Method of and apparatus for beverage storage

Abstract

A method and apparatus for storage of a beverage such as wine by the utilization of inert material forming fill members that may be inserted in a partially filled beverage/wine bottle. The fill material displaces the beverage/wine therein and causes the beverage/wine to rise in the bottle and displace the air that would otherwise be contained therein. In this manner, the amount of oxidation of the beverage/wine may be reduced while the inert material forming the fill members may, in some instances, be formed of comical shapes to promote discussion related to the consumption of the beverage.

Description

CROSS-REFERENCE

[0001] This application claims priority of U.S. Provisional Patent Application 60/358,007 filed Feb. 15, 2002.

BACKGROUND OF THE INVENTION

[0002] 1. Field of the Invention

[0003] The present invention relates to beverage storage systems and, more particularly, but not by way of limitation, to a beverage/wine storage system permitting the substantial elimination of air in a beverage/wine bottle after partial use, typically drinking, thereof for the preservation of the remaining wine contained therein.

[0004] 2. History of Related Art

[0005] The storage of beverages, such as wine, is a well developed art. Typically, quality wines are kept in glass wine bottles that are sealed with a sealing member, often referred to as a cork, even though the substance from which the sealing member is manufactured may not be of cork material and may in linguistic irony, be synthetic. The sealing of the bottles prevents the exposure of wine contained in the bottle to air. Air directly affects the condition and the taste of wine. It is for this reason that wine is carefully sealed against fresh air.

[0006] Once a wine bottle is opened, the wine may not be completely consumed. This may be because the drinkers of the wine are of a particularly conservative religious persuasion (which shall not be mentioned) and are perhaps startled by unexpected guests who could be from their church. In other situations, the wine may be so expensive (i.e. not poured from a box) that one does not desire to consume all at one sitting. This may particularly be true of expensive and/or high quality wines. In order to preserve the contents of the wine bottle, systems have been developed for eliminating or substantially reducing the volume of air to which the wine can be exposed after opening. Such systems prevent the oxidation of the wine within the bottle that will directly affect the wine's condition and taste.

[0007] One such system of preserving wine is the use of an inert gas such as nitrogen. Because nitrogen is heavier than air, it may be discharged into an open wine bottle and the presence of the nitrogen will displace the air contained therein and, the nitrogen being heavier than the air, will separate the wine from any air remaining in the bottle, if the bottle is left erect. Another system includes the use of a pump which eliminates the air from a wine bottle. Such pumps incorporate stoppers having an elastic opening that will permit the egress of air contained within the wine bottle by the pumping operation and yet seal out ambient air once the pump is removed.

[0008] These and other wine storage systems may be seen to substantially improve the storage conditions of a partially consumed bottle of wine, but such systems have limitations and certain cost aspects associated therewith. In the case of stored nitrogen, once utilized, the nitrogen cannot be reused and the canister must be eventually recharged or replaced.

[0009] It would be an advantage therefore to provide a wine storage system that eliminates the problems of the prior art, provides yet an improved aspect to wine storage by providing a wine storage system capable of improved storage aspects. The present invention provides such a solution by utilizing inert material that may be placed within an existing wine bottle that is partially full to displace the air therein causing the wine to rise in the bottle to the neck portion thereof whereby the amount of air remaining in the bottle may be substantially eliminated. When the owners of the wine bottle are then confronted by their religious friends threatening eternal damnation for daring to consume alcohol, the owners can point to the novel aspects of the present invention set forth herein, which are, in some embodiments both functional and a source of amusement and discussions since they are shaped like parts of the human antonymy.

SUMMARY OF THE INVENTION

[0010] The present invention relates to a method of an apparatus for storage of beverages such as wine. More particularly, one aspect of the present invention is incorporates the utilization of inert material forming fill members that may be inserted in a partially filled beverage/wine bottle for displacing the beverage/wine therein and causing the beverage/wine to rise in the bottle and displace the air that would otherwise be contained therein.

[0011] In one aspect, the present invention incorporates the use of fill members in the form of beads made from glass or the like that may be poured into a wine bottle to displace the wine until the level of the remaining wine rises to the neck region of the wine bottle where an appropriate sealing member can be utilized. In one embodiment, the sealing member incorporates a vacuum pump assembly of the type discussed above that may eliminate any remaining air therein. In another aspect, the sealing member incorporates a cap that is disposed across the top of the wine bottle in close proximity to the wine contained therein for the substantial elimination or air around said wine. In yet a further embodiment, the cap has a selective protruding member that further displaces wine contained within the bottle until virtually no air remains during the capping of said wine bottle. In yet a further embodiment, the shape of the glass beads may be of a comical shape to promote discussion away from the fact that the bottle contains alcohol. The method of forming the displacement members further includes the step of molding the glass into shapes recognizable to a consumer of said wine.

BRIEF DESCRIPTION OF THE DRAWINGS

[0012] A more complete understanding of the method and apparatus of the present invention may be obtained by reference to the following Detailed Description when taken in conjunction with the accompanying Drawings wherein:

[0013] FIG. 1 is a perspective view of a partially empty beverage bottle of the type adapted for wine, placed next to a container of fill members in the form of glass beads adapted for use within the wine bottle as described below:

[0014] FIG. 2 illustrates the pouring of the fill members into the beverage bottle utilizing a funneling member therewith;

[0015] FIG. 3 is a side elevational diagrammatic view illustrating the fill members disposed on the lower section of the wine bottle with the level of the wine within the bottle raised to the neck region thereof; and

[0016] FIG. 4 illustrates the capping of the wine bottle with the level of the wine virtually at the top of the neck portion thereof to virtually eliminate most of the air available to effect the condition and taste of the remaining wine;

[0017] FIG. 5 is an enlarged side elevational, cross sectional view of an alternative bottom of the capping member for use in conjunction with the present invention;

[0018] FIG. 6 is a side elevational, cross sectional view of the upper portion of the wine bottle of FIG. 3 illustrating the use of the capping member of FIG. 5 of the present invention and the further displacement of additional wine contained within the bottle to virtually replace the remaining wine in direct contact with the underside of the capping member for the complete elimination of any remaining air within the wine bottle; and

[0019] FIG. 7 is a side elevational view of different fill members formed in the shape of various items and plant and body parts.

DETAILED DESCRIPTION

[0020] It may be seen that fill members (also referred to herein as beads) formed of glass and/or other materials can be placed within a wine bottle to displace the wine contained therein and drive the level of wine up to the neck portion thereof. The user may vary the number of beads to create the desired level within the bottle. The figures clearly illustrate this aspect. The type of fill member, or bead, the size of bead, the material of the bead, the shape of the bead and other aspects may vary in accordance with the principles of the present invention.

[0021] It should be noted that the material used for the fill members/beads should be of the type that can be easily cleaned/washed for reuse so as to not effect the condition of the wine exposed thereto. The size and shape of the beads should be such that they are easily inserted into the neck of a conventional beverage or wine bottle. They may be made of glass, plastic, or the like.

[0022] FIG. 7 shows a plurality of shapes of fill members, some resembling parts of the human anatomy and some plants. The use of beads shaped into such recognizable plant and body parts, or the like, is both aesthetically and functionally interesting. The previous description is of a preferred embodiment for implementing the invention, and the scope of the invention should not necessarily be limited by this description.

Claims

1. The method of wine storage to minimize oxidation thereof utilizing inert material of generally solid construction adapted to be inserted into a partially filled wine bottle for displacing the wine therein and causing the wine to rise in the bottle and displace the air that would otherwise be contained therein, said method comprising the steps of:

forming a plurality of solid displacement members that may be poured into a wine bottle to displace the wine until the level of the remaining wine rises to the neck region of the wine bottle;

providing at least one sealing member for sealing said wine bottle after the receipt of said displacement members therein;

pouring said displacement members into said wine bottle and raising the level of the remaining wall therein to the neck region of the wine bottle; and

sealing the wine bottle with said sealing member to reduce the amount of exposure said wine has to oxidation.

2. The method of beverage storage to minimize oxidation thereof utilizing inert material of generally solid construction adapted to be inserted into a partially filled beverage bottle for displacing the beverage therein and causing the beverage to rise in the bottle and displace the air that would otherwise be contained therein, said method comprising the steps of:

forming a plurality of solid displacement members that may be poured into a beverage bottle to displace the beverage until the level of the remaining beverage rises to an upper neck region of the beverage bottle;

providing at least one sealing member for sealing said beverage bottle after the receipt of said displacement members therein;

pouring said displacement members into said beverage bottle and raising the level of the remaining wall therein to the upper region of the beverage bottle; and

sealing the wine bottle with said sealing member to reduce the amount of exposure said wine has to oxidation.

3. The method as set forth in claim 2 wherein said step of forming said displacement members includes the step of forming said members out of glass.

4. The method as set forth in claim 3 wherein the step of forming said displacement members out of glass further includes the step of molding said glass into shapes recognizable to a consumer of said beverage.

5. The method as set forth in claim 4 wherein the step of forming said displacement members further includes the step of forming said displacement members into shapes resembling parts of the human anatomy.

6. The method as set forth in claim 4 wherein the step of forming said displacement members further includes the step of molding said glass into shapes resembling vegetation.

7. The method as set forth in claim 4 wherein the step of forming said displacement members further includes the step of molding said glass into shapes resembling novelty items.

8. The method as set forth in claim 4 wherein the step of forming said displacement members further includes the step of forming said members out of plastic.