Improved method for the production of fizzy and sparkling wine refermented in bottle

Abstract

The present finding relates to a method for the production of fizzy and sparkling wine refermented in bottle (2), which involves the use of a technical cap (1) which allows yeasts and their precipitates to be separated from wine after refermentation, without needing to open the bottle (2) and introducing sulphites therein after bottling, to ensure the preservation of the wine.

Description

[0001] IMPROVED METHOD FOR THE PRODUCTION OF FIZZY AND SPARKLING WINE RE FERMENTED IN BOTTLE

[0002] The present finding relates to an improved method for the production of fizzy and sparkling wine refermented in bottle.

[0003] Nowadays, for the production of fizzy and sparkling wine, methods are known which provide a secondary fermentation (or refermentation) of wine, obtained directly inside the bottle after it has been capped; following refermentation, wine must be decanted in order to separate, from the liquid part of wine, yeasts and their precipitates, which must then be removed from wine.

[0004] In one of such known methods, referred to as "classic method", the decanting of wine occurs after having temporarily capped the bottle by a crown cap, provided with a small plastic cylinder open towards the inside of the bottle (the so-called "Bidule") , and starting from a position in which the bottle is arranged with its average longitudinal axis oriented substantially horizontally, periodically rotating such a bottle until its average longitudinal axis is brought to a desired angle in which the cap is facing downwards, and, at the same time, rotating periodically the bottle around its average longitudinal axis, so as to facilitate the accumulation of yeasts and their precipitates in the neck of the bottle itself; the neck region of the bottle is then immersed in a freezing bath up to the complete solidification of wine (containing yeasts and precipitates) present in such a region, and then the bottle is uncapped in order to remove, along with the crown cap, the solid mass of wine, yeasts and precipitates contained in the neck.

[0005] In the classic method, from the moment of bottling to the moment of uncapping, a period of typically 12 to 60 months passes, depending on the typology of wine to be obtained, as provided by the regulations of such a classic method and as taught by professional literature.

[0006] The bottle is then definitively corked, typically by a cork stopper (or equivalent material) , totally or partially inserted into the neck of the bottle and then blocked by a metal cage.

[0007] Such a known method, however, has the drawback that, from the phase of uncapping the crown cap to the subsequent phase of applying the final cork stopper, wine is subjected to contact with air, which can cause deterioration processes to trigger, which can be counteracted by generally adding preservative substances to the wine, such as sulphites, whose consumption by humans is subjected to regulatory limits .

[0008] Furthermore, the procedure of freezing, followed by uncorking and subsequently applying a final stopper, is complex and requires relatively long execution times.

[0009] In order to overcome such drawbacks, and in particular to allow yeasts and their precipitates to be removed from wine after refermentation, while minimizing as much as possible the contact of wine with air, a method is known, shown in European patent EP2729381B1, which provides the use of a particular technical cap provided with a collection cavity inside for yeasts and precipitates, which is open towards the neck of the bottle and selectively closable by a hemispherical valve, which can be operated via a specific lever of the cap, so as to isolate such a cavity from the rest of the bottle after accumulating yeasts and precipitates therein.

[0010] Such a technical cap is applied to the bottle instead of the crown cap described above, and the bottle is then positioned with its average longitudinal axis arranged horizontally, up to completing the refermentation process, following which it is subjected to the rotation process described above.

[0011] During refermentation and subsequent rotation, the hemispherical valve of the technical cap is kept in the open position, i.e., such as to allow the fluid communication between the inside of the bottle and the collection cavity of the cap; the yeasts and their precipitates present in wine are accumulated by gravity in the collection cavity of the cap, which, after a certain time, is closed by operating the hemispherical valve from the outside of the technical cap, through the lever present in the latter .

[0012] In this way, yeasts and their precipitates are separated from wine without needing to uncap and then to re-cap the bottle or to freeze part of the liquid present therein, as occurs in the known methods described above.

[0013] Such a patent, which claims and describes in detail the particular technical cap, however, describes only in very general terms the method for the production of the fizzy and sparkling wine which uses such technical cap, but without describing or suggesting the operating parameters (e.g., the time the yeasts remain in a bottle before their confinement in the technical cap) which allow such a method to be practically applied to effectively obtain fizzy and sparkling wines through refermentation in bottle, without needing to introduce sulphites or other preservatives into the bottle, whose consumption by humans is subjected to regulatory limits.

[0014] For this purpose, it should be noted that selecting such operating parameters is not part of the common knowledge of those skilled in the art, since the method described in European patent EP2729381B1 is neither a commonly known method nor a method normally used in the sector of production of fizzy or sparkling wine fermented in bottle, but it is a method known only from such a patent, which, in fact, does not specify the operating parameters to be used, focusing instead particularly on the structure of the technical cap.

[0015] Based on European patent EP2729381B1, as well as on oenological literature (which does not provide the use of a technical cap in the process of refermentation in a bottle to obtain fizzy and sparkling wines) , it is therefore not possible to reconstruct or deduce which parameters should be used to obtain a fizzy or sparkling wine which, in addition to not requiring the introduction of sulphites in the bottle for its preservation, has a pleasant taste and satisfactory organoleptic features .

[0016] The main task of the present finding is therefore to obtain a method for the production of fizzy and sparkling wine refermented in bottle, which resolves the problems of the cited prior art, and in particular allows the production of such a fizzy and sparkling wine without needing to add sulphites or other preservative substances following its bottling.

[0017] In the scope of such a task, an object of the present finding is to obtain a method for the production of fizzy and sparkling wine refermented in bottle, which is pleasant to the taste and keeps a significant part of the original aromas of grapes.

[0018] Another object of the finding is to obtain a method for the production of fizzy and sparkling wine refermented in bottle with satisfactory organoleptic features.

[0019] The task and objects according to the present finding are achieved by a method for the production of fizzy and sparkling wine refermented in bottle, comprising the following phases: a) providing a given amount of wine obtained through a first fermentation; b) following phase a) , adding to such a wine one or more components suitable for producing the refermentation of wine; c) following phase a) , inserting wine into a bottle; d) following phase b) and phase c) , hermetically closing the bottle by a technical cap comprising a yeast collection chamber, which can be selectively put into fluid communication with the inside of the bottle, or hermetically separated from it, through selective closing means operable from the outside of the technical cap; e) following phase d) , keeping wine in the bottle for a period between 30 and 90 days from the end of phase d) , at a temperature between 12°C and 16°C, so as to obtain a refermentation of such a wine ; f) following phase e) , starting from a position in which the bottle is arranged with an average longitudinal axis thereof oriented substantially horizontally, for a period between 10 and 21 days, rotating constantly or periodically the bottle until the average longitudinal axis is brought to a desired angle in which the technical cap is facing downwards, and, at the same time, rotating periodically or constantly the bottle around the average longitudinal axis, in which in phase f) the yeast collection chamber is kept in fluid communication with the inside of the bottle, so as to accumulate yeasts and their precipitates present in the wine in the yeast collection chamber of the technical cap; g) following phase f ) , activating the selective closing means of the technical cap to hermetically separate the yeast collection chamber, containing yeasts and precipitates, from the inside of the bottle, containing the wine.

[0020] Other advantageous features of the finding are reported in the dependent claims.

[0021] The features and advantages of the present -1- finding will be more apparent from the following exemplary and non-limiting description, referred to the attached schematic drawings, in which:

[0022] - Figure 1 is a schematic view of some phases of an advantageous embodiment of the method according to the finding;

[0023] - Figure 2 is a front view of an example of a bottle with a technical cap applied, which can be used to implement the method according to the finding, and of a tool for operating such a technical cap;

[0024] - Figure 3 is an axonometric view of the bottle of Figure 2;

[0025] - Figure 4 is an exploded axonometric view of part of the neck of the bottle and the cap of Figure 2;

[0026] - Figure 5 is a view of the components of Figure 4, sectioned according to section plane I-I of Figure 2;

[0027] - Figure 6 is an axonometric view of the shutter of the technical cap shown in the previous figures;

[0028] - Figure 7 is an axonometric view, sectioned according to section plane I-I of Figure 2, of part of the neck of the bottle of Figure 2, with the technical cap applied as shown in the previous figures, with the shutter rotated as in Figure 6;

[0029] - Figure 8 is an axonometric view of the shutter of Figure 6, rotated to a different position;

[0030] - Figure 9 is an axonometric view, sectioned according to section plane I-I of Figure 2, of part of the neck of the bottle of Figure 1, with the technical cap applied as shown in the previous figures, with the shutter rotated as in Figure 8, in which an annular gasket of the technical cap was not represented;

[0031] Figure 10 is an axonometric view of the shutter of Figure 6, rotated to a different position;

[0032] - Figure 11 is an axonometric view, sectioned according to section plane I-I of Figure 2, of part of the neck of the bottle of Figure 2, with the technical cap applied as shown in the previous figures, with the shutter rotated as in Figure 10;

[0033] - Figure 12 is an axonometric view, sectioned according to section plane II-II of Figure 2, of part of the neck of the bottle of Figure 1, with the technical cap applied as shown in the previous figures, with the shutter rotated as in Figure 6;

[0034] - Figure 13 is a plan view of Figure 12.

[0035] In an advantageous embodiment, the method for the production of fizzy and sparkling wine refermented in bottle according to the finding comprises a phase a) of providing a given amount of wine 150 obtained through a first fermentation.

[0036] It should be noted that the expression "first fermentation" means a spontaneous fermentation, obtained before bottling wine 150, through a fermentation process which does not involve the addition of yeasts or other fermenting agents, in addition to those naturally present in the grapes.

[0037] In an advantageous embodiment, such phase a) comprises phase al) of providing a given amount of grapes, schematically shown in Figure 1 and indicated by number 100, characterized advantageously by a sugar quantity between 165 and 180 grams of sugar per litre of juice extracted from such grapes.

[0038] It should be noted that the sugar quantity per litre in grapes is a value which increases with the aging of grapes, or with the time elapsed from the formation of grapes on the plant to their harvest.

[0039] A sugar quantity between 165 and 180 grams per litre is an index of a relatively "young" grape.

[0040] Preferably, the grapes 100 used in the method according to the finding should be produced in a cultivation which yields no more than 80 quintals of grapes per hectare, so as not to subject the plants to high levels of stress and thus keep a high grape quality .

[0041] Furthermore, preferably, the method should be used only by wine producers 150 who directly produce grapes 100 used in the method, and not by wine producers 150 who purchase grapes or must from third parties, so as both to reduce the environmental impact caused by the transportation of grapes 100 from the harvest area to the winemaking zone and to reduce the time from the harvest to the start of the production of wine 150, which should be as short as possible in order to reduce the risk of grape deterioration and / or the proliferation of moulds, viruses, and bacteria thereon.

[0042] It should be noted that the method according to the finding is suitable for use with any typology of grapes 100, preferably but not necessarily grapes among those commonly known in the winemaking sector for the production of fizzy or sparkling wine.

[0043] According to the finding, phase a) preferably comprises, following phase al) , the further phase a2) of pressing the given amount of grapes 100, for example by a specific crushing device, not shown, until obtaining a must, which is then deposited in a desired container 200, such as for example a stainless-steel tank.

[0044] In advantageous embodiments, phase a2 ) can advantageously comprise in turn several sub-phases, such as for example crushing followed by pressing or squeezing, possibly followed in turn by draining; such phases for obtaining must from grapes are known in the winemaking sector and therefore will not be described in detail.

[0045] Following phase a2) , phase a) preferably comprises a phase a3) of subjecting the must obtained in phase a2 ) to a desired number of rackings, preferably between 3 and 8, more preferably 6, from a first container to another, adding to such a must, in one or more of such rackings, a quantity of sulphites such that the total quantity of sulphites added overall in the totality of the rackings is less than 3 grams of sulphites per hectolitre of must .

[0046] It should be noted that such a quantity of sulphites is the only quantity of sulphites that is added throughout the entire method according to the finding .

[0047] From the moment it is obtained, must spontaneously begins a first fermentation process, which proceeds during one or more of the various rackings mentioned above and which ultimately lead to its transformation in wine 150. Typically, the first fermentation ends (and the must is therefore completely transformed in wine 150) even before the second racking.

[0048] In the exemplary embodiment shown in Figure 1, the rackings (which in this case are five, but can also be a different number) are advantageously performed, starting from the container 200 in which the must has been deposited after pressing, always in different containers, for example, in five different containers, indicated by numbers 201, 202, 203, 204, 205.

[0049] In other advantageous embodiments, not shown, in one or more of such rackings, the must (or wine, depending on the completion state of the first fermentation) can be returned to a container where it was in before the last racking, after carefully cleaning such a container.

[0050] In the phase a3) , at each racking, the must / wine is deprived of a certain quantity of impurities and solid particles (e.g., grape skins, seeds, etc. ) which remain at the bottom of the container from which the must / wine is transferred, so that the must / wine becomes progressively clearer.

[0051] Advantageously, the phase a3) is carried out in an environment with a temperature between 12 °C and 16°C.

[0052] The first fermentation process is known in the winemaking sector, therefore it will not be described in more detail.

[0053] In a preferred embodiment, after phase a3) , wine 150 obtained therein is not subjected to filtration . In an advantageous embodiment, phase a) comprises, following phase a3) , the further phase a4) of subjecting wine 150 to a tartaric stabilization process; the tartaric stabilization of wine 150 is a process known in the winemaking sector, therefore it will not be described in detail.

[0054] The method according to the finding then provides a further phase b) , in which one or more components suitable for producing the refermentation of such a wine 150 are added to wine 150 obtained in phase a) .

[0055] In an advantageous embodiment, such one or more components suitable for producing the refermentation of wine 150 are constituted by or comprise one or more neutral selected oenological yeasts, in a quantity between 5 and 25 grams per hectolitre of wine 150.

[0056] It should be noted that the expression "selected yeasts" is a commonly used expression in the winemaking sector, referring to yeast strains isolated in a laboratory for both their technical- productive (such as resistance to ethanol, low temperatures, and low pH) and aromatic features, i.e. , their ability to develop specific aromas in wine .

[0057] In the present text, the expression "neutral selected yeasts" means those selected yeasts whose particular features cause them not to release significant aromatic substances in wine, or to release them only in minimal percentages.

[0058] In a further advantageous embodiment, the one or more components suitable for producing the ref ermentation of wine 150 are constituted by or comprise reduced must in a quantity between 30 and 100 grams per hectolitre of wine 150.

[0059] In the present text, the expression "reduced must" means a must which has undergone a freezing process when it was in the fermentation phase thereof, and is then thawed shortly before its use, so as to resume the fermentation process; the reduced must can be added to wine 150, instead of yeasts, to trigger a secondary fermentation in wine 150.

[0060] The method according to the finding then provides, following the phase b) , only in the case where neutral selected oenological yeasts are added in such a phase b) , the further phase bl) of adding sugar to wine 150 in a quantity between 18 and 25 grams per litre of wine 150.

[0061] Advantageously, such a sugar can be cane sugar and / or grape sugar.

[0062] The sugar helps to feed the yeasts, promoting the production of ethanol and carbon dioxide by them.

[0063] It should be noted that in the case where in phase b) , reduced must is added instead of neutral selected yeasts, it is not necessary to add sugar to wine 150.

[0064] The method according to the finding further provides, following the phase a) , the further phase c) of inserting wine 150 into a bottle 2.

[0065] Advantageously, inserting wine 150 into the bottle (phase c) ) can occur before phase b) , and therefore also before phase bl) if it is provided, or following phase b) , and therefore also following phase bl) if it is provided. Preferably, phase c) is completed within nine months from the end of the harvest of the grapes 100 used to produce wine 150.

[0066] The method then provides, following phase c) , phase d) of hermetically closing the bottle 2 by means of a technical cap 1, an advantageous exemplary embodiment of which will be shown later, comprising a yeast collection chamber 20, which can be selectively put into fluid communication with the inside of the bottle 2, or hermetically separated from it, through selective closing means operable from the outside of such technical cap 1.

[0067] The method further involves, following the phase d) , preferably on the same day as phase d) , starting a further phase e) , which involves keeping wine 150 in the bottle 2 for a period of time between 30 and 90 days from the end of phase d) , at a temperature between 12°C and 16°C, so the one or more components suitable for producing the refermentation of wine 150 (e.g., neutral selected yeasts or reduced must) present in wine 150 cause its refermentation.

[0068] More preferably, in the phase e) , the wine 150 is kept in the bottle 2 for a period of time of 30 days from the hermetic closure of the bottle 2 by means of the technical cap 1 (phase d) ) .

[0069] More preferably, in phase e) , the bottle is kept with its average longitudinal axis 300 arranged substantially horizontally.

[0070] It should be noted that in the present text, the expression "substantially horizontal" means horizontal or differing from horizontal by no more than five degrees.

[0071] It should be noted that, depending on the type of wine 150, it has been verified that keeping wine 150 in the bottle 2 for a period of time between 30 and 90 days is sufficient to obtain a refermentation so as to obtain a pressure inside the bottle 2 at least equal to 5 atmospheres, or sufficient to obtain a high-quality sparkling wine 150.

[0072] The method then provides, following the phase e) , preferably on the day immediately following the end of such a phase e) , the phase f ) , in which, starting from a position where the bottle 2 is arranged with its average longitudinal axis 300 oriented substantially horizontally, for a period of time between 10 and 21 days, the bottle 2 is rotated, either constantly or periodically, until its average longitudinal axis 300 is brought to a desired angle in which the technical cap 1 is facing downwards; at the same time, the bottle 2 is rotated, either periodically or constantly, around its average longitudinal axis 300, and the yeast collection chamber 20 of the technical cap 1 is kept in fluid communication with the inside of the bottle 2, so as to accumulate yeasts and their precipitates present in wine 150 in the yeast collection chamber 20 of the technical cap 1.

[0073] It should be noted that, even in the case where in phase b) no neutral selected oenological yeasts are added to the wine 150, but only reduced must, in the wine 150 and in reduced must, yeasts are still naturally present, which during the phase f) are accumulated in the yeast collection chamber 20 of the technical cap 1.

[0074] It should be noted that in the phase f ) , if the bottle 2 is rotated constantly, for example, by a known-type electromechanical rotation system, not shown, it is sufficient to rotate it for a shorter period of time, for example 10 days, while if the bottle is rotated periodically, for example once a day, for example manually, it is necessary to rotate it for a longer period of time, for example 21 days.

[0075] The method according to the finding further provides, once ended phase f ) , preferably on the day immediately following the end of such a phase f ) , the phase g) of activating the selective closing means of the technical cap 1 to hermetically separate the yeast collection chamber 20, containing yeasts and precipitates previously present in the wine 150, from the inside of the bottle 2, containing the wine 150.

[0076] Under this condition, the yeasts and precipitates are no longer in contact with the wine 150, so the refermentation is interrupted.

[0077] Furthermore, after the phase g) , yeasts and their precipitates are no longer in contact with the wine 150, so they do not transmit thereto any aromatic substances released from spent yeasts, which could affect its flavour.

[0078] It should be noted that the short time (advantageously no more than 111 days, that is 90 days plus 21 days) between the phase d) , in which the bottle 2 is closed by the technical cap 1, and the phase g) , in which the yeast collection chamber 20, containing yeasts and their precipitates, is hermetically separated from the inside of the bottle 2, containing the wine 150, allows to obtain a sufficient refermentation of the wine 150, while ensuring that its flavour is not altered by aromatic substances that the yeasts (even in the case of neutral selected yeasts) and their precipitates could release in the wine 150 in the case where they remain for longer periods therein (e.g., 6 months or more) , as instead occurs in the "classic method" previously described.

[0079] In a preferred embodiment, the method provides, following the phase g) , the further phase h) of keeping the bottle 2 closed by the technical cap 1 for at least 15 days before uncapping it and consuming the wine 150; preferably, but not necessarily, in the phase h) , the bottle is kept with its average longitudinal axis 300 in a vertical position, with the technical cap 1 facing upwards.

[0080] In a preferred embodiment, the method according to the finding further involves applying a protective wrapper, not shown, over the technical cap 1, shown for example made of metal film, or plastic, or composite material, which totally covers and encloses the technical cap 1 and part of the neck region 9 of the bottle 2, contiguous to such a technical cap 1, so as to protect such a technical cap 1 from possible tampering or unintentional opening .

[0081] Advantageously, a seal can further be placed on the protective wrapper, referring, for example, to the origin of the wine 150 and / or the method by which the same was made. Advantageously, one or more labels 400 can be applied on to the bottle 2, reporting, for example, the following information:

[0082] - the type of wine 150 or wines (in this case, with the related percentage proportions) present in the bottle;

[0083] - the maximum quantity produced per hectare of the grapes 100 used;

[0084] - the harvest year;

[0085] - the bottling date;

[0086] - the refermentation end date;

[0087] - the date of closing the bottle 2 through the technical cap 1;

[0088] - the preferred maximum date for consuming wine 150;

[0089] - the quantity of free sulphur dioxide in the bottle 2;

[0090] - the pressure inside the bottle 2.

[0091] Such a information, and possibly others, can be reported directly in one or more labels 400 applied to the bottle 2, or a so-called "QR code" can be applied to the bottle 2 (e.g., on label 400) , in which such a information is encoded (and can be read, for example, by a specific decoding program or application installed in an electronic device, such as for example a smartphone) , and / or referring to a website which allows the information to be displayed .

[0092] The following describes an example of technical cap 1 usable in the method according to the finding; it should be noted that technical cap 1 is merely a non-exhaustive example of a possible embodiment of a technical cap which can be used in the method according to the finding.

[0093] The technical cap 1, shown in the attached figures, advantageously comprises a capsule 3, preferably having a substantially cylindrical or substantially truncated conical shape, or which can be enclosed by a substantially cylindrical or substantially truncated conical envelope.

[0094] It should be noted that in the present text, the expression "substantially cylindrical" means a regular cylinder, or one differing from a regular cylinder in minor details, such as for example an imperfect orthogonality between the bases and the cylinder axis, an imperfect circularity and / or mutual parallelism of the bases, an imperfect regularity of the lateral surface, etc.

[0095] Similarly, in the present text, the expression "substantially truncated conical" means a regular truncated cone, or one differing from a regular truncated cone in minor details, such as for example an imperfect orthogonality between the bases and the truncated cone axis, an imperfect circularity and / or mutual parallelism of the bases, an imperfect regularity in the lateral surface, etc.

[0096] Advantageously, capsule 3 is made of plastic or composite material.

[0097] Advantageously, a first cavity 4 is defined inside the capsule 3, , with an at least partially (preferably totally) substantially cylindrical shape, advantageously comprising a first lateral surface 5, in which there is a first access opening 6, preferably, but not necessarily, having a circular or elliptical plan, preferably in fluid communication with a substantially cylindrical chamber 7 of capsule 3, suitable for accommodating an open end 8 of the neck 9 of a bottle 2 and hermetically fixing thereto, preferably by hermetic fixing means of technical cap 1.

[0098] Advantageously, the substantially cylindrical chamber 7 can be directly connected to the first access opening 6, or, as in the attached figures, can be joined thereto by a joining zone 40; in the advantageous case where the plan section of the substantially cylindrical chamber 7 is larger than the plan section of the first access opening 6, the joining zone 40 preferably has a funnel-shaped configuration, so as to promote the input of possible yeasts from the substantially cylindrical chamber 7 to the first access opening 6.

[0099] Advantageously, the substantially cylindrical chamber 7 is oriented such that the average cylindrical axis 15 of the first cavity 4 and the average cylindrical axis 7a of the substantially cylindrical chamber 7 are substantially orthogonal to each other.

[0100] It should be noted that in the present text, the expression "substantially orthogonal" means orthogonal, or differing from orthogonality condition by an angle of less than 5 degrees.

[0101] In advantageous embodiments, such as for example that shown in the attached figures, the hermetic fixing means comprise a thread 10, provided on the inner wall 11 of the substantially cylindrical chamber 7, and configured to screw to a dedicated counter- thread 12 present at the open end 8 of the neck 9 of a bottle 2.

[0102] Advantageously, the hermetic fixing means comprise a first annular gasket 13, preferably overinjected to the inner wall 11 of the substantially cylindrical chamber 7, positioned so as to be interposed between the open end 8 of the neck 9 of a bottle 2 and a portion 7b of the substantially cylindrical chamber 7, which surrounds the first access opening 6, when such a bottle 2 is arranged with such an open end 8 inside the substantially cylindrical chamber 7.

[0103] Advantageously, the first cavity 4 is further accessible through an access hole 14, preferably substantially cylindrical, coaxially formed with the first cavity 4; it should be noted that the expression "coaxially formed with the first cavity" means that the hole 14 extends, starting from its input region 14a, according to a direction coinciding with the average cylindrical axis 15 of the first cavity 4, so that such an average cylindrical axis 15 coincides with the average axis of the hole 14.

[0104] Advantageously, the technical cap 1 further comprises a shutter 16, inserted into the first cavity 4 through the access hole 14, so as to hermetically close the latter.

[0105] Advantageously, the shutter 16 is made of plastic or composite material.

[0106] The shutter 16 preferably comprises an operating portion 17, comprising a second lateral surface 18, facing the first lateral surface 5 of -' ' - the first cavity 4.

[0107] Advantageously, the operating portion 17 has a substantially cylindrical shape.

[0108] In the operating portion 17, a second access opening 19 is advantageously formed to a second cavity 20, which constitutes the yeast collection chamber of the technical cap 1, formed within the shutter 16.

[0109] Advantageously, but not necessarily, the access opening 19 has a circular shape.

[0110] Advantageously, but not necessarily, the second cavity 20 has a substantially cylindrical or substantially truncated conical shape.

[0111] Advantageously, the technical cap 1 comprises selective closing means, operable from the outside of the technical cap 1, to selectively put the yeast collection chamber (in this case, the second cavity 20) in communication with the inside of the bottle 2 when the technical cap 1 is fixed thereto, or to hermetically separate the yeast collection chamber from the bottle 2.

[0112] Advantageously, such selective closing means comprise the shutter 16, which is advantageously rotatable inside the first cavity 4, around its average cylindrical axis 15, between a collection position thereof, shown, for example, in Figures 4, 5, 6, 7, 12, 13, in which the second access opening 19 is facing the first access opening 6, and a storage position thereof, shown, for example, in Figures 10 and 11, in which the second access opening 19 is facing a first closed region 21 of the first lateral surface 5 of the first cavity 4, so as to be hermetically closed by it, and a second closed region 22 of the second lateral surface 18 is facing the first access opening 6, so as to hermetically close it .

[0113] In an advantageous embodiment, such as that shown in the attached figures, the second access opening 19 is counter-shaped to the first access opening 6, so that, with the shutter 16 in the collection position thereof, the second access opening 19 and the first access opening 6 form a continuation of each other (with the possible interposition of a small clearance or gap) .

[0114] In other advantageous embodiments, not shown, the second access opening 19 has larger plan dimensions than the first access opening 6, and so that, with the shutter 16 in the collection position thereof, the (liquid or solid) material which passes through the first access opening 6, from the substantially cylindrical chamber 7, enters directly and completely the second access opening 19.

[0115] Advantageously, the shutter 16 comprises a closing portion 23, with an at least partially substantially cylindrical shape, which is axially aligned with the operating portion 17, and is fixed with respect thereto (i.e., it neither rotates nor translates with respect thereto) .

[0116] Advantageously, the closing portion 23 is one- piece formed with the operating portion 17.

[0117] Advantageously, the closing portion 23 is inserted and fixed into the access hole 14, so as to hermetically close it and be able to rotate inside such an access hole 14 around the average cylindrical axis 15 of the first cavity 4.

[0118] In an advantageous embodiment, such as for example that shown in the attached figures, the closing portion 23 is fixed in the access hole 14 by snap-fit fixing means.

[0119] Such snap-fit fixing means preferably comprise an annular appendix 24, protruding radially and outwards from an outer lateral surface 25 of the closing portion 23, which is inserted into a seat 26, formed in the inner lateral surface 27 of the access hole 14, and kept therein by elastic appendices 28, protruding radially from the inner lateral surface 27 of the access hole 14, towards the inside thereof.

[0120] In advantageous embodiments, such as for example that shown in the attached figures, the seat 26 is defined by two or more through slots 29, formed, preferably positioned diametrically opposite to each other on the capsule 3, near the input region 14a of the access hole 14, and in communication with the latter.

[0121] Advantageously, the two or more through slots 29 also delimit the elastic appendices 28, which, in this advantageous embodiment, are the edges of such through slots 29, facing the input region 14a of the access hole 14; preferably, in such an advantageous embodiment, the material or materials forming the capsule 3 allow the elastic deformability of such elastic appendices 28.

[0122] Advantageously, the annular appendix 24 has an inclined surface 30, which extends away from the outer lateral surface 25 of the closing portion 23 as it extends on the opposite side to the operating portion 17.

[0123] During the insertion of the shutter 16 into the first cavity 4, such an inclined surface 30 contacts the elastic appendices 28, pushing them outwards from the capsule 3 and allowing the annular appendix 24 to be positioned in the seat 26, from which it cannot be subsequently removed (except by breaking the elastic appendices 28 or by forcing the outward bending thereof, for example, by a screwdriver) due to the interference between the region of such an annular appendix 24 opposite to the inclined surface 30 and the elastic appendices 28; in such a condition, the shutter 16 is permanently fixed in the first cavity 4, and can still rotate with respect thereto around the average cylindrical axis 15 thereof .

[0124] Advantageously, the closing portion 23 comprises first sealing means suitable for achieving a hermetic coupling between the closing portion 23 and the inner lateral surface 27 of the access hole 14.

[0125] Preferably, such first sealing means comprise a second annular gasket 31, protruding radially from the closing portion 23 so as to engage with the inner lateral surface 27 of the access hole 14, making a hermetic seal with the same.

[0126] Preferably, such a second annular gasket 31 is over-injected to the outer lateral surface 25 of the closing portion 23.

[0127] Advantageously, the shutter 16 comprises second sealing means, suitable for achieving a hermetic coupling between the second lateral surface 18 of such shutter 16 and the first lateral surface 5 of the first cavity 4, at least in the storage position thereof .

[0128] In advantageous embodiments, such as for example that shown in the attached figures, the second sealing means comprise one or more surface gaskets 32, which constitute, totally or partially, the second lateral surface 18 of the operating portion 17, at least at the edge of the second access opening 19 and the second closed region 22 of such a second lateral surface 18.

[0129] In the advantageous embodiment shown in the attached figures, the one or more surface gaskets 32 are two, spaced apart from each other, each extending over a certain angle of the second lateral surface 18; in other advantageous embodiments, not shown, the entire second lateral surface 18 of the operating portion 17 is constituted by a single surface gasket.

[0130] In an advantageous embodiment, such as that shown in the attached figures, the one or more surface gaskets 32 are deposited on the operating portion 17 by over-molding.

[0131] In an advantageous embodiment, such as for example that shown in the attached figures, the one or more surface gaskets 32 are one-piece made with the second annular gasket 31, preferably by coin j ection .

[0132] Advantageously, the shutter 16 comprises coupling means 34, accessible from the outside of the technical cap 1, suitable for coupling with an external tool 33, in order to allow the rotation of the shutter 16 between the collection position thereof and the storage position thereof by acting on such an external tool 33.

[0133] In preferred embodiments, the coupling means 34 comprise a third cavity 34a, formed in an outer face 35 of the closing portion 23, accessible from the outside of the access hole 14, shaped so as to allow the external tool 33 to be inserted thereinto.

[0134] Preferably, the third cavity 34a has a hexagonal plan, so as to allow an external tool 33, such as a hex key 33a, to be inserted thereinto.

[0135] Alternatively, the third cavity 34a can have a straight, cross-shaped, or other plan, adapted to be coupled with an external tool 33, such as a screwdriver or a Torx key.

[0136] In advantageous embodiments, such as for example that shown in the attached figures, the technical cap 1 comprises means for centering the shutter 16 in the first cavity 4.

[0137] Advantageously, such centering means comprise a rotation pin 36, with a substantially cylindrical shape, preferably but not necessarily hollow, protruding from the operating portion 17, on the opposite side to the closing portion 23, and axially aligned with the operating portion 17, and a cylindrical seat 37, having a closed bottom 38, formed in the capsule 3, starting from the first cavity 4, and axially aligned therewith, on the opposite side to the first access opening 6, in which the rotation pin 36 is housed.

[0138] Advantageously, the positioning of the rotation pin 36 in the cylindrical seat 37 keeps the shutter 16 centered in the first cavity 4, allowing its rotation .

[0139] It has thus been found that the finding solves the task and objects stated above, as the method according to the finding allows the production of fizzy and sparkling wine refermented in bottle, without needing to add sulphites or other preservative substances following its bottling, and ensuring at the same time, in particular due to the short time in which yeasts and their precipitates remain in wine after bottling, that such a wine is pleasant to the taste, preserving the original aromas of grapes, and exhibits satisfactory organoleptic features.

[0140] In particular, the method according to the finding allows to obtain fizzy and sparkling wine, in which the sulphite quantity is below 40 milligrams per litre, significantly lower than the 50 milligrams per litre limit recommended by the World Health Organization.

[0141] Furthermore, due to the method according to the finding, it is possible to guarantee that the produced wine can be classified as "ZERO DOSAGE", that is a wine that, after the refermentation in bottle, does not undergo any sugar additions, because the bottle remains closed from the application of the technical cap to the removal of such a technical cap to allow the wine to be consumed .

[0142] Finally, it is clear that the method according to the finding, described here, is susceptible to numerous modifications or variants, all falling within the finding; furthermore, all details are replaceable by technically equivalent elements without departing from the scope of the attached claims .

Claims

CLAIMS1) Method for the production of fizzy and sparkling wine (150) refermented in bottle (2) , comprising the following phases: a) providing a given amount of wine (150) obtained through a first fermentation; b) following said phase a) , adding to said wine (150) one or more components suitable for producing the refermentation of said wine (150) ; c) following said phase a) , inserting said wine (150) into a bottle (2) ; d) following said phase b) and said phase c) , hermetically closing said bottle (2) by a technical cap (1) comprising a yeast collection chamber (20) which can be selectively put into fluid communication with the inside of said bottle (2) , or hermetically separated from it, through selective closing means (16) operable from the outside of said technical cap (1) ; characterized in that it comprises the following phases: e) following said phase d) , keeping said wine (150) in said bottle (2) for a period of time between 30 and 90 days from the end of said phase d) , at a temperature between 12°C and 16°C, so as to obtain a refermentation of said wine (150) ; f) following said phase e) , starting from a position in which said bottle (2) is arranged with an average longitudinal axis (300) of it oriented substantially horizontally, for a period of time between 10 and 21 days rotating constantly orperiodically said bottle (2) until said average longitudinal axis (300) is brought to a desired angle in which said technical cap (1) is facing downwards and, at the same time, rotating periodically or constantly said bottle (2) around said average longitudinal axis (300) , in which in said phase f) said yeast collection chamber (20) is kept in fluid communication with the inside of said bottle (2) , so as to accumulate yeasts and their precipitates present in said wine (150) in said yeast collection chamber (20) of said technical cap (1) ; g) following said phase f ) , activating said selective closing means (16) of said technical cap (1) to hermetically separate said yeast collection chamber (20) , containing said yeasts and precipitates, from the inside of said bottle (2) , containing said wine (150) .2) Method, as in claim 1, wherein in said phase b) said components suitable for producing the refermentation of said wine (150) are constituted by or comprise one or more neutral selected oenological yeasts in a quantity between 5 and 25 grams per hectolitre of wine (150) .3) Method, as in claim 1, wherein in said phase b) said components suitable for producing the refermentation of said wine (150) are constituted by or comprise reduced must in a quantity between 30 and 100 grams per hectolitre of wine (150) .4) Method, as in claim 3, comprising, simultaneously or subsequently to said phase b) and prior to said phase d) , the following phase: bl) adding sugar to said wine (150) in aquantity between 18 and 25 grams per litre of wine (150) .5) Method, as in a previous claim, wherein said phase e) is started on the same day as said phase d) .6) Method, as in a previous claim, wherein said phase f) is carried out on the day immediately following the end of said phase e) .7) Method, as in a previous claim, wherein said phase g) is carried out on the day immediately following the end of said phase f) .8) Method, as in a previous claim, comprising, following said phase g) , the following further phase : h) keeping said bottle (2) closed by said technical cap (1) for at least 15 days before uncorking it and consuming said wine (150) .9) Method, as in a previous claim, wherein said phase c) is completed within nine months from the end of the harvest of the grapes (100) used to produce said wine (150) .

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