CN115103616A - Effervescent beverage container with improved effervescence behaviour - Google Patents
Effervescent beverage container with improved effervescence behaviour Download PDFInfo
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- CN115103616A CN115103616A CN202180014609.2A CN202180014609A CN115103616A CN 115103616 A CN115103616 A CN 115103616A CN 202180014609 A CN202180014609 A CN 202180014609A CN 115103616 A CN115103616 A CN 115103616A
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- 235000013361 beverage Nutrition 0.000 title claims description 35
- 239000011521 glass Substances 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 6
- 230000004888 barrier function Effects 0.000 claims description 10
- 235000014171 carbonated beverage Nutrition 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 38
- 239000007788 liquid Substances 0.000 description 24
- 229910002092 carbon dioxide Inorganic materials 0.000 description 19
- 239000001569 carbon dioxide Substances 0.000 description 17
- 239000007789 gas Substances 0.000 description 16
- 230000006911 nucleation Effects 0.000 description 14
- 238000010899 nucleation Methods 0.000 description 14
- 230000005587 bubbling Effects 0.000 description 13
- 239000000126 substance Substances 0.000 description 11
- 235000019993 champagne Nutrition 0.000 description 10
- 235000013405 beer Nutrition 0.000 description 8
- 235000014101 wine Nutrition 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 239000007791 liquid phase Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 210000003298 dental enamel Anatomy 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000011068 loading method Methods 0.000 description 2
- 235000015040 sparkling wine Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 1
- 229920003043 Cellulose fiber Polymers 0.000 description 1
- 101000582320 Homo sapiens Neurogenic differentiation factor 6 Proteins 0.000 description 1
- 102100030589 Neurogenic differentiation factor 6 Human genes 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- FEPMHVLSLDOMQC-UHFFFAOYSA-N virginiamycin-S1 Natural products CC1OC(=O)C(C=2C=CC=CC=2)NC(=O)C2CC(=O)CCN2C(=O)C(CC=2C=CC=CC=2)N(C)C(=O)C2CCCN2C(=O)C(CC)NC(=O)C1NC(=O)C1=NC=CC=C1O FEPMHVLSLDOMQC-UHFFFAOYSA-N 0.000 description 1
- 238000012800 visualization Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/22—Drinking vessels or saucers used for table service
- A47G19/2205—Drinking glasses or vessels
- A47G19/2227—Drinking glasses or vessels with means for amusing or giving information to the user
- A47G19/2233—Drinking glasses or vessels with means for amusing or giving information to the user related to the evolution of bubbles in carbonated beverages
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
- A47G2400/04—Influencing taste or nutritional properties
- A47G2400/045—Influencing taste or nutritional properties by releasing wine bouquet
Landscapes
- Table Devices Or Equipment (AREA)
- Non-Alcoholic Beverages (AREA)
- Containers Having Bodies Formed In One Piece (AREA)
Abstract
Carbonated beverage container 1, in particular a glass, comprising a sealing wall made of at least one structural material, defining an inner surface having a bottom portion between a bottom 4 and a region of maximum diameter of the sealing wall and an edge portion located above the bottom portion, the sealing wall comprising a plurality of holes 6 in the bottom portion, the pattern formed by these holes 6 occupying from 0.01 to 5%, preferably from 0.10 to 1%, of the area of the bottom portion, having an open cross shape.
Description
The present invention relates to the field of liquid containers, and more particularly to articles of glassware.
During the manufacture of beverage containers, such as glass goblets, the surfaces produced are generally made as smooth as possible, in particular in order for them to have good transparency and for aesthetic reasons.
The provision of a frothed beverage in a container can result in effervescence, or bubbling, and the accumulation of foam on the surface. For example, for a beer or sparkling wine serving, it is desirable to generate and maintain effervescence. The area in the glass where the bubbles are generated is called a nucleation site.
It has been found that the presence of irregularities in the surface of the container in contact with the frothed beverage facilitates the appearance of bubbles from the gas dissolved in said frothed beverage. To promote bubbling, an inner surface with a rough relief is thus created in the container. When the container is filled with a carbonated liquid, such as a frothed beverage, the crevices in the inner surface trap pockets of air. The interface between the liquid and the gas cavity allows for better gas exchange. The cracks then form nucleation areas.
EP 0703743 describes a method for adding material to a surface to create nucleation sites and improve effervescence. Browning of the bottom of the glass is sometimes observed. FR 2531891 describes a method for ablating material which facilitates the appearance of gas escape zones. Examples of applications are given in WO 2010/048488.
Patent FR 3008295 proposes to create nucleation sites within the beverage container by surface irregularities on the bottom of the container and then deposit a hydrophobic layer thereon. FR 3065360 proposes depositing a hydrophobic layer on the bottom of a beverage container and then providing a continuity solution therein by laser irradiation.
FR 3081304 describes a vessel, the bottom of which is provided with an enamel layer, on the surface of which enamel particles are fixed and which have a hydrophobic compound on a part of the surface of the enamel particles. Application FR n ° 1859699 will be published at the date of filing this document. The applicant has determined that there is a need to improve the quality of the effervescence.
liger-Belair and his team-champagne university-arden branch school from UMRCNRS7331 published articles on effervescence:
Liger-Belair, g. "physics behind champagne and sparkling wine bubbling" european journal of physics: topic 201, 1-88, 2012.
Liger-Belair, g. "physics of champagne bubbles" yearbook of physics (paris) 27(4), 1-106, 2002.
Liger-Belair, g.; coneux, a.; villaume, s.; cillindre, c. "monitoring of loss of dissolved carbon dioxide in laser etched champagne cups", international food research, 54, 516-.
Liger-Belair, g.; voisin, c.; jeandet, p. "non-classical heterogeneous bubble nucleation simulation of cellulose fibers: the application of bubbling in carbonated beverages "journal of physico-chemical B109, 14573-.
Liger-Belair, g.; parametrier, m.; jeandet, P. "kinetic modeling of bubble nucleation in champagne and carbonated beverages" journal of physico-chemical B110, 21145-.
Liger-Belair, g. "how many bubbles are in your blister cup? "journal of physico-chemistry B118, 3156-.
Liger-Belair, g.; bourget, m.; villaume, s.; jendet, P.; pron, h.; polidori, g. "loss of dissolved CO2 during champagne supply" journal of agricultural and food chemistry 58, 8768-.
Applicants sought to better understand the interest in bubbling and identified two main areas. Bubbling provides a pleasing aspect, which enhances consumer interest. Applicants then sought to increase the duration of the effervescence so that the consumer would not get a beverage that had depleted his effervescence gas when resting his glass. Applicants have also observed the spatial distribution of effervescence and its effect on the beverage. It has been shown that the bubbles load the aroma particles as the beverage rises. Thus, the impact of bubbling on the taste perceived by the consumer exceeds the gradual reduction in dissolved gas content. Complex interactions with the shape of the container are also seen. Bubbles starting at the edge, not the center, appear to be more permanent. From another perspective, applicants have realized that if the chemistry and physics of the nucleation sites are interesting subjects of study, the geography of the nucleation sites is ignored.
It is proposed a sparkling beverage container, in particular an effervescent wine glass, comprising a barrier wall made of at least one structural material, the barrier wall defining an inner surface having a base portion between the base and the region of maximum diameter of the barrier wall and an edge portion located above the base portion, the barrier wall comprising a plurality of apertures in the base portion, the apertures forming a pattern occupying from 0.01 to 5%, preferably from 0.10 to 1% of the area of the base portion and having an open cruciform shape. Convective mixing is obtained in the transverse and horizontal planes.
In one embodiment, the foamed beverage container is made of glass,
in one embodiment, the area is 10% to 40% of the area of the bottom portion.
In one embodiment, the cross has straight-line segment branches.
In one embodiment, the cross has intersecting segments.
In one embodiment, the cross has non-intersecting segments at the center.
In one embodiment, the cross has a plurality of branches comprised between 3 and 10. The branches may be continuous or discontinuous.
In one embodiment, the cross has at least one discontinuity. The at least one interruption may be oriented perpendicular to the direction of the segment or obliquely.
In one embodiment, the pattern has a plurality of spot areas with said holes. A cross may consist of points, bars, circles, squares, etc.
In one embodiment, the barrier wall forms a spout cup having a diameter at the mouth of the spout cup that is smaller than the diameter at the mid-height.
In one embodiment, the resistorThe partition wall forms a spout cup having a height greater than a diameter at the mid-height. For glasses with tall, narrow mouth cups, the mixing ratio by convection is larger for glasses with low, wide mouth cups. Elongated glasses produce greater mixing. The radius R of the bubbles increases with increasing distance D travelled in the beverage, which is smaller than the square root of D with k constant: r<k(D) 0.5 . The upward rise velocity of the bubble increases with the square of the radius R. The upward rise velocity increases with distance D. Preferably, the height is greater than the maximum diameter, preferably twice the maximum diameter.
For such containers, the radial distribution of the pattern will create a central bubble and a wall bubble. The wall bubbles reach the surface by a size smaller than the size of the central bubble.
In the case of a goblet, the spout cup forms the body of the container. In the case of a goblet, the spout is supported by the tang.
In one embodiment, the cross has at least two branches that extend over more than 90% of the maximum radius of the bottom portion over the deployed length.
In one embodiment, the cross has at least two branches, extending in projection in a plane perpendicular to the axis of the spout cup over more than 80% of the maximum radius of the bottom portion.
In one embodiment, if the number of branches is even, the two branches are opposite.
In one embodiment, the two branches are arranged at least 120 ° from each other if the number of branches is odd.
In one embodiment, the cross is centered on the axis of symmetry of the container.
In one embodiment, the cross has branches with a width between 0.1 and 5mm, preferably between 0.25 and 0.80 mm.
In one embodiment, the cross has equal length, equal width branches with a break in the center.
In one embodiment, the pattern consists of concavities with a depth of between 0.001 and 0.080mm, preferably between 0.001 and 0.040mm, more preferably between 0.001 and 0.010 mm.
In one embodiment, the width of the concavity is between 0.0005 and 0.002 mm.
In one embodiment, the length of the concave surface is between 0.001 and 0.300mm, preferably between 0.075 and 0.200 mm.
In one embodiment, the concavity has a surface length per unit area of 0.11m -1 And 0.28m -1 In the meantime.
In one embodiment, the concave surface comprises a blind hole having a diameter of between 0.050 and 0.300mm, preferably between 0.100 and 0.200 mm.
In one embodiment, the aspect ratio of the blind hole is between 2 and 4, preferably between 2.5 and 3.5.
In one embodiment, the blind holes are formed by applying a spot laser beam. The point of application of the laser beam causes a local cracking of the wall. The cracks may originate from the point of application. The slit forms a concave surface.
In one embodiment, the laser beam has a power comprised between 10 and 500W, a frequency comprised between 1 and 20kHz and a displacement speed comprised between 1 and 10m/s, for example a power of 100W, a frequency of 5kHz and a speed of 5 m/s.
The container may also include a glass cup. The transparency allows visualization of the appearance of bubbles and the path from the nucleation site to the surface of the beverage.
Other features, details, and advantages of the present invention will become apparent upon reading the following detailed description and drawings, in which:
figure 1 is a cross-sectional view of a container according to an aspect of the present invention,
figure 2 is a cross-sectional view of a container according to an aspect of the present invention,
figure 3 is a cross-sectional view of a container according to an aspect of the present invention,
figure 4 is a cross-sectional photograph of a container according to an aspect of the present invention,
figure 5 is a cross-sectional photograph of a container according to an aspect of the present invention,
figure 6 is a cross-sectional photograph of a container according to an aspect of the present invention,
the figures and the description that follow contain some elements for the most part. They can therefore not only be used for a better understanding of the invention, but also to contribute to its definition, if necessary.
In food liquids, carbon dioxide (CO) dissolved in the liquid phase 2 ) Is a carrier gas for the effervescence phenomenon. The frequency of bubble generation upon tasting, the magnification of the bubbles within the container and the number of easily formed bubbles are related to several physicochemical parameters of the liquid phase and the container undergoing tasting.
When a gas comes into contact with a liquid, a portion of the gas dissolves in the liquid. Various factors influence the solubility of gases in liquids, particularly the temperature and pressure. At equilibrium, the concentration C of the chemical i in the liquid phase i And its partial pressure P in the gas phase i There is a proportional relationship between them. Henry's law is expressed as:
[ mathematics 1]
C i ＝kH P i
Constant of proportionality k H Known as the henry constant. It depends to a large extent on the gases and liquids considered, and on the temperature.
P at atmospheric pressure o 1bar, taking into account CO 2 Solubility in beer at 4 ℃, value k H Approximately equal to 2.6g/L/bar, the beer can dissolve about 2.6g/L of CO 2 。
When chemical i is in equilibrium on either side of the gas/liquid interface, its concentration in the liquid follows henry's law. The liquid is then said to be saturated with the substance. In this case, saturation means equilibrium.
When the concentration C of chemical i in the liquid L Above the concentration predicted by henry's law, the liquid is supersaturated with the substance. To quantify this imbalance, the supersaturation factor S i Is defined as the relative excess concentration of substance i in the liquid relative to a reference concentration, denoted C 0 (the partial pressure of the substance is chosen to be equal to the pressure P in the liquid L Equilibrium concentration of (iv). Coefficient of supersaturation S i Thus defined in the following form:
[ mathematics 2]
S i ＝(C i —C 0 )/C 0
When the liquid is supersaturated with chemicals, we have S i >0. The liquid will drain a portion of the contents of the chemical to return to a new equilibrium state that follows henry's law.
In tasting conditions, the pressure in the liquid is almost the same as the ambient pressure in the container. Given the very low level of liquid, not exceeding 10 to 12 cm, the effect of the hydrostatic overpressure applied at the bottom of the container is negligible compared to atmospheric pressure. At a temperature of 4 ℃, it can be deduced that the equilibrium concentration is equal to:
[ mathematics 3]
C 0 ＝K H P L ≈k H P 0 ≈2.6g/L
Not all beers have the same dissolved CO 2 And (4) concentration. Some light loadings are 3-4g/L and others are up to 7-8 g/L. Thus, they are each relative to dissolved CO 2 Will be different. For beer on average, the loading was about 5 g/L. The supersaturation coefficient (at 4 ℃) of which is determined by applying the equation [ math 2]：
[ mathematics 4]
S CO2 ＝(C i —C 0 )/C 0 ≈(5—2.6)/2.6≈0.9
In contrast (still 4 ℃), the supersaturation coefficient of strong soda water (of the Badoit Rouge type) is about 1.3, whereas the coefficient of champagne (still shallow aged) is much higher, about 3.4. In general, the carrier carries dissolved CO 2 The higher the supersaturation factor of the liquid, the more intense will be the resulting dissolved carbon dioxide escape kinetics to return to henry equilibrium. However, it has been observed that supersaturation of the dissolved gas in the liquid does not necessarily result in the formation of bubbles, i.e. effervescence.
In fact, at beer supersaturation values, the formation of bubbles requires the presence of air pockets in the medium, the radius of curvature rc of which exceeds a value called critical value defined as:
[ mathematics 5]
rc＝2γ/P o S
Where gamma is the surface tension of the liquid, P o Is ambient pressure, and S is CO 2 Coefficient of supersaturation in the liquid phase.
At normal atmospheric pressure of 1bar and 4 deg.C, the preceding equation shows a critical radius of the order of less than 1 μm at which no bubbles are formed for beer with a surface tension of typically 45mN/m and a supersaturation coefficient of about 0.9.
To make CO into 2 Bubbles appear and grow in the effervescent wine, and the medium contains gas microbubbles with the radius larger than the critical radius. This is called non-classical heterogeneous nucleation (as opposed to nucleation, which is called classical nucleation, which involves the spontaneous formation of bubbles, from scratch, in a highly supersaturated liquid). Classical nucleation requires a very high dissolved gas supersaturation coefficient: (>100) This is incompatible with foamed beverages.
A problem that arises is the source of gas bubbles as a catalyst for effervescence in the container.
The critical nucleation radius takes into account the dissolved CO in the beverage 2 See equation [ math 4]]And [ mathematics 5]]. However, after supply, the concentration is no longer the same as the initial concentration. Supply is a critical step. In fact, pouring into a container creates significant turbulence, accelerating the escape of dissolved carbon dioxide. The cooler the beverage, the more carbon dioxide that remains dissolved while serving. In fact, the beverage is particularly viscous when it is cold. However, at low viscosity, dissolved CO 2 The diffusion out of the beverage is faster. Furthermore, turbulence of pouring is reduced particularly effectively when the beverage is viscous. Thus, the cooler the served beverage, the better the preservation of dissolved carbon dioxide during serving.
For effervescent wine, the critical radius is affected by several factors: type of wine, sugar degree, ingredients, etc.
Furthermore, it has been determined that the flow rate of the bubbles, i.e. the number of bubbles per second, is proportional to the square of the temperature, and to the CO dissolved in the liquid 2 Is proportional and inversely proportional to the dynamic viscosity (kg/m/s).
By observing the effervescence of the effervescent wine more carefully, the applicant has carried out tests by implementing an effervescent glass, the bottom of which is roughened by laser irradiation on the walls of the uncoated glass. The glass after normal polishing has a smooth surface and is treated with a laser beam to produce a controlled impact from the inner surface to the bottom wall.
Unlike beer mugs, where the base is generally flat, the elongated or stemmed type of effervescent wine glass has a variable height base, particularly an inverted dome of various curvatures, parabolic, bracket, etc.
These tests show the effect on radial distribution bubbling, particularly that generated by mixing caused by distributed bubbling due to large scale convection.
The figure shows a container 1. The container 1 here is in the shape of a goblet. The method described below is applicable to most effervescent beverage containers where controlled effervescence is desired.
The container 1 here comprises a foot 2 and a spout cup 3. The spout cup 3 includes a base 4 and a generally cylindrical or frustoconical upper wall 5. The container 1 is here axisymmetric. In the example described here, the bottom 4 and the spout cup 3 are formed in one piece. The spout cup 3 has an inner bottom surface and an inner peripheral surface. The spout cup 3 is waterproof. The inner surface is intended to be in contact with the beverage when the container 1 is in use.
The container 1 can be obtained by known manufacturing techniques, for example by pressing, blowing and/or by centrifugation. In the output of this manufacturing technique, the interior of the container 1 is substantially smooth and uniform. The container 1 may be sold as such.
The smooth container 1 is processed to form a blind hole 6 on the upper surface (i.e., inner bottom surface) of the bottom 4 on the side of the upper wall 5.
The length of the pattern is slightly less than the largest inner diameter of the spout cup 3, for example greater than 90% of the largest inner diameter of the spout cup 3.
The cross may have diameter branches between 4 and 6cm in length. The cross is here an open shape. Including closed-shaped crosses, lobed crosses, keltt crosses are of little interest. In fact, the length of the circular pattern is PI times the diameter, while the length of the square cross is 2 times the diameter, so the manufacturing speed is faster, the bubbling is slow and long lasting, while providing a satisfactory appearance and an effective mixing.
The branches of the cross may have a width of a few tenths of a millimeter to a few millimeters, for example between 0.025 and 0.080mm, more typically between 0.1 and 5 mm. The branches of the cross may be formed by blind holes 6 arranged randomly or in an ordered manner (for example in one or more rows) within the pattern.
As regards the area of the bottom portion, the pattern occupies an area between 0.01 and 5%, preferably between 0.10 and 1%. Such a surface allows for a long bubbling time of at least 10 minutes.
The cross may have branches of constant or variable width.
The cross may have an even number of branches, 4, 6, 8 or 10, passing through the center or being interrupted near the center.
The cross may have an odd number of branches, 3, 5, 7 or 9, passing through the center or being interrupted near the center.
The interruption in the centre allows the blind holes 6 to be distributed more evenly over the surface of the bottom part.
In fig. 1, the goblet has a cruciform design. The maximum diameter of the spout cup 3 is between 40% and 45% of its internal height. The internal height of the spout cup 3 is between 180% and 200% of the maximum diameter.
In fig. 2, the goblet has a cruciform design. The maximum diameter of the spout cup 3 is between 45% and 50% of its internal height. The internal height of the spout cup 3 is between 170% and 180% of the maximum diameter.
In fig. 3, the goblet has a cruciform design. The maximum diameter of the spout cup 3 is between 70% and 80% of its internal height. The internal height of the spout cup 3 is between 110% and 130% of the maximum diameter.
Fig. 4 shows a comparison of two elongate champagne cups, one on the left, known as a smooth glass, and the other, according to the invention, filled with the same champagne under the same operating conditions of pressure, temperature, luminosity, etc. The other glass is provided with a blind hole 6 near the centre and thus near the bottom of the glass. The movement of the wine produced by the bubbling is visible and the rotary stirring movement is significant.
Fig. 5 shows a glass filled with champagne according to the invention, with a cruciform pattern as in fig. 1 to 3. A curtain of bubbles can be seen and result in significant mixing with slow and steady degassing.
Fig. 6 shows a champagne-filled glass according to the invention, with a cruciform pattern as in fig. 1 to 3. After 10 minutes of bubbling in the glass, which was held still, the bubble curtain was still visible and stirring was maintained.
Claims (10)
1. A frothed beverage container (1), in particular a glass, comprising a barrier wall made of at least one structural material, said barrier wall defining an inner surface having a bottom portion between a bottom (4) and a region of maximum diameter of the barrier wall and an edge portion above said bottom portion, said barrier wall comprising a plurality of apertures (6) in said bottom portion, said apertures (6) forming a pattern which occupies 0.01-5%, preferably 0.10-1% of the area of said bottom portion and has an open cross shape.
2. The foamed beverage container of claim 1, wherein the cross has straight line segment branches.
3. Effervescent beverage container according to any one of the preceding claims, wherein the cross has a number of branches comprised between 3 and 10, said branches being continuous or discontinuous.
4. The frothed beverage container as claimed in any one of the preceding claims, wherein the cross has at least one interruption.
5. Foamed beverage container according to any of the preceding claims, wherein the pattern has a plurality of spot areas with said holes.
6. The frothed beverage container as claimed in any of the preceding claims, characterized in that the barrier wall forms a spout cup (3), the spout cup (3) having a mouth diameter smaller than the diameter at mid-height and the spout cup (3) having a height larger than the diameter at mid-height.
7. Foamed beverage container according to any one of the preceding claims, wherein the cross has at least two branches extending over more than 90% of the maximum radius of the bottom portion over the developed length, the two branches being opposite if the number of branches is even and the two branches being arranged at least 120 ° to each other if the number of branches is odd.
8. Frothed beverage container according to any one of the preceding claims, wherein the cross is centered on the symmetry axis of the container.
9. Frothed beverage container according to any one of the preceding claims, wherein the cross has branches with a width of between 0.1 and 5mm, preferably between 0.25 and 0.80 mm.
10. Foamed beverage container according to any of the previous claims, wherein the cross has branches of equal length, equal width and has a discontinuity in the centre.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR2001477A FR3107262B1 (en) | 2020-02-14 | 2020-02-14 | ENHANCED BUBBLE SOFT DRINK CONTAINER |
| FR2001477 | 2020-02-14 | ||
| PCT/FR2021/050261 WO2021160976A1 (en) | 2020-02-14 | 2021-02-12 | Carbonated beverage container with improved bubbling behaviour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115103616A true CN115103616A (en) | 2022-09-23 |
Family
ID=71094469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202180014609.2A Pending CN115103616A (en) | 2020-02-14 | 2021-02-12 | Effervescent beverage container with improved effervescence behaviour |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US20230089369A1 (en) |
| EP (1) | EP4103022A1 (en) |
| CN (1) | CN115103616A (en) |
| FR (1) | FR3107262B1 (en) |
| WO (1) | WO2021160976A1 (en) |
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| GB0012052D0 (en) * | 2000-05-18 | 2000-07-12 | Scottish & Newcastle Plc | Beverage frothing |
| US20070267422A1 (en) * | 2006-05-17 | 2007-11-22 | Claudio Barducci | Glass for drinks |
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| FR3065360B1 (en) | 2017-04-21 | 2020-03-27 | Arc France | EFFERVESCENT ACTION CONTAINER |
| FR3081304B1 (en) | 2018-05-24 | 2020-06-19 | Arc France | EFFERVESCENT ACTION CONTAINER |
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- 2020-02-14 FR FR2001477A patent/FR3107262B1/en active Active
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- 2021-02-12 CN CN202180014609.2A patent/CN115103616A/en active Pending
- 2021-02-12 EP EP21708728.7A patent/EP4103022A1/en active Pending
- 2021-02-12 US US17/798,767 patent/US20230089369A1/en active Pending
- 2021-02-12 WO PCT/FR2021/050261 patent/WO2021160976A1/en unknown
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| US20190382189A1 (en) * | 2016-09-20 | 2019-12-19 | The Signatureglass Company Pte. Ltd. | Beverage cup with nucleation sites |
Also Published As
| Publication number | Publication date |
|---|---|
| US20230089369A1 (en) | 2023-03-23 |
| FR3107262A1 (en) | 2021-08-20 |
| WO2021160976A1 (en) | 2021-08-19 |
| EP4103022A1 (en) | 2022-12-21 |
| FR3107262B1 (en) | 2022-01-21 |
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