Abstract:
An apparatus of multiple embodiments for potency preservation of consumer beverages is herein disclosed. Multiple embodiments presume several objective techniques for improved maintenance of a perishable product. A rigid and semi-rigid beverage container, a container cap and lever, a tubular and non-tubular spindle, and coordinated means for torque comprise concerted cause for both preservation of freshness of beverages and for capability of causing a given volume of such beverages to conveniently flow from their containers and for the containers to then efficiently preserve potency of remaining volumes of such beverages. The spindle is the integral connection to a ratcheting and lever device, providing necessary torque, and is further connected to a substratum at base of container; such substratum serving to elevate a volume of beverage to container cap and its spout for egress. Alternative embodiments vary by method of air intake, spindle features, and conduction method for flow of beverage.

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
       [0001]    This application references provisional application USPTO No. 61/659,225—Filed Jun. 13, 2012 
     
    
     BACKGROUND OF THE INVENTION 
       [0002]    1. Field of the Invention 
         [0003]    This invention relates to the field of devices used for preserving the freshness and carbonation potencies of perishable beverages which would incrementally lose such potencies upon being exposed to air during successive openings of their containers; and, more specifically, it relates to apparatuses that use mechanical compression as facilities for causing beverages to flow from their containers as a means to proportional beverage servings to consumers. 
         [0004]    2. Description of the Related (Prior) Art 
         [0005]    Prior art in this specific field has not been found after preliminary search. However, products such as Air Cork, Wine Shield, PresorVac, Vinfinity, Ultra Wine Saver, VacuVin Concerto, (3-piece wine saver set with 4 stoppers) Codd-Neck Bottle, Wine Shield, and others now on the market, have been uncovered and reviewed. They do not adequately perform the desired effects as does the novel art herein introduced. The earliest device researched that most highlights the need for such product is the now defunct Codd-Neck bottle, 1872, designed by Hiram Codd, a British soft drink maker in London. The patented bottle enclosed a marble and a rubber washer/gasket in the neck of the bottle. Such bottles were designed to be filled upside down. The pressure from carbonated gas in the bottle forced the marble against a washer, sealing in the carbonation. The bottle has a pinched shape so as to accomplish this end. PET (PolyEthylene Terephthalate) bottles also decrease the escape of carbonation from soft drink bottles to some extent. Since the PET compound is a good barrier material, the plastic bottles made from it are used for soft drinks None of these matches the efficiency of this invention herein presented for preservation of freshness, carbonation, and potencies of beverages. 
         [0006]    Apparently, for the products above, a facility for inhibiting oxidation (thus prohibiting degradation of potency) to the extent, and in the unique manner as does the novel art herein presented, has not been adequately demonstrated. The Air Cork product requires some mention in regards to the need for such a product. A user is expected to insert an un-inflated balloon into a bottled (container) beverage after a portion has been poured then inflate the balloon with a supplied pumping device until the remaining beverage is sufficiently separated not allowing any contact with exterior air and, supposedly, prevent loss of potency, carbonation, freshness, etc. A subsequent access to the remaining beverage would require the user to attach the pumping device to deflate the balloon, remove it then serve the beverage. There are several problems with respect to these procedures: the time involved in the process, troublesome pumping requirements: deflation then inflation for each access then re-storage. Note that the beverage is actually exposed to air with each successive usage, or opening, (defeating the purpose of that product); there is also concern with respect to cleanliness and contamination since the balloon regularly makes contact with both the beverage and the surface upon which it is lain, (in addition to manual handling) necessitating that it be washed or, at least, rinsed with each usage, (re-opening) and restoring of the container. 
       OBJECTS AND ADVANTAGES 
       [0007]    Accordingly, several of the objects and advantages are to provide a Freshness and Carbonation Potency Maintenance Apparatus for Containerized Consumer Beverages which:
       a. provides a means for conserving the freshness of a perishable beverage;   b. immensely decreases the oxidation process that causes a beverage to lose its potency;   c. inhibits loss of carbonation and effervescence of beverages;   d. delimits admixture of air with a beverage at any time before, during, or after pouring of beverage from a container;   e. is relevant to numerous lines of beverages, across industries, that would be positively affected for the benefit to society;   f. maintains optimally-desired level of sulfites for certain beverages insuring such beverages against a loss due to the process of oxidation which would cause spoilage, bacteria buildup, and a further dilution and denaturizing of potency;   g. maintains a higher level of efficiency in conserving the potency and freshness of beverages over the freshness sealing devices prevalent on the consumer market;   h. decreases the oxidation of carbonated and other beverages;   i. increases the eagerness of consumers to enjoy the various types of beverages upon perceiving the demonstrated effectiveness of an apparatus that would conserve the vital potencies of beverages over time;   j. inhibits loss of essential volatile ingredients such as the preservative sodium sulfite;   k. prevents general spoilage, (from loss of sodium sulfites) and thus increases the storage life of beverages, (after a maximum number of servings from their containers) cross industries so consumers may longer enjoy the beverage at its standard optimal potency as predetermined at a bottling company;   l. allows absolutely no contact between the containerized beverage and the air, maintaining a “closed system” but which is capable of allowing an easy flow of its contents;   m. provides a more reliable beverage container with respect to the consumer&#39;s enjoying a beverage that is capable of prolonged storage, refrigerated or not refrigerated, without the usual spoilage, (loss of potencies) and oxidation;   n. decreases the money spent purchasing beverages due to lack of conservation, thereby cutting down on waste and discarding of container thus contributing to positive waste management;   o. prevents the loss of essential carbonation, aromas, and flavors present in beverages while inhibiting the process of oxidation due to admixture of air; and   p. introduces an apparatus which facilitates efficiency of operation, ease of use, and veritable maintenance of freshness and potency.       
 
       SUMMARY OF THE INVENTION 
       [0024]    The Freshness and Carbonation Potency Maintenance Apparatus for Containerized Consumer Beverages is a three-component apparatus that is designed to inhibit oxidation, loss of carbonation, potency, effervescence, and other potency maintenance properties of beverages, including sodium nitrites. Such losses would bring an overall loss of freshness in such beverages through dilution. This apparatus consists essentially of: 1. a container cap with its lever, pour spout, and interior devices for torque, 2. tubular and non-tubular spiral spindles, (for multiple embodiments) and 3. a substratum/platform at base of container, (Sealing/Containment Chock) providing a tight sealing facility between beverage and container walls. The involvement of these three components, as integrally connected for coordinated torque, is designed to, once initiated by pressing cap lever, “elevate” a volume of beverage from within its container to its pour spout. This process, with its overall method for preventing air from contacting the containerized beverage, from the moment of its optimal freshness level at time of containerization at a bottling company to the final pouring/serving of such beverage, makes the Freshness and Carbonation Potency Maintenance Apparatus the optimal resort of consumers for containerization of beverages that may be susceptible to loss of freshness, potency, and carbonation. 
         [0025]    This novel product may be manufactured to be marketed direct to the consumer market, (a consumer sales item) as the three-component unit elaborated above. As an end-user, the consumer would purchase the product from a retail outlet. The consumer simply inserts the (predetermined size) apparatus into a container to be used. All he/she would then have to do is press the cap lever and pour the beverage from the container. Pursuant to the requirements of the manufacturer/proprietor of the novel product, a product “Willow Glass,” (by Corning) introduced a technology which may suffice with respect to the synthetic substance of one or both types of Sealing/Containment Chock devices as indicated in  FIG. 4  and  FIG. 5 , and as detailed elsewhere in this application. It is a malleable glass/paper-like material. 
     
    
     
       DESCRIPTION OF THE DRAWINGS 
         [0026]      FIG. 1  shows the basic appearance of the Freshness Maintenance Apparatus product. It is a perspective view of the apparatus showing the container cap  44 , cap lever  46 , spiral spindle  30 , and Sealing/Containment Chock base  FIG. 4B , as set in a bottle container,  FIG. 3  Ref.  42 . 
           [0027]      FIG. 2  shows a component of the Apparatus for the ingress of air for delivery to the spindle element. The ingress of air from the cap lever  24 A to the base of the container  48  distinguishes this illustration from alternative embodiments herein as the preferred embodiment of the invention. 
           [0028]      FIG. 3  is a perspective view of the Apparatus as a variation of the  FIG. 1 . It is an alternative embodiment as determined by the air intake aperture at base of container  59  as opposed to the air intake facility  24 A of the preferred embodiment. It further illustrates the three major elements of the apparatus which all embodiments of the invention possess: a container cap  55  a spiral spindle  52  and Sealing/Containment Chock base  FIG. 5A . 
           [0029]      FIG. 4  and  FIG. 5  are devices illustrating alternative processes which are designed to carry a volume of a beverage to the top of a container. The views of the individual circular elements, as viewed from the top, are  FIG. 4A-D , side;  FIG. 4E  is a bottom view; for  FIG. 5 , the elements are A-D, side;  FIG. 5E  is the bottom view. 
           [0030]      FIG. 6  and  FIG. 7  are perspective views of two embodiments of the Freshness and Carbonation Potency Maintenance Apparatus showing their respective processes of conduction, Process A (preferred embodiment) and Process B (an alternative embodiment) of air into their containers with their respective types of Sealing/Containment Chock bases for raising a volume of beverage to the tops of their containers. The primary difference being the method by which air enters the containers to prevent creation of a vacuum as the beverage leaves the container. 
           [0031]      FIG. 8  is an interior depiction of some of the elements of the components for transference of air relevant to the preferred embodiment of the Apparatus. The container itself has been left out of this depiction to show a more clearly defined outline of the novel idea but without the tubular spiral spindle. 
           [0032]      FIG. 9  is an interior structural depiction of some of the elements of the components for transference of air relevant to alternative embodiment “A” of the Apparatus. This depiction is nearly the same as that of preferred embodiment  FIG. 8  except that air is not conducted into the container through the cap lever but enters at the base of the container, shown here as “ingressed air.” As in  FIG. 8 , the container itself has been left out of this depiction to show a more clearly defined outline of the novel idea but, here, without the non-tubular spiral spindle. 
           [0033]      FIG. 10  shows a perspective view of alternative embodiment “A.” Herein is shown the point at which a beverage is sealed against mixing with exterior air, the index  72  represents the partial side of a container. It shows more closely the workings of the basic sealing mechanism  70 . The air ingress apertures  59  and  61  are alternative methods to that of the preferred embodiment. 
           [0034]      FIG. 11  is a detached illustration of two of the three essential components of the novel invention: the container cap and the spiral spindle. The segmented elements here: Refs.  40 ,  47 ,  80 ,  82 ,  84 ,  86 ,  64 ,  76 , and  24 B are at least some of the devices interior to the container cap further explained below in Detailed Description. 
           [0035]      FIG. 12  is a plan view of the container cap outlining the devices as described in Detailed Description below for  FIG. 11 . 
           [0036]      FIG. 13  is a perspective view; it shows the inner representation of a spring-like device necessary for effectuating torque. 
           [0037]    Note:  FIG. 14  is not being claimed as proprietary; it is not part of this invention application. This view simply represents the area of coverage of the Freshness and Potency Maintenance Apparatus in a container indicating the volume-area of coverage of a beverage from the indicated bottom of the container to the indicated top  50 . Further, its inclusion here provides a structural reference rationale for the statement indicating the cutting through a paraffin sealing sheath in  FIG. 8  Ref.  64  notes below. 
           [0038]      FIGS. 15 ,  16 A, and  16 B represent an additional alternative embodiment, “B” of the Freshness and Carbonation Potency Maintenance Apparatus. The views (detached) are top of spindle  16 A, side of spindle,  FIG. 16B , and perspective view (of total unit) as the novel apparatus would function in a conventional beverage container to preserve its potency and freshness. 
           [0039]      FIGS. 17 and 18  show side views of the apparatus as to how a manufacturing, (bottling plant) may insert the Spindle and Sealing/Containment Chock devices of Process “A” (preferred embodiment) as opposed to the alternative embodiment “B” in addition to the process of inserting, (filling) the containers with its particular beverage. Note: The total component unit as a retail consumer apparatus may be manually inserted. 
           [0040]      FIGS. 19 and 20  show how a manufacturing, (bottling/processing plant) may insert the Spindle &amp; Sealing/Containment Chock devices of one Process B (alternative embodiment) as opposed to the Process A in addition to the process of inserting, (filling) the containers with its particular beverage. Note: The total component unit as a retail consumer apparatus may be manually inserted. 
       
    
    
     DETAILED DESCRIPTION 
       [0041]      FIG. 1  and  FIG. 2  show the Preferred Embodiment which features unique characteristics for maintenance of freshness and potency of a beverage. It is distinguished from the design of  FIG. 3  in that it conducts air into its container from the cap lever of the container  24 A; it is further differentiated from alternative embodiments by the internal structure and process design within the container cap  44 . This illustration shows the air intake method  24 A which channels air through a tubular Spiral Spindle  30  to the bottom of a container  48  and into an air pocket where it serves to prevent formation of a vacuum which would prevent the Sealing/Containment Chock  FIG. 4B  from rising from the bottom of container thus preventing a beverage to flow from container. The essential process incorporates the displacement of air, depression, and compression processes for both maintenance of freshness of potency and flow of beverage from a container. The dotted arrows  38  indicate flow of beverage and its volume level as determined from Sealing/Containment Chock to top of container. The Spiral Spindle  30  is the columnar facility used for raising the Sealing/Containment Chock  FIG. 4B . The partially-raised platform, Sealing/Containment Chock, is the essential sealing element for this inventive system which consists of a Spindle, platform, and a container cap  44 . The container cap spout  32  would open at the pressing inward of the cap lever, further causing the spout lid to open for pouring.  FIG. 2  is an air conduction tube which functions to intake and convey external air into a beverage container. It is designed into the container cap conducting air between the cap lever  46  and output to cone receptacle  24 B at location  28 . Container Cap  46  serves the dual purposes of facilitating air intake  24 A and serving as a means to executing torque upon being pressed. 
         [0042]    Air Intake aperture  24 A from this point creates an aeration module at bottom of bottle. This feature is the main alternative design for air intake as a contrast with alternative embodiment designs A and B. Ref.  26  shows a remaining beverage volume area maintained from time of first pouring of the product. Duct transfer location point  28  for supplying exterior air to upper end of Spiral Spindle  30  &amp; bottom part of the container.  FIG. 4B  is not pushed up by air pressure but “pulled up” toward neck of the bottle by the twisting action of Spiral Spindle Tube.  24 B is a cone-shaped receptacle for receiving the upper end of the Glass Spiral Spindle  30  necessary for transference and conduction of incoming air initiating at Cap Lever  24 A. This receptacle would be positioned at Ref.  28 . Index  48  indicates an Infusion Aperture for ingress of air into Aeration Module. This process is necessary to prevent a vacuum from being created, following the principle of displacement of a liquid or gas in a confined space. Creation of such vacuum would prevent the substratum from rising  34  and a beverage from flowing from container. The aggregation of air  36  in the aeration module below the Sealing/Containment Chock  FIG. 4B , allows it to carry a volume of beverage to the top of container. Reference  40  indicates at least a spring-like mechanism that would facilitate a twisting process necessary for the torque action of the spiral spindle  30 . The spring-like mechanism  40  or some other appropriate device for tension and torque is the essential “turning force” necessary for the base platform  FIG. 4B  to carry, elevate, a volume of a beverage upwards causing it to flow out of its container through its spout  32 . 
         [0043]    Referring now to  FIG. 3 , it is an alternative embodiment “A” to the preferred embodiment of  FIG. 1 ; it shows a revised air infusion method  59  at bottom rim of container, not from the container&#39;s cap lever  54 . The container illustration, (a bottle) here shows the three essential parts of the novel inventive product: Container Cap, Spindle, and Sealing/Containment Chock. The important benefit of this invention of all embodiments is that the container is never really opened, in a technical sense, to pour a serving of a beverage. The volume is never compromised by air causing oxidation and loss of potency. The Spiral Spindle here, as are the other two versions of this invention&#39;s spindles, is the coordinating mechanism for the turning, rising, (or lowering) and compressing facilities of the base platforms:  FIG. 5A , (here—alternative embodiment “A”)  FIG. 4A , (preferred embodiment) and  FIG. 15 , (alternative embodiment “B”). Design  FIG. 3  shows the feature  59  which distinguishes it from others: Preferred Embodiment and Alternative Embodiment “B” which conduct air into their containers through their container caps. 
         [0044]    Beverage Pour Spout lid  32  protrudes forward upon depression of Spout Lever  54  which works against a spring-like device within the container cap  55  and causes spout to open for pouring. Contents is never exposed to air so container is never technically “opened” through each pouring. Pour Lever  54  is pressed to: 1. open beverage pour spout  32 , 2. initiate twisting motion of Spiral Spindle,  52 , and 3. cause Sealing/Containment Chock  FIG. 5A  to rise, essentially elevating a beverage towards the top of its container for pouring from its spout. Reference  50  indicates the limit to which the Sealing/Containment Chock would proceed. A coupling device  28  turns the Spiral Spindle  52  which raises the base platform, carrying a volume of beverage, toward upper section of container.  FIG. 5A , Sealing/Containment Chock, (transparent Flexi-Glass, Silicone Rubber, Acrylic, or etc. prevents air from entering beverage space. Its outer circumference is slidably sealed against inner surface of container  42 . Semi-rigid product material allows expansion and contraction to conform to contours of container. Air Intake aperture  59  (and  FIG. 9  Ref.  61 ) for this design are at bottom rim of container bottle. Such air intake through these apertures prevents creation of a vacuum beneath the Sealing/Containment Chock thus preventing it from rising from bottom if container. Rotating element  58  allows the Chock to rise as Spindle  52  rotates with it. Cap Spring  40  provides torque tension for turning motion of Spindle  52 . Spindle Stability &amp; Positioning Device  56 . Once the Sealing &amp; Containment Chock  FIG. 5A ) reaches then passes the narrowing curvature of, in this instance a bottle  42 , it will begin to conform to the shape of the neck of such container as it pushes volume a volume of beverage to pour out. Primary Aeration intake aperture  59  conducts air to its opposite end  61  located at beneath Sealing/Containment Chock at  56  and  58 ; See  FIGS. 9 and 10 . Note: This Design “B” does not feature the “hollow” tube Spindle as do both the preferred embodiment and the alternative embodiment “B.” 
         [0045]    Referring now to  FIG. 4  and  FIG. 5 , it will be seen that they provide details of two alternative types of processes for deployment of Sealing/Containment Chocks. The devices for the two processes are explained by the relevant indices as shown. In regards to the types of materials that may be necessary for the functional devices. Material may be of Flexi-Glass, Silicone Rubber, Acrylic, non-porous paraffin film, flexible Willow Glass, (the Corning company) or etc. which would facilitate a malleable Sealing/Containment Chock device such as displayed here to go through the various steps,  FIG. 4A  to  FIG. 4D , (consecutively from base of a container to its neck based upon specific design of container)  FIG. 4E  shows the base, underside of this Sealing/Containment Chock device.  FIG. 5A  to  FIG. 5D  follows the same progression as does  FIG. 4 . Indices:  FIG. 4A  is stage at which beverage is at maximum volume. At  FIG. 4B , this element begins to change shape as it is pulled upwards.  FIG. 4C  shows continued shape variation as it enters neck of container, (in the example of a bottle container). The last of shape change dimensions  FIG. 4D , the element shows its near maximum position of beverage (near cap/spout) for maximum volume flow of beverage from bottle or other container. The Sealing/Containment Chock device has been stretched (pulled from above) as the Spiral Tube turns. If there is sufficient space in length and design of the neck, the Sealing/Containment Chock will then take on the tubular shape of that space.  FIG. 4E  shows the underside flexible ribbing support for process forms  1  to  4 . These facilities illustrate two types of devices which may be utilized for the task of carrying the volume of the beverage towards the top of the container. Process A  FIG. 4  is of one type which transforms it shape vertically and horizontally; Process B  FIG. 5  transforms its shape horizontally only. Both would have to be of a synthetic material that is semi-rigid and malleable so they may displace 98% of the beverage at the mouth of the container. The material for both would be biodegradable and recyclable. The container of the Freshness and Carbonation Potency Maintenance Apparatus truly remains a “Closed System.” 
         [0046]      FIG. 6  and  FIG. 7  are illustrations of the preferred embodiment and an alternative embodiment, respectively. The numbered steps  1  to  4  as shown in these illustrations are the sequential process stages that each version of the Sealing/Containment Chock would go through thus further indicating the significance of such device. The 4 stages shown are only exemplary; that is, there would be multiple stops between the steps  1  and  2 . A modicum of beverage would remain at lowest volume shown at Ref.  60 . The two versions also show comparative features that distinguish them: Refs.  46 ,  54 ,  59 ,  52 , and  30 . 
         [0047]      FIG. 8  is an illustration showing the flow of both air and beverage. The container is not being shown here so as to show more clearly an isolated view of the function of the structural claims of the novel invention. The air intake at the cap lever  46  is conducted to the base of the container  68  where it forms an Aeration Module, beneath the Platform  FIG. 4B . This is necessary so as to allow physical displacement of air in an enclosed but expanding system. Absence of this process prevents upward movement of the Platform  FIG. 4B . This depiction shows also how a beverage would flow around the inside of the cap  62  and out through the spout  FIG. 1  Ref.  32 . It further indicates that the flow of air  66  enters through the cap lever of a container to be conducted through to below the Sealing/Containment Chock thus identifying this particular apparatus as the preferred embodiment among three embodiments claimed in this application. The cap lever  46  is relevant for conducting air through to the Aeration Module beneath the Sealing/Containment Chock. This design alternative version of three design patterns would circumvent having to make air-intake apertures at the bases of the various sizes and designs of, for instance, glass bottles—presuming doing so would present a manufacturing tooling &amp; molding difficulty. It differs, also, to the extent that it conveys ingressed air through the conduction design of the Glass, or other material, Spindle tubing device  30 . The ingressed air, for three designs herein presented for patent application is necessary to prevent vacuum systems at base of containers,  FIG. 1  and  FIG. 2 , and at top of container for alternative embodiment “B”  FIG. 15  which would, without such ingress, prevent the Sealing/Containment Chock from compressing the beverage and thereby prevent its flow. The Guide for upper end of Spindles  64  for all designs facilitates rapid positioning of cap at time of placement. It also serves as a connection to turn the Spindle and to cut through a paraffin sealing sheath; See  FIG. 14D , cutting edge not shown in illustrations. The Base Platform  FIG. 4B , Sealing/Containment Chock, supporting the beverage to be poured, carries the beverage up wards towards the spout  FIG. 1  Ref.  32  as the Spiral Spindle  FIG. 1  Ref.  30  rotates. 
         [0048]      FIG. 9  shows the processes for flow of both beverage and air for Design B, alternative embodiment “A.” The operation shows that, once the cap lever  54  is pressed, the spout aperture  FIG. 3  Ref.  32  will recede, or protrude, to allow a beverage to pour. In this operation, the beverage does not allow air into the cap area for volume displacement since this process occurs at base of bottle, (or at top for design “C,” alternative embodiment “B”) with air entering the displacement area through an aperture at bottom edge of bottle in this design but through the Cap Lever for Designs “A” and “C.” Sealing/Containment Chock,  FIG. 5B  rises from the twisting action initiated by the cap lever  54 ; consequently, beneath the base, an air intake environment is created allowing the necessary displacement of a volume of air, relative to the graduated upward movement of this Sealing/Containment Chock, thus expanding the module of air beneath it; otherwise, without an intake of air, upward movement of the base  FIG. 5B  toward the spout of a container, for outward flow of a beverage, would not be possible contingent upon the design of this inventive product. The edges (circumference) of the Sealing/Containment Chocks  FIG. 4  and  FIG. 5  “slidably” adhere to inner surfaces of their containers for sealing effect; See  FIG. 10  Ref.  70  and  FIG. 19  Ref.  98  for respective embodiments. Spiral Spindle, not shown here in  FIG. 9 , would not be of the air conduction type for this “Design B” version. Air Intake Apertures  59  and  61  for Aeration Module, show how air enters and increases a necessarily expanding pocket of air to prevent creation of a vacuum, which again, would prevent Sealing/Containment Chock from rising towards top of container, carrying a volume of beverage with it to the spout. 
         [0049]      FIG. 10  indicates the flow of beverage toward, and beneath, the container cap. The flow route is shown to proceed beneath Container Cap. Beverage would flow beneath cap  55  but “sheathed” from interior mechanical devices by Beverage Separation Cylinder exterior to which are housed the group of implements which constitute a means for operations of coordinating the seamless action of opening the spout  32  of the container and causing a beverage to flow from it. Base aperture for intake of air  59  has an outlet aperture point  61  as an opening for conducted air into the underside of base of Sealing/Containment device necessary for preventing a vacuum system which would prevent upward movement &amp; compression of beverage.  32  Pour Spout (may either protrude or recede, from action of cap lever, to allow flow/serving of beverage). Sides (circumference) of Sealing/Containment Device  FIG. 10   FIG. 70  provide sufficient adherence to inner sides/walls of container  72  necessary for “slidable” air-tight separation between containerized beverage &amp; Aeration (air infusion) Module  74  facilitates a “volume-increasing” pocket of air necessary for air volume displacement to facilitate upward movement of the Sealing/Containment Chock  FIG. 5B  to prevent a vacuum within Aeration Module  74  for this alternative embodiment, design “B.” Since at no time would the beverage be exposed to air, from the first serving to the last, the beverage maintains the manufacturer&#39;s standard of freshness, inhibiting oxidation and the staling process of beverage potency. All other such products allow exposure to air and awkward procedures with each opening of bottle. 
         [0050]      FIG. 11  shows at least the essential container cap devices for the unique operation of the Freshness and Carbonation Potency Maintenance Apparatus invention; it also shows the Spiral Spindle as integral to the container cap, (The Sealing/Containment Chock devices are not presented here.) The several functional devices located within the cap chamber work in synchrony to perform torque causing the beverage contents of a container to flow towards the container cap and spout for outflow of the beverage. Ref.  64  is a Guide Receptacle for upper end of both tubular and non-tubular Spindles. It is designed to 1. guide two of the designs of spindles  30  and  16 B to their respective (Air or beverage) Conduction Cone/funnel  24 B. (Spindle  52  does not utilize a Conduction Cone/Funnel.) and, 2. upon execution of Cap Lever, it turns in tandem with Occlusion Stopper  76  which provides a means to both inhibit liquid from entering Spindle and to facilitate the turning of Spindle. 3. It also has a tapered cutting edge, (not shown in illustrations) for cutting through the paraffin sheath; See  FIG. 14D . Bottle Cap Spring-like Device  40  may have the effect of turning this tubular Spiral Spindle  30  in a ratchet-like, (&amp; catch mechanism) process. Such at least spring-like device is located around the outer interior periphery of the cap and exterior to the Pour Spout. It does not come into contact with a beverage at any time. This spring mechanism should have an “increasing-torque-per-depression” facility such that, with each depression of the cap lever component, there is an increased tension of the spring and thus an added intensity of the twisting effect of the Spiral Spindle &amp; subsequent compression of the beverage. This provides a manually-gauged, speed-modulated, pouring of beverage. Beverage Separation Cylinder  47  (perspective view) is the upper containment facility of bottle cap which allows beverage to pour from the bottle exclusive of physical contact with other devices within the cap. Top View of Spring and Beverage Separation sheath: Cap Spring for Lever Spout  80 , Ratchet Catch for rotation (twist) anchoring  82 , and Cap Pour Spout  84  (separates beverage from other items of cap.) Ratcheting (catch) Ring for Cap Spring-like device  86  (for measured torque) functions of Spindle. Receptacle for upper part of Spindle  64 , Twisting and Occlusion device  76  coordinates torque with Spindle motion; it also delimits liquid from entering Spindle of design “A” and delimits leakage or spillover of liquid in design “C.” Ref.  48  is the aperture point at which ingressed air enters into the aeration chamber; see  FIG. 1  Ref.  48  Note:  FIG. 24B  would be funnel flow narrowed downward in design “A”  FIG. 1  for air intake, and funnel flow narrowed upward in design “C”  FIG. 15  for outflow of beverage; however, design “B”  FIG. 2  has no need of cone/funnel since its non-tubular Spiral Spindle does not conduct either air or beverage; it simply coordinates with  64 ,  76 , and  FIG. 5A  for purposes of torque. 
         [0051]      FIG. 12  and  FIG. 13  Show a plan view and a perspective view of the container cap. In conjunction with the Spiral Spindle, Sealing/Containment Chock, and the items of  FIG. 11 , it is the causative component that sets the entire apparatus into operation. The Lever is not shown in this diagram. Depicted are: Outer Surface of Cap  44 , Spring  40 , Pour Spout  32 , and Separation Sheath  47  which conveys the beverage to the pour spout. The diagram shows the top view, side view, and limited interior views of the container cap. 
         [0052]      FIG. 14  (A-D) is not claimed in this Freshness and Carbonation Potency Maintenance Apparatus application for U.S. patent. It is being presented here to suggest that, from the manufacturer, the containers, (bottles for example) may be processed with protective caps beneath which are adhesive paraffin protective sheaths temporarily sealing the container spouts until they are opened. If the novel product is to be marketed direct to the end-user, (rather than as an industrial structure) they would be opened by consumers thus the rationale for this entry as connected with the statement above at  FIG. 11  with respect to Ref.  64 : “3. It also has a tapered cutting edge, (not shown in illustrations) for cutting through the paraffin sheath; See FIG.  14 D.” The figures here show: top of protective Cork Cap  FIG. 14A , underside of cork cap  FIG. 14C , adhesive paraffin sealing sheath,  FIG. 14D  maintains factory freshness until such time the novel Freshness and Carbonation Potency Maintenance Apparatus is installed, (if non-industrial, consumer model is used). The above are only suggested as a bottler would revise its marketing structure with respect to commercializing its proprietary brand with the new Freshness Maintenance Apparatus herein presented. The optional corking and capping protocol would entail a bottling company to follow one or the other course for the marketing of its beverages if using the Freshness and Carbonation Potency Maintenance product. Upon installation of the container cap, as described above, the paraffin sheath  FIG. 14D  would be easily cut open by the tapered cutting lip of Guide Receptacle  64 , (contingent upon design options of manufacturer). 
         [0053]      FIG. 15 ,  FIG. 16A , and  FIG. 16B  are illustrations for Design “C,” (alternative embodiment “B”) which performs the same task as does the other designs A &amp; B, except this design compresses the beverage in a downward process and the beverage would flow through the modified Spindle itself The aeration intake is from the cap lever as it is for design “A.” The three views show the structural design features for the alternative method of flow for a beverage as distinct from the other two designs, (“A” and “B”). Body of Funnel Spindle observed from top  FIG. 16A . The indices are—Base supports  FIG. 16A-1  at bottom of Funnel (feed) Spindle for allowing flow of liquid from upper section of container/bottle to beneath rim of funnel  FIG. 15E  to be compressed for pouring at outlet end of Funnel Spiral  FIG. 16A-2 ,  FIG. 16B-2  prior to entering container cap component from entry end at  FIG. 16A-4 ,  FIG. 16B-4 , and  FIG. 15F . Body of Funnel Spindle observed from side and showing its elongated section through which a beverage would flow in upward direction  FIG. 16B , and appearance of Funnel Spindle as observed in its natural structure within a container  FIG. 15 . Its exterior surface is calibrated with either spiral grooves or some other method by which depressing Sealing/Containment devices, similar to those facilities as detailed in  FIG. 4  and  FIG. 5  may act to compress a beverage within a container. Sealing Containment intermediate process  FIG. 15D-4  ( 1 ,  2 ,  3 ,  4 ) indicate the design for downward compression direction of a beverage to the extent as seen here. Stage  5 , would indicate 97% of beverage as emptied from container—with modified structural appearance in lower section of this illustration. To empty the last 3% simply requires removal of container cap and pouring of beverage from container without interaction with cap. This Design C differs from Designs A and B to the extent that the beverage is compressed downward to cause “upward flow” through Funnel Spindle tubing and that aeration conduction enters bottle anterior to Sealing/Containment Chock with downward depression/compression. Note: Though this Design “C” is covered in patent application, it is the most remote of the three designs in regards to its feasibility for manufacture as well as for practicality in operation. 
         [0054]      FIG. 17  and  FIG. 18  illustrate how a bottling company may install the spindles and Sealing/Containment Chock components into the containers, in addition to suggestive method for inserting the beverage itself The illustrations show: a. industrial installation machinery  88  (capping &amp; beverage distributor/filling machine) for inserting the Spindle and the Sealing/Containment Chock devices along with a beverage, b. Guide Receptacle  64  for positioning and upper end of both tubular and non-tubular Spindles insertion, automated insertion of a beverage, coordinated torque process with spindle during consumer use. Spiral Spindle  30  (together with  64 ) has to remain centered so the cap would easily be subsequently installed. An Insertion Filling Distributor  90  withdraws after emplacement, distributing a beverage as it withdraws. Sealing/Containment Chock device is in partially deployed expanded sequence  94 . Sealing Containment Chock device  96  is in fully deployed (expanded) mode, maintained after a specified downward action of Insertion Filling Distributor  90  with it. Circumference edges  98  of Sealing/Containment Chock device is flexibly contoured to adhere to inside walls of containers. At the underside of each of two Sealing/Containment Chock device unit designs, there is either a ribbing support band; see  FIG. 4E  or a spiral expansion/contraction facility; see  FIG. 5E , which provides rigid platform underside support as its diameter expands during deployment. Sealing/Containment Chock device  92  is inserted by, first, being fully enclosed in the Insertion/Filling Distributor tube  90 . This tube would, through process of automation, (capping &amp; filling) cycle through picking up multiples (mass, group/sets of 12 or 24 units to expedite the process) of Spindles &amp; Sealing/Containment Chock devices per cycle, inserting them into containers such as bottles, (as shown here) then withdrawing while severally inserting into them the beverage itself; a subsequent stage in this process would install the container caps, completing the process. Spindle has to remain in “centered” position  102  so the Guide Receptacle  64  and cap would seamlessly be installed. During insertion/filling process, this unwanted “headspace”  100  (small volume of air) would be filled by beverage volume so as to not allow, still, this small volume to contaminate, or dilute the potency of the beverage. 
         [0055]    Turning now to  FIG. 19  and  FIG. 20 , it will be seen that the illustrations indicate a design “B,” (alternative embodiment “A”) presentation of the novel invention; accordingly, the industrial installation/insertion of the spindle  52  and the Sealing/Containment Chock  FIG. 5D  are shown here as visually variant upon comparing them with those of the preferred embodiment,  FIG. 17 ,  FIG. 18 , and Ref.  30 . Upon a company&#39;s proprietary preference, the structural elements of one design embodiment may be substituted for those of one or more of the two alternative embodiments. The processes are interchangeable to some extent among the three designs. The illustrations here show the process development for the Sealing/Containment Chock expansion, (from  FIG. 5D  to Ref.  104 ) immediately after its installation into the container as shown. The indication here is that at point of installation  FIG. 5D  (smallest diameter) stage of the Sealing/Containment Chock which, after automated positioning into container-receptacle, (bottle as shown here) it immediately goes through subsequent stages once released from the Insertion Filling Distributor  90  within the container as shown Ref.  104  Immediately after expansion of Sealing/Containment Chock, the beverage is then inserted by the Distributor  90  as it withdraws from container. Being utilized by an end-user consumer, the designed progression is upward, (from this position  104 ) shown by the upward pointing of arrows in  FIG. 20 , to its smallest diameter at top of container, expelling the maximum volume of a beverage. 
       ALTERNATIVE EMBODIMENTS 
       [0056]    Other embodiments of the Freshness and Carbonation Potency Maintenance Apparatus for Containerized Beverages would include, but are not limited to the container, (bottle) designs herein as detailed in  FIG. 3 ,  FIG. 7 ,  FIG. 9 ,  FIG. 10 ,  FIG. 15 ,  FIG. 16A ,  FIG. 16B , and  FIG. 20 ; still, other rigid and semi-rigid containers within which the three novel apparatuses may operate for enhanced preservation of perishable beverages are presumed. 
       ADVANTAGES 
       [0057]    The indication is made in this application that the beverage container is, technically, “never opened” from the first and through successive pourings of a beverage from its container. Separation between the beverage and air is maintained through an effective sealing facility. This same objective provides optimal freshness, potency, carbonation, etc. during a pouring from a container. This capacity sets this product apart from others proclaiming to offer “airtight” containerization for beverages. 
         [0058]    The specific element that is unique to the overall efficiency of this invention is its capability to maintain an optimal standard level of freshness and potency of a beverage from the time of its containerization and sealing at a bottling company and subsequent pouring of the beverage to the time of a consumer&#39;s last serving of such beverage. The unique design features a depression and compression mechanism causing a beverage to egress from a container, such as a bottle or other rigid or semi-rigid container, through its pour spout. The objective in the use of such facility is one of efficiency, speed, maintenance of freshness, potency, and ease of use. Conservation of carbonation, level of sulfites, freshness, and the general potencies, (inhibiting oxidation) of various beverages being the desired aim of this apparatus, there is absolutely no contact between the containerized beverage and the air at any time of a beverage being poured for proportional servings to a consumer end-user. The container actually maintains a “closed system” for the beverage. The vast variety of beverages requiring air-tight containerization for maintenance of potency, freshness, sodium sulfites, carbonation, etc. would provide the consumer with more value for his/her beverage purchases with respect to an extended enjoyment of such chosen beverage over time. Accordingly, he/she would save money, now being capable of delaying a new purchase of his/her relevant beverages knowing he, or she has a choice to prolong the interval for a subsequent purchase of the beverage. 
       OPERATION 
       [0059]    By pushing the cap lever  FIG. 1  Ref.  46  one or more times, a ratcheting event entails causing torque to be applied to a spindle  30  which, itself, causes the platform  FIG. 4B  to rise towards the top of the container—in this illustration, it is a bottle. Structurally, this novel device features a platform and Sealing/Containment Chock at the bottom inside of the bottle. It would be pulled upwards by the twisting action of the spiral spindle to the neck of the bottle. At this Position, it would partially take the unique shape of each bottle type. Also, at this position, there would be the minimum volume of the beverage left, (in the neck of the bottle.) So, it is only logical that this last “saved” amount need not have the platform travel further up the neck. Simply, the cap can be removed, and the “last serving” may be poured, or it may be placed back into a cooler—still as fresh as from its insertion into the container at the bottling plant. This last amount has not been oxidized, (exposed to the air) from the time it left the bottling company. It remains fresh and potent as from the beginning. The twisting action is initiated by the pushing of the Cap Lever which causes a spring, or other mechanism in the cap, to impinge upon the Spiral Spindle connected to which is the Sealing/Containment Chock. One pressing of the lever will cause the Sealing/Containment Chock to rise, carrying with it the volume of beverage. When serving, the container, bottle, should be held horizontally, of course, with its spout over a drinking cup or glass. A consecutive, rapid-action, lever depression, (prior to completion of Pt press cycle) or a third, would increase the force of flow. A fourth would bring the force stream to the level as seen in celebration events wherein winning team members would cause champagne to spray out onto themselves. 
         [0060]    The sides of the Sealing/Containment Chock would be tightly sealed against the inner walls of a bottle, for instance, as it rises—leaving, (forming) an “aeration module.” Such module is necessarily created physically prohibiting a vacuum event and non-compression of beverage upward. Aeration for creation of the module, depending upon the design, (there are three) would ingress either from the base rim of the bottle, the cap lever aperture, or infusion into the Freshness and Carbonation Potency Maintenance cap for an aeration module depressing from upper section of bottle. 
       CONCLUSION, RAMIFICATIONS, AND SCOPE 
       [0061]    Accordingly, it can be seen from the above that the novel invention, Freshness and Carbonation Potency Maintenance Apparatus for Containerized Consumer provides details as to its optimal effectiveness in preventing loss of freshness and potency of beverages. This novel apparatus preserves 100% of the beverage&#39;s freshness and potency. Its efficiency is obtained by its capability to both depress and compress a beverage causing it to pour out of a container through a spout for proportional serving. The beverage container, equipped with the Freshness and Carbonation Potency Maintenance Apparatus, comes ready to pour. The process simply entails a consumer removing an outer protective cap covering of a bottle, (or other container) then pressing a cap lever for the beverage contents to flow from the bottle. After serving, one simply releases the cap lever then places the bottle into a refrigerator. The refrigeration, per se, is not the method by which the beverage is kept fresh; it is the Freshness and Carbonation Potency Maintenance Apparatus. The bottle, for example, may be kept out in the open through all of its servings without loss of oxidation or potency. While the above description contains many specifications, these should not be construed as limitations on the scope of the invention but rather as an exemplification of the preferred embodiment within as presented. Other variations are possible as indicated above for those claimed within, as well as those alluded to above; accordingly, the scope of the invention should be determined not by the embodiments illustrated but by the appended claims and their legal equivalents.