A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

The tank (1) comprises a cylindrical vessel (2), air tight sealing means (4), associated at the top of this, pressure control means (6), and in addition: first gas adduction nozzles (71), located in proximity of the bottom (22) of said cylindrical vessel (2); seconds gas adduction nozzles (72), provided at an intermediate height of said cylindrical vessel (2); third gas adduction nozzles (73), provided in the upper part of said cylindrical vessel (2), above the maximum level reached by the liquid; power and control means (8), functionally connected to said pressure control means (6), first, second and third gas adduction nozzles (71, 72, 73), adapted to determine for the same respective predetermined operative phases, in order to perform vinification processes with controlled oxidation, even without the addition of sulphites. The tank (1) is advantageously equipped with organs for taking the must from the bottom and spreading it from the top (5), by up-down shaking, activated by said power and control means (8).

The tank (1) comprises a cylindrical vessel (2), air tight sealing means (4), associated at the top of this, pressure control means (6), and in addition: first gas adduction nozzles (71), located in proximity of the bottom (22) of said cylindrical vessel (2); seconds gas adduction nozzles (72), provided at an intermediate height of said cylindrical vessel (2); third gas adduction nozzles (73), provided in the upper part of said cylindrical vessel (2), above the maximum level reached by the liquid; power and control means (8), functionally connected to said pressure control means (6), first, second and third gas adduction nozzles (71, 72, 73), adapted to determine for the same respective predetermined operative phases, in order to perform vinification processes with controlled oxidation, even without the addition of sulphites. The tank (1) is advantageously equipped with organs for taking the must from the bottom and spreading it from the top (5), by up-down shaking, activated by said power and control means (8).

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

A method and a device for air injection into a vinification tank (1) use air injection nozzles (2) installed therein. A rule is applied for automatic variation of injections with time, by a coordinated and combined action of the nozzles, so that for each of the installed nozzles the delivered air jets may be modulated in duration and frequency and combined with the jets delivered by the other nozzles according to a programmable sequence.

A method and a device for air injection into a vinification tank (1) use air injection nozzles (2) installed therein. A rule is applied for automatic variation of injections with time, by a coordinated and combined action of the nozzles, so that for each of the installed nozzles the delivered air jets may be modulated in duration and frequency and combined with the jets delivered by the other nozzles according to a programmable sequence.

A method and system for monitoring wine fermentation is provided. The system comprises a sensor conduit and a sensor enclosure. The sensor enclosure comprises a leveling indicator that indicates if the sensor conduit is vertical.

An agitation device used in the production of red wine that breaks the cap during fermentation is provided. The device has a body, a depth sensor and a flotation device secured to the exterior of the body. Holes in the body enable the body to submerge into wine in a vessel below the surface. A control system is coupled to the agitator and inflates the inflation device to move the device to the surface of the wine to break through a fermentation cap formed on the surface of the wine.

An agitation device used in the production of red wine that breaks the cap during fermentation is provided. The device has a body, a depth sensor and a flotation device secured to the exterior of the body. Holes in the body enable the body to submerge into wine in a vessel below the surface. A control system is coupled to the agitator and inflates the inflation device to move the device to the surface of the wine to break through a fermentation cap formed on the surface of the wine.