AU2007203139A1 - Dispensing apparatus - Google Patents

Description

AUSTRALIA

Patents Act 1990 ORIGINAL COMPLETE SPECIFICATION STANDARD PATENT Invention title: Dispensing Apparatus and Method The following statement is a full description of this invention, including the best method of performing it known to us: agbm A0107226031vl Dispensing apparatus'and method ZField of the invention The present invention is directed to improvements in or relating to dispensing, and is more particularly directed to the dispensing of a beverage such as wine which has been carbonated artificially.

Background of the invention In this specification, where a document, act or item of knowledge is referred to or discussed, this reference or discussion is not an admission that the NI document, act or item of knowledge or any combination thereof was at the priority date: part of common general knowledge; or (ii) known to be relevant to an attempt to solve any problem with which this specification is concerned.

The perceived benefits of carbonated beverages such as beers, soft drinks and waters have long been recognised. Carbonation generally provides a pleasurable sense of freshness and tanginess to the mouth, and has thus become a well-accepted and indeed expected component of the average consumer palate.

In the case of beers, the fermentation process provides an admirable source of carbon dioxide. The nature of the fermentation process is such that sugars present in the process are converted by yeast enzymes to carbon dioxide. The carbon dioxide stays in solution to a sufficient extent and for a sufficient time for the resulting beer to have an inherent gaseousness providing desirable frothiness or 'head' to the beer when poured, and beading in the glass or other receptacle into which it is poured. In the case of draught beer, this is often supplemented by providing a source of carbon dioxide at the dispensing point such as a beer tap provided behind the bar of a hotel or a dispensing machine at a sporting or cultural venue.

An example of a beer dispensing system.is given in United States Patent No.

6,530,400, in which the beer is first conveyed from its source to a closed reservoir at which it is maintained at a pressure greater than atmospheric pressure. When it is desired to dispense the beer into a serving container, the reservoir pressure is agbm A0107226031vi Srapidly decreased to atmospheric pressure, with the beer then following into the container with minimal foaming.

It is also known to artificially carbonate beverages such as soft drinks and waters. In a standard soft drink production facility, for example, gaseous carbon dioxide is normally injected into a base soft drink syrup just prior to bottling to provide the desired level of carbonation.

Various post-mix arrangements also involve the provision of a source of a primary gas such as carbon dioxide at or near the beverage dispensing point.

(1 Examples of other previous proposals to carbonate a still liquid include the traditional soda siphon, which involves the injection of pressurised gas from a cartridge into a liquid, following which the liquid is dispensed into a receptacle such as a glass.

In the case of wines, some natural fermentation processes result in sparkling wines or champagnes, which place the carbon dioxide in solution and hold it there during storage/bottling until the wine is poured into a glass, at which time the carbon dioxide leaves the solution providing an aesthetically pleasing effect as the beads of gas rise to the surface of the liquid.

Foaming or frothing is common with highly carbonated beverages such as beers, soft drinks and aerated waters. Consumers have come to know that beers are generally naturally frothy and will tend to foam, particularly if they are dispensed quickly, and that is also the case to an extent with soft drinks and aerated waters.

It is much less desirable for beverages such as sparkling wine to froth or foam when dispensed.

Some attempts are thought to have previously been made to artificially carbonate wines. Any such attempts appear to have met with negligible, or at best only extremely limited success, as no commercial sparkling wine dispensing operations are presently known to the inventors.

Summary of the invention According to a first aspect of the present invention, there is provided a dispensing apparatus capable of dispensing an artificially carbonated beverage to agbmA0107226031vl 04.07.2006 be provided from at least one dispensing port, the apparatus including staged pressure-reduction means to facilitate a sufficient reduction in the pressure of the ,gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage.

In contrast to dispensing system of the.prior art such as those discussed above, apparatus according to the present invention includes means for facilitating a staged reduction in the pressure of the gas in the beverage, thereby enabling (-i artificially carbonated beverages, and in particular artificially carbonated wine, to Sbe dispensed without undue foaming or frothing.

(-i One embodiment of the present invention provides a dispensing apparatus capable of dispensing an artificially carbonated beverage, the apparatus comprising means for raising the pressure of the carbonating gas in a carbonation step to facilitate carbonation of the beverage, and means for reducing the pressure of the gas in the beverage following carbonation, the arrangement being such as to allow dispensing of.the beverage from a dispensing port without undue foaming or frothing of the beverage.

Another embodiment provides a dispensing apparatus capable of dispensing an artificially carbonated beverage, the apparatus comprising means for maintaining the pressure of the carbonating gas in a carbonation step to facilitate carbonation of the beverage, and means for reducing the pressure of the gas in the beverage following carbonation, the arrangement being such as to allow dispensing of the beverage from a dispensing port without undue foaming or frothing of the beverage.

Yet another embodiment provides a dispensing apparatus capable of generating an artificially carbonated beverage to be provided from at least one dispensing port, the apparatus including staged pressure reduction means to facilitate a sufficient reduction in the pressure of the gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage.

Yet another embodiment provides a dispensing apparatus for producing an artificially carbonated beverage, the apparatus comprising carbonation means for generating the artificially carbonated beverage, at least one dispensing port, in agbmA0107226031v1 04.07.2006 Sfluid communication with the carbonation means, for dispensing the beverage when carbonated, and staged pressure reduction means to facilitate a sufficient ,reduction in the pressure of the gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage.

Yet another embodiment provides an apparatus for generating an artificially carbonated beverage, the apparatus comprising temperature control means to (Ni maintain the temperature of a beverage whether before or after carbonation at a Slevel which is above the freezing point of the beverage but below about minus (Ni degrees Celsius, and gas control means to facilitate the introduction of a source of carbonating gas into the beverage at a level in the region of approximately 700 to 900kPa, whereby to produce a beverage which contains a highly pressurised gas.

Yet another embodiment provides an apparatus for generating an artificially carbonated beverage, the apparatus comprising carbonation means for carbonating the beverage with a carbonating gas, and venting means to control the level of gas in the carbonation means and/or to prevent or limit over-carbonation of the beverage in the carbonation means during a carbonation step.

Yet another embodiment provides a dispensing apparatus for producing an artificially carbonated beverage, the apparatus comprising temperature control means to maintain the temperature of a beverage whether before or after carbonation at a level which is above the freezing point of the beverage but below about -2.5 degrees Celsius, and gas control means to facilitate the introduction of a source of carbonating gas into the beverage at a level in the region of approximately 700 to 900kPa, whereby to produce a beverage which contains a highly pressurised gas, and staged pressure reduction means to facilitate a sufficient reduction in the pressure of the gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage.

Yet another embodiment provides a dispensing unit providing a source of an artificially carbonated beverage to at least one dispensing port, the unit including staged pressure reduction means to facilitate a sufficient reduction in agbm A0107226031vl 04.07.2006 the pressure of the gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage.

Yet another embodiment provides a dispensing unit for dispensing an artificially carbonated beverage, the dispensing unit comprising at least one dispensing port, and staged pressure reduction means to facilitate a sufficient reduction in the pressure of the gas in the carbonated beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage.

In the context of the present invention, the term 'carbonated beverage' is primarily intended to relate to a beverage or beverage stock and in particular a base wine or wine stock which has been artificially carbonated in accordance with the invention, that is, a liquid is produced which contains a highly pressurised gas.

It will be appreciated that the invention may be applicable to other beverages capable of artificial carbonation, such as 'flat' beer, and ready to drink beverages requiring carbonation at or near the beverage dispensing point. However the invention has been found to be particularly suitable for the generation of sparkling wine from still wine at the point of dispensing and has been surprisingly found to provide a sparkling wine having characteristics hitherto only found in bottled sparkling wines. This feature of the present invention is particularly advantageous in that when sparkling wines are sold by the glass there has traditionally been a high spoilage rate due to unsold sparkling wine being left in an opened bottle and at busy times, the time spent by bar staff in opening fresh bottles of sparkling wines delays the provision of service. Both of these disadvantages can be avoided by using the present invention without any drop in the quality of the product provided to the consumer.

The term 'artificially carbonated beverage' as used herein is intended to refer to a beverage to which a proportion of a carbonating gas has been applied.

The beverage may possess a degree of inherent carbonation or it may be a substantially still beverage.

A carbonating gas according to the invention will typically be carbon dioxide. It may be a mixture of gases, although it is envisaged that any mixture will generally have as its primary component carbon dioxide.

agbmA0107226031vl 04.07.2006 SIt has been observed that temperature is an important factor in the take-up of carbonating gas into the beverage solution. Apparatus according to the invention will typically operate at temperatures below about 0 degrees Celsius, and more typically in the region of in the range of from about -3.5 degrees Celsius to just above the freezing point of the beverage to be carbonated. In the case of Scarbonating still wine as sparkling wine it has been found that carbonation at a temperature of about -4.50 C is ideal. This has been found to facilitate delivery of (-i N the beverage when carbonated to the dispensing port at a temperature in the 0region of about minus 2.5 degrees Celsius to less than zero degrees Celsius, which (Ni is within acceptable bounds for customer consumption.

The temperature of the liquid is typically maintained by chilling the liquid down to a temperature within a desired band. This is typically done prior to carbonation, and can be achieved by any suitable means. A presently preferred method involves passing the liquid through a coil to rapidly reduce its temperature to below zero degrees Celsius and preferably to in the region of about minus 3.5 degrees Celsius. A propylene-glycol water tank or bath or similar arrangement can be used to facilitate the required temperature reduction.

Following carbonation it is desirable to maintain the temperature at a sufficiently low level to ensure that it is delivered to the dispensing port or unit. This can be achieved by contacting the beverage flow line with, or encapsulating or otherwise jacketing the beverage flow line in, a cold medium. Typically propylene glycol or similar composition is used to facilitate this temperature control step. In one preferred embodiment the beverage flow line following carbonation is fully surrounded by an annular flow line of propylene glycol up to a point just prior to dispensing.

It has also been observed that pressure is an important factor in the take-up of carbonating gas into the beverage solution. In particular, it has been observed that there is a correlation between pressure and the take-up of carbonating gas into the beverage solution. Accordingly apparatus according to the present invention will typically be operated at elevated pressures. Typically elevated pressures in the region of approximately 700 to 900 kPa, and more typically in the agbmA0107226031vl 04.07.2006 region of approximately 800kPa, will be used in accordance with the present invention to produce an appropriately carbonated wine.

Apparatus according to the invention produces a liquid containing a highly pressurised gas which is prone to foaming or frothing if dispensed at approximately the pressures at which it is produced. Pressurised liquid dispensed rapidly into a glass or other receptacle can produce a large 'shot' of foam, which can adversely affect the pourability of the beverage. It can also render it difficult (Ni to maintain a proper hold on a receptacle into which a pressurised liquid is suddenly dispensed, leading to potential health and safety issues for the operator (-i of the apparatus.

A staged reduction in the pressure of gas contained in a beverage carbonated according to apparatus within the scope of the present invention is provided by a staged pressure reduction means. It is envisaged that the staged pressure reduction means will typically be provided at or near a dispensing port for the beverage, although other arrangements are also envisaged.

In one embodiment, the staged pressure reduction means comprises a plurality of valves. A first valve will typically be a primary bleed valve which is operable in a dispensing mode. A second valve will typically be a primary dispensing valve for the carbonated beverage. The valves will preferably have predetermined opening and/or closing sequences. The valve arrangement is preferably such that the primary bled valve is electrically or mechanically connected to a button, finger pad or other control capable of being depressed such as by manual finger pressure. On depression of the button, finger pad or other control, the primary bleed valve opens for a predetermined period. After a further predetermined period, the primary dispensing valve is caused to open.

After a further predetermined period the primary bleed valve closes, whilst the primary dispensing valve stays open, allowing the beverage to be dispensed.

Staged reduction means in this form has been observed to allow the high gas pressures generated in the liquid to be dissipated to a sufficient extent to permit the dispensing of beverage without undue foaming.

agbmA0107226031vl 04.07.2006 SIn one particularly preferred embodiment the staged pressure reduction means comprises a pair of valves in the form of a primary bleed valve and a ,primary dispensing valve.

In an alternative embodiment, the staged pressure reduction means comprises a beverage chamber into which a carbonated beverage containing a highly pressurised gas (typically 700-900kPa) is introduced from a carbonation source. The volume of the beverage chamber will typically be sufficient to permit (Ni a reduction in the pressure of the introduced beverage to within an acceptable range for dispensing without undue foaming. In this arrangement the pressure (Ni within the beverage chamber may typically be able to drop to somewhere in the region of an equilibrium point of about 300kPa. The beverage may then be supplied to a dispensing port for dispensing into a glass or other receptacle. The beverage chamber may have a recycle line to permit re-carbonation of the beverage by the carbonation chamber in the event the level of carbonation is detected to have fallen to below a limit observed as being desirable in the finished product..

Carbonation means according to the invention may take any suitable form.

Typically the carbonation means will include a chamber for contact and mixing between the liquid of the beverage and the carbonating gas. In one preferred embodiment the carbonation chamber includes openings to permit beverage liquid at approximately ambient pressure and carbonating gas at high pressure to enter the chamber. The chamber will typically includes an exit opening window to permit liquid when carbonated to cascade through the exit opening and to proceed or be forced under pressure via appropriate flow tubes or lines to a dispensing port.

The carbonating gas will typically be carbon dioxide or a gas mixture having as its primary component carbon dioxide. Whilst not wishing to be bound by theory, it is thought that a gas blanket forms both within and external of the carbonation chamber. The introduction and contact of liquid with highly pressurised gas at low temperature results in rapid mixing and then transfer of carbonating gas into the liquid solution to produce a carbonated liquid.

agbmA0107226031vl 04.07.2006 Carbonation means according to the invention may also include level detection means having at least one probe to monitor liquid levels and to maintain ,them at appropriate levels.

System pressure can present a problem for apparatus according to the invention, particularly during periods when the apparatus is not in use. Periods of disuse can occur when the premises where the apparatus is sited are closed, or when there is low demand for the beverage(s) available to be dispensed from the apparatus. Venting means may be provided to prevent over-carbonation in the carbonation chamber. Typically the venting means will be controlled with respect to a predetermined time interval, after which time if a dispensing port is not opened a degree of venting of gas will take place. The venting exhaust port of the venting means will typically be set at a desired pressure level for this purpose.

This feature is not intended to dissipate to any significant degree the carbonating gas in the liquid solution, as it has been observed in operation that dispensing of the beverage following a venting period does not unduly affect the quality of the beverage.

A base beverage stock for carbonation will typically be provided in a convenient packaging form capable of establishing a fluid connection with the apparatus. In one preferred embodiment the base beverage stock is provided in an airtight bladder having an opening for the insertion of a tube, flow line or similar fluid flow means.

A source of carbonating gas will typically be provided or made available for use in accordance with apparatus of the invention. The carbonating gas will typically be supplied in bottle form with appropriate gas regulator(s) to control the flow of gas as is generally known in the art.

The present invention provides in a particularly preferred embodiment a dispensing apparatus for producing an artificially carbonated beverage, the apparatus comprising temperature control means to maintain the temperature of a beverage whether before or after carbonation at a level which is above the freezing point of the beverage but below about minus 2.5 degrees Celsius, and gas control means to facilitate the introduction of a source of carbonating gas into the beverage at a level in the region of approximately 700 to 900kPa, whereby to agbmA0107226031vl 04.07.2006 1t C-i produce a beverage which contains a highly pressurised gas, and staged pressure Zreduction means to facilitate a sufficient reduction in the pressure of the gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage, the staged pressure reduction means comprising a pair of valves having predetermined opening and/or closing sequences.

Apparatus according to the invention has been observed to form a'mousse' and/or bead sizing which are within an acceptable range for a sparkling wine.

N- According to another aspect of the present invention there is provided a method of dispensing an artificially carbonated beverage, including the step of effecting a staged reduction of the pressure of the gas in the beverage prior to dispensing ,to allow dispensing of the beverage without undue foaming or frothing of the beverage.

Typically, the method further includes the step of generating the artificially carbonated beverage from a base liquid prior to dispensing thereof. The base liquid base liquid may be wine or'flat' beer.

Preferably, the generation step comprises contacting and mixing the base liquid with a carbonating gas at a pressure of around 700 to 900 kPa.

Optionally, the method includes the further step of reducing the temperature of the base liquid to about minus 3.5 degrees Celsius or in the case of wine to about minus 4.5 degrees Celsius, prior to the contacting and mixing step.

According to another aspect of the present invention there is provided a carbonation and dispensing apparatus for wine comprising: means for reducing the temperature of a still wine to a predetermined value; means for introducing a carbonating gas at a predetermined pressure into the still wine following temperature reduction thereof, to thereby generate an artificially-carbonated wine; means for reducing the pressure of the carbonating gas in the artificiallycarbonated wine to a predetermined level, prior to dispensing; and agbm A0107226031vl 04.07.2006 Sa dispensing port, through which the artificially-carbonated wine may be Zdispensed following pressure-reduction without undue foaming or frothing.

Preferably the predetermined temperature value is about minus 4.5 degrees Celsius.

5 Description of the drawings Cc, SThe invention will now be further explained and illustrated by reference to Ci the accompanying drawings in which: Figure 1 is a flow diagram of an apparatus for dispensing a carbonated beverage according to one embodiment of the present invention; Figure 2 is a cross-sectional view of a carbonation apparatus for producing a carbonated beverage in accordance with the present invention; and Figure 3 is a perspective view of a dispensing unit for dispensing a beverage carbonated in accordance with apparatus of the present invention.

Turning to the drawings, Figure 1 shows generally a dispensing apparatus 10 capable of generating an artificially carbonated beverage 12b to be provided from at least one dispensing port. The apparatus 10 includes a source 11 of a beverage or beverage base stock 12 such as a wine or wine base. The source 11 will typically be a bladder capable of containing such a liquid and which is also capable of being in fluid communication with other components of the apparatus 10. Beverage 12 is transported along a flow line or tube by pump 13 which is controlled by switch 14. Pump 13 will be prevented by switch 14 from running dry if the beverage source 11 does not supply a sufficient amount of beverage 12 to the process.

Beverage 12 then passes through coils 16 to a chill tank 15 controlled by valve 17 and undergoes rapid pre-chilling before undergoing a carbonation step in carbonation apparatus 18.

As indicated in the foregoing description, pressure build-up in the carbonation apparatus 18 can present a problem through over-carbonation of the beverage in the carbonation apparatus 18, particularly during periods when the apparatus is not in use. Periods of disuse can occur when the premises where apparatus according to the invention is sited are closed, or when there is low agbmA0107226031vl 04.07.2006 demand for the beverage(s) available to be dispensed from the apparatus. Venting means are provided to assist in preventing over-carbonation in the carbonation chamber. Typically the venting means will be controlled with respect to a predetermined time interval (at present thought to be in the region of about 3 hours), after which time if a dispensing port is not opened a degree of venting of gas will take place. The venting exhaust port of the venting means will typically be set at a desired pressure level for this purpose. Typically a pressure of about (-i 300kPa is thought to be an approximate equilibrium point. This feature is accordingly not intended to dissipate to any significant degree the carbonating gas in the liquid solution, as it has been observed in operation that dispensing of the beverage following a venting period does not unduly affect the quality of the beverage.

The venting means in the embodiment shown comprises a typical gas port for this feature which is a gas release solenoid 28 operatively coupled to a pressure release regulator 29. It will be noted that solenoid 28 controls both inflow and outflow of gas to and from carbonation apparatus 18.

Flow control means 21 controls the flow of carbonated liquid 12a following its exit from carbonation apparatus 18. An annular glycol jacket 23 encases the flow line of liquid 12a which is in covered by appropriate insulation 24. The propylene glycol in the glycol jacket 23 is recirculated after its final contact with liquid 12a at, or close to, a dispensing port.

As the carbonated liquid 12a contains highly pressurised carbonating gas, it will have a tendency to exhibit undesirable flow characteristics if dispensed at this point. A two stage pressure reduction means is therefore provided to facilitate a sufficient reduction in the pressure of the gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing of the beverage.

The two-stage pressure reduction means in the embodiment shown comprises primary bleed valve 25 and primary dispensing valve 26, both of which are controlled by controller 27 which also controls gas release solenoid 28.

Primary bleed valve 25 is operable in a dispensing mode. Primary dispensing valve 26 is operable for dispensing carbonated beverage 12b to glass agbmA0107226031vl 04.07.2006 or other receptacle. The valves 25, 26 will preferably have predetermined opening and/or closing sequences. The valve arrangement is preferably such that the primary bled valve is electrically or mechanically connected to a button, finger pad or other control (not shown in Figure 1) capable of being depressed such as by manual finger pressure. On depression of the button, finger pad or other control, the primary bleed valve 25 opens for a predetermined period, at present 100 milliseconds. After a further predetermined period, at present milliseconds after primary bleed valve 25 is opened, primary dispensing valve 26 is caused to open. After a further predetermined period, at present 50 milliseconds, the primary bleed valve 25 closes, whilst the primary dispensing valve stays open, allowing the beverage 12b to be dispensed. Staged reduction means in this form has been observed to allow the high gas pressures generated in the liquid to be dissipated to a sufficient extent to permit the dispensing of beverage without undue foaming.

Figure 2 shows a carbonation apparatus 18 for producing a beverage carbonated in accordance with apparatus of the present invention. Carbonation apparatus 18 includes a chamber 185 having an upper component 181 which acts a lid for chamber 185.

Chamber 185 includes an open window 187 to permit liquid 12a when carbonated to cascade through window 187 and to proceed or be forced under pressure through tube 184 to a dispensing port (not shown in Figure 2).

Chamber 185 has appropriate openings to permit a flow rate of liquid 12 of approximately 150 litres per hour at substantially ambient pressure and of highly pressurised carbonating gas 19 in the region of about 700-900kPa into chamber 185.

The carbonating gas will typically be carbon dioxide or a gas mixture having as its primary component carbon dioxide. Whilst not wishing to be bound by theory, it is thought that a gas blanket 186 forms both within and external of chamber 185. The introduction and contact of liquid 12 with the highly pressurised gas at low temperature results in rapid mixing and the transfer of carbonating gas into the liquid solution to produce a carbonated liquid 12a.

agbmA0107226031v1 04.07.2006 SCarbonation apparatus 18 also includes a level detection tube 182 having at least one probe 184 to monitor the level of liquid in outer chamber 190 and to ,maintain it at appropriate levels. Outer chamber 190 in turn sits in chill tank or bath 15 (not shown in Figure 2) to lower the temperature to a sufficiently low level.

Figure 3 shows a dispensing unit 40 for dispensing a carbonated beverage (not shown).

Although not shown in Figure 3, dispensing unit 40 is in fluid CN communication with other components of the dispensing apparatus shown in Figure 1.

Dispensing unit 40 is intended to sit on or be secured (such as by a plurality of bolts 50, 51 or other fasteners) to a surface such as the bar or counter of a licensed establishment such as a hotel, caf6 or restaurant, and includes a housing 41 and a drip tray 42. A wine glass 30 (not shown in Figure 3) or other beverage receptacle is adapted to be placed on drip tray 42 to permit the dispensing of a carbonated or other beverage viadispensing port 43. Dispensing port 43 includes finger pads 44, 45, 46 having an off-off capability which are able to be manually depressed by the application of finger pressure by an operator of the dispenser unit 40 to open and close an outlet port (not clearly shown) which sits below a corresponding finger pad.

Finger pads 44, 45, 46 may be configured to dispense one or more predetermined levels, quantities or amounts of beverage into a glass or other receptacle in an automated fashion following depression of the finger pad whereby following filling to a pre-determined level or in a predetermined amount the unit 40 automatically switches off. Alternatively, or in addition, finder pads 44, 46 may be configured to permit manual filling of the glass or other receptacle which involves active visual inspection of the filling process by the operator.

In another embodiment not shown dispensing unit 40 may include one or more movement or proximity sensors to detect the proximity of a glass or other receptacle to the dispensing port 43, the arrangement being such that the dispensing port 43 switches to a dispensing mode when it detects the presence of agbmA0107226031vl 04.07.2006 a glass or other receptacle and to an off mode when it detects the absence of a glass or other receptacle.

It is envisaged that a combination of automated and manual filling operations would be incorporated into dispensing unit Bottles 47, 48, 49 are provided primarily for aesthetic purposes and do not contribute mechanically to the functioning of the dispensing unit 40b but are NI intended to be cradled in the unit 40. It is envisaged that bottles 47, 48, 49 will be rlabelled and shaped so as to indicate the nature and/or the branding of the CI beverage able to be dispensed from a respective outlet of dispensing port 43.

It has been found that a carbonated beverage produced in accordance with apparatus of the invention and dispensed from a dispensing unit in accordance with the invention has aesthetic and taste characteristics within a- range which is acceptable for equivalent bottled products. The invention is accordingly thought to provide a viable alternative to bottled product normally dispensed in a hotel,.

caf6 or restaurant environment.

The word 'comprising' and forms of the word 'comprising' as used in this description do not limit the invention claimed to exclude any variants or additions.

Modifications and improvements to the invention will be readily apparent to those skilled in the art. Such modifications and improvements are intended to be within the scope of this invention.

agbmA0107226031vl 04.07.2006

Claims (21)

1. A dispensing apparatus capable of dispensing an artificially carbonated beverage to be provided from at least one dispensing port, the apparatus including staged pressure-reduction means to facilitate a sufficient reduction in the pressure of the gas in the beverage to allow dispensing of the beverage from the dispensing port without undue foaming or frothing Sof the beverage.

2. A dispensing apparatus according to claim 1 wherein the staged pressure- (N reduction means is configured to facilitate a two-staged reduction in the pressure of the gas in the beverage prior to dispensing.

3. A dispensing apparatus according to claim 1 or claim-2 wherein the staged pressure-reduction means comprises a plurality of valves.

4. A dispensing apparatus according to claim 3 wherein the plurality of valves includes a bleed valve and a dispensing valve, the valves configured to effect a predetermined opening and/or closing sequence to facilitate a staged reduction in the pressure of the gas in the beverage.

A dispensing apparatus according to claim 4 wherein the opening and/or closing sequence comprises: opening the bleed valve; opening the dispensing valve after a predetermined period following the opening of the bleed valve; and closing the bleed valve after a further predetermined period from opening the dispensing valve whilst keeping the dispensing valve open.

6. A dispensing apparatus according to claim 4 wherein the predetermined period and the further predetermined period are around 50 milliseconds.

7. A dispensing apparatus according to any one of claims 1 to 6, further including carbonation means for generating an artificially carbonated beverage from a base liquid, for dispensing through the dispensing port.

8. A dispensing apparatus according to claim 7, wherein the carbonation means includes a chamber for contact and mixing between the base liquid and a carbonating gas. agbmA0107226031vl 04.07.2006

9. A dispensing apparatus according to claim 8 wherein the carbonation means includes a supply of carbonating gas at a pressure of around 700 to 900 kPa.

A dispensing apparatus according to claim 8 or claim 9, wherein the carbonation means includes venting means to assist in preventing over- carbonation of the beverage.

11. A dispensing apparatus according to claim 10 wherein the venting means is configured to reduce the pressure of the carbonating gas to a predetermined level in the event that the dispensing port is not opened for a predetermined time period.

12. A dispensing apparatus according to claim 11 wherein the predetermined level is about 300kPa.

13. A dispensing apparatus according to any one of claims 7 to 12, and further including temperature-control means for reducing the temperature of the base liquid to a predetermined value prior to carbonation.

14. A dispensing apparatus according to claim 13 wherein the predetermined value is about minus 3.5 degrees Celsius.

A dispensing apparatus according to claim 13 or 14, further including temperature-maintenance means for maintaining the temperature of the artificially carbonated beverage after carbonation thereof.

16. A method of dispensing an artificially carbonated beverage, including the step of effecting a staged reduction of the pressure of the gas in the beverage prior to dispensing, to allow dispensing of the beverage without undue foaming or frothing of the beverage.

17. A method according to claim 16, further including the step of generating the artificially carbonated beverage from a base liquid prior to dispensing thereof.

18. A method according to claim 17, wherein the generation step comprises contacting and mixing the base liquid with a carbonating gas at a pressure of around 700 to 900 kPa. agbmA0107226031vl 04.07.2006

19. A method according to claim 18, further including the step of reducing the Ztemperature of the base liquid to about minus 3.5 degrees Celsius prior to ,the contacting and mixing step.

A carbonation and dispensing apparatus for wine comprising: means for reducing the temperature of a still wine to a Spredetermined value; C means for introducing a carbonating gas at a predetermined pressure into the still wine following temperature reduction thereof, to C thereby generate an artificially-carbonated wine; means for reducing the pressure of the carbonating gas in the artificially-carbonated wine to a predetermined level, prior to dispensing; and a dispensing port, through which the artificially-carbonated wine may be dispensed following pressure-reduction without undue foaming or frothing.

21. A carbonation and dispensing apparatus according to claim 20 wherein the predetermined temperature value is about minus 4.5 degrees Celsius. agbm A0107226031vl 04.07.2006