EP2729381A1 - Capuchon technique pour procédé de production de vin mousseux et pétillant en bouteille - Google Patents

Capuchon technique pour procédé de production de vin mousseux et pétillant en bouteille

Info

Publication number
EP2729381A1
EP2729381A1 EP12743221.9A EP12743221A EP2729381A1 EP 2729381 A1 EP2729381 A1 EP 2729381A1 EP 12743221 A EP12743221 A EP 12743221A EP 2729381 A1 EP2729381 A1 EP 2729381A1
Authority
EP
European Patent Office
Prior art keywords
bottle
wine
cap
fizzy
technical
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.)
Granted
Application number
EP12743221.9A
Other languages
German (de)
English (en)
Other versions
EP2729381B1 (fr
Inventor
Alberto ROMBOLOTTO
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.)
Individual
Original Assignee
Individual
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
Priority claimed from IT000094A external-priority patent/ITTV20110094A1/it
Priority claimed from IT000093A external-priority patent/ITTV20110093A1/it
Application filed by Individual filed Critical Individual
Publication of EP2729381A1 publication Critical patent/EP2729381A1/fr
Application granted granted Critical
Publication of EP2729381B1 publication Critical patent/EP2729381B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D51/00—Closures not otherwise provided for
    • B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D41/00—Caps, e.g. crown caps or crown seals, i.e. members having parts arranged for engagement with the external periphery of a neck or wall defining a pouring opening or discharge aperture; Protective cap-like covers for closure members, e.g. decorative covers of metal foil or paper
    • B65D41/02—Caps or cap-like covers without lines of weakness, tearing strips, tags, or like opening or removal devices

Definitions

  • the present invention relates to a technical cap made of composite material and method suitable to enable the production of fizzy and sparkling wine through the fermentation in a capped bottle by means of the said technical cap and in an autoclave.
  • the said method consists in maintaining the secondary fermentation or re- fermentation yeasts, inside the bottle, keeping intact, inside the bottle re- fermented wine, without the addition of sulphites.
  • the said technical cap is of the type provided of a device, which allows the controlled passage of a quantity of wine, yeast and substances contained therein, to and from an interspace or containment chamber, said containment chamber being of the type formed after this device. Said interspace or containment chamber is pressure tight sealed and, shapes and delimits, the top of the technical cap.
  • said interspace can also be removed from the body of the same technical cap, after the discharge and for the insertion in the bottle, through the device, of yeast, substances and additives, used in the production of fizzy and sparkling wine, in order to allow the tasting of a wine a wine re-fermented in the bottle, naturally without sulfites for the short and medium term conservation.
  • the cap of the present invention is achieved for both types of bottles, being them of the classical neck with protruding ring retainer for example borgognotte, such as those with the screw-type with right or left hand thread, with single or multiple threads.
  • a procedure used in both the conventional methods used for the production of fizzy and sparkling wine is the phase so called of decantation and removal of yeast and their precipitates, after the phase of fermentation.
  • the Classic method in the phase of decantation for the elimination of yeasts and their solid the same are precipitated and sediment at the beginning of the neck of the bottle which is gradually inverted upside down at the end of the re-fermentation phase and in any case at least nine months after bottling.
  • the elimination or disgorge of the yeasts takes place subsequently, by means of freezing of the neck of the bottle, by immersion of the said in a sub-zero freezing bath, which bath also contains anti-freeze agents to facilitate the extraction from the neck of the bottle of the same and uncapping, subsequently, together with the crown cap, the solid, mass, encapsulating the yeasts and the precipitated solids therein frozen, said operation called disgorging.
  • a sub-zero freezing bath which bath also contains anti-freeze agents to facilitate the extraction from the neck of the bottle of the same and uncapping, subsequently, together with the crown cap, the solid, mass, encapsulating the yeasts and the precipitated solids therein frozen, said operation called disgorging.
  • disgorging In the Classic method, are also common the loss of fluid wine in addition to those of wine frozen that occur during the phase of disgorging the yeast, due to pressure of more than six 6 bar that is created inside the bottle.
  • the Classic method is furthermore usual also a procedure of top of the
  • [001 1 ] D1 Represents a method for secondary fermentation of champagne in the bottle.
  • solid or liquid yeast is introduced into the bottle permitting interchange of liquid and gaseous products of fermentation and yeast autolysis by confining the yeast in a semi permeable or porous wall or membrane to prevent the introduction or contamination of the wine with solid components.
  • the yeast may be introduced through a special closure fitting underneath a bottle cap. After the secondary fermentation has been completed the pressure may be reduced by piercing the cap after which the cap and the device containing the yeast are removed. Sweetening of the champagne material is then accomplished to complete the process.
  • D2 Represents a cork cap for a wine bottle prepared according to champagne method, is new.
  • Cork cap is designed to cooperate with plastic part traditionally called bidule (gadget) and used to permit evacuation during discharging of yeast deposit, after its congealing by soaking in brine bath.
  • Bidule comprises conical part extending down the interior of the neck of the bottle.
  • the cap has an opening permitting direct contact of brine and bidule during the brine soaking operation. This opening is closed with a disc- shaped piece able to become perforated during congealing operation.
  • the opening in the cork cap is preferably situated in its centre to facilitate automation of piercing of a closing disc, which is made of thin material and is impermeable to gas.
  • Conical part of the bidule is preferably hollow.
  • D3 Represents a container for home production of beer or wine is a two-part vessel with a conical receptacle and a dome lid.
  • the receptacle has a closable outlet at the base.
  • the base outlet has a tubular outflow opening and tap inserted into the neck of the vessel.
  • the tap can be fitted to the outlet opening and removed as required, set into a tube section with a rotating knurled cap nut at its upper end, to be screwed to an external threading at the neck of the vessel when the tube section is axially aligned with the tubular outflow opening.
  • the receptacle has a lower conical mantle section and an upper conical mantle, where the upper mantle narrows towards the lower mantle.
  • the domed lid has a neck opening at its peak for the plug of a fermentation siphon.
  • the receptacle and lid of transparent glass or plastics or of stainless steel, are held in the circular holding ring of a tripod stand.
  • the applications is for home beer brewing or wine-making, where the beer or wine concentrate is held in the receptacle with water, and sugar if required, with a central upper fermentation siphon.
  • the clear liquid can be extracted without danger of mixture with the yeast clouding.
  • a cork cap designed to cooperate with plastic part traditionally called bidule (gadget) and used to permit evacuation during discharging of yeast deposit, after its congealing by soaking in brine bath.
  • Bidule comprises conical part extending down the interior of the neck of the bottle. The cap has an opening permitting direct contact of brine and bidule during the brine soaking operation;
  • a container for home production of beer or wine is a two-part vessel with a conical receptacle and a dome lid.
  • the receptacle has a closable outlet at the base.
  • the base outlet has a tubular outflow opening and tap inserted into the neck of the vessel.
  • the tap can be fitted to the outlet opening and removed as required, set into a tube section with a rotating knurled cap nut at its upper end, to be screwed to an external threading at the neck of the vessel when the tube section is axially aligned with the tubular outflow opening.
  • the receptacle has a lower conical mantle section and an upper conical mantle, where the upper mantle narrows towards the lower mantle.
  • the domed lid has a neck opening at its peak for the plug of a fermentation siphon;
  • Said method is enabled by means of said technical cap which allows the discharge without uncapping the bottle, ,of the yeasts and substances contained in them, towards an interspace or containment chamber which forms and defines the top of said technical cap and which can also be removed from the same technical cap, to enable the disposal of such yeasts.
  • the technical cap of the present invention is achieved for both types of bottles, with classic neck with protruding retaining ring and screw type one with a right or left hand thread, with single or multiple threads.
  • the said technical cap is of the type provided with a valve, preferably by a manually rotating ball, which allows the passage of a quantity of wine, yeast and substances contained therein, to and from an interspace or containment chamber, obtained after such valve.
  • Such interspace or containment chamber is pressure-tight sealed and, shapes and delimits, the top of the same technical cap. Said interspace can also be removed from the body of technical cap itself, after the disgorging and for inserting in the bottle, through the valve itself, yeasts, and additives used in the production of fizzy and sparkling wine.
  • One aim of the present invention has been to allow the realization of a technical cap made of composite material for the capping of fizzy and sparkling wine re-fermented in a bottle and in autoclave in a method of production of fizzy and sparkling wine re-fermented in a bottle and in autoclave.
  • a second aim of the present invention was to enable the realization of a method for the production of fizzy and sparkling wine re- fermented in a bottle and in autoclave.
  • the said method consists in maintaining the yeast re-fermentation or secondary fermentation, inside the bottle, keeping intact (it does not oxidize due to lack of oxygen), inside the said bottle the re-fermented wine, without the addition of sulfites by a capped condition of said and unique technical cap, specially designed to allow this method of production of fizzy and sparkling wine re-fermented in a bottle and autoclave without preservatives.
  • a third aim has been to build the technical cap of the present invention for both types of bottles, with classic neck with protruding retaining ring and the screw one with a right or left hand thread, with single or multiple thread principles.
  • a fourth aim of the present invention for the realization of a method for the production of fizzy and sparkling wine re-fermented in a bottle and in autoclave was to divide this method in " Long” for the re- fermentation in bottle of wine in method typically called Classic and, "Short” for the "conservation” in a bottle of wine typically by a method re-fermented in autoclaves defined Charmat which is preserved in a bottle along with the yeasts after re-fermentation by autoclave.
  • a fifth aim has been to provide the technical cap of a valve, preferably by a manually rotating ball, which allows the passage of a quantity of yeast and substances contained therein, to and from a interspace or containment chamber, obtained after said valve.
  • a further aim of the present invention for the realization of a method for the production of fizzy and sparkling wine re-fermented in a bottle and in autoclave was that of working with the application of a technical cap for both types of bottles, for classic neck with a protruding retaining ring and the screw one with a right or left hand thread, with single or multiple principle threads.
  • the method by means of such a technical cap allows to perform the final stage of the method, that is the disgorging without uncorking the bottle, yeasts and substances contained in them, towards a interspace or containment chamber which forms and defines the top of the technical cap and which can also be removed from the body of the same technical cap, to enable the disposal of such yeasts.
  • Another aim consists in the realization of such interspace or chamber for containing pressure-tight seal towards the side of the valve opposite to the neck of the bottle and, forming an integral part of the top of the same technical cap.
  • Another aim of the present invention in the realization of a method for the production of fizzy and sparkling wine re-fermented in a bottle and in autoclave and is derived from the application in a different phase of processing of said technical cap which also allows insertion into the bottle, without uncapping of the said bottle, through the containment chamber described in previous sections, of natural substances and additives, conventionally used in the production of fizzy and sparkling wines.
  • an aim has been to provide said interspace such as to be removed from the body of the same technical cap, after disgorging and for the insertion in the bottle, through the valve itself, of yeast, substances and additives, used in the production of fizzy and sparkling wines.
  • Figure 1 is a view of the whole section of the technical cap made of composite material for the capping of fizzy and sparkling wine for a screw bottle with ball valve in the closed position.
  • Figure 2 is a view of the whole section of the technical cap made of composite material for the capping of fizzy and sparkling wine for a screw bottle with ball valve in the opened position.
  • Figure 3 is a view of the whole section of the technical cap made of composite material for the capping of fizzy and sparkling wine for a classic bottle-neck with protruding ring retainer, with ball valve in the closed position.
  • Figure 4 is a view of the whole side of the technical cap made of composite material for the capping of fizzy and sparkling wine for a classic bottle-neck with protruding ring retainer, with exemplification of the lever for manual rotation of the valve and the respective cage for retaining the said technical cap to the ring of the classic bottle-neck.
  • Figure 5 is a block diagram illustrating the steps of the Classic method compared to those of the method so-called " Long" of the present invention.
  • Figure 6 is a block diagram illustrating the steps of the Charmat method compared to those of the method so-called " Short" of the present invention.
  • the technical cap of Figure 1 is of the type made of composite material for the final capping in a method for the production of fizzy and sparkling wine ( 10) re-fermented in the bottle (200 - 300) and in an autoclave.
  • the technical cap (1 0) of the present invention is achieved for both types of bottles, by classic neck with protruding ring retainer (200) (Figs. 3, 4) and screw one with right or left hand thread, in single or multiple principle threads (300) (Figs. 1 , 2).
  • the said technical cap ( 1 0) is of the type provided with a valve, preferably a manually rotating ball (40), which allows the passage of a quantity of wine, yeast and substances contained therein, to and from a interspace or containment chamber (60), obtained after such a valve.
  • This interspace or containment chamber (60) is pressure-tight sealed and, shapes and delimits, the top (20) of the same technical cap (1 0) when said top is of the type in shape of a removable lid.
  • Said interspace or containment chamber (60) can also be removed from the body of the same technical cap (10), after the unloading and for inserting in the bottle, through the manual rotation of the valve (40) in the positions of open (30b) and closed (30a), the yeasts, substances and additives used in the production of fizzy and sparkling wines.
  • said technical cap (1 0) is designed to be fixed to a classic bottle-neck (Figs. 3 and 4) with projecting retaining ring (200) in the pressure mounted version (90), provided with sealing gasket (80 ) and safety cage (1 00) and to be screwed to a bottle with a screw neck (300) (Figs. 1 and 2), in the version with an internal thread made in single or multiple principles (70), also provided with gasket seal (80).
  • the technical cap ( 10) made of composite material for the final capping of fizzy and sparkling wine ( 10) re-fermented in the bottle (200 - 300) and in an autoclave is also formed from an inner portion of a truncated cone shape (50) which serves to facilitate the discharge of the yeast agglomerate which is precipitated in the inner part of the neck of the bottle (200 - 300) and is deposited by gravity, specific weight and pressure, on the surface of the valve, preferably a manually rotating ball (40), where the yeast will lie as a preservative of bottled fizzy and sparkling wine and re-fermented in the bottle or re-fermented in the autoclave and then bottled unfiltered, by an pressurized bottler.
  • a truncated cone shape (50) which serves to facilitate the discharge of the yeast agglomerate which is precipitated in the inner part of the neck of the bottle (200 - 300) and is deposited by gravity, specific weight and pressure, on the surface of the valve, preferably a manually rotating
  • the said technical cap ( 1 0) made of composite material for the final capping of fizzy and sparkling wine ( 1 0) re-fermented in the bottle (200 - 300) and in an autoclave, thus serves and allows the disgorging of the yeast and sediment associated with it, with an upside down bottle, by gravity, specific weight and pressure, via the internal part of a truncated cone shape (50) which facilitates the deposit of such yeast and sediment on the surface of the valve, preferably a manually rotating ball (40) which normally remains in the closed position (30a).
  • the technical cap (1 0) allows in time prior to the uncapping of the bottle (200 - 300), through such a valve, preferably a manually rotating ball (40) which is rotated open (30b) through the actuation of the rotation valve lever (400), the transition and storage of the yeast and sediment in the containment chamber (60) which is pressure- tight sealed, shapes and delimits, the top (20) of the technical cap ( 1 0) itself.
  • said ball valve manually rotating (40) is rotated again closed (30a) through the actuation of the rotation valve lever (400); the technical cap (10) is removed together with the yeast and sediment present in it and the wine can be tasted in its most pristine and natural form with no added sulfites.
  • the technical cap (1 0) made of composite material for the final capping of fizzy and sparkling wine, re-fermented in the bottle (200 - 300) and in an autoclave also serves and allows by the reversing procedure described in the preceding paragraph, the insertion into said bottle (200 - 300) of additives to improve the quality of the wine such as sugars, spices and the like in a semi-hyperbaric manner, i.e. with the minimum possible entry of air.
  • the method for the production of wine (V) fizzy and sparkling re- fermented in a bottle and in an autoclave comprises at least a phase in which is achieved the maintenance of yeasts (T2) of secondary fermentation or re-fermentation, inside the bottle, keeping intact, inside said bottle (200, 300) re-fermented wine, without the addition of sulfites and capped (T3) by means of a single technical cap (10) realized in such a way as to allow the discharge of wine, and yeast agglomeration or introduction of additives into the bottle (200, 300) so that said method of production of fizzy and sparkling wine re-fermented in a bottle and in an autoclave is carried out with maintenance of yeasts in said bottle (200, 300) without preservatives.
  • T2 maintenance of yeasts
  • T3 sulfites and capped
  • said technical cap ( 1 0) allows the execution of the phase of the method before the tasting i.e. the discharge without uncapping the bottle (200, 300), of the yeasts and substances contained in them, towards the interspace or containment chamber (60) which forms and defines the top of the technical cap ( 1 0) and which can also be removed from the body of the same technical cap, to enable the disposal of such yeasts.
  • the only opening of the bottle (200, 300) which occurs at consumption avoids the onset of oxidation phenomena and therefore does not require the relative use of antioxidants, in this case sulfites.
  • Fig 5 and Fig 6 are illustrated and compared by a block diagram, respectively, the phases of the Classic and Charmat methods with those of the present invention.
  • the phases of the " Long” method object of the present invention differ from those of the Classic method after the addition of sugar and yeast (A2 - T2) where while in the Classic method phase the bottle with a crown type provisional capping (A3) in the " Long” method instead applies (T3) directly onto the neck of the bottle (200, 300) the technical cap ( 1 0) conversely, instead in the Classic method is performed the freezing of the neck of the bottle (A6) and treated with surface anti-freeze and immersed in a below zero bath; in the " Long” method the bottle is ready for dressing (T6).
  • the boxing for the sale of the bottle (200, 300) may provide that the said bottle is packed upside down (T7) to facilitate the deposit of yeast always towards the technical cap (1 0).
  • T8 An additional short decantation (T8) is only required if during transport of the bottle (200, 300) the sediments of the yeasts are vigorously agitated and then a slight turbidity occurs in the wine such as to require an additional short decantation (T8) prior to the removal of said yeasts and subsequent tasting (T1 0), which occurs after removal (T9) and isolation of yeast by the technical cap (1 0).
  • the phases of the "Short” method object of the present invention differ essentially from those of the Charmat after fermentation in an autoclave (A2 - T2) whereas while in the Charmat method occurs the filtration of yeasts and sediments (A3), in the method of the present invention occurs the filling of the bottle (200-300) under pressure (T3) of the re-fermented wine containing yeast and sediment. While in the Charmat method is carried out the filling of the bottle under pressure (A4) in the method of the present invention is applied (T4) directly on the neck of the bottle the technical cap (1 0).
  • T8 An additional short decantation (T8) is only required if during transport of the bottle the sediment of the yeasts are vigorously agitated and then a slight turbidity occurs in the wine such as to require an additional short decantation (T8) prior to the removal of those yeasts and subsequent tasting (T1 0), which occurs after removal and isolation of yeasts (T9) through the technical cap ( 1 0).

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Closures For Containers (AREA)

Abstract

L'invention porte sur un capuchon technique, lequel capuchon est réalisé en un matériau composite, et sur un procédé adapté à permettre la production de vin mousseux et pétillant par la fermentation dans une bouteille encapsulée à l'aide dudit capuchon technique et dans un autoclave. Dans le présent cas, ledit procédé consiste à maintenir des levures de fermentation secondaire ou de re-fermentation, à l'intérieur de la bouteille, maintenues intactes, à l'intérieur du vin re-fermenté en bouteille, sans l'addition de sulfites.
EP12743221.9A 2011-07-07 2012-07-04 Capuchon technique pour procédé de production de vin mousseux et pétillant en bouteille Active EP2729381B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IT000094A ITTV20110094A1 (it) 2011-07-07 2011-07-07 Tappo tecnico per bottiglia di vino frizzante e spumante
IT000093A ITTV20110093A1 (it) 2011-07-07 2011-07-07 Metodo per la produzione di vino frizzante e spumante
PCT/IB2012/001351 WO2013005102A1 (fr) 2011-07-07 2012-07-04 Capuchon technique pour procédé de production de vin mousseux et pétillant en bouteille

Publications (2)

Publication Number Publication Date
EP2729381A1 true EP2729381A1 (fr) 2014-05-14
EP2729381B1 EP2729381B1 (fr) 2016-01-13

Family

ID=47436599

Family Applications (1)

Application Number Title Priority Date Filing Date
EP12743221.9A Active EP2729381B1 (fr) 2011-07-07 2012-07-04 Capuchon technique pour procédé de production de vin mousseux et pétillant en bouteille

Country Status (4)

Country Link
US (1) US20140134291A1 (fr)
EP (1) EP2729381B1 (fr)
ES (1) ES2567306T3 (fr)
WO (1) WO2013005102A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2584631A (en) * 2019-05-30 2020-12-16 Rosamond Brunner Plenge Paula Bottle closure assembly for efficient production of sparkling wine
US11970677B2 (en) * 2020-04-10 2024-04-30 Armen Geronian Systems, methods, and apparatuses to optimize all stages of production of sparkling wine using the champagne method

Family Cites Families (13)

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Publication number Priority date Publication date Assignee Title
US1859362A (en) * 1931-07-22 1932-05-24 Frank A Grauman Sediment collector
US2139961A (en) * 1937-04-24 1938-12-13 Kleid Peter Sediment remover
FR1471159A (fr) * 1965-06-16 1967-03-03 Bouchon-piège pour dégorger les vins tranquilles et les vins sous pression
US4009285A (en) 1973-09-06 1977-02-22 Spooner James E Method for producing champagne
US4502604A (en) * 1983-08-08 1985-03-05 Don Martus Chambered bottle cap
DE3702973A1 (de) * 1987-02-02 1988-08-11 Kapraun Karl Heinz Herstellungsverfahren von schwefelfreiem schaumwein (sekt)
DE4205538A1 (de) 1992-02-24 1993-09-02 Hoelz Boris Behaelter zur selbstherstellung von bier und wein
IL120839A (en) * 1997-05-15 2003-09-17 Gotit Ltd Sediment collection stopper
FR2792294A1 (fr) 1999-04-19 2000-10-20 Pierre Langlois Capsule de bouchage pour bouteille de vin elabore selon la methode champenoise
IL134318A0 (en) * 2000-02-01 2001-04-30 Gotit Ltd Method and apparatus for processing wine
US8322547B2 (en) * 2006-01-25 2012-12-04 Patrick William Alkemade Removal of sediment from a container holding liquid
WO2009012531A1 (fr) * 2007-07-26 2009-01-29 Brett Shellcot Appareil et procédé améliorés d'extraction ou d'addition de substances depuis ou dans un milieu liquide
US8408251B2 (en) * 2007-08-02 2013-04-02 Patrick William Alkemade Apparatus and method for venting gases and removing sediment from a liquid

Non-Patent Citations (1)

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Title
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Also Published As

Publication number Publication date
EP2729381B1 (fr) 2016-01-13
ES2567306T3 (es) 2016-04-21
US20140134291A1 (en) 2014-05-15
WO2013005102A1 (fr) 2013-01-10

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