Technical Field

The present invention generally relates to solutions and methods that are aimed at directly or indirectly preventing the amount of alcohol in the blood of an individual who has drunk an alcoholic beverage, from reaching high, out-of-range values, hazardous for his/her health, and more particularly it relates to a novel method of achieving this purpose, i.e. maintaining the blood alcohol content of a person who has a drunk the alcoholic beverage, typically wine, below an acceptable, non-dangerous threshold, by reducing the amount of carbon dioxide in the alcoholic beverage to be drunk.

Namely, in the novel method of the invention, in order to reduce the amount of carbon dioxide in the alcoholic beverage and hence maintain the blood alcohol content of the relevant user at an accordingly low level, a special internally ribbed glass is used, which is designed to receive the alcoholic beverage and is appropriately moved according to a given special law of motion.

The present invention also relates to a few particular embodiments of the special ribbed glass as used in the above described novel method, for reducing the amount of carbon dioxide in an alcoholic beverage and, as a result, controlling and maintaining the blood alcohol content of the alcoholic beverage consumer at a low level.

Furthermore, the invention relates to an apparatus that is convenient and practical to use, and that implements such novel method for reducing the amount of carbon dioxide or removing excess carbon dioxide in an alcoholic beverage, to control the blood alcohol content in the person who has consumed the beverage, e.g. to prevent such alcohol content from exceeding the admissible legal limit.

Background art

Any solution or suggestion to control alcohol concentration in a person who has drunk an alcoholic beverage and maintain it below an admissible limit, e.g. to prevent such person from falling into more or less serious drunkenness, with resulting health impairment, or simply to avoid the risk that the person be found by the police with a blood alcohol content above the legal limit, is widely known to be greatly appreciated and encouraged.

Therefore, for proper and clear understanding of the present invention and the context in which it has been developed, a few relevant regulations, currently in force, concerning alcoholic beverages and consumption thereof will be set forth hereafter, in addition to further information generally concerning the use of alcohol and its effects.

Regulations in force The term "alcohol" is intended to cover all ethyl alcohol-containing substances, such as wine, bier, spirits.

In other words, any liquor obtained by distillation or fermentation and any beverage containing any amount of CH3-CH2-OH shall be considered as an alcohol.

From a pharmacological point of view, alcohol is a drug that has a strictly dose- dependent action on the organism, first leading to euphoria and disinhibition, then to stimulation and finally to sedation of the central nervous system.

Alcohol addiction (alcoholism or ethylism) is certainly one of the most serious effects of alcohol abuse.

Nevertheless, many other problems are related to alcohol abuse, including a huge number of road accidents.

The maximum allowed blood alcohol content or alcohol amount is 0.5 grams of alcohol/per liter of blood, and any amount above this limit causes suspension of the driving license, as well as other penalties of administrative or other nature.

Once this limit is exceeded, the risk of causing a road accident considerably increases, as driving ability is greatly impaired, and the traffic police is authorized to submit the driver to a blood alcohol content test, even without his/her consent.

It shall be further noted that road accidents are the first cause of death in youth from 15 to 30 years of age, and in most of these accidents, one of the causes is alcohol.

For the sake of completeness, the following Table 1 sets forth the blood alcohol concentration values allowed by the Italian law.

Table I

Values above the legal limits

This table provides an estimate of the amounts of alcoholic beverages that cause the legal blood alcohol content for drunk driving, i.e. 0.5 grams per liter, to be exceeded

The table contains blood alcohol content values that are theoretically expected to be reached after consumption of one alcohol unit

Reference alcohol unit (cc) (Glass, can or bottle, as usually served in public places)

Beer 330 cc Spirits 40 cc

Wine 125 cc Champagne/sparkling 100 cc

wine

Fortified wines / 80 cc Ready-to-drink 150 cc aperitifs beverages

Digestives 40 cc Mix summed

components

Blood alcohol content values are determined according to sex, body weight and full or empty stomach conditions. They are merely indicative and assume that consumption occurred during the previous 60-100 minutes If more than one alcohol unit are consumed, the blood alcohol content will be determined by summing the values for each alcohol unit that has been consumed

Pharmacokinetics of alcohol

Drunkenness depends on blood alcohol concentration, which in turns depends on the rate of alcohol absorption in the organism of the person who consumed it. Therefore, the higher the rate, the higher the blood alcohol concentration peak, that will occur on average 30-60 minutes after the end of consumption.

Thus, if the absorption rate decreases, the concentration peak also decreases accordingly because, while alcohol is being distributed through the tissues, the organism has already started to metabolize it out.

The alcohol consumes in alcoholic beverages is mostly absorbed in the gut (about 80%), with a small portion thereof being absorbed in the stomach (about 20%).

The absorption rate mainly depends on two factors, i.e.

gastric filling: for example, on empty stomach, alcohol moves more quickly into the small intestine and is absorbed at a higher rate;

the amount of carbon dioxide or C02 contained in the ingested beverages: C02 increases pressure in the stomach and generates a mechanical thrust toward the blood stream and the small intestine, whereby alcohol is absorbed more quickly by the organism and has a higher concentration peak.

The liver can metabolize about one gram of alcohol per hour, with typical differences between men and women.

Excess alcohol remains in blood and causes an increase of Blood Alcohol Concentration or BAC.

90% of the ingested alcohol is metabolized, whereas the remaining 10% is excreted with urine and breath.

Alcohol and driving

The detrimental effects of alcohol on driving are well known. It affects several brain functions (perception, attention, elaboration, evaluation, etc.) with different effects, strictly related to the amount of alcohol in blood, i.e. blood alcohol content.

The first detrimental effects are found at 0.2 g/liter, where the ability of dividing attention between or among two or more information sources and interaction with fatigue are affected.

Then, at a value of 0.5 g liter, the lateral field of vision, reaction times, glare sensitivity, psychomotor coordination start to be affected.

At 0.8 g/liter, the above symptoms are further aggravated and the ability to judge distances is also affected, attention drops and the sensitivity to red light also decreases.

At 1-1.2 g/liter, the above symptoms become more serious, and euphoria is induced, lateral vision is strongly impaired, as well as judgment of distances and the speed of movement of objects.

At values from 1.5 to 2 g/liter, all the above symptoms are exaggerated, and include total underestimation of dangers, uncoordinated movements (e.g. acceleration instead of breaking) and much longer response times.

This translates into a high risk of serious accidents. For the sake of completeness, the following Table II, based on current Italian regulations, describes the main symptoms associated with the different blood alcohol content levels.

Table II

MAIN SYMPTOMS RELATED TO THE VARIOUS BLOOD ALCOHOL CONCENTRATION LEVELS

legal blood alcohol concentration limit for driving: 0.5 grams per liter

BLOOD ALCOHOL MOST FREQUENT SENSATIONS (*) PROGRESSIVE EFFECTS AND IMPAIRED CONCENTR ABILITIES (*)

ATION

0 None None

0.1-0.2 Slight loss of vigilance, attention and

Initial drunkenness. control.

Initial loss of inhibitions and control Initial loss of motor coordination.

Initial loss of peripheral vision.

Nausea

Drunkenness sensation. Loss of vigilance, attention and control.

0.3-0.4

Decreased nhibitions, control and risk Loss of motor coordination and

perception. reflexes.

Loss of peripheral vision.

Vomiting

0.5 g/L LEGAL BLOOD ALCOHOL CON CENTRATION LIMIT FOR DRIVING

Loss of judgment

Emotional swings. Decreased ability of identifying moving

0.5-0.8 Nausea, sleepiness. objects and loss of peripheral vision.

Emotional arousal. Altered reflexes.

Altered response to sound and light

Vomiting

Judgment and self-control impairment

Altered mood. Socially inappropriate behavior.

0.9-1.5 Anger. Slurred speech

Sadness. Staggering.

Mental confusion, disorientation Impaired vision, and impaired perception of shapes, colors, sizes.

Vomiting

Dizziness. Serious psychophysical impairment Aggressiveness. Aggressive and violent behavior.

0.6-3.0 Depressive mood. Significant difficulties in standing or

Apathy walking

Lethargy General inertia.

Hypothermia.

Vomiting

Hallucinations

No reflexes

3.1-4.0 Unconsciousness Incontinence

Vomiting

Coma with possibility of death by choking on vomit Slower heart rate

Difficulty in breathing, Air hunger

3.1-4.0 choking sensation. Coma

Feeling to die Death by respiratory arrest

In Italy, alcohol has an average incidence of 33% as a cause of road accidents.

A high blood alcohol concentration, above the legal limit of 0.5 g/liter, is the main cause of fatalities in road accidents, and in this respect about 3450 death cases are estimated each year.

The relation between alcohol and accidents is significant even when consumption is not so high as to cause apparent changes in behaviors, because at small alcohol doses the driver is still able to drive properly, but has reduced hazard perception, as his/her judgment and criticism are decreased.

Quick reflex response is impaired due a 38% extension of sound response times for sound, a 30% extension for light response times for light and a 50% extension for peripheral vision.

In addition to maximum blood alcohol content values, people may have different sensitivities to these values, especially to the rate at which they increase.

Psychic and sensory function alterations, which are relevant for driving, may be triggered at values other than standard values: there are people who get drunk more easily than others, and this reaction variability does not always depend on habits or alcohol addiction; conversely, alcohol abusers are often first and more intensively exposed to the detrimental effects of alcohol.

The risk of serious accidents dramatically increases with the blood alcohol content: for example, assuming a risk of 1 incurred by a sober individual, such value increases to 380 when the blood alcohol content is 1.5 g/l or more, as clearly shown in the chart of Fig. 8.

In practice, a serious accident is not only probable, but even almost certain.

Even with values ranging from 0.5 to 0.9 g/l the risk is 11 times higher.

Known tests in the field of the invention

A study conducted at Manchester University scientifically proved the influence of carbon dioxide on the rate of alcohol absorption in the blood of a consumer.

In this study, 21 individuals (12 men, 9 women) consumed each a different alcohol-based solution, in three separate occasions, where the three administered solutions A, B and C were respectively:

A: neat vodka (37.5% vol. alcohol),

B: vodka mixed with plain water (18.75% vol. alcohol),

C: vodka mixed with sparkling water (18.75% vol. alcohol),

The alcohol concentration in each individual was determined by the Widmark formula which is known to account for the body weight.

The alcohol solution was administered for 5 minutes after an overnight fast. Also, blood alcohol concentrations were measured by a typical "breath test" in a 4-hour interval.

The tests clearly showed that the use of a carbonated solution, i.e. the presence or absence of C02 in the beverage had an effect on alcohol content and on the alcohol absorption rate.

Particularly, the test results showed that 14 individuals out of 21 had absorbed alcohol more quickly, after drinking the beverage mixed with C02, as compared with the time at which they has drunk the beverage mixed with plain C02-free water, and also had a higher blood concentration at the alcohol absorption peak.

Conversely, no change in alcohol absorption was found in the other 7 individuals, between carbonated and plain beverages.

Therefore, the difference in the rate of alcohol absorption in blood, related to peak blood concentration, between beverages having a higher C02 concentration and those with a lower C03 concentration, was statistically significant (corresponding to a value p=0.0006 in Student's t-test).

Summary of the Invention

Now, in view of the complexity and diversification of the present context concerning consumption of alcoholic beverages, namely wine; the regulations that govern such consumption; the studies already conducted in this field; as well as the great interest raised by solutions that might reduce the risk of road accidents caused by excessive consumption of alcoholic beverages, the inventor acknowledged the need and usefulness of finding a method that may be carried out in an easy, immediate, practical and pleasant manner, to tangibly reduce the amount of carbon dioxide in an alcoholic beverage, thereby maintaining blood alcohol concentration in a consumer who has drunk such beverage at a relatively low and non- dangerous level, and avoiding the above mentioned risks and problems typically associated with his/her health and the health of other people, without requiring him/her to give up the pleasure of drinking an alcoholic beverage.

Likewise, the inventor acknowledged that a positive development of the habits of alcoholic beverage consumers might come both from the knowledge, that has not been adequately diffused yet, that when consuming an alcoholic beverage, the blood alcohol content may be maintained at a relatively low, acceptable level by reducing the amount of carbon dioxide in the alcoholic beverage to be drunk, and from designing and advertising a method and a corresponding apparatus, easy and attractive to use, that might put in practice such possibility of maintaining the blood alcohol content at a relative low, not out-of range value, after drinking an alcoholic beverage, by reducing the amount of carbon dioxide in the alcoholic beverage to be drunk.

Therefore, the main object of the present invention is to provide a novel method for monitoring and maintaining the amount of alcohol in the blood of the consumer who has drunk an alcoholic beverage at a relatively low, acceptable level, by reducing the carbon dioxide content of the alcoholic beverage to be drunk, wherein this novel method provides better, more effective and objectively tested results than the solutions, methods and systems, often of doubtful and uncertain effectiveness, that are currently known and advertised as aimed at maintaining the blood alcohol content of a person who has drunk an alcoholic beverage at a low level.

A second object of the present invention is to find a solution that allows any consumer who wants to consume and enjoy an alcoholic beverage, namely wine, to be free from any fear or risk of incurring drunkenness, and the resulting dangers for his/her and others' health.

A further object of the present invention, related to the above, is to allow the consumer to better taste and appreciate wine, especially in a still condition, with its natural aromas and scents, and at least partially prevent such tasting from being affected by the smell of wine alcohol, that is known to often cover and suppress the real aromas and scents of wine.

The above objects may be deemed to be fully fulfilled by the method of reducing the amount of carbon dioxide in a beverage, particularly wine, comprising the use of an internally ribbed glass, which has the steps and features as defined in the independent claim 1.

Particular embodiments of the novel method of the invention are also defined in the dependent claims.

Advantages of the invention

As better explained hereinbelow, the novel method of the present invention provides many considerable advantages, as partially and implicitly mentioned above, which may include, by way of illustration:

- a considerably reduced risk of incurring drunkenness after drinking an alcoholic beverage, and the resulting risks for one's and others' health;

- reduced risks of having positive blood alcohol content test results, when driving;

- better appreciation of scents and aroma of wine in a "still" condition: as better explained below, the method of the invention provides the effect of oxygenating the wine contained in the glass, thereby releasing its typical scents and aromas.

Brief description of the drawings

These and other objects, characteristics and advantages of the present invention will appear more clearly from the following description of a preferred embodiment thereof, which is given by way of example only with reference to the accompanying drawings, in which:

Fig. 1 is a flow diagram that briefly describes a method of the invention, for maintaining a relatively low level of blood alcohol concentration in a consumer who has drunk an alcoholic beverage, particularly wine, wherein the method is based on a preliminary reduction of the amount of carbon dioxide in the alcoholic beverage to be drunk;

Fig. 2A is a side view of a first embodiment of a special ribbed glass, for use in the method of the invention as shown in Fig. 1; Fig. 2A-1 is a sectional view of the ribbed glass of FIG. 2A, as taken along the line II A1-

II A1 ;

Fig. 2A-2 is an enlarged-scale view of an area, as outlined by a dash-dot circle in Fig. 2A-1 , showing the sectional shape, and relevant size, of a single rib of the ribbed glass of Fig. 2A;

Fig. 2B is a partially sectional side view of a second embodiment of a special ribbed glass for use in the method of the invention as shown in Fig. 1 ;

Fig. 2B-1 is a sectional view of the ribbed glass of FIG. 2B, as taken along the line II Bill B1 ;

Fig. 3A is a side view of a third embodiment of a special glass with two series of ribs, for use in the method of the invention as shown in Fig. 1 ;

Fig. 3A-1 is a sectional view of a first series of ribs of ribbed glass of FIG. 3A, as taken along the line III A1-III A1 ;

Fig. 3A-2 is a sectional view of a second series of ribs of ribbed glass of FIG. 3A, as taken along the line III A2-III A2;

Fig. 3A-3 is an enlarged-scale view of an area, as outlined by a dash-dot circle in Figs. 3A-1 and 3A-2, showing the sectional shape of a single rib of the ribbed glass of Fig. 3A;

Fig. 3B is a side view of a fourth embodiment of a special glass with two series of ribs, for use in the method of the invention as shown in Fig. 1 ;

Fig. 3B-1 is a sectional view of a first series of ribs of ribbed glass of FIG. 3B, as taken along the line III B1-III B1 ;

Fig. 3B-2 is a sectional view of a second series of ribs of ribbed glass of FIG. 3B, as taken along the line III B2-III B2;

Fig. 4 is a scheme showing a special orbital motion imparted to the ribbed glass of Figs. 2A, 2B, 3A, 3B in the method of the invention as shown in Fig. 1 ;

Figs. 5A and 6B are schematic views of an apparatus that implements the method of the invention, as schematically shown in Fig. 1 , for maintaining a relatively low level of blood alcohol concentration in a consumer who has drunk an alcoholic beverage, particularly wine, and based on reduction of the amount of carbon dioxide in the alcoholic beverage to be drunk;

Figs. 6A-6E are charts describing an extensive set of comparative tests and trials conducted on a significant number of consumers with the method of the invention as shown in Fig. 1 and particularly showing the results obtained by statistical processing of these tests; and

Fig. 7 is a diagram showing the relation between road accident risk and blood alcohol content.

Description of a preferred embodiment of an inventive method for controlling blood alcohol content or concentration in a consumer who has drunk an alcoholic beverage, particularly wine, to a relatively low level The flow diagram of Fig. 1 schematically shows the steps of a method of the present invention, which can effectively control, i.e. maintain a relatively low and limited level of blood alcohol concentration or content in a consumer who has drunk an alcoholic beverage, particularly wine, as extensively shown by the tests and trials described below, wherein the method achieves this remarkable result by reducing the amount of carbon dioxide or C0 ₂ in the alcoholic beverage to be drunk.

In greater detail, the method comprises a first step, referenced 11 , in which an alcoholic beverage, particularly wine, referenced V, is poured, typically by its consumer, into a special ribbed glass, generally referenced 21.

The ribbed glass 21 that is used in and is an essential part of the inventive method, vertically extends along its axis 21 ^* and is characterized by the presence of a plurality of inner ribs, referenced 22, which project out and extend on the inner surface of the body of the glass 21 , in various configurations and with various inclinations, from the bottom to the top of the glass 21.

Preferably, these projecting ribs 22 are evenly arranged on the inner surface of the glass

21 and may have a linear, helical or other configuration.

Figs. 2A and 2B show two non-limiting embodiments, referenced 21a and 21 b respectively, of the ribbed glass 21 for use in the inventive method.

These two ribbed glasses 21a and 21 b are substantially identical, except for a slight difference in the shape and capacity of the beverage-receiving portion, and each has a series of projecting ribs 22, e.g. 8 ribs, extending in a generally helical path, and circumferentially arranged with a constant angular pitch P on the inner surface of the glass 21 a and 21 b.

Other embodiments of the ribbed glass for use in the method of the invention will be described below.

Also, by way of example and without limitation, Fig. 2A-2 shows a sectional and enlarged-scale view of a particular embodiment of the projecting ribs 22 of the glass of Figs. 2A and 2B, this ribs 22 being characterized by a cusp section, defined by two opposite sides converging to a tip area, which in turn has a recess or hollow 22'.

For the sake of completeness, referring to Fig. 2A-2, the following table shows the preferred dimensions of these ribs 22 which, due to the presence of the hollow 22' in the tip area, enhance the effect of imparting vorticity and turbulence to the alcoholic beverage in the

Of course, the ribs may also have other shapes and configurations, also depending on the particular shape of the glass, without departure from the scope of the present invention.

Then, in a second step 12, the ribbed glass 21 with the beverage V therein, is manually subjected by the consumer and for a given time, equal to or longer than a predetermined time, to an orbital motion, schematically shown in Fig. 4 and generally referenced 31 , along a corresponding closed path, e.g. a circular path, referenced 31', or an elliptical path, referenced

31", or the like, about a central vertical axis Y, with the ribbed glass 21 being held upright, i.e. with its axis 21' parallel to the vertical axis Y.

It shall be noted that this orbital motion 31 is characterized in that the glass 21 is manually moved by the consumer to rotate several times about the vertical axis Y, along the circular, elliptical or similar closed path 31', as shown by the arrow f1 , without revolving on itself, as is obvious and may be confirmed by anyone, when the glass 21 is manually moved along a generally circular or elliptical closed path.

Therefore, in this orbital motion 31 , a general point in the glass, e.g. the point P as shown in Fig. 4, does not rotate about the axis 21' of the ribbed glass 21 while the latter follows its respective closed path 31'.

As a result, the fluid mass of the beverage V in the ribbed glass 21 is also moved in space due to the orbital motion 31 imparted to the glass 21.

Thus, the fluid mass of the beverage V undergoes the combined action of inertial and centrifugal forces induced by the orbital motion of the glass 21 , which in turn cause movements and flows in such fluid mass in the ribbed glass 21.

Now, without being bound to any particular theory, this orbital motion 31 imparted to the ribbed glass 21 is deemed to cause vorticity and turbulence in the beverage V contained in the glass 21 and particularly in the areas thereof adjacent to the projecting ribs 22, to such an extent as to cause oxygenation of the beverage V, with the latter releasing, as a result, a given amount, i.e. the excess amount, of carbon dioxide.

Thus, the orbital motion 3 , in combination with the ribs 22 of the glass 2 , causes a reduction of the amount of carbon dioxide C0 ₂ in the alcoholic beverage V to be drunk and, as a result, a corresponding reduction of alcohol absorption in the blood of the consumer of such alcoholic beverage V, as shown by the tests and resulting experimental data as explained below.

Therefore, once the orbital motion 31 has been imparted to the glass 21 , the amount of carbon dioxide is considerably reduced as compared with the initial amount contained in the alcoholic beverage V before being imparted the orbital motion 31 in the ribbed glass 21.

Furthermore, the stirring movement of the liquid mass of the alcoholic beverage V, caused by the orbital motion 31 imparted to the ribbed glass 21 also causes some release, though little, as explained below, of the alcohol contained in the alcoholic beverage V.

Obviously, the orbital motion 31 covered by the method of the present invention shall be intended in a broad sense and is susceptible to many variants.

For example, the consumer may impart an orbital motion 31 by moving the glass 21 in its closed path first in one direction, as shown by arrows f1 and then in the opposite direction, as shown by arrows f2. Also, in the orbital motion 31 , in addition to moving the glass along a circular, elliptical or other closed path, as mentioned above, the consumer may move the glass 21 along a closed path having an amplitude that is variable over time with respect to the vertical axis Y, as schematically shown by arrows f3, and a path 31'", all of these possible closed paths inducing a corresponding motion of the liquid mass of the beverage V in the glass 21 , which causes such mass to cooperate with the ribs 22 to generate vorticity and turbulence therein.

Therefore, in an initial step 13, once an orbital motion 31 has been imparted to the ribbed glass 21, the consumer drinks the beverage V therefrom, such beverage having a lower C02 concentration than the one it would have had if it had not been poured into the ribbed glass 21 and later subjected to the orbital motion 31 with the ribbed glass 21.

Therefore, the alcohol content, i.e. the absorption or amount of alcohol in the blood of the consumer who has drunk the beverage V, will have a limited value, i.e. will be significantly lower and usually still acceptable, as compared with the situation in which the beverage would be consumed as usual, without using the method of the invention, as fully shown hereinafter, in the description of the extensive set of tests and trials conducted to test the method of the invention and the indication of the experimental data so obtained.

Tests on the inventive method and statistical processing of the experimental data resulting from the tests

In order to support the present invention and confirm its novel features and relevant advantages, the following will report the data and results obtained from an extensive set of tests and trials conducted in various operating conditions and changing various parameters, using the method as described above for reducing the amount of carbon dioxide in an alcoholic beverage and also reducing absorption, i.e. the amount or alcohol, or blood alcohol content in a consumer who as consumed such alcoholic beverage.

Therefore, these tests, which are at least partially inspired by and confirm in certain aspects the above known studies conducted in this field, had the purpose of investigating the ability of ribbed glasses or goblets, i.e. having multiple inner crests, helical ribs or similar formations, of reducing, as compared with usual smooth glasses and goblets, i.e. having no such ribs, the amount of C0 ₂ in the alcoholic beverages contained in these glasses and, as a result, to slow down and/or reduce alcohol absorption by the blood of the person who has drunk the alcoholic beverage.

Particularly, these tests, commented and explained below, were conducted on a population of usual social drinkers, and were preceded by chemical analysis of the alcoholic beverages that have been used.

Prior to detailed description of the tests conducted and the experimental data resulting therefrom, namely concerning blood alcohol contents in the drinkers under test, the following table compares, for a few alcoholic beverages, the initial percent alcohol and amount or carbon dioxide C0 ₂ in the alcoholic beverage, e.g. poured into a smooth glass, and those observed in the same beverage after treatment with the method of the invention, i.e. with the beverage being poured into a ribbed glass instead of a smooth glass, and the ribbed glass being imparted the above described orbital motion.

As shown in this table, when using a ribbed glass with the method of the invention, the actual alcohol content by volume, i.e. the percent alcohol in the beverage, remains actually unaltered, as compared with the use of a smooth glass.

Conversely, an appreciable reduction of the carbon dioxide content is noted with the use of the ribbed glass, to confirm the effectiveness of the inventive method in reducing such C0 ₂ content.

The tests conducted, the experimental data determined and the values resulting from statistical processing of this experimental data will be now described in greater detail.

Method of conducting the tests and statistical analysis of the data determined thereby

Generally, the tests, i.e. measurement, collection and processing of data were conducted through three steps:

- preparing and collecting various blood samples, according to predetermined standard rules and conditions,

- analyzing the blood samples by gas-chromatography,

- statistically processing the data determined from the analyzed samples.

Concerning statistical analysis of the data, since the distributions obtained are not always symmetrical with respect to the asymmetry indices, and these indices are sometimes excessively restrictive, symmetry was also assessed by the Kolgomorov-Smirnov test and the data and their distribution were also evaluated using "detrended" Q-Q plots, with trend components removed therefrom.

All the data determined and obtained, particularly blood alcohol content data, prove that their statistical distribution is of "normal" or "gaussian" type, whereby usual parametric tests or Student's t-tests were used for evaluation thereof.

This allowed verification of actual relevance of the differences determined by statistical processing of measured data, whereby such differences were determined to be either actually significant or only accidental.

Blood alcohol concentration tests after consumption of two alcohol units of wine

These tests are based on the assumption, that is at the basis of the present invention, that the ribbed glasses are able to reduce, using the above described method, the amount of C0 ₂ in the liquids and alcoholic beverages poured into such ribbed glasses, thereby slowing down and/or reducing alcohol absorption in the blood of the consumer who consumed the alcoholic beverage.

Particularly, these tests were conducted using ribbed glasses with a shape and ribs substantially equal to those of the ribbed glasses as shown in Figs. 21 A and 21 B, filled with wine.

Also, these tests involved administration of two Alcohol Units (AU), equal to 260 ml. red wine with 12.5% alcohol by vol. (26.00 g/L anhydrous alcohol) to 14 male volunteers, aged from 22 to 60, on empty stomach.

Therefore, before drinking, i.e. before beverage consumption, the ribbed glasses containing the alcoholic beverage, i.e. wine, were moved in a counterclockwise direction about a vertical axis, with the orbital motion as schematically shown in Fig. 4.

More in detail, the test protocol involved a test with a "ribbed" glass and a test with a "smooth" glass, to be conducted with the same amount of beverage, the same individual, but on different days, and under the same conditions, for data comparability.

The alcoholic beverage, i.e. wine, was administered in random fashion in glasses having the same shape, but with either "smooth" or "ribbed" interiors.

In the latter case, prior to administration, the glass was rotated several times, with the above described orbital motion, in a counterclockwise direction about the vertical axis, for 3 minutes.

Blood withdrawals were performed before beverage consumption, i.e. conventionally at the base time T = 0, and 10, 20, 30, 45, 60, 75 minutes after consumption of the beverage, i.e. wine.

Also, the blood withdrawals were analyzed to determine their alcohol content, by analysis instruments based on headspace gas-chromatography, which is in line with the usual reference method for determining blood alcohol concentration (BAC). Statistical analysis of blood alcohol concentration tests after consumption of two alcohol units AU of wine

The following table C.1 contains blood alcohol concentration values, distributed according to the glass type being used and statistically processed in mean, median and standard deviation forms, as determined on the total of test samples.

Table C.1

The numerical values of the means and the other statistical parameters of the table C.1 are expressed in g/L and may be converted into mg/100 mL by multiplying by 100 the value indicated in the table.

The asymmetry values and the kurtosis coefficient show that the data determined on the various blood withdrawals have a "normal" distribution and may be evaluated with the usual parametric t-tests or Student's t-tests.

Particularly, in order to judge significance of the statistical data so obtained, the s-called

Paired samples t-test was used, among usual parametric t-tests, throughout the sample, for the areas subtended by blood alcohol concentration curves for the two glass types, i.e. ribbed and smooth.

The data resulting from this analysis are shown in the following Table C.2.

Table C.2

Furthermore, the use of parametric tests provided, for a number of degrees of freedom = 13, a value P =0.0002 of the so-called "two— tailed probability".

In short, the Student's t-test showed that significant differences exist, corresponding to a probability P = 0.0002, in the total sample, and for the areas corresponding to the various alcohol blood concentration curves. More in detail, the test has been conducted by constructing, for each individual being tested, absorption or blood alcohol concentration curves for the glass type being used, i.e. ribbed or smooth, in a time-dependent manner, after consumption of two alcohol units AU by the individual.

Then the total areas subtended by these absorption curves were compared.

For this purpose, the charts of Figs. 6A and 6B were constructed, which related to tests conducted with smooth glasses and ribbed glasses respectively, where the x-axis indicates the time from wine consumption and the y-axis indicates the corresponding areas indicated as AUC (Area Under the Curve), subtended by the absorption curves constructed as described above.

The comparison between the two charts of Figs. 6A and 6B shows a 37% reduction of blood alcohol concentration in the ribbed glass, as compared with the smooth glass.

Furthermore, assuming the same time from wine consumption, the difference between statistical data, i.e. the mean and standard deviation of both blood alcohol concentration values corresponding to the use of the ribbed glass and the smooth glass, were evaluated, thereby obtaining the data of the following Table C.3, which also shows the probability P determined by conducting parametric tests or Student's t-tests on the same statistical data, for significance assessment.

Table C.3

For clarity, the values of the means for ribbed glasses and smooth glasses, which were used to calculate the numerical data indicated in the Table C.3 are also graphically represented in Fig. 6C.

This table C.3 and the corresponding chart of Fig. 6C show that, starting from 20 minutes after wine consumption, the mean blood alcohol concentration values, for smooth and ribbed glasses respectively, are significantly different, the main differences resulting about one hour after consumption of wine, i.e. ethanol.

The chart of Fig. 6D was constructed with the x-axis indicating the consumers, i.e. the individuals being tested, each identified by a number, and the y-axis indicating the areas of the respective alcohol absorption curves, thereby obtaining two diagrams, referenced d' and d", for the use of the smooth and ribbed glasses respectively. This chart of Fig. 6D clearly shows that metabolic absorption curves for the ribbed glass subtend much smaller areas, for 13 patients of 14, as compared with those for the smooth glass.

Furthermore, the chart of Fig. 6D may provide two easily comparable values for the consumers being tested, which correspond to the areas subtended by the absorption curves for the ribbed glass and the smooth glass respectively.

In this respect, the diagram of Fig. 6E clearly shows that the AUC, referenced A ¹ , corresponding to wine consumption using the ribbed glass according to the method of the invention, is considerably smaller than the area A" corresponding to wine consumption using the smooth glass, according to usual practice.

In short, the tests showed that statistically significant differences result from drinking wine using smooth and ribbed glasses, as shown by Student's t-tests.

Conclusions of blood alcohol concentration tests after consumption of two alcohol units AU of wine

The above described tests, conducted on a significant sample of alcoholic beverage consumers, with an adequate amount of an alcoholic beverage being drunk by the consumers being tested, i.e. 2 AU, equal to 260 ml. of red wine with a 12.5% alcohol by vol., i.e. 26.00 g/L alcohol, which might be a normal consumption of such alcoholic beverage, clearly confirmed the ability of ribbed glasses, appropriately moved with an orbital motion, to reduce the detrimental impact of alcohol on the organism.

More in detail, assuming an equal amount of alcohol contained in the alcohol unit to be drunk, a significant reduction of the blood alcohol content, i.e. about 37%, is found using the ribbed glasses instead of smooth glasses (AUC = 27.66 for smooth glasses against AUC = 17.64 for ribbed glasses) according to the method of the invention, as also shown by the charts of Figs. 6A and 6B.

The comparison between the various points of the diagram constructed with the x-axis indicating time and the y-axis indicating the mean blood alcohol concentration, already shows a significant difference 20 minutes after consumption of the alcoholic beverage (with P>0.0025 based on the Student's t-test).

Furthermore, such difference increases with time.

In order to understand whether the reduction of the blood alcohol content, as shown by the tests with ribbed glasses, has been determined by a change in alcohol content in wine, e.g. due to evaporation or else, the alcohol content in the alcoholic beverage was checked before and after imparting the orbital motion to the ribbed glass.

The assessed differences were 3.67% (0.95 g less than the initial 26 g of alcohol contained in the 2 AUs), which cannot justify the strong reduction of the blood alcohol content curve for the ribbed glass as compared with that for the smooth glass. Therefore, the conclusion is that the blood alcohol content is reduced especially due to the reduction of C02 in wine, which is obtained by imparting the orbital motion to the ribbed glass before drinking the beverage contained therein.

In conclusion, assuming an equal amount of alcohol consumed by a consumer by drinking wine, the blood alcohol content peak is reached about within the same times, i.e. 30-45 minutes on average from consumption, as in usual circumstances, but with neatly lower peak levels, which are less detrimental for the organism of the consumer.

Variant of the invention with a glass comprising two series of ribs

As mentioned above, further embodiments of the ribbed glass 21 , in addition to the above described embodiments 21 a and 21 b, as well as the respective ribs 22, may be used in the method of the invention.

For instance, Figs. 3A and 3B relate to a ribbed glass, generally referenced 121 and defining an axis 121 ', for use in the method of the invention which, unlike the ribbed glass 21 has not one but two series of projecting ribs, mutually separate and formed one above the other on the inner surface of the glass 121 designed to receive the alcoholic beverage to be drunk.

Particularly, each of these two series of ribs is composed of a plurality of projecting ribs, referenced 122' and 122" respectively, which exhibit an inclined configuration relative to the axis 121 ' and are evenly arranged on the inner surface of the ribbed glass 121 , where these two series of ribs 122' and 122" are angularly offset at an angle ΔΦ along the circumference of the glass 121.

The special configuration of this glass 121 , due to the presence of the respective two angularly offset series of ribs 122' and 122", provides the advantage of enhancing vorticity and turbulence in the alcoholic beverage, due to the orbital motion imparted to the ribbed glass 121.

Figs. 3A and 3B show, by way of example only, two embodiments of the ribbed glass 21 , referenced 121 a and 121b respectively, having two series of ribs, which only differ from each other in the shape and capacity of the goblet designed to contain the alcoholic beverage to be drunk.

Furthermore, Fig 3A-3 is an exemplary sectional and enlarged view of the rib 122' or 122" of the ribbed glass 121 a and 121 b, with the relevant dimensions being indicated.

It can be noted that this internally projecting rib 122' or 122" has a cusp side, with two

Of course, as mentioned above, the ribs may also have other shapes and configurations, also depending on the particular shape of the glass, without departure from the scope of the present invention. For instance, as alternative to an inclined or helical configuration, the internally projecting ribs can exhibit a vertical or linear configuration along the axial extension of the ribbed glass and relatively to its axis.

Description of an apparatus that implements the method of the invention

In a further aspect, the invention relates to an apparatus that implements the above described method for reducing the concentration of carbon dioxide in an alcoholic beverage and for controlling and maintaining the blood alcohol content in a consumer who has drunk the alcoholic beverage to a relatively lower level.

For example, such apparatus, generally referenced 40 and schematically shown in Figs. 5A and 5B, comprises a base 41 and a support tray or surface 42, which is placed above the base 41 , upon which the ribbed glass 21 like the one of Figs. 2-4 may be laid, the latter in turn containing an alcoholic beverage V, particularly wine.

A mechanism 43, e.g. of electromechanical type, having known features and schematically shown by a block in Fig. 5A, is housed in the base 41 and has the purpose of imparting an orbital motion 31 , like the one described above and schematically shown in Fig. 4, to the bearing surface 42, about a vertical axis Y.

The mechanism 43 having known features may be easily manufactured without particular difficulties by a skilled person, who will only have to implement any one of the technical solutions and mechanisms currently available in the art, where they are used for various purposes or are described in the relevant literature, to impart an orbital motion like the one provided in the present invention.

Non-limiting examples include mechanisms driven by an electric motor or a different motive source, which are aimed at imparting an orbital motion, and use belts, gears or cams or other elements, well known to those skilled in the art.

Therefore, for the sake of synthesis, the mechanism 43, which has known features and can be easily manufactured using prior art knowledge and literature, as mentioned above, will not be described herein in further detail.

For instance, this mechanism 43 may be mechanically connected, as referenced by an arrow f10, with a support 42a of the bearing surface 42, where such support 42a in turn extends through a slit 44 formed on a top side of the base 41 and along which the support 42a follows the closed path of the orbital motion 31 about the axis Y.

Furthermore, the bearing surface 42 is associated with fixing and holding means, also having known features and generally referenced 45, which have the purpose of fixing the ribbed glass 21 on the bearing surface 42 and holding it stably fixed thereon, such that it can move integrally therewith during the orbital motion 31.

These fixing and holding means 45 will also not be described in detail, as they have known features and can be manufactured in an easy, trouble-free manner by the skilled person, who may choose the most appropriate embodiment therefor, from a wide range of options. For example, these fixing and holding means 45 may include a mat 45a, as schematically shown in Fig. 5A, which has adhesive properties and is fixed to the bearing surface 42.

Thus, once the ribbed glass 21 has been laid and adhered to such mat 45a, it is firmly fixed to the bearing surface 42, such that it can be imparted the orbital motion 31 , integrally with the latter, during use of the apparatus 40.

Of course, as mentioned above, these fixing and holding means 45 may assume different shapes and configurations, still within the scope of the invention.

The apparatus 40 also comprises an operating and control unit 45, also having known features and schematically shown as a block in Fig. 5A, that the user may use to drive the apparatus 40, in which this operating unit 46 may in turn be associated with setting means 46a, also having known features, to allow the user to set and program various parameters, such as duration, rotation speed of the bearing surface 42 about the axis Y, etc., defining the most appropriate rule of the orbital motion 31 to be imparted to the bearing surface 42, e.g. according to the type of beverage and the amount of such beverage that is poured into the ribbed glass 21.

In operation of this apparatus 40, a consumer lays the ribbed glass 21 on the bearing surface 42, after pouring an alcoholic beverage, particularly wine, therein.

Then, the consumer operates the apparatus 40 using its operating and control unit 46. This will operate the electric mechanism 43, that will in turn impart the orbital motion 31 to the bearing surface 42 and hence the ribbed glass 21 firmly laid and fixed therein, for a given time and according to a predetermined sequence, e.g. comprising rotations on one direction or alternately in both directions about the vertical axis Y.

Therefore, as a result of this orbital motion and at the end of it, the alcoholic beverage V contained in the ribbed glass 21 will have a reduced amount of carbon dioxide as compared with the initial amount of it in the same alcoholic beverage V, before imparting the orbital motion 31 to the bearing surface 42 and the ribbed glass 21.

Then, the consumer will remove the ribbed glass 21 containing the beverage V with a reduced amount of carbon dioxide from the bearing surface 42, and will drink such beverage V.

As a result, the consumer who has drunk the alcoholic beverage V will have, for the period of time immediately following consumption of such beverage, a corresponding reduction of blood alcohol content or concentration.

The apparatus 40 can be obviously provided in a number of variants, as compared with the configurations as described and illustrated in Figs. 5A and 5B, e.g. the closed path 31' of the orbital motion 31 about the vertical axis Y, may have a configuration other than the circular configuration, i.e. elliptical or else.

The same mechanism 43 may be provided to create closed paths of the bearing surface 42, having different configurations, that can be selectively set by the user of the apparatus 40. It shall be understood from the above disclosure that the present invention entirely fulfills its intended objects, and particularly provides a method and a corresponding apparatus that are highly effective in reducing the amount of carbon dioxide in an alcoholic beverage to be drunk and accordingly in tangibly reducing the blood alcohol content in the consumer who has drunk such alcoholic beverage, and that also imply a very easy and practical use, and also has an effective, pleasant and attractive impact on usual alcoholic beverage consumers.

Furthermore, it will be appreciated that the method and apparatus of the invention are adapted to generate turbulence and micro-vortices in the alcoholic beverage contained in the glass, due to the ribs thereof, to oxygenate the alcoholic beverage.

Thus, due to this oxygenation, in addition to maintaining a low level of the blood alcohol content in the person who has drunk the alcoholic beverage, the method and apparatus of the invention, also advantageously reduce the alcohol odor emanating therefrom, and hence allow fuller and better tasting, not altered by alcohol odor, and enhancing natural aromas and scents of the alcoholic beverage, particularly wine.