Methods and Apparatus for Cap Management and Mitigation of Selected Undesirable Matter During Fermentation

摘要

Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.

主权项

1. An apparatus for mixing a solid botanical component with a liquid botanical component, the solid component 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 an upward 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; and a first plate releasably attached to the first blade so that, in use, the plate is configured to initially contact the solid component to at least partially submerge and horizontally relocate portions of the solid component under the liquid component during the downward motion to mix the botanical components together.