PT116379B - CONTROL AND ACTION SYSTEM FOR THE AGEING OF FORTIFIED, STILL AND LATE HARVEST WINES, SPIRITS AND VINEGARS, USE AND ASSOCIATED METHODS - Google Patents

Abstract

THIS APPLICATION CONCERNS A CONTROL AND ACTION SYSTEM FOR THE AGEING OF FORTIFIED, STILL AND LATE HARVEST WINES, SPIRITS AND VINEGARS, IN WHICH THE SYSTEM COMPRISES FOUR SUBSYSTEMS: ARTICULATED RADIAL SUB-SYSTEM (I); INJECTION AND MONITORING SUB-SYSTEM (II); CONTROL SUB-SYSTEM (III); AIR CONDITIONING SUBSYSTEM (IV). THIS SYSTEM IS ADAPTED TO CONTROL THE LEVELS OF DISSOLVED OXYGEN, TEMPERATURE, PH AND VOLUME OF THE WINE DURING THE AGEING PROCESS USING SENSORS THAT FORM AN INTEGRAL PART OF THE CONTROL AND ACTUATION SYSTEM.

Description

DESCRIPTION

SYSTEM OF CQNTRQLQ AND ACTION FOR AGING OF FQRTIFIED, STILL AND LATE-AGED WINE, SPIRITS AND VINEGARS, WINE AND ASSOCIATED METHODS

Technical mastery

The present application concerns a control and actuation system for the ageing of fortified, still and late harvest wines, spirits and vinegars.

Background

Fortified wines, liqueurs, spirits or fortified wines are wines to which a distilled beverage, often grape brandy, has been added. [1] Historically, fortified wines originated in Europe, but are now also produced in other regions of the world, often using traditional processes.

The production of fortified wines can be divided, in general, into the following processes: selection of grape varieties, crushing of grapes and correction of the must, alcoholic fermentation, addition of wine spirit and ageing (maturation) either in wooden barrels or in the bottle. Each of these steps, as well as the sequence in which it is carried out, has a decisive influence on the style and quality of the final product. Its quality is largely dependent on its aroma. The chemical compounds responsible for the aroma of wine depend on the grape variety used (varietal aroma or primary compounds), alcoholic fermentation (fermentative or secondary aroma) and ageing (fermentation aroma).

- 2 aging or tertiary). The development of the aging aroma presents less diversity when compared to the varietal and fermentation aroma, being the result of spontaneous chemical changes that occur during the aging period, being less dependent on other factors such as grape variety used, terroir, viticultural practices, winemaking procedure and aging regime. The chemical mechanisms responsible for oxidation and other chemical changes in fortified wines are not yet fully elucidated, including the Maillard reactions and Strecker reactions.

The main fortified wine produced in Portugal, and one of the best known in the world, is Port wine, produced with grapes grown in the Douro Demarcated Region, in the Douro Valley, northeastern Portugal. Tawny and Ruby Port wines are produced from five red grape varieties: Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cão, and Tinta Barocca [2]. Port wine can also be produced with white grape varieties, the most commonly used being Donzelinho Branco, Esgana-Cão, Folgasão, Gouveio, Malvasia Fina, Rabigato and Viosinho. According to their sugar content, five types of Port wine can be distinguished: very sweet (with a reducing sugar content above 130 g/L), sweet (with a reducing sugar content between 90 - 130 g/L), semi-dry (with a reducing sugar content between 65 - 90 g/L), dry (with a reducing sugar content between 40 - 65 g/L) and extra-dry (with a reducing sugar content below 40 g/L). The fortification of Port wines involves the addition of grape brandy to the fermenting must/wine, intentionally stopping the alcoholic fermentation process at the point at which approximately half of the sugars naturally present in the must have been converted to ethanol,

- 3 resulting in a wine with an ethanol content of between 19 and 21% (v/v). The grape brandy added to produce Port wine, unlike many other distilled or spirituous beverages, is not very rectified (77% v/v) and therefore contains several volatiles, namely higher alcohols. This fact contributes to its aging potential [3]. After vinification, we have Port wines from a single harvest and other Port wines obtained from the blending of several harvests that are aged. These can be divided into two large groups according to the aging process: Tawny - fortified wine with oxidative aging, generally aged in small volume used wooden barrels; and Ruby - fortified wine with less oxidative aging, aged first in vats or, if they come from a vintage year, can be subsequently aged in the bottle (vintage and LBV). For Ruby Port wine, there are the following categories: Ruby, Reserve, 10 years, 20 years, 30 years and 40 years, Harvest and Late Bottled Vintage (LBV) and Vintage. Tawny Port wine can be from a single harvest and is called a harvest or obtained by blending different wines that have been aged for different periods of time in wooden barrels. For these wines, the age indicated on the bottle is related to their color and sensory characteristics. The different categories within this style are: Tawny, Tawny Reserve, Tawny with age indication (10, 20, 30 and 40 years), and Harvest. These are blends of wines from various years, with the exception of Harvest, which is a wine from a single year that is similar to a Tawny aged to the same age. White Port wine is produced using the same technology as Tawny Port wine (alcoholic fermentation with maceration) using white grape varieties.

- 4 recommended [2] followed by fortification with grape brandy to stop alcoholic fermentation, followed by an ageing process in wooden barrels (500 L) and/or vats (40,000-60,000 L) for long periods of use, for varying periods of time depending on the type of colour of the Port wine, pale white, straw white and golden white [4]. In addition to the colour, White Port wine can have different sugar contents from less than 40 g/L (dry White Port wine) to more than 130 g/L (tear). The categories of White Port wine can also have different age indication periods (10, 20, 30 or more than 40 years) obtained by blending wines from various harvests, and White Port wine from a single harvest is called a harvest.

Four fortified wines from Portugal that are very popular worldwide are Madeira wines, produced on the island of Madeira. Madeira wine is produced using typical winemaking and aging methods that include fortification with rectified neutral spirit (95% v/v) to obtain an ethanol content of between 18 and 20% (v/v), followed by a heating process known as estofagem [5]. Five varieties of Vítís viniferc L. are used to produce Madeira wine: Malvasia, Boal, Sercial, Verdelho (white varieties) and Tinta Negra (red variety). Four basic types of white Madeira wine can be distinguished according to their sugar content: sweet, semi-sweet, semi-dry and dry. White Madeira wines are generally named according to the main grape variety used in their production. Malvasia is fortified earlier to produce a distinctly sweeter fortified wine with a reducing sugar content of approximately 110 g/L (96.1-150 g/L). Boal is fortified after approximately half of the sugars have been reduced.

- 5 have been converted to ethanol, producing a semi-sweet wine (80.4-96.1 g/L). Verdelho's fermentation length is greater than that of Boal, producing a semi-dry fortified wine (64.8-80.4 g/L). On the other hand, Sercial is fermented until a large portion of the total sugars have been transformed, producing a dry wine containing 49.164.8 g/L of sugar. All Madeira wines with the aforementioned degree of sweetness can be produced from the Tinta Negra grape variety. Madeira wines undergo a heat treatment for 3 months, called stoving, in sealed tanks, and are then transferred to Madeira barrels and stored for up to a year and a half. After this period, blending and storage are carried out, which can last for 30 years [6]. According to the type and aging period, Madeira wine can be classified as vintage (wine from a specific year of aging in wooden barrels for 17, 18, 19 and 20 years) and blend (an average aging period of 3, 5, 10 or 15 years and is called Selected, Reserve, Old Reserve and Extra Reserve, respectively).

Fortified Moscatel wine has numerous variations throughout the world. Two of the main types are produced in Portugal, one known locally as Moscatel de Setúbal (whose international name is Moscatel de Alexandria), and Moscatel Galego Branco (Muscat Blanc à Petits Grains), the type of grape found in the Douro. Setúbal also has a small portion of what is thought to be a mutation of Moscatel Galego Branco, Moscatel Roxo, thus we have the Denomination Setúbal branco or Moscatel de Setúbal and the Denomination of Origin, tinto or Moscatel Roxo de Setúbal. The skins of Moscatel grapes are very rich in aromatic compounds, which are kept present during alcoholic fermentation. When the wine reaches the indicated level of sweetness

- 6 grape brandy is added. The wine is left in contact with the skins for at least three months before aging for a minimum of 18 months in large wooden barrels. Pale yellow in colour when young, Moscatel de Setúbal wine darkens to a golden colour, and even mahogany if aged in wood. Moscatel do Douro (Moscatel de Favaios) must contain a minimum of 85% Moscatel Galego and at least 16.5° alcohol. The minimum time in wood is 18 months, but most stay a little longer, while some Moscatel do Douro are aged for 10 or 20 years, and are occasionally bottled as Colheita, with the respective harvest date indicated on the bottle [7].

In Spain, the most famous fortified wines are the Sherry wines produced in the regions of Jerez, Montilla-Moriles and Manzanilla in southern Spain and the Málaga and Montilla wines in the provinces of Andalusia. The sweetness of Sherry wines is typically increased by the addition of PX, which is the juice extracted from sun-dried Pedro Ximénez grapes and fortified with 9% v/v ethanol, or by the addition of mistelle, which is produced by adding ethanol up to 20% v/v to the juice of the Palomino grape variety [8]. As with other fortified wines, Sherry wines are produced with varying degrees of sweetness from extra-dry to sweet ('dulce') [6]. Sherry wines are classified as fino, oloroso, amontillado and dulce, and are fractionally blended three to four times a year using a process called soleira [9,10]. Fine Sherry wine is the result of biological ageing by a unique mixture of yeasts called flor, such as Saccharomyces beticus, Saccharomyces cheresíensís, Saccharomyces montulíensís and Saccharomyces rouxíí, which grow on the surface during wine production. The largely aerobic nature of this metabolism results in the typical flavour and light colour of Sherry [11,12]. Sherry

- 7 Manzanilla is a special type of Fino, resulting from the maintenance of a specific microclimate that allows the growth of flor yeasts during the cold months, unlike the traditional Sherry of the Jerez region. Sherry wines are fortified with a 50:50 mixture of rectified neutral brandy (95% ethanol) and aged Sherry, called miteado. Qloroso Sherry is the result of adding up to 18% ethanol to the wine, preventing the growth of flor yeasts. Qloroso wine develops a dark color and a typical flavor due to the oxidative aging conditions. Q Amontillado Sherry is produced by a combination of the methods described above. At the beginning of its production, the process is identical to Fino Sherry, and after the biological aging period, ethanol is added and subjected to the oxidative aging process comparable to that used for Qloroso Sherry. Q Sweet or Dulce sherry is produced and fortified according to the Qloroso style, and sweetened with concentrated grape must or mixed with sweet wine [13].

Montilla wine has a naturally high alcohol content (14-16% ethanol), and is traditionally fermented rapidly in clay vats that can hold up to 10,000 litres and are partially buried in the ground, called 'tinajas', although temperature-controlled stainless steel tanks are now used. The wines are classified in the same categories as Sherry: Fino, Quiloroso and Amoltillado, but outside Spain they are sold as pale dry, semi-dry, pale sweet and sweet [6].

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

With regard to fortified wine produced in countries outside Europe, although in many cases the following are used:

- 8 same production techniques described previously the varieties used for their production are different [14,15,16].

In the vast majority of cases, fortified wines are aged in wooden barrels, in many cases already used for the ageing of red wines, with a variety of volumes. In a wooden barrel filled with wine, the volume of liquid decreases because part of the wine impregnates the dry wood and another part evaporates through the micropores of the wood, causing a loss of wine. If the barrel does not deform, or if the negative pressure reached inside the barrel is not sufficient for its deformation, an empty space is formed that must be filled with inert gas. This head space is typically formed during the ageing of wines and is located in the upper part of the barrel, and the composition of the gas in the head space of the barrels is due to the degassing of the wine. When the pressure in the head space is lower than atmospheric pressure, the solubility of oxygen and carbon dioxide is reduced, causing them to degas, distributing themselves according to Henry's law (law of partial pressures). As a consequence of this degassing, a gradient of oxygen levels is observed, with a lower oxygen level near the surface in contact with the headspace and a higher concentration in the lower part of the barrel [17].

Although many producers of fortified beverages prefer to use the traditional method, there is currently a need for faster and more optimized processing processes, and especially aging processes, to achieve a faster capitalization of the investment. However, consumers expect consistent product quality. Therefore, many producers are moving towards faster aging processes. As can be seen from the above description, the aging of fortified wines is an elaborate process that depends on multiple factors to achieve the desired quality in the final product. Real-time monitoring of the intrinsic and extrinsic factors that are known to influence both the duration and quality of the aging process is essential for its optimization and for managing the variability between wines aged in different wooden barrels, which have varying oxygen permeability.

Few real-time ageing monitoring systems that consider parameters other than temperature are lacking in the literature. While [18] monitors malolactic fermentation by monitoring pH and temperature, [19] acquires pH and temperature values to monitor wine evolution, and [20] presents a system that monitors emptying (ullage) and temperature in wooden barrels, in two phases of the production process: fermentation and maturation. In any case, monitoring only pH and temperature in [19] and [20] is largely insufficient for an accurate assessment of wine ageing, in the words of these authors themselves. Both [19,20] and later in [21] propose monitoring systems for large-scale use in wineries, characterized by their low cost, flexibility and low energy consumption. In any case, only the same two parameters are monitored in [21], although the authors mention that more sensors could easily be added.

Regarding environmental monitoring of the place where aging occurs, there are few studies that

- 10 do. Of these, a large majority only consider the ambient temperature. While the monitoring of environmental parameters is proposed in [21,22,23], thermal studies are presented in [24,25,26], and in [27,28] temperature models are mentioned for improving the construction of wine cellars or for the installation of temperature monitoring systems.

The sensorization of the aging process of fortified and still wines, together with the development of predictive models based on the data provided by the sensors and their relationship with the direction of the evolution of the aging process, as well as its speed, are the basic premises for the development of technology capable of supervised or, preferably, automatic action in order to direct or accelerate the aging process towards an adequate quality of the final product. After market research, it was found that there is no actuation technology that can operate in wooden barrels and can simultaneously control the temperature and the levels of dissolved oxygen in the wine, depending on the level of the liquid inside the wooden barrel, as well as perform an adequate monitoring of these parameters and the pH.

Summary

The present application concerns a control and actuation system for the ageing of fortified, still and late harvest wines, spirits and vinegars comprising:

an articulated radial subsystem (i) which constitutes in itself a heat exchanger with at least three stages;

- 11 an injection and monitoring subsystem (ii);

a control subsystem (iii);

an air conditioning subsystem (iv);

wherein the control and actuation subsystem (iii) 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 the system's sensors, and based on numerical models based on the Laws of Thermodynamics, Fluid Mechanics and Heat Transfer.

In one embodiment the articulated radial subsystem (i) comprises:

a motor (1) with power adjustable to the volume of wine, a pulley of the motor shaft (2), a transmission belt (3), a pulley of the shaft (4) of the articulated radial subsystem (i); and a heat exchanger, wherein the heat exchanger comprises an inner tube (5) and an outer tube (6) with a segmented space between them divided between delivery and return, at least three finned blades (8) on each stage of the heat exchanger and along the outer tube (6), each finned blade (8) comprising an articulated set for operating the finned blades (8); further comprising a temperature sensor (11), dissolved oxygen sensor (12), ball bearing (13) between the outer tube (6) and the inner tube (5), and a seal and volume sensor (7) at the top.

In another embodiment, the articulated radial subsystem (i) comprises at least 3 finned blades (8) for each stage of the heat exchanger.

- 12 In yet another embodiment, the finned blades (8) have a maximum offset of 50° between each stage of the heat exchanger.

In one embodiment, the injection and monitoring subsystem (ii) comprises a set of communicating vessels (14) which in turn comprises a set of solenoid valve and non-return valve (15) for the flow of the cooling/heating fluid, a set of two communicating vessels with non-return valve (16) for temperature sensors (11) and dissolved oxygen sensors (12), a set of two communicating vessels equipped with a solenoid valve and non-return valve (19) for the injection of oxygen and/or another element, a set of two communicating vessels equipped with a solenoid valve and non-return valve (18) for the introduction/extraction of liquid, a set of solenoid valve and non-return valve (19) for the return of the cooling/heating fluid and circulation pumps (21) associated with the set of communicating vessels equipped with a solenoid valve and non-return valve (18) for the introduction/extraction of liquid.

In another embodiment, the set of two communicating vessels (14) additionally comprises a pH sensor.

In one embodiment the control subsystem (iii) comprises an Arduino-type module suitable for receiving information from the sensors and activating the motor (1), the cooling/heating fluid circulation pump (20) and the circulation pump (21) associated with the vessel assembly

- 13 transmitters equipped with an electrovalve and non-return valve (18) for introducing/extracting liquid, three-way valves (22) for controlling the flow of the cooling/heating fluid and three-way valves (25) for controlling the return of the cooling/heating fluid, and switching on/off the heating systems for the fluid (26) and cooling for the fluid (31).

In one embodiment the elimination subsystem (iv) comprises a three-way valve (22) for controlling the flow of the fluid, a heating system safety system (23), second heat exchangers (27), a three-way valve (25) for controlling the return of the cooling/heating fluid, a heating system for the fluid (26), a flow line safety system (28), a return line safety system (29), a cooling system safety system (30), a cooling system for the fluid (31), compressor (32), expansion vessel (33) and condenser (34).

In another embodiment the heating system for the fluid (26) is based on electrical resistance.

In yet another embodiment the cooling system for the fluid (31) is based on a refrigeration element.

This application also concerns the use of the control and performance system in fortified, still and late-aged wines, spirits and vinegars with a content

- 14% alcohol content of 10 to 25% together with reducing sugar levels between 4 g/L and more than 160 g/L.

The present application also concerns the method of action and control for aging characterized by comprising the steps of:

step a - Heating the wine through the heating system (26) which heats the cooling/heating fluid through a set of second heat exchangers (27), a circulation pump (20) is connected which circulates the cooling/heating fluid, the three-way valves (22) being opened to control the flow of the heating/cooling fluid and the three-way valves (25) to control the return of the heating/cooling fluid, allowing the circulation of the heated fluid to the vaned blades (8), while the motor (1) is driven through the set of pulleys of the motor shaft (2) and the shaft (4) of the articulated radial sub-system (i) and transmission belt (3) and the articulated radial sub-system (i) begins to rotate on a vertical axis;

step b - Cooling of the liquid through the cooling system (31) that cools the cooling/heating fluid through the set of second exchangers (27), the cooling/heating fluid circulation pump (20) is connected, allowing the cooled fluid to circulate to the vaned blades (8);

step c - Continuous monitoring of temperature, dissolved oxygen and pH through sensors during heating and cooling;

in which the cooling/heating fluid passes through a solenoid valve and non-return valve assembly (15) and enters the

- 15 segmented flow space between the outer tube (6) and the inner tube (5) and enters the vaned blades (8), and when leaving the vaned blades (8) the fluid enters the segmented return space and is directed to a set of solenoid valve and non-return valve (15).

In one embodiment, the injection of oxygen and/or another element, or the introduction/extraction of wine is carried out through communicating vessels equipped with an electrovalve and non-return valve (17).

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

General description

It became necessary to develop actuation and control technology, as well as its calibration, taking into account the peculiar actuation characteristics, that is, actuation in a complex matrix of fortified wines and still wines with an alcohol content of 10 to 25% together with reducing sugar contents between 4 g/L and 250 g/L.

This operating technology must, in addition to controlling temperature and dissolved oxygen levels in the wine, be capable of self-regulation (autonomous) taking into account the desired quality of the final product. It must also take into account environmental conditions, the thermodynamic properties of the wine at each stage of aging, the nature of the wooden barrel, and be capable of reducing the appearance of undesirable factors such as

- 16 stratification and turbulence. The control of this system must take into account the values of variables such as temperature, dissolved oxygen, pH and wine volume, using sensors that are an integral part of the operating system, as well as numerical models based on the Fundamental Laws of Thermodynamics, Fluid Mechanics and Heat Transfer. It must also be prepared to receive information from predictive models of wine aging or from instructions entered by the operator, with a view to achieving the appropriate and desired quality of the final product.

Knowledge of the effect of intrinsic variables, wine composition, and extrinsic variables, temperature and dissolved oxygen, on the evolution of the aging of fortified wine is information that is currently lacking. This knowledge, together with the use of sensors that allow the capture of 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, dissolved oxygen level and temperature combined with the chemical and sensory parameters of the desired quality of the final product, will allow the creation of predictive models that, through the measurement of simple physical-chemical characteristics such as color, pH and redox potential, will allow the estimation of the oxygen and temperature requirements necessary to obtain the desired quality in the shortest possible time. This knowledge will be necessary to be able to act in a supervised manner or preferably automatically (in real time) during the aging process of fortified wines and still wines. Since there are no actuators on the market capable of operating under the necessary conditions, 500 L wooden barrels, nor adapted

- 17 for the matrix that is fortified wine with different degrees of sweetness, that is, with high ethanol and sugar contents, it will be necessary to develop and calibrate it for correct operation under the aging conditions of fortified wine. Likewise, there are no actuators on the market that are capable of operating in a temperature range between 5-50°C and that at the same time guarantee a homogeneous distribution of heat (slowly supplied) so that the temperature of the wine contained in a given volume is uniform and maintained constant for a given period of time. This premise is also required for the level of dissolved oxygen. In addition, the entire actuation process needs to take into account the variability of the thermodynamic properties of the wine throughout the aging process, as well as the characteristics of the wooden barrel and environmental factors.

Brief description of the figures

For an easier understanding of this application, figures are attached, which represent preferred embodiments that, however, are not intended to limit the technique disclosed herein.

Figure 1 describes the system of the present application in which the references represent:

i) articulated radial subsystem;

- Engine

- Drive shaft pulley

- Drive belt

- Articulated radial subsystem shaft pulley

- Inner tube

- Outer tube

- Seal and volume sensor

- Finned blades

- Articulated vane blade operating assembly

- Kneecap

- Temperature sensor

- Dissolved oxygen sensors

- Ball bearing;

ii) injection and monitoring subsystem;

- Set of communicating vessels

- Solenoid valve and non-return valve assembly for cooling/heating fluid flow

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

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

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

- Solenoid valve and non-return valve assembly for cooling/heating fluid return

- 19 20

Coolant/heating fluid circulation pump

- Circulation pump associated with the set of communicating vessels equipped with an electrovalve and non-return valve (18) for introducing/extracting liquid;

iii) control subsystem;

Comprising an Arduino-type module that receives information from the sensors and activates the motor (1), the cooling/heating fluid pump (20) and the pump (21) for introducing/extracting liquid and the three-way valve (22) for controlling the flow of the heating/cooling fluid and the three-way valve (25) for controlling the return of the heating/cooling fluid and turning on/off the heating system for the fluid (26) and the cooling system for the fluid (31);

iv) air conditioning subsystem

- Three-way valve to control the flow of cooling/heating fluid

- Heating system safety system

- Heat exchangers

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

- Heating system for the fluid

- Heat exchangers, 29 - Safety system for supply and return lines

- Cooling system safety system

- Cooling system for the fluid

- Compressor

- Expansion vessel

- Condenser;

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

i) articulated radial subsystem;

- Outer tube

- Seal and volume sensor

- Finned blades

- Articulated vane blade operating assembly

- Set of communicating vessels

Figure 3 illustrates the articulated radial subsystem (i) being closed;

- Outer tube

- Seal and volume sensor

- Finned blades

- Articulated vane blade operating assembly

- Set of communicating vessels

Detailed description of the invention

-21 With reference to the figures, some embodiments are now described in more detail, which are not intended, however, to limit the scope of the present application.

In order to allow supervised or automatic action, an actuator was developed with the capacity to control the levels of dissolved oxygen and the temperature inside the wooden barrels in order to allow the regulation of the aging conditions to the optimal aging conditions taking into account the initial chemical analysis of the wines and the measurements obtained by the sensors that are part of the actuation system, temperature, dissolved oxygen, pH and volume of wine, numerical models (which consist of the numerical resolution of the differential equations that govern the heat and mass transfer processes using a discretization in finite volumes), based on the Laws of Thermodynamics, Fluid Mechanics and Heat Transfer and the sensors during the aging process.

In one embodiment, the actuation and control system is designed to be incorporated non-destructively into wooden barrels.

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

The system aims to autonomously introduce variations in the behavior of the volume of wine stored, with

- 22 ability to influence temperature and the introduction of oxygen or other elements that may contribute to the aging of the wine.

control and actuation system comprises four subsystems according to Figure 1:

i) articulated radial subsystem comprising a motor (1) with power adjustable to the storage volume, drive shaft pulley (2), transmission belt (3), shaft pulley (4) of the articulated radial subsystem (1);

the articulated radial subsystem (i) further constitutes a heat exchanger comprising an inner tube (5) and an outer tube (6), finned blades (8) along the outer tube (6), each finned blade (8) comprising an articulated finned blade operating assembly (10) with ball joints (9). The articulated radial subsystem (i) comprises at least 9 finned blades (8).

The articulated radial subsystem (i) is further comprised of a temperature sensor (11), dissolved oxygen sensor (12) and ball bearing (13) along the tubes, and a seal and volume sensor (7) at the top.

In which the motor (1) is associated with the heat exchanger so as to make it rotate on a vertical axis.

ii) injection and monitoring subsystem comprising a set of communicating vessels (14) which in turn comprises: a set of solenoid valve and non-return valve (15) for the flow of the cooling/heating fluid, a set of two vessels

- 23 munitions with non-return valve (16) for temperature (11) and dissolved oxygen (12) sensors, a set of two munitions vessels equipped with an electrovalve and non-return valve (19) for injection of oxygen and/or another element or for the pH sensor, a set of two munitions vessels equipped with an electrovalve and non-return valve (18) for introduction/extraction of liquid, a set of electrovalve and non-return valve (19) for return of the cooling/heating fluid to the injection and monitoring subsystem (ii) also comprising:

a cooling/heating fluid discharge pump (20), a discharge pump (21) associated with the set of communication vessels equipped with an electrovalve and a non-return valve (18) for introducing/extracting liquid;

iii) control subsystem consisting of an Arduino-type module that receives information from the sensors and controls the engine (1), the cooling/heating fluid injection pump (20) and (21) for introducing/extracting liquid and the three-way valve (22) and the three-way valve (25) for controlling the return of the heating/cooling fluid and switching on/off the heating systems for the fluid (26) and the cooling system for the fluid (31);

iv) elimination subsystem comprising a three-way valve (22) for controlling the flow of the cooling/heating fluid, heating system safety system (23), first heat exchangers (24),

- 2 4 three-way valve (25) for controlling the return of the cooling/heating fluid, heating system for the fluid (26), second heat exchangers (27), flow line safety system (28), return line safety system (29), cooling system safety system (30), cooling system for the fluid (31), compressor (32), expansion vessel (33), condenser (34).

Description of operation and each technical element

The articulated radial sub-system (i) is introduced into the storage volume (i.e. liquid to be monitored), with the temperature (11) and dissolved oxygen (12) sensors, as well as the entire system below the seal and volume sensor (7), namely the vane blades (8), the articulated vane blade operating assembly (10), and ball bearing (13), submerged in the liquid. The ball bearing (13) is placed between the outer tube (6) and the inner tube (5).

The articulated radial subsystem (i) comprises at least nine finned blades (8) which constitute the heat exchanger and simultaneously allow the liquid to be agitated when rotating, and an articulated finned blade operating assembly (10), which allows the finned blades (8) to be operated so that the articulated radial subsystem (i) is in open mode, i.e. with the finned blades (8) in a substantially horizontal position, as seen in Figure 2.

In one embodiment the articulated radial subsystem (i) consists of at least three floors comprising at least

- 25 minus three blades (8) on each stage, with a 40° offset between each stage. The number of stages and arms will depend on the size of the workload. Increasing the number of stages will reduce the offset between each successive stage. Each blade (8) is both a blade of the agitation/mixing/stratification system and part of the heat exchanger. Each blade (8) is equipped with a variable thermal power system (heating system (26) in heating mode and cooling system (31) in cooling mode), capable of ensuring increases or decreases in the wine temperature, in the temperature range 5-50°C.

The aforementioned offset will vary depending on the number of floors. At most it will be 50° for three floors, decreasing as the number of floors increases.

The articulated radial sub-system (i) will be capable of dissipating a uniform quantity of heat, which, being set in motion by means of an external motorized system with controlled and adjustable speed, will guarantee the slow distribution of heat, uniformly throughout the volume of liquid, while any occurrence of stratification will be eliminated.

Q seal and volume sensor (7) quantifies the existing volume and sends this information to the control subsystem (iii). In the same way, the temperature and dissolved oxygen information is sent. Q seal and volume sensor (7) of the articulated radial subsystem (i) is between the heat exchanger and the volume sensor.

- 26 Method of actuation and control of the aging of fortified, still and late harvest wines, spirits and vinegars through the control and actuation system

Heating the liquid:

Once the need for heating has been verified, the heating system for the fluid (26) is switched on, which comprises pressure and temperature sensors, heating the cooling/heating fluid through the set of first heat exchangers (24) and second heat exchangers (27).

In one embodiment, the heating system for the fluid (26) is based on electrical resistance.

Once the temperature in the heating system for the fluid (26) has been monitored, the circulation pump (20) is switched on, which circulates the cooling/heating fluid, and the three-way valves (22, 25) are opened, allowing the heated fluid to circulate to the vaned blades (8) inside the storage volume.

The three-way valve (22) controls the flow of the heating/cooling fluid, while the three-way valve (25) controls the return of the cooling/heating fluid. The motor (1), with power adjustable to the volume, is driven and through the set of pulleys on the motor shaft (2) and the shaft pulley (4) and transmission belt (3), the articulated radial subsystem (i) begins to rotate on a vertical axis.

- 27 Liquid cooling:

Once the need for cooling has been verified, the cooling system (31) is switched on, comprising pressure and temperature sensors, cooling the fluid used in the cooling system (31) through the set of first heat exchangers (24) and second heat exchangers (27).

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

Once the temperature in the cooling system for the fluid (31) has been monitored, the cooling/heating fluid circulation pump (20) is switched on and the three-way valves (22,25) are opened, allowing the cooled fluid to circulate to the vane blades (8).

The temperature (11) and dissolved oxygen (12) sensors, as well as the pH sensor, if installed, are monitored continuously, whether in heating or cooling mode.

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

The heated or cooled fluid passes through the solenoid valve and non-return valve assembly (19) for the return of the cooling/heating fluid and enters the segmented flow space between the outer tube (6) and the inner tube (5) and enters the vane blades (8). Upon leaving the vane blades (8), the fluid enters the segmented return space between the outer tube (6) and the inner tube (5) and heads to

-28 the solenoid valve and non-return valve assembly (15) for the flow of the cooling/heating fluid.

The heating system safety system (23) and the cooling system safety system (30) ensure constant pressure operation and allow the heating system to be filled with fluid (26) and the cooling system to be filled with fluid (31). The safety systems are equipped with a pressure gauge, non-return valve and solenoid valve.

The flow line safety system (28) and the return line safety system (29) ensure that the flow and return lines of the cooling/heating fluid operate at constant pressure and allow them to be filled. These systems are equipped with a pressure gauge, non-return valve and solenoid valve.

The inlet and outlet of cooling/heating fluid in the vaned blades (8) are controlled by the cooling/heating fluid inlet solenoid valve and non-return valve assembly (15) and by the cooling/heating fluid return solenoid valve and non-return valve assembly (19).

The three-way flow and return valves (22, 25) direct the cooling/heating fluid into the flow and return lines respectively.

If there is a need to inject oxygen, one of the communicating vessels equipped with a solenoid valve and non-return valve (19) is opened, continuing the

- 2; articulated radial subsystem (i) in rotation, with the exchanger consisting of the finned blades (8) being able to be in heating or cooling mode.

If it is necessary to inject any other element, the communicating vessel equipped with an electrovalve and non-return valve (17) available can be used. This communicating vessel can also be used to install the pH sensor.

If it is necessary to remove liquid from inside the storage volume, the circulation pump (21) associated with the set of communicating vessels (18) is activated to introduce/extract liquid, putting the communicating vessels (18) into operation. The second communicating vessel available in (18) allows the liquid to be reintroduced into the storage volume.

After the ageing process is complete, the entire control and actuation system is switched off and the articulated radial subsystem (i) is retracted to the closed mode, as shown in Figure 4, where the vaned blades (8) are in a substantially vertical position. The articulated radial subsystem (i) is closed by means of a cable that passes through the inner tube (5) and is fixed to the rotation points of the articulated vaned blade operating assembly (10), the ball joints (;). Figure 3 shows the system closing or opening. The opening process occurs due to the rotation of the system and gravity, since the normal position of the vaned blades (8) is in the open position (Figure 2).

- 30 Six communicating vessels are incorporated into the central part of the articulated radial subsystem (i), controlled by non-return valves and solenoid valves (16, 17, 18). This is a part of the system (injection and monitoring subsystem (ii) - set of communicating vessels (14)) that will remain stationary, even if the articulated radial subsystem (i) is in motion. The aim is to ensure that the operation of the sensors is not affected by any agitation of the wine or any turbulence that may be caused by the introduction of oxygen, for example.

In one embodiment, the entire system is built in stainless steel, suitable for contact with food products. However, other materials that allow its use and that may eventually translate into lower production costs will be explored.

The actuation and control system, adaptable to any storage volume, is designed to automatically respond to requests specified by the operator, through a cycle of operations or a single operation.

Before applying the system to the storage volume containing the liquid, preferably fortified wine or still wine, to which the aging process will be applied, the system must be parameterized and validated. This basic parameterization consists of determining the temporal evolution of the temperature and dissolved oxygen profiles. This basic parameterization will also be influenced by the type and thickness of the storage material, temperature

- 31 exterior, among other quantities that are decisive in heating or cooling.

Using a grid of temperature sensors and dissolved oxygen sensors, spaced between 5cm and 15cm in one embodiment, the three-dimensional evolution of the temporal profiles of temperature and dissolved oxygen will be obtained. In addition to this grid of sensors, a sonar-type wine volume sensor will also be incorporated. The effectiveness of the heating/cooling, dissolved oxygen and agitation/mixing/stratification systems will thus be determined.

Using the information collected by the sensor network, mathematical models were developed that are capable of reproducing the evolution of the temperature in the interior volume of the wooden barrel over time as a function of the agitation speed or oxygen injection. These models allow the correction of the information obtained by the proposed system, as well as allowing the acquisition of temporal evolutions, response times, and other fundamental parameters of the system's operation.

Mathematical models will be able to provide the operator with answers regarding the evolution of a set of phenomena such as the amount of heat to be supplied or removed, potential for stratification, turbulence resulting from agitation, in addition to heating/cooling/dissolved oxygen profiles.

- 32 These models are part of the control subsystem (iii), adapted to each storage volume, and the operator cannot change them without system administration permissions. After completion of the basic parameterization, the system is operational and the operator can specify, over time, a set of variations of any magnitude inherent to the system's operation: temperature, dissolved oxygen, agitation speed, among others that may become relevant for the purpose of ageing fortified, still and late harvest wines, spirits and vinegars.

The control subsystem (iii) is designed to accept a sequence of commands that influence the aforementioned quantities and execute them over time. However, at any time, the operator may interrupt, change or bypass phases of the pre-established sequence.

Thus, the basic parameterization together with the specifications made by the operator will produce the desired effects on the aging wine.

The base parameterization and specifications made by the operator are fed back, allowing the system to respond in real time to any unintended variation.

In this way, the system can be applied to any situation, regardless of the conditions in which fortified, still and late harvest wines, spirits and vinegars are found.

- 33 Q The control and actuation system, provided it is subject to the basic parameterization, only requires sensors associated with the actuation system: temperature, dissolved oxygen, volume, optionally a pH sensor.

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Claims (9)

1. Control and actuation system for the ageing of fortified, still and late harvest wines, spirits and vinegars, characterised by comprising: an articulated radial subsystem (i) which constitutes in itself a heat exchanger with at least three stages; an injection and monitoring subsystem (ii); a control subsystem (iii); an air conditioning subsystem (iv); wherein the control subsystem (iii) 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 sensors of the system; wherein the articulated radial subsystem (i) comprises: a motor (1) with power adjustable to the volume of wine, a pulley of the motor shaft (2), a transmission belt (3), a pulley of the shaft (4) of the articulated radial sub-system (i); and a heat exchanger, wherein the heat exchanger comprises an inner tube (5) and an outer tube (6) with a segmented space between them divided between delivery and return, at least three finned blades (8) on each stage of the heat exchanger and along the outer tube (6), each finned blade (8) comprising an articulated set for operating the finned blades (10); further comprising a temperature sensor (11), dissolved oxygen sensor (12), ball bearing (13) between the outer tube (6) and the inner tube (5), and a seal and volume sensor (7) at the top; and in which the injection and monitoring subsystem (ii) comprises a set of communicating vessels (14) which in turn comprises a set of solenoid valve and non-return valve (15) for the flow of the cooling/heating fluid, a set of two communicating vessels with non-return valve (16) for temperature sensors (11) and dissolved oxygen sensors (12), a set of two communicating vessels equipped with a solenoid valve and non-return valve (17) for the injection of oxygen and/or another element, a set of two communicating vessels equipped with an electrovalve and non-return valve (18) for the introduction/extraction of liquid, a set of electrovalve and non-return valve (19) for the return of the cooling/heating fluid and circulation pumps (21) associated with the set of communicating vessels equipped with an electrovalve and non-return valve (18) for the introduction/extraction of liquid; and in which the control subsystem (iii) comprises an Arduino-type module suitable for receiving information from the sensors and activating the motor (1), the circulation pump (20) of the cooling/heating fluid and the circulation pump (21) associated with the set of communicating vessels equipped with an electrovalve and a non-return valve (18) for introducing/extracting liquid, the three-way valve (22) for controlling the flow of the cooling/heating fluid and the three-way valve (25) for controlling the return of the cooling/heating fluid, and switching on/off the heating systems for the fluid (26) and the cooling systems for the fluid (31); and wherein the air conditioning subsystem (iv) comprises a three-way valve (22) for controlling the flow of the cooling/heating fluid, a heating system safety system (23), a first heat exchanger (24), a second heat exchanger (27), a three-way valve (25) for controlling the return of the cooling/heating fluid, a heating system for the fluid (26), a flow line safety system (28), a return line safety system (29), a cooling system safety system (30), a cooling system for the fluid (31), compressor (32), expansion vessel (33) and condenser (34). 2. Control and actuation system according to the previous claim, characterized in that the articulated radial subsystem (i) comprises at least 3 finned blades (8) for each stage of the heat exchanger. 3. Control and actuation system according to any one of the preceding claims, characterized in that the finned blades (8) have a maximum offset of 50° between each stage of the heat exchanger. 4. Control and actuation system according to claim 1, characterized in that the set of two communicating vessels equipped with an electrovalve and non-return valve (19) for injecting oxygen and/or another element and equipped with an electrovalve and non-return valve (18) for introducing/extracting liquid additionally comprises a pH sensor. 5. Control and actuation system according to claim 4, characterized in that the heating system for the fluid (26) is based on electrical resistance. 6. Control and actuation system according to claim 5, characterized in that the cooling system for the fluid (31) is based on a refrigeration cycle. 9. Use of the control and actuation system described in any of the preceding claims, characterized in fortified, still and late harvest wines, spirits and vinegars with an alcohol content of 10 to 25% together with reducing sugar contents between 4 g/L and more than 160 g/L. 8. A method of operation and control for the ageing of fortified, still and late harvest wines, spirits and vinegars, characterised by using the system described in claims 1 to 6, and characterised by comprising the steps of: step a - Heating the wine through the heating system (26) which heats the cooling/heating fluid through a set of second heat exchangers (29), a circulation pump (20) is connected which circulates the cooling/heating fluid, and the three-way valve is opened 4 (22) to control the flow of the heating/cooling fluid and the three-way valve (25) to control the return of the heating/cooling fluid, allowing the circulation of the heated fluid to the vaned blades (8), while the motor (1) is driven by the set of pulleys of the motor shaft (2) and the shaft (4) of the articulated radial sub-system (i) and transmission belt (3) and the articulated radial sub-system (i) begins to rotate on a vertical axis; step b - Cooling of the liquid through the cooling system (31) that cools the cooling/heating fluid through the set of second exchangers (27), the cooling/heating fluid circulation pump (20) is connected, allowing the cooled fluid to circulate to the vaned blades (8); step c - Continuous monitoring of temperature, dissolved oxygen and pH through temperature (11) and dissolved oxygen (12) sensors during heating and cooling; in which the cooling/heating fluid passes through a solenoid valve and non-return valve assembly (15) and enters the segmented flow space between the outer tube (6) and the inner tube (5) and enters the finned blades (8), and upon leaving the finned blades (8) the fluid enters the segmented return space and heads to a solenoid valve and non-return valve assembly (19) for returning the cooling/heating fluid. 9. Method according to the previous claim, characterized in that the injection of oxygen and/or another element, or the introduction/extraction of wine is carried out through the set of communicating vessels (14). 10. Method according to any one of claims 8 to 9, characterized in that the temperature of the wine varies in increments or decrements between 5-50°C.