Back to results
US 2004/0166345 A1Published application
Processes and articles useful for preventing cork taint in beverages
OwnerCharles A. Wichtinventor
Life of this patent
Estimating the term…
Abstract
The present invention relates to methods of forming a film on articles potentially in contact with a beverage to prevent contamination of the beverage with chemical compounds responsible for “corked” taste. The present invention also relates to stoppers made using the processes of the invention, and stoppers comprising a core and a film that chemically bonds to compounds responsible for “corked” taste, including TCA and derivatives.
Claims31
A process for preventing taint-causing compounds from entering beverages, comprising:
- forming a film onto an article, said film comprising a material that chemically bonds to at least one of said taint-causing compound in sufficient quantity as to sufficiently prevent said taint-causing compounds in the treated beverage from being detectable by taste or smell, wherein at least a portion of said treated article is exposed to said beverage.
A stopper for containers, comprising:
- a core comprising a substance having properties of natural cork;
- a film comprising a material that chemically bonds to at least one taint-causing compound formed on at least one surface of said core.
Dependencies are inferred from the claim text.