WO2023027758A1 - Chambre de détente pour aérateur de bouteille de vin - Google Patents

Chambre de détente pour aérateur de bouteille de vin Download PDF

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Publication number
WO2023027758A1
WO2023027758A1 PCT/US2021/071295 US2021071295W WO2023027758A1 WO 2023027758 A1 WO2023027758 A1 WO 2023027758A1 US 2021071295 W US2021071295 W US 2021071295W WO 2023027758 A1 WO2023027758 A1 WO 2023027758A1
Authority
WO
WIPO (PCT)
Prior art keywords
opening
chamber
hollow
bottle
expansion chamber
Prior art date
Application number
PCT/US2021/071295
Other languages
English (en)
Inventor
Robert A. Stevenson
Wendy L. Stevenson
Jennifer L. Stevenson
Ryan A. Stevenson
Original Assignee
Stevenson Robert A
Stevenson Wendy L
Stevenson Jennifer L
Stevenson Ryan A
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
Priority claimed from US17/445,942 external-priority patent/US11465106B2/en
Application filed by Stevenson Robert A, Stevenson Wendy L, Stevenson Jennifer L, Stevenson Ryan A filed Critical Stevenson Robert A
Priority to CA3229696A priority Critical patent/CA3229696A1/fr
Priority to AU2021461873A priority patent/AU2021461873A1/en
Publication of WO2023027758A1 publication Critical patent/WO2023027758A1/fr

Links

Classifications

    • 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
    • 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
    • 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 a device that aerates wine in a wine glass, bottle or other container at an accelerated rate through the expansion and control of aeration bubbles that are captured with an expansion chamber. More particularly, this invention concerns critical improvements in the expansion chamber such that the field of aeration bubbles dissipates more quickly.
  • 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.
  • Patent 4,785,724 to Vassallo describes an apparatus for aerating bottled wine.
  • 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.
  • 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.
  • a hollow expansion chamber (12’) of the present invention having a chamber body (200) defined as having a top portion (14) above a bottom portion (16), wherein both the top portion and the bottom portion cooperatively form a hollow chamber volume (202) configured to temporarily contain an expansion of bubbles (54’) during an aeration process for aerating a liquid, the liquid being wine and other alcoholic beverages.
  • the chamber body has an oblate spheroidal shape (230).
  • the top portion and bottom portion meet to define a maximum inside diameter (124).
  • the maximum inside diameter is formed along a major axis (234) when the oblate spheroidal shape is rotated about a minor axis (232).
  • the oblate spheroidal shape of the bottom portion has a first integral transition (236) to a first frustoconical shape (238).
  • the first frustoconical shape has a second integral transition (240) to a cylindrical extension (242).
  • the cylindrical extension at a distal end (244) has a bottom opening (206), wherein the bottom opening is configured to engage inside an opening of an uncorked and/or opened wine bottle.
  • the top portion has a top opening (204), the top portion being disposed above the opening of the uncorked and/or opened bottle when the bottom opening is engaged with the opening of the uncorked and/or opened bottle.
  • the hollow chamber volume is in fluid communication with surrounding air through the top opening.
  • the hollow chamber volume is configured to be in fluid communication with an inside of the uncorked and/or opened bottle when the bottom opening is engaged with the opening of the uncorked and/or opened bottle.
  • the maximum inside diameter of the hollow chamber volume in a horizontal plane (208) with respect to the uncorked and/or opened wine bottle set upon a horizontal surface is cooperatively formed between the top and bottom portions.
  • an entirety of an inside surface (246) of the hollow chamber volume of the chamber body is internally sloped to drain all the liquid out through the bottom opening.
  • the first integral transition is a tangential first integral transition between the bottom portion of the chamber body to the first frustoconical shape.
  • the first frustoconical shape has a minimum angle (248) of 15 degrees relative to the horizontal plane.
  • the second integral transition is a radial second integral transition having an inside surface radius (250) of at least 0.25 inches.
  • the first frustoconical shape may have the minimum angle (248) of 20 or 25 degrees relative to the horizontal plane.
  • the radial second integral transition may have the inside surface radius (250) of at least 0.325 or 0.50 inches.
  • the expansion chamber may be optically transparent or translucent, and wherein the chamber body may consist of a polymer or of a glass.
  • it may include a sealing element (44) attached to the bottom opening of the expansion chamber, wherein the sealing element is configured to seal against an inside surface of the opening of the uncorked and/or opened bottle, wherein the sealing element comprises an elastic or rubber-like material.
  • the maximum inside diameter may be at least 2.50 inches, or may be at least 2.75 inches and less than 4.5 inches, or may be at least 3.0 inches and less than 4.25 inches, or may be at least 3.25 inches and less than 4 inches, or may be at least 3.50 inches and less than 3.75 inches, or may have a maximum inside diameter is 3.625 inches plus or minus 10%.
  • the top opening may have a pour spout (120).
  • the top opening of the expansion chamber may be asymmetrically shaped about the minor axis shaped due to the pour spout, and wherein the bottom opening may be symmetrically shaped abut the minor axis.
  • the bottom opening of the expansion chamber may be configured to fit inside of the opening of the uncorked and/or opened wine bottle.
  • FIGURE 1 is a sectional view taken from FIG. 40 of application 15/929,670;
  • FIGURE 2 is a sectional view taken from FIG. 40A of application 15/929,670 and now showing bubble formation in the wine and bubbling into an expansion (retention) chamber;
  • FIGURE 3 is a side view of an expansion chamber taken from FIG. 78 of application 15/929,670 now having a sealing element;
  • FIGURE 4 is a sectional view of the structure of FIG. 3, which was also taken from FIG. 79 of application 15/929,670;
  • FIGURE 5 is a perspective view of a new embodiment of an expansion chamber of the present invention.
  • FIGURE 6 is another perspective view of the structure of FIG. 5;
  • FIGURE 7 is another perspective view of the structure of FIG. 5;
  • FIGURE 8 is another perspective view of the structure of FIG. 5;
  • FIGURE 9 is a front view of the structure of FIG. 5;
  • FIGURE 10 is a rear view of the structure of FIG. 5;
  • FIGURE 11 is a left view of the structure of FIG. 5;
  • FIGURE 12 is a right view of the structure of FIG. 5;
  • FIGURE 13 is a top view of the structure of FIG. 5;
  • FIGURE 14 is a bottom view of the structure of FIG. 5;
  • FIGURE 15 is a view similar to that of FIG. 11 now showing a roughened bonding surface
  • FIGURE 16 is a side sectional view taken along lines 16-16 from FIG.
  • FIGURE 17 is a view similar to that of FIG. 10 now showing the roughened bonding surface
  • FIGURE 18 is a rear sectional view taken along lines 18-18 from FIG.
  • FIGURE 19 is one embodiment of the underlying structure of an oblate spheroid
  • FIGURE 20 is another embodiment of the underlying structure of an oblate spheroid
  • FIGURE 21 A is an enlarged sectional view of one embodiment taken along lines 21 A-21 A of FIG. 18;
  • FIGURE 21 B is an enlarged sectional view of another embodiment taken along lines 21 B-21 B of FIG. 18;
  • FIGURE 21C is an enlarged sectional view of one embodiment taken along lines 21 C-21 C of FIG. 18.
  • FIGURE 1 is taken from FIG. 40 of application 15/929,670 and illustrates a bottle of wine 18 containing wine 52.
  • FIG. 1 illustrates the mating of retention chamber 12 and pour spout 90 to then the pump assembly 36, gas conduit 30 and aeration element 42. Accordingly, the entire contents of U.S. patent application 15/929,670 filed May 14, 2020 are hereby incorporated in full by this reference.
  • FIGURE 2 is likewise taken from FIG. 40A of the ‘670 application and illustrates the assembly of FIG. 1 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 aerator pump 36 introduces air bubbles into the bottom of the wine bottle. This in turn creates a bubble field that expands upwards. Therefore, if one was to bubble a wine bottle as shown in FIG. 2, the present invention of the expansion chamber 12 captures the bubble field 54’ therein. This not only prevents a mess but also creates a pleasing visual affect while showing the aeration process in action.
  • 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 5 inches. At 5 inches, a very high pump flow rate can be used. However, at 5 inches, the mass of the retention chamber 12 becomes sufficiently large to create a potential toppling or overturning problem as it is attached to the bottle 18. Furthermore, such a large diameter also creates aesthetic concerns. Obviously, one could go to a retention chamber diameter 124 of even 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 0.25 inch increments all the way starting from 0.75 inches all the way to 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.
  • FIGURE 3 is taken from FIG. 78 of the ‘670 application and is a side view now showing a sealing element 44 disposed at the bottom portion of the expansion chamber 12.
  • FIGURE 4 is likewise taken from FIG. 79 of the ‘670 application and is a sectional view of the structure of FIG. 3.
  • the expansion chamber 12 comprises a chamber body 200 defined as having a top portion 14 above a bottom portion 16. Both the top portion and the bottom portion cooperatively form a hollow chamber volume 202.
  • the hollow chamber volume 202 is configured to temporarily contain an expansion of bubbles during an aeration process for aerating a liquid, including wine and other alcoholic beverages, as previously taught throughout this application and the ‘670 application.
  • the bottom portion has a bottom opening 206, wherein the bottom opening is configured to engage an opening of an uncorked and/or opened wine bottle.
  • the top portion has a top opening 204, the top portion being disposed above the opening of the uncorked and/or opened bottle when the bottom opening is engaged with the opening of the uncorked and/or opened bottle.
  • the hollow chamber volume is configured to be in fluid communication with an inside of the uncorked and/or opened bottle when the bottom opening is engaged with the opening of the uncorked and/or opened bottle. It is also understood herein that the top portion is not sealed and allows air to escape outwardly from the hollow chamber volume 202, whether or not the electrically operated pump structure 36 is disposed within the expansion chamber 12.
  • the maximum inside diameter 124 plays a critical role in allowing the bubble formation to quickly disappear. To the contrary of the inventor’s expectation, the height of the expansion chamber played little to no role in quickly reducing bubble formation. Rather, the inventors discovered that if a large enough surface area was created that this would quickly allow the bubbles to reduce. As best seen in FIGS. 3 and 4, this maximum inside diameter 124 of the hollow chamber is defined in a horizontal plane 208 respect to the uncorked and/or opened wine bottle set upon a table. As can be seen in FIG. 4, the maximum inside diameter is cooperatively formed between the top and bottom portions. [0054] In the embodiment shown herein the maximum inside diameter 124 is approximately 3.625 inches.
  • the diameter 124 is possible, such as plus or minus 5, 10 or 15%.
  • the diameter of 3.625 inches equates to a surface area of 10.32 inches squared plus or minus 5, 10 or 15%.
  • the diameter 124 is less than 25% of 3.625 inches, then the bubble formation reduction is greatly impaired such that bubble formation may rise too quickly and spill over the top opening 204.
  • the diameter 124 should be between a set range, such as equal to or between the following values: 2.75-4.5 inches (i.e. area of 5.94-14.12 inches squared); 3.0-4.25 inches (i.e. area of 7.07-13.35 inches squared); 3.25-4 inches (i.e. area of 8.30-12.56 inches squared); and 3.5-3.75 inches (i.e. area of 9.62-11 .04 inches squared).
  • the diameter 124 may be 1 .5 inches or greater.
  • FIGS. 1-4 the inventors, while aerating a very heavy bodied red wine’s bubble field 54’ as illustrated in FIG. 2, encountered a problem. This is best illustrated by FIG. 4 where attention is drawn to the transition between curvature 200 and seal portion 44 that is designed to be inserted into the neck of a wine or spirits bottle. The inventors had tested the shape of FIG. 4 for several years and found that this shape efficiently retained the bubble field 54' of FIG. 2 within an efficient and relatively short period time (i.e. the bubble field 54’ would collapse back into the wine bottle 18 in a few seconds to as much as about 30 seconds).
  • the inventors (members of the Stevenson family who are all degreed engineers) were enjoying a special occasion at one of the Stevenson's homes enjoying a bottle of Tamarack Cellars TAMARACK Cabernet Franc. This is a very heavy bodied dark red wine. Much to the concern of the inventors, in this case the wine bubble field 54’ got stuck in the bottom of the retention chamber 12. The inventors even removed the aeration device including pulling out the stainless-steel aeration tube 30 out of the bottle and retention chamber. Yet, the wine bubble field remained stuck. The inventors then agitated the stuck bubble field to no effect. Then, the inventors were astounded to find that the bubble field 54’ still did not dissipate after reinserting the stainless-steel tube 30 and using it to stir the bubble field. This was highly confusing and required additional testing.
  • FIGURES 5-14 show various views of the same structure being that of a novel expansion/retention chamber 12’, such that one skilled in the art can appreciate the overall shape of the present invention.
  • FIGS. 11 and 12 in contrast to FIG. 4, one can see that the bottom portion of the wine retention chamber 12’ (i.e. expansion chamber or spirit retention chamber) has been significantly altered. Again, 3D models using various radii and various angles were 3D printed and tested and the bubble field 54’ collapse was timed. The shape as described in FIG. 12 and better identified in FIG. 16 provided a bubble field 54’ that ideally collapsed within 20 to 30 seconds and perhaps as much as a minute in a worst-case scenario but never did get stuck. This is quite acceptable in the wine world. However, esthetically, the inventors are quite disappointed that after all these years, that the retention chamber 12 of FIG. 4 did not prove to be successful for the heaviest body red wines.
  • the esthetic disappointment is that the retention chamber of FIG. 4 looks a lot like a restaurant decanting chamber that wines are poured into for aging (wine enthusiasts are used to the shape of FIG. 4) whereas the new design 12’ does not retain as much of that decanting chamber look.
  • the pump structure 36 has an LED light 142.
  • the LED light stays on as long as aeration pump is running and the bubble field 54’ is present. This makes for a very appealing look especially for red wines with a red LED. It's beautiful to watch the bubble field grow and dissipate.
  • the LED 142 turns off at the same time as the pump 36 turns off, it's hard to even appreciate bubble field 54’ is stuck as sometimes in a dimly lit room it is hard to see inside the retention chamber 12’.
  • the seal 44 would be made of a silicone base and the adhesive would likewise be made of a silicone, such that a strong silicone-to-silicone bond would be made between the glue and the seal.
  • the hollow expansion chamber 12’ comprises a chamber body 200 defined as having a top portion 14 above a bottom portion 16.
  • the top portion 14 and bottom portion 16 can be separately manufactured, such as with a plastic mold. Then, the two parts can be combined together with a bonding technique, a welding technique or the like.
  • the expansion chamber 12’ can be made in a left half and a right half. These halves can then likewise be combined together in a bonding or welding technique.
  • the expansion chamber 12’ can be made as one continuous part.
  • the expansion chamber 12’ could be made of glass in a blow molding operation.
  • both the top portion and the bottom portion cooperatively form a hollow chamber volume 202 configured to temporarily contain an expansion of bubbles 54’ during an aeration process for aerating a liquid, being wine and other alcoholic beverages.
  • the chamber body has an oblate spheroidal shape 230.
  • the oblate spheroidal shape can take on many forms, such as those shown in FIGS. 19 and 20.
  • An oblate spheroidal shape can be visualized when taking a round ball and then smashing it to some degree. This is in contrast to a prolate spheroid that takes a round ball and stretches it at two opposite ends, such as in an American football or ruby football.
  • FIG. 19 it shows an ellipse for simplicity.
  • the ellipse 230 can take on the form of the oblate spheroidal body when the shape is rotated about the minor axis 232.
  • FIG. 20 shows another example of an oblate spheroidal shape, where it is made from rotating the shape about the minor axis 232. As can be seen, FIG. 20 is a bit boxier in comparison to FIG. 10. Yet, FIGS. 19 and 20 are just two examples that show the oblate spheroidal shape can take on many forms, as this teaching is not limited to the exact embodiments shown and taught herein.
  • the top portion has a top opening 204.
  • the top portion is disposed above the opening of the uncorked and/or opened bottle when the bottom opening is engaged with the opening of the uncorked and/or opened bottle.
  • the hollow chamber volume is in fluid communication with surrounding air through the top opening.
  • the hollow chamber volume is configured to be in fluid communication with an inside of the uncorked and/or opened bottle when the bottom opening is engaged with the opening of the uncorked and/or opened bottle;
  • the oblate spheroidal shape of the bottom portion has a first integral transition 236 to a first frustoconical shape 238. Then, continuing moving circumferentially downward the first frustoconical shape 238 has a second integral transition 240 to a cylindrical extension 242.
  • the cylindrical extension at a distal end 244 has a bottom opening 206. The bottom opening is configured to engage inside an opening of an uncorked and/or opened wine bottle.
  • the maximum inside diameter 124 of the hollow chamber volume is in a horizontal plane 208 with respect to the uncorked and/or opened wine bottle when set upon a horizontal surface and is cooperatively formed between the top and bottom portions. This means that when the hollow expansion chamber is oriented with the top opening (directly) above the bottom opening, an entirety of an inside surface 246 of the hollow chamber volume of the chamber body is internally sloped to drain all the liquid out through the bottom opening.
  • the first integral transition is a tangential first integral transition between the bottom portion of the chamber body to the first frustoconical shape.
  • the first frustoconical shape has a minimum angle 248 of 15 degrees relative to the horizontal plane 208. In other embodiments, the angle is higher and can be 20, 25 or 30 degrees. As illustrated in FIG. 16, the angle 248 is 25 degrees.
  • the second integral transition is a radial second integral transition having an inside surface radius 250 of at least 0.25 inches. In other embodiments, the radius 250 is at least 0.325, 0.50, 0.625, 0.75 or 1 .00 inches. As shown in FIG. 16, the inside surface radius 250 is 0.5 inches.
  • FIGS. 21 A-C are enlarged views that better help to show these novel features more clearly.
  • FIG. 21 A shows a design that is not optimized, such as those in FIGS. 3-4, as the radius 250 is too small and the angle 248 is not large enough.
  • FIG. 21 B is an improvement over FIG. 21 A, where FIG. 21 B now has a larger radius 250. Yet, FIG. 210 is the best design where now the radius 250 is larger and the angle 248 is larger in comparison to FIG. 21 A.
  • FIG. 21 B works better for bubble dispersion / collapse in comparison to FIG. 21 A.
  • FIG. 210 works better for bubble dispersion I collapse in comparison to FIG. 21 B. Therefore, FIG. 21 C has shown great results for even the heaviest bodied red wines.
  • FIGS. 21 A-C also show that there is an angle 252 between the cylindrical extension 242 and the horizontal plane 208.
  • the angle 252 is close to 90 degrees but slightly less such that the cylindrical extension with the seal 44 secures snugly to the inside of the wine bottle. However, it is understood that angle 252 could indeed be at 90 degrees.

Abstract

Une chambre de détente creuse de la présente invention est configurée pour contenir temporairement une détente de bulles pendant un processus d'aération pour aérer un liquide, un corps de chambre de la chambre de détente ayant une forme sphéroïde aplatie. Lors du déplacement circonférentiel vers le bas le long du corps de chambre à partir d'un diamètre intérieur maximal, la forme sphéroïdale d'une partie inférieure a une première transition intégrale qui est une transition tangentielle à une première forme tronconique. La poursuite du déplacement circonférentiel vers le bas, la première forme tronconique a une seconde transition intégrale avec une extension cylindrique. L'extension cylindrique au niveau d'une extrémité distale a une ouverture inférieure configurée pour s'ajuster à l'intérieur d'un goulot d'étranglement ouvert. La première forme tronconique a un angle minimal de 15 degrés par rapport à un plan horizontal. La seconde transition intégrale est une seconde transition intégrale radiale ayant un rayon de surface interne d'au moins 0,25 pouce.
PCT/US2021/071295 2021-08-25 2021-08-26 Chambre de détente pour aérateur de bouteille de vin WO2023027758A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CA3229696A CA3229696A1 (fr) 2021-08-25 2021-08-26 Chambre de detente pour aerateur de bouteille de vin
AU2021461873A AU2021461873A1 (en) 2021-08-25 2021-08-26 Expansion chamber for a wine bottle aerator

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US17/445,942 US11465106B2 (en) 2020-05-14 2021-08-25 Expansion chamber for a wine bottle aerator
US17/445,942 2021-08-25

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WO2023027758A1 true WO2023027758A1 (fr) 2023-03-02

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6508163B1 (en) * 1998-09-30 2003-01-21 Wine Things, Limited Liquid decanting and/or aerating device
USD535559S1 (en) * 2006-03-08 2007-01-23 Concept Solutions Limited Wine aerator
US20110274805A1 (en) * 2006-05-03 2011-11-10 Nudi Jr Peter Joseph Wine Decanting Device
US20180257045A1 (en) * 2017-03-10 2018-09-13 Pronto Concepts Inc. Liquid diffusing filter
US10654007B2 (en) * 2014-06-03 2020-05-19 Robert A. Stevenson Wine bottle aerator

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6508163B1 (en) * 1998-09-30 2003-01-21 Wine Things, Limited Liquid decanting and/or aerating device
USD535559S1 (en) * 2006-03-08 2007-01-23 Concept Solutions Limited Wine aerator
US20110274805A1 (en) * 2006-05-03 2011-11-10 Nudi Jr Peter Joseph Wine Decanting Device
US10654007B2 (en) * 2014-06-03 2020-05-19 Robert A. Stevenson Wine bottle aerator
US20180257045A1 (en) * 2017-03-10 2018-09-13 Pronto Concepts Inc. Liquid diffusing filter

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CA3229696A1 (fr) 2023-03-02
AU2021461873A1 (en) 2024-03-07

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