Method of packaging wine or a similar beverage, products obtained by the method, and apparatus for implementing the method

Abstract

A method of packaging wine or a similar beverage in a glass receptacle, in which a carbon dioxide content of less than 400 mg/l is established in the wine, and a glass receptacle is filled with the wine or beverage of reduced carbon dioxide content under an inert carbon dioxide-containing atmosphere. The glass receptacle is then heat sealed under the inert atmosphere containing carbon dioxide with a flexible disposable capsule having an overall oxygen permeability of not more than 5 cm 3 /m 2 /24 h. A headspace between the wine or beverage and the capsule is formed in the receptacle having carbon dioxide trapped therein, and an oxygen content of less than 5% by volume, and the carbon dioxide content in the receptacle is sufficient that a reduction in pressure in the receptacle after sealing by dissolution of the carbon dioxide trapped in the headspace into the wine or beverage filled in the receptacle causes the capsule to be drawn inwardly.

1 . A method of packaging wine or a similar beverage in a receptacle in the form of a drinking glass ( 9 ), in which said receptacle is made of glass and said glass receptacle is closed by a disposable capsule ( 1 ) having very low overall permeability to oxygen after being closed onto said receptacle.  
   
   
       2 - 14 . (canceled)  
   
   
       15 . A method of packaging wine or a similar beverage in a glass receptacle, comprising the steps of: 
 establishing within the wine a carbon dioxide content of less than 400 mg/l;    filling said glass receptacle with the wine or beverage of reduced carbon dioxide content under an inert carbon dioxide-containing atmosphere; and    heat sealing the glass receptacle under said inert atmosphere comprising carbon dioxide with a flexible disposable capsule having an overall oxygen permeability of not more than 5 cm 3 /m 2 /24 h,    a headspace between the wine or beverage and the capsule being formed in the receptacle and having carbon dioxide trapped therein, and an oxygen content of less than 5% by volume,    wherein the carbon dioxide content in the receptacle is sufficient that a reduction in pressure in said receptacle after sealing by dissolution of the carbon dioxide trapped in the headspace into the wine or beverage filled in the receptacle causes the capsule to be drawn inwardly.    
   
   
       16 . A method according to  claim 15 , wherein the capsule comprises a metal layer coated with a layer of heat-sealable thermoplastic material.  
   
   
       17 . A method according to  claim 15 , wherein the oxygen content of the gaseous atmosphere within the sealed glass is reduced.  
   
   
       18 . A method according to  claim 15 , wherein the capsule comprises a stratified material comprising a layer of pure aluminum coated with a layer of polyethylene.  
   
   
       19 . A method according to  claim 18 , wherein the thickness of the aluminum layer is 10 μm to 100 μm, and in which the thickness of the polyethylene layer is also 10 μm to 100 μm.  
   
   
       20 . A method according to  claim 15 , wherein the heat sealing comprises heating to a temperature of 80° C. to 180° C. for between a few tenths of a second and a few seconds.  
   
   
       21 . A method according to  claim 15 , wherein the capsule is pressed against the glass with a bearing force of 10 daN to 250 daN.  
   
   
       22 . A method according to  claim 21 , wherein the capsule is pressed against the glass with a bearing force of 30 daN to 100 daN.  
   
   
       23 . A method according to  claim 15 , wherein the dissolved carbon dioxide content of the wine is established prior to packaging at a value of less than 200 mg/l.  
   
   
       24 . A method according to  claim 15 , additionally comprising degassing the wine prior to said establishing.