Pressurized Wine-in-Bag Dispensing for Oxidation-Free Pouring
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Solution Overview
Problem
Existing wine-in-bag (WinB) products face challenges in preserving and dispensing wine due to issues with oxidation, space efficiency, metering accuracy, and aesthetic compatibility in commercial and consumer environments.
Innovation Solution
A system and method for storing and selectively dispensing liquids, such as wine, by utilizing a pressurized environment to prevent oxidation and employing a controlled source of pressure force to dispense liquids accurately and efficiently, compatible with various WinB products and scalable for different environments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If wine is stored in traditional bottles and exposed to air for dispensing, then dispensing is simple, but oxidation occurs leading to deterioration and spoilage
Solution Approach 1:
The patent applies inert atmosphere by storing wine in a pressurized container filled with inert gas (nitrogen or carbon dioxide) to displace oxygen. This prevents oxidation of the wine while maintaining its quality over extended periods. The inert gas environment is maintained throughout the storage and dispensing process, solving the contradiction between preservation quality and system complexity.
Solution Approach 2:
The patent uses pneumatic principles by applying pressurized inert gas to force wine through a dispensing valve and conduit system. The pressure differential created by the inert gas enables controlled dispensing of wine without direct air contact, maintaining wine quality while enabling reliable dispensing operation.
2Duration of action of stationary object
If wine is dispensed from opened bottles, then initial dispensing is easy, but wine deteriorates rapidly due to oxidation
Solution Approach 1:
The pressurized container maintains a continuous inert gas atmosphere that prevents oxygen contact with the wine throughout storage and dispensing. This extends the wine's shelf life significantly compared to traditional opened bottles by eliminating oxidation, the primary harmful factor affecting wine quality after opening.
Solution Approach 2:
The system performs preliminary action by establishing the inert gas atmosphere and pressurization before any dispensing occurs. The wine is pre-protected from oxidation throughout storage, and the dispensing process itself maintains the inert environment, preventing harmful oxidation during the entire duration of wine availability.
3Reliability
If wine-in-bag products are used to reduce oxidation, then preservation improves, but space efficiency and aesthetics are compromised
Solution Approach 1:
The patent nests the flexible wine bag inside a rigid pressurized container. The flexible bag provides the oxidation-resistant barrier while the rigid outer container provides aesthetic appeal, structural support, and space-efficient storage. This nested configuration resolves the contradiction by combining the advantages of both packaging types.
Solution Approach 2:
The pressurized container system serves multiple functions: it provides structural support, maintains aesthetic appearance, enables controlled dispensing through pressurization, and works with the flexible wine bag for oxidation prevention. This multi-functionality resolves the contradiction by making the container system versatile rather than single-purpose.
4Productivity
If pressure is applied to dispense wine rapidly, then dispensing speed improves, but metering accuracy may be compromised
Solution Approach 1:
The patent incorporates feedback control through pressure sensors and flow meters that monitor the dispensing process in real-time. The control system adjusts the pressure application and valve operation to maintain accurate metering despite the pressurized environment, enabling both rapid dispensing and precise volume control.
Solution Approach 2:
The system uses dynamic pressure control where the inert gas pressure is actively adjusted during dispensing to optimize both speed and accuracy. The pressurization level and valve opening are dynamically modified based on flow rate requirements, enabling the system to adapt to different dispensing conditions while maintaining metering precision.
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
The system effectively preserves wine by preventing air contact and enables precise, rapid, and accurate dispensing, reducing waste and operational costs while enhancing the quality of the dispensed wine.
Implementation Method 1
storing a liquid volume in a pressurized environment to ensure that the stored liquid does not come into contact with air
Implementation Method 2
utilizing a controlled source of pressure force to apply a sufficient pressure to the pressurized environment to expel a desired volume of the liquid
Implementation Method 3
apply a sufficient pressure to the pressurized environment to dispense a portion of the stored liquid
Data Source
AI summary
The inventive system and method advantageously enable superior preserved storage and selective dispensation of liquids by storing wine (or other liquids) in a pressurized environment to ensure that the stored liquid does not come into contact with air, and then by selectively dispensing a portion of the stored liquid, in accordance with a desired dispensing regime, by utilizing a controlled source of pressure force to apply a sufficient pressure to the pressurized environment to expel the desired volume of the liquid in a pressurized stream directed to a dispensing/pouring interface through a conduit or equivalent delivery system. In at least several novel embodiments thereof, the system and method of the present invention are configured for use with wine-in-bag (“WinB”) products.