APPARATUS AND METHOD FOR PRESERVING THE AROMA OF A FERMENTABLE BEVERAGE

摘要

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.

主权项

1. A method for preserving the aroma of a fermentable beverage, the method comprising:
fermenting the beverage in a fermentation container to produce a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid in a headspace located above the beverage contained in the fermentation container; permitting the headspace fluid mixture to exit the container into a flow passage; permitting the headspace fluid mixture to flow through the flow passage and into contact with a carbon dioxide scrubber to separate the carbon dioxide gas in the headspace fluid mixture from the aromatic fluid in the headspace fluid mixture by permitting at least a portion of the carbon dioxide gas to exit the flow passage and retaining at least a portion of the aromatic fluid in the flow passage to thereby retain a modified fluid in the flow passage, wherein the modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture; and permitting the modified fluid remaining in the flow passage after contacting the carbon dioxide scrubber to reenter the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container.