Drink held in pressurized bottle under oxygen gas within defined pressure range reduces germ count and enhances flavor

摘要

In a process to prevent the development of germs and bacteria in liquids especially drinks within a pressure-container, oxygen or a mixture of oxygen and air is introduced into the container within a defined pressure range of 5 to 20 bar. The liquid is introduced to the container (1.1) by fixed-depth pipe (1.7) leaving a defined air bell-shaped space (1.6) above the liquid surface. A siphon tube (1.9) is introduced into the container and the container is then sealed by the mixer head. Pressurized oxygen or a mixture of oxygen and air is then released from a cartridge into the container where it collects in the air space above the liquid surface. The liquid is released as required by a lever-operated valve and discharge tube.