U.S. patent application number 10/368233 was filed with the patent office on 2004-04-29 for method of and apparatus for beverage storage.
Invention is credited to Moore, Stanley R., Porter, Stephen, Sibley, Gary.
Application Number | 20040081739 10/368233 |
Document ID | / |
Family ID | 32109901 |
Filed Date | 2004-04-29 |
United States Patent
Application |
20040081739 |
Kind Code |
A1 |
Sibley, Gary ; et
al. |
April 29, 2004 |
Method of and apparatus for beverage storage
Abstract
A method and apparatus for storage of a beverage such as wine by
the utilization of inert material forming fill members that may be
inserted in a partially filled beverage/wine bottle. The fill
material displaces the beverage/wine therein and causes the
beverage/wine to rise in the bottle and displace the air that would
otherwise be contained therein. In this manner, the amount of
oxidation of the beverage/wine may be reduced while the inert
material forming the fill members may, in some instances, be formed
of comical shapes to promote discussion related to the consumption
of the beverage.
Inventors: |
Sibley, Gary; (Dallas,
TX) ; Porter, Stephen; (Allen, TX) ; Moore,
Stanley R.; (Rowlett, TX) |
Correspondence
Address: |
Stanley R. Moore, Esq.
Jenkens & Gilchrist, P.C.
Suite 3200
1445 Ross Avenue
Dallas
TX
75202-2799
US
|
Family ID: |
32109901 |
Appl. No.: |
10/368233 |
Filed: |
February 18, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60358007 |
Feb 15, 2002 |
|
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|
Current U.S.
Class: |
426/592 |
Current CPC
Class: |
C12H 1/16 20130101 |
Class at
Publication: |
426/592 |
International
Class: |
B65B 001/04 |
Claims
1. The method of wine storage to minimize oxidation thereof
utilizing inert material of generally solid construction adapted to
be inserted into a partially filled wine bottle for displacing the
wine therein and causing the wine to rise in the bottle and
displace the air that would otherwise be contained therein, said
method comprising the steps of: forming a plurality of solid
displacement members that may be poured into a wine bottle to
displace the wine until the level of the remaining wine rises to
the neck region of the wine bottle; providing at least one sealing
member for sealing said wine bottle after the receipt of said
displacement members therein; pouring said displacement members
into said wine bottle and raising the level of the remaining wall
therein to the neck region of the wine bottle; and sealing the wine
bottle with said sealing member to reduce the amount of exposure
said wine has to oxidation.
2. The method of beverage storage to minimize oxidation thereof
utilizing inert material of generally solid construction adapted to
be inserted into a partially filled beverage bottle for displacing
the beverage therein and causing the beverage to rise in the bottle
and displace the air that would otherwise be contained therein,
said method comprising the steps of: forming a plurality of solid
displacement members that may be poured into a beverage bottle to
displace the beverage until the level of the remaining beverage
rises to an upper neck region of the beverage bottle; providing at
least one sealing member for sealing said beverage bottle after the
receipt of said displacement members therein; pouring said
displacement members into said beverage bottle and raising the
level of the remaining wall therein to the upper region of the
beverage bottle; and sealing the wine bottle with said sealing
member to reduce the amount of exposure said wine has to
oxidation.
3. The method as set forth in claim 2 wherein said step of forming
said displacement members includes the step of forming said members
out of glass.
4. The method as set forth in claim 3 wherein the step of forming
said displacement members out of glass further includes the step of
molding said glass into shapes recognizable to a consumer of said
beverage.
5. The method as set forth in claim 4 wherein the step of forming
said displacement members further includes the step of forming said
displacement members into shapes resembling parts of the human
anatomy.
6. The method as set forth in claim 4 wherein the step of forming
said displacement members further includes the step of molding said
glass into shapes resembling vegetation.
7. The method as set forth in claim 4 wherein the step of forming
said displacement members further includes the step of molding said
glass into shapes resembling novelty items.
8. The method as set forth in claim 4 wherein the step of forming
said displacement members further includes the step of forming said
members out of plastic.
Description
CROSS-REFERENCE
[0001] This application claims priority of U.S. Provisional Patent
Application 60/358,007 filed Feb. 15, 2002.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention relates to beverage storage systems
and, more particularly, but not by way of limitation, to a
beverage/wine storage system permitting the substantial elimination
of air in a beverage/wine bottle after partial use, typically
drinking, thereof for the preservation of the remaining wine
contained therein.
[0004] 2. History of Related Art
[0005] The storage of beverages, such as wine, is a well developed
art. Typically, quality wines are kept in glass wine bottles that
are sealed with a sealing member, often referred to as a cork, even
though the substance from which the sealing member is manufactured
may not be of cork material and may in linguistic irony, be
synthetic. The sealing of the bottles prevents the exposure of wine
contained in the bottle to air. Air directly affects the condition
and the taste of wine. It is for this reason that wine is carefully
sealed against fresh air.
[0006] Once a wine bottle is opened, the wine may not be completely
consumed. This may be because the drinkers of the wine are of a
particularly conservative religious persuasion (which shall not be
mentioned) and are perhaps startled by unexpected guests who could
be from their church. In other situations, the wine may be so
expensive (i.e. not poured from a box) that one does not desire to
consume all at one sitting. This may particularly be true of
expensive and/or high quality wines. In order to preserve the
contents of the wine bottle, systems have been developed for
eliminating or substantially reducing the volume of air to which
the wine can be exposed after opening. Such systems prevent the
oxidation of the wine within the bottle that will directly affect
the wine's condition and taste.
[0007] One such system of preserving wine is the use of an inert
gas such as nitrogen. Because nitrogen is heavier than air, it may
be discharged into an open wine bottle and the presence of the
nitrogen will displace the air contained therein and, the nitrogen
being heavier than the air, will separate the wine from any air
remaining in the bottle, if the bottle is left erect. Another
system includes the use of a pump which eliminates the air from a
wine bottle. Such pumps incorporate stoppers having an elastic
opening that will permit the egress of air contained within the
wine bottle by the pumping operation and yet seal out ambient air
once the pump is removed.
[0008] These and other wine storage systems may be seen to
substantially improve the storage conditions of a partially
consumed bottle of wine, but such systems have limitations and
certain cost aspects associated therewith. In the case of stored
nitrogen, once utilized, the nitrogen cannot be reused and the
canister must be eventually recharged or replaced.
[0009] It would be an advantage therefore to provide a wine storage
system that eliminates the problems of the prior art, provides yet
an improved aspect to wine storage by providing a wine storage
system capable of improved storage aspects. The present invention
provides such a solution by utilizing inert material that may be
placed within an existing wine bottle that is partially full to
displace the air therein causing the wine to rise in the bottle to
the neck portion thereof whereby the amount of air remaining in the
bottle may be substantially eliminated. When the owners of the wine
bottle are then confronted by their religious friends threatening
eternal damnation for daring to consume alcohol, the owners can
point to the novel aspects of the present invention set forth
herein, which are, in some embodiments both functional and a source
of amusement and discussions since they are shaped like parts of
the human antonymy.
SUMMARY OF THE INVENTION
[0010] The present invention relates to a method of an apparatus
for storage of beverages such as wine. More particularly, one
aspect of the present invention is incorporates the utilization of
inert material forming fill members that may be inserted in a
partially filled beverage/wine bottle for displacing the
beverage/wine therein and causing the beverage/wine to rise in the
bottle and displace the air that would otherwise be contained
therein.
[0011] In one aspect, the present invention incorporates the use of
fill members in the form of beads made from glass or the like that
may be poured into a wine bottle to displace the wine until the
level of the remaining wine rises to the neck region of the wine
bottle where an appropriate sealing member can be utilized. In one
embodiment, the sealing member incorporates a vacuum pump assembly
of the type discussed above that may eliminate any remaining air
therein. In another aspect, the sealing member incorporates a cap
that is disposed across the top of the wine bottle in close
proximity to the wine contained therein for the substantial
elimination or air around said wine. In yet a further embodiment,
the cap has a selective protruding member that further displaces
wine contained within the bottle until virtually no air remains
during the capping of said wine bottle. In yet a further
embodiment, the shape of the glass beads may be of a comical shape
to promote discussion away from the fact that the bottle contains
alcohol. The method of forming the displacement members further
includes the step of molding the glass into shapes recognizable to
a consumer of said wine.
BRIEF DESCRIPTION OF THE DRAWINGS
[0012] A more complete understanding of the method and apparatus of
the present invention may be obtained by reference to the following
Detailed Description when taken in conjunction with the
accompanying Drawings wherein:
[0013] FIG. 1 is a perspective view of a partially empty beverage
bottle of the type adapted for wine, placed next to a container of
fill members in the form of glass beads adapted for use within the
wine bottle as described below:
[0014] FIG. 2 illustrates the pouring of the fill members into the
beverage bottle utilizing a funneling member therewith;
[0015] FIG. 3 is a side elevational diagrammatic view illustrating
the fill members disposed on the lower section of the wine bottle
with the level of the wine within the bottle raised to the neck
region thereof; and
[0016] FIG. 4 illustrates the capping of the wine bottle with the
level of the wine virtually at the top of the neck portion thereof
to virtually eliminate most of the air available to effect the
condition and taste of the remaining wine;
[0017] FIG. 5 is an enlarged side elevational, cross sectional view
of an alternative bottom of the capping member for use in
conjunction with the present invention;
[0018] FIG. 6 is a side elevational, cross sectional view of the
upper portion of the wine bottle of FIG. 3 illustrating the use of
the capping member of FIG. 5 of the present invention and the
further displacement of additional wine contained within the bottle
to virtually replace the remaining wine in direct contact with the
underside of the capping member for the complete elimination of any
remaining air within the wine bottle; and
[0019] FIG. 7 is a side elevational view of different fill members
formed in the shape of various items and plant and body parts.
DETAILED DESCRIPTION
[0020] It may be seen that fill members (also referred to herein as
beads) formed of glass and/or other materials can be placed within
a wine bottle to displace the wine contained therein and drive the
level of wine up to the neck portion thereof. The user may vary the
number of beads to create the desired level within the bottle. The
figures clearly illustrate this aspect. The type of fill member, or
bead, the size of bead, the material of the bead, the shape of the
bead and other aspects may vary in accordance with the principles
of the present invention.
[0021] It should be noted that the material used for the fill
members/beads should be of the type that can be easily
cleaned/washed for reuse so as to not effect the condition of the
wine exposed thereto. The size and shape of the beads should be
such that they are easily inserted into the neck of a conventional
beverage or wine bottle. They may be made of glass, plastic, or the
like.
[0022] FIG. 7 shows a plurality of shapes of fill members, some
resembling parts of the human anatomy and some plants. The use of
beads shaped into such recognizable plant and body parts, or the
like, is both aesthetically and functionally interesting. The
previous description is of a preferred embodiment for implementing
the invention, and the scope of the invention should not
necessarily be limited by this description.
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