WO2009116093A1

WO2009116093A1 - Pouring/conditioning device for bottles containing still and sparkling liquids, adapted to create and maintain vacuum and/or carbonation

Info

Publication number: WO2009116093A1
Application number: PCT/IT2008/000175
Authority: WO
Inventors: Ruggero Ferrari
Original assignee: Marchignoli, Marisa
Priority date: 2008-03-17
Filing date: 2008-03-17
Publication date: 2009-09-24
Also published as: SMP201000110B; SMAP201000110A

Abstract

A pouring/conditioning device for bottles (50) containing still and sparkling liquids, adapted to create and maintaining vacuum and/or carbonation, characterized in that it comprises up to three parts (100, 200, 300) concordantly cooperating to cover different uses according to their operating combinations; said three parts (100, 200, 300) being: a grip device (100) for gripping the neck of the bottle (50); a pouring device (200) having a convenient control lever (201) for an operator to automatically pour or stop pouring the wine in the bottle; a conditioning device (300) for controlling the conditions of the liquid in the bottle. These devices (100, 200, 300) being designed to be connected together via a least two conduits (c6, c7) which are adapted to be introduced in the bottle (50) and allow outflow of air and wine from the bottle.

Description

TITLE: POURING/CONDITIONING DEVICE FOR BOTTLES CONTAINING STILL AND SPARKLING LIQUIDS, ADAPTED TO CREATE AND MAINTAIN VACUUM AND/OR CARBONATION

DESCRIPTION The present invention relates to a pouring and/or conditioning device, in joined or separate combinations, for bottles containing wines, (water, bier) and more generally still and sparkling liquids, adapted to maintain vacuum and/or carbonation. Various accessories have been developed heretofore to neutralize the detrimental degradation of still or sparkling wine in the bottle as it is poured, which accessories have been nonetheless found incomplete, burdensome , as well as poorly ergonomic and effective ; in other words, they have been found to be inadequate and unable to fully solve the problem.

Particularly, the following products are currently available : various stoppers allowing reuse after removal, - various pouring devices, various vacuum and gassing pumps, equipped with special reusable stoppers .

The present invention has been conceived and provided in view of avoiding or reducing these repeated burdensome bottle management actions, and is characterized in that it provides suitable combinations to meet any requirement concerning vacuum, carbonation, metered pouring with vacuum and gas and recorking: in other words, it is a multipurpose invention. A first embodiment provides a pouring device with a system/device for gripping and fixing the bottle lip, and with a reconditioning device for restoring optimal conditions, for instance, of the wine wholly contained in the bottle, which is adapted to create and maintain vacuum and/or carbonation.

A second variant, which is more ergonomically effective and versatile provides , in addition to the above, a pouring device that is more specifically directed to the pouring step.

These objects and advantages are achieved by the pouring/conditioning device for bottles containing still and sparkling liquids adapted to create and maintain vacuum and/or carbonation according to this invention, which is characterized by the annexed claims .

This and other features will be more apparent from the following description of a few embodiments , which are shown by way of example and without limitation in the accompanying drawings , in which:

- Figure 1 shows a pouring and/or conditioning device for bottles containing still and sparkling liquids, adapted to create and maintain vacuum and/or carbonation according to the invention,

- Figure 2 shows the conditioning device in an arrangement in which it is adapted to remove air from the underlying bottle, not shown, - Figure 3 shows the conditioning device in an arrangement in which it is adapted to pump air into the underlying bottle, not shown,

Figure 4 shows a variant embodiment of the conditioning device with a sound device, - Figure 5 is a schematic view of the bottle lip fixing device as used in the device of the present invention,

- Figure 6 shows the pouring and/or conditioning device in both operating arrangements,

Figure 7 shows the system for actuating the internal shut-off members of the pouring device, with both shut-off members closed, - Figure 8 shows the system for actuating the internal shut-off members of the pouring device , with one shut-off member (202) open,

Figure 9 shows the system for actuating the internal shut-off members of the pouring device , with both shut-off members (202, 203) open,

Figure 10 shows a variant embodiment of the system for actuating the internal shut-off members of the pouring device, with both shut-off members closed.

Referring now to the above figures , particularly Figures 1 and 6 , there is shown a pouring and/or conditioning device for bottles containing still and sparkling liquids , adapted to create and maintain vacuum and/or carbonation according to the invention.

The invention includes three basic parts, generally designated by numerals 100, 200, 300, which concordantly cooperate to cover different uses according to their operating combinations , namely : o the part 100 concerns a device for gripping the neck of the bottle 50 (see Fig. 5) ; « The part 200 is a pouring device (see fig.

7) ;

• The part 300 is a conditioning device for controlling the conditions of the liquid in the bottle (see Figs. 2, 3, 4). Since wine bottles (for either still or sparkling wine) may have bottle lips of different shapes, diameters or heights , the bottle gripping device (Figure 5) , herein designated by numeral 100, is particularly advantageous in trapping the bottle neck thanks to a suitable seal G.

The part 100 comprises two threaded cylinders 103 and 104 in telescoping connection, mating with each other from opposed positions and accommodating a seal G therein, which is suitably arranged such that, as it is compressed in the direction of arrow Fl , the concave part Gl narrows , in the direction of arrow F2 , and becomes thereby firmly attached to the lip of any bottle 50.

In detail, the seal G is somewhat a cylindrical sleeve extending downwards from the lip, with an inward protrusion Gl , facing towards the bottle contained therein for gripping the latter.

Also, such protrusion Gl has a plurality of circumferential cuts or slits facilitating its narrowing motion towards the bottle neck during compression . The seal G is made of a high friction material (such as rubber) , allowing for optimal adhesion thereof to the bottle while preventing any undesired rotation of the device C .

The above mentioned part 100 is conveniently integrally coupled to two conduits adapted to be introduced in the bottle, the smaller one, designated as c6, being designed for air inlet and the larger one c7 being designed for the outflow of the wine contained in the bottle from the upper end coming out of the bottle.

Preferably, the conduit c6 is situated within the conduit c7 , the latter conduit c7 having such an external diameter as to allow introduction thereof in the corresponding bottle hole .

The upper portion c8 of the conduit c7 is threaded for the purposes described hereinbelow.

The part designated by numeral 200, particularly shown in Figures 7, 8, 9 and 10, is a pouring device, having a convenient control lever 201, which is adapted to allow an operator to automatically pour or stop pouring the wine from the bottle .

Such pouring device 200 substantially has two shut-off members 202 and 203, the former being designed to shut off the passage between the liquid outflow conduit c7 and the spout B of the pouring device 200 and the second being designed to be controlled to open or close the conduit c6, to let air into the bottle and allow further liquid outflow, particularly in the case of still wines, by opening the conduit cβ to the outside atmosphere.

These shut-off members 202 and 203 are controlled by a common control lever 201 which will use a suitable leverage to first actuate the shut-off member 202 and open the conduit c7 and then, as the lever slides further, to drive the shut-off member 203 and open the conduit c6 to the outside atmosphere.

In other words , the opening and closing stroke of the lever 201 is a function of the type of wine contained in the bottle: if the wine is still, the lever 201 runs throughout its stroke to also let air in

(both shut-off members 202 and 204 are open) .

The shut-off members' 202, 203 reclose under the action of special return springs Ml and M2 , whereby the pouring device 200 is always automatically closed.

This pouring device 200 is in turn integral with the conduits c6 and cβ that will be introduced in the bottle as described above .

In addition to the above pouring device, the gripping device 100 may be provided, for firm attachment of the pouring device 200 to the bottle. The device designated by numeral 300 is a high capacity retractable bellows which, when coupled with the conduits c6 and c7 , as generally designated by c8 in Figure 5 , directly or with the interposition of the above described devices 100 and 200, allows reconditioning and hence preservation of the liquid for later use .

It essentially consists of a retractable bellows pump which, with the help of its parts/accessories, allows the uncorked bottle to be equipped for opening, pouring, removing and/or adding air and hermetically closing until all the wine contained therein has been consumed, irrespective of whether such wine is still or sparkling (spumante type) .

Such device 300 is closed by two upper and lower hermetic covers 302 and 303, with an elastic sleeve 305 located and fixed therebetween, which can be extended and shortened to define a variable inner volume V: as a result of the compression and expansion of said volume, an air flow is generated, preferably in the axial direction, between openings 306 and 307 formed in the covers 302 and 303.

Two one-way watertight valves 308, 309 are located within said device 300, each connected with its respective aperture 306 and 307, for allowing air to flow directly in one direction, which is defined by the direction in which such valves 308, 309 have been mounted.

Therefore, depending on such mounting direction, the device 300 will either remove air from the bottle (vacuum, position) or let it in (gas position) , as shown in Figures 2 and 3.

In accordance with the embodiment as shown in Figure 4 , an internal sound element 314 is also provided, which is designed to be operated by the air flow, and is located along the axis of the bellows, for the air removed from or pumped into the bottle to flow thereon: the sound intensity derived from the air flow will provide a reliable approximation about the degree of vacuum or carbonation that has been reached.

This reconditioning device 300 may either be integrally formed or connected with the pouring device

200 or directly with the corking device 100; in both cases , it can be operated anytime to preserve the wine for later consumption.

The operating principle of the invention will be now disclosed, according to the various possible combinations of the above elements . The ^ arrangement with the bellows 300 associated with the cork 100 is used to create vacuum in still wine bottles , and affords better preservation and improved taste.

The arrangement with the bellows 300 associated with the element 200 is a pouring device for vacuum and gassing of still and sparkling wines which allows for a firmer attachment to withstand the pressure exerted by the sparkling wine .

- The bellows 300 is screwed thereon from the vacuum side to create vacuum or from the gas side for gassing with the same action as described above; for, example, after hermetically pressing the corking device 100 on the bottle, air will be removed therefrom by pumping the cover 303 towards the cover 302.

As desired, wine may be poured by removing the bellows-stopper and, if it is of the still type, it will easily flow out due to the provision of the air conduit cβ .

Further application of the bellows 100 and pumping will allow preservation of the still or sparkling wine for later consumption .

The element 200 is a metering and pouring device, controlled by a lever dispenser on which the bellows 300 may be screwed in the desired position, like in the previous case .

The stopper 100 will be placed on the bottle, regardless of whether it contains still or sparkling wine, and will be hermetically gripped by its seal G.

Then, the bellows device 300 is screwed to the end of the conduit c8 ; vacuum is created by fixing it and pumping, thereby removing air due to the action of the non-return valve; the sound means 314 will be thus modulated to indicate the degree of vacuum that has been reached.

During the pouring step, the bellows device 200 may be either removed or not from the bottle so preserved, to make the wine ready for flowing out of the conduit c7.

If temporary corking of the bottle is desired, a small stopper T is provided, to be screwed to the end of the conduit c8 instead of the bellows 300.

Thus , for further preservation of the remaining wine, the device 300 is rescrewed thereto and air is removed again as described above.

Obviously the same applies to sparkling wine bottles, in which case the device 300 will only have to be applied in an upturned position, for operation from the opposite side, which allows air to be pumped in and recreate overpressure in the bottle 50.

Particularly referring to Figure 10 , the pouring device 200 is shown in detail and appears to comprise, in the vertical direction, the pair of lower conduits cδ, c7 as described above for the air and wine flows respectively and a substantially horizontal conduit E for wine to flow out of the spout B, from the front side.

An inner hollow sleeve 211 horizontally slides along a rod 212 connected to the shut-off member which is in turn controlled by a rod 213 attached to the lever 201. The shut-off member 202 has on one side the rod 213 operating thereon to control the opening of the conduit c7 wherewith the shut-off member is associated, and on the other side a spring Ml that recloses it when the lever 201 is released. Through a certain length of its stroke, the lever 201 operates on the shut-off member 202 only, after which the sleeve 211 is caused to slide after a further stroke of the shut-off member 202 and then the shut-off member 203 integral with the sleeve 21 and normally closing the conduit cβ to the outside atmosphere, will be also opened to let air in and allow liquid to be poured in the bottle 50 with the conduits c6 and cl introduced therein.

The return spring M2 also operates on the sleeve 211 to stop the passage of cδ.

Claims

1. A pouring/conditioning device for bottles (50) containing still and sparkling liquids, adapted to create and maintaining vacuum and/or carbonation, characterized in that it comprises up to three parts (100, 200, 300) concordantly cooperating to cover different uses according to their operating combinations; said three parts (100, 200, 300) being: a. a grip device (100) for gripping the neck of the bottle (50) ; b. a pouring device (200) , having a convenient control lever (201) , adapted to allow an operator to automatically pour or stop pouring the wine from the bottle; c. a conditioning device (300) for controlling the conditions of the liquid in the bottle (50) ; said devices (100, 200, 300) being designed to be connected together via a least two conduits (cβ, e7) which are adapted to be introduced in the bottle (50) and allow inflow of air and outflow of wine from the bottle.

2. A device as claimed in claim 1 , characterized in that said device for gripping the bottle (100) comprises an elastic means (G) which is adapted to trap the bottle neck as a result of the compression thereof by corresponding telescopic and threaded holding cylinders 103 and 104, which mate with each other from opposed positions and accommodate it therein. - 3. A device as claimed in claim 2, characterised in that said elastic means (G) is a cylindrical sleeve that has a protrusion (Gl) facing towards the bottle contained therein for gripping it.

4. A device as claimed in claim 3, characterized in that said protrusion (Gl) has a plurality of circumferential cuts or slits facilitating its narrowing motion towards the bottle neck during compression.

5. A device as claimed in claim 2, characterised in that said elastic means (G) is made of a high friction material (such as rubber) , allowing for optimal adhesion thereof to the bottle while preventing any undesired rotation of the device. β . A device as claimed in claim 1 , characterized in that said pouring device (200) comprises two shut- off members (202) and (203) , the former being designed to shut off the passage between the liquid outflow conduit (c7) and the spout (B) of the pouring device

(200) and the second being designed to be controlled to open or close the conduit (c6) , to let air into the bottle and allow further liquid outflow; said conduit

(c6) being open to the outside atmosphere; said shut- off members (202, 203) reclosing under the action of special return springs (Ml) and (M2) .

7. A device as claimed in claims 1 and 6 , characterized in that the lever (201) opens both of said shut-off members (202) and (203) , the shut-off member (202) being first actuated by an appropriate leverage, whereupon the lever (210) will further slide to drive the shut-off member (203) and open the conduit c6 to the outside atmosphere.

8. A- device as claimed in claim 1, characterized in that said conditioning device (300) comprises: a. two upper and lower hermetic covers (302) and (303) , between which there is located and fixed b. an elastic sleeve (305) which can be extended and shortened to define a variable inner volume (V) ; as a result of the compression and expansion of said volume, an air flow is generated, preferably in the axial direction (301) , between openings (306) and (307) formed in the covers (302) and (303) ; c. two inner one-way watertight valves (308, 309), each connected with its respective aperture (306) and (307) , for allowing air to flow directly in one direction; . depending on the mounting direction, the device 300 will either remove air from the bottle (50) or let it in (50) .

9. A device as claimed 8 , characterized in that said device (300) comprises a sound element (314) , which is designed to be operated by the air flow, and is located along the axis of the bellows , for the air removed from or pumped into the bottle to flow thereon : the sound intensity derived from the air flow will provide a reliable approximation about the degree of vacuum or carbonation that has been reached.

10. A device as claimed in claim 1, characterized in that said conduits (c6, c7) are integrally formed with the device (100) or the pouring device (200) and have a threaded end (c8) for connection with said conditioning device (300) .

11. Α device as claimed in claim 1, characterised in that said reconditioning device (300) is either integrally formed or connected with the pouring device (200) or directly with the corking device (100) . 12. A pouring device (200) for bottles containing still and sparkling wines, characterized in that it comprises two shut-off members (202) and (203) , the former being designed to shut off the passage between the liquid outflow conduit (c7) and the spout (B) of the pouring device (200) and the second being designed to be controlled to open or close the conduit (c6) , to let air into the bottle and allow further liquid outflow; said conduit (c6) being open to the outside atmosphere; said shut-off members (202, 203) reclosing under the action of special return springs (Ml) and

(M2) .

13. A device as claimed in claim 12, characterised in that the lever (201) opens both of said shut-off members (202) and (203) , the shut-off member (202) being first actuated by an appropriate leverage, whereupon the lever (210) will further slide to drive the shut-off member (203) and open the conduit σβ to the outside atmosphere.

14. A device (100) for corking bottles (50), characterized in that it comprises an elastic means (G) adapted to trap the bottle neck (50) as a result of the compression thereof by corresponding telescopic and threaded holding cylinders (103) and (104) , which mate with each other from opposed positions and accommodate it therein.

15. A device as claimed in claim 14 , characterized in that said elastic means (G) is a cylindrical sleeve that has a protrusion (Gl) facing towards the bottle contained therein for gripping it.

16. A device as claimed in claim 14, characterized in that said protrusion (Gl) has a plurality of circumferential cuts or slits facilitating its narrowing motion towards the bottle neck during compression.

17. A device as claimed in claim 14, characterized in that said elastic means (G) is made of a high friction material (such as rubber) , allowing for optimal adhesion thereof to the bottle while preventing any undesired rotation of the device .

18. A device (300) for conditioning bottles containing still and sparkling liquids, adapted to create and maintain vacuum and/or carbonation, characterized in that it comprises : a. two upper and lower hermetic covers (302) and (303) , between which there is located and fixed b. an elastic sleeve (305) which can be extended and shortened to define a variable inner volume (V) ; as a result of the compression and expansion of said volume, an air flow is generated, preferably in the axial direction (301) , between openings (306) and (307) formed in the covers (302) and (303) ; c. two inner one-way watertight valves (308, 309), each connected with its respective aperture (306) and (307) , for allowing air to flow directly in one direction ; depending on the mounting direction, the device 300 will either remove air from the bottle (50) or let it in (50) .

19. A device as claimed 18, characterised in that said device (300) comprises a sound element (314) , which is designed to be operated by the air flow, and is located along the axis of the bellows , for the air removed from or pumped into the bottle to flow thereon : the sound intensity derived from the air flow will provide a reliable approximation about the degree of vacuum or carbonation that has been reached.