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WO2003016177A1 - Stockage du vin - Google Patents

Stockage du vin Download PDF

Info

Publication number
WO2003016177A1
WO2003016177A1 PCT/AU2001/001242 AU0101242W WO03016177A1 WO 2003016177 A1 WO2003016177 A1 WO 2003016177A1 AU 0101242 W AU0101242 W AU 0101242W WO 03016177 A1 WO03016177 A1 WO 03016177A1
Authority
WO
WIPO (PCT)
Prior art keywords
wine
pouch
container
barrel
pressure
Prior art date
Application number
PCT/AU2001/001242
Other languages
English (en)
Inventor
Anthony Flecknoe-Brown
Peter Henry
Rista Brkovic
Original Assignee
Flextank Pty Ltd
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
Application filed by Flextank Pty Ltd filed Critical Flextank Pty Ltd
Publication of WO2003016177A1 publication Critical patent/WO2003016177A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/245—Internal membrane, floating cover or the like isolating the contents from the ambient atmosphere
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Definitions

  • This invention relates to a method of storing wine.
  • the invention relates to a method of storing wine in wooden barrels using a method and apparatus which controls the uptake of oxygen and the evaporation rate of the wine through the semi-permeable barrel walls and which can be controlled with consistency from barrel to barrel.
  • Fine wines need time to mature. Reduction of astringency, enhancement of colour and development of integrated character occur by means of a time-dependent, sequential series of chemical changes, notably slow-oxidation, condensation and polymerization reactions, in and between many of the flavour and colour elements in wine, most notably the phenolic compounds.
  • freshness we generally mean barrels which have not contained wine for more than 3 to 4 years of elapsed time, in total. After that time, barrels lose: their ability to provide further Oak character, by depletion
  • Oak barrels are also porous to moisture and ethanol and this results in evaporative losses for all barrel stored wine, in the order of 2% to 10% of wine volume per year, depending on the air temperature and humidity in the barrel storage area, the character and density of grain of the wood from which the barrels are made, their surface area to volume ratio and the internal pressure within them relative to atmosphere.
  • Oak barrels being hand-made from natural materials, exhibit a wide range of properties, in terms of their ability to retain pressure. Approximately one barrel in four will "leak" at least sufficiently to not retain a partial vacuum at all. This means that the actual rate of evaporation loss and the linked rate of air entry is different for almost every barrel.
  • the cost of such portion-packaging typically doubles the cost of the finished wine and this added cost is also "marked up" at each stage of commercial distribution and sale, meaning that the cost of production of the wine liquid itself (fruit cost plus winemaking cost plus bulk storage cost plus Oak barrel aging cost), is typically less than 20% and sometimes less than 10% of the retail price of a bottle of medium-quality table wine.
  • the invention provides a method for storing wine in an air and vapour permeable storage container, such as an Oak wine barrel, wherein head space air can be positively excluded, despite evaporation and or leakage from the barrel.
  • An uncontrolled and variable partial vacuum inside the barrel can be prevented from forming, hence stabilizing the availability and rate of oxygen permeation into the wine.
  • the method and apparatus of the invention comprises:
  • a fluid within the pouch with a density equal to or greater than the wine and maintained under sufficient pressure above atmospheric to increase the pouch volume to compensate for a substantial proportion or preferably all of any of the wine lost by evaporation through the walls of the storage container.
  • the rate of oxygen transmission from the pouch is to be controlled such that the combined rate of oxygen transmission from all sources including the pouch and the storage container, into the wine is to be less than 40cc/litre of wine/yr. More suitably the combined rate of oxygen transmission should be less than 20cc/litre of wine/yr.
  • the rate of oxygen transmission through the pouch may be controlled in a number of ways.
  • the pouch may be pressurised with a fluid which does not contain oxygen, such as de-oxygenated water, alcohol or mixtures thereof.
  • Oxygen scavengers such as sulphur dioxide may also be used to remove oxygen from the fluid in the pouch.
  • the pouch from a membrane material which has low oxygen permeability.
  • membrane material may be edge-bonded to form a pouch.
  • the bonding may be by any method known in the art such as heat sealing, gluing, welding or stitching.
  • the membrane used for the pouch is comprised of multiple layers of plastics film it is preferred that at least one of such layers be a material which has low permeability to oxygen, a so-called oxygen barrier layer.
  • the oxygen permeability of the resulting composite, multi-layer membrane is to be less than 100 cc of pure oxygen/m 2 /24 hours at STP and 100% RH. More suitably its permeability will be less than 20 cc of pure oxygen (4 cc of air oxygen) /m 2 /24 hours at 100% RH.
  • Some oxygen barrier layer materials are moisture sensitive, so it may be desirable to add moisture barrier layers on each side of the oxygen barrier layer. It may also be desirable to comprise into the multi-layer membrane, a layer or layers of material which have low permeability to ethanol and/or volatile wine flavour compounds.
  • Other layers may provide physical and chemical protection for the wine and it may be desirable to add reinforcing layers to mechanically strengthen the final composite membrane.
  • the pouch should be able to expand to a volume equal to the amount of liquid lost through permeation. This will vary with different barrel sizes given the differing surface area to volume ratios. For a typical 225 litre barrique, which may be used to mature wine for a period of 12 to 18 months, the typical total evaporative loss in a well controlled barrel store will be about 5% per year or 17 litres over 18 months.
  • a pouch which is initially fully collapsed should have a fill volume of at least 20 litres so that no significant tension may develop in the walls of the pouch towards the end of the storage period.
  • the pressure of the fluid in the pouch be maintained in the range 0.5 to 10 p.s.i. but more preferably 0.5 to 5 p.s.i.
  • Such a pressure may be applied simply by providing a head of liquid such as water.
  • the water may be supplied from a tank or it may be from a conventional town water supply.
  • the water supply circuit may include a pressure regulator to maintain pressure in the pouch within the desired range. It may also include safety means to compensate for excess water pressure should the regulator not work correctly.
  • This safety means may simply be an open-topped, vertical stand pipe. Such a stand pipe will provide automatic overflow of excess water pressure and may be constructed to provide a head pressure of say 2 to 4 metres of water (3 to 6 p.s.i.).
  • the water supply circuit may also include a flow detector.
  • a flow detector may be associated with a malfunction indicator or other alarm means. Any of the following events would then trigger an alarm.
  • Figure 1 shows an isometric view of an apparatus according to the invention
  • Figure 2 shows an isometric view of an alternative form of apparatus according to the invention.
  • Figure 3 shows an isometric view of an assembly of wine barrels according to the invention.
  • Figure 1 shows, in partial sectional view, a typical Oak wine barrel (1), which typically may be a Barrique (225 litres capacity), Hogshead (300 litres) or Puncheon (500 litres). This barrel is filled with wine.
  • a typical Oak wine barrel (1) typically may be a Barrique (225 litres capacity), Hogshead (300 litres) or Puncheon (500 litres). This barrel is filled with wine.
  • a flexible rubber bung (2) is fitted with two through-tubes.
  • One of these tubes is securely attached to an initially collapsed empty pouch (3) of heat-seamed oxygen-barrier thermoplastic material (generally made up of multiple layers of thermoplastic materials), by means of a screwed or bayonet fastened spout attachment (8) itself heat sealed to the pouch material and opening to the inside of the pouch, now herein termed an "ullage pouch", "ullage” being another term for "head-space” in a liquid-filled container.
  • This assembly is then entered into the wine via the open bung hole and the rubber bung is firmly pushed into the barrel fill opening.
  • the ullage pouch (3) is then connected to a source of normal tap-water via a pipe (7) fitted with a stop-cock (6).
  • a pressure regulator (not shown) may be used to reduce the pressure of the tap water source (eg. to less than 20 kPa or 3 psi).
  • stop-cock (6) is left open for the duration of the barrel maturation time, so that the ullage pouch (3) partially inflates internally with water, then becomes pressurized, transferring it's internal pressure to the wine surrounding it and ensuring that no additional head space can develop within the barrel due to evaporation of the wine through the barrel walls. Any head space present when the bung is first fitted to the barrel can be expelled via tube 9, after first pressurizing the system, by opening valve 4 until wine begins to flow.
  • the water-filled ullage pouch (3) has little or no relative buoyancy and easily becomes fully submerged in the wine, thus ensuring that the wine surrounding the ullage pouch has access to all of the internal wood surface of the barrel. This also means that there is no detectable net pressure across the walls of the pouch, meaning that whatever the internal pressure which is allowed to develop within the barrel, the pouch itself experiences no significant net internal pressure.
  • the ullage pouch (3) can be constructed of a minimal amount of thin, flexible, no-taint wine and food-contact materials, such as Nylon and polyethylene.
  • any leaks in the barrel staves, ends or bung can be relatively easily discovered and remedied or the wine transferred over to a sound barrel.
  • any slow leaks be present such as between the wooden staves of the barrel, a partial vacuum that may draw-in external air oxygen or contaminants cannot develop within the barrel.
  • slightly leaky barrels may be utilized without compromising the integrity of the environment within them.
  • the improved in-barrel integrity that this invention provides may reduce the frequency needed for periodic monitoring of the per-barrel wine quality and substantially improve the barrel to barrel consistency of the contained wine.
  • the method of our invention can also provide for a convenient wine outlet means, wherein a wine sample can be tapped from the barrel by means of a further stop-cock (4) fitted to the second through-tube (9), which is open to the wine held within the barrel.
  • the capacity of the water-containing ullage pouch (3) of the embodiment of Fig. 1. does not need to be greater than the total wine evaporation loss normally experienced during the maturation period, typically about 5% per year in a well-controlled barrel store.
  • a second embodiment of the invention shows the flexible rubber bung (2) or other barrel access and closure means, fitted with a single water-tube only.
  • This through- tube is again securely attached to an initially fully-collapsed empty pouch (3) made up of flexible, oxygen barrier thermoplastic material, by means of a screwed or bayonet fastened spout attachment (8) itself heat sealed to the pouch material and opening to the inside of the pouch.
  • the internal, fully-inflated capacity of the pouch of this embodiment is to be 90% to 120% of the volume capacity of the barrel and is to be shaped, via end-gussets, so that it can generally conform to the internal surface geometry of the barrel.
  • the pouch of this embodiment to be a "dispenser pouch", as substantially all of the wine within the barrel can be dispensed via the end tap (6) whilst the dispenser pouch takes up the lost volume by progressively being inflated with external water. The water within the dispenser pouch thus displaces all of the dispensed wine and prevents an airspace from forming within the barrel.
  • the wine will be forced from the barrel when the tap (6) is opened and there will be no opportunity for air to be sucked back into the wine, either via the open tap, or via any minor leaks or porosity in the barrel staves.
  • the initially fully collapsed, empty dispenser pouch (3), pre-connected to the through tube and bung (2), is usually entered into a partially-filled wine barrel via the open bung hole.
  • the water hose (7) is then connected to a low-pressure source of normal tap-water via a stop-cock (4).
  • the bung is not pushed into the barrel fill opening.
  • the water is turned on and allowed to fill the dispenser pouch (3) until the wine initially filled into the barrel begins to run out of the bung hole.
  • the stop-cock (4) is closed and the bung is driven home, to seal the barrel.
  • the barrel is now able to be stored or transported, as necessary, until the wine within it has matured and/or is ready to be dispensed to the end-consumer, at a restaurant or public bar.
  • Any dissolved oxygen (typically from 2 to 9 ppm) within the water of the dispenser pouch is prevented from permeating into the wine at an unacceptable rate, by means of the oxygen barrier material incorporated into the walls of the flexible dispenser pouch.
  • stop-cock (4) is left open.
  • the dispenser pouch thus can remain filled and internally pressurized with water, transferring it's internal pressure to the barrel-wine surrounding it and aiding in dispensing the wine directly via a tap inlet (90) or conveying the wine to a remote tap (not shown) by means of the typical pressurized beverage tubes and taps utilized in public bars.
  • the continuous maintenance of a positive internal pressure within the barrel also ensures that no external air can be sucked back into the barrel.
  • the apparatus of this embodiment easily allows for additional wine to be added to the barrel at any time, without the need to remove the bung, which can introduce degradative air oxygen.
  • the water-hose (7) is re-directed to a drain line held at or near atmospheric pressure, the end spout of the tap (60) or it's access port (90) is connected to a wine fill line that is at a slightly elevated pressure (i.e. by means of a height difference) and the taps (60) and (4) are opened at the same time. Then, the incoming wine exerts external pressure on the flexible dispenser pouch, forcing some of the water within it to the drain and displaces the volume of this discharged water with wine.
  • the walls of both the Ullage (Fig.l) and Dispenser (Fig.2) pouches (3) will generally be constructed from one or more plastic membranes, each comprising a number of layers of different polymers of chosen thicknesses, which together give a certain level of Oxygen permeability and permeability to ethanol.
  • the various co-extruded layers of such a membrane will have a combined thickness in the range 50 to 300 micron.
  • Adhesive layers will generally be used to bond the other materials into a composite structure.
  • the typical layer structure through such a membrane will be:
  • Ethylene Vinyl Alcohol is a typical extrudable polymer oxygen control (i.e. high oxygen barrier) material.
  • a 20 micron thick layer of this material has an oxygen permeability (in air) of only about 0.4cc/sqrm/24 hours at 45% relative humidity.
  • a similar thickness layer of Polyethylene on the other hand, has an oxygen permeability some 8,000 times greater.
  • Polyethylene LDPE, LLDPE or HDPE
  • LDPE low permeability to water or water vapour and forms high-integrity, liquid-tight heat-seals.
  • Polyamide typically PA-6, is a commonly used food and medical (i.e. human blood) packaging material, known for toughness, flexibility, high barrier to flavour, solvents (i.e. ethanol) and other volatiles and low to no taint. It is a preferred material for the outer surface of the multi-layer film, where it will be in contact with the wine.
  • PA also provides a good intermediate-level barrier to the permeation of oxygen, being some 40 times more permeable than an equivalent thickness ENOH layer (which has a very high barrier to oxygen permeation), but some 200 times less permeable to oxygen than polyethylene.
  • PA is also creep resistant and has a higher tensile strength than LLDPE and is therefore generally also a suitable material to reinforce the pouch wall
  • the multi-layer structure may optionally incorporate materials known to react with and scavenge oxygen during permeation through the bladder wall.
  • this maximum oxygen permeation rate is preferably no more than the oxygen permeation rate (per litre of wine), that is encountered in a typical new oak barrel of the most common size (usually 225 litre Barriques for table wines).
  • oxygen permeation rate per litre of wine
  • higher permeation rates may be acceptable eg. where the barrel is old and is "blocked" to oxygen transmission or where a significant proportion of the walls of the barrel or another other container comprise a relatively non- permeable material such as stainless steel.
  • the materials chosen for bungs will be those commonly used in the wine industry, i.e. silicone rubber and for connectors and tubes in wine-contact the materials of choice shall be either Nylon, polyolefme (polypropylene or polyethylene), PNC or 316 stainless steel, all materials that are familiar to winemakers.
  • FIG. 3 there is shown an assembly of wine barrels generally designated 20 set up in such a way that the method of the invention may be applied for the storage of wine in the barrels.
  • the barrels 1 which are stacked in the racks (21) each include a rubber bung (2), pouch (3) (not shown), spout (5) acting as a wine sampler tube and water supply pipe (7), arranged in generally the same manner as has been described with reference to Figure 1.
  • the spout (5) of Figure 3 is a flexible tube which is sealed by folding it over on itself and holding it in place with the clip (22). This can be used to sample wine whenever desired by removing the spout from the clip and unfolding it to unseal it.
  • Water pressure is supplied to inflate the pouches in each of the barrels though the pipes (7) which are supplied by the supply line (23).
  • the supply line connects to a pressurised supply of potable tap water (24).
  • Pressure to the pipes (7) is regulated by the pressure regulator (26).
  • a safety stand pipe (25), flow switch and alarm (27) and drain line (28) are also connected to the supply line for purposes to become apparent.
  • the barrel ullage pouches will remain fully submerged in wine at a minimum depth of about 150mm.
  • the wine will also be in full contact with the inside barrel surface and the underside of the bung.
  • the bags being mainly Nylon (as in blood bags and other medical products) can be washed-off and boiled, or sterilised with common winery sterilants.
  • a single pressure regulator valve can be installed for each of two tier levels as shown in Figure 3 ie. 4 high tiers would have two regulator valves, one for the top two rows, one for the bottom two.
  • This approach can be used to limit the applied pressure to no more than 2 m head, to remove the risk of popping the bungs.
  • a 3 to 5 m high vertical stand-pipe with an open connection drain is also installed in the system in case any regulator valve fails.
  • the flow switch activated alarm system is turned on after all the barrels in the circuit are air bled.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Packages (AREA)

Abstract

La présente invention concerne un conteneur (1) dont l'intérieur est destiné au stockage du vin, lequel conteneur comprend une poche souple (3) placée à l'intérieur du conteneur, et des moyens de pression (7) agencés pour fournir un fluide sous pression à la poche afin de compenser le vin qui s'est écoulé du conteneur et de maintenir le vin en contact avec sensiblement toute la surface intérieure du conteneur, les caractéristiques de transmission de l'oxygène combinées de la poche du conteneur et des quelconques autres sources étant telles que le taux de transmission de l'oxygène au vin s'élève à moins de 40 cm3/litre de vin par année.
PCT/AU2001/001242 2001-08-15 2001-10-04 Stockage du vin WO2003016177A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPR7000A AUPR700001A0 (en) 2001-08-15 2001-08-15 Submerged ullage and dispenser pouches for wine barrels
AUPR7000 2001-08-15

Publications (1)

Publication Number Publication Date
WO2003016177A1 true WO2003016177A1 (fr) 2003-02-27

Family

ID=3830956

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU2001/001242 WO2003016177A1 (fr) 2001-08-15 2001-10-04 Stockage du vin

Country Status (2)

Country Link
AU (1) AUPR700001A0 (fr)
WO (1) WO2003016177A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007124919A1 (fr) * 2006-04-26 2007-11-08 Herbert Witowski Dispositif de maintien du niveau de remplissage de vin stocké dans des tonneaux en bois
AU2008100069B4 (en) * 2005-12-16 2008-04-10 Flextank International Ltd Container Assembly for Wine Maturation
ITAL20090006A1 (it) * 2009-11-26 2011-05-26 Enosis S R L Metodo per proteggere un liquido dall'ossidazione, ed apparecchiatura per tale metodo
CN102530441A (zh) * 2012-02-06 2012-07-04 南通四方罐式储运设备制造有限公司 啤酒罐式集装箱
CN102897384A (zh) * 2011-07-24 2013-01-30 王亚迪 一种防止包膜木酒桶渗漏的方法及防渗漏木酒桶
US8413835B2 (en) 2005-12-16 2013-04-09 Flextank International Ltd. Container assembly
WO2013028144A3 (fr) * 2009-10-30 2013-04-18 Maiocco Mark A Système et appareil de vessie de tonneau contenant une boisson
WO2020041305A1 (fr) * 2018-08-20 2020-02-27 Grime Gregory B Procédé et système de vieillissement de spiritueux
WO2020047588A1 (fr) * 2018-09-03 2020-03-12 Qip International Pty Ltd Procédé de conditionnement de fûts en bois
CN111493021A (zh) * 2020-03-17 2020-08-07 北京物资学院 一种用于物流运输中的保鲜装置

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6239470A (ja) * 1985-08-09 1987-02-20 株式会社新素材総合研究所 酸素により変質することのない薬液入りプラスチツク容器の製造方法
FR2649380A1 (fr) * 1989-07-10 1991-01-11 Bacquelin Pierre Procede et dispositif de stockage de liquides
FR2756466A1 (fr) * 1996-11-29 1998-06-05 Air Liquide Procede et dispositif d'inertage d'une cuve a liquide alimentaire, notamment a vin, et gaz d'inertage correspondant
JP2000168834A (ja) * 1998-12-03 2000-06-20 Fujimori Kogyo Co Ltd バッグインボックス内容器

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6239470A (ja) * 1985-08-09 1987-02-20 株式会社新素材総合研究所 酸素により変質することのない薬液入りプラスチツク容器の製造方法
FR2649380A1 (fr) * 1989-07-10 1991-01-11 Bacquelin Pierre Procede et dispositif de stockage de liquides
FR2756466A1 (fr) * 1996-11-29 1998-06-05 Air Liquide Procede et dispositif d'inertage d'une cuve a liquide alimentaire, notamment a vin, et gaz d'inertage correspondant
JP2000168834A (ja) * 1998-12-03 2000-06-20 Fujimori Kogyo Co Ltd バッグインボックス内容器

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Derwent World Patents Index; Class A34, AN 1987-089840/13 *
DATABASE WPI Derwent World Patents Index; Class A92, AN 2000-589538/56 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2008100069B4 (en) * 2005-12-16 2008-04-10 Flextank International Ltd Container Assembly for Wine Maturation
US8413835B2 (en) 2005-12-16 2013-04-09 Flextank International Ltd. Container assembly
WO2007124919A1 (fr) * 2006-04-26 2007-11-08 Herbert Witowski Dispositif de maintien du niveau de remplissage de vin stocké dans des tonneaux en bois
WO2013028144A3 (fr) * 2009-10-30 2013-04-18 Maiocco Mark A Système et appareil de vessie de tonneau contenant une boisson
ITAL20090006A1 (it) * 2009-11-26 2011-05-26 Enosis S R L Metodo per proteggere un liquido dall'ossidazione, ed apparecchiatura per tale metodo
CN102897384A (zh) * 2011-07-24 2013-01-30 王亚迪 一种防止包膜木酒桶渗漏的方法及防渗漏木酒桶
CN102530441A (zh) * 2012-02-06 2012-07-04 南通四方罐式储运设备制造有限公司 啤酒罐式集装箱
WO2020041305A1 (fr) * 2018-08-20 2020-02-27 Grime Gregory B Procédé et système de vieillissement de spiritueux
US11279907B2 (en) 2018-08-20 2022-03-22 Gregory B. Grime Method and system for aging spirits
WO2020047588A1 (fr) * 2018-09-03 2020-03-12 Qip International Pty Ltd Procédé de conditionnement de fûts en bois
US12139695B2 (en) 2018-09-03 2024-11-12 Intellectual Property Pty Ltd Method for conditioning wood barrels
CN111493021A (zh) * 2020-03-17 2020-08-07 北京物资学院 一种用于物流运输中的保鲜装置
CN111493021B (zh) * 2020-03-17 2021-08-24 北京物资学院 一种用于物流运输中的保鲜装置

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