US20230089369A1 - Sparkling beverage container with improved bubbling behavior - Google Patents
Sparkling beverage container with improved bubbling behavior Download PDFInfo
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- US20230089369A1 US20230089369A1 US17/798,767 US202117798767A US2023089369A1 US 20230089369 A1 US20230089369 A1 US 20230089369A1 US 202117798767 A US202117798767 A US 202117798767A US 2023089369 A1 US2023089369 A1 US 2023089369A1
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- 235000013361 beverage Nutrition 0.000 title claims description 34
- 230000005587 bubbling Effects 0.000 title description 19
- 239000011521 glass Substances 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000011148 porous material Substances 0.000 claims abstract description 5
- 230000004888 barrier function Effects 0.000 claims description 11
- 235000014171 carbonated beverage Nutrition 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 24
- 239000007788 liquid Substances 0.000 description 24
- 229910002092 carbon dioxide Inorganic materials 0.000 description 17
- 239000001569 carbon dioxide Substances 0.000 description 17
- 239000007789 gas Substances 0.000 description 16
- 230000006911 nucleation Effects 0.000 description 12
- 238000010899 nucleation Methods 0.000 description 12
- 239000000126 substance Substances 0.000 description 9
- 235000014101 wine Nutrition 0.000 description 9
- 235000013405 beer Nutrition 0.000 description 8
- 238000002156 mixing Methods 0.000 description 6
- 235000019993 champagne Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 210000003298 dental enamel Anatomy 0.000 description 4
- 239000007791 liquid phase Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000013461 design Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 101000582320 Homo sapiens Neurogenic differentiation factor 6 Proteins 0.000 description 2
- 102100030589 Neurogenic differentiation factor 6 Human genes 0.000 description 2
- 230000001936 parietal effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000002679 ablation Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000013626 chemical specie Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Images
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
- A47G19/2227—Drinking glasses or vessels with means for amusing or giving information to the user
- A47G19/2233—Drinking glasses or vessels with means for amusing or giving information to the user related to the evolution of bubbles in carbonated beverages
-
- 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 invention relates to the field of containers for liquids, and more particularly glassware articles.
- beverage containers such as glass goblets
- the surfaces created are generally made as smooth as possible, in particular to give them good transparency and for aesthetic reasons.
- the serving of a sparkling beverage in a container generates effervescent phenomena, or bubbling, and the accumulation of form on the surface.
- effervescent phenomena or bubbling
- the regions of bubble genesis in a glass are called nucleation sites.
- EP 0 703 743 describes a method for adding material to a surface to create nucleation sites and improve bubbling. A browning of the bottom of the glass has sometimes been observed.
- FR 2 531 891 describes a method for the ablation of material favoring the appearance of a region of gas evolution. Application examples are given in WO 2010/048488.
- Patent FR 3 008 295 proposes creating nucleation sites inside a beverage container by surface irregularities on the bottom of the container on which a hydrophobic layer is then deposited.
- FR 3 065 360 proposes depositing a hydrophobic layer on the bottom of a beverage container and then providing continuity solutions therein by laser shots.
- FR 3 081 304 describes a container whose bottom is provided with a layer of enamel, grains of enamel on the surface of and fixed to the layer of enamel, and a hydrophobic compound on a portion of the surface of the enamel grains.
- Application FR n° 1859699 will be published after the date of filing of this document. The Applicant has identified the need to improve the quality of bubbling.
- the Applicant has sought to better understand the interest of bubbling and has identified two main areas.
- the bubbling offers a pleasant aspect which reinforces the interest of the consumer.
- the Applicant then sought to increase the duration of the bubbling so that a consumer leaving his glass to stand does not end up with a beverage that has exhausted its bubbling gas.
- the Applicant also had the idea of looking at the spatial distribution of bubbling and its effects on the beverage. It turns out that the bubbles load up with aromatic particles as they rise through the beverage.
- the bubbling therefore has an effect on the taste perceived by the consumer beyond the gradual reduction in the dissolved gas content.
- a complex interaction with the shape of the container is also glimpsed.
- the bubbling seems more durable with bubbles starting from an edge rather than the center. From another point of view, the Applicant realized that if the chemistry and physics of the nucleation sites had been the object of interesting studies, the geography of the nucleation sites had been neglected.
- a sparkling beverage container in particular a effervescent wine glass, comprising a barrier wall made of at least one structural material, the barrier wall defining an internal surface having a bottom portion between a bottom of the barrier wall and a region of maximum diameter and an edge portion located above the bottom portion, the barrier wall comprising, in the bottom portion, a plurality of open pores forming a pattern occupying an area of between 0.01 and 5%, preferably between 0.10 and 1%, of the area of the bottom portion and having an open cross shape.
- a convective mixing is obtained in the transverse plane and in the horizontal plane.
- the sparkling beverage container is made of glass
- the area is comprised between 10 and 40% of the area of the bottom portion.
- the cross has straight-line segment branches.
- the cross has intersecting segments.
- the cross has disjoint segments at the center.
- the cross has a number of branches comprised between 3 and 10. Said branches can be contiguous or not contiguous.
- the cross has at least one discontinuity.
- Said at least one discontinuity can be oriented perpendicular to the direction of a segment or obliquely.
- the pattern has a plurality of point areas having said pores.
- the cross shape can consist of spots, rods, circles, squares, etc.
- the barrier wall forms a gob having a diameter at the mouth smaller than the diameter at mid-height.
- the barrier wall forms a gob having a height greater than the diameter at mid-height. Mixing by convection is greater for glasses with a high and narrow gob than for glasses with a low and wide gob. A flute-shaped glass generates greater mixing.
- the radius R of a bubble increases with the distance D travelled in the beverage with a relationship less than the square root, with k a constant: R ⁇ k (D)0.5.
- the upward rise speed of a bubble increases with the square of the radius R. The upward rise speed therefore increases with the distance D.
- the height is greater than the maximum diameter, better still twice the maximum diameter.
- the radial distribution of the pattern generates central bubbles and parietal bubbles.
- the parietal bubbles reach the surface by being of dimension smaller than the dimension of the central bubbles.
- the gob In the case of a goblet, the gob forms the bulk of the container. In the case of a stemmed glass, the gob is supported by the stem.
- said cross has at least two branches extending, in developed length, over more than 90% of the maximum radius of the bottom portion.
- said cross has at least two branches extending, in projection in a plane normal to the axis of the gob, over more than 80% of the maximum radius of the bottom portion.
- said two branches are opposite if the number of branches is even.
- said two branches are disposed at least 120° from each other if the number of branches is odd.
- the cross is centered on an axis of symmetry of the container.
- the cross has branches with a width comprised between 0.1 and 5 mm, preferably between 0.25 and 0.80 mm.
- the cross has branches of equal lengths, equal widths, and a discontinuity in the center.
- the pattern consists of concavities having a depth comprised between 0.001 and 0.080 mm, preferentially between 0.001 and 0.040 mm, more preferentially between 0.001 and 0.010 mm.
- the concavities have a width comprised between 0.0005 and 0.002 mm.
- the concavities have a length comprised between 0.001 and 0.300 mm, preferably between 0.075 and 0.200 mm.
- the concavities have a length per surface unit comprised between 0.11 m-1 and 0.28 m-1.
- the concavities comprise perforations have a diameter comprised between 0.050 and 0.300 mm, preferably between 0.100 and 0.200 mm.
- the perforations have a diameter to depth ratio comprised between 2 and 4, preferably between 2.5 and 3.5.
- the perforations are formed by applying a dot laser beam.
- the points of application of the laser beam cause local cracking of the wall.
- Said cracks may originate from application points.
- Said cracks form concavities.
- the laser beam has a power comprised between 10 and 500 W, a frequency comprised between 1 and 20 kHz and a displacement speed comprised between 1 and 10 m/s, for example a power of 100 W, a frequency of 5 kHz and a speed of 5 m/s.
- the container may further comprise a glass body.
- the transparency allows to visualize the appearance and the path of the bubbles from the nucleation site to the surface of the beverage.
- FIG. 1 is a sectional view of a container according to one aspect of the invention.
- FIG. 2 is a sectional view of a container according to one aspect of the invention.
- FIG. 3 is a sectional view of a container according to one aspect of the invention.
- FIG. 4 is a cross-sectional photo of a container according to one aspect of the invention.
- FIG. 5 is a cross-sectional photo of a container according to one aspect of the invention.
- FIG. 6 is a cross-sectional photo of a container according to one aspect of the invention.
- the carbon dioxide (CO 2 ) dissolved in the liquid phase is the carrier gas of the effervescence phenomenon.
- the frequency of emission of bubbles during a tasting, the magnification of the bubbles in the container and the number of bubbles liable to be formed are related to a certain number of physico-chemical parameters of the liquid phase and of the container in which tasting is performed.
- kH The proportionality constant kH is called Henry's constant. It strongly depends on the gas and the liquid considered, as well as on the temperature.
- the supersaturation coefficient Si is defined as the relative excess of concentration in a liquid of a substance i with respect to the reference concentration, denoted CO (chosen as the equilibrium concentration of this substance under a partial pressure equal to the pressure in the liquid PL).
- the supersaturation coefficient Si is therefore defined in the following form:
- Beers do not all have the same dissolved CO 2 concentration. Some are lightly loaded at 3-4 g/L, while others are heavily loaded, up to 7-8 g/L. Their respective supersaturation coefficients with respect to dissolved CO2 will therefore not be the same. In the case of an average beer, loaded at about 5 g/L. Its supersaturation coefficient (at 4° C.) by applying the equation [Math 2]:
- ⁇ is the surface tension of the liquid
- Po is the ambient pressure
- S is the supersaturation coefficient of the liquid phase in CO 2 .
- the medium contains therein gas microbubbles whose radii are greater than a critical radius. This is referred to as non-classical heterogeneous nucleation (as opposed to the nucleations called classical nucleations which concern the spontaneous formation, ex nihilo, of bubbles in a highly supersaturated liquid).
- Classic nucleations require very high dissolved gas supersaturation coefficients (>100), which are incompatible with sparkling beverages.
- the critical nucleation radius takes into account the concentration of dissolved CO 2 in the beverage, cf. equations [Math 4] and [Math 5]. However, after serving, said concentration is no longer the same as the initial concentration. Serving is a critical step. Indeed, the pouring into the container generates significant turbulence which accelerates the escape of the dissolved carbon dioxide. The colder the beverage, the more dissolved carbon dioxide is kept dissolved at the time of serving. Indeed, the beverage is particularly viscous as it is cold. However, the diffusion rate of dissolved CO 2 out of the beverage is all the more rapid as the viscosity is low. In addition, the turbulence of pouring is particularly effectively reduced when the beverage is viscous. Consequently, the colder the beverage is served, the better the conservation of dissolved carbon dioxide during service.
- the critical radius is influenced by several factors: type of wine, sugar level, composition, etc.
- the Applicant has carried out tests by implementing effervescent wine glasses whose bottom is made rough by laser shots on the uncoated glass wall.
- the glass after a normal finish giving it a smooth surface is treated with a laser beam generating controlled impacts in the bottom wall from the internal surface.
- effervescent wine glasses of the flute or goblet type, have bottoms of variable height, in particular inverted ogive, parabolic, brace, etc. of various curvatures.
- a container 1 is shown in the figures.
- the container 1 here is in the shape of a stemmed glass.
- the method described below applies to most containers for sparkling beverages for which the control of effervescence is of interest.
- the container 1 comprises, here, a foot 2 and a gob 3 .
- the gob 3 comprises a bottom 4 and an upper wall 5 of substantially cylindrical or frustoconical shape.
- the container 1 is, here, axisymmetric.
- the bottom 4 and the gob 3 form a one-piece body.
- the gob 3 has an inner bottom surface and an inner edge surface.
- the gob 3 is watertight. The internal surfaces are intended to be in contact with the beverage when using the container 1 .
- the container 1 can be obtained by manufacturing techniques known as such, for example by pressing, blowing and/or by centrifugation. At the output of such manufacturing techniques, the interior of the container 1 is substantially smooth and uniform.
- the container 1 is marketable as is.
- the smooth container 1 is treated to form blind perforations 6 on the upper surface of the bottom 4 located on the side of the upper wall 5 , that is to say the internal bottom surface.
- the perforations 6 are applied to the bottom of the gob 3 in a cruciform pattern.
- the pattern here is a cross with 4 branches of equal length, equal width and circumferentially regularly distributed.
- the material of the container 1 here a glass, is the object of laser shots forming the perforations 6 and thus determining the pattern.
- the pattern has a length slightly less than the maximum inner diameter of the gob 3 , for example greater than 90% of the maximum inner diameter of the gob 3 .
- the cross can have diametrical branches of length comprised between 4 and 6 cm.
- the cross here has an open shape.
- the crosses comprising closed shapes, lobed crosses, Celtic crosses, are less interesting. Indeed, a circular pattern would have a length of PI times the diameter while the square cross has a length of 2 times the diameter, hence faster manufacturing and slow and persistent bubbling while offering a satisfactory appearance and efficient mixing.
- the branches of the cross can have a width of a few tenths of a millimeter to a few millimeters, for example between 0.025 and 0.080 mm, more generally comprised between 0.1 and 5 mm.
- a branch of the cross can be formed of perforations 6 disposed randomly within the pattern or disposed in an ordered manner, for example in one or more rows.
- the pattern occupies an area comprised between 0.01 and 5%, preferably between 0.10 and 1%. Such a surface allows prolonged bubbling of at least 10 minutes.
- the cross can have branches of constant or variable width.
- the cross can have branches in an even number, 4, 6, 8 or 10, passing through the center or interrupted near the center.
- the cross can have branches in an odd number, 3, 5, 7 or 9, passing through the center or interrupted near the center.
- the interruption in the center allows a more homogeneous distribution of the perforations 6 on the surface of the bottom portion.
- a stemmed glass has a cruciform design.
- the gob 3 has a maximum diameter comprised between 40 and 45% of its internal height.
- the gob 3 has an internal height comprised between 180 and 200% of the maximum diameter.
- a stemmed glass has a cruciform design.
- the gob 3 has a maximum diameter comprised between 45 and 50% of its internal height.
- the gob 3 has an internal height comprised between 170 and 180% of the maximum diameter.
- a stemmed glass has a cruciform design.
- the gob 3 has a maximum diameter comprised between 70 and 80% of its internal height.
- the gob 3 has an internal height comprised between 110 and 130% of the maximum diameter.
- FIG. 4 shows the comparison between two flute-shaped champagne glasses, one known in smooth glass on the left and the other, according to the invention, filled with the same champagne under the same operating conditions of pressure, temperature, luminosity, etc.
- Said other glass is provided with perforations 6 close to the center and therefore to the bottom of the glass. The movement of the wine generated by the bubbling is visible and the rotary stirring movement is significant.
- FIG. 5 shows a glass filled with champagne, according to the invention, with a cruciform pattern as in FIGS. 1 to 3 .
- a curtain of bubbles is visible and causes significant mixing with slow and stable degassing.
- FIG. 6 shows a glass filled with champagne, according to the invention, with a cruciform pattern as in FIGS. 1 to 3 . After 10 minutes of bubbling the glass held still, a curtain of bubbles remains visible and maintains stirring.
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- Table Devices Or Equipment (AREA)
- Non-Alcoholic Beverages (AREA)
- Containers Having Bodies Formed In One Piece (AREA)
Abstract
Carbonated beverage container 1, in particular a glass, comprising a sealed wall made of at least one structural material, the sealed wall defining an internal surface having a bottom portion between a bottom 4 of the sealed wall and a region of maximum diameter and an edge portion located above the bottom portion, the sealed wall comprising, in the bottom portion, a plurality of open pores 6 forming a pattern occupying an area of between 0.01 and 5%, preferably between 0.10 and 1%, of the area of the bottom portion and having an open cross shape.
Description
- The invention relates to the field of containers for liquids, and more particularly glassware articles.
- During the manufacture of beverage containers such as glass goblets, the surfaces created are generally made as smooth as possible, in particular to give them good transparency and for aesthetic reasons.
- The serving of a sparkling beverage in a container generates effervescent phenomena, or bubbling, and the accumulation of form on the surface. For the serving of beer or sparkling wine, for example, it is desirable to generate and maintain effervescence. The regions of bubble genesis in a glass are called nucleation sites.
- It has been found that the presence of irregularities in the surfaces of the container in contact with sparkling beverage favors the appearance of bubbles from the gas dissolved in said sparkling beverage. To promote bubbling, internal surfaces with a rough relief have therefore been created in containers. When filling the container with a carbonated liquid such as a sparkling beverage, crevices in the internal surface trap pockets of air. The interfaces between the liquid and the air pockets allow better gas exchange. The crevices then form nucleation regions.
- EP 0 703 743 describes a method for adding material to a surface to create nucleation sites and improve bubbling. A browning of the bottom of the glass has sometimes been observed.
FR 2 531 891 describes a method for the ablation of material favoring the appearance of a region of gas evolution. Application examples are given in WO 2010/048488. -
Patent FR 3 008 295 proposes creating nucleation sites inside a beverage container by surface irregularities on the bottom of the container on which a hydrophobic layer is then deposited.FR 3 065 360 proposes depositing a hydrophobic layer on the bottom of a beverage container and then providing continuity solutions therein by laser shots. -
FR 3 081 304 describes a container whose bottom is provided with a layer of enamel, grains of enamel on the surface of and fixed to the layer of enamel, and a hydrophobic compound on a portion of the surface of the enamel grains. Application FR n° 1859699 will be published after the date of filing of this document. The Applicant has identified the need to improve the quality of bubbling. - Pr. Liger-Belair and his team from UMR CNRS 7331—University of Reims Champagne-Ardenne have published on effervescence:
- Liger-Belair, G. “The physics behind the fizz in champagne and sparkling wines” European Physical Journal: Special Topics 201, 1-88, 2012.
- Liger-Belair, G. “La physique des bulles de champagne” Annales de Physique (Paris) 27 (4), 1-106, 2002.
- Liger-Belair, G.; Conreux, A.; Villaume, S.; Cilindre, C. “Monitoring the losses of dissolved carbon dioxide from laser-etched champagne glasses” Food Research International, 54, 516-522, 2013.
- Liger-Belair, G.; Voisin, C.; Jeandet, P. “Modeling non-classical heterogeneous bubble nucleation from cellulose fibers: Application to bubbling in carbonated beverages” Journal of Physical Chemistry B 109, 14573-14580, 2005.
- Liger-Belair, G.; Parmentier, M.; Jeandet, P. “Modeling the kinetics of bubble nucleation in champagne and carbonated beverages” Journal of Physical Chemistry B110, 21145-21151, 2006.
- Liger-Belair, G. “How many bubbles in your glass of bubbly?” Journal of Physical Chemistry B 118, 3156-3163, 2014.
- Liger-Belair, G.; Bourget, M.; Villaume, S.; Jeandet, P.; Pron, H.; Polidori, G. “On the losses of dissolved CO2 during champagne serving” Journal of Agricultural and Food Chemistry 58, 8768-8775, 2010.
- The Applicant has sought to better understand the interest of bubbling and has identified two main areas. The bubbling offers a pleasant aspect which reinforces the interest of the consumer. The Applicant then sought to increase the duration of the bubbling so that a consumer leaving his glass to stand does not end up with a beverage that has exhausted its bubbling gas. The Applicant also had the idea of looking at the spatial distribution of bubbling and its effects on the beverage. It turns out that the bubbles load up with aromatic particles as they rise through the beverage. The bubbling therefore has an effect on the taste perceived by the consumer beyond the gradual reduction in the dissolved gas content. A complex interaction with the shape of the container is also glimpsed. The bubbling seems more durable with bubbles starting from an edge rather than the center. From another point of view, the Applicant realized that if the chemistry and physics of the nucleation sites had been the object of interesting studies, the geography of the nucleation sites had been neglected.
- There is proposed a sparkling beverage container, in particular a effervescent wine glass, comprising a barrier wall made of at least one structural material, the barrier wall defining an internal surface having a bottom portion between a bottom of the barrier wall and a region of maximum diameter and an edge portion located above the bottom portion, the barrier wall comprising, in the bottom portion, a plurality of open pores forming a pattern occupying an area of between 0.01 and 5%, preferably between 0.10 and 1%, of the area of the bottom portion and having an open cross shape. A convective mixing is obtained in the transverse plane and in the horizontal plane.
- In one embodiment, the sparkling beverage container is made of glass,
- In one embodiment, the area is comprised between 10 and 40% of the area of the bottom portion.
- In one embodiment, the cross has straight-line segment branches.
- In one embodiment, the cross has intersecting segments.
- In one embodiment, the cross has disjoint segments at the center.
- In one embodiment, the cross has a number of branches comprised between 3 and 10. Said branches can be contiguous or not contiguous.
- In one embodiment, the cross has at least one discontinuity. Said at least one discontinuity can be oriented perpendicular to the direction of a segment or obliquely.
- In one embodiment, the pattern has a plurality of point areas having said pores. The cross shape can consist of spots, rods, circles, squares, etc.
- In one embodiment, the barrier wall forms a gob having a diameter at the mouth smaller than the diameter at mid-height.
- In one embodiment, the barrier wall forms a gob having a height greater than the diameter at mid-height. Mixing by convection is greater for glasses with a high and narrow gob than for glasses with a low and wide gob. A flute-shaped glass generates greater mixing. The radius R of a bubble increases with the distance D travelled in the beverage with a relationship less than the square root, with k a constant: R<k (D)0.5. The upward rise speed of a bubble increases with the square of the radius R. The upward rise speed therefore increases with the distance D. Preferably, the height is greater than the maximum diameter, better still twice the maximum diameter.
- For such a container, the radial distribution of the pattern generates central bubbles and parietal bubbles. The parietal bubbles reach the surface by being of dimension smaller than the dimension of the central bubbles.
- In the case of a goblet, the gob forms the bulk of the container. In the case of a stemmed glass, the gob is supported by the stem.
- In one embodiment, said cross has at least two branches extending, in developed length, over more than 90% of the maximum radius of the bottom portion.
- In one embodiment, said cross has at least two branches extending, in projection in a plane normal to the axis of the gob, over more than 80% of the maximum radius of the bottom portion.
- In one embodiment, said two branches are opposite if the number of branches is even.
- In one embodiment, said two branches are disposed at least 120° from each other if the number of branches is odd.
- In one embodiment, the cross is centered on an axis of symmetry of the container.
- In one embodiment, the cross has branches with a width comprised between 0.1 and 5 mm, preferably between 0.25 and 0.80 mm.
- In one embodiment, the cross has branches of equal lengths, equal widths, and a discontinuity in the center.
- In one embodiment, the pattern consists of concavities having a depth comprised between 0.001 and 0.080 mm, preferentially between 0.001 and 0.040 mm, more preferentially between 0.001 and 0.010 mm.
- In one embodiment, the concavities have a width comprised between 0.0005 and 0.002 mm.
- In one embodiment, the concavities have a length comprised between 0.001 and 0.300 mm, preferably between 0.075 and 0.200 mm.
- In one embodiment, the concavities have a length per surface unit comprised between 0.11 m-1 and 0.28 m-1.
- In one embodiment, the concavities comprise perforations have a diameter comprised between 0.050 and 0.300 mm, preferably between 0.100 and 0.200 mm.
- In one embodiment, the perforations have a diameter to depth ratio comprised between 2 and 4, preferably between 2.5 and 3.5.
- In one embodiment, the perforations are formed by applying a dot laser beam. The points of application of the laser beam cause local cracking of the wall. Said cracks may originate from application points. Said cracks form concavities.
- In one embodiment, the laser beam has a power comprised between 10 and 500 W, a frequency comprised between 1 and 20 kHz and a displacement speed comprised between 1 and 10 m/s, for example a power of 100 W, a frequency of 5 kHz and a speed of 5 m/s.
- The container may further comprise a glass body. The transparency allows to visualize the appearance and the path of the bubbles from the nucleation site to the surface of the beverage.
- Other features, details and advantages of the invention will appear upon reading the detailed description below, and the appended drawings, wherein:
-
FIG. 1 is a sectional view of a container according to one aspect of the invention, -
FIG. 2 is a sectional view of a container according to one aspect of the invention, -
FIG. 3 is a sectional view of a container according to one aspect of the invention, -
FIG. 4 is a cross-sectional photo of a container according to one aspect of the invention, -
FIG. 5 is a cross-sectional photo of a container according to one aspect of the invention, -
FIG. 6 is a cross-sectional photo of a container according to one aspect of the invention, - The drawings and the description below contain, for the most portion, certain elements. They may therefore not only be used to better understand the present invention, but also contribute to its definition, if necessary.
- In a food liquid, the carbon dioxide (CO2) dissolved in the liquid phase is the carrier gas of the effervescence phenomenon. The frequency of emission of bubbles during a tasting, the magnification of the bubbles in the container and the number of bubbles liable to be formed are related to a certain number of physico-chemical parameters of the liquid phase and of the container in which tasting is performed.
- When a gas is contacted with a liquid, a portion of this gas dissolves in the liquid. Various factors influence the solubility of gas in liquid, in particular temperature and pressure. At equilibrium, there is a proportionality between the concentration in the liquid phase of a chemical species i, denoted Ci, and its partial pressure in the gas phase Pi. Henry's law is written:
-
C i=kH P i [Math 1] - The proportionality constant kH is called Henry's constant. It strongly depends on the gas and the liquid considered, as well as on the temperature.
- Under normal atmospheric pressure Po≈1 bar, taking into account the solubility of CO2 in a beer at 4° C. which is worth kH≈2.6 g/L/bar, said beer is capable of dissolving approximately 2.6 g/L of CO2.
- When a chemical substance i is in equilibrium on either side of a gas/liquid interface, its concentration in the liquid meets Henry's law. The liquid is then said to be saturated with respect to this substance. In this case, saturation means balance.
- When the concentration CL of a chemical substance i in a liquid is greater than predicted by Henry's law, the liquid is supersaturated with respect to that substance. To quantify this non-equilibrium situation, the supersaturation coefficient Si is defined as the relative excess of concentration in a liquid of a substance i with respect to the reference concentration, denoted CO (chosen as the equilibrium concentration of this substance under a partial pressure equal to the pressure in the liquid PL). The supersaturation coefficient Si is therefore defined in the following form:
-
S i=(C i −C 0)/C 0 [Math 2] - When a liquid is supersaturated with respect to a chemical substance, we have Si>0. The liquid evacuates a portion of its content in this chemical substance to return to a new state of equilibrium which meets Henry's law.
- In tasting conditions, in a container, the pressure in the liquid is almost identical to the ambient pressure. Given the low height of the liquid, which does not exceed 10 to 12 cm, the effect of the hydrostatic overpressure which reigns at the bottom of the container is negligible compared to atmospheric pressure. At a temperature of 4° C., it is then possible to deduce the equilibrium concentration as being equal to:
-
C 0 =K H P L ≈K H P 0≈2.6 g/L [Math 3] - Beers do not all have the same dissolved CO2 concentration. Some are lightly loaded at 3-4 g/L, while others are heavily loaded, up to 7-8 g/L. Their respective supersaturation coefficients with respect to dissolved CO2 will therefore not be the same. In the case of an average beer, loaded at about 5 g/L. Its supersaturation coefficient (at 4° C.) by applying the equation [Math 2]:
-
S CO2=(C i −C 0)/C 0≈(5−2.6)/2.6≈0.9 [Math 4] - For comparison (still at 4° C.), strongly sparkling waters (of the Badoit Rouge type) have supersaturation coefficients of around 1.3, while Champagne wines (still young) have much higher coefficients, of the order of 3.4. In general, the higher the supersaturation coefficient of a liquid loaded with dissolved CO2, the more intense the resulting dissolved carbon dioxide escape kinetics will be in order to return to Henry's equilibrium. However, it has been observed that the supersaturation of a liquid in dissolved gas is not necessarily synonymous with the formation of bubbles and therefore effervescence.
- Indeed, at beer supersaturation values, the formation of bubbles requires the presence of gas pockets in the medium, whose radius of curvature rc exceeds a value called critical value defined as follows:
-
rc=2γ/P o S [Math 5] - where γ is the surface tension of the liquid, Po is the ambient pressure and S is the supersaturation coefficient of the liquid phase in CO2.
- At normal atmospheric pressure of 1 bar and at 4° C., in the case of a beer whose surface tension is typically 45 mN/m and the supersaturation coefficient is around 0.9, the previous equation shows a critical radius of the order of 1 μm below which the formation of bubbles does not take place.
- To cause CO2 bubbles to appear and grow in an effervescent wine, the medium contains therein gas microbubbles whose radii are greater than a critical radius. This is referred to as non-classical heterogeneous nucleation (as opposed to the nucleations called classical nucleations which concern the spontaneous formation, ex nihilo, of bubbles in a highly supersaturated liquid). Classic nucleations require very high dissolved gas supersaturation coefficients (>100), which are incompatible with sparkling beverages.
- The question then arises of the origin of the gas germs which are the catalysts of the effervescence in a container.
- The critical nucleation radius takes into account the concentration of dissolved CO2 in the beverage, cf. equations [Math 4] and [Math 5]. However, after serving, said concentration is no longer the same as the initial concentration. Serving is a critical step. Indeed, the pouring into the container generates significant turbulence which accelerates the escape of the dissolved carbon dioxide. The colder the beverage, the more dissolved carbon dioxide is kept dissolved at the time of serving. Indeed, the beverage is particularly viscous as it is cold. However, the diffusion rate of dissolved CO2 out of the beverage is all the more rapid as the viscosity is low. In addition, the turbulence of pouring is particularly effectively reduced when the beverage is viscous. Consequently, the colder the beverage is served, the better the conservation of dissolved carbon dioxide during service.
- For effervescent wine, the critical radius is influenced by several factors: type of wine, sugar level, composition, etc.
- Moreover, it has been established that the flow of bubbles, that is to say the number of bubbles per second, is proportional to the square of the temperature, to the concentration of CO2 dissolved in the liquid, and inversely proportional to the dynamic viscosity (in kg/m/s).
- By looking more closely at the bubbling phenomenon of effervescent wines, the Applicant has carried out tests by implementing effervescent wine glasses whose bottom is made rough by laser shots on the uncoated glass wall. The glass after a normal finish giving it a smooth surface is treated with a laser beam generating controlled impacts in the bottom wall from the internal surface.
- Unlike beer glasses whose bottom is generally flat, effervescent wine glasses, of the flute or goblet type, have bottoms of variable height, in particular inverted ogive, parabolic, brace, etc. of various curvatures.
- These tests have shown the interest of a radially distributed bubbling, in particular by the mixing caused by the distributed bubbling by mass convection.
- A
container 1 is shown in the figures. Thecontainer 1 here is in the shape of a stemmed glass. The method described below applies to most containers for sparkling beverages for which the control of effervescence is of interest. - The
container 1 comprises, here, afoot 2 and agob 3. Thegob 3 comprises abottom 4 and anupper wall 5 of substantially cylindrical or frustoconical shape. Thecontainer 1 is, here, axisymmetric. In the example described here, thebottom 4 and thegob 3 form a one-piece body. Thegob 3 has an inner bottom surface and an inner edge surface. Thegob 3 is watertight. The internal surfaces are intended to be in contact with the beverage when using thecontainer 1. - The
container 1 can be obtained by manufacturing techniques known as such, for example by pressing, blowing and/or by centrifugation. At the output of such manufacturing techniques, the interior of thecontainer 1 is substantially smooth and uniform. Thecontainer 1 is marketable as is. - The
smooth container 1 is treated to formblind perforations 6 on the upper surface of the bottom 4 located on the side of theupper wall 5, that is to say the internal bottom surface. - The
perforations 6 are applied to the bottom of thegob 3 in a cruciform pattern. The pattern here is a cross with 4 branches of equal length, equal width and circumferentially regularly distributed. The material of thecontainer 1, here a glass, is the object of laser shots forming theperforations 6 and thus determining the pattern. - The pattern has a length slightly less than the maximum inner diameter of the
gob 3, for example greater than 90% of the maximum inner diameter of thegob 3. - The cross can have diametrical branches of length comprised between 4 and 6 cm. The cross here has an open shape. The crosses comprising closed shapes, lobed crosses, Celtic crosses, are less interesting. Indeed, a circular pattern would have a length of PI times the diameter while the square cross has a length of 2 times the diameter, hence faster manufacturing and slow and persistent bubbling while offering a satisfactory appearance and efficient mixing.
- The branches of the cross can have a width of a few tenths of a millimeter to a few millimeters, for example between 0.025 and 0.080 mm, more generally comprised between 0.1 and 5 mm. A branch of the cross can be formed of
perforations 6 disposed randomly within the pattern or disposed in an ordered manner, for example in one or more rows. - In relation to the area of the bottom portion, the pattern occupies an area comprised between 0.01 and 5%, preferably between 0.10 and 1%. Such a surface allows prolonged bubbling of at least 10 minutes.
- The cross can have branches of constant or variable width.
- The cross can have branches in an even number, 4, 6, 8 or 10, passing through the center or interrupted near the center.
- The cross can have branches in an odd number, 3, 5, 7 or 9, passing through the center or interrupted near the center.
- The interruption in the center allows a more homogeneous distribution of the
perforations 6 on the surface of the bottom portion. - In
FIG. 1 , a stemmed glass has a cruciform design. Thegob 3 has a maximum diameter comprised between 40 and 45% of its internal height. Thegob 3 has an internal height comprised between 180 and 200% of the maximum diameter. - In
FIG. 2 , a stemmed glass has a cruciform design. Thegob 3 has a maximum diameter comprised between 45 and 50% of its internal height. Thegob 3 has an internal height comprised between 170 and 180% of the maximum diameter. - In
FIG. 3 , a stemmed glass has a cruciform design. Thegob 3 has a maximum diameter comprised between 70 and 80% of its internal height. Thegob 3 has an internal height comprised between 110 and 130% of the maximum diameter. -
FIG. 4 shows the comparison between two flute-shaped champagne glasses, one known in smooth glass on the left and the other, according to the invention, filled with the same champagne under the same operating conditions of pressure, temperature, luminosity, etc. Said other glass is provided withperforations 6 close to the center and therefore to the bottom of the glass. The movement of the wine generated by the bubbling is visible and the rotary stirring movement is significant. -
FIG. 5 shows a glass filled with champagne, according to the invention, with a cruciform pattern as inFIGS. 1 to 3 . A curtain of bubbles is visible and causes significant mixing with slow and stable degassing. -
FIG. 6 shows a glass filled with champagne, according to the invention, with a cruciform pattern as inFIGS. 1 to 3 . After 10 minutes of bubbling the glass held still, a curtain of bubbles remains visible and maintains stirring.
Claims (10)
1. A sparkling beverage container (1), in particular a glass, comprising a barrier wall made of at least one structural material, the barrier wall defining an internal surface having a bottom portion between a bottom (4) of the barrier wall and a region of maximum diameter and an edge portion located above the bottom portion, the barrier wall comprising, in the bottom portion, a plurality of open pores (6) forming a pattern occupying an area of between 0.01 and 5% of the area of the bottom portion and having an open cross shape.
2. The sparkling beverage container according to claim 1 , wherein the cross has straight-line segment branches.
3. The sparkling beverage container according to claim 1 , wherein the cross has a number of branches comprised between 3 and 10, said branches are contiguous or not contiguous.
4. The sparkling beverage container according to claim 1 , wherein the cross has at least one discontinuity.
5. The sparkling beverage container according to claim 1 , wherein the pattern has a plurality of point areas having said pores.
6. The sparkling beverage container according to claim 1 , wherein the barrier wall forms a gob (3) having a diameter at the mouth smaller than a diameter at mid-height and a height greater than a diameter at mid-height.
7. The sparkling beverage container according to claim 1 , wherein said cross has at least two branches extending, in developed length, over more than 90% of the maximum radius of the bottom portion, said two branches being opposite if the number of branches is even and disposed at least 120° from each other if the number of branches is odd.
8. The sparkling beverage container according to claim 1 , wherein the cross is centered on an axis of symmetry of the container.
9. The sparkling beverage container according to claim 1 , wherein the cross has branches with a width comprised between 0.1 and 5 mm.
10. The sparkling beverage container according to claim 1 , wherein the cross has branches of equal lengths, equal widths, and a discontinuity in the center.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR2001477A FR3107262B1 (en) | 2020-02-14 | 2020-02-14 | ENHANCED BUBBLE SOFT DRINK CONTAINER |
FR2001477 | 2020-02-14 | ||
PCT/FR2021/050261 WO2021160976A1 (en) | 2020-02-14 | 2021-02-12 | Carbonated beverage container with improved bubbling behaviour |
Publications (1)
Publication Number | Publication Date |
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US20230089369A1 true US20230089369A1 (en) | 2023-03-23 |
Family
ID=71094469
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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US17/798,767 Pending US20230089369A1 (en) | 2020-02-14 | 2021-02-12 | Sparkling beverage container with improved bubbling behavior |
Country Status (5)
Country | Link |
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US (1) | US20230089369A1 (en) |
EP (1) | EP4103022A1 (en) |
CN (1) | CN115103616A (en) |
FR (1) | FR3107262B1 (en) |
WO (1) | WO2021160976A1 (en) |
Citations (5)
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GB2136679A (en) * | 1983-03-10 | 1984-09-26 | Noor Corp | Receptacles producing surface bubble patterns |
US20020000678A1 (en) * | 2000-05-24 | 2002-01-03 | Ryuzo Takai | Container for sparkling beverage and bubble generating means |
US20090212053A1 (en) * | 2008-02-21 | 2009-08-27 | Lardino Frank A | Aerating wine glass |
WO2010079225A2 (en) * | 2009-01-12 | 2010-07-15 | Ab Negoce Et Conseil | Tasting glass |
US20120167775A1 (en) * | 2008-11-18 | 2012-07-05 | Chevalier Collection Ltd. | Beverage glass with internal decanting, filtering, mixing and aerating cell |
Family Cites Families (13)
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DE3230578A1 (en) | 1982-08-17 | 1984-02-23 | Schott-Zwiesel-Glaswerke Ag, 8372 Zwiesel | Method of making release points for gas bubbles in the inside surface of containers for receiving gaseous or gas-saturated liquids, and container with release points of this type |
KR910006623B1 (en) * | 1989-12-07 | 1991-08-29 | 주식회사 진로 | Method and vessel for beverage containing co2 |
GB9312684D0 (en) | 1993-06-18 | 1993-08-04 | Charles Glassware Ltd | Drinking vessel |
GB2353265B (en) * | 2000-05-18 | 2001-07-11 | Scottish & Newcastle Plc | Beverage frothing |
ITUD20060018U1 (en) * | 2006-05-17 | 2007-11-18 | Italesse Srl | GLASS FOR BEVERAGES |
CA2740355A1 (en) | 2008-10-23 | 2010-04-29 | The Coca-Cola Company | Bottles with controlled bubble release |
US20120100266A1 (en) * | 2010-10-20 | 2012-04-26 | Pepsico., Inc. | Control of bubble size in a carbonated liquid |
JP2013220270A (en) * | 2012-04-18 | 2013-10-28 | Kirin Beer Marketing Co Ltd | Container for sparkling drink |
US20140023767A1 (en) * | 2012-06-18 | 2014-01-23 | Michael J. Dikas | Oxygenating drinking/mixing vessel |
FR3008295B1 (en) | 2013-07-10 | 2015-09-04 | Arc Int France | CONTAINER WITH EFFERVESCENT ACTION |
IL247939A0 (en) * | 2016-09-20 | 2017-01-31 | Aylon Dan | Drinking glass with nucleation sites |
FR3065360B1 (en) | 2017-04-21 | 2020-03-27 | Arc France | EFFERVESCENT ACTION CONTAINER |
FR3081304B1 (en) | 2018-05-24 | 2020-06-19 | Arc France | EFFERVESCENT ACTION CONTAINER |
-
2020
- 2020-02-14 FR FR2001477A patent/FR3107262B1/en active Active
-
2021
- 2021-02-12 US US17/798,767 patent/US20230089369A1/en active Pending
- 2021-02-12 EP EP21708728.7A patent/EP4103022A1/en active Pending
- 2021-02-12 CN CN202180014609.2A patent/CN115103616A/en active Pending
- 2021-02-12 WO PCT/FR2021/050261 patent/WO2021160976A1/en unknown
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2136679A (en) * | 1983-03-10 | 1984-09-26 | Noor Corp | Receptacles producing surface bubble patterns |
US20020000678A1 (en) * | 2000-05-24 | 2002-01-03 | Ryuzo Takai | Container for sparkling beverage and bubble generating means |
US20090212053A1 (en) * | 2008-02-21 | 2009-08-27 | Lardino Frank A | Aerating wine glass |
US20120167775A1 (en) * | 2008-11-18 | 2012-07-05 | Chevalier Collection Ltd. | Beverage glass with internal decanting, filtering, mixing and aerating cell |
WO2010079225A2 (en) * | 2009-01-12 | 2010-07-15 | Ab Negoce Et Conseil | Tasting glass |
Also Published As
Publication number | Publication date |
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WO2021160976A1 (en) | 2021-08-19 |
EP4103022A1 (en) | 2022-12-21 |
FR3107262A1 (en) | 2021-08-20 |
FR3107262B1 (en) | 2022-01-21 |
CN115103616A (en) | 2022-09-23 |
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