ES2233128B1 - METHOD FOR REDUCING THE CAPACITY OF WINE BOOTS (TONS) IN PROCESSES OF ARRANGED AND CORRESPONDING FLEXIBLE CONTAINER FOR CAPACITY REDUCTION. - Google Patents

Abstract

Method for reducing the capacity of boots (barrels) of wine in wrapping processes and corresponding flexible container for capacity reduction. It consists of the introduction of a flexible container inside the boot and its subsequent filling of a suitable fluid, such as water, and subsequent extraction after the wrapping process. The bag comprises a filling sleeve and a lower support vertex. Application in the wine boots wrapping.

Description

Method for reducing boots capacity (barrels) of wine in processes of wrapping and corresponding flexible container for capacity reduction.

The wine industry uses a lot of boots, also called barrels, for the aging of wine, to often also used by other liquor industries due to the aromas that the wines leave in these boots.

The boots are wrapped by introduction into said wine boot, generally of low quality, but that allow the wood of the boot to acquire the aromas characteristic, leaving the boot loaded with wine during the adequate time period.

Even when the wine introduced into the boots is Recoverable to make vinegars, cooking wines, etc. its Quality is not high and therefore its reuse does not provide high profitability In addition, its reuse in others is not desirable. boots, since new wood harms the wine that is introduced into the boot, and while the result is satisfactory in a use, it is not in a second and subsequent.

It is therefore desirable to increase profitability of the wrapping process, for which the cost of wine, which depends on market conditions, and therefore is not a factor dependent on the industry itself.

Consequently, the solution goes through a reduction of the volume of wine used, so that the wrapping is produces in the same way and with the same quality as with the full volume while using wine, and therefore The cost of processing have been significantly reduced.

The wine volume reduction can be carried out by incorporating a container into the boot interior, with the disadvantage that said container requires the disassembly and assembly of the boot in its manufacture, and after wrapping process In addition, assembly and disassembly costs of the boot does not allow for satisfactory profitability of the decrease in the volume of wine used. Moreover, it is difficult to make an inner body whose density is approximately equal to that of wine, making it easy for there are areas where there is contact between the inner body and the inner walls of the boot, preventing a correct Wood wrapping in these areas.

The present invention aims at a method for reducing the capacity of boots or wine barrels in wrapping processes, which is characterized by the introduction in the boot of a flexible container of calibrated volume, which is filling of a liquid, such as water, of approximately density Same as wine.

For a correct introduction of the container flexible it is also planned that the method includes a folding specific to said flexible container, so that the folding is by winding each side ends towards the central part

Once the container has been inserted into the boot flexible is filled with the required fluid, usually water, of so that the introduction of wine (before or after to the bag), in combination with the full flexible container Complete the level of wine required for the wrapping.

The extraction of the bag after the process of wrapping is done by simple traction, since in this case it is not It requires a uniform and homogeneous deployment.

The present invention also relates to a flexible container for reducing boot capacity, which introduced in said boot and once filled decreases the capacity of the boot to the extent of the capacity of said container flexible.

In order to illustrate the explanation that will follow, herewith two sheets of drawings, in which the essence of the present invention, and in which:

Figure 1 shows a side view of a boot, in which a bag arranged in a transparent way is observed inside,

Figure 2 shows a front view of the boot which also shows the bag arranged inside.

According to these figures, we see with 1 a boot or barrel to be wrapped, provided with two covers 2 a both sides, resulting in an inner hole 3. Inside the boot a flexible container 4 is provided, usually of material plastic, so that it partially occupies the interior space of the boot. The flexible container has an adequate shape to the geometry of the boot, and has a duct or filling sleeve 6. Agree with a preferred embodiment the lower central part of the container 5 (the opposite part of the filling mouth 6) has a lower vertex.

It is applicable in processes of wrapping of boots.

Claims (5)

1. Method for reducing the capacity of wine boots (barrels) in wrapping processes, characterized by understanding the introduction of a flexible container in a wine boot, and subsequent filling with a suitable fluid. 2. Method according to claim 1, characterized in that the flexible container is inserted folded into the boot. 3. Method according to claim 2, characterized in that the folding is carried out by winding from the ends to the central part where the mouth or filling sleeve is located. 4. Flexible container for reducing the capacity of wine boots in wrapping processes, according to claims 1 to 3, characterized by being formed by a chamber composed of plastic material provided with a sleeve (6) for filling the inner liquid. 5. Flexible container according to claim 4, characterized in that the lower walls of the container converge on a lower vertex (5).