WO2012059288A1

WO2012059288A1 - Drinking vessel

Info

Publication number: WO2012059288A1
Application number: PCT/EP2011/067350
Authority: WO
Inventors: Eduard J. Graf
Original assignee: Edi The Nose Gmbh
Priority date: 2010-11-03
Filing date: 2011-10-05
Publication date: 2012-05-10
Also published as: EP2635161A1; CH704049A1; EP2635161B1; ES2535855T3

Abstract

In the case of a drinking vessel having a bowl (1) for accommodating a potable liquid, having a base (3) and having a narrow, curved stem (2) connecting the bowl (1) and the base (3), it is provided according to the invention that the stem (2) has a holding portion (2.1), in the region of which it is bent out laterally, at least by a finger width, from a vertical (4) through the centre of the bowl opening. Depending on how the drinking vessel is gripped there for drinking purposes, the bent-out holding portion (2.1) causes the arm and the head to be positioned in different ways. This, in turn, gives rise to different dynamics of the liquid consumption and, by way of the latter, to the tastes and aromas contained in the liquid being perceived differently. In the case of the drinking vessel according to the invention being used according to the invention, in particular for wine tasting, the same person takes at least two sips of the liquid, wherein the person holds the drinking vessel by the holding portion (2.1) with the latter facing him as he takes one sip and turned away from him as he takes the other sip.

Description

DESCRIPTION

TITLE

drinking vessel

TECHNICAL AREA

The present invention relates to a drinking vessel with a cup for receiving a liquid to be drinking, with a foot and the Kuppa and the foot connecting, slim, curved stem.

The invention relates in particular to a wine glass.

STATE OF THE ART

Drinking vessels of this type are known in various designs with a variety of forms. The shape of the drinking vessel is important insofar as the flavor qualities and flavors contained in drinks as well as the consistency of the drinks in different

Drinking vessel shapes come to advantage in different ways. The consistency of the drinks is to be understood here, for example, in wine, its volume, its fullness but also its tannin structure. The same liquids can be consumed from different ink containers, perceived differently, taste different and / or smell. Especially with regard to wine, sparkling wine or spirits, for this reason, a specific drinking vessel culture

developed. In food, to which successively different drinks are served, several different drinking vessels are often provided.

Above all, it is the shape of the Kuppa that is considered crucial for its use. Stalk and foot play, if at all, only a minor role. They are usually selected for purely practical or aesthetic considerations, with the stems usually being straight. As far as glasses with curved stems are known, such as the by the company Rastal GmbH & Co. KG under the name "DEINHARD YELLOW" or "CHENET" distributed champagne or wine goblets or the company Libbey Inc. under the

Designation "Z-STAR" or "SWERVE" marketed Martini dishes, the bending of the stem is attributed by their manufacturers only an aesthetic effect. On the other hand, the bending of the stem is likely to be detrimental to the handling of the glasses. An influence on the perception of the taste qualities, the aromas and the consistency of the liquid consumed by the glasses is not attributed to the bending of the stem.

PRESENTATION OF THE INVENTION

The object of the present invention is to provide a drinking vessel with which the flavor qualities and aromas contained in a liquid, in particular in wine, and their consistency can be perceived in a differentiated manner.

This object is achieved according to the invention by a drinking vessel with the features of claim 1. The drinking vessel according to the invention is characterized in that the stem has a holding portion, in the region of which it is laterally bent at least one finger width from a vertical through the center of the Kuppaöffnung ,

The desired differentiation of the flavor qualities and aromas as well as the consistency succeeds with the drinking vessel according to the invention by detecting and holding the drinking vessel on the holding section in different orientations. The effect is particularly pronounced if, in the case of two swallowing by a person from the liquid in the cuppa, in particular with a short interval, the drinking vessel from the person at the holding section takes one sip with it and towards the other sip with it her turned away. The invention makes use of the fact that the taste qualities and aromas in the mouth and pharynx contained in a liquid, in particular in wine, are perceived in different regions by different sensory cells. The taste qualities are perceived via the tongue, whereby in particular "sweet", "sour", "salty" and "bitter" be differentiated. There are regional on the tongue

Preferential sensitivities for these qualities. Sensitivity for "sweet" is greatest at the tip of the tongue and "bitter" at the back of the tongue. "Salty" and "sour" are especially perceived on both sides of the tongue, "sour" a little further back than "salty". The aromas, on the other hand, are perceived by olfactory senses in the oropharynx and partly by the nose's olfactory senses. All become brain

Sensory perceptions evaluated together. What is perceived as a certain "taste" is usually a complex mixture of different flavors in combination with different taste qualities. As far as the following is used in quotes "taste" or "taste sensation", this refers to this complex sensation and not just the sensation of taste qualities via the tongue. For the invention, the fact is important that the perception of new

Taste qualities and aromas is extremely fast, adapted relatively quickly and that with successive stimuli, the first sensations each perceived primarily be perceived. Subsequent stimuli, at least those of the same kind, are perceived to be attenuated. Hereinafter, this effect is also referred to as superposition / underlay.

Among other things, it depends on how the liquid flows into the mouth for the "taste sensation". It depends on which spatial

Distribution this occurs and also with what speed the liquid flows over the tongue and reaches the palate.

The dynamics of fluid intake is determined by the shape of the fluid used

Drinking vessel influenced. For drinking vessels with a large opening cross-section such. in burgundy glands, the liquid tends to flow across the tongue in a wide frontal area to the palate, while in the case of burgundy goblets, the liquid tends to flow across the tongue to the palate, whereas in those with a small opening cross-section, such as e.g. with champagne flutes results in a narrow flow. Use of a special one

Fluid dynamics is also called bell-shaped at the acid lip

Outer bulge of the upper rim made of glasses for racy, fresh white wine. About the outer curvature of the edge of the wine flows directly to the sweet-sensitive tip of the tongue, whereby the acid is buffered. This makes the wine appear very fruity.

The dynamics of the fluid flow is also influenced by the head posture taken when drinking, whereby the appropriate head posture was already learned and perfected in early childhood. Decisive here is again the drinking vessel shape. For example, the nose limits depending on

Opening cross-section of the Kuppa the respective possible, maximum attachment angle of the drinking vessel at the mouth. Drinking vessels with a small opening cross-section can thereby force a more inclined backwards head posture than those with a larger opening cross-section. In most cases, when the head is tilted backwards, the arm is also raised while drinking. The farther back the head, the steeper and faster the fluid flows to the palate. In the inventive drinking vessel causes the bent-out holding section on the stem, when the drinking vessel is detected for drinking there, offset from the Kuppa or the vertical through its center, eccentric holding position. This causes significant differences in drinking both in terms of arm and head posture, depending on how the holding section is oriented relative to the person. This results in differences in the coordination process when drinking. When the holding section is directed away from the person when drinking, and the drinking vessel is thus held beyond the vertical, the arm is raised and the head is moved further back than when the holding section is directed against the person while being held in front of the vertical , This in turn leads to different dynamics of fluid intake and through this to a different sensation of the flavor qualities and flavors contained in the liquid. Combined with the different holding positions, different hand postures or tilting of the hand may result, which further enhances the aforementioned effects.

In the inventive drinking vessel so that the stem and its special, curved shape is the "taste experience"

contributory role too. Of course, the particular shape of Kuppa also plays the role described above, but this is for a given form of a fixed at least rotationally symmetrical Kuppa and can not be changed in a given drinking vessel. In contrast, the stem can be detected differently in the drinking vessel according to the invention and can thus be made differentiated with the same drinking vessel the taste qualities and aromas contained in a liquid drunk therefrom. It does not need several, different drinking vessels.

Preferred embodiments of the inventive drinking vessel are given in the dependent claims 2-10. Thereafter, it is advantageous if the stem is bent laterally in the region of the holding section by at least 20 mm, in particular by 25-45 mm, from the vertical.

In order to keep the drinking vessel stable on the holding section, it is preferred if it is arranged closer to the cup than to the foot and in particular at least predominantly in the upper half between the cupola and the foot.

In order to be able to grasp the drinking vessel stably on the holding section, it is preferred if the handle is bent out in the region of the holding section and extends in a curved manner such that a finger can just be inserted into the bend.

Overall, it is advantageous if the stem extends in a bending plane, predominantly has a round cross-section, preferably with a diameter of 6-8 mm, in the region of the holding portion in the bending plane but preferably 4-6 mm flattened and perpendicular to preferably 9 -11 mm is widened.

The stem may have approximately the shape of a gooseneck, wherein it is bent laterally between the holding portion and the Kuppa by at least 90 °, preferably by 95 ° - 105 °. With the asymmetric gooseneck shape results then to the

Holding portion towards the foot towards the vertical by 25 ° - 35 ° inclined portion which may correspond in length about the width of two fingers. In the context of this form, the stem does not intersect the vertical and is preferably attached to the cupola and / or the foot centrally and / or vertically.

The bridged by the stem distance between the Kuppa and the foot can for example be 80 - 1 10 mm

In the context of the use according to the invention, the drinking vessel is preferably held by the person at the holding section during the first sip with it towards her and at the second sip with her turned away from her.

In the context of this use, the second sip is more preferably taken in a time interval between 10 and 30 seconds, preferably between 10 and 15 seconds, after the first sip. The one perceived with the first sip

Taste qualities and aromas are still present enough in these time intervals, in order to be able to influence the perception of taste qualities and aromas with the second sip.

Within the scope of the use according to the invention, after the second sip of the same person, a third sip may also be taken from the cup, the person holding the drinking vessel this time being held turned on the holding section with it. This will also bring back new flavors and aromas, especially when the third sip is back in one

Time interval between 10 and 30 sec, preferably between 10 and 15, is taken after the second sip.

The inventive use is based on the above with

Overlapping / underlaying have the effect that preceding stimuli of "taste sensation", in particular first stimuli to a neutral "taste", are perceived more strongly than subsequent stimuli of the same kind, provided that the preceding stimuli are still present in perception or memory when the subsequent stimuli occur , In order for a similar stimulus following during this period of time to be perceived as equally strong, it must as a rule be stronger than the preceding one that is still present. Weaker subsequent stimuli are often not perceived as "neutral". That does not apply to other stimuli, at least not to the same extent.

By maintaining a time interval between the first and the second sip in the range of the time interval given above, the taste qualities and aromas perceived with the first sip are still present and, together with the different flow dynamics, thus influence the

"Taste" on the second sip. This can be transferred to the third sip.

BRIEF EXPLANATION OF THE FIGURES

The invention will be explained in more detail with reference to embodiments in conjunction with the drawings. 1 shows a drinking vessel in the form of a wine glass with one according to the invention

curved stem; and

Fig. 2 is a similar wine glass with even more bent stem. WAYS FOR CARRYING OUT THE INVENTION

In the case of the wine glasses illustrated in FIGS. 1 and 2, the cupola is denoted by 1, 2 by the stem, 3 by the foot and 4 by a vertical line through the center of the cupola opening. In Fig. 1, the Kuppa 1 is slightly slimmer and higher than in Fig. 2 formed, but it does not depend on the shape of the Kuppa here. The stem is attached to the Kuppa 1 and 3 at the foot where the vertical 4 cuts these parts, each perpendicular. For example, with a total height of 200-250mm, the distance between the cup and the foot bridged by the stem may be 80-120mm. The handle 2 is substantially bent laterally in its upper half, in a section where it is usually touched for drinking, with respect to the vertical 4, namely so far that between the vertical 4 and the handle at least one finger width space is. The deflection is at least 20 mm. In the example of FIG. 1, it is 27.5 mm and in the example of FIG. 2 it is even 40.5 mm. The bend or its inner radius of curvature is dimensioned in the region of the holding section 2.1 so that just a finger or the thumb is inserted into it, resulting in an inner radius of curvature of about 5 - 7 mm results. In a section 2.2 between the Kuppa 1 and the holding section 2.1 of the stem 2, starting from the Kuppa 1 initially a short distance down and is then compared to the vertical 4 at an angle of 95 ° - 105 ° bent to the outside, so that he against the holding section 2.1 a little way back up.

At the holding section 2.1 down against the foot 3 towards a closes in its length about the width of two fingers corresponding, about 20 - 40 mm long, compared to the vertical 4 by 25 ° - 35 ° inclined section 2.3. The stem runs in total in a bending plane, where he does not cut the vertical 4. It is so far bent out only to one side with respect to the vertical 4.

The stem 2 has predominantly a round cross-section, preferably with a diameter of 6 - 8 mm. In the area of the holding section 2.2 it is in the

Bending plane, however, preferably flattened to 4-6 mm and perpendicular to preferably 9 -11 mm widened. In addition to the holding section 2.1, the resulting oval cross-sectional shape is shown in section in the figures, respectively. The wine glasses shown in the figures can be conveniently detected and kept stable on the holding section 2.1 for drinking by the drinking person and that in different orientations.

An orientation with the holding section 2.1 turned against the drinking person towards results in particular when in the bend of the holding section inside a

Index finger is inserted and held on the outside of the bend with his thumb against it. When lifting the glass, it hangs on the index finger. Due to the oval cross-sectional shape of the stem 2 in the holding section 2.1 there is a wide bearing surface for the thumb and forefinger. The oval cross-sectional shape also prevents unwanted twisting of the glass about its longitudinal direction. The middle and ring fingers, supporting the index finger and further stabilizing the glass, can be placed on the stem section 2.3 on its side facing the vertical 4. In this case, the hand is turned when lifting against the drinking person.

The opposite orientation with the holding section (2.1) turned away from the drinking person results in particular when in the bend of the

Retaining the inside of the thumb inserted and held against the outside of the bend with the index finger. When lifting, the glass hangs essentially on the thumb. The oval cross-sectional shape of the stem 2 in the holding section 2.1 again has a favorable effect as described above. The middle and ring fingers can support the index finger and further stabilize the glass on the stem section 2.3 on its side facing away from the vertical side. In this case, the hand is turned on lifting away from the drinking person.

The wine glasses shown in the figures can also be detected and held by the drinking person when the holding section 2.1 is rotated transversely to the person drinking, in particular against the palm of her hand. The hand is in this way to hold the glass when lifting in a middle, upright position, neither turned to nor away from the drinking person.

As already described, the different capture and hold while drinking a different arm and head posture result, which in turn one

causes different dynamics for the inflow of liquid into the mouth. As a result, can be contained in a liquid with only one glass

Taste qualities and flavors and, if necessary, other properties differentiated be made tangible. The invention is above all and not so much about providing a particular liquid such as a particular wine or grape variety the optimal flavor platform and to bring their respective potential optimally to unfold. In this respect, a stem shaped according to the invention can be combined with very different cup shapes. The inventive drinking vessel is suitable as a wine glass in particular for tasting wine, for effective and multi-dimensional wine analysis and Cuvetieren. The differentiated "taste experiences" possible with a wine glass according to the invention by utilizing the effect described with superimposition / underlaying make it possible to achieve much more for a particular wine

Gain information as with a conventional glass and that very quickly and accurately. A wine can thus be described more accurately in terms of its properties and different wines can be targeted with better predictable result to a Cuvee combine.

Within the scope of such a use for tasting wine, the degusting person preferably prefers three consecutive sips from a drinking vessel designed as a wine glass according to the invention. At the first sip, the wine glass should be held by the person at the holding section with this to her and the second sip with this turned away from her. On the third sip, it should be held with the holding section turned transversely to her. Before the first sip, a neutral palate without previous taste sensations should be present. The first sip of the wine rinsed on the front tongue area.

Above all, this is perceived by its basic characteristics, which are defined by cleanliness, sweetness, acidity and fruit. Likewise, uncleanliness can be perceived. On the other hand, the wine does not show any dimension, potential or balance. The first sip thus gives a first impression, without going into depth.

At the second sip, the wine is rinsed much farther back into the throat, whereby as a further dimension of the wine its length and size are perceived. In addition, its tannin structure (eg in a red wine), its tightness and complexity stand out. Eventually there will be a confirmation of wine errors from the first sip. In many cases, the winery can be recognized, ie whether the wine produced industrially and commercially, or whether he worked clean and mature, healthy grapes was used. However, a wine can "die" on the second sip if it does not have the power and the potential, against the first To take a sip (overlay / underlay). The second sip is often helpful in unmasking blenders and so-called design products.

On the third sip, immediately following the second sip, the wine is rinsed into the front and side tongue area. This will be the

Balance of the wine perceived, sweetness and acidity come to fruition and the fruit comes to the fore more. Become woody aromas

toned down, balance and potential come into play. The aging potential is also noticeable.

By the way, if one takes another, fourth sip after the third sip and holds glass as at the first sip, much more acid is felt and the fourth sip will not resemble the first sip for anything, since the third sip already conveys a lot of sweetness and the position at the fourth (as in the first) sip can not top this sweetness. It is again true that weaker, smaller taste potentials, which follow a greater potential within a short time, are not perceived, but thereby help other tastes and flavors to better perception.

NAME LIST

1 cuppa

2 stems

2.1 holding section

2.2 stem section between Kuppa and holding section

2.3 Handle section between holding section and foot

3 feet

4 vertical through the center of the Kuppaöffnung

Claims

1. Drinking vessel with a Kuppa (1) for receiving a liquid to drink, with a foot (3) and a Kuppa and the foot connecting, slim, curved stem (2), characterized in that the stem has a holding portion (2.1) in the region from which it is bent laterally at least one finger width from a vertical (4) through the center of the coupling opening.

2. Drinking vessel according to claim 1, characterized in that the stem (2) in the region of the holding portion (2,1) by at least 20 mm, in particular by 25 - 45 mm from the vertical (4) is bent laterally.

3. Drinking vessel according to one of claims 1 - 2, characterized in that the holding portion (2.1) is arranged closer to the Kuppa (1) than at the foot (3) and in particular at least predominantly in the upper half between Kuppa and foot.

4. Drinking vessel according to one of claims 1 - 3, characterized in that the stem (2) in the region of the holding portion (2.1) is bent so that just a finger is inserted into the bend.

5. Drinking vessel according to one of claims 1 - 4, characterized in that the stem (2) extends in a bending plane, predominantly has a round cross section, preferably with a diameter of 6 - 8 mm, in the region of

Holding section (2.1) in the bending plane, however, flattened to preferably 4 - 6 mm and perpendicular to it, preferably 9 -11 mm widened.

6. Drinking vessel according to one of claims 1-5, characterized in that the stem (2) in a section (2.2) between the Kuppa (1) and the holding portion (2.1) by at least 90 °, preferably by 95 ° - 105 ° laterally bent out.

7. Drinking vessel according to one of claims 1-6, characterized in that the holding section (2.1) against the foot (3) out in its length about the width of two fingers corresponding to the vertical by 25 ° - 35 ° adjoined section (2.3).

8. Drinking vessel according to one of claims 1-7, characterized in that the stem (2) does not intersect the vertical (4).

9. Drinking vessel according to one of claims 1-8, characterized in that the stem (2) on the Kuppa (1) and / or on the foot (3) is centrally and / or vertically attached.

10. Drinking vessel according to one of claims 1 - 9, characterized in that the by the stem (2) bridged distance between the Kuppa (1) and the foot (3)

80-110 mm.

11. Use of a drinking vessel with a holding section (2.1) according to any one of claims 1-10 for tasting a in the Kuppa (1) contained liquid, being taken from the liquid of the same person two sips, characterized, the drinking vessel of the person in which one sip of the holding section with this is held towards her and the other sip with this turned away from her.

12. Use according to claim 1 1, characterized in that the

Drinking vessel of the person at the holding section (2.1) at the first sip with this to her and the second sip with this turned away from her.

13. Use of a drinking vessel with a holding section (2.1) according to one of claims or 2, characterized in that the second sip is taken in a time interval between 10 and 30 sec, preferably between 10 and 15 sec, after the first sip.

14. Use according to any one of claims 11 - 13, characterized in that after the second sip of the same person still a third sip of the Kuppa (1) is taken, wherein the drinking vessel of the person on the

Holding section (2.1) is held with this turned transversely to her.

15. Use according to one of claim 14, characterized in that the third sip is taken in a time interval between 10 and 30 sec, preferably between 10 and 15 sec, after the second sip.