WO2018203146A1

WO2018203146A1 - Packaging for pressurized alcoholic beverage

Info

Publication number: WO2018203146A1
Application number: PCT/IB2018/000787
Authority: WO
Inventors: Dirk De Cuyper; William Dierickx; Benjamin DE VIS; Tom Anthierens
Original assignee: Resilux N.V.
Priority date: 2017-05-02
Filing date: 2018-05-02
Publication date: 2018-11-08
Also published as: EP3634871B1; ES2883415T3; PT3634871T; EP3634871A1; PL3634871T3; HUE056556T2; BE1024770B1

Abstract

The invention provides a beverage packaging configured for packaging a pressurized alcoholic beverage. The invention also provides a method for manufacturing a packaging for a pressurized alcoholic beverage. A packaging according to the invention is a bottle (1) having a body part (3) and petaloid shaped bottom (7). A circumferential recess (20) is provided between the body part (3) and the bottom (7) for coupling a cup-shaped standing foot (2) to the bottle. A kit of parts and an instruction for assembling said beverage packaging are also described.

Description

PACKAGING FOR PRESSURIZED ALCOHOLIC BEVERAGE TECHNICAL FIELD The invention is situated in the field of pressure packaging, more in particular packaging for pressurized alcoholic beverages, preferably based on wine, especially for carbonated alcoholic beverages such as sparkling wines.

BACKGROUND

Pressurized beverages are well-known. It concerns liquids wherein carbonic acid gas (carbon dioxide) under pressure is dissolved. This is also called carbonization. A bottle with carbonated liquid is under pressure because of the dissolved gas, that partially escapes from the liquid. The dissolved carbonic acid gas becomes visible as bubbles against the wall of a glass after opening of a bottle. Carbonization is often used with water or soft drinks, but it is also known for alcoholic beverages such as beer and wine. Where with sparkling water and carbonated soft drinks, the carbon dioxide content typically provides a pressure of 2,5-3,0 bar at 20°C at sea level, this is often higher than 3,0 bar with alcoholic beverages. With increasing temperature, the pressure inside a packaging can still increase considerably.

Packaging for pressurized beverages should be sufficiently strong to be able to hold the pressurized content. Traditionally, glass was used for this purpose. Glass packaging, however, is heavy. In addition, glass packaging is increasingly prohibited for safety reasons. For example in airplanes, festivals and "on-the-go"/"out-of- "home", the use of glass is discouraged or even banned. As an alternative, plastic materials, such as polyethylene terephthalate (PET) made their appearance. The use of plastic offers the advantage that an unbreakable and at the same time light packaging can be offered. It turned out, however, that glass packaging shapes could not simply be converted to the same shape in plastic, in order to offer the same resistance. Especially the shape of the bottom part in a bottle seems to be sensitive to deformation and damage due to pressure.

Packaging have known a period wherein a bottle with convex bottom was used to withstand pressure, as described for example in NL 1034717. However, since a convex form does not offer a standing plane, a bottom part was added. This was often attached to the bottle by gluing. The use of glue in plastic packaging for alcoholic beverages is undesirable. Migration of small amounts of alcohol can dissolve the glue and release the fixation. The soft drink packaging with convex form was later replaced by a bottom part with a petaloid shape, as described for example in US 5,988,416. This shape has the advantage that it offers resistance against the pressure in the packaging. Moreover, it is a shape that ensures that the packaging is self-standing. The use of a petaloid bottom part in bottles for sparkling wines and especially for champagne, experiences strong resistance from consumers. The petaloid bottom, known from soft drink packaging and more and more also from beer with a low C02 content and corresponding pressure below 3 bar, is associated with a mass product. This detracts from the image of an exclusive, qualitative, luxury product.

Technical efforts have been made to make plastic champagne bottles, as described for example in EP1440008. The typical "punt" in a plastic champagne bottle, however, is sensitive to bulging in a plastic version. To prevent this bulging, additional wall thickness can be provided. However, this is very difficult to realize technically. Applying extra wall thickness in a selected area while maintaining wall uniformity and stability is very challenging. Moreover, in the case of champagne, it is also a challenge that the pressure is higher than in case of soft drink packaging. Moreover, a wine- based product is sensitive to oxygen and light. Consequently, there is a need for further alternatives and improvements.

The present invention aims to solve one or more of the above-mentioned problems. The invention aims to provide a packaging and packaging parts that are light and unbreakable. The packaging should have the appearance of an exclusive, qualitative, luxury product and should be appropriate for the packaging of a pressurized alcoholic beverage. The invention aims to provide a production method with reduced complexity.

SUMMARY OF THE INVENTION The present invention provides a beverage packaging configured for packaging a pressurized alcoholic beverage, preferably based on wine, comprising : a blow moulded plastic bottle comprising a neck part with pouring opening that transitions into a shoulder part and subsequently a body part and a bottom part, wherein the neck part defines a pouring opening in the bottle, the neck part is provided for receipt of a pressure-resistant closing means, and wherein the bottom part has a petaloid shape, characterized in that a zone is provided between the body part and the bottom part with a recess for form-matching receipt of a cup-shaped standing foot of plastic in the form of a champagne bottom, wherein the bottle in the bottom part with petaloid shape has a circumference smaller than the circumference in the body part of the bottle, wherein the diameters are measured on a cross-section perpendicular to the longitudinal axis of the bottle.

The introduction of a recess for form-matching inclusion of a plastic bottom part, has the advantage that an attachment method is provided that is not based on the use of glue. Indeed, the use of glue in a packaging with alcoholic content entails problems with the adhesion due to migration. Moreover, the use of plastic instead of glass offers a much larger freedom for design, for example of the body part. In a further aspect, the invention provides a beverage packaging as described above, with a cup-shape standing foot taken up in the recess between the body part and the bottom part of the beverage packaging in a form-matching way; preferably taken-up in a form-matching way with a snap-fit connection characterized in that the cup- shape standing foot has the shape of a champagne bottom.

The cup-shaped standing foot has the form of a champagne bottom. The combination of a petaloid bottle bottom surrounded by a champagne bottom provides a bottom of a bottle that is simultaneously pressure resistant, can stand during the production and has a qualitative appearance for the consumer. This pressure-resistant design has the aesthetics as known from a glass champagne bottle with the pressure strength of a bottle with convex or petaloid bottom.

In an additional aspect, the invention provides a beverage packaging, as described above, wherein additionally, the pouring opening is provided with a pressure- resistant and reclosable closing means, preferably a screw cap, more preferably a metal screw cap. The use of a pressure-resistant and reclosable closing means has the advantage that the content of the bottle can be consumed in portions. The bottle can be closed again, which reduces the exposure to oxygen.

In a further aspect, the invention provides a method for manufacturing a packaging for pressurized alcoholic beverages, preferably based on wine, comprising the following steps:

- providing a preform in a plastic material;

- heating the preform and blowing in a mould comprising the negative mould of a bottle with a neck part with pouring opening that transitions into a shoulder part and subsequently a body part and a bottom part;

wherein the neck part defines a pouring opening in the bottle, the neck part is provided for receipt of a pressure-resistant closing means, and wherein the bottom part has a petaloid shape, and with, between the body part and the bottom part, a zone that is provided with a recess for receipt of a cup-shaped plastic standing foot with the shape of a champagne bottom in a form-matching way;

- separately manufacturing the cup-shaped plastic standing foot with the shape of a champagne bottom; preferably by injection moulding.

The term "champagne bottom" as used here, means a bottom part with substantially upright walls and an annular contact surface. The invention also provides a use of a container according to an embodiment of the invention as a packaging for a pressurized alcoholic beverage, preferably a carbonated alcoholic beverage; more in particular a carbonated alcoholic beverage with a CO2 content of at least 4,9 g/l CO2; still more preferably a sparkling wine; and most preferably champagne.

In a last aspect, the invention provides a kit of parts comprising a plastic bottle with petaloid bottom according to an embodiment of the invention, a cup-shaped plastic standing foot with champagne bottom realized in a form-matching way for receipt in the recess provided on the plastic bottle, and an instruction for connecting the bottle and the foot. Further preferred embodiments have been described in the dependent claims.

DETAILED DESCRIPTION OF THE INVENTION

The invention provides a solution to the problem of simultaneously achieving pressure resistance and consumer acceptance in a beverage packaging for pressure-containing alcoholic beverage, preferably on a wine basis.

With the term "pressure-containing alcoholic beverage" as used herein, is meant: a beverage wherein carbonic acid gas is dissolved. Examples include beer, especially beer with fermentation in the bottle; cider and sparkling wine or bubbling wine.

With the term "based on wine" as used herein, is meant: a beverage made of wine wherein carbonic acid gas is dissolved. Examples are: cider and sparkling wine or pearl wine, in particular champagne.

The relationship between the amount of dissolved carbon dioxide and the resulting pressure of carbon dioxide (CO2) is approximately as follows, at 20 °C at sea level (1 atm) : 1 volume CO2 = 1 atmosphere = 1 bar = 100 kilo pascal. The conversion of the amount of C02 per volume of liquid to the amount of C02 and pressure is roughly a factor of 0,5.

The carbonisation content of some bottle beers has been shown in Table 1.

Table 1

Carbonisation content in g CO2 g/l in vol CO2

British Ales 3,0 - 4,0 1,5 -2,0

Porter, Stout 3,4 - 4,6

Belgian Ales 3,8 - 4,8

American Ales 4,4 - 5,4

European lagers 4,4 - 5,4

Belgian Lambiek 4,8 - 5,6

American grain beer 5,4 - 6,6

German grain beer 6,6 - 9,0

Highly carbonated

Belgian beers

Westmalle 4,0 Duvel 4,25

Orval 5,0

Natural semi-sparkling wines are defined as those with between 1 and 2,5 bar pressure. They include German Spritzig, Italian Frizzante, and French Petillant wines. Carbonated sparkling wines have 3 to 5 bar pressure, half-sparkling wines usually have a pressure of 2 bar. Cider is called sparkling when the pressure in the bottle is not less than 3 bar above atmospheric pressure due to the presence of CO2.

The term "sparkling wine" as used herein means any wine with a pressure of more than 3 bar. These include German sect, Spanish Espumoso, Italian Spumante and French Cremant or Mousseau wines.

The pressure in a bottle of "fully" sparkling wine, such as Champagne, is typically 5,0-6,0 bar.

More in particular, the invention provides a beverage packaging configured for packaging a pressurized alcoholic beverage, preferably based on wine, comprising : a blow moulded plastic bottle comprising a neck part with pouring opening that transitions into a shoulder part and subsequently a body part and a bottom part, wherein the neck part defines a pouring opening in the bottle, the neck part is provided for receipt of a pressure-resistant closing means, and wherein the bottom part has a petaloid shape, characterized in that a zone is provided between the body part and the bottom part with a recess for form-matching receipt of a cup-shaped standing foot of plastic in the form of a champagne bottom, wherein the bottle in the bottom part with petaloid shape has a circumference smaller than the circumference in the body part of the bottle, wherein the diameters are measured on a cross-section perpendicular to the longitudinal axis of the bottle. Preferably, the plastic bottle is a blow moulded plastic bottle, more preferably a plastic bottle obtained by injection-stretch-blow moulding (ISBM). The stretch-blow process provides additional reinforcement of the plastic. This is advantageous for use in a pressure packaging. The plastic used, is preferably a thermoplastic polymer, more preferably a thermoplastic polymer that can be stretched biaxially.

Preferred plastics are polyethylene terephthalate (PET), polyethylene naphthalate (PEN), polyethylene-coisosorbite terephthalate (PEIT), polytrimethylene furandicarboxylate (PTF), high-density polyethylene (HDPE), polypropylene, polyamides, polystyrene, polyvinylchloride (PVC), cyclic olefin polymer (COC). More preferably, PET is used for the bottle and/or standing foot. Preferably, the blow moulded plastic bottle is a PET bottle, preferably a PET bottle obtained by injection-stretch-blow moulding (ISBM). The abbreviation PET is well- known and stands for polyethylene terephthalate.

The aforementioned parts of a bottle are known to the skilled person.

By the term "finish" is meant the very top part of the bottle provided to be closed off. This part contains the pouring opening, along which a beverage can be added to or removed from the bottle. The surface and the implementation of the finish is important for the closing (off) of the packaging. Its surface should be free of defects.

By the term "neck part" or "neck" as used herein, the part of the bottle is meant extending below the edge up to the shoulder where the shape makes a large curvature. The "shoulder part" is the section where the bottle shape becomes wider and runs towards the bottle body or the mantle.

The "body part" is the largest part. This is usually executed cylindrically. This part is the most decisive for the volume content of the bottle.

The "bottom part" is the section that ensures that the bottle can stand upright. It preferably has a large, plane surface or is provided with legs. A petaloid shape is preferred over a spherical bottom, because the first is self-standing. This is advantageous during production, because it does not require a suspension at the edge of the bottle to transport the bottle. The recess provided in the zone situated between the body part and the bottom part is preferably configured to receive a cup-shaped standing foot such that no local widening of the bottle diameter occurs. For this purpose, the wall of the intermediate zone directed towards the bottom part is executed with a smaller diameter than the wall directed towards the body part of the bottle. This embodiment has the advantage that with the later fitting of a sleeve, there are no protruding parts which entail the risk of the sleeve being damaged. Moreover, a continuous shape is the most beautiful from an aesthetic point of view. This contributes to the qualitative appearance of the packaging.

Preferably, the diameter of the bottle in the bottom part after receiving the cup- shaped standing foot, does not exceed the diameter of the bottle in the wall part. Preferably, after uptake of the cup-shaped standing foot, the diameters of the bottle are equal when comparing the diameter of the body part, of the intermediate zone after receiving the cup-shaped standing foot and of the cup-shape standing foot itself. In this way, a plastic bottle can be given the appearance of a wine bottle, for the part below the shoulder portion of the bottle.

The term "petaloid shape" as used here, means a shape similar to a petal. Usually a petaloid shape has five petals, a pentaloid. But this number can also be different. Characteristic for the petaloid shape of a bottle bottom is the presence of indentations in the wall and the bottom, and the use of feet.

Preferably, the bottle according to an embodiment of the invention has, in the bottom part with petaloid shape, a circumference smaller than the circumference in the body part of the bottle, wherein the diameters are measured on a cross-section perpendicular to the longitudinal axis of the bottle.

Beverage packaging for alcoholic beverages, such as wine bottles, are distinguished from soft beverage packaging by a long bottle neck. The bottle neck makes it easy to hold and manipulate the bottle. The bottle neck is especially advantageous for protecting the oxygen-sensitive content. To set off volume fluctuations, some space is required between the sealing of the bottle and the liquid surface, also called headspace or ullage. This space is preferably 1,0-1,5 cm space between the liquid and seal. By using a long, narrow neck, the liquid surface that is exposed to oxygen is reduced to a minimum. Preferably, the neck part of a packaging according to an embodiment of the invention has a length of at least 3 cm, more preferably 4 cm, most preferably 5 cm, with an unmodified diameter over a length of at least 2 cm for a bottle with a content of 750 ml.

Other measures for limiting exposure to oxygen are the selection of the gas- permeability of the bottle and the seal.

To increase the barrier characteristics of the plastic, various techniques can be used.

It is for example possible to arrange a barrier material in a layer on the inside and/or outside of the plastic bottle wall. An example of this is a SiOx coating. This coating material has the advantage that it is transparent and clear as glass. Another possibility is to provide a multi-layered plastic material with built-in barrier layer. Barrier properties can also be obtained by mixing a barrier material with the plastic.

Preferably, the beverage packaging is provided with a gas barrier, preferably an oxygen and/or carbon dioxide barrier; more preferably an oxygen and carbon dioxide barrier.

The use of a plastic material with barrier properties has the advantage that the influx of oxygen and/or the outflow of carbon dioxide is limited. This improves the shelf life of the oxygen-sensitive beverage. Indicative for the shelf life is the amount of oxygen. Typically, it is assumed that an increase of max. 1 ppm 02 is accepted. By dosing the barrier component, this threshold value is only reached after 3 months, preferably after 6 months, more preferably after 9 months, still more preferably after 12 months, still more preferably after 24 months, most preferably after 36 months. A packaging according to an embodiment of the invention provides a shelf life to an alcoholic oxygen-sensitive beverage of at least 3 months, preferably at 6 least months, also preferably at least 9 months, more preferably 12-15 months, even more preferably 24 months, most preferably at least 36 months. For light-sensitive products such as beer or wine, it is advantageous to use a light barrier. The light barrier is preferably already built-in in the pre-form, also called preform. Preferably, the bottle bottom with petaloid shape is provided with a push-up area concentrically arranged around the longitudinal axis of the plastic bottle, preferably with a height H of at least 1 cm; more preferably 1,5 cm; even more preferably 2,0 cm and most preferably 2,5. The provision of a so-called push-up area makes it possible to provide a soul or point together with the cup-shaped foot. This is advantageous in order to be able to manipulate the bottle, for example when pouring a beverage. Hereby, one takes the bottle in the palm of the hand, with the thumb in the soul or point and the body resting onto the hand. By movement of the wrist, the movement of the bottle can be controlled. In a further aspect, the invention provides a beverage packaging as described above, with a cup-shaped standing foot that has been taken up in the recess between the body part and the bottom part of the beverage packaging in a form-matching way. The form-matching inclusion is preferably realized by means of a snap-fit connection. By the term "cup-shaped standing foot" as used herein, is meant a separate bottom part which comprises the bottom part of the bottle and that is appropriate for, after being applied to the bottle, making the bottle stand upright. The cup or cup shape ensures that the bottom of the bottle is enclosed. The cup-shaped standing foot has the shape of a champagne bottom. The term "champagne bottom" as used herein, refers to a bottom part with substantially upright walls and an annular contact surface. The upright walls form an angle with a standing surface of about 90°, preferably, the smallest angle between the wall of the standing foot and the standing surface is situated between 90° (perpendicular) and 80°. The annular contact surface differs from the contact surface of the petaloid shape. In the case of a petaloid shape, the contact surface is provided by the bottom of feet. The feet form an interrupted contact surface.

In the case of bottles with a volume content larger than 2 litre, the bottom part preferably comprises a closed middle part. In a preferred embodiment, the annular contact surface encloses a dome-shaped middle part. For bottles with a volume content smaller than 2 litre, preferably smaller than 1 litre, more preferably smaller than 0,5 litre, the bottom part preferably comprises a central part with opening. With bottles of small dimensions, there is little room to still provide a closed dome-shaped middle part. With these small bottles, it is advantageous to centrally provide an opening, which serves as a gripping means for the user of the bottle. Preferably, a diameter is selected for the opening that is sufficiently large for receiving folded fingers of a hand for manipulation of the bottle. In cooperation with the thumb of the hand on the outer wall of the bottle, the bottle can be firmly held and manipulated. This is advantageous when pouring the contents of the bottle.

The combination of a petaloid bottle bottom surrounded by a champagne bottom results in an underside of a bottle that is both pressure-resistant and has a high- quality appearance for the consumer. This pressure-resistant design has the aesthetics as known from a glass champagne bottle with the pressure strength of a bottle with petaloid bottom. This meets the wishes of the consumer as to a profile that one associates with a luxury product.

The cup-shaped standing foot is preferably received in a snap-fit connection. This can be achieved by choosing a material for the cup-shaped standing foot that is sufficiently elastic.

The standing foot is preferably provided with one or more openings. This has the advantage that any leaked liquid can run away. Also, overpressure can be removed when the standing foot is fitted onto the bottle. The openings provide ventilation. It can also not be excluded that the bottle will slightly expand under the influence of pressure and temperature. By means of the holes, the standing foot will be capable of following in an easier way. The openings ensure that the overpressure is removed. They give some play to move.

Preferably, the beverage packaging with cup-shaped standing foot is provided at the end opposite the opening of the cup shape with an opening situated along the longitudinal axis of the bottle with a diameter of at least 2 cm. More preferably, the diameter is at least 2,5 cm, still more preferably at least 3,0 cm and most preferably 3,5 cm. This saves material. These dimensions are appropriate so that a consumer can make use of the opening for manipulating and pouring out the bottle, like the provisions of a classic glass bottle of champagne/sparkling wine/wine. Combined with the underside of the petaloid bottom provided with a punt, this facilitates the gripping and manipulation of the bottle. This is advantageous for pouring out the alcoholic beverage, especially in the case of champagne.

The standing foot is preferably used for storage of reception material, such as aperitif snacks, cutlery, glasses, toothpicks. The height and/or lay-out of the standing foot can be adjusted to the storage function. The standing foot is preferably provided with a gripping means. This feature has the advantage that the grip or ergonomics of the bottle is improved.

There are several closing options for the pouring opening of the beverage packaging, such as a stopper, cork or screw cap. The materials of the closing means should be appropriate for food contact. A well-known closing means of a bottle of champagne is, for example, a mushroom-shaped stopper made of cork or of plastic which is fastened to the bottle by means of a basket closure and is covered with a capsule and covered with a foil which completely coves the stopper and completely or partially encloses the neck of the bottle.

However, many consumers have problems removing a bottle stopper or cork under pressure. Another closing means, such as a screw cap, is therefore also preferred.

The pouring opening of a beverage packaging according to an embodiment of the invention is preferably provided with pressure-resistant and reclosable closing means, preferably a screw cap, more preferably a metal screw cap.

The use of a screw cap makes it easier to remove the closing means. The beverage is portionable and the bottle can be reclosed again and again.

Preferably, the choice of the screw cap, especially the barrier material provided therein, is adjusted to the oxygen permeability required for an optimal taste perception of the beverage. As a barrier material, a plastic or a combination of metal/plastic can be used in a screw cap. Known materials are Saranex™ or tin/Saranex™. Preferably, a beverage packaging according to an embodiment of the invention is further provided with a sleeve or wrapping, preferably provided over a part of the body part, the zone with recess and a part of the cup-shaped standing foot; more preferably, a sleeve is provided around the bottle body wherein the end of the cup- shaped standing foot situated opposite the pouring opening is included at least partially. For the application of a sleeve, use is preferably made of a shrink foil. This material is heated, applied over the bottle, and shrinks when cooling down, wherein it takes its definite shape around the bottle. The use of a sleeve, preferably in the form of a shrink foil, is advantageous because it offers additional reinforcement to the bottle and thus pressure resistance. When the sleeve, preferably the shrink foil, is also folded under the bottle wall and the bottom has been included too, there is the additional advantage that the bottle and the separate bottom part are held together. In a further aspect, the invention provides a method for manufacturing a packaging for pressurized alcoholic beverages, preferably based on wine, comprising the following steps:

- providing a preform in a plastic material,

- heating the preform and blowing in a mould comprising the negative mould of a bottle with a neck part with pouring opening that transitions into a should part and subsequently a body part and a bottom part,

wherein the neck part defines a pouring opening in the bottle, the neck part is provided for receipt of a pressure-resistant closing means, and wherein the bottom part has a petaloid shape, and with, between the body part and the bottom part, a zone that is provided with a recess for receipt a cup-shaped plastic standing foot with the shape of a champagne bottom in a form-matching way,

The pre-form, also called preform, was preferably produced by means of co-injection. More preferably, the preform was produced by means of co-injection of PET and polyamide. Most preferably, the preform consists of two PET layers between which a polyamide layer was injected. This method with use of polyamide has the effect that the gas barrier of the bottle is increased. The use of injection moulding as a technique for the production of the cup-shaped standing foot has the advantage that this part can be made in an engineering plastic, preferably with the use of reinforcing agents and/or impact additives. The term "engineering plastics" as used here, refers to plastics such as PVC, HDPE, ABS, POM, HMPE, PET and PEF. These plastics are suitable for harsh conditions due to their high quality. They are suitable for the construction of apparatus, precision parts and other technical applications. In the present situation, their use is advantageous in that they can absorb any expansion of the bottle under the influence of temperature and/or pressure.

The engineering plastic is preferably polyester, such as polyethylene terephthalate (PET), polybutylene terephthalate (PBT) or a blend thereof, or polycarbonate optionally mixed with polyester. As a reinforcing agent, glass fibre is preferably used. Other possible reinforcing agents are synthetic fibres. Even more preferably, standard High-Density PolyEthylene (HDPE) is used.

Preferably, the method further comprises the step: connecting the cup-shaped plastic standing foot to the plastic bottle; preferably by a snap-fit connection or by welding.

Welding of plastics is the process wherein plastics are connected to each other under the influence of heat. To facilitate welding, it is advantageous that carbon black is added to the plastic. The welding technique that is most preferred is laser welding. Still more preferably, the method further comprises the step: applying a shrink film around at least a part of the bottle body and at least a part of the cup-shaped plastic foot; preferably also including at least a part of the underside of the cup situated opposite to the pouring opening of the bottle. In a further aspect, the invention provides a use of a container according to an embodiment of the invention for a pressure-containing alcoholic beverage, preferably a carbonated alcoholic beverage; more in particular a carbonated alcoholic beverage with a CO2 content of at least 4,9 g/l CO2; most preferably an alcoholic beverage with a carbonic acid content of at least 6 g/l, corresponding to 3,0 CO2 vol or 3,0 bar pressure at 20 °C at sea level. Alcoholic beverages to which this applies, are highly carbonated beers and sparkling wines, such as champagne. In a further aspect, the invention provides a kit of parts comprising a plastic bottle with petaloid bottom according to an embodiment of the invention, a cup-shaped plastic standing foot with champagne bottom realized in a form-matching way for receipt in the recess provided on the plastic bottle, and an instruction for connecting the bottle and foot.

The instruction can, for example, be given by means of a manual or a QR code on the packaging. The invention is further illustrated with reference to Figures. These are non-limiting. Preferred embodiments of the invention are illustrated in Figures 1 to 5.

Figure 1 shows a schematic illustration of a bottle according to the invention with corresponding cup-shaped plastic foot.

Figure 2 shows a schematic illustration of a same bottle as in Figure 1, this time with mounted cup-shaped plastic foot.

Figure 3 shows a schematic illustration of another bottle according to the invention with corresponding cup-shaped plastic foot.

Figure 4 shows a picture of different bottles (Fig. 4.1 - Fig. 4.6) according to the invention with illustration of shape freedoms for the body. Figure 5 shows a picture of a small bottle according to the invention.

Figure 1 is a schematic representation of the front view of a bottle 1 according to an embodiment of the invention. The bottle 1 is characterised by a notch 20 provided in a zone IV situated between the body part II of the bottle and the bottom part V of the bottle. The notch is provided for receipt of a cup-shaped standing foot 2 in a form-matching way.

In the bottle, the following parts can further be recognized : an end provided with a pouring opening 5, a screw thread 4 for receiving a closing means and a collar 6. The large zones in the bottle are respectively, named from the top of the bottle in the direction of the bottom : the neck II, the shoulder II, the body III, the intermediate zone IV and the bottom V. The bottom is provided with feet 13 and has a petaloid shape.

The wall of the bottom is oblique. The diameter B of the bottom part is smaller than the diameter of the body, situated just above the zone with notch. This illustrates the provisions which ensure that, after receiving the standing foot, the contour of the resulting bottle, does not show any protrusions.

At the top, the cup-shaped standing foot has an opening and edge 21 for receiving the notch 20 of the bottle 1 in a form-matching way. In the illustrated embodiment, the wall of the foot is straight, following the course of the bottle wall. The part situated opposite the opening is flat and provides a supporting plane 9. The edges 12 of the cup are rounded. Figure 2, shows the same bottle and standing foot as shown in Figure 1, this time as assembly 100. This provides a beverage packaging 100 that is resistant to pressure because of the petaloid bottom 7 and at the same time, has the familiar appearance of a bottle for sparkling wine. By providing the standing foot with an opening in the supporting plane 9, the so-called kick-up as known from a wine bottle, can also be provided. This is the round indentation or dent in the bottom of the wine bottle. It facilitates the manipulation of the bottle when pouring out. The provision of a kick-up in the bottle further has the advantage that the contents of the bottle can easily be cooled. The cooling is faster if this also takes place via the bottom. Figure 3 shows another embodiment of a bottle according to the invention. Compared to the bottle shown in Figures 1 and 2, the bottle 101 has a convex body. The feet 113 of the pentaloid bottom 107 are more pointed than the feet 13 in Figure 1. The notch 120 is limited by a part of the body and a part of the bottom. Towards the bottom, there is no wall as was the case in Figure 1. The diameter of the bottom B is again smaller than the diameter of body A, to ensure that the receipt of the cup-shaped standing foot 102 does not result in a thickening or widening of the bottle. The cup-shaped standing foot 102 has slightly narrowing walls 111. The opening at the top is provided with an edge 121 for form-fitting accommodation in the notch 120. At the bottom, a supporting plane is provided 109. The transition between the supporting plane 109 and the wall 111 is rounded 112.

Figure 4 shows various beverage packaging, all consisting of a bottle 201 with petaloid bottom 203 and cup-shaped standing foot 202. The bottles are made completely transparent in a plastic material; in this case PET. The different bottles illustrate the large shape freedom that the use of plastic allows. The body part of the bottle was adjusted in a varying way, while the pouring opening 204, bottle edge 205 and neck 206 were maintained in the same way everywhere.

Figure 5 is a photographic representation of a small embodiment of a beverage packaging according to the invention. A bottle with notch 320 and form-matching cup-shaped standing foot 302 are connected. They form a beverage packaging 300 without a noticeable protrusion or indentation. The bottle is provided with a pouring opening 305 and end with screw thread 304 and edge 306. This opening can be closed by means of a screw cap (not shown). Characteristic of a pressure-containing alcohol packaging is the long neck 302 shape, on top of the body part 303. The latter can be provided with a label or sleeve (not shown). The transparent design of the bottom still allows the inner structure to be seen. The bottom of the bottle has a petaloid shape, recognizable by the feet 313. The cup-shaped standing foot has upstanding walls 302 and a flat supporting plane 309 with rounded edges 312.

Claims

A beverage packaging configured for packaging a pressurized alcoholic beverage, preferably based on wine, comprising : a blow moulded plastic bottle comprising a neck part with pouring opening that transitions into a shoulder part and subsequently a body part and a bottom part, wherein the neck part defines a pouring opening in the bottle, the neck part is provided for receipt of a pressure-resistant closing means, and wherein the bottom part has a petaloid shape, characterized in that a zone is provided between the body part and the bottom part with a recess for form-matching receipt of a cup-shaped standing foot of plastic in the form of a champagne bottom, wherein the bottle in the bottom part with petaloid shape has a circumference smaller than the circumference in the body part of the bottle, wherein the diameters are measured on a cross-section perpendicular to the longitudinal axis of the bottle.

The beverage packaging according to any of the previous claims, characterized in that the bottle bottom with petaloid shape is provided with a concentric pushup area situated along the longitudinal axis of the plastic bottle, preferably with a height H of at least 1 cm.

The beverage packaging according to any of the previous claims, wherein the blow moulded plastic bottle is a blow moulded PET bottle, preferably a PET bottle obtained by injection-stretch-blow moulding (ISBM).

The beverage packaging according to any of the previous claims, provided with a gas and/or radiation barrier; preferably a barrier selected from oxygen barrier, CO2 barrier, light barrier and combinations thereof.

The beverage packaging according to any of the previous claims, further comprising a cup-shaped standing foot taken up in the recess between the body part and the bottom part of the beverage packaging in a form-matching way; preferably taken up in a form-matching way with a snap-fit connection, characterized in that the cup-shaped standing foot has the shape of a champagne bottom.

The beverage packaging according to claim 5, characterized in that the cup- shaped standing foot with the shape of a champagne bottom is provided at the end opposite the opening of the cup shape with an opening situated along the longitudinal axis of the bottle with a diameter of at least 2 cm.

7. The beverage packaging according to any of the previous claims 1 to 6, wherein the pouring opening is provided with a pressure-resistant and reclosable closing means, preferably a screw cap, more preferably a metal screw cap.

The beverage packaging according to any of the previous claims 5 to 7, further provided with a sleeve, preferably provided over at least a part of the body part, the zone with recess and a part of the cup-shaped standing foot; more preferably, a shrink foil is provided around the bottle body wherein the end of the cup-shaped standing foot, situated opposite the pouring opening, is taken up at least partially.

A method for manufacturing a packaging for pressurized alcoholic beverages, preferably based on wine, comprising the following steps:

- providing a preform in a plastic material,

- heating the preform and blowing in a mould comprising the negative mould of a bottle with a neck part with pouring opening that transitions into a shoulder part and subsequently a body part and a bottom part, wherein the neck part defines a pouring opening in the bottle, the neck part is provided for receipt of a pressure-resistant closing means, and wherein the bottom part has a petaloid shape, and with, between the body part and the bottom part, a zone that is provided with a recess for receipt of a cup-shaped plastic standing foot with the shape of a champagne bottom in a form-matching way,

Method according to claim 9, wherein the preform was produced by means of co-injection; more preferably wherein the preform was produced by means co- injection of PET and polyamide; most preferably wherein the preform consists of two PET layers between which a polyamide layer was injected.

11. Method according to claim 9 or 10, comprising the following step:

- connecting the cup-shaped plastic standing foot to the plastic bottle; preferably by means of a snap-fit connection or by welding. Method according to claim 11, comprising the following step:

- applying a shrink film around at least a part of the bottle body and at least a part of the cup-shaped plastic foot; preferably also including at least a part of the extremity of the cup situated opposite the pouring opening of the bottle.

Use of a container according to any of claims 5 to 8 as a packaging for a pressurized alcoholic beverage, preferably a carbonated alcoholic beverage; more in particular a carbonated alcoholic beverage with a CO2 content of at least 4.9 g/l C02; still more preferably a sparkling wine; and most preferably champagne.

A kit of parts comprising a plastic bottle with petaloid bottom according to any of claims 1 to 4, a cup-shaped plastic standing foot with champagne bottom realized in a form-matching way for receipt in the recess provided on the plastic bottle, and an instruction for connecting the bottle and standing foot.