A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in said wine can be in a range of 80%CO.sub.2/20%N.sub.2-60%CO.sub.2/40%N.sub.2.

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.

This invention relates to a bottle closure assembly (10) for use in the efficient production of sparkling wines. The invention comprises: a stopper (12) for sealing engagement within the finish and/or neck portion(s) of a bottle (100); a passage (18) within said stopper extending longitudinally from a wine-side opening (20) at one end thereof; and a valve member (30) located within said passage. The valve member is selectively gravity-responsive thus allowing passage of liquid and/or solid and/or gaseous materials to be permitted or prevented dependent upon the orientation of the bottle closure assembly. This invention also discloses a disgorgement method for use in the production of sparkling wines.

The invention relates to an effervescent wine obtained according to a vinification of the traditional type, comprising a mixture of at least 20 terpenes added to said wine, wherein the terpenes are chosen from monoterpenes, in a quantity within the range of 50% by weight to 75% by weight, sesquiterpenes, in a quantity within the range of 25% by weight to 50% by weight, the sum being equal to 100% by weight, the quantity in said mixture of terpenes in the wine being between 0.02 ml and 0.6 ml per litre of effervescent wine. The invention also relates to a traditional method of vinification of an effervescent wine comprising a step of adding an expedition liqueur comprising the mixture of terpenes.

The invention relates to an effervescent wine obtained according to a vinification of the traditional type, comprising a mixture of at least 20 terpenes added to said wine, wherein the terpenes are chosen from monoterpenes, in a quantity within the range of 50% by weight to 75% by weight, sesquiterpenes, in a quantity within the range of 25% by weight to 50% by weight, the sum being equal to 100% by weight, the quantity in said mixture of terpenes in the wine being between 0.02 ml and 0.6 ml per litre of effervescent wine. The invention also relates to a traditional method of vinification of an effervescent wine comprising a step of adding an expedition liqueur comprising the mixture of terpenes.

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.

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.

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.

The present disclosure provides fluids, such as a distilled spirit, comprising at least about 25 ppm of an infused gas. Systems and methods for producing such gas-infused fluids are also provided.

The present disclosure provides fluids, such as a distilled spirit, comprising at least about 25 ppm of an infused gas. Systems and methods for producing such gas-infused fluids are also provided.