WO2009063302A1

WO2009063302A1 - Device and method for transferring a fluid

Info

Publication number: WO2009063302A1
Application number: PCT/IB2008/003057
Authority: WO
Inventors: Paolo Gentili
Original assignee: Paolo Gentili
Priority date: 2007-11-13
Filing date: 2008-11-13
Publication date: 2009-05-22
Also published as: ITMO20070339A1

Abstract

A device for transferring a fluid (L), comprises transferring means (16, 16a, 16b, 18, 19) for receiving and transferring said fluid (L), supply means (17, 17a, 20), arranged for supplying said transferring means (16, 16a, 16b, 18, 19) with a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid (L) and being able to move said fluid (L) in said transferring means (16, 16a, 16b, 18, 19) according to an advancing direction (Fl); a method for transferring a fluid (L) via transferring conduit means (16), comprises: immersing at least partially said transferring conduit means (16) in said fluid (L) and enabling said fluid (L) to enter said transferring conduit means (16); introducing into said transferring conduit means (16) a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid (L); enabling said further fluid to move said fluid (L) inside said transferring conduit means (16) according to an advancing direction (F1).

Description

Device and method for transferring a fluid

The invention relates to a device and a method for transferring a fluid that are, for example, usable in a winemaking apparatus for humidifying pressed berries and marc and/or immersing the latter into the grape must.

In oenology, winemaking apparatuses are known and widely used that consist of storage tanks having shapes and sizes that are variable and suitable for containing preset volumes of a mixture comprising a liquid part, i.e. the actual grape must, (obtained by crushing the berries), and solid parts, i.e. pressed berries and marc (skins and grape seeds) . Inside the winemaking apparatuses the winemaking process is conducted, during which the grape must is fermented and transformed into wine. Some types of winemaking require the fermenting grape must to circulate inside the winemaking apparatus. This is obtained by removing a preset volume of grape must from the base portion of the winemaking apparatus by means of a pump, conveying thereby removed must to a conduit outside the winemaking apparatus and reintroducing the must into the winemaking apparatus at the top end of the latter . The grape must, once it has been reintroduced into the winemaking apparatus, drops by gravity from the top end of the winemaking apparatus and traverses the so-called "cap", which is formed of the pressed berries and marc that, being relatively light and pushed by the carbon dioxide produced during fermentation, tend to float on the liquid must underneath. The must that traverses the cap washes the pressed berries and skins, extracting from the latter nutritive or organoleptic substances contained therein. In this manner, for example, it is possible to enrich the must with pigments contained in the skins of the berries, such as anthocyanins (polyphenols) , which give certain types of wine a red colour. In order for the berries and the skins to be washed effectively, it is important to sprinkle the cap with the grape must by distributing the latter over the entire upper surface of the cap. In order to obtain this result, sprinkling devices have been planned that are mounted inside the upper end of a winemaking apparatus, in a central position, and are connected to the aforesaid external conduit that conveys the must of the base portion to the upper end of the winemaking apparatus. The sprinkling devices comprise a rotating plate, which is provided with a plurality of rectilinear baffles conveying the must according to various radial directions. The plate is driven by an electric motor and the rotation speed of the plate is regulated by an inverter. When the inverter rotates the electric motor, and

^; thus the plate, at a relatively high speed, the grape must is sprinkled on the cap at a peripheral zone of the latter, i.e. a zone of the cap near the side walls of the tank, through the effect of the centrifugal force. On the other hand, when the plate rotates at a relatively low speed, and the centrifugal force decreases, the must is sprinkled over a central region of the cap. A drawback of known sprinkling devices is that the motor driving the plate is supplied with electric current having voltage values comprised between 200 and 380 Volt. These voltage values are rather high and are therefore significantly dangerous for the safety of an operator tasked with controlling the operation and/or the maintenance of the winemaking apparatus. In fact, in the work position, i.e. when the sprinkling device is mounted near the upper end of the winemaking apparatus, the sprinkling device is earthed via the metal structure of the winemaking apparatus and transmits to earth possible electrical discharges that could be produced. On the other hand, when the operator intervenes manually on the sprinkling device, for example to clean, dismantle or maintain the latter, possible electrical discharges that strike the operator may have very grave, or even lethal, consequences for the latter.

Another drawback of known sprinkling devices is due to the structural and operating complexity thereof. In fact, an inverter has to be managed, the inverter has to be connected to the electric motor and a suitable interface panel has to be used via which the operator can set the desired rotation speed. This makes the sprinkling devices disclosed above significantly complex and costly.

A further drawback of known sprinkling devices consists of the fact that the latter require, in addition to the electric motor that permits the rotation thereof, also pumps by means of which the grape must has to be sucked by the base portion of the winemaking apparatus. These pumps can accidentally damage pressed berries and marc, that consequently release substances that are able to alter significantly the organoleptic properties of the wine. In fact, the mixture of must, pressed berries and marc that is fermented during fermentation is not uniform, given the presence in the must of empty spaces, pockets of gas (the grape must, during fermentation, produces approximately 0.5 hectolitres of gas per hour per hectolitre of must) and solid parts that are not completely wet. The pump produces an inlet vacuum, to suck the must from the base portion winemaking apparatus, and a positive outlet pressure, to push the must into the external conduit that conveys the must to' the upper end of the winemaking apparatus. In the vacuum, i.e. at the pump inlet, the pockets of gas dilate, the liquid evaporates cold and the consequent vapour fills the pockets of gas. When the pressure becomes positive, i.e. at the pump outlet, the vapour bubbles condense rapidly, forming drops that violently strike and lacerate the external surface of the immersed solid parts (pressed berries, marc) . The latter consequently discharge into the must tannins and/or other undesired substances that bestow bitter, grassy and astringent flavours on the wine. Further, also the electromagnetic field generated by the pumps can substantially alter the organoelptic properties of the grape must, when the latter transits through the grape must . Still another drawback of known sprinkling devices consists of the fact that the latter receive the grape must with which the cap is sprinkled via a conduit positioned outside the winemaking apparatus. Consequently, if the must conveyed along the external conduit exits the latter accidentally, even considerable quantities of raw material can be removed from the fermentation and lost.

It should be noted that the sprinkling devices disclosed above do not substantially enable the cap to be humidified and washed so as to extract completely therefrom the substances that are useful for winemaking. Consequently, it is necessary to use methods and/or apparatuses that enable the cap to be immersed so as to wet and wash the latter completely. A technique, for example is known, called "delestage", in which all the grape must is removed from the winemaking apparatus (via pumps) and is subsequently introduced into the winemaking apparatus near the upper end of the latter. In this manner, the grape must completely wets the cap from above until it submerges the latter. Mechanical devices are further known by means of which the cap is maintained immersed in the grape must (rotating grilles) or mechanically broken up (driven devices comprising blades or pistons) . Nevertheless, both techniques such as "delestage" and known mechanical devices substantially damage the solid parts, from which consequently the aforesaid undesired substances exit .

Lastly, it should be noted that in technical and industrial sectors other than oenology the need is felt for devices that enable fluids to be conveyed and/or remixed without using electric motors, pumps and/or other mechanical means that may accidentally alter the properties of the fluids and are substantially costly and potentially dangerous inasmuch as they are supplied with electric energy. An object of the invention is to provide a device and a method for transferring a fluid, for example the liquid must contained in a winemaking apparatus, that are more simple to manage than known devices and/or methods .

Another object is to provide a device and a method for transferring a fluid, for example the liquid must contained in a winemaking apparatus that do not require the use of electric motors so as to enable a significant energy saving and greater safety for the tasked operators to be obtained. A further object is to provide a device and a method for transferring a fluid, for example the liquid must contained in a winemaking apparatus that do not require the use of pumps and/or other mechanical conveying means and thus enable the properties of the fluid to be transferred to be maintained unaltered.

Still another object is to provide a device, usable in a winemaking apparatus to sprinkle the cap, that does not require external conduits to be used to convey the grape must, so as to prevent even considerable quantities of raw material being removed from fermentation and lost in the event of accidental leaks from the conduits. A still further object is to provide a device usable in a winemaking apparatus to sprinkle the cap, which also enables the cap to be immersed without using known mechanical devices and therefore without damaging the marc forming the cap. In a first aspect of the invention, a device is provided for transferring a fluid, comprising transferring means, arranged for receiving and transferring said fluid, supply means, arranged for supplying said transferring means with a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid and is able to move said fluid in said transferring means according to an advancing direction.

In a second aspect of the invention, there is provided a method for transferring a fluid, comprising: immersing at least partially transferring means in said fluid and enabling said fluid to enter said transferring conduit means; introducing into said transferring means a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid; enabling said further fluid to move said fluid inside said transferring means according to an advancing direction.

Owing to these aspects, a device and a method for transferring a fluid are made available that enable the use of pumps and/or of other electrically driven mechanical devices to be avoided. This makes the device and the method according to the invention substantially simple to manage, safe for the tasked operators and such' as to permit a significant energy saving.

The device and the method according to the invention are effectively usable in a known winemaking apparatus for sprinkling the cap during winemaking.

In fact, when the device is positioned vertically inside a winemaking apparatus and the latter is filled with a mixture of grape must (liquid) , pressed berries and marc, the transferring means, which comprises a transferring conduit, is partially immersed in the aforesaid mixture and the grape must penetrates inside the transferring conduit. During fermentation, pressed berries and marc tend to float on the free surface of the grape must, thus giving rise to the cap. The supply means comprised in the device injects a further fluid, i.e. a gas under pressure (for example carbon dioxide) into the transferring conduit, near a lower end (immersed in the mixture) of the latter. Once injected, the gas under pressure produces a single, large gas bubble (so-called macrobubble) inside the volume of grape must contained in the transferring conduit. The gas macrobubble, having a specific weight that is lower than that of the (liquid) grape must, moves rapidly upwards inside the transferring conduit and also pushes the grape must upwards, which exits the transferring conduit near an upper end of the latter. In this manner a jet of grape must is produced that exits the upper end (not immersed in the mixture) of the transferring conduit. Once the jet has been emitted, it falls through gravity onto the upper surface of the cap, wetting the cap. By using the device according to the invention to sprinkle the cap in a wineraaking apparatus, to convey the grape must it is not necessary to use conduits outside the winemaking apparatus. This enables it to be prevented that even considerable quantities of raw material are removed from fermentation and lost in the event of accidental leaks from external conduits. Further, by varying appropriately the intensity of the grape must jet, it is even possible to submerge the cap. In this manner, the use of known mechanical devices is avoided that may damage the solid parts (pressed berries and marc) forming the. cap. The device according to the invention can also be used in apparatuses that are different from a winemaking apparatus, for example in a tank containing a general fluid, food or non-food product, to be remixed and/or moved. In fact, by completely immersing the transferring conduit in the tank containing the fluid product and transferring the latter in a continuous and/or intermittent manner, from the lower to the upper end of the transferring conduit it is possible to circulate all the fluid between an upper portion of the tank and a lower portion of the tank. The invention can be better understood and implemented with reference to the attached drawings that illustrate an embodiment thereof by way of non- limiting example, in which: Figure 1 is a partially sectioned, fragmentary and incomplete schematic side view of a winemaking apparatus provided with a device for transferring a fluid inside the winemaking apparatus ;

Figure 2 is a view like that in Figure 1, showing an embodiment of the device in Figure 1 provided with heat- exchanging means ; Figure 3 is a view like that in Figure 1, showing another embodiment of the device in Figure 1 provided with temperature sensor means; Figure 4 is a view like that in Figure 1, showing a further embodiment of the device in Figure 1 provided both with heat-exchanging means and with temperature sensor means; Figure 5 is a view like that in Figure 1, showing another configuration of the device in Figure 1.

Figure 1 shows a known winemaking apparatus, comprising a body 2 that is shaped approximately in the shape of a cylinder and is provided with a side wall 3. The latter is made, for example, of stainless steel and defines a cavity 4 inside the body 2. The body 2 has a longitudinal axis X arranged vertically in relation to a floor (which is not shown) and rests on the latter via a plurality of supporting elements 5 extending longitudinally. The body 2 extends below to form a hollow bottom 6, that is shaped as a deflected cone and has a truncated apex 7. The latter is oriented obliquely to the floor and is provided with a door 8 of known type by means of which an outlet 9 can be opened or closed. The door 8 provided with a dump valve 10, via which it is possible to empty, by gravity and/or pumping, the cavity 4 of the apparatus 1. The body 2 is closed above by a vault 11, that is approximately hemispherical and from the centre of which a hatch 12 projects vertically. The hatch 12 has the shape of a hollow cylinder and is aligned on the longitudinal axis X of the body 2. The hatch 12 has a door 13 that enables the hatch to be opened or closed hermetically. The apparatus 1 is further provided with a temperature probe 14, of known type, that is inserted into the thickness of the side wall 3 of the body 2 so as to protrude inside the cavity 4. The temperature probe 14 enables the^' temperature to be detected inside the cavity 4 during operation of the apparatus 1, i.e. during winemaking. In use, the cavity 4 is loaded with a vegetable mixture to be fermented, obtained via pressing of grapes, until an initial level Hl is reached (shown by a dashed line) . The vegetable mixture comprises a liquid L, i.e. the grape must, and solid parts S, comprising pressed berries and marc. (skins and grape seeds) . Before fermentation starts, the solid parts S₇ having a specific weight that is greater than that of the liquid L, lie near the bottom 6 of the apparatus

1. Nevertheless, through the effect of the fermentation and the gas (carbon dioxide) bubbles that are consequently produced, the specific weight of the solid parts S decreases progressively until it becomes less than the specific weight of the liquid L. Consequently, the solid parts S rise inside the cavity 4 until the initial level Hl is reached, i.e. the free surface of the liquid L, and float on the latter, forming a cap (which is not shown) that tends to dry. In order to prevent the cap drying, the apparatus 1 is provided with a transferring device 15, that is housed inside the cavity 4 and comprises a transferring conduit 16 and a supply conduit 17.

The transferring conduit 16 has the shape of a cylindrical tube and is aligned on the longitudinal axis X of the body

2, to which the transferring conduit 16 is fixed via supporting means that is not shown. The transferring conduit 16 comprises a side wall 16a, defining a transit cavity 16b. The latter communicates with the exterior via a mutually opposite inlet opening 18 and outlet opening 19. The transferring conduit 16 has a cross section the diameter of which is equal to approximately 13 centimetres and is made of a suitable material, for example stainless steel.

In embodiments that are not shown, the diameter of the cross section of the transferring conduit 16 is greater or less than 13 centimetres . In other embodiments that are not shown, the transferring conduit 16 has a polygonal, for example square cross section.

The length of the transferring conduit 16 is selected in such a way that, when the transferring device 15 is correctly positioned inside the cavity 4 and the latter is filled with the vegetable mixture to be fermented to the initial level Hl, the inlet opening 18 is immersed in the. liquid L, which penetrates inside the transit cavity 16b, whilst the outlet opening 19 protrudes above the free surface of the liquid, L. In particular, the length of the transferring conduit 16 may vary according to the dimensions, shape and capacity of the apparatus 1 for which the transferring device 15 is intended.

The supply conduit 17, which may be made of a stiff or flexible material, enters the cavity 4 via the (open) hatch 12 and runs along the transferring conduit 16 until it reaches the inlet opening 18. Near the latter, a supply end 17a of the supply conduit 17, provided with a nonreturn valve 20 (of known type) enters the transit cavity 16b. In an embodiment that is not shown, in the door 13 of the hatch 12 a seal opening is obtained, via which the supply conduit 17 can enter the cavity 4. In another embodiment that is not shown, the supply end 17a is devoid of the nonreturn valve 20. In a further embodiment that is not shown, the supply end 17a leads into the transit cavity 16b via a hole obtained in the side wall 16a. The supply conduit 17 is connected to a source of gas under pressure (not shown) via an end thereof (not shown) opposite the supply end 17a. The source of gas under pressure, for example a carbon dioxide cylinder, is positioned outside the apparatus 1. The source of gas under pressure and/or the supply conduit 17 are provided with devices of known type (not shown) that enable the pressure of the gas to be varied. In an embodiment, the gas that supplies the transferring conduit 16 is at a pressure comprised between 1 and 1.5 bar. As explained in detail below, it is possible to vary the type of gas that is usable according to the type of effect that it is desired to obtain during winemaking.

The transferring device 15 further comprises a deflecting element 21, with an approximately disc shape and comprising a flat face 22 and a conical face 23, which are mutually opposite. The deflecting element 21 is mounted near the outlet opening 19 and above the latter, via supporting means (not shown) that enables the deflecting element 21 to be maintained at a desired distance from the outlet opening 19. The deflecting element 21 is positioned in relation to the transferring conduit 16, such that the conical face 23 faces the outlet opening 19 and the flat face 22 faces the hatch 12.

In an embodiment that is not shown, the supporting means connects the deflecting element 21 to the side wall 16a of the transferring conduit 16. In another embodiment that is not shown, the supporting means connects the deflecting element 21 to adjacent portions of the body 2 of the apparatus 1. In a further embodiment that is not shown, the supporting means is of variable length (for example, is slidable on guides) , thus enabling the distance to be varied between the deflecting element 21 and the outlet opening 19. In a still further embodiment that is not shown, the transferring device 15 is devoid of the deflecting element 21.

When a winemaking process is conducted in the winemaking apparatus 1 and, owing to the carbon dioxide produced by fermentation, the solid parts S (pressed berries and marc) float on the free surface of the liquid L (grape must) , the transferring device 15 is used in the following manner. An operator tasked with the operation of the apparatus 1 drives dispensing means comprised in the source of gas under pressure, for example he or she opens an outlet valve or cock of the carbon dioxide cylinder, and the carbon dioxide under pressure is conveyed into the supply conduit 17 according to the direction indicated by the arrow F2 until it reaches the inlet opening 18 of the transferring conduit 16. Owing to the pressure in the supply conduit 17, the carbon dioxide is injected into the transit cavity 16b of the transferring conduit 16 via the supply end 17a and the nonreturn valve 20 (if the supply conduit 17 is provided therewith) . The injected carbon dioxide produces a single gas bubble of significant dimensions (macrobubble) inside the volume of liquid L contained in the transit cavity 16b. The gas macrobubble has a specific weight that is less than that of the liquid L and thus moves in an extremely rapid manner inside the transit cavity 16b from the inlet opening 18 to the outlet opening 19, according to a direction indicated by the arrow Fl. By moving rapidly inside the transit cavity 16b, the carbon dioxide suddenly pushes the liquid L in the direction of the outlet opening 19., so that from the latter a jet of liquid L is emitted. The latter, once it has exited the transferring conduit 16, hits the conical face 23 of the deflecting element 21 that, owing to the shape thereof, disperses the jet effectively and uniformly. In this manner, the liquid L drops by the force of gravity onto the upper surface of the cap, uniformly wetting the latter. In the aforesaid embodiment of the transferring device 15 in which the deflecting element 21 is supported by supporting means having a variable length, it is possible to vary easily the distance between the deflecting element 21 and the outlet opening 19. This enables the jet on the cap to be distributed effectively. Owing to the transferring device 15 disclosed above, it is possible to dampen and wash effectively the cap formed by the solid parts S floating on the liquid L. The transferring device 15 is not driven by an electric motor, unlike known sprinkling devices, and is supplied with the liquid L, i.e. with the grape must, without using pumps and/or external conduits .

Further, via devices of known type (not shown) , it is possible to vary the pressure and the quantity of the gas with which the transferring conduit 16 is supplied. In this manner the dimensions of the macrobubble are varied that is produced inside the transit cavity 16b and thus the intensity of the jet of liquid L emitted by the transferring conduit 16, so as to submerge completely the cap with the liquid L. This is exemplified in Figure 1, in which H2 indicates a further level, greater than the initial level Hl, which is reached by the liquid L when the cap formed by the solid parts S is immersed completely in the liquid L through the effect of the jets produced by the transferring device 15.

In an embodiment that is not shown, driving the dispensing means of the source of gas under pressure, i.e. of the outlet valve or cock of the carbon dioxide cylinder, is performed and controlled automatically, via a timing device. The latter, at preset intervals of time, commands the opening and closing of the outlet valve or cock of the cylinder, so as to control both the moment in which the jet of liquid L is produced and the quantity of gas used, and thus the dimensions of the macrobubble produced in the transferring conduit 16. It is possible to supply the transferring conduit 16 also with gases that are different from carbon dioxide, such as for example: compressed air, nitrogen, argon, oxygen. In fact, the choice of the type of gas depends on the effect that it is desired to obtain in winemaking. For example, the carbon dioxide is effective as a bacteriostatic and as a solvent for extracting from the must substances that are useful for winemaking. The oxygen is an oxidant, whilst nitrogen and argon are inert gases that, unlike oxygen, prevent oxidation phenomena during winemaking. Figure 2 shows an embodiment of the transferring device 15 in which the transferring conduit 16 is equipped with heat exchanging means 24. In Figure 2 , the parts of the transferring device 15 that are common to parts previously disclosed in relation to the transferring device 15 shown in Figure 1 are indicated by the same reference numbers or letters.

The heat exchanging means 24 comprises a seal pipe 25 and a supply circuit 40.

The seal pipe 25 has a cross section, the diameter of which is greater than that of the cross section of the transferring conduit 16. The latter can thus be inserted into the seal pipe 25 and arranged in a manner that is substantially coaxial to the seal pipe 25. The seal pipe 25 comprises an inlet end 30, arranged near the inlet opening 18 of the transferring conduit 16, and an outlet end 28, arranged near the outlet opening 19 of the transferring conduit 16. Between the side wall 16a of the transferring conduit 16 and the seal pipe 25 a heat-exchanging gap 26 is defined that is closed by sealing means of known type (not shown) near the inlet end 30 and the outlet end 28. In an embodiment that is not shown, the seal pipe 25 has a cross section, the diameter of which is less than the diameter of the cross section of the transferring conduit 16. Consequently, the seal pipe 25 is inserted into the transferring conduit 16 and arranged in a substantially coaxial manner to the seal pipe 25. Also in this embodiment, the heat-exchanging gap 26 is defined between the side wall 16a of the transferring conduit 16 and the seal pipe 25. Inside the heat-exchanging gap 26 circulates a fluid of known type (which is not shown) , that is heat-controlled and can thus act , depending on the temperature thereof , as a heating fluid or a refrigerating fluid. The heating/refrigerating fluid supplies the heat-exchanging gap 26 via the supply circuit 40, comprising an inlet conduit 29 and an outlet conduit 27. The inlet conduit 29, made of stiff or flexible material, enters the cavity 4 via the hatch 12, runs along the transferring conduit 16 until it reaches the inlet end 30 and traverses the thickness of the seal pipe 25 leading into the heat-exchanging gap 26. The outlet conduit 27, similarly made of a stiff or flexible material, enters the cavity 4 via the hatch 12, reaches the outlet end 28 and traverses the thickness of the seal pipe 25 leading into the heat-exchanging gap 26. In an embodiment that is not shown, in the door 13 of the hatch 12 seal openings are obtained via which the inlet conduit 29 and the outlet conduit 27 enter the cavity 4. Outside the apparatus 1 heat-conditioning means of known type (not shown) is arranged, for example a heat-conditioning unit that is able to heat and/or cool to desired temperatures the heating/refrigerating fluid that supplies the heat exchanging means 24. The heat-conditioning unit is connected to the seal pipe 25, and therefore to the heat-exchanging gap 26, via the supply circuit 40. In use, the heating/refrigerating fluid is sent from the heat- conditioning unit to the heat-exchanging gap 26 via the inlet conduit 29, circulates in the heat-exchanging gap 26 and returns to the heat-conditioning unit via the outlet conduit 27. Depending on the temperature set in the heat- conditioning unit, the heating/refrigerating fluid heats or cools the liquid L, i.e. the grape must, which is conveyed and pushed inside the transferring conduit 16 by the gas under pressure in the previously described manner. In an embodiment that is not shown of the transferring device 15 comprising the heat exchanging means 24, to increase the heat-exchanging surface and ensure great heat-exchange efficiency, the side wall 16a of the transferring conduit 16 is provided with corrugations and/or protuberances, as disclosed, for example, in Italian patent applications MO2002A000200 and MO2005AO00149 (incorporated here for reference) .

Owing to the embodiment of the transferring device 15 equipped with the heat exchanging means 24, it is thus possible to control effectively the temperature of the grape must when the latter is transferred, via the transferring conduit 16, from a lower portion to an upper portion of the cavity 4. In particular, by using the heating/refrigerating fluid at a low temperature, it is possible to lower the temperature of the grape must and of the cap that occupy a central zone of the cavity 4 and are not easily coolable in known winemaking apparatuses. In fact, the latter are provided with a cooling liner that is arranged at the external wall and is thus able to act effectively only on the peripheral zones of the must and of the cap . When, on the other hand, the heating/refrigerating fluid is used at a higher temperature, it is possible to heat the liquid must with which the cap is sprinkled. This enables the fermenting activity of the yeasts to be improved and extraction from the cap of substances that are useful for winemaking to be obtained without varying the temperature of the must contained in the lower portion of the cavity 4. Figure 3 shows an embodiment of the transferring device 15 provided with temperature sensor means 50. In Figure 3, the parts of the transferring device 15 that are common to parts previously disclosed in relation to the transferring device 15 shown in Figures 1 and 2 are indicated by the same reference numbers or letters. The temperature sensor means 50 comprises a temperature probe 31 of known type (shown schematically with a quadrilateral) and a seal conduit 32. In the latter the electric cables are housed connecting the temperature probe 31 to electric supply means (not shown) , i.e. to an external element that is able to power the temperature probe 31. The external unit is provided with displaying means, for example a display that enables the operator to view the detected temperature values . The seal conduit 32, which is made of a suitable stiff or flexible material, enters the cavity 4 via the hatch 12 and reaches the temperature probe 31, which is fixed to the outside of the transferring conduit 16. In an embodiment that is not shown, in the door 13 of the hatch 12 a seal opening is obtained, via which the seal conduit 32 enters the cavity 4. In another embodiment that is not shown, the temperature probe 31 is mounted inside the transferring conduit 16, i.e. in the transit cavity 16b.

Owing to the embodiment of the transferring device 15 equipped with the temperature sensor means 50 it is possible to detect effectively the temperature, and thus monitor the variations in temperature, in grape must and in the cap that occupy a central zone of the cavity 4. In fact, the temperature probe 14 with which the side wall 3 of the apparatus 1 is provided enables only the temperature of the must and of the cap that occupy peripheral zones of the cavity 4, i.e. zones near the side wall 3, to be detected effectively. Figure 4 shows an embodiment of the transferring device 15 provided both with the heat exchanging means 24 and with the temperature sensor means 50. In Figure 4, the parts of the transferring device 15 that are common to previously disclosed parts in relation to the transferring device 15 shown in Figures 1 to 3 are indicated by the same reference numbers or letters. The transferring device 15 shown in Figure 4 , and the respective heat exchanging means 24 and temperature sensor means 50, act in a similar manner to what was previously disclosed with reference to Figures 1 to 3 and enables the same advantages to be obtained during use.

Figure 5 shows the transferring device 15 in Figure 1 positioned in a peripheral zone of the cavity 4. The transferring device 15 can, in fact, work effectively inside the apparatus 1 even if not aligned on the axis X of the body 2, inasmuch as the deflecting element 21 enables the jet of liquid L to be distributed uniformly that is emitted by the transferring conduit 16 and the intensity of the jet can be regulated by varying the quantity and the pressure of the gas . In embodiments that are not shown, also the sprinkling devices shown in Figures 2 to 4 can be positioned in the apparatus 1 at a certain distance from the axis X of the body 2.

From what has been disclosed so far, the transferring device 15 is able to overcome the drawbacks connected with the known sprinkling devices, and to perform effectively also other functions that are useful for an optimal winemaking process. In fact, although the operation of the transferring device 15 has been exemplified with reference to so-called "red" winemaking, in which the liquid must is fermented together with the marc, it is possible to use the transferring device 15 also in "white" winemaking, i.e. in winemaking during which the liquid must is fermented without marc. In this case, the transferring device 15 is not used to sprinkle and/or immerse the cap but enables the must to be moved inside the winemaking apparatus . It is further possible to use the transferring device 15 in an effective manner also in technical sectors that are different from oenology. In fact, the transferring device 15 can be used in the food industry in general to convey and/or mix inside a tank a fluid, semifinished or finished food product, for example a fruit juice. More in general, the transferring device 15 enables a generic fluid to be conveyed effectively, for example water in an industrial plant, without using devices driven by electric motors. This enables the energy consumption and thus processing costs to be reduced significantly.

Claims

1. Device for transferring a fluid (L)₇ comprising transferring means (16, 16a, 16b, 18, 19), arranged for receiving and transferring said fluid (L) , supply conduit means (17, 17a, 20) , arranged for supplying said transferring conduit means (16, 16a, 16b, 18, 19) with a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid (L) and being able to move said fluid (L) into said transferring means (16, 16a, 16b, 18, 19) according to an advancing direction (Fl) .

2. Device according to claim 1, wherein said transferring means (16, 16a, 16b, 18, 19) comprises a transferring conduit (16) , said transferring conduit (16) being provided with a side wall (16a) defining a transit cavity (16b) arranged for receiving said fluid (L) . •

3. Device according to claim 2, wherein said transit cavity (16b) is provided with an inlet opening (18) and an outlet opening (19) , said inlet opening (18) and said outlet opening (19) enabling said fluid (L) respectively to enter and exit said transit cavity (16b) .

4. Device according to claim 3 , wherein said inlet opening

(18) and said outlet opening (19) are mutually opposite.

5. Device according to any preceding claim, wherein said supply means (17, 17a, 20) comprises a supply conduit (17) .

6. Device according to claim 5, as appended to claim 2, or to any one of claims 3 to 5 as appended to claim 2, wherein said supply conduit (17) comprises a supply end (17a) communicating with said transit cavity (16b) .

7. Device according to claim 6, wherein said supply end

(17a) comprises nonreturn valve means (20) .

8. Device according to claim 6, or 7, as appended to claim 3 , or to claim 4 or 5 as appended to claim 3 , wherein said supply end (17a) penetrates said transit cavity

(16b) via said inlet opening (18) .

9. Device according to any one of claims 6 to 8, as appended to claim 2 or to any one of claims 3 to 5 as appended to claim 2, wherein said supply end (17a) leads into said transit cavity (16b) via a hole obtained in said side wall (16a) .

10. Device according to claim 3, or according to any one of claims 4 to 9 as appended to claim 3 , further comprising deflecting means (21, 22, 23) positioned near said outlet end (19) , said deflecting means (21,

22, 23) being arranged for deviating and distributing a jet of said fluid (L) exiting said outlet end (19) .

11. Device according to claim 10, as appended to claim 2 or to any one of claims 3 to 9 as appended to claim 2, wherein said deflecting means (21, 22, 23) is supported by supporting means fixed to said side wall (16a) , said supporting means maintaining said deflecting means (21,

22, 23) at a set distance from said outlet end (19) .

12. Device according to claim 11, wherein said supporting means is of variable length, said variable length enabling said set distance to be varied.

13. Device according to any one of claims 10 to 12, wherein said deflecting means (21, 22, 23) comprises a disc- shaped deflecting element (21) .

14. Device according to claim 13, wherein said deflecting element (21) comprises a conical face (23) .

15. Device according to claim 14, as appended to claim 3, or to any one of claims 4 to 13 as appended to claim 3 , wherein said conical face (23) faces said outlet opening (19) .

16. Device according to claim 15, wherein said deflecting element (21) further comprises a flat face (22) facing a direction opposite said conical face (23) .

17. Device according to claim 6, or according to any one of claims 7 to 16 as appended to claim 6, wherein a further end of said, supply conduit (17) is connected to a source of . said further fluid, said further end being opposite said supply end (17a) .

18. Device according to claim 17, wherein said further fluid dispensed by said source is under pressure.

19. Device according to claim 18, comprising pressure- varying means suitable for varying said pressure of said further fluid.

20. Device according to any one of claims 17 to 19, wherein said source is provided with timing means suitable for commanding the opening and/or closing of dispensing means of said further fluid, said dispensing means being comprised in said source.

21. Device according to any preceding claim, wherein said further fluid is a gas.

22. Device according to claim 21, wherein said gas is selected from a group comprising: air, nitrogen, argon, oxygen, carbon dioxide.

23. Device according to any preceding claim, further comprising temperature sensor means (50, 31, 32) , said temperature sensor means being arranged for detecting a temperature of said fluid (L) when said transferring means (16, 16a, 16b, 18, 19) is immersed at least partially in said fluid (L) .

24. Device according to claim 23, as appended to claim 2, or to any one of claims 3 to 22 as appended to claim 2, wherein said temperature sensor means (50, 31, 32) comprises a temperature probe (31) fixed externally to said transferring conduit (16) .

25. Device according to claim 23, as appended to claim 2, or to any one of claims 3 to 22 as appended to claim 2, wherein said temperature sensor means (50, 31, 32) comprises a temperature probe (31) fixed internally to said transferring conduit (16) . ' 26. Device according to any one of claims 23 to 25, wherein said temperature sensor means (50, 31, 32) is connected to electric supply unit means arranged for electrically supplying said temperature probe (31) . 27. Device according to claim 26, wherein said electric supply unit means comprises display means suitable for displaying a temperature value detected by said temperature probe (31) . 28. Device according to claim 26, or 27, wherein said temperature sensor means (50, 31, 32) comprises electric connecting means interposed between said electric supply unit means and said temperature probe

(31) . 29. Device according to claim 28, wherein said electric connecting means is housed in a seal conduit (32) . 30. Device according to any preceding claim, further comprising heat exchanging means (24, 27, 28, 29, 30,

40), said heat exchanging means (24,

26,

27,

28,

29,

30, 40) being arranged for- heating and/or refrigerating said fluid (L) when said fluid (L) transits inside said transferring means (16, 16a, 16b, 18, 19) .

31. Device according to claim 30, as appended to claim 2, or to any one of claims 3 to 30 as appended to claim 2, wherein said heat exchanging means (24, 26, 27, 28, 29,

30, 40) comprises a seal pipe (25) .

32. Device according to claim 31, as appended to claim 2 or to any one of claims 3 to 30 as appended to claim 2, wherein said seal pipe (25) is arranged outside said transferring conduit (16) .

33. Device according to claim 31, as appended to claim 2 or to any one of claims 3 to 30 as appended to claim 2, wherein said seal pipe (25) is arranged inside said transferring conduit (16) .

34. Device according to claim 32, or 33, wherein said seal pipe (25) and said side wall (16a) of said transferring conduit (16) define a heat-exchanging gap (26) , said heat-exchanging gap being arranged for containing a heating and/or refrigerating fluid.

35. Device according to any one of claims 30 to 34, wherein said heat exchanging means (24, 26, 27, 28, 29, 30, 40) further comprises a supply circuit (40) .

36. Device according to claim 35, as appended to any one of claims 31 to 34, wherein said supply circuit (40) comprises an inlet conduit (29) , said inlet conduit (29) being interposed between said seal pipe (25) and heat-conditioning unit means.

37. Device according to claim 36, wherein said supply circuit (40) further comprises an outlet conduit (27) , said outlet conduit (27) being interposed between said seal pipe (25) and said heat-conditioning unit means.

38. Device according to claim 36, or 37, wherein said heat- conditioning unit means is suitable for heating and/or refrigerating said heating and/or refrigerating fluid.

39. Device according to any one of claims 34 to 38, as appended to claim 2, or to any one of claims 3 to 33 as appended to claim 2, wherein a plurality of protuberances and/or corrugations is obtained in said side wall (16a) of said transferring conduit (16) , said plurality of protuberances and/or corrugations increasing the heat-exchanging surface.

40. Device according to any preceding claim, wherein said fluid (L) comprises grape must.

41.Winemaking apparatus comprising a transferring device according to any one of claims 1 to 40, said transferring device being arranged for moving a grape must inside said apparatus.

42. Method for transferring a fluid (L) via transferring conduit means (16), comprising: immersing at least partially said transferring conduit means (16) in said fluid (L) and enabling said fluid

(L) to enter said transferring conduit means (16) ; introducing into said transferring conduit means (16) a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid (L) ; enabling said further fluid to move said fluid (L) inside said transferring conduit means (16) according to an advancing direction (Fl) .

43. Method according to claim 44, wherein said introducing is achieved by maintaining said further fluid under pressure .

44. Method according to claim 42, or 43, further comprising enabling said further fluid to push a quantity of said fluid (L) outside said transferring conduit means (16) .

45. Method according to claim 44, comprising using deflecting means (21) for deviating and distributing said quantity of said fluid (L) exiting said transferring conduit means (16) .

46. Method according to claim 45, wherein said deviating and distributing comprises varying a distance between said deflecting means (21) and said transferring conduit means (16) .

47. Method according to any one of claims 44 to 46, comprising varying said quantity of said fluid (L) .

48. Method according to claim 47, as appended to claim 43 or to any one of claims 44 to 46 as appended to claim 43, wherein said varying said quantity comprises varying said pressure of said further fluid.

49. Method according to any one of claims 42 to 48, wherein said introducing is controlled by timing means.

50. Method according to any one of claims 42 to 49, wherein said further fluid is a gas .

51. Method according to claim 50, comprising selecting said gas from a group comprising: air, nitrogen, argon, oxygen, carbon dioxide.

52. Method according to any one of claims 42 to 51, further comprising monitoring a temperature of said fluid (L) when said transferring conduit means (16) is immersed at least partially in said fluid (L) .

53. Method according to claim 52, wherein said monitoring comprises using temperature sensor means (50) .

54. Method according to any one of claims 42 to 53, further comprising heating and/or refrigerating said fluid (L) when said fluid (L) transits inside said transferring conduit means (16) .

55. Method according to claim 54, wherein said heating and/or refrigerating comprises using heat exchanging means (40) associated with said transferring conduit means (16) .

56. Method according to claim 55, wherein said heating and/or refrigerating comprises using a circulating heating/refrigerating fluid in said heat exchanging means (40) .

57. Method according to any one of claims 42 to 56, wherein said fluid (L) comprises grape must.