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WO2013002972A1 - Récipient à utiliser pour sentir, déguster, boire et évaluer des boissons alcoolisées et des spiritueux, procédure ou méthode d'utilisation associée, et procédé de séparation des vapeurs d'éthanol des vapeurs à évaluer avant de les sentir - Google Patents

Récipient à utiliser pour sentir, déguster, boire et évaluer des boissons alcoolisées et des spiritueux, procédure ou méthode d'utilisation associée, et procédé de séparation des vapeurs d'éthanol des vapeurs à évaluer avant de les sentir Download PDF

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Publication number
WO2013002972A1
WO2013002972A1 PCT/US2012/040967 US2012040967W WO2013002972A1 WO 2013002972 A1 WO2013002972 A1 WO 2013002972A1 US 2012040967 W US2012040967 W US 2012040967W WO 2013002972 A1 WO2013002972 A1 WO 2013002972A1
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WO
WIPO (PCT)
Prior art keywords
vessel
odorants
ethanol
aromas
nosing
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.)
Ceased
Application number
PCT/US2012/040967
Other languages
English (en)
Inventor
George Frederich MANSKA
Christine Renea CRNEK
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.)
Individual
Original Assignee
Individual
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
Publication date
Priority claimed from US29/409,992 external-priority patent/USD663165S1/en
Priority claimed from US13/487,255 external-priority patent/US20130273224A1/en
Application filed by Individual filed Critical Individual
Priority to CN201290000778.7U priority Critical patent/CN204264756U/zh
Priority to EP12805028.3A priority patent/EP2723657A4/fr
Publication of WO2013002972A1 publication Critical patent/WO2013002972A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • 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 Co-inventors claim Sma ll Entity status. George F Manska is over 65 years of age at the time of filing. The co-inventors intend to file for foreign patents.
  • This application refers to: a vessel for sampling, tasting, nosing, and evaluating beverages containing ethanol; a procedure or method for sampling, tasting, nosing, and evaluating beverages containing ethanol; and a process and means to selectively separate the vapors and aromas of ethanol from the other aromas of liquids and beverages for the purpose of drinking, tasting, sampling, smelling, and nosing beverages or liquids containing etha nol alcohol.
  • Ethanol is a com ponent of all alcohol beverages and is present in wines and spirits as a by-product of distillation and fermentation, or by fortification or addition of ethanol to an existing beverage.
  • Ethanol The pungent odor of ethanol obscures many subtle odorant aromas of distilled, fermented, fortified, and barrel aged alcohol beverages and spirits.
  • Ethanol is neuropathological and can cause damage and eventual neuron death to olfactory neuron receptors from overexposure. Ethanol causes an unpleasant nose burn sensation, as well as a numbing and anesthesia of olfactory neuron receptors. Hyposmia is a reduced ability to smell and detect odors, and increases with age. Removing olfactory ethanol becomes a factor in olfactory appreciation of alcohol beverages in aging tasters, samplers, nosers and evaluators who have experienced a natural loss of olfactory perception since birth.
  • Tasting and nosing evaluations of alcohol beverage samples are the common method of quantifying flavor for personal enjoyment, pricing, marketing, demand, collectability, production quality control, and competitive judgment. Flavor is the interaction of smell and taste. Although neural processing of odors and aromas is not yet fully understood, it is generally accepted that five basic tongue tastes, sweet, sour, salty, bitter, and amame, work in concert with a thousand or more discernible aromas to form flavor perception. The potential of nosing and tasting to evaluate flavor are severely limited by strong, overpowering, numbing ethanol.
  • Evaporation is a result of molecular collision within a liquid or beverage imparting energy to molecules to break through liquid surface tension. Continual evaporation creates vapor pressure which drives odorants upward with a natural tendency to expand. Evaporated odorants have various molecular weights and shapes, and move at different velocities. Ethanol is one of the lightest and most prevalent odorants in an alcohol beverage, and evaporates faster than most odorant molecules.
  • Evaporation is the natural, physical process which presents odorants and aromas to the olfactory neuron receptors for evaluation. Evaporation increases with temperature, mixing or agitation or swirling, and with increased evaporative surface area. Vessel shape is an aid to enhancing and increasing evaporation if said shape facilitates controlled hand warming or temperature control, swirling by mixing and agitation, and provides adequate evaporation area.
  • Ethanol is among the lightest and simplest molecular shapes of odorants in an alcohol beverage. Many other odorants have heavy molecular weights, larger molecular size, and complex molecular shapes which hinder upward movement to reach the rims of tall vessels. Heavier odorants fall back into the liquid escaping olfactory evaluation. Vessel height becomes a factor in providing representational odorant sample characteristics. Vessels with rim location higher than 4.5 centimeters above the evaporative surface of the beverage present a n odorant sample over weighted with ethanol. Ethanol as a percentage of all odorants increases at higher rim heights, as heavier molecules return to the liquid. Odorant samples are further over weight with ethanol when coupled to narrow, columnar, chimney type vessel shapes which embody small evaporation surface areas.
  • Proliferation of Shapes Many similar vessel shapes exist due to marketing attempts to persuade shape identification to a particular beverage source, geographic area, or grape varietal. Most common shapes relate to eye appeal and attractive style with some ergonomic considerations such as length of stem and bowl size, but with little or no consideration of physical properties of the beverage odorant sample.
  • Patentability of Commonly Used Vessels The emphasis on vessel design eye appeal has led to heavy utilization of the design patent process. Few vessel patents make claims of utility, and common marketing practices present many unsubstantiated claims as to utility. Future study and application of science can lead to more vessel utility patents.
  • Convergent rim is the most common vessel design and describes a vessel with or without stem and foot, consisting of a bowl to hold the beverage, and sides that converge to a smaller opening area than the widest area of the bowl, concentrating odorants in a convenient location for olfactory detection prior to escape into the atmosphere. Ethanol aromas which obscu re and dominate subtler odorants and aromas are also concentrated into the same location.
  • a snifter is a convergent rim vessel with a large bowl to facilitate evaporation with proportionally large beverage evaporation surface area.
  • Large bowl size permits incoming air to dilute but not dissipate ethanol.
  • Ethanol aroma becomes evident and detectable as vapor pressure causes odorants to rise to the vessel rim.
  • Snifters allow the nose to enter the vessel top opening to sample all diluted odorants and aromas including ethanol.
  • convergent rim vessels concentrate the pour into a fine stream which generally falls onto the forward portion of the tongue, resulting in less taste bud coverage at initial contact on the palate, and a narrow flavor perception.
  • Divergent vessel sides permit air to mix with the odorants of the beverage and dilute the smell of the alcohol as well as other odorants. Divergent side vessels are unstable for drinking and spill easily from the sides of the mouth when tilted, due to divergent rim geometry. The common Martini glass is an example of a divergent side vessel. Divergent side vessels also have a propensity to spill during handling, due to their divergent sides presenting a gradual ramp for beverage movement unless steady handling is employed. Divergent side vessels are not a frequent choice for nosing and sampling due to handling instabilities and lack of functional aromatic features for nosing and tasting.
  • Vessel utility patents exist, however, none are utility patented as an ALCOHOL BEVERAGE AND SPIRITS NOSING, TASTING, DRINKING AND SAMPLING VESSEL, or nearly similar designation, use, or function and most vessels are design patented.
  • Tasting, nosing, and sampling is the evaluation process of collectors, connoisseurs, judges, aficionados, and consumers, and is the basis for industry demand, pricing, production, and marketing. Evaluation tool choice is determined from existing vessels marketed as tasting and evaluation vessels without verifiable effectiveness, functional claims or design consideration of the physiology of evaporation and odorant properties. Background of the Procedure or Method
  • One procedure used with tall rim and convergent rim vessels is to hold the vessel about 10-30 cm from the nose and waft the vapors toward the nose with successive hand waves while slowly inhaling to gradually acclimate olfactory sensors to ethanol prior to nosing.
  • Another procedure involves placing a beverage liquid sample into the oral cavity prior to olfactory sampling and holding while saliva mixes with the beverage, raising beverage surface tension providing some hydrogen bonding to ethanol to slow evaporation. The mixture is then swallowed and air drawn in to the mouth over the palate to pick up the odorant sample through the pharyngeal passage to the olfactory neuron receptors.
  • the nose is slowly brought closer to the glass in each of three successive approaches as slow and deliberate inhalation takes place to gradually acclimate the olfactory sensors to ethanol.
  • Swirling is a procedure to mix and agitate the beverage to enhance aeration and evaporation. Swirling wets the inside of the vessel sides and increases dynamic evaporation surface area.
  • the vessel utilizes physical shape to separate ethanol alcohol from other characteristic beverage aromas and odorants resulting in a detectable, distinctive, discernible, memorable olfactory and gustatory sample unhindered by the strong scent of ethanol.
  • the vessel also can be used to sample, blend, and evaluate perfumes, eau de toilettes, colognes, fragrances, scents and oils without strong overpowering ethanol.
  • the procedure or method for employing the vessel further assures dissipation of ethanol aromas and provides improved, discernible, and intense odorant samples for evaluation.
  • Figure 1 depicts an elevation view of the first embodiment of the vessel
  • Figure 2 depicts a bottom view of the first embodiment of the vessel.
  • Figure 3 depicts a top view of the first embodiment of the vessel
  • Figure 4 depicts a section view of the elevation of the first embodiment of the vessel
  • Figure 5 depicts a section view of the vessel showing element reference numbers
  • Figure 6 depicts a perspective view of the vessel showing a typical vessel bowl fill and a generalized location and proximity of the sweet spot.
  • Figure 7 depicts a section view of the vessel showing a typical vessel bowl fill and a generalized location and proximity of the sweet spot.
  • Figure 8 depicts a perspective view of the vessel showing the location of the evaporation chamber.
  • Figure 9 depicts a section view of the vessel showing the location of the evaporation chamber.
  • Figure 10 depicts a perspective view of the vessel showing the location of the evaporative expansion chamber.
  • Figure 11 depicts a section view of the vessel showing the location of the evaporative expansion chamber.
  • Figure 12 depicts a top view of an embodiment of the vessel with stem and foot.
  • Figure 13 depicts a sectional view of the side view of an embodiment of the vessel with stem and foot.
  • Figure 14 depicts a side view of an embodiment of the vessel with stem and foot.
  • Figure 15 depicts a bottom view of an embodiment of the vessel with stem and foot
  • Figure 16 depicts the vessel in a perspective view.
  • Figure 17 depicts an embodiment of the vessel with an optional cup handle.
  • Figure 18 depicts the vessel with an optional watch glass cover embodiment and optional ornamental cover embodiment.
  • Figure 19 depicts the vessel in a double-wall insulated embodiment.
  • Figure 20 depicts an embodiment of the vessel with an interior bottom hump, punt, or kick to promote aeration during the fill pour and add additional evaporative surface area.
  • Figure 21 depicts an embodiment of the vessel with ridges to enhance aeration.
  • Figure 22 depicts a section of the rim of Figure 21 with ridges added to the inside surface of the expansion chamber to enhance aeration while drinking.
  • Fig. 23 depicts an alternate section to Figure 22 to with bumps added to the inside surface of the expansion chamber to enhance aeration.
  • Ethanol refers herein to common edible alcohol prominent in many liquid beverages, common chemical symbol C 2 H 5 (OH). Sometimes referred to as ethyl alcohol, grain alcohol, drinking alcohol, and pure alcohol, ethanol and alcohol are used interchangeably.
  • Evaporation chamber or collection chamber is herein defined as the spatial volume directly above the beverage liquid surface area into which evaporated odorants are collected before being forced out by vapor pressure.
  • the collection chamber is bounded by divergent vessel sides, beverage surface area, and the orifice.
  • Evaporation equilibrium is achieved when an open ended vessel is covered and allowed to stand until the evaporated vapors are at a maximum density, and as many evaporated molecules are arising from the liquid surface as are returning to the liquid surface.
  • the noser removes the cover, quickly placing the beverage in the proximity of the nose to sample the odorants at maximum density.
  • Evaporative expansion chamber is herein defined as the spatial volume directly above the vessel orifice into which the evaporated odorants pass after they cross the orifice plane, and is bounded by divergent rim sides, the orifice, and rim plane, beyond which rim plane ethanol aromas dissipate into the atmosphere.
  • Evaporative surface plane is herein defined as a two dimensional plane which contains the static evaporative surface area, and is parallel to the rim and orifice planes.
  • Evaporative surface area is herein defined in the vessel at rest static state as the beverage surface area, from which odorants evaporate, located in the evaporative surface plane; and defined in the dynamic state which occurs during vessel motion or swirling, as the evaporative area of the static state plus wetted surface area of the convergent sides.
  • Liquid sample is herein defined as the liquid being nosed, tasted, sampled, or evaluated.
  • Neck is herein defined as the outside of the vessel at the junction of the convergent sides of the evaporative collection chamber and the divergent sides of the evaporative expansion chamber in the plane of the internal orifice and provides a convenient grip.
  • Noser is herein defined as one who performs nosing as described, or gas chromatography or mass spectrometry analyzer, olfactometer, or similar apparatus.
  • Nosing is herein defined as the process of passing one's nose over the open end of a vessel containing a liquid while inhaling through the nostrils to present an olfactory sample to the olfactory sensors for detection, identification, or classification of odors, or aromas emanating or evaporating from said liquid, or the use of a gas chromatography or mass spectrometry analyzer or similar apparatus to accomplish said purpose.
  • Odorant is herein defined as a chemical compound which activates the olfactory system, defined by a specific odor or aroma. Odorant applies to liquid or aromatic form, or both.
  • Odorant sample is herein defined as evaporated odorant vapors.
  • Orifice is herein defined as the opening which connects the collection chamber with the expansion chamber, and is a restriction, being smaller in cross sectional area than the evaporative surface, which serves to concentrate odorants prior to expansion, located in the orifice plane.
  • Orifice plane is herein defined as a two dimensional plane which contains the area herein designated as orifice and defined by the contiguous junction between convergent sides of the collection chamber and divergent sides of the expansion chamber.
  • the orifice plane is parallel to the rim and evaporative surface planes.
  • Rim lip is herein defined as the rim edge, or mouth or top opening of the vessel and is a circular area located in the rim plane. In addition, said rim lip is a convenient locator for the human mouth to aid in positioning the nose into the sweet spot for sampling.
  • Rim plane is herein defined as a two dimensional plane which contains the rim lip as the top terminus of the vessel divergent sides, and is parallel to the evaporative surface and the orifice planes.
  • Sample can refer to the liquid sample or the odorant sample, which is a vapor sample.
  • Sampling is herein defined as the process of nosing and tasting, and refers to the gustatory and olfactory evaluation of the beverage to determine flavor and aromas of odorants by the human olfactory system, gas chromatography or mass spectrometry analyzer, olfactometer, or similar device or procedure. Sampling, tasting and nosing are interchangeable except in the case of perfumes and scents, which are not gustatory.
  • Spirits are herein defined as beverages and concoctions which contain common edible ethanol alcohol from distillation or fermentation, including but not limited to whiskeys, rum, vodka, gin, tequila, liqueurs, brandy, Cognac, Armagnac, eau de vie, fortified and dessert wines, infused liquors, aperitifs, sake, and wines. Spirits also include perfumes, eau de toilettes, and scented aromas and oils which are olfactory evaluated.
  • Sweet Spot is herein defined as the spatial volume above the orifice in the proximity of the rim plane, from which lighter, fast moving ethanol molecules have diffused leaving slower, heavier molecule odorants to nose.
  • the size, volume and proximity of the sweet spot depend upon odorant characteristics.
  • Swirling is herein defined as a physical method of mixing and agitating a beverage within a vessel by rotating continuously, deliberately, and evenly to promote continuous liquid motion and expose the beverage to atmosphere to enhance odorant evaporation.
  • Tasting is herein defined as a combination of olfactory nosing and odorant sampling, and transfer of the liquid sample from the vessel to the oral cavity to detect characteristics of taste (sweet, salty, sour, bitter, and amame). During tasting, odorants escape into the olfactory cavity via the pharyngeal passage, and the perceptions of smell and taste coordinate in the brain, forming a single, inseparable flavor. Tasting is olfactory and gustatory, and used interchangeably with nosing and sampling.
  • Whiskey is herein used interchangeably with whisky, regardless of spelling, geographical or regional preference.
  • evaporation collection chamber volume 31 (Figs. 5, 8, 9), which collection chamber is bounded on the bottom by liquid surface area 32, bounded on the sides by convergent vessel sides 33 attached at their lower extremity to the bowl at liquid surface area 32, and bounded at the top by orifice 34.
  • Expansion chamber volume 35 (Figs. 5, 6, 7), to which is attached evaporation collection chamber volume 31 (Figs. 5, 8, 9), which collection chamber is bounded on the bottom by liquid surface area 32, bounded on the sides by convergent vessel sides 33 attached at their lower extremity to the bowl at liquid surface area 32, and bounded at the top by orifice 34.
  • the vessel herein described separates and dissipates ethanol prior to nosing and olfactory evaluation and resolves said nosing problems in four distinct stages.
  • the evaporative stage utilizes liquid and static evaporative surface area 32 and an additional dynamic evaporation area on the wetted inside of the outwardly curved vessel sides to promote evaporation while swirling.
  • the vessel shape exposes lower vessel bowl area in contact with the beverage to hand warming by cradling vessel bowl in the palm, enhancing evaporation of odorants and aromas to desired intensity. Gripping the vessel at neck 40 between thumb and forefinger provides cooling and prevents hand warming.
  • the collection stage is realized within evaporative chamber 31.
  • Vapor pressure drives aromas and odorants upward in a natural tendency to expand. All evaporated odorants and aromas move randomly within evaporation collection chamber 31.
  • the concentration stage utilizes convergent sides 33 to direct odorants and aromas to orifice 34, smaller than evaporative surface 32 which concentrates all odorants and promotes molecular collision, increased vapor density, increased vapor pressure, and higher molecular velocities at orifice 34.
  • the expansion stage takes place in expansion chamber 35 with divergent sides 36 allowing greater degree of molecular movement.
  • Rim lip 38 conveniently positions the nasal passage openings in proximity of the sweet spot by placing human lips on rim lip 38.
  • Rim lip 38 geometry aids in preventing nasal passage insertion below orifice 34 into evaporative chamber volume 31, which will expose olfactory sensors to ethanol.
  • the divergent rim lip 38 of the vessel delivers the pour to the palate in a wide sheet waterfall shape, broadening the flavor profile over prior art references by Walsh and Davidson by increasing taste bud exposure.
  • Preferred use of the vessel is to add beverage to the vessel up to the maximum horizontal diameter of the bowl at evaporative surface plane 32 while vessel sits level and upright, swirl slowly and deliberately to wet vessel sides, hold vessel level under the nose with lips touching rim lip 38 of the vessel, and tilt the head forward or backward slightly while inhaling through the nose to determine the best position to maximize olfactory sensing.
  • User should avoid placing the nose into the vessel below orifice plane 34 since that action will result in strong odor of ethanol, numbing the olfactory sensors.
  • Vessel bowl may be hand held to warm to desired temperature to promote evaporation, or held between thumb and forefinger at neck 40 to cool.
  • Methods of manufacture include hand-made mouth blowing methods, machine blow molding, machine pressing, casting, turned or lathe spun, ground, hand lamination, or nanotechnology from any material which is safe to use as a drinking vessel.
  • Said materials include but are not limited to glass, crystal, woods, metals, resins, polymers, plastics, graphite fiber, nanotech materials, paper, mineral, rock or stone, clays, porcelains, kaolins, ceramics, concrete or aggregate in any color, texture, or appearance.
  • the application procedure is comprised of at least the following: Step 1 in which a sample of alcohol beverage is poured into the bowl at evaporative surface plane 32; step 2 in which vessel is held in the palm of the hand to add hand heat to warm, and alternately held by neck 40 between thumb and forefinger to allow cooling, the combination of said alternate methods controlling liquid temperature and evaporation to the sampler's preferences; step 3 in which swirling increases evaporation and vapor pressure; step 4 in which odorants and aromas are collected in evaporation chamber 31; step 5 in which said odorants are concentrated by convergent sides 33, step 6 in which said odorants are forced by vapor pressure through orifice 34 into expansion chamber 35; step 7; in which lighter ethanol molecules expand outward and separate from remaining odorants and aromas prior to olfactory sampling; step 8, in which placement of human lips on rim lip 38 locates nose in proximity of sweet spot 39; step 9, tilting the head slightly forward or back to adjust nose position to seek proximity of most detectable aromas; and
  • the process described herein separates and diverts ethanol from other odorants and aromas by collecting, condensing, and concentrating said odorants and aromas utilizing orifice 34 to increase molecular collision frequency and velocities of lighter ethanol molecules forced through said orifice by vapor pressure, to escape during expansion, and separate from heavier aromatic odorants prior to olfactory sampling.
  • Advantages of one or more aspects of the vessel, the procedure or method, and the process to individual tasters, nosers, samplers, aficionados, collectors, critics, and casual drinkers are: dissipation of ethanol to provide an improved drinking experience without olfactory desensitization or strong disagreeable ethanol aroma; more detectable, definitive, pleasant, distinctive, discernible, and memorable olfactory and gustatory sample of aromas for tasting and sampling evaluation; more sensitive noses can appreciate drinking spirits without debilitating, neuropathological, disagreeably strong and overpowering ethanol; expanded markets to females, who as a populace generally have more sensitive noses than males; elimination of altering beverages by adding water or ice to reduce alcohol evaporation to make the spirit more approachable, which dilutes the spirit and closes down all evaporation and aroma characteristics; elimination of common altering of beverages by adding chilled stones, marbles or ceramics to reduce alcohol evaporation to make the spirit more approachable, which lowers beverage temperature and closes down
  • One or more aspects of the vessel, procedure and method, and process also provide several benefits to the alcohol beverage industry. Better manufacturing quality control during aging and cellaring by providing accurate, earlier detection of aromas which indicate poor quality; more accurate, advanced information for planning unique blends, additions, and concoctions for future marketing and sales; reduced blending times to reproduce or recreate a unique product edition by improving the blender's judgment without ethanol interference; expanded markets to sensitive noses and women, increasing sales and demand, driving prices and profit margins higher; improved uniformity of evaluation at competitive events, by unmasking subtle aromas for judges and evaluators; added niche and specialty markets for unique product editions with specific aromas; expanded collector markets by presenting and unmasking subtle complex aromas, leading to a better understanding of beverage characteristics.
  • the procedure provides a uniform method for sampling alcohol beverages which improves correlation among samplers, nosers, tasters, judges, and critics within the beverage industry.
  • Several embodiments of the vessel have various appendages to improve handling, gripping, and holding, such as stem and foot (Figs. 12-15), or cup handle (Fig. 17). Similar embodiments include addition of ears, a ladle handle, or a detachable apparatus to surround the vessel with a holding and handling appliance similar to a quaitch.
  • FIG. 19 Other possible embodiments include double vessel walls for insulation (Fig. 19); an ornamental lid (Fig. 18), or an alternate watch glass cover (Fig. 18) to provide vessel closure for reaching evaporative equilibrium prior to nosing.
  • FIG. 21, 22 ridges
  • Fig. 23 bumps
  • grooves, troughs, dams cuts either on the inside of the vessel bowl to promote mixing with air while swirling, or on the inside of the divergent rim area to promote mixing with air while sipping, or a combination of both.
  • Other embodiments utilize surface treatment such as frost etching, ridges, thumb and finger placements to improve grip, or identification or personalization marks, initials, decorations, etching, appliques, decals, or grinding to individual preference.
  • surface treatment such as frost etching, ridges, thumb and finger placements to improve grip, or identification or personalization marks, initials, decorations, etching, appliques, decals, or grinding to individual preference.
  • Another embodiment utilizes geometry or shape changes to the vessel rim in order to economically accommodate and fit the shape of the human lip more precisely.
  • Another embodiment has a rough ground or etched surface on the exterior to add and place identifying marks, letters or numerals to denote and identify a particular sample with a marker pen, pencil, crayon, or paint or other such instrument.
  • At least one variation of the alcohol beverage and spirits nosing, tasting, drinking and sampling vessel; the procedure or method for using same; and the process to separate ethanol vapors from sampling odorant vapors prior to nosing provides a useful function to individual tasters and nosers, by dissipation of ethanol to improve tasting experience, and set a new level of appreciation for subtle aromatic intricacies of alcohol beverages. Dissipation of ethanol will attract more of the populace with sensitive noses to appreciate drinking spirits without neuropathological, disagreeable ethanol, and expand markets to more women.
  • Dissipation of ethanol will avoid altering the beverage with water, ice, or chilling to reduce ethanol as unnecessary, and permit the beverage to be sampled, nosed, and tasted as produced without ethanol side effects. Dissipation of ethanol will diminish controversy and result in better agreement among judges at competitive awards events without strong ethanol to obscure and mask subtle aromas.
  • Benefits to the alcohol beverage industry include improved manufacturing quality control during the aging and cellaring process from earlier detection of aromas which indicate poor quality; advanced information for planning unique blends for future marketing and sales; reduced blending times; expanded markets to sensitive noses and women;
  • the ramifications are; major changes to perception, marketing and sales of alcohol beverage industry products by increased awareness of aromatic subtleties of these beverages and changing the demand and markets for certain aromatic characteristics.

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Abstract

L'invention concerne, dans un de ses modes de réalisation, un récipient conçu pour l'évaluation de boissons alcoolisées et de spiritueux, qui collecte les constituants odorants évaporés à partir de la boisson dans une chambre de collecte conçue pour favoriser l'évaporation, avec des côtés courbes et une surface de boisson étendue ; l'ouverture supérieure de ladite chambre consiste en une zone formant un orifice, conçue pour collecter et concentrer les vapeurs et augmenter la fréquence de collision moléculaire de tous les constituants odorants au fur et à mesure qu'ils sont forcés à se déplacer vers le haut et à passer dans l'orifice par la pression de la vapeur en cours d'évaporation. Lesdits constituants odorants sont ensuite libérés dans une chambre d'expansion plus vaste, ce qui permet aux molécules d'éthanol plus légères, très mobiles et volatiles de se dissiper rapidement avant d'atteindre le nez de la personne en train d'évaluer la boisson, en améliorant la détection des arômes et en permettant de mieux sentir, déguster et évaluer tous les types de spiritueux, de vins et de liqueurs, distillés, fermentés et fortifiés.
PCT/US2012/040967 2011-06-27 2012-06-06 Récipient à utiliser pour sentir, déguster, boire et évaluer des boissons alcoolisées et des spiritueux, procédure ou méthode d'utilisation associée, et procédé de séparation des vapeurs d'éthanol des vapeurs à évaluer avant de les sentir Ceased WO2013002972A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201290000778.7U CN204264756U (zh) 2011-06-27 2012-06-06 用于鼻嗅、品尝、饮用及取样液体和饮料的装置和容器
EP12805028.3A EP2723657A4 (fr) 2011-06-27 2012-06-06 Récipient à utiliser pour sentir, déguster, boire et évaluer des boissons alcoolisées et des spiritueux, procédure ou méthode d'utilisation associée, et procédé de séparation des vapeurs d'éthanol des vapeurs à évaluer avant de les sentir

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
US201161501559P 2011-06-27 2011-06-27
US61/501,559 2011-06-27
US29/409,992 2012-01-01
US29/409,992 USD663165S1 (en) 2012-01-01 2012-01-01 Alcohol beverage and spirits nosing, tasting, drinking, and sampling vessel
US13/487,255 US20130273224A1 (en) 2011-06-27 2012-06-04 Alcohol Beverage and Spirits Nosing, Tasting, Drinking, and Sampling Vessel, Procedure or Method for Using Same, and a Process to Separate Ethanol Vapors from Sampling Vapors Prior to Nosing
US13/487,255 2012-06-04

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WO2013002972A1 true WO2013002972A1 (fr) 2013-01-03

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Cited By (7)

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WO2018158490A1 (fr) * 2017-03-02 2018-09-07 Onninen Oy Verre à boisson pour boisson alcoolisée distillée
USD830129S1 (en) 2018-03-15 2018-10-09 Sheldon Hochman Cohn Reclining mug
GB2561641A (en) * 2017-04-17 2018-10-24 Hochman Cohn Sheldon Multifunctional beverage article
USD917235S1 (en) 2020-03-21 2021-04-27 George Frederich Manska Chalice glass
USD917234S1 (en) 2020-03-21 2021-04-27 George Frederich Manska Pilsner glass
USD919370S1 (en) 2020-03-21 2021-05-18 George Frederich Manska Tulip glass
RU230352U1 (ru) * 2024-07-10 2024-11-28 Семен Амаякович Погосян Дегустационный пробник

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US11116339B2 (en) 2017-03-02 2021-09-14 Noble Glass Oy Drinking glass for distilled alcoholic beverage
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USD830129S1 (en) 2018-03-15 2018-10-09 Sheldon Hochman Cohn Reclining mug
USD917235S1 (en) 2020-03-21 2021-04-27 George Frederich Manska Chalice glass
USD917234S1 (en) 2020-03-21 2021-04-27 George Frederich Manska Pilsner glass
USD919370S1 (en) 2020-03-21 2021-05-18 George Frederich Manska Tulip glass
RU230352U1 (ru) * 2024-07-10 2024-11-28 Семен Амаякович Погосян Дегустационный пробник

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