US20140008375A1

US20140008375A1 - Stemware for sparkling beverages and method for the production thereof

Info

Publication number: US20140008375A1
Application number: US13/820,342
Authority: US
Inventors: Mauro Celso Zanus; Carlos Eduardo Abarzua Espejo; Frederico Werner Strauss
Original assignee: Cristallerie Strauss SA; ASSOCIACAO BRASILEIRA DE ENOLOGIA ABE
Current assignee: ASSOCIACAO BRASILEIRA DE ENOLOGIA - ABE; Empresa Brasileira de Pesquisa Agropecuaria EMBRAPA; Cristallerie Strauss SA; ASSOCIACAO BRASILEIRA DE ENOLOGIA ABE
Priority date: 2010-09-01
Filing date: 2011-09-01
Publication date: 2014-01-09
Also published as: CN103415234A; MX2013002480A; MX355876B; BR112013004997A2; CN103415234B; PE20140577A1; CL2013000600A1; BR212013004997Y1; WO2012065237A1

Abstract

The present invention relates to the field of utensils and processes for worldwide wine production. More specifically, the invention relates to a flute model for beverages, manufactured from an appropriate material, the field of application of which comprises household articles and utensils for serving fine beverages such as sparkling beverages. The present invention also relates to the process of manufacturing the flute for beverages.

Description

FIELD OF THE INVENTION

The present invention relates to the field of utensils and processes for worldwide viniculture. More particularly, the invention relates to a model of a flute for beverages, manufactured from an appropriate material, the field of application of which comprises household goods and utensils for serving fine beverages such as sparkling beverages. The present invention also relates to the process of manufacturing the beverage flute.

BACKGROUND OF THE INVENTION

The Brazilian viniculture has been standing out in the world wine-producing scenery. The production of fine wines has remained stable due to the increase in supply of imported products in Brazil. Unlike the production and consumption of fine wines, the production and consumption of sparkling beverages grows with every passing year. According to the wine-producing register, in 2008 alone 9.47 billion liters sparkling beverages produced in wine-producing regions in the Brazilian state of Rio Grande do Sul (IBRAVIN 2009) were sold, with a tendency to growth for the year 2009.
The great qualitative potential can be proven by means of awards granted to the Brazilian products at the main international contests (http:redeabe.org.br/premiacoes.htm).
Such magnitude has been awaiting more and more interest for this product, chiefly because of its quality. For this reason, a range of opportunities opens for the development of promotion and spreading of Brazilian sparkling beverages.
Many traditional wine-producing regions in the world seek to differentiate the production, regulation, without mentioning different marketing strategies for the promotion of their products.
A number of scientific evidences suggest that the flute shape exerts an important effect on the perception of the quality of wines. Specifications such as larger diameter, volume and height of flute belly may influence the concentration of aromatic substances captured by our senses. In various wine-producing regions flutes have been developed for better expressing the characteristics determined by the particularities of the grape varieties, natural conditions (soil, climate and relief) and of the wine-making. Today, wines of different styles are linked to flutes that potentiate their qualities.
Brazilian sparkling beverages also has a unique typical quality, defined by a particular “terroir”. The predominance of a landscape of predominantly green coloring is one of the distinctive features of the main producing region (Southern region of Brazil), being an element that go beyond sparkling wines, marked by aroma smoothness, freshness and taste sharpness. The production technology, which obeys these specifications of the raw material, is also an important element in defining the style of a national sparkling beverage.
The production of Brazilian beverages having begun in 1915, its quality is internationally recognized. To facilitate the importance of the identity of the national production of sparkling beverages, one has developed, through a research project coordinated by the Associação Brasileira de Enologia, Embrapa Uva e Vinho e Cristallerie Strauss, a flute that highlights the characteristics of color, effervescence, aroma and taste of the Brazilian sparkling beverage. The model of a flute for sparkling beverages has an interesting shape that unites harmonious lines and modern esthetics in favor of the total comfortableness and safety provided to the user. This flute further has a specific shape, so as to make the characteristics of the sparkling beverage better with respect to what already exists in the prior art.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows a flute for sparkling beverages. A: mouth aperture; B: flute belly; C: pointed ice; D: stem; E: flute base.

SUMMARY OF THE INVENTION

The invention relates to a model of a flute for beverages, manufactured from an appropriate material. The second embodiment of the invention relates to the process of manufacturing the beverage flute.

DETAILED DESCRIPTION OF THE INVENTION

For a special product like the Brazilian sparkling beverage, it is fundamental to express all its qualities, namely: color, aroma or flavor. This requires a flute with adequate characteristics, which enable one to follow each detail of the wine-tasting, exhibiting originality, esthetic and shape quality, and chiefly technical adequacy to the specific characteristics of the product (evaluation of perlage and effervescence, aroma and smoothness on palate) and also a functionality with regard to the tasting (adequacy to drinking, in repetition).
For this purpose, the Associação Brasileira de Enologia, Embrapa Uva e Vinho e Cristallerie Strauss have devoted themselves not only to using the whole technical knowledge of their teams in their areas of actuation: enology, research and manufacture of crystals, but have also got together to hear the opinion of the main agents involved in making, marketing and promoting the Brazilian sparkling wine.
The invention proposed for the present flute for containing and serving sparkling beverages guaranties total technical feasibility regarding the manufacture thereof, which exhibits characteristics of modernity and usefulness.
Manufactured with craftsmanship from fine crystal, the Flute of the Brazilian Sparkling Wine has fine and elegant lines, a winding belly that favors perlage formation, a narrow mouth that concentrates the release of aroma and leads the noble beverage to the mucous membranes.
For a special product like the Brazilian sparkling wine, it is fundamental to express all its qualities, namely color, aroma or flavor. This requires a flute with adequate characteristics, which enables one to follow each detail of the wine-tasting, exhibiting originality, esthetics and shape quality, and chiefly technical adequacy to the specific characteristics of the product (evaluation of the perlage and effervescence, aroma and taste) and also the functionality regarding the tasting (adequacy upon drinking, in repetition).
For this purpose, one has developed the official flute of the Brazilian sparkling wine, object of the present invention, which has a peculiar shape that enables the sparkling wines to have better perlage, effervescence, aroma and smoothness on palate.
The Flute of the Brazilian Sparkling Wine is made by extremely skillful craftsmen trained in the industry itself. The raw material used for making the crystal is carefully selected, from the send to the chemical components that will be part of its composition (Borax, Sodium Carbonate, Potassium Carbonate, Potassium Nitrate, Arsenic Oxide and Litargirio (24% PbO)).
The full fusion of these elements takes place at a temperature of about 1460° C. When the melting is completed, the process of making the product begins, wherein the professional collects the material from the oven by means of a blowpipe that will be blown into a specific mold according to the piece design.
The next phases will be the manufacture of the rod and the putting the flute base in place. These parts will go through a stress alleviating oven, that is, which will arrange the molecules that are out of order, thus preventing thermal shocks from occurring while handling them.
The finishing procedures take place right after the cover has been cut. The inner and outer edges of the parts are softly sanded and polished by skillful professionals, who are trained for this service.
The process of manufacturing the flute involves, therefore, the following steps:

- the molten crystal is poured into a mold and blown by the glassblower through a blowpipe in order to create the outer and inner shape of the flute belly;
- the stem is made by the “drawn stem” method, that is, by putting an amount of liquid crystal into the mold, which is literally drawn by the glassblower;
- the flute base is produced by adding liquid crystal to the step tip for molding by hand until the corresponding shape is created;
- the sparkling-wine flute further receives abrasive treatment in the inner bottom of the cup.

The flute of the present invention may have the following characteristics:

- mouth aperture ranging from 40 to 55 mm in diameter, preferably 49 mm in diameter;
- cup ranging from 50 to 65 mm in diameter, preferably having 59 mm in diameter and height ranging from 110 to 135 mm, preferably 126 mm;
- stem ranging from 2 to 10 mm in minimum diameter, preferably having 6 mm in minimum diameter and height raging from 85 to 105 mm, preferably 97 mm;
- flute base ranging from 55 to 75 mm in diameter, preferably having 65 mm in diameter and height ranging from 5 to 20 mm, preferably 12 mm;
- total height of the flute ranging from 200 to 250 mm, preferably 235 mm.

The flute of the present invention has the following functional characteristics:

- the mouth aperture being visibly smaller than the flute belly (FIGS. 1A and 1B), which is necessary for the sparkling beverage to be poured into the flute bottom, thus preventing the liquid from running down the inner walls;
- pointed ice (FIG. 1C and with abrasive treatment by micro-particles provide the perfect formation of perlage (bubbling);
- long stem (FIG. 1D), which prevents the transfer of human heat to the beverage, since it does not allow direct contact with the cop, thus helping to keep the temperature of the liquid;
- broad and somewhat curvilinear flute base (FIG. 1E) to guarantee greater adherence to the surface and support to the flute.

EXAMPLES

The process to chose the flute was developed in various steps, with the participation of trained professionals from the main entities of the wine-producing sector in Brazil.
Step 1: Visual Selection among Different Flutes
In this phase, one has chiefly approached the task of defining the main trace (or drawing) of the flute, considering also the esthetic beauty and modernity of the types. The evaluation was conducted in laboratory, with 62 jurors evaluating 24 different flutes, among the main drawings existing. The evaluations were individual, without comments. The qualifying grades were tabulated, and the best 6 flutes were separated for Step 2.

Step 2: Evaluation of Functionality

In laboratory conditions, the technical evaluation of the 6 flutes that received the best marks in the preceding step was carried out. In this phase the professionals were asked to evaluate the quality of the flute in a real-life testing situation, with a “standard” brut sparkling wine having sensory characteristics and typical nature of the national production. The sparkling wine was served by trying to keep always the same height and with the same velocity, so that this process could have the least possible influence on the evaluation. The panelists were asked to evaluate individually the quality of the flutes, focusing on the questions of visual examination (effervescence: examination of foam and bubble size); intensity and quality of aroma and smoothness to palate. The wine-tasters were also asked to consider the adequacy of the flute with regard to the mechanics of tasting the product repeatedly. 53 professionals participated in this step and give their grades for the different flutes. The values were arranged in a table and two flutes were chosen.

Step 3: Discussion of the Results and Final Adjustments

Two flutes that had the highest grades in step 2, virtually finishing in a tie, were selected. From the observations collected in writing, one decided to make minor adjustments in the height and diameter dimensions of flute belly of these 2 flutes, so as to find the most adequate one. Technical criteria related to the manufacture of the flute—indicated by the experts of the Strauss crystal maker—were also considered in this judgment. One representative of the Embrapa, one of the ABE, and one of the Cristaleria Strauss participated in this process.
Step 3 gives rise to the technical specifications of the flute of the Brazilian sparkling wine. This flute was tested again by the board of directors of the Brazilian Enology Association, which confirmed the technical adequacy and esthetics thereof for imparting value to the characteristics of the Brazilian sparkling wine.

Claims

1. A flute for sparkling beverages, characterized by exhibiting the following features: mouth aperture ranging from 40 to 55 mm in diameter (FIG. 1A); flute belly (FIG. 1B); pointed ice (FIG. 1C), flute stem with minimum diameter ranging from 2 to 10 mm, and height raging from 85 to 105 mm (FIG. 1D), and the flute base measuring from 55 to 75 mm in diameter and from 5 to 20 mm in height (FIG. 1E).

2. The flute for sparkling beverages according to claim 1, characterized in that the mouth aperture has preferably 49 mm in diameter.

3. The flute for sparkling beverages according to claim 1, characterized in that the flute stem has preferably 6 mm in diameter.

4. The flute for sparkling beverages according to claim 1, characterized in that the flute stem has preferably 97 mm in height.

5. The flute for sparkling beverages according to claim 1, characterized in that the flute base has preferably 65 mm in diameter.

6. The flute for sparkling beverages according to claim 1, characterized in that the flute base has preferably 12 mm in height.

7. The flute for sparkling beverages according to claim 1, characterized in that the cup measure ranges from 50 to 65 mm in diameter and from 110 to 135 mm in height.

8. The flute according to claim 7, characterized in that the cup measure has preferably 59 mm in maximum diameter.

9. The flute according to claim 7, characterized in that the cup measure has preferably 126 mm in height.

10. The flute for sparkling beverages according to claim 1, characterized in that the total height of the flute ranges from 200 and 250 mm.

11. The flute according to characterized in that the total height of the flute is preferably 235 mm.

12. The flute for sparkling beverages according to claim 1, characterized in that the flute is made from crystal.

13. The flute for sparkling beverages according to claim 12, characterized in that the crystal is composed of borax, sodium carbonate, potassium carbonate, potassium nitrate, arsenic oxide and litharge 24% PbO.

14. A process for manufacturing the flute for sparkling beverages, characterized by having the following steps:

a) the molten crystal is poured into a mold and blown by the glassblower through a blowpipe to provide the inner and outer shape of the flute belly;

b) the flute stem is made by the “drawn stem” method, wherein an amount of liquid crystal is poured into the mold, which is literally drawn by the glassblower;

c) the flute base is produced by adding liquid crystal to the stem tip to be molded by hand to as to impart the corresponding shape;

d) the flute for sparkling beverage further receives abrasive treatment on the inner bottom of the flute cup.

15. A flute for sparkling beverages, characterized by being obtained by the process of claim 14.