxygen.
In an embodiment, the gas is infused with one or more flavours or aromas.
In accordance with a second aspect of the invention, there is provided a method of
releasing a gas into a liquid comprising:
a. providing a container containing a liquid;
b. providing a source of gas, a float in fluid communication with the source of gas,
and a gas release membrane in fluid communication with the source of gas and the float,
the gas release membrane extending or partially extending between the source of gas
and the float;
c. placing the float and the gas release membrane in the liquid in the container;
d. delivering gas into the gas release membrane and the float thereby increasing the
buoyancy of the float, releasing the gas from the source of gas through the gas release
membrane into the liquid thereby reducing the buoyancy of the float; and
e. allowing the float to ascend and descend within the liquid in the container
depending on the relative buoyancy of the float.
In an embodiment, the method further comprises controlling the flow of gas from the
source of gas to the float and the gas release membrane such that when the pressure
within the float reaches an upper threshold, the flow of gas from the source of gas is
reduced or prevented and when the pressure within the float drops to a lower threshold,
the gas is allowed to flow from the source of gas to the float and the gas release
membrane.
In an embodiment, the flow of gas from the source of gas to the float and the gas release
membrane is controlled periodically in a cycle in which gas is released for a first period of
time and is not released for a second period of time.
In an embodiment, the cycle is between about 20 minutes and about 24 hours.
In an embodiment, the float moves laterally within the liquid in the container as it
ascends and descends.
In an embodiment, the gas is or comprises one or more of oxygen, sulphur dioxide,
carbon dioxide, and/or nitrogen.
In an embodiment, the gas is or comprises oxygen.
In an embodiment, the liquid is a beverage.
In an embodiment, the beverage is wine.
The term ‘comprising’ as used in this specification and claims means ‘consisting at least
in part of’. When interpreting statements in this specification and claims which include
the term ‘comprising’, other features besides the features prefaced by this term in each
statement can also be present. Related terms such as ‘comprise’ and ‘comprised’ are to
be interpreted in a similar manner.
It is intended that reference to a range of numbers disclosed herein (for example, 1 to
) also incorporates reference to all rational numbers within that range (for example, 1,
1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9 and 10) and also any range of rational numbers within
that range (for example, 2 to 8, 1.5 to 5.5 and 3.1 to 4.7) and, therefore, all sub-ranges
of all ranges expressly disclosed herein are hereby expressly disclosed. These are only
examples of what is specifically intended and all possible combinations of numerical
values between the lowest value and the highest value enumerated are to be considered
to be expressly stated in this application in a similar manner.
To those skilled in the art to which the invention relates, many changes in construction
and widely differing embodiments and applications of the invention will suggest
themselves without departing from the scope of the invention as defined in the appended
claims. The disclosures and the descriptions herein are purely illustrative and are not
intended to be in any sense limiting. Where specific integers are mentioned herein which
have known equivalents in the art to which this invention relates, such known
equivalents are deemed to be incorporated herein as if individually set forth.
As used herein the term ‘(s)’ following a noun means the plural and/or singular form of
that noun.
As used herein the term ‘and/or’ means ‘and’ or ‘or’, or where the context allows both.
The invention consists in the foregoing and also envisages constructions of which the
following gives examples only.
BRIEF DESCRIPTION OF THE DRAWINGS
The present invention will now be described by way of example only and with reference
to the accompanying drawings in which:
Figure 1 is an exploded perspective view of a compressed gas source, regulator, valve,
and housing for those components;
Figure 2 is a perspective view of the housing containing the compressed gas source,
regulator, and valve;
Figure 3 is a perspective view of the compressed gas source, regulator, and valve
assembled together;
Figure 4 is an exploded perspective view of a float;
Figure 5 is a perspective view of the apparatus with the float in a relatively non-buoyant
position;
Figure 6 is a perspective view of the apparatus with the float in a relatively buoyant
position;
Figure 7 is a front view of an alternative embodiment float;
Figure 8 is a perspective view of the float of Figure 7;
Figure 9 is a side view of the float of Figure 7;
Figure 10 is a perspective cross-section of an alternative embodiment float in a relatively
negative buoyancy configuration;
Figure 11 is a view similar to figure 10 showing the float in a relatively positive buoyancy
configuration;
Figure 12 is a schematic perspective view of a tank having the apparatus of Figure 5 in a
relatively positively buoyant position;
Figure 13 is a schematic perspective view of a tank having the apparatus of Figure 5 in a
relatively negatively buoyant position;
Figure 14 is a schematic perspective view of a tank with the membrane and float in the
container and the other components will be provided outside the tank;
Figure 15 shows a control system for monitoring and/or controlling the apparatus;
Figure 16 shows a graph of membrane pressure over time;
Figure 17 shows a graph of membrane pressure over time;
Figure 18 shows an aggregate attribute ranking comparing Pinot Noir treated by an
embodiment of the apparatus, an existing micro oxygenation system and a control;
Figure 19 shows an aggregate attribute ranking comparing Merlot treated by an
embodiment of the apparatus, an existing micro oxygenation system and a control;
Figure 20 shows a graph of the release of oxygen during the trial; and
Figure 21 shows a graph of the release of oxygen collected during the trial.
DETAILED DESCRIPTION
With reference to figures 1 to 6, 12 and 13, a preferred embodiment apparatus for
releasing a gas into a liquid housed in a container 100 is shown. The apparatus is
indicated generally by reference number 1. The container 100 may be a vat, barrel, tank,
reservoir or any other container that is used to store, age, and/or transport liquid. The
container may be a steel tank or a traditional wooden barrel, for example, if the barrel
pores are clogged after being used a number of times.
The apparatus 1 comprises a source of compressed gas in the form of a gas cartridge 3,
a float 5, and a gas release member in the form of a membrane 7. The gas cartridge is
associated with a pressure regulator 9 and a pilot valve 11. Together with a pressure
feedback tube 13, the valve 11 controls the flow of gas from the cartridge via a tube 10
to the membrane 7. The pressure at which the valve 11 opens and closes is matched
with the diffusion rate of the membrane. The pressure regulator 9, tube 10, pilot valve
11, and feedback tube 13 are housed in a housing 16 having a lid 15. The pressure
regulator may be adjustable. The features and function of the float 5 are similar to a
syringe. The plunger may have a membrane seal that will have little or no sliding friction.
The float 5 is in fluid communication with the gas cartridge 3 so that gas can be delivered
from the gas cartridge 3 to the float 5. The membrane 7 is in fluid communication with
the gas cartridge 3 and the float 5. In particular, the membrane 7 delivers gas from the
gas cartridge 3 to the float 5. The membrane 7 is also adapted to release gas into the
liquid L.
With reference to figures 4 to 6, a first embodiment of the float is shown. The float 5 has
variable buoyancy that causes the float 5 to ascend and descend in the liquid L
depending on the buoyancy of the float 5. The float 5 has a housing 17 and a gas port 18
in fluid communication with the membrane 7.
The housing 17 also includes end cap 19 connected to a flange 20 of the housing. Within
the housing 17, there is provided a spring 21, a spacer 23, and a plunger 25 having a
shaft 27. The spacer 23 sets the spring tension and can be removed and replaced with a
shorter or longer spacer to adjust the spring tension. The spring tension is matched with
the diffusion rate of the membrane 7. The spacer 23 and spring 21 are held in the
housing 17 by the end cap 19. The gas port 18 is coupled to the membrane 7 so gas can
flow between the interior of the membrane 7 and the interior of the housing 17 between
the port 18 and the plunger 25.
When gas is initially released into the membrane 7 and float 5, the gas pressure will be
relatively high and will act against the plunger 25 and the spring 21 causing the plunger
to move towards the end cap 19. That causes the float 5 to have a relatively positive
buoyancy and float in the liquid L, as shown in figure 6. Over time, the gas will be
released through the membrane 7 and the pressure in the float 5 will drop. The spring 21
will cause the plunger 25 to move away from the end cap 19. The float will have a
relatively negative buoyancy and drop, as shown in figure 5.
With reference to figures 7 to 9, there is shown an alternative embodiment float 105. The
alternative embodiment float 105 has similar features and functions to the float shown
and described in relation to figures 4 to 6 and like numbers are used to indicate like
parts. The difference is that the float 105 is shaped to create a hydrodynamic effect that
causes the float 105 to move laterally as it ascends and/or descends in the liquid L.
In the embodiment shown, the float 105 has one or more laterally extending fins 129. In
the preferred embodiment shown, the float has two fins 129. The fins 129 are
substantially rectangular when viewed from above, but may have other shapes, such as
hexagonal, circular, or triangular. The fins 129 extend at an angle relative to the length
of the float housing. That angle has a hydrodynamic effect that causes the float to move
laterally as it ascends or descends in the liquid L.
In addition, any embodiment described above may also provide lateral movement by
creating a fluid jet into the float design so that when the float fills with gas, fluid is
rapidly displaced and creates a hydrodynamic force. Additionally or alternatively, lateral
movement may be provided by a shaped membrane, that is, the membrane may have a
curved shaped.
In this embodiment, the end cap 119 is also a weight that maintains the vertical
orientation of the float 105 as it moves about the container 100. The weight 119 is
attached to a flange 120 of the float housing 117.
With reference to figures 10 and 11, there is shown a third embodiment of a float 205.
The third embodiment float 205 has similar features and functions to the first
embodiment float shown and described in relation to figures 4 to 6 and like numbers are
used to indicate like parts. This float has a housing 217, a piston 225, and a seal 216.
One difference is that the seal 216 is a rolling seal that changes shape as required when
the piston moves, rather than sliding along the housing when the piston moves. As a
consequence, there is very little or no friction caused by the piston movement.
The rolling seal 216 is attached to the housing 217 and attached to the piston 225. As
the piston 225 moves from the position shown in figure 10, the rolling seal 216 unfolds
until it reaches the position shown in figure 11.
The membrane 7 is caused to travel through the liquid L as the float 5 travels through
the liquid. The membrane 7 is suitably flexible to both move and change shape as the
float 5/105 travels through the liquid L. For example, figures 5 and 13 shows the
membrane 7 dropping straight down from the housing 16 because the float 5 is
negatively buoyant. Figures 6 and 12 show the membrane 7 having a curved shape
because the float 5 is positively buoyant and spaced away from the housing 16.
In the embodiment shown, the membrane 7 extends between the housing 16 and the
float 5. In an alternative embodiment, the membrane 7 may partially extend between the
housing 16 and the float 5. In this alternative embodiment, the apparatus 1 may have a
low permeability or very low permeability tube extending from the housing 16 to the
membrane 7. Additionally or alternatively, the apparatus may have a non-permeable
tube extending from the float to the membrane 7.
The membrane 7 comprises a silicone tube that releases gas into the liquid. In alternative
embodiments, the membrane may be formed from other gas permeable materials. The
gas may diffuse into the liquid either as bubbles or dissolve directly into the liquid. Two
examples of example of suitable, commercially available membranes are:
Tygon 3350 produced by Saint-Gobain
Material: Platinum-cured silicone tubing
Length: 2 meters
Membrane inside diameter: 3mm
Membrane outside diameter: 6mm
Membrane wall thickness: 1.5mm
Versilic SPX-50 produced by Saint-Gobain
Material: silicone tubing
Length: 2 meters
Membrane inside diameter: 3mm
Membrane outside diameter: 6mm
Membrane wall thickness: 1.5mm
Typically membranes may range from anywhere between (but not limited to) 0.5m to 5m
in length. It will be appreciated that the length may be chosen or determined by the
oxygen release rate required for the particular wine and/or the size of the wine container
and amount of wine contained therein. Examples of oxygen release rates for specific wine
varieties are:
Merlot = 1-5mg/L/month.
Pinot Noir = 1-2mg/L/month.
Chardonnay = 1-2mg/L/month.
For example, the membrane 7 length may be about 0.6m, 0.7m, 0.8m, 0.9m, 1.0m,
1.1m 1.2m, 1.3m, 1.4m, 1.5m, 1.6m, 1.7m, 1.8m, 1.9m, 2.0m, 2.1m 2.2m, 2.3m,
2.4m, 2.5m, 2.6m, 2.7m, 2.8m, 2.9m, 3.0m, 3.1m 3.2m, 3.3m, 3.4m, 3.5m, 3.6m,
3.7m, 3.8m, 3.9m, 4.0m, 4.1m, 4.2m, 4.3m, 4.4m, 4.5m, 4.6m, 4.7m, 4.8m, 4.9m, or
.0m.
The membrane length is one of a number of parameters that can be adjusted to
determine the oxygen release rate. Other parameters include pressure, membrane
material, membrane wall thickness, membrane diameter, and the wine itself.
The gas is or comprises one or more of oxygen, sulphur dioxide, carbon dioxide, and/or
nitrogen, either alone or in combination. In the preferred embodiment, the gas is or
comprises oxygen. In some embodiments, the gas may be infused with one or more
flavours or aromas, such as oak.
An advantage for including additional gas(es) alongside oxygen within the apparatus is
that the additional gas will have a direct reaction within the wine to improve the flavours,
colour, and/or texture or to remove undesirable characteristics.
In one embodiment, the gas cartridge 3, the float 5, and the membrane 7 are a self-
contained assembly that is adapted to be housed entirely within the container 100. That
is, there is no part of that assembly outside the container 100. That embodiment is
shown in Figures 5 and 6. An advantage of this embodiment is that the apparatus can be
used with a conventional wine tank or wine barrel without modifications or external
equipment. The device requires little or no input from an operator once introduced into a
container 100.
Figure 14 shows an alternative embodiment in which the float 5 and the membrane 7
may be provided in the container 100, but the other components will be provided outside
the container. In particular, the gas cartridge 3, pressure regulator 9, and the valve 11
may be outside the container 100.
A tube could extend through an aperture, entrance port or bung of the container 100 and
supply gas to the membrane 7 in the liquid L. In another alternative embodiment, the
housing could be mounted to the exterior of the container 100 in place of the bung/lid.
Those components may be in a housing 16. An advantage of this embodiment is that it is
relatively easy for an operator to access the gas cartridge 3 to check it is operating and
replace the gas cartridge 3.
The various components of the apparatus that come into contact with the liquid are food
grade materials. For example, the membrane is formed from a food grade silicon, the
housing, float housing, and end cap are each formed from a food grade plastic material.
The valve is formed from brass and stainless steel and the cartridge is formed from steel.
A method of releasing a gas into a liquid will now be described. The method comprises
placing the float and the housing containing the gas cartridge and valve 11 in the liquid
in the container 100.
In use, the gas is released into the membrane 7 from the gas cartridge 3 through the
valve 11. The gas pressure acts against the plunger 27 in the float 5 causing the plunger
to move upwardly and the float becomes buoyant and floats upwardly. The pressure in
the membrane 7 and float 5 feeds back to the valve 11 causing it to close. The gas
diffuses through the membrane 7 into the liquid. The pressure in the float 5 decreases to
an intermediate pressure and the float 5 becomes negatively buoyant and sinks. The gas
continues to diffuse into the liquid from the membrane 7. At a low pressure threshold,
the valve 11 opens and the cycle begins again.
Figure 15 shows a control system for monitoring and/or controlling an alternative
embodiment of the apparatus. The control system of this alternative embodiment
operates to provide gas from the gas cartridge to the float and the membrane by
operating a solenoid valve based on feedback from a plurality of sensors. It will be
appreciated that figure 15 is one possible way to control the pressure. Other methods are
also possible. Figure 15 shows a pressure sensor 13 between the oxygen tank 3 and a
pressure regulator 9. Another pressure sensor 33 is located in the float, or may be
located to measure pressure in the membrane. A temperature sensor 35 measures the
temperature of the wine in the tank. An ambient temperature sensor 37 measures the
ambient temperature. The system carries out signal conditioning at 39 based on data
received from the ambient temperature sensor, the pressure sensors, and the
temperature sensor of the tank. Data is then sent to a microcontroller, which will send a
signal to a valve driver to operate the solenoid valve. When the pressure of the gas in
the float reaches the low pressure threshold, the control system will operate the solenoid
valve. The system may have one low pressure threshold and one high pressure
threshold. Alternatively, the system may operate in bands of pressure thresholds.
Figures 16 and 17 show graphs of the pressure in the float membrane over time in which
the system operates in bands of pressure. Each graph shows that the membrane
pressure alternates between two bands of pressure and within each band of pressure:
one band has a relatively higher pressure and corresponds to the float being positioned
relatively high in the tank of wine. Within the band of pressure, the graphs show that the
pressure changes over time and alternates between about 1.6 bar and about 1.7 bar.
The other band has a relatively lower pressure and corresponds to the float being
positioned relatively low in the tank of wine. For example, the float may be positioned at
or near the middle of the tank, or at or near the bottom of the tank. Within the band of
pressure, the graphs show that the pressure changes over time and alternates between
about 1.3 bar and about 1.4 bar.
The float moves when the pressure transitions between the two bands by passing
through a neutral buoyancy point, which, in the case of figure 16 & 17 is at 1.5 bar.
Additionally, the position of the float when negatively buoyant (or in the lower pressure
band) will be dictated by the length of the membrane. When the float is positively
buoyant (or in the upper pressure band) the float will remain on the surface of the liquid.
The neutral buoyance pressure can be determined as follows:
1. Allow float pressure to drop to zero (or do this before any oxygen has been put
into the membrane).
2. Slowly increase the pressure in the membrane at, say, 0.05 bar increments every
seconds.
3. Monitor the pressure in membrane continuously.
4. As the pressure reached the neutral buoyancy point and goes beyond it, a
pressure change in the membrane can be detected that is reflective of the hydrostatic
pressure change due to the float rising up in the liquid and thus having a decrease in
hydrostatic pressure.
The housing 16 may float in the liquid L or move downwardly towards the bottom of the
container 100. The housing may tilt, float, or move downwardly depending on the
amount of oxygen remaining in the cartridge 3. In addition to the membrane 7 and float
moving, the housing 16 may also move.
Moving the membrane 7 allows for a better overall distribution of oxygen throughout the
tank of liquid L. By moving the membrane 7 periodically, a greater proportion of the
liquid comes into close proximity to the membrane 7 compared to a membrane that is
stationary or relatively stationary. As a result, the active float provides a more effective
micro-oxygenation treatment compared to a membrane that is stationary or relatively
stationary.
By moving the active float through the liquid L, a build-up of oxygen around the outside
of the membrane 7 is prevented, or at least substantially inhibited, or at least reduced
compared to a relatively stationary membrane. The process of introducing the oxygen
into the liquid through a membrane is driven by the concentration differential. If the
liquid around the membrane 7 becomes too saturated with oxygen, the release rate of
oxygen through the membrane 7 may slow, or even stop completely. Periodically moving
the membrane 7 prevents, or at least substantially inhibits, oxygen saturation. When the
apparatus has the float 105 shown and described in relation to figures 7 to 9, the float
moves laterally within the liquid in the container as it ascends and descends.
In one embodiment, the flow of gas is controlled periodically in a cycle in which gas is
released for a first period of time and is not released for a second period of time.
The method is preferably carried out for a number of cycles and those cycles repeat over
a minimum of one month. The cycle may be between about 20 minutes and about 24
hours. The rate of oxygen release may be controlled to have different amounts of oxygen
per litre over time. One example is:
5mg of oxygen per litre for the first month.
3mg of oxygen per litre for the second month.
1mg of oxygen per litre for the third month.
In some embodiments, the method may include applying 1mg of oxygen per litre of wine
to 'open' the wine before delivery. It is also possible to apply oxygen using the apparatus
and method described herein during transportation of the wine.
The operating parameters will be adjusted depending on the type of liquid that is being
treated. The apparatus and method may be used for aging rum, beer, vinegar, sherry,
whiskey, or brandy.
Experimental results
Using the preferred embodiment apparatus and method described above has given the
following initial results:
Merlot
Membrane Type: Tygon 3350
Membrane Length: 2m
Membrane Average Pressure: 1.45 bar
Average membrane cycle time: 55 minutes
Oxygen release rate: 15.45 grams per month
Volume of wine: 11,000 litres
Pinot Noir
Membrane Type: Tygon 3350
Membrane Length: 1m
Membrane Average Pressure: 1.25 bar
Average membrane cycle time: 55 minutes
Oxygen release rate: 7.18 grams per month
Volume of wine: 11,000 litres
Comparative tests were performed with wine treated using the preferred embodiment
apparatus and the same wine that had no oxygen treatment. The treated wine exhibited
flavour differences compared to the untreated wine, indicative of oxygenation and aging
of the treated wine.
Trial Background
A further detailed trial was conducted to test the suitability and performance of an
embodiment of the apparatus for releasing a gas into a liquid. The trial was designed to
assess and compare an embodiment of the apparatus against an existing micro
oxygenation system and a control. The control was wine without any micro oxygenation
system. The trial was carried out across six tanks and two wine varieties. Environmental
factors were replicated as well as time spent in the act of winemaking. For example, all
tanks were exposed to external oxygen for the same amount of time.
The wines were actively monitored throughout the trial with the resulting wine assessed
by an independent laboratory at regular intervals throughout the trial.
Tank setup
Six tanks were included in the trial, each tank had the following dimensions:
● Height: 2.5m
● Diameter: 2.35m
● Capacity: 11,000
Tank Wine type Treatment Oxygen rate
Tank 1: Pinot Noir with an embodiment of apparatus for two months with a release rate
of 1mg of oxygen per litre per month
Tank 2: Pinot Noir with the competitor’s apparatus for two months with a release rate of
1mg of oxygen per litre per month
Tank 3: Pinot Noir Control for two months with a release rate of 0 mg of oxygen per litre
per month
Tank 4: Merlot with an embodiment of apparatus for 1 month with a release rate of 2mg
of oxygen per litre per month
1 month with a release rate of 1mg of oxygen per litre per month
Tank 5: Merlot with the competitor’s apparatus for 1 month with a release rate of 2mg
1 month with a release rate of 1mg of oxygen per litre per month
Tank 6: Merlot Control for two months @ 0mg of oxygen per litre per month
Winemaker objectives
Objectives and characteristics of each wine were determined prior to the commencement
of the trials. The Pinot Noir needed “to build body and soften tannins to give more depth
and fullness to the wine”. The Merlot needed to ‘refine and soften tannins to bring depth
across palate and less dryness on the finish”. These development objectives determined
the oxygen flow rates required for each variety as described above in relation to the tank
wine type treatment oxygen rate.
Monitoring the trial: Blind tastings
To assess the progress against the development goals, winemakers conducted systematic
blind tastings of each wine at fortnightly intervals. Each sample was assessed on its taste
and development, noting its individual attributes and comparing those to the other blind
samples within its variety.
Independent laboratory analysis
Samples of each of the wines were taken and sent to an independent laboratory
specialising in wine analysis where a Basic wine panel was conducted pre-trial and post-
trial across each sample. This panel analysis consisted of measuring the pH, Titratable
acidity (TA), Free and Total SO2, Alcohol, Acetic acid, Glucose/Fructose, Malic acid of the
wine. Fortnightly testing and analysis was also conducted by the laboratory across the
range of samples. In addition to this, the winemakers also conducted chemical analysis of
the wines, assessing the changes in pH, Free and Total SO2, TA, volatile acidity as well
as measuring the temperature, dissolved oxygen, hue, density and turbidity across the
course of the trial.
Real time remote monitoring
The apparatus may be used with real time monitoring of each unit. The monitoring allows
monitoring of the performance, as well as remote adjustments to release rates of
oxygen. This monitoring provided valuable feedback with respect to flow rate, pressure,
float oscillations, oxygen levels and temperature. Real time monitoring was used during
the trials and data was reported automatically every 5 minutes throughout the ten week
trial providing a robust data set.
At the conclusion of the trials, a blind taste test was performed by a panel of winemakers
to assess whether the different treatments were easily distinguishable from each other
and to assess the individual attributes of each wine. The panel were provided with blind
samples with the objective of establishing the taste profile across the 6 tanks, ranking
how the preferred embodiment apparatus performed in relation to wine treated by the
competitor and the control wine.
Figure 18 shows an aggregate attribute ranking comparing Pinot Noir treated by an
embodiment of the apparatus (indicated by the triangle symbol), the existing micro
oxygenation system (indicated by the square symbol) and the control (indicated by the
circle symbol).
Figure 19 shows an aggregate attribute ranking comparing Merlot treated by an
embodiment of the apparatus (indicated by the traingle symbol), the existing micro
oxygenation system (indicated by the square symbol) and the control (indicated by the
circle symbol).
As can be seen in figures 18 and 19, the aggregated tasting panel attribute ranking
showed that wine treated by an embodiment of the apparatus ranked equally or above
the wine treated by the existing micro oxygenation system and the control wine across
each of the ten different attributes.
Tasting notes
The tasting notes taken throughout the trial also showed that the samples of wine
treated with the preferred embodiment apparatus proved to be the most favourable
sample within each wine variety at each sample point.
“Complex nose with red fruits and savoury highlights. More depth on palate than D
(Control) and more complexity than E (Competitor). Structure slightly more integrated
into overall flow of wine than E (Competitor).
“Sweet blackberry aromas with some spicy lift. Richness and depth on entry, good
complexity, leads to grainy tannins and low astringency. The most supple and balanced
of these three wines.”
Most lifted of the three glasses with sweet dark baked fruits with a complexing savoury
note. Good depth on the attack which is well sustained through plate despite chewy
structural tannins. No bitterness on the finish. Overall good balance to depth and
structure.”
Remote data analysis
The data set generated by with the preferred embodiment apparatus also showed that
the oxygen rates delivered by both units of the preferred embodiment apparatus stayed
within the predetermined targets, delivering 13.04 and 6.66 grams per month for Units 1
(Merlot) and 3 (Pinot Noir) respectively. The data, when graphed, show a uniformed and
consistent flow of oxygen. This is consistent with the feedback received from the
winemakers who tracked the development of the wine as the oxygen was introduced.
Also encouraging to see was the reliable performance of the active float which oscillated
every 30 minutes throughout the wine vat for the entire trial.
Independent laboratory analysis
An independent basic panel test was conducted. Analysis results show no noticeable
variances between the three samples of each variety from a chemical analysis
perspective. This demonstrates that the preferred embodiment apparatus is effectively
improving the wine without having any chemical impact on the wine.
Basic Wine Panel Pre vs Post Trial
Pinot Noir Merlot
Control Mox WG Control Mox WG
Actual Alcoholic Strength (% v/v)
Pre Trial 13.3 13.3 13.3 13.9 13.9 13.9
Post Trial 13.4 13.4 13.4 1390% 13.9 13.9
Total Acidity (g/L as Tartaric Acid)
Pre Trial 5.4 5.4 5.4 5.7 5.7 5.8
Post Trial 5.4 5.4 5.4 5.7 5.7 5.7
Volatile Acidity (g/L as Acetic Acid)
Pre Trial 0.57 0.58 0.57 0.46 0.45 0.46
Post Trial 0.56 0.56 0.57 0.48 0.48 0.49
LMalic Acid*(g/L)
Pre Trial 0.04 0.04 0.03 0.03 0.03 0.02
Post Trial 0.03 0.03 0.03 0.03 0.03 0.03
Total Sugars(g/L)
Pre Trial 0.46 0.46 0.46 0.24 0.24 0.24
Post Trial 0.53 0.53 0.53 0.26 0.27 0.27
pH (pH Units)
Pre Trial 3.72 3.72 3.73 3.66 3.66 3.67
Post trial 3.74 3.75 3.75 3.69 3.69 3.69
Total Sulphur Dioxide (mg/L)
Pre Trial 29 30 29 35 36 36
Post Trial 242524242121
Free Sulphur Dioxide (mg/L)
Pre Trial 19 19 18 16 19 18
Post Trial 15 15 13 7 8 8
Preferred embodiments of the invention have been described by way of example only and
modifications may be made thereto without departing from the scope of the invention.
Claims (20)
1. An apparatus for releasing a gas into a liquid housed in a container, the apparatus comprising: 5 a. a gas assembly including a source of compressed gas; b. a float in fluid communication with the source of compressed gas; and c. a gas release membrane in fluid communication with the source of compressed gas and the float, the gas release membrane being adapted to release gas into the liquid, the gas release membrane extending or partially extending between the 10 gas assembly and the float; wherein the float has variable buoyancy that causes the float and the gas release membrane to ascend and descend depending on the buoyancy of the float, the buoyancy of the float being reduced as the gas is released into the liquid. 15
2. The apparatus of claim 1, wherein the source of compressed gas is adapted to be provided outside the container, and the float and at least part of the gas release membrane are adapted to be housed within the container.
3. The apparatus of any one of the preceding claims, wherein the gas release 20 membrane comprises a flexible tube.
4. The apparatus of any one of the preceding claims, wherein the float is shaped to create a hydrodynamic effect that causes the float to move generally laterally as it ascends and/or descends.
5. The apparatus of claim 4, wherein the float has one or more laterally extending fins.
6. The apparatus of any one of the preceding claims, further comprising a valve for 30 controlling the flow of gas from the source of gas to the float and the gas release membrane.
7. The apparatus of any one of the preceding claims, wherein the gas is or comprises one or more of oxygen, sulphur dioxide, carbon dioxide, and/or nitrogen, either alone or 35 in combination.
8. The apparatus of any one of the preceding claims, wherein the gas is or comprises oxygen.
9. The apparatus of any one of the preceding claims, wherein the gas is infused with one or more flavours or aromas.
10. A method of releasing a gas into a liquid comprising: 5 a. providing a container containing a liquid; b. providing a source of gas, a float in fluid communication with the source of gas, and a gas release membrane in fluid communication with the source of gas and the float, the gas release membrane extending or partially extending between the source of gas and the float; 10 c. placing the float and the gas release membrane in the liquid in the container; d. delivering gas into the gas release membrane and the float thereby increasing the buoyancy of the float, releasing the gas from the source of gas through the gas release membrane into the liquid thereby reducing the buoyancy of the float; and 15 e. allowing the float to ascend and descend within the liquid in the container depending on the relative buoyancy of the float.
11. The method of claim 10, further comprising controlling the flow of gas from the source of gas to the float and the gas release membrane such that when the pressure 20 within the float reaches an upper threshold, the flow of gas from the source of gas is reduced or prevented and when the pressure within the float drops to a lower threshold, the gas is allowed to flow from the source of gas to the float and the gas release membrane. 25
12. The method of claim 10 or 11, wherein the flow of gas from the source of gas to the float and the gas release membrane is controlled periodically in a cycle in which gas is released for a first period of time and is not released for a second period of time.
13. The method of claim 12, wherein the cycle is between about 20 minutes and 30 about 24 hours.
14. The method of any one of claims 10 to 13, wherein the float moves laterally within the liquid in the container as it ascends and descends. 35
15. The method of any one of claims 10 to 14, wherein the gas is or comprises one or more of oxygen, sulphur dioxide, carbon dioxide, and/or nitrogen.
16. The method of any one of claims 10 to 15, wherein the gas is or comprises oxygen.
17. The method of any one of claims 10 to 16, wherein the liquid is a beverage.
18. The method of claim 17, wherein the beverage is wine.
19. The apparatus of claim 1, substantially as herein described with reference to any embodiment disclosed.
20. The method of claim 10, substantially as herein described with reference to any 10 embodiment disclosed.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NZ714409 | 2015-11-23 | ||
NZ71440915 | 2015-11-23 | ||
PCT/NZ2016/050184 WO2017091088A1 (en) | 2015-11-23 | 2016-11-18 | Method and apparatus for releasing gas |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ742731A NZ742731A (en) | 2021-08-27 |
NZ742731B2 true NZ742731B2 (en) | 2021-11-30 |
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