Nitrogen-Infused Sparkling Wine Texture Control

The patent changes the physical parameters of the gas composition by introducing nitrogen alongside carbon dioxide. By adjusting the ratio of CO2 to N2 (e.g., 60:40 to 80:20), the patent modifies the carbonation characteristics to achieve softer, frothier texture while maintaining the desired effervescence. This parameter change transforms the harsh carbonation into a more pleasant drinking experience.

The patent creates a composite gas system by combining carbon dioxide and nitrogen in specific proportions. This composite approach leverages the complementary properties of both gases: CO2 provides the effervescent quality while N2 contributes to a softer, frothier texture. The composite gas mixture resolves the contradiction by integrating multiple functional characteristics into a single infusion system.

The patent applies preliminary action by introducing nitrogen into the wine before final packaging. The nitrogen infusion is performed during the bottling or canning process, allowing the inert gas to protect the wine from oxidation during storage and transport. This timing ensures that the protective effect is established before the wine reaches the consumer, improving quality without requiring complex continuous monitoring systems.

The patent uses nitrogen as an intermediary substance that facilitates wine quality improvement without directly altering the wine's chemical composition. By introducing N2 as a protective intermediary gas, the system prevents oxidation and enhances texture while maintaining a relatively simple process architecture. The nitrogen acts as a mediator between the winemaking process and the final product quality.