Pressurized Wine Dispensing for Oxidation-Free Precise Pours
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Solution Overview
Problem
Existing wine-in-bag (WinB) products and their dispensing systems face challenges such as preservation issues, space constraints, difficulty in metering precise wine pours, and aesthetic concerns, making them impractical for both 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 air contact and employing a controlled source of pressure force to dispense liquids in a controlled and precise manner, compatible with WinB products and scalable for various environments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If wine is stored in traditional bottles and exposed to air for serving, then it is easy to dispense, but the wine deteriorates and spoils due to oxidation
Solution Approach 1:
The patent applies inert atmosphere by storing wine in a pressurized container filled with inert gas (such as nitrogen or carbon dioxide) to displace oxygen. This prevents oxidation and spoilage of the wine while allowing it to be stored for extended periods. The inert gas environment maintains wine quality without requiring traditional bottle sealing, enabling both easy dispensing and reliable preservation.
2Volume of stationary object
If wine-in-bag products are used to reduce cost and space, then storage efficiency improves, but preservation and precise dispensing become difficult
Solution Approach 1:
The patent merges the advantages of wine-in-bag storage (space efficiency and cost-effectiveness) with the benefits of pressurized container systems (preservation and controlled dispensing). The flexible bag is placed inside a rigid pressurized container that provides both protection from oxidation and the mechanical means for precise, on-demand dispensing. This combination resolves the contradiction between storage efficiency and dispensing control.
Solution Approach 2:
The patent employs pneumatic principles by using pressurized gas to dispense wine from the bag. The pressurized container system uses gas pressure to push wine through a dispensing mechanism, enabling precise metering and control of pour size. This pneumatic approach replaces manual handling and provides reliable, repeatable dispensing while maintaining the space-efficient wine-in-bag format.
3Adaptability or versatility
If a wide selection of wines is offered by the glass to meet consumer demand, then customer satisfaction improves, but labor costs and management complexity increase significantly
Solution Approach 1:
The patent creates a universal dispensing system that can handle multiple different wine types through a single standardized platform. The pressurized container system with interchangeable bags and standardized dispensing mechanisms allows establishments to offer diverse wine selections without requiring separate storage and handling systems for each wine type. This multi-functional approach reduces management complexity while maintaining versatility.
4Reliability
If traditional bottle service is used for by-the-glass pouring, then wine quality is maintained initially, but waste increases due to rapid deterioration after opening
Solution Approach 1:
The patent applies preliminary action by pre-filling flexible bags with wine under inert atmosphere before use. This allows the wine to be prepared and sealed in optimal conditions, then stored without exposure to oxygen until the moment of dispensing. The preliminary preparation in a controlled environment prevents oxidation from the start, eliminating waste associated with opened bottles that deteriorate over time.
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 solution enables efficient, precise, and rapid dispensing of wine with controlled oxygenation, reducing waste and operational costs, while maintaining the quality of the wine and being aesthetically suitable for various environments.
Implementation Method 1
storing a liquid in a pressurized environment
Implementation Method 2
utilizing a controlled source of pressure force to apply a sufficient pressure to the pressurized environment to dispense a portion of the stored liquid
Implementation Method 3
apply a sufficient pressure to the pressurized environment to dispense a portion of the stored liquid in accordance with a desired dispensing regime
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.