Abstract: A liquid may be aged and infused using a wooden infusion apparatus having grain oriented along a longitudinal axis of a rod. One preferred infusion apparatus comprises machining a grain oriented wooden cylinder into the shape of a spiral having a longitudinal central axis. A preferred method is disclosed for continuously machining wooden rods into spirals, and subsequently toasting them. Another infusion apparatus comprises a plurality of wooden discs connected by a longitudinal central axis in the form of a rod, the wooden discs which are toasted. The present invention allows for more control over the time required to properly age the wine and to impart the wood flavor by giving the producer more control over the amount of wood surface area that is exposed to the wine. The rate of infusion is increased substantially when the wood grain extends along the longitudinal axis of the infusion apparatus.

Abstract: A device for the non-deleterious, passive aging of wine wherein the interior of the semi-permeable wall of the aging container, which provides the interface between the wine and the atmosphere, has a substantially larger interface area per unit volume of wine than does that of the prior art device. The device employs a polyhedron shaped aging container or vessel having a volumetric capacity of greater than 30 gallons; and, a relationship (ratio) of the interior surface area of the container to the volume of the container from 0.33 square inches to 1.0 cubic inch to 4.0 square inches to 1.0 cubic inch. In one advantageous embodiment, the container is a rectangular hexahedron. In another advantageous embodiment, the container is a trapezoidal hexahedron.

Abstract: The invention substantially relates to the distillery industry.

Abstract: The invention relates to a system and method for regulating environmental parameters and losses in premises for aging and preserving wine comprising an air treatment unit (3) connected to a cold energy source (7) and to a heat energy source (8), a control module (9) configured to regulate the losses of wine occurring in the casks (2) of the premises (1), acting on environmental parameters of the premises (1), such as temperature, relative humidity, speed of the air and generation of molds, without affecting the quality of the stored wine, while at the same time controlling and maintaining the environmental quality in the premises (1).

Abstract: The present invention relates to a kit to seal and preserve a partly drunk bottle of wine by injecting and leaving an unpressurised blanket of inert gas into the bottle through a self-sealing stopper (20). The device (10) contains a replaceable canister of compressed gas and is designed so that the whole injecting of gas process is carried out with a simple push down of the device onto the bottle. At the end of the process the wine will be kept in perfect condition for many months by leaving the stopper (20) in the bottle.

Abstract: A system and method for the non-deleterious acceleration of aging wine or spirits is described. The system employs a device, internal or external to the aging barrel, to induce a motion of the wine or spirits to be aged in excess of that inherent in the traditional aging process. The aging of wine or spirits is non-deleteriously accelerated by artificially increasing the movement of the liquid at the interface of the liquid and a semi-permeable wine aging container by mechanical means located internal or external to the semi-permeable container. In one aspect, the device is inserted into the barrel such as an impeller to mechanically move the Wine at the boundary layer, or a circulating for pump for hydraulic agitation. In another aspect, the device is exterior the barrel or container such as an external pump or fluidizer. Advantageously, the liquid is moved in a circular motion such that the liquid scrubs the barrel surface, while admixing the liquid by eddy currents.

Abstract: The present invention relates to an airtight preservation system of a consumer fluid within a container, and in particular a system for the preservation of said fluid, typically intended for alimentary consumption, from contamination by contact with outside atmosphere, in particular during the phase of delivery. The system according to the present invention is of easy installation, by virtue of a compact structure applicable to any container size and of an operation marked by utmost rationality.

Abstract: The invention relates to the food industry. A liquid product is treated and purified being passed through a mixture of sorbing components confined between filtering materials. Each portion of vodka poured from a bottle into a drinking vessel prior to be consumed is treated and purified by the consumer himself by pressing it from the bottle at an optimal flow rate through a primary filtering material, sorbing agent(s) and a secondary filtering material, which are placed in a cartridge body, using air pressure inside the bottle produced, as necessary, by means of a small-sized air pump which is arranged outside of the bottle in a body and is connected to an electrical micromotor.

Abstract: The invention substantially relates to the distillery industry. Said invention makes it possible to increase the vodka purification efficiency by that each portion of vodka poured from a bottle being treated and purified prior to the consumption thereof by a consumer and by that the treatment and purification are carried out so far as the vodka is consumed after being pushed out from the bottle by means of a small-sized centrifugal electric pump through a mixture of sorbing components inserted between filter materials directly into a drinking vessel.

Abstract: Method and device for accelerating the ageing of a wine contained in an open or closed container comprising the following steps: putting a wine to be processed in contact with a silver, gold, and copper alloy element having a surface and a composition defined in order to carry out accelerated and gauged oxidation-reduction of the wine. Thus, a standard for measuring the ageing aptitude of a wine, and for ensuring a wine is tasted under the best conditions, can be realized.

Abstract: A method for aging alcoholic liquids is disclosed, which utilizes an esterification catalyst to esterify alcoholic liquids in supercritical carbon dioxide, so as to significantly reduce the time required for aging of alcoholic liquids. The present invention also provides an apparatus for supercritical aging.

Abstract: A pourer for improving the taste of water includes a base and a tubular member extending longitudinally through the base. A spout extends outwardly from the tubular member and at least two magnets disposed longitudinally along the tubular member are provided for exposing the water to a magnetic field as the water passes through the tubular member and spout.

Abstract: A wooden spiral for flavoring wine, comprised of a strip of wood that has been shaped into a spiral. The spiral expands after insertion into a wine bottle so that at least a portion of the spiral is in contact with the inside of the wine bottle. The strip of wood may be optionally toasted, infused with flavor, or made from pre-flavored wood. The wooden spiral optionally comprises a weight that causes the spiral to sink to the bottom of a wine bottle or barrel. A logo may be optionally embossed or otherwise imprinted onto the wooden spiral such that when the spiral expands inside a wine bottle, the logo is visible to a consumer. A method of manufacturing a wooden spiral for flavoring wine.

Abstract: Method and device for accelerating the ageing of a wine contained in an open or closed container comprising the following steps: putting a wine to be processed in contact with a silver, gold, and copper alloy element having a surface and a composition defined in order to carry out accelerated and gauged oxidation-reduction of the wine. Thus, a standard for measuring the ageing aptitude of a wine, and for ensuring a wine is tasted under the best conditions, can be realized.

Abstract: A device for aromatising liquids for human consumption, in particular for wine, vinegar and distillates, comprises a main body (2) having at least one wood portion (3). The main body (2) can be associated to a tank for liquids for human consumption and the wooden portion (3) can be immersed at least partially into the liquid for human consumption.

Abstract: There is provided a fermentation apparatus that allows the separation of a wine, beer or other brewed or fermented beverage from its lees using a single container. The vessel can be used in wine making operation and is constructed so that the lees that settle out during fermentation may be mechanically trapped at the bottom of the vessel and the wine then removed, typically through a spigot, without contamination by the entrapped lees.

Abstract: A liquid may be aged and infused using a wooden infusion apparatus having grain oriented along a longitudinal axis of a rod. One preferred infusion apparatus comprises machining a grain oriented wooden cylinder into the shape of a spiral having a longitudinal central axis. A preferred method is disclosed for continuously machining wooden rods into spirals, and subsequently toasting them. Another infusion apparatus comprises a plurality of wooden discs connected by a longitudinal central axis in the form of a rod, the wooden discs which are toasted. The present invention allows for more control over the time required to properly age the wine and to impart the wood flavor by giving the producer more control over the amount of wood surface area that is exposed to the wine. The rate of infusion is increased substantially when the wood grain extends along the longitudinal axis of the infusion apparatus.

Abstract: A sprinkling device, particularly for processes for making wine from red grapes, which can be associated with a fermentation and/or storage tank in order to recirculate the wine must that is being fermented from the base region to the top region of the fermentation tank and to sprinkle the recirculated wine must in a stream into the top region of the fermentation tank, comprises: an auxiliary tank which can be fitted in a hatch or similar top opening of a main tank and which is provided with means for fixing to the hatch, first discharge means for the discharge of the wine must supplied to the auxiliary tank from the main tank, which means comprise a base opening of the auxiliary tank and a closure member which is movable between a closure position and an open position in order to produce a first sprinkling stream of the recirculated wine must, and second discharge means for the discharge of the wine must, which means are associated with the closure member and can discharge the wine must by means of a second

Abstract: An apparatus for treating a liquid includes a container containing a liquid, and a magnetic treatment device therefor. The magnetic treatment device may include an elastic band removably fastened around the container and urged thereagainst by elastic deformation of the elastic band, the elastic band being deformable to accommodate containers having different sizes. The magnetic treatment device may also include at least one permanent magnet carried by the elastic band for magnetically treating the liquid in the container. Alternately, the magnetic treatment device may include a band with a joint therein or a drawstring removably fastened around the container.

Abstract: The present invention is directed to a method and apparatus of treating wine to improve the wine's taste. This is accomplished by treating the wine with a magnetic field formed by one or more magnets, preferably at least two magnets. These magnets are positioned with one magnet at the base of a container that is holding the wine and another magnet at the top of the container.

Abstract: A wooden spiral for flavoring wine, comprised of a strip of wood that has been shaped into a spiral. The spiral expands after insertion into a wine bottle so that at least a portion of the spiral is in contact with the inside of the wine bottle. The strip of wood may be optionally toasted, infused with flavor, or made from pre-flavored wood. The wooden spiral optionally comprises a weight that causes the spiral to sink to the bottom of a wine bottle or barrel. A logo may be optionally embossed or otherwise imprinted onto the wooden spiral such that when the spiral expands inside a wine bottle, the logo is visible to a consumer. A method of manufacturing a wooden spiral for flavoring wine.

Abstract: A pourer for improving organoleptic properties for various beverages includes a base and a tubular member extending longitudinally through the base. A spout extends outwardly from the tubular member and at least two magnets disposed longitudinally along the tubular member are provided for exposing the beverage to a magnetic field as the beverage passes through the tubular member and spout.

Abstract: This invention combines several processes into on easy to use product. The glass sphere dramatically enhances the aeration procedure by gently exposing air to thin waves of wine as wine passes over the surface of the sphere. The integrated filter provides a larger surface than normally found in wine filtration devices. The supporting structure secures the decanter in such a way that consumers can easily dispense wine without handling a wine bottle or conventional decanter.

Abstract: A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) includes a container (12), a flavor insert (224) and an insert retainer (222). The container (12) defines a chamber (226) that retains the liquid (16). Further, the container (12) includes a wall (228A) having a container opening (228D) and a movable section (18) that selectively closes the container opening (228D). The flavor insert (224) imparts a flavor on the liquid (16). The insert retainer (222) is positioned in the chamber (226). The insert retainer (222) selectively retains the flavor insert (224) in the chamber (226) so that the flavor insert (224) can selectively removed from the insert retainer (222) and the container (12) via the container opening (228D) when the container (12) retains the liquid (16). In one embodiment, the flavor insert (224) can be selectively inserted into the insert retainer (222) via the container opening (228D) when the container (12) is retaining the liquid (16).

Abstract: A wine barrel having a rigid external reusable frame with replaceable wooden side panels and substantially identical upper and lower wooden ends assembled within the rigid external frame to provide a wooden enclosure for the wine. A liquid tight container is provided; the wine exposed only to wooden surfaces. Panels can be replaced in the frame with new panels or existing panels having an unused side can be removed, reversed, and reused. Assembly of the barrel is straightforward requiring only minimum tools and skills without the need for the hand-fitting expertise required in constructing a traditional barrel. When assembled, the rigid frame, and not the wood panels, supports all the external and internal loads of the wine barrel. For introduction of a caramel taste to the wine the wood panels can be initially placed in an oven with the degree of caramelization controlled by the oven temperature and exposure time.

Abstract: The present invention is a device to magnetically treat beverages by fastening to a beverage container. The present invention is preferably a magnetic fastener constructed and arranged to be attached to the neck of a wine bottle. The magnetic fastener comprises two semi-cylindrical halves, a spring mechanism connecting the semi-cylindrical halves and a plurality of magnets. Each semi-cylindrical half may preferably have a fastening end and a grasping end, wherein each fastening end may contain three columns of magnets which may preferably be substantially evenly spaced in the fastening end of the semi-cylindrical half. The magnets may preferably be aligned so that the polarity runs through the device, wherein the north pole is located at one end and south pole is located at the other end.

Abstract: The present invention is directed to a method and apparatus of treating wine to improve the wine's taste. This is accomplished by treating the wine with a magnetic field formed by one or more magnets, preferably at least two magnets. These magnets are positioned with one magnet at the base of a container that is holding the wine and another magnet at the top of the container.

Abstract: An apparatus and method for aging wine or spirits is described. The apparatus employs a plurality of spaced hollow semi-permeable tubes which provide an interface wall between the wine or spirits and the atmosphere whereby oxygen can infuse through the walls of the tube into the wine or spirits. In one embodiment, the wine or spirits are in contact with the outer surface of the tubes and the atmosphere with the inner surface. In another embodiment, the wine or spirits are in contact with the inner surface of the tubes and the atmosphere with the outer surface.

Abstract: A device for magnetically treating materials includes a base, and at least one magnet carried by the base to generate a magnetic field within the material. In some embodiments, the material may be within a container, and the magnetic field may be generated within the container to magnetically treat the material. The material may be a beverage and the magnetic treatment may enhance the flavor of the beverage, or may be an emollient and the magnetic treatment may change a characteristic of the emollient. The device may include a base, a plurality of tubular members extending upwardly from the base and arranged in spaced-apart relation to receive the material, and at least one magnet within each of the tubular members to generate a magnetic field within the material.

Abstract: This invention is a self-emptying tank for processing fluids having included solids, such as stainless steel tanks in wineries. The tank has a shell section having a lower end that is fixedly joined to the top perimeter of the tank's bottom section, at a non-horizontal junction. Preferably, the shell section is nominally a right circular vertical cylinder having front and back faces, the front face being vertically longer than the back face, which increases the cylindrically-shaped area available at the front of the tank for instruments and other ancillary devices. The formed junction between the shell section and the bottom section slopes downward from the back face to the front face of the shell section. At the bottom front of the bottom section of the tank is an outlet portion surrounding an outlet aperture, which provide a vertical, or close to vertical outlet from the tank that is preferably on the same or close to the same vertical plane with the front face of the tank.

Abstract: An automatically operating fermentation vat for wine-making establishments includes a main vat (2), an upper vat (4) over the main vat, an uplift pipe (8, 12, 10, 24, 26) for feeding the fermenting liquid from the bottom of the main vat to the upper vat, means (16, 14, 18) for discharging this liquid from the upper vat into the main vat so as to spray the layer of marc floating in the main vat and injector means (20, 32) associated with the uplift pipe for injecting an oxygen-containing gas into the liquid flowing through the said pipe, characterized in that the uplift pipe has a first outlet aperture (24) directing liquid into the upper vat (4) and a second outlet aperture (40) which directs the liquid into the mass of liquid in the main vat, valve means (22) being associated with the uplift pipe for selectively directing the liquid into the upper vat or into the main vat or both at the same time though the two outlet apertures.

Abstract: Methods for recovery of tartrate-containing, insoluble solids from an essentially settled grape-based mixture. More generally, methods for the recovery of insoluble solids, that have a predetermined characteristic from essentially settled mixtures are disclosed. The methods include performing proxy analyses on samples taken from the mixtures in order to determine at what time recovery should begin and end. Performing titration is detailed as a particular proxy analysis.

Abstract: A control system for maintaining the temperature and humidity for a wine storage area within a predetermined range and at low operating cost includes a conduit field buried in a sand layer at a depth where the temperature normally ranges from 55 to 57 degrees F. An air intake is preferably disposed on a north side of a new or existing structure and draws outside ambient air into the conduit field when an exhaust fan is on and a partial vacuum is created in the wine storage area. The temperature and humidity of the ambient air are altered, as desired, during its passage through the conduit field until it is discharged in the wine storage area as a conditioned air. A pair of thermostats each individually control operation of the exhaust fan so as to maintain temperature below a first maximum setting and above a second minimum setting.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: A pump-over fermentation tank has a valve between the pump-over chamber and fermentation chamber providing multi-directional diffusion of the pump-over liquid into the fermentation or extraction chamber. The valve is opened slowly for irrigation of the fermentation cap and is opened rapidly to achieve mixing of the contents in the fermentation chamber. The valve is self-centering in the near-closed position, and in a particular embodiment has diffusers on the perimeter of the valve to direct the pump-over liquid to different regions of the surface of the contents in the fermentation chamber.

Abstract: Smart brewery equipment mainly comprises a frame, at least a storing barrel, a ferment tun and a distilling barrel, where the ferment tun has a ferment cask with a filter and a compression apparatus. The compression apparatus is employed to secure air seal between the top lid and the ferment cask to ensure the successful process of fermentation. The distilling barrel constitutes a distilling cask, a compression apparatus and a cooling piping. The compression apparatus is designed to ensure the air seal between the top lid and the distilling cask. The top lid has a space inside to receive the cooling piping which cools down the steam wine into the finished wine, which flows out, to the storing barrel ready for drinking.

Abstract: A wine preserving assembly which simultaneously delivers an inert-gas to the headspace of a wine bottle while simultaneously evacuating undesirable gas contained in the headspace through the action of operatively engaging an inert gas-containing vessel to the wine preserving assembly.

Abstract: The present invention relates to an apparatus for preserving and dispensing wine or champagne. The apparatus provides a housing having a container support for holding wine or champagne bottles, a plurality of removable stoppers for insertion in the bottles, a nitrogen generator for generating a nitrogen rich gas from air, a nitrogen storage tank for storing the generated nitrogen rich gas, a cooling system for cooling certain bottles and dispensers for providing wine or champagne from the bottles to a user. The nitrogen generator draws in ambient air, adsorbs the oxygen from the air and stores nitrogen rich gas in the nitrogen storage tank. The nitrogen storage tank supplies the nitrogen rich gas to the bottles for preserving the wine or champagne. The stoppers include a nitrogen line and a supply line. The nitrogen line communicates nitrogen rich gas into the bottles and the supply line communicates wine or champagne from the bottles to the dispensers.

Abstract: An accelerated wine aging process comprises wrapping a container of wine with a substrate coated with spinel, AB2O4, said spinel irradiates an electromagnetic wave length 3-30 micron.

Abstract: An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including a structure for producing electrical signals that can be used to detect said escape of fermentation gasses.

Abstract: A wine preserving assembly which simultaneously delivers an inert-gas to the headspace of a wine bottle while simultaneously evacuating undesirable gas contained in the headspace through the action of operatively engaging an inert gas-containing vessel to the wine preserving assembly.

Abstract: A superior device for maturing wine which utilizes one or more cored oak slabs inserted into airtight containers of various volumes and materials whereby controlled oxidation of the wine may occur through the oak without prospect of air contamination or excessive loss of wine volume. The disclosure describes application to volumes ranging from 5 gallons to 5000 gallons (and more) and to vessels made of food grade plastic, stainless steel or white oak.

Abstract: A fermentation tank particularly for plants for making red wine is described and comprises a main tank for holding the must, an upper tank disposed above the main tank, apparatus for periodically supplying a portion of the must from the bottom of the main tank to the upper tank, valve apparatus defining, with the base of the upper tank, an out-flow aperture the size of which is variable between a closed position and a fully-open position and which can discharge the must from the upper tank to the main tank so as to spray the layer of marc floating on the must held in the main tank, and actuator apparatus associated with the valve apparatus for the opening and closure thereof; the actuator apparatus comprise an electromagnetically operated actuator, a control and operating unit optionally being provided and arranged to define, by way of the actuator apparatus, the position of the valve apparatus and/or the rules governing the opening/closure movement thereof.

Abstract: 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 the valve may be closed to substantially trap the sediments in the collection receptacle and obstruct flow therefrom.