Traitement en cours

Veuillez attendre...

Paramétrages

Paramétrages

Aller à Demande

1. WO2020117765 - RÉGULATION DE PRODUCTION DE H2S DANS DES BOISSONS À EMBALLER DANS DES EMBALLAGES CONTENANT DE L'ALUMINIUM

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

[ EN ]

CLAIMS

What is claimed is:

1. A method of packaging a fermented beverage in an aluminum-bearing container comprising the step of:

decreasing a concentration of sulfur dioxide in the fermented beverage.

2. The method of Claim 1 wherein the step of decreasing the concentration of the sulfur dioxide in the fermented beverage is accomplished by a step of subjecting the fermented beverage to a chemical process

3. The method of Claim 2 wherein the step of decreasing the concentration of sulfur dioxide is performed prior to a step of introducing the fermented beverage into the aluminum bearing container.

4. The method of any preceding claim wherein the step of decreasing the concentration of sulfur dioxide is performed after the step of introducing the fermented beverage into the aluminum-bearing container.

5. The method of any preceding claim wherein the chemical process is a batch process.

6. The method any preceding claim wherein the chemical process is performed in-line to a fluid flow of the fermented beverage.

7. The method of any preceding claim wherein the chemical process comprises micro oxygenation.

8. The method of any preceding claim wherein the chemical process comprises an addition of hydrogen peroxide to the fermented beverage.

9. The method of any preceding claim wherein the chemical process comprises exposing the fermented beverage to an aldehyde-containing material.

10. The method of any preceding claim wherein the chemical process comprises introducing the fermented beverage into the aluminum-bearing container wherein the aluminum-bearing container comprises an aldehyde-containing material on an interior surface thereof in contact with the fermented beverage.

11. The method of any preceding claim further comprising the step of increasing a pH of the fermented beverage.

12. The method of any preceding claim wherein a pH of the fermented beverage is greater than or equal to 3.5 wherein an amount of molecular sulfur dioxide is decreased and a chemical solution of a system defined by the fermented beverage within an aluminum bearing container is altered wherein the pH is such that an aluminum of aluminum-bearing container is at least partially passivated and not prone to corrosion.

13. The method of any preceding claim wherein the chemical process comprises adding an antioxidant to the fermented beverage.

14. The method of Claim 13 wherein the antioxidant comprises one or more phenolics.

15. The method of Claim 13 wherein the one or more phenolics is resveratrol.

16. The method of any preceding claim wherein the chemical process comprises adding an aldehyde to the fermented beverage.

17. The method of Claim 16 wherein the aldehyde comprises acetaldehyde.

18. The method of any preceding claim comprising exposing the fermented beverage to oxygen wherein the oxygen reacts with ethanol and oxidizes ethanol to form acetaldehyde and wherein the acetaldehyde further reacts with sulfur dioxide.

19. The method of Claim 18 wherein the oxygen consumes a quantity of the sulfur dioxide greater than a quantity of the oxygen added to the fermented beverage.

20. The method of Claim 19 wherein a concentration of oxygen added to the fermented beverage is greater than a concentration of sulfur dioxide within the fermented beverage.

21. The method of any preceding claim wherein the chemical process includes the step of oxidizing ethanol to form acetaldehyde, which is then bound by SO2.

22. The method of Claim 2 wherein the chemical process comprises increasing pH of the fermented beverage to decrease a concentration of molecular sulfur dioxide and increase aluminum passivation/resistance to corrosion to decrease hydrogen sulfide formation in the fermented beverage exposed to an aluminum in the aluminum-bearing container.

23. The method of any preceding claim wherein a concentration of molecular sulfur dioxide is less than 0.4 mg/L.

24. A method of preparing a fermented beverage for packaging in an aluminum-bearing container comprising the steps of:

decreasing a concentration of sulfur dioxide in the fermented beverage via chemical reaction.

25. The method of Claim 24 further comprising the step of increasing a pH of the fermented beverage.

26. The method of Claim 25 wherein a pH of the fermented beverage is greater than or equal to 3.5 wherein an amount of molecular sulfur dioxide is decreased and a chemical solution of a system defined by the fermented beverage within an aluminum-bearing container is altered wherein the pH is such that an aluminum of aluminum-bearing container is at least partially passivated and not prone to corrosion.

27. The method of any of Claims 25-26 further comprising the step of exposing the fermented beverage to an aldehyde.

28. The method of any of Claims 25-27 further comprising the step of adding an antioxidant to the fermented beverage.

29. The method of Claim 28 wherein the antioxidant comprises one or more phenolics.

30. The method of Claim 29 wherein the one or more phenolics comprises resveratrol.

31. The method of any of Claims 25-30 further comprising the step of decreasing a concentration of sulfur dioxide within the fermented beverage prior to a step of introducing the fermented beverage into the aluminum-bearing container.

32. The method of any of Claims 25-31 further comprising the step of decreasing a concentration of sulfur dioxide in the fermented beverage after a step of introducing the fermented beverage into the aluminum-bearing container.

33. The method of any of Claims 25-32 further comprising the step of introducing oxygen into the fermented beverage through micro-oxygenation.

34. The method of any of Claims 25-33 further comprising the step of adding hydrogen peroxide to the fermented beverage.

35. The method of any of Claims 25-34 further comprising the step of exposing the fermented beverage to an aldehyde-containing material.

36. The method of any of Claims 25-35 further comprising the step of introducing the fermented beverage into the aluminum-bearing container wherein the aluminum-bearing container comprises an aldehyde-containing material on an interior surface thereof in contact with the fermented beverage.

37. A fermented beverage packaging comprising:

a container comprising an aluminum and forming a substantially fluid-tight enclosure; a fermented beverage within the enclosure; and

an antioxidant within the enclosure.

38. The fermented beverage packaging of Claim 37 the fermented beverage has a concentration of molecular sulfur dioxide less than 0.4 mg/L.

39. The fermented beverage packaging of Claim 37 or 38 wherein the fermented beverage has been exposed to an aldehyde-containing material within the enclosure.

40. The fermented beverage packaging of Claim 39 wherein the aldehyde-containing material is a component of a coating on an interior surface of the enclosure.

41. The fermented beverage packaging of Claim 40 wherein a pH of the fermented beverage is greater than or equal to 3.5 wherein the pH is such that the aluminum of the container is at least partially passivated and not prone to corrosion.

42. The fermented beverage packaging of any of Claims 37-41 wherein the antioxidant comprises one or more phenolics.

43. The fermented beverage packaging of Claim 42 wherein the one or more phenolics comprises resveratrol.

44. The fermented beverage packaging of any of Claims 38-43 wherein oxygen is added to the fermented beverage and a concentration of the oxygen added to the fermented beverage is greater than a concentration of sulfur dioxide within the fermented beverage.

45. The fermented beverage packaging of any of Claims 38-44 wherein the fermented beverage is subjected to a chemical process, wherein the chemical process includes oxidization of ethanol to form acetaldehyde, which is then bound by SO2.

46. The fermented beverage packaging of any of Claims 38-45 wherein a presence of the antioxidant allows a concentration of sulfur dioxide in the fermented beverage to be decreased.