Abstract:
This invention relates to containers for the storage and dispensing of materials which evaporate, deteriorate or oxidize when exposed to air. A reusable dispensing receptacle system with preservative attributes is comprised of four essential components. The invention by combination includes a vessel, a follower or partition to separate contents from direct exposure to convecting ambient void air within the vessel, a volumetrically adjustable insert to displace ambient air from the vessel, and a lid. The system is simple in construction, and intuitive in use. The system is easily handled and is intended for use in any setting. The system provides a solution for extending the freshness and usability of liquid or pour-able dry contents after the seal of an original package has been broken. This combination eliminates convoluted, intricate, and costly means in favor of those that are reliable, simple, re-usable, and affordable. These four components may be combined to further simplify the invention.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application claims the benefit of provisional patent application Ser. No. 61/395,810, filed 2010 May 18 by the present inventor. 
    
    
     FEDERALLY SPONSORED RESEARCH 
     Not Applicable 
     SEQUENCE LISTING 
     Not Applicable 
     BACKGROUND 
     1. Field 
     This application relates to an aesthetically non-objectionable, re-usable, dispensing receptacle system as a means for extending the freshness and usability of pour-able contents beyond what would be experienced if the contents were to have been stored in some rigid or semi-rigid opened original packaging. 
     2. Prior Art 
     Most food products, liquids, and chemicals are stored in original packaging sealed containers until initial use. These containers are primarily intended for shipping, marketing and storage of the contents. These containers offer various levels of effectiveness in preserving the contents from chemical and physical changes that would degrade usefulness. However, once any original seal is broken, most contents will begin to degrade. Additionally, contamination from environmental particulates, microbes, insects, etc., becomes a cause for concern. One example of chemical change is oxidization. It is well known that vitamins in freshly extracted vegetable juices suffer rapid deterioration when the juice is exposed to ambient air for even a few hours. Dry food products such as spices, herbs, coffee, tea leaves and such, lose flavor and aroma over time as a result of simple exposure to air. Food products containing essential oils, such as pine nuts, will readily turn rancid as the delicate oil from the nuts interacts with void air within a partially dispensed jar. Physical factors such as changes in humidity are another cause for degradation of usefulness. 
     Liquids that emit noxious or dangerous fumes when exposed to air, or are readily evaporative would benefit from limiting the surface area exposed to air and decreasing the time period for each occurrence of exposure. In some circumstances, exposure to the UV rays of daylight will have an adverse effect upon the contents. For this reason, we see many containers that are opaque, or tinted in color. Another effect of exposure to ambient air is natural fermentation. Sugar, oxygen and yeast (present upon the skin of the food from which the juice was extracted) naturally convert to alcohol and carbon dioxide (CO2). Fermentation itself can be a natural means of preservation. However, fermented, juice, commonly referred to as wine, will suffer spoilage by changing into vinegar in as little as one weeks time. 
     Few original packaging containers address storage problems related to infrequent, repeated, or small quantity dispensing. Being utilitarian, most original container designs and graphics are directed toward durability and marketing and not tabletop appearance. It is therefore common practice to transfer contents from an original package into a storage receptacle or a service vessel. Ease of use is a desirable property of receptacles designed for dispensing small quantities of some contents. This application is related to presentable dispensing receptacles that can extend freshness and usefulness for weeks, and in some cases months at room temperature beyond the typical time period of an opened original container. 
     Because opened wine is a notoriously volatile substance which degrades rapidly, it provides an excellent benchmark for development of storage, dispensing and preservation methods in general. To date, over 450 patents have been granted for inventions that relate to wine preservation alone. Many more have been granted for inventions related to the storage and preservation of other products in general. The need for, and usefulness of, inventions addressing this topic is not in question. The pursuit of viable solutions continues. Evolution in material science and manufacturing techniques allow for possibilities which were impossible in the past. 
     Four basic approaches in prior art can be found from analysis of patents that have been previously granted for the purposes stated. Chemical preservatives aside, these approaches employ the use of a vacuum, the introduction of some inert gas, partitioning the product from air by the use of a bladder, or the employment of a follower as a means of partitioning contents within a container or receptacle. Although each of these approaches posses merit, for the intended scope of this application, they also have shortcomings. 
     Vacuum—U.S. Pat. No. 4,763,803 to Schneider, Bernardus J. J. A. (1988) has met with enormous commercial success for short term preservation. Experience with this product however, was disappointing, and led to the embodiments presented in this patent application. Although simple to use and inexpensive, the storage duration for a half-full bottle of red wine held at room temperature is no more than 7 days, and less for smaller quantities wine being stored in the original bottle due to increased ratios of air to product. Internet critics state that after a number of days, air finds its way back into the bottle and must be pumped out again. This may be due to the effects of aging of the stopper material and/or the inefficiency of the hand pump used. A superior vacuum force could be employed with the patented “stopper”, but care must be taken to avoid bottle implosion. While motorized vacuum devices employing some pressure control mechanism would certainly be more effective than a simple hand pump, the additional cost and complexity of those receiving patents have not found favor in the consumer market, whereas the hand pump, though limited in effectiveness, has achieved success. An example of a motorized pump is seen in U.S. Pat. No. 5,215,129 to Berresford, Richard and Man, David T. (1993). 
     Inert Gas Introduction—Many patents have been issued for preservation devises that depend upon the introduction of an inert gas to act as a barrier between wine (specifically) and ambient air. It cannot be disputed that this method of preservation has the potential to be very effective for long term preservation. U.S. Pat. No. 6,913,167 to Phelps et al. (2005) is one such example. Unfortunately, the apparatus is quite complicated and therefore quite expensive. While achieving acceptance at wine bars and other commercial establishments, it is far from the reach of most consumers from a cost standpoint. Recently, simple canisters of inert gas have been marketed for use by the average consumer. However, availability of these canisters at a retail level is limited. It has become accepted that the introduction of inert gas requires the use of an additional product for best results. The Wine Enthusiast, a leading authority on wine and wine related products, concluded that this additional product is a bottle closure that creates a seal. The reason for this may be related to damage a cork may experience due to age, quality or damage by cork screw removal. The gas must be re-introduced each time the container has been opened for dispensing. Many cooking recipes call for only an once or two of wine—the balance of the bottle must be stored. French cuisine calls for the use of numerous wines according to the recipe being prepared. Sauterne, Port, Sherry, and the like may be used infrequently for de-glazing a sauté pan, and quantities may be as little at an ounce or two. Over time, the frequent use of inert gas may prove costly. 
     Bladder—Conceptually, the use of an expandable or collapsible bladder as a means to separate contents from air is very sound. This method has been successfully used for decades by dairy companies serving milk in institutional settings and by the Franzia winery. This method is clearly illustrated in U.S. Pat. No. 3,696,969 issued to De Van et al. (1972). This method of preservation is implemented in the packaging process and does not address re-usability or adaptability on a consumer level for other than originally purchased products. More specific to wine preservation is U.S. Pat. No. 4,392,578 issued to Fipp, Beverly A., Fipp, Bernard E. and Haller, John L. (1983). This patent requires a means for pumping air into the bladder, forcing the bladder to expand against the contents. In this manner, the contents are both separated from ambient air, and are urged out of the container. However, this quite complicated system requires the implementation of a number of valves as well as a non-reusable pressure supply. There is no claim referencing potential re-usability of this system. Perhaps this is due to the bladder materials potential to stretch out of shape after a single use, much the way a balloon does after it has been expanded for a number of days. Ultra flexible materials rely on chemical components to ensure flexibility. The use of these chemicals suggests the possibility of changing the flavor or aroma of the contents due to contact with the bladder. There is limited commercial acceptance of this concept, but none at the consumer level. 
     Follower—A patentability search revealed follower patents issued as far back as the 1870&#39;s. U.S. Pat. No. 203,180 to Miller, J. (1878) is the earliest such patent. The single claim of this patent expressly states that the floating cover be “substantially as described”. The description specifically states that the follower is “provided with one or more suitable air vents”. Claims in this current application eliminates these air vent element(s), thus negating possible infringement. Also of note is U.S. Pat. No. 1,990,918 to Ramsden, Benjamin (1932). This patent is very closely related to this application, claiming a float upon the surface of a liquid. The stated purpose in each claim specifically addresses the prevention of the formation of scum that might form on the surface of milk held in a receptacle for dispensing. This application does not address, nor is it concerned with the formation of “scum” on the surface of milk. However, the description of the relationship of the float and the vessel is identical to this application. U.S. Pat. No. 2,227,172 to Bainton, Raymond (1940) repeatedly, and without exception, claims a slit in the partition. The buoyant follower in this application eliminates this slit. U.S. Pat. No. 3,256,977 to Gunnar, Nimrod, Pettersen and Askim (1966) also claims a buoyant follower for similar usage. However, this patent was issued with claims of a “filled container” that has a restricted neck and a shoulder. The vessel in this application may be a filled container in some embodiment due to obviousness, but the container claimed eliminates the shoulder and neck elements. In practice, the use of a “floating cover” or buoyant follower, as a sole means of preservation proved quite limited in effectiveness, and is therefore problematic. This could explain why such a simple means of preservation have not been employed in containers, vessels, or closure solutions in current use. It was found that if the follower corresponds too closely to the inner wall of the vessel, the contents will evaporate in this gap. A crust will form in the gap and adhere to both the vessel wall and the follower. This crust will arrest the movement of the follower, impeding ready dispensing of liquid contents. Breaking the crust-seal causes the follower to move uncontrollably within the vessel, possibly causing the contents to splash out of the vessel. If the contents were red wine, and the surface on which the vessel is placed happened to be a table cloth, the resulting stain would curtail further use of the device. These followers may well serve the purposes of the specifications which support their specific claims, but are seriously limited beyond those specifications, even if the claims suggest broader usefulness. 
     Experience with the above methods, particularly the Vacu-Vin product, U.S. Pat. No. 4,763,803, as issued to Schneider, Bernardus J. J. A. (1988), revealed that a combination of more than one approach, with modifications, promised to provide acceptable results. Simple displacement of the air, proved simpler and at least as effective as evacuating the air using a hand pump. Due to the risks of implosion, displacement was deemed safer and more appropriate for vessels with thinner walls and larger openings. Finally, displacement eliminates the need for some additional, separate pumping apparatus. 
     To date, hundreds of patents that relate to containers, closures and receptacles have been issued. The use of a receptacle is chosen for practical and aesthetic reasons. Many receptacles address ease of handling, others address the efficient, repeated dispensing of the contents. Some receptacles provide preservative attributes. Receptacles may be selected because they are more suitable for table presentation of some food or beverage. Prior art, while focused on specific inefficiencies, often fails to address simplicity and sensitivities. It is not necessary to indefinitely preserve contents that are intended for use. It is desirable to provide a means capable of addressing all of the aspects of usage, within a scope that is comprehensive, reasonably efficient, re-usable, marketable, balanced and simple. Prior art has failed to meet these combined goals. 
     SUMMARY 
     After an original container is opened, it may be practically or aesthetically desirable to transfer the contents into some other storage and serving receptacle. By definition, such a vessel is meant to facilitate dispensing. The qualities of a dispensing vessel may vary with use or setting, but can rarely be employed to preserve the contents to be dispensed. This is especially true if the contents are liquid. Accordingly, much of the specification that follows will focus upon liquid contents. Using a new combination of elements made possible by advanced manufacturing techniques and materials science, the reusable dispensing receptacle system with preservative attributes presents many improvements in concept and in practice. The invention introduces two elements into a vessel that communicates with a re-sealing cover. One element, is an Adjustable Void Air Displacement Insert, A.K.A. “AVADI”, the other element is a Contents Partitioning Element A.K.A. “CPE”. The AVADI is molded or blow molded from semi-flexible food grade plastic. It is selectively re-adjustable in a precise and predictable manner for the purpose of displacing void atmosphere within the vessel above any contents. The CPE acts as a moveable partition within the vessel for the purpose of separating contents from inevitable remaining atmosphere. Embodiments of the CPE vary with the pour-able contents to be partitioned (liquid, moist or dry). To function properly, the CPE must be an imperfect sealing means while the AVADI, (similar to most applied vacuum) cannot completely remove all void atmosphere. However, within a re-sealable vessel, the AVADI and the CPE work together to achieve the desired results. Using passive means of preservation simplifies and therefore promotes usage of both the system and the contents. The need for non reusable or consumable elements is eliminated. An external apparatus for removing air is eliminated. Procurement and deployment of inert gas is eliminated. Intricate mechanical closures or complicated container bodies become needless. The numerous materials that may be used to produce the system allow for variances in appearances that are limited only by the imagination. 
    
    
     
       DRAWINGS 
       Figures 
         FIG. 1  is a plan view of the sealed receptacle system in accordance with the invention. 
         FIG. 2  is an elevation of a sealed receptacle system without the adjustable insert  6 . 
         FIG. 3  is a lateral cross-sectional view of  FIG. 1 . 
         FIG. 1   a  is a plan view of the sealed receptacle system in accordance with the invention. 
         FIG. 4  is an elevation view of one embodiment, including an option a sleeve. 
         FIG. 5  is a lateral cross section of the main embodiment for liquid contents, including the optional sleeve  8 . 
         FIG. 6  is an elevation view depicting each individual component of the receptacle system, including the optional sleeve  8 , and a plan view of the partition  4  for use with dry contents. 
         FIG. 7  is an elevation view depicting a fully extended insert  6 . 
         FIG. 8  is an elevation view depicting a fully collapsed insert  6 . 
         FIG. 9  is an elevation view of an alternate embodiment depicting an insert  6  combined with a partition  3 . 
         FIG. 10  is an elevation view of an alternate embodiment depicting an insert  6  suitable for use with either liquid or pour-able dry contents. 
         FIG. 11  is a detailed partial cross section of a portion of  FIG. 3 . 
         FIG. 11   a  is a detailed partial cross section of an alternate embodiment of  FIG. 3  depicting an insert  6  combined with a lid  7 . 
     
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     For clarity, the embodiments of the elements illustrated represent the simplest examples of manufacture and communication. It would be obvious to anyone of ordinary skill in the art that any number of substitute materials or specific methods of communication could be made. These substitutions would not cause a departure from the spirit and scope of the invention as this flexibility is intended. In the following descriptions, the AVADI will be termed; insert, the CPE for liquid contents will be termed; follower and the CPE for dry contents will be termed; partition. “Cover” and “lid” shall be deemed synonymous. The present invention by combination, its objects, features and advantages will become apparent upon reading the following detailed descriptions in conjunction with the accompanying drawings of one embodiment in which: 
       FIG. 1  is a plan view of the system. Only the top surface of the snap-fit lid  7  is visible. 
       FIG. 2  is an elevation view depicting an empty rigid vessel  1  used as a receptacle, to store and dispense liquid or pour-able dry contents. The vessel  1  may be constructed from glass, lead crystal, plastic, ceramic, metal, or other suitable non-permeable material, or material combination. The vessel  1  material should be considered “food grade” under FDA regulations. The body portion of this open top vessel  1  is configured predominately with smooth, vertical, parallel walls. The vertical cross-section is symmetrical. The upper portion of the vessel  1 , toward the opening, is outwardly curved, or excurvate. The excurvated portion will support the insert  6 , and arrest its position within the vessel  1 . The lid  7  is illustrated protruding into the void area of the vessel  1 . An optional sleeve  8  is depicted in this illustration. Due to it&#39;s location upon the vessel, the sleeve is a means to assure a positive grip upon the vessel to ensure ease of handling. 
       FIG. 3  is a vertical cross sectional view through  FIG. 1  in the same configuration as depicted in  FIG. 2 . Liquid contents are visible in this illustration. Also visible, is a suction relief vent at the bottom, center of the optional sleeve  8 . 
       FIG. 1   a  depicts an alternate embodiment whereby the horizontal cross section of vessel  1  is not round. 
       FIG. 4  is an elevation view depicting the vessel  1 , the lid  7 , the insert  6 , and the optional sleeve  8 . 
       FIG. 5  is a vertical cross sectional view through  FIG. 1   a . In addition to the elements depicted in  FIG. 4 , the follower  2  is shown atop the contents. 
       FIG. 6  is an elevation view of each of the essential and optional elements of the system. Included in this illustration are the follower  2  (for liquid contents), and a partition  3  (for dry pour-able contents) which would be introduced into the vessel  1  to isolate the contents from direct exposure to the air above. The follower and partition are constructed from glass, lead crystal, plastic, ceramic, or other suitable non-permeable material, or material combination. These materials should be considered “food grade” under FDA regulations. The follower  2  used for liquid contents is buoyant, and may be hollow. The follower  2  is comprised of two substantially convex surfaces that would promote buoyancy and the sheeting of any liquid contents from whichever surface may be upward facing. The partition  3  used for dry contents is substantially piston-shaped, and need not be hollow. The upper portion of the partition  3  is comprised with protuberances which would communicate with the insert  6 . The plan view of the partition  4  illustrates the keying protuberances, or tabs. Media  5  which could impart, or remove moisture from the void area within the sealed vessel may be inserted into lower portion of the insert  6  or held in place between the tabs of the partition  4 . The media  5  is depicted schematically. 
     A volumetrically adjustable insert  6  molded from a semi-flexible, food grade plastic is inserted into the void area of the vessel  1  to displace atmosphere that would cause spoilage of any contents. The top portion of the insert  6  is open ended and communicates with the inner wall near, or at, the opening of the vessel  1  to arrest its vertical position within the vessel  1 . The central portion of the insert  6  is manually adjustable to compensate for the varying volume of the void area within the vessel  1 . The bottom of the insert  6  is closed and may be comprised with a void to accept a media  5  which would add or remove moisture from the void area within the vessel  1 . The void area at the bottom of the insert  6  used for dry contents communicates with the partition  4  for removal of same. A lid  7 , manufactured from a semi-flexible, food grade plastic material, similar in characteristics to low density polypropylene, is used to seal the system and protect the contents from environmental contaminants. 
       FIG. 7  is an elevation view of the preferred embodiment for the insert  6  component of the system. The central portion of this insert  6  is comprised in a similar manner to that of a flexible drinking straw. Segments of the insert may be urged to reversibly collapse inside each other.  FIG. 8  is an elevation view of the preferred embodiment of the insert  6  depicted in a collapsed state. 
       FIG. 9  is an elevation of the preferred embodiment for the insert  6  to be used for dry contents. This insert  6  is comprised of a plurality of equal length sections which will compress against each other, and will not collapse. This illustration portrays the insert  6  and the partition  4  as a single element. 
       FIG. 10  is an elevation of an alternative embodiment of the insert  6 . The central portion of the insert  6  is comprised of a plurality of communicating concentric walls capable of adjustment in a telescoping manner. The operating portion of this alternate embodiment may be used with either liquid or dry pour-able contents. 
       FIG. 11  is a partial section view of  FIG. 3  depicting the communication of the lid  7 , the insert  6  and the vessel  1 . The lid  7  is comprised in such a manner as to urge the insert  6  against the vessel  1  wall to form a second seal. 
       FIG. 11   a  is a partial section view of  FIG. 3  whereby the lid  7  and the insert  6  have been combined into one element. 
     Note: The combination of  FIG. 9  with  FIG. 11   a  would allow the lid  7 , the insert  6 , and the partition  4  to be combined into a single element. 
     Operation—Liquid Contents 
     Liquid Contents are transferred into the receptacle vessel  1  from some original packaging. A buoyant follower  2  is dropped into the liquid, and settles upon the liquid. The follower  2  corresponds very closely, but not exactly, to the horizontal cross-section of the vessel  1 . In this manner, the follower  2  is free to move within the vessel  1 . Both surfaces of the follower  2  are convex in shape. Any liquid will sheet-off in the narrow gap between the follower  2  and the inner wall of the vessel  1 , settling below the follower  2 . When the vessel  1  is tilted in a pouring manner, the liquid is readily dispensed. As the container is returned upright, the partition again separates the contents from the air above. A snap-fit lid  6 , which is removable, may be placed on the opening of the vessel  1  at any time to prevent airborne contamination from insects, bacteria or other environmental factors. The lid  6  protrudes into the vessel  1  to displace void air. As contents are dispensed, the void within the vessel  1  increases. To compensate for this variance in void volume the volumetrically adjustable insert  5  is employed. The adjustment is manually performed, and is intuitive. When placed into the vessel  1 , the insert should not make contact with the follower  2 . Prior to dispensing, the insert  5  is manually lifted out of the vessel  1 . After dispensing, the insert  5  is returned to the vessel  1 . 
     Operation—Dry Contents 
     Dry contents are transferred into the vessel  1  from the original packaging. A piston-like partition  3  which closely corresponds to the horizontal cross-section of the vessel  1  is dropped onto the contents. Depending upon the volume of the void area, a snap-fit lid  6  may be used until it become necessary to employ the insert  1 . In the main embodiment intended for use with dry contents the central portion of the insert  6  is a simple accordion fold, which acts in a bellows-like manner, consisting of a plurality of contiguous, opposing, conical sections of substantially equal length  FIG. 9 . This insert  1  need not be manually adjusted. Upon insertion, it may contact the partition  3  and fold against itself. The insert  5  and the partition  3  could communicate via opposing, yet complimentary right angled tabs. Prior to dispensing, the insert  5  would be manually rotated so as to communicate with the partition  3 . In this manner, the partition  3  may be removed along with the insert  5  prior to dispensing of the contents. After dispensing, the partition  3  and the insert  5  are returned to the vessel  1 . 
     ADVANTAGES 
     From the description above, a number of advantages of my receptacle system become apparent:
         (a) Contents from large quantity containers may be transferred to re-usable receptacles for storage or immediate usage in more easily handled vessel.   (b) Direct exposure of the contents to the detrimental effects of ambient air is sharply minimized.   (c) Direct exposure of the contents to the detrimental effects of ambient air is sharply minimized?   (d) Exposure to airborne contaminates and effects of freely convecting air are eliminated.   (e) The amount of, and humidity content of void air within the vessel is controlled.   (f) Single usage or consumable elements are unnecessary. All components are re-usable.   (g) Independence from additional apparatus, or consumable supplies.   (h) The operation of the system is intuitive.   (i) System components require no maintenance or skill, and are easily cleaned for re-use.       

     CONCLUSION, RAMIFICATION AND SCOPE 
     Accordingly, the reader will see that all of the embodiments presented for the reusable dispensing receptacle system with preservative attributes can easily and effectively facilitate the purposes for which it is intended. Contents purchased in large quantities can be handled more easily and in a manner that is more suitable to many situations. The contents, being consumable in nature, do not require indefinite storage. The contents will however benefit for an extended duration over what has been experienced aside from this system. 
     Although ancillary to the basic function of this system, optional components and refinements could be incorporated. These would include; anti-static, non-stick, and/or ultra-violet inhibiting coatings, a pouring lip, an insulating or protective vessel sleeve  7 . The insert  5  may be filled with hot water or an ice-salt-water mixture and immersed into the liquid contents to warm or cool the contents. While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but on the contrary is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the claims. It is thus to be understood that modifications and variations in the present invention may be made without departing from the novel aspects of this invention as defined in the claims, and that this application is to be limited only by the scope of the claims. 
     Background—Advantages 
     The introduction of a receptacle system incorporating a follower and a volumetrically adjustable insert that communicates with a receptacle and a closure is an effective, new combination. The most significant advantage of this combination is the increased storage and usage duration of a product after an original container is first opened. This is accomplished by limiting the amount of air in direct contact with the contents, and reducing by displacement the volume of air in the void space within the receptacle. Simplicity of design and ease of operation, as seen in the proposed embodiments, lessen manufacturing costs and promote ready acceptance in the marketplace. The elimination of consumable or one time use elements is also of great advantage. Ease of cleaning for repeated usage has always been a hallmark of useful products that have achieved acceptance in the marketplace. 
     With regard to the use of this system a particularly surprising and unexpected result was discovered. After a bottle of wine was transferred, stored for five weeks and dispensed, the flavor of the wine improved when compared with wine from another freshly opened bottle. The flavor and aroma also improved over that of a wine that was stored in an identical receptacle for a period of ten days. The combination of the follower creating a near perfect barrier to ambient air, along with the volumetric insert displacing most (but not all) of the void air in the vessel, created conditions that promoted controlled aeration of the wine. There was just enough oxygen and the exposure to oxygen allowed the wine to breathe, but not in an amount that impeded the ability of this combination to preserve drinkability over this extended storage duration. U.S. Pat. No. 5,713,263 to Burks III, Vance R. (1998) provides good background for the benefits of the aeration of wine. Harold Grossman, in his highly respected publication states: “Very old red wines should be decanted to draw off the clear wine and leave any sediment there might be in the bottle. Aeration is the second good reason for decanting. Decanting is particularly advisable if the wine is young, or from an off year. Contact with the air expands the bouquet and enhances the enjoyment of the wine by permitting any undesirable volatile aromas to dissipate”. The reusable dispensing receptacle system is also a means for enjoying the improvement in flavor that a decanter affords, while greatly prolonging the useful shelf life of this fragile product. 
     Personal experience with all four of the preservation methods showed that a combination of more than one approach might provide acceptable results in a configuration and scale that is easily attainable by the average person. By initially combining a vessel and a follower of suitable diameter, and prohibiting the convection of ambient air by sealing the vessel with a removable closure, the drink-ability of an opened bottle of wine was extended for a period of one to two weeks. During this time period, wine would evaporate from the gap between the vessel and the follower and form a crust. The need to reduce the volume of air that would become moisture saturated became apparent. Simple displacement of the air proved simpler and at least as effective as evacuating the air using a pump. Displacement is deemed safer and more appropriate for the larger sized openings of thinner walled receptacles. Additionally, displacement eliminates the need for an additional, separate pumping apparatus. 
     When reduced to practice, this new combination proved that fragile liquid contents, such as wine, were capable of being stored successfully at room temperature for a surprisingly extended period, ranging from four to six weeks. 
     Interestingly, U.S. Pat. No. 3,231,139 to Bouet, Bernard (1966) for Dispensing Containers teaches against “plastic containers of the accordion type”. However, the same drawbacks presented in his reasoning (for a container body) are in fact advantages when applied to an air-displacing volumetric insert within a container. This patented container demonstrates a bottom-up approach to partitioning versus the top-down follower asserted in this application. The means by which contents are preserved is not limited to the Receptacle classification and may be incorporated into the design of original shipping, marketing and storage containers.