TECHNICAL CAP FOR METHOD OF PRODUCTION OF FIZZY AND SPARKLING WINE IN BOTTLE

Abstract

A technical cap is provided formed of composite material and a method utilizing the technical cap for the production of fizzy and sparkling wine through fermentation in a bottle capped by the technical cap and re-fermentation in a bottle to which fizzy and sparkling wine fermented in an autoclave has been transferred unfiltered by a pressurized bottler. The method includes maintaining the secondary fermentation or re-fermentation yeasts inside the bottle and the re-fermented wine inside the bottle is not oxidized, due to the lack of oxygen so that sulfites need not be added to the re-fermented wine for preservation, when the re-fermentation yeasts and sediment following fermentation are removed from the bottle.

Description

The present invention relates to a technical cap made of composite material and method suitable to enable the production of fizzy and sparkling wine through the fermentation in a capped bottle by means of the said technical cap and in an autoclave. In the present case the said method consists in maintaining the secondary fermentation or re-fermentation yeasts, inside the bottle, keeping intact, inside the bottle re-fermented wine, without the addition of sulphites. The said technical cap is of the type provided of a device, which allows the controlled passage of a quantity of wine, yeast and substances contained therein, to and from an interspace or containment chamber, said containment chamber being of the type formed after this device. Said interspace or containment chamber is pressure tight sealed and, shapes and delimits, the top of the technical cap. Again, said interspace can also be removed from the body of the same technical cap, after the discharge and for the insertion in the bottle, through the device, of yeast, substances and additives, used in the production of fizzy and sparkling wine, in order to allow the tasting of a wine a wine re-fermented in the bottle, naturally without sulfites for the short and medium term conservation. The cap of the present invention is achieved for both types of bottles, being them of the classical neck with protruding ring retainer for example borgognotte, such as those with the screw-type with right or left hand thread, with single or multiple threads.

APPLICATION'S FIELD

Nowadays the production of fizzy and sparkling wine is obtained by two methods, called Classic or Champenoise methods, characterized by secondary fermentation or re-fermentation in the bottle and, Charmat or Martinotti, characterized by re-fermentation in autoclave. Both types of fermentation require at the end of the working phase, the addition of preservatives or sulphites, for storage and stabilization of the wine before the capping and distribution of the final product.

A procedure used in both the conventional methods used for the production of fizzy and sparkling wine, is the phase so called of decantation and removal of yeast and their precipitates, after the phase of fermentation. In the Classic method in the phase of decantation for the elimination of yeasts and their solid, the same are precipitated and sediment at the beginning of the neck of the bottle which is gradually inverted upside down at the end of the re-fermentation phase and in any case at least nine months after bottling.

In the Classic method, such removal or disgorging occurs after the completion of the phase of re-fermentation and, it concretizes in a very laborious in as such the bottle, capped with a provisional crown cap, must first be subjected to the phase of decantation of the yeasts, apt to promote the deposit of the same into the neck of the bottle. The elimination or disgorge of the yeasts takes place subsequently, by means of freezing of the neck of the bottle, by immersion of the said in a sub-zero freezing bath, which bath also contains anti-freeze agents to facilitate the extraction from the neck of the bottle of the same and uncapping, subsequently, together with the crown cap, the solid mass, encapsulating the yeasts and the precipitated solids therein frozen, said operation called disgorging. In the Classic method, are also common the loss of fluid wine in addition to those of wine frozen that occur during the phase of disgorging the yeast, due to pressure of more than six 6 bar that is created inside the bottle. In addition, in the Classic method is furthermore usual also a procedure of top of the wine lost during the disgorging.

In the method Charmat instead, after the re-fermentation of the wine contained in the autoclave, the elimination of yeasts is obtained much more simply as such autoclave does not need of the phase of decantation of the yeast but is done quickly by filtration of the yeasts which are separated from the clear, fizzy and sparkling wine by means of a filtration system before bottling.

In the final phase before the final capping of the bottles, it will then have two qualitatively different products but, that preferably will need the inclusion of sulfites, in addition to those already present naturally in the so re-fermented wine, to guarantee the preservation in the short or medium term and avoid oxidation of the product.

Currently there is the use of solutions in the field, sometimes original but, not exhaustive and economic for the purposes of quality and naturalness of the final product. This is because, while in the field of production—for example of the beer—the consumer does not disdain but rather condones a pronounced turbidity of the beer fermented in the bottle as quality of the finished product, in the wine instead, the limpidity is reasonable synonymous of purity and quality.

An application fairly well known for example is the beer “homemade” or crafted where, at the discretion of the consumer are separated or filtered the yeasts from the fluids through special vessels and filter taps. Are not traced instead solutions in the production of fizzy and sparkling wines either commonly called “Homemade” or commercial that allow conservation in the short to medium term of the said without the provision of additional sulfites, which are more so by their nature allergens and poorly tolerated by the human body, when ingested over a modest intake.

What therefore we can say is that certainly it is known today the level of higher quality wines produced with the Classic method compared to those obtained with the Charmat, despite the higher laboriousness proper of the Classic method. What is known is also the consistent desire by consumers to have a wine that is as natural as possible and free from sulfites added as was typically done in ancient times; because the consumption of the same was almost immediate, in relation to individual or family needs of that time.

State of the Art

In the field of devices or methods and techniques for the production of fizzy and sparkling wine a search was conducted, which although not extensive and not exhaustive, has made it possible to detect at least the following prior documents:

D1 US2001027726 A1 YAHAV SHIMON

D2 FR1471159 A PASCAUD

D3 WO2009012531 A1 SHELLCOT BRETT

D4 WO0156354 A2 GOTIT LTD

D5 U.S. Pat. No. 4,502,604 A MARTUS DON

D6 US859362 A GRAUMAN FRANK A ET AL

D7 DE3702973 Al KAPRAUN KARL HEINZ

D8 U.S. Pat. No. 4,009,285 (A) SPOONER JAMES

D9 FR 2792294 (A1) LANGLOIS PIERRE

D10 DE 4205538 (A1) HOELZ NIKOLAUS

D1 represents a stopper including a collection receptacle, characterized in that the stopper is provided with a valve that permits flow of sediments into said collection receptacle, wherein said valve may be closed to substantially trap said sediments in said collection receptacle and obstruct flow therefrom.

D2 represents a trap-cap designed to disgorge still wines, sparkling wines and champagnes, without decanting liquid without changing bottle or label, also avoiding any fluid loss and oxidation of the bouquet that always results from sedimentation and filtration. After a rest on the tip and fall deposits in the neck and into the cavity of a sphere applied to the neck, just to make a “U” turn at the sphere so that the deposits are trained outside. A cap is then put on the bottle, removing the trap-cap that is shaken in clean water to use it again.

D3 represents an apparatus, methods, and systems that are provided for separating substances from a container or body of fluid. The apparatus comprises a body containing a flow-through passageway adapted to attach to the flow-through passageway; an assembly adapted to selectively seal the flow through passageway; and a reservoir in communication with flow-through passageway; wherein the reservoir is configured to cause the assembly to unseal the flow-through passageway when the reservoir is attached to the flow-through passageway.

D4 represents a method for processing wine, including filling a bottle with wine, capping the bottle with a bottle stopper, the bottle stopper including a valve that has a first orientation in which sediments can flow from the bottle past the valve, and a second orientation in which the valve substantially prevents re-entry of the sediments back into the bottle, producing sediments in the bottle, centrifugally forcing the sediments in the bottle towards the bottle stopper, the valve being in the first orientation so that the sediments flow past the valve and are removed from the bottle, and moving the valve to the second orientation to substantially prevent re-entry of the sediments back into the bottle. An apparatus for removing sediment is also disclosed.

D5 represents a closure cap for a bottle comprising a tubular housing adapted to seal the neck of the bottle includes a chamber having one end in communication with the interior of the bottle. A displaceable plug closes the other end of the tubular housing and includes an elongated stem having a valve formed on its lower end. Further insertion of the plug closes the valve against the tapered end wall at the open end of the housing so that sediment which has settled in the chamber when the bottle is inverted becomes trapped within the cap and remains separated from the contents of the bottle.

D6 represents an invention that relates to an improved sediment collector of the type utilized as a closure for bottles containing effervescent beverages from which the sediment is precipitated, and which sediment would otherwise collect in the bottom of the bottle containing the beverage. By means of the device of our invention an effective closure is provided for the bottle, and, when the bottle is inverted and permitted to stand for a suitable period, the sediment is separated by precipitation from the liquid contents, collected in the sediment collector, and trapped therein, in order that the sediment may not again be returned to the beverage.

D7 Avoidance of sulphur dioxide is unthinkable in conventional production of Sekt, since the business structures (usually purchase of base wine) and the elaboration methods of sparkling wine producers do not ensure the processing bases which are necessary. The oxidation of the grape juice and Sekt base wine is dependent on many known factors. Under certain preconditions which must be very carefully observed, a healthy, highly suitable sulphur-free Sekt base wine can be elaborated in a short time which, however, must be immediately fermented to form Sekt. As a result of the second alcoholic fermentation, yeast multiplies and carbon dioxide is formed. This reductive state of the resulting brut (dry) Sekt protects against oxidation. The overall Sekt production process can only be carried out in an enterprise, all measures protecting against oxidation must be heeded and Sekt production must be carried out in quick succession up to the fermented brut Sekt. The Sekt is prepared by the bottle fermentation method and remains in the bottle. Production of sulphur-free sparkling wine (Sekt).

D8 represents a method for secondary fermentation of champagne in the bottle. In the secondary fermentation process solid or liquid yeast is introduced into the bottle permitting interchange of liquid and gaseous products of fermentation and yeast autolysis by confining the yeast in a semi permeable or porous wall or membrane to prevent the introduction or contamination of the wine with solid components. The yeast may be introduced through a special closure fitting underneath a bottle cap. After the secondary fermentation has been completed the pressure may be reduced by piercing the cap after which the cap and the device containing the yeast are removed. Sweetening of the champagne material is then accomplished to complete the process.

D9 represents a cork cap for a wine bottle prepared according to champagne method, is new. Cork cap is designed to cooperate with plastic part traditionally called bidule (gadget) and used to permit evacuation during discharging of yeast deposit, after its congealing by soaking in brine bath. Bidule comprises conical part extending down the interior of the neck of the bottle. The cap has an opening permitting direct contact of brine and bidule during the brine soaking operation. This opening is closed with a disc-shaped piece able to become perforated during congealing operation. The opening in the cork cap is preferably situated in its centre to facilitate automation of piercing of a closing disc, which is made of thin material and is impermeable to gas. Conical part of the bidule is preferably hollow.

D10 represents a container for home production of beer or wine is a two-part vessel with a conical receptacle and a dome lid. The receptacle has a closable outlet at the base. Preferably the base outlet has a tubular outflow opening and tap inserted into the neck of the vessel. The tap can be fitted to the outlet opening and removed as required, set into a tube section with a rotating knurled cap nut at its upper end, to be screwed to an external threading at the neck of the vessel when the tube section is axially aligned with the tubular outflow opening. The receptacle has a lower conical mantle section and an upper conical mantle, where the upper mantle narrows towards the lower mantle. The domed lid has a neck opening at its peak for the plug of a fermentation siphon. The receptacle and lid, of transparent glass or plastics or of stainless steel, are held in the circular holding ring of a tripod stand. The applications is for home beer brewing or wine-making, where the beer or wine concentrate is held in the receptacle with water, and sugar if required, with a central upper fermentation siphon. The clear liquid can be extracted without danger of mixture with the yeast clouding.

Ultimately it is reasonable to consider known:

• • a) a stopper including a collection receptacle, characterized in that the stopper is provided with a valve that permits flow of sediments into said collection receptacle, wherein said valve may be closed to substantially trap said sediments in said collection receptacle and obstruct flow therefrom;
  • b) a trap-cap designed to disgorge still wines, sparkling wines and champagnes, without decanting liquid without changing bottle or label, also avoiding any fluid loss and oxidation of the bouquet that always results from sedimentation and filtration; which after a rest on the tip and fall deposits in the neck and into the cavity of a sphere applied to the neck, just to make a “U” turn at the sphere so that the deposits are trained outside. A cap is then put on the bottle, removing the trap-cap that is shaken in clean water to use it again;
  • c) an apparatus, methods, and systems that are provided for separating substances from a container or body of fluid. The apparatus comprises a body containing a flow-through passageway adapted to attach to the flow-through passageway; an assembly adapted to selectively seal the flow through passageway; and a reservoir in communication with flow-through passageway; wherein the reservoir is configured to cause the assembly to unseal the flow-through passageway when the reservoir is attached to the flow-through passageway;
  • d) a method for processing wine, including filling a bottle with wine, capping the bottle with a bottle stopper, the bottle stopper including a valve that has a first orientation in which sediments can flow from the bottle past the valve, and a second orientation in which the valve substantially prevents re-entry of the sediments back into the bottle, producing sediments in the bottle, centrifugally forcing the sediments in the bottle towards the bottle stopper, the valve being in the first orientation so that the sediments flow past the valve and are removed from the bottle, and moving the valve to the second orientation to substantially prevent re-entry of the sediments back into the bottle;
  • e) a closure cap for a bottle comprising a tubular housing adapted to seal the neck of the bottle includes a chamber having one end in communication with the interior of the bottle. A displaceable plug closes the other end of the tubular housing and includes an elongated stem having a valve formed on its lower end. Further insertion of the plug closes the valve against the tapered end wall at the open end of the housing so that sediment which has settled in the chamber when the bottle is inverted becomes trapped within the cap and remains separated from the contents of the bottle;
  • f) an improved sediment collector of the type utilized as a closure for bottles containing effervescent beverages from which the sediment is precipitated, and which sediment would otherwise collect in the bottom of the bottle containing the beverage. By means of the device of our invention an effective closure is provided for the bottle, and, when the bottle is inverted and permitted to stand for a suitable period, the sediment is separated by precipitation from the liquid contents, collected in the sediment collector, and trapped therein, in order that the sediment may not again be returned to the beverage;
  • g) a healthy, highly suitable sulphur-free Sekt base wine can be elaborated in a short time which, however, must be immediately fermented to form Sekt. As a result of the second alcoholic fermentation, yeast multiplies and carbon dioxide is formed. This reductive state of the resulting brut (dry) Sekt protects against oxidation. The overall Sekt production process can only be carried out in an enterprise, all measures protecting against oxidation must be heeded and Sekt production must be carried out in quick succession up to the fermented brut Sekt. The Sekt is prepared by the bottle fermentation method and remains in the bottle. Production of sulphur-free sparkling wine (Sekt);
  • h) a method for the secondary fermentation of champagne in a bottle by means of secondary fermentation allowing the exchange of liquid and gaseous products of fermentation and autolysis of the yeast confining the yeast introduced through a special closure device below a bottle cap in a semi-permeable or porous wall or by membrane to prevent the introduction or the contamination of the wine with solid components;
  • i) a cork cap designed to cooperate with plastic part traditionally called bidule (gadget) and used to permit evacuation during discharging of yeast deposit, after its congealing by soaking in brine bath. Bidule comprises conical part extending down the interior of the neck of the bottle. The cap has an opening permitting direct contact of brine and bidule during the brine soaking operation;
  • j) a container for home production of beer or wine is a two-part vessel with a conical receptacle and a dome lid. The receptacle has a closable outlet at the base. Preferably the base outlet has a tubular outflow opening and tap inserted into the neck of the vessel. The tap can be fitted to the outlet opening and removed as required, set into a tube section with a rotating knurled cap nut at its upper end, to be screwed to an external threading at the neck of the vessel when the tube section is axially aligned with the tubular outflow opening. The receptacle has a lower conical mantle section and an upper conical mantle, where the upper mantle narrows towards the lower mantle. The domed lid has a neck opening at its peak for the plug of a fermentation siphon;

Drawbacks

Having said this, and from what of reasonably public domain, it is evident therefore that the technical means or devices commonly used in the production of fizzy and sparkling wine primarily facilitate the production of these with various shrewdness but, they still use the freezing process in the Classic method and continue more so to insert sulfites, which are considered responsible for allergic reactions and side effects on the human body, which are added to those already known in ethyl alcohol, typically contained in the wine.

As described it thus shows that it is becoming significant the recourse to solutions in the field sometimes original, but not comprehensive and healthy, this because still they do not pose nor the aims to prevent potentially contaminating substances such as antifreeze, nor that of eliminating the insertion of sulfites, allegedly responsible for allergic reactions and other side effects on the human body.

None of the solutions employed in the found prior art or in the public domain one, considers the preservation of yeasts and their precipitates as a natural preservative in the short and medium term, of wine re-fermented in bottle or autoclave as instead happens by means of the present invention.

Yet, none of the solutions used by the art prior to or by the one of public domain considers for the purpose described in the preceding paragraph, a solution designed specifically of a method combined with a technical cap with said technical cap made of composite material and provided with a valve, preferably by a manually rotating ball, which allows the passage of a quantity of wine, yeast and substances contained therein, to and from an interspace or containment chamber, obtained after this valve, with such interspace or containment chamber pressure-tight sealed, which forms and defines the top of the technical cap and which can also be removed from the same technical cap body, to allow the discharge and also for the placing in the bottle, through said valve, of yeasts, natural substances and additives, used in the production of fizzy and sparkling wines.

All the known solutions, can also be found by means of a conventional search in the web, in fact, they regard to the use of technical caps and methods that facilitate or eliminate only, both the decanting, that the freezing of the neck of the bottle, with somewhat questionable efficacy; worrying thus only to reduce the laboriousness of these methods but not to raise the quality of the final product, as instead occurs by means of the present invention.

From all the above overexposed, there is a need for companies, particularly of the sector, to identify alternative solutions. One purpose of the present invention is also to obviate the drawbacks described.

BRIEF DESCRIPTION OF THE INVENTION

This and other purposes are achieved with the present invention according to the characteristics of the included claims solving the exposed problems by developing a technical cap made of composite material with a method of production of fizzy and sparkling wine of the type apt to the capping of fizzy and sparkling wine re-fermented in bottle and autoclave. The method of the present invention method has been divided into “Long” for the re-fermentation in the bottle of wine typically by a method called Classic and, “Short” for the “conservation” in bottle of wine typically by a method re-fermented in autoclave called Charmat which is stored in bottles along with the re-fermentation yeast of autoclave. Said method is enabled by means of said technical cap which allows the discharge without uncapping the bottle, of the yeasts and substances contained in them, towards an interspace or containment chamber which forms and defines the top of said technical cap and which can also be removed from the same technical cap, to enable the disposal of such yeasts. The technical cap of the present invention is achieved for both types of bottles, with classic neck with protruding retaining ring and screw type one with a right or left hand thread, with single or multiple threads. In this case the said technical cap is of the type provided with a valve, preferably by a manually rotating ball, which allows the passage of a quantity of wine, yeast and substances contained therein, to and from an interspace or containment chamber, obtained after such valve. Such interspace or containment chamber is pressure-tight sealed and, shapes and delimits, the top of the same technical cap. Said interspace can also be removed from the body of technical cap itself, after the disgorging and for inserting in the bottle, through the valve itself, yeasts, and additives used in the production of fizzy and sparkling wine.

Purposes

In this way, through the considerable creative contribution whose effect has allowed to reach a considerable technical progress, are achieved some aims and benefits.

One aim of the present invention has been to allow the realization of a technical cap made of composite material for the capping of fizzy and sparkling wine re-fermented in a bottle and in autoclave in a method of production of fizzy and sparkling wine re-fermented in a bottle and in autoclave.

A second aim of the present invention was to enable the realization of a method for the production of fizzy and sparkling wine re-fermented in a bottle and in autoclave. In the present case the said method consists in maintaining the yeast re-fermentation or secondary fermentation, inside the bottle, keeping intact (it does not oxidize due to lack of oxygen), inside the said bottle the re-fermented wine, without the addition of sulfites by a capped condition of said and unique technical cap, specially designed to allow this method of production of fizzy and sparkling wine re-fermented in a bottle and autoclave without preservatives.

A third aim has been to build the technical cap of the present invention for both types of bottles, with classic neck with protruding retaining ring and the screw one with a right or left hand thread, with single or multiple thread principles.

A fourth aim of the present invention for the realization of a method for the production of fizzy and sparkling wine re-fermented in a bottle and in autoclave was to divide this method in “Long” for the re-fermentation in bottle of wine in method typically called Classic and, “Short” for the “conservation” in a bottle of wine typically by a method re-fermented in autoclaves defined Charmat which is preserved in a bottle along with the yeasts after re-fermentation by autoclave.

A fifth aim has been to provide the technical cap of a valve, preferably by a manually rotating valve shaped as a spherical segment with one base, which allows the passage of a quantity of yeast and substances contained therein, to and from a interspace or containment chamber, obtained after said valve.

A further aim of the present invention for the realization of a method for the production of fizzy and sparkling wine re-fermented in a bottle and in autoclave was that of working with the application of a technical cap for both types of bottles, for classic neck with a protruding retaining ring and the screw one with a right or left hand thread, with single or multiple principle threads. The method by means of such a technical cap allows to perform the final stage of the method, that is the disgorging without uncorking the bottle, yeasts and substances contained in them, towards a interspace or containment chamber which forms and defines the top of the technical cap and which can also be removed from the body of the same technical cap, to enable the disposal of such yeasts.

Another aim consists in the realization of such interspace or chamber for containing pressure-tight seal towards the side of the valve opposite to the neck of the bottle and, forming an integral part of the top of the same technical cap.

Another aim of the present invention in the realization of a method for the production of fizzy and sparkling wine re-fermented in a bottle and in autoclave and is derived from the application in a different phase of processing of said technical cap which also allows insertion into the bottle, without uncapping of the said bottle, through the containment chamber described in previous sections, of natural substances and additives, conventionally used in the production of fizzy and sparkling wines.

Finally, an aim has been to provide said interspace such as to be removed from the body of the same technical cap, after disgorging and for the insertion in the bottle, through the valve itself, of yeast, substances and additives, used in the production of fizzy and sparkling wines.

These and other advantages will appear from the following detailed description of the preferred embodiments with the help of the attached schematic drawings, whose details of execution are not to be considered limitative but only illustrative.

DRAWING CONTENT

FIG. 1 is a view of the whole section of the technical cap made of composite material for the capping of fizzy and sparkling wine for a screw bottle with a valve shaped as a spherical segment with one base in the closed position.

FIG. 2 is a view of the whole section of the technical cap made of composite material for the capping of fizzy and sparkling wine for a screw bottle with a valve shaped as a spherical segment with one base in the opened position.

FIG. 3 is a view of the whole section of the technical cap made of composite material for the capping of fizzy and sparkling wine for a classic bottle-neck with protruding ring retainer, with a valve shaped as a spherical segment with one base in the closed position.

FIG. 4 is a view of the whole side of the technical cap made of composite material for the capping of fizzy and sparkling wine for a classic bottle-neck with protruding ring retainer, with exemplification of the lever for manual rotation of the valve and the respective cage for retaining the said technical cap to the ring of the classic bottle-neck.

FIG. 5 is a block diagram illustrating the steps of the Classic method compared to those of the method so-called “Long” of the present invention.

FIG. 6 is a block diagram illustrating the steps of the Charmat method compared to those of the method so-called “Short” of the present invention.

EXAMPLE OF REALIZATION OF THE INVENTION

The technical cap of FIG. 1 is of the type made of composite material for the final capping in a method for the production of fizzy and sparkling wine (10) re-fermented in the bottle (200-300) and in an autoclave. The technical cap (10) of the present invention is achieved for both types of bottles, by classic neck with protruding ring retainer (200) (FIGS. 3, 4) and screw one with right or left hand thread, in single or multiple principle threads (300) (FIGS. 1, 2). In this case the said technical cap (10) is of the type provided with a valve, preferably a manually rotating valve (40) that is shaped as a spherical segment with one base (41), which allows the passage of a quantity of wine, yeast and substances contained therein, to and from a interspace or containment chamber (60), obtained after such a valve. This interspace or containment chamber (60) is pressure-tight sealed and, shapes and delimits, the top (20) of the same technical cap (10) when said top is of the type in shape of a removable lid. Said interspace or containment chamber (60) can also be removed from the body of the same technical cap (10), after the unloading and for inserting in the bottle, through the manual rotation of the valve (40) in the positions of open (30b) and closed (30a), the yeasts, substances and additives used in the production of fizzy and sparkling wines.

Again said technical cap (10) is designed to be fixed to a classic bottle-neck (FIGS. 3 and 4) with projecting retaining ring (200) in the pressure mounted version (90), provided with sealing gasket (80) and safety cage (100) and to be screwed to a bottle with a screw neck (300) (FIGS. 1 and 2), in the version with an internal thread made in single or multiple principles (70), also provided with gasket seal (80).

Again, the technical cap (10) made of composite material for the final capping of fizzy and sparkling wine (10) re-fermented in the bottle (200-300) and in an autoclave, is also formed from an inner portion of a truncated cone shape (50) which serves to facilitate the discharge of the yeast agglomerate which is precipitated in the inner part of the neck of the bottle (200-300) and is deposited by gravity, specific weight and pressure, on the surface of the valve, preferably a manually rotating valve (40) that is shaped as a spherical segment with one base (41), where the yeast will lie as a preservative of bottled fizzy and sparkling wine and re-fermented in the bottle or re-fermented in the autoclave and then bottled unfiltered, by an pressurized bottler.

The said technical cap (10) made of composite material for the final capping of fizzy and sparkling wine (10) re-fermented in the bottle (200-300) and in an autoclave, thus serves and allows the disgorging of the yeast and sediment associated with it, with an upside down bottle, by gravity, specific weight and pressure, via the internal part of a truncated cone shape (50) which facilitates the deposit of such yeast and sediment on the surface of the valve, preferably a manually rotating valve (40) that is shaped as a spherical segment with one base (41) which normally remains in the closed position (30a).

Always the technical cap (10) allows in time prior to the uncapping of the bottle (200-300), through such a valve, preferably a manually rotating valve (40) that is shaped as a spherical segment with one base (41) which is rotated open (30b) through the actuation of the rotation valve lever (400), the transition and storage of the yeast and sediment in the containment chamber (60) which is pressure-tight sealed, shapes and delimits, the top (20) of the technical cap (10) itself. Finally, as a last operation, said ball valve manually rotating (40) is rotated again closed (30a) through the actuation of the rotation valve lever (400); the technical cap (10) is removed together with the yeast and sediment present in it and the wine can be tasted in its most pristine and natural form with no added sulfites.

Again, still the technical cap (10) made of composite material for the final capping of fizzy and sparkling wine, re-fermented in the bottle (200-300) and in an autoclave, also serves and allows by the reversing procedure described in the preceding paragraph, the insertion into said bottle (200-300) of additives to improve the quality of the wine such as sugars, spices and the like in a semi-hyperbaric manner, i.e. with the minimum possible entry of air.

The cylindrical shape of the technical cap (10) made of composite material for the final capping of fizzy and sparkling wine re-fermented in the bottle (200-300) and in an autoclave, as it is represented in the drawings is purely by way of example.

The method for the production of wine (V) fizzy and sparkling re-fermented in a bottle and in an autoclave, comprises at least a phase in which is achieved the maintenance of yeasts (T2) of secondary fermentation or re-fermentation, inside the bottle, keeping intact, inside said bottle (200, 300) re-fermented wine, without the addition of sulfites and capped (T3) by means of a single technical cap (10) realized in such a way as to allow the discharge of wine, and yeast agglomeration or introduction of additives into the bottle (200, 300) so that said method of production of fizzy and sparkling wine re-fermented in a bottle and in an autoclave is carried out with maintenance of yeasts in said bottle (200, 300) without preservatives. Still more in particular said technical cap (10) allows the execution of the phase of the method before the tasting i.e. the discharge without uncapping the bottle (200, 300), of the yeasts and substances contained in them, towards the interspace or containment chamber (60) which forms and defines the top of the technical cap (10) and which can also be removed from the body of the same technical cap, to enable the disposal of such yeasts. In this way the only opening of the bottle (200, 300) which occurs at consumption avoids the onset of oxidation phenomena and therefore does not require the relative use of antioxidants, in this case sulfites. In FIG. 5 and FIG. 6 are illustrated and compared by a block diagram, respectively, the phases of the Classic and Charmat methods with those of the present invention.

Always the said method for the production of wine (V) fizzy and sparkling re-fermented in a bottle (200, 300) and in an autoclave is called “Long” when re-fermented in the bottle (200, 300) and is illustrated in FIG. 5 by means of a block diagram, which illustrates and compares the phases of the Classic method with those of the present invention. In particular said phases include at least:

• • a) The addition of sugar and yeast (T1)
  • b) bottling (T2)
  • c) Application (T3) technical cap (10)
  • d) Admission to the cellar for at least 9 months (T4)
  • e) Decantation on pupitre (T5)
  • f) Dressing (T6)
  • g) Packaging with the bottle (200, 300) upside down (T7)
  • h) Additional short decantation (T8)
  • i) Isolation of yeasts by means of said technical cap (T9).
    The phases of the “Long” method object of the present invention differ from those of the Classic method after the addition of sugar and yeast (A2-T2) where while in the Classic method phase the bottle with a crown type provisional capping (A3) in the “Long” method instead applies (T3) directly onto the neck of the bottle (200, 300) the technical cap (10) conversely, instead in the Classic method is performed the freezing of the neck of the bottle (A6) and treated with surface anti-freeze and immersed in a below zero bath; in the “Long” method the bottle is ready for dressing (T6). The boxing for the sale of the bottle (200, 300) may provide that the said bottle is packed upside down (T7) to facilitate the deposit of yeast always towards the technical cap (10). An additional short decantation (T8) is only required if during transport of the bottle (200, 300) the sediments of the yeasts are vigorously agitated and then a slight turbidity occurs in the wine such as to require an additional short decantation (T8) prior to the removal of said yeasts and subsequent tasting (T10), which occurs after removal (T9) and isolation of yeast by the technical cap (10).

Again, the said method for the production of wine (V) fizzy and sparkling re-fermented in a bottle (200, 300) in an autoclave is called “Short” when re-fermented in an autoclave and is illustrated in FIG. 6 by means of a block diagram, which illustrates and compares the phases of the Charmat method with those of the present invention. In this case these phases include at least:

• • a) The addition of sugar and yeast (T1)
  • b) Secondary fermentation in autoclave (T2)
  • c) Bottling under pressure (T3)
  • d) Application (T4) technical cap (10)
  • e) Decanting on pupitre T5)
  • f) Dressing (T6)
  • g) Packaging with the bottle upside down (T7)
  • h) Additional short decantation (T8)
  • i) Isolation of yeasts through technical cap (T9)
    The phases of the “Short” method object of the present invention differ essentially from those of the Charmat after fermentation in an autoclave (A2-T2) whereas while in the Charmat method occurs the filtration of yeasts and sediments (A3), in the method of the present invention occurs the filling of the bottle (200-300) under pressure (T3) of the re-fermented wine containing yeast and sediment. While in the Charmat method is carried out the filling of the bottle under pressure (A4) in the method of the present invention is applied (T4) directly on the neck of the bottle the technical cap (10). Whereas in the Charmat method are added sulfites and other (AS) and is permanently capped the bottle (A6), in the “Short” method of the present invention there is a decantation on pupitre (T5) and a subsequent dressing (T6) of the bottle which follows the boxing for the sale of the bottle, which may include the packaging upside down (T7) to facilitate the deposit of yeast always towards the technical cap. An additional short decantation (T8) is only required if during transport of the bottle the sediment of the yeasts are vigorously agitated and then a slight turbidity occurs in the wine such as to require an additional short decantation (T8) prior to the removal of those yeasts and subsequent tasting (T10), which occurs after removal and isolation of yeasts (T9) through the technical cap (10).

In said FIG. 5 and FIG. 6 are illustrated and compared by a block diagram, respectively, the phases of the Classic and Charmat methods with those of the present invention, purely by way of example.

REFERENCES

• (10) Technical cap
• (20) Top of the technical cap
• (30a) Valve closed
• (30b) Valve opened
• (40,41) valve shaped as a spherical segment with one base
• (50) Inner part of a truncated cone shape
• (60) Containment chamber
• (70) Version with internal thread by single or multiple principles
• (80) Seal gasket
• (90) Pressure mounted version
• (100) Safety cage
• (200) Bottle with protruding ring retainer neck
• (300) Bottle with screw neck
• (400) Rotation valve lever

FIG. 5 Classic Method

• (V) Still wine
• (A1) Adding of sugar and yeast (“liqueur de triage”)
• (A2) Bottling
• (A3) Capping the bottle by crown cap
• (A4) Storage in a cellar for at least 9 months (for fermentation and stabilization)
• (A5) Decanting for yeast and sediment (half “pupitre”)
• (A6) Freezing the bottle neck
• (A7) Uncapping and disgorging the frozen yeasts
• (A8) Top up same wine sulfites and other (“liqueur d'espedition”)
• (A9) Final capping and dressing
• (A10) Stabilization (del “liqueur d'espedition”)
• (A11) Sale and consumption

FIG. 5 “Long” Method

• (V) Still wine
• (T1) Add sugar and yeast (“liqueur de tirage”)
• (T2) Bottling
• (T3) Capping the bottle with technical cap
• (T4) Storage in a cellar for at least 9 months (for fermentation and stabilization)
• (T5) Settling of the yeast and sediment (half “pupitre”)
• (T6) Dressing
• (T7) Sell bottle upside down
• (T8) Additional short-decantation
• (T9) Isolation of yeasts through technical cap
• (T10) Consumption

FIG. 6 Charmat Method

• (V) Still wine
• (A1) Add sugar and yeast (“liqueur de tirage”)
• (A2) Fermentation in the autoclave (minimum for a month)
• (A3) Yeast and sediment filtration
• (A4) Fill the bottle under pressure
• (A5) Adding sulfites and other (if any prescribed by the oenologist)
• (A6) Final capping
• (A7) Dressing
• (A8) Sale

FIG. 6 “Short” Method

• (V) Still wine
• (T1) Add sugar and yeast (“liqueur de tirage”)
• (T2) Fermentation in the autoclave (minimum for a month)
• (T3) Fill the bottle under pressure (with Yeast and sediment)
• (T4) Capping with technical cap
• (T5) Decantation on pupitre
• (T6) Dressing
• (T7) Sell bottle boxed upside down
• (T8) Additional short-decantation
• (T9) Isolation of yeasts through technical cap
• (T10) Consumption

Claims

1-5. (canceled)

6. A technical cap (10) formed of composite material for the capping of the opening of bottles within which fizzy and sparkling wine is re-fermented and bottles to which fizzy and sparkling wine re-fermented in an autoclave has been transferred unfiltered by a pressurized bottler, said technical cap being suitable for the type of bottle (200) with protruding ring retainer neck and the type of bottle (300) with a screw neck with single or multiple principles, said technical cap (10) comprising a valve (40) for closing and opening said bottle opening, an interspace or containment chamber (60) arranged in said technical cap (10) communicating with said bottle opening when said valve (40) opens said bottle opening;

whereby the opening of said bottle opening by said valve (40) allows the passage of a quantity of wine and yeast agglomeration contained therein to said interspace or containment chamber (60) or the passage of natural substances and additives used in the production of fizzy and sparkling wines contained in said containment chamber (60) to said bottle, so that the re-fermented wine inside the bottle is not oxidized due to the lack of oxygen so that sulfites need not be added to the re-fermented wine for preservation.

7. The technical cap (10) as defined in claim 6, wherein said valve (40) comprises a manually rotatable hemispherical ball valve (40) actuated by a rotatable external lever (400) and said technical cap (10) further includes an internal part (50) of truncated cone shape facing the bottle opening so as to facilitate the unloadening of the yeast agglomerate precipitated in an inner part of the neck of the bottle (200, 300) deposited by gravity, specific weight and pressure on an inner surface of the valve (40), where such yeast agglomerate is a preservative of the fizzy and sparkling wine, and wherein said technical cap (10) further includes a removable top (20) which seals the interspace or containment chamber (60) so that upon removal of the top (20) from the technical cap (10) the quantity of wine and yeast agglomeration transferred from the bottle to the chamber (60) can be removed and the additives to the bottle (200, 300) can be admitted in a semi-hyperbaric manner through the containment chamber (60).

8. The technical cap (10) as defined in claim 7, wherein said top (20) is adapted to be closed on said technical cap (10) by said rotatable external lever (400) upon the manual rotation of said ball valve (40).

9. The technical cap (10) as defined in claim 6, wherein said technical cap is adapted for use with a bottle (300) with a screw neck and includes an internal thread with single or multiple principles (70).

10. The technical cap (10) as defined in claim 6, wherein said technical cap is adapted for use with a bottle (200) with a classic bottle neck having a retaining ring and which is a pressure mounted version (90).

11. A method for the production of fizzy and sparkling wine re-fermented in a bottle (200, 300) according to a “Long” method utilizing the technical cap (10) according to claim 6, comprising the following phases:

a) the addition (T1) of sugar and yeast to still wine;

b) bottling (T2) the sugar and yeast containing still wine into a bottle (200, 300);

c) capping (T3) the filled bottle (200, 300) with the technical cap (10);

d) storage (T4) of the filled and capped bottle (200, 300) in a wine cellar for at least nine months;

e) decantation (T1) of the bottled wine for yeasts and sediments on a pupitre;

f) dressing (T6) the decanted bottled wine by the removal of accumulated yeast and sediments from the bottle neck to the containment chamber (60) of the technical cap (10) and then from the technical cap (10);

g) packaging (T7) of the decanted and dressed bottled wine with the bottle inverted;

h) additional short decantation (T8) of the inverted bottled wine if during transportation and short storage before uncapping of the bottled wine a slight turbidity occurs in the wine; and

i) isolation (19) of the yeasts of said short decantation in the interspace or containment chamber (60) of said technical cap (10) prior to uncapping of the bottled wine.

12. The method as defined in claim 11, which further comprises the phase of inserting in the bottle, subsequent to the capping of the bottle with the technical cap (10) and without uncapping of the bottle, through said containment chamber (60) of natural substances and additives used in the production of fizzy and sparkling wines.

13. A method for the production of fizzy and sparkling wine re-fermented in a bottle (200, 300) according to a “Short” method utilizing the technical cap (10) according to claim 6, comprising the following phases:

a) the addition (T1) of sugar and yeast to still wine;

b) fermentation (T2) of the sugar and yeast containing still wine in an autoclave;

c) bottling (T3) the fermented wine in a bottle (200, 300) by a pressurized bottler together with the fermentation yeasts of the autoclave without filterization;

d) capping (T4) the filled bottle (200, 300) with the technical cap (10);

e) decantation (T5) of the bottled wine for yeasts and sediments on a pupitre;

f) dressing (T6) the decanted bottled wine by the removal of accumulated yeast and sediment from the bottle neck to the containment chamber (60) of the technical cap (10) and then from the technical cap (10);

g) packaging (T7) of the decanted and dressed bottled wine with the bottle inverted;

h) additional short decantation (T8) of the inverted bottled wine if during transportation and short storage before uncapping of the bottled wine a slight turbidity occurs in the wine; and

i) isolation (T9) of the yeasts of said short decantation in the interspace or containment chamber (60) of said technical cap (10) prior to uncapping of the bottle.

14. The method as defined in claim 13, which further comprises the phase of inserting in the bottle, subsequent to the capping of the bottle with the technical cap (10) and without uncapping of the bottle, through said containment chamber (60) of natural substances and additives used in the production of fizzy and sparkling wines.