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Miniaturized Continuous - Flow Winery
Category(s):
For Information, Contact:
Jay Bjerke
Commercialization Manager, Engineering
515-294-4740
licensing@iastate.edu
Web Published:
12/7/2015
ISURF #
4358
Summary:
Iowa State University researchers have developed a miniature continuous-flow winery with immobilized yeast cells, mass transport via porous membranes, in-line alcohol sensing and temperature control.

Development Stage:
Description:
Today, wine is typically produced in large batches, with volumes 10-100,000 liters. Alcoholic fermentation occurs within 2 weeks, and the remaining winemaking operations occur within weeks to months. Yeast cells are dispersed in the juice. Monitoring of fermentation and production is done by sampling.

This invention uses a continuous flow rather than a batch approach. Volumes of wine produced are on the order of 1 mL per unit. Alcoholic fermentation occurs within 3-4 days. The yeast is not dispersed in the juice but separated from the juice by a porous hydrophilic membrane, and from the ambient air by a hydrophobic membrane. Inline electrical impedance sensing monitors the alcohol content. A miniature alcohol sensor and temperature control are integrated in the microwinery.

Advantage:
• Simpler and higher throughput screening of yeast type since no sedimentation or clarification is required
• In-line sensing is faster and more convenient than sensing by sampling
• Scale-up of output does not require the redesign of operating conditions.  Microwineries are cheap and easily duplicated
• Unprecedented control of fermentation and temperature allows the making of wines that have never been made.

Application:
Wine making and testing

Patent Information:
*To see the full version of the patent(s), follow the link below, then click on "Images" button.

Patent:
Patent(s) applied for

Direct Link: