BE1009025A6 - Fermentations spirits and / or malo-milk drinks with separation of the final lie of clear liquid distribution containers, and they and equipment for good use. - Google Patents

Abstract

The lees from fermentation in the package, where the formed CO2 gas must remain, sediment towards the conical shutter of the neck, towards the bottom of the bottle, during the rather slow fermentation, taking place in the package. The lees slide towards 9, the periphery of the cone 30, and the drink becomes clear. The lees behave in the same way when they are deposited on a very concave rounded surface. The liquid is separated from the deposit by piercing with the perforator 12 the top of the cone and and can make the liquid squirt under pressure in a neutral gas, such as nitrogen or a "nitrogen and CO2" mixture, nitrogen improving the foam. An alternative, especially achievable with obturators comprising a female thread type 25, is, to drive outwards, purge, disgorge the lees present in 9 by unscrewing a little and very quickly the part with female thread, which compresses, against the neck, the lower edge of the cone 30. Given the internal pressure due to the CO2 gas, the lees come out of the bottle. This operation, in which the cone 30 acts as a valve, is easy to completely mechanize, even at the highest rates. The skirt of the rotary element 25, with thread ...

Description

       

   <Desc / Clms Page number 1>
 
 EMI1.1
 



  The present invention relates to the following sectors: packaging, packaging and the like. Agrifood and fermentation industries Mostly concerned:
A. CONTAINERS OR PACKAGING
1. Metal boxes, mainly of the "two-piece" type. They need to be changed a bit.



   2. Glass or plastic bottles (polyethylene tetraphthalate, or
P E T., currently) and, above all, their shutters, including those comprising a removable element with female thread, to be improved.



   3 Special kegs or "Kegs", made of stainless steel or its equivalent.



  B DRINKS TO BE SERVED AS CLEAR AS POSSIBLE
1. Beers of high, low, or spontaneous fermentation, undergoing a secondary fermentation directed in the packaging.



   2. Grape wines.



   3. Fruit wines other than grapes.
 EMI1.2
 



  4. Mixtures such as B2 and B3.



   5. Without doubt, soft drinks, refermented similar to Swiss "Rivella", made with babeure and passion fruit.



   6. Teas and similar drinks, processed so that fermentation in the packaging can produce enough CO2.



  C MICROORGANISMS ADDED TO LIQUIDS TO BE FERMENTED
IN THE PACKAGING
1 Yeasts
2 Torulas
3 Malolactic bacteria
4 Others

 <Desc / Clms Page number 2>

 They are classified in order of importance CI and C2 produce carbon dioxide, CO:, and ethyl alcohol, starting from certain carbohydrates.



   C3 transforms into C02 and lactic acid, the malic acid of certain fruits.
C4 is planned because we don't know if molds never replace
 EMI2.1
 to CI, C2 ..... in the Far East, although this is highly doubtful! D BEVERAGE CONSUMPTION PLACES 1 Drinking places, restaurants and similar places.



   2. At home.



   3. When traveling and even picnics.



    REMARKS 1. The world annual production of sparkling wines would be 11,250. 000 hectoliters, but it is not certain that all these carbonated drinks were fermented in bottles. It is even doubtful.



   That should have French Champagne "would be 1,500,000 hectoliters, while in
1988, world production of beers of all types was one billion hectoliters t
Everything suggests that it will double within a century; -also the growth rate should then be 0.007-, we can expect that it will increase by 109 x
0.007 = 7.000. 000 Hls each year, on average, beer production
Checks: 1, 007 100 = 2 .... and 109 x 0.007 = 7.000. 000.



   Also B! and B2 make it possible to neglect other drinks and liquid foods, at least, here and now 2 An excellent recent study to read is: "REFERMENTATION IN BOTTLES AND KEGS. A RIGOROUS APPROACH" by G. Derdelmckr, B. Vanderhassell, M. Maudozix and JP.

   Dufour, from
Brewery Science and Technology Laboratory, Catholic University of
Louvain, Place Croix du Sud 2 box 7, B-1348, Louvain-La-Neuve, Belgium., Published in English in "BRAUWEIT INTERNATIONAL" 11/1992, pp 156 to 164, 4 tables, 6 figures, 20 references
It is advised to add pure, young, vigorous yeasts, so that the initial number of cells is between 100,000 and 500,000 per cubic centimeter of beer.
Figure 5 page 162 is extremely instructive because it gives, for the following oxygen contents 0.2, 5 and 10 ppm, the evolutions every 15 days,

   organoleptic qualities of a beer fermented and stored at 24 C for 18 months

 <Desc / Clms Page number 3>

 
These curves show the immense improvement obtained, especially in the absence of oxygen, thanks to the refermentation. Hence, also, the interest of eliminating as much as possible the lees! 3 Each liquid poses particular problems and, to our knowledge, no one is an expert in all BI, B2 and even B3, B4 can hardly pose any risk to the health of consumers, on the contrary, since refermentation prohibits addition of antispetics, all more or less toxic, such as the famous SO:

  -white wines, derivatives of mono-bromine-acetic acid and other products which conserve certain foods to the detriment of their consumers, especially in the P.V. D., developing countries!
The invention will certainly be very useful there.



  Understanding the descriptive text requires: examining the figures below, which should be examined immediately. In Figure 1, Plate I, we have:
1. Body of a 2-piece box.
 EMI3.1
 



  2. Liquid.



   3 Deep-drawn, concave, thick bottom,
4. Strong concave boss, easy to perforate given the reduced thickness of the sheet.



   5. Lid whose quick, unnecessary opening has been removed.



   6. Boss with thinned sheet or preformed orifice.



   7. Strongly convex channel in which the lees which have settled on 3 and 4 slide and accumulate.



   8 Free space may be less than in boxes emptied by the cover 5.



   9. Place where lees accumulate.



   10. Place where the wall, very thin, of 1, is perforated as soon as the liquid flow decreases in 4, perforated The gas present around the box then supplies that of
8 and this prevents the dregs from being agitated, following the eddies caused by a gas call in 4 11 Same as 10
12. Punch 13 Support for 12.



   14. Stand for 13
If necessary, 13 can enlarge the hole drilled in 4 by 12 (see figures 6,7 and 8 please) Figure 2: 1-2-3-4-5-6-8-9 see figure 1 This box 2 parts were normally filled, then the cover 5, special, very concave, was put in place at low speed, given its shape, whether or not provided with a collar or other type of "sensor" for lees intended to reduce the mobility of the deposit accumulating in 9 10 and 11, if they are useful, are drilled on the 3-4-8 side

 <Desc / Clms Page number 4>

 Figure 3: 2-3-8-9-12-13-14: see previous figures.



  15: Body of a glass bottle 16: Strongly concave metallic shutter.



     17: Gas re-entry tap or rather screw cap to let air in.



  This bottle has been represented for the sake of completeness but has faults.



  There is much better (see Figure 12).
 EMI4.1
 



  Figure 4: This is the box of Figure 1 when it is emptied by 4, from the bottom 3.



  Figure 5: This is the box of Figure 2 when it is emptied by 6, from the cover, very concave, 5.



  The "mini-filler" required for the boxes of Figures 4 and 5 includes:
18: A perforator bringing compressed gas, air, C02 or nitrogen, into the free space 8, whether the cover 5 is upwards, as in FIG. 4, or downwards, as in FIG. 5.



   19. Rubber seal, compressed against 6 and cover 5, as well as the hose
18.



   20. a perforator letting out the liquid.



  21: rubber seal, compressed against 4 and the bottom 3, as well as the pipe 20.



  The clamping elements need not be shown.



  Figure 6: When it is useful that the orifice pierced by 12 opens fairly widely in 4 or 6, a bottom or a cover, the shape of the punch is important for example in order to reduce the volume of the liquid remaining in the box.



  There are many alternatives, all the more so since the orifices may have been precut as in the quick-opening covers. This diamond has the section of certain blades.



  Figure 7: This four-pointed star is better suited than the blade in Figure 6 when a central hole is required

 <Desc / Clms Page number 5>

 Figure 8: We have. 12-13-14: see Figure 1.



  22: stroke limiter, removable, made of elastomer Figure 9: It relates to a shutter for A2 bottles, glass or plastic P.E T., similar to those of the trade, below: a) "One way" glass COCA-COLA ", 25 cls, with screw cap, female, plastic. b) Glass "one way" "PERRIER", 33 cls, with screw cap, female, metallic.
 EMI5.1
 c) P. E. T., one way, spring water, sparkling, "BRU", 50 cls, with screw cap, female, plastic. d) P. E. T., bonded, 150 and 200 cls, "COCA-COLA" with screw cap, female, plastic. e) glass, bonded, 75 cls, beer "TRIPLE PIEDBOEUF" (Interbrew), with screw cap, female, plastic All bottles were tested with a refermented drink.

   The results have shown that, if the current capsules already give satisfactory results, industrial use requires improved shutters, like those of FIG. 9, where there is a wall of the bottle or rather of its neck or neck, made of glass or in P AND.
 EMI5.2
 23. Male thread from the neck.



  24 Female thread of the screw shutter 25 Body of the female shutter 26: Contact between 25 and the flat base of the cone 30.



  27 Peripheral channel collecting the lees arriving from 32 and going towards 28 and / or 31.



  28: Two of the outlet channels of the lees 29 Guides or fins integral with the cone 30, serving to maintain the plane of the horizontal seat of the valve perpendicular to the major axis of the bottle
 EMI5.3
 discharge which is the cone 29 when the dregs are disgorged from 32 to 27, then 28 or 31 30. Cone the base of which closes the neck of the bottle 31 Place from which the dregs come out in the absence of the channels 28.



  32 Place where accumulates the lees which fell on 15-29-30, and slid towards the periphery of the cone 30 (here as in the figures 1-2-3-4-5) Several shutters will be to be tried systematically Figure 10:
In Figure 10 of Plate IV, we have

 <Desc / Clms Page number 6>

    10 a Female shutter 25, in plastic, for 25 cls, glass bottles, of "COCA-COLA".



    10 b; The female shutter 25, in metal, for 33 cls, glass bottles, from "PERRIER".



  10 c: The female shutter 25, in plastic, of the bottles in P. E. T. 50, 150 or
200 cls from various firms including "COCA-COLA". lOe-The female shutter 25, plastic, for 75 cls bottles, glass,
 EMI6.1
 the "PIEDBOEUF" brewery.



  10 x: A type 9 shutter, comprising a removable cone 30 and an opening in its body under the base of the cone 30.



  During our orientation tests, on beers, many empty bottles, oil changes, were used (25 cls to 200 cls, P. E. T. or glass) and the best results were obtained with 10a, lOb and 10e. It seems that the lees glide better on the bottom of these "plugs", probably because these plastics are, to the touch, very slippery.



  It is possible that, for their glass bottles, the very large firms [COCA-COLA, PERRIER, INTERBREW], choose special seals, not very permeable to gases.



  The good performance of I Oe can also result from the turbulance due to the accentuated curve of its joints! ! Ox is one of the very many possible variants of the shutter of figure 9 It is preferable that the element 25, with female thread, is, here, metallic, because the base
 EMI6.2
 plane of the cone 30 is supported on the outside of the bottom of 25.



  Figure 11: Figure t! concerns a keg, or keg There are 1-2-3-8-9: see figures1-2-3-4.



  33 and 34: are mini-shutters, type figure 9 or 10, but the male thread is necessarily made of stainless steel.



  We have traveled or lived in many countries, called "developing", from 3 continents, for 30 years Kegs or drums were absent, except, and still, in one of the capitals Freight being prohibitive for this type of container , the solution of the local assembly of partially imported elements is positive, while a strong refermented beer, stored for 6 months at 24 C, unpasteurized, obviously, becomes delicious (see BrauweitlJ952) Figure 12: Figure 12, similar to figure 3, is also quite theoretical

 <Desc / Clms Page number 7>

 There are: 2-9-12-13-14-15-30; see the previous figures.



  The shutter X is similar to that of the Ox, but its cone 30 ′, - simultaneously having to be waterproof, rigid and easy to punch with the punch 12, - has no bottom Hence the theoretical nature of the diagram .



  This figure 12 shows how homogeneous the invention is.



  Indeed, even if we reach 6 to 7 kg / cm2 of pressure in the "container", the lees sediment and slide on the inverted cone 30 ', to accumulate in 9, at the periphery of the base This lees can be purged, disgorged, by unscrewing very quickly and just enough, the female rotary shutter 25, type figure 9 and figure 10x, while brilliant liquid is also obtained by piercing the cone 30 '.



  The procedures no longer need to be described, but some data must be specified.



  The solubility of pure C02, in grams per liter of distilled water, as a function of absolute pressures and temperatures, is located in the table below
Temperatures in C
 EMI7.1
 
<tb>
<tb> Absolute <SEP> pressures <SEP> 0 <SEP> 10 <SEP> 20 <SEP> 30 <SEP> 35
<tb> in <SEP> Kg / cm2
<tb> 1, <SEP> 05 <SEP> 6, <SEP> 84 <SEP> 4, <SEP> 75 <SEP> 3, <SEP> 51 <SEP> 2, <SEP> 62 <SEP> 2, <SEP> 34
<tb> 2, <SEP> 00 <SEP> 9, <SEP> 94 <SEP> 6, <SEP> 91 <SEP> 5, <SEP> 09 <SEP> 3, <SEP> 81 <SEP> 3, <SEP> 41
<tb> 3, <SEP> 00 <SEP> 13, <SEP> 20 <SEP> 9.18 <SEP> 6.76 <SEP> 5.08 <SEP> 4.57
<tb> 4, <SEP> 00 <SEP> 16, <SEP> 46 <SEP> lt, <SEP> 45 <SEP> 8.46 <SEP> 6.34 <SEP> 5, <SEP> 65
<tb> 5, <SEP> 00 <SEP> 19, <SEP> 74 <SEP> 13.

   <SEP> 79 <SEP> 10.04 <SEP> 7.61 <SEP> 6, <SEP> 79
<tb> 6, <SEP> 00 <SEP> 22, <SEP> 99 <SEP> 16, <SEP> 00 <SEP> 11, <SEP> 77 <SEP> 8, <SEP> 60 <SEP> 7, <SEP> 69
<tb> 6, <SEP> 80 <SEP> 25, <SEP> 60 <SEP> 17, <SEP> 83 <SEP> 13.13 <SEP> 9.87 <SEP> 8.80
<tb>
 The supersaturation reduces the pressure a little while the dissolved gases, such as air and nitrogen, increase it.



  According to the study published in 1992 in BRAUWEIT INTERNATIONAL, the limit contents in C02, of the beers fermented, are between 5 and 8 grsllitre and 9 grs / liter is not recommendable In England, an excess of C02 is not desired for various reasons The real Champagne contains approximately 13.5 grs of C02 / liter, because we add, before the refermentatioin in bottles, 23 to 24 grs of sucrose per liter of flat wine In the cellars, at 10-12 C, the pressure inner reached is 5 to 6 relative kgs, or 6

 <Desc / Clms Page number 8>

 at 7 kg absolute, also the glass bottles (1/4 liter to 15 liters), must be very robust. The normal bottle contains 75 cls.



    The "Crémant" contains approximately 7.5 grs of C02 per liter and the pressure reached is approximately 5 kg / cm2 (4 atmospheres).



  It is obvious that the deposit, or lees, is dispersed in the liquid when the latter suddenly releases bubbles of C02 as soon as the container is opened. Hence the need to maintain sufficient back pressure thanks to the system of FIGS. 4 and 5 when the CO 2 contents and temperatures require it and the lees could not be removed before the liquid was to be consumed. Consequently, the markets are quite different for the three types of packaging, "A", particularly boxes and bottles! The boxes, Figure 1, can be filled and crimped at the highest rates and are also suitable for other beers and soft drinks, with standard lids with quick opening.



  The lees sediment at 9 in the peripheral channel 7.
 EMI8.1
 



  Regarding how to empty the boxes, type Figure 1 or Figure 2, as the mini-fillers processing these boxes in Figures 4 and 5 will be too expensive for many consumers, it should be noted that we can also get good results like this: A. The box (es) are placed inside a small vacuum and
 EMI8.2
 pressure.



  The air is extracted and replaced with C02, nitrogen, or an N2 + C02 mixture under the necessary pressure, then one punctures in 4 or 6, either 3 or 5, located at the bottom and , then 10 and / or 11, as soon as this is justified.



  Thanks to the perforator 12 and the shutter 22, one is master of the flow.



  In the absence of a "mini-filler", the perforator must be used (12/13/14 like figure 6, figure 7 or figure 8), but in drinking places, it is better to use a mini-filler or an apparatus to be described below.



  The highly concave covers 5-6 of Figures 2 and 5 require a discontinuous, slow installation, plate making and, only then, crimping without limitation of rate. This expensive solution is not often justified. It allows, for example, to take advantage of Belgian patent n 09200802 of September 14, 1992 and PC T / EP93 / 02499, by having a thick sensor of lees (filter paper or fabric) for example-arranged like a collar, to the periphery of it and therefore close to 9.



  The foam is improved when the beer spurts in a nitrogen-rich gas

 <Desc / Clms Page number 9>

 When a very light installation, less expensive, easy to store and transport, is better suited, the drilling box is placed, brought to the appropriate temperature, without agitating its contents, vertically, in a piece of flexible sheath, in plastic, with a shutter at each end and, from the outside of the tube, opens an orifice from which the beer leaves and the one or those allowing a gas to enter the free space 8 as soon as this is justified
Nitrogen gas can also play its role here, but it is not possible to work under pressure.

   So we must refrigerate the drink if the tendency to release too many bubbles of CO2, too quickly, is annoying.



   Note that the growth of yeasts is greatly limited in the absence of oxygen, it is easy to limit the amount of lees and therefore its possible nuisance.



   The total brilliance demanded of waters and Champagne is hardly required of beers
There is no point in comparing the qualities and disadvantages of Al- containers here.
A2 and A3
On the other hand, while the emptying of the boxes will always be carried out at the last moment, it will often be useful to remove the dregs from the bottles before they are put on sale. We do this by hand, but two types of mechanization are possible:
1) The female shutter 25 is locked in a rotating socket, with mechanical action.



   This device unscrews, lets out the dregs, and re-screws 25 so that the dregs are evacuated ... quickly, well, without excess
The device must be quickly adjustable.



   2) Further mechanization and more regular results require: a) that the shutter be of the figure lOx or X type. B) that the cone 30 be compressed against the neck of the bottle while the female element 25 is, partially unscrewed c) the mechanical support of the cone 30 moves away from the neck of the bottle so that the dregs escape from it d) and the reverse, obviously
The precision and speed of the action of the conical valve 30 is extreme, hence the major advantage of the high quality of the cones 30
Glass bottles used around 1930, then around 1935, for sparkling mineral waters, included a glass ball shutter, then a male, screw-in ebonite shutter. However, these A2 containers would already have eliminated most of the lie,

   if we had thought of that

 <Desc / Clms Page number 10>

 
 EMI10.1
 The shutters for glass bottles, 100 cl, COCA-COLA and PERRIER, are of the type! -Job. To eliminate at high speed, the neck of the neck of the bottles provided with a stopper of the "figure 12" type, the procedure is as follows:
The lees being accumulated against the plug, the following operations are carried out mechanically and successively:

   a) The body 15 is kept vertical, without agitating the liquid, but moves laterally, while the stopper and the dregs remain directed downwards b) A vertical rod comes into contact with the conical obturator (30 or 30 'or same plan) if it is a rigid sealing washer of a shutter with female thread, type figures 1030 lOb, or 10e, or any other similar. c) The rotary element 25 with female thread is unscrewed, but the rod, passing through the orifice 35, keeps the bottle closed. d) The lees are then purged, disgorged with a minimum of liquid, downwards, when the rod compressing the valve closing the neck descends by a distance "y", adjustable, for a time "t" adjustable, the volume of the liquid discharged also being a function of the pressure in the bottle.

   e) The reverse operations take place and all that remains is to remove the bottle, rinse it and, if necessary, seal or crimp the skirt, still intact, of the element.
25, with female thread, of the plug.



   This mechanization is compatible with the highest rates, but any fermentation or refermentation requires a period of one week to several months, depending on the case, the liquid, the microorganisms.


    

Claims (1)

 CLAIMS 1) Method or process for the fermentation or refermentation of beverages or liquid foods by microorganisms such as yeasts and / or torulas, and / or malolactic bacteria, causing the formation of C02 or carbonic acid, remaining in the distribution container, while the  EMI11.1  The lees sediment towards the bottom of the container in the liquid and accumulates at a low point, depending on the nature and the shape of the obstacle, of small surface, which makes it possible to separate the clear liquid from the lees or the lees from the liquid, or by letting out the liquid, if the hole drilled to let it flow is at  EMI11.2  a level higher than the lees, or to eliminate the lees from the container, if it is this which is taken out of the container where the clear liquid remains. 2) Method according to claim 1, in which the container is a glass bottle 3) Method according to claim 1, in which the container is a bottle made of P.E.T., or polyethylene tetraphthalate. 4) Method according to claim 1, wherein the container is a metal box of the type 2 pieces, whose concave bottom 3 and the peripheral groove 7, helped by a central boss 4, easier to pierce than the deep-drawn bottom 3, usual, ensure the accumulation of the lie at 9, a pre-existing peripheral area but not yet used for this purpose. 5) Method according to claim 1 characterized in that the deposit of lees accumulates at the periphery of a canister lid, two or three pieces, strongly concave, 5, with optional central boss 6, prepared, so that its perforation is easy, zone 9 being very convex and not very sensitive to possible movements of the mass of the liquid. 6) Method according to claims 1-2-3 characterized in that instead of immediately separating the clear liquid from the lees accumulated in 9, this lees is purged outwards because the obturator or plug 25, with thread female, once slightly unscrewed, leaves the base of the cone 30, or any other concave or flat obturator, aside from the neck, which allows the liquid under pressure to drive the dregs outwards. 7) Method according to claims 1-2-3-6 characterized in that the cone 30, solid (Figure 10X), or hollow, 30 '(Figure 12), is compressed against the neck of the bottle while the lie remains down and the part 25, with female thread, of the shutter, is unscrewed, after which the purging, ultra-fast, is carried out mechanically, at high speed, then the cone is compressed again against the neck, then the part 25 is screwed back, the neck is rinsed and the bottle devoid of lees, can be shipped, this does not prevent a subsequent partial emptying by breakthrough, when this is justified  <Desc / Clms Page number 12>   8) Method according to claims 1-4-5 characterized in that an external gas, air, CCh, nitrogen or a mixture of these two latter gases, preferably under pressure,  arrives directly in that of the CO:, present in the empty space, 8, so that the liquid continues to exit the container, this is done through the orifice having been pierced by the perforator 12-13-14 with, at need, a removable shutter 22, or, better, by the perforator pipe 20 with rubber stopper 21, which constitutes, with the gas injectors 18/19, the major elements of a mini-filling machine preventing any drop in pressure in the container that is emptied of its liquid without entraining dregs, an economical alternative to this being to pierce 4-10-! 1 or zou to open the mini shutter 17, while a gas under or without pressure is around the container.  9) Method according to claims 1-2-3-6-7 characterized in that one unscrews, then re-screws, very quickly, the element with female thread 25, of metal or plastic, plugs a, b, c , e of FIG. 10 or uses a plug, 10x, whose conical obturator 30 is full, or whose conical obturator 30 ′ (FIG. 12) is hollow, but sufficiently rigid, the ideal plug 30 of FIG. 9 comprising guides 29 while channels 28 facilitate the evacuation of the dregs to the outside during the purging. 10) Kegs or kegs, according to claim 1 characterized by their very concave bottoms and the presence in the vicinity of the low point 9 where the lees accumulates and of the high point 8, where C02 accumulates under pressure, when 9 and 8 are, as in Figure II, respectively "the lowest" and "the highest" given the constant inclination given to the keg, of one or more small stainless steel pipes with male thread and plugs with female thread, type 25, which can then be drilled in order to deliver the drink under back pressure, the female, metallic thread, 25, then acting as male thread, this requiring that the plugs 25 be made of stainless steel, with an opening 35 facing the joint sealing, renewable, easy to pierce,  inspired by those of FIGS. 10 and 12, because the elements 25 with female thread also have a male thread which can be used to assemble the keg, or keg, to the flow installation, on the one hand, and to a gas source under pressure, on the other hand (pipes 33 and 34).   I I) Closures or caps for bottles, according to claims 1-2-3-6-7- 9, characterized by the presence of the open bottom 35 and of a full cone 30, or hollow, hollowed out, 30 ', rigid, but piercing easily or even with a fairly rigid, removable, replaceable, easy to pierce, smooth disc and suitable profile 12) Bottle shutters, according to claims 1-2-3-6-7-9-U, characterized in that channels 28 allow the lees to be evacuated to the outside without having to pass along the thread to reach outside dz 13) Shutter for bottles,  according to claims 1-2-3-6-7-9-11-12 characterized in that the sealing element in contact with the neck of the bottle and the lees is very slippery so that the lees adhere to it hardly  <Desc / Clms Page number 13>    14) Mini-filler for cans, in drinking places, according to claims 1-4-5-8 characterized in that one pierces, by means of metal pipes 18 and 20, provided with rubber seals 19 and 21 and a mechanical pushing and holding device in place, the cover 5 and the bottom 3 of the box filled with pressurized beverage while the compressed rubber seals prevent any leakage, gas under pressure, nitrogen, C02, nitrogen and C02, or even compressed air maintaining sufficient pressure in the empty space 8, while the liquid, rich in C02,  leaves the box by 20 without bubbles of C02 forming there. 15) Equipment according to claims 1-4-5, portable and economical, for emptying the boxes in a gas rich in C02, nitrogen or mixture of these gases, at atmospheric pressure, characterized in that the box is in a duct flexible and transparent closed at both ends, the air of which has been replaced by a gas favorable to the liquid, at atmospheric pressure, the orifices which are necessary, being drilled manually in the walls of the box which, maintained with the deposit of binds down, is thus emptied sheltered from the air. 16) Metal cans according to claims 1-4-5, characterized in that, in addition to the easy-to-pierce bosses 4 and 6, there is a pre-cut zone similar to those of the rapid openings, intended to facilitate opening by means a perforator 12 provided with a diamond-shaped blade (FIG. 6), that of the bottoms from which the liquid comes out, so that the volume of drink then remaining in the box decreases if one still wants to recover it in the vicinity of 9, 7 or crimped lid 17) Bottles according to claims 1-2-3 characterized by the presence at the end of the neck of a ball shutter or of the type with non-return valve against which the lees accumulate. 18) Bottles according to claims 1-2-3 characterized in that the open end of their neck has a female thread closed by a plug with male thread of a known type, but whose closure end is profiled in cone or hemispherical, very smooth and slippery, constituting the place where the lees are deposited without the need for a rubber seal difficult to remove traces of deposit