U.S. patent application number 12/125688 was filed with the patent office on 2008-11-27 for oxidation suppressing stopper for wine.
Invention is credited to Michael Jeffrey Lerner, Gregory John Luzaich.
Application Number | 20080290062 12/125688 |
Document ID | / |
Family ID | 40071441 |
Filed Date | 2008-11-27 |
United States Patent
Application |
20080290062 |
Kind Code |
A1 |
Luzaich; Gregory John ; et
al. |
November 27, 2008 |
OXIDATION SUPPRESSING STOPPER FOR WINE
Abstract
A stopper and method for its use for selectively retaining a
liquid, such as wine, within a bottle and for minimizing oxidation
of the bottle's contents. The stopper includes a head portion sized
to reside external to the bottle opening and a neck portion sized
to fit and be selectively retained within the neck of the bottle.
The stopper further has an inert gas entry port for receiving a
source of pressurized inert gas and for introducing the inert gas
proximate the meniscus of the liquid in the bottle and a gas
venting port for discharging gas from the bottle upon the
introduction of inert gas thereto. The stopper is provided with a
plurality of seals substantially preventing liquid from passing
through the stopper when the neck portion is seated within the
bottle opening.
Inventors: |
Luzaich; Gregory John;
(Windsor, CA) ; Lerner; Michael Jeffrey; (Santa
Rosa, CA) |
Correspondence
Address: |
DERGOSITS & NOAH LLP
Suite 1450, Four Embarcadero Center
San Francisco
CA
94111
US
|
Family ID: |
40071441 |
Appl. No.: |
12/125688 |
Filed: |
May 22, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60931870 |
May 25, 2007 |
|
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Current U.S.
Class: |
215/307 |
Current CPC
Class: |
B65D 81/2076 20130101;
B65D 39/0076 20130101 |
Class at
Publication: |
215/307 |
International
Class: |
B65D 51/16 20060101
B65D051/16 |
Claims
1. A stopper for selectively retaining a liquid within a bottle and
for minimizing oxidation of said liquid, said bottle having an
expanded region for holding said liquid and a bottle neck between
said expanded region and an opening, said liquid forming a meniscus
below said opening, said stopper compromising a head portion sized
to reside external to said opening and a neck portion sized to fit
within said bottle neck and be selectively retained within said
bottle neck, an inert gas entry port for selectively receiving a
source of pressurized inert gas and for selectively introducing
said inert gas proximate said meniscus and a gas venting port for
selectively discharging air from said bottle upon the introduction
of inert gas thereto and a plurality of seals substantially
preventing said liquid from passing through said stopper when said
neck portion is seated within said bottle opening.
2. The stopper of claim 1 wherein said liquid is wine.
3. The stopper of claim 1 wherein said stopper is convertible
between an open position in which inert gas can be introduced
proximate to said meniscus when said gas venting port is open and a
closed position in which inert gas cannot be introduced proximate
said meniscus when said gas venting port is closed.
4. The stopper of claim 3 wherein said stopper is convertible
between open and closed positions by twisting said head portion
with respect to said neck position.
5. The stopper of claim 1 wherein said neck portion further
comprises ridges for securing said neck portion within said
bottle.
6. The stopper of claim 1 wherein said gas venting port is
positioned to discharge air from said bottle as it is displaced by
said inert gas.
7. The stopper of claim 4 wherein the twisting of said stopper
causes a plunger within said neck to move vertically to selectively
open and close said stopper to the passage of gas therethrough.
8. A method for selectively retaining a liquid within a bottle and
for minimizing oxidation of said liquid, the bottle having an
expanded region for holding said liquid and a bottle neck between
the expanded region and an opening, the liquid forming a meniscus
below said opening, a stopper comprising a head portion sized to
reside external to the opening and a neck portion sized to fit
within and be selectively retained within said bottle neck, an
inert gas entry port for selectively receiving a source of
pressurized inert gas and for selectively introducing said inert
gas proximate said meniscus and a gas venting port for selectively
discharging gas from said bottle upon the introduction of inert gas
thereto, said stopper having a plurality of seals substantially
preventing said liquid from passing through said stopper once said
neck portion is seating within said bottle opening, said method
compromising inserting said stopper through said opening and into
said bottle to seal the neck of said stopper therein, placing said
stopper in an open position, introducing inert gas proximate said
meniscus and causing air which existed proximate said meniscus to
vent via a venting port within said stopper and converting said
stopper to a closed position in which said inert gas cannot be
caused to further pass therethrough.
9. The method claim 8 wherein said stopper is convertible between
open and closed positions by twisting said head portion with
respect to said neck portion.
10. The method of claim 9 wherein the twisting of said stopper
causes the plunger within said neck region to move vertically to
selectively open and close that stopper to the passage of gas
therethrough.
Description
RELATED APPLICATIONS
[0001] The present application claims priority to provisional
patent application Ser. No. 60/931,870 filed on May 25, 2007.
TECHNICAL FIELD
[0002] The present invention is directed to a stopper device for
the storage of an opened container of wine, such as a wine bottle
whose cork has been removed and some of its contents decanted. It
has been recognized that wine, particularly red wine, once opened
and exposed to ambient air, oxidizes thus changing the wine's
sought after characteristic taste. The present invention aides in
the preservation of wine in opened containers and does so
conveniently.
BACKGROUND OF THE INVENTION
[0003] Virtually anyone who routinely drinks wine notices that if a
bottle of wine is uncorked and not completely consumed, the wine
contained within the bottle changes in its physical and chemical
characteristics making the wine much less enjoyable to consume as
time passes. This is caused by oxidation, that is, the bonding of
oxygen molecules to oxidisable compounds present within the wine.
Oxidation of wine results in the production of brown compounds and
browning of red pigments with loss of color. It further results in
the production of aldehydes and desirable grape (primary),
fermentation (secondary) and aging (tertiary) derived flavors. The
product of new flavor compounds can mask the desirable flavor
compounds.
[0004] Such oxidisable compounds in wine include phenolics,
alcohols and some flavor aldehyde compounds. Although wines suffer
from oxidation, because of the high concentration of phenolics
extracted from the grape skins during red wine production, red wine
has a high reserve of oxidisable compounds and hence appears more
sensitive to oxidative spoilage. Sulphur dioxide added to red wine
loosely binds to red wine pigments decolorizing the pigment
molecules and rendering a portion of the sulphur dioxide
ineffective. The sulphur dioxide is also used to inhibit microbial
growth and is thus a highly desirable additive for use in red
wines.
[0005] It has thus been recognized to be highly desirable to limit
or entirely prevent oxygen, such as that contained in ambient air,
from contacting the surface of a food product, such as wine, in
order to maintain the product's desirable flavor and other physical
characteristics.
[0006] There have been rather rudimentary attempts to inject an
inert gas in the free space of an opened wine bottle in order to
displace air. There have also been syringe-like products which
enable the user to withdraw air from the bottle's free space.
However, such devices have proven to be ineffective in the flow of
inert gas to the free space above the wine and in removal of the
ambient air to substantially reduce oxidation.
[0007] It is thus an object of the present invention to provide a
stopper, which is simple to employ, can be employed with virtually
any wine bottle and which can greatly suppress oxidation of wine
contained therein.
[0008] This and further objects will be more readily appreciated
when considering the following disclosure and appended
drawings.
SUMMARY OF THE INVENTION
[0009] The present invention is directed to a stopper device sized
to fit within the neck of an opened wine bottle. The device
includes a neck portion joined to a head portion, the latter
extending external to the wine bottle during use. In use,
pressurized inert gas introduced into the primary orifice will move
through the stopper thus allowing the inert gas to be introduced
within open space above the wine meniscus. The stopper is a rotary
cap which essentially opens and closes the gas injection path and
allows the gas to pass in to the wine bottle. The primary gas
injection path is selectively blocked according to the position of
the orifice. In the open position gas is allowed to be injected in
to the bottle while a separate vent air path prevents the bottle
from overpressurizing during the injection of the gas by
facilitating a reduction of the amount of air in the bottle. In the
closed orientation, both the gas injection path and the vent path
are sealed thus isolating the contents of the bottle from the
external atmosphere. Because inert gas, such as argon, is heavier
than air, air will be displaced through the vent path. Thus, by the
introduction of inert gas through the primary orifice, inert gas
can be conveniently, accurately and easily introduced to the free
space within the wine bottle above the wine meniscus thus
suppressing oxidation.
BRIEF DESCRIPTION OF THE FIGURES
[0010] FIG. 1 is a cross-sectional view of the wine stopper of the
present invention in the closed position.
[0011] FIG. 2 is a detailed view of a portion of FIG. 1
[0012] FIG. 3 is a cross-sectional view of the wine stopper of the
present invention in the open position.
[0013] FIG. 4 is a detailed view of a portion of FIG. 3.
DETAILED DESCRIPTION OF THE INVENTION
[0014] As shown in FIG. 1, the present invention involves stopper
10 having head portion 11 sized to reside external to a wine bottle
once neck portion 12 has been inserted therein. Ideally, neck
portion 12, composed of a resilient elastomer or plastic and will
include ridges 13 which deform as neck portion 12 is inserted
within the typical neck of the wine bottle thus providing for a
snug interface substantially preventing gas from entering or
exiting the wine bottle interior between the neck region of the
wine bottle and neck 12 of stopper 10.
[0015] In operation, any suitable, commercially available source of
inert gas can be employed. Typically, such devices include a
pressurized cartridge of an inert gas such as argon, having a
trigger device and tube for directing the inert gas to an end point
location. This tube would be inserted within the plunger 14,
fitting snugly therein through the use of O-rings 15 positioned, as
shown, proximate the entry port of head portion 11.
[0016] Prior to the introduction of inert gas, the stopper is
oriented in its open position by moving the plunger 14 vertically.
In this embodiment the cap is rotated radially thus translating the
plunger 14 long the axis of the plunger. The plunger may be
mechanically or electromechanically translated in a variety of
different ways. During gas injection the gas travels through the
plunger plenum 16 and exits radially through orifice 18 (FIG. 2)
into radial area 20 between the plunger cap 22 and the stopper body
9. The gas is then allowed to pass by primary ring seal 24 and into
the bottle via straw 28.
[0017] When gas is injected a positive pressure is created inside
the bottle. The positive pressure causes air inside the bottle to
be forced out through a separate ventilation path. The ventilation
path is designed such that the exiting air does not mix with the
incoming inert gas. Plunger cap 22 is physically connected to
plunger 14. When the stopper is in its open position, plunger cap
22 and its plunger vent 56 (FIG. 4) are retracted allowing air to
enter area 43 and then vent cavity 44. The air is exhausted through
vent hole 30 and then by vent post seal 32. The air enters radial
area 34 outside plunger cap vent post 42 and then into vent post
cross hole 36. It is then exhausted through vent passage way 38
down the center of each plunger cap vent post 42 and into
corresponding passageway 50 in plunger 14 as depicted by dotted
line 39. Vent 56 is constructed such that the passage is above seal
46 when plunger 14 is up (open) and below seal 46 when plunger 14
is in the down (closed) portion. Air is prevented from mixing with
inert gas by radial vent post seal 37. The plunger and plunger vent
cap are glued together to prevent any leakage during injection. The
air finally exits through vent 56 on the side of plunger 14. It
should be noted that radial seals 46 and 48 seal the plunger 14 to
body 10. This prevents leakage and forces gas and exhaust air to be
routed in the correct manner. )-ring 52 is employed to block
passageway 50 and is retained in position by element 54 (FIG.
3).
[0018] By having a separate vent path, inert gas is allowed to flow
through the plunger 14 and into the subject wine bottle thus
introducing inert gas above the meniscus of the wine contained
therein. The inert gas would then be caused to blanket the wine
meniscus as it is heavier than air. At the same time air inside the
bottle is allowed to exit the bottle via a separate vent path. This
vent prevents the bottle from overpressurizing and allows inert gas
to flow in and the air to flow out.
[0019] When gas injection has been completed the outer cap 26 is
rotated to its closed position. This axially actuates plunger 14 to
its lower position. (FIG. 1.) Plunger cap 22 is lowered onto seals
24 and 32. The seals are preferably constructed from a
thermoplastic elastomer and seal when compressed by plunger cap 22.
This completely seals the contents of the bottle and prevents
leakage. The bottle can be laid down and the fluid will be sealed
by seals 13, 24 and 32. It should be noted that the sealing system
is designed redundantly such that the liquid or gas would have to
pass several seals in order to leak. Seal 24 has 3 ridges, each of
which would have to be compromised in order for the bottle contents
to leak through that particular path. During storage of an opened
bottle with the invention installed and closed, pressure due to the
fermentation taking place inside the bottle builds. The seals are
constructed such that they do not leak even with this added
pressure. It is noted that as inert gas is introduced to the
interior of a wine container because it is more dense than air, it
will settle upon the meniscus of the wine contained therein.
[0020] Although the present invention was discussed in terms of the
preservation of wine, it can be employed to extend the shelf life
of virtually any product made the subject of oxidive deterioration.
In other words, the present invention can introduce an inert gas to
the interior of a container and substantially prevent the inert gas
from being inadvertently dislodged there from and the product
preserved thereby.
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