EP2385776B1 - Verre à dégustation - Google Patents

Verre à dégustation Download PDF

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Publication number
EP2385776B1
EP2385776B1 EP10721721.8A EP10721721A EP2385776B1 EP 2385776 B1 EP2385776 B1 EP 2385776B1 EP 10721721 A EP10721721 A EP 10721721A EP 2385776 B1 EP2385776 B1 EP 2385776B1
Authority
EP
European Patent Office
Prior art keywords
glass
parison
internal ribs
wine
stem
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP10721721.8A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP2385776A2 (fr
Inventor
Arnaud Baratte
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ARNAUD BARATTE CORPORATE INTERNATIONAL
Original Assignee
ARNAUD BARATTE CORPORATE INTERNATIONAL
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by ARNAUD BARATTE CORPORATE INTERNATIONAL filed Critical ARNAUD BARATTE CORPORATE INTERNATIONAL
Publication of EP2385776A2 publication Critical patent/EP2385776A2/fr
Application granted granted Critical
Publication of EP2385776B1 publication Critical patent/EP2385776B1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/22—Drinking vessels or saucers used for table service
    • A47G19/2205—Drinking glasses or vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/22—Drinking vessels or saucers used for table service
    • A47G19/2205—Drinking glasses or vessels
    • A47G19/2227—Drinking glasses or vessels with means for amusing or giving information to the user
    • A47G19/2233—Drinking glasses or vessels with means for amusing or giving information to the user related to the evolution of bubbles in carbonated beverages
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
    • A47G2400/04—Influencing taste or nutritional properties
    • A47G2400/045—Influencing taste or nutritional properties by releasing wine bouquet

Definitions

  • the present invention belongs to the field of oenology. It relates more particularly to glasses intended for wine tasting.
  • the wine is composed of multiple elements including ethanol molecules, ethanal, glycerol, tannins, phenolic and volatile compounds, esters, mineral and vegetable matter, volatile acids, etc. These various molecules are released into the air around the wine more or less quickly depending on the geometry of the glass.
  • the relationship between the free surface of the wine, which partly determines the speed of aroma release and oxygenation of the wine, and the volume of wine contained in the glass thus partly explains the choice of balloon shaped glasses, tulip or on the contrary flute, ...
  • a young red wine needs oxygenation, which justifies a surface of high free wine, where an older wine does not have the less need of this oxygenation, and is preferably drunk, in a smaller diameter glass.
  • the taste buds located in the different areas of the mouth of the taster are not dedicated to the perception of the same flavors: some parts are particularly dedicated to the detection of bitterness, others to perception some of the acidity, others to the perception of the sweet or salty quality of a food, etc.
  • the shape of the upper part of the glass then directs the wine drunk to certain taste buds in priority, which makes it possible to create a sort of taste reading of wine that will highlight one or another of its qualities.
  • the inner form of glass becomes an object of study and creation.
  • the patent FR 2,684,534 of 1991 has a glass having a stop edge protruding into the inner part of the parison, substantially at the free surface of the wine, so as to disturb the gyratory movement of the wine and to create turbulence in the wine when the glass is moved in rotation, and thus to facilitate the release of the aromatic molecules.
  • the patent FR 2,817,134 of 2000 describes a glass having inside its parison a rib extending along a generatrix of the surface of the parison, from the bottom of the glass to the rim.
  • This rib preferably takes a facet shape perpendicular to the parison of the glass. It possibly consists of a localized offset of the peripheral contour of the parison. It also causes strong local turbulence of the wine, in order to bring out the aromatic molecules of it.
  • the objective of this invention is to obtain an expression of the aromas of the wine by creating stirring movements within the glass.
  • the invention seeks to avoid breaking certain molecules present in the wine by a too violent mixing, but to jostle them homogeneously.
  • the invention relates to a beverage glass, of the type comprising a rotationally symmetrical parison around a vertical axis, comprising inside said parison a set of at least two internal ribs regularly distributed over the periphery of the parison, each extending substantially along a generatrix of the parison, substantially from the bottom of the glass, to a height of the parison less than a normal filling level of the glass, different for each of the ribs internal.
  • the internal ribs are distributed angularly regularly to cause a homogeneous mixing of the wine, which is not obtained by a rib unique, which tends to disturb the aromatic development of the wine, or by protruding ribs forming too large an angle with the parison.
  • stirring effect stops below the level of the free surface of the wine, to avoid a turbulence effect of the surface.
  • the height of each internal rib corresponds to a normal filling level of the glass.
  • the brewing effect of the wine contained is combined with an easier visual measurement of the volume of wine poured into the glass.
  • the glass comprises three internal ribs as described.
  • These three internal ribs advantageously then have heights respectively corresponding to fills of the glass of seven, eleven and fifteen centilitres, which correspond to the most conventional fills of the same glass.
  • the internal ribs project from the inner surface of the parison.
  • This arrangement corresponds to a simpler realization of the glass, and makes it possible to produce more worked rib profiles.
  • the glass also comprises at the bottom of the parison, substantially along the axis of vertical symmetry of the glass, a projecting dome, said pan, in which the internal ribs melt.
  • the glass also comprises at the bottom of the parison a hollow dome on which the internal ribs merge.
  • the hollow dome advantageously comprises between forty and eighty impacts, so-called bubble hangers, which make it possible to raise the bubbles homogeneously in the center of the glass, in the form of a chimney, allowing, on the periphery of the liquid, to obtain a real crown of foam.
  • the internal ribs preferably have a profile similar to that of a blade blade face and the pan.
  • a tasting glass 1 according to the invention comprises a parison 2 intended to receive a liquid, fixed on one leg 3, itself secured to a foot 4.
  • the glass considered generally has a symmetry of revolution about a vertical axis Z.
  • the term "buvant" 5 is used to denote the upper rim of the parison.
  • the glass 1 is also defined by its line 6 of larger diameter.
  • This glass is particularly suitable for all types of still young wines, oxygenating much more wine.
  • this glass 1 is thus: a total height of about twenty centimeters, a height of the parison 2 of nine centimeters, for a maximum diameter of eight centimeters, a diameter at the end of six centimeters.
  • the portion of the parison 2 corresponding to the bottom of the glass has an inner radius of curvature of about four centimeters, while the upper portion has a smaller radius of curvature, of the order of eleven centimeters.
  • the thickness of the parison 2 depends on the method of manufacture of the present glass, it is assumed to be known to those skilled in the art and is outside the scope of the present invention. It will, despite everything, be fine at the level of the drink and cut cold.
  • the invention remains however unchanged for a glass 1 of flute or cup type or any other type of glass or liquid container, symmetrical of revolution.
  • the glass 1 comprises a set of three internal ribs 7a, 7b, 7c, substantially formed of helical blades are made in relief inside the parison 2. These three internal ribs 7 are angularly distributed regularly in the glass , and thus spaced two by two by about 120 °.
  • each of these internal ribs 7 is melted at its lower part in a dome 8 projecting from the bottom of the parison 2, substantially along the axis of vertical symmetry Z of the glass 1.
  • the dome 8 substantially shaped "pan” of aircraft propeller or wind turbine, has a height of about 5 mm above the bottom of the glass, and a radius of curvature of ten millimeters.
  • the internal ribs 7a, 7b, 7c extend substantially along a generatrix of the parison 2 of the glass 1, from the dome 8 at the bottom of the glass to a different height for each of the ribs, and equal in the present example to 28, 35 and 42 mm above the bottom of the glass. These values correspond, moreover, to fillings of seven, eleven and fifteen centilitres of the present tasting glass.
  • the inner rib 7b the largest thus comes to end substantially at the largest diameter 6 of the glass, which is also the normal level of glass filling (the largest surface for maximum oxygenation of the wine), here of fifteen centilitres.
  • the choice of the shape of the dome 8 in the propeller pan and the three internal ribs 7 is intended to reproduce to a certain extent the shape and function of a helix within the glass.
  • This propeller is, as can be seen from the figures, pressed against the inner edges of the glass 1.
  • each internal rib 7 ( figure 10 ) is therefore ideally that of a blade blade face, for example wind turbine.
  • each internal rib 7 has a width which decreases from bottom to top, with a width at the bottom of the glass, near the dome 8, of about three to four millimeters, and a width in upper part of about a millimeter and a half to two millimeters.
  • the width of each internal rib 7 at the bottom of the glass is different for each rib (larger for the longer rib, and smaller for the shorter rib).
  • the internal rib 7 shows a small thickness compared to its width, for example about a millimeter, for a width seen from one to four millimeters.
  • the lateral edges 9 of the cross section of the internal rib 7 are here shaped in an arc of a circle for simplicity of embodiment. They are symmetrical profiles.
  • the upper portion 10 of said inner rib 7 is flat or slightly concave.
  • each rib has on its highest or finest part an angle of + or - 5 degrees relative to a vertical plane.
  • the leg 3 of the glass is here of baguette type, known per se, and a height of about ten centimeters.
  • the foot 4 of the glass has the general shape of a thick disc of conventional dimensions with respect to the height and capacity of the glass (for example a diameter of seven centimeters to a thickness of seven millimeters), and axis coincides with the vertical axis Z of glass revolution.
  • the lower shape of the foot 4 (and that of the support zones 12) is obtained by removing, in a flat disc having the three support zones 12a, 12b, 12c, three sectors of cylinders 13a, 13b, 13c, with the same radius of fifteen centimeters, horizontal axes angularly spaced 120 ° from each other, and concurrently at the same point of the vertical axis Z of the glass, located 148 mm under the plane formed by the bearing zones 12.
  • These three sectors of cylinders 13a, 13b, 13c meet by transition zones 14a, 14b, 14c rounded.
  • This method of design of the lower face of the glass foot explains the shape of the bearing zones 12, comprising two ridges 15, 16 oriented at 120 °, joined by a rounding 17.
  • This foot shape prevents drops of water stagnate in the underside of the foot when the glass is returned, as is the case with most existing stemware.
  • the glass according to the invention is made in the present crystal example. It can also be made of glass with or without minerals, crystalline or in another material, preferably without lead oxide.
  • the method of producing the glass is known per se. It is of the mechanical machine type and comprises in the present example a step of creating the parison 2 in a rotated puff mold, a step of creating the leg 3 and the foot 4 in a fixed pressed mold, an assembly step leg and foot on the parison, and a step of reburning a seam from leg 3 to leg 4.
  • the glass can also be made by mouth blown.
  • the relative movement produced in the glass is that of a three-blade propeller brewing the wine .
  • the dome 8 causes a movement of the wine towards the wall of the glass, by pressing it on the inner parison of the glass.
  • the wine will therefore gradually rise along the wall being regularly stirred by the internal ribs 7 in the form of blades, and will release its primary, secondary and tertiary aromas in the free surface of the wine, that is to say between the level of the wine and the drink of the parison of the glass.
  • the purpose of the tasting glass according to the invention is not to create a mixer by too sharp edges of the internal ribs 7, or by internal ribs 7 extending too above the free surface of the wine (which is the case of tasting glasses of the prior art having internal ribs), but on the contrary to allow the creation of a series of movements measured within the wine, and wine along the inner wall parison 2, which will facilitate the exchange and release of aromatic molecules of wine, without breaking them, but by jostling them homogeneously.
  • the tasting glass as described has three internal ribs 7 distributed at 120 ° from each other. It is possible alternatively to provide a glass with two internal ribs 7 at 180 °, or on the contrary a larger number of internal ribs 7, for example four internal ribs 7 distributed at 90 °.
  • the internal ribs 7 are made hollow in the parison 2 of the glass, instead of being made in relief, while keeping a substantially unchanged shape.
  • the glass 1 is naturally endowed with a sufficiently thick parison 2 locally, at the level of each internal rib 7, to allow the creation of said internal rib 7.
  • the ribs 7 in the form of propeller blades are not adhered to the parison 2, but are simply substantially parallel to said parison 2, while being distant from each other. a few millimeters, and being simply secured to the glass 1 at the dome 8 of glass bottom, or a limited portion of their length.
  • the internal ribs 7 may advantageously be made of a low brittle material, for example stainless metal alloy.
  • This arrangement allows a realization of the glass 1 from distinct pieces, including half-parisons 2 conventional and whose molds are known, with a final molding of the parison 2 around the dome 8. Furthermore, it allows a more refined work of the shape of the blades of the propeller. The brewing of the wine is also improved.
  • the glass 1 according to the invention comprises a number of external ribs 11 equal to the number of internal ribs 7, each outer rib 11 being, in the present non-limiting example, placed in front of an internal rib 7.
  • Each external rib 11 starts at the leg 3 of the glass 1, and extends to a level below the level 6 maximum diameter of the glass.
  • these external ribs 11 is, when handling the glass, to act as a grip for the fingers, and thus to create a distance between the fingers and the parison 2, such as to prevent the glass 1 from being locally reheated by the taster.
  • the three outer ribs one is calibrated and gauged at 12.5cl to obtain about six glasses of sparkling wine in a bottle
  • the glass 1 according to the invention in the form of a champagne flute, also comprises a dome 8 in the glass bottom, but this time determined hollow in the bottom of the glass. Its geometry is globally unchanged compared to what was exposed above, but hollow. Its embodiment is known per se (molding or other technique).
  • the dome 8 is surface treated by a series typically but not limited to forty to eighty so-called "bubble hook” impacts, the function of which is to promote the creation of bubble seeds in the form of a collar, thus contributing to the creation of a real crown of foam on the surface of champagne.
  • bubble hook impacts
  • This champagne flute comprises three external ribs 11 as described above, but possibly no internal ribs 7.
  • the glass 1 according to the invention does not include leg 3, but the bottom of the parison 2 also serves as a support zone. To do this, it has a parison 2 much thicker in the area of the bottom of the glass, and three external ribs 11 extending substantially horizontally, before coming closer to the parison of the glass and tangent. It comprises three internal ribs 7, which may not be disposed opposite with the external ribs, extending from the bottom of the glass to different heights. They extend almost to the bottom of the glass up to different heights calibrated and calibrated at 7, 11 and 15cl.
  • Each internal rib will have, for example, on its highest or finest part, an angle of + or - 5 degrees relative to a vertical plane.
  • the large rib extending substantially to the level 6 of maximum diameter of the glass. It may be that the dome or pan does not appear at the bottom of the inner parison of the glass, in which case the internal ribs can not extend to the bottom of the glass.
  • each internal rib 7 is asymmetrical, with a leading edge 9a (in the direction of travel of the wine if the glass is rotated in a counter-clockwise direction) substantially tangent to the parison 2, a trailing edge 9b substantially higher (for example two millimeters) and a concave central portion 10.
  • a leading edge 9a in the direction of travel of the wine if the glass is rotated in a counter-clockwise direction
  • a trailing edge 9b substantially higher (for example two millimeters) and a concave central portion 10.

Landscapes

  • Containers Having Bodies Formed In One Piece (AREA)
  • Table Devices Or Equipment (AREA)
  • Table Equipment (AREA)
  • Structures Of Non-Positive Displacement Pumps (AREA)
EP10721721.8A 2009-01-12 2010-01-11 Verre à dégustation Active EP2385776B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0950126A FR2940898B1 (fr) 2009-01-12 2009-01-12 Verre a degustation
PCT/EP2010/050206 WO2010079225A2 (fr) 2009-01-12 2010-01-11 Verre à dégustation

Publications (2)

Publication Number Publication Date
EP2385776A2 EP2385776A2 (fr) 2011-11-16
EP2385776B1 true EP2385776B1 (fr) 2019-12-04

Family

ID=40908549

Family Applications (1)

Application Number Title Priority Date Filing Date
EP10721721.8A Active EP2385776B1 (fr) 2009-01-12 2010-01-11 Verre à dégustation

Country Status (8)

Country Link
US (2) US8925757B2 (ru)
EP (1) EP2385776B1 (ru)
JP (1) JP5718824B2 (ru)
CN (1) CN102307498B (ru)
FR (1) FR2940898B1 (ru)
HK (1) HK1165239A1 (ru)
RU (1) RU2520939C2 (ru)
WO (1) WO2010079225A2 (ru)

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WO2013118156A1 (en) * 2012-02-08 2013-08-15 Vetreria Di Borgonovo S.P.A. Method for controlling and maintaining a low blood alcohol concentration value of a consumer who has drunk an alcoholic beverage, in particular wine, comprising the use of a ribbed glass, and apparatus therefor
BR202014028867U2 (pt) * 2013-12-06 2015-09-15 Fernando Adrian Bertona taça para mistura de bebidas
WO2016095949A1 (fr) 2014-12-15 2016-06-23 Arnaud Baratte Verre a boisson
FR3024048A1 (fr) * 2014-07-23 2016-01-29 Jean Mazeirat Dispositif situe a l'interieur de la base d'un verre, destine a provoquer quand on l'agite l'exhalaison des aromes qui se trouvent dans la boisson qu'il contient
WO2016029009A1 (en) * 2014-08-20 2016-02-25 Pizza Hut, Inc. Tool for metering sauce
CN105084717B (zh) * 2015-08-19 2017-11-14 重庆健力玻璃制品有限公司 先机吹后机压制作玻璃高脚杯工艺
FR3041516B1 (fr) * 2015-09-24 2018-07-13 Ab Design Concept & Creation Tasse a degustation
USD811224S1 (en) * 2016-03-04 2018-02-27 Taesung Industrial Co., Ltd. Cosmetic cream container
USD795014S1 (en) * 2016-04-19 2017-08-22 Yevgeniy Khayman Champagne flute glass
USD848791S1 (en) * 2016-04-19 2019-05-21 Yevgeniy Khayman Wine glass
IT201600088028A1 (it) * 2016-08-30 2018-03-02 Vetrerie Di Empoli S P A Bicchiere migliorato
CN108861142B (zh) * 2018-04-24 2020-03-31 合肥新极地制冷设备有限公司 饮料瓶、冷饮柜托盘及冷饮柜
US20200069091A1 (en) * 2018-09-04 2020-03-05 Daniel Stotesbery Drinking glass
USD914440S1 (en) 2018-11-26 2021-03-30 BevFest, LLC Beverage container
CA190387S (en) * 2019-04-02 2022-03-01 Oneida Consumer Llc Beverageware
FR3107262B1 (fr) * 2020-02-14 2022-01-21 Arc France Contenant a boisson gazeuse a bullage ameliore
US11986789B1 (en) 2023-11-22 2024-05-21 Michael A. Fors Wine decanter, wine glass and movable base

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Also Published As

Publication number Publication date
US20150083623A1 (en) 2015-03-26
RU2520939C2 (ru) 2014-06-27
JP2012515008A (ja) 2012-07-05
HK1165239A1 (en) 2012-10-05
CN102307498A (zh) 2012-01-04
WO2010079225A3 (fr) 2010-10-14
JP5718824B2 (ja) 2015-05-13
FR2940898A1 (fr) 2010-07-16
RU2011128781A (ru) 2013-02-20
EP2385776A2 (fr) 2011-11-16
US9468320B2 (en) 2016-10-18
WO2010079225A2 (fr) 2010-07-15
US20110303680A1 (en) 2011-12-15
US8925757B2 (en) 2015-01-06
FR2940898B1 (fr) 2011-02-11
CN102307498B (zh) 2014-06-18

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