EP2729381B1 - 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 Download PDF

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Publication number
EP2729381B1
EP2729381B1 EP12743221.9A EP12743221A EP2729381B1 EP 2729381 B1 EP2729381 B1 EP 2729381B1 EP 12743221 A EP12743221 A EP 12743221A EP 2729381 B1 EP2729381 B1 EP 2729381B1
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EP
European Patent Office
Prior art keywords
bottle
yeast
cap
technical cap
valve
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
EP12743221.9A
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German (de)
English (en)
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EP2729381A1 (fr
Inventor
Alberto ROMBOLOTTO
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Individual
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Individual
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Priority claimed from IT000093A external-priority patent/ITTV20110093A1/it
Priority claimed from IT000094A external-priority patent/ITTV20110094A1/it
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Publication of EP2729381A1 publication Critical patent/EP2729381A1/fr
Application granted granted Critical
Publication of EP2729381B1 publication Critical patent/EP2729381B1/fr
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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 for fizzy and sparkling wine in a capped bottle by means of the said technical cap.
  • the valve is provided with a biased plunger, included into the cap interspace or containment chamber and formed with an end which may sealingly seat against the valve seat, joined with a bore of the cap, provided in a stem which can be removably applied to the bottle neck.
  • the plunger can be actuated manually with an alternative linear movement, from a position in which the valve seat is open and the bore puts into communication the bottle inside with the cap interspace or containment chamber, so that the secondary yeasts and the sediments enter this latter and re-ferment the wine, to a closed position in which the valve end hermetically closes the valve seat and the yeast and sediments in the bottle are prevented to pass into the interspace or containment chamber and deposit themselves on to the surface of the valve end penetrating partially into the bore.
  • the bottle When the so re-fermented wine must be poured, the bottle is overturned and the cap is removed from the bottle neck and, by actuating the valve in its open position, all the yeasts and sediments deposited into the cap interspace or containment chamber can be removed therefrom.
  • a technical cap to be applied to the neck of a bottle containing fizzy and sparkling wine for re-fermenting it into the bottle, said cap including a spherical valve with horizontal axis of rotation, which seals hermetically the bottle neck and its sphere is formed with a small concave cavity.
  • the cap is applied to the bottle neck and the bottle is turned upside down, in a manner that the sphere concave cavity is turned toward the bottle inside, so that the yeasts and sediments of the wine are deposited on to such concave cavity.
  • the present invention discloses a technical cap for bottling temporarily a bottle neck for the same purposes described in the above cited state of the art, but which is made with a different and simpler construction with respect to that described in such references.
  • 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 (10) is of the type provided with a valve, a manually rotating ball (40), which allows the passage of a quantity of wine, yeast and substances contained therein, to and from an 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 (10) 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 (10) 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 (100) 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, 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, a manually rotating ball (40), where the
  • the said 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, 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, a manually rotating ball (40) which normally remains in the closed position (30a).
  • the technical cap (10) 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.
  • Fizzy and sparkling wine re-fermented in the bottle (200 - 300) and in an autoclave as it is represented in the drawings is purely by way of example.
  • 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 refermentation, 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.
  • said technical cap (10) 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 (10) 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 disclosure.
  • the phases of the present "Long” method 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 (10) 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).
  • 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 (T10), which occurs after removal (T9) and isolation of yeast by the technical cap (10).
  • the phases of the present "Short” method 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 present method 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 present is applied (T4) directly on the neck of the bottle the technical cap (1 0).

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

Claims (1)

  1. Capsule technique (10) réalisée en un matériau composite pour le capsulage de vin pétillant et mousseux re-fermenté dans une bouteille avec un goulot (200, 300), comportant une bague de retenue saillante ou un filetage, et pourvu d'une valve (40), qui peut être actionnée manuellement d'une position ouverte (30b) à une position fermée (30a), ladite capsule technique (10) pouvant être appliquée à la bouteille et comprenant une partie intérieure en forme de cône tronqué (50) facilitant le déversement de l'agglomérat de levure et du dépôt contenu dans celui-ci, la bouteille étant sens dessus dessous, ladite capsule technique (10) comprenant un espace ou une chambre de confinement (60) fermé hermétiquement résistant à la pression après ladite valve (40), caractérisée en ce que ladite valve est un clapet à bille (40) hémisphérique rotatif actionné par une rotation externe d'un levier (400), et ledit espace ou ladite chambre de confinement (60) délimite la partie supérieure (20) de la susdite capsule technique (10), dans laquelle la partie supérieure (20) a la forme d'un couvercle amovible et ferme hermétiquement ledit espace ou ladite chambre de confinement (60), ledit clapet à bille (40), lorsqu'il est tourné dans sa position fermée (30 a) permet le déchargement de l'agglomérat de levure qui est précipité dans la partie intérieure du goulot de la bouteille (200 - 300) et de son dépôt, par la gravité, son poids spécifique et la pression, sur la surface du clapet à bille (40), où cette levure restera en tant que préservateur de pétillant et de mousseux et, lorsque ledit clapet à bille (40) hémisphérique est tourné dans sa position ouverte (30 b), la levure et le dépôt sont transportés et stockés dans la chambre de confinement (60), et finalement, en tant que dernière opération, ledit clapet à bille (40) hémisphérique est tourné de nouveau dans la positon fermée (30 a), la capsule technique (10) est retirée avec la levure et le dépôt présents dans celle-ci et le vin peut être goutté dans sa forme la plus pure et naturelle sans ajout de sulfites, et ladite partie supérieure (20) peut être retirée du corps de la susdite capsule technique (10), pour permettre l'élimination de l'agglomérat de levure.
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
IT000093A ITTV20110093A1 (it) 2011-07-07 2011-07-07 Metodo per la produzione di vino frizzante e spumante
IT000094A ITTV20110094A1 (it) 2011-07-07 2011-07-07 Tappo tecnico per bottiglia 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 EP2729381A1 (fr) 2014-05-14
EP2729381B1 true EP2729381B1 (fr) 2016-01-13

Family

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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)

* Cited by examiner, † Cited by third party
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
US20120001112A1 (en) * 2007-07-26 2012-01-05 Patrick William Alkemade Apparatus and method for extraction or addition of substances from or to a body of liquid
WO2009015417A1 (fr) * 2007-08-02 2009-02-05 Brett Shellcot Appareil et procédé pour évacuer des gaz et retirer un sédiment d'un liquide

Also Published As

Publication number Publication date
US20140134291A1 (en) 2014-05-15
WO2013005102A1 (fr) 2013-01-10
ES2567306T3 (es) 2016-04-21
EP2729381A1 (fr) 2014-05-14

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