WO2021229277A1

WO2021229277A1 - Control and operating system for the aging of fortified, still and late harvest wines, spirits, and vinegars

Info

Publication number: WO2021229277A1
Application number: PCT/IB2020/055035
Authority: WO
Inventors: Amadeu Duarte DA SILVA BORGES; Fernando Hermínio FERREIRA MILHEIRO NUNES; Emanuel Soares Peres Correia; Luís Miguel MODESTO DE OLIVEIRA; Maria Fernanda GIL COSME MARTINS
Original assignee: Universidade de Tras os Montes e Alto Douro
Current assignee: Universidade de Tras os Montes e Alto Douro
Priority date: 2020-05-13
Filing date: 2020-05-27
Publication date: 2021-11-18
Anticipated expiration: 2022-11-13
Also published as: PT116379B; PT116379A

Abstract

The present application refers to a control and operating system for the aging of fortified, still and late harvest wines, spirits and vinegars, wherein the system comprises four sub-systems: radial articulated subsystem (i), injection and monitoring subsystem (ii); control subsystem (iii); climatization subsystem (iv). The present system is adapted to control the levels of dissolved oxygen, temperature, pH, and volume of the wine during the aging process, relying on sensors that are an integral part of the control and operating system.

Description

DESCRIPTION

"CONTROL AND OPERATING SYSTEM FOR THE AGING OF FORTIFIED, STILL AND LATE HARVEST WINES, SPIRITS, AND VINEGARS"

Technical field

The present application refers to a control and operating system for the aging of fortified, still, and late harvest wines, spirits, and vinegars.

Background

Generous, liqueur, spirits, or fortified wines are wines to which a distilled beverage is added, often wine spirit¹. Historically, fortified wines had their origin in Europe, but currently they are also produced in other regions of the world, often using traditional processes.

The production of fortified wines can be divided, in a general manner, in the following processes: selection of varieties (grapes), crushing of the grapes and correction of must, alcoholic fermentation, addition of wine spirit and aging (maturing) whether in wooden barrels or in the bottle. Each of these steps, as well as the order in which they are carried out, has a decisive influence on the style and quality of the final product. Their quality is largely dependent on their aroma. The chemical compounds responsible for the aroma of the wine depend on the used variety (varietal aroma or primary compounds), the alcoholic fermentation (fermentation or secondary aroma) and the aging (aging or tertiary aroma). The development of the aging aroma presents a lower diversity when compared to the varietal and fermentation aroma, being the result of spontaneous chemical reactions that occur during the aging process, being less dependent on the other factors such as the used grape variety, terroir, winegrowing practices, vinification process, and aging regime. The chemical mechanisms responsible for the oxidation and other chemical alterations in fortified wines are not yet completely clarified, including the Maillard reactions and the Strecker reactions.

The main fortified wine produced in Portugal, and one of the most well known in the world, is the Port wine, produced with grapes from the Douro Demarcated Region, in the Douro Valley, northeast of Portugal. The Tawny and Ruby Port wines are produced from five red varieties: Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cao, and Tinta Barocca². The Port wine may also be produced with white varieties, being mainly used the Donzelinho Branco, Esgana-Cao, Folgasao, Gouveio, Malvasia Fina, Rabigato and Viosinho varieties. According to their sugar content, five types of Port wine may be distinguished: very sweet (with a content of reducing sugars above 130 g/L), sweet (with a content of reducing sugars between 90 - 130 g/L), medium dry (with a content of reducing sugars between 65 - 90 g/L), dry (with a content of reducing sugars between 40 - 65 g/L) and extra dry (with a content of reducing sugars lower than 40 g/L). The fortification of Port wines involves the addition of wine spirit to the must/wine in fermentation, intentionally interrupting the alcoholic fermentation process at the point wherein approximately half of the sugars naturally present in the must have been converted into ethanol, resulting in a wine with an ethanol content between 19 to 21% (v/v). The wine spirit added for producing Port wine, contrary to many other distilled beverages or spirits, is not very rectified (77% v/v) containing for this reason several volatiles namely superior alcohols. This fact contributes to its aging potential³. Subsequently to the vinification, we have Port wine from one sole crop and other Port wines obtained from blends of several crops which are aged, these may be divided in two large groups, according to the aging process: Tawny - fortified wine with oxidative aging, usually aged in wooden barrels used for small volume and Ruby - fortified wine of a less oxidative aging, first aged in vats or if they result from a vintage year they may subsequently be aged in bottles (vintage and LBV). Thus, for the Ruby Port wine there are the following categories: Ruby, Reserva, 10 years, 20 years, 30 years, and 40 years, Colheita and Late Bottled Vintage (LBV). Tawny Port wine may come from one sole harvest and it is designated by crop or obtained by blends of different wines that were aged for different periods of time in wooden barrels. For these wines, the age indicated on the bottle is related to their color and sensorial characteristics. The different categories within this style are: Tawny, Tawny Reserva, Tawny with age indication (10, 20, 30 and 40 years), and Colheita. These are blends of wines of various years, except for Colheita, which is a wine from one sole year that is similar to a Tawny with the same aging. The white Port wine (Porto Branco) is produced with the same technology as the Tawny Port (alcoholic fermentation with maceration) using grapes from recommended² white varieties followed by its fortification with wine spirit to stop the alcoholic fermentation followed by an aging process in wooden barrels (500 L) and/or vats (40000-60000 L) with long periods of use, during variable periods of time depending on the type of color of Port wine, "Branco-palido" (Pale-White), "Branco-palha" (Straw) and "Branco dourado"⁴ (Golden White). Apart from the color, the White Port wine may have different sugar contents from less than 40 g/L (dry White Port wine) to more than 130 g/L (Lagrima (Tears)). The categories of White Port wine may also have different periods of age indication (10, 20, 30 or more than 40 years) obtained from batches of wines from several harvests and the White Port wine originating from one sole designated harvest crop.

Another very expressive fortified wine in Portugal is the Madeira wine, produced in the Island of Madeira. The Madeira wine is produced using typical vinification methods and aging that includes the fortification with rectified neutral spirit (95% v/v), so as to obtain an ethanol content between 18 and 20% (v/v), followed by an aging process known as estufagem ⁵ (heat aging). There are five varieties of Vitis vinifera L. grapes used for producing Madeira, Malvasia (Malmsey), Boal, Sercial, Verdelho wines (white varieties) and the Tinta Negra (red variety). Four basic types of white Madeira wine may be distinguished according to their sugar contents: sweet, medium sweet, medium dry and dry. The white Madeira wines are generally named in accordance with the main variety used for the production thereof. Malmsey is fortified earlier so as to produce a distinctly sweeter fortified wine with a content of reducing sugars of approximately 110 g/L (96.l-150g/L). Boal is fortified after approximately half of the sugars have been converted into ethanol, providing a medium sweet wine (80.4-96.lg/L). The extension of the fermentation of Verdelho is higher than Boal so as to produce a medium dry fortified wine (64.8-80.4 g/L). On the other hand, Sercial is fermented until a large portion of the total sugars has been transformed, resulting in a dry wine containing 49.1-64.8 g/L of sugar. All the Madeira wines with the previously mentioned sweetness degree may be produced from the Tinta Negra variety. The Madeira wines undergo a thermal treatment for three months, designated as "estufagem", in sealed tanks, being subsequently transferred to Madeira barrels and stored for up to one and a half years. After this period, the blending and storage is carried out, which may last 30 years⁶. According to the type and aging period, the Madeira wine can be classified as vintage (wine with a specific aging year in wooden barrels during 17, 18, 19 and 20 years) and blends (an average aging period of 3, 5, 10 or 15 years and is designated as Finest, Reserve, Special Reserve and Extra Reserve, respectively).

The fortified Moscatel wine has numerous variations throughout the world. Two of the main types are produced in Portugal, one known locally as Setubal Muscat (Muscat of Alexandria), and the Muscat Blanc a Petits Grains, the type of variety found in the Douro. Setubal also has a small part of what is believed to be a mutation from Moscatel Galego Branco, Moscatel Roxo, thus the denomination white Setubal or Setubal Moscatel and the Designation of Origin, red or Moscatel Roxo de Setubal. The skins of Muscat grapes are extremely rich in aroma compounds, being maintained present during the alcoholic fermentation. When the wine reaches the indicated sweetness degree, wine spirit is added. The wine is left in contact with the peels for at least three months prior to aging at least during 18 months in large wooden barrels. From a pale-yellow color when young, the "Moscatel de Setubal" (Muscat of Alexandria) matures to a golden color and even a mahogany. The Moscatel from Douro (Moscatel de Favaios) must contain a minimum 85% of Moscatel Galego variety and, at least, 16,5° alcohol. The minimum time in wood is of 18 months, however, most stay longer, while some Douro Moscatel are aged for 10 or 20 years, being occasionally bottled as Colheita, with the respective harvest date indicated on the bottle⁷. In Spain, the most famous fortified wines are the Sherry (Xerez) wines produced in the regions of Jerez, Montilla- Moriles and Manzanilla in the south of Spain and the Malaga and Montilla wines from the provinces of Andalusia. The increase in the sweetness degree of the Sherry wines is typically carried out by the addition of PX, which is the juice extracted from the sun dried Pedro Ximenez grapes and fortified with 9% v/v ethanol, or by means of the addition of mistelle which is produced by the addition of ethanol up to 20% v/v/ to the Palomino8 grape juice. As happens with other fortified wines, the Sherry wines are produced with several sweetness degrees from extra dry to sweet ('dulce')⁶· The Sherry wines are classified as Fino, Oloroso, Amontillado and Dulce, and are mixed in a fractioned way three or four times per year using a procedure called Solera ⁹ _' ¹⁰. The Fino Sherry wine results from the biological aging by means of a unique mixture of yeasts known as flor, such as Saccharomyces beticus, Saccharomyces cheresiensis, Saccharomyces montuliensis and Saccharomyces rouxii, which grow on the surface during the production of the wine. The mainly aerobic character of this metabolism results in the typical flavor originating a Sherry with a clear color¹¹ _' ¹². The Manzanilla Sherry is a special type of Fino, resulting from the maintenance of a specific microclimate that allows the growth of the flor yeast during the cold months, contrary to the traditional Sherry of the region of Jerez. The Sherry wines are fortified with a 50:50 mixture of rectified neutral spirit (95% ethanol) and aged Sherry, denominated mitad y mitad. The Oloroso Sherry results from the addition of ethanol up to 18% to the wine, preventing the growth of the flor yeasts. The Oloroso wine develops a dark color and a typical flavor due to the oxidative aging conditions. The Amontillado Sherry is produced by a combination of the previously described methods. At the beginning of the production, the process is identical to that of the Fino Sherry, and after the period of biological aging ethanol is added and subject to the oxidative aging process comparable to that used for the Oloroso Sherry. The sweet Sherry or Dulce is produced and fortified according to the Oloroso style and sweetened with concentrated grape must or mixed with sweet wine¹³.

The Montilla wine has a naturally high alcoholic content (14-16% ethanol), being traditionally fermented quickly in earthenware jars that may reach 10000 liters, and partially buried in the soil, named tinajas, although currently stainless-steel tanks with controlled temperature are used. The wines present the same categories as the Sherry: Fino, Oloroso and Amontillado, however, outside Spain they are sold as pale dry, medium dry, pale sweet and sweet⁶.

In Greece, the fortified wine Mavrodaphne is a liqueur wine produced in the region of Achaia in the Peloponnese.

As regards the fortified wine produced in the countries outside of Europe although in many cases the same production techniques described previously are used, the varieties used for the production thereof are different^14,15 _' ¹⁶.

In most cases, the fortified wines are aged in wooden barrels, in many of the cases already used for aging red wines, with a variety of volumes. In a wooden barrel full of wine, the volume of the liquid reduces since part of the wine impregnates the dry wood and another part is evaporated through the wood micropores, leading to a loss of wine. In case the barrel does not deform, or the negative pressure reached in the interior of the barrel is not enough for its deformation, a hollow space is formed which must be filled with inert gas. This head space is typically formed during the aging of wines and is found in the upper part of the barrel, being a gas composition in the head space of the barrels due to the degasification of the wine. When the pressure in the head space is less than the atmospheric pressure, the solubility of the oxygen and the carbon dioxide is lessened provoking its degasification, being distributed according to Henry's law (partial pressure law). Because of this degasification, a range of levels of oxygen is observed, presenting a lower level of oxygen close to the surface in contact with the headspace and a higher concentration in the inferior part of the barrell¹⁷.

Although there exist many producers of fortified beverages that prefer the traditional method, there exists currently a need for quicker and optimized processing procedures, particularly for aging, for a quicker capitalization of the investment. However, the consumers expect a consistent quality of the product. Therefore, many producers are moving on to quicker aging processes. As can be verified from the prior description, the aging of fortified wines is a critical process that depends on multiple factors in order to achieve the desired quality in the final product. The real time monitoring of the intrinsic and extrinsic factors are known to influence, whether the duration, whether in the quality of the aging process being fundamental for the optimization thereof and for the management of the variability between wines aged in different wooden barrels, which present a variability of permeability to oxygen.

Few real time aging monitoring systems that consider parameters beyond the temperature are described in the literature. While in ¹⁸ the malolactic fermentation is monitored through the pH and temperature monitorization, in ¹⁹ the pH and temperature values are acquired for the monitoring of the evolution of the wine and in ²⁰ a system is presented that monitors the ullage and temperature in the wooden barrels, in two phases of the production process: fermentation and maturation. In any case, the monitoring just of the temperature and pH in ¹⁹ and ²⁰ is clearly insufficient for a correct evaluation of the aging of the wine, in the words of these authors themselves. Both in ¹⁹'²⁰ and subsequently in ²¹ there are proposed monitoring systems for large scale use wine cellars, characterized by being low costs, flexible and with reduced power consumption. In any case, just the same two parameters are monitored in ²¹, although the authors indicate that more sensors could easily be added.

As regards the environmental monitoring of the location wherein the aging takes place, there exist few works that do so. Of these, the majority just considers the ambient temperature. While the monitoring of environmental parameters is proposed in 21,22,23^ thermal studies are presented in 24,25,26^ and j__n 27,28 there are referred temperature models for improvement in the building of cellars or for the installation of temperature monitoring systems.

The sensors of the aging process of fortified wines and still wines, together with the development of predictive models based on the data provided by the sensors and the relation thereof with the direction of the evolution of the aging process, as well as the speed thereof, are the basic premises for the development of the technology that is capable of supervised operation or desirably automatic so as to direct or accelerate the aging process in the direction of a suitable final product. After a market research it was verified the inexistence of operation technology that is able to function in wooden barrels and can simultaneously control the temperature and the levels of dissolved oxygen in the wine, according to the liquid level in the interior of the wooden barrel, as well as carry out a suitable monitoring of these parameters and of the pH.

Summary

The present application refers to a control and operating system for the aging of fortified, still, and late harvest wines, spirits and vinegars comprising: a radial articulated subsystem (i) that is comprised of a heat exchanger with at least three floors; an injection and monitoring subsystem (ii); a control subsystem (ill); a climatization subsystem (iv); wherein the control and operating system is adapted to control the levels of dissolved oxygen, temperature, pH, and volume of the wine, taking into account the initial chemical analysis of the wine and the measurements obtained by system sensors, and based on numerical models based on the Laws of Thermodynamics, Fluid Mechanics and Heat Transfer.

In one embodiment the radial articulated subsystem (i) comprises: a motor with adjustable power to the wine volume, a motor shaft pulley, a belt drive, a subsystem shaft pulley; and wherein the heat exchanger comprises an inner tube and an outer tube with a segmented space in-between divided in flow and return, at least three finned blades in each floor of the heat exchanger and along the outer tube, each finned blade comprises an articulated maneuver set of the finned blades; further comprising a temperature sensor, a dissolved oxygen sensor, ball bearings between the outer tube and the inner tube, a seal and a volume sensor at the top.

In another embodiment the articulated radial subsystem (i) comprises at least 3 finned blades for each floor of the heat exchanger.

In yet another embodiment the finned blades have a gap of no more than 50° between each floor of the heat exchanger.

In one embodiment the injection and monitoring subsystem (ii) comprises a set of communicating vessels which in turn comprises a set of electrovalve and non-return valve for the flow of the cooling/heating fluid, a set of two communicating vessels with non-return valve for Temperature and Oxygen sensors, a set of two communicating vessels equipped with electrovalve and non-return valve for injecting oxygen and/or other element, a set of two communicating vessels equipped with electrovalve and non-return valve for extracting/introducing liquid, a set of electrovalve and non-return valve for returning fluid and circulation pumps associated to the set of communicating vessels.

In another embodiment the set of two communicating vessels further comprises a pH sensor.

In one embodiment the control subsystem (iii) comprises an Arduino type module suitable for receiving information from the sensors and activate the motor, the circulation pumps, the valves, and turn on/off the systems. In one embodiment the climatization subsystem (iv) comprises a three-way valve to control the flow of fluid, a safety system for the heating system, heat exchangers, a three-way valve to control the return of the fluid, a heating system for the fluid, a safety system for the flow and return lines, a safety system for the cooling system, a cooling system for the fluid, a compressor, an expansion vessel and a condenser.

In another embodiment the heating system for the fluid is based on electric resistance.

In yet another embodiment the cooling system for the fluid is based on a refrigeration cycle.

The present patent application also refers to the use of the control and operating system in fortified, still, and late harvest wines, spirits, and vinegars with an alcohol content from 10 to 25% together with contents of reducing sugars between 4 g/L to more than 160 g/L.

The present patent application further refers to the control and operating method for aging characterized by comprising the steps of:

- Heating the wine through the heating system that heats the cooling/heating fluid through a set of heat exchangers, a circulation pump is connected that circulates the fluid, the valves being open to allow the circulation of the heated fluid to the finned blades, while the motor is activated through the set of pulleys and belt drive and the articulated radial subsystem (i) begins to rotate under a vertical axis;

- Cooling the liquid through the cooling system that cools the cooling/heating fluid through the set of exchangers, a circulation pump is connected allowing the circulation of the cooled fluid to the finned blades;

- Continuous monitoring of the temperature, dissolved oxygen and pH through sensors during heating and cooling; wherein the cooling/heating fluid passes through a set of electrovalve and non-return valve and enters the segmented flow space between the outer tube and the inner tube and enters the finned blades, and, when exiting the finned blades the fluid enters the segmented return space and goes toward a set of electrovalve and non-return valve.

In one embodiment the injection of oxygen and/or other element, or the introduction/extraction of wine is carried out through the communicating vessels.

In another embodiment the temperature of the wine varies in increments or decrements between 5-50°C.

General description

It has become necessary to develop a technology for operating and control, as well as its calibration, having in mind the peculiar operation characteristics, that is, operation in a complex matrix of fortified wines and still wines with an alcohol content between 10 and 25% together with contents of reducing sugars between 4 g/L to 250 g/L.

This operating technology must, apart from controlling the temperature and dissolved oxygen levels in the wine, be capable of self-regulating (autonomous) taking into consideration the desired quality of the final product. This must further bear in mind the environmental conditions, the thermodynamic properties of the wine in each stage of aging, the nature of the wooden barrel, as well as being able to reduce the appearance of undesirable factors such as stratification and turbulence. The control of this system must take into account the values of variables such as temperature, dissolved oxygen, pH and volume of wine, relying on sensors that are an integral part of the operating system, as well as on numerical models based on the Fundamental Thermodynamic Law, the Mechanics of Fluids and the Heat Transfer. It must further be prepared to receive information on predictive wine aging models or instructions introduced by the operator, considering the desired and suitable quality of the final product.

The knowledge of the effect of the intrinsic variables, wine composition and the extrinsic variable, temperature, and dissolved oxygen, in the evolution of the aging of the fortified wine is an information that up to this date is non-existent. This knowledge, together with the use of sensors that allow capturing simple physical-chemical parameters of the wine such as its color through the use of a color sensor, sensors for measuring the redox potential, pH, level of dissolved oxygen and temperature together with the chemical and sensorial quality parameters desired for the final product, will allow obtaining predictive models that through measuring the simple physical-chemical characteristics such as color, pH and redox potential, will allow estimating the oxygen and temperature needs for obtaining the intended quality in the smallest period of time. This knowledge will be necessary in order to operate in a supervised or preferably automatic manner (in real time) during the aging process of the fortified wines and still wines. Since there do not exist in the market operators capable of operating in the necessary conditions, wooden barrels of 500 L, nor adapted to the matrix which is the fortified wine with different sweetness degrees, that is, with high contents of ethanol and sugar, it will be necessary to proceed to their development and calibration for the correct operation in the aging conditions of fortified wine. In the same manner, it is not possible to identify in the market operators that are capable of operating in a temperature range between 5-50°C and that at the same time assure a homogeneous distribution of heat (provided slowly) so that the temperature of the wine contained in a determined volume be uniform and maintained constant during a determined period of time. Such a premise is also required for the level of dissolved oxygen. There is further the need for all the operating process to consider the variability of the thermodynamic properties of the wine throughout the aging process, as well as the characteristics of the wooden barrel and the environmental factors.

Brief description of the figures

For an easier understanding of the present application there are attached figures, which, represent preferred embodiments that, however, do not intend to limit the technology herein disclosed.

Figure 1 describes the system of the present application wherein the numerical references represent: i) articulated radial subsystem;

1 - Motor

2 - Motor shaft pulley

3 - Belt drive

4 - Subsystem shaft pulley

5 - Inner tube

6 Outer tube

7 Seal and volume sensor 8 - Finned blades

9,10 - Articulated maneuver set of finned blades

9 - Swivel

11 - Temperature sensor

12 - Dissolved oxygen or pH sensors

13 - Ball bearings; ii) injection and monitoring subsystem;

14 - Set of communicating vessels

15 - Set of electrovalve and non-return valve for flow of the cooling/heating fluid

16 - Set of two communicating vessels with non-return valve for temperature (11) and dissolved oxygen (12) sensors;

17 - Set of two communicating vessels equipped with electrovalve and non-return valve for injection of oxygen and/or other element

18 - Set of two communicating vessels equipped with electrovalve and non-return valve for introduction/extraction of liquid

19 - Set of electrovalve and non-return valve for return of cooling/heating fluid

20 - Cooling/heating fluid circulation pump

21 - Circulation pump associated to the set of communicating vessels (18) for introduction/extraction of liquid; iii) Control subsystem;

Consists of an Arduino type module that receives information from the sensors and activates the motor (1), the pumps (20) and (21) and the three-way valves (22) and (25) and turns on/off the systems (26) and (31); iv) Climatization subsystem

22 - Three-way valve for controlling the flow of the cooling/heating fluid

23 - Heating system safety system

24 - Heat exchangers

25 - Three-way valve for controlling the return of the cooling/heating fluid

26 - Heating system for the fluid

27 - Heat exchangers

28, 29 - Safety system for the flow and return lines

30 - Safety system for the cooling system

31 - Cooling system for the fluid

32 - Compressor

33 - Expansion vessel

34 - Condenser;

Figure 2 illustrates the articulated radial system (i) in the open mode; i) articulated radial subsystem;

6 - Outer tube

7 - Seal and volume sensor

8 - Finned blades

9,10 - Articulated maneuver set of the finned blades 14 - Set of communicating vessels

Figure 3 illustrates the articulated radial system (i) while closed;

6 - Outer tube

7 - Seal and volume sensor

8 - Finned blades

9,10 - Articulated maneuver set of finned blades 14 - Set of communicating vessels

Figure 4 illustrates the articulated radial system (i) when closed.

6 - Outer tube

7 - Seal and volume sensor

8 - Finned blades

Detailed description of the invention

Referring to the figures, some embodiments are now described in a more detailed manner, which do not intend, however, to limit the scope of the present application.

In order to allow the operation in a supervised or automatic manner, an operator was developed with the ability to control the levels of dissolved oxygen and the temperature in the interior of the wooden barrels so as to allow the regulation of the aging conditions for the best aging conditions taking into consideration the initial chemical analysis of the wines and the measures obtained by the sensors that form part of the operating system, temperature, dissolved oxygen, pH and wine volume, the numerical models (that consist in the numerical resolution of the differential equations that govern the process of transfer of heat and mass using a finite volume discretization), based on the Laws of Thermodynamics, of the Mechanics of Fluids and of Heat Transfer and the sensors during the aging process.

In one embodiment, the operating and control system is conceived to be incorporated, in a non-destructive manner, in wooden barrels.

In another embodiment, the system may be adapted to be incorporated in any volume of storage, regardless of its form or capacity.

The system intends, in an autonomous manner, to introduce variations in the behavior of the volume of wine stored, with the ability to influence the temperature and the introduction of oxygen or other element that may contribute to the aging of the wine.

The operation and control system comprises four subsystems according to Figure 1: i) articulated radial subsystem comprising a motor with adjustable power to the storage volume (1), motor shaft pulley (2), belt drive (3), subsystem shaft pulley (4); the subsystem is further comprised of a heat exchanger that comprises an inner tube (5) and an outer tube (6), finned blades (8) throughout the outer tube (6), wherein each finned blade (8) comprises an articulated maneuver set of finned blades (10) with swivel (9). The articulated radial subsystem (i) comprises at least 9 finned blades (8).

The subsystem further comprises a temperature sensor (11), dissolved oxygen sensor (12) and ball bearings (13) along the tubes, and a seal and volume sensor (7) at the top.

Wherein the motor system (1) is associated to the heat exchanger so as to make it rotate in a vertical axis. ii) injection and monitoring subsystem that comprises a set of communicating vessels (14) which in turn comprises: a set of flow electrovalve and non-return valve (15), set of two communicating vessels with non-return valve for temperature and oxygen sensors (16), a set of two communicating vessels equipped with electrovalve and non-return valve for injection of oxygen and/or other element or for the pH sensor (17), a set of two communicating vessels equipped with electrovalve and non-return valve for extraction or introduction of liquid (18), a set of electrovalve and non return valve for fluid return (19) the subsystem further comprises: a circulation pump (20), a circulation pump (21) associated to the set of communicating vessels (18); iii) control subsystem consisting of an Arduino type module that receives information from the sensors and activates the motor (1), the circulation pumps (20) and (21) and the valves (22) and ((25) and turns on/off the systems (26) and (31); iv) climatization subsystem comprising a three-way valve for flow control of the fluid (22), safety system of the heating system (23), heat exchangers (24), three-way valve for controlling the return of the fluid (25), heating system for the fluid (26), heat exchangers (27), safety system of the flow line (28), safety system of the return line (29), safety system of the cooling system (30), cooling system for the fluid (31), compressor (32), expansion vessel (33), condenser (34).

Description of the operation and of each technical element The articulated radial subsystem (i) is introduced in the storage volume (i.e., liquid to be monitored) there remaining the temperature (11) and dissolved oxygen (12) sensors, as well as all the system lower than the seal and volume sensor (7), namely the finned blades (8), the articulated maneuver set of finned blades(9,10), ball bearings (13), submerged in the liquid. The ball bearings (13) are placed between the outer tube (6) and the inner tube (5). The articulated radial subsystem (i) comprises at least nine finned blades (8) that constitute the heat exchanger and simultaneously allow the agitation of the liquid, when in rotation, and an articulate maneuver set (9,10) that allows the maneuver of the finned blades (8) so that the subsystem (i) is in the open mode, i.e., with the finned blades (8) in a substantially horizontal position, as can be observed in Figure 2.

In one embodiment the articulated radial system (i) consists of three floors comprising at least three finned blades (8) on each floor, with a 40° gap between each floor. The number of floors and of blades will depend on the size of the work volume. The increase in the number of floors will reduce the gap between each successive floor. Each finned blade (8) is, simultaneously, a blade of the agitation/mixture/stratification system and part of the heat exchanger. Each finned blade (8) is equipped with a variable thermal input system ((26) in heating mode and (31) in cooling mode), capable of assuring increments or decrements in the temperature of the wine, in the temperature range of 5-50°C.

The previously referred gap will vary according to the number of floors. The maximum will be of 50° for three floors, reducing with the increase in floors.

The articulated radial subsystem (i) will be capable of dissipating a uniform amount of heat that, when placed in movement, through an outer monitored controlled speed and adjustable system, the slow distribution of heat will be assured uniformly throughout the entire volume of liquid, while any occurrence of stratification will be eliminated.

The volume sensor existing in the seal (7) quantifies the existing volume and sends this information to the control system (iii). In the same manner, the temperature and dissolved oxygen information is sent. The seal and volume sensor (7) of the subsystem (i) is between the heat exchanger and the volume sensor.

Method of operation and control of the aging of fortified, still, and late harvest wines, spirits and vinegars through the control and operating system

Heating the liquid:

Once the need of heating is verified, the heating system (26) is turned on that comprises pressure and temperature sensors, heating the cooling/heating fluid through the set of heat exchangers (24, 27).

In one embodiment, the heating system (26) is based on electric resistance.

Once the temperature in the heating system (26) is monitored, the circulation pump (20) is turned on, which circulates the cooling/heating liquid, and the valves (22,25) are opened allowing the circulation of the heated fluid to the finned blades (8) in the interior of the storage volume.

The valve (22) controls the flow of heating/cooling fluid, while the valve (25) controls the return of the cooling/heating fluid.

The motor (1), with adjustable power to the volume, is activated and through the set of pulleys (2,4) and belt drive (3) the articulated radial subsystem (i) begins to rotate under a vertical axis.

Cooling the liquid:

Once verified the need of cooling, the cooling system (31) is turned on, comprising pressure and temperature sensors, cooling the fluid used in the cooling system (31) by means of the set of exchangers (24 and 27).

In one embodiment, the cooling system (31) is based on a refrigeration cycle.

Once the temperature in the cooling system (31) is monitored, the circulation pump (20) is turned on and the valves (22, 25) are opened, allowing the circulation of cooled fluid to the finned blades (8).

The temperature (11) and dissolved oxygen (12) sensors, as the pH one, if installed, are monitored in a continuous manner, whether in heating mode, whether in cooling mode.

The segmented space between the outer tube (6) and the inner tube (5) is divided in two parts: flow and return.

The heated or cooled fluid passes through the electrovalve and non-return valve for return of the fluid (19) and enters the segmented flow space between the outer tube (6) and the inner tube (5) and enters the finned blades (8). When exiting the finned blades (8), the fluid enters the segmented return space between the outer tube (6) and the inner tube (5) and goes toward the flow electrovalve and non-return valve set (15). The safety systems of the heating system and of the cooling system (23, 30) assure an operation at a constant pressure and allow to fill the heating and cooling systems (26, 31). The safety systems are equipped with manometer, non-return valve and electrovalve.

The safety systems of the flow and return lines (28, 29) assure the operation of the flow and return lines of the cooling/heating fluid at a constant pressure and allow the filling thereof. These systems are equipped with manometer, non-return valve and electrovalve.

The entry and exit of the cooling/heating fluid in the finned blades (8) are controlled by the set of electrovalves and non-return valves for flow and return (15, 19).

The flow and return valves (22, 25) direct the fluid of the cooling/heating, respectively, of the flow and return lines.

In case it is necessary to perform an oxygen injection, one of the communicating vessels (17) is opened, the articulated radial system (i) continuing in rotation, wherein the exchanger which is made up by the finned blades (8) may be in the heating or cooling mode.

In case it is necessary to perform an injection of any other element, the available communicating vessel (17) may be used. This communicating vessel may also be used to install the pH sensor.

In case it is necessary to remove liquid from the interior of the storage volume the circulation pump (21) associated to the set of communicating vessels (18) is activated, putting into operation the communicating vessels (18). The second communicating vessel available (18) allows the reintroduction of liquid to the interior of the storage volume.

After concluding the aging process all the control and operation system is turned off and the articulated radial subsystem (i) is placed in closed mode, as can be observed in Figure 4, wherein the finned blades (8) are found in a substantially vertical position. The sealing of the articulated radial system (i) is carried out through a cable that passes through the inner tube (5) and that is fixed to the rotation points of the articulated set, the swivels (9). Figure 3 shows the system when closing or opening. The opening procedure occurs due to the rotation of the system and gravity since the normal position of the finned blades (8) is in open position (Figure 2).

In the central part of the articulated radial system (i) there are incorporated six communicating vessels (16, 17, 18), controlled by non-return and electrovalves. It is a part of the system (injection and monitoring subsystem (ii) - set (14)) which will be maintained stationary, even if the articulated radial system (i) is in movement. It is intended that the operation of the sensors is not affected by eventual agitation of the wine or any turbulence that may be originated by the introduction of oxygen, for example.

In one embodiment, all the system is built in stainless steel, suitable for contact with food products. However, other materials will be explored that allow the use thereof and that may, eventually, result in a lower production cost. The operation and control system, adaptable to any storage volume, is developed to provide an automatic answer to the requests specified by the operator, through a cycle of operations or one sole operation.

Prior to the application of the system to the storage volume that contains the liquid, preferably fortified or still wine, to which the aging process will be applied, the system must be parameterized and validated. This base parameterization consists in the determination of the temporal evolution of the temperature and dissolved oxygen profiles. In this base parameterization the type and thickness of the storage material, outer temperature and other properties that may be determinant to the cooling or heating will also bear an influence.

Relying on a network of temperature and dissolved oxygen sensors, in which in one embodiment there is a space comprised between 5cm to 15cm in-between, there will be obtained a tridimensional evolution of the temporal dissolved oxygen and temperature profiles. Apart from this network of sensors, there will also be incorporated a sonar type wine volume sensor. Therefore, there will be determined the efficacy of the heating/cooling system, the dissolved oxygen, and the agitation/mixture/stratification.

From the information gathered by the sensor network, mathematical models were developed that are capable of reproducing in time the evolution of the temperature in the interior volume of the wooden barrel according to the agitation speed or the injection of oxygen. These models allow the correction of the information obtained by the proposed system, and allow obtaining temporal evolutions, response time, among other parameters that are fundamental to the operation of the system.

The mathematical models are capable of providing replies to the operator as regards the evolution of a set of phenomena such as amount of heat to provide or to remove, stratification potential, turbulence resulting from agitation, apart from the heating/cooling/dissolved oxygen profiles .

These models are part of the control subsystem (iii), adapted to each storage volume, and the operator may not alter them without permissions from the system administration.

After concluding the base parametrization, the system is operational and the operator may specify, in time, a set of variations of any magnitude inherent to the operation of the system: temperature, dissolved oxygen, agitation speed, among others that may become relevant for the objective of the fortified, still, late harvest wines, spirits and vinegars .

The control subsystem (iii) is developed to accept a sequence of commands with influence on the magnitudes referred to above and is executed over time. Notwithstanding, the operator may at any time interrupt, alter or overpass phases of the pre-established sequence.

Therefore, the base parametrization together with the specifications made by the operator will produce the desired effects on the wine to be aged. The base parametrization and the specifications made by the operator are fed back, allowing the system to respond in real time to any unintended variation.

In this manner, the system may be applied to any situation, being independent from the conditions in which the fortified, still, late harvest wines, spirits and vinegars are found.

The operation and control system, providing it is subject to the base parametrization, requires solely the sensors associated to the operation system: temperature, dissolved oxygen, volume, optionally a pH sensor.

References

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Claims

1. Control and operating system for the aging of fortified, still, and late harvest wines, spirits, and vinegars characterized by comprising: a radial articulated subsystem (i) that is comprised of a heat exchanger with at least three floors; an injection and monitoring subsystem (ii); a control subsystem (iii); a climatization subsystem (iv); wherein the control and operating system is adapted to control the levels of dissolved oxygen, temperature, pH, and volume of the wine, taking into account the initial chemical analysis of the wine and the measurements obtained by system sensors, and based on numerical models based on the Laws of Thermodynamics, Fluid Mechanics and Heat Transfer.

2. Control and operating system, according to claim 1, characterized by the articulated radial subsystem (i) comprising: a motor with adjustable power to the wine volume, a motor shaft pulley, a belt drive, a subsystem shaft pulley; and wherein the heat exchanger comprises an inner tube and an outer tube with a segmented space in-between divided in flow and return, at least three finned blades in each floor of the heat exchanger and along the outer tube, each finned blade comprises an articulated maneuver set of the finned blades; further comprising a temperature sensor, dissolved oxygen sensor, ball bearings between the outer tube and the inner tube, a seal and a volume sensor at the top.

3. Control and operating system, according to any one of the previous claims, characterized by the articulated radial subsystem (i) comprising at least 3 finned blades for each floor of the heat exchanger.

4. Control and operating system, according to any one of the previous claims, characterized by the finned blades having a gap of no more than 50° between each floor of the heat exchanger .

5. Control and operating system, according to claim 1, characterized by the injection and monitoring subsystem (ii) comprising a set of communicating vessels which in turn comprises a set of electrovalve and non-return valve for the flow of the cooling/heating fluid, a set of two communicating vessels with non-return valve for Temperature and Oxygen sensors, a set of two communicating vessels equipped with electrovalve and non-return valve for injecting oxygen and/or other element, a set of two communicating vessels equipped with electrovalve and non-return valve for extracting/introducing liquid, a set of electrovalve and non-return valve for the return of fluid and circulation pumps associated to the set of communicating vessels.

6. Control and operating system, according to claim 5, characterized by the set of two communicating vessels further comprising a pH sensor.

7. Control and operating system, according to claim 1, characterized by the control subsystem (iii) comprising an Arduino type module suitable for receiving information from the sensors and activate the motor, the circulation pumps, the valves, and turn on/off the systems.

8. Control and operating system, according to claim 1, characterized by the climatization subsystem (iv) comprising a three-way valve to control the flow of the fluid, a safety system for the heating system, heat exchangers, a three-way valve to control the return of the fluid, a heating system for the fluid, a safety system for the flow and return lines, a safety system for the cooling system, a cooling system for the fluid, a compressor, an expansion vessel and a condenser.

9. Control and operating system, according to claim 8, characterized by the heating system for the fluid being based on electric resistance.

10. Control and operating system, according to claim 8, characterized by the cooling system for the fluid being based on refrigeration cycle.

11. Use of the control and operating system described in any one of the preceding claims in fortified, still and late harvest wines, spirits and vinegars having an alcohol content from 10 to 25% together with contents of reducing sugars between 4 g/L to more than 160 g/L.

12. Method for the control and operating system for the aging of fortified, still, and late harvest wines, spirits, and vinegars by means of the system described in claims 1 to 10, characterized by comprising the steps of:

- Heating the wine through the heating system that heats the cooling/heating fluid through a set of heat exchangers, a circulation pump is connected that circulates the fluid, the valves being open to allow the circulation of the heated fluid to the finned blades, while the motor is activated through the set of pulleys and belt drive and the articulated radial subsystem (i) begins to rotate under a vertical axis; - Cooling the liquid through the cooling system that cools the cooling/heating fluid through the set of exchangers, a circulation pump is connected allowing the circulation of the cooled fluid to the finned blades;

- Continuous monitoring of the temperature, dissolved oxygen and pH through sensors during heating and cooling; wherein the cooling/heating fluid passes through a set of electrovalve and non-return valve and enters the segmented flow space between the outer tube and the inner tube and enters the finned blades, and when exiting the finned blades the fluid enters the segmented return space and goes toward a set of electrovalve and non-return valve.

13. Method according to the previous claim characterized by the injection of oxygen and/or other element, or the introduction/extraction of wine being carried out through the communicating vessels.

14. Method according to any one of claims 12 to 13 characterized by the temperature of the wine varying in increments or decrements between 5-50°C.