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.

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 oxi...

AI Technical Summary

Benefits of technology

[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.

Problems solved by technology

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.

Oxidation of wine results in the production of brown compounds and browning of red pigments with loss of color.

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.

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.

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