WO2014138664A1 - Fuel cell fermentation monitor - Google Patents
Fuel cell fermentation monitor Download PDFInfo
- Publication number
- WO2014138664A1 WO2014138664A1 PCT/US2014/022043 US2014022043W WO2014138664A1 WO 2014138664 A1 WO2014138664 A1 WO 2014138664A1 US 2014022043 W US2014022043 W US 2014022043W WO 2014138664 A1 WO2014138664 A1 WO 2014138664A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- liquid
- fermentation
- antechamber
- fuel cell
- container
- Prior art date
Links
- 238000000855 fermentation Methods 0.000 title claims description 113
- 230000004151 fermentation Effects 0.000 title claims description 113
- 239000000446 fuel Substances 0.000 title claims description 65
- 239000007788 liquid Substances 0.000 claims abstract description 111
- 238000000034 method Methods 0.000 claims abstract description 62
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 47
- 230000005484 gravity Effects 0.000 claims abstract description 44
- 238000005070 sampling Methods 0.000 claims description 56
- 230000007246 mechanism Effects 0.000 claims description 49
- 239000012528 membrane Substances 0.000 claims description 28
- 239000006260 foam Substances 0.000 claims description 19
- 230000004888 barrier function Effects 0.000 claims description 11
- 235000013405 beer Nutrition 0.000 claims description 11
- 238000012544 monitoring process Methods 0.000 claims description 11
- 235000014101 wine Nutrition 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 238000004891 communication Methods 0.000 claims description 6
- 238000005259 measurement Methods 0.000 abstract description 21
- 230000008569 process Effects 0.000 abstract description 16
- 210000004027 cell Anatomy 0.000 description 56
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 239000012530 fluid Substances 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 238000011109 contamination Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000010276 construction Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 230000000737 periodic effect Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000001069 Raman spectroscopy Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 210000004251 human milk Anatomy 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 229910001369 Brass Inorganic materials 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 230000007248 cellular mechanism Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 235000021440 light beer Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015105 pale ale Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/005—Methods or means to load or unload, to weigh or to sample the vintage; Replenishing; Separation of the liquids from the solids before or after fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- G01N33/4977—
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
- G01N27/26—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating electrochemical variables; by using electrolysis or electrophoresis
- G01N27/403—Cells and electrode assemblies
- G01N27/404—Cells with anode, cathode and cell electrolyte on the same side of a permeable membrane which separates them from the sample fluid, e.g. Clark-type oxygen sensors
- G01N27/4045—Cells with anode, cathode and cell electrolyte on the same side of a permeable membrane which separates them from the sample fluid, e.g. Clark-type oxygen sensors for gases other than oxygen
Definitions
- This disclosure is related to the field of devices and methods used to monitor fermentation. Specifically, this disclosure is related to devices and methods which are used to measure the percentage Alcohol By Volume (%ABV), specific gravity or sugar content of a fermented liquid.
- %ABV percentage Alcohol By Volume
- Fermentation is the process of live yeast cells acting on simple sugars dissolved in a liquid, producing ethanol, carbon dioxide gas, and trace amounts of other compounds. It is a process used in the making of beers, wines, and spirits by the chemical conversion of sugars into ethanol.
- Certain alcoholic beverages like beer and wine, are produced by fermenting sugars dissolved in water (called wort in beer, must in wine) using special strains of yeast. Brewers and wine makers generally monitor the progress of the fermentation process by measuring the fermenting beverage's specific gravity, or relative density compared to water, of the liquid at various stages in the fermentation process. Generally, a fermenting liquid's specific gravity is measured by manually taking small samples from the fermentor at periodic intervals and measuring the sugar content (in units called Brix, Plato, or Balling). Generally, wine makers traditionally use °Brix, while brewers use °Plato. "Balling is the old unit used by brewers which has largely been replaced by °Plato. Notably, all three units represent nearly the same values and can be used interchangeably.
- a hydrometer one of the devices most commonly utilized to measure the specific gravity of a liquid, generally works as follows.
- the hydrometer is a device of a generally constant weight that displaces different volumes of liquid as the liquid's density varies.
- the typical hydrometer consists of a weighted bulb with a slender graduated stem rising above it. Once the bulb is submerged, the increment of displacement with the depth is determined by the cross section of the stem, which is generally very small to ensure a high degree of accuracy.
- the measured specific density of a fermenting liquid will be largely dependent on the sugar content of the fermenting liquid.
- yeast in the liquid converts sugars into carbon dioxide and alcohol.
- the decline in the sugar content of the liquid and the increase in the presence of ethanol (which is less dense than water) drop the density of the fermenting liquid— i.e., there is an inverse relationship between the specific gravity measurements and the amount of ethanol present in the fermenting liquid.
- the percentage of alcohol in the fermenting liquid can be calculated from the difference between the original specific gravity of the fermenting liquid and the current specific gravity of the fermenting liquid.
- the current specific gravity is then called the final gravity.
- carbon dioxide bubbles may have to be drawn out of the liquid sample with a vacuum in order to get accurate specific gravity measurements. In certain instances, it might even be necessary to halt fermentation in the liquid sample in order to prevent continued carbon dioxide production.
- g is the specific gravity of the solution at 20° C.
- O.G. is the original specific gravity (before fermentation begins).
- C.G. is the current specific gravity
- the current gravity is called the final gravity and is designated F.G.
- the O.G. might be around 1.050 and the F.G. about 1.012; using Eq. 2 above, the %ABV of the finished beer would be approximately 5.1 percent.
- a method for monitoring the fermentation process of a liquid comprising: placing a liquid in a container having a headspace; and, with a fuel cell sensor, measuring a percentage alcohol content of one or more vapor samples taken from the headspace during fermentation of the liquid.
- the liquid is selected from the group consisting of: wort and beer.
- the liquid is selected from the group consisting of: must and wine.
- the container comprises a fermentation vat.
- the container comprises a sample container and the liquid comprises a sample of liquid which is simultaneously fermenting in a larger container.
- a method for monitoring the fermentation process of a liquid comprising: placing a liquid in a container having a headspace; placing a fuel cell sensor in an antechamber, the antechamber being in vapor communication with the container; and, with the fuel cell sensor, measuring a percentage alcohol content of a vapor sample taken from the antechamber during fermentation of the liquid.
- the antechamber is above the liquid.
- the antechamber is within the liquid.
- the liquid is selected from the group consisting of: wort and beer.
- the liquid is selected from the group consisting of: must and wine.
- the container comprises a fermentation vat.
- the container comprises a sample container and the liquid comprises a sample of liquid which is simultaneously fermenting in a larger container.
- the method further comprises: measuring a specific gravity of the liquid prior to placing the liquid in the container; and converting the percentage alcohol content to a specific gravity.
- a system for monitoring the fermentation process of a liquid comprising: a fermentation vat, the fermentation vat being filled with a liquid and a headspace above the liquid; a sensor housing integral to the fermentation vat, the sensor housing defining an antechamber; a sampling mechanism; a sampling inlet; and a fuel cell sensor; wherein the concentration of alcohol in the antechamber is generally and proportionally the same as the concentration of alcohol in the liquid; wherein the sampling inlet connects the sampling mechanism to the antechamber; wherein the sampling mechanism connects the sampling inlet to the fuel cell sensor, the sampling mechanism taking at least one fixed sample from the antechamber on demand through the sample inlet; and, wherein the fuel cell sensor determines the percentage of alcohol in each fixed sample.
- the sensor housing is positioned integral to the fermentation vat underneath the liquid in the fermentation vat.
- the sensor housing is located positioned integral to the fermentation vat in the vat headspace.
- the antechamber is separated from the vat headspace by at least one membrane.
- At least one of the at least one membrane is a coarse foam guard screen.
- At least one of the at least one membrane is a permeable membrane foam barrier.
- At least one of the at least one membranes is a bacterial membrane.
- FIG. 1 provides a front cut-through view of an embodiment of the fuel cell fermentation monitor.
- FIG. 2 provides a front cut-through view of another embodiment of the fuel cell fermentation monitor.
- FIG. 3 provides a front cut-through view of yet another embodiment of the fuel cell fermentation monitor.
- FIG. 4 provides an embodiment of the plotted fermentation process over time produced from the readings obtained by the fuel cell fermentation monitor compared to readings from a conventional hydrometer.
- FIG. 5 provides a front cut-through view of yet another embodiment of the fuel cell fermentation monitor.
- FIG. 6 depicts a basic configuration of a fuel cell sensor and assembly.
- this process allows for the fermentation progress to be consistently monitored using electronically measured alcohol concentrations rather than using the traditional manual specific gravity measurements.
- the automated process disclosed herein utilizes the original gravity of a fermenting liquid and a measurement of the percent alcohol by volume (%ABV) to calculate the current specific gravity of a fermenting liquid.
- the %ABV is measured, as will be understood by one skilled in the art, through taking a sample of the gas in the headspace of the fermenting liquid or alternatively in the liquid itself, (for example, in a fermentation vat or in a liquid sample) and analyzing it with a fuel cell.
- the resulting %ABV output from the fuel cell is generally proportional to the amount of alcohol in the fermenting liquid.
- FIGS. 1-3 and 5 provide front cut-through views of various embodiments of the disclosed fuel cell fermentation monitor and the methods, processes, devices and apparatuses associated therewith.
- a fermentation vat 101
- a sensor housing 102
- a sampling mechanism 103
- a fuel cell sensor 104
- the fermentation vat (101) disclosed herein can include any fermentation vessel known to those of ordinary skill in the art including, but not limited to, stainless steel vats, wooden vats, wine barrels, carboys, plastic vessels and other fermentation vats known or utilized by those of ordinary skill in the art.
- the fermentation vat (101) when in use (e.g., as demonstrated in FIG. 1), the fermentation vat (101) will be partially filled with a certain amount of fermenting liquid creating a large volume of headspace above, and in equilibrium with, the fermenting liquid.
- the unit of weight of ethanol per volume of fermenting liquid will be thousands of times more concentrated than the equivalent unit volume of headspace gas. As demonstrated in FIG.
- this vat headspace will hold the vapor emitted by the fermentation vat liquid.
- a vent (300) integral to the fermentation vessel (101) and, in particular, the vat headspace will allow for the release of vapors from the fermentation vat due to pressure built up in the vat as a result of fermentation.
- the sensor housing (102) Integral to the fermentation vat (101) in each of the embodiments depicted in FIGS. 1-3 and 5 is the sensor housing (102). Notably, the shape, dimensions, internal volume, location and material composition of the sensor housing (102) is not determinative. Generally, it should be understood that the sensor housing (102) includes any housing apparatus known to those of ordinary skill in the art that is integral to the fermentation vat (101), can house the sampling inlet (205) (or a combination of the sampling inlet (205), sampling mechanism (103), or fuel cell sensor (104)), and can create a space for the movement of the vapor of the fermenting liquid from the fermentation vat (101) to the sensor housing (102).
- the sensor housing (102) will be positioned integral to the vat headspace or, in other embodiments (see, e.g., FIG. 5), the sensor housing (102) will be positioned integral to the fermentation vat (101) underneath the fermentation liquid level.
- the sensor housing (102) defines a small volume, or an antechamber.
- the antechamber defined by the sensor housing (102) is in communication with the large volume of vat headspace above the liquid that partially fills the fermentation vat (101).
- the concentration of alcohol in the vat headspace is generally the same as the concentration of alcohol in the sensor housing antechamber provided both the vat headspace and the sensor housing antechamber are generally at the same temperature.
- the antechamber defined by the sensor housing (102) is in communication with the liquid that fills the fermentation vat.
- the sampling mechanism (103) and the fuel cell sensor (104) only sample from the antechamber because the vapors in this volume are generally clean and devoid of any liquids or solids in the sample.
- the antechamber is separated from the vat headspace or the fermenting liquid (depending on the embodiment) by one or more screens or membranes.
- the antechamber is separated from the vat headspace by a coarse foam guard screen (201).
- This coarse foam guard screen (201) generally functions as a first barrier against foam or other large particles entering the antechamber.
- any screen or membrane mechanism known to those of ordinary skill in the art that is able to filter out foam or other large particles while allowing vapors, such as alcohol vapors, to enter into the antechamber is contemplated in this application.
- any screen or membrane mechanism known to those of ordinary skill in the art that is able to filter out foam or other large particles while allowing vapors, such as alcohol vapors, to enter into the antechamber is contemplated in this application.
- FIGS. 1 in certain embodiments such as those depicted in FIGS.
- the antechamber is further separated from the vat headspace volume by a gas permeable foam guard membrane (202) that stops liquid, but allows vapors, such as alcohol vapors, to pass therethrough.
- the gas permeable membrane foam barrier (202) completely separates the portion of the antechamber where the sampling inlet is located from the portion of the antechamber which is in fluid communication with the vat headspace of the fermentation vat (101).
- the alcohol vapors in the antechamber which are in fluid communication with the sampling inlet (205) and sampling mechanism (103) will be further separated from the vat headspace by a bacterial membrane (203) known to those of ordinary skill in the art.
- this bacterial membrane (203) will function to prevent any bacteria that might be in the sensor, sampling system, or sensor antechamber from entering the fermentation vat (101), including its headspace.
- this bacterial barrier (203) can be formed by a gas permeable bacteria barrier known to those of ordinary skill in the art or, in alternative embodiments, by the shape of the sensor housing (e.g., forming a "swan's neck" as depicted in FIG. 2). In certain embodiments, it is contemplated that both mechanisms will be utilized. In addition, in alternative embodiments it is contemplated that the antechamber sensor housing (202) may be comprised of copper or brass or other known material that inhibits bacterial growth. Further, any barrier technology known to those of ordinary skill in the art for blocking bacteria from entering a vapor headspace and/or the fermenting liquid is contemplated in this application. In an embodiment, a gas permeable membrane and a bacterial barrier comprise the same element.
- the sampling mechanism (103) of the device of FIGS. 1-3 and 5 connects the fuel cell sensor (104) to the sensor housing antechamber (102) and acts as a conduit for the vapor from the sensor housing antechamber (102) to the fuel cell sensor (104).
- the sampling mechanism (103) is generally comprised of a sampling inlet (205) and a sampling mechanism (103) known to those of ordinary skill in the art.
- any sampling inlet and sampling mechanism methodology known to those of ordinary skill in the art for use with a fuel cell sensor is contemplated in this disclosure, including sampling by diffusion.
- the sampling inlet (205) generally functions to connect the sampling mechanism (103) and the sensor housing (102) volume— i.e., it connects the fermenting vapor to the sampling mechanism (103).
- the sampling mechanism (103) which in certain embodiments is an electromechanical sampling mechanism (103), takes samples (in certain embodiments, very small samples) from the antechamber on demand through the sample inlet (205) which is integral to the antechamber.
- the electromechanical sampling mechanism will take samples on the order of microliters.
- any sampling mechanism (103) known to those of ordinary skill in the art is contemplated in this application, including the use of apertures and/or diffusion. Check valves may or may not be used in the sampling mechanism.
- the fuel cell sensor (104) of the fuel cell fennentation monitor disclosed herein generally functions by taking a small fixed volume of vapor into the fuel cell sensor (104) from the sampling mechanism (103). An embodiment of one such fuel ceil sensor (104) is provided in FIG. 6. The alcohol is then burned or otherwise reacted in the fuel cell sensor (104) and a certain number of electrons are produced for each molecule of alcohol vapor burned or reacted. These electrons are counted by an external circuit and a measurement representing the %ABV in the sample is produced.
- the test is standardized— e.g., when the air space sample contains twice the concentration of alcohol compared to another sample, twice the electrons are produced and the measurement is twice as large.
- the sampling method is diffusion, fixed time may be used in a similar manner, instead of fixed volume.
- any fuel cell sensor known to those of ordinary skill in the art that is able to calculate the %ABV of a vapor sample is contemplated in this application, including, but not limited to, continuous exposure fuel sensors, continuous exposure semiconductor sensors, infrared sensors aimed across or into the antechamber, and raman sensors aimed across or into the antechamber.
- other mechanisms known to those of ordinary skill in the art for calculating the %ABV of a vapor sample such as but not limited to infrared sensors, are also contemplated within the scope of the fuel cell sensors discussed herein.
- the fuel cell sensor (104) will have to be calibrated prior to use.
- One contemplated method for calibrating the fuel cell sensor (104) is as follows. In a first step, a known %ABV solution is created using ethanol and water. Then the solution is placed in a jar or other device (e.g., the fermentation vat), which allows for headspace. Next, the jar, liquid and headspace are heated to a known constant temperature and allowed to equilibrate, as will be understood by those skilled in the art. In a final step, the headspace gas is sampled into a fermentation sampling system/fuel cell. Then the result output of the fuel cell sensor (104) is calibrated to the known %ABV of the solution; e.g., 5.00%.
- FIG. 5 An alternative embodiment of the fuel cell fermentation monitor is provided in FIG. 5.
- a problem that can occur with certain constructions of the cell fermentation monitor is the ability to keep foam and other debris that might be lifted up by the foam away from the fuel cell sensor (104). Foam can interfere with the function of the gas permeable foam guard membrane (202) over the course of fermentation. Further, if the foam were to breach into the antechamber, it could interfere with the operation and/or accuracy of the fuel cell sensor over the course of fermentation.
- the construction of the fuel cell fermentation monitor must incorporate safeguards against unsanitary items being dropped into the biological sanctity of the fermentation vat, thereby adversely impacting the sterilization of the fermentation. To combat these potential problems, in the alternative embodiment of the fuel cell fermentation monitor provided in FIG.
- the fuel cell sensor (104), the sampling mechanism (103) and the sensor housing (102) are located within the liquid, such as at the bottom, of the fermentation vat (101).
- This orientation lessens the probability of foam interference with the process and places the sampling mechanism (103) and fuel cell sensor (104) in a location more amenable to maintenance or use from an operational viewpoint. Further, temperature issues become much less of a problem in this orientation where the sensor housing (102) protrudes into the fermentation vat (101).
- the sensor housing (102), sampling mechanism (103), and fuel cell sensor (104) are located in the fermentation vat at a location where the sensor housing (102) will be covered by fluid. As demonstrated in FIG. 5, it is contemplated that the sensor housing (102), sampling mechanism (103) and fuel cell sensor (104) may be located at or near the bottom of the fermentation vat (101) - position 1, at or near the top of the fermenting liquid - position 2, or at a plurality of other positions in the fermentation vat (101) wherein the sensor housing (102), sampling mechanism (103) and fuel cell sensor (104) are submerged in the fermenting liquid in the fermentation vat (101).
- the pressure on the antechamber gas space and the sensor sample chamber is proportionally related to the height of the liquid above the sensor housing in the fermentation vat (101). Accordingly, a position of the sensor housing (102) in the fermenting liquid can be chosen in accordance with the amount of pressure desired to be exerted on the fuel cell sensor (104) and the sensor housing (102) (e.g., position 2 might be chosen for the sensor assembly in order to minimize pressure issues). In an embodiment, multiple sensors in multiple positions may be used to provide for multiple points of reference. In another embodiment, other design accommodations or decisions may be made, including but not necessarily limited to varying or different membrane porosity, depending upon pressure issues.
- the sensor housing (102) encapsulates the fuel cell sensor (104), the sampling mechanism (103) and a space defining an antechamber.
- the interior volume of the sensor housing (102) is separated from the fermenting fluid by a series of membranes or barriers known to those of ordinary skill in the art.
- the antechamber is separated from the fermenting liquid by a liquid barrier (202) (such as a gas permeable membrane known to those of ordinary skill in the art) and a bacteria barrier (203) (such as a gas permeable membrane known to those of ordinary skill in the art).
- a liquid barrier (202) such as a gas permeable membrane known to those of ordinary skill in the art
- a bacteria barrier (203) such as a gas permeable membrane known to those of ordinary skill in the art.
- the fuel cell sensor (104) and the sampling mechanism (103) may be separated from the antechamber by a rigid or flexible air-tight membrane (not shown) known to those of ordinary skill in the art.
- the mechanisms and devices disclosed herein are designed such that any momentary drop in pressure in the antechamber that may occur when the sampling mechanism is activated is quickly re- equalized due to the gas permeable membranes located in the sensor housing (102) and, in certain embodiments, in the vat headspace (101).
- this pressure drop is minimized by virtue of the large volume antechamber compared to the smaller sampling mechanism/fuel cell volume. Generally, the bigger the pores in the membrane, the quicker the equalization will occur.
- one or more temperature sensors (207) will be incorporated into various elements of the system, e.g., in the fermentation vat (101), in the sensor housing (102), and in the sampling mechanism (103).
- FIGS. 1-3 and 5 depict embodiments of the devices and mechanisms disclosed herein with temperature sensors located at various points throughout the device.
- the devices and mechanisms disclosed herein will further comprise heating mechanisms known to those of ordinary skill in the art. It is generally contemplated that these heating mechanisms can be activated and heated to minimize condensation in the devices and mechanisms disclosed herein.
- the methods and processes for monitoring a fermenting liquid via a fuel cell sensor disclosed herein will proceed as follows.
- an initial specific gravity reading is taken of the fermenting liquid (i.e., a specific gravity measurement of the liquid before the yeast is added thereto).
- This initial reading can be taken manually or automatically through any mechanism known to those of ordinary skill in the art for taking an original specific gravity measurement of a fluid. For example, in an embodiment, it is contemplated that this initial specific gravity reading will be taken with a hydrometer.
- the sampling mechanism (103) and the fuel cell sensor (104) (which is independently calibrated to read in %ABV) take in and analyze a vapor sample from the antechamber at pre-programmed intervals.
- the sampling mechanism (103) and the fuel cell sensor (104) which is independently calibrated to read in %ABV) take in and analyze a vapor sample from the antechamber at pre-programmed intervals.
- the sampling mechanism which is independently calibrated to read in %ABV
- the sampling mechanism and fuel cell sensor are identical to [061] for example, in one embodiment, the sampling mechanism and fuel cell sensor
- a reading may be taken near continuously to allow for near real-time measurements.
- the readings are plotted, usually in specific gravity, against time, presenting a picture of the fermentation process and also depicting stalls in the process towards completion. This creates a visual picture of the progress of the fermentation process over time, depicting stalls in the fermentation process as well as completion. Accordingly, this allows an operator or administrator to monitor the fermentation process in virtually real-time conditions.
- FIG. 4 One embodiment of this plotted fermentation process is provided in FIG. 4.
- the current gravity of the fermenting solution is determined by using the following equation:
- the fuel cell sensor (104) will be connected to a computer, series of computers, network or other interface known to those of ordinary skill in the art either by wire or wirelessly.
- the computer, network or interface offers a display of the information related to the progress of the fermentation, as well as information regarding the storage and recalls of previous fermentations (whether in this vat, by this user, or by others in other locations).
- Such a computer could be programmed to detect deviations from an expected fermentation process and notify a user of such deviation as it is detected. Similarly, if a deviation is detected, the computer could decrease the time between taking samples to determine if the deviation indicates a particular condition.
- the method and processes for monitoring a fermenting liquid via a fuel cell sensor (104) disclosed herein will be applied to a small, drawn liquid sample from the fermentation vat (or other non-fermentation vat or applicable container known to those of ordinary skill in the art) and take a snapshot in time by putting the sample in a mini-container with a lid and creating a condition similar to a vat— i.e., a liquid in equilibrium with a headspace gas.
- This allows for the fuel cell mechanism to be used to test samples that are removed from the fermentation vat for other reasons, such as tasting or to verify hydrometer readings.
- the gas in the mini-container is directly sampled with a fuel cell sensor (104) to get an alcohol concentration of the liquid. It is contemplated that the container could be heated to a specific temperature or could record room temperature or that the sample could otherwise be manipulated to enhance the reading.
- the methods and processes disclosed herein are not limited to brewing operations and can be applied to any situation where it would be desirable to monitor the change in the %ABV of a liquid over time or in the total ABV of a liquid system, e.g., in pumped breast milk.
- the calibration of the measurement system may need to be adjusted depending on the nature of the liquid being measured. Such adjustments may be built into the measuring system or may be a result of exactly how the calibration process is carried out. This adjustment is due to different liquids partitioning with the headspace in different ratios.
- the headspace over the same volume of breast milk and light beer might measure to be the same concentration at some point in time, at the same temperature, but the gas concentration may translate to 5.1% concentration of alcohol in the liquid (v/v) in one case and 4.7% in the other.
- calibration may need to be adjusted depending on the exact temperature.
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14761208.9A EP2964746A4 (en) | 2013-03-08 | 2014-03-07 | Fuel cell fermentation monitor |
AU2014225417A AU2014225417A1 (en) | 2013-03-08 | 2014-03-07 | Fuel cell fermentation monitor |
CA2907545A CA2907545A1 (en) | 2013-03-08 | 2014-03-07 | Fuel cell fermentation monitor |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201361774719P | 2013-03-08 | 2013-03-08 | |
US61/774,719 | 2013-03-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2014138664A1 true WO2014138664A1 (en) | 2014-09-12 |
Family
ID=51486498
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2014/022043 WO2014138664A1 (en) | 2013-03-08 | 2014-03-07 | Fuel cell fermentation monitor |
Country Status (5)
Country | Link |
---|---|
US (1) | US9034171B2 (en) |
EP (1) | EP2964746A4 (en) |
AU (1) | AU2014225417A1 (en) |
CA (1) | CA2907545A1 (en) |
WO (1) | WO2014138664A1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8794049B1 (en) | 2011-01-26 | 2014-08-05 | Marci Norkin | Real-time monitor for wine fermentation |
US8956671B1 (en) | 2008-06-04 | 2015-02-17 | Ecopas Llc | Volatile organic compound recovery system and method |
US10570357B2 (en) | 2015-06-17 | 2020-02-25 | University Of Northern Colorado | In-line detection of chemical compounds in beer |
WO2018049342A1 (en) * | 2016-09-09 | 2018-03-15 | Alpha Revolution, Inc. | Systems, devices, and methods for fermenting beverages |
CL2016003385A1 (en) * | 2016-12-29 | 2018-09-21 | Pontificia Univ Catolica De Chile 50% | Method and aroma recovery systems from fermentative vats |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2542604B2 (en) * | 1987-01-30 | 1996-10-09 | 菊正宗酒造株式会社 | Alcohol concentration measuring device |
JP2801765B2 (en) * | 1990-11-15 | 1998-09-21 | 理研計器株式会社 | Alcohol concentration measurement device |
US20020023849A1 (en) * | 1996-07-31 | 2002-02-28 | Sensalyse Holdings Limited | Analytical method and apparatus |
US6527943B1 (en) * | 1999-11-08 | 2003-03-04 | Ballard Power Systems, Inc. | Fuel cell concentration sensor |
WO2009006637A2 (en) * | 2007-07-05 | 2009-01-08 | Alcotek Inc. | Mouth alcohol tester |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2011297A1 (en) * | 1990-03-01 | 1991-09-01 | Anton G. Meiering | Ethanol sensor for computerized fermentation control |
-
2014
- 2014-03-07 EP EP14761208.9A patent/EP2964746A4/en not_active Withdrawn
- 2014-03-07 CA CA2907545A patent/CA2907545A1/en not_active Abandoned
- 2014-03-07 AU AU2014225417A patent/AU2014225417A1/en not_active Abandoned
- 2014-03-07 WO PCT/US2014/022043 patent/WO2014138664A1/en active Application Filing
- 2014-03-07 US US14/201,433 patent/US9034171B2/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2542604B2 (en) * | 1987-01-30 | 1996-10-09 | 菊正宗酒造株式会社 | Alcohol concentration measuring device |
JP2801765B2 (en) * | 1990-11-15 | 1998-09-21 | 理研計器株式会社 | Alcohol concentration measurement device |
US20020023849A1 (en) * | 1996-07-31 | 2002-02-28 | Sensalyse Holdings Limited | Analytical method and apparatus |
US6527943B1 (en) * | 1999-11-08 | 2003-03-04 | Ballard Power Systems, Inc. | Fuel cell concentration sensor |
WO2009006637A2 (en) * | 2007-07-05 | 2009-01-08 | Alcotek Inc. | Mouth alcohol tester |
Non-Patent Citations (2)
Title |
---|
CRIDDLE, W. JAMES ET AL.: "On-line determination of ethanol during fermentation processes using a fuel cell sensor", ANALYST, vol. 112, 1 May 1987 (1987-05-01), pages 615 - 618, XP055280989, DOI: 10.1039/AN9871200615 * |
See also references of EP2964746A4 * |
Also Published As
Publication number | Publication date |
---|---|
EP2964746A4 (en) | 2016-10-26 |
EP2964746A1 (en) | 2016-01-13 |
US9034171B2 (en) | 2015-05-19 |
CA2907545A1 (en) | 2014-09-12 |
AU2014225417A1 (en) | 2015-10-08 |
US20140251835A1 (en) | 2014-09-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US9034171B2 (en) | Fuel cell fermentation monitor | |
US10570357B2 (en) | In-line detection of chemical compounds in beer | |
AU2022203783A1 (en) | Level and/or density sensor device for liquid receptacles | |
US8882345B2 (en) | Brewing apparatus and method | |
US8794049B1 (en) | Real-time monitor for wine fermentation | |
JP2018511800A (en) | Method for measuring the level of carbonation in beverages in open containers | |
US9873903B2 (en) | Method for determining the state of fermentation progress of an organic material inside a fermenter and a fermenter for implementing the method | |
CN108445168B (en) | Method for rapidly detecting and judging solid acetic acid fermented unstrained spirits in vinegar brewing | |
CN113077178A (en) | On-line monitoring system for brewing environment of Luzhou-flavor liquor cellar and quality control method | |
KR102248211B1 (en) | Fermented wine alcohol concentration measurement device using ultra sonic wave | |
CN108375558A (en) | Method and apparatus for calibrating biological flux | |
CN104007113B (en) | The detection method of grain unstrained spirits acidity | |
FR3070763A1 (en) | APPARATUS AND METHOD FOR MONITORING VINIFICATION | |
CN201156034Y (en) | Water quality measuring instrument | |
US11662287B2 (en) | Devices and methods for monitoring | |
US9816908B2 (en) | Liquid density measuring device | |
CN216955310U (en) | Auxiliary device for saccharification effect detection | |
EP0990878B1 (en) | Method and apparatus for determining the stability of a layer of foam | |
US20140356862A1 (en) | System for on-line monitoring and controlling of chemical reactions in reactors | |
CN215116194U (en) | Fruit wine concentration high accuracy detects machine | |
US11702624B2 (en) | System and method for monitoring and controlling conditions within a vessel | |
Jacobson | Fermentation× 2 | |
CN114088874A (en) | Edible vinegar total acid content detection method based on liquid phase visualization array | |
CN116448617A (en) | Method and tool for detecting alcoholic strength of white spirit | |
Jacobson | Analytical procedures |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 14761208 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 2907545 Country of ref document: CA |
|
REEP | Request for entry into the european phase |
Ref document number: 2014761208 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2014761208 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2014225417 Country of ref document: AU Date of ref document: 20140307 Kind code of ref document: A |