WO2006135355A1 - Dispositif verseur pour boissons avec amelioration au niveau magnetique - Google Patents

Dispositif verseur pour boissons avec amelioration au niveau magnetique Download PDF

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Publication number
WO2006135355A1
WO2006135355A1 PCT/US2005/020170 US2005020170W WO2006135355A1 WO 2006135355 A1 WO2006135355 A1 WO 2006135355A1 US 2005020170 W US2005020170 W US 2005020170W WO 2006135355 A1 WO2006135355 A1 WO 2006135355A1
Authority
WO
WIPO (PCT)
Prior art keywords
tubular member
pourer
beverage
base
magnets
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2005/020170
Other languages
English (en)
Inventor
H. Mcmillan Lindsey
Thomas A. Thompson
Patrick L. Farrell
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inventive Technologies Inc
Original Assignee
Inventive Technologies Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inventive Technologies Inc filed Critical Inventive Technologies Inc
Priority to CN2005800500389A priority Critical patent/CN101282882B/zh
Priority to AT05761231T priority patent/ATE519683T1/de
Priority to EP05761231A priority patent/EP1896332B1/fr
Priority to KR1020087000335A priority patent/KR101190318B1/ko
Priority to PCT/US2005/020170 priority patent/WO2006135355A1/fr
Priority to AU2005333039A priority patent/AU2005333039B2/en
Priority to CA2611367A priority patent/CA2611367C/fr
Priority to JP2008515671A priority patent/JP2008543679A/ja
Publication of WO2006135355A1 publication Critical patent/WO2006135355A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
    • B65D25/38—Devices for discharging contents
    • B65D25/40—Nozzles or spouts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations performed on sheet material
    • B65D1/02—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents
    • B65D1/04—Multi-cavity bottles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations performed on sheet material
    • B65D1/02—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents
    • B65D1/06—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents with closable apertures at bottom
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D47/00—Closures with filling and discharging, or with discharging, devices
    • B65D47/04—Closures with discharging devices other than pumps
    • B65D47/06—Closures with discharging devices other than pumps with pouring spouts or tubes; with discharge nozzles or passages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D51/00—Closures not otherwise provided for

Definitions

  • the present invention generally relates to apparatus and methods for improving the organolaptic properties of bottled beverages and is more particularly directed to apparatus and method for exposing bottled beverages to a magnetic field.
  • alcoholic beverages the present invention reduces the perception of tannins and acid.
  • Such alcoholic beverages include wine, brandies, sherries, ports, cognac, spirits, beer, and any other alcoholic beverage.
  • tannins are harsh, bitter, astringent, and dry tasting compounds in wines which are caused by grape skins, seeds, stems, or the use of wood, such as in barrels, strips of chips, which often are utilized for the aging of wine or to impart desired taste characteristics to alcoholic beverages, including wines, fortified wines, and whiskeys.
  • U.S. 5,556,654 provides for passing a liquid through a magnetic field in order to enhance the flavor of the liquid utilizing tubular permanent magnets for treating a liquid prior to bottling thereof.
  • U.S. 5,860,353 provides for apparatus and a method for accelerating aging of alcoholic liquids such as wines, brandies, spirits, and the like within bottles disposed in a rack.
  • U.S. 6,287,614 utilizes a coaster having a magnet for improving the organoleptic properties of alcohol in a bottle.
  • U.S. 6,390,319 provides for a beverage container having a volume exposed to magnetic fields.
  • U.S. Patent Application 2003/0003189 Al provides for establishing a magnetic field within a bottle in order to cause certain molecules in the wine to flow from the bottom of the bottle to the top in a constant motion along the flux lines of the magnetic field between the bottom and the top of the magnet .
  • U.S. Patent Application 2003/0028070 Al provides for a method for restructuring an ingestible substance and constituents thereof by providing magnetic fields of specific flux densities.
  • U.S. Patent Application Serial No. 2003/0226447 Al provides for a beverage flavor enhancing device having a base and a plurality of tubular members extending upwardly from the base and arrange in a spaced apart relationship to receive the beverage container and subject any container to a magnetic field.
  • the present invention provides for a pourer for enabling selective magnetic treatment of alcoholic beverages which is convenient, simple to use, and does not require extensive equipment or the treatment of whole bottles of alcoholic beverage.
  • the pourer in accordance with the present invention is simple in design and the effects are noted immediately as, for example, wine is exposed to both a magnetic field and to oxygen.
  • a pourer in accordance with the present invention for improving organoleptic properties of various alcoholic beverages generally includes a base and a tubular member extending longitudinally through the base along with a spout extending outwardly from the tubular member.
  • At least two magnets are disposed longitudinally along the tubular member for exposing the beverage to a magnetic field as the beverage passes through the tubular member and spout. It should be appreciated that the magnetic field is concentrated into the alcoholic beverage passing through the tubular member because the tubular member may have a lumen therethrough of (for example) ⁇ _ inch or less. Accordingly, the volume of beverage is not of the size requiring either very large magnets or a long term of treatment as has been the case with prior art devices for treating alcoholic beverages with magnetic fields.
  • the pourer includes a stopper extending from the base for insertion into a bottle mouth and a skirt may be provided and extending from the base for surrounding the stopper and the bottle mouth.
  • an air intake may be provided including an opening disposed transverse to the tubular member for enabling air to be drawn into the beverage as it is descanted through the tubular member.
  • the alcoholic beverage such as wine, may be simultaneously treated with a magnetic field and aerated.
  • magnets Any number of magnets may be utilized, however, such magnets should be disposed for enhancing the magnetic field therebetween. Accordingly, two magnets may be disposed 180° degrees from one another around the tubular member.
  • a method for improving the organoleptic properties of bottled alcoholic beverages in accordance with the present invention generally include inserting a pourer as hereinabove described in the bottle and exposing a beverage to the magnetic field as the beverage is pourer from the bottle.
  • Figure 1 is a perspective view of the present invention generally including a pourer and showing a base, spout, skirt, and magnets for exposing beverage to a magnetic field,- and
  • Figure 2 is a cross sectional view of the pourer shown in Figure 1 illustrating the pouring of a beverage through the pourer and exposure to a magnetic field.
  • a pourer 10 in accordance with the present invention for improving the organoleptic properties of various alcoholic beverages.
  • the pourer 10 includes a base
  • a spout 20 extends outwardly from the tubular member 16 and at least two permanent magnets 22, 24 are disposed longitudinally along the tubular member 16 for exposing a beverage to a magnetic field as the beverage passes through the tubular member 16 and spout 20 the magnetic field being represented by lines 26.
  • the longitudinal placement enhances the efficiency of coupling the magnetic field with the beverage passing through the tubular member 16.
  • the permanent magnets 22, 24 may be of any suitable type formed from, for example, iron, steel, or rare earth, such as neodymium, atrontium, and alnico, etc.
  • the pourer 10 includes a stopper 18 extending from the base 12 for insertion into a bottle mouth
  • the stopper 28 is sized and tapered for sealably engaging the bottle mouth 30.
  • a skirt 32 may be provided for surrounding the stopper 28 and the bottle mouth to prevent the entry of any contamination into the bottle mouth.
  • an air intake opening 34 may be provided and extends transversely to the tubular member 16 for enabling air to be drawn into the beverage as it is decanted through the tubular member 16.
  • the magnets 22, 24 are disposed
  • the base 12, stopper 28, tubular member 16, and spout 20 are integrally formed with the magnets 22, 24 embedded therein. Any suitable plastic may be used for this purpose .
  • the pourer 10 includes a relatively small aperture in the tubular member 16 (to ensure a strong magnetic field) , flanked by two strong magnets 22, 24, is affixed to the opening of a bottle, flask, coffee or tea dispenser, fruit juice bottle or carton, vegetable juice bottle or carton, spirits bottle, or beer bottle.
  • the fluid as it passes the strong magnetic field, causes an alteration in the configuration of the charged particles that impart bitterness in these beverages. With immediate exposure to air, chemical changes occur to the structure and configuration of these polyphenols and other chemical so as to make the beverages taste less bitter and less astringent. Underlying flavors inherent to the beverage become unmasked and the beverage is perceived to taste more flavorful and smoother.
  • the perception is that of fruitier and softer.
  • the perception is one of enhanced flavor, increased richness, decreased bitterness and decreased astringency.
  • this effect has been observed in a blind tasting fashion by the inventors and others. Repeatedly, most tasters prefer the sample treated with the magnetic pourer. As per the wine experiments, this effect requires the strong magnetic field and immediate exposure to oxygen. Without oxygen, the softening effect upon the beverage is diminished.
  • red wine and some oak matured white wines the magnetic wine pourer consistently renders wine in the glass fruitier, softer, and less astringent. This has been found consistently for a variety of red wines, most of recent vintages, and have includes wines from: California, Bordeaux, Rhone Valley, Piedmont, Sicily, Spain, Washington State, Chile, Chile, South Africa, and Australia. Varieties tested include: cabernet sauvignon, cabernet, franc, merlot, syrah, grenache, Rhone blends, Bordeaux blends, pinot noir, zinfandel, sangiovese, barbera, nebbiolo, tempranillo, and malbec .
  • the magnetic pourer Besides making red wines taste fruitier and softer, the magnetic pourer also made some red wines taste less vegetal, less herbaceous.
  • a characteristic of less than ripe cabernet sauvignon (also cabernet franc, merlot, malbec, and syrah) is that of vegetal, herbaceous characteristics, including bell pepper, green peppercorns, quince, weediness.
  • Winemakers go to great efforts in vineyard site selection, vineyard work, and winemaking techniques (such as micro- oxidation) to decrease these characters.
  • the magnetic wine pourer had a dramatic impact upon such wines, markedly decreasing the vegetal/herbaceous/weedy character of the wine, and thus significantly improving the taste profile. This was particularly true of Chilean wines and mass- produced red wines from California and France. Proposed mechanisms, which include the polymerization and structural changes of tannins and anthocyanins in the wine, which can lead to decreased astringency and softer, fruitier wines have been discussed in the cited patents.
  • Oxygen via the process of decanting, or during oxidation production racking or micro-oxidation, greatly encourages softening of wines via such chemical changes involving tannins. As such, it is theorized that oxygen was playing a role with regard to device in accordance with the present invention.
  • An experiment was conducted whereby wine was poured, with the magnetic pourer in place, in an oxygen- free environment. The same wine was poured in the presence of oxygen both with and without the magnetic pourer.
  • a recent vintage Chilean cabernet sauvignon was the wine poured.
  • the non-magnetized wine was harshly astringent from hard tannins.
  • the pourer 10 is also effects on white wines.
  • the magnetic pourer reproducibly makes over-oaked wines, such as oaky chardonnay, far more approachable, less tannic, and fruiter. The same effect would be expected on other, heavily oaked white wines.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Ceramic Engineering (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Details Of Rigid Or Semi-Rigid Containers (AREA)
  • Confectionery (AREA)
  • Water Treatment By Electricity Or Magnetism (AREA)

Abstract

L'invention concerne un dispositif verseur permettant d'améliorer des propriétés organoleptiques pour diverses boissons. Ce dispositif verseur comprend une base (12) et un élément tubulaire (16) s'étendant longitudinalement à travers la base. Un bec (20) s'étend vers l'extérieur à partir de l'élément tubulaire et possède au moins deux aimants (22, 24) placés longitudinalement le long de l'élément tubulaire et conçu pour exposer la boisson à un champ magnétique lorsque cette boisson passe à travers l'élément tubulaire et le bec.
PCT/US2005/020170 2005-06-09 2005-06-09 Dispositif verseur pour boissons avec amelioration au niveau magnetique Ceased WO2006135355A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
CN2005800500389A CN101282882B (zh) 2005-06-09 2005-06-09 具有磁性增强作用的饮料倾倒器
AT05761231T ATE519683T1 (de) 2005-06-09 2005-06-09 Getränkeausgiesser mit verbesserung durch magnetbehandlung
EP05761231A EP1896332B1 (fr) 2005-06-09 2005-06-09 Dispositif verseur pour boissons avec amelioration au niveau magnetique
KR1020087000335A KR101190318B1 (ko) 2005-06-09 2005-06-09 자석이 달린 푸어러
PCT/US2005/020170 WO2006135355A1 (fr) 2005-06-09 2005-06-09 Dispositif verseur pour boissons avec amelioration au niveau magnetique
AU2005333039A AU2005333039B2 (en) 2005-06-09 2005-06-09 Beverage pourer with magnetic enhancement
CA2611367A CA2611367C (fr) 2005-06-09 2005-06-09 Dispositif verseur pour boissons avec amelioration au niveau magnetique
JP2008515671A JP2008543679A (ja) 2005-06-09 2005-06-09 磁気機能を付加された飲料注ぎ口

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2005/020170 WO2006135355A1 (fr) 2005-06-09 2005-06-09 Dispositif verseur pour boissons avec amelioration au niveau magnetique

Publications (1)

Publication Number Publication Date
WO2006135355A1 true WO2006135355A1 (fr) 2006-12-21

Family

ID=37532603

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2005/020170 Ceased WO2006135355A1 (fr) 2005-06-09 2005-06-09 Dispositif verseur pour boissons avec amelioration au niveau magnetique

Country Status (8)

Country Link
EP (1) EP1896332B1 (fr)
JP (1) JP2008543679A (fr)
KR (1) KR101190318B1 (fr)
CN (1) CN101282882B (fr)
AT (1) ATE519683T1 (fr)
AU (1) AU2005333039B2 (fr)
CA (1) CA2611367C (fr)
WO (1) WO2006135355A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITVR20100047A1 (it) * 2010-03-15 2011-09-16 Evelino Cambruzzi Decanter istantaneo
FR2998138A1 (fr) * 2012-11-21 2014-05-23 H B P Dispositif modificateur de gout pour liquide alimentaire

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1148032A1 (fr) 2000-04-18 2001-10-24 Stanis Previato Verseur avec des moyens pour appliquer un mouvement hélicoidal au flux de liquide et pour le magnétiser
US6390319B1 (en) * 1998-11-30 2002-05-21 Sun Yu Beverage magnetizing container
KR20020095410A (ko) * 2001-06-14 2002-12-26 주진섭 자기장을 이용한 주류 순화장치

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS507755U (fr) * 1973-05-19 1975-01-27
JPS5184850U (fr) * 1974-12-24 1976-07-07
CH638114A5 (de) * 1980-07-03 1983-09-15 Duering Ag Hand-quetschflasche zur erzeugung eines gerichteten fluessigkeitsstrahles.
FR2531932A1 (fr) * 1982-08-18 1984-02-24 Berus Bernard Bouchon multiple verseur magnetiseur-inducteur
JPH03123836U (fr) * 1990-03-28 1991-12-16
JPH0561040U (ja) * 1992-01-28 1993-08-10 イサム塗料株式会社 溶剤用静置時密栓型ノズル
JP3077357U (ja) * 2000-10-30 2001-05-18 株式会社テクタ 磁気付与アタチメント
KR200245664Y1 (ko) * 2001-06-19 2001-10-17 주진섭 자기장을 이용한 주류 순화장치
KR200385309Y1 (ko) * 2005-02-23 2005-05-27 이기숙 유아용 음료 용기의 뚜껑

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6390319B1 (en) * 1998-11-30 2002-05-21 Sun Yu Beverage magnetizing container
EP1148032A1 (fr) 2000-04-18 2001-10-24 Stanis Previato Verseur avec des moyens pour appliquer un mouvement hélicoidal au flux de liquide et pour le magnétiser
KR20020095410A (ko) * 2001-06-14 2002-12-26 주진섭 자기장을 이용한 주류 순화장치

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITVR20100047A1 (it) * 2010-03-15 2011-09-16 Evelino Cambruzzi Decanter istantaneo
FR2998138A1 (fr) * 2012-11-21 2014-05-23 H B P Dispositif modificateur de gout pour liquide alimentaire
WO2014079809A1 (fr) * 2012-11-21 2014-05-30 H.B.P. Dispositif modificateur de gout pour liquide alimentaire

Also Published As

Publication number Publication date
CN101282882B (zh) 2010-09-29
AU2005333039B2 (en) 2011-04-14
JP2008543679A (ja) 2008-12-04
EP1896332B1 (fr) 2011-08-10
CA2611367A1 (fr) 2006-12-21
AU2005333039A1 (en) 2006-12-21
ATE519683T1 (de) 2011-08-15
EP1896332A1 (fr) 2008-03-12
KR20080019691A (ko) 2008-03-04
CN101282882A (zh) 2008-10-08
KR101190318B1 (ko) 2012-10-11
CA2611367C (fr) 2013-05-07
EP1896332A4 (fr) 2009-06-17

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