초록 ▼

Disclosed is a compressed air powered vacuum mechanism and method for enabling a user to lower atmospheric pressure in enclosed containers and thereby remove carbon dioxide and other entrained gasses from fluids, in this instance wine, in multiple enclosed containers. In a short time, the resulting

Disclosed is a compressed air powered vacuum mechanism and method for enabling a user to lower atmospheric pressure in enclosed containers and thereby remove carbon dioxide and other entrained gasses from fluids, in this instance wine, in multiple enclosed containers. In a short time, the resulting wine will improve in taste and aroma and clarity, an improvement normally associated with wine that has been naturally aged for many months. A compressed air driven vacuum generator reduces the atmospheric pressure above the wine. When the atmospheric pressure is low enough the entrained gasses will quickly boil off the enclosed wine at room temperatures, disassociating from the fluid, without harming the wine. There are instances in the processing of wine and in keeping containers of food and drink fresh, where following the removing of gasses from the enclosed containers that the vacuum must be retained. This is optionally accomplished with a vacuum retaining on/off mechanism.

대표청구항 ▼

The invention claimed is: 1. An apparatus for removing entrained gasses from new wine in an enclosed container, comprising: a rigid container for containing a new wine to be de-gassed and being capable of resisting up to approximately 27 inches of Hg of vacuum without collapse, said container inclu

The invention claimed is: 1. An apparatus for removing entrained gasses from new wine in an enclosed container, comprising: a rigid container for containing a new wine to be de-gassed and being capable of resisting up to approximately 27 inches of Hg of vacuum without collapse, said container including a throated access passage and an air-tight stopper inserted therein, said stopper having a fitting associated therewith for communicating a vacuum to an interior of said container and capable of connecting to a negative pressure source supplied through a length of tubing; a source of compressed air, capable of continuously providing compressed air at 60-65 psig. for intervals of 15-300 minutes through a length of tubing; a vacuum generator connected through a positive pressure port thereof to said source of compressed air through said length of tubing and capable of generating a vacuum at an inlet negative pressure port thereof of approximately 23 inches of Hg vacuum when said source of compressed air is actively supplying compressed air to said positive pressure port, said source of compressed air power rating selected in accord with the formulation of approximately 0.5 horsepower of compressor power per each single 5 gallon sized enclosed container connected to said vacuum generator and rising in power selection as additional containers are added so as to maintain said approximately 23 inches of Hg vacuum in each connected container, said inlet port being connected to said length of tubing. 2. An apparatus as in claim 1, further comprising: a multi-port manifold connected to said inlet port of said vacuum generator, said manifold enabling the connection, through respective lengths of tubing, of a plurality of stopper equipped enclosed rigid containers to enable simultaneous de-gassing of plurality of containers. 3. An apparatus as in claim 2, wherein: a cut-off valve is connected between at least one of said enclosed containers and said manifold such that negative pressure may be maintained in said enclosed container following de-gassing thereof. 4. An apparatus as in claim 2, wherein: a cut-off valve is connected between the vacuum generator and said manifold such that the negative pressure may be maintained in said enclosed containers attached to the manifold following de-gassing thereof. 5. A method of improving the taste and aroma of new wine following fermentation by removing entrained gasses causing formation of carbonic acids and other taste and aroma spoiling effects, comprising the steps of: filling a throated rigid container capable of resisting 27 inches of vacuum to an approximately 90% fill level with new wine; sealing said throated container by inserting a stopper into said throat, said stopper including a fitting for communicating with an interior of said rigid container; connecting said fitting through a length of tubing to a vacuum generator, said vacuum generator capable of generating approximately 23 inches of Hg vacuum when connected to a source of compressed air, said source of compressed air horsepower rating selected in accord with the formulation of approximately 0.5 horsepower of compressor power per each single 5 gallon sized container connected to said vacuum generator and rising in power selection as additional containers are added so as to maintain said approximately 23 inches of Hg vacuum in each connected container; connecting said vacuum generator to a source of compressed air; activating said source of compressed air for 15-300 minutes and actively boiling said new wine at approximately room temperature within said container; removing, from said new wine, carbon dioxide and other entrained gasses remaining as bi-products of fermentation in said new wine and substantially lessening formation of carbonic acid in said new wine and ejecting said gasses from said vacuum generator; sealing off said throated container from said vacuum generator and maintaining said new wine in a sealed degassed condition in said container; and, de-activating said source of compressed air.