DESCRIPTION

Title of the invention

PRESERVATION METHOD OF A WINE AND CAP FOR IMPLEMENTING THE METHOD

Technical field

The present invention relates to a preservation method of wine in a bottle after the opening of the bottle and the partial drinking of the contained wine according to the characteristics of the pre-characterizing portion of claim 1.

The present invention also relates to a cap for implementing such a preservation method of a wine in a bottle after the opening of the bottle and partial drinking of the contained wine.

Prior art

In the field of the wine treatment during the production of the same wine by starting from the must extraction phase, it is known the use of inert gases, mainly carbon dioxide, nitrogen or mixture of two or more inert gases, in order to create an atmosphere devoid of oxygen in the remaining space into the wine containers after their filling. In the solution of prior art, in fact, an inert gas or mixtures of inert gas are used during the preservation process for avoiding wine oxidation into the containers, which are hermetic to the gas. Adduction circuits for inert gas or mixture of inert gases are so connected to wine containers and, generally, by means of a control system is controlled the injection of the gas and its conservation in such a way to obtain an atmosphere without oxygen in the space that remains free into the wine containers after their filling with wine and after that a part of contained wine has been extracted.

There are known also different kind of caps for hermetic sealing of the neck of a bottle, among which, for example, also solutions in which a rubber portion is expanded in the neck of the bottle as result of a traction of a lever, thereby separating the environmental atmosphere from the atmosphere which is present in the bottle, in particular in the remaining portion of the bottle after that at least a part of the contained beverage has been extracted.

A preservation technique, known in the prior art, provides that, when a part of wine is extracted from a bottle, this taking of wine is made in such a way to let to enter nitrogen into the free space of the bottle during the partial emptying, the nitrogen adduction having to happen directly when the wine is poured from the bottle. For this purpose, as soon as the bottle is opened and before that the pouring phase of wine, from the bottle into a wine glass, starts, it is provided that the bottle be closed again immediately with a cap different to the one that initially closed the bottle, before its opening, such a cap being equipped with a first little through pipe that on one side is communicating to the free space of the bottle and on

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SUBSTITUTE SHEETS (RULE 26) the opposed side is connected to a nitrogen tank. A second little through pipe on one side is inserted into the bottle up to the bottom of the same bottle and outside is ending with a faucet. A time that the bottle has been closed with the cap equipped with two described little pipes, the valve of the nitrogen tank is opened and the gas, with a low pressure in the order of 0,1 bar over the atmospheric pressure, flows into the bottle, in such a way that the gas goes into the free space of the bottle above the wine level. By opening the faucet of the second little pipe, the wine, pushed by the pressure created by the gas, is spilled in the glass and the nitrogen will flow into the bottle by avoiding that air be absorbed into the free space of the bottle, above the wine level.

Additional systems of the prior art provide that the air is removed from the free space which is present in the bottle partially emptied, by creating a condition of under-vacuum preservation. The bottle, of which a certain quantity of wine has already been poured, which is closed again with a particular cap that is manufactured in such a way to allow to a little vacuum pump to suck the air by creating the vacuum inside the bottle, above the wine.

The application US2008/290062 describes a cap and a method for its use for maintaining a liquid, as wine, inside a bottle and for reducing at the minimum the oxidation contained within the bottle. The cap comprises a head portion sized for staying outside the bottle opening and a neck portion sized for adapting to and being maintained inside the neck of the bottle. The cap also has an inlet for inert gas for receiving a pressurized inert gas supply and for introducing the inert gas near the level of the liquid inside the bottle and an outlet for the gas for discharging the gas from the bottle after the introduction of the inert gas. The cap is provided with a plurality of gaskets that prevents substantially to the liquid to pass through the cap when the neck portion is arranged inside the bottle opening.

The application EP 1 548 098 describes a preservation method of wine inside an opened bottle by means of the introduction of an inert gas through a sealing that seals the bottle previously opened. An adapter seals the bottle and the inert gas is injected in the bottle through the sealing by a removable gas supply. The gas supply is fastened to the adapter in an hermetic way while the adapter seals the bottle of wine in a hermetic way. The gas supply may be removed from the adapter and used with other adapters for preserving other bottles of wine, whereas each adapter seals the inert gas inside of a respective bottle of wine up to when it is necessary to drink again the wine from a particular bottle.

The application EP 1 534 816 describes a method and an apparatus for the preservation of the contents of a beverage container partially filled, as an opened bottle of wine. The method comprises the phases of removing of the gas from the container up to the achievement of a first pre-set pressure and of supplying of an inert gas to the container up to the achievement of a second pre-set pressure. For preserving the contents of a sparkling

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SUBSTITUTE SHEETS (RULE 26) wine, a pressurized gas may be supplied to the container up to the achievement of a third pre-set pressure.

The EPO document registered with the number XP055517224 describes a device for measuring the carbon dioxide in the wine.

Problems of prior art

The known solutions of the prior art relative to the preservation method often concern uses that involve wine containers of great sizes with the resorting to adduction circuits for inert gas or mixture of inert gases that are applicable with difficulty in a domestic sphere or otherwise when the need to preserve the wine in a single bottle, after its opening and after that at least a part of contained wine has been extracted for drinking, arises.

Anyway, the solutions that, instead, provide the use of sealing caps, although by improving the conditions of preservation of the wine within the bottle, are not able to guarantee a prolonged preservation with the conservation of the organoleptic properties of the contained wine, since the problem of the exposure of the remaining wine within the bottle to the oxygen contained in the free volume of the bottle, which is not occupy by the same wine after that a part of contained wine has been extracted for drinking it, remains.

The previously described solutions of the prior art, based on the system with the double little pipe and adduction of nitrogen, however has some problems, since, although by impeding the contact with the oxygen of the air, it is not impede the leak of carbon dioxide from the wine, that, on the contrary it is made possible because of, in presence of an atmosphere made of nitrogen only, the wine will dissolve the carbon dioxide to such atmosphere up to the achievement of a condition of equilibrium.

The solution of the prior art that provide a condition of vacuum preservation, although been efficient for preventing the contact with the oxygen of the air, don’t solve the problem of leak of carbon dioxide from the wine, since the presence of a condition of vacuum preservation, on the contrary, facilitates the leak of carbon dioxide from the wine.

The solution that provide that a gas be sprayed from a spray canister equipped with a straw, which can be inserted into the neck of the bottle, and the subsequent capping of the same bottle, doesn't guarantee a complete discharging of air and so, of the oxygen, but rather a reduction of oxygen which is present following the mixture of the sprayed gas with the air already present in the bottle. Such a mixture is also totally uncontrollable and it’s not possible to identify the remaining quantity of oxygen effectively remained within the bottle and it’s not possible to insert a controlled quantity such to establish an equilibrium condition with the gases of the wine, as for example the carbon dioxide that progressively will be leaked to the free space that has been at least partially deprived of carbon dioxide for replacement with the gas of the spray canister.

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SUBSTITUTE SHEETS (RULE 26) Referring to the known caps for a hermetic sealing of the neck of the bottle, as for example solution wherein a portion made of rubber is expanded into the neck of the bottle following a traction of a lever, it should be noted that they are not adapted to guarantee an adequate sealing for all the types of bottles. Usually, the wine is contained in bottles of the traditional type as Bordeaux, hock, champagne, etc... In recent years, especially abroad, the use of different bottles has been catching on, particularly bottles with screw cap. Whereas, in the bottles of traditional type, the neck of the bottle has an inner diameter in correspondence of the mouth of about 17 mm., in the bottles with screw cap or other type of bottles, such a mouth has a different diameter, generally greater, that may reach 21 mm.. The known expansion stoppers are not adapted to be used on bottle of which the neck has a different internal diameter, having to provide, eventually, for expansion stoppers adapted to each type of bottle for guarantee an efficient hermetic closing both of bottles with smaller internal diameter and of bottles with greater internal diameter.

Aim of the invention

The aim of the present invention is to provide a preservation method of a wine within a bottle after that the bottle has been opened and after that at least a part of the contained wine has been extracted for drinking it.

Additional aim of the present invention is to provide a cap for implementing such a method.

Concept of the invention

The aim is achieved by the characteristic of the main claim. The sub-claims represent advantageous solutions.

Advantageous effects of the invention

The solution according to the present invention, through the considerable creative contribution, the effect of which constitutes an immediate and significant technical progress, presents various advantages.

The inventive method allows to obtain an efficient preservation of the wine within a bottle after that the bottle has been opened and after that at least a part of the contained wine has been extracted for drinking it.

Advantageously the method results easily able to be used also in the domestic sphere or in the restaurant sphere or in the wine bars.

Further, the method doesn’t require the implementation of complex and expansive adduction circuits of inert gas or mixtures of inert gases.

Furthermore, the inventive solution allows a reduction of the waste, since the bottles of wine that have been partially consumed only are able to maintain efficiently the remaining wine in well preservation conditions also for prolonged times as for example for more than

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SUBSTITUTE SHEETS (RULE 26) one week, by obtaining essentially an almost unchanged maintenance of the organoleptic properties.

The reduction of the waste causes also advantages of the economic type, as for example by considering the distribution of wine, particularly of quality wine, inside places for public distribution of beverages, as for example wine bars or places wherein the restaurant services are usually carried out.

Advantageously the method and the inventive system allows to preserve the value and the taste of that wine in each characteristic thereof at condition equal to the ones present when the bottle was not opened.

Definitions

The term“halved bottle” means a bottle that has been opened and partially emptied of the beverage contained therein, being able, for example, to have been extracted a quantity of beverage lower than a quarter, comprised between a quarter and a half, comprised between a half and three-quarters of the total contents of the bottle.

Description of the drawings

In the following a design solution is described with reference to enclosed drawings, which are to be considered as a non-exhaustive example of the present invention in which:

Fig. 1 shows a perspective view of a cap adapted for realizing the method according to the present invention, in a first position thereof.

Fig. 2 shows a perspective view of the cap of Fig. 1 , in a second position thereof.

Fig. 3 shows a perspective view of the cap of Fig. 1 , in a third position thereof.

Fig. 4 shows a perspective view of the cap of Fig. 1 , in a fourth position thereof.

Fig. 5 shows a perspective view of the cap of Fig. 2 in the second position thereof, from a different point of view.

Fig. 6 shows a perspective view of the cap of Fig. 1 in the first position thereof from a different point of view.

Fig. 7, Fig. 8, Fig. 9, Fig. 10 show schematic partially cross-sectional views explaining some phases of the method according to the present invention.

Fig. 11 shows a cross-sectional view of the cap of Fig. 1.

Fig. 12 shows a cross-sectional view of the inventive cap according to a further possible embodiment.

Description of the invention

The present invention concerns a preservation method of wine within a bottle after that the bottle has been opened and after that at least a part of the contained wine has been drunk. Furthermore, the present invention concerns a cap for implementing such a method.

Particularly, the described solution is applicable to a bottle of wine, after that the bottle

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SUBSTITUTE SHEETS (RULE 26) has been opened, a certain quantity of wine has been extracted from the bottle and the bottle must be subsequently replaced with a remaining quantity of wine to be preserved for a consummation that will occur later.

Although it is well prepared and well cared for in the winemaking and stabilization phase, generally, when the bottles has been opened and remains halve, that is with a remaining part of beverage only, the remaining wine within the bottle may be also persevered in a discreet way for not more of two or three days. Subsequently to such a period the properties of the remaining wine within the bottle are irretrievably compromised.

The organoleptic quality of the wine is given by the different hundreds of substances that compose it, among which, for example, water, alcohol, acids, polyphenol, nitrogenous substances, mineral substances. The wine also contains gases dissolved in the liquid constituting the wine. All the substances that constitute the wine are balanced to each other.

After the pressing of grapes, ended the alcoholic fermentation, the wine must be protected against the air, since if it is left to itself, it would transform in vinegar, because of the activity of aerobic microorganisms as for example acetic acid bacteria and also the undesired oxidation process would be favored. In the oxidized wine, phenomena of browning in charge of polyphonic substances, clouding, changes in negative sense of smell and of taste may occur, because of the transformation of the aromatic compounds. In some cases, also only few hours may be sufficient for detecting the onset of such phenomena. The oxygen contained in the air is responsible of all these negative effects.

With the modern technologies of cleaning, clarification, demetallization, filtrations, microfiltration and/or helped by chemical products, generally, acescence is almost eradicated and when the wines are marketed, they are adequately stable both under the microbiologic profile and physic-chemical profile. As long as the wines are closed within the respective bottles, they are good maintained in the time, in function of, naturally, of the characteristics of each single wine and in function of the preservation conditions of the bottle. Furthermore, generally, the wine earmarked to the bottling is subject to a greater and more accurate selection intended to wine mainly healthy, stable and clear, this selection being advantageous also for the preservation of the wine after that the bottle has been opened, a certain quantity of wine has been extracted from the bottle and the bottle must be subsequently replaced with a remaining quantity of wine to be preserved for a consummation the will occur later. However, as good as the quality of the contained wine, this latter remains necessarily exposed to the problem of the oxidation, with the negative consequences for its preservation and also for the maintenance of its organoleptic properties.

It known that the wine contains dissolved gaseous, among which, for example carbon

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SUBSTITUTE SHEETS (RULE 26) dioxide, oxygen and sulfurated hydrogen. There is present nitrogen too, but a not in considerable quantities.

The oxygen is essential in the process of fermentation for the multiplication of the yeasts and is useful in the perfecting phases of the wines, but when the process of vinification is ended, it is necessary to avoid the contact with the air in order to avoid the contact with the oxygen for not having an additional absorption of this gas with the consequent activation of unwanted processes of oxidation. It is needed to note that, when the wine is exposed to the air and consequently, it absorbs a certain quantity of oxygen, if the wine is after sealed by preventing additional contacts with the air, the absorbed oxygen is combined gradually and is consumed for oxidation by the oxidasable contents of the same wine.

While the oxygen is subjected to the combination reaction resulting in oxidation, the nitrogen accumulates.

Instead by referring to the carbon dioxide, such a gas results an important ally of the compounds that contribute to form and to maintain a healthy and pleasant wine, as for example acids, tannins, alcohol. The carbon dioxide helps to protect from the oxidations and to avoid loss of freshness and the deterioration of the bouquet of the wine. The new wine is saturated of carbon dioxide, by having contained quantity of carbon dioxide in the order of 2,5 g/l. The term“new wine” means a wine that has just finished the fermentation phase thereof.

The content of carbon dioxide in the wine comes from the alcoholic fermentation and, later, part of the content of carbon dioxide is eliminated and is lost during the various operation carried out on the wine in wineries, as for example, treatments, siphoning, filtrations. However, a certain quantity of carbon dioxide remains in the wine correctly and good preserved, that the wines may be divided in different categories in function of their content of carbon dioxide:

- sparkling wines, with overpressure result of the carbon dioxide in solution at least at 3 bar;

- semi-sparkling wines, with overpressure result of the carbon dioxide in solution at least at 1 bar, but smaller than 3 bar;

- still wines, essentially devoid of overpressure result of carbon dioxide in solution.

The present invention is aimed to any type of wine generally indicated as still wine.

The carbon dioxide dissolved in the wine exerts a considerable influence on the tasting and, if it doesn’t exceed 500 mg/I, it isn’t perceived within the mouth. However, also quantities doesn’t within the mouth have an influence very good on the impressions of balance. The release of carbon dioxide from the shaken glass, after that the wine has been

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SUBSTITUTE SHEETS (RULE 26) spilled, favors the dissemination and the exaltation of the aromas of the wine that are extracted by the gas.

Further, also reduced quantities of carbon dioxide are able to confer a more long and intact preservation of the organoleptic characteristics. The carbon dioxide, if is sufficient concentrated in the wine, needs to eliminate the development of harmful bacteria and to exerts a bacteriostatic action. In the case we want to preserve the wine within a bottle after that the bottle has been opened and after that at least a part of contained wine has been extracted for be drunk and the bottle is well corked again, it needs to consider that a carbon dioxide layer on the level of remaining wine within the bottle exerts a protective action of the wine with respect to the oxygen of the air.

However the carbon dioxide is of the volatile type and if the wine is not protected and it is left to itself, the carbon dioxide being lost. The loss of carbon dioxide influences negatively the organoleptic characteristics of the product. In these cases, the freshness decreases and the taste of the wine being flabby with the consequent unpleasantness that is used for a wine known as“bad wine” and the wine bouquet being worse. Particularly, from this point of view, a content of carbon dioxide lower to 200 mg/I is critical.

For the exposed reasons, the presence of carbon dioxide in wine is an important element, for favoring the preservation of the wine and the maintenance of the organoleptic qualities within a bottle after that this bottles has been opened and after that at least a part of the contained wine has been taken for be drunk, and it is opportunely to ensure that the concentration of carbon dioxide is maintained in the order of the concentration which is present in the wine before the opening of the bottle.

When the wine bottle is opened, the suitable condition provides that the bottle be completely drunk immediately, when it is opened, by avoiding so, an excessive exposure to the air oxygen and by constituting a drink in optimal conditions. However, it is not always possible, especially in the distribution context and sale by glass as for example in a bar, wine bars, restaurants. In such cases, the need to arranged more types of wines, to be served in a glass, arises with the consequence that a certain number of bottles is in the condition to have at least a part of contained wine that has been taken for be drunk, thereby the bottle remaining with a certain quantity of remaining wine that must be preserved also for more days.

Even if such bottles are corked again carefully, in the wine a decline of the properties slope down caused largely by the loss of carbon dioxide that, as it has previously explained, in the right dose confers to the wine, balance, harmony, vivacity, freshness.

Comparisons between bottles of wine of the same lot have been effected, in which:

- a bottle has been just opened;

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SUBSTITUTE SHEETS (RULE 26) - a bottle has been opened and partially drunk, by leaving then it closed for a period of three days;

- a bottle has been opened and partially drunk, by leaving then it closed for a period of one week.

In the bottles subjected to the preservation after their opening, it has been verified both the reduced organoleptic quality of the wine and the reduced presence of dissolved carbon dioxide.

After having comprehended the importance that the carbon dioxide has from the organoleptic point of view and by having verified that the wine contained within a bottle partially drunk only, it is a progressive reduction of the dissolved carbon dioxide, the research is pointed to the identification f a solution that allows to avoid or at least to reduce such a loss and/or its effects.

For comprising the present invention it results important to remember the Henry’s law, which refers to the solubility of the gases in a liquid. Particularly it supports that a gas which exerts a pressure on the surface of a liquid, enters within in solution up to it will reach the same pressure in that liquid that it exerts above it. In other terms, for a given gas, the ratio between the concentration of the gas dissolved in the liquid and the pressure exerted by the gas above the same liquid is a constant value, typical for the concerned gas. By referring specifically to the case of a bottle of wine drunk partially only and subsequently closed, the Henry’s law involves that the gases dissolved in the wine don’t remain enclosed within the liquid phase, as other substances do, but a it is activated a changing mechanism with the volume of air over the level of the liquid up to the reaching of an equilibrium condition of the content of gas dissolved in the liquid and the content of gas in the air over the liquid in the closed bottle. So, when the bottle is opened, it remains halved and then is corked again, a part of the gas that is in the remaining wine goes out in the air enclosed in the free space of the bottle partially emptied up to when a determined balance, between the gas remained in the liquid and the one passed in the air over the same liquid, is made. After that the equilibrium condition is reached, gas doesn’t leave the wine anymore. For this reason, the wine that remains in a halved bottle, also if it has good corked, will be inevitably subjected to a loss of gas, among that also a loss of carbon dioxide. The phenomena is repeated whenever a part of wine is spilled and the bottle is corked again with an increasing of the volume of the free space of the bottle partially drunk. Each time a gas passes from the liquid to the air contained in the free space of the bottle partially drunk up to the reaching of the equilibrium condition such that the ratio between the concentration of the gas dissolved in the liquid and the pressure exerts by the gas over the liquid is equal to the typical constant of the concerned gas, that is in our case, carbon dioxide. It should be noted, further, that

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SUBSTITUTE SHEETS (RULE 26) each time that the bottle is opened, some wine is spilled for filling a glass and the bottle is closed again, not only the volume of the free space of the bottle partially drunk increases but it is also lost a part of that part of carbon dioxide came out from the wine for balancing the air previously contained in the free space of the bottle partially drunk before that the bottle was opened again for filling a new glass. Indeed, the greater concentration of carbon dioxide corresponding to the equilibrium condition is irremediably lost when the wine flows from the bottle to the glass, by losing in the atmosphere. In such a way, after that the bottle has been corked again, the gas that is still in the solution in the wine remained in the bottle, for recreating the equilibrium condition, not only have to be distributed in the new greater volume created in the ullage, but also it have also to replace that gas that, by causing of the spilling, has lost outside the bottle. Basically, each time that the wine is spilled from the halved bottle, the wine goes into contact with the air and it is necessary, from time to time, to re-establish a equilibrium condition between the gas, each time which is present in smaller quantity, remained in the wine and all the new volume of the overhead chamber, that is the ullage of the bottle partially drunk.

In this manner, in that wine, it has a greater possibility of oxidation in addition to the greater loss of carbon dioxide, also in function of the number of time that the wine is spilled from the same bottle that subsequently is from time to time closed again for the preservation of the portion of remaining wine.

The optimal quantity of carbon dioxide in the different wine is not the same for each type of wine. For example for fresh, young, and low alcoholic wines, it is preferred a greater quantity of carbon dioxide with respect to the one contained in well-structured significant red wines or full-bodied and hard wines. Generally, so, the quantity of carbon dioxide in the wines, is very variable and often not controlled.

The carbon dioxide is a natural constituent of all wines in very variable quantities. Certain wines may even not contain carbon dioxide whereas other wines may contain carbon dioxide between 50 mg/I for aged wines and 2 g/l for young wines. Some wines may contain 1 g/l of carbon dioxide.

With contents of carbon dioxide lower to 200 mg/I, the wine is of the flabby type.

With contents of carbon dioxide between 400 and 500 mg/I, the wine is of the fresh type by accentuating the organoleptic qualities, by being able to be part of such a denomination also that with contents of carbon dioxide between 300 and 600 mg/I.

With contents of carbon dioxide between 700 and 1000 mg/I, the wine is named as having a“spicy” taste, as it happens in some young or white wines, being able to be part of such a denomination also that with contents of carbon dioxide between 600 and 800 mg/I,

With contents of carbon dioxide between 1000 and 2000 mg/I the perception of the

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SUBSTITUTE SHEETS (RULE 26) presence of gas is very clear and the bobbles start to arise.

With contents of carbon dioxide that exceeds to 2000 mg/I, the wines are of the sparkling type.

In a halved bottle, that is from which a certain quantity of its content has been taken, the passage of the gas from the wine to the overhead chamber, that is the ullage of the bottle partially drunk, is normally slow, the velocity of such a passage being influenced by many factors as for example temperature, concentration of the carbon dioxide in the wine, pressure, contact surface between the level of the wine and the overhead chamber of the bottle partially drunk, rest state or agitation degree, etc.

Even if it is known that for protecting the wine from the oxidation it is possible to use inert gas, such as argon, nitrogen, carbon dioxide, for avoiding the contact between the wine and the air, however it remains unsolved or unresolved the problem to guarantee the achievement of an equilibrium condition intended to maintain in the wine an essential equilibrium condition referring to the carbon dioxide originally dissolved in the same wine before the opening of the bottle.

Indeed, the known solutions are rather directed to remove the contact with the air, and so, with the oxygen, but they doesn’t address the problem to guarantee the maintenance of a correct quantity of carbon dioxide in the wine that is remained in a bottle partially drunk. To maintain the carbon dioxide in the wine naturally dissolved therein and to avoid the contact with the air, are two operations that today are considered separate.

So, the object of the present invention is to guarantee an adequate preservation of the wine contained within a bottle following a preliminary phase of partial drinking of the overall wine initially contained in the bottle by leaving a remaining quantity of wine in a bottle, wherein it is provided an addition of a determined quantity of carbon dioxide, preferably undiluted, which is introduced or injected within the bottle in such a way that the carbon dioxide reaches a free space constituted by the remaining volume of the overall volume of the bottle with respect to the volume occupied by the by the remaining wine in the bottle following the preliminary phase of only partial drinking of the overall wine initially contained in the bottle.

It needs to consider that the quantity of carbon dioxide that is necessary to be introduced or injected is not indifferent, because low quantities of carbon dioxide cause an unwanted loss of carbon dioxide from the wine, whereas high quantities of carbon dioxide cause an unwanted release of carbon dioxide to the wine. Therefore, it is the difficulty to provide sufficient cheap systems of preservation of wine contained in a bottle partially drunk, which can guarantee, within determined limits of acceptability, the maintenance of an equilibrium condition with the carbon dioxide naturally dissolved and contained in the wine

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SUBSTITUTE SHEETS (RULE 26) before the opening of the same bottle. For being able to create an atmosphere of gas, with a simple and cheap system, it needs to be able to introduced above the level of the remaining wine within the bottle partially drunk a determined mass of gas, in such a way that that mass remains essentially unchanged in the gaseous phase by occupying the space that the carbon dioxide, released from the wine, would take in the case wherein the protective gas was not introduced. In this manner, it is possible to avoid oxidations and also to avoid the loss of carbon dioxide from the wine, thereby being able to guarantee a longer length of wine contained of qualitative conditions similar to the ones which are present when bottle has been opened for the first time.

If it is taken an empty bottle by closing it with an hermetic cap provided with a valve, and a determined gas is injected into the bottle, it is a transfer of a determined quantity of gas depending on the injection pressure. Such a determined quantity of gas, with the same conditions, for that bottle and also for the other ones with the same capacity, for that gas and for that same pressure, is constant. If, some carbon dioxide is introduced within the free space which is present over the level of the remaining wine in a halved bottle, that is a bottle from which some wine has been partially taken, it is that, a certain quantity of gas injected within the same halved bottle corresponds to a determined pressure, in that bottle. If the pressure is increased, so the quantity of the transferred gas increases. In this manner, by using different pressures it is possible to dose the relative and correspondent quantity of gas that is transferred into the free space of the halved bottle.

By considering a wine with a content of carbon dioxide between 200 and 800 mg/I, for obtaining the desired achievement in the halved bottle, it have to do in a manner that the gas in the wine remains within these average values for not having change of taste, since the level of carbon dioxide in a wine influences on its organoleptic characteristics. In practice, after that the partial taken of wine from a bottle has been occurred, after that the bottle has been closed again, it needs to do in a manner that the wine continues to maintain, within reasonable limits, an analogue quantity of carbon dioxide with respect to the quantity contained initially before the opening of the bottle.

During the tests effected there was verified a kindness of the strategy adopted by determining preliminarily the content of carbon dioxide in the wine of the bottle just opened and by determining the quantity of carbon dioxide to be injected in the halved bottle, by obtaining a correspondent pressure and by verifying after few days the correspondence between the quantity of carbon dioxide of the wine preserved in this manner and the quantity of carbon dioxide of the wine contained in the same bottle like when the bottle has been just opened.

As explained, if conditions of deficiency of carbon dioxide are created in the halved

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SUBSTITUTE SHEETS (RULE 26) bottle above the level of the wine, so the wine loses carbon dioxide for releasing it to the free space of the bottle above the level of the wine. Is, instead, the conditions of abundance of carbon dioxide are created in the halved bottle above the level of the wine, so the wine absorbs carbon dioxide from the free space of the bottle above the level of the wine. This property has a fundamental importance for the purpose of the present invention that is based on the idea that the useful mass of carbon dioxide for reaching the desired equilibrium condition is comprises between such two quantities, that is between a quantity of carbon dioxide that causes a release of carbon dioxide from the wine to the free space of the bottle and a quantity of carbon dioxide that causes an absorption of release of carbon dioxide in the wine from the free space of the bottle. So, gradually that carbon dioxide is introduced in the bottle, up to a certain moment there are the conditions such to facilitate the release of carbon dioxide from the wine to the free space and from a certain moment forward there are the conditions such to facilitate the absorption of carbon dioxide in the wine from the free space. The intermediate condition is defined equilibrium condition or point, wherein the quantity of carbon dioxide in the wine is balanced with the concentration of carbon dioxide in the free space of the bottle, that is the mass of gas that is in the gaseous phase in the free space is balanced with the carbon dioxide dissolved in the wine. This is the suitable for operating in that in such a condition the wine doesn’t have loss or increase of carbon dioxide dissolved inside it.

It should be noted that the inventive method, when the halved bottle will later be opened again and a second quantity of wine will be taken and then the bottle will be closed it again, it is lost a certain quantity of carbon dioxide that corresponds to the one which is present in the free space which is present above the level of wine of the halved bottle. However, such a carbon dioxide, that is lost, is essentially the one that is artificially introduced following the first reclosing of the bottle and, so, the quantity of carbon dioxide in the wine remains unchanged, this being true for each of subsequent taking with respect to the first taking. In such a way it is left almost completely unchanged the content of carbon dioxide that was initially present in a dissolved form within the wine when the bottle was new, that is closed and full.

Following the new taking of wine from the bottle, the free space which is present in the bottle increases, so, the bottle contains less wine and more air in the free space above the level of the remaining wine. By injecting carbon dioxide at the same injection pressure of the first injection, even if in the bottle it is present a smaller quantity of liquid and a greater quantity of ullage, the mass of the gas that is injected is regulated and is adjusted in a proportional manner from time to time to the new greater volume in the chamber between the level of the remaining wine in the bottle and the sealing cap. In practice, at every

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SUBSTITUTE SHEETS (RULE 26) injection of carbon dioxide, at the same pressure, in to a bottle that is gradually emptied, it is that to the injection, it is corresponded an introduction of a greater quantity or mass of carbon dioxide that this balances the presence of a greater volume out for maintaining, in a satisfying and acceptable manner, the equilibrium between the carbon dioxide in the gaseous phase injected in the free space of the bottle and the carbon dioxide naturally dissolved in the remaining wine contained in the same bottle.

Obviously, there are factors that influence on such a process as for example the gas concentration, temperature, quantity of remaining wine, etc. however, there was verified that by operating in the way indicated according to the present invention, such influencing effects are essentially unimportant with respect to the object of the invention that is to preserve the organoleptic properties of the wine preserved in a bottle that has been partially emptied of the content thereof.

The achievement is due to a cushion effect wherein the mass of carbon dioxide injected and dosed has formed a buffer above the level of the wine for separating it from the air, by balancing the differences out between the gas dissolved in the liquid and the same gas injected in the overhead chamber, thereby obtaining a balancing or a delay of possible passages from a phase to the other and by facilitating the maintenance of the desired quality of contained wine, within good limits of acceptability, also for different types of wine, using the same type of bottle.

So, by considering the problem that we have establish to preserve the wine of a bottle partially empties of its content by preserving the organoleptic properties of the wine that remains in the halved bottle, by following the inventive method and by evaluating with care the pressure needed for obtaining the transfer of one desired mass of carbon dioxide in to the remaining free space of the bottle, it is possible to maintain the level of carbon dioxide very close to the desired terms, thereby solving the established problem.

In order to implement correctly the present invention, the injection of carbon dioxide is made by means of a pressure regulator that is pre-set at the suitable pressure for guaranteeing a transfer of the desired mass of carbon dioxide within the free space of the bottle of wine wherein the content of wine is partially taken for being served. The injection may occur by means of an injection system, as for example in the form of a syringe, preferably provided with a manometer or with means for adjusting the pressure of the injection for being able to change the injection pressure according to the single situations, that may be present from time to time. The injection system comprises preferably also a safety valve for avoiding damages by overpressure as for example in case of malfunction of the adjusting means for the pressure of the injection.

From the researches and the tests effected, there was found that by increasing the

14

SUBSTITUTE SHEETS (RULE 26) capacity of the bottle, for creating the desired equilibrium condition, it is useful a smaller pressure for the fact that in a greater volume, with the same pressure, it is obtained a greater mass of transferred gas, that is the quantity to be monitored.

We consider, as not-l imitative example of the present invention, bottle for wines having capacity of 750 ml. For maintaining in the remaining wine in a halved bottle with a capacity of 750 ml, the own concentration of carbon dioxide contained before the opening to the bottle, it is necessary to, according to the invention, create with a certain promptness an equilibrium condition between the carbon dioxide that already is in the dissolved form within the wine and the carbon dioxide that is in the gaseous phase and to inject it above the wine in to the free space which is present in the halved bottle from which a certain quantity of wine has been taken with respect to the carbon dioxide contained initially. According to the invention, in a halved bottle with a capacity of 750 ml, for maintaining in the remaining wine a content of carbon dioxide, which essentially corresponds to the one initially contained, in the specified case of a wine that has an initial content of carbon dioxide comprised between 200 and 800 mg/I, it is necessary to introduce in to the bottle partially emptied a quantity of carbon dioxide corresponding to the quantity of carbon dioxide that is injected up to obtain an excess pressure inside the bottle, of roughly 0,30 bar with respect to the atmospheric pressure. With such a value of excess pressure, for a wine that has an initial average content of carbon dioxide comprised between 200 and 800 mg/I, it is obtained an essential maintenance of the carbon dioxide dissolved at level close to the ones which are initially present within the limit of changeable that are acceptable under the point of view of the maintenance of the organoleptic qualities of the wine.

Particularly, referring to wines having a content of initial carbon dioxide close to the lower limit of the specified range, that is with a content of carbon dioxide in the order of roughly 200mg/l, or also lower than such a value or deprived of carbon dioxide, it is a partial absorption of carbon dioxide injected, but anyway it remains within acceptable limits of maintenance of the organoleptic properties of the wine and it is also known an improvement in the organoleptic properties of the wine.

It should be noted that in some cases, the wine contained in the halved bottle or even before the opening of the bottle may be essentially deprived of carbon dioxide or have a content of carbon dioxide smaller than the ideal value for that type of wine, caused by a loss of the same one. In this case, the present invention may provide also a method for improving of the same wine, that is a method for increasing the content of carbon dioxide dissolved in the wine in order to replenish at least partially the content of carbon dioxide, that is ideally foreseen for that type of wine, by executing the same phases of the described preservation method.

15

SUBSTITUTE SHEETS (RULE 26) Particularly, referring to the wines having an initial content of carbon dioxide close to the upper limit of the specified range, that is a content of carbon dioxide in the order of roughly 800 mg/I, it is a partial transfer of carbon dioxide from the wine to the free space wherein there was injected the additional protective carbon dioxide, but anyway it remains within acceptable limits of maintenance of the organoleptic properties of the wine.

The result that so is obtained may certainly be considered good and satisfying, in particular when it is worked on packaged bottles into which the wine is stabilized and doesn’t contain oxygen.

By operating naturally, after having spilled a part of wine from a bottle and still intending to protect the wine that remains in the halved bottle, it is useful to be sufficiently prompt for corking again and for injecting the carbon dioxide for avoiding the loss of carbon dioxide dissolved in the same wine and for reducing the exposure period of the wine to the air, by trying to prevent or to reduce the activation of oxidation phenomena.

There has already mentioned how, with the changing of the capacity of the bottle, the useful pressure also changes and if that capacity increases, the pressure has to decrease, if the capacity decreases, the pressure has to increase.

According to the invention, in a halved bottle with a capacity of 500 ml, for maintaining in the remaining wine a content of carbon dioxide, which essentially corresponds to the one initially contained, in the specific case of a wine that has an initial content of carbon dioxide comprised between 200 and 800 mg/I, it is necessary to introduce in to the bottle partially emptied a quantity of carbon dioxide corresponding to the quantity of carbon dioxide that is injected up to obtain an excess pressure inside the bottle, of roughly 0,35 bar with respect to the atmospheric pressure. With such a value of excess pressure, for a wine that has an initial content of carbon dioxide comprised between 200 and 800 mg/I, it is obtained an essential maintenance of the carbon dioxide dissolved at level close to the ones which are initially present within the limit of changeable that are acceptable under the point of view of the maintenance of the organoleptic qualities of the wine.

According to the invention, in a halved bottle with a capacity of 1500 ml, for maintaining in the remaining wine a content of carbon dioxide, which essentially corresponds to the one initially contained, in the specific case of a wine that has an initial content of carbon dioxide comprised between 200 and 800 mg/I, it is necessary to introduce in to the bottle partially emptied a quantity of carbon dioxide corresponding to the quantity of carbon dioxide that is injected up to obtain an excess pressure inside the bottle, of roughly 0,20 bar with respect to the atmospheric pressure. With such a value of excess pressure, for a wine that has an initial content of carbon dioxide comprised between 200 and 800 mg/I, it is obtained an essential maintenance of the carbon dioxide dissolved at level close to the

16

SUBSTITUTE SHEETS (RULE 26) ones which are initially present within the limit of changeable that are acceptable under the point of view of the maintenance of the organoleptic qualities of the wine.

According to the invention, in a halved bottle with a capacity of 3000 ml, for maintaining in the remaining wine a content of carbon dioxide, which essentially corresponds to the one initially contained, in the specific case of a wine that has an initial content of carbon dioxide comprised between 200 and 800 mg/I, it is necessary to introduce in to the bottle partially emptied a quantity of carbon dioxide corresponding to the quantity of carbon dioxide that is injected up to obtain an excess pressure inside the bottle, of roughly 0,15 bar with respect to the atmospheric pressure. With such a value of excess pressure, for a wine that has an initial content of carbon dioxide comprised between 200 and 800 mg/I, it is obtained an essential maintenance of the carbon dioxide dissolved at level close to the ones which are initially present within the limit of changeable that are acceptable under the point of view of the maintenance of the organoleptic qualities of the wine.

By using these data, for bottle of intermediate capacity with respect to the given values, there may find an optimal value of pressure relative to the single containing capacity of the bottle concerned, by interpolating the curve corresponding to the points given with the provided not-limitative examples.

There has view that by maintaining the given values as reference point, small shifting of pressure in more or in less don’t cause substantial differences in the organoleptic quality that can be perceived, and this for the fact that the quality of the carbon dioxide which is present in a determined type of wine is in turn more or less changeable. However, it is appearing evident that how much the content of carbon dioxide remains near to the value that the wine has initially when the bottle was closed yet, even more the characteristics of the product remain constant and the maintenance of the organoleptic qualities perceived by the consumer is better.

Analogue considerations count also with respect to quantity of carbon dioxide contained in the wine of the bottle that will be corked again for a next re-use.

For example, if it is known that the wine, which is contained in a bottle having a capacity of 750 ml, has a content of carbon dioxide greater than the average one with respect to the range from 200 to 800 mg/I of carbon dioxide, so it is able to use values of injection pressure of carbon dioxide greater with respect to the excess pressure value with respect to the atmospheric pressure previously indicated of 0,30 bar by reaching also to value of excess pressure with respect of the atmospheric pressure from 0,30 to 0,40 bar. For example, a value of excess pressure with respect to the atmospheric pressure of 0,35 bar may be considered adapted to a young and low alcoholic white wine.

For example, if it is known that the wine, which is contained in a bottle having a

17

SUBSTITUTE SHEETS (RULE 26) capacity of 750 ml, has a content of carbon dioxide lower than the average one with respect to the range from 200 to 800 mg/I of carbon dioxide, so it is able to use values of injection pressure of carbon dioxide lower with respect to the excess pressure value with respect to the atmospheric pressure previously indicated of 0,30 bar by reaching also to value of excess pressure with respect of the atmospheric pressure from 0,20 to 0,30 bar. For example, a value of excess pressure with respect to the atmospheric pressure of 0,25 bar may be considered adapted to a bodied red wine, which is good structured and eventually also aged.

Referring to the bottle or the container within the wine is preserved, the bottle or the container may be of any suitable material, as for example glass, aluminum, cardboard, plastic, etc., as long as the container manufactured with a selected material be able to support the excess pressure indicated.

Referring to the solutions of the prior art, the use of carbon dioxide at the pure state thereof is always advised against for the purpose of the preservation, because of the its high solubility in the wine. On the contrary to such indications, in the solution according the present invention, it is used carbon dioxide at the pure state thereof that is injected within the bottle by creating an excess pressure with respect to the environmental pressure. Such a solution is efficient because the carbon dioxide in the wine doesn’t act as a result of the excess pressure but as a result of the mass thereof. The indication and the resort to values of excess pressure are made essentially in order to facilitate quantification of the mass injected for obtaining a system for injecting and protecting of the wine that be simple and easily to be used, by guaranteeing the achievement of the desired equilibrium conditions between the carbon dioxide injected within the free space above the level of the wine and the carbon dioxide contained initially in the wine, before the first opening of the same bottle of wine.

In this manner, by using carbon dioxide at the pure state thereof, with a unique simple operation, two problems are solved, which are relative to the correct preservation of the wine after that the bottle has been opened by taking a part of the content thereof. The first problem solved is to avoid that the wine remained in the bottle remains into contact with the air and the oxygen, which are contained in the same bottle, for a long time by activating unwanted oxidation phenomena. The second problem solved is to ensure that the wine in the halved bottle maintains essentially a constant quantity of its own carbon dioxide contained in the wine before the opening of the bottle.

Referring to the Figures (Fig. 1 , Fig. 2, Fig. 3, Fig. 4), in order to be able to realize the preservation method described, it is designed a cap (1 ) of the expanding type for the hermetic closing (Fig. 7, Fig. 8) of a bottle (16). The cap is provided with a stationary body

18

SUBSTITUTE SHEETS (RULE 26) (9) provided with:

- a flange (5) suitable for upper support on a neck (17) of the bottle (16);

- a lower protrusion (6) with respect to the flange (5) and with respect to the direction of the force of gravity in which the protrusion (6) is suitable for insertion within the neck (17) of the bottle; the protrusion (6) having an intrusion in lower cross-section with respect to the internal diameter of the neck (17) of the bottle (16); in the preferred solution of the present invention, the protrusion (6) has a cylindrical shape with an outside diameter lower than the internal diameter of the neck (17) of the bottle (16).

A case (4) is mounted on the body (9) , the case (4) being provided with a shaft (3) which is inserted in a slidable way within the protrusion (6) of the body (9) and that is protruded outside the from a protrusion by a distance (27) such that an elastic sleeve (2) or an expandable elastic element applied on the shaft (3) is in a non-expandable rest position thereof when the shaft (3) is in the first position thereof in which such a shaft (3) is completely inserted within the protrusion (6) of the body (9), the shaft (3) being further provided with a base (15) against which the elastic sleeve (2) or elastic element is in abutment condition so that the sleeve is thus placed and vertically delimited between the lower limit of the protrusion (6) of the body (9) and the base (15). Following a slide (Fig. 8) of the shaft with a traction of the base (15) in a direction of approaching toward the lower limit of the protrusion (6) of the body (9), the elastic sleeve (2) or elastic element expands radially outward by exerting sealing pressure against the internal surface of the neck (17) of the bottle (16). In such a way the elastic sleeve (2) or the elastic element seals hermetically the content of the bottle with respect to external environment with respect to the bottle.

The case (4) is integral with the shaft (3) and preferably in the first position wherein the shaft (3) is completely inserted within the protrusion (6) of the body (9), the case (4) is in the condition of approaching or support with respect the flange (5).

A lever (10) is rotatably mounted on the case (4) and preferably it has a fork configuration provided with two arms provided with at least one couple of corresponding first backing surfaces (23), which are configured and structured to obtain a stable support condition in equilibrium condition against the flange (5) at least in the second position (Fig. 2) different with respect to the one position (Fig. 1 ) in which the shaft (3) is completely inserted within the protrusion (6) of the body (9). In the second position (Fig. 2), the shaft (3) has made its maximum stroke within the protrusion (6) of the body (9), by dragging with it the base (15), which is integral with the shaft (3). The base (15), consequently, has squeezed the elastic sleeve (2) or elastic element, which, as it has previously explained, expands radially outward by exerting a sealing pressure against the internal surface of the

19

SUBSTITUTE SHEETS (RULE 26) wall of the neck (17) of the bottle (16). The case (4) is integral to the shaft too and, following the movement of the lever (10), it rises and moves away with respect to the flange (5)

Preferably but not necessarily, the lever (10) is configured in such a way that the two arms of the fork constituting the lever are further provided with at least one couple of second corresponding backing surfaces (24), which are configured and structured for obtaining a stable support condition in equilibrium condition against the flange (5), at least in a third position (Fig. 3) different with respect to the first position (Fig. 1 ) in which the shaft (3) is completely inserted within the protrusion (6) of the body (9) and to the second position (Fig. 2) in which the shaft (3) has made its maximum stroke within the protrusion (6) of the body (9). In the third position (Fig. 3), the shaft (3) has made a stroke such that it is in a stroke position thereof comprised between the first position (Fig. 1 ) thereof and the second position (Fig. 2) thereof. The base (15), consequently, has squeezed only partially the elastic sleeve (2) or the elastic element which, as it has previously explained, expands radially outward by exerting a sealing pressure against the internal surface of the neck (17) of the bottle (16). Since that the squeezing of the sleeve (2) in the third position (Fig. 3) is lower than the case of the second position (Fig. 2), also the radial expansion outward is smaller. Such a configuration may be useful, for example, for allowing an application of the same cap (1 ) on bottles with a different internal diameter of the neck, as for example the configuration, which corresponds to the second position (Fig. 2), being adapted to bottles with a greater internal diameter of the neck and the configuration, which correspond to the third position (Fug. 3), being adapted to bottles with a smaller internal diameter of the neck.

Preferably but not necessarily, the lever (10) is configured in such a way that the two arms of the fork constituting the lever are further provided with at least one couple of corresponding thirds backing surfaces (25), which are configured and structured for obtaining a support condition in equilibrium condition against the flange (5) when the lever is counter- rotated in an opposite rotational direction with respect to the rotational direction needed for bringing the lever from the first to the second position previously described. In such a case the lever so defines at least a fourth position (Fig. 4) different from the first position (fig. 1 ) in which the shaft (3) is completely inserted within the protrusion (6) of the body (9), to the second position (Fig. 2) in which the shaft (3) has made its maximum stroke within the protrusion (6) of the body (9), to the third position (Fig. 3) in which the shaft (3) has made a stroke such as the shaft is in a stroke position comprised between the first position (Fig. 1 ) and the second position (Fig. 2). The fourth position may correspond to a further configuration of partial squeezing of the elastic sleeve (2) or elastic element which, as it has previously explained, expands radially outward by exerting a sealing pressure against the internal surface of the wall of the neck (17) of the bottle (16). Such a

20

SUBSTITUTE SHEETS (RULE 26) configuration may be useful, for example, for allowing an application of the same cap (1 ) on bottles with an internal diameter of the neck different from the bottles for which are provided the second position and the third position of squeezing of the sleeve (2).

The lifting of the case (4) with respect to the flange (5) is made preferably by means of an eccentric hinging system of the lever (10) with respect to the case (4) according to a cam configuration.

The swelling and the squeezing of the elastic sleeve (2) or elastic element is made because of the reduction, according to vertical direction, of the space for inserting the elastic sleeve (2) or elastic element on the shaft (3), the sleeve (2) being so forced to expand at the sides thereof for closing in a hermetic way the neck of the bottle with respect of the external environment with respect to the same bottle.

The case (4) of the cap (1 ) comprises (Fig. 11 ) at least one chamber (12) which on the one side is in flow communication with a connecting duct (7) and on the other side is in flow communication with a plug (14) for injecting a fluid. In such a way (Fig. 9) by injecting a pressurized gaseous fluid, as for example carbon dioxide, through the plug (14), the gaseous fluid penetrates in the chamber (12) and, through the duct (7), by reaching the free space (26) in order to conduct the gaseous fluid within the free space (26) above the wine (18), which is contained within the bottle (16), from which a part of the wine has been already taken thereby creating the formation of the same free space (26). The duct (7) may be provided with an injection nozzle (8) or may easily flow in the free space (26). The nozzle (8) may be for example turned in such a way to create a flow of the injected gaseous fluid that pushes the air out from the free space (26), as for example for an its expulsion through (Fig. 12) an exit connection (29), preferably provided with a one-way valve set correspondingly to the provided injection pressure. In such a way, through the plug (14) and the sealing system, which is constituted by the expandable elastic sleeve (2), is possible to inject the gaseous fluid under pressure within the free space (26). In the specific case of the inventive solution, the injection of the pressurized gaseous fluid is an injection of carbon dioxide, according to the preceding exposition, in order to obtain the desired effects of protection of the wine (18) contained in the bottle (16) and for obtaining a condition of essential equilibrium with respect to the carbon dioxide contained in the free space (26) and to the carbon dioxide dissolved in the wine that has to be preserved.

The plug (14) for injecting the pressurized gaseous fluid is preferably made in the form of an valve (28) for injecting the pressurized gaseous fluid, in which the valve includes (Fig. 11 ) an elastic pushing element (22), as for example a spring or means that are technically equivalent, which pushes the valve outward of the chamber (12) by sealing the chamber (12) with respect to the outside of the case (4). Under the action of an engagement push

21

SUBSTITUTE SHEETS (RULE 26) made by means (Fig. 9) of the injection device (19) or by means of the pressure exerted by the same pressurized gaseous fluid.

The case (4) of the cap (1 ) comprises (Fig. 11 ), preferably but not necessarily, at least a compartment (11 ), which is in flow communication at least with the free space (26). As for example, but not necessarily, the compartment (11 ) may be in flow communication with the free space (26) through the duct (7), although there should be provided separated connecting systems, as for example (Fig. 12), the preceding defined exit connection (29). In the case of the solution provided with the exit connection (29) for expelling the air from the free space (26), for example, the compartment (11 ) is separated with respect to the chamber (12), while in the case of the presence on one duct (7) only, the compartment (11 ) may be in flow communication with the chamber (12).

The compartment (11 ) is provided (Fig. 11 ) with an indicator (13), which includes a piston (20) which is maintained in an inwardly-directed pushing condition with respect to the same compartment (11 ) by means of a counter-pushing element (21 ), which opposes to the pushing action applied by the pressure of the pressurized gaseous fluid injected within the free space (26), which is in flow communication with the compartment (11 ) under the piston (20). By selecting correctly the counter-pushing element (21 ), for example by selecting the elastic constant of a counter-pushing spring, it is possible to do in a way that the piston (20) protrudes (Fig. 9, Fig. 10) of a determined quantity only after the achievement of a desired set pressure within the free space (26). It is possible to provide also solutions in which the piston (20) is provided with a series of graduated indications or colored lines along a part of piston (20) which progressively protrudes with respect to the case (4). By ensuring that the graduated indications or the colored lines corresponding to different pressure values, it is possible to use the piston (20) for obtaining also an indication function of the reached pressure. If the cap (1 ) is opened, the pressure within the free space (26), which also correspond to pressure within the compartment (11 ), is released and the piston (20) returns in the re-entering position thereof with respect to the case (4), under the action of counter- pushing exerted by the counter-pushing element (21 ).

In such a way, the piston (20) acts also (Fig. 10) as indicating element that the bottle (16) is pressurized and of the correct maintenance of the pressure over time, by guaranteeing the absence of losses, and consequently by obtaining the indicator (13).

By means of the described cap (1 ), it is possible to implement efficiently a preservation method of a wine (18) contained within a halved bottle (16), from which a certain quantity of wine has been taken thereby leaving a free space (26) within the bottle, above the level of the remaining wine (18). The method provides at least the steps of:

- application (Fig. 7) on a bottle of a cap (1 ) provided with a flange (5) for an upper

22

SUBSTITUTE SHEETS (RULE 26) support on the neck (17) of the bottle (16) in such a way that a protrusion (6), lower with respect to the flange (5), penetrates in the neck (17) of the bottle (16);

- sealing (Fig. 8) of the neck (17) of the bottle (16) by means of deformation phase of the elastic sleeve (2) which, following of a traction exerted by means of a base (15), expands radially outward thereby exerting a sealing pressure against the internal surface of the wall of the neck (17) of the bottle (16);

- injection (Fig. 9) of a pressurized gaseous fluid, preferably carbon dioxide, through an injecting device (19) through a valve (28) of the cap (1 ) in which the valve (28) following its opening put in a flow communication the injecting device (19) with the free space (26) within the bottle, above the level of the wine (18) remaining in the same bottle.

Preferably it is present also an actuation phase of the indicator (13) that is pushed outward with respect to the cap (1 ) following of the introduction of the pressurized gaseous fluid, preferably carbon dioxide, the indicator (13) being protruded with respect to the cap (1 ) following the pushing action exerted by the pressurized gaseous fluid injected in the free space (26) within the bottle above the level of the wine (18) remaining in the same bottle.

The method may also provide an expulsion of air contained in the free space under the action of the pressurized gaseous fluid, preferably carbon dioxide, injected in the free space (26) within the bottle above the level of the wine (18) remaining in the same bottle. The injection of carbon dioxide occurs in such a case by means of a duct (7) of the cap (1 ) and the expulsion of the air contained in the free space occurring by means of the exit connection (29) for expelling the air from the free space (26), which is provided with a one- way valve set correspondingly to the provided injection pressure.

As previously explained, in a bottle that remains halved, that is devoid of a part of its content of wine for a subsequent drinking, the wine remained in the bottle is negatively influenced both by oxidation phenomena caused by the oxygen which is present in the in the free space (26) above the level of the remained wine (18), and by the loss of carbon dioxide dissolved in the wine that is gradually released in the free space (26) up to an equilibrium condition is not obtained.

With the inventive method it is allowed an efficient reclosing of the bottle remained halved with a cap that comprises a valve for being able to inject, with a determined pressure, above the remained wine, a determined mass of carbon dioxide. The injected gas will lie down on the wine protecting it against the air and dosed in this manner, by means of the pressure, an equilibrium may be created with the same gas which is already present in the dissolved form in the wine. In this manner and by using the carbon dioxide at the pure state thereof only, it is avoided that the remained wine be in to contact with the air and the

23

SUBSTITUTE SHEETS (RULE 26) quantity of this gas, in that wine, will able to remain essentially unchanged by allowing a prolonged preservation with the maintenance of the organoleptic qualities that otherwise will irremediably lose.

For obtaining more benefits, it is obvious that it has to maintain the bottle at the recommended temperature for the preservation, whereas the inventive method and cap allow to avoid that the remained wine be in to contact with the air and to maintain the content of carbon dioxide dissolved in the wine by means of injection of a mass dosed of carbon dioxide. The mass of the gas injected in the right dose during the gaseous phase creates a condition of equilibrium with that same gas that is already present in the wine in a dissolved form and it is also a protective effect because of the removing of the air from the free space with a possible formation of a protective layer following the fact that the injected carbon dioxide will also tend to lie down on level of the wine for creating a protective layer against the air. The data relative to the pressure useful for obtaining the correct mass of carbon dioxide which is able to create the condition of equilibrium has been previously stated on the basis of some not-limitative examples. In this manner, the remained wine, which is maintained at the right temperature and protected also against the air and the losses of carbon dioxide, may be well preserved for several weeks by maintaining its organoleptic properties that otherwise is irretrievably lost. For example, so, when it is foreseen that a bottle of wine remains halved for more hours or also for several days or weeks, for preserving the taste and the value of that wine and for avoiding waste, after having spilled a part of wine from the bottle and after having reclosed the bottle with the cap (1 ) previously described, it is provided the injection of pressurized carbon dioxide. As example, for a bottle with a capacity of 750 ml, it is preferably injected carbon dioxide at the pure state thereof with an excess pressure of 0,30 bar with respect the atmospheric pressure.

All things considered, the present invention concerns a preservation method of a wine contained within a bottle (16) following a preliminary phase of only partial drinking of the overall wine initially contained in the bottle (16), by leaving (Fig. 7) a remaining quantity of wine (18) in the bottle (16), wherein the method includes the following steps:

- application phase (Fig. 7) of a cap (1 ) suitable for sealing a neck (17) of the bottle (16);

- sealing phase of the bottle (16) with respect to an external environment with respect to the same bottle in such a way that (Fig. 8) the cap (1 ) hermetically closes the neck (17) of the bottle (16) ;

- injection phase (Fig. 9) of a quantity of carbon dioxide within the bottle (16) in such a way that the injected carbon dioxide reaches a free space (26), which is constituted

24

SUBSTITUTE SHEETS (RULE 26) by the remaining volume of the overall volume of the bottle (16) with respect to the volume occupied by the wine (18), which has remained in the bottle (16) following a preliminary phase of only partial drinking of the overall wine initially contained in the bottle (16);

- instauration phase of an essential equilibrium condition between the quantity of injected carbon dioxide and carbon dioxide which is present in a dissolved form inside the wine, in such a way that the carbon dioxide contained in the wine remaining in the bottle remains essentially unchanged, the wine not being essentially subject to losses or increasing except negligible ones with of to the carbon dioxide which is present in a dissolved form.

The method may comprise also an evaluation or calculation phase of a value of the carbon dioxide which is present in a dissolved form inside the wine , the quantity of injected carbon dioxide being calculated depending on the phase value of the carbon dioxide which is present in a dissolved form inside the wine in such a way that to obtain said essential equilibrium condition between the quantity of injected carbon dioxide and carbon dioxide which is present in a dissolved form inside the wine.

The injection may be effectuated by using carbon dioxide, preferably carbon dioxide at the pure state thereof or with an high level of pureness thereof.

As previously explained, said injection phase of said quantity of carbon dioxide provides the injection of an overall quantity of carbon dioxide in such a way as to establish an essential equilibrium condition between the injected carbon dioxide and the carbon dioxide which is present in a dissolved form inside the wine (18). That may be advantageously obtained by doing in such a way that the injection phase of the determined quantity of carbon dioxide be an injection phase in such a way for obtaining an excess pressure within the free space (26) with respect to the external environment with respect to the same bottle in which the excess pressure is comprised between 0,1 bar and 0,6 bar.

Preferably, the injection phase of said quantity of carbon dioxide is such to obtain an excess pressure within the free space (26) with respect to the external environment with respect to the same bottle in which the excess pressure is comprised between 0,20 and 0,40 bar for a bottle (16) having a capacity of 750 milliliters, comprised between 0,30 and 0,50 bar for a bottle (16) having a capacity of 500 milliliters, comprised between 0,15 and 0,35 bar for a bottle (16) having a capacity of 1500 milliliters, between 0,10 and 0,30 bar for a bottle (16) having a capacity of 3000 milliliters.

Preferably, the injection phase of said quantity of carbon dioxide is such to obtain an excess pressure within the free space (26) with respect to the external environment with respect to the same bottle, in which the excess pressure is comprised between 0,20 and

25

SUBSTITUTE SHEETS (RULE 26) 0,30 bar in the case of a bottle (16) having a capacity of 750 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide comprised between 200 and 400 mg/I, or comprised between 0,25 and 0,35 bar in the case of a bottle (16) having a capacity of 750 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide between 400 and 500 mg/I, or comprised between 0,30 and 0,40 bar in the case of a bottle (16) having a capacity of 750 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide between 500 and 800 mg/I.

Preferably, the injection phase of said quantity of carbon dioxide is such to obtain an excess pressure within the free space (26) with respect to the external environment with respect to the same bottle, in which the excess pressure is comprised between 0,25 and 0,35 bar in the case of a bottle (16) having a capacity of 500 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide comprised between 200 and 400 mg/I, or comprised between 0,30 and 0,40 bar in the case of a bottle (16) having a capacity of 500 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide between 400 and 500 mg/I, or comprised between 0,35 and 0,45 bar in the case of a bottle (16) having a capacity of 500 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide between 500 and 800 mg/I.

Preferably, the injection phase of said quantity of carbon dioxide is such to obtain an excess pressure within the free space (26) with respect to the external environment with respect to the same bottle, in which the excess pressure is comprised between 0,15 and 0,25 bar in the case of a bottle (16) having a capacity of 1500 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide comprised between 200 and 400 mg/I, or comprised between 0,20 and 0,30 bar in the case of a bottle (16) having a capacity of 1500 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide between 400 and 500 mg/I, or comprised between 0,25 and 0,35 bar in the case of a bottle (16) having a capacity of 1500 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide between 500 and 800 mg/I.

Preferably, the injection phase of said quantity of carbon dioxide is such to obtain an excess pressure within the free space (26) with respect to the external environment with respect to the same bottle, in which the excess pressure is comprised between 0,10 and 0,20 bar in the case of a bottle (16) having a capacity of 3000 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide comprised between 200 and 400 mg/I, or comprised between 0,15 and 0,25 bar in the case of a bottle (16) having a capacity of 3000 milliliters and of a wine (18) having an initial content of dissolved carbon dioxide between 400 and 500 mg/I, or comprised between 0,20 and 0,30 bar in the case of a bottle (16) having a capacity of 3000 milliliters and of a wine (18) having an initial content of

26

SUBSTITUTE SHEETS (RULE 26) dissolved carbon dioxide between 500 and 800 mg/I.

The present invention concerns further (Fig. 1 , Fig. 5, Fig. 6, Fig. 11 ) a cap for a bottle (16) for preserving a wine contained within the bottle (16) in which the cap (1 ) is provided with a body (9) provided with:

- a flange (5) suitable for upper support on a neck (17) of the bottle (16);

- a lower protrusion (6) with respect to the flange (5) and with respect to the direction of the force of gravity in which the protrusion (6) is suitable for insertion within the neck (17) of the bottle.

A case (4) is mounted on the body (9) , the case (4) being provided with a shaft (3) which is inserted in a slidable way within the protrusion (6) of the body (9), the shaft (3) being slidable between at least one first position completely protruding with respect to the protrusion (6) and at least one second position in which the shaft (3) is at least partially retracted within the protrusion (6), the shaft (3) having a length so as to protrude outside from the protrusion by a distance (27) such that, an elastic sleeve (2), applied on the shaft (3), is in a rest position thereof when the shaft (3) is in the first position thereof in which the shaft (3) is completely inserted within the protrusion (6) of the body (9), the shaft (3) being further provided with a base (15) against which the elastic sleeve (2) is in abutment condition so that the sleeve is thus placed and vertically delimited between the lower limit of the protrusion (6) of the body (9) and the base (15), the elastic sleeve (2) being in an expanded deformation condition radially outwards for engagement and application of a sealing pressure against an internal surface of the wall of the neck (17) of the bottle (16). The case (4) of the cap (1 ) comprises at least one chamber (12) which on the one side is in flow communication with a connecting duct (7) to the base (15) for connection with the inside the bottle and on the other side is in flow communication with a plug (14) for injection of a pressurized gaseous fluid at a determined injection pressure.

The cap (1 ), in the preferred embodiment thereof of the present invention, is provided with a lever (10) which is mounted in a rotatable manner on the case (4), in which the lever has a fork configuration provided with two arms provided with at least one couple of corresponding first backing surfaces (23), which are configured and structured for obtaining a stable support condition in equilibrium condition against the flange (5) at least in (Fig. 2) the second position of the shaft (3). Preferably, the lever (10) is configured in such a way that the two arms of the fork, constituting the lever, are further provided with at least one couple of second corresponding backing surfaces (24), which are configured and structured for obtaining a stable support condition in equilibrium condition against the flange in a third position (Fig. 3) of the shaft, which is a different position with respect to the first position of the shaft (3) and to the second position of the shaft (3), the shaft having effectuated the

27

SUBSTITUTE SHEETS (RULE 26) maximum stroke thereof within the protrusion (6) of the body (9), in the third position the shaft (3) being in an stroke position comprised between the first position and the second position thereof. Even more preferably, the lever (10) is configured in such a way that the two arms of the fork constituting the lever are further provided with at least one couple of corresponding thirds backing surfaces (25), which are configured and structured for obtaining a stable support condition in equilibrium condition against the flange (5) when the lever is counter- rotated in an opposite rotational direction with respect to the rotational direction needed for bringing the lever from the first to the second position thereof, the lever so defining (Fig. 4) a fourth position of the shaft (3).

The cap is configured and structured for supporting a determined injection pressure which is such as to obtain an excess pressure within the free space (26) with respect to the external environment with respect to the same bottle in which the excess pressure is comprised between 0,1 bar and 0,6 bar.

Although in the present description is explicitly referred to a gaseous fluid in the form of carbon dioxide, it is clearly to a person skilled in the art that also possible mixtures of gas, comprising at least a portion of carbon dioxide, are part of the aim of the present invention.

Furthermore, it is clearly to a person skilled in the art that the indicated values are essentially provided at standard environmental conditions of pressure and temperature and that possible variations may be possible in function of temperatures of the wine of different bottles.

The description of the present invention has been made with reference to the enclosed figures in a preferred embodiment, but it is evident that many possible changes, modifications and variations are immediately clear to those skilled in the art in the light of the previous description. Thus, it must be underlined that the invention is not limited to the previous description, but it includes all the changes, modifications and variations in accordance with the appended claims.

NOMENCLATURE USED

With reference to the identification numbers in the enclosed figures, the following nomenclature has been used:

1 . Cap or closing assembly

2. Elastic element or elastic sleeve

3. Shaft

4. Case

5. Flange

6. Protrusion

7. Duct

28

SUBSTITUTE SHEETS (RULE 26) 8. Nozzle

9. Body

10. Actuation system or lever

11. Compartment

12. Chamber

13. Indicator

14. Plug

15. Base

16. Bottle

17. Neck

18. Wine

19. Injection device

20. Piston

21 . Counter-pushing element

22. Second pushing element

23. First backing surface

24. Second backing surface

25. Third backing surface

26. Free space

27. Distance

28. Valve

29. Exit connection

29

SUBSTITUTE SHEETS (RULE 26)