Simplified method for processing grapes into juice and for fermentation

Claim 1

A SIMPLIFIED METHOD FOR PROCESSING GRAPES INTO WINE AND RELATED FERMENTATION PRODUCTS, IN THE FORM IN WHICH SAID GRAPES ARE RECEIVED AT THE WINERY WHICH COMPRISES: SIMULTANEOUSLY DISINTEGRATING THE PULP, SKIN, SEEDS AND STEMS IN A SINGLE OPERATION, SAID DISINTEGRATION CONVERTING SAID PULP SUBSTANTIALLY INTO A LIQUID, SHREDDING THE STEMS INTO SHORT FILAMENTS OF SMALLER DIAMETER THAN THE DIAMETER OF THE ORIGINAL STEMS, AND BREAKING SAID SEEDS AND SKINS INTO FINELY DIVIDED PARTICLES, THEREBY RUPTURING THE SKIN CELLS, ENTRAPPING AIR IN THE SUBSTANTIALLY LIQUID MASS DURING SAID DISINTEGRATION, THEREBY FORMING A SUBSTANTIALLY LIQUID SUSPENSION OF JUICE AND SOLIDS IN WHICH THE FINELY DIVIDED SOLID PARTICLES AND FILAMENTS ARE LOWER IN DENSITY THAN THE DENSITY OF SAID JUICE, THEREBY PERMITTING RAPID SEPARATION OF THE JUICE THEREFROM, TRANSFERRING SAID SUBSTANTIALLY LIQUID SUSPENSION TO A FIRST RECEIVER WHEREIN SAID SOLIDS SEPARATE FROM SAID JUICE IN THE FORM OF A POROUS FLUFFY MASS THAT COLLECTS ON THE SURFACE OF SAID JUICE; FERMENTING THE SUGARS IN SAID RECEIVER TO THE DESIRED ALCOHOLIC CONCENTRATION, THEREBY GENERATING CARBONIC ACID, GASES, AND HEAT, SAID GASES AND HEAT RISING TO THE SURFACE OF SAID JUICE; CONTINUOUSLY AGITATING SAID FLUFFY MASS BY MEANS OF THE ACTION OF THE RISING GAS BUBBLES, THEREBY PREVENTING SAID FLUFFY SOLID MASS FROM FORMING A PACKED CAP AND INSURING FREE PASSAGE OF GASES AND HEAT THROUGH SAID FLUFFY SOLID MASS WHEREBY GASES AND HEAT OF FERMENTATION ESCAPE FROM THE FERMENTING MIXTURE, HEAT IS MORE FREELY DISSIPATED, THEREBY REDUCING THE DANGER OF LACTIC FERMENTATION AS WELL AS REDUCING MATERIALLY THE AMOUNT OF HEAT TO BE ABSTRACTED FROM SAID FERMENTING MIXTURE; WITHDRAWING THE FERMENTED LIQUID FROM SAID FLUFFY SOLID MASS; TRANSFERRING THE AQUEOUS SUSPENSION FORMING AN AQUEOUS SUSPENSION OF SAID SOLIDS AND DISSOLVING SUBSTANTIALLY ALL SUGARS AND ALCOHOL CONTAINED IN SAID FLUFFY SOLID MASS; TRANSFERRING THE AQUEOUS SUSPENSION AND DISSOLVED SUGARS AND ALCOHOL TO A SECOND RECEIVER, FERMENTING THE SUGAR CONTAINED IN THE AQUEOUS SUSPENSION UNTIL CONVERSION OF SUGARS INTO ALCOHOL IS SUBSTANTIALLY COMPLETE AND DISTILLING THE SLCOHOL FROM SAID SOLID SUSPENSION.