US3062656A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of champagnizing wine in a continuous stream and installation for same
Assignee: Individual
•
Filing: 1959-12-10
•
Granted: 1962-11-06
•
Expires: 1979-12-10
Abstract
No abstract record available.
Inventors
- 👤 Agabalianz Georgu Gerasimovich
- 👤 Merzhanian Artemi Artemievich
- 👤 Broosilovski Sergue Alexeevich
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 22:17
CPC Classifications
C; C12; C12G; C12G1/00; C12G1/06; Y; Y10; Y10S; Y10S435/00; Y10S435/813
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
140 words
A METHOD OF CHAMPAGNIZING WINE COMPRISING FEEDING THE WINE IN A CONTINUOUS STREAM AT CONSTANT PRESSURE THROUGH A SERIES OF CONNECTED HERMETICALLY SEALED FERMENTATION SPACES, FEEDING LIQUID YEAST CONTINUOUSLY IN PREDETERMINED AMOUNTS INTO THE FIRST SPACE, CONDUCTING THE FERMENTATION AT A DECREASING TEMPERATURE OF 13*-14* C. IN THE FIRST SPACE TO 9*-10*C. IN THE LAST SPACE, COVERING THE WINE IN SAID SPACES WITH A LAYER OF DEODORIZED MATERIAL SELECTED FROM THE GROUP CONSISTING OF VASELINE AND PARAFFIN OIL 0.5-1.5 MM. THICK TO REDUCE ABSORPTION OF CARBON DIOXIDE GAS AND OXYGEN BY THE WINE, ADDING LIQUEUR IN PREDETERMINED AMOUNTS CONTINUOUSLY TO THE STREAM OF THE CHAMPAGNIZED WINE ON ITS DISCHARGE FROM THE LAST FERMENTING SPACE, COOLING THE WINE TO A TEMPERATURE OF FROM 0* TO +2*C. JUST BEFORE ADDING THE LIQUEUR, AND FINALLY CHILLING THE WINE ON ITS DISCHARGE TO -5*C.
Claim 2
Independent Claim
140 words
A METHOD OF CHAMPAGNIZING WINE COMPRISING FEEDING THE WINE IN A CONTINUOUS STREAM AT CONSTANT PRESSURE THROUGH A SERIES OF CONNECTED HERMETICALLY SEALED FERMENTATION SPACES, FEEDING LIQUID YEAST CONTINUOUSLY IN PREDETERMINED AMOUNTS INTO THE FIRST SPACE, CONDUCTING THE FERMENTATION AT A DECREASING TEMPERATURE OF 13*-14* C. IN THE FIRST SPACE TO 9*-10*C. IN THE LAST SPACE, COVERING THE WINE IN SAID SPACES WITH A LAYER OF DEODORIZED MATERIAL SELECTED FROM THE GROUP CONSISTING OF VASELINE AND PARAFFIN OIL 0.5-1.5 MM. THICK TO REDUCE ABSORPTION OF CARBON DIOXIDE GAS AND OXYGEN BY THE WINE, ADDING LIQUEUR IN PREDETERMINED AMOUNTS CONTINUOUSLY TO THE STREAM OF THE CHAMPAGNIZED WINE ON ITS DISCHARGE FROM THE LAST FERMENTING SPACE, COOLING THE WINE TO A TEMPERATURE OF FROM 0* TO +2*C. JUST BEFORE ADDING THE LIQUEUR, AND FINALLY CHILLING THE WINE ON ITS DISCHARGE TO -5*C.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1965-11-05 | 1966-05-07 | 1966-11-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1969-11-05 | 1970-05-07 | 1970-11-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1973-11-05 | 1974-05-07 | 1974-11-06 | $7700.00 | Window Closed / Lapsed |