DE602004005877T2 - Process for removing excess carbon dioxide from alcoholic beverages - Google Patents

Abstract

A glass for consuming and tasting drinks, such as beer, has a plurality of raised ribs (14) inside it, extending from the bottom (15) to the opening (6) of the glass (1) and evenly distributed radially or with a helical or spiral path; a glass (1) having such ribs (14), if held at an angle of substantially 45° during filling and rotated during and after filling, allows the drink to be subjected to a whirling movement, resulting in the partial elimination of carbon dioxide and enhancement of the organoleptic attributes of the beer.

Description

Technical area

The The present invention relates to a method for removing excess carbon dioxide alcoholic drinks high carbon dioxide content such as beer.

As known, it is appropriate in the case of wine, the drink before the To undergo a mechanical treatment by eating the Glass is rotated and / or pivoted to allow the liquid a certain amount of air and thus can absorb oxygen.

From the documents EP 1210890 A1 or WO 00/41602 it is known that the oxygenation of the wine obtained by the mechanical treatment applied by rotating the glass is favored by the presence of ribs or cavities disposed in the glass.

By The oxygen uptake become special features of the wine enriched as flavor and taste.

These Treatment, as well as the said oxygenation pursued in some cases too the purpose of reducing the level of carbon dioxide which, if in too big Quantity present, unwanted and harmful Effects in alcoholic beverages can cause. For one thing increased Carbon dioxide absorption capacity of the human body for alcoholic Products and thus forms an effective means of transport for alcohol.

To the Others have the gas properties that the taste buds stun and with it the ability of the consumer to taste.

State of the art

As known, the above treatment consists in predetermined dispensing techniques and, as listed above, in a rotating and pivoting movement of the glasses during and after filling.

Indeed These methods do not allow oxygenation to do so is appropriate to adequately enhance flavor and taste, nor a significant reduction in carbon dioxide content.

As As is known, during beer production carbon dioxide spontaneously forms during the Fermentation. Subsequently will be at the bottling more carbon dioxide artificially added to extend the half-life of the product.

Therefore is obviously the need the content of the drink dissolved To reduce carbon dioxide, in beer even stronger and more urgent than in Wine.

Finally is there is a strong need for both wine and beer, to achieve a good oxygenation and at the same time the in these drinks contained excess carbon dioxide content to reduce the beneficial effects described above to preserve, and more precisely the limitation of the ability of human body for the absorption of alcoholic products and the improvement of Aroma and taste of the drinks.

Presentation of the invention

purpose The present invention is therefore, the disadvantages mentioned Eliminate by a process for removing excess carbon dioxide from alcoholic drinks, such as beer, as in the following first claim described.

Short description of drawings

The Technical features of the invention in view of the above Targets are clearly described in the following claims and Their advantages are described in the following detailed description with reference to the attached drawings set forth, which is a preferred embodiment of the invention without restricting the general scope. in this connection demonstrate:

1 to 3 and 5 to 9 perspective front views of several embodiments of the adapted for performing the method according to the invention glass;

4 a top view of the in 1 represented glass;

10 to 13 enlarged perspective views of four alternative embodiments of a detail of in 1 to 9 presented Seidels.

Detailed description of the preferred embodiments the invention

With reference to the attached drawings the number indicates 1 generally a jar or glass for consumption and tasting Drinks like wine and beer.

In detail, the show 1 to 5 , each with marking 2 . 3 . 4 and 5 , cone-shaped column glasses with a wide opening 6 , as they are used in particular for the tasting of beer, while the 6 to 9 , each with marking 7 . 8th . 9 and 10 , cup-shaped glasses show, so glasses in the form of a spherical cup with a stem 11 and a foot 12 ,

According to the invention, the inner surface 13 the glasses 1 several raised ribs 14 on, which are evenly distributed and away from the ground 15 to the opening 6 the glasses 1 extend.

In the in the 1 and 4 represented glass 2 are the mentioned ribs 14 essentially parallel to each other while getting at the glasses 3 and 4 Ribs 14 from the ground 15 to the opening 6 of the glass 1 extend with helical or spiral course, respectively in a clockwise and counterclockwise direction.

At the in 5 represented glass 5 are the ribs 14 distributed on a first and a second set of ribs with opposite helical or spiral course.

The glass 7 in 6 points to the inner surface 13 the corresponding cup a series of ribs 14 on, extending radially from the ground 15 to the opening 6 extend.

With the glasses 8th and 9 the ribs extend 14 from the ground 15 to the opening 6 of the glass 1 with helical or spiral course, respectively counterclockwise and clockwise.

Finally, with the glass 10 in 9 Ribs 14 distributed on a first and a second set of ribs with opposite helical or spiral course.

As in particular in 10 and 12 shown, have the ribs 14 in cross-section a rounded shape and different strengths.

In the 11 and 13 point the ribs 14 in cross-section each have a sharp triangular shape or a polygonal shape with two sharp edges.

In practice, the size of the ribs is in cross section 14 between 0.5 and 3.5 mm.

In use and in the case of beer, the consumer keeps using one of the illustrated glasses 1 when filling the glass 1 at a certain angle, allowing the fluid flow through the ribs 14 is deflected with a swirling motion which directs the carbon dioxide upwards.

At the same time and at the end of the filling process, the consumer makes the glass make a few turns, in turn through the ribs 14 a turbulent movement of the beer is generated, which causes the elimination of excess carbon dioxide. However, this rotational movement does not affect the properties of the beer, but rather favors the aroma and taste characteristics.

Depending on whether the consumer is right-handed or left-handed, it may be advisable to use the appropriate glass 1 among the in 2 . 3 . 7 and 8th , or in 5 and 9 illustrated models for right and left-handers. In the case of wine and in particular when using a glass 1 as shown in the figures of 6 to 9 pictured, the consumer leaves the filled glass 1 Rotate to make the corresponding ribs 14 create a turbulent motion that serves the purpose of allowing the intake of a certain amount of air and consequently oxygen through the liquid.

By The mentioned oxygen uptake will have certain properties of Wine like aroma and flavor intensified.

Therefore allows said oxygen enrichment of the organoleptic characteristics of the wine as well as a partial elimination the carbon dioxide contained in the wine, which also gives the fragrance is improved.

Finally, it should be noted that another effect of the shape of the glasses 1 with the said ribs 14 it is also the case that a small reduction in the alcohol content is achieved in the wine, since a part of the alcohol tends to be released as a result of the swirling movement of the beverage. In addition, the inventive movement of the wine produced in a glass 1 pleasant musical sounds.

The invention described is obviously suitable for industrial use. It may also permit many changes and variations, all of which fall within the scope of the inventive idea. Furthermore, all the details can be replaced by technically equivalent elements and the glasses 1 Of course, they can be made in any shape and from any material.

Claims (9)

Process for removing excess carbon dioxide from alcoholic beverages, characterized in that it comprises the following steps: taking a glass ( 1 ) with several raised ribs ( 14 ), which are evenly distributed in and away from the ground ( 15 ) to the opening ( 6 ) of the glass ( 1 ) extend; Turning the glass ( 1 ) during and / or after filling; and positioning the glass ( 1 ) at a certain angle, during the filling and rotation, which allows the ribs ( 14 ) produce swirling and / or turbulent movements of the alcoholic beverage, thus lowering the level of carbon dioxide which increases the capacity of the human body for alcoholic beverages. Method according to claim 1, characterized in that that said alcoholic beverage is beer. A method according to claim 1, characterized in that the swirling and / or turbulent movements of the alcoholic beverage through the ribs ( 14 ), which extend radially from the ground ( 15 ) for opening the glass ( 1 ). A method according to claim 1, characterized in that the swirling and / or turbulent movements of the alcoholic beverage through the ribs ( 14 ) are obtained with helical or spiral course from the ground ( 15 ) to the opening ( 6 ) of the glass ( 1 ). A method according to claim 1, characterized in that the swirling and / or turbulent movements of the alcoholic beverage through the ribs ( 14 ) which are distributed over a first and a second set of ridges of opposite course. A method according to claim 1, characterized in that the swirling and / or turbulent movements of the alcoholic beverage through the ribs ( 14 ) are obtained, which have at least one sharp edge in cross section. A method according to claim 1, characterized in that the swirling and / or turbulent movements of the alcoholic beverage through the ribs ( 14 ) are obtained, which have a triangular or polygonal shape in cross section. A method according to claim 1, characterized in that the swirling and / or turbulent movements of the alcoholic beverage through the ribs ( 14 ) are obtained, which have a rounded shape in cross section. A method according to claim 1, characterized in that the swirling and / or turbulent movements of the alcoholic beverage through the ribs ( 14 ), the size of which is substantially between 0.5 and 3.5 mm.