Patent Document

CROSS REFERENCE TO RELATED APPLICATIONS 
       [0001]    The present application claims the benefit of priority to the US provisional patent application of the same title that was filed on Jul. 9, 2012, having application Ser. No. 61/669,302, which is incorporated herein by reference. 
     
    
     BACKGROUND OF INVENTION 
       [0002]    The present invention relates to an apparatus for making wine, and more particularly to an apparatus for flavoring wine with wood extract 
         [0003]    Prior methods of enhancing the flavor of wine with wood extract are fermentation and aging in wood, and particularly oak barrels, immersion a particulate form of oak in the wine, such as chips or saw dust, or holding oak planks below the surface of the wine. Alternatively, a concentrated extract of oak flavor extracted from wood can be added to wine. All such processes are commonly refer to as “oaking” wine, because oak is the preferred and predominant wood used for this purpose. 
         [0004]    Oak barrels are very expensive due to the hand labor in their fabrication, as well as the precision cutting and joining of oak pieces. Further, during the fabrication process the inside of the barrel is charred lightly, referred to as toasting, as this releases particularly favored taste and olfactory profiles in wine. 
         [0005]    Other have suggested various formats for fabricating oak pieces for insertion in metal barrels or tanks, or oak barrels that have lost the ability to provide more extractive flavors form repeated uses. Their use, and particularly the use of particulate form of oak wood, has less than satisfactory results, likely due in part from the difficulty in replicating the surface to volume ratio of a traditional 50-60 gallon barrel. Failure to reproducing replicate this ratio can lead to over extraction of harsh tannins in wine, unless the testing is done rather frequently. Further, one would also need to simulate the level of “toasting” of any wood that is charred outside the normal barrel making process. 
         [0006]    Some winemakers prefer to ferment grape must in barrels to add complexity, rather than just store and age wine in the barrels after it is fermented in other containers. This introduces greater variability if attempted with any of the substitutes for oak barrels, as well as additional complexity to the winemaking process. As for oak barrel substitution during fermentation, while wood chips and dust can be added to a primary fermentation. There is a great detail of potential variability that could ruin the inchoate wine. Submerged oak plank or pieces can interfere with the need to repeatedly break up and “punch down” the grape skin cap that forms on the surface of wine during fermentation. The cap being the solid grape skin inflated into a porous soft mass that is lighter than grape juice/wine due to entrapped carbon dioxide formed during fermentation. Since extraction of color and flavor from the skins is an essential part of making red wines, it is important to also control, and at many times extend extraction from this cap forming mass of skins 
         [0007]    It is therefore a first object of the present invention to provide low cost method to achieve grape juice or must fermentation in contact with oak and/or toasted oak. 
         [0008]    It is another object of the invention to provide a means for a rapid extraction of flavors from the oak, and particularly toasted oak that efficiently utilizes substantially all of the wood surface immersed in the grape juice/must and/or wine and mixtures thereof during fermentation. 
         [0009]    It is still a further object to provide a means to “oak” wines that offer great versatility as to the size and dimension of the primary fermentation vessel, and in particular to use ¼, ½, and 1 “ton” harvest bins with open tops as primary ferments for red wine must. 
         [0010]    It is still a further object to provide a means for such “oaking” that does not interference with punching down the cap during the primary fermentation of red wines. 
         [0011]    It is still a further object to provide a means to “oak” wine at the earliest stage of the winemaking process, that is immediately after “crush” and not be dependent on lead time or order and obtain new oak containers. 
         [0012]    It is still a further object to provide a such a means for oaking that permits and more preferably enables a simple means for fermentation with a submerged cap. 
         [0013]    It is still a further object to provide a simple and efficient means to evaluate potential barrel fermentation and/or barrel aging with different wood lots and toast levels before committing to barrel production and purchase. 
         [0014]    It is still a further object to provide a means to use a mixture of different wood lots and toast levels in a small lot of wine, as well as avoid blending separate lots from small barrels. 
       SUMMARY OF INVENTION 
       [0015]    In the present invention, a first object is achieved by providing an assembly for flavoring wine during fermentation, the assembly comprising a laterally extending base having at least 3 vertices, a plurality of columns extending upward from the base, each column extending upward proximal to a vertex thereof, a plurality of longitudinally extending wooden planks having holes on opposing ends, said planks being disposed horizontally and supported in a stacked arrangement by adjacent pairs of said columns, which extend through the holes thereof, a means to hold the planks submerged in a fluid, a gripping means attached to the base or frame) 
         [0016]    A second aspect of the invention is characterized by such an assembly for flavoring wine during fermentation wherein the planks in adjacent stacks are interlaced such that vertically adjacent planks in the stack extend at about the same angle as the angle between the vertices of said base. 
         [0017]    A third aspect of the invention is characterized by a process for fermenting grape must, the process comprising the steps of providing a rectangular vessel capable of retaining fluid, introducing the above assembly in the vessel, filling the vessel with grape must, fermenting the grape must in the presence of the assembly to extract tannins and related flavor components from the wood and flavor the wine the is the product of the step of fermenting. 
         [0018]    The above and other objects, effects, features, and advantages of the present invention will become more apparent from the following description of the embodiments thereof taken in conjunction with the accompanying drawings. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0019]      FIG. 1  is a perspective view of the wood supporting frame for insertion in a rectangular vessel having a square bottom 
           [0020]      FIG. 2  is an upper plan view of the Frame in  FIG. 1 . 
           [0021]      FIG. 3  is a lower plan view of the frame in  FIGS. 1 and 2 . 
           [0022]      FIG. 4A  is a front elevation of the frame in  FIG. 1-3 . 
           [0023]      FIG. 4B  is a side elevation of the frame in  FIG. 1-4 . 
           [0024]      FIG. 5  is a perspective cut-away view of the frame of  FIG. 1-4  in a bin. 
           [0025]      FIG. 6  is a perspective view of an alternative embodiment of a frame for supporting wood. 
           [0026]      FIG. 7  is a perspective view of the alternative embodiment of the frame in  FIG. 6  partially loaded with wood planks 
           [0027]      FIG. 8  is a perspective view of the components of the frame and wood plank in the embodiment of  FIG. 1-4  in the form of a disassembled kit that is loaded in a box for shipment or storage. 
           [0028]      FIG. 9  is a cross-sectional elevation of the kit and box in  FIG. 8  taken at section line segments A-A. 
           [0029]      FIG. 10A-C  are respectively plan, front and side elevation views of a preferred embodiment of a wood plank. 
           [0030]      FIG. 11A  is a cross-sectional elevation of another embodiment of the invention in which the frame includes an upper plate that is perforated to submerge the cap that forms in primary fermentation, whereas  FIG. 11B  is a partial plan view of the perforated upper plate. 
           [0031]      FIG. 12  is a cross-sectional elevation of another embodiment of the invention in which the frame is inverted and the base becomes the perforated upper plate used to submerge the cap that forms in primary fermentation. 
       
    
    
     DETAILED DESCRIPTION 
       [0032]    Referring to  FIGS. 1 through 12 , wherein like reference numerals refer to like components in the various views, there is illustrated therein a new extraction apparatus, generally denominated  100  herein. 
         [0033]    In accordance with the present invention the extraction apparatus is a frame like structure having a laterally extending base  110 . The base should have at least 3 vertices, but more preferably has 4 to fill the space of a rectangular tank. Further, columns  120  extend upward from their point of attachment to the base that is proximal to the 4 corners or vertices thereof  110   a.  When the frame is ready for use in a fermenting vessel, it supports a plurality of wooden planks  130  that have holes  131  on opposing ends and are disposed horizontally with the columns extending through the holes. 
         [0034]    Preferably, the planks  130  are interlaced as they are layered on the support columns  120  in stack, such that vertically adjacent planks in the stack extend at about the same angle as that between the vertices. That is, when four columns are used to define four vertices in a square or rectangular shape, vertically adjacent stacks are oriented normal or 90 degrees from each other. The orientation of the planks  130  is preferably with the principle plane parallel to the flat bottom of the vessel  501 . 
         [0035]    There are various optional means maintain the planks  130  submerged in the liquid, that is grape must, juice or wine and mixtures thereof that fills the intervening space with the fermentation vessel. These means include without limitation nuts, washers, pins and cap that are threaded onto the tops of the columns, or otherwise attached after the stacking is completed. In the preferred embodiments these means are handles  150  which attach to the columns  120  above the last plank  130 , as discussed below. Alternatively, when the planks are held in place by other than such handles  150 , the frame  100  can be gripped by the planks themselves. 
         [0036]    There are various optional means to addition to the planks  130  and columns  120  to grip and remove or insert a frame in a fermentation vessel, such as  501  shown in  FIGS. 5 ,  11  and  12 . In  FIG. 1 , handles  150  are a means to hold the planks  130  submerged in a fluid, as well as a gripping means attached to the frame  100  so as to remove the frame when the treatment or the primary stage of fermentation is complete. The handles  150  would typically either have a threaded hole to screw into a mating thread on the end of each column, or simply have an ordinary hole for the column to pass through so the handle  150  can be held in place by a nut or similar end connector to the column member  120 . However, an alternative submerged gripping means may be attached to the base, as illustrated in another embodiment in  FIGS. 6 and 7 . 
         [0037]    The columns  120  can be permanently welded to the base  110 , but are preferably connected by threaded fitting for disassembly, cleaning and then storage when not in use, as well as to obtain a more compact state for shipping. 
         [0038]    It is preferred that the base  110  has an X-shaped that is formed of 2 or 4 U-shaped beams  111 . Preferably, pairs of 2 short beams  112  are linearly joined to form the 2 longer beams  111  that cross. In the embodiment of  FIG. 1-4  a pair of shorter and narrower U-shaped beams  113  are joined to cross in their centers and form centrally disposed members  115 . Alternatively, as shown in the embodiment of  FIG. 6 , a plate  115  joins the 2 crossing beams  111 . 
         [0039]    As for the embodiments of  FIG. 1-4 , the sides of upper narrower beam  113 ′ preferably has 2 or more holes in the opposite sides to optionally provide a lifting means, such as a crossing rod that can be grasped by a hook. 
         [0040]    In the embodiment of  FIG. 6 , the base plate  115  with inverted U shaped handle  116  that is capable of being lifted by a hook. 
         [0041]    In either case, the crossing beams  111  are preferably mutually connected to central member  115  at several points to provide sufficient stability. 
         [0042]    In the embodiment shown in  FIG. 12 , the base  110  is a perforated plate  510  and the device is inverted in vessel  110  such that the perforated plate will retain a cap that forms in fermentation below the surface of the grape juice/wine mixture during fermentation. 
         [0043]    It is also preferred in either embodiment to deploy spacers  125  between vertically adjacent planks  130 . The spacers  125  act as thick washers, being generally but not exclusively cylindrical and having an internal diameter greater than the outer diameter of the columns  120 , and an outer diameter greater than that of the holes  131  and  132  in the plank  130 . The proper vertical spacing of the planks  130  minimizes or prevents grape solids from becoming stuck and non-circulating, and hence difficult to clean, and is preferably comparable the thickness of the planks, that is about 5/16″ (8 mm). 
         [0044]    Further , in addition to providing holes in the base components  111 ,  112  and  113  for attachment via nuts and bolts to other base components, as well as the columns  120 , it is also preferred to provide addition hole  114  therein to allow fluid flow and hence decrease resistance to inserting or removing the base  110  to or from a partially filled fermentation or flavoring vessel  501 . 
         [0045]    The frame assembly of  FIG. 1  is deployed in a method of making wine having the following steps: providing a vessel  501  capable of retaining fluid, inserting the plank supporting rack  100  in the vessel  501 , filling the vessel  501  with grape must  10 , and fermenting the grape must in the presence of the rack to extract tannins from the wood and flavor the wine. 
         [0046]    Another aspect of the invention is provide the disable components of the frame assembly  100  as a kit  800 , as illustrated in  FIGS. 8 and 9 , that is preferably disposed in an optional packing box  801 . Such a kit includes general at least 4 columns  120 , a plurality of spacers  125 , components of the frame base  110 , means for attaching frame components , such as nuts  117 , as well as washers and the like, or bayonet style or other insertion style connectors and the like. 
         [0047]    Another aspect of the invention is providing this kit in a compact storage box in the configuration illustrated in  FIGS. 6 and 7 , in which the components have been inventively configured for a compact arrangement that offers proper protection during shipment with the need for excess packing material. 
         [0048]    The planks are preferably divided into two stacks,  731  and  732 . The support columns  120  are disposed in the space  710  between the 2 stacks of planks U shaped components are partially nested around at least a sub-portion of the stacked planks. In a more preferred embodiment deploying the U shaped components  112  and  113  shown on  FIGS. 2 and 3 , the base forming components  112  have a gap between the upward arms of the U that is slightly wider than the planks with to fit over the stacks  731  and  732 , preferably with the lower component  112 ′ facing upward and the upper components  112 ″ facing downward to engage the planks  130  of the stacks  731  and  732 . Further, U shaped components  113  are preferably oriented with the bottom face in the middle of the U shape oriented vertically to seat a plurality of the planks  130  with the gap between the arms of the U, which are then oriented horizontally. 
         [0049]    Further, the outer packing box  801  preferably has an internal length L′ adapted to supporting receive the length of the stacked planks  130  as well as width W′ adopted to receive the width of the stacked planks and the space or gap  731  between filled with the support columns  120 , including optional spacers  125  and handles  150 , as well as an joining components  117 , and optionally instructions, spare parts and the like therein. It should be appreciated that the columns  120  can be formed of multiple segments that joint together and similarly fit within gap  731 . Further, box  801  has a fitted lid  802  that engagingly seals the open upper side above stacks  731 / 731  and gap  731  for storage and/or shipment. 
         [0050]    Another aspect of the invention is the provisional of wood, and particularly toasted oak planks in a format suitable for ready assembly into the frame  100 . This wood can be a part of the kit illustrated and described with respect to  FIGS. 6 and 7 , or as replacement wood planks  130  after the original planks have lost the flavor components from prior use. In order to fit frame  100  in a substantial portion of a currently favored ¼, ½, and 1 ton rectangular fruit bins as vessel  501 , the oak planks preferably have a width of about 3-6 inches, and a length of about 38 to 41 inches, and a thickness of about ¼ inch to 1 inch, and preferably about 5/16″. A pair of circular holes  131  and  132  formed at opposite ends of each plank, wherein the center of the hole is displaced from the end of the plank by a distance about equal to about half the width of the planks This placement of hole  131  and  132  enables the preferred space filling vertical stacking arrangement described above. The planks  130  are preferably solid oak and more preferably solid oak that has been toasted. 
         [0051]    It should be note that the deployment of spaces  125  between vertically adjacent planks  130  allows extraction of flavor components from both sides of the planks for the entire length, as the grape juice must/wine can readily flow over the entire surface but for a small area at the perimeter of the holes  131  and  132 . 
         [0052]    It should be appreciated that such a frame  100  is preferably fabricated of food grade stainless steel alloy, but for the wood planks  130 . 
         [0053]    It should be appreciated that any cap that forms during fermentation can be readily “punched down” in the central area between the stacked planks, as well a pumped over. However, due to the stacking arrangement, it is still possible to expose fluid product in ¼, ½, and 1 ton fruit bins to the same area of oak as the much smaller 50-60 gallon barrels, yet without the expense, rarity, and other issues associated therewith. 
         [0054]    As shown in  FIG. 11 and 12  the frame  100  can be used with a porous plate  510  extending to cover the central area between the stacked planks which then acts as a cap submersion means. The porous plate  510  has large number of gaps, holes or apertures as shown in  FIG. 11   b  and  12 B to provide for upward fluid flow and the retention of grape solids below. The plate  510  is optionally held at the corners to the columns  120 , just like planks  130  and/or spaces  125 , that is bellow handle  150  or similar means deployed at the top of the columns to retains planks. Alternatively, further planks  130  or wood bars, mesh or lattice can be disposed across central area above the stacked planks and function as a cap submersion means. Such a layer of a plurality of planks or elongated wood members can be spaced apart to have a plurality gaps to provide for upward fluid flow and solid retention below. Plate  510  or such a collection of planks and/or wood bars, mesh or lattice can be disposed just below the last layer of the stacked planks, which provides a means for retention to submerge the cap that is not attached directly to the columns  120 . 
         [0055]    While the invention has been described in connection with a preferred embodiment, it is not intended to limit the scope of the invention to the particular form set forth, but on the contrary, it is intended to cover such alternatives, modifications, and equivalents as may be within the spirit and scope of the invention as defined by the appended claims.

Technology Category: c