A receptacle for storing, pressurizing, and dispensing packaged beverages. The receptacle includes an airtight chamber with a removable lid, wherein the joint between the lid and the chamber is also airtight. A gas valve allows for the inflow and outflow of gas, and a tap port and tap stem allow the beverage to be dispensed without breaking the seal of the chamber. A pressure relief valve allows for more rapid depressurization. The chamber can be used at high and low pressures, such as a partial vacuum, to prevent oxidation of a number of open beverages, such as beers, wines, and sodas. A pressure gauge port coupled with an optional pressure gauge allows a user to verify the appropriate pressure for the type of beverage being preserved. The gas valve may be disposed on a base of the receptacle, as may the pressure relief and/or the pressure gauge port.

Packaging a fermented beverage in an aluminum-bearing or containing vessel includes controlling a concentration of sulfur dioxide within the fermented beverage. The concentration of the sulfur dioxide is decreased by subjecting the fermented beverage to a chemical process in batch or in-line and prior to filling the vessel or after filling the vessel.

A method of reducing haze by creating a physically stable alcoholic beverage that has been obtained via filtration and separation processes includes receiving retentate from which water has been removed, from a reverse osmosis filter system having an initial alcoholic precursor to the alcoholic beverage in a feed stream, wherein a concentration of alcohol in the retentate has reached between about 10% and 40% by volume, cooling the retentate to a temperature between about 2 degrees below a freezing point of the retentate and a freezing point of the initial alcoholic precursor to the alcoholic beverage in the feed stream, and subjecting the retentate to a clarification process that removes particles having a size of about 0.4-0.8 microns and larger to produce a clarified retentate. The clarification process includes centrifuging, filtration using a filter, and/or forming a supernate and a precipitate and then decanting the supernate.

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 an oblate spheroid shape. When moving circumferentially downward along the chamber body starting from a maximum inside diameter, the oblate spheroidal 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.

The invention relates to a device for pouring fluid (F) stored in a container (20) by inclining the container (20), the device (10) comprising: —a first part (100) comprising at least one collecting orifice (130) for collecting the fluid in the container (20), —a second part (150), which comprises fluid pouring means (160) that can be fluidically connected to the collecting orifice (130), —sealing means (190) separating the first part (100) and the second part (150), configured to seal the container when the device (10) is mounted on the container (20), the device being characterized in that the first part (100) also comprises a gas reservoir (110) and a degassing orifice (120) for evacuating gas from the reservoir (110) to the interior of the container (20).

The invention relates to a device for pouring fluid (F) stored in a container (20) by inclining the container (20), the device (10) comprising: —a first part (100) comprising at least one collecting orifice (130) for collecting the fluid in the container (20), —a second part (150), which comprises fluid pouring means (160) that can be fluidically connected to the collecting orifice (130), —sealing means (190) separating the first part (100) and the second part (150), configured to seal the container when the device (10) is mounted on the container (20), the device being characterized in that the first part (100) also comprises a gas reservoir (110) and a degassing orifice (120) for evacuating gas from the reservoir (110) to the interior of the container (20).

The invention discloses a method for the manufacture of a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur— and/or other preservation compounds, which includes the steps of providing a suitable beverage substrate to suitable processing vessel; of undertaking suitable treatment of the substrate within the processing vessel; of adding suitable plant material to the substrate prior to—and/or during and/or post suitable treatment to render a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds. The beverage substrate is of fruit and/or vegetable and/or grain origin.

Beverage containers are provided for storing liquid contents. In various embodiments, containers are provided with devices and means for allowing a controlled ingress or oxygen or similar material to the container contents. In preferred embodiments, devices and methods for storing wine are provided.

Beverage containers are provided for storing liquid contents. In various embodiments, containers are provided with devices and means for allowing a controlled ingress or oxygen or similar material to the container contents. In preferred embodiments, devices and methods for storing wine are provided.

The bottle-sealing and preservation device provides for the sealing of necked bottles, including those designed to hold pressure such as champagne bottles, using mechanical advantage to compress an O-ring against the inner surface of the bottle neck. The device can accommodate a wide range of bottle-neck diameters and includes a stabilizing ring that engages the bottle mouth. Optionally, the device may be fitted with a cylindrical cage in which an oxygen-scavenging sachet may be inserted to pull oxygen out of the bottle headspace, thereby preserving any remaining liquid therein that is susceptible to oxidation.