The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

The present invention provides an apparatus for producing a sparkling fruit liquor raw material, including: a sealed fermentation container for receiving a stock liquid in which a fruit juice-containing fruit raw material and yeast are mixed; and an extraction pipe having an extraction inlet disposed in the fermentation container and an extraction outlet disposed outside the fermentation container. The sparkling fruit liquor raw material is produced by undergoing a sparkling fruit liquor raw material production state St1 configured such that a stock liquid is charged in the fermentation container so that a top surface of the stock liquid is positioned higher than the extraction inlet, and a pressure of carbon dioxide gas generated as fermentation of the stock liquid proceeds is then used to continuously extract, from the fermentation container via the extraction pipe, the sparkling fruit liquor raw material produced as the stock liquid is fermented.

The present invention provides an apparatus for producing a sparkling fruit liquor raw material, including: a sealed fermentation container for receiving a stock liquid in which a fruit juice-containing fruit raw material and yeast are mixed; and an extraction pipe having an extraction inlet disposed in the fermentation container and an extraction outlet disposed outside the fermentation container. The sparkling fruit liquor raw material is produced by undergoing a sparkling fruit liquor raw material production state St1 configured such that a stock liquid is charged in the fermentation container so that a top surface of the stock liquid is positioned higher than the extraction inlet, and a pressure of carbon dioxide gas generated as fermentation of the stock liquid proceeds is then used to continuously extract, from the fermentation container via the extraction pipe, the sparkling fruit liquor raw material produced as the stock liquid is fermented.

A hollow expansion chamber of the present invention is configured to temporarily contain an expansion of bubbles during an aeration process for aerating a liquid, where a chamber body of the expansion chamber has a rounded shape. When moving circumferentially downward along the chamber body starting from a maximum inside diameter, the rounded shape of a bottom portion has a first integral transition that is a tangential transition to a first frustoconical shape. Continuing moving circumferentially downward, the first frustoconical shape has a second integral transition to a cylindrical extension. The cylindrical extension at a distal end has a bottom opening configured to fit within an opened bottleneck. The first frustoconical shape has a minimum angle of 15 degrees relative to a horizontal plane. The second integral transition is a radial second integral transition having an inside surface radius of at least 0.25 inches.

A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.

A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.

A method of enhancing the aroma of a wine or beverage conducts flavorful volatiles from a separately occurring fermentation process as driven by the expressed carbon dioxide of the fermentation process. As well as capturing flavorful volatiles that would otherwise be lost, the process “recycles” carbon dioxide reducing the released carbon dioxide for a given quantity of produced sparkling beverage.

A method of enhancing the aroma of a wine or beverage conducts flavorful volatiles from a separately occurring fermentation process as driven by the expressed carbon dioxide of the fermentation process. As well as capturing flavorful volatiles that would otherwise be lost, the process “recycles” carbon dioxide reducing the released carbon dioxide for a given quantity of produced sparkling beverage.

Systems, methods, and apparatuses to optimize all stages of sparkling wine production using the ‘Champagne’ method. For instance, there is a specially configured apparatus utilized for a method for producing sparkling wine within the wine bottle through a secondary fermentation. The apparatus is attached to the wine bottle to seal in pressure. Specifically, a neck collar of the apparatus is positioned upon a neck section and a sealing cap is pressed onto a mouth opening wine bottle above the neck collar and coupled to the neck collar of the apparatus. A tensioner of the apparatus induces a clamping force between the neck collar and the sealing cap to seal the pressure generated from fermentation. A pressure indicator measures and displays pressure which is retained and limited to a maximum pressure within the bottle via a Pressure Reduction Valve (PRV) of the apparatus. Sediment from fermentation is removed without freezing via a riddling operations and evacuation of sediment from an inverted bottle through a ball valve configured within the apparatus. Other related embodiments are disclosed.