Reusing barrels is one of the ways that wineries can reduce their overheads. This is especially true in large wineries where multiple hundreds of barrels are in circulation at any one time. Barrels have a limited life and are only able to be clean a certain number of times, usually a single barrel in used firstly for white wines and then at a later time it is cleaned and used to house red wines. The time that the wine spends in a particular barrel depends on the type and quality of the wine that is being produced.

The wood of a new barrel imparts the most flavour into the wine, with the effect being diminished with each re-use of the barrel. Therefore since new barrels are expensive their initial use is normally reserved for premium wines. The third-use of a barrel usually doesn't add much flavour to the wine. For this reason many producers manage their barrels carefully, ageing their wine in a mix of new and used barrels to avoid over-oaking the wine. Care however must be taken in the use of older barrels, since the interior can harbour bacteria and yeasts that might contaminate the wine that is to be placed in the cleaned barrel. Such contamination cost the wine industry vast amounts each year in spoilt wine. Furthermore, the wine maker cannot judge whether a wine has spoiit until it has spent some time in the barrel.

Traditionally the inner surface of the wine barrel was shaved to remove wine residues. Various methods including cutting routers, planes and rotating wire brushes have been used to remove a small amount of wood off the inner surface of the barrel's staves. The process involves either the dismantling of the barrel or the removal of one end of the barrel. The wood of the interior of the barrel is then shaved to remove residues. Shaving the wood reduces the chance of contaminating the wine that is to be placed in the barrel at a latter time. The method however is not time effective since the barrels must be moved to a location where they can be shaved. Furthermore the inner surface of the barrel must be re-roasted.

Other methods that have been used involve the use of high-pressure water or steam to clean the interior surface of the barrel. A high-pressure water or steam lance is inserted through the bunghole and is manually manipulated or rotated to

spray jets of water or steam over the internal surface of the barrel. This loosens the wine residue, tartrates and the like which can then be removed. The detritus can then be drained by the use of a pump or by inverting the barrel.

An alternate method that is used involves inverting the barrel over a cleaning nozzle that sprays high-pressure water or steam over the interior surface of the barrel. The advantage of using steam or high-pressure water to clean the residue from the interior surface is that it also sterilises the surface. Both of the methods using steam or water are however limited because the method requires the application to occur directly onto the inner surface of the barrel. This poses problems, especially around the bunghole, as it is difficult to rotate the nozzle to a position where the surface is directly contacted by the steam or water. Furthermore these methods often require a large amount of water and power, as the water needs to be heated to boiling.

The treatment of surfaces with ultrasonic devices for the purposes of cleaning is used extensively within industrial applications today. This cleaning method works by the action microscopic cavities in a cleaning fluid collapsing and releasing shock waves. The microscopic cavities are formed by sending sound at high frequencies into a body of liquid in which the surface to be cleaned is immersed. The high quality cleaning action produced by the use of this cleaning method is well known and is now used for the cleaning of small surgical instruments. The applicant is unaware of any current ultrasonic cleaning apparatus adapted for use in the process of cleaning wine barrels.

It is therefore proposed an apparatus and method of ultrasonic cleaning that can remove the deposits from the interior of wine barrels and disinfect the surface.

It is a further aspect of the invention to provide an apparatus and method of ultrasonic cleaning whereby the ultrasonic transducer can be introduced into the barrel through the bunghole, thereby avoiding the need to dismantle the wine barrel.

It is still a further object of the present invention to provide an apparatus and method of ultrasonic cleaning whereby the cleaning of the barrel can occur is situ, without the barrel having to be moved off site.

SUMMARY OF THE INVENTION

Therefore in one form of the invention there is proposed an ultrasonic processor for ultrasonic cleaning characterized in that it includes : at least one shaft of a diameter less than the diameter of the bung hole of a wine barrel; an ultrasonic generator; and at least one ultrasonic transducer associated with said shaft.

In one form of the invention, multiple ultrasonic transducers are associated with said shaft and wherein each ultrasonic transducer associated with said shaft is connected to a single ultrasonic generator.

In an alternative form of the invention the ultrasonic processor includes a plurality of shafts in which each shaft has a respective ultrasonic generator associated therewith.

Preferably, the ultrasonic generator is located within a handle of the ultrasonic processor.

Preferably, the ultrasonic processor includes at least one sensor which monitors ultrasonic activity.

The shaft may be made from titanium and may be of a linear configuration or a curvilinear configuration.

Preferably, the shaft of the ultrasonic processor is constructed with nodules along its length, said nodules serving to act as wave guide and help to amplify the resonance of the ultrasonics waves generated by the generator.

Preferably, the shaft of the ultrasonic processor incorporates a series of sensors along its length.

In a further form of the invention there is provided a method for ultrasonic cleaning of a container which has restricted access characterized in that includes the steps of the steps of: introducing at least one ultrasonic processor through the opening of the container, said ultrasonic processor including a shaft of a diameter less than the diameter of the bung hole of a wine barrel ; an ultrasonic generator; and at least one ultrasonic transducer associated with said shaft; ; using said ultrasonic transducer to induce ultrasonic waves within said container to clean the interior surface container; and removing the detritus through the restricted opening of the container.

Preferably, the container contains water that can be agitated.

Preferably, the ultrasonic transducer is vertically placed within the container and located in the opening with an intermediate flange.

Preferably, multiple ultrasonic processors are introduced into a single container and wherein a respective ultrasonic transducer associated with each shaft of each ultrasonic processor is connected to a single ultrasonic generator.

Preferably, the container is able to rotate on at least one axis during the cleaning processor shaft of a diameter less than the diameter of the bung hole of a wine barrel ; BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a perspective view of a wine barrel with an ultrasonic processor in accordance with a first aspect of the present invention; Figure 2 is a cross-sectional view of the barrel of figure 1 partially filled with water illustrating how the ultrasonic processor can rotate; Figure 3 is a cross-sectional view of the barrel of figure 1 partially filled with water illustrating an ultrasonic processor with a linear shaft ; Figure 4 is a cross-sectional view of a barrel partially filled with water illustrating an ultrasonic processor in accordance with a second embodiment of the present invention; Figure 5 is a cross-sectional view of a barrel partially filled with water illustrating an ultrasonic processor in accordance with a third embodiment of the present invention; Figure 6 is a cross-sectional view of a barrel partially filled with water illustrating an ultrasonic processor in accordance with a fourth embodiment of the present invention; and

Figure 7 is a cross-sectional view of a barrel partially filled with water illustrating an ultrasonic processor in accordance with a fifth embodiment of the present invention; DESCRIPTION OF THE PREFERRED EMBODIMENTS The following detailed description of the invention refers to the accompanying drawings. Although the description includes exemplary embodiments, other embodiments are possible, and changes may be made to the embodiments described without departing from the spirit and scope of the invention. Wherever possible, the same reference numbers will be used throughout the drawings and the following description to refer to the same and like parts.

Illustrated in Figure 1 is an ultrasonic processor 10 including a shaft 12 a handle 14 an intermediate flange 16 and an ultrasonic generator 18. At least one ultrasonic transducer (not shown) is associated with the said shaft 12. The total diameter of the shaft is less than the diameter of the bunghole 20 of a wine barrel 22 comprising a series of staves 24 and metal rings 26. The shaft may be fixed in a single position or able to pivot 28 as illustrated in Figure 1. The said shaft 12 is preferably made from titanium however the reader should understand that the invention is not limited to an ultrasonic processor 10 with titanium shaft 12.

The practice of recycling wine barrels by way of cleaning is used extensively within the wine industry. However bacterial and yeast contaminations resulting from incomplete cleaning costs the wine industry vast amounts each year in spoilt wine.

The difficulty with wine and liquor barrels is that the opening of the container is restricted. This poses significant problems when such a container is cleaned.

Previously the barrels were dismantled and shaved, however recently high-pressure water or steam have been use to clean such containers. This however presents other problems especially in dryer areas where only limited water is available. In the present method and as illustrated in Figure 1 the shaft 12 of an ultrasonic processor 10 is inserted into the bunghole 20 of a wine barrel 22. The reader should however understand that the present invention is not limited to wine barrels and can be used to clean any container with limited access such as liquor barrels or casks.

As illustrated in Figure 1 an intermediate flange 16 locates the ultrasonic processor 10 in place once the shaft 12 has been inserted through the bunghole 20.

The said intermediate flange 16 does not have to produce a perfect seal as the cleaning is only a short-term process and little water will be lost. The flange 16

however must be secure enough that when the barrel 22 is rotated or moved the uitrasonic processor 10 in not dislodged from the bunghole 20. The average diameter of the bunghole of wine barrels is between 49-50mm at the outside surface of the barrel and 47-48mm at the interior surface. Therefore the shaft 12 of the ultrasonic processor 10 must be less than the smallest diameter of the bunghole 20.

The generator 18 then produces an ultrasonic signal that is emitted by the transducer associated with the said shaft 12, which is located within the barrel 22.

The ultrasonic cleaning method works by the action of microscopic cavities collapsing and releasing shock waves. The microscopic cavities are formed by sending sound at high frequencies into a body of liquid that is in contact with the surface to be cleaned. In the present example the microscopic cavities form on the interior surface of the wooden staves 24 of the wine barrel 22. The shock waves produced by the collapse of the said cavities loosen the wine residue, tartrates and the like. This detritus can then be drained by the use of a pump or by inverting the barrel and allowing the said detritus to drain out through the bunghole 20.

To avoid the creation of a standing wave the water within the wine barrel 22 must be agitated. This can be accomplished by either agitating the water through the use of a pump (not shown) or by allowing the shaft 12 of the ultrasonic processor 10 to rotate 28.

As illustrated in Figure 2 the shaft 12 of the ultrasonic processor 10 can rotate 28 around axis 30. The said axis 30 is located at the point where the said shaft 12 enters the wine barrel 22 through the bunghole 20. The intermediate flange 16 is adapted to allow movement of the shaft 12 by means of pressure applied to the handle 14. As further illustrated in Figure 2 the wine barrel 22 does not need to be completely filled with liquid. In the present example the said barrel 22 is only half filled 32 with liquid 34. Reducing the amount of water used is a significant advantage, especially where there is restricted water access.

Since the wine barrel is only half filled 32 with liquid 34 the barrel 22 must be rotated on at least one axis, preferable the horizontal axis, so that all surfaces of the barrel come in contact with the liquid 34 and ultrasonic cavitations. Rollers that are commonly used in the wine industry to rotate barrels 22 would be sufficient for this task. It should however be understood that the invention is not limited to half filled barrels. The barrel may be completely filled with liquid that is then filtered and recycled for use in cleaning other barrels.

It should however be understood by the reader that the present invention is not limited to ultrasonic processors that use a cooling means. Ultrasonic processors that produce high ultrasonic power densities, without the need for additional cooling media, can be used.

Figure 3 illustrates an ultrasonic processor 10 with a shaft 12 of a linear configuration. The said shaft 12 can be can be fixed by the intermediate flange 16 where is passes through the bunghole 20 of the wine barrel 22 or it can rotate as previously described. In an alternate configuration, as illustrated in Figure 4, the shaft 12 of the ultrasonic processor 10 can be curvilinear in shape. Figure 4 further illustrates that multiple transducers associated with shafts 12a and 12b can be inserted into the same wine barrel 22. When multiple shafts 12a and 12b are inserted into the same wine barrel 22 the transducer associated with each of the said shafts 12a and 12b are connected to the same generator 18, located in this example within the handle 14 of the ultrasonic processor 10.

In further alternate configuration of the invention, as illustrated in Figure 5, the shaft 12 of the ultrasonic processor 10 is constructed with nodules 36 along its length. These nodules 36 act as wave guide and help to amplify the resonance of the ultrasonics. The increased radial energy that is produced enhances the cleaning efficiency of the ultrasonics, especially on the interior surface of the end staves 24 of the barrel 22.

As illustrated in Figure 6 a sensor 38 can be associated with the ultrasonic processor 10. This sensor 38 monitors 40 the ultrasonic activity within the cavity of the wine barrel 22. This so called"smart"technology enhances the efficiency of the cleaning as it monitors ultrasonic activity and enables the operator to make changes to the process where necessary. These changes can include increasing the length of time that a particular stave 24 is exposed to the ultrasonic activity.

Figure 7 illustrates an alternate from of the invention where the shaft 12 of the ultrasonic processor 10 incorporates a series of sensors 42 along its length. As the reader could appreciate a series of sensors 42 located at various points along the shaft 12 would enable better monitoring of ultrasonic activity within the barrel 22, than would a single sensor located at a fixed location within the wine barrel 22.

It should be understood by the reader that the cables and pipes associated with the present invention are of a sufficient length to enable barrels to be cleaned in situ, even when the said barrels are at a distance from power or water sources.

Furthermore the ultrasonic processor can also be located on a boom to enable the

user to manipulate the said processor with ease, even when the barrels a stacked or on rollers at a high above the ground.

As the reader would now be aware the use of ultrasonics is a cost effective way to clean wine barrels. The present invention circumvents the need to dismantle the wine barrel. The ability of the ultrasonic process to sterilise the interior surface of the wine barrel stave also means that the chances of cross contamination from bacteria and yeast is reduced. Furthermore, the ease with which the present invention can be used in conjunction with currently available equipment, such as barrel rollers, increases the likelihood of this technique being used by wineries.

Added to these advantages are the reduction in cleaning time and the fact that less water is required for the cleaning process.

Further advantages and improvements may very well be made to the present invention without deviating from its scope. Although the invention has been shown and described in what is conceived to be the most practical and preferred embodiment, it is recognized that departures may be made therefrom within the scope and spirit of the invention, which is not to be limited to the details disclosed herein but is to be accorded the full scope of the claims so as to embrace any and all equivalent devices and apparatus.