Abstract:
There is provided a fermentation apparatus that allows the separation of a wine, beer or other brewed or fermented beverage from its lees using a single container. The vessel can be used in wine making operation and is constructed so that the lees that settle out during fermentation may be mechanically trapped at the bottom of the vessel and the wine then removed, typically through a spigot, without contamination by the entrapped lees.

Description:
RELATED APPLICATION 
       [0001]    This application claims the benefit under Title 35, U.S.C., S.119(e) of U.S. provisional application No. 60/875,182 filed Dec. 15, 2006. 
     
    
     FIELD OF INVENTION 
       [0002]    The present invention relates generally to fermentation devices and methods for the making of wine, beer and other brewed or fermented beverages. One application is in apparatus and methods for producing wine and isolating lees and other sediment from the wine. 
       BACKGROUND OF INVENTION 
       [0003]    Basic winemaking comprises combining winemaking ingredients in a fermentation vessel. The mixture is left to ferment undisturbed for a period of time during which unwanted sediment know as “lees” settles. Prior to consumption, the wine must be separated from its lees. Typically, the wine is separated from the lees by siphoning the liquid, using a hose, from one container to another, leaving the lees behind. The siphoned liquid may then be passed through a filter to ensure that any lees that is stirred up in the siphoning process does not contaminate the wine that is ready for the next step in the particular winemaking process. 
         [0004]    A substance such as Bentonite, activated carbon or other suitable clarifying agents may be introduced to the liquid to encourage further sediment to form during a process known as fining. The liquid may then undergo a second fermentation period. After this secondary fermentation period, the liquid is ready for bottling, or for another fermentation period. 
         [0005]    U.S. Pat. No. 3,760,711, issued in the name of Webster, discloses an apparatus comprising two plastic bag containers having a fitting adapted to accommodate a tube to siphon the liquid from one container to the other using gravitational feed. 
         [0006]    There are also several known fermentation tanks that are modified to separate the wine from its lees without the need of a siphoning tube. U.S. Pat. No. 4,164,902 issued in the name of Maarleveld, discloses a wine fermentation container that filters the lees from the wine as the wine flows out of the container into a second container. The container has an inverted frusto-conical shaped bottom section and a bottom discharge opening. A filter is positioned within the tank just above the bottom discharge opening. The filter is sealingly engaged at its lower edge with the frusto-conical shaped bottom section to retain the lees as the wine flows out of the container into a second container. 
         [0007]    Canadian Patent No. 2,227,023, issued in the name of Barrios, discloses a fermentation container that allows the removal of the lees and leaves the wine behind in the fermentation container. The container has an inverted frusto-conically shaped bottom that leads to a valve that has an outlet that is sufficiently large to allow the lees to pass through. After the concentrated juice is left to ferment and the lees is allowed to settle at the bottom of the container, the valve is opened and the lees carried by a portion of the wine that flows out the bottom of the container and into a waste container. Once the last of the lees flows from the container, the valve is closed and the remaining wine is left in the container. 
       SUMMARY OF INVENTION 
       [0008]    An object of the invention is to provide a fermentation apparatus that allows the separation of a wine, beer or other brewed or fermented beverage from its lees using a single container. 
         [0009]    The invention comprises the provision of a fermentation vessel in which lees that settles out during fermentation may be mechanically trapped at the bottom of the vessel and the wine then removed, typically through a spigot, without contamination by the entrapped lees. Suitably the lees is caused to collect at the bottom of the vessel by providing a vessel the walls of which are smooth to prevent adherences of lees and are angled at most at a relatively small angle to the vertical, again to enhance settling of the lees without adhesion to the walls. After settling, a lees containment member is inserted into the fermentation vessel to settle over the settled lees in a sealing engagement with at least the outer wall of the vessel. When used, a spigot is located mounted flush with the interior of the vessel wall at a level just above the final resting level of the lees containment member. 
         [0010]    A fining process may be undertaken to remove fine particles from the wine which otherwise cause a lack of clarity in the wine. The fines are agglomerated by an additive and settle to the bottom of the vessel above the lees containment member. A fines containment member is then introduced to trap the fines below it. In that case the spigot is located above the final resting place of the fines containment member. 
         [0011]    According to one aspect of the present invention, there is provided a fermentation vessel having a bottom and at least one outer wall extending upwardly and outwardly from the bottom at an angle such that at least a substantial part of the sediment or lees will not adhere to the wall but will fall to the bottom of the vessel. A lees containment member is configured such that it may be inserted into said outer container. The inner part has a bottom and a lees containment surface, the periphery of which matches the cross-section of the vessel at a plane spaced a predetermined distance from the bottom of the vessel. Typically, a seal is positioned around the periphery for sealing engagement with the at least one outer wall at the plane to form a lees containment space below the seal when the lees containment member is inserted into the vessel. The vessel includes a cover for sealable attachment to the top of the vessel. An air lock is insertable into the cover, permitting gas to escape the vessel, but not allowing gas to enter. The cover may also comprise a cap comprising a handle for transport of the vessel. 
         [0012]    According to another aspect of the present invention, there is provided a fermentation vessel having a bottom, at least one outer wall extending upwardly and outwardly from the bottom at an outward angle sufficient that at least a substantial part of the sediment or lees will not adhere to the wall but will fall to the bottom of the vessel, and at least one inner wall extending upwardly and inwardly at an angle within said vessel to define an annular space between said inner and outer walls. A lees containment member is configured for insertion into the annular space within the vessel. The lees containment member has a bottom containment surface. The periphery of the bottom containment surface matches the cross-section of the vessel at a plane spaced a predetermined distance from the bottom of the vessel. Typically, there is a seal around the periphery for sealing engagement with said outer wall at said plane, when said lees containment member is inserted into annular space. The vessel includes a cover for sealable attachment to the top of the vessel. An air lock is insertable into the cover, permitting gas to escape the vessel, but not allowing gas to enter. The cover may also comprise a cap comprising a handle for transport of the vessel. 
         [0013]    According to another aspect of the present invention, there is provided a fermentation vessel having a bottom, at least one outer wall extending upwardly and outwardly from the bottom at an outward angle sufficient that at least a substantial part of the sediment or lees will not adhere to the wall but will fall to the bottom of the vessel, and at least one inner wall extending upwardly and inwardly at an angle within said vessel to define an annular space between said inner and outer walls. A lees containment member is configured for insertion into the annular space within the vessel. The lees containment member has a first bottom containment surface. The periphery of the first bottom containment surface matches the cross-section of the vessel at a plane spaced a predetermined distance from the bottom of the vessel. Typically, there is a seal around the periphery for sealing engagement with said outer wall at said plane, when said lees containment member is inserted into said annular space. A fines containment member is configured for insertion above the lees containment member to define a fines containment space between a bottom of said fines containment member and the lees containment member. The periphery of the fines containment member matches the cross-section of the vessel at a second plane space a predetermined distance from the bottom of the vessel. Typically, there is a seal around the periphery of the second containment surface for sealing engagement at the second plane. At a predetermined distance from the top of the lees containment member, the lees containment member flares outwardly forming a fining overflow space. The vessel includes a cover for sealable attachment to the top of the vessel. An air lock is insertable into the cover, permitting gas to escape the vessel, but not allowing gas to enter. The vessel also includes a handle for transport of the full or empty vessel. 
         [0014]    A turntable assembly for rotatable engagement with the bottom of the fermentation vessel may also be provided. The turntable comprises a table and a base portion, configured to provide at least one stop to limit the degree of rotation of the table relative to the base, in order to facilitate removal of sediment. 
         [0015]    A spigot assembly in the fermentation vessel at a level at least above the lees containment surface or fines containment space may also be provided. 
         [0016]    According to another aspect of the present invention, there is provided a method for use of the apparatus, described in terms of making wine. The necessary ingredients are placed in the vessel and a cover and air lock are secured in place. The ingredients are left to ferment for a sufficient time to complete or substantially complete the fermentation process. At this time, most of the lees will have settled out of the ingredients into the lees containment space. The vessel may be placed on the turntable assembly and turned until it hits a stop, dislodging any lees which may have adhered to the side of the vessel. Once the lees is gathered at the bottom of the vessel, the lees containment member is inserted, sealing off the lees. 
         [0017]    The method of using the container may also include adding a suitable fining material to the winemaking ingredients, allowing the fines to settle out of the winemaking ingredients as well. Once the fines have settled out and collected in a lees containment space, a fines containment member is inserted and allowed to drop into place to contain the fines, sealing off the fines. 
         [0018]    While the present invention will be described in conjunction with illustrated embodiments, it will be understood that it is not intended to limit the invention to such embodiments. On the contrary, it is intended to cover all alternatives, modifications and equivalents as may be included within the spirit and scope of the invention as defined by the present patent specification as a whole. Further it will be understood that all dimensions and sizes described herein, both relative and absolute, may be varied within a broad range to provide a fermentation vessel that will satisfy a given desired use. For example, it is contemplated that the size of the vessel may be increased to provide a sufficient enough volume of wine to make a commercial quantity of wine. As well, the materials described herein are merely intended to be illustrative and are subject to a range of suitable alternatives. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0019]    These and other advantages of the present invention will become apparent upon reading the following detailed description and upon referring to the drawings in which: 
           [0020]      FIG. 1  is a perspective view of an assembled embodiment of the fermentation vessel; 
           [0021]      FIG. 2  is an exploded view of a further embodiment of the fermentation vessel 
           [0022]      FIG. 3  is a vertical cross-section of an embodiment of the fermentation vessel; 
           [0023]      FIG. 4  is an exploded view of a further embodiment of the fermentation vessel; 
           [0024]      FIG. 5  is an exploded view of the embodiment of  FIG. 4 ; 
           [0025]      FIG. 6  is a view of a further embodiment of the fermentation vessel; 
           [0026]      FIG. 7   a  is a view of an embodiment of the invention incorporating a turntable assembly (shown in section) for use with the fermentation vessel; 
           [0027]      FIG. 7   b  is an exploded view of the turntable assembly; 
           [0028]      FIG. 8  is a top view and partial sectional view of the table member of the turntable assembly in  FIG. 7   a ; and 
           [0029]      FIG. 9  is a top view and partial sectional view of a base member component of turntable assembly in  FIG. 7   b.    
       
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
       [0030]    In the following description, similar features in the drawings have been given identical reference numerals where appropriate. All dimensions described herein are intended solely to illustrate an embodiment. These dimensions are not intended to limit the scope of the invention that may depart from these dimensions. 
         [0031]      FIGS. 1 and 2  illustrate a fermentation vessel  2 , such as a type suitable for home wine making operations, that embodies the present invention. Although the invention has been illustrated for use in a wine making fermentation vessel, it is contemplated that the principles of the invention can be practiced in other fermentation type vessels, or other vessels for making brewed beverages. 
         [0032]    Turning to  FIGS. 3 and 4 , there is illustrated a fermentation vessel according to the present invention having a container  10  having a bottom  12  and at least one outer wall  17  extending upwardly and outwardly from the bottom  12  at an outward angle α. The outer wall  17  is sloped sufficiently to allow the lees to sediment at the bottom of the outer container  10  without sticking to the outer wall  17 . By way of example, the outer wall  17  is sloped at an angle α of about 1°-20° to the vertical for optimization. The outer container  10  may have a centrally located inner wall  11  extending upwardly and inwardly from the bottom  12  at an angle β. By way of example, the inner wall  11  is sloped at an angle β of 0°-6° to the vertical. The inner wall  11  may form a hollow interior space  14  and may comprise a central hollow cone. 
         [0033]    The inner  11  and outer  17  walls thus define an annular containment space  19  between them. 
         [0034]    A bottom section  23  of container  10  may have a circular cross section. The part  24  of wall  17  which defines lower section  23  may be at a significantly steeper angle to the vertical than the angle α. Container  10  may flare above lower section  23  to form an elliptical annular space. 
         [0035]    A lees containment member  20  is dimensioned to be inserted into the container  10 . Where the container  10  comprises an annular space, the lees containment member  20  is dimensioned to drop into the annular space. The member  20  has a bottom lees containment surface  22 , the periphery of which matches the cross-section of the container  10  at a plane spaced a predetermined distance from the bottom  12 . The pre-determined space is sufficiently large to contain the volume of lees  41  that would be produced by the volume of grape juice (here and throughout grape juice is intended also to include grape juice concentrate and/or crushed grapes) that may be accommodated by the size of the outer container  10 . By way of example, one embodiment has a lees containment area that is between 200-400 ml in volume for a juice volume of approximately 10 L. A seal  30  that is attached around the periphery of the bottom of the lees containment surface  22  is dimensioned to engage the outer wall  17  at the pre-determined distance when the lees containment member  20  is inserted into the outer container  10 . The seal  30  may be made of any suitable material, such as food grade neoprene, rubber, plastic, polymer, or metal that can withstand the conditions that arise during the process of fermenting a wine, beer or other fermented beverage. 
         [0036]    The lees containment member  20  typically has at least one wall  21  extending upwardly from the bottom containment surface  22  and is dimensioned to slide over the inner wall  11 . As the lees containment member  20  is inserted, the fit is sufficiently loose that an air gap  15  is formed between the inner wall  11  and the wall of the lees containment member wall  21 . The air gap  15  is suitably dimensioned to allow fermentation gasses generated in the lees containment area  40  to escape. By way of example, a typical embodiment has an air gap  15  that is 0.125 inches in width. However, it is contemplated that a smaller or larger air gap may be suitable so long as the air gap is sufficiently large to allow gas to escape and prevent the buildup of excess pressure in the lees containment area  40 . Furthermore, the air gap  15  may not extend over all of the area between the said walls but need only be sufficient to allow escape of gases as noted above. 
         [0037]    Escape holes  24  for the generated gas are located near the top of the lees containment member  20  and are positioned so that they are above the top surface of the grape juice  70  and in communication with the air gap  100 . 
         [0038]    A spigot  110  may be mounted above the lees containment surface  22  so that liquid may be taken from the outer container  10  without contamination by the lees. It is also contemplated that the spigot  110  may take the form of any type of suitable valve that has a setting to allow fluid to flow from the container through the valve and a setting to prevent the flow of fluid. 
         [0039]    For optimal performance, the spigot assembly is mounted flush with the inside surface  111  of container  10 , so that no inwardly protruding surface or outwardly protruding opening interrupts the fall of lees to the lees containment space. 
         [0040]    A top cover  90  fits over the top of the outer container  10  for removable attachment to the outer container  10 . The top cover is dimensioned to form a fluid tight seal around the periphery of the outer container  10  when in place. As shown in  FIG. 1 , the cover  90  may be temporarily attached in place with a locking device  80 . However, it is contemplated that the top cover  90  may be dimensioned to form a frictional fit between the periphery of the outer container  10  and the inside rim of the top cover  90 . The top cover  90  is preferably dome shaped to ensure that the air space  100  is maintained above the top level of the grape juice  70 . The air space  100  is created to supply the yeast with enough ambient oxygen to ferment the grape juice  70  to wine. Preferably, the volume of the air space is at least 15% of the total volume of the outer container  10 . As shown in  FIG. 4 , a one way valve or air lock  95  may be mounted on the top cover  90  so that it is in communication with the air space  100  when the top cover  90  is mounted on the outer container  10 . 
         [0041]    The cover  90  may also include an opening  240  for a cap  200 . The cap  200  includes a depression  260  capable of insertion over the top of the inner wall  11 . Preferably, the top of the inner wall  11  includes threads  230  and the depression  260  includes corresponding threads capable of securing the cap  200  to the top of the inner wall  11 . The opening  240  is dimensioned so that the cover  90  rests on top of the lees containment member  20  when the vessel components are assembled. The cap  200  may then be screwed onto to the inner wall  11 . A fluid and airtight seal is formed between the bottom of the cap  200  and the periphery of the opening  240 . The cap may also include a handle  210  capable of transporting a full or empty vessel  10 . 
         [0042]    Turning to  FIGS. 4 and 5 , there is illustrated the interaction of the lees containment member  20  with the outer container  10 . After a fermentation process is complete or substantially complete, and the lees  41  has substantially settled to the lees containment space  40 , the lees containment member  20  is lowered into the container  10  and over the inner wall  11 . The lees containment member  20  is lowered until the bottom containment surface  22  engages the sides of the outer container  10  at a pre-determined distance from the bottom  12  to define the lees containment space  40 . 
         [0043]    A further embodiment of the present invention comprises a fines containment member  400  dimensioned to be inserted into the container  10 . The fines containment member  400  has a bottom fines containment surface  410 , the periphery of which matches the cross-section of the outer container  10  at a predetermined distance from the bottom  12 , defining a fines containment space  430 . The fines containment space  430  is sufficiently large to contain the volume of fines  431  that would be found in the volume of grape juice  70  that may be accommodated by the size of the outer container  10 . Typically, a seal  420  is included around the periphery of the fines containment surface  410  and is dimensioned to engage the outer wall  17  at the pre-determined distance when the fines containment member  400  is inserted into the outer container  10 . The seal  420  may be made of any suitable material, such as food grade neoprene, rubber, plastic, polymer, or metal that can withstand the conditions that arise during the process of fermenting a wine, beer or other fermented beverage. 
         [0044]    The fines containment member  400  has at least one wall  402  extending upwardly from the fines containment surface  410  and is dimensioned to slide over the upwardly extending wall  21  of the lees containment member  20 . As the fines containment member  400  is inserted, a gap  460  is formed between the wall  21  and the wall  402 . The gap  460  is suitably dimensioned to allow any excess liquid containing fines to escape the fines containment space  430 . 
         [0045]    The fines containment member  400  may comprise an outwardly flaring top portion  440 , forming an overflow container  450 . The overflow container  450  is in fluid communication with the fines containment space  430  via the gap  460 . The overflow container  450  is suitably dimensioned to contain the grape juice containing fines, preventing it from flowing into the grape juice  70 . 
         [0046]    Also in  FIG. 6  there is illustrated the interaction of the fines containment member  400  with the outer container  10  and the lees containment member  20 . The fines containment member  400  is lowered into the container  10  and over the inner wall  20 . The fines containment member  400  is lowered until a fines containment surface  410  engages the sides of the outer container  10  at a predetermined distance from the bottom  12  to define a fines containment space  430 . Any surplus juice  70  is displaced upwards to the overflow container  450 . 
         [0047]    A spigot  110  may be mounted above the fines containment space  430  so that it is in fluid communication with the inside of the outer container  10 . It is also contemplated that the spigot  110  may take the form of any type of suitable valve that has a setting to allow fluid to flow from the container through the valve and a setting to prevent the flow of fluid. 
         [0048]    Turning to  FIGS. 7 to 9 , a further embodiment of the present invention comprises a turntable assembly  500  capable of engaging with the bottom  12 . The turntable assembly  500  is formed from a base member  530 , and a table member  550  rotatable relative to each other. The base member  530  includes an upwardly extending central part  580 . In one embodiment, a rotational component  540  is configured to fit over the central part  580  and rests on the base member  530 . The rotational component  540  may be of a three-wheeled microwave style turntable design. The table  550  is configured with a central opening  552  to receive the central part  580 . The table  550  is placed over the rotational component  540 , hiding the rotational component  540  from view. The table  550  is capable of supporting the weight of the vessel  10 . 
         [0049]    The central part  580  comprises at least one stop  590  extending radially within opening  552 . As well, the inner body  11  further comprises at least one fin  510  extending partially into the interior space  14  capable of engaging the stop  590  when the vessel  10  is turned. Typically the arrangement includes multiple stops  590  separated by an angular distance defining the maximum permitted rotation of table  550  relative to base member  530 . 
         [0050]    The method of use of the apparatus will be described in terms of a winemaking process. The necessary winemaking ingredients, including fruit juice, typically grape juice, yeast and, selectively, other additives, are placed in the container  10  and the cover  90  is secured in place. The air lock  95  is also secured in place. The juice is then left to ferment for a sufficient time to complete or substantially complete the fermentation process. In the course of fermentation, the lees in large part settles out of the juice into the lees containment space  40 . 
         [0051]    To ensure that no lees has adhered to the inner or outer walls  15  or  17 , the vessel  10  can be placed on turntable assembly  500  and rotated through the permissible degrees of angular rotation. When a fin  510  brings up against a stop  590 , the minor shock on container  10  is sufficient to dislodge any lees which may have adhered. 
         [0052]    Once the lees is gathered in space  40 , cover  90  is removed and lees containment member  20  inserted. Seal  30  brings up against the inner surface of wall  17  to contain lees  40 . 
         [0053]    If the wine is to be fined, a suitable fining material is added to agglomerate the fines, such that the agglomeration settles out and comes to rest on the upper side of the lees containment surface. Once the fines have settled out, the fines containment member  400  is inserted into the container  10  and allowed to drop into place to contain the fines. Seal  420  comes into sealing contact with the wall  17 . Seals  30  and  420  are typically flexible to enable a good seal to be made. 
         [0054]    As the lees  41  and fines  431  are suitably contained, the wine resulting from the fermentation of the juice is free to be removed from the vessel via the spigot, to be bottled or stored as appropriate. 
         [0055]    Although the present invention has been described by way of a detailed description in which various embodiments and aspects of the invention have been described, it will be seen by one skilled in the art that the full scope of this invention is not limited to the examples presented herein. For example, the fermentation vessel may be suitable to brew any fermented liquid for consumption, including but not limited to beer, wine or other spirit. The invention has a scope which is commensurate with the claims of this patent specification including any elements or aspects which would be seen to be equivalent to those set out in the accompanying claims.