| 摘要 |
The invention relates to keeping beverages fresh by natural carbon dioxide (e.g. wine) in vessels (e.g. a barrel) with the possibility of being able to take off any desired quantities at any time. The object underlying the invention was to a) prevent the exchange of air at the surface of the beverage which takes place in a partially full vessel and leads to oxidation (vinegar) of the beverage, b) take off any desired quantities of the beverage from the vessel without the following air coming into contact with the beverage. According to the invention this was achieved by introducing an expandable membrane (air balloon) into the vessel. Subsequent pumping up of the membrane expands it and it lies on the surface of the beverage and against the walls of the vessel. A complete air seal is achieved by appropriate pressure using an electric air pump with a pressure monitor. When beverage is taken off, the membrane expands accordingly and always remains close-fitting. Entry of air is excluded, the natural carbon dioxide can not escape and the beverage remains fresh up to the last litre.
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