Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D1/00—Apparatus or devices for dispensing beverages on draught
  • B67D1/04—Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers

Definitions

• This invention is generally directed to methods and 5 apparatuses for dispensing beverages and particularly to methods and apparatuses for improving the shelf life of opened bottles or other containers of wines and other beverages.
• the apparatuses include enclosures in which 10 opened bottles or other opened containers of beverages are housed so that the contents thereof may be subjected to an environment of high pressure inert gas such as nitrogen while the interior of the enclosures are simultaneously being vented to atmosphere. Thereafter, the pressure may .15 be selectively reduced for 'subsequent ' product dispensing at initial dispensing pressures of up to approximately 15 p.s.i.g.
• the methods are believed to not only remove air within the enclosures but. also purge excess oxygen from solution in the beverages thereby preventing further
• a beverage such as wine may be selectively aged and then preserved at its peak utilizing an apparatus of the invention.
• UBSTITUTESHEET beverages and particularly wines in order to facilitate consumer service and decrease product waste.
• a major dir ⁇ ection of these efforts has been " to increase the shelf life of various opened containers of beverages.
• Prolonging shelf- life is particularly advantageous for the dispensing of products which are normally stored in containers wherein the volume of product is greater than the amount of product which is likely to be utilized or consumed at one time.
• a prolonged shelf life is particularly beneficial if it is possible to preserve the original quality and palat- ability of the product.
• SUBSTITUTE SHEET promote oxidation of the alcohol within the wine.
• inert gases In utilizing inert gases to preserve the life of opened containers of beverages, the containers are initially opened and exposed to atmosphere and thereafter, a plug is inserted to seal the contents. Inert gas such as nitrogen is sub ⁇ sequently introduced into the container and serves to pro ⁇ vide pressure for dispensing the fluid therein and at the same time provides a nitrogen-enriched environment above the fluid.
• Inert gas such as nitrogen is sub ⁇ sequently introduced into the container and serves to pro ⁇ vide pressure for dispensing the fluid therein and at the same time provides a nitrogen-enriched environment above the fluid.
• Unfortunately as most wines and other beverages are stored in glass containers, the amount of pressure which can be applied within the container is very limited. Because of this, operating pressures of up to 5 p.s.i. are generally not exceeded, not possible or not practical for use in present wine preserving and dispensing systems.
• the plugs or valves which are used to seal con ⁇ tainers prior to pressurization often leak, come loose or pop free from engagement- with the containers thereby re ⁇ leasing the inert gas and admitting various amounts of air so that. further aging is allowed to proceed. As the wine is exposed to more oxygen, oxidation will continue until the wine spoils. Generally, it has not been possible to preserve the shelf life of wines more than several weeks without the wine beginning to spoil.
• This invention is directed to methods and apparatuses for preserving and dispensing beverages and particularly wines from bottles or other normally sealed containers wherein an opened container of beverage is placed within a sealed enclosure and thereafter subjected to an envir- onment of high pressure inert gas at pressures in excess of approximately 20 p.s.i.g. (gauge) and wherein the pressure within the container is simultaneously balanced with the pressure within the enclosure so that failure of the container due to increased pressure is prevented. As the inert gas is being introduced, the container is vented
• the pressure of inert gas may thereafter be selectively reduced to a lower initial dispensing pressure in the range of approximately 15 p.s.i.g. or less and the beverage stored at the lower pressure for future dispensing.
• the enclosure is of a size to receive the bev ⁇ erage container completely therein and includes a cover to seal the enclosed container from the surrounding environ ⁇ ment. Valves are provided to permit the inlet of gases in- eluding inert nitrogen into both the enclosure and beverage container and to permit the exhaustion or purging of gases therefrom once a predetermined pressure is achieved.
• Conduits are also provided to dispense the beverage con ⁇ tents of the container either directly from the enclosure or through secondary dispensing units such as conventional refrigerated dispensers.
• oxygen may be selectively supplied to the enclosures to promote the aging of wines which have not yet reached their peak.
• SUBSTITUTESHEET supplemental enclosure and therein subjected to pressures of inert gases which would normally rupture or destroy the beverage container and which act to preserve the overall shelf life of the beverage by enabling oxygen to be removed from the beverage environment.
• Another object of the present invention is to provide a dispensing system for beverages such as wines and the like wherein high pressure inert gas is used to initially vent or expel oxygen from the dispensing enclosure so that subsequent oxidation or aging of the wine is prevented even when dispensing pressures created by the inert gases with the dispensing enclosure drop to zero or atmospheric pressure.
• a further object of the present invention is to pro- vide an enclosure for housing opened bottles of wine for future dispensing wherein the contents thereof may be systematically aged by the selective introduction of an oxygen gas into either the wine bottle or container to thereby promote the aging of the wine and wherein further aging can be halted by exposing the wine to high pressure inert gas while purging air and oxygen within the envir ⁇ onment surrounding the wine to thereby prevent further oxidation thereof.
• Fig. 1 is a top plan view of a preferred form of enclosure apparatus of the present invention.
• Fig. 2 is a cross sectional view taken along lines 2-2 of Fig. 1 having portions broken away.
• Fig. 3 is a cross sectional view taken along lines 3-3 of Fig. 1.
• Fig. 4 is a cross sectional view taken along lines 4-4 of Fig. 1 showing a modified embodiment of the invention of Fig. 1 wherein the oxygen tube is not utilized.
• Fig. 5 is a cross sectional illustrational view show ⁇ ing another embodiment of the present invention as it is used to house an opened bottle of wine within a conventional refrigerated wine dispenser.
• Fig. 6 is a partial cross sectional view showing the apparatus of Fig. 5 utilizing a separate dispensing valve as opposed to a conventional dispensing cabinet.
• Fig. 7 is a cross sectional illustrational view showing another embodiment of beverage dispensing apparatus which houses an opened bottle of wine for selective dispensing in accordance with the teachings of the present invention.
• the contain ⁇ ers or enclosures of the present invention are shown as being specifically used to house opened bottles of wine or similar beverage so that the contents thereof may be re ⁇ tained at their peak, palatable and consumer acceptable condition. It is well known that exposure of beverages to air, such as when a bottled wine has been opened, results in the contents rapidly oxidizing until a point where spoilage occurs.
• the dispensing enclosures of the present invention have, been designed to extend the life of opened bottles or containers of wine and other beverages and food products for unlimited periods utilizing the methods as will be hereinafter.described in detail.
• SUBSTITUTE SHEET The primary consideration in extending the useful or shelf lives of comestible consumer products including wines and other alcoholic-beverages is to-provide a low cost method of preventing the continued oxidizing process which leads to spoilage and unpalatability of such products.
• the interiors of the enclosures which house the wine bottles are also placed under the same pressure so that the pressures interiorly and exteriorly of the bottled wines are balanced thereby preventing the possibility of the bottles failing or exploding under pressure.
• the wines .are being pressurized to approxi- mately 20 p.s.i.g. and preferrably between 20 to 30 p.s.i.g., the air or oxygen within the bottles and enclos ⁇ ures is vented to atmosphere.
• the pressure level may thereafter be permitted to drop or is decreased to lower dispensing pressures, which may.be in the range of approx- imately 5 to 15 p.s.i.g. dependent upon an enclosure's volume or capcity.
• the storage pressures are retained at approximately 10 p.s.i.g. until a product is initially dispensed and thereafter the pressure will decrease as the product level drops.
• the initial high pressure treat- ment of the contents of opened containers or bottles of wine actually functions to drive even the slightest remain ⁇ ing oxygen from solution, thereby preventing further oxida ⁇ tion of the wine.
• the wine can be maintained in an inert atmosphere over long periods of time at lower pressures with further aging or oxidation eliminated.
• a Royal OPORTO, 1970 vintage Portuguese Port was- opened and exposed to atmosphere and tasted on June 19, _1985. After tasting, the opened bottle was placed into an enclosure of the type generally shown in Fig. 4 of the drawings. The enclosure surrounding the bottle was sealed and thereafter inert nitrogen gas was introduced therein.
• a valve on the enclosure opened permitting the air therein to be vented to atmosphere.
• the pressure was continuously raised to approximately 25 p.s.i.g. and then permitted to slowly decrease.
• the pressure was finally lowered to approximately 10 p.s.i.g. and the product placed in storage.
• the product has been periodically tasted by dispensing a portion thereof utilizing a pressure reducing dispensing valve mounted to the container.
• the wine remains at its peak flavor and totally palatable and fit for consumer consumption. No noticeable deterioration in the product has taken place.
• a second test was made on an opened bottle of a Gammay Beaujolois, vintage 1980, wherein the opened container or
• SUBSTITUTE SHEET bottle was also placed in a dispenser enclosure similar to that shown in Fig. 4 of the drawings.
• a nitrogen gas was used to drive off the air and raise the pressure within the enclosure and bottle to between 20 to 25 p.s.i.g. Again, the enclosure was vented to atmosphere when the pressure reached approximately 15 p.s.i.g. Thereafter, the pressure was reduced to an initial dispensing pressure of approxi ⁇ mately 8 to 10 p.s.i.g.
• the wine bottle was removed from the enclosure and the wine tasted. The wine was found to have remained at its peak flavor and taste and, again, the wine appeared to be as good and as consumable as it was when originally opened.
• the enclosure used in the second example was then used on July 30, 1985 to house a bottle of La Tache 1957, bottle No. 15198 which had been opened and had begun to turn cloudy.
• Inert nitrogen was added and the gas pressure was raised as discussed with respect to the previous examples to approximately 25 p.s.i.g. while the oxygen was vented and then the pressure reduced to approximately 10 p.s.i.g.
• the wine had not deterior ⁇ ated or spoiled further than it had on July 30th.
• a fourth test was made using an" opened bottle of Kistler Sauvinoin-Blanc 1982.
• the wine was placed within an enclosure similar to those of the preceding examples and thereafter the inert nitrogen added to pressurize the wine to 20 to 25 p.s.i.g. while the air and oxygen was vented from the enclosure. The pressure was then reduced to 10 p.s.i.g.
• the wine was originally treated on June 18, 1985 and was dispensed for consumer taste testing on July 31, 1985. The wine remained of excellent consumer quality and taste.
• SUBSTITUTESHEET although the examples reflect initial storage pressures in the range of 8 to 10 p.s.i.g., it is believed that press ⁇ ures ranging from 0 to 15 p.s.i.g. could be suitable under some conditions. Inthis regard, it should be noted that the initial storage pressure is also the initial dispensing pressure. Also, such pressures could be as high as the highest pressure achieved during the introduction of the inert gas. The pressure is preferrably lowered for storage and dispensing as pressures in excess of 15 p.s.i.g. are generally not necessary.
• the initial dispensing pressure need only be high enough to insure that the entire contents of the bottle can be dispensed.
• the pressure will continue to decrease as the wine is dispensed, the wine remaining will be preserved in the inert gas environment even though the pressure may drop to zero p.s.i.g. (i.e. atmospheric pressure) as substantially all oxygen was originally purged from the environment thereby preventing further oxidation of the wine.
• a first embodiment of enclosure 10 for housing an opened bottle 12 of wine W.
• the enclosure 10 is shown as being generally cylindrical in configuration and in ⁇ cludes an upper removable lid or cap 13, side walls 14 and removable lower closure member 15.
• the side walls 14 are preferrably made of a clear or transparent plastic or glass material so that the contents of the bottle 12 may be visual at all times.
• Both the upper and lower ends 16 and 17 of the side walls 14 are threaded so as to per- mit the upper and lower closure members 13 and 15 to be selectively secured thereto by mating threaded surfaces
• upper and lower ring gaskets 20 and 21 are provided to create air tight seals between the closures and the side walls of the container.
• the end caps or closure members may be constructed of a plastic or metallic material.
• the size of the enclosure may vary depending upon the size of bottle or other con ⁇ tainer 12 being housed therein. The enclosure must, how ⁇ ever, be of sufficient size to completely enclose the product container.
• the upper cap or closure member 13 of the enclosure has a gas outlet valve 22, gas inlet valve 23 and fluid outlet or dispensing valve 24 mounted therethrough.
• the outlet valve 22 is a conventional adjustable bleed valve and may be selectively adjusted to relieve pressure within the enclosure when the pressure therein exceeds a pre ⁇ determined maximum such as approximately 15 p.s.i.g.
• the valve will remain opened as the pressure in the enclosure is raised to be 20 to 30 p.s.i.g. and will close when the pressure drops to below the predetermined maximum.
• the valve shown includes nuts 25 and 26 which are adjustable to vary the compression of an inner valve spring to thereby create an exhaust port which will open when the pressure in the enclosure exceeds the preselected desired maximum which is preferrably in the range of 10 to 15 p.s.i.g.
• the gas inlet valve 23 is also of conventional design and is similar to a valve on a tire. As shown, a cap 27 is threadingly engaged over the end of the valve in order to prevent dust or other, foreign material from contaminating the valve structure or opening.
• the fluid outlet valve 24 is also of conventional design.
• the valve 24 includes a dispensing button 28 which is operable to open an inner valve plug in order to create an open fluid channel between the interior of the enclosure and the faucet 29.
• the base 30 of the dispensing valve is engaged to a threaded nipple 31 which is fixedly mounted
• nipple 31 extends inwardly of the enclosure_10. and . is com ⁇ pletely enclosed or sealed with the exception of an opening 33 through which a fluid dispensing tube 34 is fixedly disposed so as to be in open fluid communication with the nipple 31.
• the dispensing tube 34 extends from its innermost or intake end 34' which is disposed adjace-nt the bottom of the bottle 12 to a discharge or upper end which is in fluid communication with the dispensing valve 24 via the nipple 31
• a gas inlet tube 35 which is oriented in generally parallel relationship to the fluid outlet or dispensing tube 34.
• the gas inlet tube is mounted via a flexible tube 36 to one side of the gas inlet valve 23.
• the lower portion of the inlet tube includes a one way valve 38 which will permit gas to pass therethrough into the bottle 12 but will prevent the liquid within the - bottle from entering the tube.
• the gas inlet tube may be secured to the fluid dispensing tube by a clip or similar locking device 39.
• an inert gas such as nitrogen is introduced under pressure through the gas inlet valve 23 into the enclosure.
• the gas will enter the enclosure through gas inlet tube 35 which is disposed within the bottle 12.
• the inert gas will be applied equally within the bottle and the area surrounding the bottle thereby balancing the pressure both interiorly and exter ⁇ iorly of the bottle.
• the air originally within the en- closure will be automatically bled from the container by operation of the outlet valve 22 as the pressure rises
• the initial dispensing pressure as for example approximately 10 p.s.i.g., will drop as the wine is dis ⁇ claimedd.
• the pressure may drop to 1 p.s.i.g. or less, however, sufficient gas pressure is initially supplied to insure that the entire contents of the bottle will be com ⁇ pletely dispensed.
• Another feature of the present embodiment of the invention is that in addition to the enclosure 10 providing both a storage and dispensing function for such products as wine and the like, the enclosure also provides an environ ⁇ ment in which opened bottles of wines and the like may be selectively aged.
• the source of oxygen is- con- - - nected to the gas inlet valve 23 and thereafter oxygen is introduced directly into the wine within the enclosure through the tube 35.
• the oxygen is introduced directly into the wine and is allowed to bubble therethrough, the oxidation process is believed to be accelerated.
• the wine is selectively tasted by withdraw ⁇ ing the same through the dispensing valve 34.
• the oxygen in the bottle is purged by closing off the source of oxgyen supply through the valve 23, and thereafter introducing nitrogen under pressure through the gas inlet valve 23.
• the gas outlet or bleed valve 22 will be selectively opened when the nitrogen being introduced into the enclosure reaches the purging pressure or predetermined maximum vent- ing pressure thereby allowing all the oxygen to be forced therefrom by the continuing incoming nitrogen.
• the nitrogen pressure is raised to a level of approximately 20 p.s.i.g. or more thereby preventing any further oxidation or aging of the wine. Thereafter, the pressure is reduced and the wine is ready for storage or dispensing as discussed above.
• the enclosure is substantially identical to that shown in Figs. 1-3 with the exception that the gas inlet tube and flexible connector or conduit which connects the inlet valve to the tube are not included.
• incoming inert gas and/or oxygen is supplied to the enclosure exteriorly of the bottle directly through the gas inlet valve 23.
• This structure is regarded as being the basic structure of the invention as the testing, including those tests previously mentioned, indicate that the inert gas need not be bubbled
• the oxygen may be introduced above the wine as opposed to being bubbled through it, although, it is believed that introducing oxygen directly into the wine may accelerate the aging process.
• enclosure 100 for housing an opened bottle 12 of wine W.
• the enclosure 100 is shown as being stored within a conventional refriger ⁇ ated dispensing cabinet 113 which includes a front glass access panel 114, front and rear walls 115 and 116, upper and lower walls 117 and 118 and dispensing valve 120.
• the dispensing valve 120 is also of conventional design and is normally closed being operable by way of manipulation of the valve handle 121.
• the area 122 within the dispensing cabinet is refrigerated by a refrigeration unit (not shown) .
• the enclosure 100 is shown as being generally cylin ⁇ drical in configuration and includes an upper end wall 125, side walls 126 and removable cap or closure member 127.
• at least the side walls 126 are preferrably constructed of a clear or transparent plastic, plexiglass or glass material so that the contents of the bottle 12 may be visual at all times.
• the lower end 128 of the side walls 126 is threaded so as to permit the closure member to be selectively secured thereto.
• the closure member may be constructed of a plastic or metallic material.
• a foam ring 129 may be fitted around the bottle so as to engage the inner side walls of the enclosure.
• the upper end wall 125 of the enclosure includes a gas outlet valve 130 and combination gas inlet and fluid outlet valve 132.
• the outlet valve is of conventional design and is selectively opened to relieve pressure with ⁇ in the enclosure when the pressure therein exceeds a pre-
• SUBSTITUTE SHEET determined maximum or purging pressure such as previously discussed.
• the valve shown is a duckbill type valve having opposed resilient closure legs 133 and 134 which are separ ⁇ ated to create an exhaust port or opening when the pressure in the enclosure exceeds the desired maximum and will main ⁇ tain an exhaust opening until the pressure drops below that maximum.
• the fluid outlet and gas inlet valve 132 is a dual purpose valve. As shown, the valve includes an outer threaded exterior nipple 135 which can be sealed by a cap 136 having a central opening 137 therein or by a cap which is totally closed. A duckbill type valve member 138 is disposed within the opening 139 created by the nipple and serves to close the opening against the pressure therein. The valve member 138, however, will open when gas is intro ⁇ quizd into the enclosure and will also be opened and sealed against a dispensing tube 140 which is selectively inserted through the cap 136.
• the dispensing tube 140 extends from its innermost or intake end 141 which is disposed adjacent the bottom of the bottle 12 to a discharge or outermost end 142 which is in fluid communication , with the dispensing valve 120.
• an inert gas such as nitrogen is introduced under pressure through the gas inlet and fluid outlet valve 132.
• the inert gas will be applied equally within the bottle and the area surrounding the bottle.
• the air orig- inally within the enclosure will be automatically bled from the container by operation of the outlet valve 130 as the pressure rises above the predetermined maximum for the valve as the nitrogen is being introduced into the enclos ⁇ ure.
• the pressure of inert gas is raised above approxi- mately 20 p.s.i.g. and then lowered to approximately 15 p.s.i.g. again by operation of the outlet valve 130.
• SUBSTITUTESHEET pressurized enclosure may now be stored or placed into service in a dispensing cabinet such as that shown at 113 or the pressure therein further reduced to a lower initial dispensing pressure of between 5 to 10 p.s.i.g. and then the enclosure stored for future use.
• the fluid conduit or tube 140 is forced through the opening in cap 136 and the gas inlet and fluid outlet valve 132 and down into bottle 12.
• the valve member 139 will create a seal around the tube thereby preventing the escape of the nitrogen from the enclosure 100.
• the wine in the bottle is subsequently dispensed by operation • of the valve and valve handle 120 and 121.
• the initial dispensing pressure will continue to drop as the wine is dispensed.
• the pressure may drop to substantially zero p.s.i.g. , however, sufficient gas is initially available to provide complete dispensing of the contents of the bottle.
• the wine may be dir- ectly dispensed from the enclosure by utilizing a valve and tube assembly 150 as shown in Fig. 2.
• a conventional pressure reducing dispensing valve 151 is modified to include a threaded base portion 152 which is threadingly engaged with the nipple 135 so as to be aligned in fluid communication with the valve 132.
• a dispensing tube 153 is carried by the valve 151 and extends through valve 132 and into the bottle 12.
• the dispensing enclosure 160 is constructed to provide both a storage and dispensing function for such products as v/ines as well as to provide a container in which open bottles of wines and the like may be selectively aged.
• the enclosure includes a generally clear or transparent cylin- drical body portion having side wall 161 and bottom wall 162. The upper portion of the side walls is threaded as
• SUBSTITUTE SHEET shown at 163 in order to cooperatively receive a lid or cover member 164.
• the enclosure 160 houses a bottle 12 having wine W contained therein.
• a foam ring 165 is provided around the bottle 12 and extends outwardly engaging the inner side walls 166 of the enclosure.
• the lid or cover 164 includes an upper surface portion 167 and depending side wall portions 168 which are threadingly engaged with the threaded upper end portion of the body of the enclosure.
• a gas outlet or relief valve 170 is provided through the upper portion of the lid 164.
• the gas outlet 170 includes a pair of resilient valve flaps 171 which are normally in closed relationship with respect to one another thereby preventing the escape of gas within the enclosure through .the opening 172 in the valve.
• a predetermined maximum purging pressure such as 15 p.s.i.g., the flaps 171 will be forced open allowing pressure within the container to escape as the pressure within the enclosure is continu ⁇ ously increased as discussed above.
• the bottle of wine housed within the enclosure may be dispensed utilizing either an integrally attached dispensing faucet or remote faucets such as found in conventional wine dispensing cabinets.
• a wine dispensing tube 173 is shown as extending from its lowermost end portion 174 which is adjacent the bottom of bottle 12 upward to a T connection or fitting 175 disposed above the top of the bottle.
• A_f_Lttin_g _17_6_ _ is contemplated to connect the upper end portion 177 of the dispensing tube 173 with one end of the T coupling 175.
• a first outlet channel 178 of the T connection extends generally perpendicularly with the dispensing tube 173 and is threadingly connected to a discharge tube 179 which extends through the flanged portion 168 of the cover 164.
• the outer end of the dis ⁇ charge tube is threadingly connected at 180 to a conven-
• a second outlet channel 184 is provided in the T con ⁇ nection 175 and extends generally in axial alignment with the fluid dispensing tube 173.
• the outlet channel 184 is threadingly connected to a tubular fitting 185 which ex ⁇ tends upwardly through the upper surface 167 of the lid 164.
• a duckbill valve member 186 is disposed through the uppermost end portion of the tubular fitting 185 and thereby provides a seal for preventing the escape of gas or fluid therethrough which tube may receive fluid being channeled thereto. from the fluid or wine dispensing tube 173.
• valve member 186 is shown as being retained in position by a cap 187 having a central opening 188 therein which is used to selectively guide an exterior fluid discharge tube similar to that shown at 140 with respect to the embodiment of the invention shown in Fig. 5.
• the opera ⁇ tion of the valve assembly 186 is similar to that discussed with respect to the operation of the valve assembly 132 shown in Fig. 5 so that a fluid outlet tube inserted there ⁇ through and extending to a remote dispensing nozzle will be sealed to prevent the escape of fluid-between the outlet tube and the valve 186.
• the dis- pensing enclosure of the present embodiment also includes a gas inlet valve 190 which extends through an opening 191 in the upper portion 167 of the lid 164.
• the inlet valve 190 includes a centrally disposed duckbill valve 192 which is generally closed but which is opened upon the insertion of a gas inlet nozzle 193 which may be secured in place by a screw threaded cap portion 194 which engages a threaded nipple portion 195 which extends upwardly from the upper surface 167 of the cap 164.
• the gas inlet nozzle 193 is connected to a gas supply assembly 196 which includes a T connector 197 having one branch 198 connected to a source of inert gas such as nitrogen under pressure and a second
• SUBSTITUTE SHEET conduit 199 attached to a source of oxgyen under pressure.
• a pair of spaced valves 200 and 201 may be selectively used to close either of the branch conduits 198 or 199, • respectivel .
• nitrogen under pressure may be intro ⁇ quizzed within the enclosure in order to prevent any deter ⁇ ioration of the wine product contained within the bottle 12 as was discussed with respect to the embodiment of Figs. 1 - 4.
• relatively pure oxygen may be selectively introduced into the container in order to promote rapid ox ⁇ idation of a wine product contained therein.
• the wine is selectively tasted to determine if the wine has reached its peak.
• the oxygen in the bottle is purged by closing off the valve 201, opening the valve 200 and introducing nitrogen under press ⁇ ure through the gas inlet nozzle 193.
• the gas outlet valve 170 may be selectively opened as the nitrogen is being introduced into the enclosure thereby allowing all the oxygen to be forced therefrom by the incoming nitrogen.
• the nitrogen pressure is then brought to a level of approximately 20-30 p.s.i.g. or more thereby preventing any further oxidation or aging of the wine within the bottle.
• the pressure is thereafter sel ⁇ ectively reduced for storage and dispensing.
• the dispensing enclosures of the present invention have been designed to extend the life of opened bottles or containers of wine and other beverages and food products for unlimited periods utilizing the methods described. The primary consideration in extending the useful or shelf
• SUBSTITUTESHEET lives of comestible consumer products including wines and alcoholic beverages is to provide a low cost method of pre ⁇ venting the continued oxidizing process which leads to spoilage and unpalatability of such products.
• the containers or enclosures of the present invention are shown as being specifically used to house opened bottles of wine or similar beverage so that the contents thereof may be retained at their peak, palatable and consumer acceptable condition.
• the basis of the present invention appears to be the application of high pressures of inert gas to wines and other similar comestible products so as to substantially purge all oxygen from such products and thereafter, storing the products in inert gas environ ⁇ ments.
• the apparatuses of the present invention insure that the pressures within the bottles or other con ⁇ tainers of wines or other beverages are offset by similar pressures within the enclosures surrounding the containers so that increased pressures can be applied to the contents thereof without risk of damaging or destroying the beverage containers.
• the methods of the present invention may be used to selectively age and preserve beverages at a peak flavor and quality.

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• Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
• Non-Alcoholic Beverages (AREA)

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• 1986
  • 1986-10-09 AU AU65438/86A patent/AU6543886A/en not_active Abandoned
  • 1986-10-09 WO PCT/US1986/002105 patent/WO1987002345A1/en unknown
  • 1986-10-09 EP EP19860906561 patent/EP0241535A1/de not_active Withdrawn

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