EP1662945B1 - A method for eliminating excess carbon dioxide from alcoholic drinks - Google Patents
A method for eliminating excess carbon dioxide from alcoholic drinks Download PDFInfo
- Publication number
- EP1662945B1 EP1662945B1 EP04769114A EP04769114A EP1662945B1 EP 1662945 B1 EP1662945 B1 EP 1662945B1 EP 04769114 A EP04769114 A EP 04769114A EP 04769114 A EP04769114 A EP 04769114A EP 1662945 B1 EP1662945 B1 EP 1662945B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- ribs
- glass
- whirling
- alcoholic drink
- carbon dioxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Not-in-force
Links
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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
- B01F2101/16—Mixing wine or other alcoholic beverages; Mixing ingredients thereof
- B01F2101/17—Aeration of wine
Definitions
- the present invention relates to a method for eliminating excess carbon dioxide in alcoholic drinks rich in carbon dioxide, for example, beer.
- This oxygen absorption enhances particular qualities of the wine such as its aromas and flavours.
- This treatment in some cases is also intended to reduce the level of carbon dioxide, whose presence, if at an excessive level, can cause unwanted and harmful effects in alcoholic drinks.
- the gas has properties which anaesthetise the taste buds and so cancel out the consumer's capacity for taste.
- the above-mentioned treatment consists of predetermined pouring out techniques and, as indicated above, an operation for rotation and oscillation of the glasses during and after filling.
- the aim of the present invention is, therefore, to overcome the above-mentioned disadvantages by providing a method for eliminating excess carbon dioxide from alcoholic drinks, like beer, as described in the first claim herein.
- the numeral 1 denotes generically a glass or tankard for consuming and tasting drinks such as wine and beer.
- Figures 1 to 5 illustrate, respectively labelled 2, 3, 4 and 5, conical column glasses with a wide opening 6 in particular used for tasting beer
- Figures 6 to 9 illustrate, respectively labelled 7, 8, 9 and 10, goblet-shaped glasses, that is to say having the shape of a spherical cup and with a stem 11 and a base 12.
- the internal surface 13 of the glasses 1 has a plurality of raised ribs 14, evenly distributed and extending from the bottom 15 towards the opening 6 of the glasses 1.
- said ribs 14 are substantially parallel with one another, whilst in the glasses 3 and 4 the ribs 14 extend from the bottom 15 towards the opening 6 of the glass 1 with a helical or spiral path, respectively clockwise and anti-clockwise.
- the ribs 14 are distributed in a first and a second set with opposite helical or spiral paths.
- the glass 7 in Figure 6 has, on the internal surface 13 of the respective cup, a plurality of ribs 14 extending radially from the bottom 15 towards the opening 6.
- the ribs 14 extend from the bottom 15 towards the opening 6 of the glass 1 with a helical or spiral path, respectively anti-clockwise and clockwise.
- the ribs 14 are distributed in a first and a second set with opposite helical or spiral paths.
- the ribs 14 in cross-section have a rounded shape and differing thicknesses.
- the ribs 14 in cross-section respectively have a sharp-edged triangular shape and a polygonal shape forming two sharp edges.
- the size of the ribs 14 is between 0.5 and 3.5 mm.
- the consumer makes the glass perform a series of rotations so as to generate, again thanks to the ribs 14, a turbulent movement of the beer which causes the elimination of excess carbon dioxide.
- this rotary movement does not alter the properties of the beer and instead enhances its aromatic qualities and flavours.
- Said oxygen absorption enhances particular qualities of the wine, such as its aromas and flavours.
- Said oxygenation therefore allows the organoleptic attributes of the wine to be enhanced and partial elimination of the carbon dioxide contained in it, which also helps to enhance the perfumes.
Landscapes
- Table Devices Or Equipment (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Description
- The present invention relates to a method for eliminating excess carbon dioxide in alcoholic drinks rich in carbon dioxide, for example, beer.
- In the case of wine, as is known, it is appropriate that consumption of such a drink is preceded by a mechanical treatment, rotating and/or oscillating the glass, to allow the liquid to absorb a certain quantity of air and as a result of oxygen.
- It is known from documents EP 1210890 A1 or WO 00/41602 that the oxygenation of wine, obtained by such mechanical treatment of rotating the glass, is favoured by the presence of ribs or hollows, placed inside the glass.
- This oxygen absorption enhances particular qualities of the wine such as its aromas and flavours.
- This treatment, as well as the above-mentioned oxygenation, in some cases is also intended to reduce the level of carbon dioxide, whose presence, if at an excessive level, can cause unwanted and harmful effects in alcoholic drinks.
- Firstly, it increases the human body's capacity for absorption of alcoholic products, constituting an effective vehicle for alcohol.
- Secondly, the gas has properties which anaesthetise the taste buds and so cancel out the consumer's capacity for taste.
- As is known, the above-mentioned treatment consists of predetermined pouring out techniques and, as indicated above, an operation for rotation and oscillation of the glasses during and after filling.
- However, such techniques do not allow either oxygenation able to suitably enhance the aromas and flavours, or an appreciable reduction in the level of carbon dioxide.
- As is known, in the case of beer, carbon dioxide is spontaneously produced during fermentation. More carbon dioxide is then added artificially at the moment of bottling, to allow the product to be preserved for longer.
- Therefore, it is evident than in the case of beer, the need to reduce the level of carbon dioxide dissolved in the drink is even stronger and more predominant than with wine.
- In conclusion, for both wine and beer there is a strong need to achieve good oxygenation together with the need to reduce the level of excess carbon dioxide contained in the drinks, so as to obtain the beneficial effects described above, that is to say, limitation of the human body's capacity to absorb alcoholic products and enhancement of the aromas and flavours of the drinks.
- The aim of the present invention is, therefore, to overcome the above-mentioned disadvantages by providing a method for eliminating excess carbon dioxide from alcoholic drinks, like beer, as described in the first claim herein.
- The technical characteristics of the invention, with reference to the above aims, are clearly described in the claims below and its advantages are apparent from the detailed description which follows, with reference to the accompanying drawings which illustrate a preferred embodiment of the invention provided merely by way of example without restricting the scope of the inventive concept, and in which:
- Figures 1 to 3 and 5 to 9 are perspective front views of several embodiments of the glass adapted for carrying out the claimed method;
- Figure 4 is a plan view of the glass illustrated in Figure 1;
- Figures 10 to 13 are enlarged perspective views of four alternative embodiments of a detail of the tankards illustrated in Figures 1 to 9.
- With reference to the accompanying drawings, the
numeral 1 denotes generically a glass or tankard for consuming and tasting drinks such as wine and beer. - In particular Figures 1 to 5 illustrate, respectively labelled 2, 3, 4 and 5, conical column glasses with a
wide opening 6 in particular used for tasting beer, whilst Figures 6 to 9 illustrate, respectively labelled 7, 8, 9 and 10, goblet-shaped glasses, that is to say having the shape of a spherical cup and with astem 11 and abase 12. - According to the present invention the
internal surface 13 of theglasses 1 has a plurality of raisedribs 14, evenly distributed and extending from thebottom 15 towards theopening 6 of theglasses 1. - In the
glass 2, illustrated in Figures 1 and 4, saidribs 14 are substantially parallel with one another, whilst in theglasses ribs 14 extend from thebottom 15 towards theopening 6 of theglass 1 with a helical or spiral path, respectively clockwise and anti-clockwise. - In the
glass 5 illustrated in Figure 5 theribs 14 are distributed in a first and a second set with opposite helical or spiral paths. - The
glass 7 in Figure 6 has, on theinternal surface 13 of the respective cup, a plurality ofribs 14 extending radially from thebottom 15 towards theopening 6. - In the
glasses ribs 14 extend from thebottom 15 towards theopening 6 of theglass 1 with a helical or spiral path, respectively anti-clockwise and clockwise. - Finally, in the
glass 10 in Figure 9 theribs 14 are distributed in a first and a second set with opposite helical or spiral paths. - As illustrated in particular in Figures 10 and 12, the
ribs 14 in cross-section have a rounded shape and differing thicknesses. - In Figures 11 and 13 the
ribs 14 in cross-section respectively have a sharp-edged triangular shape and a polygonal shape forming two sharp edges. - In practice, in cross-section the size of the
ribs 14 is between 0.5 and 3.5 mm. - In operation, in the case of beer, using any of the
glasses 1 illustrated, while filling, the consumer holds theglass 1 at an angle so that the flow of liquid is diverted by theribs 14 with a whirling motion, which conveys the carbon dioxide upwards. - At the same time and at the end of filling, the consumer makes the glass perform a series of rotations so as to generate, again thanks to the
ribs 14, a turbulent movement of the beer which causes the elimination of excess carbon dioxide. However, this rotary movement does not alter the properties of the beer and instead enhances its aromatic qualities and flavours. - If the consumer is right- or left-handed, it may be a good idea to choose the
appropriate glass 1 amongst those illustrated in Figures 2, 3, 7 and 8, or in Figures 5 and 9 for right- and left-handed people. - In the case of wine, in particular using a
glass 1 illustrated in one of the Figures from 6 to 9, once the cup has been filled, the consumer makes theglass 1 perform rotary movements so that therespective ribs 14 cause a turbulent movement with the aim of making a certain quantity of air and consequently oxygen absorbable in the liquid. - Said oxygen absorption enhances particular qualities of the wine, such as its aromas and flavours.
- Said oxygenation therefore allows the organoleptic attributes of the wine to be enhanced and partial elimination of the carbon dioxide contained in it, which also helps to enhance the perfumes.
- Finally, it should be noticed that a further effect of the shape of the
glasses 1 withsaid ribs 14, is, also in the case of wine, a slight reduction in the level of alcohol, since part of the alcohol tends to be liberated from the drink as a result of its whirling motion. Moreover, the movement of the wine in aglass 1 made in accordance with the present invention generates pleasant musical notes. - The invention described is suitable for evident industrial applications. It may also be subject to numerous modifications and variations without thereby departing from the scope of the inventive concept. Moreover, all details may be substituted with technically equivalent elements, for example it is obvious that the
glasses 1 may be made with any shape and of any material.
Claims (9)
- A method for eliminating excess carbon dioxide from alcoholic drinks, characterised in that it comprises the steps of taking a glass (1) having a plurality of raised ribs (14) evenly distributed inside it and extending from the bottom (15) towards the opening (6) of the glass (1), making the glass (1) rotate during and/or after filling, and positioning the glass (1) at an angle during filling and rotation, allowing the ribs (14) to generate whirling and/or turbulent motions of the alcoholic drink, thereby reducing the level of carbon dioxide which increases the human body's capacity to absorb alcoholic products.
- The method according to claim 1, characterised in that said alcoholic drink is beer.
- The method according to claim 1, characterised in that the whirling and/or turbulent motions of the alcoholic drink are obtained by the ribs (14) extending radially from the bottom (15) towards the opening of the glass (1).
- The method according to claim 1, characterised in that the whirling and/or turbulent motions of the alcoholic drink are obtained by the ribs (14) extending with a helical or spiral path from the bottom (15) to the opening (6) of the glass (1).
- The method according to claim 1, characterised in that the whirling and/or turbulent motions of the alcoholic drink are obtained by the ribs (14) distributed in a first and a second set with opposite paths.
- The method according to claim 1, characterised in that the whirling and/or turbulent motions of the alcoholic drink are obtained by the ribs (14) having at least one sharp edge in cross-section.
- The method according to claim 1, characterised in that the whirling and/or turbulent motions of the alcoholic drink are obtained by the ribs (14) having a triangular or polygonal shape in cross-section.
- The method according to claim 1, characterised in that the whirling and/or turbulent motions of the alcoholic drink are obtained by the ribs (14) having a rounded shape in cross-section.
- The method according to claim 1, characterised in that the whirling and/or turbulent motions of the alcoholic drink are obtained by the ribs (14) having a size substantially between 0.5 and 3.5 mm.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ITRO20040006 ITRO20040006A1 (en) | 2004-06-08 | 2004-06-08 | PROCEDURE FOR THE ELIMINATION OF EXCESS CARBON DIOXIDE CONTAINED IN HIGH FERMENTATION BEERS WITH A SPECIAL GLASS |
ITRO20040007 ITRO20040007A1 (en) | 2004-07-05 | 2004-07-05 | A MUSIC OF PERFUMES - PROCEDURE FOR A GREATER OXYGENATION, WITH LIBERATION OF PERFUMES AND AROMAS, DECREASE OF CARBON DIOXIDE AND CREATION OF A MUSICAL SOUND BY THE WINE TASTED IN A SPECIAL GLASS |
PCT/IB2004/002559 WO2005120306A1 (en) | 2004-06-08 | 2004-08-05 | A glass for consuming and tasting drinks |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1662945A1 EP1662945A1 (en) | 2006-06-07 |
EP1662945B1 true EP1662945B1 (en) | 2007-04-11 |
Family
ID=34958466
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP04769114A Not-in-force EP1662945B1 (en) | 2004-06-08 | 2004-08-05 | A method for eliminating excess carbon dioxide from alcoholic drinks |
Country Status (6)
Country | Link |
---|---|
US (1) | US20080290101A1 (en) |
EP (1) | EP1662945B1 (en) |
AT (1) | ATE359013T1 (en) |
DE (1) | DE602004005877T2 (en) |
ES (1) | ES2285515T3 (en) |
WO (1) | WO2005120306A1 (en) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1795091A1 (en) * | 2005-12-07 | 2007-06-13 | Luigi Stecca | Decanter |
DE202006003849U1 (en) * | 2006-03-10 | 2006-05-24 | Becker-Ganser, Edmund | Container for drinking liquids |
CH699358B1 (en) * | 2006-08-02 | 2010-02-26 | Pierre-Andre Dayer | A device for preparing a wine tasting in a glass |
DE102008014141A1 (en) * | 2008-03-13 | 2009-09-17 | Schüllner, Guido | Vessel / container for subtle change of liquids |
US8101222B2 (en) * | 2008-11-18 | 2012-01-24 | Chevalier Collection, Ltd. | Beverage glass with internal decanting, filtering, mixing and aerating cell |
US20100122919A1 (en) * | 2008-11-18 | 2010-05-20 | Burroughs James R | Beverage glass with internal decanting, filtering,mixing and aerating cell |
US8333287B2 (en) | 2009-04-21 | 2012-12-18 | Owens-Brockway Glass Container Inc. | Bottle neck with internal embossments and method manufacture |
US20110095038A1 (en) * | 2009-10-23 | 2011-04-28 | Williams Jr Donald E | Apparatus for consuming liquids |
US9067703B2 (en) * | 2010-08-03 | 2015-06-30 | Airewire, LLC | Self-aerating wine bottle |
EP2811868A1 (en) * | 2012-02-08 | 2014-12-17 | Vetreria di Borgonovo S.p.A. | Method for controlling and maintaining a low blood alcohol concentration value of a consumer who has drunk an alcoholic beverage, in particular wine, comprising the use of a ribbed glass, and apparatus therefor |
US9204744B2 (en) * | 2012-05-24 | 2015-12-08 | Margarita D. Vacanti | Drinkware |
US20140023767A1 (en) * | 2012-06-18 | 2014-01-23 | Michael J. Dikas | Oxygenating drinking/mixing vessel |
US20150203235A1 (en) * | 2012-12-10 | 2015-07-23 | Owens-Brockway Glass Container Inc. | Bottle having one or more internal projections |
US20160249773A1 (en) * | 2015-02-27 | 2016-09-01 | William Elliott Van Pelt | Liquid agitation container |
FR3041516B1 (en) * | 2015-09-24 | 2018-07-13 | Ab Design Concept & Creation | TASTING SADDLE |
PT3589172T (en) * | 2017-03-02 | 2021-09-20 | Noble Glass Oy | Drinking glass for distilled alcoholic beverage |
USD832052S1 (en) * | 2017-04-05 | 2018-10-30 | GrowleyWerks, Inc. | Drinking vessel |
US20200229623A1 (en) * | 2019-01-17 | 2020-07-23 | Chang Hsien Liu | Wine-decanting cup structure |
USD1011135S1 (en) | 2021-10-14 | 2024-01-16 | Jordan Kobayashi | Container |
US11986789B1 (en) | 2023-11-22 | 2024-05-21 | Michael A. Fors | Wine decanter, wine glass and movable base |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2352205A (en) * | 1940-08-02 | 1944-06-27 | Julius H Karlson | Drink mixing tumbler |
US3194468A (en) * | 1962-06-11 | 1965-07-13 | Somerville Ind Ltd | Plastic drinking cups |
GB1188989A (en) * | 1967-06-21 | 1970-04-22 | Leer U K Ltd Van | Improved Container. |
US3443715A (en) * | 1968-01-18 | 1969-05-13 | Illinois Tool Works | Double wall container |
CH540822A (en) * | 1971-07-28 | 1973-08-31 | Schmalbach Lubeca | Plastic container open at one end |
US3934725A (en) * | 1972-03-13 | 1976-01-27 | Illinois Tool Works Inc. | Nestable article |
USD372398S (en) * | 1995-04-17 | 1996-08-06 | Trafalgar House Inc. | Swirl tumbler |
USD381558S (en) * | 1995-12-29 | 1997-07-29 | Sweetheart Cup Company, Inc. | Drinking cup |
FR2788210B1 (en) * | 1999-01-12 | 2001-02-23 | Jerome Meunier | SPECIAL TASTING GLASS FOR USE IN THE OLFACTORY EXAMINATION OF ALCOHOLIC BEVERAGES |
USD423879S (en) * | 1999-11-01 | 2000-05-02 | Shyn-Shen Lin | Cup |
FR2817134A1 (en) * | 2000-11-29 | 2002-05-31 | Sanbri | TASTING GLASS |
US6409374B1 (en) * | 2001-04-30 | 2002-06-25 | Boyd I. Willat | Beverage tasting vessel with aerating ridges and agitating ribs |
USD479950S1 (en) * | 2002-04-23 | 2003-09-30 | Shyn-Shen Lin | Cup |
US6685047B1 (en) * | 2002-06-18 | 2004-02-03 | Geoffrey P. Mott | Glass beverage container with thermally insulated exterior surface |
-
2004
- 2004-08-05 AT AT04769114T patent/ATE359013T1/en active
- 2004-08-05 US US11/628,775 patent/US20080290101A1/en not_active Abandoned
- 2004-08-05 WO PCT/IB2004/002559 patent/WO2005120306A1/en active IP Right Grant
- 2004-08-05 EP EP04769114A patent/EP1662945B1/en not_active Not-in-force
- 2004-08-05 DE DE602004005877T patent/DE602004005877T2/en active Active
- 2004-08-05 ES ES04769114T patent/ES2285515T3/en active Active
Also Published As
Publication number | Publication date |
---|---|
ATE359013T1 (en) | 2007-05-15 |
US20080290101A1 (en) | 2008-11-27 |
WO2005120306A1 (en) | 2005-12-22 |
DE602004005877T2 (en) | 2007-10-18 |
DE602004005877D1 (en) | 2007-05-24 |
EP1662945A1 (en) | 2006-06-07 |
ES2285515T3 (en) | 2007-11-16 |
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