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A wine oxygenation device

An oxygen and wine bottle technology, which is applied in the field of devices for oxygenating wine/wine, and can solve problems such as rate limitation

Inactive Publication Date: 2016-06-01
LINDE AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both methods of aeration are limited in the rate at which air can be introduced into the body of the wine

Method used

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  • A wine oxygenation device
  • A wine oxygenation device
  • A wine oxygenation device

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Experimental program
Comparison scheme
Effect test

Embodiment

[0080] In an exemplary arrangement, the gas-entraining device used included 50 Oxyplus (RTM) capillary membrane hollow fibers, each hollow fiber having an outer diameter of 380 microns, an inner bore of 260 microns, and a length of 100 mm. A gas cylinder containing pressurized gas of 100% oxygen by volume at a pressure of 150,000 to 200,000 kPa is attached to the device.

[0081] The device was inserted into a standard wine bottle containing 75 cl of Blaufrankisch 2009 and the switch 28 on the body 12 of the device was moved to its open position to allow the gas to diffuse through the septum. The device then aerates the wine at a gas flow rate of 0.23 l / min (measured under standard atmospheric conditions) for 1.5 minutes, during which time the oxygen content of the wine increases from 1.14 mg oxygen / liter to 6.01 mg oxygen / liter liquor.

[0082] In a separate experiment, the device was inserted into a standard wine bottle containing 75 cl of Graciano 2010. The device then ae...

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PUM

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Abstract

A method and apparatus for adding oxygen gas into wine in a wine bottle from a compressed gas cylinder. The device comprises a body (10) for receiving a pressurised gas cylinder (22) containing at least 20% oxygen by volume, a tube (16) with a first end connected to the body (10) and a second end connected to a membrane. The membrane comprises a plurality of hollow fibres and being insertabie through the neck of the wine bottle so that, in use, oxygen gas diffuses via the menbrane into the wine.

Description

technical field [0001] The invention relates to a device for increasing oxygen in wine / wine. Background technique [0002] Adding controlled amounts of oxygen to wine, or aerating wine, is known to improve its taste. Typically, the wine is aerated from a decanter or carafe before drinking. In a more recent improvement, it is also possible to aerate wine using a Venturi-type system, whereby the wine is poured from the bottle into an intermediate container above the wine glass, and the wine is then aerated by the venturi effect as it passes from the intermediate container into the glass. It's aerated. However, both methods of aeration are limited in the rate at which air can be introduced into the wine body. Contents of the invention [0003] The present invention provides a device for aerating wine according to claim 1. [0004] The combination of pressurized oxygen containing gas (allowing the delivery of large quantities of gas) and a gas diffusion membrane (allowing ...

Claims

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Application Information

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IPC IPC(8): B01F3/04
CPCC12G1/00B01F23/23124B01F23/231244B01F23/23611B01F2101/17B01F23/237612
Inventor T·B·霍尔贝什
Owner LINDE AG
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