WO2013053162A1 - 一种醒酒器 - Google Patents

一种醒酒器 Download PDF

Info

Publication number
WO2013053162A1
WO2013053162A1 PCT/CN2011/081976 CN2011081976W WO2013053162A1 WO 2013053162 A1 WO2013053162 A1 WO 2013053162A1 CN 2011081976 W CN2011081976 W CN 2011081976W WO 2013053162 A1 WO2013053162 A1 WO 2013053162A1
Authority
WO
WIPO (PCT)
Prior art keywords
wine
decanter
hopper
funnel
connecting piece
Prior art date
Application number
PCT/CN2011/081976
Other languages
English (en)
French (fr)
Inventor
周培华
Original Assignee
Zhou Peihua
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhou Peihua filed Critical Zhou Peihua
Priority to US14/349,658 priority Critical patent/US20150021794A1/en
Publication of WO2013053162A1 publication Critical patent/WO2013053162A1/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G23/00—Other table equipment
    • A47G23/02—Glass or bottle holders
    • A47G23/0241—Glass or bottle holders for bottles; Decanters
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G23/00—Other table equipment
    • 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
    • B01F23/232—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids using flow-mixing means for introducing the gases, e.g. baffles
    • B01F23/2323—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids using flow-mixing means for introducing the gases, e.g. baffles by circulating the flow in guiding constructions or conduits
    • 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
    • B01F23/234—Surface aerating
    • B01F23/2341—Surface aerating by cascading, spraying or projecting a liquid into a gaseous atmosphere
    • B01F23/23411—Surface aerating by cascading, spraying or projecting a liquid into a gaseous atmosphere by cascading the liquid
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F25/00—Flow mixers; Mixers for falling materials, e.g. solid particles
    • B01F25/30—Injector mixers
    • B01F25/31—Injector mixers in conduits or tubes through which the main component flows
    • B01F25/312—Injector mixers in conduits or tubes through which the main component flows with Venturi elements; Details thereof
    • B01F25/3124—Injector mixers in conduits or tubes through which the main component flows with Venturi elements; Details thereof characterised by the place of introduction of the main flow
    • B01F25/31241—Injector mixers in conduits or tubes through which the main component flows with Venturi elements; Details thereof characterised by the place of introduction of the main flow the main flow being injected in the circumferential area of the venturi, creating an aspiration in the central part of the conduit
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F25/00—Flow mixers; Mixers for falling materials, e.g. solid particles
    • B01F25/40—Static mixers
    • B01F25/45—Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads
    • B01F25/452—Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads characterised by elements provided with orifices or interstitial spaces
    • B01F25/4521—Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads characterised by elements provided with orifices or interstitial spaces the components being pressed through orifices in elements, e.g. flat plates or cylinders, which obstruct the whole diameter of the tube
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
    • 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

  • This invention relates to a wine set; and more particularly to a wine cooler that allows the wine to be in full contact with air to dissipate the odor. Background technique
  • the general practice is to pour the wine into the wine glass after pouring the bottle or pour it into the larger volume of the machine to keep shaking, so that the red wine is in full contact with the oxygen in the air, causing the oxidation of the acid to achieve acid removal and long-term parking.
  • the fully oxidized wine has a better taste and mouthfeel, and will release a deeper aroma and make it more mellow.
  • the wine has been slightly shaken, which makes it necessary to wait for a long time.
  • the decanters described in CN200780012520.2, CN200920035535.7, CN200920070680.9, CN201020279543.9, CN201020675542.6, etc. are almost all based on the improvement of venturi and Bernoulli's law.
  • the problems of such decanters are: 1 It is not enough to speed up the flow of red wine by one time, and it is not enough to use the negative pressure to instantaneously contact the air to generate bubbles. It is not enough to completely soften and fully release the closed aroma of "sweating" for many years, and it cannot completely let the possibility exist. The sulphur odor is dissipated as quickly as possible, affecting the taste and quality.
  • the main object of the present invention is to provide a decanter that can make the wine and the air contact with the air multiple times, and the "glycine” is rapidly oxidized to remove the acidity and other miscellaneous smells generated by long-term parking.
  • One purpose is to provide a hygienic decanter that is easy to operate, does not block the intake passage, and is hygienic.
  • the technical solution adopted by the present invention is: designing a decanter comprising a mixing funnel opened on the body of the decanter, a mixing chamber extending into the bottom end of the wine funnel, and a bottom end of the mixing chamber Extending the formed wine funnel; the wine inlet funnel, the mixing chamber, and the wine dropping funnel are sequentially axially penetrated through the entire body of the decanter, and a shunt device is disposed in the wine hopper, the shunt device includes at least one guide a trachea, one end of the air guiding tube is accommodated in the mixing chamber, and the other end is provided with an umbrella end that can completely cover but does not block the air guiding tube passage; and the air guiding tube is further provided with a connection perpendicular to the axial direction of the air guiding tube
  • the connecting piece has a plurality of through holes, and the peripheral edge of the connecting piece is matched with the inner wall of the feeding funnel and divides the feeding funnel into upper and lower chambers.
  • the present invention further has the following technical features:
  • the diameter of the mixing chamber of the decanter is larger than the diameter of the wine hopper opening in communication with the lower end thereof, and is smaller than the diameter of the hopper funnel communicating with the upper end thereof, and the central axis of the mixing chamber, the hopper and the feeding funnel are in the same line on.
  • the air guiding tube connected to the umbrella end is provided with at least one air inlet hole.
  • the umbrella end, the air guiding tube and the connecting piece may be integrally formed by extrusion using a mold, or the three may be formed into an assemblable structure. It is also possible to integrally mold the air guiding tube and the connecting piece into a mold.
  • the inner wall of the wine hopper is horizontally provided with a step surface for holding the connecting piece.
  • the body of the decanter is further provided with a hand holding portion; the hand holding portion is a plastic bottle.
  • the decanter body and the flow dividing device are made of a transparent organic material.
  • the wine liquid is poured from the top of the umbrella end. Due to the reaction force of the wine liquid hitting the top of the umbrella end, the wine liquid covers the entire umbrella end and evenly spreads around and reaches the upper chamber.
  • the pressure also follows Increase; the flow rate of the wine is also accelerated to spray down to the next two chambers, and once again in contact with the air during the rapid spraying process to form a secondary hangover; the wine then flows into the mixing chamber, due to the mixing chamber The flow rate is less than the flow rate of the wine funnel.
  • a negative pressure is generated in the air duct passage which is accommodated in the mixing chamber at one end, so that a large amount of air is attracted to the mixing chamber and fully fused with the liquor, and the air bubbles are trapped. Quickly fall into the wine hopper and form a three-level hangover.
  • the beneficial effects of the invention are as follows: a three-stage split hangover is set, and the shunting process of each stage is a process in which the wine is in full contact with the air, and finally concentrated oxidation is performed in the mixing chamber to realize rapid hangover, thereby saving A large amount of hangover time; the negative oxygen ions produced by the wine's first two impacts and the rapid flow of the falling body accelerate the oxidation process and make the oxidation more fully, so that the internal pressure of the red wine molecular structure is released quickly, and the long-term high pressure is stored in the red wine.
  • the rapid oxidation of the glycolic acid in the wine makes the red wine taste concentrated and smooth and soft; at the same time, it avoids the defect that the air passage of the intake pipe and the dust outside the cup easily enter the mixing chamber with the negative pressure.
  • the decanter is made into a small hole outflow structure of the fluid in the large container under the action of gravity, and the flow speed of the liquor is accelerated, so that the pressure at the junction of the mixing chamber and the inlet port is smaller than the external pressure, and Enhance the ability to adsorb air, and the hand-held part of the plastic bottle can play the role of anti-slip and protect the sobering device;
  • the body is made of transparent material, which is convenient for observing the flow of the wine, increasing the beauty and appreciation;
  • the invention can expand the visual effect of the wine to produce obvious bubbles and enhance the effect of hangover;
  • the decanter of the invention can also be equipped with a separate base, and the decanter can be inserted into the base when it is idle, and can be used as a decoration, and the cup can be prevented from being placed at will. Pollution.
  • FIG. 1 is a schematic cross-sectional structural view of a decanter according to an embodiment of the present invention
  • FIG. 2 is a schematic perspective view of a decanter according to an embodiment of the present invention.
  • FIG. 3 is a schematic plan view showing a planar structure of a decanter according to an embodiment of the present invention.
  • FIG. 4 is a schematic structural view of a decanter having a hand holding portion according to an embodiment of the present invention. detailed description
  • the novel decanter according to the embodiment of the present invention comprises: a decanter body 10 made of transparent plexiglass or acrylic glue, which is sequentially opened along the center vertical direction of the decanter body 10.
  • the mixing chamber 30 and the wine hopper 40 extend longitudinally through the entire body 10 of the decanter, and ensure that the central axes of the wine hopper 60, the mixing chamber 30, and the hopper 40 are on the same line.
  • the diameter of the mixing chamber 30 is larger than the diameter of the mouth of the wine hopper 40 in communication with the lower end thereof, and is smaller than the diameter of the wine hopper 60 which is connected to the upper end thereof, and is in the middle of the inner wall of the wine hopper 60.
  • a step surface is also horizontally disposed; the new decanter body 10 of the above structure is integrally formed by extrusion of a mold.
  • a diverting device is further disposed in the wine hopper 60, and the diverting device includes a transparent air guiding tube 21 (of course, the air guiding tube 21 may also be multiple or opaque) in the middle of the air guiding tube 21 with the air guiding tube 21 as
  • the center is provided with a connecting piece 20 axially perpendicular to the air guiding tube 21, and the connecting piece 20 is sized and shaped to match the wine mixing funnel 60 to be brazed to the inner wall of the wine hopper 60 and placed on the step surface.
  • the connecting piece 20 is provided with a plurality of through holes 201 for passing the wine. Since the plurality of through holes 201 are assembled to form a shower effect, a top surface of the air guiding tube 21 is provided with a cover that can completely cover the air pipe.
  • the umbrella end 23 of the tracheal passage 210 of 21 is provided with one or two or more intake holes at the junction with the air duct 21 below the umbrella end 23.
  • the umbrella end 23, the air guiding tube 21, and the connecting piece 20 are made of the same material and integrally molded by a die.
  • the umbrella end 23, the air guiding tube 21, and the connecting piece 20 may also be an assembly structure that can be assembled;
  • the air guiding tube 21 and the connecting piece 20 are integrally molded by a die, and the umbrella end 23 and the air guiding tube 21 are connected by an attachable structure; the connecting piece 20 of the flow dividing device is matched and placed on the step surface, and then the fixing piece is fixed.
  • One end of the air guiding tube 21 is accommodated in the mixing chamber 30, and the connecting piece 20 divides the feeding funnel 60 into upper and lower chambers.
  • the blending of wine liquor 1 and air 2 throughout the body of the decanter 10 is to pour the wine liquid 1 from the top of the umbrella end 23, due to the reaction force of the wine liquid 1 striking the top of the umbrella end 23 Underneath, the wine liquid 1 covers the entire umbrella end 23 and evenly spreads down and reaches the upper chamber, and the wine liquid 1 contacts the large area of the air and forms a first-level hangover due to the impact and rapid scattering; The liquid 1 permeates through the through hole 201 of the connecting piece 20 and is sprinkled downward. As the upper chamber wine increases, the pressure also increases; the flow rate of the wine liquid 1 is also accelerated and sprayed down to the lower chamber.
  • the air is again contacted and merged with the air to form a secondary decanting; the wine liquid 1 flows into the mixing chamber 30, and the flow rate of the mixing chamber 30 is smaller than the flow rate of the feeding funnel 60, under the action of the upper pressure.
  • the tracheal passage 210 of the air duct 21 accommodated in the mixing chamber 30 at one end generates a negative pressure, so that a large amount of air 2 is taken from the intake port below the umbrella end 23 through the tracheal passage 210. Introduced into the mixing chamber 30 with a full integration of the wine was contacted by the mixed solution after the wine and a rapid fall within the bubbles mixed liquor to form a three hopper 40 and hangover.
  • the shunting process of each stage is the process of full contact between wine liquid 1 and air 2, concentrated oxidation in the mixing chamber to achieve rapid hangover, saving a lot of time for hangover; the first two impacts of wine liquor 1 and the rapid flow of falling bodies
  • the generated negative oxygen ions accelerate the oxidation process and make the oxidation more complete, so that the internal pressure of the red wine molecular structure is released rapidly, so that the long-term high-pressure storage of the sweet-scented glycine in the red wine can make the wine liquid 1 taste concentrated.
  • the slip is soft; at the same time, the defects that easily block the air passage 210 and the outer wall of the decanter body 10 easily enter the mixing chamber 30 with the negative pressure are avoided.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Table Devices Or Equipment (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

一种醒酒器，包括依轴向贯通整个醒酒器本体的进酒漏斗、混合腔、出酒漏斗，在进酒漏斗内设置导气管，其一端容置于混合腔内，另一端上设置有可以完全遮盖但不堵塞导气管通道的伞端，在导气管上还设置有垂直于导气管轴向的、具有若干通孔的连接片，连接片周缘匹配内接于进酒漏斗内壁并将进酒漏斗分为上下两腔室。该醒酒器能使葡萄酒与空气多次接触，同时避免堵塞进气管并阻隔粉尘。

Description

一种醒酒器
技术领域
本发明涉及一种酒具； 尤其涉及使葡萄酒与空气充分接触使异味消散的醒 酒器。 背景技术
葡萄酒是一种追求时尚和生活品质的象征， 随着人们生活水平的提高以及 葡萄酒文化的深入和推广， 葡萄酒的销量逐年呈增长的趋势。 但饮用葡萄酒也 有较多的讲究， 由于葡萄酒长期处于密封状态下保存， 所产生 "甘宁酸" 物质 其味道酸涩， 还有类似硫化氢、 硫磺、 so2异味存在； 因此在开启瓶装葡萄酒 后不宜立即直接饮用， 而是需要先进行充分氧化葡萄酒； 此过程即为醒酒； 醒 酒的主要目的有三个方面： 第一使得葡萄酒口感柔顺， 第二使得葡萄酒的果香 可以充分的散发， 第三使得葡萄酒瓶底的沉淀不会影响葡萄酒口感并加速甘宁 的氧化使酒入口更柔顺。
一般的做法是在开瓶之后， 把葡萄酒倒入酒杯或者倒入容积较大的器亚内 不停晃动， 令红酒与空气中氧气充分接触， 致甘宁酸氧化， 达到去除酸涩及长 期停放产生的其他杂味的目的， 充分氧化后的葡萄酒的味道和口感更加好， 且 会释放出更深层的香气， 饮用起来更香醇。 而在整个醒酒的过程中， 葡萄酒一 直处于被轻微晃动的状态， 这使得醒酒往往需要等待很长的一段时间。 但这个 醒酒过程操作耗时长， 复杂； 加上醒酒器亚的笨重与体积的庞大， 往往造成使 用上的不便；如果缩短醒酒的时间，则无法保障葡萄酒的品质，特别是采用 "假 熟" 的葡萄酿造的葡萄酒。
为了解决上述问题， 目前市面上出现了多种醒酒器， 如中国专利
CN200780012520.2 、 CN200920035535.7 、 CN200920070680.9 、 CN201020279543.9, CN201020675542.6 等记载的醒酒器， 几乎都是基于文丘 里管及伯努利定律改进而成， 这类醒酒器的问题在于： 1 )仅靠一次加快红酒的 流动速度， 利用负压瞬间与空气接触产生气泡是不够充分的， 无法完全使 "沉 睡" 多年的 "甘宁" 软化、 充分释放封闭的香气， 也不能完全让可能存在的硫 化物气味得以尽快地消散， 影响口感和品质； 2 )进气通道离手执部很近， 操作 时往往容易堵塞气孔的情况发生， 另外手执部及外杯壁上的灰尘也容易随负压 被吸入通道内， 影响葡萄酒的卫生。 因此有必要设计一种既能快速醒酒， 又可 使酒液与空气充分混合的醒酒器。 发明内容
为了克服现有醒酒器使葡萄酒与空气混合不充分， 无法完全氧化 "甘宁酸" 和消散葡萄酒中可能存在的硫化物气味， 从而影响口感和品质的问题， 以及进 气通道离手执部很近， 操作时容易堵塞气孔和外杯壁上的灰尘容易随负压被吸 入通道内的不足； 本发明的主要目的在于提供一种可以使葡萄酒与空气多次充 分接触， 致 "甘宁酸" 快速氧化， 达到去除酸涩及长期停放产生的其他杂味的 醒酒器， 本发明的另外一个目的在于提供操作方便、 不堵塞进气通道且卫生的 醒酒器。
为了达到上述目的至少之一， 本发明所采取的技术方案是： 设计一款醒酒 器， 包括开设于醒酒器本体上的进酒漏斗、 进酒漏斗底端延伸部的混合腔、 混 合腔底端延伸形成的出酒漏斗； 所述的进酒漏斗、 混合腔、 出酒漏斗依次轴向 贯通整个醒酒器本体， 在所述的进酒漏斗内还设置有一分流装置， 该分流装置 包括至少一导气管， 该导气管的一端容置于混合腔内， 其另一端上设置有一可 以完全遮盖但并不堵塞该导气管通道的伞端； 在导气管上还设置有垂直于导气 管轴向的连接片， 该连接片上具有若干通孔， 所述的连接片周缘匹配内接于进 酒漏斗内壁并将进酒漏斗分成了上、 下两腔室。
为了达到更好的发明目的， 本发明还进一步具有以下技术特征：
进一步； 醒酒器的混合腔直径大于与其下端联通处的出酒漏斗口直径， 并 小于与其上端联通的进酒漏斗直径， 所述的混合腔、 出酒漏斗、 进酒漏斗的中 心轴线在同一直线上。
进一步； 所述与伞端连接的导气管处开设有至少一个进气孔。
进一步； 所述的伞端、 导气管、 连接片可以采用模具挤压一体成型， 或者 三者形成为可组装结构。 也可以将导气管、 连接片二者为模具挤压一体成型。
进一步；所述的进酒漏斗内壁上水平开设有一道用于盛放连接片的台阶面。 进一步； 所述的醒酒器本体上还设置有手执部； 该手执部为胶圏。
进一步； 所述的醒酒器本体及分流装置为透明的有机材料制成。
上述醒酒器在使用时， 是将葡萄酒液从伞端顶部倒下， 由于葡萄酒液撞击 伞端顶部的反作用力下， 使得酒液覆盖整个伞端并向四周均匀散开落下并到达 上腔室， 由于撞击与快速的散落形成与空气较大面积的接触并形成一级醒酒； 接着， 酒液渗过连接片上的通孔并向下滴落， 随着上腔室酒液增多， 压力也随 之增大； 酒液的流量也随之加速喷洒下来并到达下两腔室， 在快速喷洒过程中 又一次与空气进行接触融合并形成二级醒酒； 酒液随之流入混合腔， 由于混合 腔的流量小于进酒漏斗流量， 在上部压强的作用下， 一端容置于混合腔内的导 气管通道就产生负压， 使大量的空气被吸引至混合腔内与酒液充分融合接触， 并夹杂气泡快速下落至出酒漏斗内并形成三级醒酒。
本发明的有益效果在于： 设置三级分流醒酒， 每级的分流过程都是葡萄酒 与空气充分接触的过程， 最后在混合腔内进行集中氧化实现快速醒酒， 节约了 大量的醒酒时间； 葡萄酒经过前两次的撞击、 落体的快速流动所产生的负氧离 子更加速氧化进程， 且使氧化更为充分， 从而令红酒分子结构内部压力迅速释 放， 长期高压存放于红酒中的甘宁酸快速氧化， 使红酒味道浓缩香滑柔和； 同 时避免了容易堵塞进气管通道及杯体外粉尘容易随负压进入混合腔的缺陷。
利用伯努利定律， 将醒酒器制成大容器内的流体在重力作用下的小孔出流 结构，加快酒液的流动速度，使混合腔与进气孔道连接处的压力小于外部压强， 并增强吸附空气的能力， 另外套设胶圏的手执部起到防滑和保护醒酒器具的作 用； 采用透明材料制作本体， 便于观察酒液的流动， 增加美感和观赏性； 出酒 漏斗向下逐渐扩大可使酒液产生明显的气泡， 增强醒酒效果的视觉观感； 本发 明的醒酒器还可以配备独立底座， 醒酒器闲置时插入底座内可当成摆设欣赏， 亦可避免杯体任意摆放而被污染。 附图说明
图 1是本发明实施例醒酒器的剖面结构示意图；
图 2是本发明实施例醒酒器立体结构示意图；
图 3是本发明实施例醒酒器平面结构示意图；
图 4是本发明实施例醒酒器具有手执部的结构示意图。 具体实施方式
为使本发明的目的、 技术方案和优点更加清楚， 下面将结合附图对本发明 作进一步地详细描述。
请参考图 1至图 4; 如图所示， 本发明实施例的新型醒酒器包括： 采用透 明有机玻璃或亚克力胶制成的醒酒器本体 10, 沿醒酒器本体 10中心竖直方向 依次开设的上宽下窄形的进酒漏斗 60; 该进酒漏斗 60底端的延伸部设计为混 合腔 30; 该混合腔 30的底端延伸部设计为上窄下宽出酒漏斗 40; 其中进酒漏 斗 60、 混合腔 30、 出酒漏斗 40纵向贯通整个醒酒器本体 10, 并保证进酒漏斗 60、 混合腔 30、 出酒漏斗 40三者的中心轴线在同一直线上。 （当然其不在一直 线上也是可以的）其中混合腔 30的直径大于与其下端联通处的出酒漏斗 40口 直径， 并小于与其上端联通的进酒漏斗 60直径， 在进酒漏斗 60内壁中间部位 上还水平设置了一道台阶面；上述结构的新型醒酒器本体 10经模具挤压一体形 成。
在进酒漏斗 60内还设置有一支分流装置，该分流装置包括一根透明的导气 管 21 , (当然导气管 21也可以是多根， 或不透明）在导气管 21的中部以导气 管 21为中心设有一个与导气管 21轴向垂直的连接片 20, 连接片 20的大小及 其形状与进酒漏斗 60匹配以与进酒漏斗 60内壁吻合^钎接，并安置于台阶面上， 该连接片 20上开设有多个用以通过酒液的通孔 201 , 由于多个通孔 201集合形 成了花洒效果，在导气管 21的顶端上设置有一可以完全遮盖并不堵塞该导气管 21的气管通道 210的伞端 23 ,在伞端 23下方与导气管 21连接处开设有一个或 两个甚至更多个的进气孔。 所述的伞端 23、 导气管 21、 连接片 20为同一材质 并经模具挤压一体成型， 当然伞端 23、 导气管 21、 连接片 20三者也可以为可 组装的连接结构； 还可以将导气管 21、 连接片 20二者为模具挤压一体成型， 伞端 23与导气管 21为可组装的连接结构等连接方式；将分流装置的连接片 20 匹配放置于台阶面上固定， 届时导气管 21的一端就容置于混合腔 30内， 连接 片 20将进酒漏斗 60分成了上、 下两腔室。
本发明的原理是基于伯努利定律实现醒酒工作； 伯努利定律方程为 p+ p gh+(l/2)* p Ya2=C 式中 p、 p 、 v分别为流体的压强、 密度和速度； h为铅 垂高度； g为重力加速度； c为常量。 由伯努利方程可以看出， 流速高处压力低， 流速氏处压力高。
图 1为本发明的具体操作时，葡萄酒液 1与空气 2在整个醒酒器本体 10内 的融合是将葡萄酒液 1从伞端 23顶部倒下， 由于葡萄酒液 1撞击伞端 23顶部 的反作用力下，使得葡萄酒液 1覆盖整个伞端 23并向四周均匀散开落下并到达 上腔室， 由于撞击与快速的散落使得葡萄酒液 1与空气较大面积的接触并形成 一级醒酒； 接着， 葡萄酒液 1渗过连接片上 20的通孔 201并向下洒落， 随着上 腔室酒液增多， 压力也随之增大； 葡萄酒液 1的流量也随之加速喷洒下来并到 达下腔室， 在快速喷洒过程中又一次与空气进行接触融合并形成二级醒酒； 葡 萄酒液 1随之流入混合腔 30, 由于混合腔 30的流量小于进酒漏斗 60的进酒流 量，在上部压强的作用下，一端容置于混合腔 30内的导气管 21的气管通道 210 就产生负压，使大量的空气 2从伞端 23下方的进气孔经气管通道 210被吸引至 混合腔 30内与葡萄酒液 1充分融合接触，经充分混合后的葡萄酒液 1并夹杂气 泡快速下落至出酒漏斗 40内并形成三级醒酒。每级的分流过程都是葡萄酒液 1 与空气 2充分接触的过程， 在混合腔内进行集中氧化实现快速醒酒， 节约了大 量的醒酒时间； 葡萄酒液 1经过前两次的撞击、 落体的快速流动所产生的负氧 离子更加速氧化进程， 且使氧化更为充分， 从而令红酒分子结构内部压力迅速 释放， 使之长期高压存放于红酒中的甘宁酸快速氧化， 使葡萄酒液 1味道浓缩 香滑柔和；同时避免了容易堵塞气管通道 210及醒酒器本体 10外壁粉尘容易随 负压进入混合腔 30的缺陷。
上述实施例只为说明本发明的技术构思及特点， 其目的在于让本领域内的 技术人员能了解本发明的内容并据以实施，并不能以此限制本发明的保护范围， 凡根据本发明的核心技术的思想实质所作的等效变化或装饰， 都应涵盖在本发 明的保护范围内。

Claims

权利要求书
1. 一种醒酒器， 包括开设于醒酒器本体上的进酒漏斗、 进酒漏斗底端延伸 部的混合腔、 混合腔底端延伸形成的出酒漏斗； 所述的进酒漏斗、 混合腔、 出 酒漏斗依次轴向贯通整个醒酒器本体， 其特征在于： 在所述的进酒漏斗内还设 置有一分流装置， 该分流装置包括至少一导气管， 该导气管的一端容置于混合 腔内， 其另一端上设置有一可以完全遮盖但并不堵塞该导气管通道的伞端； 在 导气管上还设置有垂直于导气管轴向的连接片， 该连接片上具有若干通孔， 所 述的连接片周缘匹配内接于进酒漏斗内壁并将进酒漏斗分成了上、 下两腔室。
2. 根据权利要求 1所述的醒酒器， 其特征在于： 所述的混合腔的直径大于 与其下端联通处的出酒漏斗口直径， 并小于与其上端联通的进酒漏斗直径， 所 述的混合腔、 出酒漏斗、 进酒漏斗的中心轴线在同一直线上。
3. 根据权利要求 1所述的醒酒器， 其特征在于： 在伞端下方与其连接的导 气管处开设有至少一个进气孔。
4. 根据权利要求 1所述的醒酒器， 其特征在于： 所述的伞端、 导气管、 连 接片为模具挤压一体成型， 或为可组装结构。
5. 根据权利要求 1所述的醒酒器， 其特征在于： 所述的导气管、 连接片为 一体成型。
6. 根据权利要求 1所述的醒酒器， 其特征在于： 所述的进酒漏斗内壁上水 平开设有台阶， 所述连接片设置于所述台阶上。
7. 根据权利要求 1至 6任何一项所述的醒酒器， 其特征在于： 所述的醒酒 器本体上还设置有手执部， 该手执部为胶圏。
8. 根据权利要求 1所述的醒酒器， 其特征在于： 所述的醒酒器本体及分流 装置为透明的有机材料制成。
PCT/CN2011/081976 2011-10-14 2011-11-09 一种醒酒器 WO2013053162A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US14/349,658 US20150021794A1 (en) 2011-10-14 2011-11-09 Wine Decanter

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN2011103122609A CN102349810B (zh) 2011-10-14 2011-10-14 一种醒酒器
CN201110312260.9 2011-10-14

Publications (1)

Publication Number Publication Date
WO2013053162A1 true WO2013053162A1 (zh) 2013-04-18

Family

ID=45573534

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2011/081976 WO2013053162A1 (zh) 2011-10-14 2011-11-09 一种醒酒器

Country Status (3)

Country Link
US (1) US20150021794A1 (zh)
CN (1) CN102349810B (zh)
WO (1) WO2013053162A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815800A (zh) * 2014-03-25 2014-05-28 赵东顺 一种葡萄酒醒酒器

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102349810B (zh) * 2011-10-14 2013-09-11 周培华 一种醒酒器
CN102697405A (zh) * 2012-05-29 2012-10-03 马惠馨 醒酒器
CN102805570B (zh) * 2012-07-31 2016-04-27 方汉林 醒酒器
CN102860765A (zh) * 2012-10-13 2013-01-09 李洁华 一种潜水式吸气醒酒器
CN105231907A (zh) * 2014-03-25 2016-01-13 赵东顺 一种葡萄酒醒酒专用瓶及其使用方法
US11219871B2 (en) * 2017-03-10 2022-01-11 Pronto Concepts Inc. Liquid diffusing filter
US10500552B1 (en) * 2017-08-30 2019-12-10 Chang Hsien Liu Decant device
EP3453291A1 (en) * 2017-09-08 2019-03-13 Chang Hsien Liu Decant device
CN107647798A (zh) * 2017-11-16 2018-02-02 李祖应 可调式气液混合装置
US10220357B1 (en) * 2018-06-26 2019-03-05 Huang Liang Precision Enterprise Co., Ltd. Decanter for bottled wine
CN110313849A (zh) * 2019-07-27 2019-10-11 河南科知科技服务有限公司 一种红酒醒酒器
US11980852B1 (en) 2020-04-02 2024-05-14 Jeffrey Larson Wine funnel

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN201722364U (zh) * 2010-05-01 2011-01-26 东莞精博电子科技有限公司 混气式醒酒器
CN201778020U (zh) * 2010-08-02 2011-03-30 珠海市科力通电器有限公司 一种新型醒酒器
CN201861431U (zh) * 2010-10-25 2011-06-15 王伯风 一种葡萄酒氧化醒酒器
CN201958676U (zh) * 2011-01-24 2011-09-07 熊黎明 新型醒酒器
CN102349810A (zh) * 2011-10-14 2012-02-15 周培华 一种醒酒器

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7614614B2 (en) * 2006-02-15 2009-11-10 Exica, Inc. Venturi apparatus
US8925443B2 (en) * 2010-12-20 2015-01-06 True Fabrications, Inc. Variably throttled beverage aerator
CN202287926U (zh) * 2011-10-14 2012-07-04 周培华 一种醒酒器

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN201722364U (zh) * 2010-05-01 2011-01-26 东莞精博电子科技有限公司 混气式醒酒器
CN201778020U (zh) * 2010-08-02 2011-03-30 珠海市科力通电器有限公司 一种新型醒酒器
CN201861431U (zh) * 2010-10-25 2011-06-15 王伯风 一种葡萄酒氧化醒酒器
CN201958676U (zh) * 2011-01-24 2011-09-07 熊黎明 新型醒酒器
CN102349810A (zh) * 2011-10-14 2012-02-15 周培华 一种醒酒器

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815800A (zh) * 2014-03-25 2014-05-28 赵东顺 一种葡萄酒醒酒器
CN103815800B (zh) * 2014-03-25 2016-02-10 赵东顺 一种葡萄酒醒酒器

Also Published As

Publication number Publication date
US20150021794A1 (en) 2015-01-22
CN102349810A (zh) 2012-02-15
CN102349810B (zh) 2013-09-11

Similar Documents

Publication Publication Date Title
WO2013053162A1 (zh) 一种醒酒器
US8517350B2 (en) Venturi apparatus for pouring and aereating beverages
CN102885584B (zh) 快速动力式醒酒器
CN201614368U (zh) 旋流醒酒器
CN201958676U (zh) 新型醒酒器
US20130255505A1 (en) Venturi-Type Wine Aerator With Adjustable Aeration
US9067703B2 (en) Self-aerating wine bottle
JP2012161596A (ja) 流体下降装置及びその支持具
WO2011117975A1 (ja) 流体下降装置
WO2017012494A1 (zh) 风动醒酒装置及具有该装置的摇晃式醒酒壶
CN202287926U (zh) 一种醒酒器
CN201620157U (zh) 响声导流醒酒器
CN202891689U (zh) 集气式醒酒器
JPH09118338A (ja) 吸気口を備えた壜およびその補助口
CN217118223U (zh) 具有导气结构的醒酒器
CN206006787U (zh) 一种新型带通道茶盘
CN203619388U (zh) 分散式醒酒器
CN105193305B (zh) 一种无动力循环醒酒杯具
CN208192928U (zh) 可调式气液混合装置
CN204336764U (zh) 醒酒器支架
CN202436921U (zh) 一种醒酒壶
CN2484273Y (zh) 一种改进的无负压容器出液嘴
CN201605261U (zh) 一种醒酒器结构
CN113729521A (zh) 具有导气结构的醒酒器
CN204379039U (zh) 组合醒酒装置

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11874108

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 14349658

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11874108

Country of ref document: EP

Kind code of ref document: A1