Methods and Apparatus for Multidimensionally Moving Solid, Liquid and Gas Components During Fermentation

Abstract

Methods and apparatus are disclosed for the multidimensional movement of solid, gas and liquid components during fermentation according to a customized schedule to produce alcoholic beverages.

Claims

1. An apparatus for multidimensionally moving a solid component, a liquid component, and a gas component, the gas and solid components rising above the liquid component during a fermentation, the apparatus comprising: a rigid shaft having a first end and a second end; wherein the shaft is configured to be positioned above the solid component in a substantially vertical orientation relative to the solid component, the shaft configured to be operational in a first downward motion followed by a spinning motion; a first agitation blade attached to the shaft at a first location between the first end and the second end, the first blade disposed at a first oblique angle relative to the shaft; the blade configured to initially contact the solid component to at least partially submerge the solid component during the downward motion and subsequent spinning motion to mix the solid and liquid components together and liberate the gas component into a surrounding environment.

2. The apparatus of claim 1, wherein the shaft and blade are comprised of an inert material; and further comprising a first plate releasably attached to the first blade; the plate comprised of either a noble metal or an oxidative metal.

3. The apparatus of claim 2, wherein the oxidative metal is copper, brass or bronze and the noble metal is silver.

4. The apparatus of claim 1, wherein the blade is adjustably or removably attached to the shaft.

5. The apparatus of claim 4, wherein the blade is disposed at a first oblique angle to the shaft of between about 25 degrees and about 85 degrees.

6. The apparatus of claim 1, wherein the spinning motion of the shaft is in a clockwise direction, a counter-clockwise direction or alternating combinations thereof at either a constant spinning speed or alternating spinning speeds.

7. The apparatus of claim 6, wherein the spinning motion of the shaft has a minimum speed of between about 10 rpm and 50 rpm and a maximum speed of between about 500 rpm and 1000 rpm.

8. The apparatus of claim 1, further comprising a second agitation blade attached to the shaft at a second location between the first end and the second end, the second blade disposed at a second oblique angle to the shaft; and a second plate releasably attached to the second blade; wherein the second agitation blade is circumferentially offset from or circumferentially aligned with the first agitation blade.

9. The apparatus of claim 1, further comprising a plurality of agitation blades axially offset on the shaft from the first agitation blade.

10. The apparatus of claim 1, further comprising: an attachment mechanism disposed on the first end of the shaft, the attachment mechanism being circumferentially aligned with the first agitation blade; and wherein the second end of the shaft is pointed.

11. The apparatus of claim 10, wherein the attachment mechanism is a handle to assist with manual manipulation of the apparatus.

12. An apparatus for use by a winemaker to manage a primary fermentation to create a wine, the fermentation including a pomace floating above a must, the apparatus comprising: a rigid shaft having a first end and a second end; a blade affixed between the first end and the second end of the shaft, the blade disposed at an oblique angle to the shaft; whereby the shaft is configured to be positioned in a substantially vertical orientation over a vessel containing the pomace and the must, and to be operational in a first downward direction, a subsequent rotational direction and a reciprocal upward direction; wherein the blade is configured to contact the pomace and at least partially submerge and relocate at least a portion of the pomace during the downward, rotational and upward directions to multidimensionally mix a portion of the pomace with the must.

13. A method of regulating parameters in a cap material and a juice during a primary fermentation of an alcoholic beverage to optimize attributes and mitigate undesirable matter, the method comprising the steps of: providing a mixing apparatus for use during the fermentation, the apparatus comprising: a) a rigid shaft having a first end and a second end; and b) an agitation blade affixed to the shaft at a location between the first end and the second end, the agitation blade disposed at an oblique angle relative to the shaft; positioning the rigid shaft of the apparatus in an substantially vertical orientation above a vessel, the vessel containing the cap material and the juice; extending the apparatus downward to a predetermined depth in the vessel; wherein the blade contacts the cap material and optionally spins about a vertical axis of the shaft for a predetermined duration of time at a predetermined speed to relocate at least a portion of the cap material under the juice and release a gas; retracting the apparatus upward after the optional spinning time duration has ended so as to cause the blade to rise at least partially above the cap material; repeating a number of the extending, optional spinning, and retracting steps, whereby the apparatus produces a reciprocal motion to repeatedly mix the cap material with the juice; repositioning the shaft of the apparatus to another location over the vessel; and repeating the positioning, extending, optionally spinning, retracting and repositioning steps according to a predetermined schedule to regulate predetermined parameters during the primary fermentation of the beverage and thereby optimize the attributes and mitigate the undesirable matter.

14. The method of claim 13, wherein the apparatus comprises a plurality of agitation blades; the shape of each blade being the same shape or a different shape from another blade; the oblique angle of each blade being individually adjustable relative to the shaft; and the location of each blade being individually adjustable along the shaft between the first end and the second end of the shaft; and further comprises a plate releasably attached to the blade; wherein the plate has an optimized surface area that includes a metal.

15. The method of claim 13, wherein the attributes include organoleptic characteristics selected from the group consisting of aroma, mouthfeel and taste.

16. The method of claim 13, wherein the schedule includes at least one variable selected from the group consisting of: a) the location of the shaft of the apparatus above the vessel relative to the cap; b) the vertical height of the plate above the cap; c) the depth the apparatus is extended downward into the vessel; d) the duration of time the blade contacts the cap material; e) the optional spinning duration, direction, and speed; f) the number the extending and retracting steps are repeated; and g) the horizontal location the shaft of the apparatus is repositioned over the vessel after step f) is conducted.

17. The method of claim 13, further comprising: monitoring the primary fermentation to determine the presence of undesirable matter; and modifying the predetermined schedule based on the presence of undesirable matter.

18. The method of claim 14, further comprising: selecting a copper plate when the monitoring step confirms the presence of a reduced sulfur compound; and testing the level of copper in the juice during the fermentation and after the fermentation.

19. A method of regulating parameters in a cap material and a juice while facilitating gas release during a primary fermentation of an alcoholic beverage to optimize attributes and mitigate undesirable matter, the method comprising the steps of: providing a multidimensional mixing apparatus for use during the fermentation, the apparatus comprising: a) a rigid shaft having a first end and a second end; and b) an agitation blade affixed to the shaft at a location between the first end and the second end, the agitation blade disposed at an oblique angle relative to the shaft; selecting one or more varietals; identifying one or more vintages; measuring one or more parameters; choosing a desired wine style; generating a predetermined schedule according to the selecting, identifying, measuring, and choosing steps; implementing the schedule near a beginning of the fermentation by using the mixing apparatus according to the schedule; monitoring the fermentation to determine the presence of undesirable matter; and modifying the schedule if the presence of undesirable matter is detected during the monitoring step to regulate the parameters during the fermentation of the beverage and thereby optimize the attributes and mitigate the undesirable matter.

20. A method of managing a primary fermentation to create a wine while mitigating the deleterious effects of undesirable matter, the fermentation including a cap material floating above a juice, the method comprising the steps of: providing a mixing apparatus for use during the fermentation, the apparatus comprising: a) a rigid shaft having a first end and a second end, an attachment mechanism attached at the first end; and b) a blade adjustably affixed to the rigid shaft at a location between the first end and the second end, the blade adjustably disposed at an angle of between about 25 and 85 degrees relative to the shaft; wherein the shape of the blade is a regular polygon; positioning the shaft of the apparatus in an substantially vertical orientation above an open-top fermentation vessel, the vessel containing the cap material and the juice; extending the apparatus downward to a predetermined depth in the vessel; wherein the blade and plate contact the cap material for a first predetermined duration of time and spinning the blade about a vertical axis of the shaft for a second predetermined duration of time, direction and speed to relocate a portion of the cap material and the juice; retracting the apparatus upward in a reciprocating motion so as to cause the blade to rise at least partially above the cap material after the spinning has stopped; repeating a number of the extending, spinning, and retracting steps, whereby the apparatus repeatedly submerges and relocates portions of the cap material under the juice; repositioning the shaft of the apparatus to another location above the vessel; repeating the positioning, extending, spinning, retracting and repositioning steps according to a predetermined schedule; wherein the predetermined schedule includes at least one variable selected from the group consisting of: a) the horizontal location of the shaft of the apparatus above the vessel relative to the cap; b) the vertical height of the plate above the cap; c) the depth the apparatus is extended downward into the vessel; d) the duration of time the blade contacts the cap material; e) the spinning duration, direction, and speed; f) the number the extending and retracting steps are repeated; and g) the horizontal location the shaft of the apparatus is repositioned over the vessel after step f) is conducted; monitoring the primary fermentation for the presence of undesirable matter; and modifying the predetermined schedule and using the apparatus accordingly in the event undesirable matter presents during the monitoring step so as to mitigate the deleterious effects of the undesirable matter during the wine creation.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0046] FIG. 1 schematically shows a conventional pigeage tool.

[0047] FIG. 2 is a perspective view of an apparatus according to one embodiment of the invention.

[0048] FIG. 3 is a front view of the apparatus of FIG. 2.

[0049] FIG. 4A is a side view of the apparatus of FIG. 2.

[0050] FIGS. 4B and 4C are side views of the apparatus showing examples of blade shapes in accord with certain embodiments of the invention.

[0051] FIG. 5 is a perspective side view of a portion of the partially-disassembled apparatus of FIG. 2.

[0052] FIG. 6 is a view showing the underside of the blade and plate attachment of the apparatus of FIG. 2.

[0053] FIG. 7 is an exploded view of a portion of the apparatus of FIG. 2.

[0054] FIGS. 8A through 8C are front views showing examples of the plate configuration with optimized surface areas according to certain embodiments of the invention.

[0055] FIGS. 9A and 9B are perspective views showing structures on the end of the shaft in accordance with certain embodiments of the invention.

[0056] FIG. 10A is a perspective view showing a mechanism for attaching a blade and shaft and adjusting the location of the blade along the shaft in accordance with one embodiment of the invention.

[0057] FIG. 10B is a perspective view showing a mechanism for adjusting the angle of a blade relative to the shaft in accordance with one embodiment of the invention.

[0058] FIGS. 11A through 11C are diagrams showing examples of blade placement locations along the shaft in accord with certain embodiments of the invention.

[0059] FIGS. 12A and 12B are diagrams showing examples of multiple blade angles and placements along the shaft in accord with certain embodiments of the invention.

[0060] FIGS. 13A through 13C are diagrams showing multiple blade alignment configurations relative to the shaft in accord with certain embodiments of the invention.

[0061] FIG. 14 is a diagram showing a plurality of axially offset blades in accord with certain embodiments of the invention.

[0062] FIGS. 15A through 15D are diagrams depicting a sample sequence to regulate parameters in cap material and juice during primary fermentation in accord with certain embodiments of the invention.

[0063] FIG. 16A is a top schematic view of a fermentation vessel with demarcated regions of cap material according to various embodiments of the invention.

[0064] FIG. 16B is a top schematic view of a fermentation vessel showing an example of specific regions of cap material targeted according to the regulation of parameters shown in FIG. 16C in accord with certain embodiments of the invention.

[0065] FIG. 16C is a table listing an example of a schedule for regulating parameters in cap material and juice during primary fermentation according to certain embodiments of the invention.

[0066] FIG. 16D is a top schematic view of a fermentation vessel showing another example of specific regions of cap material identified according to the regulation of parameters shown in FIG. 16E in accord with certain embodiments of the invention.

[0067] FIG. 16E is a table listing another example of a schedule of regulating parameters in cap material and juice during primary fermentation according to certain embodiments of the invention.

[0068] FIGS. 17A through 17C are diagrams showing various depths the apparatus is extended downward into the fermentation vessel according to certain embodiments of the invention.

[0069] FIG. 18 schematically illustrates a flowchart and method of regulating parameters in a cap material and a juice during primary fermentation of an alcoholic beverage according to certain embodiments of the invention.

[0070] Other features of the present embodiments will be apparent from the accompanying drawings and from the detailed description that follows.

DETAILED DESCRIPTION OF THE INVENTION

[0071] Certain embodiments of the invention effectively and efficiently manage cap material while mitigating undesirable matter during fermentation, and they are particularly useful during primary fermentation. Certain embodiments also regulate fermentation parameters and optimize organoleptic attributes while selectively mitigating (or eliminating) undesirable matter including reduced sulfur compounds, harmful bacteria, multicellular fungi and/or biogenic amines.

[0072] FIG. 2 is a perspective view of the apparatus 100 according to one embodiment of the invention. Non-limiting, exemplary apparatus and method claims are described further below. The particular mixing apparatus 100 of FIG. 2 includes a rigid elongate shaft 2 that includes a first end 3, a second end 4, and a middle section 5 located between the first and second ends. An agitation blade 6 is attached to the shaft 2 and a location between the middle section 5 and the second end 4 in this example. The blade 6 can be positioned at a location between the first end 3 and the second end 4 of the shaft 2. The blade 6 may also be circular, oval, square, triangular or any other desired shape, some examples of which are shown in FIGS. 4A through 4C. It can also include one or more holes as desired, as shown in FIG. 4C, for example. The shaft may be approximately 6 feet long and the blade may be a rectangular shape with approximate dimensions of about 1115 inches although alternative sizes may be contemplated. These specific sizes are suggested as general examples only. The size of the apparatus can be scaled according to workload requirements and fermentation vessel (i.e. bin) dimensions, for example.

[0073] The blade 6 is attached to the shaft 2 at an oblique angle 8. The attachment may be in the form of a sleeve 12 fitted with a diameter to securely accept the shaft 2. FIG. 2 also shows a plate 7 located under the blade 6. A plate 7 need not be used. The blade 6 and/or plate 7 may be alternatively attached to the shaft 2 in any number of ways commonly known in the art. The blade 6 and plate 7 may be permanently attached at a fixed location to the shaft 2 or the blade and plate may be adjustable as further described below.

[0074] The apparatus 100, excluding the plate 7, may be made of any material, preferably an inert (i.e. non-reactive) material. Preferably, the inert material is industrial grade stainless steel including T-430, T-304, or T-316, for example. This prevents the blade and shaft components from chemically interacting with the fermentation but allows them to be easily cleaned while providing the mechanical strength and durability required for mixing.

[0075] FIG. 3 is a front view of the blade 6 and shaft 2 showing the plate 7 positioned under the blade 6. The plate 7 may be permanently attached to the blade. Alternatively, the plate 7 may be releasably attached to the blade 6 for easy cleaning, recharging or replacement. The location of the plate 7 preferably ensures it is the first and last area of the apparatus to contact the pomace and must (FIGS. 15A-15D and 17A-17C). While the blade 6 and plate 7 provide mechanical mixing of the solid and liquid botanical components, plate 7 also preferably chemically and/or biologically influences the fermentation by mitigating undesirable matter.

[0076] The interaction of the plate 7 depends, in part, on the plate material and the type of chemical and/or biological intervention that is desired. For example, if the goal is to mitigate or eliminate harmful bacterial, multicellular fungi and/or biogenic amines, plate 7 may be made of a noble metal, preferably sterling silver, silver plating, or even silver-based nanoparticles or nanocrystals including Silcryst (Nucryst Pharmaceutical Corporation), for example.

[0077] The noble metals are a class of metals that are resistant to corrosion and oxidation in moist air, unlike most base metals. The noble metals are considered to be (in order of increasing atomic number) ruthenium, rhodium, palladium, silver, osmium, iridium, platinum and gold as per the Periodic Table of Elements.

[0078] Silver is stable in pure air and water but tarnishes when it is exposed to air or water containing hydrogen sulfide, for example. As shown in the chemical reaction below, the tarnish appears as a black layer of silver sulfide (Ag.sub.2S), which can be removed by wiping the plate with dilute hydrochloric acid.

4Ag (silver)+O.sub.2 (oxygen)+2H.sub.2S (hydrogen sulfide).fwdarw.2Ag.sub.2S (silver sulfide)+2H.sub.2O (water)

[0079] The catalytic properties of silver make it ideal for use as a catalyst in oxidation reactions. Silver compounds and ions also exhibit a toxic effect on some bacteria, viruses, algae and fungi without the high toxicity to humans normally associated with other metals with antimicrobial properties such as lead and mercury, for example. Specifically, silver damages and inactivates the proteins in bacteria. Observations suggest that many of the bacteria most likely to be incapacitated or killed by silver are also the same bacteria that harm the fermentation process.

[0080] Silver disables the metabolic processes that viruses and multicellular fungi need to grow and reproduce; accordingly, it can affect the fermentation process. Saccharomyces cerevisiae and Saccharomyces bayanus, the yeasts most commonly used in winemaking, appear to be significantly less susceptible to the toxic effects of silver nanopowder and silver ions than bacteria. In 2003, the United States Food and Drug Administration (FDA) approved the use of silver in the food industry. Accordingly, in some embodiments, it is desirable to conduct monitoring, including but not limited to bacteriological and/or fungal monitoring, in combination with the apparatus of the invention.

[0081] Alternatively or additionally, if the goal is to chemically intervene to mitigate or eliminate reduced sulfur compounds, plate 7 may be made of an oxidative metal rather than a noble metal. Examples of oxidative metals include brass, bronze or copper. Chemists and metallurgists do not consider copper (and bismuth) to be noble metals because they easily oxidize, particularly in moist air, as depicted in the reaction below:

O.sub.2+2H.sub.2O+4.sup.e4OH.sup. (aq)+0.4 V

Like silver, copper or copper alloy touch surfaces possess intrinsic properties that destroy a wide range of microorganisms as confirmed by tests measuring bacteria after inoculating an alloy surface eight times in a 24-hour period without intermediate cleaning or wiping. The United States Environmental Protection Agency (EPA) has approved the registrations of these copper alloys as antimicrobial materials with health benefits which allows manufacturers to legally make claims as to the positive public health benefits of products made with registered antimicrobial copper alloys.

[0082] Additionally, hydrogen sulfide reacts with copper to form various copper sulfides on the surface of the metal to cause corrosion. Preferably, plate 7 is made of copper, copper plating, copper alloys or copper nanoparticles. Direct contact with copper changes the chemical composition of the stinky sulfur-containing compounds to eliminate them or at least render them less offensive. Pourbaix diagrams for copper in a sulfide containing aqueous medium can be complex due to the existence of many different sulfides. Observations indicate that the kinetics of desulfurization of hydrogen sulfide, using metallic copper as the desulfurizer, is initially controlled by interface reaction.

[0083] Depending on the volume, pH and other parameters of the fermenting material, the area of the plate 7 that is copper, and the time the plate 7 is in contact with the pomace and must, small amounts of copper ions are released into the ferment. In the United States, copper content in musts and wine normally range from less than 0.1 mg/L to 0.30 mg/L. Testing the level of copper in musts using a photometer both during and after fermentation using the apparatus with the copper plate attached, as described herewith, is encouraged because concentrations of copper between 1 mg/L and 9 mg/L may slow or delay alcoholic fermentation. Some government agencies limit the amount of copper found in commercial wines to less than 0.5 mg/L to avoid potentially unstable bottled wine, for example. When copper exceeds 2 mg/L in a finished wine, a metallic aftertaste may be perceived by some people. If necessary, excess copper can be easily removed by methods commonly known by those of ordinary skill in the art.

[0084] Copper metal can be encouraged to react in the presence of oxygen or certain oxidizing acids to release electrons from the metal. Micro-oxygenation can occur across the plate surface as the blade is extended and retracted in the cap material and juice. The apparatus, according to certain embodiments including but not limited to an angled blade, can strike an appropriate balance between too much oxygen and too little oxygen which can lead to oxidation and reduction, respectively. During fermentation, the added oxygen helps maintain the viability of the yeast to minimize the risk of stuck fermentation and the production of volatile substances like sulfides. The corrosion of copper first includes oxygen and water reacting with a fresh copper surface forming a sequential structure consisting of Cu.sub.2O/CuO/[Cu(OH).sub.2 or CuO.sub.xH.sub.2O], the main component being Cu.sub.2O. This is later followed by reaction gases, including H.sub.2S, as ionic constituents of aerosol particles or as ions in precipitation. Since the corrosion rate of the copper plate depends, in part, on the relationship between oxygen and temperature, it may be expedient to mitigate reduced sulfur compounds early in the fermentation cycle while the oxygen concentration in the must is relatively high and the temperature is relatively low. Observational analysis suggests that fermentation temperatures between about 13 C. and 28 C. during a consecutive span of about 3-7 days appear to work well while temperatures above about 35 C. may be less effective.

[0085] In addition to oxygen and temperature, the corrosion rate also depends on the flow rate of liquid over the plate. A fluid (e.g. must or juice) in relative motion (e.g. extension of blade) to a surface (e.g. plate attached to blade) can be defined by calculating the Reynolds number (Re). As shown in the mathematical formula below, this definition generally includes the fluid properties of density and viscosity, plus a velocity and a characteristic dimension, such as the length and width of the plate used. For fluids of variable density, such as must or juice, special rules may apply. The velocity can also be a matter of convention in some circumstances, notably in stirred fermentation vessels. A gradual increase in the corrosion rate corresponds with an increasing Reynolds number. The geometry of a system (e.g. flat plates, stirrers, pipes), have a pronounced effect in determining the influence of Reynolds number on the corrosion rate. Still, Reynolds number, as a corrosion parameter, permits useful generalizations and comparisons with other correlations. Empirical evidence suggests that the surface of the copper plate, in use, undergoes relatively uniform corrosion at least between about Re=19K at which value the corrosion rate may be near optimal. In all cases, the plates lost their characteristic copper luster due to the corrosion process. Furthermore, Reynolds number increases the corrosion rate depending on temperature. At a particular temperature, the corrosion rate increases with Reynolds number. Temperature increases the corrosion rate for high to moderate values of Reynolds number. At low Re values, the effect of temperature seems to depend primarily on oxygen solubility. A basic approximation of the flow rate over the plate is generally described by the equation:

[00001]$\mathrm{Re}=\frac{\mathrm{pvL}}{\mathrm{.Math.}}=\frac{\mathrm{vL}}{v}$

where: [0086] v is the mean velocity of the object relative to the fluid (SI units: m/s) [0087] L is a characteristic linear dimension (m) [0088] is the dynamic viscosity of the fluid (Pa.Math.s or N.Math.s/m.sup.2 or kg/(m.Math.s)) [0089] v is the kinematic viscosity (v=/) (m.sup.2/s) [0090] is the density of the fluid (kg/m.sup.3) [0091] Re is the Reynolds number

[0092] Formulae used to ascertain the estimated rate of corrosion on the plate, based on flow rate and other parameters, can be further derived by those of ordinary skill in the art.

[0093] FIG. 4A shows the oblique angle 8 of the blade 6. The shaft 2 (not shown) and sleeve 12 are essentially perpendicular to the floor 14 of the fermentation vessel. The angle 8 of the blade 6, relative to the sleeve 12 (or shaft 2), is preferably between about 25 and 85 degrees, more preferably 45 degrees. This angle is advantageous for many reasons. First, experimentation suggests that the hydrodynamic design of the blade significantly reduces the resistance created when the blade penetrates the solid cap material. The cap material is deformed from the stress applied to the cap when the blade is extended downward. As the blade moves through the viscous juice, it does not sacrifice mechanical mixing efficiency. This blade design allows thorough vertical as well as significant horizontal mixing of substances that have different phase forms, densities and/or viscosities with reduced mechanical or physical effort. The reduced effort is attributed, at least in part, to the relatively low fluid stress and ease of movement (i.e. fluidity) during the application of a force of sufficient magnitude and direction to extend the blade downward into the cap material. FIGS. 4A through 4C show examples of blade shapes in accord with certain embodiments of the invention. The blade(s) can be circular, oval, square, rectangular, triangular or any other desired shape. Preferably, a rectangular shape is deployed.

[0094] The apparatus is also easy to lift out of the fermentation vessel because the drag on the obliquely-angled blade is reduced. Furthermore, the solid components slide off the top of the blade which further facilitates movement of the apparatus to other locations around the fermentation vessel. This reduces the physical strength otherwise required during repetitive manual mixing at one or multiple locations in the fermentation vessel, for example.

[0095] Perhaps most significant, oblique angle 8 of the blade 6 has been found surprisingly efficient for gentle mixing of cap material with juice to optimize desirable attributes including organoleptic characteristics (e.g. aroma, mouthfeel and taste) that oenophiles cherish and wine critics admire. Desirable chemical compounds extracted from grape seeds and skins, particularly during the fermentation of Pinot Noir, Pinot Menuier, Pinot Gris, Traminer and other delicate varietals of Vitis vinifera, benefit from this careful and targeted mixing. Gentle mixing is facilitated by the leading edge of the blade slicing through the solid cap material and slowly submerging the cap from the top of the fermentation vessel and relocating this material in an essentially horizontal movement under the cap adjacent to the blade with limited splashing and controlled, often minimal, oxygenation. Observations suggest that mixing even in the absence of aeration can be stimulatory to yeast, perhaps because it distributes toxic end products more evenly preventing localized accumulation. Mixing can also bring yeast in contact with nutrients again by distributing the yeast more uniformly in the vessel. This provision of nutrients may be stimulatory if nutrients are limiting. This method often leaves the cap partially to substantially intact as it is submerged and relocated in a soft, fluent, lithe manner. This sequence is generally illustrated in FIGS. 15A through 15D, for example. The blade angle also prevents seeds or other solid material from being inadvertently crushed between the plate 7 surface and the bottom floor 14 of the fermentation vessel because the oblique angle of the blade is on a plane that is not parallel to the horizontal floor of the fermentation vessel when the shaft is positioned perpendicular to the fermentation vessel floor 14 in use. This is depicted in FIG. 4A. Because seeds cannot be crushed by the apparatus against the bottom of the vessel, the apparatus design prevents the release of harsh tannins even when the apparatus is used aggressively or operated by inexperienced personnel.

[0096] FIG. 5 is a perspective side view of the apparatus showing the blade 6 detached from the second end 4 of the shaft 2. In this embodiment, the position of the blade along the shaft is adjustable. The second end 4 of the shaft 2 is inserted in the sleeve 12 until one or more holes 9a, 9b, and 9c align with one or more corresponding holes 10a, 10b and 10c on the sleeve 12. When the hole(s) are aligned, a cotter pin 13, rod, tie, screw, or similar hardware is inserted through at least one corresponding hole(s) to secure the shaft 2 to the blade 6. It is further contemplated that additional holes can be added to allow for increased adjustment breadth. The second end 4 of the shaft 2 may pass through apertures 15a (in the blade 6) and 15b (in the plate 7) to extend beyond the blade 6 and plate 7, respectively (as shown in FIGS. 6, 9A-9B, 10A, 11A, 11C, 12A-12B, 13A-13C, 15A-15D). In this manner, second end 4 may prospectively serve as a pilot hole to anchor the apparatus in the cap and guide the blade through hardened cap material (as shown in FIGS. 15A and 15B). Alternatively, the second end 4 of the shaft 2 may not extend beyond the blade 6 and plate 7 (as shown in FIGS. 2, 3, 4A-4C, 5, 7, 10B, 11B, 17A-17C), for example. FIG. 14 is a hybrid configuration in that it includes the second end 4 of the shaft 2 extending distally beyond blades 6a, 6b and 6c but not extending beyond blade 6d.

[0097] FIG. 6 is a view showing the underside of the blade 6 and plate 7 attachment configuration. In this example, grooves 11a, 11b are positioned parallel to each other on opposite sides of blade 6 to engage each edge 16a, 16b of plate 7, respectively. Accordingly, plate 7 is slid (shown by arrow 68, for example) along the underside of blade 6 with grooves 11a and 11b guiding the insertion and holding plate 7 securely in place. In this manner, apertures 15a and 15b are aligned when plate 7 is fully inserted into position. This mode of attaching plate 7 to the blade 6 allows for convenient interchangeability of noble metal or oxidative metal plates depending on the type of undesirable matter to be mitigated. The method of attachment may remain essentially the same when, alternatively, the second end 4 of the shaft 2 does not extend beyond the blade 6 and plate 7 as shown in FIG. 7. Of course, there are many other methods that can be similarly employed to attach the plate 7 to the blade 6 including clamps, screws, bolts, adhesives, VELCRO, and the like; therefore, the invention described herewith is not necessarily limited to the specific attachment example described above.

[0098] When mitigating undesirable matter, increasing the surface area of plate 7, which contacts the solid and liquid botanical components, adds efficiency to the process by increasing the number of chemical reactions per area unit thus reducing the duration of time the plate needs to contact the ferment. The deposition of sulfide adhering to the surface of a copper plate, for example, occurs according to a logarithmic scale of deposit. Therefore, an increased surface area aids the reaction. Similar surface area considerations also apply to a plate made of a noble metal. Although plate 7 can be a simple sheet or panel configuration, as shown in FIG. 8C, plates of other configurations with essentially the same length and width dimensions can be used to effectively increase the reactive surface area. Examples may include corrugated, mesh or wool designs as shown in FIGS. 7, 8A and 8B, respectively. Other examples may include dimpled, screened or rippled plate patterns and the like. Reversing the chemical reaction on the corroded/tarnished plate after contact with the biological components is accomplished by various methods well known to persons having ordinary skill in the art. This process is sometimes referred to as recharging or refreshing the plate. Wiping the plate with a salt and vinegar solution or with apple juice are convenient ways to quickly remove tarnish from the plate.

[0099] FIG. 9A shows an alternative attachment for apparatus 200. In this embodiment, the first end 3 of the shaft 2 contains threads 18 to facilitate secure attachment to auxiliary equipment, such as machinery for automated use with multiple fermentation vessels and large scale operations. Of course, many other means of attachment are also possible beyond this example.

[0100] Alternatively, the first end 3 of the shaft 2 of apparatus 300 includes a handle 19 for grasping the device. In this aspect, as shown in FIG. 9B, the handle 19 aids in the manual manipulation of the apparatus, particularly during pushing the apparatus downward into the cap material and pulling the apparatus upward at least partially out of the cap material. In use, the handle facilitates the downward and upward motion of the apparatus 300. A worker may choose to also hold the middle section 5 with their opposite hand to position the shaft 2 above the solid component in a substantially vertical orientation relative to the solid component. Various other attachments may be used including a hole 17 located at the first end 3 of apparatus 100, as shown in FIG. 2, which may be used to suspend the apparatus off the ground or facilitate drying after the apparatus has been sanitized, for example. The second end 4, as shown in FIGS. 9A and 10A, may be flattened or slightly rounded. Alternatively the second end 4b may be pointed (FIG. 9B) to prevent smashing solid components (e.g. skins and/or seeds) against the bottom of the fermentation bin. This reduces the chances that harsh tannins will be released. The pointed second end 4b may also aid in rotational stirring by the contacting the bottom of the fermentation vessel to stabilize the shaft 2 during stirring when the blade 6 is in contact with the components.

[0101] FIG. 10A shows a perspective view of the blade 6 adjustably positioned along the length of the shaft 2. This configuration is similar to FIG. 5, which shows the blade 6 detached from the second end 4 of the shaft 2, except FIG. 10A shows the blade positioned along the shaft 2 with the second end 4 passing through apertures 15a, 15b (not shown in this perspective) to extend beyond the blade 6 and plate 7 in this particular embodiment of the invention.

[0102] FIG. 10B shows a perspective view of a mechanism for adjusting the angle of a blade relative to the shaft in accordance with certain embodiments of the invention. An angle adjustment member 69 is attached to blade 6. The second end 4 of shaft 2 can be attached to the angle adjustment member 69 at the center of blade 6 (FIGS. 11A and 11B) or the angle adjustment member 69 can be attached offset from the blade center as shown in FIG. 11C, for example. The angle adjustment member 69 has a free end having a channel 71 extending therein. The angle adjustment member 69 also has a pair of opposed holes 72a, 72b therein extending into the channel 71. A pair of protruding members 73a, 73b are integrally coupled to and extend away from the second end 4 of the shaft 2. The protruding members 73a, 73b are spaced such that each of the protruding members may be positioned on an opposite side of the angle adjustment member 69 to define a saddle for the angle adjustment member 69 to sit in as shown by arrow 79. Each of the protruding members 73a, 73b has bores 74a, 74b passing through them. Each of the bores 74a, 74b correspond with one of the holes 72a, 72b in the angle adjustment member 69 such that a bolt 75 can be extended sequentially through the bore 74b, hole 72b, hole 72a and bore 74a when the holes and bores are aligned in use, such that the protruding members 73b, 73a are pivotally coupled to the angle adjustment member 69. The bolt 75 is secured in place by nut 80 on the opposite side of the angle adjustment member 69. It will be understood that various fasteners, not necessarily limited to a bolt and nut configuration, can also be used to fasten the angle adjustment member 69 to the second end 4 of the shaft 2. The second end 4 of the shaft 2 and a selected oblique blade angle are locked into place with respect to the blade 6 such that the two are not pivotable with each other when locked. The locking means includes a gear 76 which is securely attached to the angle adjustment member 69 and positioned in the channel 71. The gear 76 has a plurality of teeth thereon. The lower edge 77 of a wedge 78 attached to the second end 4 of the shaft 2 engages the gear 76. The angle of the blade 6 can be adjusted by positioning the blade at a desired oblique angle, engaging the lower edge 77 between two teeth of gear 76, and fastening the nut and bolt to hold the angle securely in place. To change the blade angle (i.e. to select a new oblique blade angle), the nut and bolt can be loosened and the edge 77 of wedge 78 can be repositioned between two teeth at another location around the circumference of gear 76. Multiple blades can be added or linked together with the addition of other angle adjustment members 69 attached to the shaft 2 between the first end 3 and the second end 4, for example.

[0103] FIGS. 11A through 11C are basic diagrams showing a few of the many examples of single agitation blade 6 placements along the shaft 2 of the apparatus. It is understood that these blade placements can be fixed or adjustable along the shaft as previously described and that the angle of the blade can also be adjusted as shown in FIG. 10B. Blade 6 may optionally be removable from the shaft or permanently affixed to the shaft 2. In either case, the blade is attached between the first end 3 and the second end 4 of the shaft 2. As previously described, the plate (not shown) can be positioned under the blade. The shaft 2 may attach to the blade 6 at the center of the blade (FIGS. 11A and 11B) or the shaft 2 may be attached offset from the blade center (FIG. 11C), for example. In all cases, the blade is attached to the shaft at an angle other than perpendicular or parallel to the shaft (i.e. an oblique angle).

[0104] FIGS. 12A and 12B illustrate a few examples of multiple blade angles and placements along the shaft 2 in accordance with embodiments of the invention. FIG. 12A shows a first blade 6a attached to the shaft 2 at a first location at oblique angle 18a. A second agitation blade 6b is attached to the shaft 2 at a second location (different from the location of the first blade 6a) between the first end 3 and the second end 4 of the shaft 2. The second blade 6b is disposed at a second oblique angle 18b to the shaft 2. The angle of the second blade 6b can be the same or different from the angle position of blade 6a. In this particular example, angle 18a is an obtuse angle and 18b is an acute angle. FIG. 12B is a similar example in that two blades are shown attached to the shaft 2 except in this case, angles 18c and 18d are both obtuse angles. Many other combinations of oblique angles (both acute and obtuse) may be used with two or more blades. Furthermore, the blades may or may not be parallel to each other.

[0105] FIGS. 13A through 13C are diagrams showing a few examples of multiple blade configurations according to various aspects of the present invention. FIG. 13A shows the first agitation blade 6a and second agitation blade 6b both circumferentially offset from the shaft 2 (as indicated by dashed lines parallel to the shaft 2). In this example, the blades 6a, 6b are also both axially offset since the shaft 2 is connected to the blades at a location other than the center of the blades. FIG. 13B shows an alternative configuration where blades 6a and 6b are in circumferential and axial alignment. FIG. 13C illustrates blade 6a in circumferential alignment with blade 6b. In this example, both blades are axially offset from the shaft 2.

[0106] FIG. 14 is a diagram showing an example of a plurality of blades 6b, 6c, 6d axially offset from the shaft 2 while blade 6a is axially aligned with the shaft 2. None of the blades in FIG. 14 are circumferentially aligned with one another (as indicated by dashed lines parallel to the shaft 2). As can be appreciated, many other combinations of multiple blade placements with respect to the position on the shaft and/or relative position to one another are also possible. Some of the advantages of having multiple blades include versatility to adjust mechanical mixing protocols and efficiency to regulate the relative rate of chemical or biological reactions occurring on the plates attached to the blades. For example, in the event that reduced sulfur compounds and harmful bacterial are simultaneously present in the same fermentation vessel, blades 6c and 6d can be fitted with copper-based (or other oxidative metal) plates to contact yeasts in the juice below the solid cap material while blades 6a and 6b can be fitted with silver-based (or other noble metal) plates to primarily contact the solid cap material where harmful bacteria are more likely to reside. Alternatively, a single plate 7 can contain areas of oxidative metal and areas of silver or noble metal. Multi-blade configurations also increase the turbulent flow regime as the apparatus is extended downward to a depth in the fermentation vessel. This can be advantageous if additional oxygenation is needed, for example.

[0107] FIG. 15A depicts the beginning of a sequence for a method to regulate parameters in cap material and juice during primary fermentation. In use, the shaft 2 of the apparatus 300 (not completely shown) is held in a substantially vertical orientation at a location 21 above a vessel 18 containing the cap material 19 and the juice 20.

[0108] FIG. 15B shows the apparatus extending downward 22 to a predetermined depth in the vessel. In this example, the blade is extended completely through the cap material 19 and below the juice level 20a. The blade 6 and plate 7 contact the cap material 19 for a duration of time. As previously mentioned, one advantage of the oblique angle of the blade is that it at least partially submerges and horizontally moves 23 the cap material 19a under the juice 20.

[0109] As shown in FIG. 15C the apparatus is retraced (i.e. retracted) upward 24 after a duration of time to cause the blade to rise at least partially above the cap material (FIG. 15D). Another advantage of the oblique angle of the blade is that it allows any cap material 19b that may collect on the top of the blade during the upward stroke (i.e. retraction) of the apparatus to slide off 25 the blade 6 and back into the fermentation vessel 18 as the apparatus is lifted 24 at least partially above the cap material 19.

[0110] The sequence illustrated in FIGS. 15A through 15D can be repeated any number of times at the same location 21 by producing a reciprocal motion to repeatedly mix the cap material with the juice. After the step shown in FIG. 15D is completed, the shaft 2 of the apparatus can be repositioned at another location 24, for example, over the vessel 18 and the steps can be repeated according to a schedule to regulate parameters during alcoholic fermentation.

[0111] FIG. 16A shows an example of cap material above a fermentation vessel 18. The fermentation vessel can be a closed system although an open top fermentation vessel is preferred as shown in FIGS. 15A-15D and 17A-17C. In this example, the overlapping locations of cap material have been demarcated with numerals 25-49. Primary locations are indicated by numerals 25-33. Of course, the locations can be designated in larger or smaller areas and do not necessarily need to overlap or be demarcated (i.e. mapped) in a circular fashion. Experience shows, however, that even when a rectangular blade is used, the cap material and juice assume a generally circular or oval appearance (i.e. conformation) post-extension.

[0112] FIG. 16B is a top view of a fermentation vessel 18 showing an example of specific regions of cap material 19 demarcated according to the regulation of parameters shown in FIG. 16C. This example may be used to target and manage cap material for a delicate varietal, such as Pinot Noir, that has been harvested during a good vintage as generally defined by ripe fruit, mature seeds, acceptable brix, bright acidity and sturdy tannin structure.

[0113] FIG. 16C is a table listing an example of a schedule for regulating parameters in cap material and juice during primary fermentation. Essentially, FIG. 16C serves as a plan to manage cap material at the locations outlined in FIG. 16B. This particular example calls for 14 total extensions and retractions of the apparatus at 5 distinct locations 29, 39, 40, 43, and 44. Note that location 29, located in the center of the fermentation vessel 18, is visited once at the beginning of the mitigation plan to manage cap material and also again at the end of the plan. This example includes a relatively small number of extensions and retractions at each location. The relative duration and depth of each extension shown in FIG. 16C is also relatively conservative, particularly when compared with the more aggressive plan shown in FIG. 16E. The schedule shown in FIG. 16C is designed to produce a feminine style of wine (i.e. less extraction and lighter body) while keeping reduced sulfur compounds in check using a plate of copper or other oxidative metal. In this example, the plate is used primarily in a preventative or prophylactic mode but can be employed in a curative manner in the event reduced sulfur compounds are detected during the fermentation monitoring. A curative approach may include adding additional blades and copper plates and/or modifying the schedule as further described below. In the event harmful bacteria arise during fermentation, this hypothetical plan can be easily modified to include a plate composed of a noble metal, for example. The schedule (i.e. plan) can be completed or subsequently modified to include at least one of the following variables: a) the location of the shaft of the apparatus above the vessel (i.e. fermentation vessel location); b) the relative depth the apparatus is extended downward into the vessel (i.e. depth); c) the duration of time the blade and plate contact the cap material (i.e. duration); d) the number the extending and retracting steps are repeated (at a given location); and e) the location the shaft of the apparatus is repositioned over the vessel (i.e. fermentation vessel location).

[0114] Thus, the schedule of FIG. 16C calls first for 3 extensions of the device at location 29 (in the center of the fermentation vessel 18) using an oxidative metal plate with each extension penetrating the cap to a relatively medium depth. Each extension and retraction will last 4 seconds (which corresponds to the time the plate is in contact with cap and juice). After this time, the apparatus will be repositioned to the next location. In this example, the next location is location 39 where 2 extensions will be completed to a shallow depth with each extension lasting 3 seconds.

[0115] Turning now to FIG. 16D, a different example of specific regions of identified cap material 19 is shown. The corresponding table (FIG. 16E) includes a schedule of regulating parameters in cap material and juice. FIG. 16E is more rigorous than FIG. 16C in that it calls for longer, more numerous and deeper extensions of the apparatus using a combination of different plate types. This schedule may be preferred for a hardy, thick-skinned varietal such as Syrah or Cabernet Sauvignon where a more masculine, ageable wine style is anticipated or desired. Generally, the more extensions and retractions of the apparatus over more locations can be expected to yield a more masculine wine style including a more extracted, concentrated and full-bodied wine with dark opaque colors and firm tannins. In this hypothetical example, the grapes may have been harvested during a vintage that received warm weather with rain during harvest. The schedule shown in FIG. 16E calls for a larger number of extensions and retractions using a plate made of noble metal particularly at middle and corners of the fermentation vessel 18 where microbes tend to first colonize. This suggests that mitigation of mold and/or mildew (i.e. multicellular fungi) and/or acetobacterium (i.e. harmful bacteria) is a major concern given the late season rain. Molds are intolerant to alcohol, so mitigation of mold is usually a main consideration during the early stages of primary fermentation when alcohol levels are the lowest. Some oxidative metal plates are also employed as prophylaxis against reduced sulfur compounds since Syrah is especially prone to this condition during fermentation.

[0116] In addition to vintage, the vineyard may influence the mitigation plan to manage cap material. Vineyards with lower yields and smaller berries may benefit from less extensions for shorter durations. Alternatively, more extensions for longer durations may add richness to wine made from grapes possessing high acidity, for example.

[0117] FIG. 17A shows examples of a relatively shallow depth when the apparatus 100 is extended partially into the solid cap material 19 at various locations 50-53 in the fermentation vessel 18. A shallow depth, as described herewith, is a depth 54 that does not extend beyond the cap 19 into the juice 20 (i.e. the apparatus does not penetrate the bottom of the cap material).

[0118] FIG. 17B shows the apparatus extended past the shallow depth to penetrate completely through the sold cap material 19 at various locations 56-59 in the fermentation vessel 18. In this example, apparatus 100 at location 59 extends to the deepest depth 67 contacting the bottom 14 of the fermentation vessel 18. The angle of the blade prevents the cap material, some of which may adhere to the plate located under the blade, from being crushed against the bottom 14 of the vessel 18. Location 59 is defined as a deep 67 extension and locations 56-58 in FIG. 17B are defined as relatively medium depth 55 extensions of the apparatus 100.

[0119] Finally, FIG. 17C shows a combination of shallow depths 54 (at locations 60, 62, 63, and 65) and medium depths 55 (at locations 61 and 64) that the apparatus 100 is extended downward into the fermentation vessel 18 according to embodiments of the current invention. Optionally, the shaft may be rotated (i.e., spun) clockwise 68 or counter-clockwise 70 or alternating combinations 69 of these directions for a predetermined time at a predetermined speed. The vertical 60, 61, 62, 63, 64, 65 and spinning 68, 69, 70 movements of the apparatus 100 mix the solid cap material 19 and liquid juice 20 components while facilitating gas 71 release (i.e., liberates the gas 71 component into the environment 72 surrounding the fermentation vessel 18). The spinning motion of the shaft may have a minimum spinning speed between about 10 rpm and 50 rpm and a maximum spinning speed between about 500 rpm and 1000 rpm. For purposes of example and in specific reference to FIGS. 16C and 16E, the relative depth variables are shallow 54, medium 55 and deep 67. FIG. 16C indicates location 29 at the center of the fermentation vessel has been targeted for rotational movement (i.e. spinning) of the blade in a clockwise direction at 550 rpm, for example.

[0120] The depth of extension is not an insignificant consideration, particularly in chemical and biological mitigation. For example, chemical conversion of sugar to alcohol by yeasts occurs primarily in the juice while harmful bacterial generally colonize in and around the solid cap material. Therefore, if reduced sulfur compounds are present, medium to deep extensions with a plate of oxidative metal is the best choice. If only H.sub.2S is present, the odor should be expected to dissipate relatively quickly (several minutes); however, if mercaptans have formed, the duration of time the plate contacts the juice should be prolonged (up to several hours in severe cases). If widespread bacterial contamination is the main issue requiring mitigation, numerous overlapping shallow extensions employing a noble metal plate is the best solution. If physical mixing to relieve a stratified fermentation is required, and there is no indication of reduced sulfur compounds, bacteria or multicellular fungi, a combination of numerous shallow, medium and deep extensions (without serious consideration of the type of plate to use) may be preferred.

[0121] The protocols described with respect to FIGS. 16A through 17C are easily followed by workers during manual operation of the apparatus to allow very specific optimization of attributes and mitigation of undesirable matter; however, these protocols can also be fully automated. It will be appreciated that the various methods and apparatus disclosed herein may be embodied in a machine-readable medium and/or a machine accessible medium compatible with a data processing system (e.g. a computer system) and may, therefore, be fully automated. Accordingly, the specification and drawings are to be regarded in an illustrative rather than restrictive sense.

[0122] FIG. 18 schematically illustrates a method according to certain embodiments of the invention. In this example, the method can be used to regulate parameters in cap material and juice during primary fermentation of an alcoholic beverage. The method can be used with certain embodiments of the apparatus 100, 200, 300 as described. Several factors can be considered at the start 102 of the method including, for example, the varietal(s) to be fermented, the year(s) the grapes or other botanical component were harvested, the style of wine or other alcoholic beverage desired, and the parameter(s) at harvest. If wine is being made, selecting a varietal(s) 84 may include one or a combination of hybrids, clones or varieties of Pinot Noir, Pinot Menuier, Pinot Nero, Pinot Gris or any other botanical varietal or cultivar of Vitis vinifera as well as any other related species. If an alcoholic beverage other than wine made from grapes is to be created, the varietal(s) 84 can be any chosen plant species, hybrid, clone, variety or the like. Identifying one or more vintages 83 (i.e. the year(s) grapes were harvested) is also important because fluctuations in annual weather patterns affect the parameters at harvest and may influence the odds of undesirable matter appearing during the fermentation process. For example, if rain was present on or just before harvest, the moist grapes may be more prone to developing mold. This suggests a schedule conducive to the prevention of mold may be a prudent choice. It is further contemplated that several vintages may be combined (i.e. considered simultaneously). One or more parameter(s) 81 are measured including temperature, carbon dioxide, water, oxygen, pH, titratable acidity (TA), brix, yeast, nutrients, and/or alcohol. A desired beverage style 82 is also considered. In the case of wine, the style may be masculine, extracted, concentrated, feminine, restrained, and the like. Wine style is a subjective combination of color, bouquet, texture, and flavor as influenced by the grape variety or varieties used, the climate and soil conditions in the vineyard, and the method of vinification, for example. The balance of fruit, tannin structure, acidity and alcoholic strength coexist in a manner such that should any one aspect overwhelm or be diminished, then the fundamental nature of the wine will change. To create a characteristic enjoyable wine, balance is paramount.

[0123] Based on the considerations (81, 82, 83, 84) above, a predetermined schedule is generated 85. The predetermined schedule 85 can include at least one variable including: a) the horizontal location of the shaft of the apparatus 100, 200, 300 above the vessel relative to the cap; b) the vertical height of the plate above the cap; c) the depth the apparatus is extended downward into the vessel; d) the duration of time the blade (and plate) contact the cap material; e) the number the extending and retracting steps are repeated; and f) the location the shaft of the apparatus is repositioned over the vessel after step e) is conducted. The depth and duration of blade contact as well as the duration, direction, and speed of spinning the blade may be relative or specific measurements. The predetermined schedule 85 can be determined manually or with the partial or complete assistance of a computer and/or algorithm, for example. Once the schedule 85 is determined, the schedule can be implemented 86 and fermentation can commence 87. The beginning of fermentation is particularly straightforward if a cold soak and/or inoculated yeasts are employed. Natural yeast fermentations, however, are prone to less control since fermentation can start spontaneously. For at least this reason, the predetermined schedule should be generated and implemented promptly.

[0124] As the schedule is set in motion 86 and the primary fermentation process begins 87, the fermentation can be monitored to determine if undesirable matter 88 is (or becomes) present 89. Undesirable matter may exist and become dominant at any time during fermentation so it is imperative to monitor continuously from the start 102 to end 103 of the exemplary method. If no undesirable matter is present 90, then the predetermined implemented schedule 86 proceeds 91 until the fermentation is complete 96 at which time the method concludes 103. Some examples that may indicate the completion of fermentation include inactive yeasts or no residual sugar if the beverage style 82 dictates a dry wine (i.e. the desired wine is fermented to dryness), for example. Note that brix, a measurement of sugar content, is one of the parameters that can be chosen according to certain embodiments of the invention.

[0125] If undesirable matter is found to be present 89 during monitoring, reduced sulfur compound(s) 92 can be specifically identified by various quantitative tests and procedures known to those of skill in the art. Reduced sulfur compounds, including carbon disulfide (CS.sub.2), carbonyl sulfide (COS), and hydrogen sulfide (H.sub.2S), are thermally oxidized to sulfur dioxide (SO.sub.2), which can be collected in hydrogen peroxide as sulfate ion and analyzed according to the barium-thorin titration procedure, for example. Alternatively, simple qualitative tests, including smelling the fermentation for the presence of a rotten egg odor can also be used successfully to monitor reduced sulfur compounds.

[0126] In the event undesirable matter is detected (i.e. deemed to be present) and it is bacteria 93, monitoring can be accomplished with various quantitative tests and procedures known to those of skill in the art. Bacteriological monitoring, especially with respect to the levels of histamine production is important because there are seldom other biogenic amines 95 present where histamine is absent. Monitoring can be accomplished using liquid chromatography, for example. Histamine, can also be monitored using the procedure described by Held et al., Histamine Analysis in Wine Samples Using the Microplate Format BioTek Instruments (Aug. 29, 2006), http://www.biotek.com/resources/articles/histamine-microplate-format.html, for example.

[0127] Monitoring microbes effectively and efficiently during the winemaking process requires coordinating several different techniques. Examination with a phase-contrast microscope, testing using polymerase chain reaction (PCR) including quantitative PCR and Scorpions genetic chemical tests, culturing on various media, and other methods all have a place in today's wine microbe detection protocol. Amperometric biosensors have also been used to monitor factors during alcoholic fermentation. A selection of molecular monitoring protocols are described in Cocolin and Ercolini, (Eds.) Molecular Techniques in the Microbial Ecology of Fermented Foods (2008) Springer, Mills et al., Wine Fermentation, Chapter 6, pages 162-192, for example.

[0128] Perhaps the easiest, simplest, and most inexpensive way to monitor microbes is by using basic sensory cues. For example, if odors of ethyl acetate (nail polish remover), amyl acetate (banana skin) and other off odors are noticed, mold or other fungi are usually present.

[0129] As further shown in FIG. 18, if undesirable matter is found to be present during monitoring, multi-celled fungi 94 can be specifically identified by various quantitative tests and procedures known to those of skill in the art including chemical tests and microscopic examination. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) monitors fungi potentially involved in wine defects, for example. Alternatively, simple qualitative tests, including visual confirmation of oily or gelatinous substances on the cap and/or juice surface can be used successfully to monitor multicellular fungi.

[0130] If reduced sulfur compounds are present 92, an oxidative metal plate 98 can be used (or added if a plurality of blades and plates are chosen to be employed) If any one or a combination of the following are present: harmful bacteria 93; multi-celled fungi 94; and/or biogenic amines 95, then a noble metal plate 99 can be used (or added if a plurality of blades and plates are chosen to be used). If reduced sulfur compounds and biogenic amines are present at the same time in the same ferment, a combination of oxidative metal (preferably copper) and noble metal (preferably silver) plates can be used simultaneously to mitigate the undesirable matter and regulate the parameters during the fermentation of the beverage. Increased spin time and/or spin speed may also be beneficial in optimizing the attributes.

[0131] As per certain embodiments of the invention, the predetermined schedule 85 can be modified 101 in the event undesirable matter becomes present or changes form during fermentation (i.e. before fermentation is completed). The modified schedule 101 then overrides the predetermined schedule 85 and the modified schedule 101 is implemented. A feedback loop ensures continual monitoring of the fermentation for undesirable matter and the mitigation or elimination of the same.

[0132] The subject matter and the functional operations described in this specification can be implemented in digital electronic circuitry, in tangibly-embodied computer software or firmware, in computer hardware, including the structures disclosed in this specification and their structural equivalents, or in combinations of one or more of them, including the predetermined schedule 85 and any subsequent modified schedule 101, for example. The subject matter described in this specification can be implemented as one or more computer programs, i.e., one or more modules of computer program instructions encoded on a tangible non transitory program carrier for execution by, or to control the operation of, data processing apparatus. The program carrier can be a computer storage medium, for example, a machine-readable storage device, a machine readable storage substrate, a random or serial access memory device, or a combination of one or more of them, as described further below. Alternatively or in addition, the program instructions can be encoded on an artificially generated propagated signal, e.g., a machine-generated electrical, optical, or electromagnetic signal, that is generated to encode information for transmission to suitable receiver apparatus for execution by a data processing apparatus.

[0133] The term data processing apparatus encompasses all kinds of apparatus, devices, and machines for processing data, including by way of example a programmable processor, a computer, or multiple processors or computers. The apparatus can include special purpose logic circuitry, e.g., an FPGA (field programmable gate array) or an ASIC (application specific integrated circuit). The apparatus can also include, in addition to hardware, code that creates an execution environment for the computer program in question, e.g., code that constitutes processor firmware, a protocol stack, a database management system, an operating system, or a combination of one or more of them.

[0134] A computer program (which may also be referred to or described as a program, software, a software application, a module, a software module, a script, or code) can be written in any form of programming language, including compiled or interpreted languages, or declarative or procedural languages, and it can be deployed in any form, including as a stand-alone program or as a module, component, subroutine, or other unit suitable for use in a computing environment. A computer program may, but need not, correspond to a file in a file system. A program can be stored in a portion of a file that holds other programs or data, e.g., one or more scripts stored in a markup language document, in a single file dedicated to the program in question, or in multiple coordinated files, e.g., files that store one or more modules, sub programs, or portions of code. A computer program can be deployed to be executed on one computer or on multiple computers that are located at one site or distributed across multiple sites and interconnected by a communication network.

[0135] The processes and logic flows described in this specification can be performed by one or more programmable computers executing one or more computer programs to perform functions by operating on input data and generating output. The processes and logic flows can also be performed by, and apparatus can also be implemented as, special purpose logic circuitry, e.g., an FPGA (field programmable gate array) or an ASIC (application specific integrated circuit).

[0136] Computers suitable for the execution of a computer program can include, by way of example, general or special purpose microprocessors or both, or any other kind of central processing unit. Generally, a central processing unit will receive instructions and data from a read only memory or a random access memory or both. The essential elements of a computer are a processing unit for performing or executing instructions and one or more memory devices for storing instructions and data. A computer can also include, or be operatively coupled to receive data from or transfer data to, or both, one or more mass storage devices for storing data, e.g., magnetic, magneto optical disks, or optical disks. However, a computer need not have such devices. Moreover, a computer can be embedded in another device, e.g., an apparatus, an apparatus controller, or a portable storage device, e.g., a universal serial bus (USB) flash drive or other removable storage module.

[0137] Computer readable media suitable for storing computer program instructions and data include all forms of non-volatile memory, media and memory devices, including by way of example semiconductor memory devices, e.g., EPROM, EEPROM, and flash memory devices; magnetic disks, e.g., internal hard disks or removable disks; magneto optical disks; and CD ROM and DVD-ROM disks. The processor and the memory can be supplemented by, or incorporated in, special purpose logic circuitry.

[0138] The previously described embodiments of the subject invention have many advantages, including managing cap material and selectively mitigating undesirable matter during fermentation. Such embodiments provide new, useful and non-obvious methods and apparatus for cap management that regulate fermentation parameters and optimize organoleptic attributes while selectively mitigating (or eliminating) undesirable matter including reduced sulfur compounds, harmful bacteria, multicellular fungi and/or biogenic amines.

[0139] Although embodiments of the invention have been described in considerable detail with reference to certain preferred versions thereof, other embodiments are possible. Therefore, the spirit and scope of the appended claims should not be limited to the descriptions of the embodiments above.