A system and method for regression modeling an interior volume of a containment vessel and interpolating data from multi-point sensor arrays within the containment vessel to detect conditions across the interior volume of the containment vessel.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A container for raising and storing wine, which includes an external metal enclosure having at least one body in the overall shape of a hollow cylinder and a rear wall fixed to the longitudinal rear end of the body in order to close it off, an internal wooden enclosure that is able to contain the wine, including at least one body in the overall shape of a hollow cylinder and a front wall and a rear wall that close off the body in a leaktight manner, the internal enclosure being inserted into the external enclosure with a tight fit until the rear wall of the internal enclosure butts against the rear wall of the external enclosure, and clamping elements that exert a longitudinal force that tends to clamp the internal enclosure against the external enclosure.

An economical, durable, possible multi-use fermentation vessel formed of a base supporting a sidewall made with a first material and a top made with a more durable second material. The base may be formed of a durable material and downwardly sloping towards a drain to facilitate cleaning. Sensors in communication with a computer system may sense one or more physical properties of the liquid within the vessel, and the computer system may modulate fermentation properties such as temperature, pressure and pH within the vessel as needed to optimize the fermentation process. The vessel may be used as a stand-alone foeder vessel, whirlpool vessel or kettle sour vessel or be used as a multi-use combination of two or more of these vessels.

A system and method of controlling temperature of a medium by refrigerant vaporization, or working gas condensation, or a combination of both, the system including a container, at least one a working gas reservoir having at least one reservoir section that includes a wall with an exterior surface structured to be thermally coupled with a volume of the medium in the container and to provide a volume of medium thermal coverage in the container, a condensation apparatus to provide regulation of working gas condensation in the reservoir, whereby the working gas reservoir forms a vapor space in each of the at least one reservoir section in response to receiving the working gas and to the condensation apparatus regulation of condensation to enable working gas condensation at or near a selected temperature of the volume of medium in the container that is thermally coupled to the respective reservoir section.

The temperature adjustment device for adjusting the temperature of wine stored in the concrete wine tank includes a circulation pipe, a circulation liquid circulating inside the circulation pipe, and a temperature adjuster for adjusting the temperature of the circulation liquid, wherein the circulation pipe has an inlet port and an outlet port provided on the concrete surface, and a main pipe portion embedded in the concrete wall.

A concrete container for a food liquid, particularly for making and aging wine and spirits, includes a container body which exhibits symmetry of revolution. The body includes an interior wall delimiting the storage volume of the container, an external peripheral wall, a first body part and a second body part, which parts are superposed and assembled to close the body, each body part includes an assembly surface for assembly with the other body part. The assembly surfaces include at least: first assembly surfaces placed on the side of the interior wall, the first surfaces exhibiting profiles that mate with one another to ensure continuous contact between the first surfaces, and the first assembly surfaces being extended in the direction toward the outside of the container by second assembly surfaces configured to define between them an interior space that may or may not open onto said the external peripheral wall.

A method and equipment for preparation of a berry-based food product, and in particular a grape-based product, which includes the following successive steps: (a) enzymatic maceration of the berries; (b) pressing of the berries, with the separation of juice from the berries and from solid particles from the berries; (c) treating the juice from the berries by decompression, where the treatment comprises elimination of condensates formed during the decompression. Flash-decompression equipment which could be used to practice the method is also disclosed. The method and equipment also has applications in the treatment of juice from berries and in particular to the production of wine.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A system and method of controlling temperature of a medium by refrigerant vaporization, or working gas condensation, or a combination of both, the system including a container, at least one a working gas reservoir having at least one reservoir section that includes a wall with an exterior surface structured to be thermally coupled with a volume of the medium in the container and to provide a volume of medium thermal coverage in the container, a condensation apparatus to provide regulation of working gas condensation in the reservoir, whereby the working gas reservoir forms a vapor space in each of the at least one reservoir section in response to receiving the working gas and to the condensation apparatus regulation of condensation to enable working gas condensation at or near a selected temperature of the volume of medium in the container that is thermally coupled to the respective reservoir section.