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Tasting glass

A glass and dome technology, applied in the field of wine research, can solve the problems of wine and phenol mixed damage, limited effect, etc.

Active Publication Date: 2012-01-04
ARNAUD BARATTE CORP INT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The disadvantage of these different implementations is the limited effect or, on the contrary, the formation of a real vortex (exposing the sharp edge of the rib, disrupting the path of the wine), which, compared to other effects, is likely to cause the mixing of wine and phenol to be disrupted effect, rather than lightly oxidizing and taking on fragrance

Method used

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Examples

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Embodiment Construction

[0047] Such as Figure 1 to Figure 4 As can be seen in , the tasting glass according to the invention comprises a parison 2 designed to contain a fluid and attached to a stem 3 , which in turn is fixed to a foot 4 . In this case, the glass in question is shown to be generally rotationally symmetric about a vertical axis Z.

[0048] The term "rim" 5 is used in the rest of the description to denote the upper lip of the parison. The glass 1 is also defined by its maximum diameter line 6 .

[0049] This is a glass with a parison 2 of 35 cl, rounded at the rim 5 and closed to preserve the aroma of the wine. The glass is particularly suitable for all types of fresh wines, tranquilles, due to the greater oxidation of the wine.

[0050] The size of this glass 1 is as follows: the total height is about 20 cm; the height of the parison 2 is 9 cm, the maximum diameter is 8 cm, and the diameter of the rim is 6 cm. The part of the parison 2 corresponding to the bottom of the glass has ...

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PUM

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Abstract

The tasting glass (1), of the type comprising a parison (2) having overall rotational symmetry about a vertical axis, includes inside said parison (2) a set of at least two identical ribs (7), distributed regularly on the periphery of the parison (2), extending approximately in a vertical plane, virtually from the bottom of the glass up to a height of the parison (2) lower than the normal filling level of the glass and different for each of the ribs (7). The tasting glass also includes a dome (8), located on the axis of the glass, at the bottom of the parison (2). The ribs (7) each have the form of a face of a fan blade. The invention also relates to a method of producing the glass according to the invention.

Description

technical field [0001] The invention belongs to the field of wine research. More specifically, the present invention relates to glasses designed for wine tasting. Background technique [0002] In wine research, it is known that to the same sommelier, a single wine does not have the same smell and the same taste when it is poured into glasses of different shapes. [0003] This effect is caused by several physical and chemical phenomena. Wine is composed of various elements including ethanol, acetaldehyde and glycerol molecules, tannic acid substances, phenols and volatile compounds, esters, mineral and vegetable substances, volatile acids and so on. These different molecules are released into the air around the wine more quickly or slowly depending on the geometry of the glass. For example, the ratio of the free surface of the wine to the volume of the wine in the glass - which determines in part the rate of aroma release of the wine and the rate of oxidation of the wine -...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47G19/22G01F19/00
CPCA47G2400/045A47G19/2205A47G19/2233
Inventor 阿诺·巴拉特
Owner ARNAUD BARATTE CORP INT