EP2635161B1 - Recipient pour boire et utilisation - Google Patents

Recipient pour boire et utilisation Download PDF

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Publication number
EP2635161B1
EP2635161B1 EP11767981.1A EP11767981A EP2635161B1 EP 2635161 B1 EP2635161 B1 EP 2635161B1 EP 11767981 A EP11767981 A EP 11767981A EP 2635161 B1 EP2635161 B1 EP 2635161B1
Authority
EP
European Patent Office
Prior art keywords
drinking vessel
stem
bowl
gripping section
swallow
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.)
Active
Application number
EP11767981.1A
Other languages
German (de)
English (en)
Other versions
EP2635161A1 (fr
Inventor
Eduard J. Graf
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Edi Nose GmbH
Original Assignee
Edi Nose GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Edi Nose GmbH filed Critical Edi Nose GmbH
Publication of EP2635161A1 publication Critical patent/EP2635161A1/fr
Application granted granted Critical
Publication of EP2635161B1 publication Critical patent/EP2635161B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A47G19/2255—Details related to the connection between the liquid containing part and the supporting part
    • 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

Definitions

  • the present invention relates to a drinking vessel according to the preamble of claim 1.
  • the invention relates in particular to a wine glass.
  • Drinking vessels of this type are known in various designs with a variety of forms.
  • the shape of the drinking vessel is of importance insofar as the flavor qualities and flavors contained in drinks and also the consistency of the drinks in different types of drinking vessels come into their own.
  • the consistency of the drinks is to be understood here, for example, in wine, its volume, its fullness but also its tannin structure.
  • the same liquids can be consumed from different drinking vessels, perceived differently, taste different and / or smell.
  • a specific drinking vessel culture has emerged for this reason. In food, to which successively different drinks are served, several different drinking vessels are often provided.
  • EP 1 591 046 A1 is known a glass in which the stem is bent extremely far to the side. Both at the Kuppa and at the foot of the stem is set decentralized at an oblique angle.
  • EP 1 591 046 A1 discloses a drinking vessel according to the preamble of claim 1. For drinking, the glass is suitable only in one orientation.
  • US 2010/0000904 A1 shows in Fig. 14E a zig-zag-shaped bent handle for releasably connecting a drinking bowl with a foot part.
  • Fig. 4 of US2006 / 226159 A1 shows a wavy stem.
  • DE 30 17 377 shows a bent to the side style, which is tapered in its width neither towards the Kuppa nor the foot. The stem ends at the outer edge of the foot.
  • the object of the present invention is to provide a drinking vessel with which the flavor qualities and aromas contained in a liquid, in particular in wine, and their consistency can be perceived in a differentiated manner.
  • the desired differentiation of the flavor qualities and aromas as well as the consistency succeeds with the drinking vessel according to the invention by detecting and holding the drinking vessel on the holding section in different orientations.
  • the effect is particularly pronounced if, in the case of two swallowing by a person from the liquid in the cuppa, in particular with a short interval, the drinking vessel from the person at the holding section takes one sip with it and towards the other sip with it her turned away.
  • the invention makes use of the fact that the taste qualities and aromas in the mouth and pharynx contained in a liquid, in particular in wine, are in different regions of different sensory cells be perceived.
  • the taste qualities are perceived via the tongue, whereby in particular "sweet”, “sour”, “salty” and “bitter” are distinguished.
  • Sensitivity for "sweet” is greatest at the tip of the tongue and “bitter” at the back of the tongue.
  • Salty and “sour” are especially perceived on both sides of the tongue, “sour” a little further back than “salty”.
  • the aromas are perceived by olfactory senses in the oropharynx and partly by the nose's olfactory senses. All sensory perceptions are evaluated together by the brain. What is perceived as a certain "taste” is usually a complex mixture of different flavors in combination with different taste qualities. As far as the following is used in quotes “taste” or “taste sensation”, this refers to this complex sensation and not just the sensation of taste qualities via the tongue.
  • Another important factor for the invention is that the perception of new taste qualities and aromas is extremely fast, adapted relatively quickly, and that, with successive stimuli, the sensations first obtained in each case are primarily perceived. Subsequent stimuli, at least those of the same kind, are perceived to be attenuated. Hereinafter, this effect is also referred to as superposition / underlay.
  • the dynamics of fluid intake is influenced by the shape of the drinking vessel used.
  • the liquid tends to flow across the tongue across the tongue to the palate, while in those with a small opening cross-section such as champagne flutes results in a narrow flow.
  • Use of a special flow dynamics is also called bell-shaped at the acid lip Outer bulge of the upper rim made of glasses for racy, fresh white wine. Over the outer curvature of the edge of the wine flows directly to the sweet-sensitive tip of the tongue, whereby the acid is buffered. This makes the wine appear very fruity.
  • the dynamics of the fluid flow is also influenced by the head posture taken when drinking, whereby the appropriate head posture was already learned and perfected in early childhood. Decisive here is again the drinking vessel shape.
  • the nose limits the maximum possible attachment angle of the drinking vessel to the mouth. Drinking vessels with a small opening cross-section can thereby force a more inclined backwards head posture than those with a larger opening cross-section.
  • the arm is also raised while drinking. The farther back the head, the steeper and faster the fluid flows to the palate.
  • the inventive drinking vessel causes the bent-out holding section on the stem, when the drinking vessel is detected for drinking there, offset from the Kuppa or the vertical through its center, eccentric holding position.
  • This causes significant differences in drinking both in terms of arm and head posture, depending on how the holding section is oriented relative to the person. This results in differences in the coordination process when drinking.
  • the holding section is directed away from the person when drinking, and the drinking vessel is thus held beyond the vertical, the arm is raised and the head is moved further back than when the holding section is directed against the person while being held in front of the vertical , This in turn leads to different dynamics of fluid intake and through this to a different sensation of the flavor qualities and flavors contained in the liquid.
  • different hand postures or tilting of the hand may result, which further enhances the aforementioned effects.
  • the stem and its special, curved shape is the "taste experience" contributory role too.
  • the particular shape of the Kuppa also plays the role described above, but this is fixed for a given shape of an at least rotationally symmetrical Kuppa and can not be changed in a given drinking vessel.
  • the stem can be detected differently in the drinking vessel according to the invention and can thus be made differentiated with the same drinking vessel the taste qualities and aromas contained in a liquid drunk therefrom. It does not need several, different drinking vessels.
  • the stem is bent laterally in the region of the holding section by at least 20 mm, in particular by 25-45 mm, from the vertical.
  • the drinking vessel In order to keep the drinking vessel stable on the holding section, it is preferred if it is arranged closer to the cup than to the foot and in particular at least predominantly in the upper half between the cupola and the foot.
  • the handle is bent out in the region of the holding section and extends in a curved manner such that a finger can just be inserted into the bend.
  • the stem predominantly has a round cross-section, preferably with a diameter of 6-8 mm, but flattened in the region of the holding portion in the bending plane to preferably 4-6 mm and perpendicular to it, preferably 9-11 mm widened is.
  • the stem may have approximately the shape of a gooseneck, wherein it is preferably bent laterally between the holding portion and the Kuppa by 95 ° - 105 °.
  • the bridged by the stem distance between the Kuppa and the foot can be 80 - 110 mm, for example
  • the drinking vessel is preferably held by the person at the holding section during the first sip with it towards her and at the second sip with her turned away from her.
  • the second sip is more preferably taken in a time interval between 10 and 30 seconds, preferably between 10 and 15 seconds, after the first sip.
  • the taste qualities and aromas perceived with the first sip are still sufficiently present in these time intervals in order to be able to influence the perception of taste qualities and aromas on the second sip.
  • a third sip may also be taken from the cup, the person holding the drinking vessel this time being held turned on the holding section with it.
  • new taste qualities and aromas are again experienced, in particular if the third sip is again taken in a time interval between 10 and 30 seconds, preferably between 10 and 15, after the second sip.
  • the use according to the invention is based on the effect described above with superimposition / underlaying that preceding stimuli of the "taste sensation", in particular first stimuli to a neutral "taste", are perceived more strongly than subsequent stimuli of the same kind, provided that the preceding stimuli in the perception or Reminder on occurrence of the following stimuli are still present. This one during this period As a result, the subsequent similar stimulus is felt to be equally strong, but as a rule it must be stronger than the preceding one that is still present. Weaker subsequent stimuli are often not or perceived as "neutral”. That does not apply to other stimuli, at least not to the same extent.
  • the taste qualities and aromas perceived with the first sip are still present and thereby, together with the different flow dynamics, affect the "taste sensation" on the second sip. This can be transferred to the third sip.
  • the wine glasses shown are each designated by 1 the Kuppa, with 2 of the stem, with 3 of the foot and with 4 a vertical through the center of Kuppaö réelle.
  • the Kuppa 1 is a bit slimmer and higher than in Fig. 2 formed, but it does not depend on the shape of the Kuppa here.
  • the stem is attached to the Kuppa 1 and 3 at the foot where the vertical 4 cuts these parts, each perpendicular.
  • the distance between the cup and the foot bridged by the stem may be 80-120mm.
  • the stem 2 is bent substantially laterally in its upper half, in a section where it is usually touched for drinking, with respect to the vertical 4 and namely so far that between the vertical 4 and the stem at least one finger width is enough space.
  • the deflection is at least 20 mm. In the example of Fig. 1 it is 27.5 mm and in the example of Fig. 2 even 40.5 mm.
  • the bend or its inner radius of curvature is dimensioned in the region of the holding portion 2.1 so that just a finger or the thumb is inserted into it, resulting in an inner radius of curvature of about 5 - 7 mm results.
  • the stem runs in total in a bending plane, where he does not cut the vertical 4. It is so far bent out only to one side with respect to the vertical 4.
  • the stem 2 has predominantly a round cross-section, preferably with a diameter of 6 - 8 mm. In the region of the holding section 2.2, however, it is flattened in the bending plane to preferably 4 to 6 mm and is widened perpendicular thereto to preferably 9 to 11 mm. In addition to the holding section 2.1, the resulting oval cross-sectional shape is shown in section in the figures, respectively.
  • the wine glasses shown in the figures can be conveniently detected and kept stable on the holding section 2.1 for drinking by the drinking person and that in different orientations.
  • the opposite orientation with the holding section (2.1) turned away from the drinking person arises in particular when the thumb is inserted into the bend of the holding section on the inside and held against the outside of the bend with the index finger.
  • the glass hangs essentially on the thumb.
  • the oval cross-sectional shape of the stem 2 in the holding section 2.1 again has a favorable effect as described above.
  • the middle and ring fingers can support the index finger and further stabilize the glass on the stem section 2.3 on its side facing away from the vertical side. In this case, the hand is turned on lifting away from the drinking person.
  • the wine glasses shown in the figures can also be detected and held by the drinking person when the holding section 2.1 is rotated transversely to the person drinking, in particular against the palm of her hand.
  • the hand is in this way to hold the glass when lifting in a middle, upright position, neither turned to nor away from the drinking person.
  • the different capture and hold while drinking a different arm and head posture result, which in turn causes a different dynamics for the inflow of the liquid into the mouth.
  • the taste qualities and aromas contained in a liquid and, if appropriate, other properties can be made differentiated with just one glass.
  • the invention is above all and not so much about providing a particular liquid such as a particular wine or grape variety the optimal flavor platform and to bring their respective potential optimally to unfold.
  • a stem shaped according to the invention can be combined with very different cup shapes.
  • the inventive drinking vessel is suitable as a wine glass in particular for tasting wine, for effective and multi-dimensional wine analysis and Cuvetieren.
  • the differentiated "taste experiences" possible with a wine glass according to the invention by utilizing the effect described with superimposition / underlaying makes it possible to obtain much more information for a particular wine than with a conventional glass and very quickly and precisely.
  • a wine can thus be described more accurately in terms of its properties and different wines can be targeted with better predictable result to a Cuvee combine.
  • the degusting person preferably prefers three consecutive sips from a drinking vessel designed as a wine glass according to the invention.
  • the wine glass should be held by the person at the holding section with this to her and the second sip with this turned away from her.
  • On the third sip it should be held with the holding section turned transversely to her.
  • a neutral palate without previous taste sensations should be present.
  • the first sip of the wine rinsed on the front tongue area. Above all, this is perceived by its basic characteristics, which are defined by cleanliness, sweetness, acidity and fruit. Likewise, uncleanliness can be perceived. On the other hand, the wine does not show any dimension, potential or balance. The first sip thus gives a first impression, without going into depth.
  • the wine is rinsed much farther back into the throat, whereby as a further dimension of the wine its length and size are perceived.
  • its tannin structure eg in a red wine
  • its tightness and complexity stand out.
  • the winery can be recognized, ie whether the wine produced industrially and commercially, or whether he worked clean and mature, healthy grapes was used.
  • a second can of wine also "die” if he does not have the strength and the potential to fight against the first sip (overlay / underlay). The second sip is often helpful in unmasking blenders and so-called design products.
  • the wine is rinsed into the front and side tongue area.
  • the balance of the wine is perceived, sweetness and acid are more effective and the fruit is more prominent. Woody aromas are weakened, balance and potential come into play. The aging potential is also noticeable.

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  • Table Devices Or Equipment (AREA)

Claims (14)

  1. Récipient pour boire comportant une coupe (1) destinée à recevoir un liquide à boire, un pied (3) et une mince tige (2) courbée reliant la coupe et le pied , la tige (2) s'étendant dans un plan de courbure et la tige présentant une section de retenue (2, 1) au niveau de laquelle elle est recourbée latéralement au moins à raison d'une largeur de doigt par rapport à une verticale (4) à travers le centre de l'ouverture de la coupe, caractérisé en ce que la tige (2) est recourbée dans une section (2.2) entre la coupe (1) et la section de retenue (2, 1) d'au moins 90° par rapport à la verticale (4) à travers le centre de l'ouverture de la coupe et que la tige est posée respectivement au centre et perpendiculairement sur la coupe et le pied.
  2. Récipient pour boire selon la revendication 1, caractérisé en ce que la tige (2) est recourbée latéralement au niveau de la section de retenue (2.1) à raison d'au moins 20 mm, en particulier d'au moins 25 à 45 mm, par rapport à la verticale (4).
  3. Récipient pour boire selon une des revendications 1 à 2, caractérisé en ce que la section de retenue (2.1) est disposée plus près de la coupe (1) que du pied (3) et en particulier majoritairement dans la moitié supérieure entre la coupe et le pied.
  4. Récipient pour boire selon une des revendications 1 à 3, caractérisé en ce que la tige (2) est recourbée au niveau de la section de retenue (2.1) de manière à ce que juste un doigt puisse être inséré dans la courbure.
  5. Récipient pour boire selon une des revendications 1 à 4, caractérisé en ce que la tige (2) présente majoritairement une section transversale ronde, de préférence ayant un diamètre de 6 à 8 mm, au niveau de la section de retenue (2.1) dans le plan de courbure mais aplatie de préférence à 4 à 6 mm et élargie perpendiculairement à ceci de préférence à 9 à 11 mm.
  6. Récipient pour boire selon une des revendications 1 à 5, caractérisé en ce que la tige (2) est recourbée latéralement dans une section (2.2) entre la coupe (1) et la section de retenue (2.1) à raison de 95° à 105°.
  7. Récipient pour boire selon une des revendications 1 à 6, caractérisé en ce qu'une section (2.3) équivalant par sa longueur approximativement à la largeur de deux doigts et inclinée de 25° à 35° par rapport à la verticale se raccorde à la section de retenue (2.1) en direction du pied (3).
  8. Récipient pour boire selon une des revendications 1 à 7, caractérisé en ce que la tige (2) ne coupe pas la verticale (4).
  9. Récipient pour boire selon une des revendications 1 à 8, caractérisé en ce que la distance franchie par la tige (2) entre la coupe (1) et le pied (3) est de 80 à 110 mm.
  10. Utilisation d'un récipient pour boire comportant une section de retenue (2.1) selon une des revendications 1 à 9 pour la dégustation d'un liquide contenu dans la coupe (1), dans laquelle deux gorgées de liquide sont prises par la même personne, caractérisée en ce que le récipient pour boire est tenu tourné par la personne pour une gorgée au niveau de la section de retenue avec celle-ci tournée vers elle et pour l'autre gorgée avec celle-ci détournée d'elle.
  11. Utilisation selon la revendication 10, caractérisée en ce que le récipient pour boire est tenu tourné par la personne pour une gorgée au niveau de la section de retenue (2.1) avec celle-ci tournée vers elle et pour l'autre gorgée avec celle-ci détournée d'elle.
  12. Utilisation d'un récipient pour boire comportant une section de retenue (2.1) selon une des revendications 10 ou 11, caractérisée en ce que la deuxième gorgée est prise dans un laps de temps compris entre 10 et 30 secondes, de préférence entre 10 et 15 secondes, après la première gorgée.
  13. Utilisation selon une des revendications 10 à 12, caractérisée en ce que, après la deuxième gorgée, une troisième gorgée est également prise dans la coupe (1) par la même personne, le récipient pour boire étant tenu par la personne par la section de retenue (2.1) avec celle-ci tournée vers elle.
  14. Utilisation selon la revendication 13, caractérisée en ce que la troisième gorgée est prise dans un laps de temps de 10 à 30 secondes, de préférence de 10 à 15 secondes, après la deuxième gorgée.
EP11767981.1A 2010-11-03 2011-10-05 Recipient pour boire et utilisation Active EP2635161B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH01837/10A CH704049A1 (de) 2010-11-03 2010-11-03 Trinkgefäss.
PCT/EP2011/067350 WO2012059288A1 (fr) 2010-11-03 2011-10-05 Récipient à boisson

Publications (2)

Publication Number Publication Date
EP2635161A1 EP2635161A1 (fr) 2013-09-11
EP2635161B1 true EP2635161B1 (fr) 2015-01-28

Family

ID=43828154

Family Applications (1)

Application Number Title Priority Date Filing Date
EP11767981.1A Active EP2635161B1 (fr) 2010-11-03 2011-10-05 Recipient pour boire et utilisation

Country Status (4)

Country Link
EP (1) EP2635161B1 (fr)
CH (1) CH704049A1 (fr)
ES (1) ES2535855T3 (fr)
WO (1) WO2012059288A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SK7294Y1 (sk) 2014-12-22 2015-11-03 Rona A S Spôsob výroby skleného výrobku s tvarovaným štýlkom, zariadenie na jeho vykonávanie a sklený výrobok
CN105852577A (zh) * 2016-06-13 2016-08-17 常州展华机器人有限公司 一种情侣用红酒杯

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3017377A1 (de) * 1980-05-07 1981-11-12 Werbeagentur Ruhr Studio Dr.Stock-Rother und Theuerkauf GmbH & Co KG, 4300 Essen Trinkgefaess mit kelch, stiel und fussplatte
ITTO20040053U1 (it) * 2004-04-30 2004-07-30 Groppo Aldo Bicchiere con il piano di beva non perpendicolare all'asse del recipiente
US20060226159A1 (en) * 2005-03-29 2006-10-12 Su-Ying Hsieh Structure of a goblet
US20100000904A1 (en) * 2008-07-01 2010-01-07 Lanita Cox Modular stemware and serving set

Also Published As

Publication number Publication date
WO2012059288A1 (fr) 2012-05-10
EP2635161A1 (fr) 2013-09-11
CH704049A1 (de) 2012-05-15
ES2535855T3 (es) 2015-05-18

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