WO2017012494A1 - 风动醒酒装置及具有该装置的摇晃式醒酒壶 - Google Patents

风动醒酒装置及具有该装置的摇晃式醒酒壶 Download PDF

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Publication number
WO2017012494A1
WO2017012494A1 PCT/CN2016/089884 CN2016089884W WO2017012494A1 WO 2017012494 A1 WO2017012494 A1 WO 2017012494A1 CN 2016089884 W CN2016089884 W CN 2016089884W WO 2017012494 A1 WO2017012494 A1 WO 2017012494A1
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container
wind wheel
pneumatic
wine
cover body
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PCT/CN2016/089884
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English (en)
French (fr)
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马惠馨
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马惠馨
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Publication of WO2017012494A1 publication Critical patent/WO2017012494A1/zh

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    • 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
    • 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
    • B01F33/40—Mixers using gas or liquid agitation, e.g. with air supply tubes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application

Definitions

  • the utility model relates to a wine hang-up device for wine, in particular to a wind-driven hang-up device and a swaying hangover kettle having the same.
  • the wine in the bottle is like a sleeping beauty, although beautiful but lacking aura, and waking up can make the wine aura.
  • the tannins in the wine will gradually oxidize, and the fragrance will gradually evaporate along with the oxidation process, and the taste of the wine will become more mellow and soft.
  • premium wines they need to be awake because of their high tannin content.
  • waking up can improve its taste and, more importantly, its potential for quality.
  • Wines that need to be hangover include most Cabernet Sauvignon, Syrah, Malbec, Petit Syrah and many Italian wines such as Barolo. ), Chianti, Montepulciano d'Abuzzo and Super-Tuscans.
  • the wine can be exposed to the air in a large area (the space and opening of the decanter is large), thereby accelerating the softening and full release of tannins. Closed aroma.
  • This process is Breathing, commonly known as "breathing.”
  • the sommelier will generally consult the customer: Do you need to wake up? The aim is to allow the possible sulphur odor to dissipate as quickly as possible.
  • An object of the present invention is to provide a pneumatic hang-up device. Another object of the present invention is to provide a rocking sober with the device.
  • a pneumatic hang-up device including a The cover body covers the mouth of the open container, the cover body is provided with a wind wheel and a motor, and the rotating shaft of the motor is connected with the wind wheel, the wind wheel is mounted on the lower part of the cover body and the lower end surface thereof is a closed plane, the wind wheel Mainly composed of impeller and bottom plate, the impeller is arranged around the rotating shaft of the motor, the bottom plate is arranged under the impeller, the cover body is also provided with an air inlet, the air inlet is arranged above the wind wheel, the edge of the cover body or the side wall of the container is provided There is an air outlet.
  • the motor drives the wind wheel to rotate, the airflow sucked from the air inlet is blown by the wind wheel to the inner wall of the container, and then reflected by the inner wall of the container, and then blown to the red wine at the bottom of the container, and finally discharged from the air outlet.
  • the airflow is blown to the inner wall of the container by the wind wheel, and then reflected by the inner wall of the container and blown to the red wine at the bottom of the container, thereby driving the red wine to shake, thereby achieving the purpose of rapid hangover.
  • the pneumatic sobering device does not come into contact with red wine, which is not only cleaner and more hygienic, but also easier to clean after use. Since the airflow is reflected by the inner wall of the container and blown to the red wine, the flow velocity of the airflow is greatly reduced, and the flow is made more gentle.
  • the red wine When the steady state is reached, the red wine is periodically rotated along the inner wall of the container, and the method of directly blowing the red wine is Compared, it can reduce the oxidation or volatilization of flavor substances in red wine, which is beneficial to ensure the quality of red wine.
  • the lower portion of the bottom plate is further provided with a stirring column coaxial with the stirring column.
  • the stirring column extends from the bottom plate to the bottom of the container in a streamline shape, and the diameter of the lower end surface of the stirring column is smaller than the diameter of the upper end surface of the stirring column.
  • the agitating column is detachably coupled to the bottom plate.
  • the stirring column and the bottom plate can be connected by screwing or screwing or snapping. Since some aged red wines are easily oxidized or volatilized due to flavor substances, it is not suitable to accelerate the tannin softening by using a large area of contact air, and the stirring column can be removed at this time.
  • the outer peripheral wall of the stirring column is provided with a wine cell, and the wine cell is spirally raised to the lower surface of the bottom plate along the rotation direction of the stirring column.
  • the cover body is further provided with a control panel, and the control panel is provided with a step switch for adjusting the rotational speed of the motor.
  • the speed of the wind wheel and the time of hangover can be adjusted according to the variety of the red wine to achieve the best hangover effect.
  • the stepper switch is a touch switch.
  • the pneumatic hangover device is more upscale and easy to control.
  • the lower surface of the cover is further provided with an LED light. Therefore, when the wine is hanged, the light can be matched to achieve the effect of the drinking atmosphere.
  • the cover body is further provided with a charging circuit and a battery inside.
  • the pneumatic soaking device is more convenient to use.
  • the pneumatic sowing device is in closed connection with the container.
  • the wind-driven decanting device is more efficient in waking up and can reduce the volatilization of red wine.
  • the portion of the lid that is in contact with the container is provided with a flexible apron. Thereby the lid is in closer contact with the container.
  • the flexible apron is disposed on the lower surface of the cover, and the flexible rubber ring has a width of 1 to 5 cm.
  • the pneumatic soaking device can seal with the mouth of the container by its own gravity.
  • the wider flexible apron allows the pneumatic soaking device to be matched to a variety of caliber containers.
  • a swaying hanger including a kettle body and a lid, and the lid is a pneumatic hangover device.
  • the swaying sober can achieve the traditional swaying effect.
  • the red wine that is used to sober up the shake-up sober has a more traditional flavor.
  • FIG. 1 is an assembled view of a pneumatic hang-up device according to an embodiment of the present invention.
  • FIG. 2 is a schematic view showing the bottom structure of the pneumatic hangover device shown in FIG. 1.
  • FIG. 3 is a schematic structural view of a wind wheel of the wind-driven decanting device shown in FIG. 1.
  • Fig. 4 is a view showing a state of use of the pneumatic hangover device shown in Fig. 1.
  • FIG. 5 is a schematic structural view of a wind wheel of a wind-driven decanting device according to another embodiment of the present invention.
  • FIG. 6 is a schematic structural view of a wind wheel of a wind-driven decanting device according to still another embodiment of the present invention.
  • FIG. 7 is a schematic structural view of a rocking type hip flask according to an embodiment of the present invention.
  • FIG. 8 is a schematic structural view of a shaking type jug according to another embodiment of the present invention.
  • FIG. 1 through 4 schematically illustrate a pneumatic hangover device in accordance with an embodiment of the present invention.
  • the device includes a cover 1 that can be placed over the mouth of an open container.
  • the cover 1 is composed of an upper cover 11 and a lower cover 12.
  • the cover 1 is provided with a rotor 2 and a motor 3.
  • the rotating shaft of the motor 3 is connected to the rotor 2 .
  • a charging circuit 4 and a battery 41 connected to the motor 3 are also provided inside the cover 1.
  • the wind wheel 2 is mounted on the lower portion of the cover body 1 and its lower end surface is a closed plane.
  • the wind wheel 2 is mainly composed of an impeller 21 and a bottom plate 22.
  • the impeller 21 is provided around the rotating shaft of the motor 3.
  • the bottom plate 22 is provided below the impeller 21.
  • the cover 1 is further provided with an air inlet 122, and the air inlet 122 is disposed above the wind wheel 21.
  • An air outlet 121 is provided at an edge portion of the cover 1.
  • the cover 1 is also provided with a control panel 5.
  • the control panel 5 is provided with a step switch 51 for adjusting the rotational speed of the motor 3. Thereby, the rotation speed of the wind wheel 2 and the time of hanging can be adjusted according to the variety of red wine to achieve the best hangover effect.
  • the step switch 51 is a touch switch. In other embodiments, the step switch 51 can also be a button switch or a rotary switch.
  • the lower cover 12 is also provided with an LED lamp, which can also cooperate with the light when hanging, to achieve the effect of setting a drinking atmosphere.
  • a flexible rubber ring 123 is disposed on the lower surface of the lower cover 12.
  • the flexible rubber ring 123 has a width of 2 cm.
  • the pneumatic hang-up device can seal with the mouth of the container by its own gravity.
  • the wider flexible apron 123 allows the pneumatic soaking device to be matched to a variety of caliber containers.
  • the flexible apron 123 may also have a width of 1 cm, 3 cm, or 5 cm.
  • Fig. 4 schematically shows a state of use of the pneumatic hangover device.
  • the cover 1 is placed on a red wine glass 6.
  • the pneumatic sowing device is sealed with the red wine cup 6 by the self-gravity by the flexible rubber ring 123.
  • the pneumatic hangover device can be used to quickly hang up the red wine in the red wine glass 6.
  • the red wine cup 6 When in use, the red wine cup 6 is poured into about half of the wine glass, and the motor 3 is driven to rotate the wind wheel 2, and the airflow sucked from the air inlet 122 is blown by the wind wheel 2 toward the inner wall of the red wine cup 6, and then passed through the inner wall of the red wine cup 6. After reflection, the red wine is blown to the bottom of the red wine glass 6, and finally discharged from the air outlet 121. The airflow is reflected by the inner wall of the red wine cup 6 and blows to the bottom of the red wine, thereby driving the red wine to shake, achieving the purpose of rapid hangover.
  • the red wine cup 6 was blown by the airflow, and it was shaken in a disordered state. At this time, the red wine was blown by the airflow to the inner wall of the red wine cup 6, and there was no obvious law. After about 2 minutes, the shaking of the red wine tends to be stable, and finally it rotates periodically along the inner wall of the red wine cup 6 at a constant speed.
  • the rotation period of the red wine is related to the inner diameter of the wine glass 6 and the speed of the air flow. The smaller the inner diameter, the faster the air flow and the shorter the rotation period of the red wine.
  • the pneumatic sobering device does not come into contact with red wine, which is not only cleaner and more hygienic, but also easier to clean after use. Since the airflow is reflected by the inner wall of the red wine cup 6 and blown to the red wine, the flow velocity of the airflow is greatly reduced, and the flow is made more gentle. When the steady state is reached, the red wine is periodically rotated along the inner wall of the red wine cup 6, and is directly blown toward the red wine. Compared with the gas method, the flavor substance in the red wine can be oxidized or volatilized, thereby ensuring the quality of the wine.
  • Fig. 5 schematically shows a wind wheel 2 of a pneumatic decanting device according to another embodiment of the present invention.
  • the difference from Embodiment 1 is that a lower portion of the bottom plate 22 is provided with a stirring column 23 coaxial therewith.
  • the stirring column 23 and the bottom plate 22 are detachably connected by a snap.
  • the agitating column 23 is streamlined from the bottom plate 22 toward the bottom of the container.
  • the diameter of the lower end surface of the stirring column 23 is smaller than the diameter of the upper end surface of the stirring column.
  • the agitating column 23 and the bottom plate 22 may also be connected by screwing or screwing.
  • the red wine rises along the outer wall of the stirring column 23 until it reaches the bottom plate 22 due to the surface tension, and the red wine is raked by the bottom plate 22 toward the inner wall of the container due to the centrifugal force, and finally flows down from the inner wall of the container.
  • the wine is exposed to the air in a large area, thereby accelerating the softening of the tannin and fully releasing the closed aroma, which is very suitable for the hangover of the young wine.
  • Fig. 6 schematically shows a wind wheel 2 of a pneumatic hangover device according to yet another embodiment of the present invention.
  • the difference from the second embodiment is that the outer peripheral wall of the stirring column 23 is provided with a wine pitch 231.
  • the wine cell 231 is spirally raised in the direction of rotation of the stirring column 23 to the lower surface of the bottom plate. Thereby, more red wine can be smashed to the inner wall of the container by the bottom plate, thereby further increasing the contact area between the wine and the air.
  • Fig. 7 schematically shows a rocking sober according to an embodiment of the present invention.
  • the apparatus includes a kettle body 7 and the pneumatic hangover device of the second embodiment.
  • the cover 1 covers the mouth of the kettle body 7 as a lid.
  • a stirring column 23 is provided at the lower portion of the wind wheel 2.
  • the wind wheel 2 and the stirring column 23 are located inside the kettle body 7.
  • the kettle body 7 also has a spout 71.
  • the spout 71 can also be used as an air outlet. After the hangover is completed, the red wine can be poured directly from the spout 71.
  • the shake-up sober can make the wine contact the air in a large area, thus accelerating the softening of the tannin and fully releasing the closed aroma, which is very suitable for the hangover of the young wine.
  • Fig. 7 schematically shows a rocking sober according to another embodiment of the present invention.
  • the difference from Embodiment 4 is that the kettle body 7 is a conventional large belly hanger.
  • the lid body 1 is placed as a stopper on the mouth of the kettle body 7, and the wind wheel 2 is located inside the kettle body 7. After the hangover is completed, the lid 1 needs to be pulled out, and the red wine is poured out from the mouth of the kettle body 7.
  • the swaying sober can achieve the traditional swaying effect.
  • the red wine that is used to sober up the shake-up sober has a more traditional flavor and is especially suitable for some old wines.

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Abstract

一种风动醒酒装置及摇晃式醒酒壶。该风动醒酒装置包括一个可以覆盖在敞口容器的口部的盖体（1），盖体（1）设有风轮（2）和电机（3），电机（3）的转轴与风轮（2）相连接，风轮（2）安装在盖体（1）的下部且其下端面为封闭的平面。风轮（2）主要由叶轮（21）和底板（22）组成，叶轮（21）设于电机（3）的转轴的四周，底板（22）设于叶轮（21）的下方。盖体（1）还设有进气口（122），进气口（122）设于风轮（2）的上方，盖体（1）边缘或者容器侧壁设有出气口（121）。当电机（3）驱动风轮（2）旋转时，从进气口（122）吸入的气流由风轮（2）吹向容器内壁，再经容器内壁反射后吹向容器底部的红酒，最后从出气口（121）排出。采用该风动醒酒装置，气流由风轮（2）吹向容器内壁，再经容器内壁反射后吹向容器底部的红酒，从而驱动红酒进行摇晃，达到快速醒酒的目的。

Description

风动醒酒装置及具有该装置的摇晃式醒酒壶 技术领域
本实用新型涉及红酒的醒酒装置，特别涉及一种风动醒酒装置及具有该装置的摇晃式醒酒壶。
背景技术
瓶中的葡萄酒就如沉睡的美人，虽美但缺乏灵气，而醒酒能让葡萄酒的灵气焕发。在葡萄酒与清新的空气接触，充分呼吸之时，葡萄酒中的单宁会逐渐氧化，其香味也会随着氧化的过程逐渐散发出来，而葡萄酒的口感也会变得更加醇厚和柔和。对于优质酒而言，因其单宁含量较高，所以都需要醒酒。醒酒一方面可以改善其口感，更重要的是能发挥其优质的潜力。需要进行醒酒的葡萄酒包括大部分的赤霞珠葡萄酒(Cabernet Sauvignon)、西拉葡萄酒(Syrah)、马尔贝克葡萄酒(Malbec)、小西拉葡萄酒(Petit Syrah)以及意大利众多的葡萄酒如巴罗洛(Barolo)、基安帝(Chianti)、阿布鲁佐蒙特布查诺(Montepulciano d’Abuzzo)和超级托斯卡纳(Super-Tuscans)等。
对于浅龄红酒来说，通过注入醒酒器的开放时间(包括注入时的流动过程)，可使酒液大面积接触空气(醒酒器的空间和开口较大)，从而加速单宁软化、充分释放封闭的香气。这个过程即醒酒(Breathing)，俗称“呼吸”。另外，为陈年红酒“换瓶”之后，侍酒师一般也会征询顾客意见：是否需要醒酒？目的是让可能存在的硫化物气味得以尽快地消散。
传统的醒酒过程一般都需要一夜或者更长的时间。人们发现将红酒倒出到一个圆形的容器内进行摇晃，可以缩短醒酒所需的时间。市面上也出现了一些使用机械装置搅动红酒使其快速醒酒的产品。但是这些产品不仅体积较大，而且结构比较复杂，不利于使用和清洗。而且实践证明，对红酒过度的搅拌还可能使红酒中的风味物质被氧化或者挥发，反而会降低红酒的品质。
实用新型内容
本实用新型的一个目的是提供一种风动醒酒装置。本实用新型的另一个目的是提供一种具有该装置的摇晃式醒酒壶。
根据本实用新型的一个方面，提供了一种风动醒酒装置，包括一个可 以覆盖在敞口容器的口部的盖体，盖体设有风轮和电机，电机的转轴与风轮相连接，风轮安装在盖体的下部且其下端面为封闭的平面，风轮主要由叶轮和底板组成，叶轮设于电机的转轴的四周，底板设于叶轮的下方，盖体还设有进气口，进气口设于风轮的上方，盖体边缘或者容器侧壁设有出气口，当电机驱动风轮旋转时，从进气口吸入的气流由风轮吹向容器内壁，再经容器内壁反射后吹向容器底部的红酒，最后从出气口排出。
采用以上技术方案的风动醒酒装置，气流由风轮吹向容器内壁，再经容器内壁反射后吹向容器底部的红酒，从而驱动红酒进行摇晃，达到快速醒酒的目的。由于采用的是气流进行驱动，该风动醒酒装置与红酒没有接触，不仅使用时更加干净卫生，而且使用后更加容易清洗。由于气流是通过容器内壁反射后吹向红酒，大大降低了气流的流速，使其流动更加平缓，当达到稳定状态时，红酒沿容器内壁做周期性旋转，与直接对着红酒吹气的方法相比，可以减少红酒中的风味物质被氧化或者挥发的情况，从而有利于保证红酒的品质。
在一些实施方式中，底板下部还设有与之同轴的搅拌柱，搅拌柱由底板向容器底部呈流线形延伸，搅拌柱的下端面直径小于搅拌柱的上端面直径。搅拌柱插入红酒旋转时，由于表面张力，红酒会沿着搅拌柱外壁上升，直至到达底板，再由于离心力的作用，红酒被底板甩向容器的内壁，最后从容器内壁流下。由此使酒液大面积接触空气，从而加速单宁软化、充分释放封闭的香气，非常适合用于浅龄红酒的醒酒。
在一些实施方式中，搅拌柱与底板可拆卸地连接。搅拌柱与底板之间可以通过插接或者螺纹连接或者卡扣连接。由于有些陈年红酒由于风味物质容易被氧化或者挥发，不适合采用大面积接触空气加速单宁软化，此时可以将搅拌柱拆下来。
在一些实施方式中，搅拌柱外周壁设有升酒道，升酒道沿搅拌柱的旋转方向螺旋上升至底板下表面。由此可以使更多的红酒被底板甩向容器内壁，进一步加大酒液与空气的接触面积。
在一些实施方式中，盖体还设有控制面板，控制面板设有用于调节电机转速的分档开关。由此，可以根据红酒的品种来调节风轮的转速和醒酒的时间，达到最好的醒酒效果。
在一些实施方式中，分档开关为触摸开关。由此，该风动醒酒装置更加高档，便于控制。
在一些实施方式中，盖体下表面还设有LED灯。由此，在醒酒时还可以配合灯光，达到烘托饮酒氛围的效果。
在一些实施方式中，盖体内部还设有充电电路和蓄电池。由此，该风动醒酒装置使用更加方便。
在一些实施方式中，风动醒酒装置与容器封闭连接。该风动醒酒装置醒酒效率更高，而且可以减少红酒挥发。
在一些实施方式中，盖体下与容器接触的部分设有柔性胶圈。由此盖体下与容器接触更加紧密。
在一些实施方式中，柔性胶圈设于盖体下表面，且柔性胶圈的宽度为1～5cm。通过柔性胶圈，该风动醒酒装置可以利用自身重力与容器口部密封。较宽的柔性胶圈可以使该风动醒酒装置可与多种口径的容器相匹配。
根据本实用新型的另一个方面，提供了一种摇晃式醒酒壶，包括壶体和壶盖，壶盖为风动醒酒装置。该摇晃式醒酒壶可以达到传统的摇晃式醒酒的效果。使用该摇晃式醒酒壶进行醒酒的红酒，风味更加传统。
附图说明
图1为本实用新型一种实施方式的风动醒酒装置的装配图。
图2为图1所示风动醒酒装置的底部结构示意图。
图3为图1所示风动醒酒装置的风轮的结构示意图。
图4为图1所示风动醒酒装置的使用状态图。
图5为本实用新型另一种实施方式的风动醒酒装置的风轮的结构示意图。
图6为本实用新型又一种实施方式的风动醒酒装置的风轮的结构示意图。
图7为本实用新型一种实施方式的摇晃式醒酒壶的结构示意图。
图8为本实用新型另一种实施方式的摇晃式醒酒壶的结构示意图。
具体实施方式
下面结合附图对本实用新型作进一步详细的说明。
实施例1
图1至图4示意性地显示了根据本实用新型一种实施方式的风动醒酒装置。如图所示，该装置包括一个可以覆盖在敞口容器的口部的盖体1。盖体1由上盖11和下盖12组成。
盖体1设有风轮2和电机3。电机3的转轴与风轮2相连接。盖体1内部还设有与电机3相连接的充电电路4和蓄电池41。
风轮2安装在盖体1的下部且其下端面为封闭的平面。风轮2主要由叶轮21和底板22组成。叶轮21设于电机3的转轴的四周。底板22设于叶轮21的下方。
盖体1还设有进气口122，进气口122设于风轮21的上方。
盖体1的边缘部分设有出气口121。
盖体1还设有控制面板5。控制面板5设有用于调节电机3转速的分档开关51。由此，可以根据红酒的品种来调节风轮2的转速和醒酒的时间，达到最好的醒酒效果。
在本实施例中，分档开关51为触摸开关，在其他的实施例中，分档开关51还可以为按键开关或者旋转开关。
在另外的实施例中，下盖12还设有LED灯，在醒酒时还可以配合灯光，达到烘托饮酒氛围的效果。
下盖12下表面设有柔性胶圈123。柔性胶圈123的宽度为2cm。通过柔性胶圈123，该风动醒酒装置可以利用自身重力与容器口部密封。较宽的柔性胶圈123可以使该风动醒酒装置可与多种口径的容器相匹配。
在另外的实施例中，柔性胶圈123的宽度还可以为1cm、3cm或者5cm。
图4示意性地显示了该风动醒酒装置的一种使用状态。如图所示，盖体1放置于一个红酒杯6上。该风动醒酒装置通过柔性胶圈123利用自身重力与红酒杯6口部密封。该风动醒酒装置可以用于对红酒杯6内的红酒进行快速醒酒。
使用时，红酒杯6内倒入约占酒杯一半的红酒，打开电机3驱动风轮2旋转，从进气口122吸入的气流由风轮2吹向红酒杯6内壁，再经红酒杯6内壁反射后吹向红酒杯6底部的红酒，最后从出气口121排出。气流经红酒杯6内壁反射后吹向底部的红酒，从而驱动红酒进行摇晃，达到快速醒酒的目的。
打开电机3后，开始观察红酒杯6内的红酒的状态。
刚开始1到2分钟内，红酒杯6被气流吹动，呈无序状态湍动，此时红酒被气流吹向红酒杯6的内壁，无明显规律。大约2分钟后，红酒的晃动趋于稳定，最终以恒定的速度沿红酒杯6内壁做周期性旋转。红酒的旋转周期与酒杯6的内径和气流的速度有关。内径越小，气流越快，红酒的旋转周期越短。
在红酒呈无序状态湍动时，轻晃一下红酒杯6，有利于红酒尽快达到稳定的旋转状态。
由于采用的是气流进行驱动，该风动醒酒装置与红酒没有接触，不仅使用时更加干净卫生，而且使用后更加容易清洗。由于气流是通过红酒杯6内壁反射后吹向红酒，大大降低了气流的流速，使其流动更加平缓，当达到稳定状态时，红酒沿红酒杯6内壁做周期性旋转，与直接对着红酒吹气的方法相比，可以减少红酒中的风味物质被氧化或者挥发的情况，从而有利于保证红酒的品质。
实施例2
图5示意性地显示了根据本实用新型另一种实施方式的风动醒酒装置的风轮2。如图所示，与实施例1的不同之处在于，底板22下部还设有与之同轴的搅拌柱23。搅拌柱23与底板22通过卡扣可拆卸地连接。
搅拌柱23由底板22向容器底部呈流线形延伸。搅拌柱23的下端面直径小于搅拌柱的上端面直径。
在其他实施例中，搅拌柱23与底板22之间还可以通过插接或者螺纹连接。
搅拌柱23插入红酒旋转时，由于表面张力，红酒会沿着搅拌柱23外壁上升，直至到达底板22，再由于离心力的作用，红酒被底板22甩向容器的内壁，最后从容器内壁流下。由此使酒液大面积接触空气，从而加速单宁软化、充分释放封闭的香气，非常适合用于浅龄红酒的醒酒。
实施例3
图6示意性地显示了根据本实用新型又一种实施方式的风动醒酒装置的风轮2。如图所示，与实施例2的不同之处在于，搅拌柱23外周壁设有升酒道231。升酒道231沿搅拌柱23的旋转方向螺旋上升至底板下表面。由此可以使更多的红酒被底板甩向容器内壁，进一步加大酒液与空气的接触面积。
实施例4
图7示意性地显示了根据本实用新型一种实施方式的摇晃式醒酒壶。如图所示，该装置包括壶体7和实施例2所述的风动醒酒装置。其中，盖体1作为壶盖覆盖在壶体7的口部。风轮2下部设有搅拌柱23。风轮2和搅拌柱23位于壶体7内部。壶体7还具有壶嘴71。当红酒未没过壶嘴71时，壶嘴71还可以作为出气口使用。醒酒完成后，红酒可以直接从壶嘴71倒出。
该摇晃式醒酒壶可以使酒液大面积接触空气，从而加速单宁软化、充分释放封闭的香气，非常适合用于浅龄红酒的醒酒。
实施例5
图7示意性地显示了根据本实用新型另一种实施方式的摇晃式醒酒壶。如图所示，与实施例4的不同之处在于，壶体7为传统的大肚醒酒壶。盖体1作为瓶塞盖在壶体7的口部，风轮2位于壶体7内部。醒酒完成后，需要拔出盖体1，再将红酒从壶体7的口部倒出。
该摇晃式醒酒壶可以达到传统的摇晃式醒酒的效果。使用该摇晃式醒酒壶进行醒酒的红酒，风味更加传统，尤其适用于一些陈年红酒的醒酒。
以上所述的仅是本实用新型的一些实施方式。对于本领域的普通技术人员来说，在不脱离本实用新型创造构思的前提下，还可以做出若干变形和改进，这些都属于本实用新型的保护范围。

Claims (10)

  1. 风动醒酒装置，其特征在于，包括一个可以覆盖在敞口容器的口部的盖体，所述盖体设有风轮和电机，所述电机的转轴与所述风轮相连接，所述风轮安装在所述盖体的下部且其下端面为封闭的平面，所述风轮主要由叶轮和底板组成，所述叶轮设于所述电机的转轴的四周，所述底板设于所述叶轮的下方，所述盖体还设有进气口，所述进气口设于所述风轮的上方，所述盖体边缘或者所述容器侧壁设有出气口，当所述电机驱动所述风轮旋转时，从所述进气口吸入的气流由所述风轮吹向所述容器内壁，再经所述容器内壁反射后吹向所述容器底部的红酒，最后从出气口排出。
  2. 根据权利要求1所述的风动醒酒装置，其特征在于，所述底板下部还设有与之同轴的搅拌柱，所述搅拌柱由所述底板向所述容器底部呈流线形延伸，所述搅拌柱的下端面直径小于所述搅拌柱的上端面直径。
  3. 根据权利要求2所述的风动醒酒装置，其特征在于，所述搅拌柱与所述底板可拆卸地连接。
  4. 根据权利要求2所述的风动醒酒装置，其特征在于，所述搅拌柱外周壁设有升酒道，所述升酒道沿所述搅拌柱的旋转方向螺旋上升至所述底板下表面。
  5. 根据权利要求1所述的风动醒酒装置，其特征在于，所述盖体还设有控制面板，所述控制面板设有用于调节所述电机转速的分档开关。
  6. 根据权利要求1所述的风动醒酒装置，其特征在于，所述盖体内部还设有充电电路和蓄电池。
  7. 根据权利要求1所述的风动醒酒装置，其特征在于，所述风动醒酒装置与所述容器封闭连接。
  8. 根据权利要求7所述的风动醒酒装置，其特征在于，所述盖体下与容器接触的部分设有柔性胶圈。
  9. 根据权利要求8所述的风动醒酒装置，其特征在于，所述柔性胶圈 设于所述盖体下表面，且所述柔性胶圈的宽度为1～5cm。
  10. 摇晃式醒酒壶，包括壶体和壶盖，其特征在于，所述壶盖为权利要求1至9任一项所述的风动醒酒装置。
PCT/CN2016/089884 2015-07-17 2016-07-13 风动醒酒装置及具有该装置的摇晃式醒酒壶 WO2017012494A1 (zh)

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