WINE PROCESSING AND LIQUID PROCESSING APPARATUS AND METHODS
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United States of America Patent
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Dec 17, 2015
app pub date -
Jun 29, 2015
filing date -
Mar 15, 2013
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A method of improving the quality of wine during the production, fermentation and/or aging process comprising the steps of providing sound energy source(s) capable of generating sound energy over a plurality of frequency ranges, coupling the sound energy source(s) to the wine, determining a specific frequency range within the frequency ranges that resonate undesirable yeast, exposing the wine containing the undesirable yeast to sound energy sweeping through a bandwidth around the specific frequency to cause the yeast to act as a cavitation nucleus and implode. Further, using sound energy to degas oxygen, carbon dioxide and sulfur dioxide from the wine and to cause the sonochemical effect simulating aging. Additionally, for a sweeter wine, the sound energy is used to end the fermentation process by inactivating all the yeast.
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