Method for treating a wine, measuring its aptitude for ageing and device for implementing said method
Method and device for accelerating the ageing of a wine contained in an open or closed container comprising the following steps: putting a wine to be processed in contact with a silver, gold, and copper alloy element having a surface and a composition defined in order to carry out accelerated and gauged oxidation-reduction of the wine. Thus, a standard for measuring the ageing aptitude of a wine, and for ensuring a wine is tasted under the best conditions, can be realized.
1. A device for oenological use allowing to carry out accelerated ageing of a wine comprising a support element that is neutral regarding oxidation, and an oxidizing element in contact with the wine with a predetermined contact surface and a predetermined oxidation-reduction capacity, in order to realize a controlled accelerated ageing operation, in that the oxidizing element is comprised of an alloy made up of 60 to 99.9% copper, 0.05 to 20% silver and 0.05 to 20% gold.
2. A device according to claim 1 characterized in that the oxidizing element is composed of 95% copper, 3% gold and 2% silver.
3. A device according to claim 2 characterized in that copper is beaten.
4. A device according to claim 1 characterized in that the device comprises an electronic circuit for measuring a predetermined soaking time in order to realize a precise and gauged ageing operation.
5. A device according to claim 1 characterized in that the device has a shape adapted to the neck of a wine bottle or to the aperture in a cask.
6. A device according to claim 1 characterized in that the device comprises an electronic circuit connected to the a oxidizing element for measuring a predetermined soaking time in order to realize a precise and gauged ageing operation.
7. A device according to claim 2 characterized in that the device has a shape adapted to the neck of a wine bottle or to the aperture in a cask.
8. A device according to claim 2 characterized in that the device comprises an electronic circuit connected to the a oxidizing element for measuring a predetermined soaking time in order to realize a precise and gauged ageing operation.
9. A device according to claim 3 characterized in that the device has a shape adapted to the neck of a wine bottle or to the aperture in a cask.
10. A device according to claim 3 characterized in that the device comprises an electronic circuit connected to the a oxidizing element for measuring a predetermined soaking time in order to realize a precise and gauged ageing operation.
11. An instrument for measuring of the aptitude for ageing of a wine, comprising a first support element, neutral regarding oxidation, and an oxidizing element in contact with the wine with a predetermined contact surface and a predetermined oxidation-reduction capacity, in order to realize a controlled accelerated ageing operation, in that the oxidizing element is comprised of an alloy made up of 60 to 99.9% copper, 0.05 to 20% silver and 0.05 to 20% gold.
12. A measuring instrument according to claim 11 characterized in that the oxidizing element is composed of 95% copper, 3% gold and 2% silver.
13. A device for oenological use allowing to give indications on the quality of wines and their aptitude for ageing, characterized in that it is composed of a neutral support and a circular alloy drop placed on the neutral support and in contact with the wine which makes it possible to modify the oxidation-reduction equilibrium of wine, in that the alloy drop has a composition comprising between 60% and 99.9% beaten copper, between 0.05% and 20% silver, and between 0.05% and 20% gold.
14. A device according to claim 13 , characterized in that the circular alloy drop has a diameter that is between approximately 3 millimeters and approximately 50 millimeters.
15. A device according to claim 13 characterized by the alloy drop having a composition comprised of 95% copper, 3% gold and 2% silver.