ES1201486U - Removable device for aging drinks (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Detachable device placed in a container or bottle of wood, for the aging of beverages, of the type of wine, cognac, rum, whiskey and the like, characterized in that it comprises: - a metal piece (2) in the form of a ring, which is sealed in a sealed manner to the wooden bottle or container. - a metal piece (1) in the form of an inverted cup, which is screwed to the piece (2) cited above. - a metal piece (3) in the form of a capsule-grid, which is screwed into the upper part of the piece (1), and which may contain the organoleptic substances. (Machine-translation by Google Translate, not legally binding)

Description

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

DESCRIPTION

Detachable device for aging drinks.

Object of the invention

The object of the present invention consists of a metal device that is coupled to a wooden bottle at its bottom, a bottle containing beverages that can be aged. Drinks such as wine, whiskey, rum, conac and the like. The device can be unscrewed, giving us access to the inside of the container and also has a grid capsule where organoleptic substances can be housed. Said device is in contact with the beverage and with the outside, which also allows the beverage to be cooled and taken at its optimum temperature.

The Technology sector in which we are located is that of beverages and specifically in the sector of the treatment of beverages that may be subject to aging.

Background of the invention

Drinks such as wine, rum, whiskey, conac and the like, are usually sold in bottles and their aging is traditionally done first in barrels and then in bottles. The barrels are mainly of European white oak Quercus Robur and Quercus Petraea or American white oak Robur Alba. Oak is used because it is waterproof, providing very desirable flavors and aromas for the drink and making possible what has been called micro-oxygenation of the drink. The micro-oxygenation of the drink, occurs when the wood is in contact with one of its faces with the drink and the other with the air, and allows the passage of oxygen from the air to the drink, which happens when we have the drink In a barrel. The flavor of the oak is mainly provided by aromatic phenols and aldehldos, which the barrel loses with its use. Stainless steel tanks have advantages, such as better protection against oxidation, better utilization of warehouse space, lower losses due to evaporation, lower handling and transfer costs. But they do not add the flavor to the drink, nor the micro-oxygenation of the oak. What also happens to the barrels over the years of use, it is advisable to replace them from the sixth year, then, they lose their contribution of flavor. We can also find drinks, without having undergone the aging procedures described, that is, they have been packaged without having contact with the wood.

At present, and as an alternative to aging the beverage in the barrel, other methods are being used that can basically be grouped into two classes:

1.- The first class is constituted by methods that contribute wood to the drink, that is to say, that use planks, prismatic pieces, chips or other cuts of wood, which are placed inside the container. Said pieces of wood may be in direct contact with the beverage or be in permeable containers that are immersed in the beverage.

The ES2019005 patent describes an invention by which a strip of wood or gullet preferably made of American oak is introduced, similarly, the ES2078884 patent recommends the arrangement of pieces of wood inside a bottle. Both inventions have the disadvantage that the contact time of the wood with the drink is not controlled and the micro-oxygenation of the drink does not occur, since the wood is only in contact with the drink. The referred problem of the lack of control of the contact time between the wood and the beverage is solved in the invention US2011268838, consisting of a screw cap, to which a piece of

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

wood to facilitate aging in the bottle and to which a block-shaped piece of wood, band, ball, etc. can be added in a preferred embodiment.

2.- The second class is constituted by methods in which wood is part of the container.

The 2010863 patent consists of a bottle whose walls are composed of two materials, a part of glass and another of wood that are coupled by means of a gasket and are joined through straps or clamps. A similar principle is recommended in the CN2633800 patent consisting of oak wood staves joined by a metal band. Both inventions have the aforementioned drawback of making it impossible to regulate the contact time of wood with the beverage.

In general, nowadays, it ages and brings flavors to the drink through the following methods:

to. - New barrels.

b. - Deposits, old or similar barrels with wood supply.

C. - Bottles with wood supply.

d. - Bottles made of wood totally or partially.

In these aging methods, we find the following disadvantages:

to. - New barrels: They are usually replaced at the most six years of use, which makes the process more expensive, they take up a lot of space, the drink must remain a long time in the cellar, they need the transfer of the drink, its cleaning and there are great losses by evaporation, in volume of 15% to 20% per year.

b. - Deposits, old or similar barrels with wood supply: It is necessary to control the contact time of the wood with the drink, which implies an increase in the work of its manipulation, they need cleaning and there is no micro-oxygenation of the drink, being the wood only in contact with the drink.

C. - Bottles with wood supply: The contact time of the wood with the drink is not controlled and the micro-oxygenation of the drink does not occur, for the same reason as in the previous case.

d. - Bottles made in wood totally or partially: The contact time of the wood with the drink is not controlled and an uncontrolled micro-oxygenation of the drink is produced.

If we analyze the aforementioned methods, we observe that only, by means of the barrels, the contribution of the flavor and the micro-oxygenation of the beverage is controlled, because, once the time has come, the beverage is extracted and it is bottled and Therefore, they stop providing flavors and micro-oxygenation to the drink. It goes to aging in the bottle. In the other methods, these two factors cannot be controlled at the same time: taste and micro-oxygenation. Either because they cannot control the contribution of flavor or because they do not allow micro-oxygenation.

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

Considering that the barrels are the only complete method and with the disadvantages indicated, the expiration of the barrel, the need for a lot of space and time of the drink in the cellars, laborious for the racking and cleaning of the barrels and large losses due to evaporation, The present invention is proposed as a new alternative, which with a device coupled to the wooden bottle, makes it possible to provide flavors and colors that are not found in the original beverage and also allows to obtain the optimum temperature for consumption.

Description of the invention

The invention that is recommended uses a device that is an alternative to those mentioned above, providing the drink with contact with the wood since this material is part of the container, and also allows the contribution of new flavors, colors and the optimum temperature to the drink.

Advantages of the device to be patented:

- The versatility of organoleptic contributions to the beverage to be treated:

It is achieved because the device has a filter capsule in which the different types of roasted wood and other substances are placed, which give the drink flavors and colors, this allows combining different types of wood, obtaining a variety of organoleptic contributions . Likewise, the device can be attached to any container.

- The regulation and control of contributions to the beverage:

The device, being able to be removed from the bottle allows to remove the contents of the capsule and end with the contribution of substances to the drink.

- Saving in the aging process:

Starting from a young drink in origin until it reaches the consumer, it is possible to accelerate the aging process as it deems appropriate, becoming the consumer, if he so wishes, a beverage breeder. All this in the same container and with the possibility of reusing and cleaning the container. In a few hours we will have our drink ready for consumption.

- Optimum temperature:

The device, allows to obtain the optimum temperature of the drink, thanks to its metallic and therefore, very good conductor of the temperature. We can place our bottle in the cooler for the duration of the organoleptic supply. It also allows us to maintain the temperature during consumption, placing the bottle in a container with ice.

- Avoid inconveniences:

The inconveniences indicated for the barrels are avoided, of expiration, of need of a lot of space and time of the drink in the cellars, laborious for the racking, cleaning of the barrels and great losses by evaporation, then, if we have our device, placed in a wooden container, this will contribute to the drink the organoleptic and thermal properties.

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

Description of the drawings

A set of drawings has been added that complements this description and helps to a better understanding of the features of the invention, represented as follows:

Figure 1 shows a general view of the package, where the Integra package is seen and with the numbering of all the parts of the invention.

Figure 2 shows an overview of the package, with its separate and numbered pieces.

Figure 3 shows a plan and section view of the piece (1) that we call with the name of the cup, having the shape of an inverted cup and that allows the bottle to be grasped when the drink is served.

Figure 4 shows a plan view and section of the piece (2) that we call with the name of ring. It is intimately attached to the container.

Figure 5 shows an elevation and sectional view of the part (3) that we call as a capsule-grid, and that is where the organoleptic substances are placed.

Preferred Embodiment of the Invention

The device is composed of three parts:

The first part of the device (2) is a metal piece that we call a ring. It joins the wooden container or bottle, at the bottom. It is where the metal piece (1) that we call a cup is screwed. It has a slit in its lower part where a tight toric joint (4) is located. This makes it possible to remove the piece (1) and have access to the inside of the bottle, and so on! be able to fill it with the drink, put and remove products in the capsule-rack and clean it on the inside.

The second part of the device is a metal piece (1) which we call a cup, because it has an inverted cup shape. The ring (2) is threaded to the ring and is sealed by a toric joint (4) located in the lower part of the ring (2). In its upper part, the piece (3) called the capsule-grid is placed, where organoleptic products can be placed. It has a cup shape to be able to properly take the bottle when we are serving the drink. It is metallic with which we can cool the drink and keep it at its optimum consumption temperature, placing the bottle in a bucket.

The third part of the device is a piece (3) that we call a capsule-grid, the cup is placed on top of the piece (1) and attached to it, by means of a screw thread. In part (3) the capsule-grid is where we can place the products we call organoleptic and which are the substances that will transform our drink.

The device is assembled as follows:

1st. Take the container or the piece of turned wood (5) and attach the metal piece

(2) called ring, in its lower wall, so that it is intimately linked.

2nd. We place a toric joint (4), inside the lower groove of the piece (2) the ring.

3rd. We place in the metal piece (1), called cup and in its upper part, the piece

(3) capsule-grid, screwed to it.

4th. Finally, we screw the piece (1) to the piece (2), as can be seen disassembled in Figure 2. The container being left as we see in Figure 1.

Claims (1)

1. Detachable device placed on a wooden container or bottle, for the aging of beverages, wine type, conac, rum, whiskey and the like, 5 characterized in that it comprises: - a metal piece (2) in the form of a ring, which seals tightly to the wooden bottle or container. 10 - a metal piece (1) in the form of an inverted cup, which is screwed to the mentioned piece (2) previously. - a metal piece (3) in the form of a capsule-grid, which is placed screwed on the top of the piece (1), and which can contain the organoleptic substances. fifteen