Composite Cork Stopper for Sparkling Wine Bottles
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Solution Overview
Problem
Conventional corking systems for sparkling wines rely on agglomerated cork bodies with fossil-based adhesives and additives, contributing to a high carbon footprint and potential interface issues during uncorking, which can lead to separation of the cork components.
Innovation Solution
A composite cork design featuring a body made of agglomerated cork or synthetic materials with increased natural cork usage, including upper and lower washers, where the interface between the body and washers is strategically positioned to minimize stress and ensure sealing quality, and a shoulder for precise bottle neck contact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional agglomerated cork bodies with fossil-based adhesives are used, then sealing quality is achieved, but carbon footprint increases and interface separation risk occurs
Solution Approach 1:
The patent applies composite materials by combining natural cork granules with biosourced adhesives (such as polyurethane from castor oil or phenolic resins from wood lignin) to replace fossil-based adhesives. This composite approach maintains the sealing quality and structural integrity of the cork stopper while eliminating harmful fossil-based chemicals, thereby reducing carbon footprint and preventing interface separation between cork layers.
Solution Approach 2:
The patent changes the chemical composition parameters of the adhesive binder, transitioning from petroleum-based polyurethane to biosourced alternatives with different molecular structures. This parameter change in adhesive chemistry maintains bonding strength while improving environmental sustainability and reducing the risk of interface separation during uncorking.
2Reliability
If the interface between body and upper washer is positioned deeper in the bottle neck, then sealing quality improves, but the risk of interface separation during uncorking increases
Solution Approach 1:
The patent optimizes the positional parameter of the interface between the cork body and upper washer, locating it at a specific depth within the bottle neck (typically 3-7 mm from the rim). This parameter optimization balances the competing requirements: deep enough to ensure proper sealing against the wine pressure, but not so deep that the interface experiences excessive tensile stress during uncorking that would cause separation.
Solution Approach 2:
The patent applies local quality by creating a gradient in the cork structure, with the interface region having enhanced bonding characteristics and the cork body having optimized density and elasticity. This local differentiation allows the interface to withstand sealing pressures while maintaining attachment strength during the uncorking process.
3Object-affected harmful factors
If natural cork proportion is increased, then carbon footprint is reduced, but manufacturing complexity increases
Solution Approach 1:
The patent applies homogeneity by using natural cork granules throughout the entire cork body structure, eliminating the need for composite materials with different density zones or synthetic additives. This homogeneous natural cork construction simplifies the manufacturing process while maximizing the use of renewable, low-carbon materials, thereby reducing carbon footprint without increasing manufacturing complexity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This design enhances the sealing quality and reduces the risk of interface separation during uncorking, while increasing the proportion of natural cork and reducing the carbon footprint by using biosourced materials and optimizing the structural arrangement for improved resistance to compression forces.
Implementation Method 1
the sealing part remains compressed radially to the inside diameter of the bottle neck
Implementation Method 2
The agglomerated cork body of such stoppers is conventionally composed of natural cork granules bound by glue
Data Source
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AI summary
The stopper for sealing the neck of a sparkling wine bottle comprises a stopper body 14 and at least one lower natural cork washer 18 fixed to a lower end of said body. The stopper further comprises at least one upper natural cork washer 20 fixed to an upper end of said body. The distance H1 separating a lower end face 18a of said lower washer from the interface 22 between the body and said upper washer is greater than or equal to 50% of the total height H of the stopper.