Inert Gas Filled Wine Bottle Closures
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Solution Overview
Problem
Current wine bottle closures lack the ability to control and minimize oxygen ingress through closure desorption, which can lead to uncontrolled oxidation and adverse effects on wine quality, despite advances in headspace management and closure technology.
Innovation Solution
The development of closures with at least one void partially filled with a gas different from air, such as nitrogen or sulfur dioxide, or with a pressure different from standard atmospheric pressure, to control and reduce oxygen ingress during bottle aging.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional closures are used to seal wine bottles, then leakage prevention and contamination protection are achieved, but uncontrolled oxygen ingress occurs leading to oxidation and wine quality degradation
Solution Approach 1:
The closure incorporates an inert gas barrier layer that creates an oxygen-free environment between the wine and external atmosphere. This inert gas layer acts as a protective barrier that prevents oxygen from penetrating through the closure material, thereby eliminating oxidation while maintaining reliable sealing performance.
Solution Approach 2:
The closure is constructed as a composite structure combining multiple materials with different functions: an outer sealing layer for leakage prevention, an intermediate inert gas barrier layer for oxygen protection, and an inner structural layer for mechanical support. This multi-layer composite design simultaneously achieves reliable sealing and controlled oxygen ingress prevention.
2Reliability
If natural cork is used for wine closures, then traditional sealing is provided, but cork taint and wine spoilage occur
Solution Approach 1:
The invention replaces natural cork with a synthetic closure system that uses a disposable inert gas barrier layer. This synthetic closure provides the necessary sealing function without the biological contaminants associated with natural cork, and the inert gas barrier can be replaced or recharged if needed, eliminating cork taint issues.
Solution Approach 2:
The synthetic closure incorporates an inert gas barrier that creates a chemically inert environment, preventing the biochemical reactions and contaminant transfer that occur with natural cork. This inert atmosphere eliminates cork taint and spoilage while maintaining the sealing function.
3Stability of the object's composition
If oxygen transfer rate is increased to allow wine maturation, then flavor development is enhanced, but excessive oxidation and spoilage occur
Solution Approach 1:
The closure system provides dynamic control of oxygen transfer by allowing the winemaker to select from different inert gas barrier configurations and permeability levels. This enables tailored oxygen exposure rates that match the specific maturation requirements of different wine types, achieving controlled maturation without excessive oxidation.
Solution Approach 2:
The invention changes the oxygen transfer parameter by introducing an inert gas barrier with controllable permeability characteristics. This allows precise adjustment of oxygen ingress rates to match the specific maturation needs of different wine varieties, achieving optimal flavor development while preventing oxidation spoilage.
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 approach effectively minimizes oxygen ingress, preventing excessive oxidation and ensuring optimal wine flavor preservation by tailoring oxygen exposure to specific wine types, thereby enhancing wine quality and shelf life.
Implementation Method 1
one skilled in the art will understand that the amount of air, and therefore oxygen, that enters the closed container through closure desorption can be effectively controlled, changed or even largely eliminated
Data Source
AI summary
Container closures wherein at least one void comprised in the closure is at least partially filled with a gas or gaseous mixture which by composition or pressure is different from air are disclosed. The oxygen content of said gas can be lower than the oxygen content of air. Through use of such closures for sealing closed containers, the amount of air and therefore oxygen that enters the closed container through closure desorption can be effectively controlled, changed, or even largely eliminated.