EP3439772B1 - Aérateur de bouteille de vin - Google Patents

Aérateur de bouteille de vin Download PDF

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Publication number
EP3439772B1
EP3439772B1 EP17779580.4A EP17779580A EP3439772B1 EP 3439772 B1 EP3439772 B1 EP 3439772B1 EP 17779580 A EP17779580 A EP 17779580A EP 3439772 B1 EP3439772 B1 EP 3439772B1
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EP
European Patent Office
Prior art keywords
expansion chamber
wine
aeration
gas conduit
bottle
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP17779580.4A
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German (de)
English (en)
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EP3439772A4 (fr
EP3439772A1 (fr
Inventor
Robert A. Stevenson
Wendy L. Stevenson
Jennifer L. Stevenson
Ryan A. Stevenson
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Individual
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Individual
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Publication date
Priority claimed from US15/089,582 external-priority patent/US9440199B2/en
Priority claimed from US15/089,584 external-priority patent/US9579612B2/en
Priority claimed from US15/230,716 external-priority patent/US10654007B2/en
Application filed by Individual filed Critical Individual
Publication of EP3439772A1 publication Critical patent/EP3439772A1/fr
Publication of EP3439772A4 publication Critical patent/EP3439772A4/fr
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Publication of EP3439772B1 publication Critical patent/EP3439772B1/fr
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/231—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids by bubbling
    • B01F23/23105—Arrangement or manipulation of the gas bubbling devices
    • B01F23/2312—Diffusers
    • B01F23/23123—Diffusers consisting of rigid porous or perforated material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/236—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids specially adapted for aerating or carbonating beverages
    • B01F23/2361—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids specially adapted for aerating or carbonating beverages within small containers, e.g. within bottles
    • B01F23/23611—Portable appliances comprising a gas cartridge
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/237—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media
    • B01F23/2376—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media characterised by the gas being introduced
    • B01F23/23761—Aerating, i.e. introducing oxygen containing gas in liquids
    • B01F23/237611—Air
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/237—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media
    • B01F23/2376—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media characterised by the gas being introduced
    • B01F23/23761—Aerating, i.e. introducing oxygen containing gas in liquids
    • B01F23/237612—Oxygen
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/237—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media
    • B01F23/2376—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media characterised by the gas being introduced
    • B01F23/23762—Carbon dioxide
    • B01F23/237621—Carbon dioxide in beverages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F33/00—Other mixers; Mixing plants; Combinations of mixers
    • B01F33/50—Movable or transportable mixing devices or plants
    • B01F33/501—Movable mixing devices, i.e. readily shifted or displaced from one place to another, e.g. portable during use
    • B01F33/5011—Movable mixing devices, i.e. readily shifted or displaced from one place to another, e.g. portable during use portable during use, e.g. hand-held
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • B01F2101/16—Mixing wine or other alcoholic beverages; Mixing ingredients thereof
    • B01F2101/17—Aeration of wine

Definitions

  • the present invention generally relates to aeration of wine. More particularly, the present invention relates to devices that aerates wine in a wine glass, bottle or other container at an accelerated rate through the expansion and control of aeration bubbles.
  • Decanting of red wine has been a long tradition in the wine industry. In decanting, the wine is simply poured into another container, usually one of clear glass or crystal. Decanting is particularly important for most young red wines (between three to ten years old). These younger wines can be harsh or astringent if consumed directly after opening the bottle. Such wines have this harsh character because red wine has been maintained in a relatively oxygen-free environment during aging in a bottle. Over time, this environment results in a closed character for the beverages that is derived from the accumulation of particular aroma compounds. A wine's aroma will change during the first ten to thirty minutes after the bottle is opened. Decanting accelerates the breathing process, which increases the wine's aromas from natural fruit and oak by allowing a few volatile substances to evaporate.
  • Decanting also softens the taste of tannins that cause harshness and astringency in young wines.
  • the tannin reactions have proceeded long enough to reduce astringency.
  • the taste is not as harsh when the wine is drunk straight out of the bottle.
  • white wines have little tannin and are not aged in bottles for very long before serving. Thus, they have very little opportunity to develop bottle aromas that need evaporation. Instead, their natural fruit aromas more specifically define their taste. There are however, a number of white wines that can benefit from decanting, or specifically aeration.
  • the problem with decanting is that it takes a substantially long period of time for the oxygen to work its unexpected effects on the taste of the wine. If one knows, for example, a day in advance that they are going to be having a meal with a particular type of wine, the wine may be uncorked and decanted as much as a day before.
  • Some experts have recommended the following process for properly drinking a bottle of red wine: First, chill the red wine in a refrigerator for at least two hours. Second, uncork the bottle of wine and decant it. Allow it to come back to room temperature over a period of hours. Third, taste and then drink the wine. The process of warming back up tends to pull more oxygen in from the surrounding air thereby refining the wine. The inventors have actually done this process and it works incredibly well. The downside is that is very time consuming.
  • U.S. Patent 4,785,724 to Vassallo describes an apparatus for aerating bottled wine. Referring to FIG. 1 of Vassallo, one can see a wine bottle 1 which is full of wine and an aeration tube 20, 21 disposed into the bottle of wine terminating at a distal end 22 in a structure with fine holes to break up the air flow into final bubbles.
  • the problem with the Vassallo invention is that the air flow rate through the tube 20, 21 has to be extremely low so that the wine does not form bubbles and froth out the top and create a mess all over the base unit 2.
  • the inventors have experimented with such techniques and have found that this is no more efficient than decanting. In other words, it can take up to 20 minutes by very slowly putting bubbles into the wine and creating a slight surface agitation such that the wine will not froth out of the bottle.
  • FIG. 1 of Delaplaine shows an air pump housing 12, a sealing apparatus 14, an extension tube 16 and an end with aeration holes 18. There is an air escape hole 24, as shown.
  • the '104 patent suffers from all of the same deficiencies as described in the Vassallo and Wettern patents. The deficiency is the air flow out of the distal tip 18 would have to be extremely low such that a bubble and froth wasn't created, which would cause wine to overflow the outside of the wine bottle and pour, for example, down onto a countertop.
  • U.S. Patent 8,561,970 to Mills, et al. describes another type of low volume aeration system.
  • the Mills, et al. aeration system does not have an expansion chamber and is therefore, by definition a low volume system.
  • This is in marked contrast to the present invention, which is a high volume aeration system able to achieve complete aeration and reduction of tannins in the wine in less than 10 seconds or some specific time period much shorter than the prior art. All of the aforementioned prior art requires at least several minutes of aeration at a very slow rate. The reason for this is simple physics.
  • US 2015/0343400 A1 to Stevenson Robert A et al. teaches an aeration assembly which includes a wine bottle and aerator for aerating liquids like wine and other alcoholic beverages.
  • the wine bottle aerator comprises an expansion chamber configured to be in fluid communication with the inside of an uncorked wine bottle.
  • a gas source is in communication with a proximal end of a gas conduit, which is passing through the bottom portion of the expansion chamber with its distal end being disposed below the bottom portion of the chamber.
  • GB 498 536 A teaches an aeration assembly comprising an expansion chamber and an aeration device, where the expansion chamber and the aeration device are in contact (via seal 8).
  • the present invention fulfills these needs and provides other related advantages.
  • An exemplary embodiment of an aeration assembly for aerating liquids including wine and other alcoholic beverages includes an expansion chamber and an aerating device.
  • the expansion chamber is defined as having a top portion and a bottom portion, wherein both the top portion and the bottom portion have an opening disposed there through.
  • the bottom portion is configured to engage an opening of an uncorked and/or opened bottle.
  • the top portion is disposed above the opening of the uncorked and/or opened bottle when the bottom portion is engaged with the opening of the uncorked and/or opened bottle.
  • the expansion chamber is configured to be in fluid communication with an inside of the uncorked and/or opened bottle when the bottom portion is engaged with the opening of the uncorked and/or opened bottle.
  • a sealing element is attached to the bottom portion of the expansion chamber, wherein the sealing element is configured to seal against an inside surface, a top surface or an outside surface of the opening of the uncorked and/or opened bottle.
  • the aerating device comprises a gas conduit having a proximal end in fluid communication with a distal end, wherein the gas conduit is configured to pass through the opening of the bottom portion of the expansion chamber.
  • the distal end is locatable below the bottom portion of the expansion chamber while the proximal end is locatable above the bottom portion of the expansion chamber.
  • An aeration element is attached to the distal end of the gas conduit.
  • a gas source is in fluid communication with the proximal end of the gas conduit.
  • the expansion chamber is configured to temporarily contain an expansion of bubbles during an aeration process. At least an inside portion of the expansion chamber is in fluid communication with surrounding air through the opening at the top portion.
  • the gas conduit is not affixed to the fluid expansion chamber.
  • the diameter of the aerating element has been selected such that the aeration element can pass through the inside diameter of the seal and the expansion chamber, such that the expansion chamber and the gas conduit may be separated and/or manufactured separately, and such that the aeration element can be either slid out of the expansion chamber or slid down through the inside diameter of the expansion chamber, wherein the aerating device can be fully removed from the expansion chamber before, during or after the aeration process.
  • the expansion chamber may be optically transparent or translucent.
  • the sealing element may comprises an elastic or rubber-like material.
  • the opening at the bottom portion of the expansion chamber may be larger than a maximum width of the aeration element and/or the distal end of the gas conduit.
  • a middle portion and/or the top portion of the expansion chamber may be larger in cross-sectional area as compared to the bottom portion of the expansion chamber.
  • the middle portion and/or top portion of the expansion chamber that is larger in cross-sectional area as compared to the bottom portion of the expansion chamber may have a diameter of at least 50.8 millimetres (2 inches).
  • the gas source may comprise an electrically powered air pump, a manually powered air pump or a pressurized cartridge.
  • the electrically powered air pump may be electrically powered by a battery or by an electrical plug.
  • the gas source may be disposed remote from the gas conduit or the gas source may be attached to a portion of the gas conduit.
  • the expansion chamber may include at least one pour spout disposed at or near the top portion of the expansion chamber.
  • a bubble-reducing filter element may be disposed within the expansion chamber and/or connected to the gas conduit.
  • the opening at the bottom portion of the expansion chamber may be larger than a maximum width of the aeration element and/or distal end of the gas conduit.
  • the gas conduit may be removably attachable to the gas source with the use of an O-ring and/or seal ring.
  • a second gas conduit removably may be attachable to the gas source, the second gas conduit comprising at least one bend and an aeration element disposed at its distal end, wherein the aeration element is positioned perpendicular in relation to the proximal end of the second gas conduit.
  • the aerating device may include an LED configured to illuminate into the expansion chamber when the distal end of the gas conduit of the aerating device is disposed through the bottom portion of the expansion chamber.
  • the aerating device may be configured to be removably captured by the expansion chamber.
  • a stop may be attached to a portion of the gas conduit, wherein the stop is removably engageable with a portion of the expansion chamber, the stop locating and removably securing the aerating device relative to the expansion chamber.
  • the aerating device may comprise a housing, where a distal end of the housing engages a counter-bore formed in the retention chamber, the distal end of the housing and counter-bore locating and removably securing the aerating device relative to the expansion chamber.
  • the aerating device may comprise an air restriction valve controlling a flow of gas from the gas source to the gas conduit.
  • the aerating device may comprise a bleeder valve controlling a flow of gas from the gas source to the gas conduit.
  • a portion of the gas source is configured to be disposed within the opening at the top portion of the expansion chamber, wherein the expansion chamber is configured to include an air gap between the expansion chamber and the aerating device, the air gap configured to allow air to escape through the top portion of the expansion chamber during the aeration process.
  • the aerating device may comprise a heater element disposed in fluidic communication with the gas source and/or gas conduit, the heater element configured to heat a flow of gas supplied to the gas conduit.
  • the heater element may be a thermoelectric heater configured to utilize the Peltier effect to create a heat flux between a junction of two different types of materials.
  • a middle portion of the expansion chamber may be larger in cross-sectional area as compared to the bottom portion and the top portion of the expansion chamber.
  • the middle portion of the expansion chamber that is larger in cross-sectional area as compared to the bottom portion and top portion of the expansion chamber may have a diameter of at least 50.8 millimetres (2 inches).
  • the opening at the bottom portion of the expansion chamber may have a diameter greater than 11.43 millimetres (0.45 inches).
  • FIGURE 1 illustrates a cross-section of a wine bottle 18 with an aerator 10.
  • Most wine bottles 18 are a standard 750 ml. However, there are magnum bottles and even super magnum bottles, which may have different neck sizes.
  • an expansion chamber 12 having a top portion 14 and a bottom portion 16 which is necked down to fit into the opening 20 of the bottle 18.
  • a sealing element 44 such as a rubber seal, is shown such that fluid and or bubbles cannot escape and flow down the outside of the wine bottle 18. As shown here, the sealing element 44 is in contact with an inside surface 22 of the bottle opening 20.
  • a sealing element 44 could also be configured to seal to a top surface 24 of the bottle opening 20 or to an outside surface 26 of the bottle opening 20.
  • gas source 36 which may be an air pump 36a ( FIG. 4 ), a compressed air source 36b ( FIG. 4A ) (a compressed oxygen source or CO2 source) or a manual air pump 36c ( FIGS. 8 , 9A, 9B ). Shown here is an on/off switch 40.
  • the gas source 36 is a self-contained air pump and has an internal battery 38 or could be connected to an electrical outlet via an electrical cable and plug (not shown).
  • the gas flow is directed through gas conduit 30 from the proximal end 32 to the distal end 34.
  • the air conduit 30 has a flexible extension 31 that allows the gas source 36 to be placed remotely from the expansion chamber 12 and bottle 18.
  • the gas conduit 31 is typically shown in a simplified manner without a wall thickness, but does in fact have a wall thickness as is understood by those skilled in the art.
  • a fine aeration element 42 At the distal end 34 of the gas conduit 30 is a fine aeration element 42.
  • This aeration element 42 could be constructed of a stainless steel cylinder with multiple small perforations, or an alcohol-resistant stone structure such that micro-bubbles are formed at a high flow rate.
  • the gas source 36 it can be a self-contained battery operated air pump or use electrical cord (not shown). As another embodiment of the gas source 36, it could even be a self-contained compressed gas source 36b as best shown in FIG. 4A .
  • the compressed gas source 36b could be a CO2 canister, compressed air canister or compressed oxygen canister.
  • the canister can be screwed into or connected to the switch 40.
  • the expansion chamber 12 could be made of many different materials.
  • the expansion chamber 12 would be translucent so one could enjoy the effect of watching the wine 52 froth build up and then dissipate back down into the bottle 18.
  • this could also be stainless steel, plastic or any other material suitable material. In one preferred embodiment, this would be of a crystalline glass structure and can even be etched with some grapes or other ornamentation.
  • the tubing material 31 in a preferred embodiment, would be a clear type of surgical or food-grade tubing. It would have a slip-fit 33 onto the end of the rigid proximal end 32 of the gas conduit 30. At the distal end 34 of the gas conduit 30 would be the aeration element 42.
  • the gas conduit itself 34 could be of glass, stainless steel, or the like. In a preferred embodiment, the material would be stainless steel to provide mechanical strength, It is also noted herein that the gas conduit 30 is preferred to be rigid, but could also be a flexible gas conduit 30 as well.
  • FIGURE 2 and 3 are taken from FIG. 1 and show how the sealing element 44 functions.
  • FIG. 2 on can see the passageways 56 through the sealing element 44 that connect the expansion chamber 12 and the inside 28 of the bottle 18 in fluid communication. Also seen is the air conduit 30 passing there through.
  • FIG. 3 shows how the sealing element 44 is sealed against the inside surface 22 of the bottle 18.
  • FIGURE 4 dramatically illustrates one difference in the aerator over all of the other prior art.
  • the volume of gas flow injected at or near the bottom of the wine bottle 18 is extremely high producing a huge bubble formation and froth 54, which is temporarily collected in the expansion chamber 12. This whole process is incredibly quick.
  • the inventors have demonstrated that all it takes to partially reduce the tannins and remove astringent properties of a wine 52 is just a few seconds of high surface area bubbling like this. This is in stark contrast with all of the other prior art where the bubble formation is so low it will not overflow the container.
  • the flow rates of the present invention tend to be at least an order or magnitude greater than the prior art.
  • the inventors have done a set of very interesting experiments using the configuration shown in FIG. 4 .
  • FIG. 4A one can see that the wine bottle and retention chamber of FIG. 4 is shown.
  • a gas canister 36b These compressed air gas canisters are generally readily available in the marketplace and are used for life rafts, compressed air guns and the like. It would be desirable if the compressed gas canister 36b was filled with either oxygen or air. This is because as the bubbles are formed, you would get an oxygen exchange with the tannins on both the inside surface of the wine bubble and the outside surfaces of the wine bubble once it is escaped into the air. However, it should be realized that even if the compressed air cylinder 36b was filled with nitrogen, carbon dioxide or the like, the invention would still work albeit at a much slower rate.
  • FIGURE 5 illustrates an alternative embodiment of the aerator 10 showing a wine bottle 18, where the air pump 36a is integral to the expansion chamber 12.
  • the air pump 36a is integral to the expansion chamber 12.
  • FIG. 5 there is a switch 40 on the top of the housing 48 and batteries (internal batteries not shown) and an internal air pump with a vent 50 to allow excess gas pressure to escape during the wine bubble 54 (best shown in FIGS. 4 and 4A ) formation in expansion chamber 12.
  • FIGURE 6 is a cross-sectional view taken from FIG. 5 showing that the proximal end of the gas conduit 32 is fitted into the end of the removable gas pump housing 48.
  • FIGURE 6A shows the modification to the expansion chamber 12 including an extension 46 which allows the entire air pump assembly 48 and gas conduit 30 to be inserted into a convenient storage case 60.
  • the storage case 60 would be of stainless steel or even of clear crystalline glass.
  • the storage case can be adapted to any of the drawings of the present invention and serves several very important functions. First, it provides a convenient way to transport the aerator 10 to a table in a restaurant. Second, after completion of the wine aeration, it provides a convenient place in which to quickly insert the wine aeration assembly 10 and gas conduit 30 such that any drips 61 that would emanate from the distal end 34 of aeration element 42 to then collect in the bottom of the case 60 where it could be easily wiped out. Drips 61 could also come from the passageways 56, as shown. Again, the case 60 could be made of any material, including plastics and the like.
  • FIGURE 7 is very similar to the apparatus previously described in FIG. 6 , except that in this case, there is an extension 46 that extends over the neck of the wine bottle 18. This provides some structural stability to avoid tipping of the aeration assembly 10 when in use.
  • the sealing element 44 abuts to the outside surface 26 of the wine bottle opening 20, which fits tightly in place so that the froth and bubble formation 54 from FIGS. 4 and 4A will not leak down the outside of the wine bottle 18.
  • an optional base 57 into which the wine bottle can be inserted to further prevent tipping.
  • This base piece 57 could be of glass, stainless steel, a plastic ring or the like.
  • FIGURE 7A is very similar to FIG. 7 , except that it is shown mated with a case 60 as previously described in FIG. 6A .
  • FIGURE 8 is very similar to FIG. 7 , except that the electrically operated pump structure 36a (previously shown in FIG. 4 ) has been replaced by a manual squeeze ball pump 36c.
  • a user squeezes the ball pump 36c air is forced through the gas conduit 30 from the proximal end 32 to the distal end 34 and out through the aeration element 42.
  • the expansion chamber 12 is shown below the squeeze ball 36c.
  • the expansion chamber 12 is cylindrical in shape as compared to the previous cone shapes. It is understood that the expansion chamber 12 may take a variety of shapes and configurations and this disclosure is not limited to the precise forms described herein.
  • FIGURES 9A and 9B illustrate that the squeeze ball 36c of FIG. 8 could be replaced by a manual piston-type air pump 36d, as illustrated.
  • the piston-type pump 36d may provide pressure and gas through the gas conduit 30 on either one motion of direction (typically going downward) or even both directions of motion through the use of various one-way valves.
  • FIGURE 10 shows that the sealing element 44 can comprise a variety of shapes such that it is insertable and sealable into both the standard 750 mL wine bottles 18 and even larger wine bottles 18a as shown herein.
  • the sealing element 44 has at least two sizes of seals that are configured to engage into the at least two sizes of wine bottles 18 and 18a.
  • fluid communication describes the ability to transport gases, air and/or liquids and is not limited to the transportation of just liquids.
  • FIGURE 11 illustrates a wine glass 62.
  • connoisseurs of red wine prefer relatively large wine glasses, such as the Libbey 8414 Citation 12 ounce glass.
  • the reason that red wine glasses have evolved to have very large surface area has to do with improving the taste of the wine by swirling it or letting it sit for extremely long periods of time, thereby facilitating oxygen exchange.
  • the wine glass 62 can be of any shape or dimension, even one small in diameter and/or like a tall champagne flute. This is because the aerator can provide aeration to the wine in any shape of wine glass.
  • Aeration element 42 has been previously described and can have various densities providing varying diameters and velocities of the air bubble 54.
  • Element 64 is a quick disconnect allowing one to disconnect the gas conduit 30 from the gas conduit extension 31. Having this quick disconnect facilitates a number of things. For example, by disconnecting the gas conduit 30 from the gas conduit extension, one can then place the subassembly of the gas conduit 30 with aeration element 42 into a dishwasher for cleaning. This also facilitates changing out various aeration elements for different types of wine. For example, having a more aggressive aeration for a heavy body wine like Burgundy would be in marked contrast to a lesser body wine like a Zinfandel, where finer bubbles may be optimal.
  • FIGURE 12 illustrates that the previous gas conduit 30 can be made into a telescoping gas conduit 66 (30). This is useful, for example, a shorter bottle of wine (also called a split) and a taller or regular bottle of wine or even a magnum bottle of wine, which is much taller.
  • the expansion chamber 12 has an integral rubber seal 44. By its own weight, this causes a seal between the top lip of the wine bottle and the chamber 12. This is important so that the wine bottles do not leak out and overflow down the sides of the wine bottle. Instead, this way the bubbles form inside the wine bottle and then are transferred into the expansion chamber 12 without leakage.
  • FIGURE 13 in some ways, is very similar to FIG. 12 , in that, the gas conduit 66 (30) is telescoped such that the entire apparatus will fit a wine glass 62. Again, there is a rubber, foam or seal 44 that prevents wine bubbles from overflowing the wine glass.
  • the design of the seal 44 which is matched to the diameter of aerator assembly 10 allows a seal to be made with various diameter and sizes of wine glasses.
  • the wine aerator apparatus 10 illustrated in FIGURE 14 embodies dramatic improvements over all the previous embodiments previously described.
  • Aerator system 10 of FIG. 14 eliminates the need for an open and large expansion chamber 12 sitting on top of the wine bottle whereas a smaller expansion chamber 13 may be utilized.
  • the wine bottle 18 is more accurately drawn, in that, it includes a punt 70. Almost all wine bottles have a punt 70. This not only increases the strength of the wine bottle, but also leaves an area on either side of the punt (think of this as a diameter) where sediments may collect.
  • the aeration element may ideally be spaced at or slightly above the punt so it will not stir up the sediments.
  • This element 68 is a bubble-reducing or bubble breaking filter element. This causes the bubbles to break up and turn back to a liquid whereby gravitational action will return the liquid back to the inside of the wine bottle.
  • the bubble-reducing filter element 68 may have a range of heights, diameters and porosities.
  • the bubble-reducing filter element 68 may be from 0.254 to 50.8 millimetres (0.01 to 2 inches) in height, but also may be above 50.8 millimetres (2 inches) in height.
  • the height and size of the bubble-reducing filter element 68 will be dependent upon its ability and efficiency in reducing bubbles.
  • the bubble-reducing, filter element 68 can be a stainless steel mesh, it can be a stone, it can be plastic fibers, a plastic mesh, a filtering element (replaceable), paper elements or the like.
  • the bubble-reducing, aeration element 68 may include fine mesh stainless steels, such as SS304 grade woven wire mesh.
  • fine mesh stainless steels such as SS304 grade woven wire mesh.
  • One example is from the Mesh Company, wherein multiple layers of woven wire mesh varying in sizes from Number 40 mesh all the way to Number 55 mesh could be used.
  • Meshes of stainless steel grade 430 are also applicable. Much finer meshes that would allow air to pass, which would break up bubbles, include Number 60 mesh through Number 500 mesh. In general, one can use mesh size or pour size of microns.
  • a pour size of microns would vary anywhere from 1 - 500 microns. In another embodiment, the pour size would be 0.1 - 200 microns. Any food grade material that would be stable in the presence of wine (in particular, alcohol) and cleanable can be used, such as Porex.
  • the critical point is that the bubble-reducing, filter element 68 readily pass air, but break up wine bubbles.
  • the gas source 36 which in most embodiments is a battery operated air pump, can be designed to provide various air flow rates. It is a careful design balance between the flow rate of the air pump 36 and the pore or mesh size of the bubble-reducing, filter element 68.
  • polyester filtration fabric such as the manufactured by a company called SAATIFILTM.
  • SAATIFILTM makes polyester fabrics in a variety of pore sizes and mesh counts.
  • they make folded structures, which can be individually folded fabric or higher porosity sheets of fabric that bind a much more dense sheet of fabric in between, again folded up in accordion style.
  • Accordion-style structure could be advantageous for bubble breaking filter element 68 in that, the bubbles would transition through a filtration breaking zone and then into air thereby allowing the bubbles to return to a liquid and then through the next bowl and the like.
  • the SAATIFILTM specification sheet indicates that mesh openings are available from 7 to 1950 micrometers with varying mesh counts.
  • the materials can be polyamide or polyimide (PA) or polyester (PEF or PET). All of these materials are biocompatible. Samples of these materials were obtained by the inventors from the Medical Device and Manufacturing show in Anaheim, in February 2016 and evaluated. Any other biocompatible or food grade plastics could, of course, be used in place of these materials.
  • aeration element 42 it is necessary that aeration element 42 be food grade or FDA compatible and also highly resistant to solvents.
  • highly resistant to solvents we in particular mean the alcohol contained in wine.
  • the inventors first experienced with the stones made for aquarium pumps that they rapidly deteriorated as they were made of plastic composites and sand or stone containing a binder material. First of all, these materials are not food grade and second, they were not chemically resistant and rapidly degraded and wore away during long term experience aerating wine. So it became a necessity for the inventors to locate a suitable aeration element material 42 that would be long term biocompatible, biostable, non-toxic and resistant to chemicals. After studying this situation, the following list of materials prove to be ideal for the application:
  • a major advantage of these materials is that companies, such as Porex Technologies Corporation located in Georgia, can formulate EPHDPE, UHMWPE, PVDF and PTFE into solid, but porous shapes. These materials are ideal to form the shape of the novel aeration element 42 of the present invention. Through experimentation, we have found that ideal pore sizes vary from 0.1 to 100 microns. Two particular aerators 42 that we have extensively tested, have a mean pore size of 45 to 75 microns and a second one had a mean pore size of 20 to 30 microns. Both of these formed a high density of small to medium to large bubbles and provided ideal long aeration.
  • pore sizes of less than 100 microns or less than 200 microns or even less than 500 microns depending upon the corresponding pump flow rate to achieve the desired goals.
  • the desired goals being the proper aeration and taste improvement of wine within a reasonable time period.
  • the inventors experimented with distal aeration elements 42 obtained from Porex Technologies. We evaluated three different porosities. The first porosity was 20 to 30 microns. The second porosity was approximately 25 to 35 microns. The third porosity was between 45 to 75 microns.
  • variable flow rate adjustability Reasons for the needed variable flow rate adjustability include the vast differences and viscosities of the types of wine (red wines in particular) and also the fact that the flow rate that generate bubbles will vary with altitude (height above sea level). Because of people's enjoyment of wine in ski castings and perhaps even in an underwater diving habitat, the patent will cover flow rates from 0.1 to 20 liters per minutes, realizing the "sweet spot" is between 1 and 10 liters per minute.
  • red wines have the same viscosity.
  • red wines there are some relatively light bodied red wines, such as the Zinfandels and Pinots, which are in contrast to heavier bodied red wines, such as Cabernet Sauvignons and Bordeauxs.
  • the air flow rates of the air pump 36 will vary from .10 to 20 liters per minute (or 1 to 10 liters per minute).
  • the inventors have found that approximately 0.5 to 3.0 liters per minute may be ideal for the aerator apparatus 10, as illustrated in FIG. 14 , which embodies both an aeration element 42 and a bubble-reducing, filter element 68.
  • FIGURE 14A illustrates that the air pump 36 has a switch 40 with an off position and a low and a high flow rate.
  • the low flow rate may be 0.5 liters per minute and the high flow rate may be 3 liters per minute.
  • the low flow rate may go as low as .01 liters per minute and the high flow rate may go as high as 10 liters per minute.
  • FIGURE 14B illustrates a timer 72.
  • This is a twist knob (but could take any shape), wherein the operator can adjust the air pump 36 to automatically shut off after a preset time has elapsed. For example, if one was using a very slow flow rate, such as .01 liters per minute, it may take 5 to 10 minutes to properly aerate the wine and have it ready for consumption. One could then adjust the timer knob 72 to the desired time setting. Obviously, this may take some experimentation on the part of the consumer. This would allow the consumer or restaurant server to start up the air pump 36 and then walk away, as it will automatically shut off. Excess aeration can damage certain delicate wines, such as Merlots. For example, one would not want to aerate the wine for half an hour. Accordingly, the adjustable timer 72 is very important so that one does not damage a delicate wine.
  • FIGURE 14C illustrates an air pump 36 with a simple on/off switch 40.
  • a flow rate adjustment knob 74 located at the bottom of the assembly. This is in the same position as in the previously described timer 72 of FIG. 14B .
  • the consumer may adjust the flow rate from a very low setting (as low as 0.1 liters per minute) to a very high setting (such as 20 liters per minute).
  • a very low setting as low as 0.1 liters per minute
  • a very high setting such as 20 liters per minute
  • the pumps of the present invention are powered by DC Motors.
  • DC Motors One of the important features of a DC Motor is that its speed can be controlled with relative ease.
  • speed can be controlled by the terminal voltage of the armature, the external resistance and the armature circuit and the flux per pole.
  • Speed control of a DC Series Motor can be done either by armature control or by field control.
  • a brushless DC Motor is controlled by an electronic circuit. Fortunately, these can now be bought at very low cost as chips. For example, see Motor Driver Part No. DRV8301 built by Texas Instruments.
  • the brushless DC Motor (BLDC) has become very popular in many applications.
  • An advantage of the BLDC Motor is it can be made much smaller and lighter than a brush-type motor with the same power output. This makes it ideal for the present invention.
  • BLDC Motors also lend themselves to either resistive or digital speed controls.
  • FIGURE 14D illustrates another embodiment where the pump body 36 has a push button mode switch 41, an on/off switch 40 and then +/- switches 43. It also has a digital display 45. In one embodiment, this would be a 4-segment display 45.
  • the mode switch By pushing the mode switch, one can cycle through what the display is showing digitally. For example, one push of the mode switch 41 would display flow rate and then one could use the + and - buttons 43 to raise or lower the flow rate across a range. By pushing the mode switch 41 again, after having already selected a flow rate, one then goes to a timer mode. Again, by pressing the + and - buttons 43, one can increase the amount of time or decrease the amount of time.
  • an ideal flow rate for many wines is about 2.8 liters per minute. So when one pushes the mode button once and it goes to flow rate, it could default to 3 liters per minute. Then one could use the + and - buttons to lower it or raise it. Using a proper motor controller chip, this would be almost infinitely variable up and down from very slow to very fast. The same could be done when you press the mode switch a second time when it goes to the time display. The default time, for example, might be 20 seconds and one could lower that down to just a few seconds or to as much as several minutes.
  • FIGURE 14E is another embodiment where the separate off/on push button could be eliminated and everything could be done off of one switch 40, 41 which is both the on/off switch and the mode switch.
  • the digital display would display ON and then a second push of the switch 40, 41 would display FLOW RATE and then a third push of the switch 40, 41 would display TIME. Pushing a fourth time would then display OFF.
  • Speed control can also be achieved through resistive voltage dividers whereby, multiple position switches that are switching in various values of resistors then control the voltage and the armature circuit. This was previously described in FIG. 14-14A of the slide switch.
  • FIGURE 14F illustrates yet another embodiment where there is an on/off switch 40, but now there is a separate timer switch 72 and a separate flow rate switch 49. Now the timer and flow rate can easily be selected and changed. For instance, one could combine the teachings of FIG. 14C and FIG. 14D . To do this, one would remove the on/off switch 40 from FIG. 14C and replace it with the digital display 45 and the on/off switch 40 and the mode switch 41 from FIG. 14D . However, referring back to FIG. 14C , one would keep the rheostatically controlled flow rate switch 74. In the inventors' experience, when one is observing bubble flow, one has to very quickly make both coarse and fine flow rate adjustments in order to hold the bubbles at an equilibrium height. A rotary style pump flow controller is best for this purpose, This would take the form of a rheostat or potentiometer with a knob 74, as illustrated in FIG. 14C .
  • FIGURE 14G Another type of digital control indicator is illustrated in FIGURE 14G .
  • a low flow rate setting would be when one LED light was on and when all the LED lights came on, it would be the highest flow rate.
  • the mode switch again, one would go to the time function and a short period of time would be one LED light and a longer period of time would be when all the lights are lit.
  • any of the structures and teachings taught herein can be cross applied to any of the embodiments disclosed throughout this specification.
  • FIGURE 15A and 15B illustrate that the aerator 10, previously illustrated in FIGS. 14 through 14G , can be integrated by removal of the extension, gas conduit 31.
  • the extension, gas conduit 31 is typically a small clear flexible hose.
  • gas conduit 30 extends directly below the air pump 36. Air pump 36 is configured to be sealed directly into the top of the wine bottle and also provide a housing for bubble-reducing, aeration element 68 along with an extension, expansion chamber 13.
  • FIGURE 15B shows the pump in operation with bubble formation, wherein the bubbles break up in the bubble-reducing filter element 68 and only a few bubbles appear on the top surface of filter element 68.
  • an upper housing 76 of air pump 36 that is removable from the lower housing 78, which includes the gas conduit 30 and the aeration element 42.
  • This can be a quick disconnect, including a snap, a screw or a friction fit assembly.
  • the upper element 76 which includes electrical components including a switch, a battery and an air pump is removed from the lower unit 78, which includes the gas conduit 30 and the aeration element 42.
  • the lower unit 42, 30, 78 can then be washed in a sink or put in the dishwasher. This protects sensitive electrical components from being exposed to water and allows all the important parts that have come in contact with wine to be cleaned properly and safely.
  • FIGURE 16 illustrates a storage case 60, which allows the aerator assembly 10 (previously described in FIGS. 15A and 15B ) to be safely stored in a drawer, a cabinet, purse, briefcase, pocket or the like.
  • the gas conduit 30 could be of a flexible plastic or polyurethane tubing, In other embodiments, it may be rigid stainless steel or even glass. Accordingly, it is important to protect it from damage, particularly during storage or transport. Also, the aeration element 42 can be damaged by coming into contact with other hard objects. Accordingly, the storage case 60 is important to protect the sensitive elements of aerator 10.
  • the storage case 60 may be perforated with many fine holes 100 to facilitate an air exchange. These holes 100 are optional and the case 60 can be designed to include or not include these holes 100. The holes 100 are important if the wine aerator is put away wet so that it can properly dry while it's in a drawer or a cabinet.
  • FIGURES 17A and 17B illustrate a different sealing arrangement where seal 44 (flexible rubber, silicone or the like) presses down against the top of the wine bottle. Sealing is accomplished by the weight or the gravitational attraction of the air pump 36. Additional sealing may be easily accomplished by the operator simply grasping the pump body 36 with his or her hand and simply pushing down against the wine bottle. It would be very easy to grasp this structure to create additional sealing force. As shown in FIGS. 17A and 17B , it is optional to have the telescoping gas conduit 66 that can be reduced in length to fit inside the gas conduit 30. As it understood by those skilled in the art, the telescoping feature of the gas conduit 30 and 66 can be applied to any of the embodiments shown or taught herein.
  • seal 44 flexible rubber, silicone or the like
  • FIGURE 18 illustrates a graduated diameter sealing element 44 so that the present invention will fit in various sizes of wine bottles or containers.
  • the bubble-reducing, filter element 68 has been broken up into an element 68a, 68b and 68c.
  • the bubble-reducing, filter element 68 may be graduated such that it starts with coarse filtering, then medium filtering and then fine filtering; thereby breaking up wine air bubbles such that they will turn to a liquid and flow back down through passageways 56.
  • element 68a could appear on top and 68c could appear on the bottom.
  • 1, 2, 3 ... or even "n" different filter elements 68 can be stacked up in the present invention, all with varying mesh densities.
  • FIGURE 19 illustrates that the novel aerator 10, as previously illustrated in FIGS. 14 through 18 , which embodies both a distal aeration element 42 and a bubble-reducing, filter element 68, can also be used directly to aerate wine in a wine glass (or other container) 62.
  • the wine glass 62 is, in general, not filled all the way to the top with wine. This provides a natural retention element 12 for the wine bubbles, as shown.
  • FIG. 19 and all of the other figures of the present invention it will be appreciated that in any embodiment, variable speed and variable time aspects, as described in FIGS. 14A through 14C , may be incorporated.
  • FIGURES 20 and 21 illustrate alternative embodiments for the bubble-reducing, filter element 68, as previously described in FIGS. 14 and on.
  • FIG. 20 illustrates that element 68 can have any number of individual layers that are physically laid together, co-bonded, press-fit or the like.
  • FIGURE 21 illustrates that the bubble-reducing, filter element 68 has been modified to include a retention area 80 where the air bubbles can collapse back into a liquid and filter back down through element 68 and thereby return to the bottle (not shown).
  • the cross-section of the retention area 80 appears triangular in FIG. 21 but in reality is a frustoconical shape, which means it takes the shape of a cone or frustum.
  • this retention area 80 can take many shapes including rectangular shapes, semi-circular shapes or the like.
  • FIGURE 22 illustrates that bubble-reducing, filter element 68 may be disposed as plates separated by an air space. In FIG. 22 , they are shown angled downward to facilitate the breaking up of bubbles creating liquid flow paths 88 and 88' thereby returning a liquid back into the wine bottle.
  • FIG. 22 An alternative embodiment of FIG. 22 is shown in FIGURE 23 , wherein the plate 68 are angled to one side for the same purpose to collect the dissipating wine bubbles and form a liquid return flow path 88.
  • FIGURE 24 illustrates the bubble-reducing, filter element 68 of FIG. 21 in operation.
  • the aeration element 42 is producing many bubbles 54 of varying sizes.
  • the retention area 80 of FIG. 21 fills up with some very fine bubbles 82. These fine bubbles 82 are in the process of breaking back down into a liquid where they can flow back through element 68 and return to the wine bottle.
  • FIGURE 25 is a blown-up section taken from 25-25 from FIG. 24 and illustrates the process of the bubbles 54 passing through filter element 68.
  • FIG. 25 one can see there is an upward flow 86 of wine bubbles that are broken up and dissipated in the bubble-reducing, filter element 68. These bubbles emerge as either a liquid or very fine bubbles 82 within the retention space 80.
  • the upward flow of bubbles 86 is generated by the downward flow of air 84 within the gas conduit 31 (to aeration element 42 not shown).
  • the retention chamber 13 is important as a safety device because if wine bubbles start to appear there, then one turns down the flow rate.
  • the open end shape of the retention chamber 13 is also particularly important because it allows for easy visualization of the process. In other words, depending on the viscosity of the wine, one simply adjusts the flow rate until they start to see a few bubbles in the retention chamber 13 and then turn it down slightly. All one has to do then is wait for a time until the wine reaches the proper taste.
  • the gas conduit 31 is now shown with a wall thickness. It is understood that for the other views in this application the gas conduit 31 does not show its wall thickness for the sake of simplicity as adding the wall thickness for all views would overly crowd the figures.
  • FIGURE 26 illustrates an L-shaped air/gas conduit 92 which is connectable to extension tube or tubing 31 and also to the gas conduit 30. As illustrated, the air/gas conduit 30 is directed to the distal end aeration element 42, which produces the multiplicity of bubbles.
  • the extension, gas conduit 31 is connectable to pump 36 (not shown).
  • a one-way air valve 102 can be installed in the L-shaped conduit 92 so that when pouring wine the wine does not flow back out.
  • gas conduit 31 a cap could be placed over the area 92' of the L-shaped conduit 92. This little silicone, rubber or other material cap would prevent wine from inadvertently flowing out port 92' during the pouring process.
  • FIGURE 27 illustrates a likely real-world embodiment of the aerator incorporating a distal aeration element 42, an optional proximal bubble-reducing, aeration filter 68 and a proximal air pump (gas pump) 36.
  • the wine bottle has had its cork removed (or unscrewed) and a volume of wine 52' has been poured into a wine glass 62.
  • the level of the wine 52' approximately fills half of the wine glass.
  • This creates an additional bubble retention space 12'.
  • This allows the operator or user to operate the pump at a higher speed (for example, the high setting, as previously illustrated).
  • a second step is necessary. That is where the operator would place the aerator element 42 in the wine glass and also aerate that quantity of wine. This was previously described in FIG. 19 .
  • the bubble-reducing filter 68 and its housing 12 are not necessarily needed. This is because with the flow rate adjustment knob 74, one can adjust the flow of air bubbles out of aeration element 42 until an equilibrium status is reached with the bubbles just below the neck of the wine bottle so that they will not flow out and make a mess. Then, after the wine bottle itself is aerated, one can simply move the aeration element 42 into the bottom of the wine glass 62 and also aerate that volume of wine 52'.
  • the air pump 36 has taken a more consumer friendly shape.
  • the flow rate adjustment knob 74 allows the user to quickly make large and small adjustments that can account for a variety of factors that would affect the rate of bubble generation. It is understood that the air pump 36 can take many shapes and configurations shown in this application and even others not shown, without departing from the scope of this teaching.
  • FIGURE 28 illustrates a highly simplified version of the aerator.
  • a distal aeration element 42 there is a distal aeration element 42 and there is also a gas conduit 30.
  • Element 94 is a blow port, which conveniently fits the human mouth. One simply drops the distal aeration element 42 into a bottle or glass of wine and blows in a few breaths thereby aerating the wine.
  • FIGURE 28A illustrates and upper 96 and lower casing 98 so that the manually blow port version of FIG. 28 can be stored and carried, for example, in luggage, in a pants pocket, shirt pocket, purse or the like.
  • FIGURE 28B illustrates the blow port version of FIG. 28 stored within the upper 96 or lower 98 storage container portions of FIG. 28A .
  • the top portion of the storage element 96 can be affixed to the bottom portion of the storage element 98 either by press-fitting, a screw together mechanism (not shown) or a snap together mechanism (not shown).
  • the top portion 96 is pressed down against the seating area 108 of the mouthpiece.
  • the bottom portion 98 is then inserted or press-fitted against the lower portion of flange 108.
  • the flange portion 108 could be eliminated and the top portion 96 could be directly affixed to the bottom portion 98 either through a press-fit, screw or snap configuration.
  • FIGURE 29 is similar to FIG. 28 but now the aeration element 42 is a circular disc.
  • the aeration element 42 was very narrow as it was depicted being taller than it was wider. This could have the problem of only aerating the wine which was close to the aeration element 42. Therefore, the embodiment shown in FIG. 29 has an increased diameter such that it would aerate a wider portion of the wine whether it was in a glass or in the bottle.
  • the inventor's believe that it may be beneficial to create a turbulent flow as compared to a laminar flow for aerating the wine with bubbles. Therefore, it is desired that the Reynold's number is increased to help the exchange of oxygen with the wine.
  • Laminar flow is the orderly flow of tiny particles (or, in the case of this invention, bubbles) along a thin line, whereas turbulent flow is more chaotic and results in the particles (bubbles) being dispersed throughout a larger area.
  • Turbulent flow will reduce the thickness of the boundary layer, which is material against the wall of the container in which there is limited movement and therefore would have reduced interaction with the bubbles.
  • Increasing the diameter in which the bubbles are added to the container (whether it be the wine glass or the wine bottle) will inherently reduce the thickness of the boundary layer as it will ensure a greater diameter of the column of fluid is seeded with the gas bubbles.
  • Adding bubbles in a wider array and at various positions will also increase the turbulence in the system as the bubbles interact with the wine fluid and each other and aerate the wine in a more expedient manner.
  • FIGURES 30 , 31 and 32 illustrate yet another embodiment where a multitude of aeration elements 42 may be used, whether two aeration elements are used as depicted herein or any number "n" of aeration elements.
  • the gas conduit extension may have a branch fitting 112 that has one inlet but may have 2, 3 .... or n outlets. This facilitates a multitude of gas conduits 30 and 30' that are then connected to their respective aeration elements 42 and 42'.
  • the gas conduits 30 and 30' are flexible, or are made from a resilient material that has an inherent bend or change of direction.
  • a housing 110 keeps the gas conduits 30 and 30' aligned when the aeration elements 42 and 42' are retracted within the housing 110 as shown in FIG. 30 .
  • FIG. 32 shows that when the air pump 36 is activated, the column of bubbles within the bottle cover a larger amount of area as compared to previous designs.
  • the distal end of the housing 110 can also be advantageously contoured and/or bent at location 114 to help the aeration elements 42 and 42' extend and retract in a smooth and efficient manner.
  • FIGS. 30 , 31 and 32 also show the bubble-reducing filter element 68 disposed within the housing 110.
  • the area above the bubble-reducing filter element 68 can act like the small expansion chamber 13. Furthermore, it is understood by those skilled in the art that the bubble-reducing filter element 68 could optionally be removed.
  • FIGURE 33 is another embodiment of the aerator assembly 10.
  • the filter element 42 has been integrated into the upper portion of the aerator 10.
  • the aeration element 42 doesn't extend into the wine in the bottle 18. Rather, the pump 36 is turned on when one is about to pour from the bottle 18.
  • the wine passes through narrow passageways 56 that are in close proximity to the aeration element 42. In this way, wine is forced to interact with bubbles that are being generated while the pouring is taking place. Therefore, a multitude of bubbles can be captured by the empty space of the glass it is being poured into.
  • FIGURE 34 is another embodiment of a wine aerator where now the bubble-generating aeration element 42 is enclosed within a housing 116.
  • the housing 116 has an optional sediment filter 118 that allows the wine to pass through, making it liquid-permeable, but which prevents any sediments from also passing through.
  • the sediment filter 118 could be removed and/or the bottom of the housing 116 could include a plurality of fine holes sized to allow wine to pass through but small enough to stop large sediment particles.
  • the housing 116 is configured to channel bubbles upward when in use.
  • FIGURE 35 is a view similar to FIG. 34 now showing how the bubbles 54 and/or wine will move upwardly through the housing 116 and pour out of the pour spout 120 into the wine glass 62.
  • the wine that would reside in the wine glass 62 could be fully aerated as it was fully comprised of aeration bubbles 54 and/or aerated wine.
  • FIGURE 36 is another embodiment of a wine aerator similar to FIG. 14 .
  • the distal end 34 of the gas conduit 30 is flexible and resilient but is also shaped to dispose the bubble-generating aeration element 42 in a horizontal position for increased aeration.
  • the gas conduit 30 could be made of a memory-retention polymer, metal or the like, that could sufficiently flex when inserted into the narrowed opening of the wine bottle, but return to its preset shape such that it disposed the bubble-generating aeration element 42 in the horizontal position. Due to the flexibility of the gas conduit 30, it would take almost no more time to install and remove it from the bottle, but would provide a more efficient method of wine aeration.
  • bent distal end 34 could be used when the bubble-reducing filter element 68 is removed.
  • the bent distal end 34 is not dependent upon the bubble-reducing filter element 68, but instead could be utilized in any of the embodiments disclosed throughout this specification.
  • FIGURE 37 is very similar to the combination of FIG. 14 and FIG. 14C .
  • a filter element 68 that acts to break up bubbles; therefore, allowing the wine to be aerated at a relatively high flow rate.
  • this filter element 68 has been removed.
  • the through holes 56 and 56' have been enlarged such that the gas conduit 30 is no longer affixed to the fluid expansion chamber 12.
  • the diameter of aeration element 42 has been carefully selected such that it will pass through the inside diameter of seal 44 and expansion chamber 12 such that the two elements may be separated and/or manufactured separately.
  • the pump element 36 has been modified.
  • it has a flow rate control knob 74 that incorporates the on/off switch 40.
  • the control knob 74 could be either a rheostat or potentiometer, which then controls the motor speed.
  • This switch 40 also, when you click it all the way to the lowest position, has an off position. You will feel this off position by a click that the user will feel and/or sense.
  • variable flow rate switch which incorporates an integral on/off switch, can be adapted to any of the previous figures or descriptions in the present invention. It is also understood by those skilled in the art, that any of the embodiments taught herein can be cross-applied to any other embodiment or figure taught herein.
  • a further refinement of the apparatus of FIG. 37 is that the gas conduit 30 could be eliminated and rather the gas conduit extension 31 would be routed all the way from the pump 36 all the way directly to the proximal end of the bubble aeration element 42.
  • the distal aeration element 42 would be changed after aerating each different type of wine. For example, if at one table, they bubble a Merlot, they would then go through the ritual of removing the aeration element 42 and then placing a new one to go on and bubble a Burgundy.
  • the inventors found that some of the aeration elements disintegrated in the presence of the wine over time. It was found that those aeration elements (polymer based stones) broke down due to the alcohol in the wine. It was also found out that certain grades of tubing became heavily stained by the wine.
  • the inventors are hereby teaching that all of the elements that are in contact with wine, including any tubing, gas conduits and in particular, the aeration elements must be of FDA food grade materials, including materials that are resistant to solvents (such as alcohol), non-toxic and generally biocompatible. Furthermore, these materials will not break down over time while releasing binders or solvents or other chemicals into the wine. This not only preserves the taste of the wine, but also ensures consumer safety.
  • the term "food grade” includes all of the aforementioned elements.
  • a disadvantage of the retention chamber 12, shown in FIG. 37 is that it is relatively small in size. This necessitates a very slow pump rate, by using the pump adjustment knob 74, 40.
  • Experiments with the retention chamber of the approximate size shown in FIG. 12 indicate that it can take up to several minutes to bubble certain types of wine. This does not seem like a long period of time, but if one looks at their watch and times a minute, it becomes a very long time while you are waiting to be able to drink your wine. The inventors have determined that it is best to stay within an optimal time range of 5 seconds to as long as 20 seconds. Accordingly, a larger retention chamber 12 needed to be developed.
  • FIGURE 38 is very similar to FIG. 37 except that the retention chamber 12 has a rounded, enlarged or bulbous shape. As it turns out, through numerous experiments by the inventors, that this creates a maximum diameter 124 wherein, the bubble field 54' will tend to stabilize and rise no higher. As can be seen in the figure the retention chamber 12 of FIG. 48 also incorporates a pour spout 90.
  • FIGURE 39 it is shown, a pump element 36 with a control knob 74, 40 which not only turns the pump on and off, but also adjusts its flow rate.
  • This is a two-piece assembly, in that the aeration element 42 is designed to slip down through the middle of the retention chamber 12 of FIG. 38 .
  • Having the retention chamber 12 be a separate piece from the pump structure 36 and its associated aeration element 42 is a very important novel feature. For example, this allows easy cleaning in a dishwasher of the retention chamber 12.
  • the air passage assembly 30, as will be shown, is easily removed from the pump assembly 36 so that it and its associated aeration element 42 can also be safely washed in a dishwasher.
  • the aeration element can be of a plastic, such as a polyethylene or be made from a sintered stainless steel type of material.
  • a sintered stainless steel is considered an easily cleanable embodiment since it can stand very high temperatures, such as the commercial dishwashers of a restaurant.
  • a stainless steel tube 30 is plugged into the pump housing 36 and terminates at its distal end in aerator 42.
  • both the distal aerator and the tube 30 would be of stainless steel.
  • the aerator would be a porous sintered stainless steel.
  • FIGURE 39A is a sectional view taken from section 39A-39A of FIG. 38 .
  • FIG. 39A illustrates the draft angle theta ( ⁇ ) 126 has been reduced thereby providing a tighter fit between seal 44 and the inside diameter 22 of the wine bottle neck 20.
  • Angle theta ( ⁇ ) 126 has to be greater than zero degrees so that not too tight a fit between the seal element 44 and the inside diameter 22 of the bottle neck 20 is formed or else that would make it very difficult to remove the retention chamber 12 after the wine (or other liquor) was bubbled and ready for consumption. Accordingly, the draft angle theta 126 can be from 1° to as much as 20°.
  • the overall height 128 of the seal area 44 is also very important.
  • This height 128 can vary from anywhere from a 1/4 of an inch to 3 inches. It is important that the retention chamber 12 properly engage the inside diameter and surface 22 of the wine bottle neck 20, such that it will not tilt or tip over. Attention is now drawn to the inside diameter 130 of the retention chamber 12 as it is inserted into the bottle 18. Referring once again to FIG. 39 , one can see that the aeration element 42 is at the distal end of air passage 30.
  • the overall length of the neck 128 is not nearly as important as its inside diameter 130.
  • the inventors created a 3D model wherein, the inside diameter was exactly 11.43 millimetres (0.45 inches). Pour experiments indicated a very low, interrupted and generally unacceptable flow rate. Cutting the length 128 in half had very little effect on this pouring flow rate. However, increasing the diameter 130 to 12.7 millimetres (0.50 inches), produced a much smoother and more laminar flow rate, which was much more pleasing. In summary, the diameter 130 may be greater than 11.43 millimetres (0.45 inches).
  • FIGURE 39B is taken from section 39B-39B from FIG. 39 and shows that the retention element can have a trapezoidal-like or frustoconical shape instead of cylindrical, as previously illustrated in FIG. 39 .
  • the diameter of the aeration element 132 must be less than the opening diameter 130 of the retention element 12 such that the entire assembly shown in FIG. 39 can be slipped down inside of the wine bottle and also easily removed.
  • the frustoconical shape 134 which has an added frustoconical plastic piece 136, facilitates removal of the aeration element 42 through the inside diameter hole 130 of the aeration element 12 without it becoming hung up on a ledge 138 or abrupt diameter change.
  • FIGURE 39C is taken generally from section 39C-39C from FIG. 39 and shows that indeed the aeration element 42 may be cylindrical. However, in this case, a frustoconical plastic piece 136 has been added to facilitate easy removal through the aperture 130 of the retention chamber 12. Similarly, the diameter of the aeration element 132' must be less than the opening diameter 130 of the retention element 12 such that the entire assembly shown in FIG. 39 can be slipped down inside of the wine bottle and also easily removed.
  • FIGURE 39D is a sectional view taken from section 39D-39D from FIG. 39 , showing that in this embodiment, the diameter of aeration element 42 is exactly the same as the diameter of the air tube assembly 30. This eliminates any ledge 138, which also facilitates easy removal through the aperture 130 of the retention chamber 12 as previously described in FIG. 38 . Again, the diameter of the aeration element 132" must be less than the opening diameter 130 of the retention element 12 such that the entire assembly shown in FIG. 39 can be slipped down inside of the wine bottle and also easily removed. It will be appreciated and understood that the aeration elements shown in FIGS. 39B, 39C and 39D are enlarged in comparison to FIG. 39A .
  • FIGURE 39E is taken generally from section 39E-39E from FIG. 39 .
  • this tube 30 would be of a stainless steel and the aeration element would be of a porous, sintered, stainless steel. As previously mentioned, this allows one to place the aeration element 42 along with the stainless steel tube 30 in a residential or commercial dishwasher or even into boiling water or the like.
  • O-ring 146 could take on many other shapes as sizes as it is not to be limited to only an O-ring configuration.
  • FIGURE 40 illustrates a bottle of wine 18 containing wine 52.
  • FIG. 40 illustrates the mating of retention chamber 12 and pour spout 90 to then the pump assembly 36, gas conduit 30 and aeration element 42.
  • FIGURE 40A illustrates the assembly of FIG. 40 with the pump 36 turned on wherein, the aeration element 42 is generating a column of air bubbles 54, which enter into the retention chamber 12 as bubble field 54'.
  • the bubble field 54' and the retention chamber 12 will reach stability at the widest diameter point of the retention chamber 12.
  • the pump housing 36 fits snugly into the top opening of the retention chamber 12 and pour spout 90 and the air pump housing shape is designed such that a convenient air passage 140 allows the air that is being generated out of aeration element 42 to escape up through the top.
  • a practical upper limit to the diameter 124 of the retention chamber 12 is 127 millimetres (5 inches). At 127 millimetres (5 inches), a very high pump flow rate can be used. However, at 127 millimetres (5 inches), the mass of the retention chamber 12 becomes sufficiently large to create a potential toppling or overturning problem concerning with the bottle 18. It also creates aesthetic concerns. Obviously, one could go to a retention chamber diameter 124 of even 254 millimetres (10 inches), but this would be veryly large to have sit on top of a wine bottle 18. It will be understood that the diameter of the retention chamber, can vary in 6.35 millimetres (0.25 inch) increments all the way starting from 19.05 millimetres (0.75 inch) all the way to 127 millimetres (5 inches).
  • the inventors have performed numerous experiments based on what they thought were the physics of bubble formation only to find out that their initial notions were false. For example, the inventors theorized that if the height of the bubbles were sufficiently large, even in a small column, that the weight of the bubbles would cause them to collapse upon themselves. In fact, through actual experiments, the opposite turned out to be true. In one experiment, the inventors had a retention chamber 12 that was approximately the same diameter as the wine bottle neck and was several inches high. Through actual experimentation, the bubble field went all the way up through the several inches (up to a foot) and still bubbled out the top.
  • the material of the expansion chamber 12 be clear, such as a glass, an acrylic or other clear plastic or glass material. Having this material clear, allows one to readily observe the bubble expansion field 54' and if needed, adjust the pump flow rate accordingly. In addition, there is an aesthetically pleasing element by watching the bubbles form in the retention chamber 12. In one embodiment, a red or other color LED light 142 would shine down when the pump 36 was activated thereby, highlighting the bubble field 54'.
  • FIGURE 40B shows the retention chambers previously illustrated in FIGS. 38 through 40A except that an indicator line 144 has been added.
  • This indicator line 144 could be etched on the surface, applied with paint, applied with a sticker, or formed in the molding process, wherein, the top half of the retention chamber is joined at the bottom half of the retention chamber 12.
  • FIG. 40A one adjusts the flow rate of the pump until it reaches this ideal maximum diameter where the height of the bubble field 54' reaches a static (steady-state) position. (This means that the height of the bubble field 54' is no longer rising or collapsing.)
  • the inventors have determined that when one turns on the pump 36, as illustrated in FIG.
  • FIGURE 41 utilizes the same type of pump 36 as previously illustrated in FIG. 39 except in this case, the straight tube 30 and aerator 42, previously described in FIG. 39 , has been removed (simply pulled out of recess 148 in FIG. 39E ) and replaced with the new fill tube 30', including the two bend radii 152, which allows the aeration element 42 to be placed parallel in the bottom of a wine glass 62.
  • this takes advantage of the Reynolds number, in that, the bubbles 52' that are formed are being formed over a much wider dispersal area, thereby, more efficiently causing oxygenation of more of the wine or spirits. So one can refer to FIG. 41A to see the bubble formation 52'.
  • FIG. 41A see the bubble formation 52'.
  • the physics have not changed.
  • the wine glass 62 forms its own retention chamber 12 similar to that previously described in FIGS. 38 through 40B . As one can see, when the bubble field 54' reaches the point of maximum diameter of the wine glass 62, it will reach a point where it inherently wants to become stable (steady-state) or reach a static height.
  • the level of the wine 52 should be poured well below the maximum diameter of the wine glass 62. This allows a custom that has been refined over the millennia, allowing one to swirl the wine and also look at the wine as it coats the inside of a wine glass to get an idea of whether it is full or light bodied, and also, through agitation, perform some very basic aeration (which is generally not very effective). In any event, pouring a wine glass to the half full or greater level is generally considered to be bad etiquette. As one can see in FIG.
  • the pump 36 flow rate can be adjusted such that the static level of the wine bubbles 52 can be easily achieved and maintained.
  • the bend radius 152 has to be tight enough, such that the aeration element 42 will fit into a wide variety of wine glasses, including ones that have a relatively narrow neck.
  • the aeration element 42 will fit into a wide variety of wine glasses, including ones that have a relatively narrow neck.
  • bubble field 54' would tend to rise very rapidly.
  • the person that is aerating their glass of wine 62 is holding the pump assembly 36 in their hand and they're watching in real time as the bubble field 54' is being formed. Accordingly, if the bubble field 54' is rising too rapidly, the solution is very simple. One only needs to raise up the entire pump assembly 36 and remove the aeration element 42 temporarily from wine 52, such that the bubble formation 54' stops.
  • the centerline 154, of air tube 30' will bisect the distance 156, which is the distance between the end of the gas tube radius 152 and the distal tip aeration element 42.
  • FIGURE 42 illustrates that the switch 40 can be disposed on top of the pump housing 36 and that the air flow rate adjustment knob 74 can be disposed circumferentially around the top.
  • FIGURE 43 is very similar to FIG. 42 , except that in this case, the switch 40 is a push button switch disposed on the side. It will be appreciated that these can be any types of switches or adjustment knobs, including digital controls as previously described. It will also be appreciated that it is not necessary in the present invention, that the pump flow rate be infinitely adjustable through an adjustment rheostat 74. Instead, the pump can come with predetermined flow rates, such as a first and a second flow rate, one being at low speed and the other being at high speed. It will also be appreciated that the pump flow rate could be adjusted through a detent-type switch having, for example, five even pin preset flow rates.
  • FIGURE 44 is very similar to FIG. 42 , except that an aeration element 68 has a trapezoidal (frustoconical) shape and has been affixed to the shaft 30.
  • the shape of the aeration element 68 is designed to be received by the shape of the bottom of retention element 12 shown in FIGURE 45 .
  • the aeration element 68 seats and holds upright pump assembly 36 in the proper location.
  • the pump assembly 36 fits tightly into the top opening of retention chamber 12.
  • FIGURE 46 is very similar to FIG. 44 and FIGURE 47 is very similar to FIG. 45 .
  • the difference is that the aeration element 68 is permanently attached into the bottom of the retention chamber 12 and the aeration element 42 is approximately the same diameter as the gas tube 30. This allows the gas tube 30 and aeration element 42 of FIG. 46 , to be inserted down through the aeration element 68 and the pump assembly 36 will be seated into the opening of the retention chamber 12 holding it in a vertical, upright and stable position.
  • FIGURE 48 describes a variation of the retention chamber 12 wherein there is an essential aperture 162 designed to receive aeration element and its associated gas tube 30, as shown in FIGURE 49 .
  • an adjustable stop 164 which controls the height of the aeration element 42 above the wine bottle punt 70.
  • the aeration element 42 would be disposed directly on top of or at a slight distance above the punt 70.
  • FIGURE 49A is taken from section 49A-49A from FIG. 49 showing an alternative form of stop 164.
  • the stop 164 has been welded or brazed 166 to the tube 30, as shown.
  • FIGURE 49B is generally taken from section 49B-49B from FIG. 49 .
  • stop 164 has been press-fit to the tube 30.
  • FIGURE 50 shows the wine bottle and retention chamber 12 of FIG. 48 with the air pump 36 assembly and the stop 164 and aeration element 42 inserted.
  • the aeration element 42 is disposed well above the punt 70. In some cases, having this additional spacing is highly desirable so that one does not undesirably have the aeration element 42 undesirably stir up sediments 71 in the wine bottle, which are generally located towards the bottom of the pump 70.
  • FIGURES 51 and 52 illustrate that the stop 164, in this case, having an adjustable cross-tip screw 165, can be adjusted such that the aeration elements 42 is disposed at an even greater distance above punt 70.
  • FIGURE 53 illustrates a retention chamber 12, but now has a counter-bore 170 and its through hole.
  • the counter-bore 170 is designed to receive the similarly shaped aerator 168 of the pump assembly 36 as seen in FIGURE 54 .
  • Element 168 is designed to snuggly fit into counter-bore 170 thereby, holding the pump assembly 36 in a stable and upright position during operation.
  • FIGURE 55 illustrates the wine bottle 18 and the retention chamber 12 of FIG. 53 mated with the pump assembly 36 of FIG. 54 showing the engagement of element 168 with the counter-bore 170'. Please note that there is an air gap 140 that is formed between the pump housing 36 and the inside diameter of the retention chamber 12 thereby, allowing air to freely escape during bubble formation.
  • FIGURE 56 is very similar to FIG. 53 , except that the counter-bore 170' has been raised up to the midline of the retention chamber maximum diameter 12 as shown. There are a number of air passage holes 160 that allow air to escape as bubbles are being formed. Importantly, this plurality of small air bubbles 160 also act as a bubble breaking filtration element. As previously described in FIGS. 54 and 55 , Element 168 is snuggly fit and engages the counter-bore 170' thereby, holding the pump assembly 36 in a stable upright position during operation.
  • FIGURE 58 shows the joining of the wine bottle 18 and retention chamber 12 of FIG. 56 with the pump assembly of FIGURE 57 .
  • element 168 tightly fits into the counter-bore area 170' and now the counter-bore 170' is located within a web plate 172, as shown.
  • FIGURE 59 illustrates another variation showing that the counter-bore 170" is disposed near the top of the retention chamber 12 in close proximity to pour spout 90.
  • FIGURE 61 illustrates the mating of the pump assembly in FIG. 60 into the wine bottle 18 and retention chamber 12 of FIG. 59 .
  • FIGURES 62 and 63 indicate that the retention chamber 12 can take on angular shapes or other shape variations. It will be noted in FIG. 62 that a maximum diameter 124 is still created that acts as a bubble-stabilizing element. In FIG. 63 , this maximum diameter area 124' is dispersed over a wider area, indicating that the static level of bubble height can be achieved anywhere within that region.
  • FIGURE 64 illustrates a retention chamber 12 with a greatly enlarged pour spout area 90 to facilitate the pouring of wine.
  • the structure of FIG. 64 allows the wine to flow out through pour spout area in an easier fashion so it doesn't get hung up by the curvature of the retention chamber 12.
  • FIGURE 64A is an isometric side view of the cross-sectional structure of FIG. 64 .
  • FIGURE 64B is very similar to FIGS. 64 and 64A , except the web plate 172 has been removed.
  • the pour spout 90 has been readjusted, such that a maximum diameter 128 occurs in the retention chamber 12.
  • the retention chamber is not a perfect sphere and has more of an oblong shape, which is very similar to existing wine decanters.
  • the oblong shape preserves the maximum diameter 128 to create a static level for the bubble field 54' (not shown) while at the same time reducing the overall height and stability of the entire assembly on top of the wine bottle.
  • FIGURE 65 indicates that the retention chamber 12 can mimic the shape of a wine glass, including a pour spout area 90. Referring once again to FIG. 65 , one can see that the opening at the top is the largest opening. This facilitates making one piece from a simple two-part mold because all of the draft surfaces are such that the entire retention chamber 12 can easily be removed from the mold.
  • the retention chamber 12 of FIG. 65 offers a number of other advantages as well. For one, it is very easy to quickly clean and dry with a hand towel and they can also be stacked upside down in trays, for example, in a restaurant.
  • FIGURE 66 shows a pump assembly 36 with an air tube 30 and distal aeration element 42.
  • a stop 164 which has been previously described to be attached by a set screw, welding, brazing, press-fit or the like.
  • FIGURE 67 shows the assembly of FIG. 66 mated with the assembly of FIG. 65 showing the stop 164 fitting securely into the bottom area of the retention chamber 12. Stop 164 is specially designed so that air and wine bubbles can escape up into retention chamber 12.
  • FIGS. 68A and 68B Two types of stops are illustrated in FIGURES 68A and 68B .
  • the stop 164 has fin elements 174, as shown.
  • FIG. 68B also embodies fin elements 174 that are enclosed in an overall structure 175.
  • the stop 164 as illustrated in FIG. 68A , is considered to be superior in that, it provides great stability to the pump assembly 36, but at the same time, it is easy to remove.
  • a disadvantage of the assembly shown in FIG. 68B is that surface 175 can easily get stuck to the inside surface of the mating bottom portion of the retention chamber 12, particularly when a liquid, such as wine, is present.
  • air and bubbles are free to flow through openings 160.
  • FIGURE 69 illustrates a dishwasher basket 176, which is generally of stainless steel or the like and has a mesh or open weave type of structure. This allows for the holding of any number of air passage tube 30 and distal aeration element 42 of the present invention. For example, in a restaurant operation, one may need to wash 20, 30 or even more of these at the same time.
  • FIGURE 70 illustrates a different method of air control wherein, the pump speed is held constant.
  • the air screw 178 can be turned to pinch off the air flow in portion 150 thereby allowing air flow control.
  • a disadvantage of having the set screw 178 screwed all the way in is that this would almost completely block off the air flow from the pump.
  • a negative of this is that back pressure is created against the pump, which also increases its temperature while draining more electrical energy.
  • FIGURE 71 A superior embodiment is shown in FIGURE 71 wherein, the pump speed is still held constant and an air bleeder screw 180 is employed. As the screw 180 is unscrewed and the distal end of the screw is pulled out, this allows air to escape from passage 150 and be bled off, which thereby reduces the amount of air to the aerator element 42 (not shown).
  • An advantage of the air bleeder structure shown in FIG. 71 is that air can be diverted from the distal aeration element 42 without placing back pressure on the pump, which could cause damage to the pump or at the very least, increase electrical current flow to the pump.
  • FIGURE 72 illustrates a pump assembly 36 along with the gas flow tube 30 and aeration element 42.
  • interior elements including the battery, circuit board, motor and pump assembly are schematically shown.
  • heating element 182 that has been added in series with the air flow tube 30. By selecting a digital or mechanical switch, one can select to activate heating element 182.
  • red wines are preferably stored at 12.8 °C (55 °F) and white wines are stored typically at a much lower temperature, such as around 7.2 °C (45 °F). It is fully acceptable to drink white wines very chilled, including champagnes. However, a number of connoisseurs believe they should be actually a little warmer so that one can get the full bouquet and aromas of the wine. And in particular, red wines are never supposed to be served extremely chilled. It is a myth that red wines should be served at room temperature.
  • the novel system eliminates this need by not only aerating the wine, but also having the air bubbles 54 that are emitted from aerator element 42, be heated. By using very small bubbles and having an enormously high volume of bubbles that is consistent with the present invention, this rapidly warms up the red wine to the desired drinking temperature. A user may open a bottle taken directly from a wine storage refrigerator and be able to aerate and warm the wine for immediate consumption at the proper aeration level and proper temperature.
  • the heating element could also be based on thermoelectric cooling/heating, which uses the Peltier Effect to create a heat flux between the junction of two different types of materials.
  • a Peltier cooler, heater or thermal-electric heat pump is a solid-state active heat pump, which transfers heat from one side of the device to the other with consumption of electrical energy, depending on the direction of current.
  • Such an instrument is also called a Peltier Device, Peltier Heat Pump, Solid-State Refrigerator or Thermal-electric cooler (TEC). It can be used either for heating or for cooling, although in practice, the main application is cooling. It can also be used as a thermal-electric controller that either heats or cools.
  • the TEC device can also be combined with a temperature sensor, such that the wine would reach the ideal temperature before the TEC device turned off.
  • FIGURE 73 illustrates an alternate location 182' for the heating element.
  • the heating element 182' is disposed across one or more holes 183 in the pump housing assembly, where cooler air comes in. By passing across the heating element 182', the cool air is heated and then drawn into the pump intake 185 and then discharged through the pump outlet 187, where the air comes out through the aeration element 42 as heated air.
  • FIG. 72 Having the heating element 182 in series with the air tube 30, as illustrated in FIG. 72 , is more efficient. Having the heater element 182' disposed where cool air comes in, as described in FIG. 73 , is actually inefficient, as that heated air then must flow past the battery 184, past the circuit board 186 and then past the motor 188 thereby, heating all of them up slightly before it is drawn into the inlet of the pump assembly 190 and then discharged through the gas tube 30. Accordingly, the assembly of FIG. 72 is considered the more efficient embodiment, but FIG. 73 illustrates that the heating element 182 or 182' may be placed anywhere such that the air exiting the aeration element 42 is heated.
  • retention chamber 12 is interchangeably called the expansion chamber 12 throughout the invention. If the retention chamber or expansion chamber 12 creates a space to hold wine bubbles during the aeration process, it will also be understood that the expansion chamber or retention chamber may also hold liquid wine. For example, through experimentation the inventors have found that, particularly for a full bottle of wine, sometimes liquid wine gets pushed up into the retention/expansion chamber as well as bubbles. Therefore, it is understood that the expansion chamber / retention chamber is capable of holding liquid wine in addition to wine bubbles.

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Claims (13)

  1. Assemblage d'aération (10) pour aérer des liquides incluant le vin et d'autres boissons alcoolisées, l'assemblage d'aération (10) comprenant :
    une chambre d'expansion (12) qui est définie comme comportant une partie de sommet (14) et une partie de fond (16), dans lequel la partie de sommet (14) et la partie de fond (16) comportent une ouverture qui est disposée au travers, dans lequel la partie de fond (16) est configurée pour engager une ouverture (20) d'une bouteille débouchée et/ou ouverte (18), dans lequel la partie de sommet (14) est disposée en dessus de l'ouverture (20) de la bouteille débouchée et/ou ouverte lorsque la partie de fond (16) est engagée avec l'ouverture (20) de la bouteille débouchée et/ou ouverte, et dans lequel la chambre d'expansion (12) est configurée de telle sorte qu'elle soit en communication en termes de fluide avec un intérieur (28) de la bouteille débouchée et/ou ouverte lorsque la partie de fond (16) est engagée avec l'ouverture (20) de la bouteille débouchée et/ou ouverte ;
    un élément d'étanchéité (44) qui est lié à la partie de fond (16) de la chambre d'expansion (12), dans lequel l'élément d'étanchéité (44) est configuré pour réaliser une étanchéité contre une surface interne, une surface de sommet ou une surface externe de l'ouverture (20) de la bouteille débouchée et/ou ouverte ; et
    un dispositif d'aération comprenant :
    un conduit de gaz (30) qui comporte une extrémité proximale (32) qui est en communication en termes de fluide avec une extrémité distale (34), dans lequel le conduit de gaz (30) est configuré pour passer au travers de l'ouverture de la partie de fond (16) de la chambre d'expansion (12), dans lequel l'extrémité distale (34) peut être localisée en dessous de la partie de fond (16) de la chambre d'expansion (12) tandis que l'extrémité proximale (32) peut être localisée en dessus de la partie de fond (16) de la chambre d'expansion (12) ;
    une source de gaz (36) qui est en communication en termes de fluide avec l'extrémité proximale du conduit de gaz (30) ; et
    un élément d'aération (42) qui est lié à l'extrémité distale (34) du conduit de gaz (30) ;
    dans lequel la chambre d'expansion (12) est configurée pour contenir de façon temporaire une expansion de bulles pendant un processus d'aération ; et
    dans lequel au moins une partie interne de la chambre d'expansion (12) est en communication en termes de fluide avec l'air avoisinant au travers de l'ouverture au niveau de la partie de sommet (14) ;
    caractérisé en ce que :
    le conduit de gaz (30) n'est pas fixé sur la chambre d'expansion de fluide (12), en ce que le diamètre de l'élément d'aération (42) a été sélectionné de telle sorte que l'élément d'aération (42) puisse passer au travers du diamètre interne de l'élément d'étanchéité (44) et de la chambre d'expansion (12), de telle sorte que la chambre d'expansion (12) et le conduit de gaz (30) puissent être séparés et/ou fabriqués de façon séparée, et de telle sorte que l'élément d'aération (42) puisse soit être coulissé en dehors de la chambre d'expansion (12), soit être coulissé vers le bas au travers du diamètre interne de la chambre d'expansion (12), dans lequel le dispositif d'aération peut être totalement enlevé hors de la chambre d'expansion (12) avant, pendant ou après le processus d'aération.
  2. Assemblage d'aération selon la revendication 1, dans lequel la chambre d'expansion (12) est optiquement transparente ou translucide.
  3. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel l'élément d'étanchéité (44) comprend un matériau élastique ou du type caoutchouc.
  4. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel une partie intermédiaire (124) et/ou la partie de sommet de la chambre d'expansion (12) présente(nt) une aire en coupe transversale plus importante par comparaison avec la partie de fond de la chambre d'expansion (12), en particulier dans lequel la partie intermédiaire et/ou la partie de sommet de la chambre d'expansion (12) qui présente(nt) une aire en coupe transversale plus importante par comparaison avec la partie de fond de la chambre d'expansion (12) présente(nt) un diamètre d'au moins 50,8 millimètres (2 pouces).
  5. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel une partie intermédiaire (124) de la chambre d'expansion (12) présente une aire en coupe transversale plus importante par comparaison avec la partie de fond et la partie de sommet de la chambre d'expansion (12), en particulier dans lequel la partie intermédiaire de la chambre d'expansion (12) qui présente une aire en coupe transversale plus importante par comparaison avec la partie de fond et la partie de sommet de la chambre d'expansion (12) présente un diamètre d'au moins 50,8 millimètres (2 pouces).
  6. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel la source de gaz comprend une pompe à air alimentée électriquement (36a), une pompe à air alimentée manuellement (36c) ou une cartouche sous pression (36b), en particulier dans lequel la pompe à air alimentée électriquement est alimentée électriquement par une batterie ou par une prise électrique, de préférence dans lequel la pompe à air alimentée électriquement comprend un affichage électronique et/ou un dispositif à diodes électroluminescentes/DEL (45), dans lequel la pompe à air alimentée électriquement comprend au moins un bouton (40) qui est configuré pour commander la pompe à air alimentée électriquement.
  7. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel la source de gaz (36) est liée à une partie du conduit de gaz (30).
  8. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel la chambre d'expansion (12) inclut au moins un bec verseur (90).
  9. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel le conduit de gaz (30) est lié de façon amovible à la source de gaz (36) à l'aide de l'utilisation d'un joint torique et/ou d'une bague d'étanchéité (146), et incluant un second conduit de gaz (30') qui peut être lié de façon amovible à la source de gaz (36), le second conduit de gaz (30') comprenant une longueur différente par comparaison avec le conduit de gaz (30).
  10. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel le dispositif d'aération est configuré pour être capturé de façon amovible par la chambre d'expansion (12).
  11. Assemblage d'aération selon l'une quelconque des revendications précédentes, incluant un moyen d'arrêt (164) qui est lié à une partie du conduit de gaz (30), dans lequel le moyen d'arrêt peut être engagé de façon amovible avec une partie de la chambre d'expansion (12), le moyen d'arrêt localisant et fixant de manière ferme et sécurisée et de façon amovible le dispositif d'aération sur la chambre d'expansion (12).
  12. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel le dispositif d'aération comprend une soupape de restriction d'air (178) ou une soupape de dégazage ou de purge (180) qui commande, contrôle et régule un écoulement de gaz depuis la source de gaz (36) jusqu'au conduit de gaz (30).
  13. Assemblage d'aération selon l'une quelconque des revendications précédentes, dans lequel une partie de la source de gaz est configurée pour être disposée à l'intérieur de l'ouverture au niveau de la partie de sommet (14) de la chambre d'expansion (12), dans lequel la chambre d'expansion (12) est configurée de telle sorte qu'elle inclue un espace d'air (140) entre la chambre d'expansion (12) et le dispositif d'aération (30, 36), l'espace d'air (140) étant configuré pour permettre à l'air de s'échapper au travers de la partie de sommet (14) de la chambre d'expansion (12) pendant le processus d'aération.
EP17779580.4A 2016-04-03 2017-04-03 Aérateur de bouteille de vin Active EP3439772B1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US15/089,582 US9440199B2 (en) 2014-06-03 2016-04-03 Wine bottle aerator
US15/089,584 US9579612B2 (en) 2014-06-03 2016-04-03 Wine bottle aerator
US15/230,716 US10654007B2 (en) 2014-06-03 2016-08-08 Wine bottle aerator
PCT/US2017/025668 WO2017176606A1 (fr) 2016-04-03 2017-04-03 Aérateur de bouteille de vin

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EP3439772A1 EP3439772A1 (fr) 2019-02-13
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AU (2) AU2017246214A1 (fr)
CA (1) CA3019150C (fr)
CL (1) CL2018002815A1 (fr)
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WO (1) WO2017176606A1 (fr)

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NL2023947B1 (en) 2019-10-03 2021-06-01 Airtender Works B V Stand-alone valve, adapter and aerator for use with a suction pump
US11820638B2 (en) 2021-05-05 2023-11-21 Black & Decker Inc. Automated drink maker
CN113828206B (zh) * 2021-07-13 2024-03-22 重庆大学 一种提高流体混合效果的喷气式射流搅拌桨

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US620963A (en) * 1899-03-14 Ston read
GB399352A (en) * 1932-12-24 1933-10-05 Nikolaus Meurer New or improved method of aerating beverages, and apparatus therefor
GB498536A (en) * 1937-08-26 1939-01-10 Nikolaus Meurer Method and apparatus for saturating liquids with carbon dioxide
US2628828A (en) * 1948-08-27 1953-02-17 Meurer Nicolaus Portable aeration apparatus
IT206930Z2 (it) 1986-05-16 1987-10-19 Euromark Inc Dispositivo per aerare vino in bottiglia
GB2214240A (en) 1988-01-06 1989-08-31 Laurence Patrick Wettern Wine aeration pump
US5595104A (en) 1996-07-23 1997-01-21 Delaplaine; Robert W. Wine bottle aerator
GB9821097D0 (en) * 1998-09-30 1998-11-18 Weatherill Neil K Air-decant
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CL2018002815A1 (es) 2019-05-17
CA3019150A1 (fr) 2017-10-12
WO2017176606A1 (fr) 2017-10-12
EP3439772A4 (fr) 2019-12-18
AU2020203040A1 (en) 2020-05-28
AU2020203040B2 (en) 2022-04-21
ES2886674T3 (es) 2021-12-20
CA3019150C (fr) 2020-07-07
AU2017246214A1 (en) 2018-10-11
EP3439772A1 (fr) 2019-02-13

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