RU2193519C1 - Wine bottling method - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: after filling the bottle and before its sealing gaseous aromatizer is fed into space over surface of poured in vodka. Said air space can be previously filled with inert gas or mixture of inert gas and gaseous aromatizer before filling aromatizer. Preference is made to aromatizers with phytoscents, such as coniferous, peppermint or bird cherry scents. Container is provided with information on scent of aromatizer. EFFECT: prevention of counterfeiting, facilitated identification of producer owing to marking of products with pleasant scent. 7 cl

Description

 The invention relates to the distillery industry, to the spill of vodka.

 The transition of the domestic alcohol industry to market conditions led not only to a noticeable crowding out of domestic products from store shelves, but also to the manifestation of unfair competition among domestic manufacturers. The consumer began to pay attention not only to the quality of the products, but also to its external design, and unscrupulous manufacturers mastered primarily the modern design, which was extended to low-quality products. Numerous fakes appeared on store shelves, the external design of which does not allow consumers to differentiate manufacturers.

 A known method of bottling vodka, including filling it with consumer packaging and capping containers (Technological instruction for distillery production. M: TSNIITEIPISCHEPROM, 1973, S. 239-245) - prototype.

 However, the producer of vodka bottled in this known manner, it is impossible to identify and differentiate it among other manufacturers, including manufacturers of fakes.

 The technical result achieved by the present invention is the ability to identify the producer of vodka.

 The specified technical result is achieved by the fact that in the method of bottling vodka, including filling consumer containers and capping the filled containers, a distinctive feature is that, before capping the containers, a gaseous flavoring agent is introduced into the space above the surface of the vodka filled into it to mark and prevent counterfeiting.

 It is advisable to use a flavor that does not interact with vodka.

 Before the introduction of the flavor, the air of the space above the surface of the vodka can be replaced with an inert gas.

 A gaseous flavor can also be introduced into the space above the surface of the vodka mixed with an inert gas.

 It is recommended to use a fragrance with a plant smell, mainly with the smell of needles or mint, or bird cherry.

 It is advisable to provide the container with information about the smell of the flavor.

 Thus, the method provides for the use of marking of vodka products with a pleasant smell. When the bottle is opened, the gaseous flavor enters the airspace of the room. Having sensed it, the consumer recognizes the smell confirming the authenticity of the drink made by a particular manufacturer. The information on the odor available on the container informs the consumer in advance about the sign confirming the reliability of the drink, the absence of fakes. After opening the bottle, the smell quickly spreads through the airspace of the room and is lost. There is no residual odor in vodka.

 When using flavors that do not interact with vodka and with oxygen in the air, it is enough to introduce it into the air space above the vodka that has filled the container. In order to prevent any interaction of the flavor with vodka or oxygen, it is convenient to fill the airspace with inert gas, and then introduce the flavor into it, or prepare a mixture of flavor with inert gas in advance and fill the airspace over the vodka filled in the container with the mixture.

 The method is simple in execution. It simplifies the process of labeling and identifying the manufacturer by the consumer.

 The following is an example illustrating the invention.

 Example. After filling the bottle with vodka, a mixture of nitrogen with a flavor was introduced into it until the residual air was completely displaced from the bottle. As a flavoring, pairs of acetophenonone, the fragrant beginning of bird cherry, were previously introduced into nitrogen. The counter-label contained information that, when opening the bottle, the smell of cherry blossoms should be felt. A distinct smell of bird cherry was felt at the moment of opening the bottle. Odor intensity decreased rapidly, and after one minute the smell was no longer felt. Vodka had no smell of bird cherry.

 Thus, the method according to the invention will reliably identify the manufacturer and eliminate the likelihood of falsification of its products.

Claims (7)

 1. A method of pouring vodka, including filling consumer containers and capping the filled containers, characterized in that a gaseous flavoring agent is introduced into the space above the surface of the vodka poured into it to mark and prevent counterfeiting.  2. The method according to p. 1, characterized in that they use a flavor that does not interact with vodka.  3. The method according to p. 1 or 2, characterized in that before the introduction of the flavor, the air of the space above the surface of the vodka is replaced with an inert gas.  4. The method according to any one of paragraphs. 1-3, characterized in that the gaseous flavor is introduced into the space above the surface of the vodka in a mixture with an inert gas.  5. The method according to any one of paragraphs. 1-4, characterized in that they use a fragrance with a vegetable smell.  6. The method according to any one of paragraphs. 1-5, characterized in that use a flavor with the smell of needles, or mint, or bird cherry.  7. The method according to any one of paragraphs. 1-5, characterized in that the container is supplied with information about the smell of the flavor.